More Grillin and Marinades, Sides

Summer is officially here and I can smell the succulent aroma of BBQ in the air. Time to get together with friends and family to grill all the goodies: from hot dogs and steak to corn with an array of veggies.

One of my faves is skewers of marinated filet with chunks of green peppers, onions, and cherry tomatoes. Instead of filet you can use shrimp or even a firm fish that won't fall apart on the grill such as Halibut or Swordfish. You can use either a wet or dry marinade. Be sure to soak the skewers for about ½ hour and put foil on the exposed tips so they don't burn during grilling.

The classic side dishes are many and here are some of my recipes that I use for both picnics and BBQ's.

TRICIA'S POTATO SALAD PLENTY FOR A POTLUCK or BBQ

(USE ½ RECIPE FOR FAMILY SIZE!)

Russet Potatoes – 6 – boiled, see below

Eggs – 6-8 Hard-boiled

Mayonnaise about 1 cup

Apple Cider Vinegar about 1/8 cup

Honey about 3 Tb.

Red Onion, ½ – 1, chopped

Celery – 6 stalks, chopped

Sweet Relish – One 10 oz. jar

Green Olives with Pimientos (small) – One 10 oz. Jar drained

1. Cut potatoes into thirds, boil for 15 minutes, check with fork then continue to boil about 15 more minutes – keep checking with fork. Potatoes should be fork tender but firm. Drain & let cool in a colander. When cool, *peel and then chop into about 1/2” chunks and put into large bowl. *It doesn't matter if all the peel comes off and you can leave peel on if you wish.

2. Put about 3 Tb. Honey in a bowl and add about 1/8 cup apple cider vinegar. Mix well to dissolve the honey. Add about a Cup of Mayo. Add salt & pepper. Taste and adjust seasonings. Then mix in Relish and set aside.

3. Cut eggs into quarters, then into chunks and add to potatoes. Add the chopped onion and celery, then add drained olives (whole).

3. Pour on dressing. Mix very carefully so not to break up potatoes and eggs. Salad should be just a little too moist and will absorb overnight.

3. Adjust seasonings. Let sit out, covered, about 2 hours for flavors to blend. Refrigerate. Best served the next day.

BASIC DRY MARINADE

Salt, Pepper, Garlic and Onion Salt and your choice of Lemon-Pepper, Red Pepper, Dry Herbs or even some Dry Mustard. Rub onto meat, poultry or seafood before grilling.

WET MARINADE – my favorite for meat, chicken or fish

Fresh chopped garlic (2-3 cloves), Ketchup, Soy Sauce, Lemon Juice, Dry Parsley, Dry Herbs, Orange Juice, Salt & Pepper to taste. Mix, put into zip lock bag and add meat. Marinate for ½ – 2 hours before cooking.

GRILLED VEGGIES

Cut firm vegetables such as yellow squash, zucchini, eggplant, potatoes, corn on the cob, and green onions. Toss with olive oil, dry herbs, salt and pepper and chopped fresh garlic then put on the grill. Be sure to cut large enough pieces so they don't slip through the grill slats.

ENJOY!

 

Grillin Marinades

Grillin, Chillen and More....

This week we celebrate (again!!) Father's Day and the first day of summer. It is the time to get our grills ready for “Chillen 'n Grillen” and much more. Cooking outside is BBQ and has become an American tradition. It can include Ribs, Chicken, Fish and even a Crab Boil! There are as many side dishes as there are main dishes – enough for the whole summer!

Essential to the grilling is the marinade and again, there are many. Today I have included one for chicken, one for fish, and one for meat. Each of these can be adapted to whatever ingredients you have in your cupboard as marinades are supposed to be quick and easy. You can use each marinade for any meat or fish you like.

Enjoy and experiment!!

 

GRILLED CHICKEN

Italian salad dressing – 16 oz

1 TB Tabasco sauce

¼ – ½ fresh lemon juice

Combine the salad dressing, Tabasco sauce and lemon juice in a jar and shake well to mix.

1. To marinate chicken: take the chicken you will use and put into a gallon zip lock bag with the marinade. Chill in refer for 2-6 hours.
2. On a very hot grill, place chicken and grill as you usually grill. When you turn the chicken over, baste with a little more marinade.
3. Served with steamed rice and a fresh, crispy green salad.

GRILLED SALMON

½ cup soy sauce or Tamari sauce

¼ cup brown sugar

¼ cup olive oil

¼ to ½ cup water

2 fresh minced garlic cloves

2 squeezes of fresh lemon

salt, garlic powder, and lemon pepper to sprinkle on the fish

1. Rinse and pat dry the salmon filets. (about 1-2 lbs.)
2. Season with dry seasonings. Set aside.
3. Dissolve the sugar in the soy sauce, mix well then add all other ingredients. Mix well by shaking in a jar.
4. Pour marinade over the fish and marinate in the fridge for about 2 hours.
5. Spray your grill with olive oil spray and heat. Place salmon on heated grill and cook for about 7 minutes on each side. The fish should separate easily with a fork and be slightly flaky.
6. Enjoy!

GRILLED STEAK OR CHOPS

¼ cup soy sauce

¼ cup balsamic vinegar

1/4-1/3 cup olive oil

2 Tb Worcestershire sauce or ketchup

2 Tb Dijon mustard

4 cloves garlic, minced

freshly ground pepper to taste

1. Whisk all ingredients together in a bowl then pour over steaks and cover.
2. Place in fridge for about four hours or overnight.
3. Let steaks come to room temp then season with dry seasonings such as garlic powder or any dry steak seasoning.
4. Place on hot grill and cook until done to your liking.
5. Serve with baked potatoes and salad.

Summer and BBQ's

      Summer is almost officially here and I can smell the succulent aroma of BBQ in the air. Time to get together with friends and family to grill all the goodies: from hot dogs and steak to corn with an array of veggies.

      One of my faves is skewers of marinated filet with chunks of green peppers, onions, and cherry tomatoes. Instead of filet you can use shrimp or even a firm fish that won't fall apart on the grill such as Halibut or Swordfish. You can use either a wet or dry marinade. Be sure to soak the skewers for about ½ hour and put foil on the exposed tips so they don't burn during grilling.

      The classic side dishes are many and here are some of my recipes that I use for both picnics and BBQ's.

TRICIA'S POTATO SALAD

PLENTY FOR A POTLUCK or BBQ

(USE ½ RECIPE FOR FAMILY SIZE!)

Russet Potatoes – 6 – boiled, see below

Eggs – 6-8 Hard-boiled

Mayonnaise about 1 cup

Apple Cider Vinegar about 1/8 cup

Honey about 3 Tb.

Red Onion, ½ – 1, chopped

Celery – 6 stalks, chopped

Sweet Relish – One 10 oz. jar

Green Olives with Pimientos (small) – One 10 oz. Jar drained

Cut potatoes into thirds, boil for 15 minutes, check with fork then continue to boil about 15 more minutes – keep checking with fork. Potatoes should be fork tender but firm. Drain & let cool in a colander. When cool, *peel and then chop into about 1/2” chunks and put into large bowl.  ( *It doesn't matter if all the peel comes off and you can leave peel on if you wish.)
Put about 3 Tb. Honey in a bowl and add about 1/8 cup apple cider vinegar. Mix well to dissolve the honey. Add about a Cup of Mayo. Add salt & pepper. Taste and adjust seasonings. Then mix in Relish and set aside.

Cut eggs into quarters, then into chunks and add to potatoes. Add the chopped onion and celery, then add drained olives (whole).
Pour on dressing. Mix very carefully so not to break up potatoes and eggs. Salad should be just a little too moist and will absorb overnight.
Adjust seasonings. Let sit out, covered, about 2 hours for flavors to blend. Refrigerate. Best served the next day.

BASIC DRY MARINADE

Salt, Pepper, Garlic and Onion Salt and your choice of Lemon-Pepper, Red Pepper, Dry Herbs or even some Dry Mustard. Rub onto meat, poultry or seafood before grilling.

WET MARINADE – my favorite for meat, chicken or fish

Fresh chopped garlic (2-3 cloves), Ketchup, Soy Sauce, Lemon Juice, Dry Parsley, Dry Herbs, Orange Juice, Salt & Pepper to taste. Mix, put into zip lock bag and add meat. Marinate for ½ – 2 hours before cooking. 

GRILLED VEGGIES

Cut firm vegetables such as yellow squash, zucchini, eggplant, potatoes, corn on the cob, and green onions. Toss with olive oil, dry herbs, salt and pepper and chopped fresh garlic then put on the grill. Be sure to cut large enough pieces so they don't slip through the grill slats.

ENJOY!