Mexicali Burger Wrap

 

 

Ingredients

• 1 small jalapeno finely chopped
• 2 eggs, lightly beaten
• 1/3 cup salsa
• 1/4 cup finely chopped onion
• 1 garlic clove, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 pounds ground beef
• 3/4 cup finely crushed corn chips
• 8 flour tortillas (10 inches), warmed
• 
  

Directions

• In a large bowl, combine the first seven ingredients. Crumble beef and chips over mixture; mix well. Shape into eight patties.
• Grill, over medium heat
• Wrap burgers and desired toppings in tortillas.

Top with...

• Guacamole
  
• Shredded cheddar cheese
• Shredded lettuce
• Pico De Gallo
  
• Sour cream
• Jalapenos
• All of the above... YUM!!

Oriental Steak Skewers

You Will Need


1 pound boneless beef sirloin tip roast
1/3 cup reduced-sodium soy sauce
1/4 cup sugar
1/2 teaspoon ground ginger or 2 teaspoons grated fresh ginger root
1 cup water
4 medium carrots, julienned
1/2 pound fresh green beans
1 large sweet red pepper, julienned
1/2 cup sour cream
2 tablespoon Dijon mustard
1 1/4 teaspoons prepared horseradish


What to Do



1. Cut beef width wise into 16 slices, 1/4 inch thick. In a large resealable plastic bag, combine the soy sauce, sugar and ginger; add the beef. Seal bag and turn to coat; refrigerate for 4 hours.

2. In a saucepan, bring water and carrots to a boil. Reduce heat; cover and simmer for 3 minutes. Add the beans and red pepper; cover and simmer for 3-5 minutes or until vegetables are crisp-tender. Drain and immediately place vegetables in ice water. Drain and pat dry.

3. Drain and discard marinade from beef. Arrange three beans, one carrot strip and one pepper strip down the center of each beef slice; roll up. For each kabob use metal or soaked wooden skewers and thread two bundles on two parallel skewers.

4. If grilling the kabobs, coat grill rack with nonstick cooking spray before starting the grill. Grill kabobs, covered, over medium heat or broil 4-6 inches from the heat for 2-3 minutes on each side or until beef reaches desired doneness, turning once.

5. In a bowl, combine the sour cream, mustard and horseradish. Serve with kabobs. 

Grilled Beef Gyros

You Will Need

1 medium onion, cut into chunks
2 garlic cloves
2 tablespoon sugar
1 tablespoon ground mustard
1/2 teaspoon ground ginger or 2 teaspoons minced fresh ginger root
1 1/2 teaspoons pepper
1/2 teaspoon cayenne pepper
1/2 cup soy sauce
1/4 cup water
1 boneless beef sirloin tip roast (2 to 3 pounds), cut into 1/4-inch-thick slices

Cucumber Sauce
1 medium cucumber, peeled, seeded and cut into chunks
4 garlic cloves
1/2 teaspoon salt
1/3 cup cider vinegar
1/3 cup olive or vegetable oil
2 cups (16 ounces) sour cream

8 to 10 pita breads, warmed and halved
Thinly sliced onion
Chopped tomato



What to Do




1. In a blender or food processor, place the onion, garlic, sugar, mustard, ginger, pepper and cayenne; cover and process until onion is finely chopped. Add soy sauce and water; process until blended. Place the beef in a large resealable plastic bag. Add marinade. Seal bag and turn to coat; refrigerate for 1-2 hours.

2. For sauce, combine the cucumber, garlic and salt in a blender or food processor; cover and process until cucumber is chopped. Add vinegar and oil; process until blended. Transfer to a boil; stir in sour cream. Refrigerate until serving.

3. Drain and discard marinade. Grill beef, covered, over medium-hot heat until meat reaches desired doneness. Place beef in pita halves. Top with cucumber sauce, sliced onion and chopped tomato. Refrigerate any remaining sauce.

Grilled Eggplant n Peppers w/Feta

You Will Need


2 large eggplants, ends trimmed, sliced into 1-inch-thick rounds
Salt
1 each red, yellow, green, and orange bell pepper, cored, seeded, and sliced lengthwise into 8 pieces
1/3 cup olive oil
Kosher salt and freshly ground black pepper
1⁄3 cup Feta cheese, crumbled (3 oz.)
1 tbs. minced fresh marjoram, oregano, or basil, or a combination
1/4 cup extra-virgin olive oil
Juice of 1 lemon


What to Do




1. Place eggplant on wire rack and sprinkle with salt on both sides. Set rack aside until eggplant begins to "sweat," about 15 to 20 minutes. Blot eggplant dry with clean paper towels.
2. Preheat grill to medium-high. Arrange eggplant and bell pepper slices on large baking sheet, and brush both sides of all pieces with olive oil. Season with kosher salt and black pepper. Transfer eggplant and peppers to grill, in batches if necessary, and cook, turning occasionally to promote even browning, until softened and nicely marked, 15 to 20 minutes.
3. Transfer eggplant to platter and top with pepper strips. Garnish with Feta and marjoram. Drizzle with olive oil and lemon juice. Serve warm or at room temperature.





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Grilled Potato Skins

You Will Need


2 large baking potatoes
2 tablespoons butter, melted
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
3 bacon strips, cooked and crumbled
2 green onions, chopped
Sour cream



What to Do


1. Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 inch on the potato skins. Place skins on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender. Combine the butter, rosemary, salt and pepper; brush over both sides of potato skins.

2. Grill potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat; grill 2 minutes longer. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream.

Turkey Kabobs w/Red pepper Relish

You Will Need

TURKEY KABOBS
8 sprigs fresh rosemary or 8 wooden skewers
1 pound boneless, skinless turkey breast
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup white wine
3 tablespoons fresh lemon juice
2 large garlic cloves, minced
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 tablespoon fresh thyme leaves
1 teaspoon fennel seeds, lightly crushed
2 tablespoons extra virgin olive oil
16 small white onions, peeled

RED-PEPPER RELISH
2 large red bell peppers
1/2 fennel bulb, trimmed
1/3 cup pitted black olives (preferably kalamata)
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1 large garlic clove, minced
1/2 teaspoon freshly ground black pepper
Cooked couscous or wild rice (optional)







What to Do


1. If using rosemary stalks, pull off and reserve leaves from the bottom end of each stalk, keeping a cluster of about 2 1/2 inches of leaves at the top. Soak rosemary stalks (or wooden skewers) in water while you marinate the turkey.

2. Make Turkey Kabobs: Cut turkey into 24 1 1/2-inch cubes. Sprinkle with the salt and pepper and spread in a single layer in a shallow baking dish. Whisk wine, lemon juice, garlic, rosemary, sage, thyme, and fennel seeds together in a small bowl; whisk in the oil. Drizzle the marinade over the turkey and toss until all of the pieces are coated. Cover with plastic wrap and marinate in the refrigerator 30 minutes, turning once halfway through.

3. Make Red-Pepper Relish: Meanwhile, seed red peppers and cut into 1/4-inch dice. Trim fennel bulb and cut into 1/4-inch dice. Cut olives into 1/4-inch dice. Mix diced peppers, fennel, and olives with the lemon juice, oil, garlic, and black pepper in a medium bowl.

4. Heat grill or broiler to high. Thread marinated turkey and onions onto soaked rosemary stalks or skewers. Bring remaining marinade to a boil in a small saucepan over high heat.

5. Grill or broil kabobs about 12 minutes, basting often with the marinade, until turkey is cooked through and golden brown. Serve with relish and couscous or wild rice, if desired.

Basil Turkey Burger

You Will Need


1/4 cup mayonnaise
2 tablespoons minced fresh basil, divided
1/4 cup milk
2 tablespoons finely chopped onion
1 tablespoon dry bread crumbs
1/8 teaspoon salt
1/8 teaspoon pepper
12 ounces ground turkey
4 hamburger buns, split
4 lettuce leaves
1 large tomato, sliced

What to Do


1. In a small bowl, combine mayonnaise and 1 tablespoon basil. Cover and refrigerate until serving.

2. Coat grill rack with nonstick cooking spray before starting the grill.

3. In a bowl, combine the milk, onion, bread crumbs, salt, pepper and remaining basil. Crumble turkey over mixture and mix well. Shape into four patties.

4. Grill, covered, over indirect medium heat for 5 to 6 minutes on each side or until meat is no longer pink.

5. Serve on buns with lettuce, tomato, and basil mayonnaise. 


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Singapore Beef Saty

Ingredients



1 1/2 lbs. rib eye steaks (about ½ in. thick)
3 tbs. light brown sugar
2 tbs. ground coriander
1 tbs. ground turmeric
1 1/2 tsp. ground cumin
1 1/2 tsp. freshly ground black pepper
3 tbs. Asian fish sauce or soy sauce
3 tbs. vegetable oil
Singapore Cucumber Relish and Fried Garlic Peanut Sauce (optional, recipes follow), for serving ...



Directions



1. Cut steaks into 1/2-in. cubes (do not trim fat). Place in nonreactive mixing bowl. Stir in brown sugar, coriander, turmeric, cumin, pepper, fish sauce or soy sauce, and oil. Let beef marinate in refrigerator, covered, at least 2 hours.

2. Drain beef cubes; discard marinade. Thread beef onto bamboo skewers, leaving bottom half of each skewer bare for a handle and ¼ in. exposed at pointed end. Satés can be prepared to this stage several hours ahead. Refrigerate, covered, until ready to grill.

3. Preheat grill to high. When ready to cook, brush grill grate clean and apply thin coat of oil. Arrange satés on hot grate, with piece of aluminum foil placed under exposed ends of skewers to keep from burning (fold foil in thirds, shiny side out). Grill satés until cooked to taste, 1 to 2 minutes per side for medium-rare, a little longer for medium. (Editor’s note: Beef should be cooked to an internal temperature of 145°F.)

4. Serve satés with Singapore Cucumber Relish and Fried Garlic Peanut Sauce, if desired.

Grilled Apple Crisp

You Will Need


10 cups thinly sliced peeled tart apples (about 8 medium)
1 cup old-fashioned oats
1 cup packed brown sugar
1/4 cup all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup cold butter
Vanilla ice cream, optional



What to Do


1. Place the apple slices on a double thickness of heavy-duty foil (about 24 inches x 12 inches). In a small bowl, combine the oats, brown sugar, flour, cinnamon, nutmeg and cloves; cut in butter until mixture is crumbly. Sprinkle over apples.

2. Fold foil around apple mixture and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until apples are tender. Serve warm with ice cream if desired.

Pesto Corn Grilled Peppers

You Will Need
1/2 cup plus 2 teaspoons olive oil, divided
3/4 cup grated Parmesan cheese
2 cups tightly packed fresh basil
2 tablespoons sunflower kernels or walnuts
4 garlic cloves
1/2 cup finely chopped sweet red pepper
4 cups whole kernel corn
4 medium sweet red, yellow or green peppers
1/4 cup grated Parmesan cheese, optional

What to Do
1. For pesto, combine 1/2 cup of oil, grated Parmesan cheese, basil, sunflower kernels and garlic in a blender or food processor; cover and process until blended. In a skillet, sauté red pepper in remaining oil until tender. Add corn and pesto; heat through.

2. Halve peppers lengthwise; remove seeds. Place, cut side down, on grill over medium heat; cover and cook for 8 minutes. Turn; fill with corn mixture. Grill 4-6 minutes longer or until tender. Sprinkle with grated Parmesan cheese if desired.

Zesty Steak Fajitas

You Will Need



2 medium tomatoes, seeded and diced
1/2 cup diced red onion
1/4 cup lime juice
3 tablespoons minced fresh cilantro
1 jalapeno pepper, seeded and chopped
2 teaspoons ground cumin
1/2 teaspoon salt
1 beef flank steak (about 1 1/2 pounds)
1 large onion, halved and sliced
1 tablespoon vegetable oil
6 flour tortillas (6 inches), warmed
Canned black beans and guacamole


What to Do



1. In a bowl, combine the first seven ingredients. Cover and refrigerate.

2. Broil or grill steak over medium-high heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°F; medium, 160°F; well-done, 170°F).

3. Meanwhile, in a skillet, sauté onion in oil until crisp-tender. Slice steak into thin strips across the grain; place on tortillas.
Top with onion and the reserved tomato relish.
Serve with black beans and guacamole.

TRIPLE G Baby Back Ribs

 Three G?? Garlic, Ginger, and Grilled...

Ingredients



For the ribs and spice paste
4 racks true baby back ribs (each ¾ to 1 lb.) or 2 racks American baby back ribs (each 2 to 2½ lbs.)
6 cloves garlic, coarsely chopped
1 piece (2 in.) fresh ginger, peeled and coarsely chopped
1 tbs. sugar
1 tbs. coarse salt (kosher or sea)
2 tsp. freshly ground black pepper
2 tbs. honey
1 tbs. soy sauce
1 tbs. Asian fish sauce or additional soy sauce

For the dipping sauce
4 tsp. coarse salt (kosher or sea)
4 tsp. white pepper
4 juicy limes, cut in half

Directions


1. Prepare ribs and spice paste: If necessary, remove thin, papery membrane from back of each rack of ribs (some stores sell baby backs with membrane removed). If using larger racks of ribs, cut each rack in half. Place ribs in nonreactive baking dish just large enough to hold them in single layer.

2. Place garlic, ginger, sugar, 1 tbs. salt, and black pepper in mortar and pound to paste with pestle. If you do not have a mortar and pestle, purée ingredients in food processor. Work in honey, soy sauce, and fish sauce or additional soy sauce. Spread spice paste over ribs on both sides. Let ribs marinate in refrigerator, covered, 1 to 4 hours.

3. Prepare ingredients for dipping sauce: Place 1 tsp. salt and 1 tsp. white pepper in neat mounds side by side in each of 4 tiny bowls. Place 2 lime halves next to each bowl.

4. Preheat grill to medium. When ready to cook, brush grill grate clean and apply thin coat of oil to grate. Place ribs, bone side down, on hot grate and grill until golden brown and cooked through, 8 to 12 minutes per side, a little longer for full-size ribs. If flare-ups occur, move ribs to another section of grill. When ribs are done, meat will have shrunk back from the ends of the bones by about 1/4 inch.

5. Transfer racks of ribs to cutting board and cut into individual ribs, then arrange on platter or plates for serving. Just before eating, instruct guests to squeeze 1 to 2 tbs. lime juice into bowl of salt and white pepper and stir until mixed.

Dip ribs in sauce before eating. 

Basil Stuffed Steak

You Will Need


1 boneless beef top sirloin steak, (2 to 2 1/2 pounds and about 1 1/2 inches thick)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried parsley flakes
1 1/2 cups lightly packed fresh basil leaves, coarsley chopped
1/4 cup finely chopped onion
4 garlic cloves, minced
1 1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/8 teaspoon minced fresh thyme or pinch dried thyme
1 teaspoon olive oil


What to Do


1. With a sharp knife, make five lengthwise cuts three-fourths of the way through the steak. Combine salt, pepper and parsley; rub over steak.

2. In a small bowl, combine the basil, onion, garlic, rosemary and thyme. Stuff into pockets in steak. Using heavy-duty string, tie the steak at 2-inch intervals, closing the pockets. Drizzle with oil.

3. Grill, covered, over indirect medium heat for 35-45 minutes or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°F; medium, 160°F; well-done, 170°F). Cover and let stand for 5-10 minutes. Remove string before slicing. 

Orange Picante Pork Chops

You Will Need


2 cups picante sauce
2/3 cup orange juice
3 garlic cloves, minced
4 boneless pork loin chops, 1/2 in. thick and 5 oz. each



What to Do


1. In small bowl, combine picante sauce, orange juice, and garlic. Pour 2 cups marinade into large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate at least 4 hours. Cover and refrigerate remaining marinade.
2. Coat grill rack with cooking spray before starting grill. Drain and discard marinade. Grill pork, covered, over medium heat, or broil 4 in. from heat 4 to 6 minutes on each side or until meat thermometer inserted into chop's center reads 160°.
3. Meanwhile, in small saucepan, bring reserved marinade to a boil. Reduce heat; simmer, uncovered, 5 to 7 minutes or until heated through. Serve chops with sauce and rice if desired.

Grilled Peaches w/a Berry Sauce

You Will Need


1/2 of 10-ounce package frozen raspberries in syrup, slightly thawed
1 1/2 teaspoons lemon juice
2 medium fresh peaches, peeled and halved
5 teaspoons brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 teaspoon butter


What to Do


1. In a blender or food processor, process raspberries and lemon juice until pureed. Strain and discard seeds. Cover and chill.

2. Place the peach halves, cut side up, on a large piece of heavy-duty foil (about 18 inches x 12 inches). Combine brown sugar and cinnamon; sprinkle into peach centers. Sprinkle with vanilla; dot with butter. Fold foil over peaches and seal.

3. Grill over medium-hot heat for 15 minutes or until heated through. To serve, spoon the raspberry sauce over peaches.

Salt n Pepper grilled Shrimp

You Will Need


1 1/2 lbs. jumbo shrimp (2 lbs. if using shrimp with the heads on), deveined, shells left on
3 tbs. fresh lime juice, plus 1 large lime
3 tsp. coarse salt, preferably sea salt
3 tsp. freshly ground white pepper


What to Do




1. Rinse shrimp under cold running water, then drain and blot dry with paper towels. Place shrimp in large, nonreactive baking dish, sprinkle with lime juice and 1 tsp. each salt and white pepper, and toss to coat. Let shrimp marinate at room temperature 10 minutes.
2. Meanwhile, cut lime lengthwise into 4 wedges. Place lime wedge in each of 4 shallow bowls or dishes, and add a mound (1/2 tsp.) of salt on one side of lime wedge and a mound (1/2 tsp.) of white pepper on the other. Set aside.
3. Preheat grill to high. When ready to cook, brush grill grate with oil. Arrange shrimp, in their shells, on grate and grill, turning with tongs, until meat is firm and pink, about 2 minutes per side.
4. Transfer shrimp to serving plates. To eat, squeeze lime wedge over salt and pepper and stir two or three times with chopsticks; peel shrimp and dip in lime mixture.




 

Lemon Lime Grilled Chicken

You Will Need


6 boneless skinless chicken breast halves
1/2 cup packed brown sugar
1/4 cup cider vinegar
3 tablespoons each lemon juice and lime juice
3 tablespoons Dijon mustard
3/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon salt

What to Do


1. Place chicken in a shallow glass dish or resealable plastic bag. Combine remaining ingredients; pour over chicken.

2. Cover or seal bag and refrigerate at least 4 hours or overnight. Drain, discarding marinade.

3. Grill chicken over medium-hot heat, turning once, until juices run clear, about 15 to 18 minutes. 


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Sweet-and-Sour Skewered Shrimp

  

You Will Need


1/2 cup barbecue sauce
1/4 cup lemon juice
1/4 cup pineapple preserves
4 teaspoons soy sauce
1/2 teaspoon ground ginger
30 uncooked large shrimp, peeled and deveined (about 2 pounds)
1 to 2 large green peppers, cut into 1-inch pieces
1/2 pound fresh mushrooms, halved

What to Do


1. In a small saucepan, combine the first five ingredients; bring to a boil over medium heat, stirring frequently.

2. Remove from the heat; cool. Set aside 1/2 cup for basting. Place remaining sauce in a large resealable plastic bag; add shrimp. Seal bag; refrigerate for 30 minutes.

3. Drain and discard marinade. Thread the shrimp, green peppers and mushrooms alternately on six metal or soaked wooden skewers.

4. Grill, uncovered, over medium-hot heat for 2 minutes on each side. Turn and brush with reserved sauce. Continue grilling for 4-8 minutes or until shrimp turn pink, turning and basting several times. 

Potabello Mushroom Burger

You Will Need


1/4 cup plus 3 tablespoons olive oil, divided
6 tablespoons balsamic vinegar, divided
4 slices onion (1/4 inch thick)
1 teaspoon minced garlic
1/2 teaspoon dried basil
4 portobello mushroom caps
1 tablespoon honey
4 onion rolls, split
4 lettuce leaves
4 slices tomato
4 ounces fresh mozzarella cheese, cut into 1/4-inch slices

What to Do


1. In a resealable plastic bag, combine 1/4 cup oil and 2 tablespoons vinegar; add onion slices. Seal bag and turn to coat; marinate for 30 minutes. Meanwhile, in a small bowl, combine the garlic, basil and remaining oil. Brush over both sides of mushroom caps; set aside.

2. In a small saucepan, bring honey and remaining vinegar to a boil; cook for 5 minutes or until thickened. Set aside.

3. Drain and discard marinade from onions.

4. Coat grill rack with nonstick cooking spray before starting the grill. Grill onions and mushrooms over medium heat for 10-12 minutes or until tender, turning frequently.

5. Serve on rolls with lettuce, tomato and mozzarella. Drizzle with reserved balsamic-honey sauce. 

 

Love a clean Grill

Just few tips we like to follow for a clean grill:

Cleaning Your Grill

• Cleaning your grill rack with aluminum foil is a snap. All you need to do is crumble up a few pieces of aluminum foil and use it in place of a scrub brush when the grill is still warm. This trick is great because it eliminates a nasty grill brush, cleans immediately and eliminates the need to deep clean the grill so often. If you have more time, and need a deeper clean, completely cover the rack with aluminum foil, the shiny side to the grill , and place it on a hot grill for 30 minutes with the lid on. The grill acts like a self-cleaning oven and essentially cooks off the grit and grim.
• To clean the outside of your grill, dip a cloth into a canister of waterless hand cleaner (such as GOJO Creme Waterless Hand Cleaner). Rub the cleaner onto the outside of a cool grill with the cloth. Work it into the metal well, paying special attention to any grease or barbecue sauce spots. Do not rinse; instead take paper towels and buff the grill surface. The dirt will be replaced by a great shine.
• In order to keep the grill rack clean simply spray non-stick cooking spray on the clean grill to prevent build up and make future cleanings faster and easier. This works great on gas and charcoal grills.
• To clean the cook pan bottoms, use this simple tip: before setting a pan or pot on the grill rack to warm barbecue sauce or cook additional food, rub the bottom of the pan with a bar of soap . Once you have finished cooking, the soap layer will help to remove the soot on the bottom of the pan.
• Another way to clean the grill is to take the rack and wrap it in paper towels. Spray it with ammonia, and place the grill in a large garbage bag. Leave the grill overnight, and then the next day, carefully open the garbage bag (there will be a lot of fumes) and wipe the grill off with the paper towels you wrapped around it. Hose the grill off and place it on a hot grill and let it cook for five minutes before you place the food on the grill in order to bake off any residue.
• One last quick tip: if the rack is really dirty, throw a cool grill on the grass upside down over night. The dew will soak the dirt right off the grill!