EasyDeliciousRecipes.com

Indoor Grilling: Guinness-Marinated Steak Sandwich

From Recipes [Photograph: Joshua Bousel] Wings , nachos , ribs —they’re all lined up for Sunday. As I eagerly await my excuse to devour my favorite party foods, I was craving along the same lines but more of a quick, weeknight night dinner, and this recipe for a Guinness-marinated steak sandwich seemed to fit the bill. I’ve had a bunch of fancypants steak sandwiches lately, all delicious, but this baby blew them away. Its success lies in its simplicity. A quickly marinated steak is grilled along with red onions and both are piled on a grilled roll that’s been spread with a little Boursin cheese with a handful of arugula. Each bite allows you taste the individual ingredients: beefy steak, sweet grilled onions, creamy garlic cheese, crisp and peppery arugula, all of which combine to become a stellar sandwich. One taste and it was clear: this has to be added to the Sunday line-up. Guinness-Marinated Steak Sandwich Adapted from Taming the Flame by Elizabeth Karmel. Ingredients 2 lbs flank steak 1 pint of Guinness beer 2 large red onions, cut into 1/2 inch rounds and skewered through the middle 1 5.2-ounce container Boursin cheese, frozen 4 Ciabatta rolls Arugula Olive …

This Post was extracted from Serious Eats
Go here to see the original and read more: Indoor Grilling: Guinness-Marinated Steak Sandwich

Tags: boursin, food, from-the-grill, grill, guinness-cover, individual, joshua-bousel, recipes, refrigerator, steak, the-steak, until-the-steak

Grilling: Sweet and Spicy Chicken Wings

From Recipes [Photograph: Joshua Bousel] Ever since I started taking wings to the grill, I’ve been hooked. Less mess and more flavor than frying, It’s becoming my preferred path to perfect wings. Building on this, I tried out a recipe from Super Smokers BBQ, the famous St. Louis barbecue joint. The flavor added a little smoke in the wing equation—and it blew my mind. These wings are coated with a rub, cooked over indirect heat with the apple wood chunks for about 40 minutes, then finished with a sweet and spicy barbecue-honey glaze. There’s a lot going on here: the succulent smokey meat, peppery rub, and a sticky sauce that started sweet and left a pleasing lingering heat. As a less than graceful eater, these left me a bit of a mess (I couldn’t stop myself to take a cleaning break between wings) but I wore that mess with pride as a badge of all the deliciousness they embodied. Super Smokers Sweet and Spicy Chicken Wings Adapted from Peace, Love, & Barbecue by Mike Mills and Amy Mills Tunnicliffe. Ingredients 2 1/2 tablespoons ground black pepper 1 tablespoon onion powder 1 tablespoon chili powder 1 tablespoon garlic powder 1 tablespoon seasoned salt 5 pounds chicken wings, rinsed and dried 1 cup honey 1/2 cup hot barbecue…

This Post was extracted from Serious Eats
Go here to see the original and read more: Grilling: Sweet and Spicy Chicken Wings

Tags: coals, deliciousness, grill, light, middle, mills, super-bowl, wings

Broiled Blackened Tofu, Pineapple Collards, Grilled Okra Popsicles

Dinner 1/19 Broiled Blackened Tofu Pineapple Collards Okra Popsicles Two more test recipes for Isa, a Louisiana-styled blend of spices coating the tofu, which is run under the broiler until blackened in spots. Underneath that is garlicky collard greens laced with cubed pineapple — a really nice combo. The okra were marinated in a 2:1 mixture of melted soy margarine & tamari, then basted occasionally on the grill with the leftovers. You want to make sure the okra is blackened in spots and is cooked through completely. Tags: okra , tofu , collard greens , pineapple , vegan , food , dinner , tofu666 The rest is here: Broiled Blackened Tofu, Pineapple Collards, Grilled Okra Popsicles

This Post was extracted from The Vegetarian Recipes
Go here to see the original and read more: Broiled Blackened Tofu, Pineapple Collards, Grilled Okra Popsicles

Tags: blackened, broiled-blackened, cooked-through-, delicious recipes, grill, grilled, leftovers, spices-coating, sure-the-okra, until-blackened

Best-Ever Grills: Sizzling Ideas for Great Grill Recipes, The Ultimate in Healthy Fast Food

Product DescriptionThis is a selection of recipes for delicious meals in minutes, including fish, poultry, meat, vegetarian and dessert recipes. It gives easy step-by-step techniques for tasty marinades and salsas. . . . More > > Best-Ever Grills: Sizzling Ideas for Great Grill Recipes, The Ultimate in Healthy Fast Food

This Post was extracted from Roasted Chicken Recipes
Read more from the original source: Best-Ever Grills: Sizzling Ideas for Great Grill Recipes, The Ultimate in Healthy Fast Food

Tags: grill, grills, healthy-fast, recipes, sizzling, Ultimate

The Complete Book of Vegetarian Grilling: Over 150 Easy and Tasty Recipes You Can Grill Indoors and Out

Product DescriptionGrilling—inside and out—is more popular than ever. But what about the vegetarians? How many vegetable skewers can one person eat? The Complete Book of Vegetarian Grilling will offer 151 fabulous recipes for appetizers, side dishes, main courses, and desserts—as well as grilling dos and don’ts, barbeque tips and techniques, and entertaining secrets. Readers will discover things they never knew they could do on their indoor or outdoor grills and tried and true vegetarians will feel a sense of renewal about tackling the grill and creating wonderful meals cooked in the open air. . . . More > > The Complete Book of Vegetarian Grilling: Over 150 Easy and Tasty Recipes You Can Grill Indoors and Out Related posts: Student’s Vegetarian Cookbook, Revised: Quick, Easy, Cheap, and Tasty Vegetarian Recipes ISBN13: 9780761511700 Condition: NEW Notes: Brand New from Publisher…. Symply Too Good to be True: Over 150 Ways to Tasty, Low-fat Healthy Recipes DescriptionSymply product too good to be true has sold… Retro Barbecue: Tasty Recipes for the Grillin’ Guy The description of the product grilled meat, stews, salads… Related posts brought to you by Yet Another Related Posts Plugin .

This Post was extracted from Food Recipes Online
Read more from the original source: The Complete Book of Vegetarian Grilling: Over 150 Easy and Tasty Recipes You Can Grill Indoors and Out

Tags: another-related, book, complete, easy, grill, grillin, low-fat-healthy, posts-plugin, recipes, related, student, Vegetarian

Grilling: Butterflied Leg of Lamb

From Recipes [Photograph: Joshua Bousel] Between brisket and the forthcoming turkey, I was able to get in a nice big leg of lamb, one of my favorite large cuts of meat. Seemingly designed for the grill, a butterflied leg of lamb comes out perfectly medium-rare exactly when the outside develops a nice crust over medium-high heat. In addition to the easy cooking technique, this leg of lamb has a smooth lamby flavor with just the right amount of chew, making every bite a pleasure. It’s hard to improve on something already so good, but add mint to the equation and you’re talking some seriously, seriously delicious eats. The two come together here as part of a tahini and lemon based marinade, which added a minty tang to the crust, only heightening this leg of lamb into one of the best pieces of meat to come off my grill this year. Grilled Butterflied Leg of Lamb Adapted from Martha Stewart Ingredients For the marinade: 1/2 cup tahini 2 cloves garlic, peeled and crushed 1/2 cup fresh lemon juice (3 to 4 lemons) 1 cup loosely packed mint leaves 1/2 cup olive oil 4 tablespoons water 1 1/2 teaspoons coarsely ground black pepper 3/4 teaspoon sherry vinegar 1/4 teaspoon cayenne Salt to taste 3 1/4 pounds shank half of a butterflied leg of lamb 3 lemons, thinly sliced Fresh mint, for garnish Procedure 1. Combine…

This Post was extracted from Serious Eats
See the original post here and read more: Grilling: Butterflied Leg of Lamb

Tags: cooking, grill, ingredients, joshua-bousel, lamb, light, marinade, reseal-the-bag

Grilling: Pumpkin Ravioli with Brown Butter and Sage Sauce

From Recipes [Photographs: Joshua Bousel] I hadn’t carved a pumpkin since my days of roaming the streets as my favorite Nintendo characters, returning again and again to the houses with the best candy, and practicing shameful acts of petty vandalism to those offering fruit (or worse, pennies). That was, until last year, when I was invited to two pumpkin carving operations, where a large squash reminded me of these joys. This year I’m not missing any opportunity to carve, cook, and even grill this fall treat. In the same vein as roasting butternut squash on the grill for soup, I decided to roast small pumpkin halves until completely soft, then mix the innards with shallots, ricotta, nutmeg, cayenne, salt, and pepper to make one kickin’ ravioli filling. Assembled in fresh pasta, they were quickly boiled, then added to a browned butter and sage sauce. The meal had complex flavors ranging from the sweet and creamy pumpkin filling to the nutty and earthy sauce, all finished off with a batch of roasted spicy pumpkin seeds to round out this season’s pumpkin experience. Grilled Pumpkin Ravioli with Brown Butter and Sage Sauce Ingredients 1 small pumpkin, about 3 lbs, halved and seeded 1 large shallot, finely diced 12 tablespoons of butter 1/4 lb fresh ricotta 1/8 teaspoon cayenne pepper Pinch of nutmeg Kosher salt Freshly ground pepper 1 batch…

This Post was extracted from Serious Eats
Go here to see the original and read more: Grilling: Pumpkin Ravioli with Brown Butter and Sage Sauce

Tags: charcoal, cool, grill, houses, joshua-bousel, middle, nintendo, pasta, Pumpkin, raviolis, recipes, skin, the-pumpkin

Anyone Have Any Good Recipes For Cooking Food On The Grill?

My husband loves the barbecue and spicy foods, but I'm not really important to be clicked. I usually use kitchen oven and stove.
Anyone have any good recipes for steaks, shrimp, hamburgers, chicken, etc.? Thank you!

Tags: Anyone, cooking, food, Good, grill, recipes

Grilling: Turkey Shawarama

From Recipes [Photograph: Joshua Bousel] There’s nothing I miss more from my time in Israel than shawarma. I’m not exaggerating—I had shawarma in a pita or laffa almost everyday during my six months there. Like my previous experience making tacos al pastor, I knew making shwarma sans a vertical rotating roaster would not be the same, but nevertheless, I decided to try it out at home after seeing a nice recipe in July’s Bon Appétit. A dry rub of tumeric, salt, coriander, cumin, and peppers (black, white and cayenne) was applied to brined turkey cutlets with some onion slices, then drizzled with olive oil—this goes into the fridge overnight. The turkey was then quickly grilled and cut into small strips in an attempt to imitate the slices you get off a vertical roaster. Obviously it didn’t have the same taste and crunch as the real deal, but this shawarma was insanely delicious in its own right. The inside of the turkey cutlets stayed juicy because of the brine, while the outside had a nice, light crunch from the grill’s high heat. The rub was complex, …

This Post was extracted from Serious Eats
See the original post here and read more: Grilling: Turkey Shawarama

Tags: cooking, food, from-the-grill, grill, israel, israeli, memory, recipes, time, turkey-cutlets

Grilling: Pocket Pitas

From Recipes “I took a ten-minute break to wallow in my failure then returned to the grill—but those ten minutes made all the puffy difference.” [Photographs: Joshua Bousel] Given my rough relationship with bread-making, I had little hope that grilling pita pockets would yield the proper results. But since I’m not one to shy away from a challenge—and determined to take the upper hand in my battle with breads—I ventured forth in a quest to grill delicious pocket pitas. I made a switch to instant yeast, taking improper proofing out of the equation for failure, and mixed it with flour, salt, oil, and water, letting it knead for 10 minutes in the KitchenAid. Then the dough went into the fridge to rise overnight. I checked on it after an hour and it was already rising. (Hurray!) The next day, I divided the dough, let is rest while I prepared the grill, then rolled them into rather imperfect rounds one-fourth of an inch thick. Before throwing the dough on the grill, I gave each disc a few mists of water to add some moisture, hoping to create the air bubbles needed to form the pocket. The first few pitas didn’t puff, and although delicious, I was feeling a little dejected. …

This Post was extracted from Serious Eats
Go here to see the original and read more: Grilling: Pocket Pitas

Tags: charcoal, container, cooking, dough, failure, grill, grilled-pocket, puffy, recipes, the-dough, the-grill