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Grilled Fruit Skewers

Author: focus1

Ingredients

  • 2 cups of pineapple chunks, cut into 1-inch pieces
  • 2 Cups of cantaloupe chunks cut into 1-inch pieces.
  • 2 cups of strawberries, stems removed
  • Coconut oil spray
  • 1 tablespoon maple syrup
  • For dessert, serve with vanilla yogurt.

Directions

  1. Preheat the grill to high heat. To prevent the skewers from burning while grilling, soak them in water for 20 minutes beforehand.
  2. To make the fruit skewers, skewer two pineapple slices, one strawberry slice and one cantaloupe slice on a stick. Repeat the process to build as many skewers as required.
  3. Spray the skewers with coconut oil spray and then coat them with maple syrup.
  4. Place the fruit skewers in a single layer on the grill and cook for 2-3 minutes on each side, or until lightly browned and soft, about 10 minutes.
  5. Serve as is, topped with vanilla yogurt if desired.
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Brown Sugar Grilled Pineapple

Author: focus1

Ingredients

  • 1/2 cup of brown sugar
  • 1 stick of butter, melted
  • 1/4 teaspoon of cinnamon.
  • 1/4 teaspoon vanilla
  • 1 fresh pineapple, cored and sliced

Directions

  1. In a mixing glass, combine the butter, brown sugar, cinnamon, and vanilla. Stir until smooth.
  2. Place the pineapple slices in a mixing bowl and set aside.
  3. On high, grill until the desired temperature is reached. Grill for about 2 minutes, until grill marks appear on the slices.
  4. Turn each slice 90 degrees and cook for another two minutes. You should now have grill marks on the bottom as a result of this process.
  5. Brush each slice with the remaining sauce and turn it over. Allow to grill for approximately 2 minutes, until grill marks appear. Each slice should be rotated 90 degrees after cooking for another 2 minutes.
  6. Remove from grill.
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Grilled Brownies

Author: focus1

Ingredients

  • 2 cups (400 grams) unbleached superfine (golden caster) sugar
  • 2 sticks (225 grams) unsalted butter, melted
  • One half cup (60 grams) of good-quality cocoa powder.
  • 1 ancho chile pepper, soaked in warm water until soft, then drained and chopped finely
  • 1 teaspoon of vanilla extract
  • 4 extra-large eggs
  • 1¾ cups (225 g) all-purpose (plain) flour
  • 1 1/2 cups flour, 2 tbsps. baking powder
  • Pinch fine sea salt

Directions

  1. Set up a charcoal grill for indirect cooking at 350–400°F (180–200°C), using a chunk of cherry wood to the coals for a mild smoke.
  2. Fill a rectangular baking pan measuring 13 x 9 inches with parchment paper to make an easy-to-clean serving platter.
  3. In a big mixing dish, combine all of the ingredients in the order they appear on the list, folding in each time you add a new ingredient.
  4. Pour the brownie batter into the prepared baking pan. Grill for about 25 minutes, until set. You don’t want the brownies to overcook, since the centers should be soft and fudgy.
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Grilled S’mores Pizza

Author: focus1

Ingredients

  • 1 pizza crust
  • 1/3 c Nutella
  • 3 graham crackers, broken into large pieces
  • 1 T honey
  • 8 large marshmallows

Directions

  1. Make pizza dough, or buy it.
  2. Preheat the grill to 450 degrees with the pizza stone on it.
  3. Flour a surface and roll out the dough into a circular shape.
  4. Remove the wrapper from a graham cracker. With kitchen scissors, cut marshmallows into three circles.
  5. Place the dough on a grill on a pizza stone. Close the lid and cook for 2 minutes.
  6. Using the tongs, flip the dough over.
  7. Place the Nutella in a bowl and use a spoon to spread it evenly over the pie crust. Add the graham crackers on top of the Nutella, then drizzle with honey. Place the marshmallows on top of that and press them gently into the mixture.
  8. Remove the pizza from grill and close the oven. Set aside to cool for three minutes. Remove the pizza from the grill using tongs when the marshmallows are golden brown.
  9. Serve while they are still hot.
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Grilled Bananas

Author: focus1

Ingredients

  • 3 large bananas, halved lengthwise with peel still on
  • 2 ½ tablespoon unsalted butter, melted
  • 1 ½ tablespoon brown sugar
  • ¼ tablespoon ground cinnamon

Directions

  1. Preheat the grill to medium (350°F).
  2. Cut 3 large bananas in half lengthwise (with the peel on), and baste 1 teaspoon melted butter on each side of the unpeeled portion.
  3. Place on the hot grill, cut side down. Allow to cook for about 2-3 minutes, covered, until you see grill marks.
  4. Turn the banana over (you may need both tongs and a spatula) and grill for another 4-6 minutes, covered or until the banana is soft and peels away from the peel. The time you leave it on the grill will be determined by the bananas’ size and ripeness.
  5. Combine 1½ teaspoons melted butter, brown sugar and cinnamon in a mixing glass. Warm bananas with the basted mixture. Enjoy your meal!
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Steak Kabobs

Author: focus1

Ingredients

Marinade:

  • 1/4 c olive oil
  • 1/4 c soy sauce
  • 1 1/2 tablespoon fresh lemon juice
  • 1 1/2 tablespoon red wine vinegar
  • 2 1/2 tablespoon Worcestershire sauce
  • 1 tablespoon honey
  • 2 tablespoon Dijon
  • 1 tablespoon minced garlic
  • 1 tablespoon freshly ground black pepper

Kebabs:

  • 1 3/4 lbs. sirloin steak (look for thicker steaks), cut into 1 1/4 inch pieces
  • 8 oz of button or cremini mushrooms, halved (unless small, keep whole)
  • 3 bell peppers (1 red, 1 green, 1 yellow), each cut into 1 1/4-inch pieces
  • 1 large red onion, diced into chunks (about 1 1/4-inch)
  • 1 tablespoon olive oil, plus more for brushing grill grates
  • Salt and freshly ground black pepper
  • 1/2 tablespoon garlic powder
  • 10 wooden skewers sticks soaked in water for at least 30 minutes

Directions

  1. Combine all marinade ingredients in a mixing dish and whisk to combine.
  2. Place the steak in a gallon-size resealable bag for the kebabs. Pour the marinade over the steak and seal the bag while pressing out any air. Allow to marinate in the refrigerator 3 – 6 hours.
  3. Preheat a grill, preferably gas, to about 425°F (about halfway through preheating if using charcoal).
  4. Onion and cucumber are placed on a cutting board with the greens, then drizzled with oil and lightly tossed to cover.
  5. Sprinkle salt and pepper over the veggies, then sprinkle with garlic powder. To make kebabs, lay the steak and vegetables on top of each other in a particular order, trying to fit 4 steak pieces on each kebab (I like to layer two onion slices together).
  6. Brush the grill grates with oil. Grill the kebabs, turning them occasionally, until the center of the steak is cooked to medium doneness, about 8-9 minutes. Serve warm.
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BBQ Chicken Salad

Author: focus1

Ingredients

  • 1 tablespoon of olive oil
  • 2 boneless, thin-sliced chicken breasts without the skin
  • Kosher salt and fresh ground black pepper, to taste
  • 6 cups of chopped romaine lettuce
  • 1 Roma tomato diced
  • 3/4 cup of canned corn kernels, drained
  • 3/4 cups canned black beans, drained and rinsed
  • 1/4 cup of diced red onion
  • 1/4 cup of shredded Monterey Jack cheese
  • 1/2 cup of shredded cheddar cheese
  • 1/4 cup of Ranch dressing
  • 1/4 cup of BBQ sauce
  • 1/4 cup of tortilla strips

Directions

  1. In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat.
  2. Season with salt and pepper to taste. Add to the skillet and cook, flipping once, until cooked through, about 3-4 minutes on each side. Allow to cool before dicing into bite-size pieces.
  3. Remove one of the vents from a can and fill it halfway with BBQ sauce. Prepare the salad by layering romaine lettuce, chicken, tomato, corn, beans, onion, and cheese in a large bowl. Pour Ranch dressing and BBQ sauce over the top and gently stir to combine
  4. Serve immediately, garnished with tortilla crisps.
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Grilled Steak Tacos

Author: focus1

Ingredients

For the Marinade:

  • 1 cup of orange juice
  • 2 cloves of garlic, peeled
  • 2 chipotle peppers plus 2 tablespoons of adobo sauce from the can
  • 1/2 cup of cilantro leaves and stems (or a large fistful)
  • 1 tablespoon of cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon kosher salt

For the Tacos:

  • 1 1/2 pounds of flat iron steak
  • Sliced avocados
  • Chopped tomato
  • Chopped onion
  • Chopped cilantro leaves

Directions

Marinate the Steak:

  1. Make a few holes in the steak with a big knife, keeping in mind that you want to make the marks with the grain. Place the steak into a gallon-size freezer bag.
  2. In a blender, combine the orange juice, garlic cloves, chipotle peppers and adobo sauce, cilantro, cumin, cinnamon and kosher salt. Blend until smooth then transfer to the freezer bag with the steak and chill for 1 hour to overnight.

Make the Steak Tacos:

  1. Allow the steak to come to room temperature before grilling, about 20 minutes. Oil the grill grates with grapeseed oil and preheat them on high heat.
  2. Reduce the heat to medium-high and roast for 10 minutes on each side or until cooked to your desired doneness.
  3. Allow 10 minutes for the steak to rest before cutting it with a sharp knife.
  4. Warm the tortillas in a pan over a gas burner or on the barbecue. Serve the tacos with sliced avocado, chopped onion, tomatoes, cilantro, queso fresco, and a squeeze of grilled limes or sliced jalapeño if desired.
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Grilled Zucchini

Author: focus1

Ingredients

  • 2 medium zucchini, each about 8 oz and sliced 1/4 inch thick.
  • 1 tablespoon olive oil, extra virgin
  • 1 tablespoon red wine vinegar
  • 1 tablespoon of dried parsley
  • 1 tablespoon of dried basil.
  • 1/2 tablespoon garlic powder
  • Kosher salt
  • Freshly ground black pepper

Directions

  1. Preheat the grill to medium-high. In a large mixing bowl, combine the zucchini, oil, red wine vinegar, parsley, basil, and garlic powder. Season with 1/4 teaspoon salt and black pepper before serving.
  2. After the grill is hot, use tongs to rub an oiled paper towel over the grates to clean them carefully.
  3. Zucchini should be grilled with tongs. Using the grill, cook the zucchini. Cover and cook for 2 to 3 minutes, or until crisp-tender. Flip and continue to cook on high, covered, for 2 to 3 minutes more.
  4. Remove from heat, check for salt and add if necessary, then serve. Serve immediately.
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Grilled Peppers

Author: focus1

Ingredients

  • 4 sweet peppers (red, yellow, orange, or purple bell peppers, or cubanelle peppers)
  • 2 tablespoons of olive oil, for brushing
  • If desired, add a touch of salt.

Directions

  1. Gather the necessary materials.
  2. Preheat the grill to medium-high. For 3 to 4 seconds, you should be able to palm your hand about an inch above the cooking grate before removing it from the heat.
  3. Cut the tops and cores off of large peppers while the grill is heating. Whole small peppers can also be cooked on a grill.
  4. Brush each piece of pepper with olive oil on the skin side.
  5. Place the peppers on the grill, skin-side down, and cover. Grill until softened, about 10 minutes. The skin should become blackened; this is not an issue.
  6. Remove any blackened grilled skin; it should come off easily. Alternatively, if you’re in a hurry, have guests peel the peppers for you while they eat them.
  7. Sprinkle the peppers with a little salt (if using) and serve them hot, warm, or at room temperature. Enjoy!
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