Grilling Recipes

Louise's Beer Heiney Chicken
John's Grilled Lamb Tenderloin w/ Raspberry Sauce and Blue Cheese
Tim's Grilled Chicken ~ Hawaiian Style
Deb's Hash-Browns
John Jordan's Grilled Lemon Chicken
John Jordan's Spicy Mexican Grilled Corn
John Jordan's Grilled Portobello Caps with Blue Cheese and Peppercorn Dressing
John Jordan's Rock'n'Roll Burgers
Amy's Hobos
Kevin's Southwestern Teriyaki Steak or Chicken Kabobs
Deb's Kabob Marinade

Louise's Beer Heiney Chicken

Ingredients:
1- 4 lb roasting chicken
1 can of beer.
Pinch of salt
Pinch of pepper

Instructions:
Remove package from inside of chicken.
Rinse out cavity. Season cavity with salt and pepper
Pour 1/4 of beer out.
Place more seasonings in the can of beer.
Place the chicken cavity over the can of beer.
It should be in an upright position on the can of beer.
Place inside the grill. Turn your grills on to a medium temperature.
Cook for 1- 11/2 hours. Your grills may smoke and the skin will blacken but it is very tender inside.

Will feed 4 people.

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John's Grilled Lamb Tenderloin w/ Raspberry Sauce and Blue Cheese

Ingredients:
4 - 6 oz. boneless lamb tenderloins
1 1 /2 Cups Blue Cheese (Stilton or Gorgonzola can be substituted)
1 Pint Fresh Raspberries

3/4 Cup Brandy
4 Tbs Balsamic or Raspberry Vinegar
1/2 Stick Butter
1/3 Cup Flour
1 tsp. Rosemary
Pinch of salt and pepper

Instructions:
Put butter in large sauce pan. Over medium to high heat, heat until just melted. Add flour gradually and stir each time to create a roux. Be careful to not let it become over-brown. Add the rosemary, salt, pepper, brandy and vinegar and simmer while stirring in constantly. Add additional butter as necessary.
When fully mixed, turn off heat. Add 1/3 to ￂﾽ of the fresh raspberries and continue to stir in, slightly breaking them up and letting them integrate into the sauce.
Spray tenderloins with cooking spray or lightly brush with some of the sauce. Grill to desired temperature. Just before grilling is done, reheat sauce still steam rises, if needed.
When grilled cuts are on plates, pour sauce over lamb to fully cover. Garnish with generous helping of blue cheese and finish with fresh raspberries.

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Tim's Grilled Chicken ~ Hawaiian Style

Ingredients:
1/4 cup sweetened orange juice
Ok to use either (Sunny D 0r Frozen Concentrate)
2 tablespoon unsweetened pineapple juice
1 teaspoon minced cilantro leaves
1/4 teaspoon salt
4 chicken breast -- (4 oz) -- halves -- skinned
3/4 cup finely chopped pineapple
2 tablespoon chopped red bell pepper
1 jalapeno pepper -- seeded and chopped
2 tablespoon minced cilantro leaves
1-1/2 teaspoons white wine vinegar
1 teaspoon unsweetened orange juice
1/2 teaspoon pepper

Instructions:
Pineapple leaves Combine first 4 ingredients in a shallow dish; mix well. Add chicken, turning to coat. Cover and refrigerate chicken for several hours, turning occasionally. Combine pineapple, bell pepper, jalapeno, cilantro, vinegar, and orange juice in a small bowl; mix well. Let mixture stand at room temperature for 2 hours. Remove chicken from dish, reserving marinade. Sprinkle chicken with pepper. Grill chicken 4 to 5 inches from coals 15 minutes or until done. Turning and basting frequently with reserved marinade. To serve, top each breast with 3 tablespoons pineapple mixture. Garnish with pineapple leaves

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Deb's Hash-Browns

Wrap those hash-brown patties (like you get at McDonald's for breakfast) with a strip of bacon and lay them in a double wrap of tin foil. Sprinkle with parmesan cheese, garlic powder, or both, and wrap tightly. Grill until bacon is cooked and potatoes are steaming. Enjoy!

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John Jordan's Grilled Lemon Chicken

Ingredients:
4 Boneless breasts of Chicken -- about 6-8 oz. each.
4 oz. butter (one stick)
2-3 fl. oz. lemon juice
4 Tbs toasted almonds
1 Tbs dill
Garlic powder
Coarse salt
Ground black pepper

Instructions:
Season chicken breasts with salt, pepper and garlic powder and set aside while grill heats up.

Heat lemon juice in sautￃﾩ pan or warm in microwave until just boiling. Watch carefully. Be careful not to overheat! Cut butter in cubes and gradually stir in until melted. Put dill in when about half the butter is melted. When finished, you should have a soft, yet firm mixture.

Over hot grill or on stove, put almonds in a small sautￃﾩ pan. Over high heat, sautￃﾩ almonds dry, stirring them nearly constantly until lightly browned. You may also toast them in an oven -- 3-4 min. at 350 degrees, turning once about halfway through. Again, watch carefully and do not burn!

Grill chicken about 3-5 min. each side over high heat, turning once. Grill until juices run clear and there is no pink flesh.

Remove breasts from grill and plate up immediately. Put about 1 Tbs of butter sauce on warm chicken. Top with good pinch of toasted almonds. Serve.

Makes 4 servings.

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John Jordan's Spicy Mexican Grilled Corn

Ingredients
6 - 8 ears of corn
Butter

Instructions:
Put 4 Tbs of butter in a microwave safe cup or bowl. Add a good pinch of red pepper flakes. Warm up until melted.

Remove excess silk at the top of each ear. Remove and discard just the outer most layer of husk. Peel back the remaining husks until the ear is visible.

With a basting or pastry brush, brush the ear with the melted butter and pepper flakes. Put the husk back over the corn and put on the hot grill. As the husk burns and turns black, remove the burnt husk and turn.

Repeat until the corn has one or two layers of husk left or until the ear turns a deep yellow color. The ear may need to be put directly on the grill without any husks to finish cooking completely.

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John Jordan's Grilled Portobello Caps with Blue Cheese and Peppercorn Dressing

This is a good entree alternative when vegetarians attend your outdoor gathering. You may also brush and grill asparagus, Roma tomato halves, and peppers for garnish.

Ingredients:
4 Tbs Butter
1 - 2 Tbs Balsamic vinegar
pinch rosemary

For dressing (about 2/3 cup):
Mix together and process in a mini processor or blender:
2 oz. Canola or Salad oil
2 oz. Extra Virgin olive oil
1 oz. red or white wine
3 - 4 Tbs Bleu, Stilton, or Gorgonzola cheese
1-1/2 Tbs green peppercorns OR capers
1/2 tsp garlic powder
1/4 tsp coarse, Kosher or Sea salt
dash of fresh black pepper (more if capers are used)
When it's all processed, add more cheese if necessary.

Instructions:
Put 4 Tbs of butter in a microwave safe cup or bowl. Warm up until just soft so the vinegar and herbs can be folded in. Then fold in 1-2 Tbs of Balsamic Vinegar (red wine can be substituted), and a healthy pinch of fresh Rosemary leaves and/or Marjoram. Butter should be somewhat solid.

Brush both side of caps with butter mixture and place on hot grill. Grill 4-5 minutes each side. Before turning once, brush side facing up with butter again.

When done grilling, plate up with other grilled vegetables and top with dressing.

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John Jordan's Carrot Dogs

Ingredients:
4 - 6 large carrots

Marinade:
3 oz. Canola or salad oil
3 oz. Olive Oil
1 tsp fresh Rosemary
1 tsp marjoram or oregano
1/2 tsp garlic powder
1/2 tsp onion powder
1.2 tsp minced (dried or fresh) onion
1/4 tsp Coarse, Kosher, or Sea Salt
1/4 tsp fresh ground black pepper

Instructions:
Peel 4-6 large carrots. Make sure they do not taper too much - the bottom end should be nearly the same size as the top. Make sure root stem is completely off.

Place in marinade before grilling. Make sure they are thoroughly coated when put on the grill. Grill until tender enough to cut with a fork; 6-8 minutes over high heat.

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John Jordan's Rock'n'Roll Burgers

Ingredients: (Per pound of ground beef)

1/2 tsp. garlic powder
1-1/2 - 2 Tbs of Steak Sauce or Worcestershire
Good sized pinch Salt - Garlic (optimum), Kosher (next best), sea salt (decent), table (if all else fails)
Good sized pinch black pepper - Use that thing known as a pepper mill...
Good sized pinch dill - doesn't have to be fresh,... but if ya got it, flaunt it!
Optional: 1 - 2 Tbs of minced white or yellow onion

Instructions:
Mix ingredients together with ground beef and form into 4 good sized patties.

Put on hot grill and cook to preferred temperature.

A nice thing to have handy on the grill is a container filled with a mixture and beef stock and water to keep burgers warm without overcooking.

Dilute at about 3:1 beef stock to water and put on the grill just as you light it or as flames die down from coals and begin to ash over. That way, the stock can be warm when burgers are done.

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Amy's Hobos

Ingredients:
1-1/2 pounds Hamburger
6 peeled and sliced potatoes
12 carrots peeled and sliced length-wise
1 sliced onion (optional)
seasonings (salt, pepper, etc,) to taste

Instructions:
Season the hamburger and divide into 6 equal pieces. Place 1 of the sliced carrots on a large piece of tin foil next add ￂﾽ of the sliced potato on top of the carrots next add the sliced onion and finally the hamburger patty and then reverse the order by putting on more onion, potato, and carrots. Fold the tin foil over the top making sure not to break the foil and place on the hot grill 15-20 minutes per side depending on the thickness of the packet. Be careful when opening because while cooking steam will build up.

Feeds 6.

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Kevin's Southwestern Teriyaki Steak or Chicken Kabobs

Ingredients:
1 32 oz can of pineapple
1 small bag of baby carrots
3 large apples cubed
2 green peppers sliced 1 inch by 1 inch
2 red or yellow peppers 1 inch by 1 inch
Baby yellow onions
Metal kabob sticks or bamboo kabob sticks soaked in water at least 45 min
1 bottle of Teryaki, any brand
2 tsp liquid smoke

Instructions:
Grill 5 min on first side, then 4 on the other.

Makes 10 or more kabobs.

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Deb's Kabob Marinade

Ingredients:
1/4 c. olive juice
1/4 c. lemon juice
1/2 c. soy sauce
Garlic salt to taste
1 c. water

Instructions:
Combine above ingredients and marinate meat for at least 24 hours, turning or stirring once. This is good with any type of meat but is especially good with deer meat.

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