Grill

Easy Grilled Tri Tip

Posted in Grill on July 26th, 2010 by admin – Be the first to comment

Ingredients

  • 1/4 cup soy sauce
  • 1/4 cup olive oil
  • 2 tablespoons water
  • 2 cloves garlic, peeled and chopped
  • ground black pepper to taste
  • 4 pounds beef tri tip, cut into 1/2 inch slices

Directions

  1. In a large, non-reactive bowl, blend the soy sauce, olive oil, water, garlic, and pepper. Place the beef tri tip in the marinade. Cover, and marinate in the refrigerator at least 4 hours.
  2. Preheat an outdoor grill for high heat, and lightly oil grate.
  3. Grill the beef slices 3 to 5 minutes per side, or to desired doneness. Discard remaining marinade.

California Grilled Lamb Burger with Cumin Yogurt

Posted in Grill on July 7th, 2010 by admin – Be the first to comment


Ingredients

  • 2 teaspoons McCormick® Gourmet Collection® Fennel Seed
  • 2 teaspoons McCormick® Gourmet Collection® Coriander Seed
  • 4 shallots, finely minced
  • 1 tablespoon olive oil
  • 3/4 teaspoon McCormick® Gourmet Collection® Mediterranean Oregano Leaves
  • 1/2 teaspoon McCormick® Gourmet Collection® Thyme Leaves
  • 1 tablespoon McCormick® Gourmet Collection® Parsley Flakes
  • 3/4 teaspoon McCormick® Gourmet Collection® Paprika
  • 1/4 teaspoon McCormick® Gourmet Collection® Ground Cayenne Red Pepper
  • 1/4 teaspoon McCormick® Coarse Grind Black Pepper
  • 1 teaspoon salt
  • 1 1/2 pounds ground lamb
  • Cumin Yogurt:
  • 1/4 teaspoon McCormick® Gourmet Collection® Cumin Seed
  • 1/2 cup plain yogurt
  • 1/8 teaspoon salt
  • 1 pinch McCormick® Coarse Grind Black Pepper

Directions

  1. Toast fennel and coriander seeds, in a preheated dry skillet over medium heat, about 30 seconds or until aromatic. Remove from skillet. Crush seeds in small bowl or with a mortar and pestle. In same skillet, saute the shallots in the olive oil until translucent and just starting to color. Add the oregano and thyme. Immediately remove from heat and set aside.
  2. Combine remaining spices, salt and lamb in a medium bowl. Mix gently, shape into 6 patties.
  3. Toast cumin seeds, in a preheated, dry skillet over medium heat, about 30 seconds or until aromatic. Remove from skillet. Crush in small bowl or with a mortar and pestle. Combine yogurt with the toasted cumin, salt and pepper. Set aside.
  4. Grill the burgers over medium heat to desired doneness. Serve with grilled sourdough bread or hamburger buns. Top with cumin yogurt.

BBQ Chicken

Posted in Chicken, Grill on August 13th, 2009 by admin – 1 Comment

Summer’s not over yet.  You don’t want to let it slip by without a little BBQ.

INGREDIENTS:

  • 1 qt. cider vinegar
  • 1 lemon, sliced
  • 4 T butter or margarine
  • 1/4 cup salt
  • 1 tsp. hot sauce or 1 tsp. red pepper flakes
  • 1/2 tsp. black pepper
  • 12 chicken quarters

 

DIRECTIONS:

  1. Boil vinegar.
  2. Add sliced lemon, butter, salt, hot sauce and black pepper until lemons are soft.
  3. Pour over chicken and marinate overnight.
  4. Cook chicken on the grill until it reaches an internal temperature of 185 degrees. 
  5. Serve barbecue sauce on the side for dipping.

Pizza On The Grill

Posted in Grill, Pizza on May 29th, 2009 by admin – Be the first to comment

16110
INGREDIENTS (Nutrition)

* 1 (.25 ounce) package active dry yeast
* 1 cup warm water
* 1 pinch white sugar
* 2 teaspoons kosher salt
* 1 tablespoon olive oil
* 3 1/3 cups all-purpose flour
* 2 cloves garlic, minced
* 1 tablespoon chopped fresh basil
* 1/2 cup olive oil
* 1 teaspoon minced garlic
* 1/4 cup tomato sauce
* 1 cup chopped tomatoes
* 1/4 cup sliced black olives
* 1/4 cup roasted red peppers
* 2 cups shredded mozzarella cheese
* 4 tablespoons chopped fresh basil

DIRECTIONS

1. In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.
2. Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
3. Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.

Serves 16

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