INGREDIENTS
1/2 cup canned coconut milk
1 1/2 teaspoons ground coriander
1 teaspoon yellow curry powder
1 teaspoon fish sauce
1/2 teaspoon chili oil
1 pound skinless, boneless chicken breast halves - cut into strips
1 tablespoon chopped fresh cilantro
1 tablespoon chopped unsalted peanuts
12 wooden skewers, soaked in water for 15 minutes
1 cup prepared Thai peanut sauce
DIRECTIONS
In a medium bowl, stir together the coconut milk, ground coriander, curry powder, fish sauce, and chili oil. Add the chicken breast strips, and stir to coat. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.
Preheat an indoor or outdoor grill for high heat. Thread the chicken strips onto skewers. Discard marinade.
Grill chicken for 2 to 3 minutes per side, until no longer pink. Time will depend on how thick your strips are. Transfer to a serving plate, and garnish with cilantro and peanuts. Serve with peanut sauce for dipping
2.)Main Dish - Halibut with Bacardi Limon Banana Sauce
INGREDIENTS
Sauce Ingredients:
2 cups BACARDI庐 Limon Flavored Rum
1 1/2 cups bananas, sliced
2 tablespoons butter
1 small jalapeno pepper, seeded and chopped
1/2 teaspoon salt
Halibut Ingredients:
10 (5 ounce) halibut fillets, skin removed
2 1/2 tablespoons butter
10 sprigs cilantro, for garnish
Salt and pepper
DIRECTIONS
In a small saucepan, cook BACARDI庐 Limon over medium-high heat until reduced by half.
Place bananas, butter, jalapeno pepper and salt into a blender along with the reduced BACARDI庐 Limn and pure for 40 seconds until smooth.
Set the sauce aside and keep it warm.
Halibut Directions: Season the halibut fillets with salt and pepper. Lightly coat the skin side of each fillet with butter.
Grill the fillets skin side down for 2-3 minutes. Turn fillets over and continue cooking to desired doneness.
Place fillets on plates, spoon sauce on each fillet and garnish with fresh cilantro sprigs. Serve immediately.
3.) Dessert - Campfire Banana Split
INGREDIENTS
6 large bananas, unpeeled, stems removed
2 cups semisweet chocolate chips
1 (10.5 ounce) package miniature marshmallows
DIRECTIONS
Preheat the grill for high heat.
Spray 4 sheets of aluminum foil, large enough to wrap bananas, with cooking spray.
Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise. The bananas can be cut into slices instead if you like, (while still in the peel) for easier handling later.
Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. Stuff with as much of the chocolate chips and marshmallows as desired.
Wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire. Leave in long enough to melt the chips and the marshmallows, about 5 minutes. Unwrap bananas, open the peels wide, and eat with a spoon.Does anybody have any good recipes for cooking on a gas grill?
Fish is always best on the grill. However since most fish is pretty ';soft'; and has a tendency to fall apart you need to wrap in foil first and than place on grill. Also, corn on the cob, with the husk still on is AWESOME. The husk keeps the corn nice and juicy. Also if you like veggies, you can grill onions, and peppers. Also do skee-ka-bobs. That is easy.Does anybody have any good recipes for cooking on a gas grill?
Try this for a side dish.
Slice up one red bell pepper, one green bell pepper, and one vidalia onion into thin strips. Stir the strips with 2 tablespoons of olive oil and some seasoned salt (Mrs. Dash, garlic salt, really anything with good flavor will work). Wrap the veggies in a foil pouch (use 2 sheets of foil - this will hold it together better on the grill). Be sure to fold the ends enough that you can flip the pouch. Grill it on high for 15 to 20 minutes, depending on how soft you want them, flipping the pouch at least once. These are a very tasty, but healthy side dish - they're also great smothered on a steak.
how about cooking some chicken or some hamburgers of some good steaks.
I like to toss asparagus in olive oil, kosher salt and pepper, and charr it on the grill. Dee-licious! Use a vegetable basket if your slats are too thin and they'd fall through...but my friends pick at this until it's gone. It rarely makes it to the table.
Also: Pork Tenderloin on the grill is marvelous. I trim the silver skin (tendon on the end) off, rub it with Everglades Seasoning and olive oil, and cook it on all four sides for 5 minutes (medium heat) with the lid closed. You can't ruin pork tenderloin on the grill. It is very well suited to being cooked on an open flame.
No comments:
Post a Comment