Do you supersize your thunder thighs at the drive up?
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koalabear
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Cilantro-Lime Salsa
Ingredients:
1 small onion -- finely chopped
1 cup chopped fresh cilantro
1/2 cup chopped parsley
1/2 cup salad oil
6 tablespoons lime juice
3 tablespoons distilled white vinegar
2 cloves garlic -- minced
1 jalapeno pepper -- minced
Directions:
Mix onion, cilantro, parsley, oil, lime juice, vinegar, garlic, and jalapeno in a non-metallic bowl. If made ahead, cover and refrigerate overnight.
This recipe for Cilantro-Lime Salsa serves/makes 2.5 cups
Ingredients:
1 small onion -- finely chopped
1 cup chopped fresh cilantro
1/2 cup chopped parsley
1/2 cup salad oil
6 tablespoons lime juice
3 tablespoons distilled white vinegar
2 cloves garlic -- minced
1 jalapeno pepper -- minced
Directions:
Mix onion, cilantro, parsley, oil, lime juice, vinegar, garlic, and jalapeno in a non-metallic bowl. If made ahead, cover and refrigerate overnight.
This recipe for Cilantro-Lime Salsa serves/makes 2.5 cups
koalabear
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Key Lime Salsa
Ingredients:
4 medium tomatoes, very ripe, peeled, seeded and diced
1 fresh jalapeno pepper, seeded, minced
1 tablespoon chopped fresh cilantro leaves
1 medium red onion, minced
1/2 teaspoon salt and pepper, or to taste
1 tablespoon Key West lime juice
Directions:
In medium bowl, mix together tomatoes, jalapeno, cilantro, onion, salt and pepper; combine well. Add lime juice and chill well before serving.
Serve with fresh tortilla chips.
This recipe for Key Lime Salsa serves/makes 2.5 cups
Ingredients:
4 medium tomatoes, very ripe, peeled, seeded and diced
1 fresh jalapeno pepper, seeded, minced
1 tablespoon chopped fresh cilantro leaves
1 medium red onion, minced
1/2 teaspoon salt and pepper, or to taste
1 tablespoon Key West lime juice
Directions:
In medium bowl, mix together tomatoes, jalapeno, cilantro, onion, salt and pepper; combine well. Add lime juice and chill well before serving.
Serve with fresh tortilla chips.
This recipe for Key Lime Salsa serves/makes 2.5 cups
koalabear
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Monterey Jack Salsa
Ingredients:
2 cups shredded Monterey Jack cheese
5 green onions, chopped
1 avocado - peeled, pitted and diced
1 tomato, chopped
1/4 cup chopped fresh cilantro
1 can (4 ounce size) diced green chiles
1 can (6 ounce size) chopped black olives
1 cup zesty Italian dressing
salt to taste
Directions:
In a medium bowl, mix together cheese, onions, avocado, tomato, cilantro, chile peppers, olives, dressing, and monosodium glutamate. Serve.
This recipe for Monterey Jack Salsa serves/makes 3 cups
Ingredients:
2 cups shredded Monterey Jack cheese
5 green onions, chopped
1 avocado - peeled, pitted and diced
1 tomato, chopped
1/4 cup chopped fresh cilantro
1 can (4 ounce size) diced green chiles
1 can (6 ounce size) chopped black olives
1 cup zesty Italian dressing
salt to taste
Directions:
In a medium bowl, mix together cheese, onions, avocado, tomato, cilantro, chile peppers, olives, dressing, and monosodium glutamate. Serve.
This recipe for Monterey Jack Salsa serves/makes 3 cups
koalabear
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Sweet Garlic And Olive Salsa
Ingredients:
12 large Unpeeled cloves garlic
1/4 cup Fruity olive oil
1/3 cup Scallions; sliced diagonally
1/2 cup Seeded; slivered mixed olives (such as Kalamata; Sicilian, picholine, etc.)
4 Sundried tomato halves in oil; drained, slivered
1 cup Seeded; chopped fresh firm ripe tomato
1 small lemon, grated zest and juice of
Salt; to taste
Freshly-ground black pepper; to taste
Balsamic or sherry vinegar
1 tablespoon Chopped fresh mint
Directions:
Drop the garlic cloves into lightly-salted boiling water and boil for 1 minute. Drain, cool slightly and remove skin from garlic. Add garlic and water to cover in a pan, bring to a boil and cook for another minute. Drain and repeat process one more time.
Drain garlic, slice thinly and set aside. Add oil to a small saute pan and gently saute scallions for a minute or two until just softened. Add garlic, olives, sundried and fresh tomatoes, zest and juice of lemon and saute for 1 minute more.
Off heat, season to taste with salt, pepper and drops of balsamic vinegar. Stir in mint. Store salsa covered in refrigerator up to 5 days.
This recipe for Sweet Garlic And Olive Salsa serves/makes 1.75 cups
Ingredients:
12 large Unpeeled cloves garlic
1/4 cup Fruity olive oil
1/3 cup Scallions; sliced diagonally
1/2 cup Seeded; slivered mixed olives (such as Kalamata; Sicilian, picholine, etc.)
4 Sundried tomato halves in oil; drained, slivered
1 cup Seeded; chopped fresh firm ripe tomato
1 small lemon, grated zest and juice of
Salt; to taste
Freshly-ground black pepper; to taste
Balsamic or sherry vinegar
1 tablespoon Chopped fresh mint
Directions:
Drop the garlic cloves into lightly-salted boiling water and boil for 1 minute. Drain, cool slightly and remove skin from garlic. Add garlic and water to cover in a pan, bring to a boil and cook for another minute. Drain and repeat process one more time.
Drain garlic, slice thinly and set aside. Add oil to a small saute pan and gently saute scallions for a minute or two until just softened. Add garlic, olives, sundried and fresh tomatoes, zest and juice of lemon and saute for 1 minute more.
Off heat, season to taste with salt, pepper and drops of balsamic vinegar. Stir in mint. Store salsa covered in refrigerator up to 5 days.
This recipe for Sweet Garlic And Olive Salsa serves/makes 1.75 cups
koalabear
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Tomato Fruit Salsa
Ingredients:
1/2 cup diced fresh pineapple
1 large tomato, diced
1 tomatillo, diced
1 navel orange, peeled and diced
1 tablespoon honey
1/4 teaspoon salt
1 clove garlic, crushed
1/4 cup minced cilantro
2 tablespoons lime juice
1 tablespoon minced chipotle chile in adobo sauce
Directions:
In medium bowl stir together all ingredients; cover and set aside. Taste and adjust seasoning with salt and pepper, if necessary.
This recipe for Tomato Fruit Salsa serves/makes 6
Ingredients:
1/2 cup diced fresh pineapple
1 large tomato, diced
1 tomatillo, diced
1 navel orange, peeled and diced
1 tablespoon honey
1/4 teaspoon salt
1 clove garlic, crushed
1/4 cup minced cilantro
2 tablespoons lime juice
1 tablespoon minced chipotle chile in adobo sauce
Directions:
In medium bowl stir together all ingredients; cover and set aside. Taste and adjust seasoning with salt and pepper, if necessary.
This recipe for Tomato Fruit Salsa serves/makes 6
koalabear
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Zucchini Salsa
Ingredients:
1 large zucchini, chopped
1 onion, diced
1 can diced tomatoes
1 garlic salt to taste
1 small can green chiles
chopped jalapeno or hot pepper if heat is desired
Directions:
Combine all in a sealable container. Chill. Serve with chicken or tortilla chips.
Ingredients:
1 large zucchini, chopped
1 onion, diced
1 can diced tomatoes
1 garlic salt to taste
1 small can green chiles
chopped jalapeno or hot pepper if heat is desired
Directions:
Combine all in a sealable container. Chill. Serve with chicken or tortilla chips.
koalabear
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Grilled Cream Cheese Sandwich with Banana and Pineapple Salsa
Ingredients:
1/2 ripe pineapple, peeled, core removed
1 orange, zested
1 tablespoon sugar
3 tablespoons sugar
1/4 cup sugar
1/4 vanilla bean split
1 tablespoon lime zest
8 ounces cream cheese, softened
1 tablespoon rum
12 slices Brioche, cut 1/2 inch thick, crust removed
6 ripe bananas, peeled and sliced lengthwise 1/4 inch thick
6 pieces aluminum foil, cut into 8 by 8-inch squares
4 ounces butter, room temperature
Directions:
Cut the pineapple in small dice and place in colander. Set aside and let the juice drain, reserving the juice.
Julienne the orange zest and place in a small pot and cover with water. Bring to a simmer and cook for 2 minutes. Strain and reserve the zest and the orange flavored water. Using the same small pot, combine the reserved pineapple juice, first measure of sugar, and orange zest. Scrape the vanilla bean seeds into it the pot as well. Bring to a simmer.
Place the pineapple in a bowl and pour over the juice. Let it sit for 2 hours or overnight.
Combine the lime zest, second measure of sugar, cream cheese, and rum in a medium bowl and whip until smooth. Reserve. This can be made and refrigerated up to 2 days in advance.
To build the sandwiches, cut each brioche slice in 1/2 and brush with butter on one side. Sprinkle with some of the 3rd measure of sugar and turn over so the non-buttered side is faced up. Spread a 1/4-inch layer of the cream cheese spread on all slices.
Put a layer of bananas on 1/2 the slices and place the other slice of brioche on top, forming a sandwich. Lightly butter and sugar the aluminum sheets and place a sandwich on each. Fold up and reserve.
Place the sandwiches over a medium low heated grill and cook 3 to 4 minutes on each side or until the sandwich gets nicely toasted on both sides.
Remove from grill. These can either be unwrapped and platted or the aluminum can be opened and the pineapple salsa spooned right on top.
Grilled Cream Cheese Sandwich with Banana and Pineapple Salsa serves/makes 6
Ingredients:
1/2 ripe pineapple, peeled, core removed
1 orange, zested
1 tablespoon sugar
3 tablespoons sugar
1/4 cup sugar
1/4 vanilla bean split
1 tablespoon lime zest
8 ounces cream cheese, softened
1 tablespoon rum
12 slices Brioche, cut 1/2 inch thick, crust removed
6 ripe bananas, peeled and sliced lengthwise 1/4 inch thick
6 pieces aluminum foil, cut into 8 by 8-inch squares
4 ounces butter, room temperature
Directions:
Cut the pineapple in small dice and place in colander. Set aside and let the juice drain, reserving the juice.
Julienne the orange zest and place in a small pot and cover with water. Bring to a simmer and cook for 2 minutes. Strain and reserve the zest and the orange flavored water. Using the same small pot, combine the reserved pineapple juice, first measure of sugar, and orange zest. Scrape the vanilla bean seeds into it the pot as well. Bring to a simmer.
Place the pineapple in a bowl and pour over the juice. Let it sit for 2 hours or overnight.
Combine the lime zest, second measure of sugar, cream cheese, and rum in a medium bowl and whip until smooth. Reserve. This can be made and refrigerated up to 2 days in advance.
To build the sandwiches, cut each brioche slice in 1/2 and brush with butter on one side. Sprinkle with some of the 3rd measure of sugar and turn over so the non-buttered side is faced up. Spread a 1/4-inch layer of the cream cheese spread on all slices.
Put a layer of bananas on 1/2 the slices and place the other slice of brioche on top, forming a sandwich. Lightly butter and sugar the aluminum sheets and place a sandwich on each. Fold up and reserve.
Place the sandwiches over a medium low heated grill and cook 3 to 4 minutes on each side or until the sandwich gets nicely toasted on both sides.
Remove from grill. These can either be unwrapped and platted or the aluminum can be opened and the pineapple salsa spooned right on top.
Grilled Cream Cheese Sandwich with Banana and Pineapple Salsa serves/makes 6
koalabear
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Baked Bananas In Orange Sauce
Ingredients:
6 medium firm bananas
6 tablespoons butter melted
3/4 cup orange juice
6 tablespoons brown sugar
6 teaspoons grated orange peel
Vanilla ice-cream
Directions:
Cut each banana in half lengthwise and place cut side down in a greased 8 inch square baking dish. Brush with butter and bake uncovered at 350 degrees F for 10 minutes.
Combine the orange juice, brown sugar, and orange peel and pour over bananas. Bake 10 minutes longer and serve with ice-cream.
This recipe for Baked Bananas In Orange Sauce serves/makes 6
Ingredients:
6 medium firm bananas
6 tablespoons butter melted
3/4 cup orange juice
6 tablespoons brown sugar
6 teaspoons grated orange peel
Vanilla ice-cream
Directions:
Cut each banana in half lengthwise and place cut side down in a greased 8 inch square baking dish. Brush with butter and bake uncovered at 350 degrees F for 10 minutes.
Combine the orange juice, brown sugar, and orange peel and pour over bananas. Bake 10 minutes longer and serve with ice-cream.
This recipe for Baked Bananas In Orange Sauce serves/makes 6
done_got_old
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He admitted to me that he was one.Gypsybyrd said:That's cuz you ARE a vert ... look at your AVs ... *my* AV is a plain and innocent pussy cat.
done_got_old
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koalabear said:no pussy......cat is innocent.....
don't you wish you had a little pussy..........................cat
done_got_old
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chicken heads are a delicacy in some parts of the worldkoalabear said:It was admit it or eat starry's Stouffer chicken head entree'.....
koalabear
~Armed and Fuzzy~
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Grilling Vegetables
For the best results, rub the vegetables with vegetable oil or toss them with a clear or light marinade prior to grilling.
Although some cooks prepare corn for the grill by soaking it in its husk and grilling it cloaked, this method steams the vegetable rather than grilling it. For the smoky flavor typical of grilled foods, husk the ears and cook them directly on the grill rack.
Eggplant can be cut lengthwise or crosswise into 1/2-inch-thick slices.
Red, purple, orange, white, yellow, and green peppers are tasty when grilled. Add them to appetizers, sandwiches, and home-baked breads and pizzas as well as salads.
Potatoes can be cooked whole or cut into halves, thick slices, or wedges. To reduce grilling time, blanch cut potatoes for 10 to 15 minutes before grilling.
Summer squash, including zucchini, yellow squash, and pattypan, can be cut into chunks and used for kabobs. You can also slice them lengthwise.
Select firm ripe tomatoes or plum tomatoes for grilling. Cherry tomatoes are easily cooked on skewers.
To prevent onion slices or wedges from falling through the grill rack, cut a large onion into 1/2-inch-thick slices or inch-wide wedges, then push a small metal or water-soaked bamboo skewer through the onion sections to secure them.
To roast peppers, put whole peppers on the grill over medium heat for 15 to 20 minutes, turning occasionally until skin is charred on all sides. Put the peppers in a brown bag, fold over the top to seal, and cool for about 15 minutes. Then cut peppers lengthwise in half and discard stems and seeds; place cut-side down on work surface and scrape off skin with a small knife.
To roast portabello mushrooms, brush with olive oil and grill 4 to 5 minutes each side.
Asparagus: Break off and discard tough asparagus ends. Blanch tips in a large pot of boiling salted water for a minute or two (depending on size), just to remove the raw taste. Drain and transfer to ice water to stop the cooking. Drain again and pat dry. Roll in olive oil. Sprinkle with kosher salt. Cook directly over hot coals, turning the asparagus with tongs as they color, until they are lightly blistered by the grill and hot throughout, about 2 minutes.
Carrots: Leave skinny carrots whole. If carrots are thick at the top and thin on the bottom, cut them in sections and halve the thick ends. Roll carrots in olive oil and season with salt and pepper. Grill over indirect heat until softened, about 20 minutes, moving them progressively closer to the coals.
Potatoes: Roll whole red potatoes, about 1 1/2 inches in diameter, in olive oil. Season with salt and pepper. Grill over indirect heat until the potatoes can be pierced easily, 30 to 40 minutes, moving them progressively closer to the coals.
Sweet potatoes: Grill large, whole sweet potatoes directly on ash-covered coals (not on the grate). Mound some of the coals around the sweet potatoes. Give them a quarter-turn about every 15 minutes so the skin chars evenly. Keep vents partially closed and grill covered so fire does not get too hot. Sweet potatoes weighing about a pound will take 45 to 50 minutes. Split in half and serve with butter.
For the best results, rub the vegetables with vegetable oil or toss them with a clear or light marinade prior to grilling.
Although some cooks prepare corn for the grill by soaking it in its husk and grilling it cloaked, this method steams the vegetable rather than grilling it. For the smoky flavor typical of grilled foods, husk the ears and cook them directly on the grill rack.
Eggplant can be cut lengthwise or crosswise into 1/2-inch-thick slices.
Red, purple, orange, white, yellow, and green peppers are tasty when grilled. Add them to appetizers, sandwiches, and home-baked breads and pizzas as well as salads.
Potatoes can be cooked whole or cut into halves, thick slices, or wedges. To reduce grilling time, blanch cut potatoes for 10 to 15 minutes before grilling.
Summer squash, including zucchini, yellow squash, and pattypan, can be cut into chunks and used for kabobs. You can also slice them lengthwise.
Select firm ripe tomatoes or plum tomatoes for grilling. Cherry tomatoes are easily cooked on skewers.
To prevent onion slices or wedges from falling through the grill rack, cut a large onion into 1/2-inch-thick slices or inch-wide wedges, then push a small metal or water-soaked bamboo skewer through the onion sections to secure them.
To roast peppers, put whole peppers on the grill over medium heat for 15 to 20 minutes, turning occasionally until skin is charred on all sides. Put the peppers in a brown bag, fold over the top to seal, and cool for about 15 minutes. Then cut peppers lengthwise in half and discard stems and seeds; place cut-side down on work surface and scrape off skin with a small knife.
To roast portabello mushrooms, brush with olive oil and grill 4 to 5 minutes each side.
Asparagus: Break off and discard tough asparagus ends. Blanch tips in a large pot of boiling salted water for a minute or two (depending on size), just to remove the raw taste. Drain and transfer to ice water to stop the cooking. Drain again and pat dry. Roll in olive oil. Sprinkle with kosher salt. Cook directly over hot coals, turning the asparagus with tongs as they color, until they are lightly blistered by the grill and hot throughout, about 2 minutes.
Carrots: Leave skinny carrots whole. If carrots are thick at the top and thin on the bottom, cut them in sections and halve the thick ends. Roll carrots in olive oil and season with salt and pepper. Grill over indirect heat until softened, about 20 minutes, moving them progressively closer to the coals.
Potatoes: Roll whole red potatoes, about 1 1/2 inches in diameter, in olive oil. Season with salt and pepper. Grill over indirect heat until the potatoes can be pierced easily, 30 to 40 minutes, moving them progressively closer to the coals.
Sweet potatoes: Grill large, whole sweet potatoes directly on ash-covered coals (not on the grate). Mound some of the coals around the sweet potatoes. Give them a quarter-turn about every 15 minutes so the skin chars evenly. Keep vents partially closed and grill covered so fire does not get too hot. Sweet potatoes weighing about a pound will take 45 to 50 minutes. Split in half and serve with butter.
koalabear
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- Mar 14, 2001
- Posts
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Grilling Fruits
Apples: Cut 2 large apples into quarters, then core and peel. Brush with melted butter. Grill over indirect heat (not directly over the coals) until softened, about 45 to 55 minutes, moving them progressively closer to the coals. Remove from grill, sprinkle with brandy or rum and top with vanilla ice cream.
Bananas: Put whole ripe bananas, unpeeled, directly over ash-covered coals and cook, turning occasionally, until they are soft, about 15 minutes. Peel carefully, slice and serve over vanilla ice cream or frozen yogurt.
Melon: Halve a medium cantaloupe lengthwise and remove the seeds. Cut each half into six wedges. Peel the wedges. Brush the melon with melted butter. Grill directly over coals until hot throughout and lightly marked, 3 to 5 minutes. Serve with grilled pork or ham steak
Apples: Cut 2 large apples into quarters, then core and peel. Brush with melted butter. Grill over indirect heat (not directly over the coals) until softened, about 45 to 55 minutes, moving them progressively closer to the coals. Remove from grill, sprinkle with brandy or rum and top with vanilla ice cream.
Bananas: Put whole ripe bananas, unpeeled, directly over ash-covered coals and cook, turning occasionally, until they are soft, about 15 minutes. Peel carefully, slice and serve over vanilla ice cream or frozen yogurt.
Melon: Halve a medium cantaloupe lengthwise and remove the seeds. Cut each half into six wedges. Peel the wedges. Brush the melon with melted butter. Grill directly over coals until hot throughout and lightly marked, 3 to 5 minutes. Serve with grilled pork or ham steak
