Appetizers
Creole Stuffed Tomatoes
Ingredients - 8 ripe tomatoes, 12 oz ground pork sausage, 1 cup chopped
onion, 1/4 cup chopped green pepper, 1 tsp thyme,
Creole Seasoning, 1
cup cooked rice
Directions - Prepare grill for medium direct heat, cut a thin slice from
the top of each tomato and scoop out the inside and save the pulp, chop
the pulp and save, cook the sausage in a large skillet until brown
(roughly 3 minutes), add onion, green pepper and garlic, cook sausage
and veggies until veggies are soft, add chopped tomato pulp, thyme and
season with Creole Seasoning to taste, simmer until tomato pulp softens
and thickens slightly, stir in rice, spook mixture into tomato shells
evenly, place shells on the hot grill for 12 - 15 minutes.
Grilled Creole Garlic Mushrooms
Ingredients - 6 large portobello mushrooms, Creole Garlic
Cajun Marinade
Directions - Prepare grill for medium direct heat, remove stems and
inject mushrooms with Cajun Marinade, grill mushrooms for 5 - 7 minutes
and then flip.
Grilled Tuna with Wasabi Marmalade
Ingredients - 2 lbs fresh tuna 3/4 inch thick, Wasabi Marmalade
Directions - Prepare grill for medium direct heat, place tuna on grill
for 8 to 12 minutes or until fish flakes, turn as needed, remove tuna
from grill and slice into 1 1/2 inch pieces, top with Wasabi Marmalade.
Roasted Garlic
Ingredients - 8 heads of fresh garlic, 1/4 cup olive oil, 2 tbsp oregano
leaves
Directions - Prepare grill for medium direct heat, remove outer layer of
garlic cloves, place all garlic heads on a double layer thickness of
aluminum foil, top with olive oil and oregano and seal foil, place foil
packet on grill for 1 hour or until cloves feel soft, squeeze roasted
garlic from skin onto cooked meat or cream cheese to make a roasted
garlic dip. This is also very good on a slice of French Bread.
Hot N' Spicy Grilled Chicken Wings
Ingredients - 16 oz Hot N' Spicy Butter
Cajun Marinade, 1 lb chicken
wings, Creole Seasoning, Blue Cheese Dressing
Directions - Prepare grill for medium direct heat, rinse chicken wings
and place in a bowl, pour half of the marinade over the wings and let
sit for 3 - 5 minutes, sprinkle with Creole Seasoning, grill chicken
wings for 12 to 16 minutes rotating as needed, brush wings with
marinade and cook for an additional 8 - 10 minutes, serve with the
dressing.
BBQ Portobello Mushrooms
Ingredients - 2 cups vinegar, 1 cup brown sugar, 1 chopped large onion,
1 peeled, seeded chopped tomato, 4 large Portobello mushrooms, 1/4 cup
olive oil
Directions - Prepare grill for medium direct heat, to make the sauce
combine vinegar, brown sugar, onion and tomato in a saucepan and simmer
until the sauce thickens then keep warm, rinse mushrooms, rub with olive
oil and grill for roughly 4 minutes per side, remove and serve with the
warm sauce.
Stuffed Zucchini
Ingredients -
1 lb chicken gizzards, 1 cup chopped onion, 1/2 cup vegetable oil, 2 lbs
ground beef, 1/2 cup chopped celery, 1 tsp chopped green pepper, 3 tbsp
Creole Seasoning, Salt, Black Pepper, 2 qts water, 2 tsp chopped green
onion, 1 tsp chopped parsely, 1/2 tsp dried sage, 3 qts rice, 4 large
zucchini, Parmesan Cheese
Directions - Prepare grill for medium direct heat, boil gizzards in salt
water until tender, drain, chop and set aside, in a large pot cook the
onion in hot oil over medium heat until slightly brown, add gizzards,
beef, veggies, cook for about 30 minutes while stirring every so often,
add water and boil until half the water disappears, mix with cooked rice
and let rest, peel and slice zucchini in half long ways and scoop out
the middle, stuff the middles with the rice mixture and top with
parmesan cheese, grill zucchini uncovered for about 6 minutes.
Sweet Grilled Chicken Wings
Ingredients -
2 to 3 lbs chicken wings, 1 cup maple syrup, 2/3 cup chili sauce, 1/2
cup finely chopped onion, 2 tbsp gourmet mustard, 2 tsp Worcestershire
sauce, 1/2 cup crushed red pepper flakes
Directions - Rinse chicken and place in a sealable bag, combine all
remaining ingredients in a bowl and mix well, remove 1 cup of marinade,
pour remaining marinade in the bag with the chicken, seal bag, shake in
order to coat the chicken and refrigerate overnight, prepare grill for
medium direct heat, remove chicken from bag and place chicken on grill,
close the cover and grill the wings for 12 to 15 minutes while turning
occasionally so as not to burn on one side, brush chicken with the
reserved marinade and grill for an additional 8 to 10 minutes or until
juices run clear.
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