LET'S GET GRILLIN'
Grilled Corn in Husks
Submitted by: Nancy Zimmerman for www.allrecipes.com
INGREDIENTS:
4 ears sweet corn, in husks
1/4 cup butter, softened
2 tablespoons minced fresh parsley
1/4 cup grated Parmesan cheese
INSTRUCTIONS:
1. Carefully peel back husks from corn to within 1 in. of bottom; remove silk. Combine the butter and parsley; spread over corn. Rewrap corn in husks and secure with string. Soak in cold water for 20 minutes; drain.
2. Grill corn, covered, over medium heat for 20-25 minutes or until tender, turning often. Serve with Parmesan cheese.
Makes 4 servings.
Grilled Country Ribs
Submitted by: Katie Sloan for www.allrecipes.com
INGREDIENTS:
4 pounds country style pork ribs
1 medium onion, chopped
2 garlic cloves, minced
1/4 cup vegetable oil
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup cider vinegar
1/4 cup hot pepper sauce
2 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
INSTRUCTIONS:
1. Place ribs in a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350 degrees F for 1-1/2 hours or until no longer pink. Meanwhile, in a large saucepan, saute the onion and garlic in oil until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Set aside.
2. Drain ribs. Grill, covered, over indirect low heat for 45 minutes, turning once. Baste with barbecue sauce. Grill 15 minutes longer or until meat is tender, turning and basting frequently.
Makes 6 Servings
Grilled Scampi
Submitted by: NESSY for www.allrecipes.com
INGREDIENTS:
10 large shrimp, heads off and unpeeled
1 tablespoon olive oil
3 cloves garlic, minced
4 tablespoons butter
1/2 teaspoon dried oregano
INSTRUCTIONS:
1. With a sharp knife, cut shrimp in half so that the meat is exposed in the shell.
2. In a small saucepan, heat olive oil and lightly fry the garlic until just softened. Add butter and Oregano. Heat until butter has melted.
3. Preheat an outdoor grill for medium heat and lightly oil grate.
4. Lay shrimp out on a tray and brush generously with the butter mixture. Grill shrimp until lightly golden.
Makes 4 servings.
Grilled Bacon Jalapeno Wraps
Submitted by: MELISSAGAR for www.allrecipes.com
INGREDIENTS:
6 fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package cream cheese
12 slices bacon
INSTRUCTIONS:
1. Preheat an outdoor grill for high heat.
2.Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
3. Place on the grill, and cook until bacon is crispy.
Makes 6 servings.
Grilled Pineapple
Submitted by: GREEGI for www.allrecipes.com
INGREDIENTS:
1 fresh pineapple - peeled, cored and cut into 1 inch rings
1/4 teaspoon honey
3 tablespoons melted butter
1 dash hot pepper sauce
salt to taste
INSTRUCTIONS:
1. Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.
2. Preheat an outdoor grill for high heat, and lightly oil grate.
3. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.
Makes 12 Servings
Don't forget dessert.
Chocolate Strawberry Smoothie
Submitted by: AHMOM for www.allrecipes.com
INGREDIENTS:
2 bananas, frozen and chunked
1/2 cup frozen strawberries
2 tablespoons chocolate syrup
1 cup plain yogurt
INSTRUCTIONS:
1. In a blender combine bananas, strawberries, chocolate syrup and yogurt. Blend until smooth.
Makes 2 Servings
