Summertime means grilling - easy cooking, easy cleanup, and outdoor fun!
STEP 1 - Choose one of these great grilled main dishes:
1. Honey Lime Grilled Chicken
From: plainchicken.com This chicken couldn't be easier. Just mix up the marinade, let the chicken marinate a few hours or overnight and grill. The chicken was really, really good. It was extremely moist and flavorful, and we really loved the slight sweetness from the honey.
Honey-Lime Grilled Chicken
4 chicken breasts
1/2 cup lime juice
1/3 cup oil
3 Tbsp honey
1 tsp dried thyme
1 tsp dried rosemary
3 cloves garlic, minced
1/2 tsp black pepper
Combine lime juice, oil, honey, thyme, rosemary, garlic and pepper. Pour it over chickens in a ziplock bag. Refrigerate for at least 3 hours up to overnight. Grill until done and juices run clear.
2. Pecan Crusted Honey Grilled Shrimp
From Smokedngrilled.com:
Ingredients
1 pound large shrimp, peeled (approximately 20)
1/4 cup honey (more than enough)
1 cup finely crushed pecans (use a rolling pin)
metal skewers and rack
food prep brush
Preparation
1 pound large shrimp, peeled (approximately 20)
1/4 cup honey (more than enough)
1 cup finely crushed pecans (use a rolling pin)
metal skewers and rack
food prep brush
First things first. You don’t want to have those shrimp all skewered, brushed and coated with nowhere to go, so you better get the grill started first. You’re going to want a hot grill.
1) Skewer the shrimp. I find it’s much easier and more efficient grilling to skewer each shrimp in 2 places, through the tail and the head end.
2) With the 1/4 cup of honey, very lightly brush both sides of all the shrimp.
3) Lightly sprinkle the pecans over the brushed shrimp. No need to heavily coat the shrimp with the pecans.
2) Place the skewer rack on the grill directly over the coals, and then place the skewered shrimp on the rack. You will want to keep a grill glove handy for the metal skewers.
Note: You can use water soaked wooden skewers if you prefer, but the metal ones keep the shrimp oriented sideways above the fire. That’s why I like them better.
Important Note: With the honey on these, the shrimp take a bit longer than usual to cook, and the honey tends to drip on the coals, causing a slight flare up.
These will take about 3 minutes per side. When the shrimp no longer look translucent, remove them from the grill, because they’re done! Shrimp can become overcooked in a hurry, so you don’t want to leave them on longer, thinking this will insure them being completely cooked.
Pull them off the skewers, or serve them on the skewers. And by all means, enjoy!
- From food.com - Prep Time:
20 mins
Ingredients
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon curry powder
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1 (23 ounce) cans sliced pineapple, drained
- 8 hamburger buns, split and toasted
Directions
- In a bowl, combine the first 7 ingredients; mix well.
- Shape into 8 patties.
- Grill the burgers, uncovered, over medium-hot heat for 3 minutes on each side.
- Brush with soy sauce.
- Contiinue grilling for 4-6 minutes or until juices run clear, basting several times.
- During the last 4 minutes, grill the pineapple slices until browned, turning once.
- Serve burgers and pineapple on buns with lettuce and condiments of your choice.
STEP 2: Add a great grilled side dish
Josh's Chipotle Honey Grilled Corn
2 canned chipotle chiles in adobo sauce
1/2 cup butter, melted $
1/3 cup mild-flavored honey, such as clover
1 garlic clove, minced
1/2 teaspoon salt
8 ears fresh corn in husks $
Preparation
1. Heat a charcoal or gas grill to medium-hot (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Combine chiles, butter, honey, garlic, and salt in a blender and whirl until smooth.
2. Put unhusked corn on grill and cook, turning occasionally, 15 minutes. Husks will blacken. Transfer to a work surface, remove husks, brush ears generously with butter mixture, and return ears to grill. Grill until lightly browned, about 5 minutes. Serve warm, with remaining butter.
STEP 3: Don't forget dessert! (OK, this one's not grilled...)
Honey Vanilla Ice Cream
From: ahintofhoney.com
Honey Vanilla Ice Cream
INGREDIENTS1 cup whole milk2 cups heavy cream2/3 cup mild honeypinch salt1 vanilla bean, split lengthwise5 egg yolks
DIRECTIONS1. With a knife scrape the seeds of the halved vanilla bean into a large heavy saucepan and stir in pods, milk, salt, honey and 1 cup cream. Bring mixture just to a simmer, stirring occasionally, and remove pan from heat.
2. In a large bowl lightly beat eggs. Add hot cream mixture to eggs in a slow stream, whisking (this process is called tempering, if you add the hot cream too fast the eggs will scramble), and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170 F (or the custard coats the back of a spoon). (Do not let boil.) Pour custard through a sieve into a clean bowl, stir in the remaining cup of cream, and cool. Chill custard until cold (preferably overnight).
3. Freeze custard according to ice-cream maker instructions.Transfer ice cream to an airtight container and put in freezer to harden.
Makes about 1 quart.
