GRILLED BABY LAMB T-BONE
Provided by Food Network
Categories main-dish
Time 1h22m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- In a small bowl combine garlic, chili sauce, and oil, and mix together. Rub the chops with the chili rub, and allow to marinate for 1 hour in the refrigerator.
- Preheat a grill to high heat.
- Remove the chops from the refrigerator 10 minutes before grilling. Season the chops well with salt and pepper, and grill to desired doneness on a preheated grill.
CHICKEN, RICE AND MUSHROOM SOUP WITH LIME
Steps:
- Bring chicken stock to simmer over medium heat. Stir in rice and chicken shreds. Season to taste with salt and pepper and bring back to the simmer. Add sliced mushrooms and simmer 3 minutes. Add scallions and simmer 1 minute. Whisk together egg yolk and lime juice in small bowl. Ladle some hot soup into bowl containing egg yolk mixture while whisking constantly. Stir this tempered egg mixture into pot and simmer 1 more minute until soup thickens. Serve immediately.
- Put chicken stock in small saucepan and bring to a simmer over medium heat. Season with salt & pepper to taste. Stir in corn and onion and cook 1 minute. Stir in chicken shreds and bring back to boil. Add lime juice and remove from heat. Divide avocado, tomato and cilantro between 2 soup bowls. Ladle stock over, dividing solids equally. Garnish with tortilla chips and enjoy.
CHARCOAL GRILLED CORN WITH SOUR CREAM AND CHILE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 5
Steps:
- Pull all of the husks back from the corn without removing it. Pull off and remove all the silk, using a soft brush to get the last stubborn strands. Return the husks to their original position and twist the tops.
- In a large deep bowl, cover the corn with cold water and weight down with a plate to keep them all submerged. Let the corn soak for 1 hour. Meanwhile, light a charcoal fire and let it burn until the coals are medium hot. Set the grill rack 4 inches from the hot coals. Lay the corn on the grill rack and roast for 15 to 20 minutes, turning frequently with tongs. Pull back some husks to test the kernels for doneness if desired. Remove from the grill, let cool for a few minutes and pull the husks back to the base again so that you can use them as a handle for picking up the corn. Set aside until ready to serve the rest of the meal. Brush the corn with the butter and return it to the grill rack for about 10 minutes, turning frequently, until nicely browned. Sprinkle the corn with the chile powder and pass the sour cream and cheese at the table for guests to help themselves.
"CHARCOAL" POTATOES WITH SOUR CREAM AND VINEGAR
Provided by Food Network
Categories appetizer
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat a smoker according to the manufacturer's directions.
- Rinse the creamer potatoes under cold water to clean their skins. Divide the potatoes between two medium high-sided saute pans and divide the salt, squid ink and 2 quarts water between the pans. Bring the potatoes to a boil over high heat, then continue to cook until the water has evaporated. This can take varying time depending on the size of your pot, altitude and the power of your stovetop. Check the potatoes at 15 minutes and watch closely as the water reduces. Once the water has evaporated, remove from the heat and shake the pot vigorously to ensure that all the potatoes are coated in the salt and squid ink.
- Remove the potatoes and place on a sheet pan. Place the potatoes in the smoker for 10 minutes.
- Fold the chives into the sour cream in a bowl and season with salt and pepper.
- Serve the potatoes on skewers with dollops of chive-sour cream and splashes of malt vinegar.
GRILLED BABY ONIONS WITH CREAM & BASIL
Add tender, creamy baby onions to your roast beef this Sunday for a taste of comfort food heaven
Provided by Matt Tebbutt
Categories Dinner, Side dish
Time 55m
Number Of Ingredients 10
Steps:
- Simmer the onions in the stock for 30 mins, adding a little water if needed to keep them covered. Meanwhile, in a small pan, melt the butter, then add the flour and cook for 1-2 mins. Stirring constantly, gradually pour in the milk, then the cream, and bring to the boil. When you have a smooth white sauce, remove from the heat. Allow to cool a little before stirring in the egg yolks, spices and seasoning.
- Heat grill to high. Drain the onions and lay them in a single layer in an ovenproof dish. Spoon over the cream sauce to cover. Grill for 5 mins until lightly browned, then scatter over the basil before serving.
Nutrition Facts : Calories 219 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.21 milligram of sodium
GRILLED ONIONS
If you like onions, you'll love this grilled treat! When I barbeque, I like to try and make the whole meal on the grill. This dish can be prepared as an appetizer or a side dish. Enjoy!
Provided by Linda Smith
Categories Side Dish Vegetables Onion
Time 1h15m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat grill for medium heat.
- Peel outer layer off onions. Slice a small section off of one end of each onion, and make a small hole in the center. Fill the center of each onion with a bouillon cube and 2 tablespoons butter or margarine. Replace the top of the onion, and wrap in aluminum foil.
- Place onions on grill over indirect heat, and close the lid. Cook for 1 hour, or until tender. Remove the tops, and cut into bite size chunks. Place in a serving dish with all the juices from the foil.
Nutrition Facts : Calories 136.5 calories, Carbohydrate 7.6 g, Cholesterol 30.8 mg, Fat 11.7 g, Fiber 1.3 g, Protein 1.3 g, SaturatedFat 7.3 g, Sodium 660.7 mg, Sugar 3.2 g
GRILLED BABY ONIONS
If you love onions, you will love this, I can make a meal just on these onions alone lol! Make sure that you purchase small sweet baby onions for this. Plan ahead the onions need to marinade for about 1 hour. You can double the recipe if desired.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 1h7m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large glass bowl, mix/whisk all the marinade together until well combined (or process in a processor).
- Pour the marinade in a large resealable plastic bag.
- Add in the peeled onions.
- Seal bag and marinade at room temperature for about 1 hour (turning the bag occasionally to coat the onions in marinade).
- Meanwhile soak the wooden skewers in cool water while the onions are marinating.
- Preheat grill to 400°F.
- Remove the onions from marinade and thread about 3-4 onions per skewer (depending on the size of your onions).
- Place the onions on the grill and turn every minute to prevent them from burning (cook the onions for about 5-7 minutes).
Nutrition Facts : Calories 386.4, Fat 27.4, SaturatedFat 3.8, Sodium 1215.1, Carbohydrate 35.9, Fiber 4, Sugar 20, Protein 2.7
CARAMELIZED ONIONS ON THE GRILL
These are absolutely melt in your mouth delicious! You can make them on the grill or in the oven. Even friends of ours that don't care for onions loved these! I would recommend that you use 1 large onion for every 2 people. Some people want one whole onion to themselves so you might want to make some extra! They are also good heated up the next day but we rarely have any extra!
Provided by The Dahl House
Categories Side Dish Vegetables Onion
Time 55m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat an outdoor grill for medium heat.
- Place the onion wedges on a sheet of heavy duty aluminum foil. Dot with butter, then sprinkle with bouillon, garlic salt, and pepper to taste. Fold the aluminum foil into a packet, leaving only a small hole at the top to allow steam to escape.
- Place packet on preheated grill, and cook until the onions have softened, and cooked to a deep, rich brown, 45 minutes to 1 hour depending on the temperature of the grill. Stir the onions after the first 30 minutes, or as needed to keep from burning.
Nutrition Facts : Calories 169.2 calories, Carbohydrate 15.3 g, Cholesterol 30.7 mg, Fat 11.8 g, Fiber 2.7 g, Protein 2.1 g, SaturatedFat 7.4 g, Sodium 473.7 mg, Sugar 7 g
GRILLED SWEET ONIONS
These onions are so delicious, we prepare them all year long-on the grill in summer, or in an oven preheated to 350° for the same amount of time in winter. A small salad, a slice of bread, these grilled onions, and you've got a great light meal. -Mary Bilke, Eagle River, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Prepare grill for indirect heat. Peel onions, leaving root ends intact. Cut a thin slice from the top of each, then carefully cut a 1-in. hole in the center. Cut each onion into quarters, cutting to within 1/2 in. of bottom. Place each onion on a double thickness of heavy-duty foil (about 12 in. square)., Sprinkle bouillon, thyme, salt and pepper into centers; top with butter. If desired, drizzle with wine. Fold foil around onions, sealing tightly., Grill onions, covered, over indirect medium heat until tender, 35-40 minutes. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 216 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 1053mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 3g fiber), Protein 3g protein.
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