trigatch4

The rules of this contest are a little different. Because recipes could span several categories, we're going to ask you to POST YOUR RECIPES AS REPLIES TO THIS THREAD. Alright, the fun part...

What's better than grilling? Not only is cooking on the grill versatile, with recipes ranging from grilled fruits to magnificient steaks, but grilling can make for a great social occasion as well!

So here is your mission, should you choose to accept it: submit your favorite grilling recipes between now and August 5th. By August 12th, the Chef Club Contest Tasters will announce finalists, test each finalist recipe by preparing it on the grill and announce the winners. The winner will recieve a $50 gift card for an online retailer such as Amazon or Cooking.com!

We look forward to hearing your favorite recipes! Good luck!

mamagia

Grilled Figs

1 cup dry red wine
1 cup orange juice
1/2 tsp ground ginger
2 cloves garlic, pressed
12 large fresh figs, stemmed
1/4 cup whipping cream

Combine 1st 4 ingredients in a heavy duty zip-lock bag Pierce figs several times with a fork and place in bag Seal and chill 2-3 hours

Remove figs from bag, reserving marinade Pour marinade into a saucepan

Cook the marinated figs, with grill cover closed over medium hot coals for about 5 minutes, turning figs a few times (can also use a gas grill - leave on grill 8-12 minutes with medium flame)

On cooktop, bring marinade to a boil over medium high heat & cook 10 minutes or until reduced to 1/4 cup Stir in whipping cream & spoon over figs

ironchef

Here is my entree for the grilling contest:

SPICY LIME-CILANTRO MARINATED FLANK STEAK

Ingredients:

3 lbs. Flank, Skirt, or Hanger Steak
1-2 Fresh Jalapeno or Serrano Chiles
6 Medium Cloves of Garlic
1 cup loosely packed fresh Cilantro, rinsed and dried
2 Tbsp. Fresh Thyme
1/2 Medium sized Red Onion OR 3 Shallots, coarsely chopped
2-4 Tbsp. Honey
Juice of 2 Limes
3/4 cup Olive Oil
Kosher Salt to taste

Method:

Combine all ingredients except for the steak and salt in a food processor or blender, and blend until ingredients are well incorporated. Use just one of the chilis, then add in another if you want it hotter. For one chili, use 2 Tbsp. Honey; use 4 Tbsp. Honey for two chiles. In a ziplock bag or shallow dish, place steak and approx. 1/2 cup of the marinade. Massage marinade into both sides of the meat, and marinate overnight in the refrigerator, turning the meat at least twice. Reserve the remaining marinade to serve with the steak as a sauce.

Prepare Grill to Medium-High. Remove meat from the refrigerator, and let it sit at room temp. for at least 30 minutes. Season both sides of the steak liberally with the Kosher salt and place on the grill. Cook to desired doneness, approx 4 minutes per side for Medium Rare. Using a sharp knife, slice steak on a bias and against the grain to approx. 1/8"-1/4" slices. Drizzle the remaining marinade over the meat and serve.

ironchef

Here's another one.

Grilled Asian Spiced Shrimp and Scallop Brochettes with a Plum BBQ Sauce

Yield: 12 Brochettes

Ingredients:

For the Brochettes:
24 ea. U-15 Shrimp, peeled, deviened, tails left on
24 ea. U-10 Scallops
3-4 Tbsp. Togarashi Shichimi (Japanese 7 spice mixture)
2-3 Tbsp. Kosher Salt
1/2 c. Clarified Butter (sub. Canola Oil)
24 ea. Wooden Bamboo Skewers

For the Plum BBQ Sauce:
1 1/2 c. Chinese Plum Sauce
1/2 c. Plum Wine (sub. sherry or sake)
1/4 c. Clam Juice
1 Tbsp. Fresh Ginger, grated or finely minced
2-3 Fresh Garlic cloves, finely minced
1 Tbsp. Fresh Lime Juice
1 Tbsp. White Sugar
2 tsp. Sesame Oil
2 Tbsp. Black Sesame Seeds

Method:

For the Plum BBQ Sauce:
In a saucepan, combine the plum wine, clam juice, ginger, garlic, sugar, and lime juice. Bring to a boil, then lower to a simmer and reduce liquid by 1/3. Whisk in the plum sauce, sesame oil, and sesame seeds. Serve warm. This sauce can keep in the fridge for up to 5 days in a tightly sealed non-reactive container.

For the Shrimp and Scallops:
Soak the bamboo skewers in cold water for 15-20 minutes and pre-heat grill to medium-high. Using two skewers per brochette, alternate between the shrimp and scallops. There should be 2 of each per brochette. Brush both sides of each brochette with the clarified butter, and season both sides with the togarashi shichimi and kosher salt. Grill until just cooked through, approximately 2-3 minutes per side. Serve immediately with the BBQ sauce.

ironchef

Grilled Pancetta Wrapped Scallops with a Pineapple Mojito "Vinaigrette"

Yield: 6 Servings

Ingredients:

24-30 large Diver Scallops
24-30 medium length slices of pancetta, or 12-15 long slices of bacon cut in half
Fresh Cracked Pepper
24-30 wooden toothpicks soaked in water

For the relish:
1 c. Fresh Ripe Pineapple, small dice
1/3 c. Fresh Vine Ripened Tomato, seeds removed, small dice
1 Tbsp. Ginger, minced
3 oz. Light Rum
4 oz. Grapeseed or other light, neutral flavored salad oil
2 Tbsp. Fresh Mint, finely chopped
1 Tbsp. Fresh Cilantro, finely chopped
1 Fresh Jalapeno or Serrano Chile, seeds removed and finely chopped
2 Tbsp. Fresh Lime Juice
1 Tbsp. Honey
Kosher Salt to taste
Fresh Cracked Pepper to taste

Method:

In a sauce pan, combine the rum and the ginger and bring to a simmer. Flambe the rum to remove most of the alcohol. Remove from heat and let cool. In a mixing bowl, combine the rum, lime juice, honey, and herbs. Drizzle in the oil and whisk until incorporated. Fold in the pineapple and tomatoes, season with kosher salt and pepper, and chill. More lime juice to taste can be added as well.

Pre-heat a grill to medium high. Season each scallop with fresh cracked pepper, and wrap with pancetta, using the toothpicks to hold the pancetta in place. Cook the scallops until medium or just past medium in doneness, about 3-4 minutes per side. Serve immediately with the pineapple vinaigrette.

jmw

HONEY BBQ GRILLED VEGETABLES

For sauce:
1/2 cup butter or margarine, melted
1/3 cup cider vinegar
1/3 cup honey
2 cloves garlic, minced
1/2 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon marjoram
Dash pepper

For vegetables:
4 red bell peppers, cored, seeded and cut in half
1 large red onion, cut into 1/2-inch thick slices
4 large portobello mushrooms

Mix together ingredients for sauce. Place cut up vegetables in a ziplock plastic bag. Pour sauce over vegetables in bag and allow to marinate about 1/2 hour. Turn bag over frequently. Drain vegetables well. Grill vegetables.

Note: I also use yellow squash, zuchinni, sweet onions etc. What ever I have on hand.

Yield: 4 servings

jmw

Honey-Lime London Broil

1/4 cup honey
3 Tablespoons vegetable oil
3 Tablespoons worcestershire sauce
1 Tablespoon soy sauce
1/4 cup fresh lime juice
2 teaspoons minced garlic
1 teaspoon onion powder
2 lb. London broil beef

Measure the honey into a 2 cup glass measuring cup. Microwave the honey on High for 30 seconds to soften.
Remove and add oil, worcestershire sauce, soy sauce, lime juice, garlic and onion powder. Whisk to blend.
Place meat in a gallon-size ziplock bag. Pour marinade over meat. Seal bag and turn bag several times to cover meat with marinade. Refrigerate for 24 -48 hours.
Discard marinate and grill meat about 7 to 10 minutes per side for medium-rare depending on thickness of the meat. Let sit for 5 to 10 minutes. Slice across the grain.

blitz88

J Bo Steaks

Makes: 2 servings

2 thin sliced beef loin NY strip (1/2-3/4 lb)
1 can chicken broth (14.5 oz.) 100% fat free
1 can tomato paste
1/4 tsp. chopped organic garlic
smoked paprika
2 stalks celery
1/2 med. onion
1 tomato
black pepper
Lawry's seasoned salt
Extra Virgin Olive oil
Montreal steak seasoning (McCormick)

1. Saute chopped celery, chopped onion and tomato in cast iron skillet with olive oil on high heat.
2. Add season salt and black pepper- sprinkle on.
3. Stir occasionally and let saute for a few minutes.
4. Add can of tomato paste.
5. Add chicken broth in 3 servings stirring each time.
6. Reduce heat and cover.
7. On meat- sprinkle steak with montreal steak seasoning press into meat- tenderized with meat hammer.
8. Grill on high heat/medium- thin steaks cook quickly (quickly grill steaks- don't over cook)
9. Remove steaks from grill and put into skillet- add smoked paprika.
10. Cover over low/medium heat for about 40 minutes.

Serve with sweet potatoes and fruit salad for a delicious summer meal. A glass of red wine is a nice compliment.

jmw

A different twist on BBQ chicken breasts.

Lime Tequila BBQ Chicken Breasts

Ingredients:

1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 boneless chicken breasts, skin on

Instructions:

Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.

Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

Makes 6 servings.

mamagia

Grilled Chicken with Olive Pesto on Peasant Bread

Marinade:
1 clove minced garlic
1 T extra virgin olive oil
1 T Balsamic vinegar
2 Boneless Chicken breasts

Olive Pesto
1/2 cup chopped fresh flat leaf Italian parsley
2 T chopped pitted green olives
1 T capers, drained
1 clove garlic
1/4 tsp finely grated lemon zest
2 T extra virgin olive oil
1 T fresh lemon juice
Salt & pepper, to taste
4 slices Tuscan peasant bread

In a shallow bowl or plastic bag, combine garlic, olive oil, and balsamic vinegar. Add chicken breasts - coat with marinade on all sides. Marinate in refrigerator 2-3 hours

While chicken is marinating, prepare olive pesto by combining parsley, olives, capers, garlic, lemon zest, olive oil, lemon juice, salt & pepper in a food processor. Process until mixture has a coarse texture. Set aside & chill until ready to serve

Preheat grill. Remove chicken from marinade Grill, turning several times until chicken is thoroughly cooked - about 15-20 minutes. Slice grilled chicken. Arrange on sliced bread. Spoon olive pesto over chicken. Top with second slice of read; cut in half. Makes 4 half sandwiches.