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Mashed Sweet Potatoes with Grilled Onions BBQ Recipe

How sweet it is!
Choose similar-sized potatoes for even cooking. Note: The sweet potatoes are grilled over Indirect Medium heat (very indirect) and the onion slices over Direct Medium heat.

  • 4 pounds sweet potatoes, scrubbed
  • 1 or 2 grilling onions, cut into 1/2-inch slices
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 3/4 cup unsalted butter, softened
  • Grill the sweet potatoes over

Indirect Medium heat until tender when pierced with a fork, about 1 hour, turning three or four times during grilling time. Remove from the grill and allow to cool slightly.

When cool enough to handle, cut the potatoes in half lengthways. Remove and discard the skins. Place the potatoes in a medium bowl and cover with aluminum foil.

Brush the onion slices with olive oil and season with salt and pepper. Grill over Direct Medium heat for 10 to 12 minutes, turning once halfway through grilling time. Remove from the grill and allow to cool, then cut into 1/4-inch dice.

Using a heavy-duty mixer, potato masher, or brute strength, mash the potatoes with the butter until smooth. Add the diced onions and mix well. Season with more salt and pepper if desired. Cayenne Pepper is a good addition if you like a little kick.

Serve warm.

Makes 8 to 10 servings

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Balsamic grilled Portobello Steaks

  • Portobello mushrooms (steamed) - 6
  • Fat free Balsamic salad dressing - 1 cup
  • Ziploc bag 1 gallon - 1

Place mushrooms and dressing in a Ziploc bag and let sit for 30 minutes. Heat grill to medium-high. Grill mushrooms for 5 minutes on each side turning twice. Great grilling option for vegetarians!

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Roasted Pumpkin halves

  • Sugar Pie Pumpkin (Halved, seeds removed) - 2
  • Shallots (diced) - 1/4 cup
  • Brown sugar - 1/2 cup
  • Honey - 1 to 2 tbsp
  • Butter or Oil - 1 to 2 tbsp
  • Salt & pepper - Chef choice

Halve Pumpkins and clean seeds out with a spoon. Spray roasting pan (sheet) with Pam or a substitute and place Pumpkins skin side down in pan. Place shallots, butter (oil), and the brown sugar on the flesh of the Pumpkin. Drizzle honey over the top and sprinkle salt and pepper. Place in oven on low heat 275-300 and bake for 45-60 minutes depending on size. Serve or cool down and take off skin. Mash well to make a puree. Now you can make Pumpkin pies, muffins, or bread!

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Poached Pear halves in red wine

  • Pears (peeled and halved) - 3 or 4
  • Red wine or port - 1 cup
  • Sugar - 1/2 cup
  • Water - 1/2 cup

Place peeled and halved pears in sauce pot with all ingredients. Bring to boil and reduce heat to medium-high for a couple of minutes then to medium heat. Once the water, wine, and sugar mixture is almost absorbed into pears remove from heat. Place pears in refrigerator to cool. When chilled, eat as is or cut into smaller pieces and top over a bowl of Vanilla ice cream.

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Grilled Pineapple

For the Marinade

  • 1 tablespoon olive oil
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 2 tablespoons dark honey
  • 1 tablespoon fresh lime juice

  • 1 firm yet ripe pineapple
  • 1 tablespoon dark rum (optional)
  • 1 tablespoon grated lime zest

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler (grill). To make the marinade, in a large bowl, combine the olive oil, cloves, cinnamon, honey, and lime juice and whisk to blend. Set aside.

Cut off the crown of leaves and the base of the pineapple. Stand the pineapple upright and, using a large, sharp knife, pare off the skin, cutting downward just below the surface in ling, vertical strips. Cut off any remaining small brown "eyes" on the fruit. Stand the peeled pineapple upright and cut it in half lengthwise. Place each pineapple half cut-side down and cut it lengthwise into four long wedges; slice away the core.

Place the pineapple in the bowl with the marinade and stir to coat the pineapple. Grill until slightly tender.

Courtesy of Mayo Clinic

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