Plum Basted Sesame Tenderloin

Ingredients:

1/4 C orange juice
2 TBSP soy sauce
1 TBSP sesame oil + extra to brush meat
1 TBSP orange zest, grated
1 TBSP ginger
2 tsp chili peppers, minced
2 tsp garlic, minced
1 (4 lb) beef tenderloin
4 plums, pitted and quartered
1 C pineapple juice
1/4 C dry sherry
1/4 C dark brown sugar, firmly packed
2 TBSP red wine vinegar
2 TBSP soy sauce
1 tsp mustard powder
Kosher salt

Directions for preparing:

Pour the orange juice, soy sauce and 1 TBSP sesame oil into a large mixing bowl. Stir in the orange zest, ginger, chili peppers and garlic mixing well.

Place the tenderloin in a zip lock bag and pour the marinade into the bag. Seal and turn several times to coat the meat and place in the refrigerator overnight.

In a large saucepan over high heat bring the plums, pineapple juice, sherry, brown sugar, vinegar, soy sauce and mustard powder to a rapid boil.

Place the heat on low and allow to simmer about 45 minutes or until the plums are falling apart. Sauce will also thicken while simmering.

Remove the plum skins from the mixture and allow to cook until you only have 1 C of liquid left about 10 minutes.

Allow the tenderloin to stand at room temperature 30 minutes.

Brush the tenderloin with the remaining sesame oil and sprinkle with the salt.

Heat the grill to medium heat.

Grill the tenderloin over direct heat for 20 minutes turning every 5 minutes. Place over indirect heat and continue to grill 25 minutes or until the internal temperature reaches 135 degrees.

Baste the tenderloin with the plum sauce occasionally and turn after each basting.

Allow the tenderloin to rest 10 to 15 minutes before slicing.

Reheat the sauce and serve on the side or over the top of each slice.

Balsamic Glazed Grilled Scallops

These little treats make a great appetizer and you’ll need less than a handful of ingredients to make them.

What You Need:

1 C balsamic vinegar
20 (1 oz each) scallops
Olive oil
Pepper to taste

How to Make It:

Place the vinegar in a saucepan over high heat. Bring the vinegar to a boil then reduce the heat to low. Simmer for approximately 3 minutes. Keep an eye on the glaze as it simmers.

You will want to reduce the vinegar to about 3 TBSP and the vinegar will begin to glaze on the bottom of the pan. By tipping the saucepan you can see the glaze start to form as the vinegar simmers.

Do not over cook or the vinegar will burn. Remove and allow to cool to room temperature.

Place the scallops on skewers 4 to each skewer.

Brush the scallops with the olive oil and sprinkle with pepper to taste.

Heat the grill to high temperature.

Grill the scallops 4 minutes turning once. Scallops are done when opaque in the center.

Remove from the grill and drizzle with the glaze.

Mushroom Ham Snackers

These snackers are a great beginning to the perfect meal.

Any type of meat and cheese will work with these snackers so if you don’t like swiss try your favorite cheese instead.

Here is what you are going to need to make these yummy snackers.

12 button mushroom caps, 1 1/2 inch in diameter
12 slices of Swiss cheese
12 slices of cooked ham
12 pineapple chunks, fresh or canned
Olive oil
3/4 tsp chili powder
1/4 tsp salt

How to Make It:

Cut the stems for the mushrooms. Cut off the top of the caps so that the mushrooms are approximately 1/2 inch thick. Lay the mushrooms flat side down.

Fold a slice of cheese to fit the mushroom and place it on top of the mushroom.

Fold a slice of ham to fit the mushroom and place it on top of the cheese.

Place a pineapple chunk on top of the ham.

Secure together with a toothpick.

Continue with all 12 mushrooms.

Brush the bottoms of each mushroom with the olive oil.

Mix the chili powder and salt together in a small bowl. Sprinkle over the tops of the stackers.

Heat the grill to medium temperature.

Place the mushrooms on the grill standing up with only the mushroom touching the grate.

Grill 4 minutes being sure the cheese is beginning to melt and the mushrooms are slightly charred on the bottom.

Rib Roast with Gusto

Add a little gusto to your next bar-b-que with these delicious ribs.

Ingredients:

2 TBSP black peppercorns, crushed
1 TBSP mustard seed, crushed
3 TBSP paprika
2 TBSP light brown sugar
2 TBSP kosher salt
1 TBSP garlic powder
1 tsp cayenne
1 (10 lb) rib roast, boneless
1/4 C Worcestershire sauce

How to Prepare:

Toss together the peppercorns, mustard seed, paprika, brown sugar, salt, garlic powder and cayenne in a large mixing bowl.

Brush the roast with Worcestershire sauce on all sides.

Rub the peppercorn mixture over the roast.

Cover the roast with plastic wrap and refrigerate overnight.

Allow the roast to stand at room temperature for 40 minutes before grilling. (A large piece of meat when cold allows any juices to thicken. By allowing the meat to stand at room temperature the juices warm up and will allow for the flavor to flow throughout the meat while grilling.)

Heat the grill to medium.

Grill the roast over indirect heat for 3 hours for medium 2 hours for medium rate.
The internal temperature of the roast should reach 135 degrees when completely cooked.

Cover the roast loosely with foil and allow to rest 30 minutes before slicing. A large piece of meat needs to rest after grilling to allow the internal temperature to rise slightly before serving.

BBQ Leg Quarters Mamma’s Style

Ingredients:

1/4 C ketchup
2 TBSP Dijon mustard
2 TBSP honey
2 TBSP cider vinegar
2 TBSP canola oil
1 TBSP dark brown sugar
2 tsp. Worcestershire sauce
2 tsp. dry mustard
1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp salt
1/4 tsp cayenne
4 chicken leg quarters

How to Make It:

Place the ketchup, Dijon mustard, honey, vinegar and oil in a large mixing bowl. Stir in the brown sugar until dissolved. Add the Worcestershire sauce, dry mustard, paprika, garlic and onion powders, salt and cayenne. Whisk to thoroughly blend the flavors together.

Place the leg quarters in a large zip lock bag. Add the marinade. Release as much air as possible from the bag and seal. Place in the refrigerator at least 4 hours being sure to turn often.

Remove the chicken and discard the marinade.

Heat the grill to medium temperature.

Grill the leg quarters bone side down on indirect heat about 40 minutes. Chicken is cooked through when the juices run clear.

For a crisper chicken place the leg quarters skin side down on direct heat for the last 10 minutes of the grilling time.

Asian Herb Chicken Dippers

These are just any chicken dippers. They’ve got a tast of Asia to them you are going to love.

Here’s What You Are Going to Need:

1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
1/2 tsp cumin
1/2 tsp lemongrass
1/2 tsp basil
1/2 tsp thyme
1/2 tsp kosher salt
1/4 tsp pepper
1/8 tsp cayenne
1/4 C canola oil
4 chicken breasts, boneless, skinless and cut into 1 in chunks
1/2 C soy sauce
2 TBSP lemon juice
2 TBSP rice vinegar
1 TBSP green onion, green cut away and minced
1/4 tsp red pepper flakes

How to Make It:

Stir together the garlic powder, onion powder, paprika, cumin, lemongrass, basil, thyme, salt, pepper and cayenne in a large mixing bowl. Gradually add the canola oil and whisk as you add to be sure the spices do not clump together.

Place the cut up chicken pieces in the bowl with the spices. Toss to cover completely.
Cover the bowl and refrigerate 1 hour.

Heat the grill to medium temperature.

Place the chicken chunks on a bamboo skewer.

Grill 6 minutes, turn over and grill an addition 5 minutes.

In a small bowl stir together the soy sauce, lemon juice, vinegar, green onion and red pepper flakes.

Use the sauce for dipping. If the dipping sauce seems too thick for your liking add a couple tsp of water. Be sure to stir well so the water doesn’t rest on the top.

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Beyond the Burger Tacos

What You Need:

3 TBSP olive oil
1 TBSP chili powder
1 TBSP cumin
2 tsp cracked black peppercorns
1 tsp garlic powder
1 tsp oregano
1 (2 lb) flank steak about 3/4 inch thick
8 (8 in) flour tortillas
2 C Monterey Jack cheese, shredded
4 C lettuce, shredded
2 C chunky salsa
1 C sour cream

How to Make It:

In a small bowl stir together the olive oil, chili powder, cumin peppercorns, garlic powder and oregano.

Remove any fat from the steak.

Place the olive oil rub on both sides of the steak being sure to press it into the meat with your fingertips.

Place the steak in a zip lock bag and seal.

Refrigerate at least 4 hours. Allow the steak to stand at room temperature at least 20 minutes.

Heat the grill to high. Grill the steak 12 minutes for medium turning once while grilling. Remove the steak and allow to rest 10 to 15 minutes.

Cut the steak into strips.

Wrap the tortillas in aluminum foil and place on the grill. Warm the tortillas for 2 minutes. (Warming the tortillas in aluminum foil will keep the tortillas from toasting. For toasted tortillas place them directly on the grill grate for about 15 seconds, flip and toast the other side for 10 seconds longer.)

Remove and place on a flat surface.

Layers steak strips down the middle of each tortilla. Top with the cheese, lettuce and salsa. Add a dollop of sour cream on top.

Fold the sides of the tortilla over to form a taco.

Serve immediately.

A Touch of Mint Chicken Grillers

What You’ll Need:

1/3 C fresh mint, coarsely chopped
1/4 C + 2 TBSP olive oil
1/4 C lemon juice
1 TBSP garlic, coarsely chopped
1 tsp. salt
1/2 tsp pepper
4 chicken breasts, boneless and skinless
2 TBSP unsalted butter
1 small yellow onion, chopped fine
1 jalapeno pepper, stemmed, seeded and chopped fine
1/4 C Dijon mustard
2 TBSP honey

How to Make It:

In a large mixing bowl whisk together the mint, 1/4 C olive oil, lemon juice, garlic, salt and pepper.

Place the chicken breasts in a large zip lock bag. Add the mint mixture and seal tightly.
Turn the bag a few times to be sure the mint mixture covers the chicken. Refrigerate one hour.

Place the 2 TBSP of olive oil in a skillet over medium high heat. Add the butter and heat until the butter is completely melted. Add the onion and jalapenos and cook for 4 minutes or until the onion is translucent. Remove from the heat and stir in the mustard and the honey.

Heat the grill to medium high.

Cook the chicken breasts for 8 minutes turning once. Baste the chicken with the mustard sauce and continue grilling 5 more minutes or until the juice runs clear.

Keep the lid on your grill closed. This will insure your meat will cook quickly, evenly and without flare ups.

Sweet and Spicy Turkey Breast

Here’s a nice twist to turkey breast.

1 TBSP black peppercorn
1 TBSP cumin
1 TBSP chili powder
1 TBSP oregano
1 TBSP minced garlic
1/4 C lime juice
2 TBSP olive oil
6 firm peaches, peeled and chopped fine
1 C peach preserves
2/3 C peach juice
1/4 C sugar
2 TBSP cider vinegar
4 jalapeno peppers, stemmed, seeded and chopped fine
1 TBSP cilantro, chopped fine
1 (4 lb) turkey breast
Canola oil

How to Prepare:

Crush the peppercorn seeds as fine as possible. Add the cumin, chili powder, oregano, minced garlic, lime juice and olive oil and stir into a paste. Coat the turkey completely with the paste.

Place the turkey into a large zip lock bag, remove as much air as possible, seal tight and refrigerate overnight.

In a saucepan over medium high heat mix together the peaches, preserves, peach juice, sugar and vinegar. Bring to a rapid boil then reduce the heat to medium low. Stirring often simmer the mixture for about 30 minutes or until the sauce thickens.

Remove the mixture from the heat and allow cooling at least 10 minutes.

Place the cooled mixture into the food processor and process until very smooth. Add the jalapeno peppers and cilantro and mix well. Allow mixture to come to room temperature then refrigerate until ready to use.

Heat the grill on medium high.

Brush the turkey breast completely with the canola oil.

Grill skin side up over indirect heat for 1 hour 15 minutes.

Remove and allow cooling before slicing and serving with the peach mixture.

If you like your turkey breasts to be a little crispy on the outside place it on direct heat for 10 minutes before removing from the grill.

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