Tex-Mex Cheeseburgers

1 1/3 pounds ground beef
4 teaspoons minced green chilies
2 1/2 tablespoons diced Monterey Jack cheese
Vegetable oil
Salt and freshly ground pepper

Preheat grill.

Place ground beef on plate and gently spread apart with 2 forks. Sprinkle chilies over top; dot with cheese. Lift mixture and fold it over on itself. Gently shape into 4 patties, three-fourths to 1-inch thick, pressing any showing cheese pieces back into meat.

Brush grill grid lightly with oil. Grill burgers over medium-hot heat 3 minutes on first side, then 4 minutes on second side for rare, 5 to 6 minutes for medium-rare. Sprinkle with salt and pepper.

Makes 4 cheeseburgers.

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Pecan and Cheese Stuffed Mushrooms

24 large mushroom caps
Juice of 3 large lemons
1 teaspoon olive oil
1 teaspoon butter
2 teaspoons dried dill weed
1 medium onion, diced finely
2 green onions, diced
2 small cloves of garlic, minced
Dash pepper and salt
7 ounces fresh or frozen spinach cooked, drained and chopped
1/2 to 3/4 cup finely diced pecans
1/4 teaspoon cayenne pepper
2 ounces Swiss cheese, shredded
2 ounces Cheddar cheese, shredded
1 ounce Gruyere cheese, shredded

Toss mushrooms in lemon juice. Let stand while making stuffing.

Heat oil with butter in heavy skillet or deep pan over medium heat. Add onions and cook until soft. Increase heat to medium-high. Stir in pecans and cook about one minute. Add green onions and garlic and cook another minute, stirring constantly. Add spinach and cook briefly until excess moisture has evaporated.

Let cool. Stir in cheeses, dill, salt, pepper and cayenne pepper.

Prepare fire. When coals are very hot, spread sheet of foil over grill and brush with oil. Punch 12 holes into foil.

Meanwhile, stuff mushrooms. Arrange on foil and grill until filling is hot, 8 to 10 minutes. Serve immediately.

Note: If using frozen spinach, prepare according to package omitting the salt and butter. Use water only.

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Pork Spare Ribs, Chinese Style

3 pounds small to medium spareribs
1/2 cup chicken broth
1/4 cup soy sauce
1/4 cup honey
1/4 cup catsup
2 crushed garlic cloves

Combine all ingredients except spareribs. Add spareribs and marinate for about 5 hours.

Drain; weave on a spit to grill or broil over a slow fire for 1 to 1 1/2 hours, basting with marinade.

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Strip Steak with Bourbon Onion-Mushroom Sauce

2 boneless beef strip steaks (1 lb.)
1/2 teaspoon ground black pepper
1/2 cup Bull’s-Eye Steakhouse Barbecue Sauce with A.1.
1 medium onion, sliced
1 cup sliced mushrooms
2 tablespoons butter
1/4 cup bourbon

Preheat grill to medium-high heat. Sprinkle steaks evenly with pepper.

Grill steaks 7 minutes; brush with 1/4 cup of the barbecue sauce. Turn steaks and grill an additional 7 minutes.

Meanwhile, cook and stir onions and mushrooms in butter in large skillet on medium-high heat 2 to 3 minutes or until tender. Add remaining 1/4 cup barbecue sauce and the bourbon. Reduce heat to low; cook an additional 5 minutes.

Serve steaks topped with the barbecue sauce mixture.

Makes: 4 servings

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition (per serving)
Calories 290
Total fat 12g
Saturated fat 5g
Cholesterol 65mg
Sodium 450mg
Carbohydrate 16g
Dietary fiber 1g
Sugars 13g
Protein 20g
Vitamin A 4%DV
Vitamin C 2%DV
Calcium 4%DV
Iron 15%DV

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Hawaiian-Style Spareribs

1/2 cup Kikkoman Soy Sauce
1/2 cup packed brown sugar
1/2 cup chopped green onions and tops
1/4 cup tomato ketchup
1 large clove garlic, pressed
1 teaspoon grated fresh ginger root
3 pounds pork spareribs, cut into 1-rib pieces

Combine soy sauce, brown sugar, green onions, ketchup, garlic and ginger in large bowl; add spareribs and toss to thoroughly coat pieces with sauce.

Reserving sauce, remove ribs and place, meaty side up, in 9×13-inch microwave-safe baking dish. Let stand 10 minutes. Cover and microwave on Medium-high (70%) 16 minutes, rotating dish once.

Place ribs on grill 4 to 5 inches from medium-hot coals; brush with reserved sauce. Cook 8 to 10 minutes, turning and brushing occasionally with sauce. (Or, place ribs on rack of broiler pan; brush with reserved sauce. Broil 4 to 5 inches from heat source 6 minutes on each side, brushing once with remaining sauce).

Yield: 4 servings

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Marinated Flank Steak

Also known as Anderson Family Flank Steak Marinade

1/4 cup soy sauce
3 tablespoons honey
2 tablespoons vinegar
1 1/2 teaspoons ground ginger
1 1/2 teaspoons garlic powder
3/4 cup light oil
1 green onion, chopped
1 flank steak, scored

Combine all ingredients in airtight container and marinate up to 24 hours.

Grill to preferred doneness. Let sit for ten minutes, slice and serve.

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Grilled Chicken Caesar Salad

1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup water
2 tablespoons cider vinegar
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
4 cloves garlic, minced
1/2 teaspoon ground black pepper
4 tablespoons grated Parmesan cheese
1 1/2 lb. skinless, boneless chicken breasts (4 to 6)
1 large head romaine lettuce, torn into bite-size pieces
1/2 cup Pepperidge Farm® Generous Cut Fat Free Caesar Croutons

Mix soup, water, vinegar, lemon juice, Worcestershire, garlic, black pepper and 3 tablespoons cheese in shallow nonmetallic dish. Set aside 1 1/4 cups for dressing. Add chicken to remaining marinade and turn to coat. Refrigerate 15 minutes.

Remove chicken from marinade. Place chicken on lightly oiled grill rack or broiler pan. Grill or broil 15 minutes or until chicken is no longer pink, turning and brushing often with marinade. Discard remaining marinade. Thinly slice chicken.

Toss lettuce, chicken and reserved dressing. Sprinkle with croutons and remaining cheese.

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Classic Boneless Pork Chops

Boneless pork loin chops, about 1 inch thick, trimmed of excess fat
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil

Season the pork chops with salt and pepper and lightly spray or brush both sides with olive oil. Allow to stand at room temperature for about 20 minutes before grilling.

Grill the chops over Direct Medium heat until the juices run clear, 10 to 12 minutes, turning once halfway through grilling time.

Serve warm.

Makes 4 servings

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Baby Back Racks

Barbecue Sauce:
1/2 cup olive oil
1/4 cup lemon juice
1/2 cup apple cider vinegar
3/4 cup water
3/4 chopped onion
3 tablespoons light brown sugar
1 teaspoon salt
3 tablespoons yellow prepared mustard
3/4 cup ketchup
2 tablespoons paprika
Pinch garlic powder
3 tablespoons Worcestershire sauce
Freshly ground black pepper

Stir all ingredients together in a small saucepan. Bring to a simmer and cook until slightly thickened, about 10 minutes.

The sauce will keep in the refrigerator, covered, for up to 2 weeks.

Yield: 3 cups

Baby Back Racks
2 racks baby back ribs (about 2 1/2 pounds)
1 recipe Barbecue Sauce,
Lemon wedges
Fresh rosemary sprigs

Preheat oven to 350 degrees F. Cut the racks of ribs in half crosswise. Rub the ribs, paying special attention to the meaty side, with 1/2 cup of the sauce. Lay the rib pieces meat side down in an 11 by 13-inch baking dish. The pieces will overlap slightly. Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and the ribs are just tender, about 1 hour.

*Cook’s Note: You can bake the ribs up to a day before and keep them refrigerated. Bring refrigerated ribs to room temperature about 1 hour before you grill them.

Preheat an outdoor grill to medium-high heat. Grill the ribs, brushing them with about half the remaining sauce, until they’re crispy and heated through, about 10 minutes. Move the ribs around as they grill; the sugar in the barbecue sauce makes it easy for them to burn. Let the ribs rest for 5 to 10 minutes before cutting them into 1 or 2-bone pieces.

Put out the rest of the sauce for dipping or brush it over the ribs.

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Grilled Lobster Tails

8 (1 1/2 pound) live lobsters
Olive oil
Salt and freshly ground pepper
16 skewers, soaked in cold water
Green Curry-Mango Sauce, recipe follows
Chopped cilantro leaves, for garnish
Lime wedges, for garnish
4 ounces black caviar, optional

Bring a large pot of salted water to a boil. Add the lobsters and boil until just cooked through, about 12 to 15 minutes.

Meanwhile, preheat the grill to medium-high.

Drain the lobsters and put them in a bowl of ice water to stop the cooking. Then drain the lobsters well, remove the tail from the lobster, and carefully remove the tail meat from the shell.

Skewer each tail onto 2 skewers so that the meat lies flat. Brush the tails with oil and season with salt and pepper. Grill for 2 to 3 minutes on each side or until slightly charred.

Place the lobster skewers on a platter and drizzle with some of the sauce over top. Sprinkle with chopped cilantro and garnish with lime wedges. Top with dollops of caviar, if desired.

Serve the remaining sauce in small bowls for individual dipping.

Green Curry Mango Sauce
2 tablespoons plus 1/2 cup canola oil
1 red onion, coarsely chopped
3 cloves garlic, chopped
1 tablespoon chopped fresh ginger
1 serrano chile, coarsely chopped
2 tablespoons green curry paste
3 ripe mangoes, peeled, pitted, and coarsely chopped
2 cups water
3 tablespoons fresh lime juice
3 tablespoons chopped cilantro leaves
1 tablespoon honey
Salt and freshly ground pepper

Heat 2 tablespoons oil in a medium saucepan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic, ginger, and serrano chile and cook for 1 minute. Add the curry paste and cook for 2 minutes. Add mangoes and water, stir well, and cook until the mango is soft, about 15 to 20 minutes.

Transfer the mixture to a blender. Add the lime juice, cilantro, and honey and blend until smooth. With the motor running, slowly add the remaining 1/2 cup oil and blend until emulsified. Season with salt and pepper, to taste.

Cook’s Note: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release 1 corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, and then process on high speed until smooth.

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