He came, he grilled, he conquered
With summer upon us and Father’s Day around the corner, it’s time to haul the grill out of storage and start the outdoor cooking season.
June 11, 2012 12:54
2 minute read.
(photo credit: Courtesey)
1 pound chicken breasts, bone in or boneless
1 cup teriyaki baste and glaze
½ cup barbeque sauce
1 tablespoon soy sauce
½ teaspoon brown sugar
1 teaspoon garlic
all ingredients. Add chicken to marinade (if grilling, reserve about ½
cup marinade) and work the sauce all over the chicken breasts, coating
all pieces and sides.
Allow to marinade for at least an hour and up to 6 hours.
chicken or bake at 375 for 45 minutes. For grilling, drain off most of
the marinade before putting chicken on the grill (just drip it off by
shaking the chicken). This prevents burning. During the last few minutes
of cooking, using a poultry brush and or spoon and brush the chicken on
each side with reserved marinade. Continue grilling and serve warm.
Grilled Steaks with Peach Barbeque Sauce
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1 ½ cups chopped onion
2 tablespoons vegetable oil
3 garlic cloves, chopped
1 8 oz. can tomato sauce
¼ cup apple cider vinegar
3 tablespoons packed light brown sugar
2 chipotle chiles from the can or a dash of hot sauce
½ teaspoon dry mustard
½ teaspoon allspice
½ teaspoon salt
1 cup sliced fresh or frozen peaches
4 rib or rib eye steaks
Olive oil for drizzling
Kosher salt and pepper
Extra peaches for grilling
a saucepan over medium heat, cook onion in oil until softened, about 5
minutes. Stir in garlic and cook 1 minute. Stir in remaining ingredients
except peaches. Bring to a boil and then simmer 5 minutes. Add peaches
and cook until starting to soften about 3 – 5 minutes. Puree in a
blender. Set aside.
Prepare barbecue. Brush steaks with olive oil and
salt and pepper. Grill until desired doneness. Cut extra peaches in
half and grill on both sides for about 2 minutes each side.
Serve steaks with barbecue sauce and grilled peaches.
Grilled Tuna Skewers with Asian Dipping Sauce
4 tuna steaks, 8 ounces each, cut in 1-inch pieces
16 -20 mini wooden skewers, soaked in water for 30 minutes
1 cup Sesame Ginger or Asian Salad Dressing
½ cup sesame seeds
¼ cup black sesame seeds
tuna in salad dressing for 30 minutes. Mix sesame seeds together. Coat
fish in sesame seeds on all sides. . Place two pieces of tuna on each
skewer. Heat grill pan or barbecue. Spray with non-stick cooking spray.
Grill tuna for about 2 minutes per side or until seared on the outside
and still rare on the inside. Serve with Asian Dipping Sauce.
Asian Dipping Sauce:
1/3 cup low sodium soy sauce
3 tablespoons lemon juice
2 teaspoons sugar
1 teaspoon fresh minced garlic
1 teaspoon grated fresh ginger
1 teaspoon hoisin sauce
¼ teaspoon hot chili garlic sauce
2 scallions, chopped
Mix all ingredients together. Top with chopped scallions.
These recipes were brought to you by www.GourmetKosherCooking.com.
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