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I think they would go great with something like Kabobs.
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Japanese Chicken Wings.
3lbs wings and drumsticks(hotwing size) 2 eggs beaten 1c flour 1 c or less Butter flavor Crisco Dip wings in egg, then flour...place in hot skillet..fry until brown Grease baking pan & place wings in pan in rows.... Sauce: 4 T. soy sauce 3 T H2O 1 C Sugar 1/2 Cup Dark Vinegar 1/2 tsp Salt mix and pour over wings. Bake @ 350 45-60 min...flip and baste wings half way point. They're very good. |
Do you think those would be good without the flour?
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Awesome!
Gonna have to try the Armadillo Eggs and Phil's Brochette in the next few weeks. For those looking for SUPER easy shrimp... 1 lb tiger prawn (shell on / de-veined) 2 tbs Jack Stack's all purpose (yeah, was just playing with leftover rub, but tastes great) 1/3 cup white wine vinegar 1 cup olive oil wooden skewers Soak skewers in water for an hour. Wash shrimp. Dry on paper towel for about 10 minutes. Mix everything in a gallon ziploc bag and let sit for 30 minutes, flipping every 5 minutes or so to get a good "soak" (acid from vinegar helps marinade penetrate meat faster). Skewer with about 4 to 5 each, grill on low for about 3 to 5 minutes a side. I usually baste with leftover marinade once per side, but beware of flame ups from olive oil. Peel 'n eat! |
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I think they'd still be good if you chose another breading or just browned them plain. |
As many know, my wife is a vegetarian. As such, I get to do a lot of non traditional grilling (btw, there's a great book called The Vegetarian Grill that any griller should have, regardless of whether carnivore or not). Everything from sweet potatos to homemade veggie burgers goes on my grill. Here are a couple of pretty good grilled veggie recipes. One thing that is necessary for veggie grilling is to get a grill "skillet" which can either be shaped like a traditional saute pan or more like a flat cookie sheet. It should have holes in it to allow the flames to hit the vegetables as you grill.
Coconut Cilantro Corn: Coconut Milk (thick) Bunch of fresh cilantro Ears of corn 1) Chop cilantro up very fine and mix with coconut milk in bowl. 2) Detassle corn while leaving on husks. 3) Peel back husks and coat corn with coconut milk/cilantro mixture, leaving enough mixture to add as it cooks. 4) Throw on grill until done, occassionally rebasting with the mixture. Grilled Lemon Asparagus: I usually hate asparagus. The other night I was grilling and remembered that I'd sort of liked some lemon flavored asparagus someone had fed me once, but it was baked and floating in some buttery concoction which isn't healthy and grosses me out. I decided to do a grill variation. 1) Prepare asparagus like normal (chop off ends, remove disgusting slimey parts) and add to a shallow marinade dish. 2) Melt a half a stick of butter 3) Add a ton of lemon pepper (no, I'm not one for precision with amounts) to butter. 4) Pour over asparagus and let sit for a bit. Make sure all the asparagus is coated with the mixture. 5) Toss on grill in vegetable grilling pan. 6) Coat asparagus as it cooks. Let it get a little blackened, but don't overcook it. Mushy asparagus is disgusting. 7) Eat (did I mention that there are many things I find repulsive about asparagus, but it's delicious when cooked like this) |
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Just tried phil's brochette last night. they are awesome! i added a drizzle of butter and chopped garlic before grilling. This is our new family favorite. I agree that you wouldn't want to make too many of these, as it takes awhile to wrap them all. I'm having a few I stole before the kids ate them all for lunch.
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After NewChief's step 1 listed above, my wife brushes the asparagus with olive oil, then wraps prociutto italian ham around it, and then I throw them on the grill until the ham starts to get a little crispy. Awesome and easy. |
Another good side dish....grilled portobello mushrooms.
You can use either the large portobellos or the smaller ones, doesn't matter. The large ones usually come two to a package, while the smaller ones have about six in a package. Wipe the mushrooms off with a clean damp paper towel, and pull the stems off. Throw the caps in a large ziplock with olive oil, red wine vinegar, garlic, and onion powder. Marinate for about an hour, then throw on the grill, with the top of the mushroom caps face up on the grill. After five minutes, flip the portobellos over and add crumbled blue cheese to the bottom of the caps. Grill for five more minutes, or until the blue cheese is melted. |
Shore Lunch:
Fillets from 3 walleye 1 large bag frozen cauliflower/carrots/broccoli 1 can evaporated milk 1 tsp. coarse ground pepper 1/4 tsp. salt. 1/4 tsp. tarragon Brown fish in olive oil, in skillet. Add milk, other stuff, stir and cover over med heat for 30 mins. |
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I used this asparagus recipe tonight, and you are a genius. |
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