Recipe #17: On the road again - Duluth, MN: Chicken Teriyaki

Saturday grill-out with my married daughter in Duluth, Sarah.  We were commiserating because both our sweeties are gone for a while.    I hauled my little grill and the necessary implements to Duluth.  We grilled Chicken Teriyaki on her front porch overlooking Lake Superior.

We followed the recipe, BUT It all depends on presentation, doesn't it?  This recipe was intended to be marinaded in beer, ginger and teriyaki, then cut in strips and served over rice.  We did the marinade, but we had nice fresh sweet corn, and that works better with meat and starch as separate dishes.

I'm giving this recipe a 4 1/2 out 5 stars, cuz it is GOOD but, hey, it's just marinated chicken for heaven sakes.  Nothing startlingly original, or awesomely new and different about it.

Recipe #17 may be a week from now, when my sweetie comes home to me.

Recipe 16: San Diego Chicken and Grilled Sweet Corn

Once again, it's all about the marinade:  A can of frozen orange juice, thawed, the juice of a lemon and lime, a can of tomato sauce and italian seasoning.  Grill and eat.  Pretty simple but VERY GOOD.

The real treat was the grilled corn on the cob.  SOAK in water for 45-minutes to an hour.  GRILL in the husks on the edge of the rack for 45 minutes.  Remove husks, add butter and salt if you wish and eat.  SO good, so flavorful and so al dente.  You will never want to eat flavorless, mushy boiled corn again!  TRY IT.

Nothing tomorrow.  Sorry.  My bride is visiting her family for 10 days and I am batching it.

Recipe #15: Buffalo Chicken Pizza

My honey said, "I didn't know you could make pizza on a grill!"  Well sure you can, the trick is making sure the topping gets done before the crust burns.

Now, you COULD put anything on it.  The recipe in "A MAN A CAN A GRILL" was spicy chicken, with diced tomatoes, cheddar and mozzarella.  So that's what I did.

Just that:  Tomatoes, spicy chicken and cheese.   I used Pillsbury refrigerated pizza dough, rolled out onto a sheet of tinfoil sprayed with olive oil.  You lay it face down on a hot grill and peel off the tinfoil.  Flip it over, put on the stuff and cook it for 5 minutes or so until the cheese is well melted.  

It was pretty darned good too!  But then again, even a bad pizza is better than a most other things.  My honey said she really liked and really wants me to make it again.

TOMORROW:  SAN DIEGO CHICKEN

Recipe #14: Asian-Orange Beef

Good, but you need the best cut of meat you can get.  Our top sirloin was a little too tough, even after being marinated and basted, then boiled in sauce.

Anyhoo -- Marinated the steak for 3 hours in thawed Frozen Orange juice Concentrate -- plus ginger ale, sesame oil, garlic, and ginger.    Grilled it to well-doneness.  Then grilled a red and a green bell pepper.  All were basted with the orange-ginger marinade while grilling.   All were sliced into strips, then boiled in the Orange-Ginger Marinade for five minutes.  Served over lemon-pepper rice.
Pretty Good like I said, except our beef was not tender enough.  I'm giving it 3 out of 5 stars even though the choice of the meat was entirely mine.

Tomorrow:  Buffalo Chicken Pizza -- on the grill!

Recipe #13: Pakistani Pork Chops

I didn't even know people in PAKISTAN ate Pork.  Actually I checked and the country is 97% Muslim, which means if ANY Pakistanis eat pork, it is precious few of them that do!!  A friend of mine thinks this recipe is like an Ash Wednesday Bar-b-que Feed at a Catholic Church.  I have to agree.  Just keep in mind, I DIDN'T name it.

So, plain old pork chops, marinated 6 hours in ginger ale,  chicken broth, ginger, minced garlic and curry.  Once they are on the grill, you heat the marinade in a pan and add some peas and tomatoes.  Makes a great side.   We added curried rice to round out the meal.  IT WAS FABULOUS!!!  My sweetie REALLY liked it.  We're giving this one 5 out of 5 stars.

Tomorrow:  Asian Orange Beef!

Recipe #12: Tuna Melt Supreme

Well, my sweetie likes them but I don't.  Kind of bland.

Available in the international aisle
of your favorite supermarket.

Tuna, habichuelas blancas (small white beans), creamy italian dressing, parsley and sliced black olives.  All mixed together.

Then a slice of provolone on a slice of sourdough bread, some of the tuna stuff, another slice of provolone, and another slice of sourdough bread. Sprayed both sides with olive oil, then grilled 5 minutes per side with a weight on them (I used a pasta pot).

Not terrible, just BLAH.

The recipes in the book A Man A Can A Grill are organized around the particular meats (Fish, Beef, Pork, Chicken, etc.) We'll continue to mix it up, and not spend too many consecutive days on any one meat.

Tomorrow Pakistani Pork Chops! (do Pakistanis even eat pork?)

Recipe #11: Big Ball O' Shrimp Scampi

Best recipe thus far!  AMAZING!  So THIS TIME ONLY I'm offering the complete recipe.
You need: 

• A little beer (a shot glass is about right).
• About an ounce of canned jalapenos.  chopped.
• juice of one lemon.
• 4 cloves of garlic or 1 teaspoon of minced garlic (more is better).
• 3 TABLEspoons of chopped parsley
• 3 TABLEspoons of butter.
• 1/2 TEAspoon of lemon-pepper seasoning.
• 1 pound of peeled, deveined, detailed shrimp.  thawed.
• 1/2 box of thin spaghetti or angel hair pasta

Line a medium-sized bowl with tinfoil.  Put everything but the pasta in it and crumple up the top to make a big shiney ball (Hence the name of the recipe!).  Let it marinade on the counter while you fire up the grill to medium-hot (This CAN also be done in a saute pan.  See below).  
Grill it for 20-30 minutes.  While it cooks make the pasta according to the directions on the box.  The STUFF in the bag makes a pesto.    Toss the contents of the bag with the pasta and eat up.  SO GOOD.  One rule:  There is no such thing as too much garlic.

Grilled shrimp, cooked in parsley, butter, beer and garlic.
Tossed with pasta.  YUMMM

SAUTED on the stove top:  Heat butter. Add garlic and cook 2 minutes. Add shrimp to butter and saute 5 minutes over medium heat or until shrimp are pink. Remove shrimp to hot platter. Add parsley, jalapenos and beer to butter in pan. Increase heat and saute 30 seconds. Toss shrimp and sauce with the pasta.  Eat up!