What’s Grilling?
July 1st, 2009 at 9:04 am by Joy Wellington under Entertainment
I went from having no plans this holiday weekend to a weekend packed with family – great change! But now, I have to prepare to feed the crowd. 70 degree temps are perfect for outdoor eating in my opinion, so it’s time to fire up the grill. Kebabs are an all time favorite of mine, but I’m looking for a new twist. Anyone have any great grilling suggestions they want to pass along? Mine is a family that will try just about anything, so fire away!
Try a pork tenderloin that is first marinated in lime juice, salt,a bit of grated lime peel, a little garlic powder and a little EVO. Marinate for an hour before hand, cook for 1.5 minutes then rotate by 1/4 until total cooking time of 12 minutes. Then marinate again in a foil canoe (with leftover marinate) for about 10 minutes and slice. I look around for the exact recipe.
That sounds fabulous! Pork is so good with thick cut peppers, chunky onions and even some pineapple to make nice kebabs. I’m looking forward to giving this a try. Thanks for sharing.
Love grilled pineapple and grilled peaches. Brush fresh pineapple slices with olive oil and grill on both sides. Fresh peaches, cutin half take out the core, brush with olive oil, grill open side down till grill marks, flip over on flesh fill the pit opening with a little pat of real butter, and brown sugar and finish grilling until the sugar and butter melt together… YUMMY!! Serve alone or with fresh cream, or ice cream!! Super GOOD and a favorite for fresh grillin in the summer time!!
Grilled peaches are now on my weekend must-have list – thanks for the tip! Anything with ice cream added is usually a hit with me. Keep those great grill ideas coming.
I’m a little late on the suggestions, but grilled portabello mushroom caps are a favorite of mine. You can typically season them like you would any steak, and can satisfy any vegetarian’s wishes for a grilled meal! Here’s my personal favorite:
Brush the tops of the porties with a little olive oil. Then flip them ‘gill’ side up and drizzle a little fire-roasted tomato poblano dressing on (I find this dressing @ Meijer…goes great on salad and grillables). On a medium high setting, grill for 5 minutes gill-side down. Then flip & top with quartered artichoke hearts, julienne red pepper and a little feta cheese. Grill another 5 minutes and serve!