Summer Grilling

Summer is  here, get your grill ready! These are some quick and easy recipes for summer grilling.

Grilled Chicken Breast with Kiwi Vinaigrette
3 to 4 – Kiwi fruit,peeled and halved
1/4 cup – Red wine vinegar
2 tbls. – Honey
1/4 tsp. – Salt
1/8 tsp. – White pepper
1/3 to 1/2 cup – Soybean or vegetable oil
1 1/2 lbs. – Boneless chicken breast

PROCEDURE:
To make the vinaigrette, place the kiwi fruit into a food processor fitted with a steel blade. Process for 15 to 20 seconds, forming a pulp. Add the vinegar, honey, salt, pepper and process for another 10 seconds.
Slowly drizzle in oil while the machine is running and process for another 10 seconds. Pour into serving container and chill until ready to serve.
Preheat the grill until the coals are gray to white. When the fire is ready, place the chicken on oiled grill. Cook for 7 to 10 min. on each side, (depending on size of chicken)until chicken is cooked in the center. Transfer to plates and spoon the vinaigrette over the top of chicken.

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Swordfish Steaks with Mango Jicima Salsa

1ea. – large mango, peeled,pitted, and diced
1cup – Jicima peeled,and diced
1/4cup – Red onion finely chopped
1ea. – Jalapeno seeded and chopped fine (wash your hands after handling chili)
2tbls. – Fresh lime juice
1tbls. – Cilantro chopped
1/2tsp. – Salt
1/8tsp. – Black pepper
4ea. – Swordfish steaks (8oz. each)

PROCEDURE:
Combine all ingredients,except the fish, into a bowl and mix well. Set aside for 1 hour.
Preheat the grill until the coals are gray to white. When the fire is ready, place the fish on oiled grill.
Cook for 5 to 7 min. on each side. When the fish is opaque in the center, transfer to serving plates. Serve salsa on top of or on the side of swordfish.

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Clams in foil with Wine and Herbs

1/2 dz. – Clams ( cherrystone or littleneck clams work best), the larger the clam the more     time it will take to cook.
splash – White wine (dry)
pinch – Oregano (fresh,chopped)
pinch – Basil (fresh,chopped)
pinch – Parsley (fresh,chopped)
pinch ea. – Salt and Black Pepper
2 to 3 ea. – Pads of Butter
1 clove – Garlic(fresh,chopped)
1 1/2 tbls. – Yellow onions (diced)
juice of  – Half of a Lemon

PROCEDURE:
Wash clams thoroughly under cold water ( discard any open clams that don’t close if squeezed).
Triple up sheets of foil, big enough to fit clams. Add remaining ingredients and seal top and ends of foil.
Preheat the grill until the coals are gray to white. Place foil packs on grill and cook until clams have all opened wide, about 20-30 min.. Open top of foil (discard any unopened clams) and serve.

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GRILLED VEGETABLES

Corn on the cob

Soak corn with husks on in cold water for about an hour.
Preheat grill until coals are gray or white.
Drain corn for a few min. and place onto grill, rotating corn during cooking time to cook evenly.
Husk will burn it’s o k, peel and serve.

Grilled Zucchini or Squash and Green Onions

Wash your vegetables, and cut off ends.
Slice squash lengthwise into 3 pieces if medium to large, or in half if small.
Lightly coat vegetables with sesame oil, salt,pepper, and granulated garlic.
Preheat grill until coals are gray or white.
Place on oiled grill and cook on each side until tender.

Grilled Sweet Peppers

Place Red or Yellow sweet bell peppers(or any pepper you want to use) on to a heated grill, rotating peppers as the skin blisters, or chars.
When each pepper is blistered all the way around (including tops and bottoms), place finished peppers into a plastic bag until all peppers are done, let peppers steam in bag for about 15 min.to soften a little.
Remove peppers from bag (careful very hot) peel off blistered skin, remove stem and seeds.
Keep warm until ready to use.
Mix with grilled red and yellow onions, salt and pepper, drizzle with olive oil to make a great side dish.

Tags: Chicken Recipes, Dressings and Marinades, grilling, Seafood - Treasures of the ocean, Vegetables