Showing posts with label grilled. Show all posts
Showing posts with label grilled. Show all posts
SANDRA’S GRILLED BONE IN RIBEYE STEAKS a host of other BBQ recipes
Wednesday, April 30, 2014
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| Youll find this and many other spectacular grilling recipes below... |
Prep: 5 Mins. |
Marinate: 1 Hr. – or overnight |
Grill: 10 to 12 Mins. |
Stand: 5 Mins.
Marinate: 1 Hr. – or overnight |
Grill: 10 to 12 Mins. |
Stand: 5 Mins.
Posted by Sandra
INGREDIENTS
4 tablespoons low-sodium tamari (aged soy sauce)
3 green onions, sliced
2 tablespoons packed dark brown sugar
2 garlic cloves, minced
1 teaspoon fresh ginger, grated
1/2 teaspoon freshly ground pepper
2 bone-in ribeye steaks (1-1/2” thick)
METHOD
In a large resealable plastic bag, combine the soy sauce, onions, brown sugar, garlic, ginger and pepper, mixing with hands to combine. Add the steaks. Seal bag and turn several times to coat; refrigerate for a 1-hour minimum (or preferably overnight, if possible).
Drain and discard marinade, pat steaks to somewhat dry. Grill steaks, uncovered, over direct heat for 1 minute per side, and then move to indirect heat for 8-10 minutes or until the steaks reach desired doneness (medium-rare is 145 degrees; medium is 160 degrees; and well-done is 170 degrees), timing will vary, depending upon thickness of steaks. Remove steaks to serving platter, and cover with foil to let stand for juices to redistribute for 5 minutes before serving. ~ Enjoy!
~~~~~~~~~~~~~Tip: You can broil the steaks versus grilling them for 8 to 10 minutes, or until the desired doneness is achieved.
Accompanying Grilled Side Dish Options:-- For quick but still tasty baked potatoes in half the time, click here for recipe: (Quickly Baked Potatoes)
--For quick but still tasty baked ‘sweet’ potatoes in half the time, click here fore recipe: (Quickly Baked Sweet Potatoes)
-- For a side of freshly grilled succulent corn in the husk or wrapped in tin foil, click here: (Grilled Fresh Corn in the Husk (or Wrapped in Tin Foil)
-- For a side of fresh vegetables medley on the BBQ in a grilling basket recipe, click here: (Grilled Fresh Vegetable Medley - [requires a grilling basket])
-- For a side of fresh grilled cajun corn, click here: (Cajun Grilled Corn)
-- For a side of grilled peach dessert, click here: (Sandras Grilled Peach Melba Dessert)
SANDRAS GRILLED SALMON with a SAVORY BLUEBERRY BALSAMIC SAUCE
Thursday, April 3, 2014
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| A perfect marriage of fresh ingredients makes this absolutely phenomenal... |
Prep: 10 Mins. | Cook: 15 Mins.
Posted: by Sandra
INGREDIENTS
1/2 cup low-sodium chicken stock
1/4 cup balsamic vinegar
1/4 cup orange juice
1 teaspoon honey
1 tablespoon cornstarch
--Another 1/4 cup low-sodium chicken stock
1 cup fresh blueberries
2 teaspoons chopped fresh chives
4 salmon fillets
2 tablespoons olive oil
kosher salt and ground pepper to taste
METHOD
Preheat grill to medium-high heat.
Meanwhile, add 1/2 cup chicken stock, balsamic vinegar, orange juice, and honey into a saucepan, and bring to a boil over medium-high heat, and then reduce heat to medium. Dissolve cornstarch in 1/4 cup of chicken stock, and stir into simmering sauce. Cook and stir until the sauce thickens, reduces by half, and turns clear and sweetens (important or else the sauce will have too strong of a vinegar flavor). Stir in the blueberries and chives, and keep warm over low heat until salmon is done.
Meanwhile, brush salmon with oil, and season to taste with salt and pepper. Grill until the fish flakes easily with a fork, about 3 to 4 minutes per side. Serve with savory blueberry sauce drizzled on top ~ Enjoy!
SANDRAS GRILLED WHOLE SECTIONED DUNGENESS CRAB
Friday, February 28, 2014
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| The absolute perfect method in which to enjoy grilling the tastiest Dungeness Crab ever... |
Prep: 20 Mins. |
Grill on BBQ: 15 to17 Mins.
INGREDIENTS:
1 whole, fresh uncooked Dungeness crab, cleaned and sectioned
--(See instructions below***)
3 large cloves of garlic, chopped
--(Reserved juices of crab)
2 tablespoons unsalted butter
2 tablespoons olive oil
1/4 teaspoon old bay seasoning
½ fresh lemon, cut lengthwise,
--(Set aside one half; cut other into 4 wedges for serving)
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon flat-leaf italian parsley, chopped
---Garnish:
4 reserved fresh lemon wedges
METHOD
Pre-heat BBQ grill to medium-high heat (we prefer to use a charcoal.)
***Clean and section the fresh uncooked crab (see below).
Melt butter with olive oil over medium heat, add the chopped garlic and saute for 1 minute. Add the reserved juices of the crab (see below) and old bay seasoning; cooking just until warmed through.
Place cracked crab in a medium cast iron dutch oven. Pour the garlic/butter/oil mixture over the crab sections, and add salt and pepper, to taste, while gently turning crab sections to coat. Place dutch oven (without lid) with crab onto BBQ grill over direct medium-high heat, close lid on grill, and cook for 15 to 17 minutes (depending on size of crab), shells should be pink and flesh opaque when done. Remove from grill, and squeeze 1⁄2-fresh lemon over crab; itll steam as you do so.
Using tongs, place grilled Dungeness crab sections onto a large, deep platter, and drizzle juices in dutch oven over top. Sprinkle with chopped parsley, and place 4 reserved lemon wedges along side. Provide crab crackers and pickers, including an abundance of napkins ~ Enjoy!
~~~~~~~~~~~~~~~~~~~~~~~~~
Tip: You can alternatively roast the crab in a 425-degree oven, using the same method for the same amount of cooking time.
***HOW TO SECTION A LIVE DUNGENESS CRAB
(For sauteing, roasting, or grilling):
Place the live crab in the freezer for 15 minutes to put it to rest. Put on rubber gloves, and place a large clean pan in sink with the crab in it. Lift the flap on the underbelly while placing your right thumb into the hole and lifting the flap up up - while pressing down on the back shell with your other hand and the top will pop right open. Be careful not to spill the juices, and reserve the shell liquid and crab butter by setting it aside for above recipe. Clean off the gills and whatever parts you are not going to eat, while leaving body and leg sections intact. Hold the crab in both hands so cleaned outside is facing you. Grab both sides of crab sections, so you can bend it into its own belly to crack it in half. Each has four legs sticking out, so stop here if you choose. Or else you could spread and split each leg and body area if you want to separate it further into eight sections.
SANDRAS CAST IRON BLACKENED GRILLED FRESH TUNA
Saturday, January 11, 2014
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| My absolute favorite method to prepare blackened anything, i.e., this fresh tuna, halibut, chicken, steaks, and so on... |
Prep: 15 mins. |
Grill: 6 to 7 mins.
Posted by Sandra
INGREDIENTS
4 fresh tuna steaks, 6 to 8 ozs. ea. with skin removed (See Tips for other options)
2 lemons, cut into wedges
4 tablespoons unsalted butter, melted
Cooking spray
***Blackened Seasoning
1 tablespoon paprika
1 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 teaspoons kosher salt
METHOD
Preheat your BBQ grill to medium-high heat, (we use a charcoal grill).
In a small saucepan over low heat on the stove top, melt the butter, and set aside.
In a shallow dish, thoroughly mix the blackening spices.
Place a medium-sized cast iron skillet on the grill to heat it so it is very hot, while grill is covered.
Meanwhile, dry the tuna steaks with paper towels, and brush with melted butter, and generously press steaks into the blackening seasoning on each side. Be sure to press the spices into the tuna so most adheres during searing process. Spray both sides of tuna steaks with oil.
Place the tuna steaks on the hot cast iron skillet, and grill for 3 minutes without disturbing, just until the bottom become slightly blackened, and then turn the steaks over and grill for 3 minutes longer on other side (tuna is best served medium rare or it tends to be dry). Serve immediately with lemon wedges.
I like to serve my hot Blackened Tuna Steaks over a cold caesar salad as a complete entree: (See recipe @: Caesar Salad with Fresh Croutons)
~~~~~~~~~~~~~~~
Tips:
--Grill time/temperatures for alternatives are: Chicken breast (10 to 15 minutes per side = internal temperature should read 165 to 170 degrees); Fresh Salmon and Halibut (same as recipe above, except cook for 4 minutes on first side, and 3 to 4 minutes on other side = internal temperature should read 145 degrees.
--Also, I prefer to cook “blackened” recipes outdoors because you have to grill at such a high heat that it tends to set off indoor smoke alarms even with good internal ventilation.
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