4 large Portobello mushroom caps
1 tsp salt
1 tsp pepper
2 tbsp balsamic vinegar
2 tsp parsley
1 tsp dried thyme
4 slices of Provolone cheese

How to Make It:

Spray the grill grates with a non stick cooking spray and heat the grill to medium high heat.
Sprinkle the salt and pepper evenly over both sides of the mushrooms.
Brush the mushrooms on both sides with the vinegar.
Sprinkle the thyme evenly over the stem side of each mushroom.
Place the mushrooms on the grill and grill for 3 minutes.
Turn and continue grilling 3 minutes or until the mushrooms are tender.
Sprinkle the parsley over the mushrooms and add a piece of cheese to the top of each one.
Tent foil over the mushrooms and cook 1 minute or until the cheese melts.
Remove and place on buns before serving.

Makes 4 servings

The vinegar and thyme are what give these mushrooms their vibrant taste. Grilling mushrooms gives them a caramelized look. Serve these burgers with a side salad of all your favorite veggies for a great summertime lunch or dinner.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 7 minutes
Total Time: approximately 17 minutes

4 baking potatoes
2 onions, halved and sliced thin
4 tbsp of butter, cubed
1/4 C of celery, chopped fine
1 tsp salt
1 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp pepper

How to Make It:

Heat the grill to medium high heat.
Make slices 1/2 inch apart in the potatoes, cutting three quarters of the way through the potatoes and leaving the bottoms intact.
Carefully fan the potato slices apart.
Place each potato on a piece of aluminum foil big enough to fold completely around the potato.
Fill each slice in the potato with onion slices and a cube of butter.
Sprinkle the potatoes evenly with the celery, salt, oregano, garlic powder and pepper.
Wrap the potatoes up in the foil and seal the foil tightly.
Place the potatoes on the grill and cover the grill.
Cook for 40 minutes or until tender.

Makes 6 servings

These potatoes are a change of pace from those everyday baked potatoes. The seasoning gives these buttery fans a lively taste. To cut down on grilling time microwave the potatoes for 6 minutes before making the slices and filling them full of all the goodies.

1/2 C of soy sauce
1/2 C green onions, chopped and divided
3 tbsp lime juice
2 tbsp brown sugar
1/8 tsp hot sauce
1 garlic clove, minced
2 lbs. boneless sirloin steak, 1 inch thick
2 oranges, peeled, sectioned and chopped
2 tbsp orange juice
2 tbsp red wine vinegar
2 tbsp lemon, chopped
1 tbsp lime, chopped
1 tbsp sugar
1 tsp cilantro
1 tsp jalapeno pepper, minced
1/2 tsp lemon peel, grated
1/2 tsp lime peel, grated
1/8 tsp salt

How to Make It:

Place the soy sauce, 1/4 C of green onions, the lime juice, brown sugar, hot sauce and garlic into a sealable bag.
Seal the bag and shake to combine.
Add the steak, seal and turn to coat the steak well.
Chill for at least 2 hours or overnight, turning the bag occasionally.
Heat the grill to medium heat.
Remove the steak from the marinade and discard the marinade.
Grill the steak for 5 minutes then turn.
Continue grilling for 5 additional minutes or until the steaks internal temperature reaches 160 degrees for medium done.
Place the remaining ingredients into a large mixing bowl and stir to combine.
Allow the steak to cool enough to slice across the grain.
Serve the salsa over the slices of steak.

Makes 4 servings

The citrus salsa adds a little zing to this delicious grilled steak leaving you with no need for that heavy steak sauce. The marinade leaves a steak that is moist and full of flavor. To grill the steak to medium rare the meat thermometer should read 145 degrees and for well done it should read 170 degrees.

 
6 TBSP olive oil

Juice of a fresh lemon

Zest of a fresh lemon, grated

1 TBSP fennel seed, crushed

2 TBSP fennel, chopped

2 cloves of garlic, minced

2 (2 lbs each) bass

2 fennel bulbs, sliced

1 TBSP brandy, optional

Salt and pepper to taste

How to Make It:

Stir together in a large mixing bowl the oil, lemon juice, lemon zest, fennel seed, fennel and garlic. 

Place the fish in a shallow container that has a lid.

Score the fish four times on both sides.

Pour the lemon mixture over the top of the fish.

Cover and refrigerate at least 4 hours or overnight.

When you are ready to grill, remove the fish from the marinade, and discard the marinade.

Place a slice of fennel bulb in each scored area on the fish.

Heat the grill to high.

Grill the fish 12 minutes turning after 7 minutes.

Remove the fish and place on a heatproof dish.

Pour the brandy over the fish.

Light the brandy and allow it burn out.

Serve with fresh lemon slices, and salt and pepper to taste.

This dish not only tastes good, but is fun to cook.  Lighting the brandy removes the alcohol content and gives your dish a flare. 

 
8 TBSP unsalted butter, melted

Juice from 1 whole fresh lemon

2 tsp rosemary

2 tsp thyme

2 tsp marjoram

2 tsp pepper

4 garlic cloves, minced

20 jumbo shrimp, peeled and deveined

Fresh lemon slices

How to Make It:

Mix together in a large bowl the butter, lemon juice, rosemary, thyme, marjoram, pepper and garlic. 

Pour the mixture into a large zip lock bag.

Place the shrimp in the bag and seal tightly.

Turn the bag over a few times to make sure the shrimp are covered well with the marinade.

Allow the shrimp to marinate at room temperature for 1 hour.

Remove the shrimp and discard the marinade.

Run the shrimp on a wooden skewer.

Heat the grill to medium high.

Cook the shrimp about 6 minutes turning over after 4 minutes.

Serve with a fresh slice of lemon.

Grilling with a skewer can make for faster grilling and tasty meats.  Bamboo skewers are great for grilling seafood, but should be soaked in water for 30 minutes to keep them from burning on the grill.  Always remember to oil your skewers so food won’t stick.

 
1/2 C grenadine syrup

4 TBSP red wine

2 TBSP sugar

2 onions, grated

4 cloves of garlic, minced fine

1/2 tsp oregano

1/2 tsp rosemary

1/2 tsp thyme

1 tsp. salt

1/2 tsp pepper

2 slices of bacon per wooden skewer

4 chicken livers per wooden skewer

3 button mushrooms per wooden skewer

How to Make It:

In a large mixing bowl combine the syrup, red wine and sugar. 

Mix until all the sugar has dissolved.

Add the onions, garlic, oregano, rosemary, thyme, salt and pepper.

Mix well to incorporate all the ingredients together.

Cut each piece of bacon in half.

Lay each piece of bacon flat and place one liver on top of each piece.

Wrap the bacon slice completely around the liver.

Thread the liver onto the wooden skewer.

Tread a mushroom onto each skewer and continue alternating back and forth between the livers and mushrooms being sure there are 4 livers and 3 mushrooms on each skewer.

Place the pomegranate mixture into a large container with a lid.

Place the skewers in the mixture and secure the lid tightly.

Turn the container over a few times to insure all the meat is well covered.

Refrigerate at least 4 hours or overnight.

Remove skewers from the mixture and discard the mixture.

Heat the grill to medium high.

Grill each kabob 12 minutes turning often.

Kabob will be done when the bacon becomes slightly crispy.

When grilling chicken livers, remember they should still remain slightly pink in the center.  Overcooking will make the liver very dry, and take away from their delicate flavor.

2 C white bread crumbs

1 (8 oz) package Cheddar cheese, shredded

1 onion – chopped

1 TBSP parsley

1 tsp mustard powder

1 tsp Worcestershire sauce

1 TBSP water

1 tsp salt

1/2 tsp pepper

Olive oil for basting

How to Make It:

Place the bread crumbs and cheese in a food processor.

Add the onion and parsley and process until a dough forms.

Place the mustard, Worcestershire sauce and water in the processor.

Process just long enough to mix spices into the dough.

Add the salt and pepper and process 10 seconds longer.

Remove the dough and split into eight pieces.

Form each piece into a roll.

Heat grill to medium high.

Brush each roll with the olive oil on all sides.

Grill 10 minutes, turning each one over several times for browning on all sides.

These little rolls make great appetizers. They can be served with a honey mustard dipping sauce.