With so many kinds of elaborate barbecues and outdoor kitchens on the market, it is possible to make entire meals, from main courses to desserts and even cakes and cookies.
This week’s recipes offer two ideas for preparing meals with birds chirping in the distance and friends and family ready to taste the grilled results.
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Lusty Grilled Potato Salad
6 medium-sized new potatoes
- 3 tbsps. olive oil
- 1 tsp. paprika
- 6 large peeled garlic cloves
- 4 sweet peppers, mixed colours
- 2 banana peppers
- 3/4 lbs. large portobello mushrooms
- 1/2 cup grated parmesan cheese
- 3-4 tbsps. lime or lemon juice
- 1/4 tsp. salt
- 1/4 tsp. pepper
Slice the potatoes in half length-wise. Partially cook in boiling water for 10 minutes. Oil grill and preheat barbecue.
Whisk together olive oil and paprika. Remove potatoes from boiling water, pat dry and then generously brush with the paprika mixture. Place potatoes on hot grill.
Wrap the peeled garlic cloves in foil and place on grill for 15-20 minutes or until cloves soften.
Slice the peppers in half and remove stems and seeds. Brush the peppers and mushrooms with some of the remaining paprika mixture.
After the potatoes have been grilling for about five minutes, place peppers on grill and turn several times until edges are just charred, about 10 minutes. Add mushrooms when potatoes and peppers are almost done and grill until mushrooms are hot and marked with grill marks on both sides.
Remove vegetables from the grill as soon as all are cooked.
Immediately slice hot potatoes into bite-size pieces and place in a bowl. Place cheese on top and stir gently so cheese softens and starts to melt.
Slice peppers into bite-size pieces and add to potatoes.
Slice mushrooms and set aside.
Stir together the lemon or lime juice and salt and pepper.
Unwrap garlic and add to juice mixture. Mash garlic as much as possible. Immediately pour juice and garlic mixture over hot vegetables and toss. Stir in mushrooms and stir. Makes about 10 cups of salad. Eat warm.
Note: You may grill a small steak until done as preferred. Slice diagonally into thin strips and stir into salad before serving.
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Grilled 小蓝视频ern Shrimp
- 2 lbs. large raw shrimp
- 1/4 cup frozen orange juice concentrate
- 2 tbsps. olive oil
- 2 crushed garlic cloves
- 1/2 tsp. salt
- 1/4 tsp. pepper
Pre-heat barbecue and oil grill. Thread shrimp onto skewers.
Stir together juice, olive oil, garlic, salt and pepper. Brush mixture over shrimp.
Place shrimp on grill, brushing often with orange mixture until shrimp are bright pink and hot, abut 3-4 minutes per side. Serve hot with a favourite dipping sauce. Makes about 6 servings.
Note: for juicy shrimp, grill with the shell on. If you remove the shell before grilling, leave tail attached to use as handle when eating.
Joyce Walter can be reached at [email protected]
