Friday, December 17, 2010

Recipe - Easy Tortilla Crusted Halibut w/ Grilling Sensations Mango Ginger

·         1/4 cup butter
·         2 lb. halibut fillet
·         Sea salt and pepper
·         18 - 20 tortilla chips
·         ¼ tsp smoked paprika
·         ½ tsp dried orange peel
·         Dash of cayenne pepper
1  Preheat oven to 375°F
2  Remove skin from halibut if present. Rinse and dry the Halibut, and cut into 4 equal portions

3  Sprinkle fillets with salt and pepper on both sides
4  Crush the tortilla chips in a large flat bowl.

5  Add the spices and mix well
6  Coat each fillet with melted butter, then roll in the  tortilla mixture.
7  Return fillets to the baking dish arranging in a single layer.
8  Pour remaining tortilla mix over the top of the fish.
9  Bake at 375 degrees for 20-30 minutes or until fish flakes easily.

Serve with gluten free Tadik(Persian Rice)* and roasted vegetables.

Serves 6 to 8.

More sauces available from Grilling Sensations®
Korean Kalbi                       Indonesian Sambal
Jamaican Jerk                    Thai Peanut

Thursday, December 16, 2010

Recipe - Easy Indonesian Pork Tenderloin w/ Grilling Sensations Indonesian Sambal

Grilling Sensations®
Pork Tenderloin

·         2 pork tenderloins, about 1 pound each
·         1 tablespoon olive oil
·         Kosher salt and freshly ground black pepper
·         ½  cup Chicken Stock
·         ¼ cup Lite sour cream
·         2 tablespoons chopped fresh cilantro
1 Trim the tenderloins of any excess fat and silver skin. Set in a small nonreactive baking dish.

2 Pour the Grilling Sensations® Indonesian Sambal Sauce over the tenderloins and let sit for 20 minutes at room temperature.

3 Preheat oven to 400 degrees.
4 Heat the olive oil in a large, ovenproof skillet over medium-high heat. Remove the tenderloins from the marinade, reserving the marinade. Wipe away any excess marinade and season with salt and pepper. Add to the skillet and cook, turning as needed, for 4 to 5 minutes, until evenly browned. Transfer to the oven and roast for 12 to 15 minutes, until an instant-read thermometer inserted into the center reads 140 degrees. Remove skillet from oven and transfer the tenderloins to a plate and cover loosely with aluminum foil to keep warm. Remember that the skillet handle is still hot after you put the skillet on the stove top. Use oven mitts or cool off the handle with ice.
5 Pour the marinade and the chicken stock into the skillet over high heat and boil for 8 to 10 minutes until reduced and thickened. Remove from heat and stir in the sour cream until mixed well. Cover to keep warm.
6 Cut tenderloins across the grain into thin slices and arrange on a platter. Drizzle sauce over top and sprinkle with cilantro. Serve.

More sauces available from Grilling Sensations®

Wednesday, December 15, 2010

Recipe - Easy Thai Chicken Pizza w/ Grilling Sensations Thai Peanut Sauce

Grilling Sensations®
Thai Chicken Pizza
Pizza Dough
1 cup warm water (110 degrees F/45 degrees C)
1 tablespoon honey
2 teaspoons active dry yeast
3 cups all-purpose flour(or gluten free bake mix and 1 Tbsp xanthan gum)
1 teaspoon salt
2 tablespoons olive oil

Pizza Sauce
¼ cup smooth peanut butter

Pizza Topping
1 boneless chicken breast half, cooked and sliced into thin strips
2 tablespoons toasted sesame seeds
1 tablespoon paprika
1 small fresh red chile pepper, finely chopped
1 teaspoon salt
4 green onions, sliced
1 cup grated mozzarella cheese
1 carrot, peeled and grated
¼ cup bean sprouts
1/4 cup chopped fresh cilantro

Pour warm water into a small bowl; stir in honey until dissolved. Add the yeast, stirring until dissolved. Let stand until creamy, about 10 minutes.
In a large bowl, combine the flour(or gluten free bake mix/xanthan gum) and salt. Add yeast mixture and olive oil; stir well to combine. When the dough has pulled together, turn it out onto a lightly floured surface and knead in more flour until the dough is no longer sticky. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Punch down the risen dough on a floured surface. Divide into two equal portions. Allow the dough to relax for a minute, then roll each portion out into a thin circle. Place on lightly oiled pizza pans.
To make the pizza sauce, whisk together the Grilling Sensations® Thai Peanut Grill Dip Sauce and smooth peanut butter until well mixed
In a medium bowl, combine the chicken, sesame seeds, paprika, chile peppers, salt, and 3 tablespoons of the peanut sauce. Mix until the chicken is evenly coated. Spread the remaining peanut sauce evenly over pizza dough. Top with chicken, green onions, and cheese.
Bake in preheated oven for 20 minutes or until cheese is lightly browned. Garnish with carrots, bean sprouts, and cilantro.
Makes 2 Pizzas - Serves 6 to 8.
Recipe adapted from several sources.

Additional Uses: Also compliments pork, fish, and beef.

More sauces available from Grilling Sensations®

Tuesday, December 14, 2010

Recipe - Easy Korean Tri-Tip Steak w/ Grilling Sensations Korean Kalbi (Galbi)

Grilling Sensations® Korean Kalbi Grill Dip Sauce
1 - 2-pound tri-tip steak or roast
Freshly ground black pepper
1 Place steak in a large bowl and coat on all sides with the marinade. Let the steak sit in the Grilling Sensations® Korean Kalbi and come to room temperature while you prepare the grill. You can also marinate overnight in a zip lock bag in the refrigerator, but bring to room temp before cooking.
2 Prepare the grill for direct high heat. If you are using charcoal, use approximately 5 pounds of coals. Bank the coals so that more of them are on one side than the other, so that you have a high heat zone and a lower heat zone.
3 When the grill is ready and hot, remove the meat from the marinade and remove any excess marinade. Sprinkle all sides of the tri-tip generously with freshly ground pepper.

4 Place the tri-tip on the grill, on the hot direct heat side. Leave the cover off and watch carefully for flare-ups. As the meat browns, any fat will melt and drip on to the coals causing flare-ups. These are okay, as long as they don't get out of control. Keep moving the tri-tip around the grill away from the flames if they get too high. After one side of the meat is browned (about 5 minutes) use tongs to flip it on to the other side. When it is browned all around, move the tri-tip to the lower heat side of the grill. Cover the grill and close the vents enough so that you maintain about 300-325°F temperature in the grill. (If you are using a charcoal grill, you can place a meat thermometer through the vents to measure the heat.) If you are using a gas grill, turn off one of the burners and move the meat over that burner for indirect heating.

5 Cook the tri-tip until a meat thermometer reads 130°F when inserted into the thickest part of the meat (15-30 minutes, depending on the thickness of the meat). Remove the tri-tip from the grill. Cover with aluminum foil and let rest for 10 minutes.

6 Cut the tri-tip in 1/4-inch slices against the grain. Garnish with chopped cilantro and scallion. Serve with steamed rice and Asian Slaw.

Serves 6.

Note: If you don't have a grill, you can prepare the tri-tip by browning it in a hot cast iron pan on the stove top, then transfer it to a 325°F oven until the internal temperature of the steak/roast reaches 130°F.

Monday, December 13, 2010

Recipe - Easy Jerk Chicken w/ Grilling Sensations Jamaican Jerk Sauce

Grilling Sensations® Jamaican Jerk Grill/Dip Sauce
1 (5 or 6 pound) roasting chicken, cut in half, lengthwise
Salt and pepper
1 Place chicken in a large freezer bag, or in a large roasting pan or baking dish. Grilling Sensations® Jamaican Jerk Grill/Dip Sauce over the chicken and coat well. Seal the bag or cover the chicken in the pan with plastic wrap. Refrigerate overnight.
3 When you are ready to cook the chicken, remove chicken from the marinade bag or pan. Put the remaining marinade into a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Set aside to use as a basting sauce for the chicken. If you want you can reserve a little of the marinade (once boiled for 10 minutes since it has been in contact with raw chicken) to serve with the chicken or to mix with some ketchup and a dash of soy sauce for a serving sauce.

4a Grilling Method 
Preheat grill to medium high. Sprinkle chicken halves with salt and pepper. Place chicken halves, skin side down on the grill grates. Cover. Cook for approximately one hour, keeping the internal grill temperature between 350°F and 400°F, turning the chickens occasionally and basting with marinade, until the chicken halves are cooked through. The chicken is done when the juices run clear (not pink) when a

knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes.
4b Oven Method
Preheat oven to 350°F. Place chicken halves in a rimmed baking pan, skin side up. Roast until chicken halves are cooked through, about 50-60 minutes. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes.
Cut chicken into pieces. Serve with black beans and rice.
Serves 6 to 8.
Recipe adapted from several sources, including Bon Appetit magazine.
Additional Uses: Also compliments pork, fish, and shrimp.
More sauces available from Grilling Sensations®
Korean Kalbi                       Mango Ginger
Indonesian Sambal          Thai Peanut