Makes 10-12 servings.
I adapted this recipe from a news clipping I found several years ago. I've tried it before and enjoyed it very much.
Ingredients:
1 large package of chicken drumsticks (about 16)
Ingredients for marinade:
1/2 C. honey
1 tsp. worcestershire sauce
zest of two limes
juice of one lime (2 Tbsp.)
2 Tbsp. soy sauce
2 cloves garlic, minced
1 Tbsp. cilantro leaves, chopped
2 tsp. crushed red pepper flakes, or to taste
1 tsp. coarsely ground black pepper
1 tsp. salt
Directions:
Place marinade ingredients in a small bowl and stir well. Place thawed chicken in a dish and pour 1/2 of marinade over, brush on all sides. Reserve the other half of marinade. Cover with plastic wrap and refrigerate for an hour. Grill drumsticks, brushing with reserved marinade, on low heat until done. Other options would be to bake the chicken in the oven on a foil-covered baking sheet at 400 F degrees for 30 minutes and finish by grilling on the barbecue or, if not using a grill, bake at 400 F degrees in oven for 40 minutes or until done.
Wednesday, August 31, 2011
Grilled Polynesian Tenderloin Tip Kebabs with Bacon, Pineapple and Peppers
Grilled Polynesian Tenderloin Tip Kebabs with Bacon, Pineapple and Peppers
This is a recipe I found in a cookbook from the library awhile back. It's perfect for summer grilling, and I would imagine that chicken would also work as a substitute, if that option sounds good to you.
Ingredients:
4 slices thick-cut bacon or thick slices of slab bacon
For the glaze:
1/3 C. molasses
2 tbsp. fresh lime juice (about 1 lime)
3 Tbsp. soy sauce
1 tsp. red pepper flakes
2 lbs. tenderloin tips, cut into 2-inch cubes
2 Tbsp. sesame oil
Kosher salt and freshly cracked black pepper to taste
16 1-inch cubes fresh pineapple (about ½ pineapple)
2 red bell peppers, cored, seeded, and cut into 2-inch squares
Directions:
Light grill. In a small saute pan, cook the bacon over med. High heat until it is cooked through but not crisp, about 5 minutes. Drain on paper towels or a brown paper bag, then cut into 1-inch pieces and set aside.
Make the glaze: In a small bowl, combine the molasses, lime juice, soy sauce and red pepper flakes. Mix well and set aside. Dry the tenderloin tips with paper towels. In a large bowl, toss the tenderloin tips with the sesame oil and salt and pepper, thoroughly coating the meat. Thread the beef, bacon, pineapple and red peppers alternately onto skewers. When the fire has died down and the coals are medium hot (can hold hand 5 inches from the grill surface for 3-4 seconds) place the kebabs on the grill and cook, turning once for 5-6 minutes per side for rare. During the last 30 seconds or so of cooking, brush the kebabs heavily with the glaze. Check for doneness by making a 1/4-inch cut in the thickest part of the meat. Remove kebabs from the grill, drizzle with the remaining glaze and serve hot.
Angel's tip: Since I only own a propane grill, I'll be trying this recipe on it. Once I try it, I'll add a picture - the flavor combinations sound perfect!
This is a recipe I found in a cookbook from the library awhile back. It's perfect for summer grilling, and I would imagine that chicken would also work as a substitute, if that option sounds good to you.
Ingredients:
4 slices thick-cut bacon or thick slices of slab bacon
For the glaze:
1/3 C. molasses
2 tbsp. fresh lime juice (about 1 lime)
3 Tbsp. soy sauce
1 tsp. red pepper flakes
2 lbs. tenderloin tips, cut into 2-inch cubes
2 Tbsp. sesame oil
Kosher salt and freshly cracked black pepper to taste
16 1-inch cubes fresh pineapple (about ½ pineapple)
2 red bell peppers, cored, seeded, and cut into 2-inch squares
Directions:
Light grill. In a small saute pan, cook the bacon over med. High heat until it is cooked through but not crisp, about 5 minutes. Drain on paper towels or a brown paper bag, then cut into 1-inch pieces and set aside.
Make the glaze: In a small bowl, combine the molasses, lime juice, soy sauce and red pepper flakes. Mix well and set aside. Dry the tenderloin tips with paper towels. In a large bowl, toss the tenderloin tips with the sesame oil and salt and pepper, thoroughly coating the meat. Thread the beef, bacon, pineapple and red peppers alternately onto skewers. When the fire has died down and the coals are medium hot (can hold hand 5 inches from the grill surface for 3-4 seconds) place the kebabs on the grill and cook, turning once for 5-6 minutes per side for rare. During the last 30 seconds or so of cooking, brush the kebabs heavily with the glaze. Check for doneness by making a 1/4-inch cut in the thickest part of the meat. Remove kebabs from the grill, drizzle with the remaining glaze and serve hot.
Angel's tip: Since I only own a propane grill, I'll be trying this recipe on it. Once I try it, I'll add a picture - the flavor combinations sound perfect!
Hot 'n' Spicy Chuck Roast
This recipe comes from my sister-in-law Rozanne Mullin of John Day. If you've ever had the pleasure of eating at her home, you know it's going to be good. As cattle ranchers, the Mullins know how to cook beef just right.
Ingredients:
1 1/2 C. ketchup
1 C. cider vinegar
1 C. water
1/4 C. honey
1 Tbsp. worcestershire sauce
1 - 1 1/2 tsp. hot pepper sauce
3-4 lb. boneless chuck roast
Directions:
Combine all ingredients except roast in sauce pan. Bring to a boil. Simmer 10-15 minutes. Cool. Place roast in a plastic bag. Add 1 1/2 C. of cool marinade. Close bag securely and refrigerate 6-8 hours, turning occasionally. Refrigerate remaining marinade. Prepare grill for indirect cooking. Remove roast from bag. Place on grill over medium coals. Cover. Grill 30 minutes per pound for medium doneness. Add additional coals after one hour When done, allow to stand 15 minutes before carving. Heat remaining marinade. Carve roast into thin slices. Pour marinade over. serve.
Ingredients:
1 1/2 C. ketchup
1 C. cider vinegar
1 C. water
1/4 C. honey
1 Tbsp. worcestershire sauce
1 - 1 1/2 tsp. hot pepper sauce
3-4 lb. boneless chuck roast
Directions:
Combine all ingredients except roast in sauce pan. Bring to a boil. Simmer 10-15 minutes. Cool. Place roast in a plastic bag. Add 1 1/2 C. of cool marinade. Close bag securely and refrigerate 6-8 hours, turning occasionally. Refrigerate remaining marinade. Prepare grill for indirect cooking. Remove roast from bag. Place on grill over medium coals. Cover. Grill 30 minutes per pound for medium doneness. Add additional coals after one hour When done, allow to stand 15 minutes before carving. Heat remaining marinade. Carve roast into thin slices. Pour marinade over. serve.
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