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Angie Mc
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| Posted: June 08 2009 at 11:54am | IP Logged
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What are your favorite grilling recipes and ideas?
Last night my dh made grilled chicken breast that had been marinated in bottled Italian salad dressing for several hours. On top of it we placed a medallion of goat cheese (chevre) that was warmed through and julienned sun-dried tomatoes packed in oil (drained.) This idea was inspired by a similar dish that was served at a local Carraba's restaurant...Yum!
We also served grilled corn on the cob. We remove the silks from the cobs, place the husks back on the ears, soak them in water, then grill them...Yum again!
Love,
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Angie Mc
Maimeo to Henry! Dave's wife, mom to Mrs. Devin+Michael Pope, Aiden 20,Ian 17,John Paul 11,Catherine (heaven 6/07)
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Mary Chris
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| Posted: June 08 2009 at 2:52pm | IP Logged
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Angie, that sounds delish!!! I used to mariniate chicken in Italian dressing all the time, I need to go back to it, we all loved it....adding the cheese and sun-dried tomatoes...that puts it over the top!! I would like to try to grill some corn on the cob too.
Around here we usually just grill steak...just started using Lawry's seasoning salt, burgers or chicken. I really need add some more yummy dinner ideas.
Last year when dh was gone, I didn't grill at all, well I used the George Foreman but that's not really grillin'.
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Angie Mc
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| Posted: June 08 2009 at 3:28pm | IP Logged
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Mary Chris wrote:
Around here we usually just grill steak...'. |
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What cuts do you use, Mary Chris? Also...any good mushroom toppings for the steak?
Love,
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Angie Mc
Maimeo to Henry! Dave's wife, mom to Mrs. Devin+Michael Pope, Aiden 20,Ian 17,John Paul 11,Catherine (heaven 6/07)
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Mackfam
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| Posted: June 08 2009 at 3:52pm | IP Logged
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You know...we tried to veer from our standard Italian dressing and Worcestershire marinade recently and flopped soooo, soooo bad!  I love Italian dressing for any meat - chicken, steak, pork chop - it's all soooo yummy! We add some Tony's seasoning in there as well.
Angie, a good, thick rib-eye is our favorite cut of steak and we love to saute mushrooms for the top in lots of butter and some nice white wine. Super yummy! Make lots 'cause they're awesome on baked potatoes! I could smother my cereal in them they're so good. 
I'm so hungry now...and off to the ballpark...for yet another hot-dog for dinner.
Ok...let's see...to answer your original question, Angie...we grill burgers (my husband is a PRO at doctoring them), hot dogs, love to do chicken in homemade barbecue sauce and the Italian dressing marinade, pork chops, we've recently loved smoking Boston Butt on our grill - Rob pats it down with a mesquite seasoning, hmmmm....what else....oh yes, steaks! 
Happy grilling!
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Mary Chris
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| Posted: June 08 2009 at 4:14pm | IP Logged
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We love a rib-eye around here too! We also like the flat-iron cut, you should be able to find this one out West pretty easily, it has been more of a West Coast cut and slowly moving East. In the past we always did flank steaks.
Sorry, this is how we feel about mushrooms. 
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Angie Mc
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| Posted: June 08 2009 at 7:10pm | IP Logged
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10 Recession Proof Grilling Recipes.
Now that I know how you feel about mushrooms, Mary Chris, I'm not sure we can still be friends .
Love,
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Angie Mc
Maimeo to Henry! Dave's wife, mom to Mrs. Devin+Michael Pope, Aiden 20,Ian 17,John Paul 11,Catherine (heaven 6/07)
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Mary Chris
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| Posted: June 23 2009 at 6:17am | IP Logged
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Angie,
Dh and I went on a date to Carraba's recently. There were mushrooms on everything! Once we picked all the shrooms off our food it was quite yummy.
We grilled a flat iron steak on Father's Day, oh! my! goodness! it was delish!!!
And Angie, I'll still be you friend even though you eat mushrooms  
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mom to MacKenzie3/95, Carter 12/97 Ronan 3/00 and wife to Jim since 1/92
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stefoodie
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| Posted: June 23 2009 at 7:26am | IP Logged
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Oooooh, GRILLING! A subject near and dear to my .
Poat Dot
Pizza!! (we use the dough and sauce recipes from American Pie by Peter Reinhart)
Filipino Pork Barbecue -- this isn't my recipe but very similar to mine
and I do a simplified version of this often: Grilled Antipasto platter
Chicken marinated in tequila and lime juice and served with satay sauce
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stef
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Angie Mc
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| Posted: June 23 2009 at 10:28am | IP Logged
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Mary Chris . Glad you had a nice night out, in spite of the mushrooms.
YUMMY, stef!...Thanks!
Do any of you grill fruit? We purchased a case of apples, cut some in half vertically, cored, put some vegetable oil on them, and grilled them until heated through, not too soft. Dd Devin added chevre to the core and served...different!
Love,
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Angie Mc
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Natalia
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| Posted: June 23 2009 at 6:56pm | IP Logged
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Angie Mc wrote:
Mary Chris .
Do any of you grill fruit? |
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I have grilled peaches and pineapple. The peaches were grilled to accompany some pork chops. The pineapple was grilled with a brown sugar/butter combo on it and then served warmed with vanilla ice cream.
I have also grilled angel food cake and served it with a fruit salsa (strawberries, blueberries, cantaloupe, honeydew and mint with a little sugar and I think lemon juice.
For father's day we grilled flank steak and some vegetables (zucchini, squash, red bell peppers with olive oil and citrus grill seasoning on them). It was great.
I also like to grill french bread sliced lengthwise and brushed with olive oil. I makes a great accompaniment for any grilled meat.
I better go it. I am hungry 
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ALmom
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| Posted: June 24 2009 at 1:53am | IP Logged
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I cannot resist - my dad gave me the best recipe for making deer shish k-bobs. We have done it with round steak as well as with deer meat.
The meat is marinated (if it is deer this is done after soaking in salt water until the meat runs clear to take out the gamey taste. Honestly, you cannot taste a difference doing this) for 24 hours in dry red wine, a few drops of tabasco sauce, some soy sauce and a couple of staple spices - parsley, etc. Then you put the meat on a wooden skewer - alternating meat, green pepper, mushroom and onion. I actually cook these in the oven since, around here, in the summer the heat is unbearable and it is easier for me than grilling. They take 6 minutes in the oven on broil - about 14 inches from the top. Turn over and cook another 4 minutes or so. If anyone is interested in the recipe, I'll go back and look at precise measurements and spices - just gotta run to bed now.
Janet
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Favorite Grilling Recipes and Ideas
