Friday, July 24, 2009

Grilling Recipes

Grilled Yellow Squash

  • ~2 yellow squash per serving
  • 3-4 sprigs of Italian Parsley
  • 1 clove of Garlic
  • 2 T olive oil
  • Salt and Pepper to taste

Wash and trim stem off squash.
This works really well with larger squash
Cut lengthwise into quarters. If your squash are less than 1 inch diameter, cut only in half.
Mince the garlic and parsley finely and combine with the olive oil in a small bowl. gently stir to marry the flavors.
On a tray or plate, brush the squash liberally with the herbed olive oil.
Try to grill on low or a cooler area of the grill. Use metal tongs for easiest handling.
Place the squash on the grill perpendicular to the grates. (otherwise you will lose your food).
Turn every minute to be sure it does not burn. You may continue brushing with the olive oil as desired.
Grill for approximately 4-6 minutes, but this will very greatly depending on the temp of you grill.
Serve immediately.

Grilled Pac Choi
This recipe is very simple and easy

  • 1 head of pac choi for 2 side servings
  • 2T Olive Oil
  • 1 clove of Garlic
  • salt and pepper to taste

Using a long sharp knife split the pac choi heads from base to top with a single cut through the middle. Wash and shake dry. Set aside to further dry.
Mince the Garlic and combine with olive oil in a small bowl.
Brush the pac choi liberally with the olive oil.
Grill at as close to a medium temp. Turn often. The top leaves may brown slightly; keeping them away frie the hotes parts of the grill and open flame will stop that.
Cook approx 3-5 minutes.
Serve hot.

T= tablespoon

No comments:

Post a Comment