Love to grill but tired of boring burgers and ho-hum hot dogs? Wish you could wow your friends with a spread worthy of a cooking show? Try some of these simple, savory, sumptuous recipes that are sure to impress your guests.
Start the meal with these flavorful Eggplant Appetizers. The combination of juicy tomato, rich goat cheese and crisp eggplant will delight your friends.
Ingredients:
1 medium eggplant
2 large tomatoes
11 oz. goat cheese
4 tablespoons olive oil
2 tablespoons balsamic vinegar
(salt and pepper to taste)
Slice eggplant and tomatoes into 1/4 inch rounds. In a medium bowl, combine oil and vinegar. Coat eggplant slices with oil and vinegar, and season with salt and pepper. Spread half of the eggplant slices on a tray and put the other half aside. Place a tomato slice and a wedge of goat cheese on each eggplant slice. Top with the remaining eggplant slices and secure with a toothpick. Grill on a grate, 7 – 8 minutes per side.
Mexicali Grilled Pizza will bring out the kid in everyone – albeit a more sophisticated kid. If you prefer a crisper crust, flip it prior to loading on the toppings.
Ingredients:
1 10 oz. container refrigerated pizza crust dough
1/4 cup olive oil
1 cup chunky salsa
1 cup shredded mozzarella cheese
1 cup shredded pepper jack cheese
4 cups red and yellow bell peppers, sliced
1/2 cup sliced green onion
Flatten dough and spread olive oil on both sides. Place onto grate or perforated pizza pan. Grill 2 minutes with grill lid closed. Spread salsa onto crust and cover evenly with cheese, peppers and onions. Grill until cheese is melted, approximately 2 – 3 minutes.
Salmon San Diego will make your guests think they’re dining at a La Jolla seaside grill. Hint – your meat thermometer will read about 130 degrees when the fish is done.
Ingredients:
1 cup chopped black or Kalamata olives
1/2 cup chopped tomatoes
1/4 cup diced Vidalia onion
1 tablespoon olive oil
1 tablespoon minced garlic
4 6-8 oz. salmon steaks
1 tablespoon minced cilantro
In medium bowl, combine first five ingredients. Set aside. Grill salmon on grate, being careful not to overcook. Remove from heat and spoon olive mix over fish. Sprinkle with cilantro.
A perfect complement to any meal is this crusty, savory Veggie Bruschetta. Sprinkle with Italian seasoning for a flavor kick.
Ingredients:
1 11 oz loaf crusty sourdough
1/2 cup vinaigrette
1 medium zucchini
8 roma tomatoes
12 oz. shredded Italian style cheese
Slice bread into thick, diagonal slices. Brush both sides with vinaigrette. Cut squash into 1/4 inch slices and place on bread slices. Top with tomatoes and sprinkle with cheese. Grill on grate for 6 – 8 minutes, or until cheese is melted.
What would a barbecue be without tender beef? This zesty Tri-Tip with Chunky Pineapple Marinade is sure to be a hit. Allow time for the meat to marinade overnight.
Ingredients:
4 lbs. beef tri tip cut into 1/2 inch slices
2 tablespoons olive oil
1 onion sliced thin
2 cups crushed pineapple
1/4 cup diced red bell pepper
1/4 cup orange juice
1/4 cup honey
1/4 cup white vinegar
salt and pepper to taste
Heat oil in large saucepan. Sauté onions until translucent. Add pineapples, and heat for 3 minutes, stirring constantly. Add remaining ingredients and cook for 5 for minutes. Allow to cool and pour over meat in glass container, reserving 1/4. Marinate overnight, or for at least 3 hours. Grill meat 3-5 minutes on each side. Top with reserved sauce before serving.
Top off the night with a delicious fondue made with 2 8 oz. bags of semisweet chocolate chips, 1/2 cup milk, and 1/4 cup fruit liquer (raspberry or orange are delicious). Heat in a saucepan on the grill and serve with chunks of fruit and cake. Enjoy!
