It’s Grill Time!

    5 Faves for the Backyard Chef

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    1. Prosciutto-Wrapped Chicken 

    Slice each of four chicken breasts horizontally almost all the way through so they open like books. Place one slice of fresh mozzarella and two basil leaves in the center and close the book. Wrap the chicken breast with a slice of prosciutto to hold it closed. Brush the chicken lightly with olive oil and grill over medium heat for about 8 minutes per side or until done. Serves 4.

    2. Burger, Straight Up!

    Combine ½ tbsp Dijon mustard, and ½ tbsp Worcestershire sauce, and with a fork, mix into 1 lb ground beef sirloin. Season with salt and pepper and form patties. Place burgers on a hot grill and sear both sides for 2 minutes. Move burgers to cooler section on the grill and continue cooking for 6 minutes per side or until done to taste. Toast buns and serve with your favorite toppings. Serves 4.

    3. Maple BBQ Ribs 

    Preheat oven to 400°F. Combine ¼ cup maple syrup, ½ cup barbecue sauce, 2 chopped chipotle chiles and 1 tsp chipotle sauce. Place 2 or 3 large layers of foil on a baking sheet. Place 4 to 5 lbs of pork ribs on top. Coat with ½ cup of sauce. Wrap ribs tightly in foil and cook for 2 hours at 400 degrees. Remove from oven. Spray grill with cooking spray and heat to medium high. Add ribs, brushing tops with remaining sauce. Flip ribs after a few minutes. Remove from grill, cut between ribs and serve. Serves 4.

    4. LA Grilled Chicken Sandwiches 

    Combine the juice of one lime with 2 tbsp of olive oil. Season with salt and pepper. Pound 4 chicken breasts to an even thickness and marinate in lime juice mixture. Mix 2 chopped avocados, ½ small onion diced, ¼ tsp Tabasco, and the juice of another lime. Season with salt and pepper and set aside. Grill chicken 7 minutes per side on medium high. Place slice of Monterey jack cheese on top during last 30 seconds of grilling. Serve on a roll and top with avocado relish and watercress. Serves 4.

    5. Caesar Salad with Pepper Shrimp 

    Preheat grill to medium-high. Toss 32 large shrimp (peeled and deveined) with olive oil and season with lemon pepper. Double thread shrimp onto skewers. Grill, turning frequently, for 6- 8 minutes or until just done. In a large bowl, toss 2 cups garlic croutons, 6 cups chopped romaine and 6 cups mixed baby greens. Season with kosher salt and pepper. Toss with light Caesar dressing. Add ¼ cup Parmesan and toss gently. Divide salad among plates and top with shrimp skewers. Serves 4.