Recipezaar: Barbecue,Appetizers recipes

Almond Chicken Kabobs

Sat, 25 Aug 2007 23:33:18 -0400

Simple and easy appetizers from A-1 Great Grilling. -- posted by lazyme

Garlic Mushrooms

Thu, 30 Aug 2007 15:56:39 -0400

If you like mushrooms, you will like these. Great for a party or with steak. These are made on the grill. These mushrooms are not meant to be stuffed with anything. Just mildly flavored. -- posted by KGCOOK

Beef Sate Skewers

Tue, 11 Sep 2007 13:28:42 -0400

This is a recipe for a crowd so the quantity is high, but can be modified easily. I like it because it's real easy to let it marinade overnight then you only have to grill the day of the party. This is the best way to eat flank steak, everyone always raves about the recipe. Be sure to have a copy of it if you make it for a crowd. For a cheaper version use chicken instead of beef. -- posted by design*girl

Bruschetta With Tomatoes and Basil

Wed, 12 Sep 2007 21:13:00 -0400

This is a great appetizer I like to make. -- posted by Lainey6605

Margarita Shrimp

Tue, 18 Sep 2007 22:19:28 -0400

I LOVE Margaritas and I LOVE Shrimp! So, why not combine the two? Remember to serve with a BIG Margarita to drink! Tart, sweet, spicy, lime, shrimp and TEQUILA! Oh ya! Updated after Culinary's review and wonderful suggestion to serve this with more of the same! So save some limes and salt to finish it off if you like! Oh and another Margarita would be good too please! lol Serves 4 as Main dish and generous 8 as an appy- more if you are not so generous! lol! -- posted by mama's kitchen

Outback Steakhouse Grilled Shrimp on the Barbie

Wed, 19 Sep 2007 20:53:06 -0400

Seasoned and served with Outback's own Remoulade Sauce. This recipe makes the same size appetizer serving that you get in the restaurant. That's only 6 shrimp--enough for me, but what are you guys having? Thank goodness the remoulade sauce and the shrimp seasoning formulas yield enough for more, so you can grill up to a pound of shrimp with this cool clone. You can often find bags of frozen shrimp that have been peeled, but with the tails left on. Those are perfect for this recipe. I borrowed a friend's cookbook entitled Top Secret Restaurant Recipes 2 and wanted to put this recipe here so that I wouldn't lose it. -- posted by Crafty Lady 13

Red Curry Chicken Sate

Wed, 26 Sep 2007 20:10:41 -0400

Fast, tasty,super easy, and doesn't even need a dipping sauce. Very spicy. -- posted by Jennycakes

Party Chicken Skewers

Thu, 27 Sep 2007 12:34:38 -0400

This also works well using turkey strips, plan ahead the chicken needs to marinate for 8 hours --- these may be grilled or oven-broiled, they make a great appetizer for a party --- you can make these well in advance and refrigerate, just make certain that the chicken skewers are kept in sealed plastic bags so the wooden skewers will not dry out and make certain to soak the skewers in water for at least 30 minutes, 1 or more hours if you are planning to prepare ahead and refrigerate, this will prevent the skewers from burning while cooking --- servings is only estimated it will depend on how many strips you thread onto each skewer :) -- posted by KITTENCAL

Grilled Asparagus

Sat, 06 Oct 2007 18:44:37 -0400

I like to start off with this as an appetizer. It prepares and cooks quickly. I usually put all my vegetables on the edge of the grill that'll take a while to cook, and cook these in the middle before I put the meat on. It's a great finger food, and even people who don't like asparagus will love this. -- posted by The Paco

Chicken Livers Boating on the BBQ

Wed, 17 Oct 2007 23:45:39 -0400

The name is funny but the taste is serious! These are so easy and just fantastic little additions to your next barbie. You can seriously impress your chicken-liver-loving-guests with these. I was impressed when I first had them because I HATED chicken livers before this. I must give credit to Ebenezer Scrooge! You know who you are... (; -- posted by A Good Thing

Marinated Prawns (Shrimp) for the BBQ / Grill

Tue, 06 Nov 2007 00:52:59 -0500

Super easy and tasty. Allow at least 30 minutes marinating time. You can use a large zip-lock bag to cut down on the washing up. You can use any seafood of your choice for this recipe. It's even pretty good with marinara mix. -- posted by **Jubes**

Lamb "lollipops" Rub Mix

Wed, 12 Dec 2007 01:37:31 -0500

From a local paper by Anne Valdespino who credits "Get-Togethers With Gooseberry Patch" by Vickie Hutchins and Jo Ann Martin. I haven't made this yet so I guessed at the servings and yield. You could serve these as appetizers at a party or as a main course. -- posted by Oolala

Tequila Lime Grilled Shrimp

Thu, 03 Jan 2008 09:58:13 -0500

Great for dinner or appetizer. For the complete recipe go to Recipe #248789 from Galley Wench. I posted this so that I could put it in one of my cookbooks. -- posted by DebS #2

Shrimp and Bacon Kabobs

Mon, 14 Jan 2008 22:37:43 -0500

Great alternative for your next barbeque. Polynesian style. From Alaska Shrimp and Crab Recipes by Cecilia Nibeck. -- posted by Vicki in CT

Oriental Steak Skewers (Or Appetizer Bites)

Tue, 15 Jan 2008 00:50:17 -0500

Cubes of sirloin steak are marinated in a flavorful oriental sauce and broiled or grilled until done. You can skewer the meat for a meal, or cook seperately and serve with toothpicks for an appetizer. Prep time includes 2 hours of marinade time, you may want to do longer. Number of serving depends on how you're serving the steaks, this makes approx. six meals or 12 appetizers. From a Taste of Home magazine. -- posted by Tee Lee

Easy Spicy Chicken Wings

Wed, 16 Jan 2008 18:52:03 -0500

The wings may be oven baked instead of grilling, this also works well using small chicken drumsticks instead of the wings although cooking time will need to be increased --- adjust the cayenne pepper to suit heat level, and the recipe may be doubled, this is easy and *ver* good! -- posted by KITTENCAL

Five-Spices Chicken Wings

Tue, 22 Jan 2008 23:51:44 -0500

From the issue of August 2006, Coup de Pouce. They are made on the BBQ. There is 2 hours time for marinade. -- posted by Boomette

Tim's Favorite Baby Back Ribs

Fri, 01 Feb 2008 02:03:45 -0500

My friend Sue gave me this recipe. It's her hubby Tim's favorite way to prepare ribs. He likes to sear the juices in, and crisp them up well on the bbq, then finish them off in oven. This results in a very succulent, mouthwatering bbq. He likes em sweet and spicey! Keep in mind you can adjust the spices to your liking. Lip Smackin Good! Don't let the long list of ingredients scare you, most of the stuff you probably already have in your kitchen. Worth the time spent to make, I guarantee that! -- posted by Linda's Busy Kitchen

Bacon-Wrapped Chicken Drumsticks With Plum Sauce

Mon, 10 Mar 2008 23:36:47 -0400

I found this in The Barbecue Cookbook and hope to make them as an appetizer as soon as the weather warms up a bit. -- posted by lazyme

Killer Grilled Artichokes With Garlic and White Wine Butter

Thu, 20 Mar 2008 01:09:02 -0400

With garlic, butter and shallots this recipe will be sure to please any artichoke fan! Grilling gives these artichokes a nice smoky flavor. -- posted by CHILI SPICE

Crispy Potato Skins

Mon, 24 Mar 2008 18:32:35 -0400

From License to Grill, with Rob Rainford. Cook time includes time to pre-bake potatoes. -- posted by Alison J.

Grilled Bacon Wrapped Italian Asparagus

Tue, 22 Apr 2008 18:48:15 -0400

Anything is better with bacon, right! This will get everyone excited while you make these outside on the grill. Great with Grilled Steaks or Chicken. -- posted by Chef #822801

Octopus Grilled Very Tender

Tue, 22 Apr 2008 19:07:31 -0400

This can be served as a salad without grilling, but I highly suggest the grilling bring to an other level of goodness. The 8 tentacles and the body to which they're attached are edible. A note about octopus: Octopus loses a lot of its volume during cooking, so expect the finished dish will be quite less than the original quantity. If the octopus has not been cleaned: Under running water, remove and discard the ink sac, stomach, and eyes from the large head cavity. Remove the beak, at the bottom of the head where it joins the tentacles, with a sharp knife. Picking Fresh Octopus Fresh octopus is flexible with firm and non-slippery suckers. Picking with well-shaped bodies and suckers and avoid the fishy or smelly ones. -- posted by ~Rita~

Grilled Clams With Garlicky White Wine Sauce

Wed, 23 Apr 2008 16:12:28 -0400

Yum! Make sure to serve with more wine and a great crusty bread to get all the delicious broth! This is also great with a squirt of fresh lemon or some chopped green onions as a garnish. Some even love to add a small dab of horseradish or even some good smoky bbq sauce. Experiment and try what you like. To really get the clams to cook quickly sometimes I will even place an old pot with boiling water or broth in it on the grill to add some steam. Adding some aromatics to the pot also seems to add to the flavor or the clams really well. This serves 6 as an appy or 2 as a meal if you include some bread and a green salad. Of course I could probably finish the whole lot of them off all by myself! lol Hope you enjoy this simple yet delicious dish! -- posted by mama's kitchen

Pesto Coated Chicken Skewers

Wed, 23 Apr 2008 23:52:28 -0400

This is from SFI, so simple but yummy, gotta love pesto!! -- posted by **Mandy**

Sherry Marinated Mushrooms

Wed, 30 Apr 2008 23:52:39 -0400

A delicious recipe from the Vegetarian Grill by Andrea Chesman. No need to be vegetarian to enjoy these wonderful grilled mushrooms. They may be served as an appetizer, side dish, added to an omelet or quiche, with buttered pasta or even on toast. Cooking time does not include 1 hour marinating time. -- posted by Dreamer in Ontario

Honey-Lemon Glazed Grilled Chicken Wings

Thu, 01 May 2008 23:55:00 -0400

A tangy and sweet change from all those 'hot wings' we've been eating. -- posted by Bob Juen

Becky's Cheesy Chicken Quesadillas

Tue, 06 May 2008 00:58:33 -0400

These are delicious! These quesadillas are filled with seasoned grilled chicken, a blend of Mexican cheeses, tomatoes, scallions and cilantro. I like to make these as a meal, but they could also be served as an appetizer. My husband and I always think we can eat one whole quesadilla each, but we always end up saving the rest for lunch the next day. My grandmother would say, "I guess your eyes were bigger than your stomach"! Well I say, "Here's to ambitious eyes, grandma!" -- posted by MarthaStewartWanabe

Grilled Sweet Potato Dippers With Garlic-Chipotle

Tue, 06 May 2008 23:21:28 -0400

From First Magazine, July, 2007. Haven't tried these yet but they sound easy and interesting. Just going through my old magazine clutter and thought I'd get it posted. -- posted by Oolala

Sesame Prawn (Shrimp) Skewers

Fri, 23 May 2008 10:27:16 -0400

USe 12 large prawns for this recipe to make 4 skewers. You can use smaller prawns but you will need to increase the quantity used. This recipe can be gluten-free by using a gf tamari or soy sauce and gf . Preparation time includes 30 minutes marinating time -- posted by **Jubes**

Cedar-Planked Brie With Raspberry, Almond, and Honey Topping

Sun, 25 May 2008 03:44:04 -0400

I've never tried this recipe, but can't wait to, and don't want to lose this recipe. Sounds good, and an easy way to start using planks. Be sure to soak the planks in liquid for 1 hour prior to cooking. -- posted by Jessicak61

Grilled Cheese Quesadillas

Tue, 27 May 2008 02:38:02 -0400

Tex-Mex Magic Weekend from Good Food Magazine, August 1986 -- posted by JackieOhNo!

Smoked Tomato Salad

Wed, 28 May 2008 00:41:50 -0400

This is a nice twist on the regular Italian tomato salad with a parmesan vinaigrette salad dressing. This recipe calls for an outdoor barbecue grill. However, to make it indoors, prepare salad as directed except do not grill or peel tomatoes. For a smoky flavor, add 1 to 2 drops liquid smoke to the Parmesan vinaigrette. -- posted by Lainey6605

Grilled Vietnamese Beef Skewers

Wed, 28 May 2008 01:01:09 -0400

From the Chatelaine magazine. Posted for ZWT4. -- posted by Sue L

Grilled Mediterranean Bread Crisps

Fri, 30 May 2008 20:17:31 -0400

To bake the crisps in the oven, place the bread slices on an ungreased cookie sheet, top as directed and bake at 400 degrees F for 10 minutes or until crisp. If you prefer, you can substitute ripe olives or green olives for the kalamata olives. Recipe is from Betty Crocker. -- posted by Lainey6605

Chicken-Sausage Brochettes

Tue, 10 Jun 2008 02:20:41 -0400

These are really tasty anytime, but make a nice presentation on your cocktail party buffet. Being very versatile, you can serve them at your summertime or holiday gathering. Prep time does not include 4 hours marinating time. -- posted by JackieOhNo!

Grilled Chicken Flatbread Pizzas

Sun, 15 Jun 2008 21:30:24 -0400

This is an excellent way to enjoy your gas grill, use up some leftovers and cook up something beautiful and delicious in just a few minutes. Great for the day after a barbecue party when you discovered you made too much of something! This one is leftover grilled chicken, but I think it would work with any leftover grilled meat (except, perhaps, hot dogs). I made this today for lunch, after we finished, my daughter said it would have been better with some fresh basil, so I have added that to the ingredients. -- posted by chris and her whisk

Beef Tsire Grilled in Spicy Peanut Marinade (Nigeria)

Mon, 16 Jun 2008 09:20:57 -0400

From: South of the Sahara: Traditional Cooking from the Lands of West Africa by Elizabeth A. Jackson. -- posted by Engrossed

Grilled Strawberry Bread

Thu, 24 Jul 2008 18:23:16 -0400

This is a yummy recipe from Rachael Ray. -- posted by Lainey6605

Marinade for Veggies #1

Mon, 18 Aug 2008 20:51:57 -0400

I got this from Dr. Andrew Weil's book "Eight Weeks to Optimal Health". Posted for safekeeping. I have not tried it yet. This is enough to marinate 1 pound of vegetables. -- posted by Chef Tweaker

Grilled Prosciutto-Wrapped Cantaloupe

Wed, 27 Aug 2008 19:37:27 -0400

This brings the typical Prosciutto-Wrapped Cantaloupe to the next level!!! Crisping the prosciutto and juicy tender warm cantaloupe. Almost as easy as none cooked version. This is wonderful along or add finely minced mint or basil No need to oil or skewer. -- posted by ~Rita~

Smoked Oysters and Bacon

Mon, 01 Sep 2008 03:11:01 -0400

This is how I hot smoked some oysters and bacon in a small fish smoker. They were shucked on the half-shell when I bought them so I smoked in the lower part of the shell. The small fish smokers get quite hot and put out smoke quickly, so you'll need to adjust the times quite a bit if using a different kind of smoker. -- posted by Peter J

Grilled Blue Cheese-Crusted Tomatoes

Tue, 14 Oct 2008 15:36:58 -0400

From Bon Appetit, July 2008. This is a simple and easy grilled dish that would be perfect with steak. -- posted by mary winecoff

Baked Stuffed Artichoke Hearts

Mon, 27 Oct 2008 17:53:12 -0400

This recipe is essentially for stuffed artichokes, without the mess, in a bite size! A quick and easy side dish or appetizer, this recipe can be baked in the oven, or even put out on the grill (in an aluminum pan), and is great for company! As a plus, the goat cheese topping can be made ahead of time. Note: The serving size is for this recipe as a side dish. -- posted by Dwynnie

Chicken & Chorizo Skewers

Tue, 11 Nov 2008 00:59:26 -0500

This is from Taste.com.au, I love chorizo so this is one for a BBQ soon! -- posted by **Mandy**

Carolina Grilled Shrimp

Mon, 24 Nov 2008 01:37:51 -0500

Wonderfully easy appetizer on the grill. -- posted by KathyP53

Grilled Jalapeno Poppers

Mon, 01 Dec 2008 01:04:48 -0500

Every summer I have a pepper garden, which produces way more peppers than we can eat! I messed around with various recipes and came up with this one for stuffed jalapeno peppers. Wife and co-workers like it a lot. -- posted by RHOS

Fire-Roasted Salsa

Mon, 22 Dec 2008 18:49:48 -0500

I've never been a huge fan of store-bought salsa. I think just about everything tastes better on the grill, so i thought "why not salsa?" I tried it once, and will never go back to store-bought again. -- posted by Ovenlime

Chilli Prawns and Mango Salad

Tue, 06 Jan 2009 23:20:00 -0500

King prawns on the bbq with mango salad...yumm! This recipe yields five prawns per person....if serving as an appetizer then 2 prawns per person would be plenty. -- posted by Fairy Nuff

Corn on the Cob With Onion Soup!

Wed, 07 Jan 2009 19:04:34 -0500

This is a recipe I have learned from my mother, so much better than corn with just butter! Easily multiplied for a crowd. -- posted by English_Rose

Island's Best Grilled Shrimp

Wed, 07 Jan 2009 23:53:44 -0500

This was found on one of those ubiquitous flyers that realtors hand out. It is described as "the best grilled shrimp you'll ever try." -- posted by mmmazing

Chicken Pineapple Kebabs

Thu, 08 Jan 2009 17:42:50 -0500

This recipe appeared in the Thursday magazine dated September 13th to 19th'2007. It seems to be delicious! Go ahead, try some :) -- posted by Charishma Ramchandani

Grilled Green Beans With Gorgonzola Vinaigrette

Thu, 22 Jan 2009 16:20:29 -0500

This is a delicious and flavourful healthy recipe from All Kovalencik, Chef/Proprietor, of the Cauldron Restaurant in Nantucket Island, Mass. -- posted by blucoat

Spicy Thai Vegetable Kabobs

Fri, 06 Feb 2009 17:09:31 -0500

Spiced with lime zest, peanut butter and soy, these are delish. Comes from my NatureSweet cherry tomatoe package. I have not tried cooking them in the oven, but I would imagine that would work just fine. -- posted by BakinBaby

Kick Butt Shrimp!

Sat, 14 Feb 2009 00:42:25 -0500

This is by far the best shrimp recipe I have ever come up with. I love shrimp and I'm always trying new things to do with them. Get the shrimp,fire up the grill and sit back and enjoy.And I'll even let you call it your own... -- posted by ChefDiva

Soy and Honey Grilled Shrimp

Mon, 16 Mar 2009 21:21:44 -0400

From the Book: Secrets of The Red Lantern: Stories and Vietnamese Recipes From the Heart -- posted by - Carla -

Grilled Asparagus Wrapped in Prosciutto

Mon, 23 Mar 2009 12:09:38 -0400

Lovely side for a hot day or great for finger food instead of chips. -- posted by ~Rita~

Grilled Bacon and Prosciutto Sandwich

Wed, 25 Mar 2009 12:06:20 -0400

A flavorful twist on a classic dish; the Grilled Cheese. I use Cabot Extra Sharp Cheddar Cheese, though feel free to experiment with your favorite cheeses. Because of the richness of the Bacon and Prosciutto, I don't feel the need for as much cheese as I typically would on a sandwich. The bread can vary also, I enjoy some sort of Italian style, such as a Tuscan Loaf. The better the bread, the better the sandwich! This is a fairly foolproof recipe, as long as you don't burn anything during cooking, you should feel free to adjust the ingredients to taste. These are just my personal preferences for level of spice and flavor. -- posted by Chef #1215128

Mojito Chicken Wings

Sun, 05 Apr 2009 02:45:23 -0400

Grilled chicken wings in a tangy mojito marinade. -- posted by bigwolverine

Mideast Beef "sausages" With Cream Sauce

Wed, 08 Apr 2009 15:33:19 -0400

From WW Light & Tasty cookbook. You can also grill these flavourful little logs in a wire basket over an outdoor bbcue grill. They are also good cold. Serve with couscous or rice pilaf. Yummy sauce. -- posted by Mustang Sally 54269

Caribbean Jerk Shrimp

Sun, 12 Apr 2009 19:38:59 -0400

This is a quick and simple recipe that is as appropriate for a tailgate party as it is to serve your boss or in-laws. Serve as a finger food with or without cocktail sauce. Or for a sit down dinner, serve over greens with an Asian style dressing, or with a stir fry of veggies prepared the same as the shrimp in a separate skillet or wok and cooked about 10 minutes on slightly lower heat. -- posted by I <3 Cookbooks

Grilled Portabella Mushroom Caps

Fri, 17 Apr 2009 01:04:34 -0400

Want an impressive side for a summer BBQ? This is the way to go. Very little prep time and really no fuss. You can even serive it as an appetizer. I deliberatly use dried spices so I know I've got what I need on hand. My husband doesn't eat dairy, but I imagine topping with a gorgonzola or even a hard cheese like parmesan or romano would be a great addition. -- posted by Shandobando

How to Grill Oysters

Mon, 20 Apr 2009 00:30:47 -0400

SUPER simple!!! Serve with a squeeze of lemon, BBQ sauce, cocktail sauce, horseradish, salsa. . .you name it! No shucking required. NOTE: make sure you buy LARGE oysters, as they are quite small when cooked and also make sure your heat is on HIGH or else the shells won't pop open. 2 dozen oysters will serve 4 as an appetizer or 2 as a main course. Recipe from Steven Raichlen's How to Grill. -- posted by JanuaryBride

Hoisin Ginger Chicken Wings

Fri, 24 Apr 2009 10:21:31 -0400

These wings can be marinated up to 48 hours -- posted by Abby Girl

Tomato-Eggplant Tortino

Sun, 26 Apr 2009 21:14:19 -0400

The first new recipe for my garden's tomatoes & White Lightening eggplant! Am imagining stacks of yellow, red, black, white & green tomatoes all summer long. From Silvano Merlo, executive chef of the Monterey Marriott in California. He starts with eggplant, tomato, and cheese slices of the same size so they stack neatly. I may not be so compulsive. -- posted by Buster's friend

Crocodile or Chicken Skewers With Cashew Nut Satay

Mon, 27 Apr 2009 00:21:10 -0400

Entered for safe-keeping for ZWT. By Simon King and David Myers from The Hairy Bikers (BBC series). They say crocodile tastes like a cross between a firm white fish and chicken. This will serve 2 as a main dish or 4 as appetizer nibbles. -- posted by KateL

Skewered Scallops

Tue, 05 May 2009 12:27:04 -0400

A recipe from Australia, featuring scallops grilled on the barbi! Light seasoning enables the sweet taste of the scallops to come through. Posted for ZWT5. -- posted by breezermom

Shrimp on the Barbie

Wed, 06 May 2009 00:47:52 -0400

From the LCBO's Early Summer 2005 Food and Drink Magazine (by Lucy Waverman) Serve on a bed of lettuce with sticky rice on the side. NOTE: Preparation time does not include the 1 hour marinating time. -- posted by Dreamer in Ontario

Grilled Figs With Honey Ricotta

Sat, 09 May 2009 00:10:27 -0400

Sprinkled with brown sugar, the figs are grilled for several minutes until they are tender and exploding with flavor and then paired with a dollop of creamy honey ricotta. Adapted from About.com. -- posted by Sharon123

Barbecued Shrimp With Mango Lime Mayonnaise

Sat, 09 May 2009 00:11:57 -0400

Apparently, Australians don't actually do much 'shrimp on the barbie' but thanks to Paul Hogan the world thinks otherwise. Traditional or not BBQ shrimp is actually really nice and this is an extra nice way of serving it. -- posted by Sarah_Jayne

Jan's Bacon Wrapped Shrimp With Tomato Jam

Tue, 12 May 2009 17:04:44 -0400

A Dutch friend of mine gave me this recipe. I haven't tried it yet, but I'm posting here so I can find it when the tomatoes are ripe. Jan says that these disappear as soon as he takes them off the grill. -- posted by HeatherN

Caribbean Jerk Chicken Wings

Wed, 20 May 2009 14:16:24 -0400

Really quick and easy, but delicious way to do your Chicken wings! Don't forget to wait until the wings are done before brushing with the sauce, or your wings will burn. Recipe originally by Russell Gwatney and Rick Dalton. Prep and Cook time does not include the time to get the grill ready. -- posted by breezermom

Oreo S'mores

Sat, 23 May 2009 17:40:57 -0400

Do try to be humble as your family and friends give you a standing ovation for this camp fire master piece. You will NEVER have another camp fire with out these. I got this recipe from a tv show years ago. I changed one thing and ta-dah the marshmallowless s'more was born! -- posted by bretswife

Texas Rockets (Jalapeno)

Sat, 23 May 2009 17:42:49 -0400

I saw this at Food network and it look so good. And I was surprised it's not posted on zaar. -- posted by Boomette

Char-Grilled Pineapple With Jerked Honey Rum Glaze

Mon, 25 May 2009 11:27:56 -0400

A taste of Caribbean courtesy of my friend, Aisha. Very easy! Check my recipes for the Jerked honey rum glaze. -- posted by Pneuma

Pesto, Roasted Red Pepper and Parmesan Bruschetta

Sun, 31 May 2009 19:50:37 -0400

You can make the roasted red peppers and pesto at home, or you can use a store bought ones depending how much time you wish to spare. This recipe came from "The thousand best recipes" cookbook. -- posted by Katanashrp

Finger Lickin' Good Shrimp

Sat, 06 Jun 2009 01:48:40 -0400

This comes from Taste of Home Summer Appetizers 2009. Recipe submitted by Sandi Solari, California. It sounds so simple and refreshing. Prep. time includes marinating and chilling. -- posted by mums the word

Coconut Lime Shrimp Skewers

Thu, 11 Jun 2009 12:46:39 -0400

This is another recipe from the Luau article in Sunset's June 2009 issue. The suggested servings for 12 people is for finger food portions allowing 2 6" skewers per person; for a main dish you can use larger skewers and it will serve 4-6 people. -- posted by appleydapply

Shrimp Bites Wrapped in Greens

Tue, 07 Jul 2009 11:07:02 -0400

Isabel Cruz's Spicy "Shoestring" Party Menu for a Sultry Late-Summer Night - CBS Morning Show, 09/01/2007. The San Diego-based chef likes to marry the tastes of Latin American cooking she grew up with to the Pacific Rim tastes she's come to know as a Californian. But most of all, Cruz likes to keep her cooking clean, fresh, flavorful and healthy - she likes to go for flavors that pop and offer contrast to one another. She has 5 restaurants on the West Coast, from Portland, Ore. down to San Diego, Ca:). She has also published a cookbook "Isabel's Cantina."Growing-up, Isabel's friends were Puerto Rican, Cuban, Peruvian, and she also spent time with her Asian friends learning Japanese, Chinese and Korean cuisine. Thus, was born her fusion of different flavors. "This is a Thai appetizer of shrimp wrapped with coconut, peanuts, and chiles in a leaf. She likes to use raw collard greens as wrappers for these spicy little snacks, which she drizzles with a little guava sauce to complete the hot-sweet Thai flavors while also bringing these bites further into the Latin realm. Prepare these ingredients in advance, and then assemble these at the last minute." She was given a $60 budget to create a dinner menu for 6 people - thus: Chef on a Shoesting. -- posted by Manami

Barbecued Prawns (Shrimp) With Mustard Dipping Sauce

Mon, 13 Jul 2009 15:49:02 -0400

Super easy and makes a great entree/appetizer for an outdoors meal. Can be cooked also in a large pan or grilled. You can add some yogurt or sour cream to the dipping sauce if you wish- if you do cut back on the lemon juice -- posted by **Jubes**

Lemon Dijon Chicken Wings

Wed, 22 Jul 2009 01:38:52 -0400

These are for the grill but could be done in the oven too?? They are not glazed but flavored with marinade. -- posted by Chef #806937

Grilled Greek Lemon Oregano Chicken Wings

Sun, 09 Aug 2009 20:50:57 -0400

I adapted an old recipe for whole grilled chickens into a wing version for tailgating parties. You can marinade the chicken pieces ahead of time and transport to cooking site. -- posted by Mama Cee Jay

Grilled Zucchini Salad With Tomato & Greens

Wed, 12 Aug 2009 10:27:01 -0400

This easy and delicious summer salad recipe is from Gourmet Magazine ( August 2002). Zucchini can also be grilled in a lightly oiled well-seasoned ridged grill pan over moderately high heat. Cooking time may differ slightly. -- posted by blucoat

Killer Grilled Shrimp

Wed, 12 Aug 2009 10:31:27 -0400

Accidentally made some ridiculously good grilled shrimp cleaning out the refrigerator. Love it when a plan comes together. -- posted by Kyle Newton

2 Points Grilled Tequila Shrimp

Mon, 17 Aug 2009 02:29:37 -0400

Slightly modified from Weber's Big Book of Grilling. Nice and garlicky! 2 Points per serving. -- posted by Cucina Casalingo

Thai Chicken Appetizer Skewers

Mon, 17 Aug 2009 03:15:35 -0400

This is a nutty, spicy, and citrus-fresh chicken recipe that lets you treat your family and guests to a delicious range of Thai flavors! -- posted by Feast Your Eyes!

Smoky Corn Salsa (Bon Appétit)

Fri, 21 Aug 2009 12:17:54 -0400

This is a really delicious and addictive salsa with a smoky flavour from the grilled vegetables. The recipe is from the Bon Appétit Test Kitchen (August 2009). Make a batch of this versatile sauce, then serve it all week. You can spoon it over grilled fish, chicken, or meatsor use it to fill quesadillas or burritos. It's even good served as a bruschetta on a sliced baguette. -- posted by blucoat

thetis Queen Albacore Tuna Tacones With Spicy Spot Prawn Mayo

Thu, 27 Aug 2009 14:07:34 -0400

Tacones are a taco-cone or a tortilla handroll. I am newly addicted to this meal! The recipe comes from a Victoria restaurant. It is wonderful! http://www.redfish-bluefish.com/ -- posted by Barefoot Beachcomber

Grilled Tomato and Basil Bruschetta

Mon, 31 Aug 2009 02:45:06 -0400

What can I say? Absolutely sublime, but ONLY make with the freshest, ripest tomatoes. Prep time does not include the 20 minutes of "sit" time for the tomatoes. -- posted by 2hot2handle

Peach Bourbon BBQ Shrimp & Bacon Wrapped Scallops

Mon, 31 Aug 2009 11:06:28 -0400

These incredible little morsels (made at Red Lobster) are the very best thing on the menu. They absolutely melt in your mouth and can easily be made in your own backyard. I found the recipe on the Internet and really wanted to share it with you, my friends on "Zaar". Feel free to adjust the amount of Bourbon to your own liking. We found this just perfect. These can be served as an appetizer or main course. -- posted by Judikins

Grilled Eggplant Stacks

Mon, 28 Sep 2009 01:53:43 -0400

This is delicious as is or for a nice presentation stack with fresh or grill tomatoes, and mozzarella cheese. Drizzle with the leftover marinade. -- posted by ~Rita~

Hoisin BBQ Pork Kebabs With Lemongrass Skewers

Mon, 28 Sep 2009 02:05:32 -0400

A recipe from Cuisine At Home, Cuisine for Two special publication. This is a very simple recipe with outstanding presentation because of the way the lemongrass is used as a skewer. -- posted by Lille

Jalapeno Poppers - Williams Sonoma

Tue, 06 Oct 2009 11:38:35 -0400

Found this recipe in a William Sonoma catalog and as DH loves peppers decided to give it a try. I did buy a special pan (see photo) to make it and the smoky flavor of the grill gave a wonderful fire-roasted flavor. Make sure you wear gloves when handling the raw jalapenos. The little effort involved with making this was so worth it. I'm sure you could also do these in a regular pan in the oven - but we loved that grill flavor. Be sure and get all those little seeds out or they can be really hot. -- posted by Bonnie G #2

Jalapeno Poppers - Williams Sonoma

Tue, 06 Oct 2009 11:38:47 -0400

Lemongrass and Ginger Tea Marinated Shrimp or Fish

Wed, 14 Oct 2009 14:46:05 -0400

A fusion of lemongrass and ginger flavored shrimp or fish made with Elmstock lemongrass and ginger tea. Easy and unique. Tried in my kitchen for a dinner with family and on the barbecue for a summer party -- posted by Chef at Elmstock Tea

Bollywood Chicken Skewers With Spiced Yogurt Dip

Mon, 26 Oct 2009 18:15:35 -0400

Toasted Indian spices and lots of green herbs set these skewers apart. The spiciness of fresh jalapenos varies greatly, so take a tiny taste to gauge the heat, then adjust to your preference. The yogurt dip provides a cooling contrast. -- posted by College Girl

Margarita Chicken Wings

Thu, 12 Nov 2009 10:05:11 -0500

Forget your Buffalo Wings. These are a treat unrivalled and they will vanish as quickly as you can drag them off the BBQ. Thanks to Ted Reader, the Guru of the Q. You will find that the use of a grill basket will make the cooking of the wings much easier. I have also done these in the broiler. -- posted by Hal Taylor

Grilled Portabella Mushrooms Stuffed With Cranberry and Sausage

Tue, 24 Nov 2009 10:58:51 -0500

I've been searching for cranberry recipes on the internet so I can use up my cranberry stash! I found this interesting recipe @ http://www.cranberries.org courtesy of the Cape Cod Cranberry Growers' Association. I'm posting this for safe keeping, so I can find it when I want to use it. Enjoy! Cook time includes prep time. -- posted by SassiFras

Savory Bacon Bites

Tue, 19 Jan 2010 16:02:32 -0500

Bacon wrapped sweet onions on skewers. Nice. -- posted by College Girl

Lobster Tails With Avocado Sauce

Wed, 20 Jan 2010 15:48:16 -0500

If you can't find sambal oelek in you local grocery story, you can easily make it from one of the recipes posted here: Recipe #47589, or Recipe #389093. The avocado sauce will keep for about 2 hours in the fridge with plsdtic wrap pressed over its surface. -- posted by Katanashrp