Recipezaar: Barbecue,Finger Food recipes

Vietnamese Grilled Jumbo Shrimp on Sugarcane Sticks

Sat, 17 Jun 2006 12:51:54 -0400

These are so good! The sauce that accompanies them is a must (Vietnamese Dipping Sauce (Nuoc Cham)). Sugar cane is usually in the produce section of my grocery store and it is also sold in the Asian section in cans. Wonderful served on a bed of rice and drenched in the Dipping Sauce! Recipe adapted from grill master, Steven Raichlen. -- posted by NcMysteryShopper

Chicken Wraps

Sat, 17 Jun 2006 16:27:45 -0400

These wraps are great for a picnic, or for a lunchbox. Adapted from Good Food Magazine. Prep time does not include 1 hour marinating time. -- posted by Hey Jude

Baja Chipotle Fish Tacos

Tue, 27 Jun 2006 12:55:21 -0400

Marinated cod, cabbage, and zesty white sauce lend authentic Baja flavors to these easy to make tacos. This recipe was posted by a popular seasoning company and adapted from a cooking websites newsletter. Included in the 2006 Zaar World Tour - Mexico. -- posted by Lauralie41

Bistro Cheeseburgers

Thu, 13 Jul 2006 21:39:20 -0400

It cant get any better than these burgers! Cheese, bacon and a great spread...try adding an additional cheese in for added flavor! -- posted by LAURIE

Sweet & Spicy Garlic Grilled Chicken Thighs

Thu, 03 Aug 2006 22:34:15 -0400

Tender chicken thighs are ideal for grilling. They are moist, flavorful, and small enough to cook quickly. Try this easy and very spicy marinade for a tasty flavor boost use Hot As Hell Habanero Zucchini Jelly Recipe #95424 -- posted by ~Rita~

Minty Grilled Fruit Kabobs

Wed, 06 Sep 2006 19:12:33 -0400

Your grill just got more exciting. Try this vitamin-packed dish! Calories: 171 Fat: 4 g Carbohydrates: 36 g Protein: 1 g -- posted by BurtonFanatic

BBQ Ribs Dry Rub

Mon, 11 Sep 2006 18:52:20 -0400

This is a dry rub I've experimented with for a while. I put this on a couple racks of Pork ribs, marinaded overnight then cooked slow in my smoker. Wow did they turn out great! Wife and kids loved them. I put a homemade BBQ sauce on one rack and none on the other. Both were great but I think the one without sauce was better. Though this was cooked in a smoker, it could also be done in the oven or BBQ. -- posted by baumer64

Grilled Italian Lemon Chicken

Wed, 08 Nov 2006 16:16:27 -0500

Light summer fare. especially good when the oregano is abundant in your garden. From the Amalfi region of Italy. -- posted by Smoky Okie

Quick and Easy Zesty Marinated Mushrooms

Wed, 08 Nov 2006 16:32:27 -0500

These are such a crowd pleaser people can't believe they are so easy to make. The hardest part is waiting for them to be done so you can eat them. -- posted by Alskann

Herb Grilled Rack of Lamb

Tue, 14 Nov 2006 17:24:32 -0500

Quick and easy yet elegant grilled main dish. Herb measurements are approximate, and any of the savory , or mint family of herbs may be used. If you use fresh herbs, you can't go wrong. The only sin is to not use enough. If fresh herbs aren't available, you may substitute dried herbs, but reduce the quantities to 2-3 tsp. each. Frenched Lamb racks are available in vac packs most everywhere. If not, ask your butcher to french them for you. -- posted by Smoky Okie

Chilli King Prawns (Shrimp) Skewers With Pistachio Coriander Rub

Sat, 18 Nov 2006 23:22:03 -0500

Australian Women's Weekly recipe. You will need 8 skewers and don't forget to soak your skewers if you use bamboo skewers, so they don't burn. -- posted by Jewelies

BBQ Prawns

Wed, 22 Nov 2006 21:26:28 -0500

Please note - the ingredient list is variable and the ingredients have NEVER been measured, so go by your own taste. Fantastic Prawn dish for any occasion! -- posted by sams

Grilled Polenta Rounds With Avocado Salsa

Fri, 29 Dec 2006 23:55:23 -0500

I found this recipe in the Australian Woman's Day magazine. I made them as an appetiser for a dinner party and they were well received. They are quick and easy to make and can be prepared well before guests arrive. I added a whole avocado into the salsa because I love it. The only other change I would consider would be to use tomato in place of some or all of the capsicum in the salsa. I like capsicum, just not as a main ingredient! Cooking time includes the 3 hours chilling time. -- posted by Sazza

BBQ Chicken Yakitori Kebabs

Wed, 17 Jan 2007 15:11:22 -0500

This dish could either be served as an appetiser (finger food) or as a main meal. It requests for shoyu (Japanese soy sauce) but you can use any soy sauce. I also used rice wine vinegar instead of sake as the kids were going to eat some as well. Preparation time includes one hour marinating. The recipe comes from a Reader's Digest - Summer BBQ Cookbook 2006 -- posted by Chef floWer

Tex - Mex Chicken Sandwiches

Sun, 25 Mar 2007 01:07:08 -0400

I make these often in the Summer months for a light meal as an alternative to Hamburgers. Serve with grilled corn on the cob. They are fantastic! -- posted by Little Bee

Heirloom Tomato Burgers With Feta Spread

Sun, 01 Apr 2007 20:47:18 -0400

The rye bread lends a different flavor to these simple burgers. Note: time includes 30 minutes cheese is resting -- posted by Mims & Squims

Chicken Burgers With Fresh Bell Peppers, Onion, and Cilantro

Tue, 17 Apr 2007 15:11:38 -0400

These delicious and healthy burgers always hit the spot and arent difficult to prepare - especially if you have a food processor to do the chopping for you. -- posted by SuzanneThePainter

Chicken Tikka With Chickpea Flour

Fri, 27 Apr 2007 10:51:25 -0400

Got this from a cookbook published by a local supermarket. Can't really explain how this is different from a regular chicken tikka, but it's certainly different and more flavourful. the recipe calls for boneless chicken but can also be made with drumsticks. -- posted by grapefruit

Tapas Style Spanish Rioja Marinated Chorizo Sausage

Mon, 30 Apr 2007 18:13:26 -0400

A deliciously simple and yet very tasty Spanish Tapas dish. The beauty of this recipe is that is steeps in the wine for 24 hours - making it very easy to plan ahead. Serve in an an attractive earthenware dish and sprinkle with chopped flat leaf parsley. I like to skewer these with toothpicks, to make it easier and less messy to eat! Do try to use very high quality Spanish Chorizo sausage - the cheaper types do not taste nearly as good, and contain a very high fat content. -- posted by French Tart

Buttery Garlic & Garden Herb Grilled Jumbo Shrimp

Tue, 01 May 2007 11:44:47 -0400

Have napkins ready for this starter course! Peel these bad boys at the table and lick the garlic and herb butter from your fingers! Caribbean rum really adds a wonderful flavor! WINE: Crack open a bottle of Viognier, the dry fruity wine is lovely with the garlic and shrimp. -- posted by NcMysteryShopper

Finger-Lickin' Country Style Boneless Beef (Or Pork) Ribs

Wed, 09 May 2007 18:19:11 -0400

These are some great tasting, finger-lickin' ribs! Boil 'em and then grill 'em (or you may finish them in the oven, if you prefer), then serve 'em with extra Q sauce for dipping. Simple and easy recipe, with NO heating up of the kitchen from a hot oven, which is an added bonus especially in the hot summertime. Recipe is from my Southern born and raised sis-in-law, Patricia Ellen. Thought I'd share with y'all, I hope you enjoy. Serve with some corn bread or buttered rolls, beans and slaw. -- posted by BecR

BLT Cheeseburgers are Smokin!

Thu, 10 May 2007 15:20:49 -0400

Your BLT on a cheeseburger with chipotles makes this a Hot burger! A hot grill is one you cannot hold your hand over. To test place you hand just above the cooking grate. If it's too hot to do then the grill is just right. Unless you know you have the best freshest meat serve it as desired. -- posted by ~Rita~

Andalucian Pinchitos Morunos - Moorish Saffron Meat Skewers

Thu, 10 May 2007 15:26:48 -0400

Pinchitos Morunos (Moorish Skewers) are extremely popular as a Tapa, partuclarly in Andalucia. They are of Moorish origin, and are usually made from Lamb or Pork, I have used Chicken as the meat in this recipe, but I have listed other options! They are marinated in a Moorish saffron & spice mix and usually grilled outside and over charcoal or wood; however, they also cook beautifully on a griddle or in a heavy griddle type pan inside, during the cooler months. These are my favourite meat skewers and make a regular appearance on the "Al Fresco Lunch Table" during the Summer months. Great finger food for friends - or you can increase the quantities and make a meal of them. Serve them with a simple Tomato & Parsley Salad with my Sherry Vinegar Dressing, Flatbreads & Pickles for a true taste of Spain! -- posted by French Tart

Red, White, and Blue Pizza

Thu, 17 May 2007 15:52:07 -0400

This is an appetizer or dessert pizza that combines sweet with piquant. This is made on your outdoor grill, so be sure the racks are as clean as possible. If you don't enjoy blue cheese, this is not for you. Great served with white wine. -- posted by Krsi Sue

South China Morning Post 1963 - Authentic Chicken Satay Skewers

Mon, 21 May 2007 20:53:34 -0400

I discovered this yellowing paper cutting in my Mum's recipe scrapbook recently - this recipe is the one we always used to use when I was younger. The recipe was posted in the South China Morning Post in 1963 - by a chef from The Repulse Bay Hotel - that lovely old Colonial hotel is sadly no longer there......they used to have this great satay on the menu, as well as the MOST amazing Club Sandwiches! Absolutely authentic and I have decided to share it with you all!! If some of the language is a bit archaic - it is because I have decided to post it, as it was written in the paper at the time! -- posted by French Tart

Thai Tuna and Pearl Onion Shish Kebabs

Mon, 21 May 2007 21:11:48 -0400

Try this Thai Shish kebabs with Recipe #227477 using 4 skewers or be sure to soak the skewers for at least 30 minutes in water. -- posted by ~Rita~

Spicy Pork Kabobs

Tue, 22 May 2007 16:41:20 -0400

Spicy Italian kabobs are great finger foods for game time. -- posted by ~Rita~

Smoky Citrus Kabobs

Tue, 22 May 2007 16:41:48 -0400

Enhance even more using Recipe #227473. Serve over rice or with a coleslaw. -- posted by ~Rita~

Mediterranean Pork Kabobs

Tue, 22 May 2007 16:47:15 -0400

Can't get to the Mediterranean bring it to you with these tasty kabobs. Serve with a green salad topped with feta, assortment of olives and Greek music in the background. Opa! -- posted by ~Rita~

Margarita Pork Kabobs

Tue, 22 May 2007 17:09:54 -0400

Serve with Recipe #58559 and Recipe #146049 Make the Shish Kabobs using Recipe #227473 for a little more flavor. -- posted by ~Rita~

Glazed Apple Pork Kabobs

Tue, 22 May 2007 17:11:41 -0400

A nice Autumn dish but great in the summer as well. Serve with Recipe #127427 -- posted by ~Rita~

Hoisin-Glazed Pork Kabobs

Tue, 22 May 2007 17:12:59 -0400

Serve with Recipe #54866 -- posted by ~Rita~

Apricot Glazed Pork Kabobs

Tue, 22 May 2007 17:13:14 -0400

Serve with your favorite or try Recipe #66258, Recipe #134493, & Recipe #60560. -- posted by ~Rita~

A Kiwi Warrior Burger for the Barbie - Barbecue!

Sun, 27 May 2007 23:52:24 -0400

I have no idea why this burger recipe from New Zealand is called a warrior burger - maybe because you need to have a "fighting" appetite to eat this amazing burger or have an asbestos tongue?! A meal and a half in a bun - and with MORE than a bit of a kick as well! (I should have called this An All Blacks Burger maybe?!) -- posted by French Tart

Barbecue Kiwi Lamb Kebabs - Skewers

Sun, 27 May 2007 23:52:54 -0400

New Zealand's most famous export - meltingly tender lamb, I love New Zealand Lamb and this recipe makes the most of it by cooking it over coals, with an oriental twist! Also contains that ubiquitous fruit of New Zealand, the Kiwifruit! Perfect tucker for your next barbie - don't forget the chilled beer and wine! (Works very well with frozen lamb.) -- posted by French Tart

The Works - Bonza Aussie Burger and Chips!

Mon, 28 May 2007 20:46:16 -0400

My idea of what a Bonza (Great) Aussie burger should be, with the "works" added to it! Plus........warm weather, ocean breezes and a tube of your favourite beer - optional maybe - but probably necessary! Oh yes, and these burgers should be cooked OUTDOORS - please!!! -- posted by French Tart

Grilled Sesame Asparagus

Tue, 29 May 2007 22:22:20 -0400

I love making asparagus this way. It's quick and easy and tastes like you went to a lot of trouble. -- posted by Chef Schellies

Bacon Wrapped Asparagus

Fri, 08 Jun 2007 21:57:07 -0400

As simple as its name. My honey and I like to make a meal of it on warm spring nights and he jokes it's a great way to get your vitamins. -- posted by kimalee

Hawaiian Beef Teriyaki

Wed, 20 Jun 2007 22:50:18 -0400

Serve over rice (take a pick from these Recipe #230652, Recipe #229655, Recipe #155037, Recipe #125514, Recipe #55617) or as an appetizer. -- posted by ~Rita~

Lentil & Chickpea Burgers W/ Coriander Cream - No Nuts

Tue, 26 Jun 2007 11:05:17 -0400

When I feel virtuous I make these veggie patties to put in pita bread or burger buns. I have also posted vegan substitutes below. You can also use gluten free breadcrumbs if you wish. Finally, you can make this a up to a two days ahead, the cream will keep for about 2 days, and you could also make these as little patties to serve as finger food at parties. -- posted by LilKiwiChicken

Pork Tenderloin and Fig Kebabs

Wed, 04 Jul 2007 22:49:02 -0400

It is fresh fig season! Tender figs and succulent pork need I say more! -- posted by ~Rita~

Bastille Burger - Bearnaise, Blue Cheese and Red Onion Burgers

Sun, 15 Jul 2007 15:41:25 -0400

A home-made burger with three of my favourite French elements included in the ingredients, Bearnaise sauce, French blue cheese and sliced red onions! I made these for a quick lunch on Bastille Day - 14th July, hence the name! I used our excellent local Charolaise beef, a salt marsh beef which is superb, with a good fat to muscle ratio, and a slight tang of herbs and salt. If you want to cut down on the carbs, just have this burger "Naked" without the bun! Likewise for low fat - omit the Bearnaise sauce and chop some fresh tarragon up and mix it with the minced/ground beef. I am not a great lover of commercial burgers, but I do like home-made burgers - and these are now a firm favourite with all my family & friends! This recipe is for 2 people - just increase the ingredients for more people. -- posted by French Tart

Lime, Paprika and Honey Glazed Chicken

Wed, 18 Jul 2007 14:29:59 -0400

This delicious sweet aromatic chicken has a hint of citrus sharpness and is served with rice and Asian greens. -- posted by English_Rose

Barbecued / Grilled Vegetables

Mon, 06 Aug 2007 12:40:43 -0400

Add a touch of colour to your barbecue with this recipe for marinated vegetable kebabs. Time does not include marinating. -- posted by English_Rose

Nacho Dogs

Sun, 19 Aug 2007 00:09:13 -0400

Recipe courtesy Bobby Flay, 2007 We made homemade salsa and guacamole according to our own personal tastes. This is Bobby's original recipe. Goes perfectly with Recipe #30163 -- posted by StargazerMG

Adobo Pork Tacos With Grilled Pineapple (Adobado)

Thu, 04 Oct 2007 00:55:36 -0400

This makes flavorful tacos. Make sure to cut up some of the grilled pineapple and put it in your taco with the meat. I sometimes make this using my grill pan. Recipe from Tacos by Susan Curtis and Daniel Hoyer. -- posted by cookiedog

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

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

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

Robin Hood Chicken

Thu, 06 Mar 2008 00:49:53 -0500

From Cuisine Magazine, I forgot which issue but I memorized this recipe. I always make enough marinade for two, and then throw an extra one on the grill or in the oven if more people show up. -- posted by Jubal Harshaw

Gouda Cheeseburgers

Fri, 04 Apr 2008 18:50:25 -0400

I made this for RSC and just now am posting. -- posted by ~Rita~

The Most Amazing Tasting Ribs in the World!

Thu, 17 Apr 2008 00:09:47 -0400

I actually got the basic idea from a Weber's Charcoal Grilling cook book, although I used a totally different barbecue sauce. This is the first time I've ever slow cooked ribs over charcoal and believe me - it really does make a huge difference. We've been doing ribs for years by boiling them, and then baking or barbecuing them and we've always enjoyed them. But slow cooking them over live fire just seems to add something that you can't get anywhere else! If you've got the time, and they're done right, you are going to love these! -- posted by Chef Ryoni

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

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

The Towering Inferno! Chilli, Coconut and Coriander Pork Burger

Mon, 07 Jul 2008 03:02:15 -0400

This is one of my own burger recipes; I made this up one evening when we both fancied a burger, but we also wanted one with a bit of a kick, plus I needed to use up some pork sausage meat! It is such an easy recipe and yet it delivers on taste - PLEASE adjust the heat to your own requirements; it is also a very BIG burger, hence the name! Serve this burger in a standard burger bun, maybe in a ciabatta roll, or with flat breads. A side salad and baked jacket potato would also fit the bill if you are very hungry. I am very proud to say that one of my photos of this burger came first in the Bring on the Burgers Photo Competition. The photo was called Blinded by the Light, and is the photo taken indoors with the strong back light. I won a Recipezaar apron, which I now wear all the time whilst I grill and barbeque! NB: You MUST use high quality, high meat content sausage meat or sausages for these burgers; the cheaper high fat content ones, will JUST not work at all! -- posted by French Tart

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~

Whiskey (Jack Daniels) - Glazed Steak Tortilla Wraps

Mon, 08 Sep 2008 00:21:43 -0400

Marinating the beef enhances tenderness - the marinade is then reduced to make a tangy barbecue sauce. Add a few sprigs of thyme or rosemary to the onions while they cook for extra flavour. For kebabs, cut the steak into large cubes, marinate then thread onto skewers with red pepper and onion and barbecue. Time does not include marinating. -- posted by English_Rose

Yakitori Kebabs With Chicken and Vegetables

Mon, 08 Sep 2008 00:27:29 -0400

Tasty and low fat kebabs. If you are short of time, marinate the chicken for just 20 minutes - it will still absorb a lot of the flavours. Try using a different selection of vegetables, such as yellow peppers and zucchini. Time does not include marinating. Serve with egg noodles garnished with scallions. -- posted by English_Rose

Shrimp Skewers With Mayonnaise Dip

Mon, 15 Sep 2008 14:52:29 -0400

Add a little zing to your BBQ with these lemon, honey and dill-coated shrimp skewers. Extra tasty with a garlic mayo dip. The dip can be made a day in advance and kept in a covered bowl in the fridge. Stir it well before serving. Not suitable for freezing. Time does not include marinating. -- posted by English_Rose

Low and Light Chicken Shashlik

Fri, 03 Oct 2008 19:02:37 -0400

This is not only a great way to eat more vegetables but also have something light with no sauce. You can use other vegetables as well including mushrooms and baby corn. Its the next best thing to tandoori chicken and a fun way of cooking chicken. This can also be done on a barbecue but make sure the chicken is cooked thoroughly and do not use the left over marinade to brush the cooked chicken with. Time does not include marinating. -- posted by English_Rose

Hot Dogs Waco Style

Tue, 07 Oct 2008 16:39:07 -0400

This is our favorite way to eat hot dogs. Everybody has their favorite, and there are certainly many ways we enjoy dawgs...but this is DH and my favorite on a given evening! Rudy's BBQ sauce from Texas is our fav, we have it shipped by the case. MMMMM! Amounts are approximate - add to suit your tastes. These are rich and filling, if you eat two you may not need a side dish! :) The jalepeno or serrano is optional for the days we feel like a little spice! -- posted by Mommy Diva

Honey Bourbon Chicken

Tue, 23 Dec 2008 00:32:08 -0500

Once upon a time I swear I had a honey bourbon chicken wing recipe in this cookbook, but I seem to have lost it, so I had to make it up again as best as I could remember. Needed a BBQ meat dish for a Christmas do and thought this would be a good treat. Prep time doesn't include marinade time or final cooking time! -- posted by BeckyMonster

Turkey Burgers

Thu, 01 Jan 2009 14:44:29 -0500

Here is a recipe that was featured in an email from the www.lifescript.com website. -- posted by senseicheryl

Smoky Chicken Skewers

Mon, 05 Jan 2009 23:49:48 -0500

This smoky marinade turns chicken on a stick into something really special! -- posted by English_Rose

Hot Dogs With Beer-And-Mustard-Barbied Onions.

Wed, 07 Jan 2009 19:03:30 -0500

Gorgeous grilled sausages served on bread with sticky mustardy onions! This recipe is for cooking on a barbecue. -- posted by English_Rose

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

Vietnamese Grilled Chicken Wings

Sun, 18 Jan 2009 02:08:48 -0500

Super chicken wings marinated with lemongrass and basted with oyster sauce, chili and honey. Time includes marinating. Served with salad. -- posted by English_Rose

Grilled Thai Pork Skewers

Tue, 20 Jan 2009 13:17:11 -0500

Serve with salad and pita bread. This recipe is for cooking on a barbecue. Prep time includes marinating. -- posted by English_Rose

Spiced Lamb Skewers

Sun, 08 Feb 2009 23:56:09 -0500

Marinate these a day ahead so the spices can reall penetrate the meat and tenderize it. If eating outside, barbeque for the best flavor. Serve with couscous salad. -- posted by English_Rose

Turkey Koftas

Wed, 25 Feb 2009 15:52:06 -0500

Great for the barbecue and summer enternaining. -- posted by English_Rose

Lemon & Five-Spice Chicken

Thu, 05 Mar 2009 16:13:04 -0500

Give your chicken some zing, broiled or BBQ'd. Great served with new potatoes and a green salad. -- posted by English_Rose

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~

Mojito Chicken Wings

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

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

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

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

Sticky Grilled Drumsticks With Spicy/Sweet Plum Sauce

Mon, 18 May 2009 15:24:21 -0400

Food & Wine Magazine, August 2008 edition. From Pairing of the Day: August 2008, Great Chicken Recipes: Wings, Breasts, Drumsticks and Thighs. Grace Parisi prepares a wonderfully sticky and nicely sweet glaze of fresh plums and red pepper jelly to brush over drumsticks while grilling. Hot red pepper jelly makes for a spicier glaze, sweet pepper jelly creates a milder one. We opted for the milder one because we made it for the home but we made a batch of the spicier glaze for us and it was wonderful! This is a fantastic and tasty recipe for the grill and the summer.Suggested wine: Juicy Primitivo: 2006 . Serve with the drumsticks, corn on the cob with any of the outrageous butter recipes on zaar, a yummy mixed-greens salad with garbanzo beans, bacon, sesame seeds and a champagne vinaigrette, and then for dessert something chocolate and DECADENT! ;) -- posted by Manami

Smothered Steak Burger

Tue, 19 May 2009 01:59:41 -0400

Sauteed mushrooms, steak sauce, and Worcestershire sauce create robust flavors in this knife-and-fork burger. -- posted by kittycatmom

Sticky Honey & Mustard Chicken & Bacon Skewers

Fri, 22 May 2009 01:30:48 -0400

Bite size tender chicken you can cook on the BBQ, broil or griddle. -- posted by English_Rose

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

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

Grilled Halibut Sandwich

Sun, 28 Jun 2009 17:44:26 -0400

Grilled olive oil coated bread loaded wilt grilled mango, onion, red bell peppers.I enjoyed this without any extra spreads but DH wanted mayo but he didn't want the mango or avocado. Which adds moisture and creaminess. As you see this is very versatile. -- posted by ~Rita~

Tandoori-Style Chicken Burgers

Sat, 04 Jul 2009 14:24:33 -0400

To keep burgers juicy, resist the urge to press patties down during grilling. We made these with turkey and they were delicious! Served both types of yogurt sauces: cumin yogurt sauce and yogurt sauce with cilantro and lemon. - it was a 50-50 tie! MarthaStewart.com :) Marinating time was not figured in - 10 to 30 minutes. -- posted by Manami

Asian Turkey Burgers With Sesame Mayo

Sat, 04 Jul 2009 14:26:27 -0400

Hoisin sauce gives these burgers a juicy texture, while ginger and garlic provide a burst of flavor and water chestnuts deliver an appealing crunch. Serve them over toasted whole-wheat buns with a side of tender greens. We used this tangy mayonnaise to enliven the burger even more or for a chicken sandwich or a dip for a platter of wonderful roasted vegetables or perhaps use it as a dressing for sliced napa cabbage with scallions.:) I had some Apricot Mustard left over from another dish and the combination was great - I served it on the side. EatingWell newsletter, Summer/03. Nutrition Profile: Low Cal - Low Carb - Low Sodium - Low Cholesterol - Low Sat Fat - Heart Healthy - Diabetes Appropriate - Healthy Weight.:) -- posted by Manami

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

Wasabi-Infused Mahi-Mahi Sandwiches With Napa Slaw

Tue, 14 Jul 2009 02:23:10 -0400

Originally found in Coastal Living... adapted to fit our tastes. Plan ahead -- need to marinate at least 1 hour! -- posted by kittycatmom

Grilled Bread With Zucchini, Ricotta, and Basil

Sun, 09 Aug 2009 21:36:13 -0400

Found in a Real Simple magazine and wanted to post for safe keeping...let me know what you think!! Cook time is estimated and includes prep time. -- posted by RaeMay

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

Grilled Portabella Burgers

Wed, 12 Aug 2009 14:27:57 -0400

A favorite that never goes out of style. Adapted from Nettie's recipe. -- posted by Sue L

Shrimp Satay With Garlic Peanut Sauce

Wed, 12 Aug 2009 15:01:21 -0400

Marinate the shrimp in this fun mixture of garlic, ginger, and gound spices, then thread it on skewer and grill until lightly charred. Based on the recipe served at Ludacris' "Straits Atlanta." Leave time for 3 hours marinating. -- posted by Super Wifey

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

Stilton Burgers

Sun, 06 Sep 2009 09:06:56 -0400

Send the last lazy days of the season out in style by grilling peak-quality meats, fruits, fish and even vegetables. This burger is truly beautiful and it tastes superb, with the cheese melting over the beef with caramelized onions atop - with fresh green lettuce and sliced tomato on the bottom - it looks very pretty. Cooking Light Magazine, September 2009 edition. -- posted by Manami

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

Oatmeal Chocolate Chip Raisin Cookie S'mores

Tue, 20 Oct 2009 17:19:28 -0400

S'more's made with Oats and Smart Balance to help with cholestrol. Used splenda substututing some of the sugar trying to make this not so guilt free. Recipe makes 4 dozen but make extra large for 2 dozen. -- posted by ~Rita~

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

Pesto Feta Burger

Tue, 17 Nov 2009 01:11:26 -0500

Delicious burger made with Pesto and Feta cheese. -- posted by Koch Kevin

Savory Bacon Bites

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

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

Chili and Lemon Shrimp Skewers

Tue, 26 Jan 2010 13:37:18 -0500

This chili and lemon marinade goes equally well with chicken. Time does not include marinating. These can also be done on the grill instead of broiled. -- posted by English_Rose

Barbeque Sauce Ribs

Thu, 04 Feb 2010 10:15:53 -0500

A salty-sweet glaze, with a chili kick, makes these ribs taste finger-lickin' good! -- posted by English_Rose

Skewered Beef With Cabbage and Water Chestnuts

Sat, 06 Feb 2010 13:26:32 -0500

For something special, try these steak skewers seasoned with Chinese spices. -- posted by English_Rose