Slice and cook tomatoes, onion, green pepper, parsley and sugar in a little oil, making a \"refrito\".
Mix corvina with the refrito.
Add potatoes, cut into cubes.
Add white wine and water if necessary.
Cover and cook slowly until done (about 15 or 20 minutes).
To serve, decorate with wedges of tomatoes and hard-boiled eggs and raisins.
prepare your favorite crust or check out the recipe i have posted for grilled pizza dough grill the dough just enough to brown on each side.
first add the pesto and allow to melt.
about 3-4 minutes.
next add the blue cheese additional ingredients.
cook until just melting the blue cheese about 3-4 minutes.
remove from grill and allow pizza to rest for about 5 minutes.
slice and enjoy!
Grilled Eggplant
Slice eggplant into
Preheat the oven to 400\u00b0F. Spray four 3/4-cup ramekins with no stick cooking spray. Arrange prosciutto to cover bottom and part way up sides of ramekins.
Spray a medium skillet with cooking spray. Heat on high heat. Saute mushrooms and garlic for 4-5 mins until golden. Transfer to a large bowl to cool.
Add ricotta, Cheddar cheese, egg, parsley and paprika to mushrooms. Season to taste. Stir to combine. Spoon evenly into ramekins.
Bake for 20-25 mins until firm.
Serve with grilled tomato, pepper and bread.
days.)
For the grilled chicken - Spray the grill grate
hutney.
To Make the Grilled Tomato Chutney: Light a grill
efrigerate.
To prepare the grilled vegetables, toss the onions and
ed Pepper Sauce combine the grilled pepper, tomoatoes, vinegar, honey and
rom hot, prepared charcoal.
GRILLED STUFFED PORTABELLOS:
Combine first
rilling time. Place burgers on grilled buns; top with pineapple and
regano and serve along with grilled chicken.
ed of orzo salad with grilled tomato and arugula leaves.
In a food processor, combine onion, garlic, ginger, lemongrass, sambal oelek, tamarind paste, mint, coconut and coconut milk. Pulse to finely chop. Heat 1 tbsp oil in a frying pan over medium heat. Cook spice mixture for 3-4 mins, until golden. Set aside.
Preheat grill. Fill snapper cavity with spice mixture. Brush with remaining oil and season to taste. Sprinkle with chili. Wrap in parchment paper and foil to form a parcel. Grill over medium heat for 10-15 mins per side. Serve with grilled lemon halves.
est.
To make the Grilled Hot Honey Biscuits:
In
Rinse spinach leaves, discarding stems; pat dry.
Combine spinach, strawberries, and kiwi in large bowl.
Add almonds, feta, and onion.
Toss lightly.
Top with grilled chicken breasts.
Add dressing and toss lightly again.
Season yellowtail with salt & pepper on both sides, and place on hot grill. Grill to medium (3 minutes per side depending on thickness), as overcooking will lead to a dry finished product. While fish is cooking, place all ingredients for the pineapple salsa in a bowl and toss. When the fish is cooked, place a piece of banana leaf on the plate. Place fish on top of banana leaf and top with pineapple salsa, serve with rice and garnish with a grilled lemon.
Salsa can be made 1-2 hours in advance, no need to chill.
op of that,mound each grilled veg separately around the edges
but not brown. Add the grilled pineapple, honey, dark rum, pineapple
Dressing:
Beat together egg and vinegar Put in a small pot and simmer, stirring well.
Continue to simmer, add sugar and onion and cook for 5 minutes.
Stir occasionally.
Chill in fridge for 1 hour.
Grill chicken on the barbeque and slice, refrigerate until ready to use or serve hot on top of salad.
Combine the rest of the ingredients in a large salad bowl.
Toss all ingredients together with dressing and serve on large plates.
Top with grilled chicken breast slices and freshly ground black pepper.
For the grilled eggplant: Preheat the grill.