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GRILL RECIPES TUTORIAL

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EASY CORN ON THE GRILL

EASY CORN ON THE GRILL

INGREDIENTS
  • 2 ears of corn for each person
  • 1 tablespoon butter for each ear of corn
  • 3 tablespoons crushed ice for each ear of corn
  • aluminum foil or foil pockets
  • salt, to taste
INSTRUCTIONS
Husk corn and rinse. Heat grill to 350F.
Cut a rectangle of aluminum foil large enough to wrap each corn cob twice. Place each corn in the center of foil with the shiny side in. Add 3 tablespoons crushed ice and 1 tablespoon butter.
It's important to wrap the corn with the aluminum foil so that the edges of the foil are crimped and sealed securely so that as the ice melts, the liquid will be retained in the foil pocket. Make an
envelope with the foil and double fold the edges, then place the seams on the top.

Place the corn pockets on the hot grill and cook for 30 minutes or so, turning over half way through cooking time. (Length of cooking time will vary depending on the tenderness, variety and age of the corn - some types of corn may be done in half the time). The grill recipe is ready to serve...nice !

STUFFED GRILLED PEPPERS

STUFFED GRILLED PEPPERS ...a great grill recipe to try ..!

INGREDIENTS
  • 3 red sweet bell peppers
  • 1/4 cup extra virgin olive oil (approximately)
  • 3 cloves garlic, finely minced
  • 3-4 stems fresh basil (1-2 tablespoons chopped)
  • 1/4 teaspoon oregano
  • pinch red pepper flakes
  • 1 1/2 cups garlic croutons
  • 1 cup fresh mozzarella
  • sea salt and pepper, to taste
  • dash of paprika

INSTRUCTIONS
In a skillet, saute croutons in 1 tablespoon olive oil, garlic, red pepper flakes and basil for 3-5 minutes. Add mozzarella, cut into small cubes. Toss to combine. Season to taste with sea salt
and pepper.

Remove tops from peppers, leaving peppers whole. Save tops to replace later. Remove seeds and cores from peppers. Rub peppers with olive oil. Mix enough remaining olive oil with ingredients in skillet, using only enough to coat well.
Fill peppers with mixture and replace top.
Place peppers on preheated grill over indirect heat or in the oven at 400°F. Bake until peppers are tender. Cut each pepper into halves and sprinkle top with paprika for color.

Variation: After peppers are cooked, cut into halves, and sprinkle the tops with Parmesan cheese. Broil 2-3 minutes. Drizzle sparsely with olive oil and balsamic vinaigrette before serving.
The grill recipe of pepper is ready to serve...great and tasty !

grilled-salmon-steaks.