Grill pan recipes – Micro grill recipes

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1. Australian Grilled Fish

Yield: 4 Servings

Ingredients:

- 4 fish steaks
- 1/4 c lime juice
- 2 T vegetable oil
- 1 t dijon mustard
- 2 t fresh ginger root – Grated
- 1/4 t cayenne pepper
- 1 black pepper

Directions:

For the steaks: they should be 8-10 ounces and 1-inch thick each. Use Swordfish, Halibut or Salmon steaks.

- In a bowl, combine the lime juice, 1 tablespoon oil, ginger, cayenne pepper and enough freshly ground black pepper to suit your taste.
- Marinate the fish in the marinade for 45-60 minutes.
- Turn steaks 2-3 times.
- Have the grill prepared with white coals and brush the cooking grill with the remaining one tablespoon oil.
- Grill the fish, brushing several times with the marinade, until cooked through and opaque in the center.
- Turn fish after about 4-5 minutes.
- Total grilling time will depend on your grill and the heat of the coals.

To broil instead, use a broiler pan brushed with oil and broil until center is opaque. Will take about 10 minutes total in broiler. Turn steaks after 5 minutes, and baste often with marinade.

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2. Ayam Panggang Mesanten

Yield: 4 Servings

Ingredients:

- 2 lb chicken
- 1 t salt
- 1 c oil
- 1 t shrimp paste, Dried
- 4 shallots, chopped
- 3 garlic cloves, crushed
- 3 chilies, red, fresh
- 2 T oil
- 2 1/3 c coconut milk
- 2 bay leaves
- 1 lemon grass stalk
- 1 T juice, lime
- 1 chilies, red, fresh

Dried shrimp paste is also called terasi. Seed and shred the chilies.

Directions:

- Crush lemon grass with side of cleaver.
- Cut chicken in half.  Wash and pat dry.
- Rub with salt and oil.
- Grill over hot coals about 10-15 minutes each side, until done.
- Slice chicken into bite-sized pieces.
- Wrap shrimp paste in foil and grill each side over moderate heat about 2 minutes.
- Pound shallots, garlic, chilies, and toasted shrimp paste into a paste.
- Heat oil in frying pan.
- Add paste and fry on moderate heat, stirring, for about 4-5 minutes, or until dry, do not burn.
- Add coconut milk gradually, stirring after each addition.
- Add bay leaves and lemon grass.
- Bring to a boil. Simmer 5 minutes to allow flavors to blend.
- Add lime juice.
- Stir.  Add cooked chicken and reheat in sauce.
- Garnish with the shredded chili.

Serve with rice and Sambal Ulek.

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3. Babi Pangang (Indonesian Grilled Loin Pork)

Yield: 4 Servings

Ingredients:

Marinade

- 1 lb pork, marbled
- 2 t ginger, ground
- 1 garlic clove
- 1 onion
- 3 T ketjap manis
- 1 pepper
- 1 salt
- 1 lemon juice

Sauce

- 1 c stock
- 2 T sugar
- 1 T sherry
- 1 T oil
- 70 g tomato puree
- 1/2 t gourmet powder (ve-tsin)
- 1 onion, small
- 1 garlic clove

Directions:

- Preparation of the meat: Make a mixture of all the above mentioned ingredients and rub the meat with it.
- Brown it in a frying pan with either butter or oil. Basting the meat regularly.
- Simmer for 10-15 minutes.
- Drain the meat and put under a hot grill for a few minutes until glazed. Keep warm.
- Sauce Preparation: Cut the onion in fine rings or slices and fry them together with the finely cut garlic in
oil or margarine.
- When nicely browned add the mixture of the stock, sugar, sherry, tomato puree and gourmet powder.
- Simmer for 5 minutes while stirring the sauce continuously. Add water of necessary.
- How to Serve: Pour the hot sauce over the warm sliced meat and garnish it with Chopped Vegetable Pickle and Shrimp Crackers.

Eat it with rice or Mei (noodles).

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Grill recipes for steak

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1. Anchovy-Grilled Salmon Steaks

Yield: 4 Servings

Ingredients:

- 4 salmon steaks
- 1 parsley sprigs

Lemon wedges anchovy butter

- 6 anchovy fillets
- 2 T milk
- 6 T butter
- 1 dr tabasco sauce
- 1 pepper

Directions:

- Pre-heat the grill to high heat.
- Oil the grill rack and place each steak to ensure an even heat.
- Place a small knob of Anchovy Butter (divide a quarter of the mixture in four) on each steak.
- Grill for 4 minutes.

- Turn the steaks with a fish slice and place another quarter of the butter among the steaks.
- Grill on the second side 4 minutes.
- Reduce the heat and allow to cook for a further 3 minutes, less if the steaks are thin.
- Serve with a neatly arranged pat of anchovy butter on top of each steak. Garnish with parsley sprigs and lemon wedges.
- Anchovy Butter: Soak all the anchovy fillets in milk. Mash in a bowl with a wooden spoon until creamy.
- Cream all ingredients together and chill.

Serves 4.

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2. Anticuchos Picantes

Yield: 16 Servings

Ingredients:

= Beef Heart =

Marinade

- 8 garlic cloves, ressed
- 2 chiles, rocoto, stemmed, seeded, minced
- 2 T cumin, ground
- 1/2 T oregano, dried
- 1 salt, to taste
- 1 pepper, black, to taste
- 2 c vinegar, wine, red

= Sauce =

- 1/3 c chiles, dried, aji, crushed
- 1 T oil, vegetable
- 1 salt, to taste

Heat Scale Hot

Directions:

- Clean the beef heart thoroughly, removing all nerves and fat.
- Cut into 1″ cubes, place in non-reactive bowl, refrigerate and set aside.
- Combine garlic, chiles, cumin, oregan, salt and pepper and 1 1/2 cups vinegar.
- Pour over meat.
- Add more vinegar, if necessary, to cover meat completely. Marinate, refrigerated, 12-24 hours.
- About 1 hour before grilling, remove meat from marinade and thread on skewers.
- Reserve marinade.
- Soak the crushed chile in 1/3 cup warm water for 30 minutes.
- In processor, combine chiles and water with oil and salt.
- Add enough reserved marinade (3/4 cup) to make thick sauce, puree.
- Brush skewered meat with sauce and grill over hot coals or under a broiler, turning and basting to cook quickly on all sides.
- Best cooked medium well, 4-6 minutes on the grill.

Serve with remaining sauce for dipping.

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3. Asian Hot-Que Grill Sauce For Chicken

Yield: 1 Servings

Ingredients:

- 1 stephen ceideburg
- 2 T brown sugar
- 2 T red wine vinegar
- 1 c ketchup
- 1/2 to 1 teaspoon chinese hot mustard
- 1 lg garlic clove, minced
- 1 T soy sauce
- 1 to 3 teaspoons asian chile paste with garlic

Directions:

- Combine all ingredients except chile paste in a small saucepan.
- Bring to a boil, then turn off heat.
- Stir in chile paste. Makes 1 1/4 cups.

To use: Brush on chicken, beef or pork while grilling.

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Recipes for food to take camping

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1. Blackened Fish

Ingredients:

- 2 T Paprika
- 2 T Cayenne pepper
- 2 T White pepper
- 3/4 c Creole seasoning
- 1/4 c Blackening seasoning
- 4 to 12 fish fillets
- 1/8 c Butter (or margarine)

Directions:

- Mix the spices. Coat the fillets with the spice mixture.
- Melt the butter or margarine in an iron skillet over a hot cooking fire.
- Sear the fish for 1 to 2 minutes on each side, or until they smoke and appear “blackened”.
- Remove the skillet from the fire and cover.
- The heat in the pan will complete the cooking in about 10 minutes.
- The spices can be mixed at home and stored in an airtight container.

Makes about 4 to 6 .

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2. Blazing Trail Mix

Ingredients:

- 2 c miniature wheat or,Shredded bran squares
- 1 c thin pretzel,Unsalted sticks, broken into pieces
- 1/2 c lentils,Cooked
- 1/2 c Quick-cooking rolled oats
- 1/2 c Raisins
- 1/2 c dried apples,Chopped
- 1/4 c Honey
- 2 t Curry powder
- 1/2 t coriander, Ground
- 1/4 t cumin, Ground
- 1/4 t Paprika
- 1/8 t red pepper, Ground

Directions:

- In a 13×9-inch baking pan, combine the wheat or bran squares, pretzels, lentils, oats, raisins, and apples.
- In a small bowl, stir together the honey, curry powder, coriander, cumin, paprika and pepper.
- Drizzle the honey mixture over the cereal mixture.
- Toss until evenly coated. Bake at 350 for 15 to 20 minutes or until crisp, stirring occasionally.
- Store in an airtight container or self-closing plastic bags.

Makes 8 cups or 16 .

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3. Box Oven

Ingredients:

- 1 Brick (or flat rock)
- 1 pk Aluminum foil, heavy-duty
- 1 Corrugated cardboard box
- 1 Metal pie pan, old
- 3 Coat hangers
- 4 Charcoal briquets,lit

Directions:

- Cover the inside and outside of the box completely with 3 or 4 layers of aluminum foil, including the flaps. Lay box on level ground so that the opening opens oven-style (front-door style is OK, too).

- Straighten the coat hangers, then run them through the sides of the box about 2/3 of the way up from the bottom to form a rack.

- Set brick in bottom.  Place live coals into pie pan/pie plate. Put pan on brick (don’t forget, the PIE PAN IS HOT!  Use an oven mitt or hot pad).

- Place food to be cooked onto coat-hanger rack and close oven door. Watch carefully, checking often.  Each live coal makes about 80 degrees Fahrenheit.

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Outdoor grill cooking recipes

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1.Baked Stuffed Fish

Ingredients:

- White fish,enough for 4 – 6
- 2 c Soft bread cubes, about 1/2 cubes
- 1 Small onion, chopped fine
- 1 Green pepper, blanched and, Chopped
- 8 oz Imitation crabmeat
- 1/4 c Lemon juice
- 1/2 c Hellmans mayo
- Salt & pepper, To Taste

Directions:

- Mix all these ingredients together and roll up in fish fillets,
securing them with toothpicks.
- Divide it among four or five good-sized pieces. Bake at 400 for 30 minutes.
- During last 10 minutes pour newburg sauce over fish.
- It’s good with flounder, but any white fish will do.
- I’ve used large cod and catfish fillets and butterflied them.
- Just enough so you can roll it up over the stuffing.

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2. Best Peach Cobbler

Ingredients:

Filling

- 3 T Sugar
- 2 qt peach slices, Canned
- 4 t Baking powder
- 3/4 c Sugar
- 6 T Lard (or butter)
- 1/4 c Water
- 3/4 c milk cut half-, Canned
- 3 t Corn starch strength with water (just Topping enough to moisten dough)
- 2 c Flour

Directions:

Filling: Dissolve corn starch in water; add mixture to peaches and juice in a large, warm Dutch oven; stir well; sprinkle sugar on top; cover and allow to simmer lightly while topping is prepared.

Topping: On a floured board, turn out a soft dough; pat down to 1/2″ thick; cut into strips 1/2″ wide and place criss-cross atop peach mixture; cover and cook approximately 20 minutes until golden brown.

Serve with Campfire Coffee. Serves approximately 18.

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3. Biscuit And Pancake Mix

Ingredients:

- 9 c Flour, sifted
- 4 t Salt
- 1/3 c Baking powder
- 1 3/4 c Shortening, vegetable
- 1 c Milk, powdered

Directions:

- Chill shortening.
- Sift all dry ingredients.
- Cut shortening into flour till mixture resembles coarse cornmeal.
- Store, well covered, in a cool, dry place.

Use for pancakes, biscuits, shortcake, cobblers or anything that you would make from a packaged biscuit mix. All you need is water.

For pancakes add 1 tb each sugar and powdered eggs to each cup of mix.

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