Easy Grill pan recipes – Prepare Delicious Meals

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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 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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Recipes for gas grill cooking

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1. 20 Minute Hamburger Skillet Stew

Ingredients:

– 1/4 lb Lean ground beef
– 1 lg Onion, sliced wafer-thin
– 4 Carrots, sliced wafer-thin
– 2 Potatoes, halved, sliced wafer-thin
– 3 Ribs celery, sliced wafer-thin
– 1 c Boiling water
– 2 t Beef extract OR bouillon
– 2 Bay leaves
– 1/4 t Dried thyme Salt OR garlic salt Pepper
– 1/4 c Dry red wine OR tomato juice
– 2 T All purpose flour

Directions:

– Use melon baller and shape meat into tiny meatballs.
– Brown in skillet.
– Discard any fat.
– Stir onion into skillet and cook 1 min.
– Add boiling water or broth and extract or bouillon.
– Add remaining veggies, seasonings. Cover, cook over low heat, 15 mins until vegs are tender.
– Combine wine or water and flour in covered jar.
– Shake and stir into skillet.
– Cook and stir until sauce is thick, 4 mins

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2. Antiguan Charcoal Baked Bananas

This Caribbean dessert can be started in leftover coals

Ingredients:

– 6 large ripe bananas, in a bunch
– 4 tbsp butter
– 1/2 cup brown sugar
– 1/2 tsp ground allspice or 1/2 tsp fresh grated nutmeg
– 3 limes, halved
– 1/4 cup dark rum, heated in a small pan onside of grill

Directions:

– Set the bunch of unpeeled bananas in hot coals.
– Bake until black and soft to the touch.
– Meanwhile, heat butter with brown sugar and spices until bubbly.
– Each person should slit his banana, squeeze a lime half over it and drizzle the butter-sugar mixture on top.
– Ignite rum and pour it flaming over the bananas a little at a time, shaking the skillet gently until the flame dies.

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3. Aunt Sarah’s Chili Sauce

Ingredients:

– 4 qt Tomatoes, cut in quarters
– 1 T Mustard seed
– 2 c Onions, sliced
– 1 T Celery seed
– 2 c Green peppers, sliced
– 2 1/2 c Cider vinegar
– 1 T Salt
– 1 c Sugar- brown, white, maple,
– 3 T Mixed pickling spices Honey, whatever is handy

Direction:

Mix everything together in a big pot and put on the back of woodstove so that everything simmers gently for days.

It is ready when it reaches the thickness you want.

This recipe is over 150 years old.

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4. Australian Grilled Fish

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 or Black pepper

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

Directions:

– 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.

==> ==> Click Here For Recipes for gas grill cooking