Year on the Grill: 52 Grilled Appetizers

Showing posts with label 52 Grilled Appetizers. Show all posts

Wednesday, April 30, 2014

GRILLED Flat Bread with Sea Salt, Pepper and Parmesan Cheese - 52 Grilled Pizzas, Appetizers

this is something I need to do more often... Not quite a grilled pizza, instead it is thick enough to be a nice thick slice of bread (think Texas Toast thick), but thin enough that you can cook this on the grill, just about 3 minutes per side. Long enough to get a nice char (pretty pretty, and adds a layer of taste). Also long enough that the high heat from the grill will cook the dough all the way through.

One caution is to resist the urge to add lots of toppings. You are making toast, not a pizza. No need for sauce and meats, extra veggies or lots of cheese. Just the bread and select few toppings.

Like this with a layer of extra Olive Oil, Coarse Ground Sea Salt Fresh Ground Pepper and a few shavings of Parmesan Cheese...

A perfect "Toast" to serve along with a salad...

OK, this is very easy ...

If this is your first time cooking bread dough on a grill, you might want to look over my post on Pizzeria Pizza at Home... Lots of tips there that will help. Also taking a look at a past post on a grilled pizza will give even more specific tips for grillers.

Here's all you need...

1 Ball of Pizza Dough (A "Regular" bread dough can be used (I especially like to make an oil rich Focaccia Bread recipe on the grill, but a pizza dough ball works perfectly fine as well, and something I always have around my fridge or can make up quickly when needed).
Drizzle of Extra Virgin Oilive Oil
2 Large Pinches of Coarse Grind Sea Salt
Several twists of a Pepper Grinder
Several shavings of Parmesan Cheese...

Hand form the dough into aflat shape... roughly half the diameter of a pizza, which is obviously thicker
Slap this on the grill over direct high heat. Allow to cook with the grill lid closed for 3 minutes
Flip the dough, top with the drizzle of oil, Salt, Pepper and Cheese shavings, close the lid and cook for another 3 minutes
And that's it... Remove from the grill, allow to rest for a couple of minutes to allow the internal temperature to finish cooking the dough al the way through, slice while still warm and ENJOY!!!

And it turns out chewy, soft, FILLED WITH FLAVOR, a perfect compliment to a Massaged Kale Salad (tomorrow's post) and good enough for a brave husband to serve to his wife's friends and neighbors (see yesterday's post for the story of my grilling dinner for the neighborhood book club)!

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Tuesday, March 18, 2014

Pimento Cheese Dip and SPREAD, New Orleans Remoulade Style For Mardi Gras - 52 Condiments and Appetizers from the Grill

Did ya'll catch yesterday's post on a fresh made Creole Remoulade Sauce??? That seasoned Mayonnaise based condiment loaded with the flavors of New Orleans!

If not, double click the blue letters or double click the photo to the right to see that easy to duplicate recipe. This is one of those "Can't make this unless you make that first" recipes.

As good as the sauce is as a condiment for fish (or Crab Cakes!), I always make a cup or two extra so I can play a bit. Earlier this month I had made a Pimento Cheese Dip. This is the same dip, simply changing a cup of Mayonnaise in that recipe to a cup of the Creole remoulade Sauce.

The Remoulade Cheese Dip is terrific as a dip (Just add Fritos Scoops). But I really think this recipe shines as a spread to make a wonderful Toasted Cheese Sandwich.

Just add Soup, spread the cheese dip and a couple minutes under the broiler (or in a grill) and done! Great Appetizer for any Cajun themed dinner party!

Happy Mardi Gras!

OK... Here's what I did...

Remoulade
Pimento Cheese

Dip and SPREAD!

Ingredients

1 Large Red Pepper, small dice
Drizzle of Olive Oil
1 Cup Remoulade Sauce
16 Ounces Smoked Extra Sharp Cheddar Cheese, freshly shredded

Cooking Directions

Spread diced red peppers in a single layer on a parchment paper lined baking sheet, drizzle Olive Oil and a pinch of salt and pepper over the peppers
Bake at 350 degrees for 15 minutes.
Remove peppers from the oven and allow to cool.
Mix with all remaining ingredients
Serve at room temperature as a dip, spread on a cracker for an appetizer ... or make a very unique version of a open Faced Toasted Cheese Sandwich
And ENJOY!!!

Grab a bag of Fritos Scoops and you have a fast easy unique dip. Slather some on a piece of toasted bread, heat under a broiler for a couple of minutes and you have a WONDERFUL Open Faced Toasted Cheese Sandwich.

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Rules, only 2...

In order to join you need to start following the group board as well as at least one of my boards.
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Tuesday, February 25, 2014

GRILLED PIZZA Goat Cheese Honey Almond Arugula Pizza - 52 Grilled Pizzas and Appetizers from the Grill

Pizzeria Pizza at Home...

A goal of mine (and an earlier blog post, double click the blue letters). In that post I go into details about the best way to achieve the goal of a making a seemingly simple flat bread, topped with a sauce and cheese. I have a never fail yeast pizza dough recipe, a deliciously fresh rich pizza sauce (from scratch) and a bit of history.

Once you learn the tricks of the trade, Pizzeria Pizza at home is simple and addictive. My dough recipe makes 4 dough balls, so each time I make pizza I have 4 canvasses to create. Generally I make a pizza Margherita (pictured to the right, sauce, cheese and basil). The Margherita is recognized by many as the first and original version of the modern pizza.

BUT WAIT...

How would you like to be ... THAT GUY (or Gal) That can (and regularly does) do amazing things on a grill...

Things like taking a ball of dough, hand form the shape (always rustic on the grill, never a perfect circle, part of the charm), Grill the dough, add toppings and create something unusual and FANTASTIC!

This makes a great appetizer, side dish or even a dessert.... And it is a real crowd pleaser!

Oh... And it is beyond easy...
Anyone can do this...
Anyone can be that GUY (or Gal) on the grill!

All you need for this...

1 Ball of Pizza Dough
4 OZ Goat Cheese
1/4 Cup Slivered Almonds
a Handful of Arugula
1/4 Cup Honey

The rest is all technique. Read over the post on Pizzeria Pizza at Home, then try this...

Start with a Ball of Dough. It's the same recipe I almost always use. Cold rise, easy and never fail (does take about 4 hours of sitting around (or overnight) to make the dough, so plan ahead). Or any store bought pizza dough would work as well.

Next is the only real trick... HOT! Get your grill HOT. If using coals, preheat the grill for at least 20-30 minutes or set your gas grill, all burners running on high for at least 10 minutes.

OK, The photo directly above is the dough after I formed a sort of circle. Tossing in the air is not really how it's done, flattening between your two palms and then stretching along the edges all the way around, allowing gravity to pull down. Once you get it evenly thin, slap it on the HOT grate.

It only takes about 3-4 minutes for the dough to start to bubble. use a wide turner or tongs and test the doneness.

The bottom will be starting to crisp up...

And get grill marks.

Since it has started to crisp, the soft dough has started to cook and turn solid. Easy to turn. Since the grill grate was hot, it never sticks.

Time for toppings...

Cheese first...

Since this is HOT, don't worry, the cheese will melt.

Just pull off a few chunks at a time, tsp size and spread around.

Again, no design, stick with the rustic look.

Add the almond slivers...

Add some Arugula (the peppery salad... COuld use Basil or even Mint).

Now really show off by drizzling the honey over everything.

And that's it!

Close the lid and let everything get really HOT for only another couple of minutes... And here you are!

But as with most recipes, the basics can be learned in minutes; mastering the art will take a lifetime (or at least 52 tries). You can achieve success with my Pizzeria 101 Link, a cookie sheet, standard oven and items in most every kitchen. But... eventually you will want to try the toys of the trade So if you want to dig deeper, I recommend these books and items...

Amazon.com Widgets

Enjoy your Pizza making... Let me know what pizzas you are making and be sure to come take a look next Sunday to see what I come up with this week!

This is Pizza #3 in my list of 52 Pizza Party Pizzas...

Week #1 was a simple Salami Pizza (break free of the addiction to Pepperoni). A classic example of the Italian belief that less is more... Allow a quality ingredient like the artisanal Dry cured sausage, the sauce and the cheese balance beautifully!

This Sausage pizza is Pizza #2 in my list of 52 Pizza Party Pizzas...

I made a fantastic HOT Sausage Pizza... Made with mini balls of sausage (there is a small trick) that also looks as dramatic as it is tasty!

So, be sure to come back next Sunday... I already have plans for next weeks' Za!

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So, I am pleased to list this as one of my Growing list of "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons. Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following. If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write) Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2...

In order to join you need to start following the group board as well as at least one of my boards.

And you must ONLY pin original sources, posts from food related bloggers only. If you are a blogger, this is a great way to have thousands of potential readers see your work, If you are a fan of bloggers, a great way to share your favorites...
Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Wednesday, February 19, 2014

LOADED Bacon Wrapped Dates - 52 Appetizers from the Grill

I first tried one of these off of a food truck in Tennessee. LOVED em and have been working on a signature version for awhile. After a few trials and errors I came up with this combination of the sweet dates, the savory tomato pesto, a spicy Pecan surprise in the center surrounded by creamy cheesy goodness and all wrapped up inside BACON BACON BACON!

Delicious and easy to fit into any BBQ, Burgers and dogs or a multi course extravaganza!

All the prep work and assembly can be done hours in advance so you can just toss on the grill, cook and serve. These are small enough you can just add around whatever you have cooking.

Fantastic little appetizers. I try to pull them from the grill same time I am "resting" my meat so everyone has an appetiser to chew on while waiting.

But make enough, they are WONDERFUL and it is hard to stop at just one.

OK... Here's what I did...

LOADED
Bacon Wrapped Dates

Ingredients

FOR The SPICED PECANS
2 TBS Butter
12 Pecan Halves, Do not get pieces, as big and whole as you can find
1/2 tsp Salt
1/2 tsp Cayenne Pepper
FOR The FINISHED DATES
12 Medjool Dates
4 Ounces Goat Cheese
4 Ounces SunDried Tomato Pesto
6 Slices Thick Cut Bacon, cut in half
Toothpicks or Skewers

Cooking Directions

Hours before your BBQ, do the prep work... FIRST, make the spiced Pecans...
In a small saute pan, Melt the butter over medium high heat.
Add the pecan halves, salt and cayenne pepper. Reduce heat to low and saute the pecans until they just start to toast, about 10 minutes. STirring occasionally, the pecans will also absorb most of the butter making them slightly soft but still slightly crunchy for texture.
Meanwhile, prepare the remaining ingredients...
Slice each date through just one side so that the seed is exposed but the dates are not cut in half. Just enough to remove seed and open a pocket in the date.
In each date, insert an equal small amount (about a 1/2 tsp each) of the Cheese, sun dried tomato Pesto and one of the finished Spiced Pecans.
Wrap each with the half bacon slices and secure with a toothpick or a long skewer.
Refrigerate until ready to cook.
Over direct heat on your grill, add the wrapped dates. Takes about 10 minutes for them to cook. The dripping bacon grease will cause flare ups so stay close and turn often until all sides of the bacon is cooked. The dates and the stuffing are safe to eat as is, you are just heating them. The dish is finished when the bacon is cooked.
Serve HOT from the grill and ENJOY!!!

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****************************PINTEREST**************************

Rules, only 2...

In order to join you need to start following the group board as well as at least one of my boards.
And you must ONLY pin original sources, posts from food related bloggers only. If you are a blogger, this is a great way to have thousands of potential readers see your work, If you are a fan of bloggers, a great way to share your favorites...
Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Thursday, February 13, 2014

Grilled Teriyaki Pineapple Shrimp Appetizer for Food Blogger PARTY on the Lake - 52 Grilled Appetizers

Last weekend the Annual East Tennessee Blogger party was held at Larry's Lake front home... Larry of the Big Dude's Eclectic Ramblings Blog. This was my third attempt to attend (but only the second time we made it (Car Trouble a few years ago)). My story back home in Kansas before we left was that we were traveling more than a thousand miles to have lunch...

Worth every mile to me...

BUT...

Ah well, I'll tell my story and they can tell theirs somewhere else.

The day was about many things... A chance to meet and greet and interact with valued friends from far away (Kansas, North Carolina, South Carolina, Florida, Tennessee and transplanted New Yorkers were represented). Some friends we only just met the day of the party, some we remembered from last year, but the highlight is always putting names and faces and personalities with the blogs I read the most...

Larry from Big Dude's Eclectic Ramblings
Chris from Nibble Me This
Penny from Lake Lure Cottage Kitchen
Sam from My Carolina Kitchen
Sadly, one of the planners had a last minute emergency, so we missed my favorite displaced Cajuns this year... Katherine and AJ from Smoky Mountain Cafe

Counting spouses, friends and neighbors; our group topped 20 before I stopped counting. The weather was perfect, the friends and conversation was perfect.... And the food was...

Well, you be the judge...

I made a very simple contribution of pineapple (my current craze, I just LOVE grilled pineapple), wrapped by a big Shrimp, marinated in Teriyaki sauce and then grilled.

The recipe is all pretty much in the description. I simply sliced up some fresh pineapple, cut them into chunks about the same size as the shrimp. I then put two toothpicks in them to make flipping easy. My blogging buddy Chris had a big jug of a store bought sauce that was perfect to marinade the assembled appetizers in for about an hour.

Then we simply grilled them over medium high heat for a couple minutes per side. The shrimp were pre-cooked, so all we were doing was heating and adding grill marks.

Chris and Larry were the "Food Directors". They wanted to have these available as appetizers while everyone was arriving. I plated them on a bed of grilled pineapple (really, what is prettier than grill marks???) added a few grilled onions and piled on nearly 100 of them. Oh, I also removed one of the two toothpicks from each one. Two make them easy to hold together and flip on the grill, but one is better for serving.

People came hungry as these were snapped up before the rest of the food was set out.

I was amused as each of the food bloggers were seen snapping photos before they dug in for a taste. Among this group, presentation is important.

Larry our host was in charge of the blender. This year's theme was Hawaiian Luau. So the TIKI drinks were flowing. I loved the blue Hawaiian seen in this photo, but I saw some Pina Coladas and of course Larry whipped up several batches of his now famous MARGUERITTA recipe!

The perfect host!

Doing double duty as bartender and cooking the lion's share of the meat, Larry also brought down a BIG plate of Sweet and Spicy Pineapple Ribs, also for appetizers.

These were snapped up even faster than the shrimp appetizers. And deservedly so, perfectly cooked, deliciously marinaded and sauced. I must confess to snapping up my fair share.

Below is my first plate of food for the meal... I think I got a sampling of everyone's dish (and I am sure I I got more than a sampling before the day was done...

Starting from the upper left and working clockwise...

Chris from Nibble Me This made grilled Huli Huli Chicken Sliders with a Ponzu slaw (slaw not shown in the big photo, so I am adding this side additional shot... The slaw was FANTASTIC)! Told you I had seconds.

Larry from Big Dude's Eclectic Ramblings smoked a couple of BIG Pork Shoulders, cooked in an Hawaiian method called Kalua which uses an underground coal oven (OK, Larry used his smoker), but he did season them Hawaiian style, wrapped them in authentic Banana Leaves and smoked with Hawaiian Koa Wood. For details, check out Larry's post with lots of photo how to's and recipes... Click HERE for that.

Penny from Lake Lure Cottage Kitchen Served up an Hawaiian Macaroni Salad that was unlike anything I have ever tasted. She explains the cooking method that adds depth and a unique texture to make this a Mac salad unlike anything I have ever had... I went back for plenty extra of this!

Chris from Nibble Me This also grilled (yes, GRILLED) some rice for the luau. I was watching as he pretty much whipped it all together on site, but no recipe. there were sauteed onions and peppers and coconut in the rice but hopefully at some point I will see the recipe on his blog. It was perfect for the plate.

My very favorite dish on the plate (although they were all perfect) was from Sam from My Carolina Kitchen. She made a sweet and spicy pineapple salsa! I first added this as a topping for the rice, then I went back and added some of this to a pulled pork slider... then just started nibbling! Sam really came through with a side dish that had beautiful colors, enough flavor to compliment the sandwiches perfectly. Note to Sam, I just got invited to make a couple of side dishes for a friend's birthday party. This will be on the list! and a note to the readers, if you follow the link, the dish originally had nectarines in place of the pineapple. I am now waiting for winter and planning to make this with Mandarin Oranges for a taste of summer in January.

I want to thank the East Tennessee Bloggers for making Jackie and myself feel so welcome. Only 51 weeks til next year!

Chris and Larry eyeing their creations (and our contributions)