Souvlaki Recipe By:Abby Benner “Souvlaki is a Greek specialty made with tender cuts of meat. In this pork kebab recipe, the meat is marinated in a lemony olive oil mixture. Serve with rice pilaf and a Greek salad.” Ingredients 1 lemon, juiced 1/4 cup olive oil 1/4 cup soy sauce 1 teaspoon dried oregano 3 cloves garlic, crushed 4 pounds pork tenderloin, cut into 1 inch cubes 2 medium yellow onions, cut into 1 inch pieces 2 green bell peppers, cut into 1 inch pieces skewers Directions In a large glass bowl, mix together lemon juice, olive oil, soy sauce, … Continue reading Souvlaki

Romanian Grilled Minced Meat Rolls

Romanian Grilled Minced Meat Rolls Recipe By:iona “Romanian Grilled Minced Meat Rolls (MICI) are great when grilled, but you could roast or pan-fry. Serve hot with good Italian bread and mustard accompanied by a cold beer. It is great for backyard parties. My friends just love it !” Ingredients 2 pounds ground beef 8 ounces chopped suet 1/4 teaspoon baking soda 1/2 teaspoon caraway seeds 3 cloves garlic, minced salt and pepper to taste 1 teaspoon finely ground juniper berries 2 tablespoons water 3 tablespoons vegetable oil 2 tablespoons beef broth Directions In a medium bowl, mix together the ground … Continue reading Romanian Grilled Minced Meat Rolls

Vietnamese Restaurant-Style Grilled Lemongrass Pork (Thit Heo Nuong Xa)

Vietnamese Restaurant-Style Grilled Lemongrass Pork (Thit Heo Nuong Xa) Author Andrea Nguyen Yield 4 servings You can use this marinade with small pieces of pork and thread them on skewers and dip them in some nuoc cham dipping sauce. If there‚Äôs no lemongrass, use about 1/2 teaspoon Chinese five-spice powder instead. Slicing the pork at the end is a traditional Vietnamese approach to eating meat as the pieces are easier to pick up with chopsticks. Enjoy with rice, a stir-fried or grilled vegetable and a quick soup (canh). Feel free to stuff leftovers into banh mi sandwiches and use them … Continue reading Vietnamese Restaurant-Style Grilled Lemongrass Pork (Thit Heo Nuong Xa)

Bo Nuong Xa

Bo Nuong Xa Recipe By:Maryellen “Marinated lemon grass beef skewers that can be broiled or grilled. This is a traditional Vietnamese dish, best if dipped in Nuaoc Cham sauce.” Ingredients 2 teaspoons white sugar 2 tablespoons soy sauce 1 teaspoon ground black pepper 2 cloves garlic, minced 2 stalks lemon grass, minced 2 teaspoons sesame seeds 1 1/2 pounds sirloin tip, thinly sliced skewers 12 leaves romaine lettuce fresh cilantro for garnish fresh basil for garnish fresh mint for garnish thinly sliced green onion for garnish Directions In a medium bowl, mix the sugar, soy sauce, pepper, garlic, lemon grass, … Continue reading Bo Nuong Xa

Mediterranean Grilled Eggplant Spread

Mediterranean Grilled Eggplant Spread Recipe By:Anne “Grilled fresh veggies and herbs come together for a light spread that doubles as an add-in for grilled fish and chicken dishes. Try adding to pasta with fresh tomatoes and feta! Great served with a sauvignon blanc for warm summer nights.” Ingredients 1/2 red bell pepper 1 large eggplant, peeled and sliced 2 thick slices red onion 1/4 cup extra-virgin olive oil, or more to taste 2 tablespoons chopped fresh basil, or to taste 1 1/2 teaspoons chopped fresh oregano, or to taste 1/4 lemon, juiced sea salt and ground black pepper to taste … Continue reading Mediterranean Grilled Eggplant Spread

Wisconsin Bratwurst

Wisconsin Bratwurst Recipe By:Bob Cody “This is the only way to cook bratwurst in Wisconsin. The brats are incredibly tasty! If you can get fresh bratwurst from a sausage shop, do it… it is worth the extra cost. Serve with brown mustard on substantial hoagie rolls, never on hot dog buns. Mustard is important and must always be stone ground. Add warm sauerkraut and ketchup, if you like. Chow down! Think about those Wisconsin summers! Listen to some polka!” Ingredients 2 pounds fresh bratwurst sausages 2 onions, thinly sliced 1 cup butter 6 (12 fluid ounce) cans or bottles beer … Continue reading Wisconsin Bratwurst

Grilled Marinated Shrimp

Grilled Marinated Shrimp Recipe By:Robbie Rice “This makes the best shrimp! Remove from skewers and serve on a bed of pasta with sauce for a great meal.” Ingredients 1 cup olive oil 1/4 cup chopped fresh parsley 1 lemon, juiced 2 tablespoons hot pepper sauce 3 cloves garlic, minced 1 tablespoon tomato paste 2 teaspoons dried oregano 1 teaspoon salt 1 teaspoon ground black pepper 2 pounds large shrimp, peeled and deveined with tails attached skewers Directions In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a … Continue reading Grilled Marinated Shrimp

Balsamic Marinated Flank Steak

Balsamic Marinated Flank Steak “Beef flank steak is marinated in a balsamic vinegar, herb, and mustard mixture then cooked to your preferred doneness on the grill.” Ingredients 1 (1 1/2-pound) beef flank steak Salt and black pepper Balsamic Marinade: 1/4 cup balsamic vinegar 2 tablespoons olive oil 1 tablespoon chopped fresh basil 1 1/2 teaspoons Dijon-style mustard 1 clove garlic, minced 1/2 teaspoon sugar Directions Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. … Continue reading Balsamic Marinated Flank Steak

Grilled Flank Steak “Pastrami”

Grilled Flank Steak “Pastrami” Ingredients 1 tablespoon freshly ground black pepper 1 tablespoon ground coriander 1 tablespoon kosher salt 1 teaspoon paprika 1/2 teaspoon dry mustard 2 teaspoons vegetable oil 1 (1 1/2-pound) trimmed beef flank steak Directions Combine ground black pepper, coriander, kosher salt, paprika, and dry mustard in a bowl for the rub. Drizzle vegetable oil on flank steak and rub onto both sides. Use a fork to poke holes over each surface to help flavors absorb more deeply into the meat. Apply half of the spice mixture to each side and spread evenly over the surface. Wrap … Continue reading Grilled Flank Steak “Pastrami”

Teriyaki Flank Steak

Teriyaki Flank Steak “This marinated, grilled teriyaki flank steak goes great with broccoli and rice.” Ingredients 1/2 cup wine 1/2 cup soy sauce 1/4 cup olive oil 1/4 cup brown sugar 1/4 cup grated fresh ginger root 2 cloves garlic, crushed 1 teaspoon ground black pepper 1 1/2 pounds beef flank steak Directions In a large resealable plastic bag, mix the wine, soy sauce, olive oil, brown sugar, ginger, garlic, and pepper. Place steak in the bag, seal, and refrigerate 8 hours, or overnight. Preheat an outdoor grill for medium-high heat. Remove steaks from the bag, and discard marinade. Place … Continue reading Teriyaki Flank Steak