147385 churrasco pebre grilled tenderloin sauce Recipes

olive oil, beef broth, dijon mustard, red wine vinegar, lemon juice, sugar, garlic cloves, minced, salt, dried oregano , summer savory, tarragon and thyme, pepper, beef tenderloin roast (1-1/2 lb)

tyson grilled and ready fully cooked grilled chicken breast strips, pesto sauce, prepared, italian bread, provolone cheese, olive oil

grilled chicken breasts, diced, mayonnaise (light is fine ), barbecue sauce (as mild or as hot as you like), blue cheese (reduced fat fine ) (optional), lettuce leaves, pita pockets or 2 sandwich buns

grilled pineapple, chopped, roasted red pepper, chopped, roasted medium jalapeno, diced, red onion, diced, minced garlic, minced ginger, fresh lime juice, soy sauce

a ) minced pork 500g, a ) chinese c bb ge 100g (shredded nd boiled), a ) green c bb ge 100g (shredded nd boiled), a ) gr ted ginger 3 tbsp, a ) gr ted g rlic 3 tbsp, a ) ses me oil 1 tbsp, a ) chinese chive le f 1/2 bunch, a ) finely chopped sm ll pr wn (boiled) 200g, a ) finely chopped spring onion 1/2 cup, a ) cornst rch 2 tbsp, dumpling pastry (gyoza skin) 2 packs (50piece), oil for grill, soy sauce and red pepper oil for serve

barbeque sauce, scotch whiskey, worcestershire sauce, ground ginger, cayenne pepper, paprika, chili powder, garlic powder, onion salt, dried oregano, red pepper flakes, white sugar, ground black pepper , or to taste, hot pepper sauce , or to taste

tyson grilled & ready fully cooked grilled breast fillets, mustard, coarsely ground, pepper, prepared deli coleslaw, rye bread, toasted, swiss cheese

grilled cilantro-lime shrimp with spicy hass avocado puree, posted by hispanic kitchen, http://www.hispanickitchen.com/profiles/blogs/grilled-cilantro-lime-shrimp -with-spicy-hass-avocado-puree, this grilled shrimp recipe pairs tangy cilantro lime shrimp grilled for a light smoky flavor and cool and spicy avocado puree dip for an appetizer with a chic flair., limes, juiced and zested, roughly chopped fresh cilantro, ground cumin, extra-virgin olive oil, shrimp, peeled and deveined , tails intact, spicy hass avocado puree (see make-ahead recipe below), fresh sprigs cilantro, for garnish, spicy hass avocado puree, ripe, fresh hass avocados, peeled, seeded and scooped out, fresh lime juice, sour cream, green jalapeno, seeded and chopped, salt , to taste

espresso, finely ground, light brown sugar, steak seasoning, beef tenderloin steaks

firm tofu, cut into 1-inch blocks, green onion tops , cut into 1-inch pieces, peeled and shredded carrots, chopped broccoli, baby snow pea pods, sliced water chestnuts, bean sprouts, sesame oil, cooked ramen noodles or 2 cups soba noodles, teriyaki sauce (i use honey for grilled meats, can use more sauce if you like), corn , green beans, tomato, green pepper, onions, asparagus (anything fresh is best), garlic (optional), ginger (optional), beef (optional) or chicken (optional)

grilled honey glazed chicken, honey, balsamic vinegar, whole bone-in chicken breasts, olive oil, for grilling , optional, salt and freshly ground black pepper, green pea and mint sauce, recipe follows, frozen peas, blanched and drained well, white wine vinegar, chopped fresh mint leaves, chopped fresh cilantro leaves, jalapeno, grilled or roasted, chopped, salt and freshly ground black pepper, olive oil or canola oil, honey, place peas , vinegar, mint, cilantro, jalapeno, and salt and pepper in a blender and blend until smooth. with the motor running, slowly add the oil and taste for seasoning., add the honey and blend again. if the mixture if too thick , blend in a few tbsp of cold water.

grilled tomatoes and scrambled eggs, chinese-style, ripe tomatoes, dark sesame oil, salt and pepper, neutral oil like corn or canola, minced garlic, minced ginger, eggs, soy sauce , or to taste, minced scallions , optional, start a gas or a charcoal grill; fire should be moderately hot, rack about 4 inches from heat source. core tomatoes, cut each into 3 or 4 thick slices. brush them with 1, sesame oil and sprinkle with salt and pepper., grill tomatoes , turning once, until they are soft but not mushy., as they cook , use tongs to remove and discard their skins. you, should be able to lift them from grill with a spatula without, their falling apart ., while tomatoes cool , put oil in a 10-inch skillet, preferably, nonstick, and turn heat to medium-high. add garlic and ginger, cook just until they sizzle. in a bowl, beat together, tomatoes and eggs., add tomato-egg mixture to skillet and cook, stirring almost, constantly , until mixture forms soft curds, 5 to 10 minutes., stir in remaining sesame oil and soy sauce. garnish, if you like, scallions, and serve .

grilled avocados, olive oil, lime juice, ripe avocados, halved, seeded, and peeled, salt, bottled picante sauce, monterey jack, shredded or crumbled (1/4 cup), snipped fresh cilantro, salad greens (optional), bottled picante sauce (optional), dairy sour cream (optional)

tenderloin tips, in 4 (even-sized) pieces, trimmed, dried mushrooms , soaked in 1/2 cup warm water for 10 minutes, olive oil, garlic, roughly chopped, shallots, roughly chopped, serrano chiles, roughly chopped, onion, about 2 small, finely sliced, sherry, port, beef stock, salt , to taste, pepper , to taste, salted butter, whipping cream, flour, paprika, parsley, avocado

grilled shrimp, jumbo shrimp, dry white wine, extra-virgin olive oil, garlic cloves, hot red chile peppers, seeded and thinly sliced, white wine vinegar, extra-virgin olive oil, salt, hot red chile peppers, seeded and chopped

linguine, crescent city grill creole sauce, crescent city grill creole seasoning

red currant jelly, honey, minced garlic, ground ginger, dried thyme, orange marmalade, honey, lime juice, fresh cilantro, fine chopped, minced garlic, red pepper flakes, raspberry preserves, honey, minced garlic, chipoltes in adobo sauce, shallot, grated, mango preserves (apricot could be used as a substitute), honey, ground ginger, minced garlic, fresh cilantro, chopped fine, red pepper flakes, honey, apple butter, allspice, minced garlic, minced fresh ginger, shallot, fine chopped, blackberry preserves, honey, brandy, minced garlic, fresh thyme, fine chopped, apricot preserves, barbecue sauce (i like mesquite), chipotle chile in adobo, minced garlic, cumin, bourbon, salt (for all sauces), pepper (for all sauces)

grilled sausage and egg breakfast sandwiches, grilled southwestern-style sausage, chopped garlic, ground pork, ancho chile powder, chile de arbol, kosher salt, ground coriander, ground black pepper, ground cumin, chopped mexican oregano, chopped cilantro leaves, scrambled eggs, eggs, salt and freshly ground pepper, chopped chives, unsalted butter, sandwiches, bagels, split, monterey jack cheese, sausage, heat grill to medium. combine all ingredients in a bowl, being careful not to overmix. divide the sausage mixture into 8 (4-oz) patties. grill until cooked completely through, about 4 minutes per side., eggs, heat grill to medium. whisk together eggs , salt, pepper, and chives in a medium bowl. melt the butter in a 9-inch cast iron skillet on the grates of the grill. add the eggs and stir until soft curds form. remove from the heat., assemble, place bagels , cut side down, on the grill and toast until lightly golden brown, about 45 to 60 seconds. remove the bagel tops from the grill. turn the bagel bottoms over and top each with a slice of cheese and let melt, about 30 seconds. top the cheese with a sausage patty and then divide the eggs among the patties. top with the bagel tops, close the cover and just let heat through, about 1 minute. remove from heat and serve immediately.