48008 grilled baby chile lemonade Recipes

heads baby bok choy , well cleaned between leaves root, cut in half length-wise, soy sauce (i used low-sodium), sriracha, toasted sesame oil, freshly ground black pepper

kosher salt, ground black pepper, dried crushed red pepper, slabs baby back pork ribs (about 5 1/2 lb.), limes, halved, bottled barbecue sauce

thawed frozen lemonade concentrate, chopped fresh basil leaves, olive oil, shredded zest of 4 lemons, fresh lemon juice, red chile flakes

grilled asparagus & roasted mushroom salad w/ toasted pecans, blue cheese & red chile mustard vinaigrette, a bobby flay recipe that i slayed, asparagus grilled, assorted mushrooms (portobello, cremini, shiitake) coarsely chopped i used only portobello, olive oil, chopped fresh thyme i used rubbed dry sage, salt and pepper to taste, toasted pecans, american blue cheese i used my fav saga blue, i also added cherry tomatoes, heat olive oil in a large saute pan over high heat. add mushrooms and cook until golden brown. add thyme and season w/ salt and pepper. toss asparagus w/ a few tbsp of the vinaigrette and season w/ salt and pepper. i put the asparagus in a plastic baggie and marinated them before grilling. arrange 1/4 of the mushroom sin the center of each plate. arrange asparagus around the mushrooms. sprinkle pecans and blue cheese around the edge of the plate. drizzle w/ more of the dressing., red chile mustard vinaigrette, dijon mustard, ancho chile powder (i used 1 tsp sambal oelek - ground fresh chili paste or to taste), salt, red wine vinegar, whisk together mustard , ancho powder, salt and vinegar, slowly whisk in oil until emulsified. season w/ more salt to taste.

racks of baby-back pork ribs, water, white vinegar, tomato paste, yellow mustard, dark brown sugar , packed, hickory flavoring liquid smoke, salt, onion powder, garlic powder, paprika

baby squid, cleaned , bodies scored lightly in a crisscross fashion, salt and freshly ground black pepper, extra-virgin olive oil, vegetable oil, for brushing grill, garlic, minced, lemons , zested and juiced, fresh red chiles, seeded and finely chopped, recipe roasted garlic vinaigrette , recipe follows, minced flat-leaf italian parsley, capers, rinsed and drained, scallions, trimmed and sliced paper thin on the bias, heads fennel, trimmed and sliced paper thin, green olives , preferably cerignola, pitted, and thinly sliced, baby arugula, trimmed, washed , and spun dry, garlic bulbs, extra-virgin olive oil, dijon mustard, red wine vinegar, water, salt and freshly ground black pepper

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.

baby greens (or field greens ), avocados, cut in half pit removed and scooped out in a whole half, mangoes, cut in thick wedges, skin removed, fennel bulb, cut in slices, toasted macadamia nuts, olive oil, kosher salt to grill the fruit and fennel, ground black black pepper to grill the fruit and fennel, olive oil, balsamic vinegar, honey, kosher salt, fresh ground black pepper, fresh cilantro

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

baby spinach, washed and dried, grilled boneless skinless chicken breasts, sliced (about 16 oz uncooked ), raspberries, divided, red wine vinegar, honey (orange blossom, if possible), olive oil, shallot

paniolo rounemup seasoning (or use 2 tbsp paprika, 2 tbsp ground cumin, 1 tbsp salt, 1 1/2 tsp ground black pepper), kona coffee, finely ground, salt, baby back ribs, water, worcestershire sauce, kona coffee bbq grilling and dipping sauce, keawe wood

baby white potato, baby red potato, extra virgin olive oil, dried rosemary, salt and pepper

baby white potato, baby red potato, olive oil, dried rosemary, salt, pepper

dried ancho chiles, black pepper, cumin powder, fresh oregano, chopped, garlic cloves, red onion, quartered, vegetable oil, chicken breasts or 4 meat, of choice

cubed pork (i used country-style boneless pork ribs for the darker meat and nice marbling of fat.), tomatillos (drained ) or 4 lbs fresh tomatillos, roasted on a grill (these offer better flavor but may not be worth the effort.), poblano chiles (this is where the flavor comes from! fresh pablano chiles roasted then peeled.), diced onions, fresh cilantro, salt (to taste), garlic clove, ground habanero (this is for a little heat, the pablanos are very mild and need a little kick in pants. you could sub)

chiles de arbol, olive oil, red wine vinegar, extra-virgin olive oil, chopped garlic, chopped parsley, portobello mushroom, stems removed, crumbled cotija

vegetable oil, onion, chopped, carrot, chopped, garlic, minced, pineapple juice, baby back ribs, hot pepper sauce (such as tabasco), or to taste, bay leaf, chicken broth , or as needed, glaze, plum sauce, tomato paste, soy sauce, hot pepper sauce (such as tabasco), or to taste, red wine vinegar, lime juice, minced fresh ginger, garlic, minced

baby artichokes, stems trimmed , dark outer leaves removed, japanese eggplants , halved lengthwise, or 2 medium-size eggplants cut crosswise into 1/2-inch rounds, lemons, halved, olive oil (for brushing )