14 use grill pan Recipes

bread (i use whole wheat italian), light processed cheese (like kraft), raw asparagus spears, butter (optional, for pan ) or margarine (optional, for pan)

prepared pizza crust , the art of making the perfect pizza dough or 1 (14 inch) ready-made, pizza sauce , in search of the ultimate spaghetti/pizza/pasta sauce (or your favorite bottled sauce), pepperoni or 3 oz ham or 3 oz sausage, etc, mozzarella cheese, shredded, parmesan cheese, grated, garlic, basil, onion, green pepper, mushroom, olive

whole fresh french bread or french rolls split lengthwise, fresh garlic minced, extra virgin olive oil and or softened butter - i use both, fresh black pitted olives or mixed olive salad, sliced or chopped red bell pepper rings- roasted are great, green bell pepper rings- roasted are great, fresh thin sliced tomatoes, anchoives ( optional ) i love it, capers, sliced onion rings- roasted are great, other options: ( non traditional but no meat or cheese ), albacore tuna chunks, grilled eggplant slices, roasted great, sardines, more olive oil and red wine vinegar or lemon juice, salt and fresh cracked black pepper ( to taste )

active dry yeast, warm water (110 to 115 degrees ), brown sugar, extra virgin olive oil, kosher salt, garlic salt, dried oregano, all-purpose flour (i used 1/2 whole wheat and 1/2 ), yellow cornmeal , for dusting your pizza pan, bulk italian sausage, pizza sauce (or less , we don tsp like a whole lot of sauce), shredded mozzarella cheese, cheddar cheese (i actually used 4 cheese mexican blend but the recipe was not accepted with that), parmesan cheese, copped fresh mushrooms, sweet red pepper, sliced in thin strips, green pepper, sliced in thin strips, sliced red onion, jalapeno pepper , cut in half seeds removed then sliced

thick sliced raisin bread, white vermont cheddar cheese, turkey breast, sliced thin, granny smith apple, sliced very thin (use about 4 slices on each), butter , for bread ,,additional for pan, mayo (optional), mustard (optional)

most every barbecue joint and shack makes some variation of barbecued beans. they all taste a little different--a pitmaster s prerogative--but share a similarly spicy, sweet, and smoky flavor. we wanted to develop a simple recipe that could be prepared alongside smoking ribs or pork shoulder. here s what we discovered, test kitchen discoveries, cook the beans on the stovetop until soft , then transfer them to a disposable aluminum pan, wrap them tight, and nestle the pan into the bottom of the grill next to the coals (place it right in the drip pan, if using). poke holes in the pan s lid so the grill s smoke can permeate the pan and flavor the beans., used dried pinto beans ; canned beans will turn mushy and fall apart long before the sauce s flavors have blended. soak the beans in water overnight to guarantee even cooking., flavor the beans with bacon and barbecue sauce for an extra-smoky flavor. stir a little fresh barbecue sauce into the beans just before serving to sharpen the sauce s flavor., beans on the grill, our bbq beans finish cooking on the grill , where they pick up smoke and pork flavors. here s how to let the flavors in and keep the grease out., when the beans are tender and the sauce is slightly thickened, transfer the beans to a 13 by 9-inch disposable aluminum pan. wrap tightly in foil and poke several holes in the foil so that the juices from the ribs can flavor the beans., when you re ready to add more coals, nestle the beans in the pan already on the bottom of the grill. replace the cooking grate, making sure to position the ribs directly above the beans.

equipment, digital thermometer, baking pan, basting brush, hickory chips , soaked in water for 1 hour (for grilling), ham, shot of whiskey (reserved), bone in smoked ham , (12-14 lb), olive oil, black peppercorns, coarsely crushed (zipper bag and hammer), mustard seed, coarsely crushed (zipper bag and hammer), basting, your favorite sour mash or bourbon whiskey (jack daniels, aka old no.7), brown sugar , firmly packed, stone ground or course ground style mustard (i use inglehoffer or beaver brand. see www.beavertonfoods.com for info), honey, molasses (that ll teach them damn moles), substitutions, you can substitute good quality gold tequila for the whiskey (jose cuervo aka liquid psychosis)

skirt steak (or other steak of your choice), cooking oil (if cooking in frying pan ), unsalted butter, shallot, minced, garlic cloves, finely minced, balsamic vinegar, sugar, beef stock (can use chicken or vegetable stock, whatever you have on hand), soy sauce, mirin

boneless leg of lamb, ground cumin, ground coriander, ground turmeric, ground cardamom, ground fennel, ground black peppercorns, salt, grated gingerroot, crushed garlic, red wine , to get slightly sloshy consistency (or more), olive oil , to get slightly sloshy consistency (or more), assorted fresh vegetables, cut in 1 to 1/2 inch chunks (use summer squash, zucchini, patty pan, vidalia or other sweet onion, green onions, mushrooms, aspar), ground cumin, ground coriander, ground turmeric, ground cardamom, ground fennel, ground black peppercorns, salt, grated gingerroot, crushed garlic, white wine (or more ) or 1/4 cup sake, to get slightly sloshy consistency (or more), olive oil , to get slightly sloshy consistency (or more)

olive oil, plus additional for brushing, sliced shallot, garlic clove, thinly sliced, coarse kosher salt, plus additional for seasoning, chopped fresh thyme, plus additional for seasoning, ground allspice, plus additional for seasoning, fresh blueberries, water, balsamic vinegar, salmon steaks, with skin each about 3/4 inches thick (can also use salmon fillets), sliced fresh mint, divided

whole chicken , about 2 3/4 lb, coarse salt, juice of 1 lemon (or about 2 tbsp.), fresh rosemary leaf, minced, head garlic, separated into cloves, smashed, and peeled (see helpful hint), olive oil , to bush grill pan if using, minced lemon , confit (lemon confit), parsley , olive oil, and garlic sauce ( , olive oil, and garlic sauce)

heavy cream, eggs, beaten or 6 -8 use equivalent egg substitute or 6 -8 egg whites, for up to half of the eggs, salt, french sourdough bread or hearty whole wheat bread, something with lots of flavor, butter or olive oil, for pan frying (yes, olive oil, preferably extra virgin), bread , of your choice, pure maple syrup or jelly or jam or honey or butter or sour cream or cream cheese (any or all, as accompaniments), canadian bacon or strip bacon or sausages or ham slices (grilled as desired, and kept in a warm oven until french bread cooks)