35657 weight korean style grilled Recipes

red bell peppers (about 1 1/2 lb), stemmed, seeded, quartered, japanese eggplants (about 1 1/4 lb), trimmed , cut lengthwise into 3 slices, green or yellow zucchini (preferably 2 of each; about 1 lb), trimmed, cut lengthwise into 1/3-inch-thick slices, extra-virgin olive oil (for grilling ), extra-virgin olive oil, divided, garlic cloves, finely chopped, dried crushed red pepper flakes, panko (japanese breadcrumbs), sherry wine vinegar, chopped fresh italian parsley, chopped fresh oregano

flour tortillas, mayonnaise, leaves boston lettuce, boneless grilled chicken , cut into thin, long strips (about 3 cups), cucumber, seeded, peeled and coarsely shredded, carrots, peeled and coarsely shredded, ripe avocado, peeled, pitted and cut into 1/2-inch slices, kosher salt, freshly ground pepper , to taste

grilled poblano pepper, peeled, seeded and finely diced, grilled red bell pepper, peeled, seeded and finely diced, yellow bell pepper, peeled, seeded and finely diced, red onion, cut into 1/4-inch thick rounds, grilled and finely diced, red wine vinegar, olive oil, chopped fresh cilantro leaves, honey, salt and freshly ground black pepper, sausage tacos, apricot preserves, jalapenos, grilled, limes, juiced, italian hot sausage links, italian sweet sausage links, canola oil, salt and freshly ground black pepper, flour tortillas, corn tortillas, grated monterey jack cheese

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

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

grilled corn , kernels removed and seperated, grilled asparagus , cut into 1/2 inch slices, red pepper, sliced, scallion, sliced, chipotle pepper , discard seeds unless you like it hot and spicy, vinegar, olive oil, fresh lime juice, garlic, sugar (optional), fresh thyme leave, salt and pepper

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.

grilled chicken breast, white bread, toasted, leaf romaine lettuce, tomato, onion, raw

grilled chicken, diced, romaine lettuce, shredded, tomato slice, diced, croutons, cut small, mozzarella cheese, shredded, ranch dressing, tortilla

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 squash, diced, tomatoes, halved, marinated artichoke hearts, drained and chopped, black olives, halved, mozzarella cheese, diced, sweet onion, minced, roasted red pepper, diced (optional), cooked chicken, diced (optional), olive oil, red wine vinegar, garlic powder, salt and pepper, chopped parsley (to garnish )

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

all beef hot dogs , as needed, poppy seed buns , as needed, grilled sliced onions , as needed, diced tomatoes , as needed, mild banana peppers , needed, sweet relish , as needed, catsup , as needed, mustard , as needed, celery salt , as needed

halibut fillets, about 6-7 oz each, extra virgin olive oil, fresh lemon juice, paprika, ground cumin, ground coriander, garlic powder, kosher salt, ground black pepper, extra virgin olive oil (to top grilled halibut)

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 country bread with anchovy butter, unsalted butter, slightly softened, anchovies in oil, patted dry, salt and freshly ground black pepper, thick) country bread, andouille sausage, cut into quarters and each quarter cut in 1/2 lengthwise, canola oil, shrimp (21 to 24 size) peeled and deveined , skewered shrimp to cook more evenly, heaping tbsp anchovy butter, salt and freshly ground black pepper, garlic, thinly sliced, fresh thyme, dry white wine, clam juice, clams , scrubbed, mussels , scrubbed, cold unsalted butter, coarsely chopped fresh flat-leaf parsley , plus more for garnish

grilled chicken, steamed carrots, steamed broccoli, steamed carrots, basil, oregano, pepper, extra virgin olive oil, brown rice

grilled chicken breasts, sliced and bite size, canned black beans, drained and rinsed, frozen corn, thawed, onion, chopped, green pepper, chopped, vegetable oil, monterey jack and cheddar cheese blend, taco seasoning , to taste (or do a combo of chili powder, cumin, and garlic powder), flour tortillas, sour cream, to serve on the side, salsa, to serve on the side