Grilling
I often ask Jim what he wants for dinner. When I asked a few weeks ago what he wanted for an upcoming trip we were taking, he said fish taco’s. I don’t make fish taco’s typically but order it out often so I went on the hunt for a good grilled fish taco recipe. This is a combination of two recipes that I came across. We loved this dish. Jim said it was one of the best things we have ever grilled. Now that says something! Jim added some grilled pineapple to his as you can see in the picture, it was a great addition.
This does have some prep work so be sure to read through the instructions before starting. The cedar planks can be found at your local grocery store at the fish counter.
INGREDIENTS
FOR THE FISH
- 2 pounds white fish, I used haddock
- 2 Tablespoons lime juice
- 1 teaspoon ground cumin
- pinch of salt
- pinch of pepper
- 8 flour or corn tortillas
- 2 cedar planks
FOR THE SLAW
- 1 bag of coleslaw
- 2 teaspoons of honey
- 1 Tablespoon lime juice
- 2 teaspoons jalapeño, diced
- 1/2 Tablespoon minced garlic
- pinch of salt
- pinch of pepper
FOR THE BAJA SAUCE
- 3/4 cup sour cream
- 1/2 cup real mayonnaise
- 3 Tablespoons lime juice
- 1 teaspoon garlic powder
- 2 teaspoons sriracha sauce
- pinch of salt
- pinch of pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons adobo sauce
DIRECTIONS
Soak the cedar planks for grilling overnight, just before grilling take them out of the water and dry the planks off.
Combine slaw ingredients in a large bowl, cover and refrigerate for 30 minutes.
To make the Baja sauce place ingredients in a small bowl and whisk until fully blended. Cover and refrigerate 1-2 hours. I did it the day before.
When you are ready to make the taco’s pat each piece of fish dry with a paper towel. Season both sides of the fish with lime juice, cumin, salt, and pepper.
Heat your grill to medium heat and place the cedar planks on the grill to heat for 5 minutes. When your planks are heated, place the fish on the planks and close the lid of the grill. Grill until the fish flakes easily. It took about 15 minutes on our grill. Warm your tortillas just before serving. We warmed them right on the grill.
To assemble the taco’s place a warm tortilla on your plate, add about 2 tablespoons of your prepared slaw, place some of your grilled fish on top of the slaw. Lastly, spoon some of the Baja sauce on top of the fish. Serve warm.
Enjoy!
This is another recipe I adapted for the grill but no matter if you grill or bake these you will have happy people all around you. We liked these so much I made them 2 mornings in a row for friends and family we were camping with. I had an empty plate both mornings. I am most definitely keeping this recipe close by as it’s so simple and just the perfect amount of sweetness for any sweet tooth!
INGREDIENTS
- 3/4 cup chopped pecans
- 1/2 cup salted caramel of plain caramel sauce. Use a good quality caramel, not a thin caramel
- 1 8-ounce can of refrigerated crescent rolls
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- pinch of sea salt-optional
DIRECTIONS
Grease a 9.5-inch pie plate (for the grill I used 2 tin pie plates.) Scatter the pecans in a single layer in the bottom of the pie plate. Pour the caramel sauce evenly over the pecans. Set aside.
On a lightly floured surface roll out the crescent dough into an approximately 9×13 rectangle. Be sure to press the seams together as you want this in one sheet. Sprinkle the brown sugar and cinnamon over the dough leaving about a 1/2 inch border on the outer edges of the dough.
Starting on the long side of the dough, tightly roll the dough into a log. Cut the dough into 10-12 small rolls using a sharp knife.
Place the rolls cut side up on the top of the caramel in the pie dish.
FOR THE OVEN
Preheat the oven to 375 degrees. Bake for 16-18 minutes or until the buns are lightly golden brown and the caramel sauce is bubbly. Remove from the oven and place a large plate over the top of the pie dish, then quickly flip the pie dish over to invert the buns onto the plate. Spoon any leftover pecans or caramel left in the pie plate over your rolls. If desired add a sprinkle of sea salt. Serve warm.
FOR THE GRILL
This is very important..I used TWO pie plates, this kept the pecans from getting too browned as well as keeping the caramel from burning.
Turn your grill to the lowest setting. Place the pie dish on your grill and cover the hood of your grill. My rolls took between 25-30 minutes. I did check them often to avoid burning. Grills will cook slightly different so check often. Once the rolls are a golden brown and the caramel is bubbly remove from the grill and place a large plate over the top of the pie plate and quickly flip the pie plate over inverting the rolls onto the plate. If you have any caramel or pecans sticking to your pie plate spoon that over your rolls. If desired add a sprinkle of sea salt. Serve warm.
Enjoy!
I’m always looking for new dishes that I can take on the road with us in the Motorhome. This Taste of Home recipe is a hearty snack after a busy day. I made this on the grill but the oven directions are just as easy. I have made this a couple of times. The second time I made it I added diced onions and tomatoes but left off the french fried onions. Both ways were very good, no complaints and the plate was cleaned. This can also be made with either BBQ beef or BBQ pork. I made it with pork as that’s what my grocery store had, so use whatever you can find.
INGREDIENTS
- 1 8oz. Package of cream cheese, softened (I used whipped cream cheese)
- 1 15 Oz. Package of refrigerated fully cooked barbecue shredded beef or pork
- 1 cup shredded cheddar cheese
- 1/2 cup chopped red onion
- 3/4 cup French fried onions
- 1/2 cup diced tomatoes
- tortilla chips
DIRECTIONS
Spread cream cheese onto the bottom of a greased 9-inch pie plate (I used a tin pie plate for the grill). Spread the cooked beef or pork over the cream cheese layer. Sprinkle with the cheddar cheese, diced red onion, and tomatoes.
OVEN DIRECTIONS
Preheat oven to 350 degrees. Bake until heated through, about 15 minutes. Sprinkle with French fried onions and bake an additional 5 minutes. Serve with tortilla chips.
GRILL DIRECTIONS
Turn your grill onto the lowest heat setting. For my grill, it is about 300 degrees. All grills will be slightly different so do check often as to not burn the bottom. Place the pie tin on the grill, close the grill lid and let heat through about 10-15 minutes. Add the French fried onions and continue to cook about 5 more minutes with the grill lid down. Serve with tortilla chips.
Enjoy!
Summer is in full swing and what a better way to enjoy summer and grilling with some freshly grilled oysters! Jim and I went to our local farmer’s market a couple of weeks ago and purchased some fresh oysters and I knew right away we would be grilling them even though I have not done that before. Guess what? It was super easy and delicious! Because we like things hot, we added a few more dashes than called for. Add what makes your mouth sing!
INGREDIENTS
24 fresh oysters
4 Tablespoons Butter
4 large garlic cloves, minced
2 teaspoons fresh lemon juice
1/2 teaspoon Italian seasoning
1 or more dashes of hot sauce – I keep the hot sauce to serve on the side as well.
course sea salt for serving if desired.
DIRECTIONS
FOR THE SAUCE- Add butter to a small saucepan. Heat over medium heat until butter is melted. Add garlic and cook until fragrant, remove from heat. Add lemon juice, hot sauce, and herbs.
FOR THE OYSTERS- Heat outdoor gas grill to medium heat. Place unopened oysters on the grill and grill until the oysters just begin to open. As soon as they begin to open, use an oyster knife or a butter knife as we did, open the oysters completely apart so you have two shells. Use kitchen gloves as the oysters will be hot.
Using the same knife separate the meat from the shell, set aside. Do this for each oyster. Discard any unopened shells, do not consume those.
Take the top of the shell, the one that has more of a bowl shape and place them back on the grill and place one oyster back into the shell. Add the sauce into each of the shells. Turn the grill to high heat. When the sauce is bubbling in the shells remove from heat being careful not to spill the sauce.
remove oysters to a platter that has the course sea salt on the bottom of the platter.
Serve warm but remember the sauce is hot just off the grill!
Enjoy!
I made this appetizer for a football gathering but with summer and grilling season fast approaching these would be great to grill up. Just add the sauce and serve at any cookout you might be having. This is one of those recipes where you really need to use a beer you like. If beer is not your thing this recipe is not for you. These are easy to serve right away or keep warm in a slow cooker.
INGREDIENTS
1 package Johnsonville bratwurst sausages or regular sausages
1 12 ounce bottle of beer – make sure it’s one you like!
1/2 cup brown sugar
1 Tablespoon Dijon mustard
1 Tablespoon chopped parsley, optional
2 teaspoons cornstarch
DIRECTIONS
Place the bratwurst or sausages on the grill or in a skillet over medium heat. Grill or cook until sausages are cooked through.
While the sausages are cooking you can make the sauce. Place the beer and brown sugar in a saucepan over medium-high heat and bring to a boil. Lower the heat and simmer for 10 – 15 minutes or until the mixture is reduced and thickened. Whisk in the mustard until smooth.
Whisk the cornstarch with one Tablespoon of cold water and pour into the beer mixture. Bring the beer mixture back to a boil and cook for 1 minute stirring constantly until the mixture is thickened.
Slice the sausages into one-inch rounds and place in the beer mixture to coat. Serve warm or keep in a slow cooker. Sprinkle with parsley if desired.
Enjoy!
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