Grilled Pound Cake and Tipsy Pineapple

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I mishmashed two recipes together for our dessert on the Fourth of July.  I’ve made the pineapple before and when I saw Paula Deen grill pound cake the light bulb went off in my head.  The cake and the pineapple are fabulous together.  They are also super easy to do and will definitely impress.

I love cooking with bourbon and marinating the pineapple in a simple syrup/bourbon mixture really makes the pineapple taste outstanding.   To make sure you buy a ripe pineapple, simply smell the bottom of it.  If it smells nice and pineapply,  it’s ripe. The pineapple needs to marinate in the fridge for several hours. I make it in the morning and put together dessert at dinnertime.

As for the pound cake, I saw Paula Deen grill it but I couldn’t remember how she did it exactly so I just sort of played it by ear and it worked great.

Grilled Pound Cake and Tipsy Pineapple

Pound Cake:

1 frozen Sara Lee pound cake, thawed
Butter, softened
Brown Sugar

Slice pound cake into 1/2 inch or so slices. Brush each side with softened butter and sprinkle with brown sugar. Grill each side for about 2 minutes or until it is browned and toasty.

Tipsy Pineapple:

1/2 cup sugar
1/2 cup water
1/2 cup bourbon
2 fresh pineapples, cut into cubes

Bring the water and sugar to a boil and let it simmer for 5 minutes. Remove from heat and add the bourbon. Pour mixture over the pineapple and let it marinate in the refrigerator for several hours.

Assembling the shortcakes:

After grilling the pound cake, place a slice on a dessert plate, spoon some pineapple over the pound cake, top with whipped cream and a few blueberries or whatever berry you like.

Happy Cooking!

Grilled Romaine Salad

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I hope everyone had a fun and safe fourth of July.  Ours was very quiet ~ Zippy played in his pool and then hid when the fireworks started.

I survived my fun day at the dentist but still have some pain ~ hopefully tomorrow will be better.

In the meantime, I made this salad last month and we really enjoyed it.  It was easy to make and tastes delicious.  I found the recipe in one of the Deen Brothers magazines.  My DH did the grilling and I did the rest.  I don’t remember what I served it with but it would go well with just about any protein.

Grilled Romaine Salad

Dressing:
3 tbps balsamic vinegar
1 tsp Dijon mustard
1/4 tsp orange zest
1/4 cup olive oil

Salad:
4 large portobello mushrooms
1 head Romaine lettuce, halved lengthwise
1 plum tomato, sliced
1/2 cup crumbled blue cheese

For the dressing, combine the vinegar, mustard, and zest in a small bowl. Stream in the olive oil, whisking, until all well combined. Store in refrigerator until ready to use.

Preheat your grill to medium high and grill mushrooms for 3 to 4 minutes on each side. Grill lettuce halves for 2 to 3 minutes per side or until browned. Cool.

Cut lettuce into bite-sized pieces and place in a salad bowl. Slice mushrooms and add to bowl along with the tomato slices and then sprinkle with the cheese crumbles. Drizzle with the dressing.

Serve immediately.

Makes 4 servings.

Happy Cooking!

Grilled Beer Steak

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While I was away, I managed to buy a couple of cookbooks (is anyone surprised?) and I found this recipe in one that I bought from Mystic Seaport called A New England Table.

This is a simple grilling recipe and the end result is a very tasty steak!  The original recipe called for a sirloin but I used a flank steak and I think you could any cut of steak you wanted.

Grilled Beer Steak

12 ounces beer (I used Sam Adam’s)
1/2 cup sliced onion
1/4 cup olive oil
1 small green pepper, minced
3 tbsps soy sauce
2 tbsps honey
4 cloves garlic, minced
crushed red pepper to taste
1 1/2 lbs steak, such as sirloin, flank, hangar, skirt, NY, rib eye, etc.

Combine all the ingredients except the steak in a ziplock bag and smoosh it together to mix. Place your steak in the bag and refrigerate for at least 6 hours to overnight.

Drain meat and toss the marinade. Grill to your favorite degree of doneness and serve.

Makes 6-8 servings.

Happy Cooking!

Smoked Brisket

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My DH loves to use the smoker and as you can see from the picture, it’s seen better days but it still works great!

We’ve smoked lots of different things but our favorite is beef brisket.  It’s easy to do and really a hands off cut of meat so there’s not much fuss.  I recently found this recipe in a magazine put out by the Deen brothers and it’s really very, very good.  So if you like to smoke, give it a try.

Smoky Rub for Brisket

2 tbsps brown sugar
1 tbsp chili powder
1 tsp kosher salt
1 tsp seasoned salt
1 tsp garlic powder
1 tsp dry mustard
1/2 tsp ground cumin
1/4 tsp ground red pepper

In a small bowl, combine all ingredients until well mixed.

Smoked Beef Brisket

1 (5lb. ) flat cut beef brisket

Hickory wood chips

Smoky herb rub

Soak wood chips in water for at least 45 minutes before smoking.

Start up your smoker and let it get to between 225º and 250º and then sprinkle the chops over the coals.

Rub the smoky rub all over the meat and wrap in aluminum foil. Cook on the smoker, covered, for 5 hours or until very tender.

Let stand 30 minutes before slicing.

Makes at least 10 to 12 servings.

Happy Cooking!

Grilled Nachos

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Grilled nachos you ask?  It’s very simple and since I like to use the grill for more than one thing when we have it on, this seemed like a natural.  There really is no recipe so I’ll just tell how we make them.  You can make your custom version using your favorite ingredients.

Grilled Nachos

Leftover grilled chicken, chunked up
A couple of tomatoes, chunked up
One bunch of green onions, sliced up including a bit of the green
1 can of black beans, drained and rinsed
A couple of spoonfuls of chopped jalapenos
1 (16 oz) bag of taco cheese
Tortilla chips, I used white and blue

In a disposable aluminum pan layer all your ingredients ~ chips, chicken, beans, veggies, cheese, repeat until used up.

Cover with aluminum foil and place on the grill (medium-high) with the lid closed for 5 to 6 minutes or until the cheese is melted.

Makes about 6 servings or more.

Happy Cooking!

Grilled Garlic Butter Steak

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I found this recipe on allrecipes and it is a keeper.  My brother and sister-in-law used to make something similar so I knew in advance it would be good.  It was a little different not marinating the steak in advance but the end result is delish!  And who doesn’t love garlic and butter?

I made the full recipe of garlic butter and two small sirloins so next time I would only make half of the butter mixture.

Grilled Garlic Butter Steak

1/2 cup butter
2 tsps garlic powder
4 cloves, garlic, minced
4 lbs. top sirloin steaks
salt and pepper

Sprinkle all sides of the steak with salt and pepper to taste.

Grill steaks until your desired degree of doneness. Transfer to a plate. While steak is resting, melt butter in a small saucepan and add the garlic powder and minced garlic. Pour or brush the butter over the steaks. Serve.

Makes 8 servings

Happy Cooking!

Parmesan Corn on the Grill

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Another super easy side dish to make while you grill your main dish.

Parmesan Corn on the Grill

Sweet corn, as many ears as you like
Butter, softened
Parmesan cheese, freshly grated
Kosher salt

Cut enough pieces of aluminum foil to fully cover each ear of corn.

Lay one ear of corn on one foil sheet. Spread butter over all sides of the corn. Sprinkle cheese over all sides of the corn and do the same with the salt. Wrap foil around corn.

Place corn on grill for 10 minutes. Turn and grill for 5 more minutes. Be careful opening the corn.

Makes as many servings as you have ears of corn.

Happy Cooking!

Jerk Chicken

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My DH has spent loads of time in the Caribbean and always talks about the food.  I found this recipe and decided to try it to give him a little taste of the islands.

It is a little spicy but not too bad ~ I could eat it with no problems and I am not a fan of very spicy foods.  It’s really not hot and spicy.

Jerk Chicken

1/3 cup apple cider vinegar
1/4 cup spiced rum
3 tbsps packed brown sugar
1 bunch of scallions, white and green, chopped
4 cloves garlic, minced
2 tbsps Pickapeppa Sauce (Jamaican sauce)
1 tbsp grated fresh ginger
1 tbsp allspice
1/4 tsp pumpkin pie spice
3 tbsps canola or vegetable oil
about 6 pounds chicken pieces (I used quarters)

Place al the ingredients except the oil and chicken in a food processor and process to make a chunky sauce. Heat the oil in a saucepan and add the chunky sauce. Heat over medium heat, stirring, until the oil is absorbed into the sauce and the sauce thickens slightly ~ about 3 minutes.

Rub this paste over the chicken on all sides, cover and refrigerate for 2 to 24 hours.

Grill until chicken in cooked through and no pink remains.  Cooking time will depend on how hot your grill is and how thick your chicken pieces are ~ it will be at least 45-50 minutes.  Let the chicken rest about 5 minutes before serving.

Makes 4 to 6 servings.

Happy Cooking!

Garlic-Thyme Marinade

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This is a super easy marinade that is delicious.  I used it on rib eye steaks which I had to broil because we ran out gas for the grill, LOL!  Either way, the marinade is great!

Garlic-Thyme Marinade

2 tbsps olive oil
6 garlic cloves, minced
2 tbsps fresh thyme leaves

Combine all the ingredients and place in a ziplock bag with the steak and marinate in the fridge for at least an hour or overnight.

Grill or broil the steak until it cooked the way you like it!

Happy Cooking!

More Grilled Shrimp!

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Shrimp is one of my favorite foods to grill ~ it’s quick and easy and always tastes good.

More Grilled Shrimp

More Grilled Shrimp

1 large clove garlic, minced
1 tbsp sea salt
1/2 tsp cayenne pepper
1 tsp paprika
2 tbsps olive oil
2 tsps lemon juice
2 lbs large shrimp, cleaned, deveined, tails on or off
lemon for garnish

Mix the first six ingredients in a ziplock bag and add the shrimp. Let it sit in the fridge for an hour or so.

Skewer the ran shrimp and grill about 2 to 3 minutes per side or until the shrimp turns pink. Do not overcook or it will become rubbery.

Transfer skewers to a servings dish and garnish with lemon wedges and serve.

Makes 6 servings.

Happy Cooking!

My Signature