Tag Archives: Grilling
Grilled Honey, Lemon, And Soy Chicken Wings
Posted on 17. Jul, 2009 by Guy Boulud.
Today’s post is an addictive Grilled Honey, Lemon, and Soy Chicken Wings recipe. I hope most of you will appreciate honey grilled meat. I know some people dislike it; but, I happen to just love it. So, whether you like it or not, I hope you will give this recipe a try when you have the grill fired up next time. Just so yummy, hard to describe with words. Happy cooking and have a good weekend!
Grilled Honey, Lemon And Soy Chicken Wings
Ingredients
1 kg (about 16-18) Chicken Wings, tip off
Marinate
3 Tbsp Honey
5 Tbsp Lemon Juice
2 Cloves Garlic, chopped
1 1/2 tsp Chili Flakes
1 Tbsp Light Soy Sauce
Some freshly ground Black Pepper
2 Tbsp Peanut Oil
Method
Marinate the chicken wings for about 4 hours.
Preheat the grill for indirect cooking over medium heat.
Arrange the chicken wings in a large disposable foil pan. Grill the chicken for about 20 to 25 minutes with the lid closed.
Remove the chicken from the pan. Grill the chicken on direct heat for about 2 to 3 minutes on each side. Serve warm or at room temperature.
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Roasted Potato With Rosemary
Posted on 12. Jul, 2009 by Guy Boulud.
Remember the BC Nugget potato salad that I’d posted earlier? Well, they were so tasty and so I decided to roast some this time. These nugget potatoes are only available from May to July, so do try them before they disappear from your grocer’s produce section. These roast potatoes are scrumptious, crispy on the outside with tender flesh inside, and with lots of aroma from the roasted rosemary. Sounds good, right?
Roasted Potato With Rosemary
Ingredients
1 kg (about 2.2 lbs) BC Nugget Potatoes, or any small variety potato, washed
4 – 5 Sprigs Rosemary
2 Sprigs Thyme
3 Tbsp Olive Oil
Sea Salt to taste
Freshly Ground Black Pepper
Method
Preheat the oven to 400˚F/205˚C.
Boil the potatoes with 1 tsp of salt until just tender. Drain and cut the potatoes into halved or leave whole if smaller.
Arrange the potatoes in a baking tray with rosemary and thyme. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.
Bake the potatoes for about 40 to 50 minutes or until the potatoes turn crispy and the flesh are tender.
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Stuffed Bell Peppers
Posted on 10. Jul, 2009 by Guy Boulud.
Try these great tasting stuffed bell peppers as your next appetizer. They are so easy to prepare – stuffed with a beef mixture, topped with some cheese, and baked in the oven until the cheese is lightly brown in color. They will come out looking great and tastes delicious. The recipe here is for 10 servings as an appetizer, or 4/5 servings as a meal by itself. Have a good weekend.
Stuffed Bell Peppers
Ingredients
10 Medium Bell Peppers
220 g Monterey Jack Cheese, grated
1 Tbsp Olive Oil
Sea Salt to taste
Freshly Ground Black Pepper
Beef Mixtures
400 g Ground Beef
8 Sun-dried Tomatoes in oil, chopped
4 cloves Garlic, finely chopped
1 Large Yellow Onion, finely chopped
2 tsp Dried Parsley
1 Cup Fresh Basil Leaves, torn
1 Can (28 Fl oz) Whole Tomato, crushed and drained
2 Tbsp Tomato Paste
1 Tbsp Chili Flakes
3 Tbsp Olive Oil
Sea salt to taste
Freshly Ground Black Pepper
Method
Prepare the beef mixtures: In a large saucepan, heat the olive oil over a medium heat. Add the onion, garlic and sauté until translucent, for about 10 minutes.
Add the ground beef and cook until the meat is no longer pink in color. Then add the sun-dried tomato, chili flakes, parsley, and give it a quick stir. Mix in the can tomatoes, tomato paste, and basil leaves and cook for another 10 minutes. Season the beef mixtures with salt and pepper. Remove from the heat and set aside.
Preheat oven to 205˚C/400˚F.
Clean the peppers, sliced the top off (reserved), discard the cores and dry with paper towels.
Brush the peppers with olive oil on the outsides. Fill the beef mixture in to the peppers and top with the cheeses. Lightly oil a baking tray, place peppers and the reserved top besides them. Roast for about 25 minutes or until the cheese have melted and light brown in color. Remove from the oven. Let it cool slightly before serving.
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