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Published May 17, 2009, 12:00 AM

Grilling recipes

This week we are sharing grilling recipes from our “Six Ingredients or Less Recipes.”

Grilled Pork Tenderloin

1 pork tenderloin, about 3/4 to 1 pound

1 c. dark brown sugar

1 c. soy sauce

1 c. Meyer’s Dark Rum

Combine the sugar with the liquid ingredients in a bowl, mixing well. Place the meat in a large Zip-loc bag and pour the marinade over it. Seal the bag and refrigerate for 24 hours; turning occasionally. Grill over hot coals, frequently basting with remaining marinade. The exterior of the meat will caramelize and blacken somewhat, forming a crust. Turn and baste until cooked through. It’s done when a knife slice in the middle reveals a medium rare center. Remove to a platter and slice.

Katie Dwan of Duluth

Salmon

1 onion, chopped

3/4 c. butter, melted

3 T. soy sauce

4 T. lemon juice

Salmon

Combine the first four ingredients. Rinse and dry the fish. Place the fish on a cookie sheet completely wrapped in heavy-duty foil. Pour the butter, onion, soy sauce and lemon juice mixture over the fish. Place the cookie sheet on the grill and close the cover; grill for 20 minutes.

Kristina D’Allaird of Duluth

Mary’s Favorite Potatoes

6 small to medium russet potatoes

3 slices bacon, cut in half

3 to 4 cloves garlic, peeled and sliced

1/2 stick of butter, optional

sea salt and freshly ground pepper

Wash and scrub the potatoes; pat dry. Slice the potato almost all the way through but keeping it in one piece. Place a slice of garlic in every other slice. Place a 1/2 piece of bacon on the foil and place the potato on top of the bacon. Put a dollop of butter on top of the potato. Season with sea salt and freshly ground pepper. Wrap tightly in foil so the bacon is on the bottom and the seam is on the top. Grill the potatoes on a hot grill for about 20 minutes or until the bacon is crisp. To serve: open the foil, invert on to serving dish so the bacon is on top and the flavors run through.

Mary L. Maslowski of Esko

Peppery Grilled Garlic Bread

1/2 c. butter, room temperature

3 large garlic cloves, minced

1 tsp. ground pepper

1 tsp. lemon juice

1 loaf French bread

1/3 c. olive oil

Mix the first four ingredients in a small bowl. Slice the bread lengthwise in half. Brush the olive oil on both sides of bread and grill until slightly crisp and light brown; about 2 minutes per side. Take the bread off the grill, spread the bread with garlic butter and cut into slices.

Marcy Lyle of Saginaw

Grilled Scallops

2 T. olive oil

2 T. mustard

1 lemon

16 large scallops

24 cherry tomatoes

Mix together 1-1/2 tablespoons of lemon zest, 1 tablespoon lemon juice, olive oil and mustard. Marinate the scallops in this mixture for several hours. String the scallops on skewers, starting with tomatoes. Use four scallops on each skewer. Grill for 7 to 9 minutes on each side.

Marjorie Streed of Moose Lake

Grilled Lemon Lime Chicken

4 chicken breasts

juice of 1 lemon

juice of 1 lime

salt and pepper to taste

3 to 4 T. extra-virgin olive oil

Mix the lemon juice, lime juice and extra-virgin olive oil in a large bowl. Add the chicken. Let marinate for 2 to 4 hours. Light the grill and heat to high temperature. Once the grates are to temperature, add the chicken and let cook for about 5 minutes per side. After the first flip, turn grill down to achieve a temperature of about 300 to 350 degrees. Continue to flip for about 2 to 3 more times or until a nice white color is present all the way through the chicken. For moister chicken, put the chicken in a tinfoil sealed bag or pouch and then grill according to above directions. Let cook to desired temperature and serve. You can also use the foil method and bake in a 350 degree oven. Turn the chicken after 20 minutes and cook for an additional 15 to 20 minutes. After the initial flip and an additional 10 minutes of cooking time, cut the foil open and gauge the progress of the cooking. For speedier cooking, butterfly your chicken breasts and watch cooking progress about 10 minutes after initial flip.

David Manderfeld of Cloquet

Grilled Marinated Goose Breast

1/2 Canada goose breast, one side skinned

1 c. red wine

1 c. Worcestershire sauce

1 c. soy sauce

2 tsp. garlic powder

Make marinade by mixing wine, Worcestershire, soy sauce and garlic powder in a gallon Ziploc bag. Soak the goose breast in marinade for at least 6 hours or overnight in the refrigerator, turning regularly. Wrap the goose breast in heavy-duty aluminum foil. Heat on a medium-hot gas or charcoal grill until the meat is cooked medium but do not overcook. Slice into thin (1/4 to 1/2 inch) sections, like serving a London Broil.

Clare Morgan Heupel of Duluth

Cedar Plank Brown Sugar Salmon

1 - 3 lb. King salmon filet with thickest part of the filet about 1½ inches, rinsed in cold water and pat dry with a paper towel

3 T. Potlatch seasoning (kosher salt, paprika, crushed red pepper, chili pepper, oregano, basil, coriander and safflower oil)

1/2 c. packed brown sugar

1/4 c. butter, melted

3 T. lemon juice, freshly squeezed

1 T. lemon zest

Prepare to grill over medium high heat or 350 degrees if using a gas grill. Soak the cedar plank in cold water for 30 to 60 minutes. Remove from water, pat dry with paper towel. Place salmon filet on cedar plank. In mixing bowl, combine Potlach seasoning, brown sugar, butter, lemon juice and lemon zest; mix well. Pour the mixture over salmon filet. May use back of a large spoon to spread the mixture over the filet. Grill the salmon on cedar plank for 30 to 35 minutes. Brown sugar and Potlach seasoning will turn dark brown and bubble on top of the filet and may blacken the cedar plank around the edges of the filet. Filet should appear moist and medium pink on the inside. Remove the cedar plank and place on a large serving platter. Slice into 4-6 individual filets. Serve immediately.

Patty Riley of Duluth

Shrimp and Prosciutto Kebabs

1 lb. large raw shrimp, peeled and deveined (8 to 12 count raw easy peel)

3 oz. thinly sliced prosciutto

8 to 12 fresh basil leaves

4 oz. small fresh mushrooms

1/3 c. olive oil

2 cloves garlic, minced

freshly ground black pepper

If using wooden skewers, soak in cold water for 30 minutes. In a large bowl, combine olive oil, garlic and pepper. Remove the shells from the shrimp. Add the peeled shrimp and mushrooms; stir thoroughly to coat. Refrigerate for 15 minutes. Cut the prosciutto into 1½-inch-by-5-inch strips. Take one shrimp from the marinade and top with basil leaves. Wrap the shrimp with a piece of prosciutto and place on a skewer. Add one of the marinated mushrooms. Add another wrapped shrimp and continue with the remaining shrimp and mushrooms. Set the skewers on a preheated grill and cook until the shrimp are pink and the mushrooms are lightly browned; 3 minutes on each side. The flesh of the shrimp will be opaque. Arrange the skewers on a platter and garnish with fresh basil leaves.

Katie Jones of Duluth

J.G. Grilled Rack of Lamb with Cilantro and Maple Syrup Marinade and Glaze

4 to 6 racks of lamb or 1 leg, remove extra fat and the silver skin

1 large bottle of real maple syrup

1 large bunch of fresh cilantro

Wash the cilantro. Chop the stem base off of the cilantro bunch; you will be left with the leaves along the upper part of the stem. Place the cilantro in a food processor. Add the maple syrup. Process on high for about 15 seconds until the cilantro is finely chopped. Take whole rack of lamb and gently jab, with a sharp knife, various slits that are about 1/2 inch wide and 1/2 inch deep into the lamb. Place lamb in a Ziploc bag and pour the marinade over it. Make sure the marinade is evenly mixed when pouring into the Ziploc bag. The cilantro has a tendency to rise to the top so give it a quick stir before pouring it. Reserve some marinade for basting as well as for a dipping sauce when eating. Marinate overnight for about 12 hours. Occasionally, you should turn the Ziploc bag over to allow for even coating of the marinade. Place the lamb on high heat to slightly sear the outside. Do not over sear the lamb. Be careful, the sugar from the maple syrup will cause a flame. Don’t be alarmed when you smell roasted marshmallows, it’s only the syrup caramelizing. Take the lamb off of high heat and place on medium heat. Glaze occasionally with reserved marinade. Cook until medium rare. Take the lamb off of the grill and let rest for three minutes. Cut the individual rack ribs off to serve separately as an appetizer or serve as whole rack. Use the reserve marinade as a dipping sauce.

J.G. Bennett of Duluth

BBQ Trout

1 to 2 lbs. fresh trout fillet, skin on (salmon works as well)

Old Bay seasoning or Weber zesty lemon seasoning or Tone’s salmon and seafood seasoning to taste

1 medium onion, sliced

4 T. butter

1/2 c. barbecue sauce

Place the fillet skin side down on a large piece of heavy foil. Dry the fillet with paper towel and season to taste with seasoning of choice. Top with sliced onion and dot with butter. Spread barbecue sauce to cover completely and wrap in double foil. Grill over indirect medium-high heat for 10 minutes on each side or until done.

Sheila Buchheit of Duluth

Best Grilled Pork Chops

1/2 c. water

1/3 c. light soy sauce

1/4 c. vegetable oil

3 T. lemon pepper seasoning

2 cloves garlic, minced

6 pork loin chops, fat removed

In a deep bowl, mix all the marinade ingredients. Marinate for at least 2 hours. Remove from marinade and cook over medium heat on a greased grill for about 15 minutes or until done.

Carol Beckstrom of Carlton

Italian-style Pork Kabobs

2 lbs. boneless pork chops, cut into bite-sized pieces

1 c. Italian salad dressing

onion

sweet bell peppers

crusty bread slices

Place the bite-sized pieces of pork in a plastic bag and add the Italian dressing. Marinate for at least six hours in the refrigerator; shaking the bag 2 to 3 times. Place the marinated cubes on skewers and grill until no longer pink. Serve each skewer with sautéed onions and sweet bell peppers on crusty bread slices to create an open-face sandwich.

Terry Drake of Duluth

Korean BBQ Steaks

4 to 6 pork steaks

1 julienned onion

1 shredded medium carrot

1/8 c. Kikkoman soy sauce

1 T. crushed garlic

2 1/2 T. sugar

salt and pepper to taste

Mix all together in a large mixing bowl; working the ingredients into the meat. Marinate for at least 15 minutes in the same bowl. Broil at 500 degrees for 13 to 15 minutes on each side or until done. Grill on the BBQ grill for maximum flavor; 16 minutes per side or until done, turning only once. Serve with your favorite rice.

Yong Suk Sharon of Superior

Grilled Tiger Prawns with Heirloom Tomatoes

12 large Tiger prawns, deveined and shells removed but tails left in place

2 large red or yellow heirloom tomatoes

4 T. Old Bay seasoning

1/4 c. melted butter

1 T. chopped fresh garlic

1 T. chopped fresh cilantro

2 T. coarse Kosher salt

Prepare the grill to medium high heat — 350 degrees. In a medium mixing bowl, mix together the Old Bay seasoning, garlic and cilantro. Place in a quart-size Ziploc plastic bag. Coat the prawns in melted butter and then place the prawns into the Old Bay seasoning mix and close the bag. Shake to coat the prawns. Remove from bag and arrange the prawns on the grill. Grill for 3 minutes per side. Slice the tomatoes into 1-inch thick slices, sprinkle with Kosher salt and add to the grill for about 2 minutes per side. Arrange the tomatoes into a circle, overlapping the edges on center of the serving platter. Cover the tomatoes with the prawns. Serves 4.

Patty Riley of Duluth

Cook-out Fish

1/4 c. butter

1 c. chopped onion

1 c. ketchup

1 tsp. garlic salt

4 bay leaves

fish fillets

Heat the butter in a saucepan and sauté the onion. Add the ketchup, garlic salt and bay leaves; simmer for 10 minutes. Remove the bay leaves. Place each piece of fish on individual pieces of foil that fit the fillets; spoon the sauce over the fish. Wrap tightly. Bake in either a hot oven or on a barbecue grill for about 15 to 20 minutes. Carefully open the foil wrap; the fish is done when it flakes easily.

Charlene Johnson of Pengilly

Mouthwatering Venison Steaks

1 lb. bacon

4 venison steaks, cut into 2-inch strips with the fat trimmed

1 bottle soy sauce

Trim the fat from steaks and pour the entire bottle of soy sauce in a 9-inch-by-13-inch pan. Place the steaks in the pan to marinate for at least 30 minutes. Remove the steaks and wrap a piece of bacon around each 2-inch piece of steak. Cook the bacon-wrapped steaks on a preheated BBQ grill to your liking.

Raelyn Foeltz of Saginaw

Grilled Raspberry Chipotle Chicken

1 pint raspberries

1/4 c. Chipotle Tabasco sauce

6 boneless chicken breasts

In a blender, combine the raspberries and chipotle sauce; blending until smooth. Place the chicken breasts into a container and cover with the sauce. Coat well. Cover the container and let sit in the refrigerator for at least 2 hours. Place the chicken on the grill and cook as normal, using the remaining sauce as a glaze while grilling.

Andrew Hayes of Cloquet

Honey Maple Pork Chops

2 T. honey

2 T. maple syrup

1/8 tsp. allspice

4 - 6 oz. pork loin chops (3/4 inch thick)

1/4 tsp. salt

1/8 tsp. pepper

Heat the grill. Mix the honey, syrup and allspice. When ready to grill, brush the pork chops with the honey mixture. Add salt and pepper to taste. Place the chops on a gas grill over medium heat or on a charcoal grill, 4 to 6 inches, from medium coals. Cook for 10 to 15 minutes or until the pork is no longer pink in the center, turning once and brushing occasionally with sauce.

Erica Lynn Hom of Proctor

Kentucky Barbecue Ribs

1 1/2 lb. slab of pork loin baby back ribs

1/2 c. ketchup

1/4 c. maple-flavored syrup

2 T. apple juice

2 T. minced onion

1 clove minced garlic

1/2 tsp. seasoned pepper

Trim the excess fat. Remove the membrane from the ribs. Cut the slab in half. Place the ribs in a rectangular microwave-safe dish. Pour 1/4 cup of water in the bottom of the dish. Cover and microwave on high for 6 minutes. Pour off the water. Rearrange the ribs, cover and microwave on high for an additional 6 minutes. In a small saucepan, combine the remaining ingredients; bring to a boil. Reduce heat and simmer for 5 minutes. Remove the ribs from the dish, place on the grill over medium-hot coals. Grill for 20 to 30 minutes, turning often. Baste with sauce the last 15 minutes. Makes 2 to 4 servings.

Shelly Chapman

  • Tim and Jodi Hagen of Superior sent two recipes they make on the grill.

    Cowboy Potatoes

    Potatoes

    Carrots

    Onions

    Green peppers

    Mushrooms

    Wash and slice up potatoes and place on individual pieces of aluminum foil. Add sliced carrots, onions, green peppers and mushrooms, or whatever sounds good to you. Spice liberally. Add 1 to 3 pats of butter. Grill for 30 to 40 minutes over medium heat.

    With butter, the potatoes on the bottom get very brown and delicious. Jodi writes, “I love peeling them off the foil.”

    Tim Hagen is referred to as the Master Beer-Can-Chicken-Griller.

    Beer Can Chicken on the Grill

    One beer in can

    One roasting hen

    1/2 stick butter

    1 tablespoon garlic powder

    1 tablespoon celery salt

    Clean the hen’s cavity inside and out and use a mega grilling rub all over — inside and out. Place hen over opened beer can; position hen’s wings and legs for most preferred cooking position.

    Melt butter in a cup in microwave; add garlic powder and celery salt and brush liberally onto hen. Remember to baste the hen while cooking.

    Roast on low heat for 60 to 75 minutes or until internal temperature reads 180 degrees and hen is nicely golden brown.

    The Hagens say you can purchase stands to position the hen on correctly.

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