| Black Eyed Peas and Brown Rice |
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1 cup dried black eyed peas, 1 cup brown rice, 1 onion chopped, 1 red pepper-cut into large dices, 2 cloves of garlic-chopped, 1/2 teaspoon of cumin, 1/4 teaspoon of turmeric, 1 teaspoon dried oregano, 1/8 teaspoon cayenne pepper, 4 cups water, 2 tablespoons olive oil
This recipe uses a pressure cooker but it can be done without one. Over medium heat saute in the oil the onion until it softens. Add the garlic and then the red pepper. Add the spices and saute for a few minutes. Add the rice and bean (no need to soak the beans) and mix. Add water, cover cook over high pressure for 20 minutes. Allow unit to cool, open, season to taste and serve.
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| Simple Stuffed Jalapeno Peppers |
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Twelve large jalapeno peppers. One 16 oz can of low fat refried beans. Two 8 oz packages of grated Mexican cheese. Bacon.
Remove the stem end of the Jalapenos and remove the seed core from the open end then poke a small hole for drainage in the other end of the pepper using a tooth pick. Mix together equal amounts of the grated cheese and low fat refried beans then fill the prepared peppers. Cut four strips of bacon into thirds then place the cut strips over the open end of peppers and secure with toothpicks. Use left-over mix to serve with tortilla chips for appetizers. Prepare Hasty Bake Grill for indirect cooking by placing charcoal at opposite end of grill or use deflector. Grill temperature can be low or high depending on other items being cooked at the same time. Place peppers in holes of pepper grill, small end down, and use aluminum foil with edges turned up under peppers to catch drippings. The small hole in the end lets the pepper drain. Cook for 45 minutes on low heat or 20 minutes on high until bacon is brown. Longer cooking times tend to make milder flavor.
Put these on the grill a few minutes before starting some hamburgers or cook along side some ribs or pork roast.
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| Cheesy Zucchini Bites |
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5 medium zucchini (about six inches long), 4 oz. feta cheese-crumbled, 3 tablespoons grated Parmesan cheese, 1/8 teaspoon pepper, 1 pint cherry tomatoes-thinly sliced
Cut zucchini into 3/4 in. slices. Using a melon baller scoop out the insides and discard, leaving the bottom intact. Place zuchinni on grill pan: spoon 1/2 teaspoon crumbled feta cheese into each. Combine Parmesan cheese, basil, and pepper sprinkle over half feta cheese. Top each with a tomato slice sprinkle with remaining Parmesan mixture. Grill until heated through and the cheese is melted. Serve warm. Yields 35 appetizers.
From the Taste of Home website adapted to the grill by Penny Eccleston.
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| Veggie Packet |
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Onion, Potatoes, Carrot, Fennel (really any veggies you might like), Herbs (rosemary and parsley are good ones), Olive Oil, Salt, Pepper
Cut veggies up into 1" parts. Finely chop herbs. Combine in a bowl and add enough oil to lightly coat everything. Salt and pepper to taste. Using extra wide aluminum foil, make a packet with the veggies-burrito shaped works well. Make sure that the seams are well sealed so the juice doesn't leak out. Cook on the grill for 20-30 min.
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| Baigan Bhartha |
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2 med to large eggplants, 1-28oz. can whole tomatoes-peeled, 1 lg onion, 2T cumin seeds, 2T smoked paprika, 1/2t coriander seed-crushed, 1/2t tumeric powder, 1t honey olive oil for eggplants, (1t) salt and pepper to taste, optional: Crushed red pepper, cayenne, or other hot peppers like jalapeno.
This delicious eggplant recipe is something that I do while I am grilling, but it's for the next days.
For the grill: Halve eggplants lengthwise, drizzle cut side with olive oil and set on the grill, cut side down, away from the heat. Let it cook until the eggplant collapses, about 10min. Remove from heat, let cool, and scrape out eggplant flesh from skins. Discard skins. Eggplant flesh keeps refrigerated for up to 4 days.
Later: Finely chop an onion. Heat a large saute pan with olive oil, and carmelize the onion. Add the cumin, coriander, paprika, tumeric, and dashes of salt and pepper while the onion cooks down. When the onion is nicely brown, add the can of whole tomatoes (or canned or frozen from the garden if possible), and break them apart into chunks with your spatula. Cook over medium heat to reduce, about 20 min. Once the mixture is thickening, add the grilled eggplant flesh and mix again, allowing the eggplant to reheat. If you are adding hot peppers, make sure it's in there. Add honey. Taste and adjust spices.
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| Smoked Jalepenos |
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12 large jalapenos, spaghetti sauce, cream cheese or pepper jack-shredded, and panchetta
Remove top and stem - discard. Remove seeds and ribs using a carrot slicer. Fill with spaghetti sauce followed by cheese. Cover top with panchetta. Secure with 2 tooth picks at 90 degree angles. Cook over indirect heat in Jalapeno cooker stand for 60 minutes (longer you cook, the less heat in the jalapenos).
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| Grilled squash |
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Yellow squash, olive oil, salt, pepper, charcoal, match, and a Hasty Bake.
Slice yellow squash in large chunks. Brush on olive oil. Salt and Pepper to taste. Grill on the Hasty Bake until done.
Does it get any better or more simple?
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| Soy Seasame Marinade |
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1/2 cup Minced Onion, 1/2 cup Soy Sauce, 2 tablespoons Light Brown Suger, 2 Tablespoons Seasame Seeds, 2 Tablespoons Salad Oil, 2 Teaspoons Salt (optional), 2 Teaspoons Lemon Juice, 1/2 Teaspoon Pepper, 1/2 Teaspoon Ginger. This will make about one cup of marinade.
This marinade is good on Veggies, Beef, Shrimp, Scallops and Lamb. Mix all of the ingredients in a small bowl. You only need to have it prepared when you are ready to use it. Place veggies (or meat) in a large bowl. Pour the marinade over the veggies. Stir and/or mix (possibly with your hands) until all of the veggies have marinade on them. Spray your wok topper (or other grilling item with the appropriate oil) to keep the veggies from sticking. Place your veggies in the wok topper and cook for approximately 20 to 25 minutes (or until the veggies are done to your likeness).
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| Salsa |
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3 - romain Tomato's, 1 - head of Garlic, 1 - Yellow Onion, 1 - Japaleno, Olive Oil, Salt, Cumin
Cover vegetables with olive oil and grill til skins are black or falling off. Take inside and skin Tomato's and put in Food Processor. Peel Garlic and Onion and put in Food Processor. Skin japaleno, taking out the seeds and put in food Processor. Process and salt and put in Cumin to taste.
Japaleno- it is better to buy the largest one you can find as it is not as hot, depending on your level of heat, start with a half and you can always add more pepper.
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| Elotes (Grilled Corn on the Cob) |
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* 3 tablespoons fat-free mayonnaise * 2 teaspoons fresh lime juice * 2 tablespoons finely grated Parmesan cheese * 1/2 teaspoon chili powder * 1/4 teaspoon ground red pepper * 1/4 teaspoon ground cumin * 1/8 teaspoon salt * 4 ears shucked corn * Cooking spray
Prepare grill. Combine mayonnaise and juice in a small bowl. Combine cheese and next 4 ingredients (through salt) in another small bowl. Place corn on a grill rack coated with cooking spray. Grill corn 12 minutes or until tender, turning frequently. Remove corn from grill brush with mayonnaise mixture, and sprinkle with cheese mixture. Serve immediately.
Elotes are a real treat served fresh on the street in Mexican villages.
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| Hot Kisses |
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Japaleno Peppers, Cream Cheese, Raw Shrimp, Thick Cut Bacon
Cut the top and bottom off the peppers, make a slit from top to bottom and clean out the seeds and the white membrane. With a knife, place a medium amout of cream cheese in each pepper. After the cheese, place one raw shrimp inside each pepper, wrap with an entire slice of bacon and pin with a toothpick. Place these wrapped peppers over indirect heat or on the warming tray for 2 - 2.5 hours, until the bacon is crispy and the peppers have reduced by half.
Depending on the peppers and how well you remove the seeds and membranes they can be quite mild or halve a little bite. These have become a real favorite with our guests, even those who do not like peppers.
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| Corn on the Cob, Asparagus |
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Sweet Corn on the Cob with the Husk still on it. Fresh asparagus.
Corn - Place over the indirect heat turning every 15 minutes for about an hour. Peal away the husk. Salt, butter, and eat.
Asparagus - Brush with olive oil, salt, and pepper. Place on the grill, turn often until it is tender. Make sure this is fresh asparagus, not frozen.
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| Groed |
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Get 16 ounces of white stuffing size mushrooms.
Wash them. Brush them with soy sauce. Gill on one side for five minutes. Grill on the other side for five minutes. Take them off the grill. Let cool for one minute. Enjoy!
They taste great!
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| Roasted Red Peppers |
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Cut each bell pepper in half and remove the core and seeds. Place the pepper over direct heat on your Hasty-Bake and roast, turning occasionally, until completely charred (about 10 minutes).
Place the pepper in a paper bag and let it steam for about 10 minutes, until it's cool enough to handle. Peel away the skin and slice the pepper into strips.
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| Herb Butter-Basted Corn-on-the-Cob (The Vegetarian Grill Cookbook) |
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6 ears corn, unhusked
1 fresh herb sprig (such as basil, cilantro, oregano, thyme, chives, etc.)
1 garlic clove
½ teaspoon salt
1 ½ Tablespoons unsalted butter
Prepare a medium-hot direct fire in your Hasty-Bake.
Peel back the husks from the corn and remove the silks. Place in water to soak for at least 10 minutes.
On a cutting board, or in a mortar, combine the herb, garlic and salt. Mince finely or pulverize. Add the butter to the mortar or combine in a bowl with the herb mixture, and work until you have a smooth paste. Lightly spread on the corn. Bring the husks back over the cobs.
Grill the corn, turning frequently, until the husks are dry and the kernels are beginning to brown, 15 to 20 minutes. Serve hot off the grill.
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| Soy-Grilled Green Beans (The Vegetarian Grill Cookbook) |
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1 pound green beans, trimmed
2 Tablespoons toasted sesame oil
1 Tablespoon soy sauce
1 Tablespoon dry sherry or Chinese rice wine
2 garlic cloves, minced
Prepare a medium-hot direct fire in your Hasty-Bake with a lightly oiled vegetable grill rack or grill wok in place.
Place the beans in a shallow dish. Add the sesame oil, soy sauce, sherry or rice wine and garlic. Toss to coat.
Lift the beans out of the marinade with a pair of tongs. Grill the beans, tossing frequently, until tender and browned, 8 to 10 minutes.
Place the beans in a serving dish. Pour over any remaining marinade. Serve hot.
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| Calico Pepper Salad (Smoke & Spice Cookbook) |
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3 large bell peppers, preferably 1 each of red, yellow and green
1 small onion
1 fresh green chile, preferably New Mexican, Anaheim or poblano (optional)
1 fresh jalapeno or 1 to 2 fresh serranos
3 garlic cloves
1 Tablespoon oil, preferably canola or corn
1 Tablespoon garlic-flavored oil
1 Tablespoon minced fresh cilantro
½ teaspoon ground cumin
Dashes of red wine vinegar
Salt to taste
Prepare your Hasty-Bake to cook with indirect heat (with the heat deflector in place over the coals), bringing the temperature to 200 to 220°F.
Rub the bell peppers, onion, green chile, jalapeno, and garlic with enough canola or corn oil to coat their surfaces lightly.
Transfer the vegetables to your Hasty-Bake. Cook until they are well softened, 20 to 25 minutes for the garlic and 50 to 60 minutes for everything else. Remove each of the vegetables as it is done.
Place the bell peppers, the green chile and the jalapeno in a plastic bag to steam. Chop the garlic and onion finely and transfer them to a bowl. Remove the peppers from the bag and pull the skin off of each. Slice the bell pepper and green chile into thin ribbons and add them to the garlic and onion. Mince the jalapeno and add about half of it to the bowl.
Stir in the garlic-flavored oil, cilantro, cumin and a bit of vinegar and salt to taste. Add more jalapeno or the other seasonings as desired. Serve warm or chilled.
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| Carolina Sandwich Slaw |
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2 cups chopped cabbage
2 Tablespoons minced onion
2 Tablespoons white vinegar
1 ½ Tablespoons mayonnaise
2 teaspoons sugar
¼ teaspoon salt
Generous grinding of black pepper
Mix all ingredients together in a bowl and refrigerate, covered, for at least 30 minutes before serving.
Vaunted Vinegar Sauce
1 cup white vinegar
1 Tablespoon sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon cayenne or hot red pepper flakes
Combine all the ingredients in a bowl and stir until the sugar dissolves.
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