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Grilled Fishin Banana Leaves

Dec 19,2008


500g indian mackerel/spanish mackerel

some banana leaves (20cmx 30cm) and stapler

sambal, to serve with fish

10 fresh red chillies

2-1/2 cm toasted shrimp paste/belacan

1 tbsp lime juice

salt to taste

60g shallots, chopped

60g garlic, chopped

2 tbsp curry powder

2 tbsp chilli powder

1 tsp turmeric powder/saffron powder

6 tbsp thick coconut milk

1-1/2 tsp salt



Mix fish with ingredients a and season for at least 1 hour in fridge. Wrap each fish

individually with a piece of banana leaf (by rolling up)

Staple both ends. Grill fish in a preheated oven at 220oC for 15 min. Turn over and grill for

another 10 min.

Serve hot with the prepared sambal. For the sambal,pound red chillies and shrimp paste

until smooth .Add in the lime juice/limau kasturi juice.

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  • Garlic Grilled Steaks

    Dec 17,2008

    “For a mouthwatering change of taste at your next barbecue,

    take steak to new flavor heights by basting your choice of cuts

    with a great garlicky blend that requires just minutes to fix. “

    — Taste of Home Test Kitchen


    You Will Need

    10 garlic gloves

    1 1/2 tablespoons salt

    2 tablespoons olive oil

    1 tablespoon lemon juice

    2 teaspoons Worcestershire sauce

    1/2 teaspoon pepper

    4 New York strip or rib eye steaks (8 ounces each and 1 1/4 inches thick)


    What to Do

    1. In a small bowl, mash garlic with salt to form a paste. Add the oil, lemon juice, Worcestershire sauce, and

    pepper; mix well.

    2. Grill the steaks over medium-hot coats, turning once or until meat reaches desired doneness (for rare, a

    meat thermometer should read 140°F; medium, 160°F; well-done, 170°F).

    3. Brush with garlic mixture during the last few minutes of cooking.


    Serves: 4

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  • Wednesday
    Dec 17,2008

    1/4 cup orange juice

    2 Tablespoons soy sauce

    2 Tablespoons ketchup

    2 Tablespoons vegetable oil

    2 Tablespoons fresh parsley or 1 Tbsp dried parsley, chopped

    1 Tablespoon fresh lemon juice

    1/2 Teaspoon oregano

    1/2 Teaspoon pepper

    1 clove garlic, minced

    4 6-oz. halibut steaks, cleaned

    1 cup Apple Wood chips


    Combine orange juice, soy sauce, ketchup, oil, parsley, lemon juice,

    oregano, pepper and garlic in a small bowl. Brush the mixture evenly on the

    steaks, refrigerate.


    Brush the grill lightly with oil. Light the coals or gas grill. Soak the

    apple wood chips in water for about 45 minutes. When the coals turn white

    add the wood chips. When the chips start to smoke place the steaks on the

    grill rack and cook turning once, about 5 to 6 minutes per side, or until

    the steaks flake when tested with a fork.

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  • Wednesday
    Dec 17,2008

    1 pound Large onion

    1 pound Red bell pepper

    1 pound Green bell pepper

    1 pound Yellow squash

    1 pound Zucchini squash

    1 cup Olive oil

    1/3 cup Italian seasoning


    Peel onions and cut top-to-bottom in large wedges. Cut tops from bell

    peppers, remove core, and cut in large top-to-bottom pieces. Trim ends

    from squash and cut in diagonal rounds, about 1/2″ thick. Toss all

    vegetables in a large bowl with olive oil and seasoning, breaking up the

    onion wedges somewhat. Place in a single layer on a very hot grill

    (watch out for the flare-ups!) and grill, turning occasionally, until peppers

    are slightly charred and veggies are tender (about 5 minutes).

    Serve immediately. These are also good refrigerated, then microwaved

    to reheat.

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  • Grilled Leek And Sweet Pepper

    Dec 17,2008

    2 medium leeks, green tops trimmed, split up to the root ends, cleaned

    1 Tablespoon olive oil

    1 large red bell pepper

    1 large yellow bell pepper

    4 Tablespoon unsalted butter

    1 large clove, garlic, minced fine

    1/3 cup dry vermouth

    salt and freshly ground pepper to taste

    12 oz. fresh fettuccine

    1 Tablespoon fresh thyme leaves

    1 cup Apple Wood chips


    Prepare a medium-hot fire in the grill. Coat the leeks with olive oil.


    When the coals are covered in gray ash add the presoaked chips to the fire.

    When the chips start to smoke place the leeks and peppers on the cooking

    grid directly over the fire.


    Grill, turning as needed, until leeks are tender and golden brown, about

    10-12 minutes, and skin of peppers is charred, about 15 minutes. Remove the

    leeks from grill and let cool. Remove the peppers from the grill and place

    in a paper or plastic bag and seal; set aside and allow to steam.


    When cool, trim root ends from leeks, then cut into thin strips. Peel and

    seed bell peppers and cut into thin strips.


    Meanwhile, heat a large pot of water to boiling.


    Heat butter in a large skillet over medium heat. Add garlic and cook,

    stirring frequently, until pale golden. Add vermouth, and reduce to syrupy

    consistency. Stir in leeks and peppers and season with salt and pepper.


    Salt boiling water, add pasta, and cook until tender but still firm to the

    bite. Drain thoroughly, add to skillet and toss well. Sprinkle with thyme

    and serve hot.

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  • Grilled Key Lime Chicken

    Dec 17,2008

    3 pounds Chicken breasts; boneless, skinless

    1 cup Key lime juice

    1 tablespoon Honey

    3/4 cup Water

    1/2 teaspoon Fresh ground black pepper

    1/2 teaspoon Ground thyme

    2 tablespoons Vegetable oil

    1 tablespoon Fresh ginger; peel, grated


    Combine all ingredients except chicken in blender or food processor.

    Process until combined well. Pour over chicken. Cover and let

    marinate in the refrigerator overnight. Grill over hot coals, turning

    once, until done. Garnish with cilantro and lime slices.

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  • Grilled Whole Turkey

    Jan 5,2008


    • 12 pounds whole turkey
    • 2 cups water
    • 3 tablespoons chicken bouillon powder
    • 2 teaspoons garlic powder
    • 2 teaspoons onion powder
    • 1 teaspoon poultry seasoning
    • 1/2 teaspoon chopped parsley
    • 1 teaspoon paprika


    Prepare an outdoor grill for indirect medium heat, and lightly oil grate.
    Rinse turkey, and pat dry. Place turkey breast side down on the prepared grill.
    Sear turkey on both sides until skin is golden to dark brown.
    In a large roasting pan, mix together the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika. Place turkey breast
    side down in the roasting pan. Scoop the pan mixture over the turkey.
    Cover tightly with foil and place on grill. Grill 3 to 4 hours, until the internal temperature of the thigh reaches 180F.
    Remove turkey from grill and let stand 15 minutes before carving.

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  • Grilled Cheese Sandwich

    Dec 28,2007

    Ingredients :

    · 4 slices white sandwich bread (Pullman), about 1/2 inch thick
    · 2 oz. Monterey Jack cheese cut in 1/8 inch thick slices
    · 2 oz. Cheddar cheese cut in 1/8 inch thick slices
    · unsalted butter, room temperature

    Cooking Procedures :

    1. Heat a large cast-iron or heavy metal skillet over medium-low heat.
    2. Place two slices of bread on a work surface, and cover each with a layer of Monterey Jack and a layer of cheddar cheese. Top with the remaining slices of bread.
    3. Generously butter both outer sides of the sandwiches, spreading butter all the way to the edges of the bread.
    4. Place the sandwiches in the skillet, and press down only lightly with the back of a spatula. Cook until golden brown on each side, 3 to 4 minutes per side, and the cheese has completely melted.
    5. Remove from the skillet. Cut in half lengthwise, and serve immediately.

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  • Monday
    Dec 24,2007


    • 1 lb peeled and rinsed 20# shrimp
    • ground red pepper
    • 1 red bell pepper
    • salt
    • 1 green bell pepper
    • 1 onion
    • 10 strips of thick bacon
    • 5 skewers
    • onion powder
    • garlic powder


    Cut the bacon strips in half. Cut up the onion and bell peppers for the kabobs. Sprinkle the shrimp with the seasonings. Wrap the shrimp, individually with a peice of bacon. Alternate the bell peppers, onion, and four shrimp on a skewer.

    Cook the kabobs on a grill at 300 degrees, for 10 minutes. Turn and cook for another 10 minutes. Continue to cook until the bacon done.

    Servings: 5

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  • Grilled Redfish

    Dec 24,2007


    • 4 Eight Ounce Fillets of Fish
    • 6 Garlic cloves crushed
    • 2 Tsp. Grated Lemon Peel
    • 1/3 Cup Olive Oil (extra virgin)
    • 1 Bunch Basil (thinly sliced)
    • 1/3 Cup Capers ( small ones)
    • 1 Lemon (juice)
    • Salt and Pepper to taste


    Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend. Stir in capers and basil. Season vinaigrette with salt and pepper to taste. Let stand at room temperature.
    Prepare your fire on your barbecue, (high heat) or use broiler. Season fillets with salt and pepper and coat fillets with vinaigrette. Cook until fish flakes, be careful not to break fillet when turning. When fish is done place fillet on platter and pour remaining vinaigrette over fish.

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