300 Recipes for the Grill by Cookbooks

Author:Cookbooks
Language: eng
Format: mobi, epub, pdf
Publisher: IB Dave's Library
Published: 2010-07-19T07:00:00+00:00

Yield: 6 Servings

1 no ingredients

1 lb Potatoes --new not tiny

: scr

2 c Garlic

1 ts Rosemary --dried

2 TB Olive oil

1 ts Salt

: Ground pepper

Cook potatoes on stove top in water to cover or in microwave oven on HIGH (l00T power) until almost tender. Drain potatoes. Toss with garlic, rose-mary and olive oil. Season to taste with salt and pepper. Can be prepared day ahead to this point and refrigerated. To grill, divide potatoes in half. Place each batch in single layer between large pieces heavy duty foil (or double thickness regular foil). Bring up ends of foil to close airtight. Puncture several holes in each packages. Place on grill rack over hot coals, turning several times, until cooked, about 7 minutes total. Unwrap and serve immediately. Makes 6 serv-ings. Puncturing the foil with holes allows some ot the smokiness to permeate the potatoes. Grilled Octopus With Oregano

Yield: 12 Servings

3 2 pound octopuses,thawed if

- frozen,and rinsed

1 lemon,cut into 1/4 slices

2 t salt

1 t whole black peppercorns

1 1/2 c extra-virgin olive oil

1 (preferably greek)

1/4 c red-wine vinegar

2 1/2 T oregano,Dried

Cut octopus pouches (heads) from tentacles, leaving enough pouch to keep tentacles attached in 1 piece (for small octopuses discard pouches.) In a 8 quart kettle combine octopus pouches and tentacles, lemon, salt, peppercorns, and water to cover by 1 inch and simmer gently, covered, until octopus is knife-tender, 20 to 30 minutes. In a colander drain octopus and cool until it can be handled. With hands rub off purplish skin from pouches and tentacles (skin around suction cups may not come off completely). In a large bowl whisk together remaining ingredients and salt and pepper to taste and add octopus, turning to coat. Marinate octopus, covered and chilled, 1

day.

Prepare grill.

Transfer octopus to paper towels to drain and reserve marinade. Grill octopus on an oiled rack set 5 to 6 inches over glowing coals, turning occasionally, until browned, about 6 minutes. Cut octopus into bite-size pieces (leave small octopus whole) and toss with reserved marinade. Octopus may be made 1 day ahead and chilled, covered. Serve octopus at room temperature. Serves 12

Grilled Or Broiled Zuchinni

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.