Addictted to Grilling

[KeepingUp]

Thanks a lot I'd love the recipe! My favorite things to grill are chicken and shrimp. Are you a fan of grilled veggies?

[Smilie]

I grill asparagus wrapped in bacon-it is delish!! I nuke the asparagus first for a couple of minutes drizzled with olive oil, then take precooked bacon twist it around 3or 4 stalks and grill for a few minutes. Very good.

Shish kabobs are great, but I have learned that I do meat and vegies separately as they cook at different rates. You can grill any vegetable that you like, drizzle with EVOO and you are good to go.

Pork Marinade(you can use it on chicken or beef as well)
1/4c. soy sauce
1/4c. brown sugar
1/8c. sherry
1/8c. sesame seed oil(or any oil you like)
2-3 garlic cloves minced
2 tsp. fresh ginger(I use powdered as that is what I have on hand.

Marinate for a couple of hours or overnight and grill. It is fabulous!

[Eden]

I don't grill too much, but my favorite is grilled raddicchio. Cut the heads in quarters, drizzle with olive oil and balsamic vinegar, grind on a little salt and pepper. Cook on all 3 sides. They cook quickly so be careful not to burn them.

You can do belgian endive the same way (its basically the same vegetable in a different shape).

It usually is nicely bitter sweet - though sometimes you can get a head that is just bitter.

If you don't want to just eat them as they are - its also great cut into pieces and tossed with pasta - cold as a pasta salad or hot as a main dish. Goes really nice with some tomatoes and a bit of fresh mozzarella.

[KeepingUp]

Thanks for the recipe Smile. I've got a Grilled Chicken and Asparagus with Crumbled Blue Cheese recipe from Safeways grilling website. You may like it.

* 4 Boneless & Skinless Chicken Breasts (halves; about 1 2/3 lbs. total), rinsed and patted dry
* 2 red onions (1 lb. total), peeled and sliced crosswise 1/2-in. thick
* 2 lbs. asparagus (at least 1/2 in. wide), tough ends snapped off
* 3 tbsp. Extra Virgin Olive Oil
* 2 tbsp. minced Tarragon leaves
* Salt and freshly ground black pepper
* 3/4 cup (4 1/2 oz.) crumbled blue cheese

1. Prepare a gas or charcoal grill for direct, high heat (you can hold your hand 1 to 2 in. above the cooking grate only 2 to 3 seconds; visit our Grilling Essential section for complete instructions).

2. While grill heats, arrange chicken, onions, and asparagus in 2 large, shallow pans. Brush all over with oil and sprinkle all over with tarragon, then salt and pepper to taste.

3. Lay onions on cooking grate; cover gas grill. Cook until browned, about 5 minutes. Turn onions over with a wide spatula, then add chicken to grill. Brown chicken on underside, 3 to 5 minutes. Turn onions and chicken over, then add asparagus. Cook, turning foods often with spatula and tongs, until chicken is no longer pink in thickest part (cut to test) and vegetables are tender-crisp, 5 to 10 minutes more. As ingredients are done, lift to a platter.

4. Arrange chicken, onions, and asparagus on platter. Sprinkle blue cheese on top.

Chicken breasts are one of my favorites aside from grilled shrimp.

[NoNo]

Do I love grilling? When I lived in my old apartment I couldn't have a grill because I was on the second floor (fire codes). My neighbor on the ground level could have one. I bugged him until he got one so that I could use it Now that I've moved and have a deck, I've nestled a nice little grill on there and have been happily sizzling away all summer. I suspect the lure of seared flesh will call to me in the winter, too.