Friday, July 31, 2015

Grilled Garlic Sriracha Shrimp

Photo courtesy of the Cooking Corner.

   Two of my sons used their cooking talents to grill kabobs one weekend. One of them has a knack for the spicy side of food. His dish, which was my personal favorite, was very easy to make with just a few ingredients. 
   The Sriracha Garlic shrimp weren't over cooked, which would've been easy to do, but had a great flavor. They were purposely kept on separate skewers and cooked last. They weren't too hot, but had a nice little kick that said "Well hello." 
    He even brought these to a potluck at work and they went over big time with those brave souls who like it a little spicy.

Grilled Garlic Sriracha Shrimp
1 bag 30 ct. frozen cooked shrimp
soaked skewers
2-3 T. melted butter
2-3 T. Weber Garlic Sriracha seasoning

Sprinkle seasoning over shrimp until well coated. Chill about 1 hour.

On grill over medium high heat (350 degrees), cook shrimp 3-4 minutes per side. Baste with melted butter on each side every couple of minutes.

Eat immediately. Serves 5-6.

Wednesday, July 29, 2015

Smoked Sausage Kabobs with Potatoes

Photo courtesy of the Cooking Corner.
    Not long ago we had a kabob throw down at home. Two of my sons both grilled two types of kabobs for dinner.
    The youngest son assembled his kabobs using smoked sausage, peppers, onions and small potatoes cut in 1/8ths. All of his ingredients were very thin sliced and sprinkled with a touch of mesquite seasoning. His trick was to brush butter on the kabobs with each rotation, preferring a lower, slower flame to prevent char.
    These were simple ingredients that were easily assembled. The time it took to do all of the slicing made the outcome well worth the effort.

Smoked Sausage Kabobs with Potatoes
7-8 small Yukon gold potatoes, cut into 1/8th pieces
2 lb. smoked sausage, cut in 1/4 inch slices
1 onion, sliced thin
1 green bell pepper
1/2 red bell pepper
1/2 yellow bell pepper
salt and pepper
onion salt
2 tsp. mesquite seasoning (McCormick's)
1/8 cup vegetable oil
3 T. butter melted

Mix seasonings and vegetable oil in a large bowl until well blended.

Put potatoes, peppers, onions and smoked sausage in bowl and toss to coat with spices.

Places alternately on skewers. Let rest until grill is hot.

Cook skewers of medium low heat, rotating as needed, brushing with butter after each turn. Continue cooking until veggies are tender and potatoes cooked through, about 20 minutes.

Serves 10-12.

Sunday, July 26, 2015

Grilled Chipotle T-Bone Steaks

Photos courtesy of  the Cooking Corner.
    After what seemed like weeks of pork dishes, you know, ribs, chops and ham, not to mention brats and hotdogs, the hubby requested a break from pig. I couldn't blame him a bit. Luckily I found some steaks on sale that weekend so he was in for a treat - T-Bones.
    One of my sons had recently introduced me to a new flavor of spice rubs, so while I was getting the grill ready, I let the steaks marinade in a chipotle spice rub. It never hurts to try something new. 
   This little beef treat made the hubby happy and the steaks had a good flavor that was subtle and not overpowering at all. It was well worth the test and quite easy to do.

Grilled Chipotle T-Bone Steaks
2 T-Bone steaks (about 3/4-inch thick)
1 T. McCormick's chipotle and roasted garlic seasoning
1 tsp. garlic powder
4 tsp. Worcestershire sauce
cracked black pepper and Kosher salt.
Place steaks on a plate and season with spices and sprinkle with Worcestershire. 

Let set in refrigerator until needed.

Spray grates with cooking spray. Heat grill to 375 degrees.

Place steaks on hot grill over medium flame for 5 minutes per side. Remove to indirect heat for 3 minutes more per side for medium to medium well. (More time over indirect for well done and less for rare.)

Serves 2.
*For thicker steaks adjust as needed, increasing slightly.

Taste Of Home Recipe of the Day