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Great Grilling Recipes
California Grilled Veggie Sandwich
Ingredients
- 1/4 cup mayonnaise
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/8 cup olive oil
- 1 cup sliced red bell peppers
- 1 small zucchini, sliced
- 1 red onion, sliced
- 1 small yellow squash, sliced
- 2 (4-x6-inch) focaccia bread pieces, split
horizontally
- 1/2 cup crumbled feta cheese
Directions
- In a bowl, mix the mayonnaise,
minced garlic, and lemon juice. Set aside in the refrigerator.
- Preheat the grill for high
heat.
- Brush vegetables with olive oil
on each side. Brush grate with oil. Place bell peppers and zucchini
closest to the middle of the grill, and set onion and squash pieces around
them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The
peppers may take a bit longer. Remove from grill, and set aside.
- Spread some of the mayonnaise
mixture on the cut sides of the bread, and sprinkle each one with feta
cheese. Place on the grill cheese side up, and cover with lid for 2 to 3
minutes. This will warm the bread, and slightly melt the cheese. Watch
carefully so the bottoms don't burn. Remove from grill, and layer with the
vegetables. Enjoy as open faced grilled sandwiches.
Grill A Papa Murphy's
Pizza
Follow These Simple Instructions:
Marinated Grilled Shrimp
Ingredients
- 3 cloves garlic, minced
- 1/3 cup olive oil
- 1/4 cup tomato sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 pounds fresh shrimp, peeled and de-veined
- skewers
Directions
- In a large bowl, stir together
the garlic, olive oil, tomato sauce, and red wine vinegar. Season with
basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until
evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring
once or twice.
- Preheat grill for medium heat.
Thread shrimp onto skewers, piercing once near the tail and once near the
head. Discard marinade.
- Lightly oil grill grate. Cook
shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
Barbequed Ribs
Ingredients
- 4 pounds baby back pork ribs
- 4 cloves garlic, sliced
- 1 tablespoon white sugar
- 1 tablespoon paprika
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1/2 cup dark brown sugar
- 1/2 cup cider vinegar
- 1/2 cup ketchup
- 1/4 cup chili sauce
- 1/4 cup Worcestershire sauce
- 1 tablespoon lemon juice
- 2 tablespoons onion, chopped
- 1/2 teaspoon dry mustard
- 1 clove crushed garlic
Directions
- Preheat oven to 300 degrees F
(150 degrees C). Place ribs on a rack in a shallow roasting pan. Scatter 4
cloves of sliced garlic over ribs. Cover, and bake for 2 1/2 hours. Cool
slightly.
- In a small bowl, mix together
white sugar, paprika, salt, black pepper, chili powder, and ground cumin.
Rub spices over cooled ribs. Cover, and refrigerate overnight.
- In a small saucepan, mix
together brown sugar, cider vinegar, ketchup, chili sauce, Worcestershire
sauce, lemon juice, onion, dry mustard, and 1 clove garlic. Simmer over
medium-low heat, uncovered, for 1 hour. Reserve a small amount for
basting; the remainder is a dipping sauce.
- Preheat grill for medium heat.
- Place ribs on grill. Grill,
covered, for about 12 minutes, basting with the reserved sauce, until
nicely browned and glazed. Serve with remaining sauce for dipping.
| Spokane Valley Location |
Central Spokane Location |
North Spokane Location |
Coeur d'Alene Idaho Location |
Toll Free: 1-800-876-4340 |
| 13524 E Sprague AVE |
5701 E Sprague |
9111 N Country Homes Blvd. |
235 W Sunset |
Online: |
| (509) 928-6585 |
(509) 534-4833 |
(509) 466-8220 |
(208) 765-5220 |
www.poolworld.biz |
| Spokane, WA 99216 |
Spokane, WA 99212 |
Spokane, WA 99218 |
Coeur d'Alene, ID 83815 |
|