GRILLED CORN ON THE COB WITH GARLIC BUTTER, FRESH LIME AND COTIJA CHEESE
Steps:
- Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.
- Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish.
- Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.
GRILLED FLATBREAD WITH RICOTTA CHEESE, FRESH TOMATOES, OREGANO AND ROASTED GARLIC OIL
Provided by Bobby Flay
Categories appetizer
Time 5h20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Roasted Garlic Oil:
- Place oil and garlic in a blender and blend until smooth. Strain.
- Flatbread:
- Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least an hour.
- Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, if desired, let rise again for 1/2 hour, and then roll out as desired.
- Flatten flatbread dough, gently press into a large rectangle, brush liberally with olive oil, and throw on grill. Grill on both sides until golden brown. Spread 1 side with ricotta, sprinkle with salt and pepper, scatter tomatoes over, drizzle with Roasted Garlic Oil, and garnish with basil and more freshly ground black pepper. Serve immediately.
- Yield: 4 individual flatbreads or 1 large flatbread
GRILLED RIBEYE WITH GARLIC BLUE CHEESE MUSTARD SAUCE
This simple steak gets a big flavor boost from two of my favorites: mustard and blue cheese. My husband and I make this recipe to celebrate our anniversary each year! -Ashley Lecker, Green Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan over medium heat, whisk together cream, mustard, 1/4 cup blue cheese and garlic. Bring to a simmer. Reduce heat to low; whisk occasionally., Meanwhile, rub meat with olive oil; sprinkle with salt and pepper. Grill steaks, covered, on a greased rack over high direct heat 4-6 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from grill; let stand 10 minutes while sauce finishes cooking. When sauce is reduced by half, pour over steaks; top with remaining blue cheese.
Nutrition Facts : Calories 547 calories, Fat 39g fat (17g saturated fat), Cholesterol 138mg cholesterol, Sodium 1088mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 34g protein.
SAVORY GRILLED STEAK WITH BLEU CHEESE GARLIC BUTTER
Our local grocery store sometimes will have chefs prepare sample dishes & this was one of them. I find that a little butter goes a long way, so I've been able to reduce the amount by half & there is still plenty of savory flavor to top your steak with. For those watching carb content it is 6 net carbs. You will probably have some left over Bleu Cheese Garlic Butter & once you taste it, you'll think of many things beside steak you'll want to add it too.
Provided by Dawn399
Categories Steak
Time 27m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bleu Cheese Garlic butter: Add butter,garlic, thyme, and seasoning to food processor or blender and puree.
- Add Bleu Cheese and puree.
- Set aside and refrigerate.
- Steak: Mix seasoned salt, garlic,pepper, and soy sauce to create marinade.
- Place steaks and marinade in a large dish and marinate for 10 minutes, turning once.
- Discard marinade.
- Spray grill with cooking spray and grill steaks for@ 6 minutes on each side for medium.
- When fresh off the grill,serve each steak with a TBL.
- of Bleu Cheese Garlic Butter on top.
GARLIC BREAD GRILLED CHEESE
Two fantastic foods become one.
Provided by Kimberly Holland
Categories Main Dish Recipes Sandwich Recipes Grilled Cheese
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium heat.
- Combine butter, parsley, Pecorino Romano cheese, and garlic in a small bowl. Stir to combine.
- Lightly coat 1 side of each bread slice with the butter mixture. Flip bread and top 2 slices evenly with provolone cheese and mozzarella cheese. Cover with remaining bread slices, buttered-sides up.
- Place sandwiches into the hot skillet. Cook until golden brown on one side, 3 to 4 minutes. Flip and cook until golden brown on the second side and cheese has melted, 3 to 4 minutes more. Cut each sandwich in half and serve.
Nutrition Facts : Calories 625.4 calories, Carbohydrate 28.2 g, Cholesterol 122.1 mg, Fat 45.3 g, Fiber 1.4 g, Protein 26.8 g, SaturatedFat 28.1 g, Sodium 1062.2 mg, Sugar 2.9 g
TOMATO SOUP WITH ROASTED PEPPERS, GARLIC AND ONIONS WITH GRUYERE GRILLED CHEESE CROUTONS
Provided by Rachael Ray : Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- For the soup:
- Place the onions on a baking sheet and dress lightly with EVOO, and season liberally with the thyme and salt and pepper. Dress the garlic with EVOO, salt and pepper, and then wrap the garlic in foil and fold edges over to secure a pouch. Roast the onions until tender and golden, 30 minutes, turning once. Roast the garlic until very soft, 35 to 40 minutes.
- Char the peppers over an open flame on the stovetop or under a hot broiler (once the onions and garlic are removed). Place the charred peppers in a bowl, cover and cool to handle. Wipe away the pepper skins with a towel. Seed and coarsely chop.
- Cool the garlic to handle, and then squeeze the garlic cloves away from the skins and into a food processor bowl. In two batches, add the onions, garlic, peppers, stock and tomatoes. Puree until fairly smooth. Add the puree to a pot with the passata and season with the herbes de Provence and add the torn basil. Heat the soup through and simmer to thicken a little and combine flavors, about 20 minutes. Adjust the salt and pepper. Cool and refrigerate for a make-ahead meal.
- For the grilled cheese croutons:
- To serve, heat the soup over medium heat and preheat a griddle pan over medium heat. Butter all the bread on one side with the softened butter. Make the cheese sandwiches with the buttered sides facing out. Grill the sandwiches until golden and crisp on each side. Dice into bite-size squares. Serve the soup in shallow bowls and top each with a few grilled cheese croutons.
GRILLED MUSHROOM AND GOAT CHEESE ROTINI WITH HONEY GARLIC CHICKEN KABOBS
A warm grilled portobello and rotini pasta side dish pairs with honey garlic kabobs in this fusion dish.
Provided by Catelli®
Categories Trusted Brands: Recipes and Tips Catelli®
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Honey Garlic Chicken Kabobs: Spray grate of outdoor grill with PAM® Grilling for Grill Spray. Preheat grill to medium-high heat.
- Evenly thread chicken, red pepper, green pepper and onion onto 8 skewers. Brush each skewer with VH® Honey Garlic Sauce.
- Grill kabobs, turning occasionally, for 15 to 18 minutes or until chicken is cooked through.
- Grilled Mushroom and Goat Cheese Rotini: Preheat grill to medium-high heat. Season mushrooms with salt and pepper; spray with PAM® Olive oil or PAM® Original. Grill mushrooms for 3 to 5 minutes per side or until grill-marked and tender. Let cool slightly and slice.
- Cook Catelli Bistro® Rotini according to package directions; drain, reserving 1/4 cup (60 mL) cooking water.
- Meanwhile, in large, deep skillet, heat Aylmer® Accents® Italian Seasonings Chunky Stewed Tomatoes over medium heat until simmering. Simmer for 10 minutes. Toss with reserved cooking water, rotini and sliced mushrooms. Top with goat cheese and parsley before serving.
Nutrition Facts : Calories 532.4 calories, Carbohydrate 77.6 g, Cholesterol 78.4 mg, Fat 9.1 g, Fiber 8.9 g, Protein 37.6 g, SaturatedFat 4.5 g, Sodium 890.9 mg, Sugar 35.6 g
GRILLED ARTICHOKE, GREEN GARLIC, AND GOAT CHEESE BRUSCHETTA
Green garlic bulbs look like scallions-they're available at many farmers' markets in the spring. If you can't find them to make this Italian appetizer, substitute the peeled cloves from a head of regular garlic and the green top of a scallion.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h45m
Yield Makes 8
Number Of Ingredients 9
Steps:
- Combine oil, garlic bulbs, and rosemary in a small saucepan; bring to a simmer over medium. Reduce heat to low; simmer until garlic is golden, about 15 minutes. Remove from heat; let cool.
- Squeeze 2 lemon halves into a large bowl of water; add rinds. Working with 1 artichoke at a time, remove tough outer leaves closest to stem end, then trim pointy tips of remaining outer leaves with kitchen shears. With a serrated knife, cut off top 1 inch; with a paring knife, trim and peel stem. (Transfer to lemon water as you work to prevent discoloration.)
- Set a steamer basket in a large pot; add enough water to reach just below basket and bring to a boil. Squeeze remaining 2 lemon halves into pot. Add artichokes, season with salt, and cover. Steam until hearts are easily pierced with the tip of a knife, 30 to 35 minutes. Transfer to a plate; let stand until cool enough to handle, then cut in half lengthwise and scoop out and discard fuzzy chokes.
- Strain infused oil; discard rosemary. Mash garlic bulbs into a paste and stir into goat cheese with 1/4 cup infused oil, green garlic tops, and red-pepper flakes. Season with salt.
- Heat grill to high. Brush artichokes with infused oil; season with salt. Grill, brushing with more oil and turning a few times, until charred in places, 8 to 10 minutes. Grill bread, turning once, until charred in places, 1 to 2 minutes. Lightly brush bread with infused oil.
- Remove artichoke leaves from bottoms; cut bottoms into slices and reserve leaves for eating separately. Slather grilled bread with goat-cheese mixture and top with sliced artichokes. Drizzle with more infused oil, sprinkle with more red-pepper flakes and green garlic tops, and serve.
GRILLED GARLIC BREAD WITH BASIL AND PARMESAN GARLIC, CHEESE AND BASIL ON BREAD IS A CLASSIC TO GO WITH PASTA, BUT THIS RECIPE IS MADE ON THE GRILL. WITH FEW INGREDIENTS (AND THINGS TO CARRY), IT CAN B
How to make Grilled Garlic Bread With Basil and Parmesan Garlic, cheese and basil on bread is a classic to go with pasta, but this recipe is made on the grill. With few ingredients (and things to carry), it can be a great addition to a campout or cookout. And, despit
Provided by @MakeItYours
Number Of Ingredients 5
Steps:
- Light a grill or turn heat to high. Drizzle both sides of bread with olive oil and grill for 2 to 3 minutes without turning, until one side is crisp and beginning to char. Remove bread from grill and rub grilled side thoroughly with the cut garlic. Evenly distribute Parmesan on the grilled side and return toast to the grill, cheese side up. Close lid and cook for another 2 to 3 minutes, or until cheese is melted. Transfer to a cutting board, slice each piece of toast in half and serve garnished with basil leaves.
GARLIC BREAD GRILLED CHEESE
Steps:
- Preheat the oven to 400 degrees F.
- Mash the garlic powder, parsley, sugar, seafood seasoning, garlic and salt into the softened butter and blend very well.
- Spread the garlic butter on one side of each slice of bread. Arrange the bread, buttered-side down, on a work surface. Layer four of the slices with a slice each of the American cheese, mozzarella and Gouda; be sure that the mozzarella is in the middle. Top with the remaining 4 bread slices, buttered-side up.
- Heat a grill pan over medium heat until hot; brush with the oil.
- Add the sandwiches to the pan. Cook until grill marked, 30 seconds per side, then transfer to a baking sheet. Bake until the cheese is melted through, 10 minutes. Serve immediately.
GRILLED STEAK WITH GARLIC AND HOT PEPPER MARINADE WITH ROASTED TOMATOES WITH CABRALES BLUE CHEESE
Steps:
- For the Marinade:
- Combine all ingredients in a mixing bowl.
- For the steaks:
- Place the steaks in a large shallow baking dish. Pour 1/2 of the marinade over the steaks and turn to coat. Cover and let marinate in the refrigerator at least 4 hours or overnight. Cover the remaining marinade and place in the refrigerator. One hour before cooking the steaks, remove marinade from the refrigerator and allow it to come to room temperature. Heat a grill pan over high heat until smoking or heat up an outdoor grill Remove steaks from the marinade, discard marinade, and season with salt and pepper, to taste. Grill for 4 minutes on each side for medium rare doneness. Use the other 1/2 of the marinade to serve with the steaks.
- For the Roasted Tomatoes:
- Preheat oven to 400 degrees F. Place tomatoes in a baking dish, drizzle with olive oil and season with salt and pepper to taste. Roast until soft, about 15 to 20 minutes. During last 5 minutes of cooking sprinkle the blue cheese over the tomatoes.
GRILLED PORTOBELLO MUSHROOMS WITH GARLIC, CHEESE AND PINE NUTS
This delicious recipe comes from Steven Raichlen, "Master Griller" and author of numerous bestselling cookbooks. This one is from his 'How To Grill Barbecue Bible'. (Prep. time does not reflect refrigeration time).
Provided by shelbyrose
Categories Vegetable
Time 26m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Trim the stems off the mushrooms.
- Using a moist paper towel, wipe the caps clean.
- Using a sharp object, such as the tip of a metal skewer, poke a series of holes in the gill side of the mushroom caps.
- Insert garlic slivers in some holes, cheese slivers in others, rosemary leaves in others, and pine nuts in the remaining holes.
- Combine 1/2 cup vinegar and the salt and pepper in a mixing bowl and whisk until the salt is dissolved.
- Whisk in the oil and the basil.
- Pour some of the mixture in the bottom of a nonreactive baking dish and arrange the portobellos in it, gill side up.
- Swish the mushrooms to coat the bottom with marinade.
- Spoon the remaining marinade over the mushrooms, cover and refrigerate for as little as 30 minutes or as long as 3 hours.
- Preheat grill to high.
- When ready to cook, remove the mushroom caps from marinade.
- Strain the marinade if the basil looks wilted.
- Whisk the remaining 2 tablespoons of vinegar into the marinade.
- Arrange the mushrooms on the grill grate, gill side down.
- Grill for 3 minutes.
- Turn over and spoon the reserved marinade onto the caps.
- Continue grilling until browned and tender,(reducing heat if necessary) 4 to 6 minutes, rotating the caps 45 degrees after 2 minutes to create a crosshatch of grill marks.
- Remove from grill and serve immediately.
Nutrition Facts : Calories 717.7, Fat 77, SaturatedFat 11.4, Cholesterol 7.4, Sodium 382.8, Carbohydrate 5.9, Fiber 1.6, Sugar 1.7, Protein 5.1
GRILLED CORN ON THE COB WITH GARLIC WHIP, DILL AND FETA CHEESE
Steps:
- Heat a grill to medium. Remove the corn from the soaking water, shake it dry a few times and place on the grill. Grill, covered, until the kernels are tender, turning a few times, 20 to 30 minutes.
- Meanwhile, combine the garlic, lemon juice and salt in a blender and blend until smooth (add a splash of water if necessary). With the motor running, slowly add the canola oil and the olive oil. Blend until the mixture is emulsified and thickened; then continue blending until a thick, buttery consistency is reached.
- Remove the corn from the grill; pull back the husks, brush with the garlic whip, and sprinkle with feta and dill. Serve immediately.
GRILLED CORN WITH GARLIC MAYO & GRATED CHEESE
Flavour barbecued corn on the cob Brazilian-style with coriander, lime, garlic mayonnaise and Parmesan cheese
Provided by Jennifer Joyce
Categories Side dish
Time 15m
Number Of Ingredients 6
Steps:
- Boil the corn cobs for 5 mins. Leave in the water until you're ready to grill them. Mix the garlic and mayonnaise in a small bowl. Just before barbecuing, remove the cobs from the pan, pat dry and rub the mayonnaise into each one.
- Season the cobs and grill them until marks appear, about 5 mins. Remove and scatter over the Parmesan and coriander. Squeeze lime over to serve.
Nutrition Facts : Calories 388 calories, Fat 30 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium
GRILLED TWO-CHEESE BURGERS WITH GARLIC DRESSING
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 45m
Yield serves 4
Number Of Ingredients 18
Steps:
- To make the sauce: Place the mayonnaise, sour cream, basil, scallion, garlic, Worcestershire sauce, salt, and pepper in the bowl of a food processor and puree until creamy and pale green. Transfer to a small bowl, cover with plastic wrap, and refrigerate until you are ready to use it.
- To make the burgers: Heat a charcoal or gas grill to medium-high. Divide the ground beef into 4 equal pieces and gently form into patties. Use your thumb to make a small indentation in the middle of each burger (this is so the burger grills flat and doesn't contract and puff up on the grill). Brush both sides of the burgers with the oil and then season with salt and pepper.
- Place the burgers on the grill and cook until they have grill marks, about 4 minutes. Flip the burgers, cook 2 minutes longer, and then top each with about 1 tablespoon of the mozzarella. Cook the burgers 2 more minutes for medium-rare doneness and remove from the grill. Place the buns on the grill, cut side down, and lightly toast, 30 seconds to 1 minute.
- Set a burger on each bottom bun half. Top with a salted tomato slice. Spread 1 tablespoon of the garlic-herb sauce on the top bun half, sprinkle with Parmesan, cover the burger, and serve with more sauce on the side for dipping.
GRILLED GARLIC CHEESE GRITS
"Grits are an everyday food here in the South, I came up with this easy recipe one day when I ran out of potatoes. It's a great alternative to a baked potato when served with grilled steak or chicken," offer Holly Bonds of Smyrna, Georgia.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 9 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, bring water to a boil. Slowly add grits and salt, stirring constantly. Reduce heat; simmer, uncovered, for 40-45 minutes or until thickened, stirring occasionally. Add cheese and garlic; stir until cheese is melted. Pour into a 9-in. square baking dish coated with cooking spray. Cover and refrigerate for 2 to 2-1/2 hours or until firm., Cut grits into 3-in. squares; brush both sides with oil. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until lightly browned.,
Nutrition Facts : Calories 108 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 337mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
GRILLED GARLIC, CHIVE AND CHEESE BREAD
Blend, toast, grill--it's as easy as that with this delicious way to dress up a loaf with prepared cheese spread.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 16
Number Of Ingredients 4
Steps:
- Heat gas or charcoal grill. In small bowl, mix cream cheese spread, chives and garlic.
- When grill is heated, place bread halves, cut side down, on gas grill over medium heat or on charcoal grill over medium coals. Cook 1 to 2 minutes or until light golden brown.
- Turn bread halves; spread cream cheese mixture on toasted sides of bread. Cook cheese side up 3 to 4 minutes longer or until thoroughly heated.
Nutrition Facts : Calories 120, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 0 g, TransFat 0 g
GARLIC AND DILL PESTO GRILLED CHEESE RECIPE BY TASTY
Here's what you need: fresh dill fronds, fresh parsley leaves, garlic, walnuts, kosher salt, lemon, olive oil, cabot unsalted butter, sourdough bread, Cabot Garlic and Dill Cheddar Cheese, fresh dill
Provided by Cabot Creamery Co-operative
Categories Lunch
Yield 1 sandwich
Number Of Ingredients 11
Steps:
- Make the pesto: Add the dill, parsley, garlic, walnuts, salt, and lemon juice to a high-powered blender or food processor and pulse, scraping down the sides as needed, until roughly chopped.
- Turn the blender or food processor on medium speed and slowly pour in the olive oil, stopping to scrape down the sides if needed. Blend for 1-2 minutes, until the pesto is smooth. The pesto will keep in an airtight container in the refrigerator for up to 3 days.
- Make the grilled cheese: Spread one side of each slice of bread with ½ tablespoon butter, then spread ½ teaspoon pesto on top of the butter on each slice.
- Heat a large nonstick skillet over medium heat. Place one slice of bread, buttered side down, in the pan, then spread with ¼ cup (10 g) pesto and top with the Cabot Garlic and Dill Cheddar Cheese. Cover with the other slice of bread, buttered side up.
- Cook for 2-3 minutes, until the bottom slice of bread is golden brown, then use a spatula to flip the sandwich and and cook for 3-5 minutes on the other side, until the bread is golden brown and the cheese is completely melted. Remove from the pan and let rest for 1 minute before slicing.
- Sprinkle with the dill and serve.
- Enjoy!
GRILLED GARLIC CHEESE GRITS
We love grits, this is another good way to serve them. A great alternative to a baked potato when served with grilled steak or chicken. I belive this recipe could be made with instant grits.The 2 1/2 hours for refrigeration is not include in time. The recipe comes from Tast of Home's Light and Tasty.
Provided by Barb G.
Categories Grains
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- I a sauce pan, bring water to a boil; slowly add grits and salt, stirring constantly; Reduce heat:simmer, uncovered, for 40-45 minutes or untill thickened, stirrin occasionally.
- Add cheese and garlic; stir until cheese is melted, Spray 9-inch baking dish with nonstick cooking spray; Cover and refrigerate for 2 to 2 1/2 hours or until frim.
- Before starting the grill, coat the grill rack with nonstick cooking spray; Cut the grits into 3-inch squares; Brush both sides with olive oil.
- Grill, covered, over medium heat for 4 to 6 minutes on each side or until lightly browned.
GARLIC GRILLED CHEESE
Ahhh... Gaaahlic! Who doesn't love it? I was making a variation of the Potato Chip Chicken recipe and melted a bit too much margarine. So I stuck it in the fridge and made this grilled cheese the next day. I'll never make plain grilled cheese again!
Provided by ZebraSE
Categories Lunch/Snacks
Time 8m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- The measurements on the margarine are approximate since I made a large portion of the garlic margarine and keep it in the fridge.
- Put garlic salt and margarine in small saucepan or microwave-safe bowl and melt.
- Place in refrigerator to cool to a semi-solid state.
- Pour off any liquid that settles on the top.
- Use the garlic margarine mixture to butter one side of each slice of bread and place buttered side down on a griddle.
- Place cheese on top of one piece of bread.
- Cook until browned on bottom (bread is usually ready when the cheese is good and melted).
- Slap the two pieces together and Enjoy!
Nutrition Facts : Calories 523.4, Fat 38.2, SaturatedFat 13, Cholesterol 36.3, Sodium 1154.2, Carbohydrate 30.3, Fiber 1.2, Sugar 2.1, Protein 15.2
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