I’m not a fond of grilled chicken actually, but this Shrimp and Crab Stuffed Chicken with Seafood Sauce sounds great. But my husband happen to love stuffing. So in an attempt to marry grilling and stuffing, I have been on a great mission to create a repertoire of stuffed recipes. Since grilled stuffed chicken is what I find easiest to make and it’s one I plan on repeating often, I did not let this recipe (which I got online) to miss my grill.
If we think grilling these wonderful seafood could only waste food with the tendency of flakes falling on the grill grates, I think stuffing idea is the solution.
Shrimp and Crab Stuffed Chicken with Seafood Sauce
- 4 chicken breasts, skinned and boned
- 1/4 pound fresh mushrooms, chopped
- 1/4 cup finely chopped green onions
- 2 tablespoons margarine or butter
- 1/2 of a 4-ounce can small shrimp, chopped
- 1 cup cooked crabmeat, flaked
- 1/4 cup crushed cracker crumbs
- 1/4 cup dry white wine
- 2 tablespoons parsley, chopped
- 2 tablespoons dry white wine, for basting
- Seafood sauce
In a cast iron skillet, cook mushrooms and green onions in margarine until tender. Remove from heat. Add the shrimps then stir in crabmeat, cracker crumbs, wine, and parsley, mixing well. Spoon about 1/4 cup of the stuffing mixture onto each of the chicken breasts. Roll up and secure with toothpicks. Place the stuffed chicken in a grill pan and place the pan in the cooking grill. Cook 35-40 minutes, or until chicken is cooked. Baste once with the wine. Serve with rice and your seafood sauce.
Although not very traditional, grilling turkey is the best way of cooking it, even leftover recipes also comes out flavorful every time! The turkey drippings may be used to prepare a gravy by placing a metal pan under the turkey inside the roasting pan. But this one I find a bit different. Grilled apples enhance the taste of a day-old turkey leftover.
- 1 tablespoon canola oil, plus more for brushing on the turkey
- 1 small red onion, coarsely chopped
- 1 serrano chile, coarsely chopped
- 3 cups apple cider vinegar
- 1 1/2 cups granulated sugar
- 2 Granny Smith apples, peeled, cored, and coarsely chopped, plus 2 peeled, cored, and sliced into 1/2-inch thick slices
- 3 tablespoons chopped fresh sage leaves
- Salt and freshly ground pepper
- Your leftover turkey
Preheat the grill to medium-high. Heat oil in a medium saucepan on the grates of the grill or on a burner. Add the onion and cook until translucent. Add the serrano chile and cook for 1 minute. Add the vinegar and sugar and cook until the sugar has melted. Stir in the chopped apples and cook until the apples are soft and the mixture is slightly thickened. Remove from the heat and let cool slightly. Place the apple mixture in a food processor and add the sage. Pulse until smooth. Season with salt and pepper. Allow to cool.
Place your leftover turkey pieces on a baking pan and brush with oil; season with salt and pepper. Grill the turkey on all sides until golden brown. Reduce the heat of the grill to medium. Cook turkey for about 25 minutes. Begin brushing the entire turkey with the apple glaze during the last 10 minutes of cooking. Remove from the grill and brush with more of the glaze. Let rest for 15 minutes before serving. Grill the sliced apples for 2 to 3 minutes on each side and serve with your glazed leftover turkey pieces.
Grilling fish is one of the best and healthiest way to cook fish. Aside from these, grilling usually takes ony a few minutes of your time, making it the best and easy to prepare grilled meal for your visitor. Although charcoal grilling is also the most fun methods of grilling, using gas grills I should say is easier. Try the following proven steps for a more successful grilled fish.
Step 1: Clean your grate.
A clean grill is the beginning of a deliciously-flavored fish. Remove debris from previous dinner to avoid the new fish to stick on the grate. To make the grill grates glossy and non-stick, dip about two folded paper towels in olive oil, use a tong to grasp it and rub the grill grates.
Step 2: Get an aluminum foil and cover it to the gas grill.
Set the fire to high heat and wait for about 10 to 15 minutes to thoroughly burn off the debris. When this process is done, remove the foil.
Step 4: Grill the fish.
Before putting your fish on the grill, season it with salt. To add more flavor and keep the fish moist, you can brush each sides olive oil (or any vegetable oil) or with melted butter or some fresh lemon juice while you are grilling. Remember to check your fish from time to time because using butter can burn the fish easily.
Step 5: Arrange the fish diagonally on the grate, with skin side down across the grate to create that famous grill marks.
To grill a thinner and flakier fish, use a grill basket or wrap it with aluminum foil with olive oil, wine or lemon juice. This is to avoid the fish from falling apart and to keep the moisture during cooking and flipping.
Step 6: Adjust the temperature of the grill down to low.
This is to prevent it from cooking too fast. Close the lid while cooking. Cooking will approximately take about 10 minutes for every inch of thickness of the fish. It is advisable to check your fish from time to time.
Step 7: Check if the skin of the fish has become seared and crisp.
Lift the edge of the fish using a turner, spatula or tong to see if it easily moves from the grates. Do not move the fish when you see it is not yet done for it could easily break up. If the skin is already seared, flip your fish over.
Step 8: Remove it from the grill.
When both sides are seared and fish flakes easily when a fork is inserted, then it is done. Remove the fish from the grill and you can now serve it to your hungry guests!
Yes, but I don’t think grilling meat is dangerous. I don’t think it’s all that unhealthy. What I see unhealthy about grilling meat is the burned fats because it has been linked to cancer.
However, if we won’t eat the burned skin for example then I think it’s just fine, well for me. Besides, there are some safety measures you can take in order to lessen the exposure to harmful chemicals created during the grilling process.
The less time your food spends on a high heat grill, the safer you will be. When cooking thick or fatty meats, try partially cooking them indoors in a microwave first. Precooking meat on high for 90 seconds before grilling can significantly reduce the amount of carcinogens you will be exposed to.
Raise the level of the grill, whenever possible, to position the food farther away from the heat source. Don’t cook over the fire. Moving your meat to the outsides of the grill will prevent them from coming in contact with large amounts of smoke.
The less high heat your meat is exposed to, the better. Grilling meats is not entirely unhealthy. Any type of grilling method makes food taste better, kills disease-causing organisms, destroys toxins and increases digestibility.
To begin with, pan roast technique means searing a fish steak such as tuna, swordfish, or halibut at high temperature for a couple of minutes on each side to seal in the juices and form a crust on the outside. Then you can complete the cooking process in an oven set at 400° F until the steak reaches your preferred stage of doneness. Find how pan-roasting fish steaks make among the most fantastic fish meals.
Probably professional cooks pan roast fish fillets routinely as a way to intensify their flavor, but I discovered the benefits by accident after buying a gorgeously fresh cod filet that turned out to be very thick in one area and quite thin in another.
- 2 tuna steaks, about 1- to 1 1/2-inch thick
- 1 lemon, juiced
- 1/4 cup chopped tarragon leaves
- 2 tablespoons chopped Italian parsley leaves
- 1/2 tablespoon minced garlic
- salt and freshly ground pepper
- 1 tablespoon regular olive oil
Pat dry the tuna steaks with paper towels. In a bowl, mix lemon juice with tarragon, Italian parsley leaves, and garlic. Add a pinch of salt and a few rounds of ground black pepper. Marinate for 30 minutes. Heat pan for 1 minute, pour in olive oil, and continue heating pan for 2 more minutes. Pan-fry tuna steaks for 3 minutes. Then transfer to a plate and serve with strawberry tarragon relish.
To make the relish:
Combine 1 tablespoon balsamic vinegar, 1 teaspoon brown sugar, and 1 teaspoon soy sauce. Add 2 tablespoons chopped fresh tarragon. Toss in 12 to 15 strawberries (quartered). Chill and serve with your steaks.
When grilling vegetables, you will get the best results when using veggies with a low water content. These are the cabbages, bell peppers, mushrooms, onions, asparagus. It is fun wrapping these vegetables in tinfoil before putting them on the grill, although it is also fine to put them directly on the grill.
What I love about wrapping them is the no need for anything like fat or seasoning. Grilling to me is the best way to preserve the nutrients present in your vegetables. Boiling rids them a lot of their nutritional value. Frying soaks them up a lot in fat… so grilling is the healthiest way to prepare vegetables.
Eating a diet, which is rich in vegetables and fruits, can reduce the risk for cardiovascular diseases, type 2 diabetes, and stroke. This makes eating vegetables the best thing. Orange and dark green vegetables are higher in cancer-preventing antioxidants and nutrients than other types.
Vegetables are also low in calories and fat but high in fiber, so they can help you to lose weight by making you feel full. You find potassium, dietary fiber, vitamin A, vitamin C, vitamin E and folate (folic acid) in vegetables. Dietary fiber can reduce the blood’s cholesterol levels and helps with good bowel function.
Potassium keeps blood pressure at a healthy level. Folate helps in the production of red blood cells. Vitamin C is good for the teeth, gums, wound healing and iron absorption. Vitamin A is good for the skin and eyes. Vitamin E protects vitamin A and essential acids in the body from cell oxidization.
There are thousands of marinade recipes, but how come not all of them renders wonderfully marinated meat or fish? Have you ever asked yourself why other people get very tasty grilled foods? Have you ever wondered if you too could do the same?
Try these secrets.
Typical blends of vinegar, wine, oil, salt, and seasonings make terrific marinades that boost the flavor of food. The natural acid in the liquids along with salt tenderize tough fibers, while the oil acts as a flavor enhancer. Always use a non-reactive container such as glass, ceramic, or even plastic bowls. Aluminum containers react with the acid in your marinade and will begin to corrode, causing off flavors in the marinated food.
When using pineapple, papaya, yogurt and kiwifruit, marinate for not more than 30 minutes. These ingredients tenderize by enzymatic action, so limit the amount of time that foods soak in the marinade to avoid mushy marinated foods. To avoid tough marinated foods, remember to go easy on the acid in the marinade, which can toughen the proteins in food. To add flavor to food through marinating, simply add large amounts of highly-flavored seasonings and ingredients to your marinades.
Marinades made with red wine, oil, garlic and herbs like rosemary and thyme are suitable for beef and lamb. Yogurt or buttermilk is suitable for poultry so definitely great for your turkey, while beer and hard cider make good marinades for pork. Generally, fruits and fruit juices make the most wonderful marinade ingredients. Lime or lemon juice, pineapple juice, tangerine juice, passion fruit juice, or even tomato juice make the best liquid for your marinades.
After your savory grilled dish, think of a wonderful side dish for a more gratifying dinner.
Any idea would do, it’s what you like, it’s what you’re going to serve. For as long as you know it tastes good then go for it. I like applesauce with pork roast. I have made this with frozen peas, carrots, and roasted brussel sprouts. You can also roast or saute’ some of your favorite veggies together, it’s all up to you… it’s your side dish.
For something different, you can try fresh pesto in addition to potatoes, or basil and goat cheese for some complexity. These vegetables would also come very nice with bits or lobster and shrimp mixed in. Let us have a look at some pork roast side dishes. Snappier peas, crunchier carrots and better-tasting grains, pasta and potatoes will always be quick and delicious side dishes.
I suggest on anything Mediterranean, or Spanish artichokes in many ways. Baby artichokes are particularly popular and tender and combine well with seafood and garlic.
Just steam them then stuff with garlicky brandy-sauteed shrimp and mushrooms. Potatoes fried in virgin olive oil at home are a delicious dish that cannot compare to any fried potatoes at a restaurant. Learn how to prepare this very typical and flavorful side dish to eat with almost any main course in Spanish cuisine.
If you are a travel lover like us where BBQ remains your most gratifying food anytime, you most certainly have visited the best BBQ joints in America. We have our own favorite places to go, but these three are our first stops.
Fat Willy’s Rib Shack, Chicago
Texas-style beef brisket is topped with caramelized onions and a horseradish sauce, Carolina pulled pork is served on a (gasp) baguette, and there’s even a smoked portobello mushroom. Baby back rib dinners come loaded with coleslaw, garlicky grilled Texas toast, and a choice of hearty sides like baked beans and collard greens. Baby back ribs have always been my favorite!Check it out. http://www.fatwillys.com/
Moonlite Bar-B-Q Inn, Owensboro
The massive buffet table at this roadside eatery takes up nearly an entire room. The centerpiece is western Kentucky’s signature dish: hunks of mutton slow-cooked over a hickory-log fire and topped at the table with a tangy, tomato-based sauce. If you love a hickory-filled feel BBQ, this one is sure to go. http://www.moonlite.com/
Snow’s BBQ, Lexington
Started by former rodeo clown Kerry Bexley so that his teenage daughters could get some work experience—before they left for college, you’d find them there taking orders every Saturday—Snow’s has won people over with its ribs, pork steak, and brisket, which has a smoky, charred crust and a tender-throughout interior. Pit master Tootsie Tomanetz, who is in her mid-70s, comes in at 2 a.m. to tend to the already-smoking meat. They’re really worth a try! http://www.snowsbbq.com/
Not only are the following fishes make fantastic meat, but they render one of the most delicious grilled fish meals one can ever imagine. Apart from being easy and fast to prepare, grilling the following fish can literally get fish off the grill in a matter of minutes. As soon as you get home, pick up a couple of fillets and lemon, heat up your grill pan, and make a fantastic after work meal.
Wahoo has a white delicate flesh that is highly regarded by many gourmets. The flanks can then be cut into steaks which will make delicious grilled, fried or smoked fish.
This fish which is also known as dorado or dolphin fish is popular in many restaurants, well-liked by gourmets for they make one of the most delicious grilled and smoked fish.
Cooks have their own favorite masterpiece for cooking rockfish. Frying whole fillets of school sized fish or steaks of larger fish are exceptionally delicious. Striped bass, or strippers are versatile. They can be grilled, broiled, poached, fried and smoked. They make wonderful fish cakes too.
Black Sea Bass
The firm white meat of this fish is regarded as a flavorful fish. They are easily skinned and filleted and comes out superb when fried, grilled, baked or broiled. This fish is always best when fresh as the fish do not freeze well.
Grouper is a high-value specie that is commercially in demand. Groupers are not chilled and are usually sold alive in the markets. They are described as lean, white flesh fish with a mild unique taste and texture that can be cooked in many different ways. Grouper is great when fried or grilled, and is excellent to use in soups.
You deserve that fantastic fish BBQ!