4-6
medium to large sweet bell peppers (yellow, orange, red or
green)
1-1/2 cups Caesar croutons, crushed
1 cup sweet onion, finely chopped
1/2 cup grated Parmesan cheese
1 tablespoon minced garlic
1 tablespoon cilantro, finely chopped
Salt and pepper, to taste
Clean
and core peppers.
Mix
croutons, sweet onions, parmesan cheese, garlic and cilantro
in a bowl. Pack the mixture into the hollowed center of the
peppers.
Put on
grill over medium heat for about 15 minutes.
Serve
with salt and fresh ground pepper, to taste.
Grilled Onion
Bloom
1 large
sweet onion, Walla Walla or Vidalia
2 tablespoons butter
2 teaspoons (4 cloves) minced garlic
Salt and pepper, to taste
Peel
onions, and cut each one into quarters, or eights, keeping
onion together.
Place
butter and garlic over the top of the onion. Double wrap the
onion in aluminum foil (shiny side in) and place on the
grill.
Cook for
30-40 minutes. Carefully remove it from the grill and tear
it open.
Season
with salt and pepper, to taste, and eat.
Dry Rub Ribs
Makes 4 to 8 country
style beef ribs
STEVE'S FAMOUS DRY RUB: 1/2 cup
white sugar
1/2 cup brown sugar
1/4 cup coarse salt
2 tablespoons freshly ground black pepper
2 tablespoons dried, chopped onion flakes
1 tablespoon paprika
1 tablespoon garlic salt
Mix all
Dry Rub ingredients. Rub into ribs as little as 10 minutes
before, or at most 60 minutes before grilling.
Preheat
an outdoor grill for medium heat. Lightly oil the grill.
Grill
for 15-20 minutes turning frequentlysor to desired doneness.
Remove
from grill and serve.
Pick a Peck of BBQ Pineapple
1 fresh
pineapple (could substitute with canned rings)
1/2 cup orange juice (or apple juice)
1/4 cup brown sugar
1 tablespoon ground cinnamon
Vanilla ice cream
Slice
pineapple into 1/2-inch slices, cutting off skin and coring.
Combine
all ingredients, except ice cream, and place in a shallow
dish or large re-sealable plastic bag-let marinate for 1
hour (OK to marinate overnight).
Preheat
grill to medium-high heat. Lightly oil the grill. Place
pineapple slices on lightly oiled grill and cook for 5-7
minutes per side-cooking until outside is dry and slightly
char marked from grill.
Serve
warm with reserve marinade over vanilla ice cream.
Recipes from 101
THINGS TO DO WITH A BBQ(Gibbs-Smith; April
2005; $9.95/Spiral-bound paperback with spill-proof
plastic cover)
