Saspanda's blog: "My Recipes"

Tipsy Grilled Chicken with Bourbon Maple Glaze For the glaze: 1/3 cup bourbon 2 tablespoons maple syrup 1 tablespoon Dijon country-style mustard 1 roaster chicken, 6 to 7 pounds 2 tablespoons olive oil 3 large cloves garlic, minced 2 teaspoons Kosher salt 1/2 teaspoon cracked black pepper To make the glaze: In a small bowl, combine all glaze ingredients. Set aside. Rinse chicken and pat dry. With poultry shears or knife, split chicken lengthwise along one side of backbone. With breast side up, pull up on two sides of back and press down firmly on breast until bones begin to crack and chicken is reasonably flat. Thread two sturdy metal skewers crosswise through flattened chicken; skewers should run perpendicular to thigh bones, through the breasts, and through the middle of the large wing joints. Combine oil, garlic, salt, and pepper; brush evenly on both sides of chicken. Place chicken, skin side up, in center of cooking grate. Grill 1-1/2 to 1-3/4 hours or until meat thermometer inserted into center of thigh meat (but not touching bone) reaches 180°F/82°C (170°F/77°C for breast) or until juices run clear and skin is well-browned, brushing occasionally with glaze during last 20 minutes. Let stand 10 minutes before carving.

Singapore-Style Chicken Wings with Ginger and Beer Prep time: 15 minutes Marinating time: 2 to 4 hours Grilling time: 20 to 25 minutes Marinade 1 package Black Peppercorn Marinade Mix 1 cup beer 1/4 cup soy sauce 2 tablespoons honey 2 tablespoons fresh lemon juice 1 tablespoon grated fresh ginger 16 chicken wings, wing tips removed 1. In a large, resealable plastic bag combine the marinade ingredients. Add the wings. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 4 hours, turning the bag occasionally. 2. Remove the wings from the bag and the let the excess liquid drip back into the bag. Discard the marinade. Grill the wings over direct low heat (250°F to 350°F), with the lid closed as much as possible, until browned on both sides, about 10 minutes, turning once. Then move the wings over indirect medium heat (350°F to 450°F) and continue to cook until the meat is no longer pink at the bone, 10 to 15 minutes, turning every 5 minutes or so. Serve warm. Makes 4 servings Grilling Tip: The wing tips have almost no meat and they tend to burn, so remove them at the joint with a sharp knife or poultry shears.

This is so yummy, I had to share it with you my friends. I hope you enjoyed it as much as I do. Bon Appetite' Gegi Rotisserie Five-Spice Chicken Prep time: 20 minutes Marinating time: 4 to 6 hours Grilling time: 1 to 1-1/4 hours Marinade 1/4 cup orange juice concentrate, defrosted 1/4 cup soy sauce 1/4 cup fresh lime juice 1/4 cup finely chopped fresh cilantro 1 tablespoon dark sesame oil 1 tablespoon minced garlic 1 teaspoon Chinese five-spice powder 1/2 teaspoon freshly ground black pepper 1 whole chicken, about 4 pounds 1. In a medium bowl whisk the marinade ingredients. 2. Remove and discard the neck and giblets and any excess fat from the chicken. Place the chicken in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal it tightly. Turn the bag several times to coat the chicken evenly with the marinade. Place the bag in a bowl and refrigerate for 4 to 6 hours, turning the bag occasionally. 3. Remove the chicken from the bag and discard the marinade. Tuck the tips of the wings behind the chicken's back. Truss the chicken with twine. Following the grill’s instructions, secure the chicken in the middle of a rotisserie’s spit, put the spit in place, and turn the rotisserie on. Let the chicken rotate over indirect high heat (450°F to 550°F) until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh (not touching the bone), 1 to 1-1/4 hours. Check the chicken after 30 minutes; if the skin is browning too quickly, reduce the heat to indirect medium (350°F to 450°F). 4. When the chicken is fully cooked, turn off the rotisserie and, using thick pot holders, remove the spit from the grill. Slide the chicken from the spit onto a cutting board, being careful not to splatter yourself with the hot juices. Let the chicken rest for about 10 minutes before carving into serving pieces. Serve warm. Makes 4 servings Grilling Tip: If your grill doesn’t have a rotisserie, you can still make this recipe. Just cook the chicken over indirect high heat, right in the middle of your cooking grate. After about 30 minutes, rotate the chicken 90 degrees and finish cooking over indirect medium heat.

Sweet and Spicy Shrimp Kabobs Great zippy flavor and perfect finger food for entertaining. 1/4 cup honey 1 tablespoon minced canned chipotle chile pepper in adobo sauce 1/2 teaspoon kosher salt 1 pound jumbo shrimp, shelled and deveined 2 tablespoons minced fresh cilantro In a large bowl, combine the honey, chile pepper, and salt. Add the shrimp and toss to coat. Cover and marinate at room temperature for 20 minutes or in the refrigerator for 1 hour. Remove from the marinade and discard any remaining marinade. Thread the shrimp through the tail and head (2 or 3 per skewer) onto small skewers. Grill over Direct High heat for 2 to 4 minutes, turning once halfway through grilling time. Arrange skewers on a serving dish and sprinkle with the cilantro. Makes 6 to 8 servings.

Beer-Marinated Chicken Tacos Many Americans are accustomed to guacamole loaded with tomatoes, onions, cilantro, and fiery chiles, but a more traditional version in Mexico and parts of Texas is simply mashed avocados with a bit of salt and lime juice. It’s rich and buttery—a fabulous topping for these juicy chicken tacos. For the marinade: 1 cup dark Mexican beer, such as Negra Modelo 2 tablespoons dark sesame oil 1 tablespoon finely chopped garlic 1 teaspoon dried oregano 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne 6 boneless, skinless chicken thighs, about 4 ounces each For the guacamole: 2 ripe avocados 1 tablespoon fresh lime juice 1/4 teaspoon kosher salt 6 flour or corn tortillas, 6 to 7 inches in diameter To make the marinade: In a small bowl whisk together the marinade ingredients. Rinse the chicken thighs under cold water and pat dry with paper towels. Place them in a large, plastic resealable bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 4 hours, turning the bag occasionally. To make the guacamole: Cut the avocados lengthwise around the pits, twist the halves apart, and remove the pits. Scoop the flesh into a medium bowl. Add the lime juice and salt. Using a potato masher or the back of a spoon, mash the ingredients together. Cover with plastic wrap, placing it directly on the surface to prevent browning, and refrigerate until about 1 hour before serving. Remove the chicken thighs from the bag and discard the marinade. Grill the chicken thighs over Direct Medium heat until the meat is firm and the juices run clear, 8 to 10 minutes, turning once halfway through grilling time. Transfer the chicken to a cutting board and cut the thighs into thin strips. Warm the tortillas over Direct Medium heat for about 1 minute, turning once halfway through grilling time. Pile the sliced chicken inside the tortillas. Top each taco with a spoonful of guacamole. Serve warm. Makes 4 to 6 servings

Smoky Steak Hoagies with Pickled Peppers Prep time: 10 minutes Grilling time: 6 to 8 minutes Sauce 1 cup tomato sauce 2 tablespoons dark brown sugar 2 tablespoons cider vinegar 1 teaspoon Worcestershire sauce 1 teaspoon Mesquite Seasoning 1 flank steak, 1-1/4 to 1-1/2 pounds and about 3/4 inch thick Olive oil 4 teaspoons Mesquite Seasoning 4 large French rolls, split open 8 pickled pepperoncini, drained and thinly sliced 1. In a medium saucepan mix the sauce ingredients. Bring to a simmer over medium heat and cook for about 1 minute, stirring occasionally. 2. Lightly coat the steak on both sides with oil. Evenly coat with the seasoning, pressing the spices into the meat. Allow the steak to sit at room temperature for 20 to 30 minutes before grilling. 3. Grill the steak over direct high heat (450°F to 550°F), with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once. Remove the steak from the grill and let rest on a cutting board for 3 to 5 minutes. Cut the steak across the grain into thin strips. 4. Grill the rolls, cut sides down, over direct high heat until toasted, 10 to 20 seconds. Pile the meat in the rolls. Spoon some sauce on top. Garnish with pickled pepperoncini. Serve right away. Makes 4 servings Grilling Tip: A flank steak has a long grain running from the top to the bottom. By cutting a flank steak against the grain, in thin slices, you shorten the length of the grain, making the steak tender for chewing.

Halibut with Grill-Roasted Lemon and Caper Dressing Prep time: 15 minutes Grilling time: 10 to 14 minutes Dressing 2 medium lemons 4 tablespoons extra virgin olive oil, divided 1 tablespoon capers, drained 1 tablespoon finely chopped fresh chives 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Rub 1 teaspoon granulated onion 1 teaspoon finely chopped fresh dill 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 4 halibut fillets, 6 to 8 ounces each and about 1 inch thick Extra virgin olive oil 1. Cut a 1/2-inch slice off both ends of each lemon. Cut each lemon in half lengthwise. Lightly brush or spray the cut sides of the lemons with 1 tablespoon of the oil. Grill the lemons over direct high heat (450°F to 550°F) until nicely browned, 4 to 6 minutes, turning once. Remove the lemons from the grill and allow to cool. Squeeze the lemons through a sieve into a small bowl. Discard the rinds and seeds. You should have about 1 tablespoon of lemon juice. Add the capers, then whisk in the remaining 3 tablespoons oil to form a dressing. Whisk in the rest of the dressing ingredients, and adjust the seasonings if necessary. 2. In a small bowl mix the rub ingredients. 3. Generously brush or spray the halibut on both sides with oil and season with the rub. Grill over direct high heat until the halibut just begins to flake when you poke it with the tip of a knife, 6 to 8 minutes, turning once. Whisk the dressing one last time. Serve the fish warm with the dressing poured over the top.

Grilled Lamb Chops with Indian Spices Prep time: 10 minutes Marinating time: 1 to 2 hours Grilling time: 4 to 6 minutes Marinade 1/4 cup extra virgin olive oil 2 tablespoons fresh lime juice 1 tablespoon minced garlic 1-1/2 teaspoons kosher salt 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon ground ginger 1/2 teaspoon freshly ground black pepper 16 rib or loin lamb chops, each about 3/4 inch thick, trimmed of excess fat 1. In a small bowl whisk the marinade ingredients. 2. Arrange the chops on a large, rimmed plate. Spoon or brush the marinade over the lamb chops, turning them to coat them evenly. Cover with plastic wrap. Refrigerate for 1 to 2 hours. 3. Remove the chops from the refrigerator and let stand at room temperature for 20 to 30 minutes before grilling. Grill the chops over direct high heat (450°F to 550°F) until nicely marked on both sides and grilled to your desired doneness, 4 to 6 minutes for medium rare, turning once or twice. Keep the lid closed as often as possible during grilling. Serve warm. Makes 4 servings Grilling Tip: You have two basic options for ulta-tender lamb chops: loin or rib. The loin chops are little miniature T-bone steaks, while rib chops are like rib-eye steaks with the bone attached. The rib chops have a bit more fat and therefore, more flavor.

ingredients 1 1/2 pounds fresh green beans, trimmed 1 tablespoon extra-virgin olive oil 1 tablespoon butter Salt and freshly ground black pepper Garlic cloves ( to your taste)Grated (garlic is optional) Toasted slivered or sliced almonds preparation Cook green beans for 5 minutes in 1 inch of boiling water, covered. Drain and return skillet to heat. Add EVOO, butter and to the skillet. Toss drained beans in the oil and melted butter, and season with salt and freshly ground black pepper and garlic. Transfer to a serving plate and garnish with toasted slivered or sliced almonds. Makes 6 servings

ingredients 1 tablespoon extra-virgin olive oil (EVOO), plus some for drizzling 1 small onion, chopped 1/2 pound button mushrooms and stems, cleaned and chopped 2 sprigs dill, chopped 1/4 cup flat leaf parsley leaves, chopped (a small handful) Juice of 1/2 lemon 1 tablespoon Dijon mustard, optional 2 hard-boiled eggs, chopped Salt and freshly ground black pepper, to taste 4 6-ounce salmon filets, skin removed 2 sheets frozen puff pastry, 11 x 17 inches, defrosted but still cold 1 egg, beaten with a splash of water preparation Preheat oven to 425°F. Heat a large non-stick skillet over medium heat. Add oil, onions and mushrooms. Season with salt and pepper, and sauté 10 -15 minutes or until the liquid from the mushrooms has evaporated. Remove from heat and add to a medium-sized mixing bowl. Add dill, parsley, lemon juice, mustard, hard-boiled egg, salt and pepper. Mix to combine. mushrooms_mix Wipe out the pan you used for the mushrooms and return it to medium-high heat with a drizzle of EVOO. Season salmon with salt and pepper, and sear 1-2 minutes on each side in a drizzle of oil. Remove skillet from the heat. Spread the puff pastry sheet onto a counter and roll to 1/8 of an inch thick. Cut in half. On each rectangle of dough, place 2 spoonfuls of the mushroom mixture and top with salmon. Starting with the corners, wrap dough over the salmon, creating a package. Trim excess dough and seal with the egg water mixture using a pastry brush (leftover dough bits can be used to decorate the top of the packages.). Place sealed side down on a non-stick cookie sheet and make small slit in the top to let steam escape. Brush with a light coating of the egg/water mixture to give it a nice sheen. Bake 10-15 minutes or until golden brown. Let stand 5 minutes, then serve. Makes 4 servings