Grill Plus Instant Marinade – 2011 – January – 16

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Archive for January 2011

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What a great start to the year, lots of new accounts and lots of product poured...

What a great start to the year, lots of new accounts and lots of product poured this month, remember to get your free samples at cuvee this spring
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Chef Tim Creehan and Tim and Pam Wellborn are excited to introduce the New Chefs...

Chef Tim Creehan and Tim and Pam Wellborn are excited to introduce the New Chefs Grill Plus, stay tuned for exciting updates
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Seared Tuna Rare

This spicy twist on Tim's signature dish is sure to drag the taste buds kicking and screaming into a frenzy.

Flavors:
Original Flavor, Lemon Pepper

Serves:
4

Ingredients:

  • 2 7-8 oz sushi grade #1 tuna steaks
  • 6 tbsp Original or Lemon Pepper Grill Plus
  • 1 tsp minced garlic
  • 1 bunch fresh spinach
  • 2 tbsp olive or canola oil
  • ¼ cup small diced red pepper

Directions:

  1. Coat the steaks evenly and liberally with the Grill Plus.
  2. Place a large saute pan over high heat for several minutes.
  3. Carefully place the steaks in the pan, searing each side for 30 to 45 seconds. Remove and set aside.
  4. Immediately place the spinach, garlic, and oil in the pan, turn frequently, and cook just til wilted.
  5. Place the spinach in the center of four plates.
  6. Cut the steaks against the grain into ¼ inch strips, and fan the strips around the spinach.
  7. Top with diced red pepper, serve immediately and enjoy.

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Smoked Spicy Wings

Another awesome combination of flavors on our favorite finger food. Super Bowl indeed.

Flavors:
Original Flavor, Mesquite Grill

Serves:
8

Ingredients:

  • 30 chicken wings
  • ½ cup Mesquite Grill Plus
  • ½ cup Original Flavor Grill Plus
  • Traditional condiments

Directions:

  1. If wings are frozen, they must be completely thawed prior to utilizing this recipe.
  2. Thoroughly combine both flavors of Grill Plus in a large mixing bowl.
  3. Add the wings to the mixture and toss til evenly coated.
  4. Place chicken on grill or bake in a 375° oven until thoroughly cooked (juices drip clear).
  5. Serve with traditional condiments if desired and enjoy.

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Smoked Ham

Christmas dinner wouldn't be complete without a smoked ham, and Mesquite Grill Plus makes a good idea even better. Seasonings Greetings! Hammy Holidays!

Flavors:
Mesquite Grill

Serves:
8

Ingredients:

  • 1 spiral cut ham at room temperature
  • 7 oz Mesquite Grill Plus

Directions:

  1. Prepare an outside grill for smoking using any flavor of wood chips.
  2. Generously coat the outside of the ham with the Grill Plus.
  3. Once the smoker is fully functioning (heavy smoke), place the ham inside and close the lid.
  4. Do not open the lid for at least 15 minutes.
  5. After 30 minutes, begin checking the internal temperature of the ham.
  6. When the temperature inside the ham is 145°, remove, serve, and enjoy.

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Shrimp Scampi Style Pasta

A classic fave gets a breath of fresh air with the help of Herb and Garlic Grill Plus.

Flavors:
Herb & Garlic

Serves:
4

Ingredients:

  • ½ lb. medium (26-30 count) shrimp, peeled and deveined
  • ¼ cup Herb and Garlic Grill Plus
  • ¼ cup white wine (or water)
  • ½ cup chopped tomato
  • 1 cup spinach
  • grated romano cheese to taste

Directions:

  1. Heat the Grill Plus and the white wine or water in a saucepan over medium heat until the sauce begins to boil.
  2. Add the shrimp, cooking until firm and pink in color.
  3. Add the wine and tomato, cook 2 more minutes.
  4. Add the spinach, cook until heated. Serve topped with cheese.
  5. Also great when served over rice or tossed with pasta.

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Shrimp Etoufe

Louisiana cuisine marries happily with Cajun Spice Grill Plus to create this simple dish.

Flavors:
Original, Herb & Garlic

Serves:
2

Ingredients:

  • ¼ cup Grill Plus
  • 2 tbsp water
  • ½ lb peeled shrimp (you can substitute crawfish)
  • 1 cup cooked rice
  • ¼ cup chopped scallions

Directions:

  1. Heat the Grill Plus in a saute pan, then add the shrimp, cooking until pink and curled.
  2. Add water to achieve desired consistency and reduce.
  3. Serve over rice, top with scallions and enjoy.

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Plus Wings

Who knew? Original Grill Plus on the great American snack food quite simply rocks.

Flavors:
Mesquite Grill, Original, Herb & Garlic, Lemon Pepper

Serves:
4

Ingredients:

  • 24 chicken wings
  • 1 cup Original Grill Plus

Directions:

  1. If wings are frozen, they must be completely thawed prior to utilizing this recipe.
  2. Place Grill Plus in a large mixing bowl, add the wings, and toss until liberally coated.
  3. Gently place wings in a preheated 375° fryer until done (juices drip clear).
  4. The wings should be deep brown in color when finished.
  5. Allow to drain, serve and enjoy.

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Milkwash

That's right, there's a reason it's called Grill 'Plus'. This recipe can be modified to incorporate any of your favorite Grill Plus flavors.

Flavors:
Mesquite Grill, Original, Herb & Garlic, Lemon Pepper

Serves:
30

Ingredients:

  • 2 parts milk
  • 1 part Grill Plus

Directions:

  1. Combine both ingredients in a large mixing bowl.
  2. Whisk thoroughly until blended.
  3. Use in any recipe calling for milkwash, works well with fried foods.

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Mesquite Turkey

Back again for Christmas, the traditional holiday bird gets the Grill Plus treatment, including a simple preparation. Smoke 'em if you got 'em.

Flavors:
Mesquite Grill, Original, Herb & Garlic

Serves:
10

Ingredients:

  • 1 thawed whole turkey (12-15 lbs)
  • 1 cup Mesquite Grill Plus (Original or Herb Garlic can be substituted if desired)

Directions:

  1. Frozen turkey must be completely thawed prior to utilization of this recipe.
  2. Prepare a smoker grill or preheat an oven to 350°.
  3. Remove the innards and trim the turkey of excess fat, then tuck the wings under themselves.
  4. Evenly paint the turkey with Mesquite Grill Plus. Avoid excess.
  5. Place the painted turkey into the cooking device, cook until a meat thermometer inserted into the center of the turkey leg reads 165°.
  6. Remove from heat, carefully carve, serve with traditional sides and enjoy.

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