GRILLED FRESH OPIHI LIMPET
Provided by Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- This is a Hawaiian delicacy! It's a good recipe for fresh oysters. Mix chiles, vinegar, water, garlic and sea salt together. Marinate oysters for about 15 minutes before grilling.
- While grilling add butter, soy sauce and cayenne pepper or Hawaiian chili pepper.
GRILLED PIZZA WITH CHORIZO AND TOMATILLO SALSA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium. Brush a baking sheet with 1 tablespoon olive oil. Turn the pizza dough in the oil to coat. Add the red onion rings to the baking sheet and turn to coat in the oil. Set aside until ready to grill.
- Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and chorizo; cook, breaking up the meat with a wooden spoon, until it starts browning, about 2 minutes. Add the poblano and cook until it just begins to wilt and the chorizo is no longer pink, about 3 minutes. Add the corn and cook until tender, about 2 minutes. Season lightly with salt.
- Arrange the onion rings on one corner of the grill. Grill, flipping, until lightly charred and crisp-tender, 8 to 10 minutes.
- Meanwhile, stretch and press the pizza dough on the baking sheet into a 10-by-12-inch rectangle. Transfer the dough to the grill (it's OK if it stretches slightly). Cook until golden and marked on the bottom, 3 to 4 minutes. Flip with tongs. Top with the salsa, jack cheese and chorizo mixture. Cover the grill and cook until golden on the bottom, 3 to 4 minutes.
- Use a large spatula to slide the pizza onto a cutting board. Coarsely chop the onion rings and sprinkle on top of the pizza along with the queso fresco and cilantro. Cut into squares.
Nutrition Facts : Calories 750, Fat 39 grams, SaturatedFat 14 grams, Cholesterol 73 milligrams, Sodium 1885 milligrams, Carbohydrate 65 grams, Fiber 4 grams, Protein 27 grams, Sugar 6 grams
GRILLED CORN AND CHORIZO QUESO
Provided by Ree Drummond : Food Network
Categories appetizer
Time 25m
Yield 12 to 16 servings
Number Of Ingredients 11
Steps:
- Preheat a grill pan over medium to medium-high heat.
- Place a large nonstick skillet over medium heat, add the chorizo and begin to brown it as it heats up.
- Meanwhile, toss the corn, jalapenos and onion with the olive oil. Season with the fajita seasoning and a pinch of salt and pepper. Place on the grill pan and cook until grill marks form and the vegetables have softened, 2 to 3 minutes per side. Set aside.
- Once the chorizo is browned, after 7 to 8 minutes, drain off all but a couple of tablespoons of the fat. Add the diced cheese, tomatoes and green chiles and chopped green chiles, juices and all. Cook, stirring occasionally, while the cheese melts and everything comes together.
- While the cheese is melting, remove the corn from the cob and dice the onion and jalapenos. Stir the vegetables into the queso.
- Taste and adjust the seasoning as needed. Serve immediately with chips or transfer to a crockpot and keep on low until ready to eat.
GRILLED MARLIN
Steps:
- Season marlin with salt and pepper, rub with olive oil. Grill until they just turn white and are firm.
- Heat oil in a wok until very hot. Saute carrots and red cabbage until just limp, add bok choy, Chinese cabbage and onion, saute until warm but crisp, about 2 minutes.
- In a small bowl, whisk together vinaigrette ingredients, excluding the olive oil. Slowly add oil in a small stream until the dressing is emulsified. Place vegetables in the center of the plate. Place grilled marlin on top. Drizzle vinaigrette over marlin and around the edge of the plate. Garnish with fresh orange sections.
GRILLED SHRIMP AND GRITS WITH CHORIZO AND SALSA DE ARBOL
Looking for a crowd-pleasing recipe? Welcome family and friends to the dinner table with bowls of cheesy grits topped with grilled shrimp and chorizo. It's easy to make and delicious to eat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat grill to medium-high. Bring milk and 4 cups water to a boil in a medium saucepan over medium-high heat. Stir in 2 1/2 teaspoons salt. Slowly add grits, whisking constantly. Reduce heat, cover, and simmer, stirring occasionally, until thick and creamy, about 15 minutes. Stir in cheese. Remove from heat; cover to keep warm.
- Meanwhile, cook chorizo in a medium skillet over medium-high heat, stirring and breaking into small pieces, until browned and crisp in spots, about 5 minutes. Transfer chorizo and rendered oil to a bowl; cover to keep warm.
- Toss shrimp with olive oil and season generously with salt. Grill, flipping once, until lightly charred in spots and opaque, 4 to 5 minutes.
- Stir grits, adding hot water a few tablespoons at a time if needed to make smooth again. Divide grits, chorizo (use a slotted spoon), and shrimp among bowls; drizzle with chorizo oil, top with cilantro, and serve with salsa.
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