Mixed Grill Recipes
"MEAT COUNTER" MIXED GRILL
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 9h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- In a large saucepan of barely boiling salted water, cook the sausages for 3 minutes. Remove the pan from the heat and let the sausages cool in the liquid. Refrigerate.
- Marinate the chicken. Spoon enough salsa verde over the chicken to coat evenly.
- Marinate the lamb in the same fashion as the chicken. Let both meats marinate chilled in separate containers for about 8 hours.
- Before grilling let the sausages, chicken, and lamb sit at room temperature for 20 to 30 minutes.
- Preheat the grill to high. Clean the grate with a brass-bristle brush. Reduce the heat to medium.
- Lightly coat the sausages with oil. Season the chicken on all sides with 2 teaspoons salt, pressing it into the meat. Season the racks of lamb on all sides with 2 teaspoons salt, pressing it into the meat. Season the cut side of the lemons with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Grill the chicken and lamb racks over direct medium heat until well browned on all sides, 6 to 8 minutes, turning occasionally. Move the chicken and lamb to indirect heat and continue to cook for 10 more minutes. Leaving the chicken and lamb rack to continue cooking over indirect heat, grill the sausages over direct medium heat for about 6 to 8 minutes. Move the sausages to indirect heat to finish cooking for 4 to 6 minutes. Season the summer squash with olive oil, salt and pepper, and grill over direct heat until caramelized and fully cooked. During the last few minutes of grilling, grill the lemons cut side down over direct medium heat until well browned, about 2 minutes.
- Remove everything from the grill and let the rest at room temperature for 5 to 10 minutes. Cut the meats into serving-size pieces. Arrange on a large platter and garnish with the lemons and salsa verde.
- Soak the slices of bread in 2 tablespoons vinegar for 1 minute. Using a food processor blend all ingredients together, taste for seasoning and adjust consistency if need be.
MIXED GRILL
Steps:
- Heat 2 tablespoons oil in a cast-iron skillet over medium-high heat. Add half the sausages or ham and cook until crisped on 1 or both sides and warmed through, about 5 minutes. Repeat with remaining oil and sausages. Transfer to a platter.
ITALIAN MIXED GRILL
Serve your family this hearty herb-flavored dinner of grilled sausages, chicken and beef. Perfect if you love Italian cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h50m
Yield 8
Number Of Ingredients 13
Steps:
- In small bowl, mix all Herbed Lemon Oil ingredients. Cover and let stand at least 1 hour to blend flavors.
- In 2-quart microwavable casserole, place sausages, water and onion. Cover and microwave on High 5 minutes; rearrange sausages. Re-cover and microwave on Medium (50%) 5 to 7 minutes or until sausages are no longer pink in center. Remove sausages; discard onion and water.
- Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Brush all sides of chicken, beef and sausages with oil mixture.
- Grill meats uncovered over medium heat, brushing frequently with oil mixture and turning occasionally, for the following times: Grill beef 5 minutes. Add chicken and continue grilling. Grill beef 12 to 16 minutes or to desired doneness. Grill chicken 15 to 20 minutes or until juice is clear when center of thickest part is cut (170°). Add cooked sausages during the last 5 to 10 minutes of girlling to brown.
Nutrition Facts : Calories 350, Carbohydrate 2 g, Cholesterol 95 mg, Fiber 0 g, Protein 32 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 0 g, TransFat 0 g
EGGPLANT MIXED GRILL
A super yummy way to grill veggies.
Provided by kelcampbell
Categories Side Dish Vegetables Eggplant
Time 2h30m
Yield 6
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, mix the olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic. Place the onion, asparagus, mushrooms, eggplant, red bell pepper, and yellow bell pepper into the bag. Seal, and marinate 2 hours in the refrigerator, turning occasionally
- Preheat the grill for high heat.
- Lightly oil the grill grate. Grill the vegetables 6 minutes on each side, until tender.
Nutrition Facts : Calories 106.8 calories, Carbohydrate 13.3 g, Fat 4.9 g, Fiber 5.4 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 340.4 mg, Sugar 5.1 g
GRILLED VEGGIE MIX
Living on this beautiful Canadian island, we often grill out, so we can eat while enjoying the scenery. This tempting veggie dish is the perfect accompaniment to any barbecue fare. To make the recipe even more satisfying, I often use my homegrown vegetables an herbs in the mix.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- Place vegetables in the center of two pieces of double-layered heavy-duty foil (about 18 in. square). Combine dressing ingredients; drizzle over vegetables; toss gently to coat. , Fold foil around mixture and seal tightly. Grill, covered, over medium heat for 15 minutes on each side or until vegetables are tender.
Nutrition Facts : Calories 146 calories, Fat 10g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 192mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.
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- Bring meat to room temperature for about an hour before grilling. Sprinkle chicken, lamb and filets with salt and pepper, rubbing them into the meats. Cut lemons in half.
- Preheat barbecue to 500°F. Turn off the heat source on one side of barbecue, and use that side to grill each type of meat to desired doneness. Begin by grilling the sausages, which should take about 6 minutes. Grill the lemon halves, cut-side down, on the grill for about 5 minutes. Transfer cooked sausage to a service platter and lightly cover with tin foil to keep warm as you continue grilling the remaining meats.
- Cook the chicken thighs for 8 minutes or until completely cooked before transferring to foil covered platter. Cook the lamb chops, 6 minutes for medium-rare, 8 minutes for well-done and transfer to service platter. End by cooking the filet mignon 2 minutes per side for medium-rare, 3 minutes per side for well-done.
- Arrange the cooked meats in an attractive manner on service platter with grilled lemons. Sprinkle with chopped mint and serve with your favourite side dishes and suggested condiments.
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- Heat the grill and grill tray to medium. Wrap a piece of bacon around each sausage and secure with a toothpick. In a small bowl, combine the butter, chives and parsley. Sit the mushrooms on their caps and spoon the herb butter evenly all over the gills. Put the lamb, rosemary, oil and pepper in a bowl and mix together well. (If you have time, you could marinate the lamb for a while prior to grilling.)
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- Spread the bread slices on a baking tray and toast under the grill for 2–3 minutes on each side, or until nicely browned. Divide the sausages, mushrooms, tomato and lamb cutlets among four serving plates and serve with the hot toast.
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