This recipe is taken from “Food” by Guy Fieri. I wish I had some of this left over from making the “Fire-Roasted Shrimp Cocktail” recipe as I would have loved to have made homemade fries to go with it. This recipe makes 1 1/2 cups of ketchup. I used white vinegar instead of the apple cider vinegar, not on purpose though…I just thought I had apple cider vinegar in my pantry which I did not. I bought the agave nectar at VitaHealth (a local health food store) as it is not sold at my local supermarket.
1 1/4 pounds Roma tomatoes (about 8), cut in hlaf vertically and seeds removed
1/4 red bell pepper
1/4 small red onion
1 teaspoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 Tablespoon apple cider vinegar
2 Tablespoons agave nectar
1 1/2 teaspoons dry mustard
1/2 teaspoon granulated garlic
1. Preheat the grill to high. Place the tomatoes skin side up on a baking sheet. Add the red pepper and onion. Brush the vegetables very lightly with the olive oil. Sprinkle with the salt and 1/2 teaspoon of the black pepper. Turn the tomatoes skin side down and grill all the vegetables until lightly browned, 5 to 8 minutes. Set aside to cool slightly.
2. Combine the vegetables, vinegar, agave nectar, mustard, and granulated garlic in a blender or food processor and process until smooth. Taste for seasoning.
3. Let the ketchup sit at room temperature until ready to use. You can make it ahead and refrigerate to for up to 1 week.
I make this recipe alot, and I am suprised I haven’t added it to my blog earlier. I love the grapefruit flavour with the chicken. This recipe was taken from Food and Wine’s Magazines’s “Quick From Scratch Chicken Cookbook”.
1 teaspoon grapefruit zest (from about 1/2 grapefruit)
2 cloves garlic, minced
1/2 cup grapefruit juice (from 1 grapefruit)
1 tablespoon cooking oil
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
4 bone-in chicken breasts (about 2 1/4 pounds in all)
1. Light the grill. In a small bowl, combine the garlic, grapefruit zest, grapefruit juice, oil, honey, salt and pepper.
2. Grill the chicken breasts over moderately high heat, brushing frequently with the glaze, for 8 minutes. Turn and cook, brushing with more glaze, until the chicken is just done, 10 to 12 minutes longer. Remove.
3. In a small stainless-steel saucepan, bring the remaning glaze to a boil. Boil for about 1 minute, remove from the heat, and pour over the grilled chicken.
Ratatouille is my most favorite dinner. I always make the recipe from my Moosewood Cookbook, but today I thought I’d try it on the BBQ. It turned out wonderful and I loved the fresh basil in this recipe taken from The New Vegetarian Grill by Andrea Chesman.
1 large onion, quartered
1/2 garlic bulb, separated into cloves and peeled
1/3 cup extra virgin olive oil
1 large eggplant (about 1 1/2 pounds), peeled and sliced 3/8 inch thick
1 green bell pepper, halved
6 medium-size tomatoes, halved
2 medium-size zucchini, sliced 3/8 inch thick
2 tablespoons chopped fresh basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper
1. Prepare a medium-hot fire in the grill.
2. Skewer the onion and garlic. Brush the olive oil on the onion, garlic, eggplant, pepper, tomatoes, and zucchini.
3. Grill the vegetables, turning occasionally, until tender and grill-marked, 10 to 15 minutes for the eggplant, onion, and garlic; about 10 minutes for the pepper and tomatoes; and 5 to 8 minutes for the zucchini. Remove the vegetables from the grill as they are done.
4. Chop the grilled vegetables into 1/2-inch dice and combine in a saucepan with the basil, oregano, thyme, bay leaf, and salt and pepper to taste. Simmer for 15 minutes on the grill or on the stove. Taste and adjust the seasonings. Serve hot or at room temperature.
Make this! Seriously! This recipe is taken from the LCBO Food & Drink magazine (early summer 2012). I used this sauce over chicken, but the recipe says it’s excellent over steak, ribs or beef burgers. If I ate red meat again…this would be the cat’s ass over a nice BBQ steak.
1 cup ketchup
1/2 cup strong brewed coffee
1/3 cup fancy molasses
1/4 cup grated onion
1/4 cup cider vinegar
2 tbsp chili powder
1 tbsp Dijon mustard
2 tsp finely minced ginger
1/4 tsp cayenne pepper
1. Place all ingredients in a medium saucepan and set over medium heat. Simmer sauce, stirring occasionally, then more frequently as sauce begins to thicken to a barbecue sauce consistency, about 8 minutes.
2.. As sauce cools, it will thicken a bit more. When using barbecue sauce, brush on in the last minutes of barbecuing and turn frequently, otherwise the sugars will burn.
Makes 2 cups