Ultimate Grilling And Entertaining Cookbook

By Holly Genskay

I love to grill and entertain and have created this cookbook with all of my favorite grilling meals and recipes to entertain guests.

• Language: English
• Publisher: Lulu.com
• Release date: May 4, 2011
• ISBN: 9781257738021

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SIDE DISHES

Corn Cakes With Cumin Sauce

2 cups frozen corn, thawed

1 cup chopped zucchini

½ cup chopped red pepper

¼ cup all-purpose flour

¼ cup chopped fresh cilantro

¼ cup milk

¾ cup yellow cornmeal

2 garlic cloves, minced 1/3 cup chipotle mayo

3 large eggs beaten Cumin sauce (pg 67)

In skillet sprayed with cooking oil add corn, zucchini, and pepper and heat stirring occasionally for 5 minutes and let cool. In separate bowl add flour and corn flour in large mixing bowl and set aside. Combine mayonnaise, cilantro, and eggs to corn mixture and mix well. Mix in flour mixture and mix well. In heated skillet sprayed with cooking drop 4 scoops of mixture (about 2 inches in size) and flatten with spatula to form a patty. Cook for 3 minutes on each side. Drizzle with cumin sauce and serve warm. Serves 4

Curry Corn

2 cans corn drained

2 tbsp butter

¼ cup diced onion

½ jalapeño seeded and diced

1 tsp diced garlic

1 ½ tsp curry powder

Salt and pepper to taste

In sauce pan add butter, onion, jalapeño and garlic and simmer for 3-4 minutes. Add curry powder and simmer for 2 minutes. Add corn and mix well and heat for 4-5 minutes on low stirring occasionally to prevent corn from burning. Add salt and pepper and serve.

Fried Green Beans

1 lb green beans ends trimmed

1 cup beer

1 cup flour

Salt and pepper to taste

1 tsp garlic powder

1 tsp cracked red pepper if desired

Cooking oil for frying

Preheat oil to 375 degrees. Mix together beer, flour, garlic red peppers and salt and pepper. Dip green beans into batter to coat. Fry in the oil in small batches, until they are golden brown. Drain on paper towel and serve

Fried Plantains

2 green plantains

1 cup cooking oil

Salt to taste

Peal and slice plantains into 1.5-inch cubes. Fry in oil for 2 minutes on each side. Drain on paper towel and flatten using the bottom of a bowl that has been sprayed with cooking spray, forming a pancake shape. Place the plantains back into the hot oil for 2 minutes on each side. Drain on paper towel, add salt and serve.

For a Sweet Treat

2 ripened plantains (should be darkening in color on the peel) Slice the plantains in half and then lengthwise. In skillet with thin layer of heated oil cook 2-3 minutes on each side. Drain on paper towel and serve.

Garlic Mashed Potatoes

10-14 sm. Red potatoes washed (and partial peeled if desired)

4 cloves garlic

2 tbsp butter

¼ cup milk or heavy whipping cream

Salt and pepper to taste

Peal garlic cloves, lay flat on cutting board. With flat part of knife push down to flatten the clove. Put potatoes and garlic cloves into large saucepan add water 2 inches above potatoes. Boil until potatoes feel soft when poked with a fork. Drain potatoes, making sure not to lose the garlic cloves. Add potatoes, garlic and remaining ingredients in a large mixing bowl and blend until smooth. (using milk will make this dish a bit healthier, but the whipping cream will make your potatoes fluffier).

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garlic mashed potatoes

Garlic Potato Wedges

4-5 medium baking potatoes

1 tbsp olive oil

2 tbsp McCormick roasted garlic seasoning

Salt and pepper to taste

1 large ziploc bag ½ tsp cumin

2 sheets aluminum foil

Wash potatoes and cut into 2 inch wedges. Add all ingredients, minus the foil, into large ziploc bag and shake until fully covered.