Grilled T-Bones with Grilled Corn Relish

Happy July 4th to everyone!

If you are not cooking hot dogs and burgers there is a good chance you are grilling steaks. I hope Larry and Edie are not keeping a close inventory of their meat freezer. Use any cut of steak you like, or is on sale. This recipe is all about the relish. With the corn, tomatoes and peppers right from the garden this is a no brainer. This is a recipe from one of my favorite cook books, Bitchin' & Grillin'. Everyone loves this relish so you better double it.

Grilled T-Bones with Grilled Corn Relish
Serves 4
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4 T-Bones, at least 1-inch thick
6 cloves garlic crushedd
1 teaspoon coarsely ground black pepper
1/2 teaspoon salt
3 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon chili powder
2 ears corn
2 tomatoes, finely chopped
1 sweet pepper, finely chopped
1/4 cup snipped fresh cilantro
3 tablespoons red onion, finely chopped
1/4 teaspoon salt
1/4 teaspoon cayenne pepper

Combine the garlic, pepper and salt. Sprinkle over both sides of the steaks and rub in with your fingers. Place on the grill on medium heat. Turn once. Allow 10-12 minutes for medium rare.

In a small bowl, combine the lime juice, olive oil and chili powder. Remove husks and silks from the corn. Brush with the lime juice mixture and place on the grill. Grill for 10 to 20 minutes, turning several times. Cool. Cut the kernels from the cob. Combine the corn, tomatoes, sweet pepper, cilantro, onion, salt and pepper. Sprinkle lime juice over it.

Pesto Bread

I know some of you were laughing your butt off the other day when I posted the Collard Green Pesto recipe. Now you will have to use the store bought pesto and I will be enjoying this bread made with the Collard Green Pesto. Don't ever under estimate and old southern woman.

Makes 1 loaf
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1 stick butter, softened
1/2 cup good mayonnaise
3 garlic cloves, crushed
2 tablespoons Parmesan cheese, freshly grated
3 tablespoons your favorite brand of pesto sauce because you don't have mine
1 loaf French or Italian Bread, homemade is best, but bakery is fine

Preheat grill to medium. Cut the bread into 1-inch slices without slicing completely through the bottom crust. Mix the first 5 ingredients and blend well. Spread on both sides of the bread slices. Wrap in foil and place on the edge of the grill. Grill, turning occasionally, about 10-15 minutes. Don't burn the bread.

Country-Style Pork Ribs - Grilled

I promise these will become your favorite way to prepare country ribs. Most of the cooking is done in advance and while you sleep. Perfect for this long busy weekend coming up.

What meat item do you see on sale more than any other? Right, Country-Style Ribs. For years I never bought these things, too much trouble, takes to long to cook, too fatty, etc. Well, I don't know everything! Country-Style Ribs are better than any part of the piggy, except maybe the butt. Moist, tender and flavorful.

These are very easy, but do take a little planning ahead

Country-Style Pork Ribs - Grilled
Depends on the size package of ribs
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1 package country-style ribs
1 large bottle Italian dressing
Garlic Salt or powder (I prefer powder or granulated)
Your favorite barbecue sauce

The morning before the day you will serve them, rub the ribs, with the garlic salt or powder. Marinate the ribs in the Italian dressing and wrap in foil. Refrigerate. Before going to bed, set the oven to 200 degrees F. and place ribs in the oven. Cook all night. As soon as you get up in the morning, take the ribs out of the oven. When you are ready to grill, baste the ribs with barbecue sauce and cook for 30 minutes.

Tell me these are not the best country ribs you have ever had.

Grilled Chicken Thighs With White Barbecue Sauce

I know yesterday was the first day of spring. I know it's March 21 and the temperature is suppose to be in the high 50's. But at my house it was 88 degrees F. I am loving it. Time to fire up the grill again today. The recipe came from a magazine a couple of years ago. That's all I know, and it's excellent.

Grilled Chicken Thighs With White Barbecue Sauce
5 servings
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1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon cumin
1 tablespoon paprika
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
10 skin-on-bone-in chicken thighs (about 3 pounds)
White Barbecue Sauce - recipe follows

1. Combine first 7 ingredients until blended. Rinse chicken, and pat dry; rub seasoning mixture over chicken. Place chicken in a zip-lock freezer bag. Seal and chill at least 4 hours. I do mine over night.

2. Preheat grill to 350 to 400 degrees F. (medium high) heat. Remove chicken from bag, discarding bag.

3. Grill chicken, covered with grill lid, 8-10 minutes on each side or until meat thermometer inserted into thickest portion registers 180 degrees F. Serve with White Barbecue Sauce.

White Barbecue Sauce
makes about 1 1/2 cups

Stir together 1 1/2 cups good mayonnaise; 1/4 cup white wine vinegar; 1 garlic clove, minced; 1 tablespoon coarse ground pepper; 1 tablespoon spicy brown mustard; 1 teaspoon sugar; 1 teaspoon salt, and 2 teaspoons horseradish until blended. Cover and chill 2 to 4 hours. Store in an airtight container up to 1 week.

Ollie Trolley Burgers

I pulled this from the archives because I wanted a really good hamburger. Really, what's the first thing you normally cook on the grill when the weather gets warm? Middle of March and it's over 80 degrees. You bet I'm firing up the grill.

Years ago there was a "sit down" fast food chain by the name of Lum's. You know a step above McDonald's and a step below Outback Steak House. Lum's had two items on their menu that I thought were fabulous, their hot dogs steamed in beer with sauerkraut and the "Ollie Burger".

The hot dogs are pretty self explanatory, throw a bag of sauerkraut in a pot add a bottle of beer, plop in the hot dogs, put a lid on and steam until the hot dogs swell up. Serve on steamed buns with your favorite mustard.

The Ollie Burgers were really, really good with lots of flavor and very moist.

Ollie Trolley Burger
6 burgers depending how big you like them
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2 pounds ground round or chuck, whatever is on sale
3 tablespoons lemon juice (not the bottled please)
1 1/2 teaspoon seasoned salt
1 Tablespoon Worcestershire Sauce
1 Tablespoon Soy Sauce
1 Tablespoon A-1 Sauce
1 Tablespoon Corn or vegetable oil
1/2 cup beef stock or broth
1 teaspoon Heinz 57 Sauce
1/4 teaspoon granulated garlic
1 teaspoon vinegar

Shape patties about 3/4 to 1 inch thick and 4-inches to whatever you like round.

Mix the remaining ingredients.

Place patties in a covered container and pour marinate mixture over them. Cover tightly and refrigerate 12 to 24 hour, longer is better. Turn patties frequently, DO NOT press down.

Remove from marinade and sear over high heat to seal juices, turn down heat and cook to desired doneness. Cook in your favorite grill pan or fire up the grill.

Southwest Chicken Breast with Black Bean Relish

This is perfect for the up coming holiday. You can marinade the chicken and make the relish ahead.

Southwest Chicken Breast with Black Bean Relish
6-8 servings
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8 chicken breast halves, boned and skinless
1/4 cup vegetable oil
2 Tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, finely chopped
1/2 cup onion, chopped
14 ounce can artichoke hearts

Relish
2/3 cup black beans, cooked and drained
1/2 bunch cilantro, chopped
1/2 cup corn
1/3 cup red bell peppers, diced fine
2 tablespoons olive oil
1 lime, juiced
2 dashes Tabasco sauce
Salt and freshly ground black pepper to taste

Place the chicken in a dish. Mix the next 6 ingredients and pour over the chicken. Refrigerate for at least 1 hour. Heat grill to medium heat. Place chicken on the frill and cook for 10 minutes. Turn and brush with the marinade. Place the artichokes on the grill. Grill for 10 to 15 minute, until chicken is done.

Mix all the relish ingredients together and refrigerate until ready to serve.

Grilled Peaches in Rum

Our peach season is all but over. I really don't care I have tons in my freezer and my freezer is full of everything. My friend Pat, who is the wife of my boyfriend, David, who has the produce stand, gave me peaches yesterday and I decided to make these for Bible Study.

Grilled Peaches in Rum
Serves 6 or 12 old people
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1 Tablespoon unsalted butter
2 Tablespoons brown sugar
1/4 cup rum
6 ripe peaches, halved and pitted
1 pint or more caramel ice cream

Heat grill to medium heat. In a small saucepan, melt the butter. Take off heat and add the brown sugar and rum. Stir until the sugar is dissolved. Place the peach halves in a large bowl. With a rubber spatula, gently stir in the rum mixture and continue stirring until the peaches are well coated. Grill the peaches, cut side up, about 5 minutes. Turn over and cook for 4 to 5 minutes, brushing the peaches with the rum mixture. Serve with the ice cream.

Grilled Pork Chops

My grocery had pork loins on sale last week for $1.99 per pound. How can you go wrong at that price. They were beautiful. You know fall is coming when pork starts going on sale. I cut half into chops and save half for a roast. I know they will cut them for free, but being the A personality that I am I'd rather cut my own.

Grilled Pork Chops
6 servings
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6 pork chops, 1-inch thick
1/2 cup soy sauce
1/4 cup sake
2 tablespoons brown sugar (I use maple syrup)
1 tablespoon chili sauce, homemade of course - Heinz will work
1 garlic clove, minced
1 pinch of ginger - I use fresh because that's what I have

Mix all the ingredients, except the chops. Preheat grill to medium heat. Brush the sauce on the chops and place on grill. Basting occasionally, turn the cops after 7-8 minutes on each side, depending on the thickness.

Mediterranean Potato Salad

Nice change of pace potato salad. As soon as I saw "capers" I was in. I reduced the mayo and added sour cream, maybe a couple of tablespoons or so.

Mediterranean Potato Salad
Serves 6
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1 pound whole tiny new potatoes
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1 clove garlic, minced
1/4 teaspoon coarsely ground black pepper
1/4 cup pitted kalamata olives, coarsely chopped
2 tablespoons capers, drained
2 tablespoons green onion, chopped
1/2 small red onion, sliced and separated into rings
3 hard-boiled eggs, coarsely chopped

Put potatoes in a saucepan and cover with water. Add 1/2 teaspoon salt. Bring to boil, reduce heat and simmer, covered, for 30 minutes. Drain and cool. Cut potatoes into quarters and place in a bowl. In a small bowl, add the mayonnaise, lemon juice, garlic and pepper. Stir in the olives, capers, both onions and eggs. Add to the potatoes and toss. Chill for 4 hours.

Salsa Coleslaw

Have you noticed I'm really into these quick recipes lately. That's again because my kitchen looks like a cannery. I'm grilling baby back ribs tonight with this coleslaw and corn on the cob. Of course I'm having sliced tomatoes! When you live in the country you have sliced tomatoes with every meal. Nothing better than fresh garden tomatoes and scrambled eggs.

Salsa Coleslaw
3 servings
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1/2 of a 16 ounce package shredded coleslaw mix
1/2 teaspoon seasoning salt
1 tablespoon fresh lemon juice
2 tablespoons olive oil
1/2 cup mayonnaise
1/2 cup salsa

Add all the ingredients in a large bowl and toss. Chill for a couple of hours at least.

Grilled Zucchini

Doing a short post today because the one on Monday is a killer. Can I get this recipe any easier! This is beyond wonderful. My picky nephew even loves these, only because he didn't know it was zucchini.

Grilled Zucchini
Serves 6
Even I can remember this recipe

2 large zucchini
1-16 ounce bottle Italian dressing

Preheat grill for high heat when ready to grill. Slice the zucchini into 1/2-inch rounds. Place in large bowl and cover with the dressing. Stir to coat, cover and refrigerate for 2 to 3 hours. Lightly oil the grate and place zucchini on the grill. Cook 3 to 4 minutes on each side, or until done.

Cooks Note: I really like to slice my zucchini into 1/2-inch strips lengthwise. No chance of falling through the grate. Your zucchini hating friends will think it's something else.

Chipotle Pinto Beans

Can you imagine! Pinto beans with no bacon fat or ham bone. Amazing! This is a great substitute for baked beans at your next cookout. These are even better reheated the following day.

Chipotle Pinto Beans
6-8 servings
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1 pound dried pinto beans, soaked overnight
2 cups chopped tomatoes
1 cup onion, chopped
1 teaspoon garlic, minced
2 teaspoons ground cumin
1 teaspoon chili powder
1 whole chipotle chili in adobo

Drain beans. Place in a saucepan and cover with water. Cover and bring to a boil; reduce heat and simmer for 10 minutes. Add remaining ingredients, cover and bring to a boil. Remove and set aside the chipotle pepper. Lower heat and simmer until beans are tender, stirring frequently and assign more water when needed. Salt to taste and return the chipotle pepper to pot.

Grilled Eggplant, Tomato and Goat Cheese

I'm so excited! I actually got a half bushel of tomatoes today. Everything is so late this year. They are beautiful. The first thing I'm going to make is a wonderful Tomato Chili Sauce. I can't give you the recipe yet because I haven't made it for 25 years. I lost the recipe. But I'll tell you the whole story next week. I did take two tomatoes out to make this great recipe.

Grilled Eggplant, Tomato and Goat Cheese
Serves 6-8
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1 medium eggplant, sliced into 1/4 inch rounds
2 large tomatoes, sliced
1-11 ounce log goat cheese
4 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste

Preheat grill for medium heat. In a large bowl, coat eggplant with the olive oil and balsamic vinegar. Season with the salt and pepper. Arrange half of the eggplant slices on a tray. Place a slice of tomato and a slice of goat cheese on each slice of eggplant. Sprinkle with salt and pepper Top with the remaining slices of eggplant and secure each bundle with a toothpick. Arrange the bundles on thee grill and remove the toothpicks. Cook about 7 to 8 minutes, carefully flipping them. Cook for 7 to 8 more minutes

Grilled Sweet Potatoes

You thought I was joking about not using the stove! If it is as hot where you are as it is here you might not even need the grill. Maybe just lay these on the hot driveway. Just kidding. These really are very good.

Grilled Sweet Potatoes
4-6 servings
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2 tablespoons oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 large sweet potatoes, each cut in 6 to 8 long wedges
1 1/2 teaspoon honey

Preheat grill to medium-high heat. Mix the oil salt and pepper in a large bowl. Add potatoes and stir to coat. Place on the grill and grill for 30 minutes, turning wedges occasionally, until slightly charred and tender when pierced. Remove from grill and drizzle with honey.

Portobello Mushrooms and Pine Nuts

There is a good chance nothing will get cooked on top of my stove until after first frost. I'm not moving all the canning equipment just to make dinner. If it can't be cooked on the grill or in the oven I'm not making it.

If you have fresh green beans, corn on the cob and a garden salad with these mushrooms you will not even notice you have no meat. It's too hot for meat anyway.

Portobello Mushrooms and Pine Nuts
Serves 4
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4 large portobello mushrooms
2 cloves garlic, cut into slivers
1 ounce Romano cheese, cut into slivers
2 teaspoons dried rosemary
2 tablespoons pine nuts
1/2 cup + 2 tablespoons balsamic vinegar
1/2 teaspoon coarse salt
1/2 teaspoon black pepper
1 1/3 cup extra-virgin olive oil
12 fresh basil leaves, thinly slivered

Trim the stems off the portobello mushrooms. Wipe the caps clean. With a knife, make a series of holes to insert the garlic slivers in some, cheese slivers in some, rosemary in some and pine nuts in some. Mix the 1/2 cup vinegar, salt and pepper until the salt is dissolved. Whisk in the oil and basil. Pour some of the mixture in the bottom of a baking dish and arrange the mushrooms in it, gill-side up. Move the mushrooms around to coat the bottoms. Spoon the remaining marinade over the mushrooms. Let marinate in the refrigerator covered, for 3 hours.

Preheat the grill to high. Remove the mushrooms from the marinade. Whisk the 2 tablespoons vinegar into the marinade. Place the mushrooms on the grill, gill-side up. Grill for 3 minutes, then turn the mushrooms and spoon on the rest of the marinade. Grill for 4-6 minutes rotating the caps every 2 minutes.

Grilled Peppers

The last few days most of the cooking that has been done at my house has been on the grill or a throw together salad. It is hot here. I mean heat index over a hundred degrees. That is really not how I like to gather veggies from the garden. My big harvest yesterday was sweet green peppers and more cucumbers. Don't mention pickles to me... Over a half a bushel of each I'm freezing and stuffing most of the peppers for the winter but some you just have to eat now.

Grilled Peppers
Serves 6
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3 green bell peppers, cut into large chunks
1/2 cup sliced jalapeno peppers
1 pinch dried oregano
1 cup shredded Mozzarella cheese, or your favorite

Preheat grill to medium-high heat. Place the peppers onto the grill with the inside facing down. Cook until slightly charred, 3 to 5 minutes. Turn peppers over and place jalapeno slices on them. Top with the cheese and sprinkle with the oregano. Grill until cheese melts. Serves 6

Black Bean-Quinoa Burgers

Don't forget your vegetarian friends on the 4th of July. These are heavenly! I could be vegetarian if I didn't sometimes have to have a fried pork chop, chicken livers or lamb chops.

My sister, Sandy, sent me this recipe. She doesn't send many but the ones she sends are wonderful. They freeze great for a quick dinner and can be reheated on the grill. Another make-ahead-meal!

Black Bean-Quinoa Burgers
8 burgers
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1/2 cup quinoa
1 small onion finely chopped (1 cup)
6 oil packed sun-dried tomatoes, drained and finely chopped (1/4 cup)
1 (15-ounce) can black beans, rinsed and drained, divided
2 cloves minced garlic
2 teaspoons dried steak seasoning(she uses Burnt Sacrifice-Santa Maria)
8 whole grain hamburger buns

1. Stir together quinoa and 1 1/4 cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low and simmer 20 minutes, or until all liquid is absorbed. You should have 1 1/2 cups cooked quinoa.

2. Place onion and sun-dried tomatoes in medium non-stick skillet and cook over medium heat. The oil on the tomatoes should be enough to saute the onion. Cook 3 to 4 minutes or until onion has softened. Stir in 3/4 cup black beans, garlic, steak seasoning and 1 cup water. Simmer 3 to 5 minutes or until most of liquid has evaporated.

3. Transfer bean-onion mixture to food processor, add 3/4 cup quinoa and process till smooth. Transfer to a bowl and add remaining 3/4 cup of black beans and remaining 3/4 cup quinoa. Season with salt and pepper and cool.

4. Preheat oven to 350 degrees and generously coat baking sheet with cooking spray. Shape mixture into 8 patties (1/2 cup each) and place on prepared baking sheet. Bake 20 minutes, or until patties are crisp on top. Flip patties with a spatula and bake 10 minutes more or until both sides are crisp and brown.

Serve on bun with favorite topping.

Hot, Hot Dogs

Well it is Memorial Day, the unofficial start of summer and the grilling season. I guess we really should have hot dogs on the grill. The least we can do is jazz them up a little. Okay, so this is not very original, but it sure is good.

Hot, Hot Dogs
8 servings
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1 package of 8 hot dogs or knockwurts
Jalapeno peppers, sliced crosswise
5 ounces Monterey cheese, cut into strips
8 hot dog buns
2 tablespoons butter, melted
Mustard, ketchup, relish and diced onions

Slit each hot dog and grill with jalapenos and cheese. Tie the hot dogs with cooking string. Preheat grill to medium. Place on grill and grill for 8 to 10 minutes, turning the hot dogs. Snip off the string. Brush the buns with the butter , and grill.

Grilled Pork Tenderloin With Orange Marmalade

Are you looking for something a little different for this week end. Maybe instead of the burgers, dogs, chicken and steak, or in addition too. You will love this. I promise. This is from Southern Livings top 500 recipes and well deserves the honor. Don't forget to check the various substitutes for the orange marmalade. The japapeno pepper jelly is fabulous.

Wonderful with sauteed Brussels sprouts, or green vegetable of your choice. I picked up fresh broccoli from my wonderful produce boyfriend, Dave, today.

I'll also be linking this to Full Plate Thursday@ Miz Helen's Country Cottage today.

Grilled Pork Tenderloin With Orange marmalade
6 servings
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1 cup pineapple juice
1/4 cup apple cider vinegar
1/4 cup lite or regular soy sauce
1 (1 1/2-pound package pork tenderloins
1 (12-ounce) jar orange marmalade*

1. Combine first 3 ingredients in a shallow dish or large zip-top plastic freezer bag; add pork tenderloins. Seal and chill for at least 1 hour.

2. Cook orange marmalade in a small saucepan over medium heat until melted. Remove and reserve 1/4 cup for basting; keep remaining marmalade warm.

3. Remove pork from marinade, discarding marinade.

4. Grill pork, covered with grill lid, over medium high heat (350-400 degrees F.) 25 minutes or until meat thermometer inserted into thickest portion registers 160 degrees, basting with reserved 1/4 cup marmalade the last 5 minutes. Serve with remaining warm marmalade.

* 1 (10.5-ounce) jar red pepper jelly or 1 (10.5-ounce) jar jalapeno pepper jelly may be substituted for orange marmalade.

Savory Baked Beans

People keep telling me the weather is going to get warm, and I keep believing them. So I'm ready to start sharing some summertime recipes if that ever happens. We can get started with slow-coked baked beans from scratch. They are fantastic to serve with barbecue chicken, burger, steaks, etc. Don't forget to make your favorite slaw.

This dish only takes about 15 minutes to throw together, and bakes about 2 hours. These beans can be prepared 1 day ahead and refrigerated; reheat before serving.

Savory Baked Beans
8 servings
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1 pound dried baby lima beans
3 slices bacon, coarsely chopped
2 tablespoons olive oil
1 large onion, coarsely chopped
4 cloves garlic, finely chopped
1 (28-ounce) can, diced plum tomatoes in puree, or use your home canned
1/2 cup packed light brown sugar
1/4 cup Dijon mustard
1 tablespoon finely chopped fresh thyme
Dash hot sauce
Kosher salt and freshly ground black pepper
1 cup chicken broth, plus more if necessary

1. Pick over the beans to remove any small stones or debris; rinse thoroughly. Place the beans in a large bowl, add enough cold water to cover by 2 inches, and soak 6-8 hours or overnight. Drain.

2. Preheat the oven to 350 degrees.

3. In a large soup pot or Dutch oven over medium-high heat, cook the bacon until lightly browned. Add the olive oil, onion, and garlic, and cook, stirring occasionally, until the onion is translucent.

4. Add the tomatoes, brown sugar, mustard, thyme, hot sauce, and salt and pepper to taste; bring to a boil. Reduce heat, stir well, and simmer 5 minutes. Add the beans and broth and stir well again.

5. Cover and bake 1 hour and 30 minutes. Uncover and bake, stirring in more broth if the beans seem dry, 30 minutes longer, until the beans are just tender. Remember the beans can be prepared 1 day ahead and refrigerated' reheat before serving.