JUNE RECIPES
Are you and your family on the go with little time for cooking big meals? Don’t want to heat up the house by turning on the oven? Grilling can help solve these problems. It is quick, easy and good too! Here are some recipes to try.
APPETIZER/MAIN COURSE:
Honey-Sesame Chicken Wings
Ingredients:
½ cup soy sauce
1 Tablespoon minced fresh ginger
1 Tablespoon minced garlic
1 Tablespoon Asian chili paste
2 pounds chicken wings (Remove tips and cut apart at joint.)
½ cup honey
1-1/2 Teaspoon hoisin sauce
2 Tablespoons toasted sesame seeds
1 green onion, trimmed and chopped
Directions:
In medium bowl, combine soy sauce, ginger, garlic, chili paste. Add chicken and let marinate for 15 minutes, stirring often. Prepare the grill for medium heat (350-400 degrees/you can hold your hand 5 inches above cooking grate for 5-7 seconds). Put chicken on grill, put down cover or lid. Cook, turning often until golden brown (10-15 minutes). In a small bowl, combine honey and hoisin sauce. Using pastry brush, generously baste chicken with glaze. Replace cover/lid and cook until honey glaze starts to caramelize (about 3 minutes). Turn wings over and baste again with remaining honey glaze. Cook additional 3 minutes, being careful not to burn. Remove pieces as they are done. Sprinkle with toasted sesame seeds. Serve with remaining honey glaze as dipping sauce. (Serves 6-8 as appetizer or 2 as main course.)
Curry-Mango Shrimp
Ingredients:
½ cup mango chutney
3 Tablespoons fresh lime juice
1 Tablespoon olive oil
1Tablespoon grated fresh ginger
½ Teaspoon curry powder
1 pound peeled, deveined large shrimp
3 (10-inch) metal skewers
Directions:
Combine first 5 ingredients and brush half mixture over shrimp. Cover and let marinate for 15 minutes. Skewer shrimp and place on grill over medium-high heat (350-400 degrees)with cover/lid down for 3 minutes on a side or until shrimp turn pink. Brush with remaining marinade and serve. (Serves 2-3 as main course.)
SIDE DISH/VEGETABLE:
Jicama and Grilled Corn
Ingredients:
1 cup peeled and finely diced jicama
¼ cup diced red onion
2 Tablespoons chopped, fresh cilantro or mint
1 jalapeno chile, seeded and minced
2 Tablespoons fresh lime juice
¼ Teaspoon salt
3 large ears of corn
Olive oil
Directions:
Combine jicama and next 5 ingredients.
Remove husks from corn, brush with olive oil. Grill corn over medium-high heat (350-400 degrees) for 15-20 minutes, turning frequently. Let cool. Cut corn off cobs. Toss with jicama mixture and serve. (Makes 2 cups.)
DESSERT
Grilled Banana S’mores
Ingredients:
3 small bananas (Be sure to use firm bananas. If they are too ripe, they will be hard to skewer.)
12 (0.3-ounce) squares of dark chocolate
12 graham cracker squares, halved
3 (8-inch) metal skewers
Directions:
Thread banana pieces onto skewers. Place skewers on a grill rack coated with cooking spray. Grill, covered, over medium-high (350-400 degrees) heat for 5 minutes or until soft. Place 1 square of dark chocolate onto 1 graham cracker half, top with hot banana and other half of graham cracker. (Makes 12 servings.)