My Camper Kitchen

Archive for the ‘Grilled or Smoked’ Category

Photo and Recipe by Carolyn Davidson Hicks

Ingredients:

2 1/2 cups chopped fresh Mangos

1 very small Habanero minced

1/4  cup of corn Syrup

1 tablespoon distilled vinegar (apple cider vinegar for a deeper flavor)

1 tablespoon sugar

1/4 cup of Olive Oil

1 teaspoon of garlic powder

Blend well and chill before using! We love to grill our Chicken wings until we get a little char on them. Then, brush them down in this sauce and place back on the grill til the sauce sets on the wings! Serve with Sour Cream to cut down on some of the heat. But, you can use less of the Habanero as well….

Photo and Recipe by Carolyn Davidson Hicks

Grill with charcoal or gas, great either method

Lightly brush the grill grate with olive oil to prevent sticking.

Cut the heads of endive lengthwise into two individual sides each.

Drizzle the endive with extra virgin olive oil.

Season with salt and freshly ground black pepper to taste. (try it with garlic powder sprinkled on it to!)

Place them on the grill, cut side down. Grill until just starting to get a nice golden in color and some grill marks. Flip them and do the same on the other side.

Simply serve alongside your other favorite grilled dishes and you’ve got a delicious side especially with Grilled Pineapples and BBQ Chicken! Pairing with grilled pineapples will balance out that slight bitterness you get from Endives with the sweetness of the Caramelized sugars on the Pineapple!

Photo and Recipe by Carolyn Davidson Hicks

Ingredients:
2 large pork steaks grilled
1/4  cup of clarified butter
1 clove of garlic minced
3 teaspoons of lemon juice
1 pinch of Kosher salt
1 tablespoon of chives (save to add to remaining lemon butter sauce for garnish to drizzle over the steak)

Preheat an outdoor grill for high heat and lightly oil grate. Melt the butter in a small saucepan over medium heat. Stir in the lemon juice, chives and garlic and heat until garlic is tender. Remove from heat. Arrange the chops on a plate and coat top side of each chop with the butter mixture. Place chops on the grill butter side down. Sear over high heat for 1 minute, coating the top side of the chops with the butter mixture while the other side is grilling. Flip the chops and sear the other side for 1 minute.Turn the meat, cover the grill and cook 3 to 5 more minutes per side, brushing occasionally with the remaining butter mixture. Pork chops are done when internal temperature reaches 145 degrees F (63 degrees C).

Pair with collard greens cooked in ham hocks and served with honey butter cornbread for a real southern dinner!

Photo and Recipe by Carolyn Davidson Hicks!

Ingredients: Serves Two
2 Kaiser rolls with Sesame seeds (sliced and grilled)
1 Portobello mushrooms sliced and grilled
2 1/4 lb. hamburger patties grilled
1 sweet onion diced
1 teaspoon brown gravy mix (used to thicken the sauce with) arrow root is another way to thicken the sauce
White cooking wine or Marsala for deglazing

Directions:
Grill the hamburger patties. Grill the mushrooms. Toast the rolls on the grill.
To make the sauce, just saute the onions until almost caramelized and then deglaze with white wine or Marsala. Stir in gravy mix and keep stirring until sauce thickens.
Place hamburger on bottom bun, cover in mushrooms and them pour the thicken gravy over the top. Cap the top with the other bun and serve along side Asparagus for a delicious meal!

Recipe and Photo by Carolyn Davidson Hicks!

Ingredients:

1 12 oz bag large raw shrimp (peeled and deveined with tails removed)
½  cup bacon (diced) and fried (save with bacon grease for later)
1/2 cup sweet onion (diced) and sauteed
1 teaspoon black pepper (or less)
1/2 cup whipping cream
1/2 lb Linguine that has been broken in half (cooked and drained)
1/2 cup freshly grated Parmesan, Romano and Asiago cheeses
1/2 stick of butter
4 eggs beaten
4 pieces of Spoleto Italian sliced Bread toasted and smothered in garlic butter
3 tablespoons of herbal blend of onions, thyme, sage, marjoram, spring onions, garlic and rosemary.

Directions:

Step 1: Cooked pasta according to package directions. Drain, rinse, cover and set aside. In a large skillet over medium-high heat melt butter and sauté bacon and onion until onions become transparent. Grill shrimp for 3 to 4 minutes or until shrimp have turned pink (turning once). Season with pepper.
Step 2: In a bowl whisk whipping cream with eggs until blended.
Step 3: Add noodles to the skillet. Add egg, cheese and cream mixture. Toss the noodles with the sauce and turn down the heat. Keep cooking until the sauce slightly thickens. Remove from heat. Divide in equal parts on 4 toasted slices of bread and garnish with cheese blend, fresh parsley, rosemary twigs or chives.
(Makes 4 Servings)

Photo and Recipe by Carolyn Davidson Hicks

4 skinless chicken breasts (optional) marinate in Olive Oil and Dizzy Pigs Fajita-ish Seasoning for added flavor!

olive oil for grilling

salt and pepper

1 cup salsa verde

4 large tortillas

1 cup shredded sharp cheddar cheese

1 cup refried beans

1 can of Rotel drained. (Optional) if you like a little heat!

Rub the chicken with a little olive oil and season with salt and pepper. Place chicken on grill, close cover, and cook for 5 minutes, flip and cook for 5 more minutes. Remove from grill and let rest on a cutting board for 3 minutes; then slice chicken into thin strips. Place tortillas on the grill just until grill marks appear, flip and do the same to the other side. Remove to working surface.

Lay out tortillas and divide the chicken slices, refried beans, Rotel, and cheese evenly between all the tortillas and roll up into a burrito. Top with Salsa Verde.

Makes 4 fully stuffed burritos!

salt and pepper