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Grilled Pineapple with Mascarpone Cream Ingredients - 1 tablespoon chopped hazelnuts - 1 lemon, juiced and zested - 2 (8 ounce) containers mascarpone cheese - 3 tablespoons honey - 8 slices of peeled fresh pineapple, 1/2-inch thick Directions - Preheat an outdoor grill for medium heat, and lightly oil the grate. - Place the hazelnuts into a small saucepan over medium heat, and shake the pan until the nuts turn golden and fragrant, about 3 minutes. Remove from heat, and set aside. Mix the lemon juice, lemon zest, mascarpone cheese, and honey in a bowl until well combined. - Grill the pineapple slices on the preheated grill until the slices show brown grill marks and the fruit is hot and juicy, about 3 minutes per side. Serve 2 slices per plate with a generous dollop of sweetened mascarpone cheese and a sprinkling of toasted hazelnuts on each serving. Grilled Pizza Ingredients - Pizza Dough - Marinara Sauce - Olive Oil Spray - Cheese - Preferred Toppings Directions Roll out small pieces of dough, heat up the grill, spray a little EVOO (as Rachel Ray would say), and place the dough on the grill. Flip once and add sauce, cheese and whatever toppings you like ...easy and cheap! Submitted by Facebook Fan Stacey Theberge Clarkin Grilled Watermelon Salad Ingredients - Watermelon - Canola Oil - Arugula - Goat Cheese - Balsamic Vinaigrette Directions Cube seedless watermelon and lightly coat with oil so it doesn't stick. Combine with crispy arugula, goat cheese, and quality balsamic vinaigrette. Submitted by Facebook Fan Katie Goff-Briggs Marinated Grilled Shrimp Ingredients - 3 cloves garlic, minced - 1/3 cup olive oil - 1/4 cup tomato sauce - 2 tablespoons red wine vinegar - 2 tablespoons chopped fresh basil - 1/2 teaspoon salt - 1/4 teaspoon cayenne pepper - 2 pounds fresh shrimp, peeled and deveined - skewers Directions - In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice. - Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. - Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque. Alabama Sweet Tea Ingredients - 2 cups sugar - 1/2 gallon water - 1 tray ice cubes - 3 family sized teabags of orange pekoe tea - 3 cups cold water, or as needed Directions - Pour the sugar into a large pitcher. Bring water to a boil in a large pan. When the water begins to boil, remove from the heat, and place the teabags in. Let steep for 5 to 6 minutes. - Remove tea bags, and return tea to the heat. Bring just to a boil, then pour into the pitcher, and stir until the sugar is dissolved. Fill the pitcher half way with ice, and stir until most of it melts. Then fill the pitcher the rest of the way with cold water, and stir until blended. Raspberry Lemonade Ingredients - 1 (12 fluid ounce) can frozen raspberry lemonade concentrate - 3 cups water - 3/4 teaspoon lime juice - 1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage - 1 cup crushed ice - 1 cup fresh raspberries, garnish - 18 mint leaves, for garnish (optional) Non-alcoholic Banana Colada Ingredients - 3 medium bananas chunked - 1 cup skim milk - 8 oz crushed pineapple in juice - 6 tbsp cream of coconut - 2 tbsp sugar - 1 1/2 tbsp ground allspice - 2 cups crushed ice Directions In a blender, combine the bananas, skim milk, pineapple and its juice, cream of coconut, sugar, and allspice. Blend mixture into a puree. Add the ice and blend again until smooth. Cool Watermelon Slush Ingredients - 6 ice cubes - 2 cups cubed seeded watermelon - 1 teaspoon honey Directions Place the ice cubes into a blender. Cover, and pulse until crushed. Add the watermelon and blend for about 1 minute, until slushy. Add the honey, and blend for about 10 seconds. Summer Slush Drink Ingredients - 46 oz. pineapple juice - 2 c. whiskey - 28 oz. ginger ale - 6 oz. orange juice, frozen - Rum Perfect Poolside Mimosa Ingredients - Champagne - Orange Juice - Orange Juice Ice Cubes - Strawberry (Garnish) Directions Orange Juice Ice Cubes (Prepare the day before.) Fill an ice cube tray with orange juice. Freeze for a few hours until cubes are solid. Mimosa Place two orange juice ice cubes in a champagne glass. Fill 3/4ths of the glass with champagne. Fill the last 1/4th of the glass with orange juice. Garnish glass with a strawberry, and enjoy! Poolside Margarita Ingredients - 3/4 cup of Tequila - 1/3 cup of Lime Juice - 1/4 cup of Powdered Sugar Triple Sec - 1 tsp. Blue Curacao - 1 Egg White (Optional) Directions Frappe in a cocktail glass Seabreeze Ingredients - 1 cup ice cubes - 1 (1.5 fluid ounce) jigger vodka - 2 fluid ounces cranberry juice - 1 fluid ounce grapefruit juice Directions Fill a highball glass with ice cubes. Pour in the vodka, cranberry juice, and grapefruit juice; stir to mix. Ultimate Frozen Strawberry Margarita Ingredients - 6 fluid ounces tequila - 2 fluid ounces triple sec - 8 ounces frozen sliced strawberries in syrup - 4 fluid ounces frozen limeade concentrate Directions Fill a blender with ice and crush. Pour in the tequila and triple sec. Add the strawberries and limeade. Blend for 30 seconds or until smooth. Serve in margarita glasses with the rims dipped in powdered sugar. Grilled Brownies Ingredients - Brownie Mix - 1/2 cup Cocoa - 1/2 cup Brown Sugar - 1/2 cup Water - Marshmallows Directions - Pour prepared brownie mix in a cast iron skillet. - Sprinkle 1/2 cup cocoa, 1/2 cup brown sugar over the top. - Pour 1/2 cup of water over the top, but do not mix it. - Cover it in marshmallows let it cook about 45 minutes. Serve with ice-cream! Submitted by Facebook Fan Diana Jester Grilled Peaches with Gingersnaps Ingredients - 1 firm peach, halved and pitted - 1 teaspoon canola oil - 2 tablespoons brown sugar - 4 scoops vanilla fat-free frozen yogurt - 2 gingersnap cookies, crumbled Directions - Preheat an outdoor grill for high heat, and lightly oil the grate. Brush peach halves with canola oil. - Place peach halves on the preheated grill. Grill until tender and peach is warmed through, about 10 minutes. Place the hot peach on a plate skin-side down. Sprinkle with brown sugar, allowing the sugar to melt. Alternatively, use a small torch to caramelize the sugar. Serve each peach half with 2 scoops of vanilla frozen yogurt and gingersnap cookie crumbles sprinkled on top. Red, White, and Blue Poolsicles You will need: - Popsicle mold - 6 popsicle sticks (if not included) Ingredients: - ½ cup sugar - ¼ cup water - ½ cup strawberries - ¾ cup of yogurt - ¼ cup pineapple juice - 1 ½ cups blue sports drink Serving size: - 6 popsicles - To make a simple syrup, combine the sugar and water in a saucepan over medium heat. Bring to a boil, mixing to dissolve the sugar. Reduce to a simmer, and cook for two minutes. - Rinse your strawberries, and cut them in half. - Combine the strawberries and simple syrup and let macerate for 30 minutes to 1 hour. - Puree the strawberry mixture in the blender until smooth. Strain through a fine mesh sieve to remove any seeds or lumps. - Fill 1/3 of each mold with your strawberry mixture. Put the red layer in the freezer for at least 45 minutes to set up before adding the white layer. - To prepare the white layer, use yogurt and mix in any fruit juices - we used pineapple juice. - Once the red layer has been in the freezer for 45 minutes, fill 1/3 of the mold with the white yogurt layer. Put the popsicles in the freezer for another 45 minutes to set up. - Once the red and white layers set up, fill the remaining 1/3 of the molds with blue sports drink. - Insert popsicle sticks (if needed) and place in the freezer for about 3 hours, or until frozen. - Remove mold from the freezer for defrosting. To speed up the process, run the mold under warm water to loosen the popsicles from the mold. ENJOY! Feel free to be creative! Use fruit, juices, candy, pudding, etc. You’re only limited by your imagination! Fruit & Yogurt Poolsicles You will need: - Popsicle mold - 5 popsicle sticks (if not included) Ingredients: - ½ cup blueberries - ½ cup raspberries - 1 cup plain yogurt - 2 Tbsp Honey - A splash of vanilla extract - Chopped almonds (optional) Directions: - Rinse your blueberries and raspberries. - Cut your raspberries in half. - Mix your honey, yogurt, and vanilla extract in a bowl. Fold in blueberries and raspberries to the mixture. - Fill each mold with your yogurt mixture, about 3/4ths to the top. If using Greek yogurt, thin out the yogurt with milk to make it easier to pour. - Sprinkle your chopped almonds on top of each mold, and add your popsicle stick to the center of each popsicle. - Place in the freezer for about 3 hours, or until frozen. - Remove mold from the freezer for defrosting. To speed up the process, run the mold under warm water to loosen the popsicles from the mold. ENJOY! Feel free to be creative! Use fruit, juices, candy, pudding, etc. You’re only limited by your imagination! Black Bean Veggie Burgers Ingredients - 1 (16 ounce) can black beans, drained and rinsed - 1/2 green bell pepper, cut into 2 inch pieces - 1/2 onion, cut into wedges - 3 cloves garlic, peeled - 1 egg - 1 tablespoon chili powder - 1 tablespoon cumin - 1 teaspoon Thai chili sauce or hot sauce - 1/2 cup bread crumbs Directions - If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet. - In a medium bowl, mash black beans with a fork until thick and pasty. - In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans. - In a small bowl, stir together egg, chili powder, cumin, and chili sauce. - Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties. - If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side. BBQ Ranch Bacon Cheeseburgers Ingredients - 2 pounds ground sirloin beef - 1 (1 ounce) package ranch salad and seasoning mix - 1/2 cup Hunt's® Original Barbecue Sauce - 1/2 cup ranch dressing - Nonstick cooking spray - 1 (2.1 ounce) package fully cooked bacon, heated - 6 slices Monterey Jack cheese, each slice cut diagonally into 2 triangles - 1 (16 ounce) package French bread rolls, sliced in half lengthwise, toasted - 6 leaves green leaf lettuce - French-fried onions (optional) Directions - Mix ground beef with seasoning mix in large bowl until well blended. Shape beef into 6 oblong patties, about 6 x 3-inches each. Whisk together barbecue sauce and dressing in small bowl; set aside. - Spray grate of outdoor grill and utensils with grilling spray. Preheat grill to medium heat. Grill patties 5 minutes on one side or until juices begin to appear on surface. Turn patties over; top each with 3 slices bacon. Cook about 4 minutes longer; top each patty with 2 triangle pieces of cheese, overlapping to cover patty. Remove patties when cheese begins to melt. - Spread barbecue-dressing mixture on bottom of each roll. Add a lettuce leaf. Place cooked patty with bacon and cheese on lettuce. Spoon additional barbecue-dressing mixture over cheese. Sprinkle with fried onions, if desired. Serve immediately. Chinatown Pork Burgers Ingredients - 2 pounds bulk mild pork sausage - 1 cup soft bread crumbs - 1/3 cup finely diced onion - 1 (5 ounce) can water chestnuts, drained and finely chopped - 1 egg - 2 tablespoons dry sherry - 2 tablespoons soy sauce - 1 clove garlic, minced - 1/4 teaspoon ground ginger - 6 sesame seed burger buns - 1 cup bean sprouts - 3/4 cup sweet and sour sauce Directions - Mix together the pork sausage, bread crumbs, onion, water chestnuts, egg, sherry, soy sauce, garlic, and ginger in a bowl until evenly combined. Chill in the refrigerator for 30 minutes to make the mixture easier to handle, then form into 6 patties. - Preheat an outdoor grill for medium-high heat, and lightly oil grate. - Cook the burgers on the preheated grill until no longer pink in the center, about 7 minutes. Lightly toast the buns on the hot grill. Serve the burgers on the toasted buns, and top with bean sprouts and sweet and sour sauce. Gyro Burger Ingredients - 1/2 pound lean ground beef - 1/2 pound lean ground lamb - 1/2 onion, grated - 2 cloves garlic, pressed - 1 slice bread, toasted and crumbled - 1/2 teaspoon dried savory - 1/2 teaspoon ground allspice - 1/2 teaspoon ground coriander - 1/2 teaspoon salt - 1/2 teaspoon ground black pepper - 1 dash ground cumin Directions - Preheat an outdoor grill for medium-high heat, and lightly oil grate. - In large bowl, combine ground beef, ground lamb, onion, garlic and bread crumbs. Season with savory, allspice, coriander, salt, pepper and cumin. Knead until mixture is stiff. Shape into 4 very thin patties (1/8 inch to 1/4 inch thick). - Cook patties for 5 to 7 minutes on each side, or until cooked through. Portobello Mushroom Burger Ingredients - 4 portobello mushroom caps - 1/4 cup balsamic vinegar - 2 tablespoons olive oil - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1 tablespoon minced garlic - salt and pepper to taste - 4 (1 ounce) slices provolone cheese Directions - Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice. - Preheat grill for medium-high heat. - Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling. Seasoned Turkey Burger Ingredients - 1 1/2 pounds ground turkey - 1 (1 ounce) package dry onion soup mix - 1/2 teaspoon ground black pepper - 1/2 teaspoon garlic powder - 1 1/2 tablespoons soy sauce - 1 egg, lightly beaten (optional) - 6 hamburger buns, split Directions - In a large bowl, mix the turkey with the onion soup mix, pepper, garlic powder, soy sauce, and egg. Refrigerate the mixture about 10 minutes, then form into 6 patties. - Preheat the grill for medium-high heat. - Lightly oil the grill grate. Place the patties on the grill. Cook for 20 minutes, turning once, or until well done. The inside of the burgers will look whitish in color when cooked through. Serve on buns. Dijon Marinated Chicken Ingredients - 1/2 cup canola oil - 1 Tbs salt - 1 Tbs poultry seasoning - 1/4 teaspoon black pepper - 1 Cup Cider vinegar - 1 Tbs Dijon mustard Directions Blend all ingredients together well, then add chicken and let marinate ~ 4 hours. You may want to set aside a small amount of marinade before adding chicken so you can baste chicken while grilling. Throw out the marinade that chicken was in though. Makes enough for 4 chicken halves Submitted by Facebook Fan Joan Porter Fiesta Chicken with Black Bean Salsa Ingredients Ingredients for Marinade: - 1/3 cup CRISCO® Canola Oil - 1/3 cup water - 1/3 cup lime juice - 1 (1.25 ounce) package taco seasoning - 6 boneless, skinless chicken breast halves Salsa: - 1 cup purchased salsa - 1 (15 ounce) can black beans, rinsed and drained - 1 cup canned or frozen corn Optional Garnish: - Sour cream - Shredded Cheddar cheese - Diced avocado Directions - In a medium mixing bowl, whisk together marinade ingredients. Transfer to a self-sealing plastic bag. Add chicken breasts; marinate 30 minutes in refrigerator. - While chicken is marinating, combine salsa, black beans and corn in a small saucepan. Cook and stir over medium heat, until corn is tender, about 5 minutes. - Remove chicken from marinade; discard marinade. Grill or broil chicken breasts, turning once, about 7 minutes per side or until no longer pink in center. - Place each chicken breast on a plate; top with salsa mixture and garnish with sour cream, cheese, and avocado. Serve immediately. Grill Master Chicken Wings Ingredients Wings: - 1/2 cup soy sauce - 1/2 cup Italian-style salad dressing - 3 pounds chicken wings, cut apart at joints, wing tips discarded Sauce: - 1/4 cup butter - 1 teaspoon soy sauce - 1/4 cup hot pepper sauce (such as Frank's RedHot®), or to taste Directions - Combine 1/2 cup soy sauce, Italian dressing, and chicken wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight. - Preheat an outdoor grill for medium heat. In a small saucepan, melt the butter. Stir in the 1 teaspoon soy sauce and the hot pepper sauce. Turn off heat and reserve. - Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes. - Place grilled wings in a large bowl. Pour butter sauce over wings; toss to mix well. Grilled Chicken Salad with Seasonal Fruit Ingredients - 1 pound skinless, boneless chicken breast halves - 1/2 cup pecans - 1/3 cup red wine vinegar - 1/2 cup white sugar - 1 cup vegetable oil - 1/2 onion, minced - 1 teaspoon ground mustard - 1 teaspoon salt - 1/4 teaspoon ground white pepper - 2 heads Bibb lettuce - rinsed, dried and torn - 1 cup sliced fresh strawberries Directions - Preheat the grill for high heat. - Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice. - Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside. - In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth. - Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve. Quick BBQ Fajitas Ingredients - 1 pound boneless skinless chicken breasts, cut into strips - 1 medium green pepper, cut into strips - 1 medium red pepper, cut into strips - 1 medium onion, cut into thin wedges - 1/2 cup KRAFT Original Barbecue Sauce - 8 TACO BELL® HOME ORIGINALS® Flour Tortillas, warmed - 1 cup KRAFT Mexican Style Shredded Four Cheese - 1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa - 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream Directions - Preheat grill to medium-high heat. Toss chicken and vegetables with barbecue sauce. Let stand 5 min. to marinate. Poke holes evenly in bottom of 13x9-inch disposable foil roasting pan with a fork or skewer. Place chicken and vegetables in pan. Place pan on grill; cover grill with lid. - Grill chicken and vegetables in pan 20 min. or until chicken is cooked through and vegetables are crisp-tender, stirring occasionally. - Spoon mixture evenly onto tortillas; top with cheese, salsa and sour cream. Roll up. Grilled Lamb Chops with Curry, Apple, and Raisin Sauce Ingredients - 1/4 cup butter - 1 tablespoon olive oil - 3 cups chopped onion - 1 clove garlic, crushed - 2 tablespoons curry powder, or to taste - 1 tablespoon ground coriander - 1 tablespoon ground cumin - 2 teaspoons salt, or to taste - 2 teaspoons white pepper - 1 teaspoon dried thyme - 1/2 lemon (including peel), seeded and finely chopped - 3 cups apples - peeled, cored, and chopped - 1 cup applesauce - 2/3 cup dark raisins - 2/3 cup golden raisins - 1 tablespoon water, if needed (optional) - 6 (4 ounce) lamb chops - 1 teaspoon seasoned salt Directions - In a saucepan over medium heat, melt the butter with olive oil, and cook the onions and garlic until the onion is translucent, about 8 minutes. Stir in curry powder, coriander, cumin, salt, white pepper, thyme, lemon, apples, applesauce, dark raisins, and golden raisins until thoroughly combined. Bring the mixture to a boil, turn down the heat to a simmer, cover, and simmer the sauce until it has the consistency of applesauce and the raisins are plump and starting to break apart, about 1 hour. Mix in a tablespoon of water if sauce starts to become too thick. - Preheat an outdoor grill for medium heat, and lightly oil the grate. Sprinkle the lamb chops with seasoned salt. - Grill on the preheated grate until the chops are well-browned, cooked to your desired color of pink inside, and show grill marks, 3 to 5 minutes per side for medium-rare. An instant-read thermometer inserted into the center of a chop, not touching bone, should read about 145 degrees C (65 degrees C). Serve the lamb chops with the sauce on the side. Grilled Lamb with Brown Sugar Glaze Ingredients - 1/4 cup brown sugar - 2 teaspoons ground ginger - 2 teaspoons dried tarragon - 1 teaspoon ground cinnamon - 1 teaspoon ground black pepper - 1 teaspoon garlic powder - 1/2 teaspoon salt - 4 lamb chops Directions - In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour. - Preheat grill for high heat. - Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness. Herb Marinated Lamb Chops Ingredients - 1/4 cup dry red wine - 2 tablespoons reduced-sodium soy sauce - 1 1/2 teaspoons minced fresh mint - 1 teaspoon minced fresh basil - 1/2 teaspoon pepper - 1 garlic clove, minced - 4 (1 inch thick) bone in lamb loin chops Directions - In a large resealable plastic bag, combine the wine, soy sauce, mint, basil, pepper and garlic; add the lamb chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. - Drain and discard marinade. Grill lamb, uncovered, over medium heat or broil 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium, a meat thermometer should read 160 degrees F; well-done, 170 degrees F). Summer Lamb Kabobs Ingredients - 5 pounds boneless lamb shoulder, cut into 1 inch pieces - 6 tablespoons Dijon mustard - 4 tablespoons white wine vinegar - 4 tablespoons olive oil - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon chopped fresh rosemary - 1/2 teaspoon crumbled dried sage - 4 cloves garlic, chopped - 4 green bell peppers, cut into large chunks - 1 (10 ounce) package whole fresh mushrooms - 1 (16 ounce) can pineapple chunks, drained with juice reserved - 1 pint cherry tomatoes - 4 onions, quartered - 1 (10 ounce) jar maraschino cherries, drained and juice reserved - 1/3 cup melted butter or margarine Directions - Place lamb in a large bowl. - In a separate bowl, stir together mustard, vinegar, olive oil, salt, pepper, rosemary, sage, and garlic. Pour over lamb, and mix to coat meat. Cover, and refrigerate overnight. - Preheat outdoor grill for direct heat. - Add marinated lamb, fruit, and vegetables to stainless steel or bamboo skewers. Reserve some of the juice from pineapple chunks and cherries. - In a small bowl, stir together melted butter and splashes of juice from the pineapples and cherries to create a basting sauce. - Place skewers on preheated grill, and cook about 12 minutes, turning and brushing with butter sauce. Baby-back Pork Ribs Ingredients - 2 racks baby back pork ribs (about 1-1/2 lbs. per rack) - 1 (12 ounce) jar mesquite-flavored marinade - 3 bay leaves - 1 whole medium onion, peeled - 1 cup prepared barbecue sauce (mild or spicy) - 1/2 cup brown sugar Directions - In a large stockpot, place both racks of ribs; add enough water to cover ribs. Add marinade, bay leaves and onion. Bring mixture to a boil over high heat. (This will create foam on top.) Reduce to medium-low heat; simmer 45 minutes or until ribs are just tender. Remove ribs from cooking liquid; drain on rimmed baking sheet. Heat grill to medium heat (about 350 degrees F.). Greek Sausage Ingredients - 1 pound ground pork - 1 large onion, finely chopped - 1/2 cup finely chopped fresh parsley - 1 pinch salt and pepper to taste - 1 tablespoon vinegar - 1/2 pound caul fat - 10 skewers Directions - In a medium bowl, mix together the ground pork, onion, parsley, salt and pepper. - Fill a bowl with warm water, and add the vinegar. Dip the caul fat into the water, and keep submerged for 1 minute to wash. Rinse in cold water. Carefully open up the caul fat on a clean work surface, and cut into 4 inch (10 cm) squares. - Place a small compressed handful of the sausage near the edge of one square. Fold the sides over, and roll up firmly. Repeat with remaining meat and fat until you have about 10 sausages. - Prepare a charcoal grill for high heat. Place sausages onto skewers. - Grill the sausages for 20 minutes, turning frequently until the outside is crispy and dark, and the inside is no longer pink. Lime-glazed Pork Chops Ingredients - 1/3 cup orange marmalade - 1 jalapeno pepper, seeded and finely chopped - 2 tablespoons lime juice - 1 teaspoon grated fresh ginger root - 4 (8 ounce) bone-in pork loin chops - 4 teaspoons minced fresh cilantro leaves - Lime wedges Directions For glaze, in a small saucepan, combine the marmalade, jalapeno, lime juice and ginger. Cook and stir over medium heat for 5 minutes or until marmalade is melted. Remove from the heat; set aside. Coat grill rack with nonstick cooking spray before starting the grill. Grill pork chops, covered, over medium heat for 6-7 minutes on each side or until juices run clear, brushing with glaze during the last 5 minutes of grilling. Sprinkle with cilantro and serve with lime wedges. Pork Tenderloin Cubano with Mango Salsa Ingredients - 1 (1 1/2 pound) whole pork tenderloin, butterflied - 1 cup Pace® Thick & Chunky Salsa or Chipotle Chunky Salsa - 7 1/2 ounces cooked chorizo sausage or pepperoni, chopped - 1/2 cup Pepperidge Farm® Onion and Garlic Croutons, crushed - 1 cup orange juice - 3 tablespoons chopped fresh cilantro - 2 tablespoons packed brown sugar - 1 ripe mango, peeled, seeded and chopped Directions - Put the pork between 2 sheets of plastic wrap. Working from the center, pound the pork flat into a 14x6-inch rectangle. Remove the plastic wrap. Stir 1/2 cup of the salsa, the chorizo and croutons in a medium bowl. Spread the chorizo mixture lengthwise down the center of the pork. Fold the sides over the filling to form a 14-inch long roll. Tie the pork crosswise at 2-inch intervals with kitchen twine. - Add the remaining salsa, orange juice, cilantro, brown sugar and mango to an electric blender or food processor container. Cover and blend the mixture until it's smooth and pour into a 10-inch skillet. Heat over medium-high heat to a boil. Reduce the heat to medium-low. Cook and stir for 20 minutes or until the sauce thickens. - Lightly oil the grill rack and heat the grill to medium. Grill the pork for 20 to 30 minutes or until cooked through but slightly pink*, turning the pork over halfway through cooking. Remove the pork from the grill and let stand 10 minutes. Thinly slice the pork and serve with the mango sauce. BBQ Korean Ribs Ingredients - 4 pounds beef short ribs, 2-1/2 inches long - 2/3 cup Kikkoman Teriyaki Marinade & Sauce - 1 tablespoon sesame seeds, toasted - 1 teaspoon sugar - 2 teaspoons hot pepper sauce - 2 large cloves garlic, pressed Directions - Score meaty side of ribs, opposite bone, 1/2 inch apart, 1/2 inch deep, lengthwise and crosswise. Place ribs in large plastic food storage bag. - Combine teriyaki sauce, sesame seed, sugar, pepper sauce and garlic; pour over ribs. Press air out of bag; close top securely. Turn bag over several times to coat all pieces. Refrigerate 4 hours, turning bag over occasionally. - Remove ribs; discard marinade. - Grill or broil 4 inches from hot coals or heat source 15 to 18 minutes, or until ribs are brown and crisp. Turn ribs over occasionally. Cedar Planked Salmon Ingredients - 3 (12 inch) untreated cedar planks - 1/3 cup vegetable oil - 1 1/2 tablespoons rice vinegar - 1 teaspoon sesame oil - 1/3 cup soy sauce - 1/4 cup chopped green onions - 1 tablespoon grated fresh ginger root - 1 teaspoon minced garlic - 2 (2 pound) salmon fillets, skin removed Directions - Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time. - In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour. - Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little. - Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill. Grilled Macadamia-crusted Tuna with Papaya Salsa Ingredients - 2 cups diced papaya - 1/2 red onion, diced - 1 red bell pepper, diced - 1/4 cup chopped fresh cilantro - 2 tablespoons lime juice - 1 clove garlic, minced - 1/4 teaspoon hot chile paste, or to taste - 4 (6 ounce) tuna steaks - 1/4 cup extra-virgin olive oil - salt and pepper to taste - 3 eggs - 1/2 cup chopped macadamia nuts Directions - Combine the papaya, onion, and red pepper in a bowl. Add the cilantro, lime juice, garlic, and hot chile paste. Toss to combine, then refrigerate until ready to serve. - Preheat an outdoor grill for high heat, and lightly oil grate. - Brush the tuna steaks with olive oil, then season with salt and pepper. Whisk the eggs in a shallow bowl until smooth. Dip the tuna steaks in the egg, and allow excess egg to run off. Press into the macadamia nuts. - Cook the tuna steaks on the preheated grill to your desired degree of doneness, about 2 minutes per side for medium. Serve with the papaya salsa. Grilled Tilapia with Mango Salsa Ingredients - 1/2 cup extra-virgin olive oil - 1 clove garlic, minced - 2 teaspoons dried basil - 2 teaspoons ground black pepper - 1 teaspoon salt - 4 tilapia fillets - 2/3 cup chopped mango - 2 tablespoons lime juice - 2 tablespoons orange juice - 4 teaspoons minced jalapeno pepper - 4 teaspoons minced red onion - 2 teaspoons minced red bell pepper - 2 teaspoons minced green bell pepper - 1 teaspoon dried parsley - 1 teaspoon ground black pepper Directions - Stir the olive oil, garlic, basil, black pepper, and salt together in a bowl. Put the tilapia fillets in a resealable plastic bag; pour the olive oil mixture over the fillets and seal the bag. Marinate in refrigerator for 1 hour. - Make the salsa by stirring the mango, lime juice, orange juice, jalapeno pepper, red onion, red bell pepper, green bell pepper, parsley, and black pepper together in a bowl. Refrigerate for 1 hour to allow the flavors to blend. - Preheat an outdoor grill for medium-high heat, and lightly oil the grate. - Remove the tilapia from the marinade, shaking off any excess oil, and wrap each fillet in a piece of aluminum foil. - Cook the tilapia on the preheated grill until the flesh easily with a fork, 3 to 4 minutes per side. Spoon the salsa over the tilapia to serve. Halibut with Zesty Peach Salsa Ingredients - 1/3 cup orange juice - 2 tablespoons canola oil - 2 tablespoons lime juice - 1 tablespoon brown sugar - 2 teaspoons grated lime peel - 1 garlic clove, minced - 1/2 teaspoon salt - 4 (6 ounce) halibut steaks Salsa: - 2 cups chopped fresh or frozen peaches - 1/4 cup chopped sweet red pepper - 1/4 cup chopped red onion - 1 jalapeno pepper, seeded and chopped* - 2 tablespoons orange juice - 1 tablespoon minced fresh cilantro - 2 teaspoons lime juice - 1/4 teaspoon salt Directions - In a bowl, combine the first seven ingredients; mix well. Remove 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add the halibut. Seal bag and turn to coat; refrigerate for 2 hours. In a bowl, combine salsa ingredients; cover and refrigerate until serving. - If grilling the fish, coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from fish. Grill, uncovered, over medium heat or broil 4-6 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork, basting occasionally with reserved marinade. Serve with peach salsa. Salmon with Asian BBQ Sauce Ingredients - BBQ Sauce - Hoisin - Bean Paste - Plum Sauce - Salmon Directions Mix together bbq sauce, hoisin, bean paste and plum sauce. Marinate for 20 min or so. Grill skin side down for 10 minutes flip and cook another 5 minutes turning 90 degrees after 2.5 min. Submitted by Facebook Fan Francis Sorrentino Spicy Shrimp Kabobs Ingredients - 20 large shrimp, peeled and deveined - 1 lime, juiced - 2 tablespoons fresh chopped cilantro - 1 large clove garlic, minced - 10 fresh jalapeno peppers, halved lengthwise and seeded - 20 slices bacon - 4 wooden skewers, soaked in water Directions - Preheat a grill for high heat. - Toss shrimp together with the lime juice, cilantro, and minced garlic. Place one shrimp inside each jalapeno half, and wrap with a slice of bacon. Thread onto skewers, 5 shrimp per skewer. - Lightly oil the grill grate. Place skewers on the grill and cook for 4 to 5 minutes per side or until the bacon has browned and the shrimp are pink. Grilled Asparagus Ingredients - 1 pound fresh asparagus spears, trimmed - 1 tablespoon olive oil - salt and pepper to taste Directions - Preheat grill for high heat. - Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste. - Grill over high heat for 2 to 3 minutes, or to desired tenderness. Grilled Corn on the Cob Ingredients - 6 ears corn - 6 tablespoons butter, softened - salt and pepper to taste Directions - Preheat an outdoor grill for high heat and lightly oil grate. - Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks. - Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender. Barbecued Bananas Ingredients - 4 bananas - 1 tablespoon lemon juice - 1 cup brown sugar - 1 teaspoon ground cinnamon - 2 cups vanilla ice cream Directions - Preheat grill for low heat. - Halve each of the bananas lengthwise, then width wise. Sprinkle bananas with lemon juice. In a small bowl, mix together the brown sugar and cinnamon. Roll banana pieces in sugar/cinnamon mixture until well coated. - Lightly oil the grill grate. Arrange bananas on preheated grill, and cook for 3 minutes per side. Serve in a bowl with vanilla ice cream topped with a sprinkling of remaining cinnamon/sugar mixture. Beef Shish Kabobs Ingredients - 1 cup soy sauce - 1/2 cup red wine vinegar or cider vinegar - 1/2 cup water - 1/2 cup vegetable oil - 1 teaspoon dried oregano - 1/2 teaspoon onion powder - 1 clove garlic, minced - 1 pound beef stew meat, cut into 1 1/2 inch pieces - 1 pound sliced bacon, cut in half - 1 (8 ounce) can sliced water chestnuts, drained - 1 (8 ounce) can pineapple chunks, drained Directions - In a large resealable plastic bag, combine the first seven ingredients; mix well. Remove 1/3 cup for basting; cover and refrigerate. Add beef to bag; seal and turn to coat. Refrigerate overnight. - In a skillet over medium heat, partially cook the bacon. Wrap each piece around a water chestnut slice. Drain and discard marinade from beef. On metal or soaked wooden skewers, alternately thread bacon-wrapped water chestnuts, pineapple and beef. Grill, covered, over medium heat for 10-15 minutes or until meat reaches desired doneness, basting frequently with reserved marinade. BBQ New York Strip Ingredients - 1/2 cup extra virgin olive oil - 1/2 cup Worcestershire sauce - 1/4 cup minced garlic - 1/4 cup steak seasoning - 1 tablespoon red wine vinegar - 1/2 teaspoon dried basil - 1/2 teaspoon Italian seasoning - 4 (1/2 pound) New York strip steaks Directions - In a bowl, mix the olive oil, Worcestershire sauce, garlic, steak seasoning, red wine vinegar, basil, and Italian seasoning. Pour into a large resealable plastic bag. Pierce steaks on all sides with a fork, and place in the bag. Gently shake to coat. Seal bag and marinate steaks a minimum of 2 hours in the refrigerator. - Preheat grill for high heat. - Lightly oil the grill grate. Discard marinade. Place steaks on the grill, and cook 7 minutes on each side, or to desired doneness. BBQ Korean Ribs Ingredients - 4 pounds beef short ribs, 2-1/2 inches long - 2/3 cup Kikkoman Teriyaki Marinade & Sauce - 1 tablespoon sesame seeds, toasted - 1 teaspoon sugar - 2 teaspoons hot pepper sauce - 2 large cloves garlic, pressed Directions - Score meaty side of ribs, opposite bone, 1/2 inch apart, 1/2 inch deep, lengthwise and crosswise. Place ribs in large plastic food storage bag. - Combine teriyaki sauce, sesame seed, sugar, pepper sauce and garlic; pour over ribs. Press air out of bag; close top securely. Turn bag over several times to coat all pieces. Refrigerate 4 hours, turning bag over occasionally. - Remove ribs; discard marinade. - Grill or broil 4 inches from hot coals or heat source 15 to 18 minutes, or until ribs are brown and crisp. Turn ribs over occasionally. California Grilled Veggie Sandwich Ingredients - 1/4 cup mayonnaise - 3 cloves garlic, minced - 1 tablespoon lemon juice - 1/8 cup olive oil - 1 cup sliced red bell peppers - 1 small zucchini, sliced - 1 red onion, sliced - 1 small yellow squash, sliced - 2 (4-x6-inch) focaccia bread pieces, split horizontally - 1/2 cup crumbled feta cheese Directions - In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator. - Preheat the grill for high heat. - Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside. - Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches. Eggplant Mixed Grill Ingredients - 2 tablespoons olive oil - 2 tablespoons chopped fresh parsley - 2 tablespoons chopped fresh oregano - 2 tablespoons chopped fresh basil - 1 tablespoon balsamic vinegar - 1 teaspoon kosher salt - 1/2 teaspoon black pepper - 6 cloves garlic, minced - 1 red onion, cut into wedges - 18 spears fresh asparagus, trimmed - 12 crimini mushrooms, stems removed - 1 (1 pound) eggplant, sliced into 1/4 inch rounds - 1 red bell pepper, cut into wedges - 1 yellow bell pepper, cut into wedges Directions - In a large resealable plastic bag, mix the olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic. Place the onion, asparagus, mushrooms, eggplant, red bell pepper, and yellow bell pepper into the bag. Seal, and marinate 2 hours in the refrigerator, turning occasionally - Preheat the grill for high heat. - Lightly oil the grill grate. Grill the vegetables 6 minutes on each side, until tender. Foil-wrapped Veggies Ingredients - 2 1/2 pounds new potatoes, thinly sliced - 1 large sweet potato, thinly sliced - 2 Vidalia onions, sliced 1/4 inch thick - 1/2 pound fresh green beans, cut into 1 inch pieces - 1 sprig fresh rosemary - 1 sprig fresh thyme - 2 tablespoons olive oil - salt and pepper to taste - 1/4 cup olive oil Directions - Preheat grill for high heat. - In a large bowl, combine the new potatoes, sweet potato, Vidalia onions, green beans, rosemary, and thyme. Stir in 2 tablespoons olive oil, salt, and pepper to coat. - Using 2 to 3 layers of foil, create desired number of foil packets. Brush inside surfaces of packets liberally with remaining olive oil. Distribute vegetable mixture evenly among the packets. Seal tightly. - Place packets on the preheated grill. Cook 30 minutes, turning once, or until potatoes are tender. Grilled Vegetable Quesadillas Ingredients - 2 tablespoons olive oil - 1 tablespoon pureed chipotle chilies in adobo sauce - 1 red bell pepper - 8 whole green onions - 2 small zucchini or yellow squash, quartered lengthwise - 8 (6 inch) whole wheat flour tortillas - 2 cups Sargento® Fancy Shredded 4 Cheese Mexican Cheese - 1/4 cup chopped cilantro - Sour cream, salsa, guacamole (optional) Directions - Combine oil and chilies. Set aside 1 tablespoon of the mixture. Brush remaining mixture over both sides of vegetables. - Grill vegetables over medium coals 10 minutes or until tender, turning occasionally. Cut bell peppers and zucchini crosswise into 1/4-inch slices. - Sprinkle half of cheese over four tortillas; drizzle reserved oil mixture over cheese. Top with grilled vegetables, cilantro, remaining cheese and tortillas. Grill quesadillas over medium-low coals 3 minutes per side or until cheese is melted and tortillas are lightly toasted. Cut into wedges and garnish with sour cream, salsa and guacamole, if desired. Chipotle Dry Rub Ingredients - 6 cloves garlic, coarsely chopped - 1/2 cup minced yellow onion - 1 cup freshly squeezed orange juice - 1/2 cup freshly squeezed lime juice - 1/2 teaspoon ground cumin - 1 teaspoon dried oregano flakes - 1/2 teaspoon lemon-pepper seasoning - 1/2 teaspoon freshly ground black pepper - 1 teaspoon kosher salt - 1/4 cup chopped cilantro - 1 teaspoon hot pepper sauce (e.g. Tabasco™) (optional) - 1 cup olive oil Directions Pulse the garlic and onion in a blender until very finely chopped. Pour in orange juice, lime juice; season with cumin, oregano, lemon-pepper, black pepper, salt, cilantro, and hot pepper sauce. Blend until thoroughly incorporated. Pour in the olive oil, and blend until smooth. Mojo Grilling Marinade Ingredients - 6 cloves garlic, coarsely chopped - 1/2 cup minced yellow onion - 1 cup freshly squeezed orange juice - 1/2 cup freshly squeezed lime juice - 1/2 teaspoon ground cumin - 1 teaspoon dried oregano flakes - 1/2 teaspoon lemon-pepper seasoning - 1/2 teaspoon freshly ground black pepper - 1 teaspoon kosher salt - 1/4 cup chopped cilantro - 1 teaspoon hot pepper sauce (e.g. Tabasco™) (optional) - 1 cup olive oil Directions Pulse the garlic and onion in a blender until very finely chopped. Pour in orange juice, lime juice; season with cumin, oregano, lemon-pepper, black pepper, salt, cilantro, and hot pepper sauce. Blend until thoroughly incorporated. Pour in the olive oil, and blend until smooth.
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Postao/la majčica » 22 tra 2009, 11:20 Evo par recepata,samo želim naglasiti da je on jako zdrav B A T A T UKUSNO, HRANJIVO I LJEKOVITO POVRĆE Višnjički batat Premda ga na engleskom govornom području popularno zovu slatki krumpir (sweet potato), batat (Ipomoea batatas L.) nema nikakve veze s krumpirom, jer pripada botaničkoj porodici slakova (Convolvulaceae). Riječ je o višegodišnjoj tropskoj i suptropskoj povrtnoj kulturi porijeklom iz Srednje i Južne Amerike, kod koje se za jelo koriste sekundarna zadebljanja korijena (koja se često pogrešno nazivaju gomoljima), te mladi listovi i vršci biljke. Industrijska prerada batata uključuje proizvodnju brašna, škroba, alkohola i sirupa. I korijen i vriježe batata koriste se kao životinjska hrana – bilo svježa, bilo za proizvodnju silaže. Ovisno o varijetetu, kojih ima preko 400, batat ima meso bijele, žute ili narančaste boje, a koru bijele, žute, narančaste, crvene ili grimizne boje. Masovno se uzgaja i konzumira u Africi, Aziji i Americi, a odnedavna sve više i u Europi. U Hrvatskoj je batat gotovo posve nepoznat. No, ta bi se slika uskoro trebala promijeniti. Nakon što su na zagrebačkom Agronomskom fakultetu provedena opsežna istraživanja, uzgaja se kao jednogodišnja kultura, a prva komercijalna proizvodnja batata pokrenuta je ove godine na poljoprivredno-turističkom imanju Pustara Višnjica d.o.o. kraj Slatine. Osim što je ukusan, batat je i hranjiv i ljekovit. Kralj povrtnjaka Prema američkom Centru za znanost u službi javnog interesa (CSPI), od sveg povrća batat sadrži najviše ključnih nutrijenata, više i od toliko hvaljene brokule. On je doslovno riznica antioksidanata, u prvom redu beta-karotena, ali i vitamina C i E. Od preporučenih dnevnih količina, 150 g pečenog batata sadrži pet puta više vitamina A, polovicu vitamina C i trećinu vitamina E. Batat je i vrijedan izvor biljnih vlakana, nekoliko vitamina iz skupine B vitamina, mangana, bakra, kalija i željeza, dok ostale nutrijente sadrži barem u minimalnim količinama. Uzme li se u obzir i to da sadrži malo natrija (čija prevelika količina može biti uzrok povišenog krvnog tlaka) i neznatne količine masti, s pravom se može pretpostaviti da batat jamči mnogo više od nekoliko slasnih zalogaja. 100 g pečenog batata ima samo 103 kalorije. Hrana za dušu i tijelo Samim tim što se protiv najčešćih bolesti modernog čovjeka – kardiovaskularnih bolesti i raka – bori najjačim oružjima, batat zaslužuje ogromno poštovanje. Beta-karoten, kalij, folna kiselina te vitamini B6, C i E snižavaju povišeni krvni tlak i osiguravaju nesmetan protok krvi kroz arterije, dok biljna vlakna štite od kroničnih bolesti srca. Beta-karoten, vitamin C i folna kiselina ujedno su najsnažniji antikancerozni nutrijenti. Batat pomaže ojačati imunitet opskrbljujući ga željezom te vitaminima A, B6, C i E. S obzirom da su stanice imuniteta posebno osjetljive na oksidativna oštećenja, batat ih doslovno zasipava antioksidantima – beta-karotenom te vitaminima C i E. Beta-karoten se u jetri pretvara u vitamin A, koji je ključan za zdravlje očiju. Osim što osigurava dobar vid, uključujući noćni, u trećoj životnoj dobi, u kombinaciji s vitaminom C i nekim drugim nutrijentima, dodatno štiti od nastanka sive mrene. Dobro raspoloženje uvelike ovisi o vitaminu B6 i folnoj kiselini, koji djeluju kao antidepresanti. Osim toga, vitamin B6 stimulira ili smiruje središnji živčani sustav, dok folna kiselina pospješuje pamćenje i ublažava simptome demencije. Vitamin E čak može zaštititi od demencije, a usporava i razvoj Alzheimerove bolesti. Zahvaljujući vitaminu E, a napose biljnim vlaknima, batat je idealna namirnica za osobe koje boluju od dijabetesa tipa 2. Batat ima nizak glikemijski indeks, što znači da uzrokuje spori i mali porast razine glukoze u krvi, a smanjuje i otpornost organizma na inzulin. Biljna vlakna mogu i zaštiti od dijabetesa, ali i od gojaznosti, jer produžavaju osjećaj sitosti. Ona također reguliraju lošu probavu, štiteći na taj način od raka debelog crijeva. Batat je idealan i za sportaše te za osobe koje su izložene fizičkim naporima, jer potrošenu tjelesnu energiju nadoknađuje brže od ijedne druge namirnice. I djeca, koja ne mare za nutritivne vrijednosti, već za okus, mogu bezbrižno uživati u batatu, jer može biti i zdrava grickalica i ukusna slastica. Jestiv od glave do pete Batat se, kao i krumpir, može kuhati, peći, pirjati, pohati i pržiti. Štoviše, batat u potpunosti može zamijeniti krumpir. Od njega se mogu spraviti juhe, prilozi uz sve vrste mesa i riba, glavna jela, slastice i grickalice; može se umijesiti u okruglice ili pekarske proizvode; ili dodati varivima, složencima, salatama, umacima i dressinzima. Ako se od njega spravlja pire ili ako se peče u pećnici ne treba ga soliti, jer je zbog obilja minerala doslovno slastan. S njegovim se okusom u jelima izvrsno slažu narančin sok, razni sirupi, brandy, smeđi šećer, lješnjaci, bademi, grožđice, češnjak, papar, curry, cimet, muškatni oraščić, đumbir, klinčić, majčina dušica, piment, bosiljak, peršin… Mladi listovi i vršci batata spravljaju se kao špinat, a mogu se umijesiti i u okruglice ili pekarske proizvode. Kora batata također je jestiva, a uz to sadrži dosta biljnih vlakana pa neoguljeni batat treba jesti što češće. Najčešći načini spravljanja batata Sirov Operite i ogulite batate. Narežite ih na prutiće ili kriške. Držite prutiće ili kriške u ledeno hladnoj vodi, ili u plastičnoj vrećici s nekoliko kocaka leda 10 minuta. Ocijedite ih i poslužite, ili ih stavite u plastičnu vrećicu i držite u hladnjaku do 4 dana. Sirovi batat možete staviti u dressing za salatu i u razne umake, kao što su umak od pasiranih jabuka i rajčice. Kuhan na pari U lonac za kuhanje na pari ulijte vode (8 cm od dna posude) i zakuhajte je. Stavite cijele, neoguljene batate u košaricu te ih kuhajte dok ne smekšaju. Batat težak 230 g treba kuhati 40 – 50 minuta. Ako su oguljeni i narezani na kockice 3 x 3 cm batati će biti kuhani za 30-ak minuta. Kuhan Stavite cijele, oguljene batate u nezasoljenu kipuću vodu i kuhajte ih 30 – 35 minuta, ovisno o njihovoj veličini. Ako su narezani na kockice 3 x 3 cm batati će biti kuhani za 20 minuta. Ili: Stavite cijele, neoguljene batate u nezasoljenu kipuću vodu i kuhajte ih 35 – 40 minuta, odnosno dok ne budu mekani kad ih probodete nožem. Odmah ih ocijedite, ostavite malo da se ohlade, a potom ogulite. Pire Stavite cijele, oguljene batate u kipuću vodu i kuhajte ih 30 – 35 minuta, odnosno dok ne postanu mekani. Ocijedite batate. Dodajte malo margarina i propasirajte ih viljuškom za pire ili mikserom. U mikrovalnoj pećnici Izaberite batate jednake veličine. Operite ih i izbodite viljuškom. Pecite ih na visokoj temperaturi. Na polovici vremena spravljanja okrenite batate na drugu stranu. Izvadite ih iz mikrovalne pećnice, umotajte u aluminijsku foliju i ostavite da tako stoje barem 5 minuta. Vrijeme spravljanja: 1 batat srednje veličine: 3 – 4 minute 2 batata srednje veličine: 5 – 6 minuta 3 batata srednje veličine: 7 – 8 minuta 4 batata srednje veličine: 8 – 9 minuta Pečen Operite neoguljene batate. Izbodite ih viljuškom na nekoliko mjesta i pecite na 200° C 40 – 50 minuta, odnosno dok ne budu mekani. Ili: Neoguljene batate operite, prerežite na pola i umotajte u aluminijsku foliju. Pecite ih na 200° C oko 30 minuta. Pečene polovice lagano namažite margarinom. Na žaru Umotajte batate srednje veličine u deblju aluminijsku foliju. Stavite ih na rešetku 12 – 15 cm udaljenu od žara. Pecite ih oko 45 minuta, odnosno dok ne postanu mekani. Vrijeme spravljanja možete skratiti tako da batate kuhate nekoliko minuta prije nego što ih zamotate u foliju te da ih potom zagrnete žarom. Pržen Ogulite batate i narežite ih na prutiće. Nalijte ulje u široku i duboku posudu i zagrijte ga. Pržite prutiće dok ne dobiju zlatnu boju. Izvadite ih iz ulja i stavite na papirnate ručnike da iz njih upiju masnoću. Čips Zagrijte pećnicu na 185° C. Oguljene batate narežite na vrlo tanke kriške. Lagano namažite svaku stranu kriške maslinovim uljem. Složite kriške na plohu za pečenje. Pecite 15 minuta. Okrenite kriške i pecite ih još 15 minuta, odnosno dok obje strane ne budu pečene. Ili: Ogulite batate i narežite ih na vrlo tanko kriške. Stavite kriške u posudu s ledeno hladnom vodom i ostavite ih da se hlade 60 minuta. Izvadite kriške iz vode i stavite ih na papirnate ručnike da se ocijede. Nalijte ulje u tavu ili fritezu i zagrijte ga. Pržite kriške batata 2 minute, odnosno dok ne dobiju zlatnosmeđu boju. Izvadite kriške iz ulja i stavite ih na papirnate ručnike da iz njih upiju masnoću. KREM JUHA OD BATATA (za 4 – 6 osoba) Sastojci: 700 g batata s narančastim mesom 1 žlica margarina 2 režnja češnjaka, usitnjenog 1 l vode ili povrtnog, kokošjeg ili goveđeg temeljca prstohvat kopra (po želji) 4 žlice vrhnja za kuhanje 1 žličica Vegete 1 žlica svježeg peršinovog lista, usitnjenog sol papar Priprema: Batate ogulite, narežite na četvrtine i kuhajte 15 – 20 minuta. Ocijedite ih i propasirajte. Rastopite margarin i na njemu lagano popržite češnjak. U kipuću vodu ili temeljac dodajte pire od batata, malo soli i kopar te kuhajte na srednje jakoj vatri 3 – 4 minute. Dodajte vrhnje za kuhanje, Vegetu i malo papra. Kad juha zakipi, kuhajte još 1 minutu. Prije nego što juhu poslužite posipajte peršin. NAMAZ OD BATATA I TUNJEVINE (oko 600 g namaza) Sastojci: 1 žlica margarina 400 g batata s narančastim mesom, oguljenog i izrezanog na kockice 3 režnja češnjaka, usitnjena 4 jajeta, tvrdo kuhana i izrezana na četvrtine 1 žličica kopra, sušenog 1 žlica svježeg peršinovog lista, usitnjenog 1 konzerva tune neto mase 150 g sol po želji ⅓ žličice papra Priprema: Na tavi rastopite margarin, dodajte batat i pržite ga 3 minute. Dodajte češnjak, kopar i malo soli te pržite 4 minute, odnosno dok batat ne postane mekan. Istresite u dublju posudu, dodajte sve ostale sastojke i štapnim mikserom napravite žitku smjesu. (Sastojke možete propasirati i u multi praktiku.) Poslužite kao namaz, ili kao topao prilog uz meso ili preljev za tjesteninu. Stavite u plastičnu posudu koja se može hermetički zatvoriti i prelijte tankim slojem maslinovog ulja. Namaz možete držati u hladnjaku do 5 dana. NAMAZ OD BATATA I PROSA (oko 600 g namaza) Sastojci: 100 g prosa ½ žlice margarina 1 crveni luk, usitnjen 400 g batata s narančastim mesom, oguljenog i izrezanog na kockice 3 režnja češnjaka, usitnjena ½ žličice kadulje, sušene 1 žličica slatke mljevene paprike ⅓ žličice ljute mljevene paprike 1 žlica svježeg peršinovog lista, usitnjenog 1 ½ žličica soli Priprema: Kuhajte proso u pola litre vode s dodatkom 1 žličice soli 15 minuta. Rastopite margarin, dodajte crveni luk i pržite ga dok ne omekša. Dodajte batat i pržite 3 minute. Dodajte češnjak i kadulju te pržite 3 minute. Dodajte mljevenu papriku, pola žličice soli i pržite dok batat ne postane mekan. Istresite u dublju posudu, dodajte proso i peršinov list te štapnim mikserom napravite žitku smjesu. (Sastojke možete propasirati i u multi praktiku.) Poslužite kao namaz, ili kao topao prilog uz meso ili preljev za tjesteninu. Stavite u plastičnu posudu koja se može hermetički zatvoriti i prelijte tankim slojem maslinovog ulja. Namaz možete držati u hladnjaku do 5 dana. ŠPAGETE CARBONARA S BATATOM (za 4 – 6 osoba) Sastojci: 500 g špageta 3 – 4 žlice maslinovog ulja 1 crveni luk, usitnjen 2 režnja češnjaka, usitnjena 100 g šunkarice, narezane na kockice malo slanine, narezane na kockice 400 g batata, oguljenog i narezanog na kockice 250 ml vrhnja za kuhanje ½ žličice kopra 1 žlica svježeg peršinovog lista, usitnjenog prstohvat origana (po želji) sol papar parmezan ili dimljeni sir, naribani Priprema: U zasoljenu, kipuću vodu, uz dodatak žlice ulja, stavite špagete da se kuhaju. Na maslinovom ulju lagano pržite crveni luk dok ne omekša. Dodajte češnjak, šunkaricu i slaninu te pirjajte 2 – 3 minute. Dodajte batat i malo soli te pirjajte 7 – 8 minuta. Dodajte vrhnje za kuhanje, kopar, peršinov list, origano i malo papra te kuhajte 1 – 2 minute. Ocijedite špagete te ih prelijte umakom. Posipajte parmezan ili dimljeni sir. LAZANJE OD BATATA I BUKOVAČA (za 4 – 6 osoba) Sastojci: 1 pakovanje tijesta za lazanje koje se ne mora kuhati 2 žlice margarina 1 kg batata, oguljenog i narezanog na kockice 350 g svježih bukovača 3 – 4 režnja češnjaka, usitnjena ½ žličice ružmarina, sušenog 1 žličica kadulje, sušene ½ žličice origana, sušenog (po želji) bešamel umak 5 dl pasirane rajčice 200 g trapista, naribanog sol papar Priprema: Rastopite margarin, dodajte ružmarin i kadulju te ih pržite dok ne zamirišu. Dodajte batat i malo soli te pržite 6 – 7 minuta. Dodajte češnjak i malo papra te maknite s vatre. Bukovače ispecite na roštilju, grilu ili tavi, a potom ih izrežite na manje komade. U nauljenu posudu za pečenje slojevito složite: tijesto za lazanje, nadjev od batata, ⅓ sira, pola bešamel umaka, tijesto za lazanje, ostatak bešamel umaka, ⅓ sira, bukovače, tijesto za lazanje, pasiranu rajčicu, origano i ostatak sira. Zagrijte pećnicu na 190° C i pecite 40 minuta. RIŽOTO OD BATATA I BUKOVAČA (za 4 osobe) Sastojci: 3 – 4 žlice ulja 1 crvena paprika, izrezana na kockice 1 žuta paprika, izrezana na kockice 400 g batata, oguljenog i izrezanog na kockice 150 g bukovača, izrezanih na kockice 200 g riže 3 režnja češnjaka, usitnjena 2 lovorova lista 1 dl bijelog vina 5 – 6 dl vode prstohvat kopra, sušenog prstohvat ružmarina, sušenog 1 žlica svježeg peršinovog lista, usitnjenog 1 žličica Vegete sol papar Priprema: Zagrijte ulje, dodajte papriku i pržite je 2 – 3 minute. Dodajte bukovače, češnjak, lovorov list i malo soli te pirjajte 3 minute. Dodajte rižu, ružmarin, vino i 4 dl vode te pirjajte 5 minuta. Dodajte batat, Vegetu, kopar i još malo vode (ovisno koliko je riža upila) te pirjajte još 5 – 6 minuta, odnosno dok riža ne bude mekana. Dodajte malo papra, maknite jelo s vatre, a prije nego što ga poslužite posipajte peršin. ŠNICLE OD BATATA (do 20 komada) Sastojci: 400 g batata 1 dl ulja 3 režnja češnjaka, usitnjena 1 žlica vlasca, svježeg ili sušenog ½ žličice majčine dušice, sušene ½ vrećice začina za ćevapčiće 6 – 7 dl povrtnog, kokošjeg ili goveđeg temeljca 500 g zobenih pahuljica 3 – 4 žlice krušnih mrvica sol malo Vegete (po želji) Priprema: Batate ogulite, narežite na četvrtine i kuhajte 15 – 20 minuta. Ocijedite ih i propasirajte. Na malo ulja lagano popržite češnjak, dodajte pire od batata, malo soli, začine i temeljac. Kad tekućina zakipi, kuhajte je na srednje jakoj vatri 5 – 6 minuta. Dodajte zobene pahuljice i malo više soli. Smjesu maknite s vatre, dobro je promiješajte i ostavite da se ohladi. Dodajte mrvice i malo Vegete te još jednom promiješajte. Oblikujte šnicle i pržite na preostalom ulju u teflonskoj tavi svaku stranu oko 3 minute, odnosno dok obje strane ne porumene i ne dobiju koricu. KOBASICE OD BATATA, KELJA I KUPUSA (oko 10 kg kobasica) Potrebno: 1 dl suncokretovog ulja 8 režnja češnjaka, usitnjena 1 svežanj peršinovog lista, usitnjenog 3 glavice kelja srednje veličine, narezanog na kockice 1 glavica kupusa srednje veličine, narezanog na kockice 4 lovorova lista 1 kg prosa 500 g margarina 3,5 kg batata s narančastim mesom, oguljenog i izrezanog na kockice 3,5 kg batata s bijelim mesom, oguljenog i izrezanog na kockice ½ češnjaka, usitnjenog 2 žlice kadulje, sušene 500 g griza 1 vrećica sušenog vlasca ½ žličice muškatnog oraščića, mljevenog 2 i ½ žlice soli 1 žličica papra 3 žlice Vegete 10 m tankih crijeva za kobasice 1 žlica papra u zrnu 7 – 8 lovorovih listova 1 žlica majčine dušice, sušene Priprema: U vodi zasoljenoj s 1 žlicom soli kuhajte proso 10 minuta, tako da bude napola kuhan. U većem loncu zagrijte ulje, dodajte 4 režnja češnjaka i peršinov list te lagano popržite. Dodajte kelj, kupus i lovorov list te pirjajte 5 minuta. Dodajte 4 režnja češnjaka i 1 žlicu soli te pirjajte 3 minute, odnosno dok kelj i kupus ne budu polumekani. Maknite s vatre. U većem loncu rastopite margarin, dodajte kadulju i pržite je 10 sekundi. Dodajte batat i pržite 3 minute. Dodajte ½ žlice soli, 1 žlicu Vegete, ½ češnjaka, 1 žličicu papra te pržite 5 minuta. Dodajte batat kelju i kupusu te ih propasirajte štapnim mikserom. Dodajte proso, griz, vlasac i muškatni oraščić te dobro promiješajte. Po želji dodajte još soli i papra, a zatim ostavite nadjev da odstoji 1 sat. Punite crijeva tako da budu srednje tvrda. Obavezno zavežite krajeve kobasica kako nadjev tijekom kuhanja ne bi iscurio. U većem loncu zakuhajte vodu, dodajte 2 žlice Vegete, 7 – 8 lovorovih listova, papar u zrnu i majčinu dušicu te kuhajte 5 minuta. Smanjite vatru, stavite kobasice u vodu i kuhajte ih 10 – 15 minuta na laganoj vatri, pazeći da voda ne ključa prejako kako crijevo ne bi popucalo. Izvadite kobasice iz vode, ostavite ih da se ohlade i spremite u hladnjak. Prije nego što poslužite kobasice popržite ih na ulju. Poslužite ih s umakom načinjenim od kiselog vrhnja, hrena i usitnjenog češnjaka. KREMŠNITE S BATATOM Sastojci: 2 l mlijeka 2 vanilin šećera 200 g šećera 700 g batata s narančastim mesom 2 pudinga u prahu s okusom vanilije 200 g gustina 5 dl vrhnja za šlag (ili 2 šlaga u prahu) kore za kremšnitu Priprema: Batate ogulite, narežite na četvrtine i kuhajte 15 – 20 minuta. Ocijedite ih i propasirajte. U dubljoj posudi zagrijte mlijeko do vrenja, dodajte šećer, vanilin šećer i pire od batata te dobro promiješajte. Kad mlijeko zakipi, kuhajte smjesu na srednje jakoj vatri 2 – 3 minute, neprestano miješajući kako ne bi nastale grudice. Od mlijeka, pudinga u prahu i gustina umutite puding. Dodajte puding u prethodnu smjesu i kuhajte 4 – 5 minuta, povremeno miješajući kako ne bi nastale grudice. Maknite smjesu s vatre i ostavite je da se ohladi. Od vrhnja za šlag ili šlaga u prahu umutite čvrsti šlag. Dodajte šlag prethodnoj smjesi i dobro promiješajte, kako bi smjesa bila ujednačena. Na dno dublje posude za pečenj