Start with fresh vegetables such as bush beans, scallions, corn, sweet red and orange pepper, lime and jalapeno pepper…
Slice Rosa Blanca Italian heirloom eggplant and mix with herb infused extra virgin olive oil, coarse sea salt and fresh cracked pepper.
Ready to Dine!
Fire Roasted Corn Salad;
6 ears of corn
2-3 red and orange sweet peppers
1/2 lb of fresh french bush (string) beans
1 jalepeno pepper
1/4 cup of herb infused extra virgin olive oil (or regular extra virgin olive oil)
1 tablespoon of lime zest
Juice of 1 lime
1+1/2 teaspoon of fresh grated ginger
Coarse sea salt to taste
Fresh cracked pepper to taste
Slice peppers and place in grill baskets with string beans on the grill.
Place corn, scallions and jalepeno pepper on the grill till tender.
Remove all vegetables when done, the last to finish cooking will be the corn.
Chop all of the vegetables and slice corn off the cob as shown on the video and toss with oil, salt and pepper.
Slice 2 medium eggplants into sticks and mix well with 1/4 cup of herb infused extra virgin olive oil, 2 teaspoons of coarse sea salt and 1 teaspoon fresh cracked pepper. Grill until tender in a grill basket.
Grilled Marinated Chicken Wrapped In Bacon;
3-4 lbs of chicken breast or thighs sliced into strips approximately 1.5 inches in diameter.
1 lb of bacon
Marinate thinned chicken (breast or thigh) for 1-2 days in the refrigerator. Any less time marinating will not affect the chicken adequately.
When ready to cook, roll up chicken and wrap with 1/2-1 strip of bacon and place on skewer.
Place on grill and rotate till grilled, about 8 minutes on medium charcoal fire.
Marinate for chicken;
Fill pot 1/3 with cold tap water.
Add; 2 cups of brown sugar
1/2 cup of wine or malt vinegar
1 cup of soy sauce
2 tablespoons of lime juice
2 tablespoons of TOASTED sesame oil
3 tablespoons of worcestershire sauce
Sea salt and cracked pepper to taste