Most people associate grilling only with the summer season, but the delicious smoky flavor of barbecue can be enjoyed any time of the year - including winter. Make this year's holiday season more special by whipping up warm grilled dishes that everyone is sure to enjoy.
Here some easy-to-follow barbecue recipes that will make your holidays more memorable:
Sugar-Glazed Grilled Lamb
What you need:
- 4 lamb chops
- 1/4 cup brown sugar
- 2 teaspoons ground ginger
- 2 teaspoons dried tarragon
- 1 teaspoon garlic powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
Combine brown sugar, ginger, tarragon, garlic powder, cinnamon, black pepper and salt in a medium bowl. Rub herb and spice mixture evenly onto lamb chops then place chops on a plate. Cover and refrigerate for 1 to 3 hours. When ready, cook lamb chops on a pre-heated grill over high heat for 5 minutes per side or until cooked through. Serve lamb chops with a side of mashed potatoes or mixed vegetables.
Grilled Arugula-Stuffed Swordfish Steak
What you need:
- 3/4 kg. swordfish steaks
- 2 cloves garlic, minced
- 4 cups coarsely chopped arugula
- 1 cup chopped fresh tomato
- 1/4 cup soy sauce
- 1/4 cup white wine
- 1/4 cup fresh lemon juice
- 6 tablespoons olive oil, divided
- 3 tablespoons fresh lemon juice
- 1 tablespoon prepared Dijon mustard
- 1 teaspoon grated fresh ginger root
- 1 teaspoon sesame oil
Place swordfish in a baking dish and set aside. Mix together soy sauce, white wine, 1/4 cup lemon juice, 3 tablespoons olive oil, garlic, mustard, ginger and sesame oil in a medium bowl. Stir until all ingredients are well-combined. Pour mixture over fish, cover and refrigerate for at least 4 hours to overnight. When ready, remove fish from marinade. Save marinade. Using a knife, carefully slice pockets into the fish's sides. Toss together arugula, tomato, remaining olive oil and 3 tablespoons lemon juice. Stuff the fish with the vegetables and secure with toothpicks. Cook swordfish steaks on a pre-heated grill over high heat until cooked through, about 5 minutes per side. Remove from heat and place on serving plate. Heat marinade over high heat until reduced in half then pour over fish before serving.
Grilled Sausage and Vegetable Salad
What you need:
- 1/2 kg. smoked sausage, cut into 1-inch pieces
- 1/4 kg. red potatoes, quartered
- 1/4 kg. green beans, trimmed and halved
- 1 onion, sliced
- 1/3 cup purified water
- 1 teaspoon butter
- 1 teaspoon vegetable oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Place sausage, potatoes, green beans and onion in a large sheet of heavy duty aluminum foil. Sprinkle oil over the mixture, season with salt and pepper and top with butter. Fold the foil to seal in sausage and vegetables, creating a packet. Leave a small opening in the packet and pour water through the opening before sealing it. Cook the foil packet in a pre-heated grill over high heat, turning once, for 20 to 25 minutes or until sausage is cooked through and vegetables are tender.
Don't let the cold weather stop you from using your grill - enjoy the holidays more with these amazing barbecue recipes!
Article Source: http://EzineArticles.com/expert/Adrian_T._Cheng/2109020
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