Grilledspicedapplesandonions Recipes

Steps:

• Heat grill to medium direct heat.
• In a snall bowl, combine melted butter, oil, cinnamon, salt, pepper, and cloves. Mix and set aside.
• Place apple and onion slices on the hot grill. Brush tops with half of butter/oil mixture. Cover and grill for 5 minutes.
• Turn apple and onion slices CAREFULLY with a meatal spatula so that onion rings do not seperate. Brush with remaining butter/oil mixture. Cover and grill for 5-7 more minutes.
• Remove from grill CAREFULLY so that onion rings do not seperate. Layer apple and onion slices on a serving platter.

Steps:

• Preheat the grill to medium high.
• In a medium size bowl, mix the sugar, cinnamon and allspice until thoroughly blended. Next, slice the bananas in half length wise. Do not remove the peel. Lay the bananas skin side down and the generously sprinkle the flesh side of the bananas with the spiced sugar. Repeat until all bananas are coated. Place the bananas on the grill, skin side down, and cook until the sugar caramelizes and the skin falls away from the banana.
• Spray a sheet tray with foil and spray with non stick spray
• Add vanilla sugar, water, cinnamon, and allspice to a large saucepan over medium high heat. Bring to a boil, then simmer until reduced by half, about 5 minutes. The mixture will start looking dark and thick.
• Quickly stir in the walnuts to the simmering syrup. Cook in the syrup while stirring until it begins to bubble and thicken. Spread the candy in a single layer to the prepared sheet tray- breaking up large clusters with a wooden spoon. Let cool completely, about 5-10 minutes until the candied harden and the syrup dries. Break apart and enjoy.

Steps:

• Prepare a grill for medium-high heat.
• Mix the balsamic vinegar, garlic, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Whisking constantly, slowly drizzle in 2 tablespoons olive oil until emulsified. Add the red pepper, green pepper, serrano pepper, onion, 1/2 teaspoon salt and a few grinds of black pepper and toss until well combined.
• Place the basket on a baking sheet and transfer the peppers and onions to the center, letting any extra marinade drip off. Place 3 links of sausage on either side of the veggies. Close and secure the basket.
• Place the grill basket on the grill and cook, flipping once, until the vegetables and sausages start to brown and caramelize and an instant read thermometer inserted into a sausage measures 160 degrees F, 10 to 12 minutes.
• Meanwhile, mix the remaining 3 tablespoons oil, remaining 1 teaspoon Italian seasoning, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl. Open the hoagie rolls and brush the insides with the herb oil. Grill until toasted, about 1 minute.
• Remove to a platter and place 2 overlapping slices provolone on each roll (do not allow cheese to hang over the sides). Return the rolls to the grill, cover, and cook until the cheese is melted, about 1 minute. Remove to a platter.
• Remove the peppers and onions from the basket and slice thinly. Cut each link of sausage in half on a deep bias and place in a hoagie roll. Divide the peppers and onions among the rolls and spoon 2 tablespoons warm marinara on top. Serve the hoagies with the remaining marinara on the side for dipping.

Steps:

• Heat 2 tablespoons oil in a large (12-inch) sauté pan over medium heat, add the onions, and cook for 8 to 10 minutes, stirring occasionally, until the onions are tender and starting to brown. Add the sugar, reduce the heat to low, and cook for 10 to 15 minutes, stirring occasionally, until the onions are browned and caramelized. Add the vinegar and cook for 30 seconds to deglaze the pan.
• Meanwhile, combine the dry mustard, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a small bowl. Place the ground beef in a medium bowl and sprinkle on the mustard mixture. With your fingers, lightly work the mustard into the beef and shape into four 1-inch-thick patties. Place them on a plate and freeze for exactly 15 minutes.
• Heat a large (12-inch) cast-iron skillet over medium-high heat and add 1 1/2 tablespoons oil. From the freezer, place the burgers directly in the hot skillet. With a large metal spatula, firmly press each burger into the pan. Cook the burgers for 2 1/2 to 3 minutes, without moving them, so the bottoms get browned and crusty. Flip the burgers, then spoon on the onions and sprinkle the Gruyère on top. Place a lid on the skillet and cook the burgers for 1 1/2 to 2 minutes, until the cheese is melted and the burgers are medium-rare inside. Place one burger on each roll and serve hot with ketchup on the side.

Steps:

• Preheat grill to high. Slice onions thickly, about 1 to 1 1/2-inch thick. Place on grill for about 4 to 6 minutes.

Steps:

• Preheat the grill to 350 degrees F.
• In a large bowl mix together the pork and all of the spices. Mix well until evenly distributed. Shape the mixture into 5 equal patties. Grill the patties on each side until cooked to desired doneness, about 4 minutes on each side.
• In a large bowl, add olive oil, peppers, onions, salt and pepper, and toss together. Coat the mozzarella in the oil mixture, and transfer the slices to a large plate.
• Using a grate on top of the grill, arrange the onions and sliced peppers. Close the grill and allow to cook for 1 to 2 minutes on each side.
• Put the sliced peppers, onions and mozzarella on top of each meat patty. Close the grill and cook until the cheese melts, about 1 minute.
• Tuck a sausage patty into each roll and arrange on a serving platter.
• Cook's Note: After assembling each sandwich, gently squeeze the patty together so the bread absorbs some of the juice.

Steps:

• Prepare grill for high heat.
• With a fork, poke sausages several times. Place in a pot, cover with water, and simmer over medium-high heat until cooked through, about 7 minutes. Remove from heat, and set aside.
• Warm butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in apples, vinegar, and brown sugar; cook, stirring gently, until caramelized, about 10 to 15 minutes. Season with salt and pepper.
• Meanwhile, place sausages on grill (or under broiler), and cook until well browned. Serve on a mound of caramelized apples and onions.

Steps:

• In a medium bowl, stir onion and ketchup until onion is thinly and evenly coated. Mix in the lemon juice. Season with sugar, cilantro, fenugreek and chili powder, and mix thoroughly. Cover, and chill for 24 hours. This allows the lemon juice to neutralize the onion flavor slightly.

Steps:

• Melt 1 tablespoon butter in large skillet over medium heat.
• Add sausages and cook until beginning to brown, turning occasionally, about 5 minutes.
• Add onion and apple to sausages in pan; cook until onion and apple are tender and brown, stirring often, about 5 minutes.
• Add apple cider or juice and chopped sage; increase heat to high and stir until liquid is slightly reduced, about 2 minutes.
• Stir in lemon juice and season to taste with salt and pepper.
• Using slotted spoon, transfer apple and onion to 2 plates, dividing equally.
• Top with sausages.
• Whisk remaining 2 tablespoons butter into cider mixture.
• Season sauce to taste with salt and pepper.
• Drizzle over sausages and serve.

Steps:

• Drizzle oil into vinegar very slowly, whisking until it is mixed well.
• Marinate onions in mixture for 3 hours.
• Grill the onions until browned, about 10 minutes per side, brushing frequently with marinade.

Steps:

• Combine olive oil and sesame oil together.
• Brush both sides of salmon with oil mixture.
• In a small bowl combine all of the seasonings.
• Rub over salmon fillet, covering both sides, pressing seasonings down into flesh.
• Refrigerate for at least 30 minutes.
• Coat grill rack with nonstick cooking spray before starting the grill.
• Grill salmon fillet uncovered, over medium heat for 3-4 minutes on each side, or until fish flakes easily with a fork.

Steps:

• Prepare barbecue (medium-high heat). Whisk oil, hot sauce, honey and paprika in 9-inch glass pie dish to blend. Mince 1 green onion; mix into marinade. Transfer 2 tablespoons marinade to small bowl and reserve. Add chicken to marinade in pie dish and turn to coat. Let stand 10 minutes, turning occasionally.
• Sprinkle chicken and remaining whole green onions with salt. Grill chicken and whole onions until chicken is cooked through and onions soften, turning occasionally, about 10 minutes. Transfer chicken and onions to plates. Drizzle with reserved 2 tablespoons marinade.

Steps:

• Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
• Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
• Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
• Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
• Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.

Steps:

• Prepare grill for medium-high heat. Toss bread with 2 tablespoons oil in a medium bowl; season with salt and pepper. Toss bell peppers and onions with 2 tablespoons oil; season with salt and pepper.
• Grill bread, turning occasionally, until golden brown, 8-10 minutes. Transfer to a plate.
• Grill vegetables, turning often, until very tender and charred in spots, 8-10 minutes for peppers and 10-12 minutes for onions; transfer to a cutting board.
• Trim root end from onions and separate layers. Transfer to a large bowl, add vinegar and paprika, and toss to coat. Remove as much skin as possible from peppers; discard. Cut into 1 1/2" strips.
• Add peppers, grilled bread, 2 tablespoons chives, and remaining 2 tablespoons oil to bowl with onions and toss to combine; season with salt, pepper, and more vinegar, if desired. Serve topped with more chives.

Steps:

• Melt butter in a skillet over medium-high heat; cook and stir apples, onion, brown sugar, and cinnamon in the melted butter until onions are translucent and sauce is slightly reduced, 15 to 20 minutes. Cool before serving.