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Grilling
Grilled Redfish – 1 4 lb fillet of
Fish (Redfish) with scales on the skin, 2 T minced garlic, 2 T Creole
seasoning, 2 T olive oil, 1/3 cup melted butter, ¾ cup vinegar or
Italian salad dressing, 1 juice of a lemon
Directions:
Spread minced garlic over the meat of the fillet, lightly sprinkle
Creole seasoning and refrigerate for about 1 hour, place fillet (scales
down) on grill at medium heat and baste with melted butter and lemon
juice, close grill and cook for about 45 minutes
Grilled Chicken Orleans – 1 boneless chicken
breast, ½ small onion sliced, ½ sliced bell pepper, ½ tsp
Creole seasoning, ¼ stick butter, ½ cup Italian salad dressing
Directions:
Place cast iron skillet on grill heated to medium heat, add butter and
allow to melt, add chicken breast, cover with onions, bell pepper,
Creole seasoning, Italian salad dressing, cook until done.
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Grilled Portobello Mushrooms – 4 large Portobello
mushrooms, Creole Garlic Cajun Marinade
Directions:
Baste mushrooms with Cajun Marinade and allow to rest, place mushrooms
on grill heated to medium heat, grill for roughly 3 minutes on each side
Grilled Stuffed Pork Chops – 6 1 inch thick Pork chops, ½
stick of butter, ½ tsp
Hot Sauce, ½ tsp Worcestershire Sauce, 2 T
Creole seasoning, ¾ lb Italian Sausage, 1 cup chopped onion, 2 T oil, 1
cup Italian-seasoned bread crumbs
Directions:
Heat grill to medium heat, slice each pork chop 2 inches on the side
about ¾ the way through, melt butter and add hot sauce and
Worcestershire sauce to butter, coat the inside of each pork chop, pour
remained in a bowl, remove casing from Italian sausage and place
contents in same bowl, mix with Italian-seasoned bread crumbs, stuff
each chop with mixture, grill pork chops for 12 to 14 minutes or until
desired temperature reaches 160°.
Grilled Shrimp – 1 lb large shrimp, ½ stick of butter, 1
tsp Creole seasoning, 1 tsp Worcestershire sauce
Directions:
Heat grill to medium heat, de-vein and rinse shrimp and place in a bowl,
melt butter with Creole seasoning and Worcestershire sauce, cover shrimp
with melted butter, place shrimp on veggie grilling tray on the grill.
Cook until done.
Grilled Burgers – 2 lbs ground meat (85/15 mix), 1 tsp
garlic powder, 1 tsp onion powder, 1 tsp pepper, 2 T Worcestershire
sauce
Directions:
Heat grill to high heat, place meat in a bowl, add garlic powder, onion
powder, pepper and Worcestershire sauce, mix lightly and make 4 ¼ inch
thick patties. Place patties on grill for 1 minute, rotate and let sit
for 1 minute, flip and let sit for 1 minute, rotate and let sit for 1
minute. Internal temperature should be around 145°.
Grilled Turkey Burgers – 1½ lbs of ground turkey, ½ lb
pork sausage, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp pepper, 2 T
Worcestershire sauce
Directions:
Heat grill to high heat, place meat in a bowl and mix well add garlic
powder, onion powder, pepper and Worcestershire sauce, mix lightly and
make 4 ¼ inch thick patties. Place patties on grill for 1 minute, rotate
and let sit for 1 minute, flip and let sit for 1 minute, rotate and let
sit for 1 minute. Internal temperature should be around 145°.
Grilled Oysters – 24 fresh oysters, 1 stick of butter, hot
sauce, 2 lemons
Directions:
Heat grill to med-high heat, rinse oysters, place oysters in Grilled
Oyster Pan with a teaspoon of butter and a couple of drops of lemon
juice, cover grill and open any vents and cook for 8 to 10 minutes or
until desired doneness, hot sauce to taste.
Grilled Chicken Wings - 2 lbs chicken wings, 1 T
Creole seasoning, 1 stick of butter, 3 T Worcestershire sauce, 1 tsp garlic
powder
Directions: Heat grill to medium heat, cut chicken wings at joints and
rinse, sprinkle lightly with Creole seasoning and place on grill, cook
until done, melt butter and add Worcestershire sauce and garlic powder,
baste cooked wings with wing sauce, serve with ranch or bleu cheese
dressing or Cajun Party Dip.
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