Grill Time: Summer Barbeque Recipe

Barbeque time is fast approaching and we are looking forward to getting around the grill to show off our skills. It's the time when we bring out all the spices and herbs to accentuate the meats and vegetables of the seasons. Summer time means getting together with friends and family to enjoy good company and good food. Here are some great summer barbeque recipes that will become easy favorites.

Grilled Chicken breast w/ Green Chili pepper and Corn Salsa

4-6ozs skinless boneless chicken breast

2tbsp lime juice

2tbsp olive oil

2tbsp ground cumin

2tbsp dried basil

2tbsp dried oregano

1tbsp ground black pepper

Salt to season

In a shallow dish, combine the lemon juice, oil, cumin, basil, oregano, salt and pepper. Pound chicken breast between two sheets of plastic sheets with a mallet or a small frying pan. Add chicken and marinate for 2-4 hours. Heat grill and spray with cooking spray to prevent sticking. Add the chicken breast and grill until golden brown about 3 minutes. Turn and cook on the other side for 3-4 minutes. Serve with Green Chili Salsa.

Green Chili and Corn Salsa

2 fresh hot chili pepper

1lb tomatoes seeded and chopped

11/4 cup sweet corn, freshly cooked or thawed frozen

3 spring onion, chopped

1tbsp chopped fresh parsley

2tbsp chopped fresh coriander

2tbsp fresh lemon juice

3 tbsp olive oil

Salt to taste

Place chili pepper on grill and char until skin looks slightly roasted. Leave to cool for 5 mins. Wearing a rubber or plastic gloves, carefully remove the skin and for a less hot flavor, discard the seeds. Chop chili finely and add the remaining ingredients to a bowl and mix well. Serve over grilled chicken breast.

Summer time there is a wide array of berries a to utilize in various dishes and it's always wise to use fruits that are in season.

Raspberry Chicken Galore

Marinade

¼ cup raspberry vinegar or white wine vinegar

¼ cup orange juice ¼ cup vegetable oil

¼ cup fresh raspberries

3 small clove garlic

1 teaspoon salt

½ teaspoon black pepper

4 (1 lb each) Cornish game hens, split in half and rinse in cold water

1 cup fresh raspberries

¼ cup chopped chives or green onion

In a food processor or blender add all the ingredients for the marinade and blend for 1 minute until smooth and well combine. Pat chicken dry and place in a shallow bowl. Pour marinade over hens, cover dish and refrigerate for 8 hours turning occasionally, or overnight.

Heat grill until well hot, apply cooking spray. Arrange hens' skins side down and grill for 10 minutes or until lightly brown. Rearranging as necessary. If using a gas grill turn heat off on one side or if using a grill pan push coals to one side. Place hen skin side up on grill rack away from coals and heat. Brush with reserved marinade. Cover grill and let hen grill for 35 mins brushing with marinade and turning as necessary. Hens are done when leg joint remove easily and juices run clear. Place hens on a platter and garnish with raspberries and green onions or chives.

Grilled Vegetables with herb white wine vinaigrette

1 eggplant sliced ½ inch thick

3 carrots sliced length wise in 4

3 parsnip sliced length wise in 4

2 zucchini sliced length wise

1 large onion sliced in ½ thick

4 roma tomatoes cut in halves

½ cup olive oil

2tsp basil

1ttsp garlic powder

1tsp black pepper

Salt to taste

Vinaigrette

1 cup white wine vinegar

½ teaspoon prepared mustard

1 tsp sugar

Pinch of dried basil

Pinch of oregano

2 cups olive oil

Salt and pepper

Place all vegetable on a large baking pan and sprinkle with herbs, salt, pepper and olive oil. Ensure that all the vegetables are covered with the olive oil. Place vegetable on a hot barbeque grill and cook for 3-5 mins on each side depending on the crunch required. Remove and place in a bowl.

Vinaigrette

Combine all ingredients except olive oil in a food processor and blend then add oil and blend for 30 second. Drizzle vinaigrette over grilled vegetable, this can be served warm or cold.

Flaming peach drink

This amazing drink will compliment your summer barbeque recipes.4 ripe peaches cut half and pits remove and sprinkle with brown sugar. Heat and spray grill with cooking e and spray. Place peaches on to be grilled 1 minute on each side, remove and cool. Place 2 peaches in a tall goblet and add 2 ozs of peach snapps, 4 ozs of lemonade and top up with crushed ice. Serve with a cherry floating on top and place an umbrella off towards the side.