Tasty Thursday!

Hello, come on in and stay awhile!

Get ready for another installment of Tasty Thursdays!!


I don't know about you, but when the warm weather arrives I just want to grill, grill, grill!

Turning on the oven or using the microwave just does not work for me!

How about you, what do you eat in the warm months of the year?

Since I love to grill I have decided to share some easy recipes for the grill!

Enjoy!


#1: Grilled "New England" Seafood Bake


Ingredients:

Serves 4

* 2 tablespoons butter, room temperature
* 2 tablespoons finely chopped fresh dill, plus more for garnish
* 1 small garlic clove, minced
* Coarse salt and ground pepper
* 8 ounces red new potatoes, scrubbed and thinly sliced
* 1 pound skinless cod fillet, cut into four
equal pieces (any firm whitefish will work)
* 8 ounces frozen uncooked medium shrimp (peeled and deveined), thawed
* 2 ears corn, quartered
* 1 lemon, thinly sliced
* 2 hard rolls, halved


Directions:

1. Heat grill to medium. In a small bowl, combine butter, dill, and garlic; season with salt and pepper. Set aside.

2. Fold four 14-inch squares of heavy-duty aluminum foil in half, forming 4 rectangles. Assemble packets: On one half of each of four folded pieces of heavy-duty foil, dividing ingredients evenly, arrange potatoes in a single layer; top with cod, then shrimp. Place 2 pieces of corn on the side. Season with salt and pepper. Add a dollop of the butter mixtures and two lemon slices. Fold foil over ingredients, and crimp edges tightly to seal.

3. Place packets on grill, with potato layer on the bottom. Cook, rotating (but not flipping) packets occasionally, until fish is just cooked through and potatoes are tender, 12 to 14 minutes.

4. Remove from grill. Slit packets open, and transfer contents to serving bowls. Garnish with dill sprigs; serve with rolls.



The way you cut your meat reflects the way you live.
-Confucius



#2: Lemon-Garlic lamb Kabobs


Ingredients:

Serves 4

*1 1/2 pounds leg of lamb, well-trimmed and cut into 20 equal cubes (about 1 inch each)
*8 thin lemon wedges
*1/4 cup olive oil, plus more for grill
*2 tablespoons fresh lemon juice
*4 garlic cloves, minced
*Coarse salt and ground pepper
*Feta Dipping Sauce
*Fresh parsley sprigs, for serving (optional)


Directions:

1. Heat grill to high. Assemble 4 long skewers, alternating 5 lamb cubes with 2 lemon wedges on each. Arrange skewers in a nonmetallic dish.

2. In a small bowl, whisk together oil, lemon juice, and garlic. Pour marinade over skewers; turn to coat. Let stand at least 5 minutes (or cover and refrigerate overnight, turning occasionally). Season with salt and pepper.

3. Lightly oil grates. Place skewers on grill; cover grill, and cook, turning occasionally, until grill marks are visible and meat is cooked to desired doneness, 1 to 2 minutes per side for medium-rare. Serve with sauce, and garnish with parsley sprigs, if desired.




#3: Grilled Corn Disks



Enjoy sweet summer corn in a new way - as an hors d'oeuvre for a casual party.

Directions:

1. Cut ears of corn into rounds about 1 inch thick, brush with olive oil, and season with salt and pepper.

2. Cook on a medium-hot grill, cut sides down, about 2 minutes per side.



#4: Grilled Peaches



Ingredients:

Serves 4

*4 peaches
*2 tablespoons melted unsalted butter


Directions:

1. Heat grill to medium-low.

2. Halve and pit peaches; brush both sides with butter.

3. Place peaches on grill; cover grill, and cook until charred and softened, 4 to 5 minutes per side.


Helpful Hints:

* Choose fruit with a fragrant aroma and flesh that yields a bit when pressed gently.
* If a peach has cuts or tan spots, or if it's rock-hard or mushy, don't buy it.
* Color has more to do with variety than ripeness.


Welcome to the Church of the Holy Cabbage. Lettuce pray.
-Author Unknown


Happy grilling everyone!



Go Ahead and Indulge!