Ingredients:
2 slabs babyback ribs
1 cup Newman's Own salad dressing
Fresh ground black peppercorns
Salt to taste
Directions:
Marinate the ribs overnight in the Newman's Own dressing, salt and pepper. Place ribs in oven-safe baking pan lined with foil for easier cleanup. Add 1/2 cup water to bottom of pan. Cover and place on grill grate on top of a piece of foil. Cook on high heat for 15-20 minutes. Lower heat to medium-low and continue to cook for a total of 45 minutes. Remove from pan and place on the grill over the flame. Cook for about 5 minutes per side until crispy!
Ingredients:
1/4 cup olive oil
1/3 cup soy sauce
1/4 cup balsamic vinegar
1 tablespoon chopped fresh basil
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 teaspoon Ms. Dash seasoning
Fresh mushrooms, squash, zucchini, sweet onion and red pepper.
Directions:
Combine all ingredients and mix well. Marinade cut vegetables for 3 to 4 hours and then cook in iron skillet over high heat for 15 minutes. Reduce heat by raising to upper grill rack, or turn off the burner under the skillet. Server over white rice.
For the marinade
1 tablespoon olive oil
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
2 tablespoons dark honey
1 tablespoon fresh lime juice
1 firm yet ripe pineapple
1 tablespoon dark rum (optional)
1 tablespoon grated lime zest
Directions:
To make the marinade, in a large bowl, combine the olive oil, cloves, cinnamon, honey and lime juice and whisk to blend. Set aside.
Cut off the crown of leaves and the base of the pineapple. Stand the pineapple upright and, using a large, sharp knife, pare off the skin, cutting downward just below the surface in long, vertical strips. Cut off any remaining small brown "eyes" on the fruit. Stand the peeled pineapple upright and cut it in half lengthwise. Place each pineapple half cut-side down and cut it lengthwise into four long wedges; slice away the core.
Place the pineapple in the bowl with the marinade and stir to coat the pineapple.
Place on the grill and cook about 3 to 4 minutes, basting once or twice with the remaining marinade. Turn the fruit and move it to a cooler part of the grill or reduce the heat. Baste again with the marinade. Grill until the pineapple is tender and golden, about 3 more minutes.
Remove the pineapple from the grill and place on a platter or individual serving plates. Brush with the rum, if using, and sprinkle with the lime zest. Serve hot or warm.
1 large pineapple, peeled, cored and cut into 1 inch thick slices
3/4 cup coconut rum
3/4 cup brown sugar
1 1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
vanilla ice cream
Directions:
Mix rum, sugar, vanilla and cinnamon together until sugar is dissolved. Preheat Grill. Place pineapple on grill (cut large pieces or put the pieces on skewers to make grilling easier). Baste with rum mixture while grilling. Turn occasionally. Grill about 10 minutes. Serve hot topped with a scoop of ice cream.
4 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
1 tablespoon minced garlic
2 tablespoons lemon juice
4 salmon fillets, each 5 ounces
Cracked black pepper, to taste
4 green olives, chopped
4 thin slices lemon
Directions
In a small bowl, combine the basil, parsley, minced garlic and lemon juice. Spray the fish with cooking spray. Sprinkle with black pepper. Top each fillet with equal amounts of the basil-garlic mixture.
Place the fish herb-side down on the grill. Grill over high heat. When the edges turn white, after about 3 to 4 minutes, turn the fish over and place on a small section of household aluminum foil. Move the fish to a cooler part of the grill or reduce the heat. Grill until the fish is opaque throughout when tested with the tip of knife and an instant-read thermometer inserted into the thickest part reads 145 F (about 4 minutes longer).
Remove the salmon and place on warmed plates. Garnish with green olives and lemon slices.