and after a rather bumpy landing ...
Best NASCAR Recipes
Starter:
Amy's Grilled Artichoke and Spinach Dip with Pita Wedges
Makes 12 servings
Ingedients
-
Dip
- 2 - cans (14-ounces) artichoke hearts, drained
- 1/4 - cup olive oil, divided
- Salt
- Pepper
- 3 - cloves garlic, chopped
- 2 - shallots, chopped
- 1 - medium onion, roughly chopped
- 2 - pounds frozen chopped spinach, well drained
- 1 - pint heavy cream
- 1 - pint sour cream
- 1 - cup plus 2 Tablespoon grated Parmesan cheese, divided
-
Pita
Directions
Prepared medium heat grill.
- Drain artichoke hearts and place on skewers.
- Brush with olive oil and season with salt and pepper.
- Grill for about 6 minutes or until golden brown, turning once halfway through grilling time.
- In a large saute pan, saute garlic, shallot, and onion in remaining olive oil.
- Rough chop the artichokes and add to garlic mixture.
- Add the spinach.
- Fold in cream, sour cream, and 1 cup of the cheese.
- Season to taste with salt and pepper.
- Place in fireproof dish or heavy-duty aluminum pan and sprinkle with the remaining 2 tablespoons of Parmesan cheese.
- Over indirect heat, grill for 20 to 25 minutes or until you heat the dip completely.
- Next, brush pita rounds with olive oil and season with salt and pepper.
- Over direct heat, briefly grill pitas to warm, for about 1 to 2 minutes.
- Cut into wedges.
- Garnish the dip with sour cream and chopped fresh tomato, if desired.
- Serve with the pita wedges.
Tangerine Lobster Tails
Ingredients
- 1 cup butter
- Juice of 2 tangerines
- 4 coldwater lobster tails, about 6 ounces each
Directions
Prepare grill to medium heat according to manufacturer's suggestion.
- In a small saucepan over very low heat, melt the butter.
- After the butter has melted, skim off all the foam.
- Add the tangerine juice, whisk and set aside.
- Using poultry shears, split the lobster tails in half by cutting the shell down the middle on both sides, and then, with a sharp knife slice the lobster meat in half.
- Place the lobster tails in a large, resealable plastic bag and pour in 1/2 cup of the tangerine butter. Reserve the remaining tangerine butter.
- Press the air out of the bag and seal the bag tightly.
- Turn the bag several times to distribute the tangerine butter, place the bag on a plate, and refrigerate for 10 to 20 minutes (turning the bag once or twice).
- Remove the lobster tails from the bag and discard the butter in the bag.
- Grill meat side down, for 8 to 10 minutes, turning and basting with some of the remaining tangerine butter once halfway through grilling time.
- Remove from the grill and serve hot with the remaining tangerine butter on
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Spicy Grilled T-Bones
Makes 4 servingsIngredients-
Seasoning
- 2 - teaspoons salt
- 2 - teaspoons dried oregano leaves, crushed
- 2 - teaspoons sweet paprika
- 2 - teaspoons dried thyme leaves, crushed
- 1 - teaspoons garlic powder
- 1 - teaspoons onion powder
- 1 - teaspoons ground black pepper
- 1 - teaspoons ground white pepper
- 1/2 - teaspoons ground red pepper
- 2 to 4 - well-trimmed beef T-Bone, cut 1 inch thick (about 2 to 4 pounds) or 4 well-trimmed boneless beef top loin (strip) steaks, cut 1 inch thick (about 2-1/2 pounds)
- In a small mixing bowl, add salt, oregano, paprika, thyme, garlic powder, onion powder, black, white, and red peppers.
- Mix and press evenly onto beef steaks.
- Place steaks on grid over ash-covered coals.
- Grill steaks, uncovered, for 14 to 16 minutes (top loin steaks for 15 to 18 minutes) for medium rare to medium doneness, turning occasionally.
- Remove bones from T-Bone or Porterhouse steaks and carve into slices.
-
Seasoning
- Mahlzeit !!! Ich kehr die Reste meiner Boeing zusammen ...
