Recipe Wednesday: Grilling

Shannon Smith cooked up some great meals with the chef of the Winston-Salem Dash, just in time for Memorial Day. 

The recipes are pasted below, but for more information on the Winston-Salem Dash, check out this site:

Lamb Lollipops

  • Grilled rack of lamb (small racks) w/mint sauce
  • 1 jar mint jelly
  • 1 cup white wine
  • Simmer wine and mint jelly
  • Grill lamb at 130 degrees
  • Let lamb rest 10 minutes
  • Slice between the bones, dip in mint sauce, serve

Roasted Corn & Red Bell Pepper Salad

  • 6 ears of corn grilled – the cut off the cob
  • 2 red bell pepper blackened on the grill
    • Put in a plastic bag after grilling for 15 minutes
    • Then peel under cold water, rinse out seeds, then dice
    • ¼ minced green onions
    • ½ cup sugar
    • ½ cup vinegar
    • Salt and pepper to taste

Baby Back Ribs

  • Roast ribs in oven for 1 hour 20 minutes at 350 degrees
  • When cooled, baste in bbq sauce
  • Put on grill turning and basting about an hour
  • Cook until fall off the bone tender

Bacon Stuffed Pimento Cheese Burger (Carolina Style)

  • Dice bacon, 6 strips, with knife (not food processor)
  • 2 lbs of Ground Chuck
  • Salt & papper
  • Mix ground beef and bacon and form into 6 oz burger patties
  • Grill 7 minutes on each side
  • Add pimento cheese while still on grill
  • Put mustard, onions, chili and slaw on the bottom of the bun
  • Add burger with cheese and serve

Grilled Fruit Kabobs

  • Pineapple, strawberries, cantaloupe, honey dew

Grilled Pineapple Sundae

  • Atop vanilla ice cream with brown sugar cinnamon

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