Recipes for grillin’ outdoors this Spring

Once the weather warms up and we’re finally feeling Spring, you can fire up the grill and dine “al fresco.”

On this Recipe Wednesday, FOX8’s Shannon Smith is at Giovanni’s in Greensboro, grilling Italian style.

Giovanni’s shows us how to grill with an Italian flair.

Below are the recipes:

Italian sausage appetizer
Get 4 links from your local Italian deli. Make a slit in the sausage on each side before grilling. Place on the grill. Turn every 2 to 3 min until golden grown

Pork chops
Marinade pork chops in olive oil, salt, pepper and rosemary for 10 minutes.
Place on the grill and cook thoroughly.

Marsala Wine Sauce for Pork Chops
Make a mushroom marsala wine sauce for the chops. Sauté mushrooms with three basil leaves and one tablespoon butter. Sauté for 5 minutes then add 3/4 cup marsala wine, fresh parsley and 1/3 cup of chicken stock. Cook until boiling and add 1/2 teaspoon of flour and stir in immediately until thickens. Ready to serve over your chops.

Grilled Vegetables
Slice tomatoes in half and place on the grill.
Corn on the cob- Soak your corn in water and salt with the green shuck on it for 7 min. Place on the grill where it is the hottest point so they cook quickly and evenly with the outer green still on it. Cook for 10 minutes then move to the outer part of the grill where it is not as hot so it will cook the rest of the way slowly. Then cook pork chops and sausage in the middle of the grill while your corn is cooking slowly.

Roasted potatoes : slice your potatoes long ways and make them like a steak fry. Place in a skillet with olive oil, black olives, garlic, fresh parsley and salt. Bake for 25 min until your potatoes are golden brown and cooked through.

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