Grilled Shrimp with Mexican Salsa

Grilled Shrimp with Mexican Salsa....a nice Weber grill recipe to try !

INGREDIENTS
Salsa

• 12 tomatillos, husked and washed
• 1 ripe Haas avocado, cut into 1/4-inch dice
• 1 medium ripe tomato, cut into 1/4-inch dice
• 1/4 cup finely chopped white onion
• 2 tablespoons finely chopped fresh cilantro
• 1 teaspoon minced jalapeño
• 1/2 teaspoon minced garlic
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1-1/2 pounds jumbo shrimp (11-15 count), peeled and deveined
• Extra virgin olive oil
• Kosher salt
• Freshly ground black pepper
• Paprika

INSTRUCTIONS
1. Grill the tomatillos over direct high heat (450F to 550°F), with the lid closed as much as possible, until they are well marked and beginning to collapse, 4 to 6 minutes, turning occasionally. Place the tomatillos in a food processor and process until smooth. Pour the tomatillos into a medium bowl. Add the remaining salsa ingredients and mix well.

2. Lightly brush or spray the shrimp with oil. Season to taste with salt, pepper, and paprika. Grill over direct high heat, with the lid closed as much as possible, until the shrimp are firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once. Serve warm with the salsa.
The Weber grill recipe of shrimp Mexican salsa is ready to serve....Enjoy it !
grilled-salmon-and-smokey-tomato.

Grilled Salmon and Smokey Tomato Chipotle Sauce

Grilled Salmon and Smokey Tomato Chipotle Sauce
INGREDIENTS
Sauce

• 2 tablespoons extra virgin olive oil
• 1/2 cup finely chopped red onion
• 2 teaspoons minced garlic
• 1 teaspoon dried oregano
• 1 can (28 ounces) whole tomatoes
• 1 canned chipotle chile in adobo sauce
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon finely chopped black pepper
• 4 salmon fillets (with skin), 6 to 8 ounces each and about 1 inch thick
• Extra virgin olive oil
• Kosher salt
• Freshly ground black pepper

INSTRUCTIONS
1. In a medium saucepan over medium-high heat, warm the oil. Add the onion and cook until soft, 4 to 5 minutes, stirring occasionally. Add the garlic and oregano and cook until the garlic is light brown, about 1 minute, stirring occasionally. Add the tomatoes with the juice and the chile. Season with the sugar, salt, and pepper. Bring the sauce to a boil, then lower the heat to a simmer. Cook for 30 to 40 minutes, stirring occasionally and crushing the tomatoes with the back of a large spoon as they soften. Carefully pour the sauce into a food processor. Puree and return to the pan. Keep warm over low heat.

2. Generously brush or spray the fillets with oil and season with salt and pepper to taste. Grill, flesh side down, over direct high heat (450°F to 550°F), with the lid closed as much as possible, until you can lift the fillets off the grate with tongs without sticking, 6 to 8 minutes. Turn the fillets and finish cooking them to desired doneness, 2 to 3 minutes for medium rare. Slip a spatula between the skin and flesh, and transfer the fillets to serving plates. The weber grill recipe of salmon and smokey tomato is ready to serve warm with the sauce.
grilled-shrimp-with-mexican-salsa.

Sage, Orange, and Clove Rotisserie Turkey

Sage, Orange, and Clove Rotisserie Turkey..a great Weber grill recipe to try !

INGREDIENTS

Rub

• 2 tablespoons dried granulated orange peel
• 1 tablespoon dried sage
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon vegetable oil
• 1 turkey, 12 to 14 pounds
• 2 small oranges, washed and dried
• 12 whole cloves
• 6 medium garlic cloves, crushed
• 1 bunch fresh sage, tied with cotton string

INSTRUCTIONS
1. In a small bowl thoroughly mix the rub ingredients.
2. Remove and discard the neck, giblets, pop-up timer, and any excess fat from the turkey. Rinse the turkey, inside and out, under cold water and pat dry with paper towels.
3. Pierce each orange several times with a knife. Insert 6 whole cloves into each orange. Put the clove-studded oranges, garlic, and sage into the turkey cavity. Truss the turkey with cotton string, tying the wings close to the body and securing the legs. Pin the skin flap to the body with 2 or 3 small trussing needles. Skewer the turkey lengthwise through the oranges and center on the spit. Rub the entire exterior of the turkey with the rub mixture, pressing it into the skin.

4. Set the spit on the rotisserie and let the turkey rotate over indirect medium heat (350°F to 450°F) until the internal temperature reaches 170ºF in the breast and 180ºF in the thickest part of the thigh, 2-1/4 to 2-1/2 hours. Keep the lid closed as often as possible during grilling. Note: If you do not have a rotisserie, grill the turkey over indirect medium heat for 2-1/4 to 2-1/2 hours.

5. When the turkey is fully cooked, turn off the rotisserie and carefully remove the spit from the rotisserie and place it on a cutting board. Loosely cover the turkey with aluminum foil and allow to rest for at least 20 minutes. Remove the spit and discard the oranges, garlic, and sage. Carve the turkey into serving pieces. And the weber grill recipe of Turkey is ready to serve warm. Enjoy it !
grilled-salmon-and-smokey-tomato.

Beer-Marinated Chicken Tacos

Beer-Marinated Chicken Tacos ...a great Weber grill recipe to try !

INGREDIENTS
Marinade

• 1 cup dark Mexican beer, such as Negra Modelo
• 2 tablespoons dark sesame oil
• 1 tablespoon finely chopped garlic
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cayenne pepper
• 6 boneless, skinless chicken thighs, about 4 ounces each
  

Guacamole

• 2 ripe Haas avocados
• 1 tablespoon fresh lime juice
• 1/4 teaspoon kosher salt
• 6 flour or corn tortillas (6 to 7 inches)

INSTRUCTIONS
1. In a small bowl whisk the marinade ingredients. Place the thighs in a large, plastic resealable bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 4 hours, turning the bag occasionally.

2. Scoop the avocado flesh into a medium bowl. Add the lime juice and salt. Using a fork, mash the ingredients together. Cover with plastic wrap, placing it directly on the surface to prevent browning, and refrigerate until about 1 hour before serving.

3. Remove the thighs from the bag and discard the marinade. Grill over direct high heat (450°F to 550°F), with the lid closed as much as possible, until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice. Cut the chicken into thin strips.

4. Warm the tortillas over direct medium heat (350°F to 450°F) for about 1 minute, turning once. Pile the sliced chicken inside the tortillas. Top each with a spoonful of guacamole. Serve warm. The Weber grill recipe makes 4 to 6 servings ..a great one !
sage-orange-and-clove-rotisserie-turkey.