Grill/7 recipes

Down home grilled hamburgers fold sour cream, green onions, breadcrumbs, and lemon pepper into ground beef for juicy patties. Topped with ice-water-crisped onions, ripe tomatoes, and a three-condiment spread.

Grilled veal chops marinated 6-8 hours in balsamic vinegar, rosemary, shallots, and garlic, then finished with a balsamic reduction drizzle and basil oil. A restaurant-quality main course.

Very light and delicious grilled salmon with mustard and different kinds of herbs, very great.

A scrumptious dish made with succulent sausages, beer and dinner rolls that has a slight European touch to it.

Hawaiian grilled fish salad with a warm pineapple salsa made from crushed pineapple, golden raisins, yellow pepper, and cayenne. Light, summery, and ready in 45 minutes for six.

Grilled butterflied leg of lamb marinated in olive oil, lemon juice, tomato paste, rosemary, and garlic. Marinate overnight, grill 30 minutes, and slice thin for a crowd.

Tender grilled tri-tip with a four-ingredient soy and onion soup mix marinade. Santa Maria style California barbecue, sliced thick, finished rare on the grill for a juicy, beefy crust.

Fettuccine tossed with grilled chicken, portobello mushrooms, Japanese eggplant, charred roma tomatoes, sun-dried tomatoes, fresh basil, and Parmesan. A summer pasta loaded with smoky flavor.

This recipe blends together a whole bunch of different spices to give the chicken a surprising and unique flavor.

Grilled beef tenderloin steaks with a homemade BBQ spice rub of brown sugar, paprika, allspice, and dry mustard. Ready in 20 minutes with a smoky, caramelized crust.

Grilled cheese sandwich with olivada: challah bread smeared with briny black olive paste, layered with Swiss cheese and optional tomato, grilled crisp. A Mediterranean twist on a classic.

Beach-style steamed crawfish layer fresh crawfish, red bliss potatoes, sweet corn, and lemon over hot seaweed. A New England-meets-Cajun shore feast.

Defrost those lamb chops and try this succulent recipe that's easy to use and follow.

Why use meat when you can enjoy a delicious dish like this which will keep you wanting more!

Grilled chicken breast marinated in red wine and thyme, basted with a slow-roasted garlic puree. Ten cloves of garlic deliver mellow, sweet flavor.

Moroccan-spiced grilled flank steak marinated overnight in cumin, ginger, turmeric, chili powder, lemon juice, and olive oil. Sliced thin and served with heated marinade.