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Here are some great recipies to try out with your WoodFlame wood burning grill. When cooking with a WoodFlame, your culinary possibilities are endless! |
| Grilled Vegetable Salad |
2 medium (red, orange, or yellow) bell peppers, quartered
3 medium zucchini (1 lb total), trimmed and cut lengthwise into thick slices
1 medium red onion, cut into 6 wedges, leaving root ends intact to keep them together
2 teaspoons extra-virgin olive oil
2 cups mesclum or baby spinach. |
| Over Medium-Hot fire, grill zucchini and onion, turning, until tender, 8 to 10 minutes,
then transfer to a cutting board. Grill peppers until skins are blackened and flesh begins to soften, about
8 minutes, then transfer to a metal or glass bowl, cover, and let steam 10 minutes.
Peel peppers and cut into 1-inch pieces. Transfer to a large bowl. Cut zucchini and onion into 1-inch pieces
and add to peppers. Toss vegetables with 2 tablespoons rosemary dressing, and salt and pepper to taste.
Toss mesclum with 2 teaspoons of oil. Mound mesclum on 4 plates. Top with grilled vegetables and drizzle with
remaining dressing. |
| The Dressing |
1/2 cup red wine.
1 (2-inch) sprig fresh rosemary plus 1/4 teaspoon finely chopped
1 garlic clove, smashed
1/4 teaspoon dried hot red pepper flakes
1/4-cup red-wine vinegar
1-tablespoon mild-flavored honey
Olive oil to emulsify. |
| Cook wine, rosemary, garlic, pepper flakes, and honey until reduced to ¼ cup. Strain
and reserve. Just before serving, add ¼ cup wine vinegar, and whisk in enough olive oil to emulsify. |
| Grilled Maple and Mustard Pork Tenderloin |
1/4-cup maple syrup
3 tablespoons sherry wine vinegar, divided
1 crushed garlic clove
4 tablespoons of your favorite mustards
1 3/4-pound pork tenderloin
Pomegranate or seedless grapes (optional) |
| Whisk maple syrup, 2 tablespoons vinegar, and mustards in small bowl to blend. Place
pork in bowl or re-sealable plastic bag. Pour marinade over pork tenderloin. Seal tightly and refrigerate at
least 4 hours.
Heat barbecue to medium-high. Sprinkle pork with salt and pepper. Grill pork until thermometer registers 145°F, turning
occasionally, about 20 minutes. Transfer pork to serving platter; cover with aluminum foil and let stand 5 minutes.
Meanwhile, drain marinade into a small saucepan, add 1-tablespoon vinegar to pan with marinade and boil until
thickened, about 1 minute. If you wish at this point, add ½ cup seedless grapes cut in half.or ½ cup pomegranate
seeds. Continue to heat until fruit is warmed.
Cut pork crosswise on slight diagonal into 1/2-inch-thick slices. Arrange pork slices on platter; drizzle
sauce over. (Serves 2) |
| Grilled Chicken Burgers |
1 beaten egg
1/3 cup fine bread crumbs
1/4 cup, finely chopped bell pepper
2 green onions finely chopped
2 tablespoons mayonnaise. (Substitute yogurt to reduce fat)
1 pound ground chicken or turkey
2 tablespoons orange marmalade*
Salt and Pepper to taste
* You may add 1 tablespoon of Balsamic vinegar to add tang. |
| In large mixing bowl combine egg, breadcrumbs, green pepper, onions, mayo, salt, and pepper.
Add turkey and mix well. Shape mixture into four 3/4-inch-thick patties.
Grill patties on an uncovered grill directly over medium heat for 6 minutes. Turn patties and brush with
marmalade. Grill for 8 to 12 minutes more or until an instant-read thermometer inserted in side of patty
registers 165 degrees F. Toast cut sides of whole wheat or pumpernickel buns on grill. Serve patties in buns
with your favorite condiments, lettuce's and red onions. |
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