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oc bbq brushes sauces

Ingredients:  
2 tsp ground ginger
1 can coconut milk
1 can crushed pineapple
1 1-pound Salmon fillet
1 mango diced
1 peach diced
1/2 banana diced
1 kiwi diced
1 jalapeno pepper diced
2 tbs diced red onion
2 large mint leaves
2 tbs lemon juice
1 tsp white sugar
Cooked Jasmine Rice

 
Preparation:

1. Salmon: Mix ginger, coconut milk, and crushed pineapple. Marinate salmon fillet in the mixture for 30 minutes. Remove Salmon, wrap in foil and grill till done.

2. Fruit Salsa: Mix all the remaining ingredients except rice and refrigerate for at least 30 minutes.

3. Serve Salmon on a bed of jasmine rice with a scoop or two of the salsa on top of the rice, then the salmon, and then another scoop of salsa.


Ingredients:
4lb. Pork Baby Back Ribs
1 Cup BULL'S-EYE Original Barbecue Sauce

 
Preparation:

1. CUT ribs into 2-rib sections.

2. PLACE ribs in Dutch oven or stockpot. Add enough water to completely cover ribs; cover with lid. Bring to boil; simmer on medium-low heat 20 min. Drain.

3. HEAT grill to medium heat. Grill ribs 10 min. or until done, turning occasionally and brushing generously with barbecue sauce.

Servings: 6 Total

Prep:10 min. (Total: 40 min.)


Ingredients:
2 pounds ground beef
1 egg, beaten
3/4 cup dry bread crumbs 3 tablespoons evaporated milk
2 cloves garlic, minced 2 tablespoons Worcestershire sauce
1/8 teaspoon cayenne pepper  
Preparation:

1. Preheat grill for high heat.

2. In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.

3. Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.

Servings: 8 Total

Prep:15 min. (Total: 35 min.)


Ingredients:
5 lemons, divided
1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
4 tilapia fillets (1 lb.)
1 lb. fresh asparagus spears, trimmed
Preparation:

1. SQUEEZE juice from 1 lemon; mix with dressing. Pour half over fish in shallow dish; turn to coat both sides of each fillet. Refrigerate 15 min. to marinate. Refrigerate remaining dressing mixture for later use.

2. MEANWHILE, heat grill to medium heat. Cut each of the remaining lemons into 4 slices. Remove fish from marinade; discard marinade. Place 8 lemon slices on grill grate; top with fish. Brush with some of the remaining dressing mixture. Grill 5 min.; turn.

3. ADD remaining lemon slices and asparagus to grill. Cook 5 min. or until fish flakes easily with fork and asparagus is crisp-tender, brushing occasionally with remaining dressing mixture. Remove fish, lemon slices and asparagus from grill. Discard lemon slices under fish. Serve remaining lemon slices with fish and asparagus.

Servings: 4 Total

Prep:10 min. (Total: 35 min.)


Ingredients:
1 (5 pound) whole beef tenderloin
6 tablespoons olive oil
8 large garlic cloves, minced
2 tablespoons minced fresh rosemary
1 tablespoon dried thyme leaves 2 tablespoons coarsely ground black pepper
1 tablespoon salt  
Preparation:

1. Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.

2. Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.

3. Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.

Servings: 13 Total

Prep:30 min. (Total: 1 hr 25 min.)


 

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