Category: grill thrills
Grilled Cabbage Steaks with Cranberry Glaze & Pomegranate
| February 17, 2020 | Posted by Wendy Perry under cabbage, garden goodness, grill thrills, L&M Produce, product recipe development, sensational sides |
This recipe is for cabbage lovers. You might not find Koolheads cabbage but you can still make this tasty grilled cabbage with what you find at the store!
Grilled Eggplant with Blueberry Mustard Vinaigrette …and how to freeze eggplant
| August 19, 2019 | Posted by Wendy Perry under blueberries, cook & eat nekkid, dressings, food preservation, garden goodness, gluten free, grill thrills, sensational sides |
Grilled eggplant drizzled with blueberry mustard vinaigrette and fresh herbs
Grilled Fish Tacos with Watermelon Pico de Gallo
| August 6, 2019 | Posted by Wendy Perry under appetizers, condiments & accompaniments, fish, fish & shellfish, grill thrills, Mindless Mutterings from the Teacher's Lounge, published, watermelon, wendy's signature recipes |
This sweet and hot watermelon pico de gallo is the perfect topping for fresh North Carolina fish, shrimp or crab tacos. For the best texture, stir together just before serving.
Grilled Southwestern Romaine Salad with NC Shrimp
| July 29, 2019 | Posted by Wendy Perry under cook & eat nekkid, corn, dressings, fish & seafood, garden goodness, grill thrills, low carb, published, salads, slaws and such, sensational sides, shrimp, stick foods, wendy's signature recipes |
Let your grill do the work on this one… dressed up or down as you’d like, grilled southwestern romaine with NC Shrimp is as quick a side as you can fix … but watch it closely, it is ready in a flash!
Arnold Palmer Chicken Wings
| July 26, 2019 | Posted by Wendy Perry under Cooking ~ Recipes, gluten free, grill thrills, here chickie!, published |
Arnold Palmers are a refreshing treat on a hot summer’s day. The lemon and tea pairs so well, I created a version for these deelish wings. Tailgate friendly, too!
Hot Diggity Dogs… Aloha Hula Hot Dogs Y’all!
| June 29, 2019 | Posted by Wendy Perry under condiments & accompaniments, fun food, grill thrills, party foods, published, sandwiches |
Hot dogs are such a fun food for entertaining, and we do love our traditional fixin’s here in the South. But how about a fun twist? Light the Tiki torches and head outside and fix some Aloha Hula Hot Dogs with Mango Slawsa!!
Wendy’s Worthies: The BEST Skewers! And great Father’s Day gift…
| May 21, 2019 | Posted by Wendy Perry under grill thrills, Grilling Tools, Mindless Mutterings from the Teacher's Lounge, stick foods, Wendy's Worthies |
Avoid those annoying toothpick wooden skewers that burn, even after soaking, with these great 1/2″ wide stainless steel 17″ long skewers! Great for grilling meats, seafood and veggies too. No more flip-floppin and food rolling around on your kabobs! Get some.
Orange Marmalade Steak & Chicken Kabobs
| May 19, 2019 | Posted by Wendy Perry under grill thrills, here chickie!, here's the beef!, published, stick foods, wendy's signature recipes |
Fire up the grill and kabob it with these juicy citrus basted steak and chicken kabobs!
Dilly Grilled German Potato Salad Packets
| May 18, 2019 | Posted by Wendy Perry under bacon & belly, Carolina Country, cook & eat nekkid, foil packet cook'n, garden goodness, grill thrills, Peggy Rose's Jellies, published, sensational sides, wendy's signature recipes |
This Dilled Grilled German Potato Salad will be a “go to” side for your cookouts and gatherings. Make ahead and stack in fridge to throw on a hot grill… sensational side in only 15-20 minutes!
“Traditional Southern Thanksgiving Favs…with a Twist”
- Twisted Southern Thanksgiving Table
Being the “throw cooker” that I am, those of you that know me know I’m gonna throw a twist into a meal or recipe, any chance I get. Well there’s no reason Thanksgiving should be exempt from my voodoo. My friends
Valonda and Sharon invited me back again to their show, NBC17’s My Carolina Today Show, here in the Raleigh Triangle market… those two are so cute and fun I can never say no to their invites… although being a big girl as I am, I feel like Goliath Chef beside them. I’m sure they must wear something like Size -4 or something like that… and so bubbly I just wanna pinch their cheeks… bless their hearts! I usually take my clogs off during taping to help a little, but forgot when taping this week… the show will air tomorrow (Thursday, November 16th)… so as I post, I don’t have a link to the video yet they always throw up online… I’ll come back with that!
When Sharon asked me at my last visit to come up with ‘something’ for Thanksgiving, I didn’t have any ideas right off the bat like usual… but a couple of weeks ago, as usual, I had a vision… of one thing, and that’s all it takes to get me going. They asked me yesterday if I just magically ‘come up with this stuff,’ and I told them, “well, actually, yes.” My inspiration this time was collards. (And when I come up for air in-between this week’s BIG projects…. I’m going to post my “Almost Famous Collards” for you, and how I throw ’em together.) Once I had the collard vision, everything else just flowed right out of me… and so now, I introduce to you…
- My Southern Thanksgiving Table… with a twist!
As you look through these realllllly easy recipes, you’ll see all our usual stuff found on Turkey Day Tables, at least mine anyway… turkey, cranberry sauce, collards, stuffing (AKA dressing), turnips, butternut squash, sweet potatoes and pecan pie ~ just twisted out a bit. I hope y’all enjoy these and reallllly hope you will give me some feedback down there in the ‘comments’ box, and also, PLEASE SHARE on your Facebook pages and with your friends… I really need to get more folks here and need your help! I give you entertainment and wondermous recipes, and all I ask is that you invite a few folks to subscribe…
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Gotta run… as Food Stylist and Recipe Developer for Our State Magazine, gotta be up realllllllllll early in the morning and in Greensboro BY 7:30…. to shoot some wayyyy outside the box special recipes I developed for February issue… been working on them for a few months! Can’t tell ya any more than that… Top Secret, but you just run yourself on over and subscribe right now so it will come right to your mailbox in mid-January! (It’s a perfect gift that gives all year long too… for yourself or others.) You are just not gonna believe your eyes. Lordie Mercie, they are bringing in video folk too, to film the ‘behind the scenes’ of the assembly of these recipes and what goes on at a special photo shoot like this, so this gal needs all the ‘beauty rest’ she can get… but to tell you the truth, I’m SOOOO excited about this and feel like it’s my Christmas Eve and don’t anticipate much sleep, ‘tween that and the tornado watches going on thru the night. I’m about to bust wide open to tell folks about this… by my lips are sealed… for a few more weeks anyway.
So… hope you enjoy these recipes… and Share Away!
FOR 1 page PRINTABLE RECIPES, click HERE! Or, click the recipe name.
Grilled Barbecued Turkey
Grilled Barbecued Twisted ‘n Kicked Turkey
We’re twist’n & kick’n up Thanksgiving this year with some new ways to cook and serve traditional oldies. Everybody loves grilled goodies and this turkey is no exception. This recipe features some culinary goodies made here in North Carolina but you can sub your own favorites as well.
Recipe By: Wendy Perry
Serving Size: however much you cook!
Sliced Turkey breast (you can used cooked)
Turkey Legs (raw)
Tiny Town Turkey Rub (from Savory Spice Shop Raleigh-visit one in your area or order online!)
1 cup NC’s Fireside Black Jack BBQ Sauce Visit their Web Site
½ cup NC’s Crooked Condiments Gaelic Ale Mustard Visit their Web Site
1 teaspoon jalapeno powder (more or less to taste) (also from Savory Spice Shop)
TURKEY: To save time, you can buy cooked turkey breast.
Shake (generously) some Tiny Town Turkey Rub onto turkey.
SAUCE: Mix BBQ sauce, mustard and jalapeno power in small bowl.
Slice (cooked turkey) and place on grill. Baste with sauce and grill on each side until well-heated and sauce has caramelized a bit.
Cook raw turkey legs, turning frequently, until at 165° by thermometer. Once done and before removing from grill, baste generously with sauce and turn a few
times to allow sauce to glaze and caramelize.
Use this to also to baste Bacon Wrapped Collard Rolls with Stuffing.
Recipe Copyright© Wendy L. Perry, Inc.
May be shared with credit cited and link back to this blog
Cranberry BBQ SauSal
Throw your guests a twist at Thanksgiving or any time you serve turkey or chicken with this SauSal… (a little Sauce with a hint of Salsa)
You can throw this together in about 10 minutes with a bag of cranberries and some goodies you probably have on hand!
Recipe By: Wendy Perry
Serving Size: 8+
1 bag fresh cranberries
¼ cup favorite BBQ sauce
1 cup sugar
½ cup brown sugar
¾ cup your favorite salsachopped cilantro
1 jalapeno, seeded and diced
Throw everything but cilantro and jalapeno into heavy saucepan. Bring to a boil and cook for about 8-10 minutes, until berries have popped and sauce has thickened.
Pour into serving bowl and chill. At serving time, sprinkle with cilantro and jalapeno. Serve with BBQ Turkey and Bacon Wrapped Cabbage Rolls and Stuffing.
This is also good on leftover turkey (and ham) sandwiches and wraps.
Recipe Copyright© Wendy L. Perry, Inc. May be shared with credit cited and link back to this blog
Bacon Wrapped Collard Rolls with Stuffing
Bacon Wrapped Collard Rolls with Stuffing
Collards….
the quintessential southern green, and no traditional Thanksgiving table in these parts would be complete without ‘em. But this year, throw together some of these and throw on the grill along with your turkey for a real surprising twist… and your dressing, or stuffing, whichever you call it, is tucked inside! Like most of this meal, these can be made ahead and just throw on the grill when you cook your turkey.
Recipe By: Wendy Perry
Serving Size: 8
8 collard leaves, torn into large pieces
8 slices bacon
4 cups your favorite stuffing
toothpicks
BBQ Turkey Sauce (see that recipe up above)
In deep skillet or pot, heat water 2 inches deep. Once boiling, throw collard leaves into water (stacked on top of each other). Blanche several minutes until tender. Remove and drain in colander being careful not to tear leaves.
Cook bacon in layers of paper towels in microwave (or skillet) several minutes until almost done, but still soft and pliable.
Lay collard leaf onto flat surface. Spoon ½ cup of stuffing horizontally and roll up. Wrap a slice of bacon around the roll and secure with toothpick. Continue until all rolls are completed.
Throw on hot grill and baste with the Turkey BBQ Sauce, turning to glaze while sauce lightly caramelizes and bacon finishes cooking. Serve with grilled turkey.
Recipe Copyright© Wendy L. Perry, Inc.
May be shared with credit cited and link back to this blog
Rosemary Skewered Fall Veggie Kabobs
Rosemary Skewered Fall Veggie Kabobs
These are really easy to throw together for a new twist on traditional Thanksgiving vegetables. You can also make these ahead of time to throw on the grill with the rest of your Grilled Turkey Day meal.
Recipe By: Wendy Perry
Serving Size: 8
8 stems of fresh rosemary
8 (or more) fresh Brussels Sprouts
16 1” chunks fresh turnips
16 1” chunks fresh butternut squash
1 large red onion, cut into 1” square slices
1 stick butter, melted
Few sprigs fresh sage
salt and freshly ground pepper
Strip leaves from rosemary stems, leaving about 2” of leaves on tip end. Set aside.
Steam Brussels Sprouts in microwave until tender but not mushy, about 3-4 minutes. (Time will vary depending on wattage of your microwave.)
Steam turnip and squash chunks in microwave until crisp tender being careful not to overcook; if too done, they will break apart when sliding onto skewers.
Thread onto skewers… squash, turnip, onion, sprout, squash, turnip, onion (or whatever pattern you choose)… I use 1 Brussels Sprout in center but you can add more if you like.
Throw onto grill making sure tips with leaves are over unheated area so they won’t burn off. Use sage stem with leaves to baste with melted butter while cooking. Grill, turning gently with tongs, until slightly charred on all sides. Sprinkle with salt and freshly ground pepper or seasoning of choice.
Recipe Copyright© Wendy L. Perry, Inc.
May be shared with credit cited with link back to this blog
BUTTERscoth PECAN Skillet Pie
Yummmm….
cooking and serving pie from a skillet just seems to make ‘em taste better! This pie just says ‘fall’… with the toasty pecans and richness of the butterscotch. Top with Sweet ‘Tater & Molasses Ice Cream and get ready for accolades all around for your DEElicious DEEssert.
Recipe By: Wendy Perry
Serving Size: 8
1 1/2 cups pecan pieces
2 tablespoons flour
3 large eggs – beaten with whisk till slightly frothy
1 11 ounce bag butterscotch morsels
1/2 cup brown sugar
1 stick butter — melted, cooled
1 teaspoon vanilla
1 unbaked pie shell, (I use Pillsbury from dairy section, not frozen)
Sweet ‘Tater & Molasses Ice Cream
Sea Salt
Preheat oven to 350.
Spray 10″-12’ cast iron skillet; place crust into prepared pan. It will naturally ‘ruffle’ as shown in picture.
In medium bowl, mix pecan pieces with flour. Add remaining ingredients and mix well. Pour into pie shell and bake 350* for about 40-45 minutes.
Let pie cool before slicing as it is easier to cut at room temperature.
Serve with dollop of Sweet ‘Tater & Molasses Ice Cream and pinch of sea salt.
Recipe Copyright© Wendy L. Perry, Inc.
May be shared with credit cited with link back to this blog
NC Sweet ‘Tater * Molasses Ice Cream
North Carolina Sweet ‘Tater & Molasses Ice Cream
Lordie Mercie.
You just don’t get much easier than this when it comes to Throw Cooking. This is a fun and easy recipe for little ones to throw together with you in the kitchen. Eat as is, or plop some on top of a slice of BUTTERscoth PECAN Skillet Pie.
Recipe By: Wendy Perry
Serving Size: 8
1 ½ gallon vanilla ice cream, softened
2 large sweet potatoes, cooked and mashed
1 tablespoons apple pie spice
½ cup molasses
sea salt
Put softened ice cream into mixing bowl. Throw in sweet potatoes and spice. Drizzle with molasses and swirl into ice cream mixture. Refreeze.
Serve as is or over pie with a pinch of sea salt on top!
Sweet potatoes can be cooked in microwave on high power, about 10 minutes. Cook until soft when squeezed with a towel. Be sure they are well cooled before adding into ice cream.
Recipe Copyright© Wendy L. Perry, Inc.
May be shared with credit cited with link back to this blog
That’s all for now folks!
Steak Bites with Horseradish Whipped Cream
| November 29, 2018 | Posted by Wendy Perry under appetizers, Christmas, grill thrills, here's the beef!, Mindless Mutterings from the Teacher's Lounge, party foods, published |
Steak Bites with Horseradish Whipped Cream
Who doesn’t love steak? If you are looking for a “sure to please” appetizer for your holiday gatherings, you’ll surely want to add this one to your table. They are quick and easy to make, yet really spiffs up the menu. The horseradish whipped cream on the side for dip’n is just right for these steak bites too.
Keep an eye out and pick up your preferred cut when on sale. Go ahead and cut up the pieces, then freeze to have on hand for quick fix’n. Even better, go ahead and freeze in the marinade so that all those flavors can spend some time getting to know the steak making your bites even more better!
I do hope you will give these a try, and come to my facebook community and tell me what you think. See the recipe where it first appeared in the December 2017 Carolina Country Magazine, or below where you can print.
- 4 lbs. lean beef (rib eye, filet or sirloin) cut into 3/4" cubes
- 4 tablespoons oil
- 2 tablespoons butter
- 1/2 cup grapeseed or olive oil
- 1/2 cup honey
- 1/2 cup balsamic vinegar
- 1/4 cup soy sauce
- 2 teaspoons minced garlic
- 1 teaspoon black pepper
- 1 cup whipping cream
- 3 tablespoons horseradish
- 1 tablespoon mayonnaise (Duke's preferred)
- freshly ground black pepper
- pinch sugar
- minced chives
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Combine marinade ingredients. Put beef into zippered bag. Pour marinade over, seal and toss to coat. Marinate, refrigerated, 30 minutes to overnight.
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Heat half the oil and butter in cast iron skillet to medium-high heat. Add steak pieces, making sure not to crowd (cook in batches adding oil and butter as needed). Sear until “crust” forms.
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For whipped cream: Whip cream until stiff peaks form. Fold in remaining ingredients. Garnish with chives. Serve with steak bites.
Note: Be careful not to overcook as the meat will continue cooking after removing from heat.
Honey Orange Grilled Watermelon
| August 20, 2018 | Posted by Wendy Perry under appetizers, cook & eat nekkid, cook'n with NC goodies, garden goodness, grill thrills, honey, sensational sides, watermelon |
…a tasty sweet and salty side that pairs great with spicy grilled meats.
As summer wanes, there’s still an abundance of fresh watermelons! So grab yourself one and do some Honey Orange Grilled Watermelon “steaks.” These really do not need a printed recipe…
Just whisk a little OJ into some local honey. Cut the “steaks” in 1/2″ pieces. Place on hot grill and baste, cooking on each side just a couple of minutes to get a light char. That’s it… unless you want to take it up to a “more better” level by scattering with some crunchy Maldon Sea Salt and some freshly ground black pepper! This salt isn’t required but is great to have on hand, and readily available now in many places, so put on your shopping list and add to your pantry.
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