Home : Chef Paul's Recipes
facebooktwitteryoutube

Grilling Season Recipes

Artichoke Dip
Makes 2 cups
Barbecue Chicken
Makes 4 servings
Barbecue Pork Chops
Makes 4 servings
Barbecued Shrimp
Makes 2 servings - I want to warn you right now this is fun but messy to eat! In New Orleans most people wear bibs when they eat it, because you peel your own shrimp and dip them in the sauce. And most of us soak up more sauce with our French bread.
Blackened Fish Filets
Makes 6 servings - If you don't have a commercial hood vent over your stove, this dish will set off every smoke alarm in your neighborhood! It's better to cook it outdoors on a gas grill or a butane burner.
Bronzed Lamb Chops
Makes 4 servings
Grilled Flank Steak
Makes 6 to 8 generous servings
Grilled Vegetable Tartar
Makes 3 cups
Guacamole
Makes about 6 cups
Magic Baked Turnips and Tomatoes
Makes 8 servings
Magic Grilled Pork Tenderloin
Makes 4 to 6 servings - Note: This recipe works well on grills equipped with mesh nets.
Roasted Corn Salsa
4 cups - Delicious, smokey salsa you can use as a dip, in tacos or burritos, over over eggs.
Seasoned Corn on the Cob
To serve 4
Seven Herb Turkey Sliders - No Salt & No Sugar™
Serves 1-2
Shrimp in a Salad Sauce
Makes about 6-1/2 cups - We've jazzed up this shrimp and tomato dish with the addition of fresh ginger and sprouts. We used alfalfa sprouts, but you can use any variety of bean sprouts, radish sprouts, or whatever kind is available when you shop.
Six Spice Porks with Cinnamon Oranges - No Salt & No Sugar™
Serves 2
Spinach Salad
Makes about 8 to 10 cups - A good spinach salad should be in every cook's repertoire, and while this one has many traditional elements, the tasso and cane vinegar give it a decided Louisiana accent.