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    You are in: Home / Community Forums / Grilling / BBQ / Smoking / Spring is in the air!!!
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    Spring is in the air!!!

    Rita~
    Wed Feb 21, 2007 8:59 am
    Forum Host

    Spring is in the air!!!
    Temperature`s still cold but are warming as the daylight is lenghtening.
    Time for Spring cleaning!
    Rake excess leave from around the grill.
    Clean the grills.
    If ashes remain from last season, get rid of them.
    Wash the lid and firebox with detergent and warm water, using a steel-wool soap pad for stuck-on stains.
    Rinse and dry.
    Before your first cookout, light a fire and heat the grate for about 30 minutes. Then scrape it with a long brass-wire brush.
    All season, brush right before and after cooking. A little residual grease is good it helps give grilled food its smoky flavor.
    Check the hoses and fill the tanks.
    Be sure that last year's gas connection is still safe by mixing some dish soap and water and brush it onto the connection, so that if any bubbles form when you turn on the gas, you will know there's a leak and it's not safe.
    Now, What are you do?
    Yes it`s still chilly But how about grilling some spring veggies.
    Asparagus recipes
    ARUGULA
    BRUSSELS SPROUTS
    baby beets
    Broccoli
    Cabbage Grilled Onion with rosemary
    Carrots
    Celery
    FENNEL Grilled Potato and Fennel Salad
    KOHLRABI
    LEEKS
    Lettuce
    Onion recipes
    Potatoes Baby New Potatoes with Mint (BBQ)
    Grilled Elephant Garlic
    Grilled Onion with rosemary This Marinade is also great to add asparagus, zucchini, peppers, eggplant, mushrooms,onions to the marinade. Then grill! Serve this hot or chilled.Grilled Radicchio & (Vegies of Choice)
    Grilled Vegies on Toasted Ciabatta Bread
    Make a great veggie sandwich with grilled veggieslike this one.
    Radishes
    Ramps Ramps and Hake Grilled on a Cedar Plank
    RUTABAGAS
    Scallions
    Spinach
    TURNIPS
    I know you don`t want just veggies so since its Poultry Day on March 19 Let grill
    chicken. Take a look 74 recipes for grilled chicken in the spring. Can you add any ideas and recipes here?
    Here`s a view of my Asian Spring grilling
    Now what menus do you all have?


    Last edited by Rita~ on Sat Mar 31, 2007 10:19 pm, edited 1 time in total
    Smoky Okie
    Thu Feb 22, 2007 12:09 pm
    Food.com Groupie
    [quote="Rita All season, brush right before and after cooking. A little residual grease is good it helps give grilled food its smoky flavor.Check the hoses and fill the tanks.
    Be sure that last year's gas connection is still safe by mixing some dish soap and water and brush it onto the connection, so that if any bubbles form when you turn on the gas, you will know there's a leak and it's not safe.
    Now, What are you do?
    Yes it`s still chilly But how about grilling some spring veggies.
    [/quote]

    Hey Rita,
    I hadn't seen you around for a few days. busy lifestyle I guess.

    It's refreshing to see someone actually come out and say you don't have to scrub your grates every timeyou cook. Actually, when you preheat your grill, you sanitize the grates. The only thing left to do is get rid of last cook's hard and crunchies. I believe it's bad luck to brush the grates after cooking (actually I'm too interested in eating what I cooked, and too lazy). Seriously though, I don't see any benefit in brushing after cooking.

    Spring grilling always makes me think of grilled asparagus. No real recipe, just marinate for an hour or so w/ your favorite vinaigrette type salad dressing and grill over hot direct heat. It's good to have one of those veggie screens for the grill, but you can always just turn the asparagus perpindicular to the grate(you may loose a few).

    Another tip for the gas grillers, it's a good time to brush out the venturi tubes to remove any spiders or webs that may have taken up residence during the winter.

    Tim
    Rita~
    Thu Feb 22, 2007 12:19 pm
    Forum Host
    Hi Tim, I`ve been sick and still a bit queasy!
    As for the grates I call it seasoned as you would with a cast iron pot or a wok never ever scrub just wipe and enjoy the flavored food.
    Did you mention asaragus??
    Asparagus Grilled With Garlic, Rosemary, and Lemon
    Asparagus Grilled With an Asian Touch [img]I used to grow it. Lasted about 20-25 years
    Smoky Okie
    Thu Feb 22, 2007 12:52 pm
    Food.com Groupie
    Go on wif yo bad sef gurlfrin, now that's what I'm talkin about! I have two 30 ft. rows in my garden. It's still about 2-3 weeks before we start picking, but those pix look so good, I may need to run to the store and buy some.

    We pick so much that every year by early May, we get totally burnt out on it. About the only asparagus we'll eat between then and spring is a casserole on TG, so we're ready.

    Sorry to hear you've been sick, I suspected that may have been the case but didn't think I should ask. Glad to hear you're on the road to recovery.

    Tim
    Rita~
    Fri Feb 23, 2007 9:01 am
    Forum Host
    Ok Tim send me some!!!
    Smoky Okie
    Fri Feb 23, 2007 11:47 am
    Food.com Groupie
    We give away more than we're able to eat every year, so I'd be happy to send you some. Do you think it'd survive the trip?
    Rita~
    Fri Feb 23, 2007 1:43 pm
    Forum Host
    Smoky Okie wrote:
    We give away more than we're able to eat every year, so I'd be happy to send you some. Do you think it'd survive the trip?
    Oh I would love it Would it be worth sending? I`ll have to see what the cost would be. Where are you. I can go to the websight and see what they would charge and if it`s send overnight I`m sure it would be fine. I would be happy to pay. Maybe I should just come and pick it myself?
    Red Apple Guy
    Fri Feb 23, 2007 3:23 pm
    Forum Host
    I like this. Good food, great pics, and great people.
    Smoky Okie
    Fri Feb 23, 2007 3:34 pm
    Food.com Groupie
    Well, I suppose that would be the easiest. Next time you just happen to be in the Tulsa area just drop buy and help yourself. icon_lol.gif icon_lol.gif

    On the serious side, we'll start picking in about 3 weeks, but it's usually mid April before it really starts coming on strong. By then, we'll be picking 2-3 lbs./day. I would be delighted to send you some.

    As far as shipping goes, my concern right now is that it would get frozen when it got up to your neck of the woods, even if overnighted. By April, it should bee cool enough here, and warm enough there that with a gel pack it would stay nice. That way we could ship it priority mail for about $5.00, and that would be my gift in exchange for all the time and effort you put in here as a moderator.

    So put it in you dayrunner to zmail me about the first week in April. I would be embarrased if I forgot.

    Tim
    Rita~
    Fri Feb 23, 2007 9:41 pm
    Forum Host
    Red Apple wrote:
    I like this. Good food, great pics, and great people.
    Including you!!!
    Rita~
    Fri Feb 23, 2007 9:47 pm
    Forum Host
    Smoky Okie wrote:
    Well, I suppose that would be the easiest. Next time you just happen to be in the Tulsa area just drop buy and help yourself. icon_lol.gif icon_lol.gif

    On the serious side, we'll start picking in about 3 weeks, but it's usually mid April before it really starts coming on strong. By then, we'll be picking 2-3 lbs./day. I would be delighted to send you some.

    As far as shipping goes, my concern right now is that it would get frozen when it got up to your neck of the woods, even if overnighted. By April, it should bee cool enough here, and warm enough there that with a gel pack it would stay nice. That way we could ship it priority mail for about $5.00, and that would be my gift in exchange for all the time and effort you put in here as a moderator.

    So put it in you dayrunner to zmail me about the first week in April. I would be embarrased if I forgot.

    Tim
    No I can`t see how it would get frozen in April. I really would love it. How about some home grown saffron in exchange??? Or any others home grown herbs? Legal ones that is! icon_wink.gif
    Smoky Okie
    Mon Feb 26, 2007 10:55 am
    Food.com Groupie
    Rita L wrote:
    No I can`t see how it would get frozen in April. I really would love it. How about some home grown saffron in exchange??? Or any others home grown herbs? Legal ones that is! icon_wink.gif


    I always wondered where they found people with enough tolerance for tedium to harvest those little yellow things, and now I know! icon_lol.gif icon_lol.gif

    Maybe some homegrown lavender when it comes around. I'll think about it till then.

    Tim
    Rita~
    Tue Feb 27, 2007 9:49 pm
    Forum Host
    Smoky Okie wrote:
    Rita L wrote:
    No I can`t see how it would get frozen in April. I really would love it. How about some home grown saffron in exchange??? Or any others home grown herbs? Legal ones that is! icon_wink.gif


    I always wondered where they found people with enough tolerance for tedium to harvest those little yellow things, and now I know! icon_lol.gif icon_lol.gif

    Maybe some homegrown lavender when it comes around. I'll think about it till then.

    Tim
    I must say it`s not boring at all! It`s my calm down time. Back to nature. Meditation! Whatever it`s a good thing! You should be able to relate!
    From my garden. You`ve seen my saffron cookbook?
    Rita~
    Thu Feb 28, 2013 9:10 am
    Forum Host
    Im so ready for spring!
    Red Apple Guy
    Thu Feb 28, 2013 12:43 pm
    Forum Host
    Yeah, Baby!!! Me too.
    Stop sending e-mails when someone replies
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