GRILLED PUMPKIN PIE
This classic pumpkin pie has one smoky twist: It is made on the grill.
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results).
- Meanwhile, gently whisk the pumpkin, cream, granulated sugar, cinnamon, nutmeg, vanilla, salt and 2 eggs together in a large bowl. Beat the remaining egg in a small bowl and brush on the crust edge. Pour the filling into the crust. Place the pie on the indirect heat side of the grill. Cover and cook until it is starting to set around the edges, about 25 minutes, then rotate, cover and cook for another 25 minutes (the middle will still jiggle slightly). Move the pie to the direct heat side of the grill and cook for 3 more minutes to help crisp the bottom of the pie. Transfer to a rack; let cool completely.
GRILLED ZUCCHINI
A grilling recipe that is easy to prepare, tasty as a appetizer or a side dish.
Provided by Garry Glazebrook
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Whisk olive oil, sea salt, garlic, rosemary, and black pepper together in a bowl; brush evenly onto zucchini strips.
- Cook on preheated grill until brown, 5 to 7 minutes per side; transfer to a serving platter. Drizzle balsamic vinegar over zucchini to serve.
Nutrition Facts : Calories 138.1 calories, Carbohydrate 5.6 g, Fat 12.7 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 1.8 g, Sodium 307.4 mg, Sugar 3.2 g
GRILLED BUTTERNUT SQUASH WITH MAPLE-BROWN SUGAR GLAZE
Delicious grilled twist on butternut squash with maple syrup!
Provided by RedSoxGirl44
Categories Side Dish Vegetables Squash
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Bring a large pot of water to a boil over high heat. Add squash and boil until almost tender yet still firm, 5 to 8 minutes.
- Meanwhile, melt butter in a skillet over low heat. Stir in maple syrup and brown sugar and cook until sugar has dissolved, about 5 minutes.
- Drain semi-cooked squash and place on a large sheet of heavy-duty aluminum foil and brush with some of the maple glaze; reserve remaining glaze. Fold up foil to close.
- Cook on the preheated grill until squash is tender, 10 to 15 minutes, brushing with remaining glaze occasionally and flipping halfway through cooking time.
Nutrition Facts : Calories 243 calories, Carbohydrate 49.7 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 5.1 g, Protein 2.6 g, SaturatedFat 3.7 g, Sodium 54.8 mg, Sugar 23.9 g
BROWN SUGAR-ZUCCHINI BREAD
Provided by Food Network
Yield Makes 1 large loaf, serving 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan.
- Stir the flour, brown sugar, granulated sugar, cinnamon, ginger, baking soda, baking powder, and salt together in a large mixing bowl. When cominbed, mix in the oats. Make a well in the center of the ingredients. Whisk the eggs, oil, and vanilla together in a small bowl and pour the mixture into the well. Combine lightly, then stir in the zucchini. Do not overmix.
- Scrape the batter into the prepared pan, mounding it up in the center. Sprinkle with the turbinado sugar if you wish. Bake for 60 or 65 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a rack covered with a clean dish towel to prevent indentations. Let the bread cool at least 10 minutes longer before slicing. The bread can be served warm or at room temperature. It keeps well and makes good toast, too.
GRILLED ZUCCHINI AND SQUASH WITH BROWN SUGAR BOURBON PUMPKIN SEEDS
Add creative crunch and flavor to tender grilled squash with sweet and savory pumpkin seeds. Seasoned with Grill Mates® Brown Sugar Bourbon, toasted seeds are great for snacking by the handful or tossing over salad greens.Recipe created by two-time "Chopped" champ, Chef James Briscione. He brings creativity to the table with bold flavors and spices in his new Food Network cooking show, "Man Crafted."
Provided by Grill Mates
Categories Side Dishes,
Yield 6
Number Of Ingredients 12
Steps:
- For the Pumpkin Seeds, preheat a grill for cooking over medium heat.
- Put a medium cast-iron pan on the grill and add the olive oil. Heat the oil, then add the pumpkin seeds and brown sugar seasoning and stir to coat. Toast, stirring often, until lightly browned, 8 to 10 minutes. Transfer to a bowl and cool completely. Reserve 1/4 cup for garnish, then store remaining seeds in an airtight container at room temperature up to 2 weeks.
- For the Zucchini, preheat a grill for cooking over medium-high heat. In a large bowl, combine the olive oil, dried parsley, garlic powder and vinegar. Mix well to combine and set the marinade aside while you prepare the vegetables.
- Trim the ends from the zucchini (and/or squash) and slice lengthwise 1/4- to 1/2-inch thick (if the zucchini are more than 4 to 5 inches in length, cut in half before slicing). Add the vegetables to the marinade and toss well to coat. Set aside for 10 minutes to allow flavors to meld.
- Remove the vegetables from the marinade and sprinkle with salt and pepper. Grill the zucchini until just tender, about 2 minutes per side. Arrange on a platter and garnish with the Brown Sugar-Bourbon Pumpkin Seeds, cilantro and queso fresco, if desired.
SUGAR PUMPKIN SOUP WITH CHIPOTLE CREAM
Steps:
- Preheat the oven to 375 degree F. Halve the pumpkin from top to bottom and place it, cut side down, on an oiled baking sheet. Bake until the pumpkin can be easily skewered, 45 to 60 minutes. Cool for about 20 minutes. With a spoon, remove the seeds and discard. Scrape the pulp and reserve. Discard the skin.
- Melt remaining 1 tablespoon of the butter in a soup pot over medium heat. Add the bacon and onions, and cook, stirring occasionally, until the onions are soft and the bacon is just turning golden, about 7 minutes. Add the pumpkin and stock and simmer until the pumpkin falls apart, about 30 minutes. Let cool for about 20 minutes.
- In batches, puree the soup in a blender on high speed, 3 minutes per batch, until very smooth. Strain through a fine mesh strainer into a clean soup pot and add the cream, orange juice, and nutmeg. Season, to taste, with salt and pepper.
- If the soup is too thick, correct the consistency with additional water or stock. Chop 1 tablespoon chipotle pepper. Whip 1 cup cream to soft peak. Stir peppers into cream. Ladle the hot soup bowls.
- Spoon dollop of chipotle cream into soup.
GRILLED ZUCCHINI AND SQUASH
Squash and zucchini wrapped in a foil package on the grill. Great when served with steak.
Provided by Jay Peaslee
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat grill for medium-high heat.
- Place the zucchini, and squash on a large sheet of aluminum foil, and dot with butter. Season with salt, pepper, and garlic powder. Seal vegetables in the foil.
- Place the foil pack on the preheated grill, and cook 20 minutes, until vegetables are tender.
Nutrition Facts : Calories 233.8 calories, Carbohydrate 6.7 g, Cholesterol 61 mg, Fat 23.3 g, Fiber 1.9 g, Protein 2.1 g, SaturatedFat 14.6 g, Sodium 1335 mg, Sugar 2.6 g
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