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Video: Memorial Day grilling

TODAY
updated 5/23/2008 12:32:59 PM ET 2008-05-23T16:32:59

Recipe: Jerk shrimp inferno

Ingredients
  • 16-20 shrimps
  • 1 tablespoon ground allspice
  • 1 1/2 teaspoons dried chili flakes
  • 1 1/2 teaspoons ground sage
  • 3/4 teaspoon ground cinnamon
  • 2 tablespoons garlic powder
  • 1/4 cup soy sauce
  • 1/2 cup orange juice
  • 1 tablespoon dried thyme
  • 1 1/2 teaspoons ground black pepper
  • 3/4 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1/4 cup olive oil
  • 3/4 cup vinegar
  • Juice of one lime
  • 1 scotch bonnet pepper, seeded and chopped
  • 1 cup chopped onion
  • 3 green onions, finely chopped
Preparation

Peel and devein shrimp. Marinate shrimp for 15 to 30 minutes. Preheat grill to medium-high or 450 degrees F.

Tips

The beauty of this particular recipe is that it takes no time at all for the shrimp to cook. Your shrimp is done when it turns from gray to pink in color. This should take a minute and a half to two minutes per side.

Recipe: Garlic pepper rib eye steak

Ingredients
  • 8 oz rib eye steak
  • 3 cloves garlic (crushed or finely chopped)
  • 1/2 teaspoon freshly cracked black pepper
  • Season with kosher or sea salt (coarse)
Preparation

Chop your garlic into fine puree or use your garlic press. Add fresh-cracked black pepper. Salt to taste just before grilling. Preheat your oven to 500 degrees F. Preheat your pan to mid-high; once you see smoke in the pan, add some vegetable oil and place your steaks in the pan until golden brown on both sides. Place pan in oven until steaks have reached the desired doneness, approximately 7 to 12 minutes, or until internal temperature reaches 125 degrees F for medium rare.

Recipe: Yogurt rum yum freeze

Ingredients
  • 1 cup plain yogurt
  • 1/3 cup sour cream (optional: May use Balkan Style plain yogurt)
  • 1/3 cup fresh pineapple
  • 2 tablespoons icing sugar
  • 1 tablespoon vanilla
  • 1 vanilla bean pod
  • 1/2 teaspoon fresh lemon juice
  • 1 tablespoon dark rum
Preparation

Cut pineapple into small bite-size pieces. Combine rum, vanilla bean, sugar, lemon juice and pineapple in a glass bowl. Let sit for 1/2 hour. Mix plain yogurt and sour cream and fold in the pineapple mixture. Put into plastic freezable container or place plastic lollipop containers in freezer until the yogurt sets.

Tips

If you are steering away from sugar, you may substitute icing sugar with 2 tablespoons of honey or maple syrup or use a naturally flavored yogurt. You can also use a bit of sweetener such as Splenda if sugar is a problem for you.

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