Backwoods Gallery

Shrimp Kabobs with Pineapple Cilantro Vinaigrette

1 Lb. Med. size Shrimp, peeled and deveined. 1 Med. Pineapple cut  into 2"chunks. 1 Red Onion, cut in to 1" chunks. 1 Bell Pepper, cut into 1" chunks. 1 package Simply Organic Pineapple Cilantro Viniagrette Mix. 1 head lettuce, chopped.

Mix viniagrette according to package directions. Set half of dressing aside. Pour other half over shrimp in a ziploc bag and put in the refrigerator to marinate for 30 minutes. Remove shrimp from marinade and thread onto skewers, alternating with the pineapple and vegies, or place cook in an oiled grill basket and cook all together. Grill over medium heat until shrimp turn pink - do not over cook. To serve, toss shrimp, vegies and pineapple with lettuce and serve with remaining viniagrette. Serves four.

Grilled Salmon with Orange-Ginger Mayonnaise

1 fresh orange. 1/2 cup light mayo. 1 package Simply Organic Orange Ginger Viniagrette mix. 4, 6-oz. salmon fillets (skinless).  Oil for grilling.

Heat grill to med-hot. Make sure grill grates have been scrubbed clean with a wire brush. Cut orange in half. Juice and finely grate rind of one half into zest. Cut the other half into 4 wedges and set aside. Combine orange juice, zest, mayo., and package of orange ginger viniagrette mix. Stire to combine. Spoon about 2 Tbsp. of mayo mixture onto salmon fillets and set aside the rest of the mayo. With your hands, spread the mayo mixture all over the salmon steaks. Oil grates when grill is hot. Grill salmon until crisp and slightly charred on one side, about 4 minutes. Turn and continue to grill until just cooked through another 3-6 minutes. Serve the salmon with a dollop of the mayo mixture and an orange slice on a bed of lettuce or fresh greens of your choosing.

Quick Grilled Pizza Snacks

4 - 8" whole wheat tortillas. 2-3 roma tomatoes thinly sliced. 4 Tbsp. chopped fresh basil. 2 Tbsp. olive oil. 2 cups shredded mozzarella cheese. Grinder Fresh Pizza and Pasta Seasoning.

Brush each tortilla with olive oil. In a single layer, arrange tomato slices on to wach tortilla. Grind pizza and Pasta seasoning over tomatoes. Sprinkle with fresh basil. top with mozzarella cheese. Grill or broil until cheese is melted. Can also be made with mini premade pizza crusts. 4 servings.

Grilled Chicken Wings

1 Bottle Budweiser Wing Sauce. 1 Bottle Gator Sauce. 2 Lb. Chicken Wings (about 10 whole wings, split into 3 segments at the joints. Discard tips). 1 tsp. Grinder Fresh Sea  Salt. 1/3 tsp. Grinder Fresh Peppercorns. Oil for Grate.

Heat grill to med/high. Season wings with salt and pepper. Rub grill grate with oil. Grill wings, covered on a gas grill, uncovered on a charcoal grill. Flip wings every couple of minutes, until browned, crisp and completely cooked through. When wings are done, transfer to a large bowl and pour as much of the Budweiser Wing Sauce as you prefer over wings. Stir to coat. Serve with celery sticks and Blue Cheese Dressing (recipe follows). If you want you wings to have more spicy heat, add Gator Sauce to taste!

Blue Cheese Dressing

1 Cup light Mayo. 1 Cup light sour cream. 4 oz. blue cheese, crumbled. 1/4 tsp. Grinder Fresh Peppercorns. 1/8 tsp. Grinder Fresh Sea Salt. 1/8 tsp. Garlic Powder. 2 Tbsp. finely chopped chives. 2 Tbsp. Olive oil

Combine all ingredients. Chill for 30 minutes befoe serving. Makes a thick dressing. Can be thinned down with milk or buttermilk if a thinner dressing is desired.

Mustard Slaw (makes a nice side dish to serves with grilled pork loin!)

1 package shredded cole slaw mix. 1/2 cup chopped onion. 1/2 cup chopped green pepper. 1 cup Budweiser basting Sauce. 2 Tbsp. brown sugar.

Place all vegies in a large bowl. In separate bowl, mix basting sauce and brown sugar until sugar is dissolved. Pour mixture over vegies and stir til all are coated. Let stand while meat is grilling. Will be ready to serve when meat is done.  Serve with grilled pork loins slices that have been slow grilled and basted with Budweiser Basting Sauce.

Roasted Vegetables

1 Lb. New Red Potatoes. 1/2 cup onion, cut into 1" chunks. 1 bunch fresh asparagus, cut into 1" pieces. 2 Tbsp. Vegetable Oil. 1/4 cup shredded paremesean cheese. 2 tbsp. Balsamic Vinegar (we like the new salad spritzer kind). Simply Organic Vegetable Seasoning.

Cut potatoes into 1 inch cubes, place in a microwave safe bowl and microwave to 2-3 minutes. In large bowl, combine potatoes, onion aaparagus and olive oil. Sprinkle with Simply Organic Vegetable Seasoning and stir to coat. Place mixture in a single layer on a baking sheet and bake at 450 degrees for 20-25 minutes, turning once. Grill method: Add mixture to oiled grill basket and place on a hot grill, stirring as necessary to prevent burning. When done, transfer back to large bowl spritze with balsamic vinegar and top with parmesean cheese. Serve immediately.

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Obie-Cue's Grilling Spices!

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www.obiecue.com