Signed in as:
filler@godaddy.com
Signed in as:
filler@godaddy.com
Ingredients:
3/4 lb steak tenderloin
1/2 cup soy sauce
1 tbsp honey
1 tsp crushed red pepper flakes
1/2 tsp ground cumin seed
1/2 tsp ground tumeric
Directions:
(1) Slice tenderloin into thin strips
(2) In bowl, combine soy sauce, honey, red pepper flakes, cumin and tumeric
(3) Marinate tenderloin in sauce
for at least 15 minutes
(4) Grill on Hot Stone for
90 seconds each side
Ingredients:
1/2 lb cubed beef
1/2 cup teriyaki sauce
1 tsp fresh ground ginger
1 scallion, minced
Directions:
(1) Combine teriyaki sauce, ginger and scallion in microwave safe bowl
(2) Microwave on high for 2 minutes,
then let cool
(3) Marinate beef cubes in sauce
for at least 30 minutes
(4) Grill on Hot Stone for at least 2 1/2 minutes each side
Ingredients:
1/3 cup olive oil
1/4 cup tomato sauce
2 tbsp red wine vinegar
1 1/2 tsp basil
1/2 tsp salt
1/2 tsp cayenne pepper
3 garlic cloves, minced
Directions:
(1) Combine all ingredients (but steak) in bowl
(2) Marinate steak for at least 30 minutes
(3) Grill on Hot Stone for 2 minutes each side (4) Dip in sour cream or salsa
Ingredients:
1/2 lb sliced chicken breast
1/2 stick butter
3 tbsp Franks® Red Hot Sauce
Directions:
(1) Heat butter and hot sauce in microwave-safe bowl; mix thoroughly
(2) Let the sauce cool slightly
(3) Marinate chicken in sauce for at least 30 minutes
(4) Grill on Hot Stone, brushing with left over marinate often
(5) Serve with celery and blue cheese dressing
Ingredients:
1/2 lb sliced chicken breast
2 tbsp vegetable oil
2 tbsp plain yogurt
2 tsp curry powder
1 tsp cumin
Directions:
(1) Combine yogurt, curry powder and cumin in bowl
(2) Marinate chicken in sauce for at least 30 minutes
(3) Remove chicken and lightly brush with oil
(4) Grill on Hot Stone until cooked through
Ingredients:
1/2 lb cubed chicken breast
1/2 cup Teriyaki sauce
1 tsp fresh ground ginger root
1 scallion, minced
dried red chile peppers to taste
Directions:
(1) Combine all ingredients except
chicken in bowl
(2) Microwave on high for 2 minutes
(3) Let the sauce cool
(4) Marinate chicken in sauce for
at least 30 minutes
(5) Grill on Hot Stone until cooked through
Ingredients:
4 lamb chops
1 tbsp parsley
1 tsp basil
1 tsp rosemary
2 cloves garlic, crushed
1 tsp thyme
1 tsp oregano
6 coriander seeds, crushed
1/2 tbsp tarragon
1 bay leaf, crushed
1/2 tsp salt
1 tbsp lemon juice
Directions:
(1) Combine all ingredients except lamb
(2) Thoroughly coat both sides of lamb with sauce
(3) Marinate in fridge for at least 2 hours
(4) Grill on Hot Stone to desired doneness
Ingredients:
1/2 lb sea scallops
1 tbsp olive oil
1/2 cup white wine
1/2 cup chopped shallots
2 tsp fresh parsley
1 tsp lemon juice
coarse ground black pepper
Directions:
(1) Combine all ingredients
except scallops in large bowl
(2) Lightly flatten scallops with tenderizer or the broad side of a chef's knife
(3) Marinate scallops in sauce for
at least 60 minutes
(4) Grill on Hot Stone for
90 seconds each side
Optional: for a thicker sauce, add 3 tbsp cream and 1 1/2 tbsp flour to sauce
Ingredients:
1 lb uncooked, peeled jumbo shrimp
1/3 cup olive oil
1/4 cup tomato sauce
2 tbsp red wine vinegar
1 1/2 tsp basil
1/2 tsp salt
1/2 tsp cayenne pepper
3 garlic cloves, minced
Directions:
(1) Combine all ingredients
except shrimp in large bowl
(2) Marinate shrimp in sauce for
at least 30 minutes
(3) Grill on Hot Stone for
90 seconds each side
Ingredients:
2 salmon steaks
ground cinnamon
1 tsp. butter
Directions:
(1) Brush butter on Hot Stone
(2) Lightly dust salmon with cinnamon
(3) Grill for at least 2 minutes each side
(4) Be amazed at how the flavors marry!
Ingredients:
1/2 lb uncooked, peeled jumbo shrimp
1/2 cup Teriyaki sauce
1 tsp fresh ground ginger root
1 minced scallion
2 tbsp honey
Directions:
(1) Combine all ingredients except shrimp in microwave safe bowl
(2) Microwave on high for 2 minutes, then let mixture cool
(3) Marinate shrimp in sauce for 30 to 60 minutes
(4) Grill on Hot Stone for 90 seconds each side, basting with leftover sauce often
Ingredients:
sliced portabella mushrooms
2/3 stick butter
1 tbsp Montreal steak seasoning
Directions:
(1) Melt butter and stir in steak seasoning
(2) Brush sauce onto Hot Stone
(3) Grill on Hot Stone for 60 seconds
(4) Repeat step 2 and flip mushroom to cook other side
Ingredients:
1/2 onion sliced into strips
1/2 green pepper sliced into strips
1/2 cup Italian dressing
1 tsp oregano
Directions:
(1) Combine dressing and oregano
(2) Marinate veggies in sauce for 15 minutes
(3) Grill on Hot Stone to desired doneness
1 cup boiled edamame
1 tsp sesame oil
1 tsp sesame seeds
1 tbsp chopped green onion
Directions:
(1) Combine all ingredients using only
1/2 tsp of sesame oil
(2) Brush remaining sesame oil on Hot Stone
(3) Warm edamame and sauce on Hot Stone, stirring often
Ingredients:
1 can pineapple rings
liqueur, rum or champagne
1/4 cup brown sugar
vanilla Pizelle cookies
whipped cream
Maraschino cherries
9oz semi-sweet chocolate chips
3 tbsp cream
1/2 tsp instant coffee
dash of cinnamon
Directions:
(1) Soak pineapple rings in your choice of alcohol (but plain is good too!)
(2) Combine chocolate chips, cream, instant coffee and cinnamon in saucepan
and melt over low heat
(3) When chocolate sauce is melted, transfer to Hot Stone sauce dish
(3) Remove pineapple rings and grill on Hot Stone for 30 seconds each side
(4) Place grilled pineapple on Pizelle
(5) Drizzle with hot chocolate sauce, whipped cream and cherry
Ingredients:
2/3 stick butter
2 tbsp Hungarian paprika
2 tbsp coarse sea salt
1 tbsp coarse ground black pepper
1 tbsp crushed garlic
1 tsp dried oregano
1 tsp brown sugar
Directions:
(1) Melt butter and stir in dry ingredients
(2) Brush onto meats or veggies while
cooking on Hot Stone
Ingredients:
2/3 stick butter
1 tbsp Franks® Red Hot Sauce
1/2 tsp dried Cayenne pepper
Directions:
(1) Melt butter and stir in dry ingredients
(2) Brush onto meats (great on clams!) or veggies while cooking on Hot Stone
Ingredients:
1 can cream of chicken soup
1/2 cup white wine
1/3 lb grated swiss cheese
Directions:
(1) Combine all ingredients in bowl
(2) Microwave on high for 2 minutes or until cheese is melted
(3) Remember to stir every 30-45 seconds!
(4) Keep warm for dipping
Ingredients:
1/2 cup sour cream
2 tbsp mint jelly
Directions:
(1) Combine ingredients and refrigerate for a minimun of 1 hour
(2) Great for dipping lamb, cucumber, Thai-spiced chicken, etc.!
All cooking times are estimated. Your cooking time may vary.
The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish
may increase your risk of food borne illness.
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