Recipes for the Barbecue

For the upcoming sunny weekend here is some delicious barbecue recipes that your taste buds will love!

Coconut-Grilled Corn

Ingredients

• 3/4 cup unsweetened coconut milk
• 2 tbs. palm sugar or light brown sugar, or more to taste
• 1 piece (2 in.) pandanus leaf (available in Asian markets) or 1 or 2 bay leaves
• 1/4 tsp. salt
• 4 ears sweet corn, husked or husk stripped back and tied together to form handle

How to make it 



• 1
  Combine coconut milk, sugar, pandanus or bay leaf, and salt in small saucepan over medium heat. Let simmer gently until sugar dissolves, 3 to 5 minutes. Taste for sweetness, adding more sugar if necessary. Remove pan from heat and let mixture cool to room temperature.
• 2
  Preheat grill to high. When ready to cook, brush grill grate clean and apply thin coat of oil to grate. Place corn on hot grate; start basting with coconut milk mixture after a few minutes. Baste several times as it grills until nicely browned on all sides, 2 to 3 minutes  per side, 8 to 12 minutes in all, turning with tongs.
• 3
  Baste corn one final time, transfer to platter or plates, and serve. Serves 4.

Oriental Steak Skewers

Ingredients

• 1 pound boneless beef sirloin tip roast
• 1/3 cup reduced-sodium soy sauce
• 1/4 cup sugar
• 1/2 teaspoon ground ginger or 2 teaspoons grated fresh ginger root
• 1 cup water

• 4 medium carrots, julienned
• 1/2 pound fresh green beans
• 1 large sweet red pepper, julienned
• 1/2 cup sour cream
• 2 tablespoon Dijon mustard
• 1 1/4 teaspoons prepared horseradish

How to make it 


• 1
  Cut beef width wise into 16 slices, 1/4 inch thick. In a large resealable plastic bag, combine the soy sauce, sugar and ginger; add the beef. Seal bag and turn to coat; refrigerate for 4 hours.
• 2
  In a saucepan, bring water and carrots to a boil. Reduce heat; cover and simmer for 3 minutes. Add the beans and red pepper; cover and simmer for 3-5 minutes or until vegetables are crisp-tender. Drain and immediately place vegetables in ice water. Drain and pat dry.
• 3
  Drain and discard marinade from beef. Arrange three beans, one carrot strip and one pepper strip down the center of each beef slice; roll up. For each kabob use metal or soaked wooden skewers and thread two bundles on two parallel skewers.
• 4
  If grilling the kabobs, coat grill rack with nonstick cooking spray before starting the grill. Grill kabobs, covered, over medium heat or broil 4-6 inches from the heat for 2-3 minutes on each side or until beef reaches desired cook, turning once.
• 5
  In a bowl, combine the sour cream, mustard and horseradish. Serve with kabobs.

Read more: http://www.rd.com/food/recipes-cooking/coconutgrilled-corn-recipe/#ixzz2PbsKwliP