If you want a spicy grilled meal you can try grilled crab the way it is made in Singapore. If you love crab meat you have to try this recipe for something a little different.

Chili Crab

What you will need:
3 live mud crabs (check out the seafood store near you)
2 purple onions
1 one inch piece of ginger root, peeled
2 cloves of fresh garlic, chopped
2 red chilies
4 tablespoons of extra virgin olive oil
2 tomatoes, chopped
1 teaspoon brown soybean paste
1 tablespoon of sugar
Soy sauce

To prepare recipe:
Place crabs in the freezer for one hour before cooking. Fire up your grill to medium heat. You will place the crab meat onto the grill for about 5 minutes and grill until pink. Remove the crabs when finished cooking. Place the crabs in a pan of cold water so that they do not cook anymore.

Cut any strings or rubber bands off of the crabs. Pull off the shells of the crabs. Remove the head sacs which are within the shells. Remove the spongy gills as well. Detach claws and cut the remainder of the crab into at least four pieces or more. Use a pestle to crack the crab’s claws. Set meat aside.

Now you want to make the sauce. Place the onions, ginger, garlic and chili into a food processor or Magic Bullet. Pulse until you have a nice thick paste.

Take a tinfoil pan or grill safe pan and place it onto the grill. Add the oil. Once the oil is hot enough add your mixture and sauté. Cook until the mixture is caramelized with a delicious fragrant smell. Add the brown soy paste and sugar. Stir the mixture well and allow to simmer. If the mixture appears too thick simply add a little water. Add the crab meat and toss the meat so that it gets coated nicely. Sample a piece. If you desire add a little soy sauce. Serve with corn on the cob that you grill and homemade crusty bread.

You want to serve with the crusty bread so that you can soak up the delectable juices. If crab meat is one of your favorites, you can be rest assured that this recipe will become one of your favorites to use over and over.

Get outside and enjoy grilling your dinner for yourself, your family and/or your friends. Every person eating your barbequed lamb ribs will be toasting to the chef when they taste your magnificent grilled masterpiece.

Barbequed Lamb Ribs

What you will need:
½ cup of onion, finely chopped
1 fresh garlic clove, minced
1 tablespoon of extra virgin olive oil
¼ teaspoon of fresh oregano
¼ teaspoon of ground cinnamon
1/8 teaspoon of cayenne pepper
2 teaspoons brown sugar
1 tablespoon of yellow mustard
1 tablespoon balsamic vinegar
¼ cup ketchup
2 tablespoons of red wine
2 ½ pounds of lamb with the fat trimmed

To prepare recipe:
Over medium heat on your stove add oil in a one quart pan. Place the onion and garlic into the oil once it is hot enough. Stir the onion, garlic and oil often. Cook until soft. (Do not let the mixture become brown.) This process should take about 6 to 8 minutes.

Mix in your fresh oregano, ground cinnamon, cayenne pepper, brown sugar, ketchup and red wine. Constantly stir until your mixture reaches a boil while on high heat. Cook this way for 2 minutes. Let the mixture cool and you can refrigerate the mixture for up to two days. Perfect if you have company coming over to make ahead of time.

Fire up your grill when you are ready to cook the lamb ribs. If you are using a coal grill, place the ribs 4 to 6 inches above a bed of medium hot coals. Cook and keep turning the ribs until all sides are nice and brown. If you want your ribs medium rare the cooking time should be 15 to 17 minutes. Beware of flare-ups since lamb ribs are fatty.

During the last 5 minutes of grilling, brush the sauce onto both sides of the ribs making sure you get a lot on and cover them. You will notice the mixture start to caramelize right when you are ready to take the lamb ribs off of the grill.

Remove your delicious ribs from the grill. Add more tasty sauce to the ribs. Cut the ribs apart and serve on a big platter. A baked potato loaded with sour cream and real butter, salt and freshly ground pepper along with your favorite vegetable is a complimentary addition to barbequed lamb ribs. Serve with ice cold beer or your favorite soda.

For more information on grilling, grilling recipes and grilling products, please visit http://www.bakersgas.com/hollandgrill.html

It is time to make some finger food on the grill for you and your children. Imagine the look on your family’s face when they bite into cheese stuffed meatballs fresh off of the grill.

Cheese Stuffed Meatballs

What you will need:
12 skewers
½ cup of breadcrumbs
1 egg, lightly beaten
¼ cup of milk
1 pound of ground beef
1 yellow onion
¼ cup of grated Parmesan cheese
1 tablespoon of Italian seasoning
½ teaspoon of salt
6 mozzarella string cheese sticks
Extra virgin olive oil

To prepare recipe:
Take your skewers and soak in warm water for 20 minutes. Preheat your grill to medium heat. In a large bowl add the breadcrumbs, egg, milk and stir. Let sit for 5 minutes. After 5 minutes add the beef, chopped onion, Parmesan cheese, Italian seasoning and salt. Mix well.

Cut your cheese sticks in half so you have twelve pieces. Place one piece of cheese onto each of the skewer tips so that 1 inch of skewer is showing at the top. Make sure you place the cheese lengthwise so that the cheese will stay on the skewer. Add 2 or 3 tablespoons of meat mixture and mold around the cheese so that you do not see any cheese. Do not make your meatball too thick. When done, your meat should look like an oval meatball.

Grill for 10 minutes over direct heat -turning carefully. Enjoy the melty cheese in the middle of your meatball.

Whipped Strawberry Dessert

What you will need:
Tinfoil
4 cups fresh strawberries, divided
1 14 oz sweetened condensed milk
¼ cup lemon juice
1 8 oz tub whipped topping, thawed
8 Oreo cookies
1 tablespoon butter, melted

To prepare recipe:
You will need an 8 x 4 inch loaf pan. Take the tinfoil and use it to shape the outside of the loaf pan when it is upside down. Take the shaped foil and line the inside of the pan. Make sure the ends of the foil extend over the sides of the pan. Once completed, mash 2 cups of fresh strawberries in a large bowl. Add the condensed milk and lemon juice. Stir mixture. Add 2 cups of whipped topping to the mixture. Pour into your loaf pan.

Crush or finely chop the Oreo cookies. Mix the cookie crumbs with the butter. Spoon over whipped topping mixture in loaf pan. Now take a small sheet of tinfoil and press cookie mixture down to make it firm. Freeze the dessert for six hours.

Once you are ready to serve the whipped strawberry dessert, flip it onto a serving dish and remove the loaf pan and tinfoil. Spread the rest of the whipped topping all over your dessert to cover it. Slice the rest of the strawberries and place on top of dessert as well as along side of it. If you have leftovers make sure you place them in the freezer. This recipe makes enough for 12 servings.

Sometimes you just do not feel like eating heavy. Here are some great light grilled lunches or even dinners that you can enjoy.

Grilled Tuna Surprise

What you will need:

1 can of tuna

3 tablespoons of mayonnaise

3 slices of bread

½ cup of alfalfa sprouts

3 slices of cheese

To prepare recipe:

Preheat your grill to 400 degrees. Strain the tuna. In a medium mixing bowl add tuna and mayonnaise. Mix together and break up the lumps of tuna fish. Now place the bread on a grill safe tinfoil pan. Spread tuna mixture onto each slice of bread. Sprinkle sprouts over the tuna and top with a slice of cheese. Grill for 10 minutes or until the cheese is melted. Serve immediately. This recipe makes three  sandwiches, adjust amounts according to the number of sandwiches you want to eat.

Grilled Breadsticks

What you will need:

1 11 oz can of refrigerated breadsticks

Milk

Sesame seeds, Parmesan cheese or cinnamon sugar

To prepare recipe:

Preheat your grill to 350 degrees. Separate the bread into 8 pieces. For extra added fun shape the bread into each person’s initials, shapes or numbers. Place the bread onto an ungreased tinfoil pan or sheet.

Brush the bread with milk.
Sprinkle the bread with sesame seeds and Parmesan cheese or cinnamon sugar.
Grill for 12 to 15 minutes or until the bread is lightly golden. Let cool and
enjoy the sesame seeds and Parmesan bread with a fresh salad or a bowl of
homemade soup. Serve the grilled breadsticks as a melt in your mouth dessert if
you use cinnamon sugar.

Grilled Burrito Pie

This recipe is wonderful with a margarita served with alcohol or non-alcoholic.

What you will need:

Non-stick cooking spray

1 cup of Bisquick baking mix

¼ cup of water

1-16 oz can of refried beans

1 pound of hamburger

1 avocado

½ cup salsa

1-½ cup shredded cheddar
cheese

Sour cream

To prepare recipe:

Fire up your grill and preheat to 375 degrees. Spray a 10 inch grill-safe pie plate with non-stick cooking spray. Mix the Bisquick, water and beans together. Add the mixture into the pie plate. Now you want to layer the meat, then the avocado, salsa and finally the cheese onto the bean mixture. Grill for 30 minutes. Once you take the burrito pie off of the grill, let stand for 5 minutes to cool. Cut the burrito pie and place onto individual plates. Take a dollop or sour cream and
put on each piece of grilled burrito pie.

For more information on
grilling, grilling products and grill recipes, please visit http://www.bakersgas.com/hollandgrill.html.

Give your taste buds something to smile about with a refreshing backyard grilled dinner. Eat light when the temperatures start to soar so you are not miserable. A nice light grilled cedar salmon, a sautéed grilled veggie dish and a simple banana strawberry dessert will cool you down even on the hottest of summer days.

Grilled Cedar Salmon

What you will need:
1 untreated cedar plank (size: 14 x 7 x 1 inch)
½ cup sun-dried tomato dressing
¼ cup fresh parsley, finely chopped
¼ cup sun-dried tomatoes, finely chopped
1 tablespoon extra virgin olive oil
1 2 pound salmon filet

To prepare recipe:
You will need to soak the cedar plank in water for at least four hours or overnight. Make sure you put something on top of the plank so that it stays underwater. Fire up your grill to medium heat. While the grill is preheating you can mix the dressing, parsley and tomatoes. Set the mixture aside. Brush the top of your cedar plank with the extra virgin olive oil. Put the fish on top of the plank and put it on the grill. Put lid on the grill.

Grill for 10 minutes. Use a brush to brush the fish with the dressing mixture while it is cooking. Fish is done once it flakey when cut with a fork.

You need a nice veggie dish to go with your scrumptious grilled salmon. Grilled zucchini and yellow squash make the perfect side dish.

Grilled Zucchini & Yellow Squash

What you will need:
2 zucchini, sliced
2 yellow squash, sliced
2 cloves of fresh garlic, minced
1 tablespoon EVOO
½ cup shredded mozzarella cheese
2 tablespoons fresh basil, chopped
2 tablespoons grated Parmesan cheese

To prepare recipe:
Preheat grill to medium heat. Heat the oil until it is hot. Place zucchini and squash in tinfoil pan that is safe for the grill. Heat veggies for 3 minutes, stirring on and off. Add garlic and grill another 3 minutes. Make sure you continue to stir so garlic does not burn. Remove the veggies from the grill and stir in the mozzarella cheese and fresh basil. Sprinkle with the Parmesan cheese. Serve immediately.

Now that you have had a nice and light dinner, you can beat the heat with this tantalizing dessert that you and your kids will love.

Beary Banana Split

What you will need:
1 small banana, split the long way
1 6 oz strawberry low-fat yogurt
¼ cup Teddy Grahams Cinnamon crackers

To prepare recipe:
Put the banana in your dish. Top with low-fat yogurt and graham crackers. This recipe makes one serving. Adjust recipe to amount of people eating it.

For more information on grilling, grilled foods and grilling products, please visit http://www.bakersgas.com/hollandgrill.html.

Whether you have picky eaters or just want to do something fun for and/or with your kids, you can create fun and creative grilled foods.

After you have grilled corn on the cob, you can make fun ships out of the corn. You will need a few different foods to create the corn on the cob ship.

Corny Ship for Kids

What you will need

1 whole or half ear of corn
on the cob

2 frozen broccoli spears

9 frozen carrot coins

1 slice of cheese

To prepare recipe:

When the corn on the cob is almost ready to come off of the grill, you can microwave the broccoli spears and carrot coins. Place the broccoli and carrot coins in a microwavable bowl. Add 2 tablespoons of water to the bowl. Microwave for 5 minutes or until the vegetables are done. You can slice the cheese diagonally into two triangles. Stick each piece of cheese onto toothpicks. These are the sails on your corny ship.

Once the corn comes off of the grill, let it cool a bit. Put corn on the cob on a plate. Stick the sails on top of the grilled corn. Line up four carrot coins along each side of the corn to mimic portholes. You can make broccoli oars on each side of the corn on the cob. Enjoy!

Tasty Meatloaf Muffins

What you will need:

2 tablespoons of butter, room
temperature

1 medium sized onion, chopped

1-½ lean ground beef

¼ cup bread crumbs

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon freshly ground
pepper

1 large egg

6 tablespoons ketchup

3 slices of bacon, cut in
half

To prepare recipe:

Fire up your grill to 350 degrees. While the grill is preheating you can lightly butter the cups of a 6 cup muffin tin. (Or tinfoil type pan safe for the grill.) Chop the onion into small pieces. Place onion in a medium sized bowl. Crumble hamburger and place in the bowl. Add the bread crumbs, garlic powder, salt and freshly ground pepper. Mix with your hands. Add egg and mix with your hands. Wash your hands.

Now you can place 1 tablespoon of ketchup into each of the muffin cups. Once the hamburger is done grilling, let it cool. Place the hamburger into each one of the muffin cups as evenly as possible. Now put one piece of bacon on top of each individual meatloaf cup. You can now put the muffin pan on the grill or bake in the oven for about 25 minutes. When meatloaf is done flip the individual loaves upside down and serve. This recipe makes 6 meatloaves. Serve with your corn on the cob ship above.