Grilling Recipes

Elizabeth Karmel has written a grilling guide that will alleviate at least some of your problems! It's called the "Girl's Guide to Grilling" and is downloadable for FREE at http://www.stfsavortheflavor.com/. Don't be thrown off by the "Girl's" part either-it is filled with a ton of easy and healthy grilling recipes! Here's a recipe I thought your readers might enjoy:

Grilled Banana Split with
Homemade Bittersweet Chocolate Ganache
Serves 4

GRILLING METHOD: Direct/Low Heat
4 firm, but ripe, bananas, unpeeled
1 tablespoon white sugar
¼ teaspoon ground cinnamon
1 tablespoon untoasted walnut or other nut oil, plus more if needed
8 small scoops best-quality vanilla ice cream
½ cup coarsely chopped pecans or walnuts, toasted
1 cup chocolate ganache, below
Best quality vanilla ice cream (or favorite flavor)
Whipped cream, optional
Chopped toasted pecans or walnuts
Maraschino cherries, optional

Slice bananas in half lengthwise and crosswise so each banana yields four pieces. DO NOT remove peel. Set aside. Mix sugar and cinnamon and set aside. Brush bananas lightly with oil. Sprinkle cinnamon-sugar on cut sides of bananas. Let bananas sit for 5 minutes.

Place bananas cut-side down on a clean cooking grate over Direct Low heat. Cook for 2 minutes or until grill marks appear. Using a pair of long-handled tongs, turn over and let cook 5 more minutes or until the skin pulls away from the banana.

Arrange 2 banana halves without skins on each serving plate. Top each serving with 2 scoops of ice cream. Ladle ¼ cup of hot fudge over each sundae. Sprinkle each with 1 tablespoon of chopped nuts, whipped cream and place a cherry on top. Serve immediately.

Note: You can follow the method for grilling the bananas and use any fruit. Rings of pineapple, stone fruits (peaches, plums, apricots) with the pit removed, apples and pears are perfectly suited to the grill.

Chocolate Ganache
Serves 8
6 ounces 70% bittersweet chocolate, preferably Sharffen Berger®
cup heavy whipping cream
2 tablespoons sugar
2 tablespoons liqueur (such as Kalhua, Frangelico; Dark Rum or Bourbon)
½ teaspoon vanilla extract

Make the Ganache up to 2 days in advance. Chop chocolate bar into bite-size pieces or measure chips. Heat cream to almost boiling, add sugar and stir to combine. Remove from heat and pour over chocolate pieces. Whisk vigorously until melted, and cream is completely incorporated. Add liqueur and vanilla, stirring constantly until mixture is cool the touch. Cover with plastic wrap and set aside or refrigerate.

Note: If refrigerated, it will need to be brought to room temperature and warmed before serving.
What's more-readers can enter the St. Francis grilling contest that challenges them to TURN UP THE HEAT by submitting a 3-minute or less video of you grilling your boldest and most flavorful recipe paired with a St. Francis wine. The winner will receive a romantic VIP trip for two to the St. Francis winery in Sonoma County, CA!

All opinions expressed in this review are my own and not influenced in any way by the company.  Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer or provider. Please refer to this site's Terms of Use  for more information. I have been compensated or given a product free of charge, but that does not impact my views or opinions.

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