While burgers, brats and steaks have long dominated the barbecue scene, there are new trends sizzling their way to the forefront. Grill enthusiasts and foodies alike are expanding their horizons, seeking out fresh, flavorful beef and pork alternatives that elevate the summer cookout experience. From succulent grilled fish and shrimp to earthy, spinach-packed mushrooms, these innovative dishes are redefining what it means to cook outdoors.
Grilled Spinach and Bacon Stuffed Portabella Mushrooms
EntertainingIngredients
| For the Topping | |
|---|---|
| ½ | cup panko breadcrumbs |
| ½ | cup shredded parmesan cheese |
| ½ | teaspoon dried thyme |
| 2 | teaspoons olive oil |
| Salt and pepper, to taste |
| For the Mushroom Caps | |
|---|---|
| 1 | (8 ounce) package cream cheese, softened |
| 3 | tablespoons mayonnaise |
| 1 | teaspoon thyme |
| ¼ | teaspoon red pepper flakes |
| 12 | ounces frozen spinach, thawed and squeezed dry |
| Salt & pepper, to taste | |
| 1 | (12-ounce) package HORMEL® BLACK LABEL® Original Bacon, crisply cooked and crumbled, divided |
| 5 | large portabella mushroom caps, stems and gills removed |
| Olive oil |
Directions
For the For the Topping
In small bowl, combine breadcrumbs, parmesan, thyme, olive oil, salt and pepper. Set aside.
For the For the Mushroom Caps
In medium bowl, stir together cream cheese, mayonnaise, thyme, red pepper flakes, salt and pepper. Mix until well combined. Stir in spinach and 1/2 cup bacon pieces.
Prepare grill for medium heat. Drizzle mushroom caps with olive oil. Place mushroom caps upside down on grill. Grill 5 minutes or until slightly charred on edges. Remove from grill.
Fill mushroom caps with spinach mixture, dividing evenly. Top with breadcrumb mixture and remaining bacon, dividing evenly.
Place fill mushrooms back on grill. Cover and cook 8 to 10 minutes or until filling is hot and breadcrumbs are golden brown.
Grilled Bacon-Wrapped Shrimp
EntertainingIngredients
| ⅓ | cup HOUSE OF TSANG® Sweet Chili Sauce |
| 3 | tablespoons lime juice |
| 1 | tablespoon HOUSE OF TSANG® Ginger Soy Sauce |
| ½ | teaspoon HOUSE OF TSANG® Sesame Seed Oil |
| 16 | jumbo shrimp, shelled and deveined with tails still on |
| 8 | slices HORMEL® BLACK LABEL® Bacon, cut in half |
| Lime wedges |
Directions
In small bowl, combine chili sauce, lime juice, soy sauce and oil; mix well. Reserve 3 tablespoons mixture for brushing on shrimp.
Heat gas or charcoal grill. Wrap half-slice bacon around each shrimp. Secure with skewer. Brush with reserved chili sauce mixture.
Place shrimp on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning once and brushing with sauce, or until shrimp are cooked and bacon is browned. Serve with remaining chili sauce mixture and lime wedges.
Grilled Fish Tacos with Spicy Mayo
Easy MealsIngredients
| Spicy Mayo | |
|---|---|
| 1 | cup mayonnaise |
| 1 | tablespoon HERDEZ® Chipotle Pepper Paste |
| Grilled Mahi-Mahi Tacos | |
|---|---|
| 1 | teaspoon cumin |
| 1 | teaspoon smoked paprika |
| ½ | teaspoon pepper |
| ½ | teaspoon salt |
| 2 | (8 -ounce) mahi-mahi fish fillets |
| Juice from 1 lime (about two tablespoons) | |
| 8 | (6-inch) corn or flour tortillas, warmed or grilled |
| HERDEZ® Salsa Casera, HERDEZ® Avocado Hot sauce or HERDEZ TAQUERIA STREET SAUCE® Original Roja Medium | |
| Suggested Toppings: Shredded green and purple cabbage, cilantro, pickled red onions, avocado, chopped green onions and lime wedges |
Directions
For the Spicy Mayo
In small bowl, combine Spicy Mayo ingredients. Cover and refrigerate until ready to serve.
For the Grilled Mahi-Mahi Tacos
Prepare grill for medium-high heat.
In small bowl, combine cumin, smoked paprika, black pepper and salt.
Season fish evenly with lime juice and seasoning mixture.
Grill over high heat 3 to 4 minutes per side or until fish flakes easily with a fork.
Transfer to cutting board. Cut each fillet into bite sized pieces.
Serve fish in tortillas with Spicy Mayo and Suggested Toppings.