Appetizers
Grilled Portabella Pizza
submited by the Powell's of Emlenton
*4 portabella mushrooms,whole
* 20 grape tomatoes cut in half
* 1/2 red onion chopped
* 1/2 red pepper chopped
*1/2 cup of blue cheese
*2 tsp. of minced garlic
*1/2 cup of worchestershire sauce
*1/2 cup of red wine or balsamic vinegar
*2 TBSP olive oil or butter
* Mozzerella cheese shredded
Take the whole port. mushrooms and cut out the stem and the centers, cleaning it so it is a shell. Take all the centers of the port mushrooms, chop up and put in a bowl. Add tomatoes, red onion, red pepper and minced garlic to the bowl w/ the center of the mushrooms let sit. Take the port. mushroom shells and place in a shallow dish pour over the shells the worchestershire sauce and vinegar let marinade for at least one hour. After shells have marinaded heat olive oil or butter in frying pan add the veggie mixure and sautee until veggies are soft. Drain and add blue cheese to mixture. Remove shells from marinade and stuff shells with the sauteed veggie mixture. Top with as much mozzerella cheese as desired cook on grill until cheese is hot and bubbly. Cut like a pizza and to serve.
serves 6-8.
Main Dishes
A sampling from the PCRC cookbook:
submitted by Bill McCall of Parker
Beer Can Chicken
Ingredients:
1 4-lb. whole chicken 1tsp. black pepper
2 T. vegetable oil 3T. dry spice rub
2 T. salt
1/2 can chicken
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper, and dry rub. Set aside. Open beer can and remove 1/2 of contents. Place beer can on a solid surface. Grabbing a chicken leg in each hand, place the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod. Cook the chicken over medium-high, indirect heat (i.e., no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F. in the breast area and 180 degrees F. in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
For more recipes, watch for the Parker City Revitalization Corporation's cookbook which should be available for purchase in August/September 2009.