Onion Bombs

Summer time is finally here and that means camping and grilling outdoors.  Compact and easy meals are always our favorite so we have more time to spend together.  We've prepared these at home and frozen them, then packed them in the RV.  Put in the refrigerator on the morning you want to serve them and pop onto the coals about 30 minutes before you want to eat.  It's also a fun activity with young ones.  Line them up at the picnic table and set them to packin' the onions.
 
Ingredients:
large onions
ground meat (any variety - beef, turkey, venison, pork or a mixture)
seasonings to taste ( meatloaf style, taco type seasonings, italian seasonings)
grated cheese (or a little slice for each bomb) of your choice
tin foil

Directions:
1. Peel your onions and cut them in half. If the onion is large it's sometimes possible to cut down only one side of the onion and have full circles to stuff.  Lay a slice of cheese in the onion cup or add some grated cheese to the ground meat.
2. Prepare your meatballs how you want them
3. Size your meatballs so that they can be squished between two pieces of onions. Some meat will push out the ends and that is okay.   Just make them as compact as possible.
4. Wrap each onion bomb in tinfoil-- either double them or use heavy duty foil since they'll be tossed in the fire.  Use tongs not a fork so you don't poke holes in the foil.
5. Toss in the fire and try to get them in the coals.
6. Cook for about 10 minutes, flip "em around and cook another 10 minutes or so.

I've also made these in the oven on 375 degrees for about 30 minutes.  They make the whole house smell delicious.  Set atop a layer of tomato sauce they have a nice presentation. 

Fruity, Gooey and Warm

While S'Mores are traditional bonfire fare, these STUFFED GRILLED BANANAS are a somewhat healthier and very unique alternative. A little advance thought into choosing your favorite toppings and fillings and having them on hand will make this your "go to" dessert for an evening by the fire with friends and family. Add to the deliciousness, the fact that there are no dishes or clean up...and that's my kind of food. It's been a long time addition to our bonfires at Hidden Valley cause we never know how many will show up and you can always use leftover bananas so there's no waste.

Put together some topping ideas: peanut butter, chocolate or toffee chips or broken chocolate bar bits, coconut, nuts, berries, mini marshmallows or caramel bits. Have enough bananas for one banana per person. I promise they won't want to share. Slit the bananas in half lengthwise, but be careful not to cut all the way through to the bottom. Spread apart the peel a bit and stuff full of the toppings. Place on a foil lined grill for about 5 minutes, or until the bananas are heated and the toppings are softened and melty.

Alternatively, you can wrap it in the foil with the top slightly open and lay it safely on a side portion of a fire pit. We've even done them on a marshmallow roasting fork. With this method I like to roast it alone over the fire first then after the skin turns a little dark (a couple minutes) remove fork from the fire, slit fruit in half, adding the toppings. They melt almost immediately but a few extra seconds of roasting over the fire will finish the job. With kids among us, the final roasting can be foregone in the interest of not losing your fruit in the fire with all those luscious toppings.


 
Grab a spoon and scoop away.

Keep this a secret but I'm not above sticking one of these in the microwave, no foil of course.


Aren't these scrumptious?

Charcoal Grilled Corn with Lime-Chili Sauce

Grilling corn on a charcoal grill brings out its sweetness and is a great complement to any barbecue. While there are many recipes for grilled corn, the technique for grilling it is what is most important. Grilling corn is very simple and can be done using three different methods: in the husk, in foil or directly on the grill. So once you have the charcoal grill all fired up, follow the tips below to make perfectly grilled corn.

Husks will darken

1. Grilling Corn in the Husk

   
   1. Remove loose husk from the corn and cut off any extra silks hanging from the end.
   2 Soak the corn in cold water for about 15 minutes. Make sure that the corn is completely submerged.
   3. Take the corn out of the water and shake out all excess water.
   4. Place the corn on the grill and cover it.
   5. Turn the corn every 10 to 15 minutes so that the husks do not char too much.
   6. Remove the corn from the grill once the husks have turned dark brown.                                    7.Peel back the husks to expose the golden corn.    Season the corn with salt and pepper, and butter. Use any seasonings of your choice.  Chili powder is a San Antonio favorite topper for grilled corn.     Alternate method:  Peel and de-silk corn then wrap in foil brushed with olive oil and grill for 15 minutes.                               

   

   Use a clean dishtowel to peel if they're too hot

    

    

   

   The charred kernels have a great nutty flavor

    

    

   Placing the Corn Directly on the Grill

   1. Remove the husk and all of the silks from the corn.
   2. Brush the corn with olive oil or butter. Season with salt and pepper and any other seasonings of your choice.
   3. Place the corn directly on the grill.
   4. Grill the corn for about 10 to 15 minutes depending on how charred you like the corn. Turn the corn often so that it does not burn. It should be slightly browned on all sides.
   5. Remove the corn from the grill and it is ready to eat. 
   
   Really want to go South of the border, try this great chili-lime sauce to brush on your cobs.  A little less calories than butter too.
   
   
   
   6 tablespoons sour cream
   1 tablespoon fresh lime juice
   1/4 tsp chili powder

Asian Style Grilled Ribs

This tasted great at our National Get Outdoors Day BBQ on June 11th.  It was one of the many meats we slapped on the Hidden Valley grill for our generous guests who provided all the meats and were treated to loads of fixin's and sweets and of course some soft AND adult beverage. Guaranteed to be just as good on YOUR grill. 6 Servings 5 pounds beef back ribs 1/4 cup finely chopped jalapeño peppers 2 tablespoons minced fresh ginger 1/2 cup catsup 1/3 cup Dijon-style mustard 1/3 cup hoisin sauce (available in most grocers where you find the soy sauce) 2 tablespoons water 2 tablespoons packed brown sugar Garnish: Chopped fresh cilantro In small bowl, place jalapeño, ginger, catsup, mustard, hoisin sauce and water; whisk until blended. Reserve 1/2 cup marinade for basting and add brown sugar to it. Place ribs in large resealable plastic bag; add marinade and turn to coat. Close bag securely; marinate ribs in refrigerator 1 to 4 hours, turning occasionally. Remove ribs from marinade and discard the used marinade. Prepare charcoal grill for INDIRECT cooking by igniting an equal number of charcoal briquettes on each side of fire grate, leaving open space in the center. When coals are MEDIUM, ash-covered (25 to 30 minutes), add 3 to 4 new briquettes to each side. Place ribs, meat side up, in large (16x11x2-inch) foil roasting pan; cover tightly with aluminum foil. Place foil pan on cooking grid; cover with grill lid and grill over MEDIUM heat 1 to 1 1/2 hours or until ribs are fork-tender. Carefully remove roasting pan from grill; remove ribs from pan and place, meat side up, on grill rack. Baste ribs with reserved marinade and grill, covered, 10 to 15 minutes, turning and basting occasionally. Sprinkle with chopped cilantro and serve with Asian greens, rice pilaf and vegetables.  Note:  Also tastes great with pork ribs.