Just in time for 4th of July grilling

Mastering the Grill with Honey
July, 2011

Can you hear that sizzle? No, it's not your skin baking in the summer sun. It could be an egg on a hot sidewalk. But really, if you listen closely, you know it's the sound of your neighbors' grills warming up for the long grilling season. And it's about time you joined in the fun!

There's nothing better than meats, vegetables and fruits with the taste of char and smoke from the grill - well, maybe they would be better with a touch of honey! Get your grilling juices flowing with this month's selection of honey recipes. From sides to desserts, we've chosen an array of flavors and grilling applications with honey that will appeal to grilling novices and pros alike. Seize the sizzle and start grilling today!

More great recipes from the National Honey Board!

Honey Glazed Barbecued Spare Ribs
(makes 4-6 servings)

• 4 lbs. lean pork spareribs
• Water
• Salt and pepper
• 1/2 cup honey
• 1/4 cup lemon juice
• 2 teaspoons grated lemon peel
• 2 teaspoons ginger root, grated
• 1 clove garlic, minced
• 1 teaspoon rosemary, crushed
• 1/2 teaspoon red chilies, crushed
• 1/2 teaspoon ground sage

Completely cover spareribs with water in a large pot or deep skillet. Bring to boil, uncovered, over medium heat. Simmer 4 minutes. Drain liquid, reserving it for stock for later use, if desired. Season both sides of spareribs with salt and pepper. Place spareribs on rack in roasting pan. Cover loosely with aluminum foil. Bake at 450° F. 15 minutes. Combine remaining ingredients; mix well. Reduce oven temperature to 350°F. Brush spareribs with honey mixture. Bake 1 hour longer or until fully cooked, brushing with honey mixture every 15 minutes. For Barbecue: Boil spareribs as described above, over medium heat. Simmer 4 minutes and drain liquid. Season both sides of spareribs with salt and pepper. Place spareribs on barbecue grill over hot coals. Cook approximately 30 minutes per side. Brush meat side generously with honey mixture twice during last 15 minutes of cooking time.

Grilled Honey Glazed Shrimp

(makes 6 servings)

• 1 cup orange juice
• 3/4 cup honey
• 1/3 cup lime juice
• 1/3 cup Dijon mustard
• 2 Tablespoons chili powder
• 2 Tablespoons paprika
• 2 teaspoons black and red pepper blend
• 2 teaspoons salt
• 2 teaspoons oregano
• 1 teaspoon California-style coarse onion powder
• 30 jumbo shrimp
• 12 bamboo skewers, soaked in water for at least 30 minutes

Place orange juice, honey, lime juice, mustard and dry seasonings in a blender and blend on high for 1 minute until smooth. Pour into a saucepan and simmer over medium heat for 12 minutes or until thickened and reduced by half. Divide the glaze into 2 plastic containers, seal tightly and refrigerate until ready to use. Double thread 5 shrimp onto 2 parallel skewers. Cook shrimp over hot coals for about 3 minutes on each side or until completely pink, basting with one container of the glaze during grilling. Remove from grill and baste with remaining glaze.

Honey Grilled Vegetables
(makes 4 servings)

• 12 small red potatoes, halved
• 1/4 cup honey
• 3 Tablespoons dry white wine
• 1 clove garlic, minced
• 1 teaspoon dried thyme leaves, crushed
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 zucchini, halved lengthwise and halved again
• 1 medium eggplant, cut into 1/2-inch thick slices
• 1 green bell pepper, cut in eighths
• 1 red bell pepper, cut in eighths
• 1 large onion, cut in 1/2-inch thick slices

Cover potatoes with water in large saucepan. Bring to a boil and simmer 5 minutes; drain. Combine honey, wine, garlic, thyme, salt and pepper in small bowl; mix well. Place potatoes and remaining vegetables on oiled barbecue grill over hot coals. Grill 20 to 25 minutes, turning and brushing with honey mixture every 7 to 8 minutes. Conventional Oven Directions: Toss vegetables with honey mixture. Bake, uncovered, at 400° F 25 minutes or until tender, stirring every 8 to 10 minutes to prevent burning.

Chicken Fajita Grill with Avocado and Honey Corn Cakes

                                                                                                   

• 1 to 2 lemons
• 1/4 cup honey
• 1 Tablespoon ground cumin
• 1 teaspoon salt
• 1/2 to 3/4 teaspoon cayenne pepper
• 4 boneless chicken breasts
• 2 avocados
• 12 honey corn cakes, recipe follows
• cilantro, optional
• sliced red pepper, optional
• citrus slices, optional

Grate lemon to get 2 teaspoons peel. Squeeze to get 2 Tablespoons juice. Mix lemon peel and juice with honey, cumin, salt and cayenne. Place chicken breasts in bowl. Pour mixture over chicken, turning breasts to coat; cover. Marinate in refrigerator for 8 to 10 hours. Place chicken over medium-hot coals or under broiler on foil-lined pan. Cook 5 to 8 minutes on each side, basting with marinade, or until cooked but not dry. Halve, seed and skin avocados. Slice lengthwise. Slice chicken breasts crosswise and serve with avocado slices and honey corn cakes. Garnish with cilantro, sliced red bell pepper and citrus slices if desired.

Honey Corn Cakes: (Makes 12-14 corn cakes)

• 1/4 cup honey
• 2 cans (15.25 oz. each) corn kernels, drained
• 3 eggs
• 1 cup flour
• 1/2 cup Milk
• 1/2 teaspoon garlic salt

Combine all ingredients. Heat skillet lightly coated with olive oil to medium temperature. Pour 1/3-cup portions of corn cake mix into skillet and cook for about 1-1/2 to 2 minutes on each side.

Grilled Peaches with Honey Amaretto Sauce

(makes 4 servings)

• 1/3 cup honey, plus extra for grilling peaches
• 1/4 cup butter (no substitutions)
• 2 Tbsp. amaretto liqueur
• 1/4 cup heavy cream
• 2 large ripe peaches
• 4 small scoops vanilla ice cream
• Honeyed Almonds (recipe follows)

Place honey in a medium size, heavy saucepan. Bring to a boil; reduce heat and simmer for 3 to 4 minutes until honey is a deep golden brown. Add butter and stir until melted. Add liqueur and cream; simmer for 2 minutes more, stirring frequently. Remove from heat and let cool slightly. Meanwhile, wash peaches and cut in half; discard pits. Brush lightly with honey and place cut side down on a barbecue grill. Cook over medium-low heat for 3 to 4 minutes or until lightly charred. Remove from grill and place on 4 dessert plates. Top each with ice cream and drizzle with warm sauce. Sprinkle with Honeyed Almonds. Honeyed Almonds: Stir together 1 tablespoon melted butter, 1 tablespoon honey, 1 tablespoon brown sugar and 1/4 teaspoon cinnamon. Toss with 1/4 cup slivered almonds. Bake at 350° F for 15 to 20 minutes, stirring twice. Spread almonds onto a buttered piece of foil and let cool completely, then break apart.

Enjoy and have a wonderful and safe 4th of July weekend!

God Bless America!