Grilled Beef Shanks And Summer Squash Recipes

Steps:

• Preheat a grill to medium high. Toss 1 1/2 pounds sliced summer squash and 1 sliced onion with olive oil, salt and pepper. Grill 3 to 5 minutes per side. Toss with more olive oil, the zest and juice of 1 lemon, and some chopped parsley and mint. Top with shaved ricotta salata.

Steps:

• STEP 1.
• Place beef shanks in a large frying pan, adding water, onion, carrot, bay leaf, whole black peppers and boullion cubes.
• Bring to boil, cover, and simmer slowly approximately approximately 45 until tender. Cool slightly in liquid.
• Remove shanks, cutting off excess fat, discarding bones if desired. Drain stock and place in bowl in refrigerator to bring fat to the top while doing second step.
• STEP 2.
• Melt butter in same frying pan and turn off heat.
• Stir in mustard, horseradish, basil. and lightly add salt and pepper.
• Dip shanks into coating mixture, then put aside.
• Cut squash that had been cut in half lengthwise. Dip squash in same mixtures and put aside.
• Place beef and vegetables cut side down on grill racks sprayed with cooking oil. Place 6" inches over medium-hot coals or cook indirectly on left side of gas grill with right jets turned on to medium-high.
• Watch and turn as needed until meat and squash are brown and tender (do not burn squash) about 10 to 15 minutes.
• Lightly butter squash and place on serving plate or bowl.
• Place meat on another platter. If desired, remove fat from leftover stock from Step 1, season if needed, and reheat. Drizzle stock over meat.
• Serve with mashed potatoes or seasoned potato wedges done on grill, along with a nice fruit salad.

Steps:

• Preheat oven to 350°. In a skillet, cook beef, squash and onion over medium heat until the meat is no longer pink; drain. Add bread crumbs, salt, pepper and thyme; mix well and set aside. In a saucepan, melt 1/4 cup butter. Stir in the flour and salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted. In a greased 11x7-in. baking dish, layer half of the meat mixture and cheese sauce; repeat layers. Melt the remaining butter and toss with bread crumbs. Sprinkle over cheese sauce. Bake, uncovered, for 35 minutes or until golden brown.

Steps:

• Preheat Grill.
• Arrange veggies on a piece of aluminum foil large enought to form a packet.
• Sprinkle pepper, garlic powder,& salt over veggies.
• Slice butter into desired pieces and place on top of veggies.
• Drizzle with olive oil.
• Seal packet leaving enough room for veggies to steam.
• Place on grill for approximately 20 minutes or until veggies are soft and flip packet as necessary for even cooking.

Steps:

• In a large bowl, combine all ingredients. Divide between two double thicknesses of heavy-duty foil (about 18 in. x 12 in.). Fold foil around vegetable mixture and seal tightly., Grill, covered, over medium heat for 10-15 minutes or until vegetables are tender. Open foils carefully to allow steam to escape.