GOLDEN VALLEY, Minn. - It's not too late to cook something up for your 4th of July gathering.
Chef Trevis Langley fromThree Squares restaurant in Maple Grove, stopped in and showed us some tasty grilling recipiesthat are sure to be a hit.
Here are a couple of entrees Langley whipped up:
- Pre-baked pizza crust or flat bread any will work
- Pizza sauce, I like the kind that comes in a squeeze bottle or alfredo sauce
- Mozzerella cheese
- Your favorite toppings
The one I had on KARE 11 Sunrise had alfredo sauce, mozzerella cheese, fresh garlic, and diced turkey breast
Heat a baking sheet on the grill upside-down. Place the crust on the pan, if the pan is to hot your crust can burn before the cheese melts so set the heat at medium. Spread sauce on the crust, then cheese, then toppings, then add a lttle more cheese to help the toppings stick. (optional) Take a propane torche to the top of the pizza to brown cheese, cheese will brown if you lower the heat and close the lid. Slide on to a cutting board, slice and serve.
Cajun shrimp and sausage skewers
- Pre-cooked shrimp, big ones
- Andouilli sausage, cooked
- Cajun spice,
- Melted butter
- 10" skewers, if you use the wood ones, soak them in water for 20 minutes before making so they don't start on fire.
Slice the sausage into 1/2 inch pieces. Place on skewer in this order, sausage-shrimp-sausage-shrimp-sausage. When you put the shrimp on stick them through the top and the tail like a hook, they hold in place best this way.Place on grill, sprinkle with cajun spice, cook until hot and lightly browned. Brush with melted buter and serve.