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A
to Z
Recipes
June 7, 2009
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z
Recipes Newsletter. I've been burning my candle at both ends
lately and not taking my vitamins like I should. I'm paying the price,
too! I got off from an extra shift yesterday morning with the biggest
headache (sinus, I assume) which lasted all day and through the night.
Whew! I managed to sleep some but am still on the mend today. Even a
headache hasn't dampened my spirits regarding the upcoming A
to Z Recipes gathering - Great
Southeastern Escape (GSEE) - scheduled for
August 11-17 in New Smyrna Beach, FL. It is the biggest one yet
(although I'm getting glimmers of the Las Vegas trip next year which
might very well top it! I've been looking at Las Vegas rentals and
we'll be gathering names of interested parties very soon.). If you're
interested in getting in on the current trip, please contact me - and
soon! There is an email link on the GSEE web page.
The current Monthly Theme topic is: Cheese, Please!
Visit the Monthly Theme - Recipe Submissions
section to read all about it. You'll find the link to use for sharing
recipes here at A to Z Recipes.
Today's issue contains about 150
recipes from our last Monthly Theme
topic of Hot Off The Grill.
I thought this was perfectly timed as Father's Day is when a lot of
grills see action. Is it not amazing that you get an entire cookbook
every Monthly Theme here at A to Z Recipes?
Not to mention at least another cookbook monthly with regular recipes
from our issues. Join me in thanking everyone whose recipes and ideas
are shared here.
We'll see you here again on Wednesday, God willing.
Kitchen
tools and gadgets at Amazon.com.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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"A BBQ cook-off is like going to a family reunion, only you get to pick
your relatives."
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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45 Life Lessons And 5 To Grow On
by Regina Brett*
Sunday May 28, 2006, 10:13 AM
(This was shared, in bits and pieces, by several readers.)
To celebrate growing older, I once wrote the 45 lessons life taught me.
It is the most-requested column I've ever written. My odometer rolls
over to 50 this week, so here's an update:
1. Life isn't fair, but it's still good.
2. When in doubt, just take the next small step.
3. Life is too short to waste time hating anyone.
4. Don't take yourself so seriously. No one else does.
5. Pay off your credit cards every month.
6. You don't have to win every argument. Agree to disagree.
7. Cry with someone. It's more healing than crying alone.
8. It's OK to get angry with God. He can take it.
9. Save for retirement starting with your first paycheck.
10. When it comes to chocolate, resistance is futile.
11. Make peace with your past so it won't screw up the present.
12. It's OK to let your children see you cry.
13. Don't compare your life to others'. You have no idea what their
journey is all about.
14. If a relationship has to be a secret, you shouldn't be in it.
15. Everything can change in the blink of an eye. But don't worry; God
never blinks.
16. Life is too short for long pity parties. Get busy living, or get
busy dying.
17. You can get through anything if you stay put in today.
18. A writer writes. If you want to be a writer, write.
19. It's never too late to have a happy childhood. But the second one
is up to you and no one else.
20. When it comes to going after what you love in life, don't take no
for an answer.
21. Burn the candles, use the nice sheets, wear the fancy lingerie.
Don't save it for a special occasion. Today is special.
22. Overprepare, then go with the flow.
23. Be eccentric now. Don't wait for old age to wear purple.
24. The most important sex organ is the brain.
25. No one is in charge of your happiness except you.
26. Frame every so-called disaster with these words: "In five years,
will this matter?"
27. Always choose life.
28. Forgive everyone everything.
29. What other people think of you is none of your business.
30. Time heals almost everything. Give time time.
31. However good or bad a situation is, it will change.
32. Your job won't take care of you when you are sick. Your friends
will. Stay in touch.
33. Believe in miracles.
34. God loves you because of who God is, not because of anything you
did or didn't do.
35. Whatever doesn't kill you really does make you stronger.
36. Growing old beats the alternative - dying young.
37. Your children get only one childhood. Make it memorable.
38. Read the Psalms. They cover every human emotion.
39. Get outside every day. Miracles are waiting everywhere.
40. If we all threw our problems in a pile and saw everyone else's,
we'd grab ours back.
41. Don't audit life. Show up and make the most of it now.
42. Get rid of anything that isn't useful, beautiful or joyful.
43. All that truly matters in the end is that you loved.
44. Envy is a waste of time. You already have all you need.
45. The best is yet to come.
46. No matter how you feel, get up, dress up and show up.
47. Take a deep breath. It calms the mind.
48. If you don't ask, you don't get.
49. Yield.
50. Life isn't tied with a bow, but it's still a gift.
*Regina
Brett, columnist of The Plain Dealer, Cleveland, OH
Send 12 Assorted Roses + get 12 FREE + FREE vase, only $29.99! Expires 6-30-2009
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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PICNIC TIME!!!
~Shared by Julia, TX
Get out your picnic baskets, your blankets and your coolers, it's time
for a picnic! The warm weather is finally here, and this collection of
150 picnic recipes will make your outdoor entertaining much easier with
recipes for appetizers, main courses, side dishes, desserts and even
drinks!
Everyone could use a little outdoor fun! Feel free to forward this to
everyone in your address book. To see all 150 picnic recipes in the
same place, click here!
Source: http://www.recipe4living.com/Common/Article.aspx?id=67450
A Woman's 10 Commandments for Perfect Grilling
by Steven Raichlen, author of The Barbecue Bible
1. Be organized. Have everything you need -- the food, marinade,
basting sauce, seasonings, and equipment -- on hand before you start
grilling. This may seem like common sense, but you'd be amazed how many
people neglect it.
2. Gauge your fuel. There's nothing worse than running out of charcoal
or gas in the middle of grilling. (This happens to a lot of people who
neglect Commandment #1.) When using charcoal, light enough to form a
bed of glowing coals three inches larger on all sides than the food
you're planning to cook. (A 22 1/2 inch grill needs about 50 coals.)
Always have an extra bag of charcoal on hand. When cooking on a gas
grill, make sure the tank is at least one-third full.
3. Preheat the grill to the right temperature. Remember: Grilling is a
high heat cooking method. In order to achieve the seared crust,
charcoal flavor, and handsome grill marks you're looking for, you must
cook over a high heat. How high? At least 500 degrees. When using
charcoal, let it burn until covered with a thin coat of gray ash.
You're looking for a "three Mississippi" fire. When using a gas grill,
preheat to hot (at least 500 degrees); this will take 15 to 20 minutes.
4. Keep it clean. Get yourself a long handled, stiff wire brush and use
it to brush any debris off the grate. There's nothing less appetizing
than grilling with dirty, old, burnt bits of food stuck to the grate.
Besides, food tends to stick to a dirty grate. Clean the grate twice:
Once, after you've preheated the grill (but before you've placed the
food on it) and again, when you've finished cooking. Use the edge of a
metal spatula to scrape off large burnt-on bits.
5. Keep it lubricated. Always oil the grate before placing the food on
it. Fold up a paper towel to form a small pad and dip it into a dish of
oil. Holding it with long handled tongs, rub the oil-soaked pad over
the bars of the grate. (No, the pad won't catch fire.) You can also oil
the grate with a fatty piece of bacon, beef fat, or chicken skin held
in tongs or at the end of a carving fork. Oil the grill just prior to
placing the food on it.
6. Turn, don't stab. Stabbing a steak with a barbecue fork only serves
one purpose: to drain the juices out of the meat onto the coals. The
proper way to turn meats on a grill is with tongs or a spatula.
7. Know when to baste. Oil- and vinegar-, citrus-, or yogurt-based
bastes and marinades can be brushed on the meat throughout the cooking.
(Don't use a marinade that contains raw meat or chicken unless you've
boiled it first to sterilize it.) Brush sugar-based barbecue sauces on
toward the end of cooking. The sugar in these sauces burns easily and
should not be exposed to prolonged heat.
8. Keep it covered. When cooking larger cuts of meat and poultry, such
as a whole chicken, leg of lamb, or prime ribs keep the grill tightly
covered and resist the temptation to peek. Every time you lift the lid,
you add 5 to 10 minutes to the cooking time.
9. Give it a rest. Beef, steak, chicken -- almost anything you grill --
will taste better if you let it stand on the cutting board for a few
minutes before serving. This lets the meat juices that have been driven
to the center of a roast or steak return to the surface. The result of
resting is a juicier, tastier piece of meat.
10. Never desert your post. Grilling is an easy cooking method, but it
demands constant attention. Once you put something on the grill
(especially when using the direct method), stay with it until it's
cooked. This is not the time to answer the phone, make the salad
dressing, or mix up a batch of your famous margaritas.
Most of all have fun. Remember that grilling isn't brain surgery. And
that's the gospel to good grilling!
BBQ Safety
~Shared by Lou, FL
* Always read the owners manual before using your grill and follow
specific usages, assembly, and safety procedures. Contact the grill
manufacturer if you have specific questions about the operation of your
grill.
* Barbecue grills are designed for outdoor use only. Never barbecue in
your trailer, tent, house, garage, or any enclosed area because carbon
monoxide may accumulate and kill you.
* Set up grill in an open area away from buildings, dry leaves or
brush. Be sure to avoid high traffic areas and always barbecue in a
well-ventilated area. Be aware of the wind blown sparks.
* When using a barbecue grill be sure all parts of the unit are firmly
in place and the grill is stable.
* Use long-handled barbecue utensils to avoid burns and splatters. Wear
clothing that does not have hanging shirt tails, frills or apron
strings, and use flame retardant mitts when adjusting hot vents.
* To put out flare-ups, either raise the grid the food is on, or spread
the coals out, or adjust the controls to lower the temperature. If you
must douse the flames with a light spritz of water, first remove the
food from the grill.
* Use baking soda to control a grease fire and have a fire extinguisher
handy. A bucket of sand or a garden hose should be near if you don't
have a commercial extinguisher.
* Never leave a grill unattended once it is lit.
* Don't allow anyone to conduct any activities around the grill when
the grill is in use, or following its use. The grill body is hot during
the period of use and will remain hot for a period of time following
its use. Always use your grill away from combustible surfaces.
* Never attempt to move a hot grill!!!
Beef Grilling Guide
The following cuts, thicknesses, weights, and grilling times are meant
to be guidelines rather than hard and fast rules. Cooking times are
affected by such factors as altitude, outside temperature, and desired
doneness. A few rules of thumb: Grill patties and steaks 1 inch thick
or less using the Direct Method for the time given on the chart or to
desired doneness, turning once halfway through grilling time. Sear
thick steaks over Direct High heat and finish grilling over Indirect
Medium heat turning once halfway through grilling time. Grill roasts
and thicker cuts using the Indirect Method for the time given on the
chart, or until an instant-read thermometer registers the desired
internal temperature. Cooking times for beef are to medium doneness
unless otherwise noted. Let roasts, larger cuts of meat, and thick
steaks rest 10 to 15 minutes before carving. The internal temperature
of the meat will rise by 5 to 10 degrees during this time.
Cut of Meat / Thickness or Weight / Approximate Cooking Time
Steaks: New York, porterhouse, rib-eye, sirloin, T-bone, tenderloin 3/4
inch thick
1 inch thick 8 to 10 minutes (Direct Medium)
10 to 12 minutes (Direct Medium)
1-1/4 inches thick 14 to 16 minutes (Sear 10 minutes Direct
High, then 4 to 6 minutes Indirect Medium)
1-1/2 inches thick 16 to 18 minutes (Sear 10 minutes Direct
High, then 6 to 8 minutes Indirect Medium)
2 inches thick 20 to 24 minutes (Sear 10 minutes Direct
High, then 10 to 14 minutes Indirect Medium)
Skirt steak 1/4 to 1/2 inch thick 5 to 7 minutes (Direct High)
Flank steak 1-1/2 to 2 pounds, 3/4 inch thick 12 to 15 minutes (Direct
Medium)
Tenderloin, whole 3-1/2 to 4 pounds 35 to 50 minutes (medium rare)
(Sear 20 minutes Direct Medium, then 15 to 30 minutes Indirect Medium)
Ground beef patties 3/4 inch thick 8 to 10 minutes (Direct Medium)
Rib-eye roast, boneless 5 to 6 pounds 1-1/2 to 2 hours (Indirect
Medium)
Tri-tip roast 2 to 2-1/2 pounds 30 to 40 minutes (Sear 10 minutes
Direct High, then 20 to 30 minutes Indirect Medium)
Rib roast 12 to 14 pounds 2-1/2 to 2-3/4 hours Indirect Medium
Veal loin chops 1 inch thick 10 to 12 minutes (Direct Medium)
Source: Weber
Grills
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly Theme, Recipe Submissions |
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The
Monthly Theme topic is: Cheese,
Please!
'Ahh,
the power of cheese' is more than just a
slogan for the American
Dairy Association. It is a mantra for many, as cheese is a
perfect topping, addition, and main ingredient to many a meal. We love
cheese at my house and can never have enough recipes using it. As a
matter of fact, one of my daughter's favorite recipes is "Queso
Fundido" which is almost exclusively cheese; whereas my son would dive
into a plate of "Spicy Beef Quesadillas" stuffed with cheese right now.
How about you? What is your favorite recipe that uses cheese? That's
what we're doing this month... collecting recipes that feature cheese.
Join us in this fun monthly theme topic, won't you? Please join in the
fun and send in your Cheese,
Please! recipes for this
Monthly Theme topic.
Note:
There are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
favorite recipes in this month's theme topic of Cheese, Please!. We
will collect them the remainder of this month and post them on the
first Sunday of next month. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make sure to view the rules section to
ensure your submissions are acceptable.
The rules for posting items in
A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Please use this email link for submitting only regular recipes:
A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes:
Cheese,
Please!.
Please use this email link for submitting all other items for
posting: A to Z Recipes.
See the A to Z Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
The theme issue for Cheese,
Please! has a deadline of June 30, 2009,
and will be posted on July 5, 2009.
Please use this email link to submit a recipe for theme
recipes: Cheese, Please!
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to celebrate your
birthday with us here at A to Z Recipes? We would
love to help
you strike up the band and light
the candles on that cake. Please, only a2z
readers...
not
friends or family members. This
feature will cease at the end of this year. Please do not send any
birthdays
that occur after December 2009.
Please send your request using this
link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our June Birthday Babies:
1st Lynn in Manitoba, Canada
2nd Jeanette G. in Thomasville, North Carolina
4th Dorine in Philadelphia, Pennsylvania
4th Aaliyah in Shomolu, Lagos
5th Sandra in Brighton, Missouri
5th Denise in Walkerton, Indiana
5th Lois in River Falls, Wisconsin
6th Lee J. in Chicago, Illinois
7th Margie W. in Lubbock, Texas
7th Patti in Aurora, Nebraska
7th Charlene in Keewatin, Ontario, Canada
7th Linda H. in Mt. Sterling, Kentucky
8th Crystal A. in Robinson, Texas
8th Sophia Rose V. in Bayshore, New York
8th Linda A. in Colorado Springs, Colorado
10th Jannie in Chumuckla-Jay, Florida
10th MaryLou S. in Exeter, Missouri
11th Doe, Oliver, B.C., Canada
11th Charmaine in Florida
13th Carolyn A. in Saint Helen, Michigan
15th Mary Jane M. in Stockton, California
15th Xavier C. in Oxnard, California
15th Irene in Orange, Connecticut
16th John M. in Carrier Mills, Illinois
16th Tia H. in Kentville, NS, Canada
16th Dolores H. in Odessa, Texas
18th Janet S. in Imboden, Arkansas
19th Vivi C. in Christchurch, New Zealand
20th Adryanna M. in Brownsville, Ohio
21st Cindy W. in Missouri
21st Judy B. in Warren, Ohio
21st Brianna M. in Brownsville, Ohio
21st Richard in Fort Worth, Texas
21st Leah M. in St. Catharines, Ontario, Canada
22nd Liz A. in Bakersfield, California
23rd Virginia T. in Laurelton, New York
23rd Judy M. in Canada
23rd Ethel M. in Rock Creek, West Virginia
23rd Cliffa B. in Andrews, Texas
23rd Viola J. in Chattanooga, Tennessee
24th Myles L. in Saint John, N.B. Canada
24th Dee Dee B. in Breckenridge Hills, Missouri
26th Carolyn N. in Castle Hill, Sydney, Australia
26th Sammi in Montgomery, Texas
28th Barb B. in Scranton, South Carolina
29th Tena B. in Fulton, Missouri
29th Kim M. in Rohnert Park, California
29th Nancy M. in Oxford, Alabama
30th Jackie M. in Ormond Beach, Florida
30th LaQueta M. in Hattiesburg, Mississippi
Only
birthdays shared using the appropriate
link and basic
information will be considered for posting.
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BBQ RULES
~Shared by Johnny, LA
New Standard Operating Procedures released today. Please learn.
We are about to enter the BBQ season. Therefore it is important to
refresh your memory on the etiquette of this sublime outdoor cooking
activity. When a man volunteers to do the BBQ the following chain of
events are put into motion:
Routine...
(1) The woman buys the food.
(2) The woman makes the salad, prepares the vegetables and makes
dessert.
(3) The woman prepares the meat for cooking, places it on a tray along
with the necessary cooking utensils and sauces, and takes it to the man
who is lounging beside the grill - beer in hand.
(4) The woman remains outside the compulsory three metre exclusion zone
where the exuberance of testosterone and other manly bonding activities
can take place without the interference of the woman.
Here comes the important part:
(5) THE MAN PLACES THE MEAT ON THE GRILL.
More routine...
(6) The woman goes inside to organize the plates and cutlery.
(7) The woman comes out to tell the man that the meat is looking great.
He thanks her and asks if she will bring another beer while he flips
the meat.
Important again:
(8) THE MAN TAKES THE MEAT OFF THE GRILL AND HANDS IT TO THE WOMAN.
More routine...
(9) The woman prepares the plates, salad, bread, utensils, napkins,
sauce and brings them to the table.
(10) After eating, the woman clears the table and does the dishes.
And most important of all:
(11) Everyone PRAISES the MAN and THANKS HIM for his cooking efforts.
(12) The man asks the woman how she enjoyed her 'night off', and, upon
seeing her annoyed reaction, concludes that there's just no pleasing
some women.
Summer Classes for Men at THE ADULT LEARNING CENTER
~Shared by Ann, FL
REGISTRATION MUST BE COMPLETED by Friday, May 29th 2009
NOTE: DUE TO THE COMPLEXITY AND DIFFICULTY LEVEL OF THEIR CONTENTS,
CLASS SIZES WILL BE LIMITED TO 8 PARTICIPANTS MAXIMUM
Class 1
How To Fill Up The Ice Cube Trays--Step by Step, with Slide
Presentation. Meets 4 weeks, Monday and Wednesday for 2 hours beginning
at 7:00 PM.
Class 2
The Toilet Paper Roll--Does It Change Itself? Round Table Discussion.
Meets 2 weeks, Saturday 12:00 for 2 hours.
Class 3
Is It Possible To Urinate Using The Technique Of Lifting The Seat and
Avoiding The Floor, Walls and Nearby Bathtub?--Group Practice. Meets 4
weeks, Saturday 10:00 PM for 2 hours.
Class 4
Fundamental Differences Between The Laundry Hamper and The
Floor--Pictures and Explanatory Graphics. Meets Saturdays at 2:00 PM
for 3 weeks.
Class 5
Dinner Dishes--Can They Levitate and Fly Into The Kitchen Sink?
Examples on Video. Meets 4 weeks, Tuesday and Thursday for 2 hours
beginning at 7:00 PM
Class 6
Loss Of Identity--Losing The Remote To Your Significant Other. Help
Line Support and Support Groups. Meets 4 Weeks, Friday and Sunday 7:00
PM
Class 7
Learning How To Find Things--Starting With Looking In The Right Places
And Not Turning The House Upside Down While Screaming. Open Forum
Monday at 8:00 PM, 2 hours.
Class 8
Health Watch--Bringing Her Flowers Is Not Harmful To Your Health.
Graphics and Audio Tapes. Three nights; Monday, Wednesday, Friday at
7:00 PM for 2 hours.
Class 9
Real Men Ask For Directions When Lost--Real Life Testimonials. Tuesdays
at 6:00 PM Location to be determined
Class 10
Is It Genetically Impossible To Sit Quietly While She Parallel Parks?
Driving Simulations.
4 weeks, Saturday's noon, 2 hours.
Class 11
Learning to Live--Basic Differences Between Mother and Wife. Online
Classes and role-playing Tuesdays at 7:00 PM, location to be determined
Class 12
How to be the Ideal Shopping Companion Relaxation Exercises, Meditation
and Breathing Techniques. Meets 4 weeks, Tuesday and Thursday for 2
hours beginning at 7:00 PM.
Class 13
How to Fight Cerebral Atrophy--Remembering Birthdays, Anniversaries and
Other Important Dates and Calling When You're Going To Be Late.
Cerebral Shock Therapy Sessions and Full Lobotomies Offered. Three
nights; Monday, Wednesday, Friday at 7:00 PM for 2 hours.
Class 14
The Stove/Oven--What It Is and How It Is Used. Live Demonstration.
Tuesdays at 6:00 PM, location to be determined. Upon completion of any
of the above courses, diplomas will be issued to the survivors.
bareMinerals
now on Beauty.com!
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if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
HOT OFF THE GRILL PINEAPPLE
~Shared by Pat, Merritt Island, FL
1 fresh pineapple, cored and sliced 1/4 + thick
3 Tbs yellow mustard
2 - 3 Tbs brown sugar
2 Tbs orange juice
Paint pineapple slices with oil or melted margarine. Dip them
in the sauce or paint them with pastry brush. Put them on hot
grill until nicely browned on each side and serve.
Note: The ingredient amounts are arbitrary - depends on how
many you are serving and to taste, I've used this as a
dessert or as a side. I have used orange slices, apples,
pears, whatever works on your grill. I've done this in a
frying pan too.
GRILLED ASPARAGUS
~Shared by Nancy F., Sacramento, CA
This recipe is for a George Foreman-type indoor grill.
Ingredients:
1 pound asparagus
1/4 cup sesame oil
1/4 cup soy sauce
1 teaspoon Szechuan Style Pepper Blend from McCormick
1 teaspoon minced garlic*
1 teaspoon minced ginger*
2 tablespoons seasoned rice vinegar
Instructions:
Wash and clean the asparagus and remove the touch ends. Mix together
the remaining 6 ingredients.
Place the asparagus in a gallon size zip plastic bag. Pour the marinade
into the bag and squeeze the air out and roll the bag around the
asparagus and marinate for at least 6 hours, better if overnight.
Turn on your indoor grill and preheat on high. Remove the asparagus
from the marinade and place on the grill and cook for 5 minutes or
until crisp tender.
Serves 4.
*Tip:
You can find minced garlic in the produce section of most grocery
stores. Minced ginger can found in the Asian section of most grocery
stores.
CORN BURGERS
~Shared by Patricia, Charlevoix, MI
1 pound ground beef
3 tablespoons pine nuts
Salt to taste
1/2 cup canned, whole kernal corn, drained
4 teaspoons chili sauce
1/4 cup crumbled blue cheese
Combine beef, pine nuts and salt in a bowl. Shape meat into 10-12 thin
patties; set aside. Put corn, chili sauce and blue cheese in a small
bowl, mix well. Put 1 heaping tablespoon of the corn mixture in the
center of each of 5-6 patties and cover with a second patty. Pinch the
edges of the meat together to seal in the filling. Barbecue 15 to 20
minutes or until burgers are done as desires, turn once.
BBQ NY STRIP
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1/2 cup extra virgin olive oil
1/2 cup Worcestershire sauce
1/4 cup minced garlic
1/4 cup steak seasoning
1 tablespoon red wine vinegar
1/2 teaspoon dried basil
1/2 teaspoon Italian seasoning
4 (1/2 pound) New York strip steaks
In a bowl, mix the olive oil, Worcestershire sauce, garlic, steak
seasoning, red wine vinegar, basil, and Italian seasoning. Pour into a
large resealable plastic bag. Pierce steaks on all sides with a fork,
and place in the bag. Gently shake to coat. Seal bag and marinate
steaks a minimum of 2 hours in the refrigerator.
Preheat grill for high heat.
Lightly oil the grill grate. Discard marinade. Place steaks on the
grill, and cook 7 minutes on each side, or to desired doneness.
KAMIKAZE BURGERS
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 pound lean ground beef
1/4 cup minced onion
2 cloves garlic, minced
salt and pepper to taste
4 hamburger buns
4 tablespoons wasabi paste
4 tablespoons mayonnaise
4 slices Cheddar cheese
In a large bowl, mix ground beef, onion and garlic. Season with salt
and pepper, and shape into 4 patties.
Preheat an outdoor grill for medium heat, and lightly oil grate.
Place patties on the prepared grill, and cook 5 minutes per side, or to
desired doneness.
Prepare buns by spreading 1 tablespoon of wasabi on the bottom half,
and 1 tablespoon mayonnaise on the top half. Top burgers with a slice
of cheese, and sandwich inside the buns.
BBQ TURKEY
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 cups butter, divided
1 (15 pound) whole turkey, neck and giblets removed
1/4 cup chicken soup base
3 sweet onions, peeled and cut into wedges
5 apples, cored and cut into wedges
2 tablespoons minced garlic, or to taste
1 (750 milliliter) bottle dry white wine
Preheat a gas grill for low heat.
Rub some of the butter all over the turkey, inside and out, then rub
all over with chicken base. Cut remaining butter into cubes and toss
with onions, apples, and garlic in a large bowl. Stuff the bird with
this mixture and place in a disposable aluminum roasting pan. Fold the
turkey skin around the neck area to cover the hole and then turn the
turkey over and pour wine into the opening at the other end until the
turkey is full or the bottle is empty. Set the turkey breast side up.
Place the roasting pan on the grill and cover loosely with aluminum
foil. If you have a pop up timer or heat safe meat thermometer, insert
it into the turkey breast. Close the lid.
Roast until the temperature in the breast reads 170 degrees F (75
degrees C) and the temperature in the thickest part of the thigh reads
180 degrees C (80 degrees C), about 4 hours depending on the
temperature of your grill. When the temperature is getting close,
remove the aluminum foil covering the turkey and allow it to brown
during the final minutes of cooking. If it starts to brown too much,
just cover it back up. Allow the turkey to rest for at least 20 minutes
before carving.
WISCONSIN BRATWURST
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 pounds fresh bratwurst sausages
2 onions, thinly sliced
1 cup butter
6 (12 fluid ounce) cans or bottles beer
1 1/2 teaspoons ground black pepper
10 hoagie rolls
Prick bratwurst with fork to prevent them from exploding as they cook.
Place in a large stock pot with the onions, butter, and beer. Place pot
over medium heat, and simmer for 15 to 20 minutes.
Preheat grill for medium-high heat.
Lightly oil grate. Cook bratwurst on preheated grill for 10 to 14
minutes, turning occasionally to brown evenly. Serve hot off the grill
with onions on hoagie rolls
GARLIC AND ONION BURGERS
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 pounds ground beef
1 tablespoon Worcestershire sauce
3 cloves garlic, minced
1/2 cup minced onion
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon Italian-style seasoning
In a large bowl, mix together the beef, Worcestershire sauce, garlic,
onion, salt, pepper and Italian seasoning. Refrigerate for 2 to 4
hours.
Preheat grill for high heat.
Form burgers into 1/2 inch thick patties. Lightly oil grate. Place
burgers on grill. Cook for approximately 6 minutes, turning once.
GRILLED SALMON WITH HERB SAUCE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 Tbsp. KRAFT Greek Vinaigrette Dressing, divided
2 salmon fillets (4 oz. each)
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. finely chopped fresh cilantro
1 small clove garlic, minced
PREHEAT grill to medium heat. Place 1 Tbsp. of the dressing in shallow
plate. Place salmon, skin side up, in dressing to coat.
MEANWHILE, mix remaining dressing and the remaining ingredients until
well blended; refrigerate until ready to serve.
PLACE salmon, skin side down, on grill. Cover grill. Grill 10 min. or
until salmon flakes easily with fork. Serve topped with sour cream
mixture.
BEST BURGERS EVER
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 pound ground lamb
1 tablespoon egg
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
2 teaspoons garam masala
1 teaspoon dried cilantro
4 hamburger buns, split and toasted
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Place the lamb, egg, ginger, garlic, garam masala, and cilantro into a
mixing bowl; mix well. Form the mixture into 4 patties. Cook on the
preheated grill to your desired degree of doneness, about 3 minutes per
side for medium-well. Serve on toasted hamburger buns.
CHICKEN AND BEEF KABOBS
~Shared by Jim D., WA
2 pounds flank or round steak cut in 1-inch pieces
4 boneless chicken breasts cut in 1-inch pieces
16 oz Italian salad dressing
4 cloves garlic, minced
One quarter cup soy sauce
1 16-oz. can pineapple chunks, drained
2 white onions, chopped
1 pint cherry tomatoes
8 oz. fresh mushrooms
2 green, yellow or red peppers, sliced
8 metal or bamboo skewers
Marinate beef and chicken in Italian dressing, garlic and soy sauce for
1 - 2 hours in the refrigerator. If you are using bamboo skewers, it is
best to soak them in water for 20 minutes or so to soften them. When
beef and chicken are finished marinating, alternate placing chicken,
beef, pineapple chunks, onion slices, tomatoes, mushrooms and peppers
until skewer is full. Grill over medium-hot coals until meat is fully
cooked. Serve with hot rice or pasta.
The Skinny: Use low fat Italian salad dressing, low sodium soy sauce
and skinless chicken breasts.
SHISH KEBAB WITH TAHINI SAUCE
~Shared by Jim D., WA
Makes 8 servings
Ingredients
6 cloves garlic, crushed
½ cup lemon juice
¼ cup plus 1 tablespoon canola oil, divided
1 teaspoon kosher salt
½ teaspoon ground allspice
¼ teaspoon ground cinnamon
¼ teaspoon freshly ground pepper
2 pounds sirloin steak, trimmed and cut into 1-inch pieces
2 large onions, cut into 8 wedges each
Tahini Sauce (recipe follows)
Instructions
1. Combine garlic, lemon juice, 1/4 cup oil, salt, allspice, cinnamon
and pepper in a medium bowl. Place beef in a large sealable plastic bag
and pour in the marinade. Refrigerate for at least 2 hours or up to 1
day.
2. Preheat grill to high.
3. Remove the beef from the bag. (Discard the marinade.) Brush onions
with the remaining 1 tablespoon oil. Divide the beef among 6 skewers
and the onions among the remaining 3 skewers. Grill the onions until
charred and tender, 10 to 12 minutes per side. Grill the beef, turning
once or twice, until slightly charred but still pink in the middle,
about 6 minutes. Serve with Tahini Sauce.
Tips
Prepare through Step 1 and refrigerate for up to 1 day.
Equipment: Nine 12-inch skewers
Nutrition Information
Per serving: 314 calories; 19 g fat (4 g sat, 8 g mono); 55 mg
cholesterol; 9 g carbohydrate; 28 g protein; 2 g fiber; 235 mg sodium;
473 mg potassium.
Nutrition bonus: Selenium (40% daily value), Zinc (35% dv), Vitamin C
(25% dv), Iron (15% dv).
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 4 lean meat, 1 fat
Tahini Sauce
Makes about 1 cup
Ingredients
2 cloves garlic, minced
¾ teaspoon kosher salt
½ cup tahini
7 tablespoons lemon juice
3 tablespoons water
Instructions
Mash garlic and salt in a medium bowl using the back of a spoon until a
paste forms. Whisk in tahini, lemon juice and water.
Tips
Cover and refrigerate for up to 5 days.
Note: Tahini is a thick paste made from ground sesame seeds. Look for
it in large supermarkets in the Middle Eastern section or near other
nut butters.
Nutrition Information
Per 2-tablespoon serving: 93 calories; 8 g fat (1 g sat, 3 g mono); 0
mg cholesterol; 5 g carbohydrate; 3 g protein; 1 g fiber; 111 mg
sodium; 88 mg potassium.
0 Carbohydrate Servings
GRILLED SHRIMP WITH MANGO SALSA
~Shared by Jim D., WA
Active Time: 20 Minutes
Total Time: 20 Minutes
Makes 4 to 6 servings
INGREDIENTS
For Salsa:
2 ripe medium mangoes
1/2 to 1 serrano chili, to taste, seeded, minced
1/4 cup minced red onion
1/3 cup fresh lime juice
3 tablespoons minced fresh cilantro leaves
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
For Shrimp:
2 tablespoons canola oil
1 1/4 pounds uncooked medium shrimp, peeled, deveined
4 to 6 romaine lettuce leaves
1 lime, cut into 4 to 6 wedges
DIRECTIONS
FOR SALSA: Cut the skin from the mango. Cut the flesh of the mango away
from the broad oval pit. Dice the flesh and transfer it to a bowl.
Squeeze the excess pulp from the mango pit into the bowl. Puree a third
of the mango in a food processor or blender.
Combine the diced mango with the puree and the chili, onion, lime
juice, coriander, and measured salt and pepper. Set aside while you
grill the shrimp.
FOR SHRIMP: Prepare an outdoor grill or heat a large ridged grill pan.
In a bowl, toss the shrimp with the oil and lightly season with salt
and pepper to taste. Grill the shrimp over medium-high heat for 2 to 3
minutes per side, or until the shrimp turn pink and begin to curl. Take
care not to overcook the shrimp.
To serve, lay the lettuce leaves on salad plates, divide the fruit
salsa onto the lettuce. Place the shrimp on the mango salsa along with
the lime wedges. Serve the shrimp warm or at room temperature
Nutrition Information
Makes 4 to 6 servings - Facts Per Serving:
Calories: 196 Fat. Total: 6g Carbohydrates, Total: 16g
Cholesterol: 144mg Sodium: 456mg Protein: 20g
Fiber: 2g % Cal. from Fat: 28% Fat, Saturated: 0g
Source: Gatherings & Celebrations
GRILLED FILLET OF BEEF WITH CASHEL BLUE CHEESE WITH BARLEY
RISOTTO
~Shared by Jim D., WA
Active Time: 25 Minutes
Total Time: 25 Minutes
Serves 6
Beef and barley is a traditional flavor combination in Ireland. And the
Irish use blue cheese as much as Italians use gorgonzola. Cashel Blue
is a creamy blue cheese made in Ireland from cow's milk. Look for it in
gourmet cheese shops. If you are unable to find it, substitute
Roquefort. Sauteed spinach would be a delicious accompaniment to this
recipe.
INGREDIENTS
1 tablespoon olive oil
1 onion, finely chopped
4 whole cloves
2 fresh thyme sprigs
1 garlic clove, minced
1 cup Guinness beer
2 cups beef broth
2 teaspoons treacle or mild-flavored molasses
2 teaspoons tomato puree
Six 7-ounce filet mignon steak fillets
6 ounces Cashel Blue Cheese or Roquefort, sliced into six 1-ounce
servings
DIRECTIONS
Heat oil in heavy large saute pan over medium-high heat. Add onion,
cloves, thyme and garlic; saute until onion is pale golden, about 2
minutes. Add Guinness. Boil until reduced by half, about 5 minutes. Add
broth, treacle and tomato puree. Boil until sauce is reduced by half,
stirring occasionally, about 10 minutes. Strain sauce into 2-cup glass
measuring cup. Season to taste with salt and pepper.
DO-AHEAD TIP:
Sauce can be made 1 day ahead. Rewarm before serving.
Meanwhile, preheat broiler. Sprinkle steaks with salt and pepper.
Arrange steaks on grill pan. Grill over medium-high heat until steaks
are brown on outside and cooked to desired doneness, about 3 minutes
per side for medium-rare. Top each steak with one piece blue cheese.
Watching closely, broil until cheese just begins to melt, about 30
seconds.
Spoon Barley Risotto onto center of six warm dinner plates. Place steak
atop risotto; drizzle sauce around risotto. Serve immediately.
Nutrition Information
Serves 6 - Facts Per Serving:
Calories: 738 Fat. Total: 38g Carbohydrates, Total: 36g
Cholesterol: 179mg Sodium: 702mg Protein: 59g
Fiber: 7g % Cal. from Fat: 46% Fat, Saturated: 0g
Source: Cooking.com by James O'Shea
CAROLINA BARBECUED PORK
~Shared by Jim D., WA
Active Time: 10 Minutes
Total Time: 5 Hours 10 Minutes
Yields 2 1/2 pounds of barbecue; serves ten
I like to marinate the meat for at least a day; two is even better. You
can roast the pork in the oven or on the grill.
INGREDIENTS
1 recipe Carolina Barbecue Sauce, cooled
2 boneless fresh pork butts (3 pounds each), untrimmed
White hamburger buns for serving
Other necessary recipes: Carolina Barbecue Sauce
http://www.cooking.com/Recipes-And-More/RecDetail.aspx?rid=2188
DIRECTIONS
One or two days before the barbecue, put the pork in a container just
large enough to hold it and deep enough for the sauce to cover the
meat. Pour in enough sauce to cover the meat, cover the container, and
refrigerate for at least a day, preferably two. Reserve the rest of the
sauce for basting and dressing the meat. Halfway through the marinating
process, turn the pork in the sauce.
If you're using a charcoal grill, start a slow fire; you should be able
to hold your hand just a few inches above the grate for 10 seconds
without becoming uncomfortably hot. If you're using a gas grill, oven,
or smoker, heat it to 200 degrees F.
Put the marinated pork butts fat side up on the grill or smoker and
close the lid. (For the oven, put the pork on a rack in a roasting
pan.) Leave the pork alone for about 3 hours, then begin basting with
sauce every 30 min. Four hours into cooking, turn the pork over and
continue cooking for another 2 hours. The pork is ready when the
internal temperature reads between 150 and 160 degrees F. This should
take about 2 hours per pound. Take the pork off the heat and let it sit
until cool enough to handle.
Chop and shred the the pork. You can slice the pork or pull it apart
with your fingers. For slicing, cut the pork across the grain in
1/2-inch slices. For pulling, start pulling at the meat with a fork,
then attack it with your fingers; the pork will come apart in large
chunks. Pick out any unrendered fat.
TO SERVE: With a large, heavy knife, roughly chop the pork coarse. Put
the chopped pork in a large bowl and begin tossing in some of the
reserved sauce; the amount is a matter of taste. Serve the pork warm
with more sauce on the side.
Nutrition Information
Yields 2 1/2 pounds of barbecue; serves ten - Facts Per Serving:
Calories: 646 Fat. Total: 22g Carbohydrates, Total: 53g
Cholesterol: 182mg Sodium: 3265mg Protein: 59g
Fiber: 4g % Cal. from Fat: 31% Fat, Saturated: 0g
Source: Fine Cooking
BARBECUED BABY BACK RIBS FOR CHARCOAL GRILL
~Shared by Jim D., WA
For a potent spice flavor, brine and dry the ribs as directed, then
coat them with the spice rub, wrap tightly in plastic, and refrigerate
overnight before grilling. You will need two wood chunks, each about
the size of a lemon, for this recipe.
INGREDIENTS
For the Brine:
1/2 cup table salt or 1 cup kosher salt
1/2 cup granulated sugar
2 racks baby back ribs (about 2 pounds each), or loin back ribs
For the Spice rub:
1 tablespoon sweet paprika , plus additional 1/2 teaspoon
1 1/2 teaspoons chili powder
1 3/4 teaspoons ground cumin
1 1/2 teaspoons dark brown sugar
3/4 teaspoon table salt or 1 1/2 teaspoons kosher salt
3/4 teaspoon dried oregano
3/4 teaspoon ground black pepper
1 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
DIRECTIONS
TO BRINE THE RIBS:
Dissolve salt and sugar in 4 quarts cold water in stockpot or large
plastic container. Submerge ribs in brine and refrigerate 1 hour until
fully seasoned. Remove ribs from brine and thoroughly pat dry with
paper towels.
While ribs are brining, cover two 3-inch wood chunks with water in
medium bowl; soak wood chunks for 1 hour, then drain and set aside.
Combine spice rub ingredients in small bowl. When ribs are out of brine
and dried, rub each side of racks with 1 tablespoon spice rub;
refrigerate racks 30 minutes.
TO BARBECUE THE RIBS:
Open bottom vents on grill. Ignite about 4 1/2 quarts charcoal
briquettes (3/4 large chimney-full, or about 65 briquettes) and burn
until covered with thin coating of light gray ash, about 20 minutes.
Empty coals onto one half of grill bottom, piling them 2 to 3
briquettes high; place soaked wood chunks on top of coals. Position
cooking grate over coals, cover grill, open lid vents two-thirds of the
way; heat grate 5 minutes, then scrape clean with wire brush.
Arrange ribs on cool side of grill parallel to fire; cover, positioning
lid so that vents are opposite wood chunks to draw smoke through grill
(grill temperature should register about 350 degrees on grill
thermometer, but will soon start dropping). Cook for 2 hours, until
grill temperature drops to about 250 degrees, flipping rib racks,
switching their position so that rack that was nearest fire is on
outside, and turning racks 180 degrees every 30 minutes; add 10 fresh
briquettes to pile of coals. Continue to cook (grill temperature should
register 275 to 300 degrees on grill thermometer), flipping, switching,
and rotating ribs every 30 minutes, until meat easily pulls away from
bone, 1 1/2 to 2 hours longer. Transfer ribs to cutting board, then cut
between bones to separate ribs; serve.
Source: America's Test Kitchen
GARLICKY POTATO WEDGES
~Shared by Jim D., WA
Heat grill. Pierce 2 pounds baking potatoes. Microwave potatoes 3 min.
or until slightly tender. Remove potatoes, let sit 2 min. Cut potatoes
into wedges. In saucepan, combine 4 tbs unsalted butter, 2 large cloves
garlic, peeled and chopped, and 1 tbs chopped rosemary, cook until
butter melts. Stir in 1 tsp lemon zest. Toss potato wedges with butter
herb mixture until coated. Grill until tender, turning once, then serve.
Makes 6 servings.
GRILLED SOUR CREAM AND ONION BURGERS
~Shared by Jim D., WA
The classic duo of sour cream and onion soup mix jazzes up juicy beef
burgers.
Prep Time: 25 min
Total Time: 25 min
Makes: 8 sandwiches
2 lb lean (at least 80%) ground beef
1 package (1 oz) onion soup mix
1 cup sour cream
1/2 cup Progresso® plain bread crumbs
1/8 teaspoon pepper
8 sandwich buns, split, or 1 round focaccia bread (about 10 inches in
diameter), cut horizontally in half, then cut into 8 wedges
Leaf lettuce, if desired
1. Heat gas or charcoal grill. In large bowl, mix all ingredients
except buns and lettuce. Shape mixture into 8 patties, about 1/2 inch
thick.
2. Place patties on grill. Cover grill; cook over medium heat 10 to 15
minutes, turning once, until meat thermometer inserted in center of
patties reads 160ºF. Serve with lettuce in buns.
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Try sprinkling burgers with canned French-fried onions for fun, flavor
and crunch!
Variation
Instead of shaping patties into the usual round shape, shape them into
wedges and serve on wedges of focaccia instead of traditional sandwich
buns.
Nutrition Information:
1 Sandwich: Calories 410 (Calories from Fat 180); Total Fat 20g
(Saturated Fat 9g, Trans Fat 1 1/2g); Cholesterol 90mg; Sodium 630mg;
Total Carbohydrate 30g (Dietary Fiber 1g, Sugars 5g); Protein 26g
Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 10%; Iron 20%
Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 3
Medium-Fat Meat; 1 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Betty
Crocker
GRILLED FRENCH ONION BURGERS
~Shared by Jim D., WA
Onion dip and onion soup mix are the flavor boosters in beefy burgers.
Prep Time: 25 min
Total Time: 25 min
Makes: 8 servings
2 pounds ground beef
1 envelope (about 1 1/2 ounces) onion soup mix
8 ounces French onion dip (1 cup)
1/2 cup Progresso® plain bread crumbs
1/8 teaspoon pepper
Lettuce leaves
8 slices tomato
8 kaiser rolls, split and toasted
Ketchup, if desired
Pickle planks, if desired
1. Heat coals or gas grill for direct heat. Mix beef, soup mix (dry),
onion dip, bread crumbs and pepper. Shape mixture into 8 patties about
3/4 inch thick.
2. Grill patties uncovered 4 to 6 inches from medium heat 10 to 15
minutes, turning once, until meat thermometer inserted in center of
patties reads 160°F. Place lettuce leaves and tomato slices on bottom
halves of rolls; top with burgers, ketchup and pickles. Top with
remaining roll halves.
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Planned-Overs
If this recipe makes too many burgers for your family, freeze half of
the grilled burgers and you'll have the makings of an emergency meal!
Nutrition Information:
1 Serving: Calories 465 (Calories from Fat 215); Total Fat 24g
(Saturated Fat 9g, Trans Fat ncg); Cholesterol 75mg; Sodium 900mg;
Total Carbohydrate 36g (Dietary Fiber 2g, Sugars ncg); Protein 28g
Percent Daily Value*: Vitamin A 2%; Vitamin C 4%; Calcium 10%; Iron 22%
Exchanges: 2 Starch; 0 Other Carbohydrate; 1 Vegetable; 3 Medium-Fat
Meat; 1 Fat Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Betty
Crocker
GRILLED PATTY MELTS WITH SMOTHERED ONIONS
~Shared by Jim D., WA
Grill the rye, slice the Swiss and pile on the onions for a burger
extraordinaire!
Prep Time: 40 min
Total Time: 40 min
Makes: 4 sandwiches
Patty Melts
1 lb lean (at least 80%) ground beef or ground turkey
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried oregano leaves
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, finely chopped
8 slices rye bread
4 slices (3/4 oz each) Swiss cheese
Onions
1 teaspoon vegetable oil
2 medium onions, thinly sliced, separated into rings
1/8 teaspoon salt
Dash pepper
1. Heat gas or charcoal grill. In medium bowl, mix all patty melt
ingredients except bread and cheese. Shape mixture into 4 patties,
about 3/4 inch thick. Refrigerate while cooking onions.
2. In 8-inch skillet, heat oil over medium-high heat. Cook onions in
oil, stirring frequently, until tender. Stir in salt and pepper; keep
warm.
3. Place patties on grill rack over medium heat. Cover grill; cook 12
to 15 minutes, turning once, until meat thermometer inserted in center
of patties reads 160ºF. Add bread slices to side of grill for last 5
minutes of grilling, turning once, until lightly toasted. Top patties
with cheese. Cover grill; cook about 1 minute longer or until cheese is
melted. Place patties on bread; top with onions.
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
If grilling turkey patties, brush the grill rack with oil before adding
the patties. Because of their lower fat content, turkey patties may
stick to the grill otherwise.
Nutrition Information:
1 Sandwich: Calories 450 (Calories from Fat 190); Total Fat 22g
(Saturated Fat 9g, Trans Fat 1g); Cholesterol 90mg; Sodium 870mg; Total
Carbohydrate 32g (Dietary Fiber 3g, Sugars 4g); Protein 31g Percent
Daily Value*: Vitamin A 4%; Vitamin C 4%; Calcium 25%; Iron 20%
Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 3 1/2
Medium-Fat Meat; 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Betty
Crocker
GRILLED INSIDE-OUT SOUTHWESTERN CHEESEBURGERS
~Shared by Jim D., WA
Get the "works" grilled inside your burgers! Cheese, chiles and taco
sauce are the flavor boosters.
Prep Time: 15 min
Total Time: 35 min
Makes: 4 servings
1 1/2 lb lean (at least 80%) ground beef
2 tablespoons finely chopped onion
2 tablespoons drained Old El Paso® chopped green chiles (from 4.5-oz
can)
8 slices pepper Jack cheese, 2x1x1/4 inch (about 4 oz)
4 kaiser rolls, split
1/4 cup Old El Paso® taco sauce or Old El Paso® Thick 'n Chunky salsa
1. Heat gas or charcoal grill. In medium bowl, mix beef, onion and
chiles. Shape mixture into 8 thin patties. Top each of 4 patties with 2
slices cheese. Place remaining beef patties on top; pinch edges to seal
securely.
2. Place patties on grill over medium heat. Cover grill; cook 14 to 16
minutes, turning once, until burgers are slightly firm when pressed in
center. Add rolls, cut sides down, for last 4 minutes of grilling or
until toasted. Serve patties on rolls with taco sauce.
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve-With
For a quick-to-the-table meal, stop at the deli to pick up a quart of
creamy coleslaw. Limeade mixed with sparkling water makes a delicious
nonalcoholic margarita-like beverage!
Nutrition Information:
1 Serving: Calories 530 (Calories from Fat 250); Total Fat 28g
(Saturated Fat 12g, Trans Fat 2g); Cholesterol 130mg; Sodium 720mg;
Total Carbohydrate 29g (Dietary Fiber 1g, Sugars 2g); Protein 41g
Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 25%; Iron 25%
Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 5
Medium-Fat Meat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Betty
Crocker
CARIBBEAN RUB
~Shared by Jim D., WA
1 teaspoon sugar
1 teaspoon dried minced onion
1/4 teaspoon salt
1/2 to 3/4 teaspoon crushed red pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground black pepper
1 teaspoon dried thyme leaves, crushed
Cooking Directions
In a small bowl, stir together the spices.
Rub spice mixture evenly over meat, coating the entire surface.
Cook meat as desired, or cover and refrigerate for 15 minutes to
several hours to boost flavors.
Serving Suggestions
A Caribbean rub that brings the slightly sweet and spicy flavors of the
Islands simply. Try with pork chops on the grill or a roasted
tenderloin.
Source: FoodReference.com
MEXICAN SKEWERS WITH CHARRED CORN AND BLACK BEAN SALSA
~Shared by Jim D., WA
INGREDIENTS
1 petite shoulder tender (8 ounces)
1/4 cup lime juice
1/4 cup pineapple juice
2 tablespoon Cointreau
2 tablespoon Tequila
1/2 cup cilantro, chopped
1/2 cup parsley, chopped
1 medium jalapeno, seeded
2 tablespoons olive oil
Salt and pepper, to taste
Cut petite tender into one inch cubes, set aside. In a food processor,
combine remaining ingredients processing until smooth.
Add beef cubes to marinade and refrigerate 30 minutes to overnight.
Drain marinade; discard. Place marinated beef cubes on a five-inch
wooden skewer. Grill to medium doneness.
Serve with Charred Corn and Black Bean Salsa (recipe follows).
Charred Corn and Black Bean Salsa
INGREDIENTS
4 ears corn, roasted or grilled
1 can black beans, drained and rinsed
1/4 cup jalapeno pepper, seeds and ribs removed
1 medium tomato, chopped, seeds removed
1/4 cup cilantro, chopped
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
Juice of one lime
Salt and pepper, to taste
DIRECTIONS
Combine all ingredients, chill and serve.
Source: txbeef.org
GRILLED HALIBUT WITH SAUTEED VEGETABLES
~Shared by Jim D., WA
Active Time: 30 Minutes
Total Time: 30 Minutes
Makes 4 servings
INGREDIENTS
3 tablespoons vegetable oil
1 small onion, chopped
1 small red bell pepper, chopped
1/2 cup chopped celery
1/2 small eggplant, peeled and chopped, about 1 cup
1 small zucchini, chopped
3 cloves garlic, minced
One 10-ounce package frozen spinach, thawed, chopped, and drained
1/8 cup white wine
1 pound halibut fillets or other firm-fleshed white fish
DIRECTIONS
In a large skillet, heat the oil, add the onion, and cook for 3
minutes. Add the bell pepper, celery, and eggplant and cook for 4
minutes, stirring constantly to keep the vegetables from sticking to
the bottom of the pan. Add the zucchini, garlic, and spinach and
continue cooking for 3 minutes. Add the white wine and cook for 3
minutes. Season with salt and pepper to taste. Set aside and keep warm
while you cook the fish.
Grill the halibut over high heat, or place under a broiler for 4 to 5
minutes on each side, depending on the thickness of the fish.
Place the vegetables in a serving dish and top with the fillets.
NOTE: This is a very pretty dish for home entertaining and is very easy
to prepare, since the vegetable mixture can be made early in the day
and then reheated before serving. Simply bring the vegetables to room
temperature before warming.
Source: EatingWell Magazine
GRILLED FILET MIGNON WITH HERB BUTTER & TEXAS TOASTS
~Shared by Jim D., WA
Makes 4 servings
Ingredients
1 tablespoon whipped or regular butter, slightly softened
3 teaspoons extra-virgin olive oil, divided
1 tablespoon minced fresh chives or shallot
1 tablespoon capers, rinsed and chopped
3 teaspoons minced fresh marjoram or oregano, divided
1 teaspoon freshly grated lemon zest, divided
1 teaspoon lemon juice
¾ teaspoon kosher salt, divided
½ teaspoon freshly ground pepper, divided
1 tablespoon minced fresh rosemary
2 cloves garlic (1 minced, 1 peeled and halved)
1 pound filet mignon, about 1 ½ inches thick, trimmed and cut into 4
portions
4 slices whole-grain bread
4 cups watercress, trimmed and chopped
Instructions
1. Preheat grill to high.
2. Mash butter in a small bowl with the back of a spoon until soft and
creamy. Stir in 2 teaspoons oil until combined. Add chives (or
shallot), capers, 1 teaspoon marjoram (or oregano), 1/2 teaspoon lemon
zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and
place in the freezer to chill.
3. Combine the remaining 1 teaspoon oil, 2 teaspoons marjoram (or
oregano), 1/2 teaspoon lemon zest, 1/4 teaspoon salt and pepper,
rosemary and minced garlic in a small bowl. Rub on both sides of steak.
Rub both sides of bread with the halved garlic clove; discard the
garlic.
4. Grill the steak 3 to 5 minutes per side for medium-rare. Grill the
bread until toasted, 30 seconds to 1 minute per side. Divide watercress
among 4 plates. Place 1 toast on each serving of watercress and top
with steak. Spread the herb butter on top of the steaks and let rest
for 5 minutes before serving.
Tips
Prepare herb butter (Step 2), wrap in plastic wrap and freeze for up to
1 month.
Nutrition Information
Per serving: 303 calories; 14 g fat (5 g sat, 6 g mono); 80 mg
cholesterol; 15 g carbohydrate; 29 g protein; 5 g fiber; 438 mg sodium;
462 mg potassium.
Nutrition bonus: Zinc (46% daily value), Selenium (44% dv), Vitamin C
(28% dv), Iron (17% dv).
1/2 Carbohydrate Serving
Exchanges: 1 starch, 3 1/2 lean meat, 1 fat
Source: Eatingwell.com
GARLIC LOVER'S RUB
~Shared by Jim D., WA
Makes about 1/4 cup
Ingredients
8 cloves garlic, minced
1 tablespoon extra-virgin olive oil
2 teaspoons stone-ground mustard
1 ½ teaspoons kosher salt
½ teaspoon freshly ground pepper
½ teaspoon freshly grated lemon zest
Instructions
Combine garlic, oil, mustard, salt, pepper and lemon zest in a small
bowl. Using your hands, spread the rub evenly onto 1 1/2 pounds (6
servings) of your chosen protein just before grilling.
Tips
Follow the marinating times, cooking times and temperatures below for
juicy, perfect grilling results.
EXTRA-FIRM TOFU
30 minutes to overnight
2-3 minutes per side
SALMON FILLET
30 minutes
3-5 minutes per side
CHICKEN BREAST boneless, skinless
2 hours to overnight
6-8 minutes per side; 165°F
CHICKEN THIGHS boneless, skinless
2 hours to overnight
6-8 minutes per side; 165°F
CHICKEN THIGHS bone-in, skinless
2 hours to overnight
15-25 minutes, turning occasionally; 165°F
DUCK BREAST boneless, skinless
2 hours to overnight
4-8 minutes per side; 150°F
PORK CHOPS bone-in, 3/4" thick
2 hours to overnight
3-4 minutes per side; 145°F
PORK TENDERLOIN
2 hours to overnight
14-16 minutes, turning occasionally; 145°F
FLANK STEAK
2 hours to overnight
6-8 minutes per side; 140°F for medium
STRIP STEAK bone-in, 3/4"-1" thick
2 hours to overnight
4-5 minutes per side; 140°F for medium
LAMB LOIN CHOPS
2 hours to overnight
5-6 minutes per side; 145°F for medium
*All cooking times based on medium-high grill temperature and cooking
with the grill lid closed.
Garlic Lover's Rub Nutrition Information
Per 2 teaspoons: 28 calories; 2 g fat (0 g sat, 2 g mono); 0 mg
cholesterol; 1 g carbohydrate; 0 g protein; 0 g fiber; 302 mg sodium;
16 mg potassium.
0 Carbohydrate servings
Exchanges: 1/2 fat
Source: Eatingwell.com
GRILLED CHICKEN WITH CHERRY-CHIPOTLE BARFBECUE SAUCE
~Shared by Jim D., WA
This is a spicy but not fiery-hot dish. It is made with chipotle
peppers (smoked jalapenos), which add not only heat but also a subtle
smoky taste. Enjoy this variation of barbecued chicken with coleslaw
and cornbread. Recipe by Nancy Baggett.
SERVES: 8
PREP TIME: 30 minutes
TOTAL TIME: 2 hours 45 min.
LEVEL: Easy
Ingredients
1 cup fresh or frozen (thawed; see Tip) dark sweet cherries, pitted and
chopped
1/2 cup reduced-sodium chicken broth
1/3 cup cherry preserves
1/3 cup ketchup
2 tablespoons cider vinegar
1 1/2 teaspoons minced canned chipotle peppers in adobo sauce, or more
to taste (see Ingredient Note)
1 1/4 teaspoons dried thyme
1/2 teaspoon ground allspice
2 pounds boneless, skinless chicken breasts, trimmed of fat
Directions
1. Stir cherries, broth, preserves, ketchup, vinegar, chipotle peppers,
thyme and allspice in a small deep bowl. Transfer to a shallow
non-reactive dish (see Note) large enough to hold chicken. Add the
chicken and turn to coat well. Cover and marinate in the refrigerator
for at least 2 hours or overnight.
2. Preheat grill to high. Oil the grill rack (see Tip). Remove the
chicken from the marinade. Transfer the marinade to a medium skillet.
3. Reduce the grill heat to medium and grill the chicken until cooked
through and no longer pink in the middle, 7 to 9 minutes per side.
Meanwhile, bring the marinade to a boil. Reduce heat to a simmer and
cook until the sauce is reduced by about half, 12 to 15 minutes. Let
the chicken cool slightly; serve with the sauce.
Nutrition Information
Per serving
Calories: 180
Carbohydrates: 14g
Fat: 3g
Saturated Fat: 1g
Monounsaturated Fat: 1g
Protein: 24g
Cholesterol: 63mg
Dietary Fiber: 1g
Potassium: 272mg
Sodium: 179mg
Nutrition Bonus: Selenium (29% daily value).
Source: EatingWell Test Kitchen
BARBECUED SHRIMP WITH PEANUT SAUCE
~Shared by Jim D., WA
4 pounds large shrimp, peeled and deveined
1 bottle 8-oz. Italian dressing
One quarter cup lime juice
1 Tbsp. sesame oil
2 cloves garlic, minced
1 Tbsp. fresh ginger, grated
1 Tbsp. Worcestershire sauce
Salt and pepper to taste
1 pound fettuccini, cooked
Combine shrimp and remaining ingredients in a sealed bag and
refrigerate for several hours. Remove shrimp from marinade and grill
over medium-hot coals for several minutes or until shrimp turn pink.
Remove from grill and serve over hot fettuccini and peanut sauce.
Peanut Sauce
One half cup chicken broth
One third cup coconut milk
One third cup creamy peanut butter
1 tsp. fresh ginger, grated
2 Tbsp. lime juice
1 Tbsp. fish sauce (you may find this in the gourmet section of most
grocery stores or you may substitute soy sauce)
Salt and pepper to taste
Combine all ingredients in a blender or food processor until smooth.
The Skinny: Use low fat Italian dressing for the shrimp and low fat
chicken broth and peanut butter for the sauce. Coconut milk is very
high in fat so take it easy on the sauce if you are watching your
calories ... or you may end up watching the result of too many calories
when you look in the mirror.
White Bean and Fennel Salad
One third cup extra virgin olive oil
One third cup white wine vinegar
Salt and pepper to taste
1 tsp. dried thyme
2 cans 15-oz. cannelloni beans, rinsed and drained
2 cloves garlic, minced
2 fennel bulbs, sliced
One third cup blue cheese, crumbled
Parsley for garnish
Combine all ingredients in a large bowl and chill for several hours
before serving.
The Skinny: Use low fat blue cheese. You are already ahead of the game
since this recipe uses olive oil, which is more healthful than other
oils. We pretty much use olive oil in place of any other type of oil in
all of our cooking.
BARBECUED BABY BACK RIBS
~Shared by Jim D., WA
Active Time: 5 Minutes
Total Time: 3 Hours 35 Minutes
Makes 4 main course servings
Everybody loves ribs. For my money, you can't beat the baby backs. For
the best results, cook these ribs on your grill, using wood chips. But
highly tasty ribs can be made in the oven as well. Delicious with
potato salad, baked beans and a chilled Rose wine.
INGREDIENTS
3 tablespoons salt
3 tablespoons black pepper
3 tablespoons brown sugar
3 tablespoons paprika
2 teaspoons ground cumin
2 teaspoons dry mustard
4 pounds baby back pork ribs (about 4 half racks)
Disposable 9-by-6-by-1-inch aluminum broiler pans
2 cups hickory wood chips, soaked in water 1 hour, drained
3 cups good-quality purchased barbecue sauce
DIRECTIONS
Mix first 6 ingredients in small bowl to blend. Sprinkle most spice
mixture over both sides of ribs, patting with your fingers to adhere.
Cover and refrigerate ribs at least 2 hours.
If using charcoal barbecue: Mound charcoal briquettes in barbecue and
burn until light gray. Using tongs, carefully divide hot briquettes
into 2 piles, 1 pile at each side of barbecue. Place empty broiler pan
between piles. Sprinkle each pile with generous 1/2 cup hickory chips.
Position grill at least 6 inches above briquettes. Position vents on
barbecue so that chips smoke and briquettes burn but do not flame and
temperature registers 350 degrees F.
If using a gas grill: Set up for indirect grilling and place wood chips
in the smoker box or wrap in foil and place on one of the burners. With
some gas grills, you need to preheat the grill to high until you see
smoke, then reduce the heat to the desired temperature.
Place ribs in rib rack and place on grill. Cook until meat pulls back
1/4 inch from ends of bones and meat is very tender, about 1 hour 30
minutes. On a charcoal grill, you'll need to add 10 fresh coals to each
side after 10 minutes. Don't over-cook. I like a rib that has some chew
to it.
During last 10 minutes of cooking, brush both sides of ribs with sauce.
Cook ribs directly over fire to caramelize sauce. Transfer ribs to
platter. Sprinkle ribs with a little more spice mixture and brush with
more sauce. Let ribs rest 5 minutes Serve, passing remaining sauce
separately, if desired.
VARIATION:
Oven Method - Preheat oven to 350 degrees F. Rub and marinate ribs as
described above. Place in roasting pan and roast ribs until
well-browned and meat is very tender, about 1 hour 30 minutes. Cover
ribs with foil if beginning to dry out. Brush with sauce during last 10
minutes of baking. Serve as described above.
Nutrition Information
Makes 4 main course servings - Facts Per Serving:
Calories: 606 Fat. Total: 25g Carbohydrates, Total: 37g
Cholesterol: 129mg Sodium: 2969mg Protein: 57g
Fiber: 8g % Cal. from Fat: 37% Fat, Saturated: 0g
Source: Steven Raichlen, the author of the award-winning Barbecue Bible
FIREWORKS GRILLED CHICKEN WITH QUICK-FIX ORANGE BARBECUE GLAZE
~Shared by Jim D., WA
Active Time: 35 Minutes
Total Time: 1 Hour 35 Minutes
Serves 6
Two secrets for great barbecued chicken: First, choose smaller birds
and use a cleaver to cut them up yourself, which results in
uniformly-sized pieces that stand a better chance of cooking through on
the grill before the sweet-hot glaze scorches. And second, start with
top-notch purchased barbecue sauce for convenience, but customize it
for a little extra backyard flair. This tangy, tender chicken is good
hot, warm or at room temperature, depending on the rest of your cookout
schedule.
INGREDIENTS
For the Glaze:
1 1/2 cups purchased hickory smoke-flavored barbecue sauce
1 6-ounce container frozen orange juice concentrate, thawed
2 tablespoons soy sauce
2 tablespoons medium-dry sherry
1 tablespoon whole-grain mustard
1 tablespoon Worcestershire sauce
2 teaspoons Tabasco sauce
2 garlic cloves, peeled, crushed through a press
1/2 teaspoon dried thyme, crumbled
For the Chicken:
2 small chickens, about 6 1/2 pounds total
Canola oil, for the grill rack
DIRECTIONS
FOR THE GLAZE:
Mix all ingredients in a medium bowl. The glaze can be prepared up to 3
days in advance, if desired. Cover and chill. Return to room
temperature before using.
FOR PREPARING CHICKEN:
Set one of the chickens up on its tail end, with its back towards you.
With a sharp cleaver, cut downwards along both sides of the backbone
and through the thigh joints. Reserve the backbone for another use. Cut
off the wings. Cut off the legs and separate the drumsticks from the
thighs. Split the breasts along the breastbone, then cut each breast
half crosswise in half again. Repeat with the remaining chicken. You
should have 20 smallish pieces of chicken, about equally assorted
between light and dark meat.
TO GRILL CHICKEN:
Light a charcoal fire and let it burn down to medium, or preheat a gas
grill to medium. Position grill rack about 6 inches above heat source.
When the grill is ready, lightly oil the rack. Lay chicken pieces on
the rack, cover and grill 5 minutes. Turn, cover and grill for another
5 minutes. Brush the chicken with some of the glaze, turn and grill for
5 minutes. Continue brushing chicken with glaze and turning it every 5
minutes until the glaze is used up, and the chicken is cooked through
while remaining moist, 25 to 30 minutes total grilling time for white
meat, 30 to 35 minutes total grilling time for dark meat.
TO SERVE:
Transfer to a platter and season lightly to taste with salt and pepper.
Serve hot, warm or at room temperature.
Nutrition Information
Serves 6 - Facts Per Serving:
Calories: 334 Fat. Total: 8g Carbohydrates, Total: 20g
Cholesterol: 127mg Sodium: 1029mg Protein: 41g
Fiber: 1g % Cal. from Fat: 22% Fat, Saturated: 0g
Source: by Michael McLaughlin for Cooking.com
SEAFOOD MEDLEY
~Shared by Jim D., WA
Active Time: 20 Minutes
Total Time: 12 Hours 20 Minutes
Serves 6
INGREDIENTS
6 lobster or crayfish tails
12 fresh clams, soaked overnight
12 large shrimp in their shells
12 mussels, scrubbed and soaked
12 baby octopus
12 oysters
12 sea scallops
1 cup olive oil
6 garlic cloves
lemon wedges, to serve
DIRECTIONS
Cut lobster tails in halves. Pry the clams open and remove top shell.
Slit through shrimp shells along backbone and remove intestinal vein.
Prepare a fire in a grill to a high heat. Arrange seafood on a grill
rack and sprinkle with olive oil. (Octopus and crayfish tails should
take about 10 minutes; mussels, clams and shrimp, about 5 minutes;
scallops and oysters, 2 minutes. Discard any mussels that do not open.)
Transfer to a large platter when cooked and keep warm.
Mash garlic well and place in a mixing bowl. Slowly add olive oil,
whisking briskly to a smooth, thick emulsion like mayonnaise. Season
with salt and pepper to taste. Serve seafood with garlic mayonnaise and
lemon wedges.
Nutrition Information
Serves 6 - Facts Per Serving:
Calories: 710 Fat. Total: 42g Carbohydrates, Total: 12g
Cholesterol: 292mg Sodium: 966mg Protein: 68g
Fiber: 0g % Cal. from Fat: 53% Fat, Saturated: 0g
Source: The Barbecue Cookbook
BARBECUED CHICKEN
~Shared by Jim D., WA
Active Time: 25 Minutes
Total Time: 55 Minutes
Makes 4 servings
INGREDIENTS
3/4 cup fresh lime juice (about 4 limes)
1 cup ketchup
1/2 cup molasses
1/4 cup vegetable oil
1 teaspoon ground allspice
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 chicken breast halves, bone in
DIRECTIONS
In a large mixing bowl, whisk together the lime juice, ketchup,
molasses, oil, and seasonings.
Divide the sauce into 2 equal portions. Marinate the chicken breasts in
one portion for 30 minutes.
Meanwhile, prepare a barbecue grill or preheat the oven to 375 degrees
F.
Arrange the chicken breasts on the grill rack or in a large roasting
pan. Brush generously with the remaining barbecue sauce. Grill or bake
until the chicken is thoroughly cooked through, basting it with the
sauce.
Nutrition Information
Makes 4 servings - Facts Per Serving:
Calories: 572 Fat. Total: 17g Carbohydrates, Total: 50g
Cholesterol: 137mg Sodium: 1490mg Protein: 56g
Fiber: 2g % Cal. from Fat: 27% Fat, Saturated: 0g
Source: Burt Wolf's Table
OYSTERS ON THE GRILL
~Shared by Jim D., WA
Serves 4
Who says that you need to be limited in your grilling choices? Next
time, venture out and try this fantastic recipe.
INGREDIENTS
1 stick Wild Oats Unsalted Organic Butter
1 tablespoon each fresh basil, tarragon
& thyme, chopped
1 tablespoon lemon juice
1 teaspoon lemon zest
Salt to taste
36 fresh large oysters, in the shell, scrubbed
DIRECTIONS
Prepare a medium-hot fire in the grill. Melt butter in saucepan. Stir
in herbs, garlic, juice, zest, and salt to taste.
Inspect oysters to make sure they are all tightly closed; discard any
oysters whose shells do not close to the touch. Place directly on
grate. Cover and cook until they open slightly; about 4 to 6 minutes.
Using an oven mitt or work glove to protect your hands, remove the top
shells. Discard any unopened oysters. Drizzle a little herb butter onto
each oyster. Slurp and enjoy!
Source: Wild Oats Natural Marketplace
SIZZLIN' FAJITAS
~Shared by Jim D., WA
Active Time: 15 Minutes
Total Time: 1 Hour 20 Minutes
Serves 4 as a main course
You may substitute skirt steak for flank steak, if you can find it.
Another cut from the beef flank, skirt steak is more traditionally used
in real Southwestern fajitas. Don't try to cook flank or skirt steak to
the well-done stage or it will be as tough as shoe leather!
INGREDIENTS
1 flank steak (about 1 pound)
1 green onion, white and 2 inches of the green part, coarsely chopped
2 large jalapeno chiles, seeded and coarsely chopped
1 cup loosely packed fresh cilantro leaves
4 tablespoons light olive oil or canola oil
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 large flour tortillas
1 red bell pepper, cored, seeded, and cut into 1/4-inch strips
1 yellow bell pepper, cored, seeded, and cut into 1/4-inch strips
1 Anaheim chile, cored, seeded, and cut into 1/4-inch strips
1 small yellow onion, peeled, halved lengthwise, and cut into thin
strips
1 medium Haas avocado, pitted, peeled, and cut into thin slices
1 cup good-quality bottled salsa
DIRECTIONS
Place the steak in a glass or ceramic baking dish. In a food processor
or blender, purée the green onions, jalapeño, cilantro, 3 tablespoons
of the oil, lime juice, salt, and pepper. Pour the mixture over the
steak and turn to coat both sides evenly. Cover and marinate at room
temperature for 1 to 2 hours, turning at least once.
Wrap the tortillas in foil and warm in the oven at 150 degrees F while
you cook the steak and vegetables.
Preheat a grill pan over medium heat until very hot. Brush the peppers
and onions with the remaining tablespoon of olive oil. Add the
vegetables to the grill pan and cook, turning often with tongs until
softened, about 4 minutes.
Transfer to a glass or nonreactive metal bowl and cover to keep warm.
Drain the marinade from the steak, place the steak in the hot grill
pan, and grill for 4 minutes. Turn and cook until seared and nicely
browned. Transfer the steak to a cutting board and cover loosely with
foil. Let rest for 5 minutes, and then carve the meat across the grain
into 1/4-inch thick slices. Cut these slices lengthwise in thirds and
season with salt. Arrange the meat on a platter with the peppers and
onions. Serve with the avocado, salsa, and the warmed tortillas,
wrapping a few pieces of meat and some vegetables inside each one.
Source: Grill Pan Cookbook
SMOKED BABY BACK RIBS WITH SPICY CREOLE BARBECUE SAUCE
~Shared by Jim D., WA
Active Time: 15 Minutes
Total Time: 14 Hours
Makes 4 main course servings
INGREDIENTS
4 whole racks baby back pork ribs (about 8 pounds total)
Creole Seasoning
Charcoal briquettes
2 cups hickory wood chips, soaked in water 1 hour, drained
Disposable 9x6x1-inch aluminum broiler pans
Spicy Creole Barbecue Sauce (recipe follows)
DIRECTIONS
Sprinkle ribs generously with Creole Seasoning. Cover and refrigerate
at least 12 hours or overnight.
Mound charcoal briquettes in barbecue and burn until light gray. Using
tongs, carefully divide hot briquettes into 2 piles, 1 pile at each
side of barbecue. Place empty disposable broiler pan between piles;
fill pan with water. Sprinkle each pile with generous 1/2 cup hickory
chips. Position grill at least 6 inches above briquettes. Position
vents on barbecue so that chips smoke and briquettes burn but do not
flame and temperature registers 350 degrees F.
Place ribs on rack over broiler pan. Cook until meat is very tender and
pulls back from ends of bones, adding briquettes and wood chips to each
pile, and water to broiler pan as needed, about 1 hour 30 minutes.
Brush both sides of ribs with 1 cup Spicy Creole Barbecue Sauce and
cook 15 minutes longer.
Transfer ribs to platter. Serve ribs, passing remaining sauce
separately.
CHEF'S NOTES: It's very easy to turn your grill into a smoker. Preheat
grill and let coals become hot. Add wood and turn heat to low. Add a
small pan of water to coals. This helps ribs to stay moist. Adjust
temperature when needed. If you don't have a temperature gauge on your
smoker or grill, use a fryer thermometer. Also add wood when needed. If
flare ups occur, place a small sheet pan over coals to catch fat
drippings. I like to soak the wood so it will smolder, not just burn.
My favorite woods are apple, pecan and hickory.
Take the time and completely cook your ribs until tender. It takes a
while, so plan in advance.
Nutrition Information
Makes 4 main course servings - Facts Per Serving:
Calories: 1645 Fat. Total: 124g Carbohydrates, Total: 26g
Cholesterol: 491mg Sodium: 1719mg Protein: 102g
Fiber: 1g % Cal. from Fat: 68% Fat, Saturated: 0g
Spicy Creole Barbecue Sauce
Active Time: 25 Minutes
Total Time: 1 Hour 40 Minutes
Makes about 1 1/2 quarts
INGREDIENTS
1 tablespoon butter
2 medium onions, coarsely chopped
2 medium bell peppers, coarsely chopped
20 cloves garlic, coarsely chopped
1 1/4 cups apple cider vinegar
8 ounces fresh ginger, peeled, coarsely chopped
1 cup mild-flavored molasses or honey
1 cup (packed) golden brown sugar
One 6-ounce can tomato paste
1/2 cup (about) hot pepper sauce
1 1/2 cups beer
Cayenne pepper, optional
DIRECTIONS
Melt butter in large heavy-duty saucepot over medium-high heat just
until brown, stirring constantly, about 1 minute. Add onions, peppers
and garlic. Saute until very brown, about 15 minutes. Stir in vinegar
and ginger. Bring to boil. Stir in molasses, brown sugar, tomato paste
and hot pepper sauce; bring to boil. Add beer; bring to boil. Simmer
until sauce thickens slightly, stirring occasionally, about 1 hour.
Puree sauce with hand blender or bar blender until smooth. Season to
taste with salt, black pepper and cayenne pepper. Thin sauce with more
beer or water if too thick. Cover and simmer for flavors to blend,
stirring occasionally, about 15 minutes.
CHEF'S NOTES:
Don’t over season your barbecue sauce. Remember that ribs are also
seasoned heavily. Sauce will last up to 3 months stored in air-tight
container in refrigerator. It’s best at a couple of weeks, and goes
great on all meats and game.
Serving size = 1/4 cup
Nutrition Information
Makes about 1 1/2 quarts - Facts Per Serving:
Calories: 102 Fat. Total: 1g Carbohydrates, Total: 24g
Cholesterol: 1mg Sodium: 136mg Protein: 1g
Fiber: 1g % Cal. from Fat: 9% Fat, Saturated: 0g
Source: Jamie Shannon, Executive Chef of Commander's Palace and
co-author of Commander's Kitchen
BURGERS WITH FRUIT SALSA
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
Serve with fruit salsa, grilled pineapple and/or basmati rice.
Prep time: 15 minutes
Cook time: 14 minutes
Ingredients
1 pound Laura’s 92% Lean Ground Beef or 96% Lean Ground Beef
1 teaspoon freshly grated ginger
1 clove garlic, minced
2 tablespoons finely chopped purple onion
2 tablespoons finely chopped fresh cilantro
2 teaspoons finely chopped and seeded jalapeno
1 tablespoon pineapple juice
2 teaspoons low-sodium soy sauce
Whole wheat buns (optional)
Sliced fresh pineapple rings, grilled (optional)
Directions
1. Combine first 8 ingredients in a large mixing bowl. Shape into 4
equal size burgers.
2. Coat a grill rack with cooking spray. Grill, covered with grill lid,
over medium-high heat (350F to 400F) 5 to 7 minutes on each side or
until desired degree of doneness.
Stove-top instructions:
Place patties in a large skillet or grill pan over medium-high heat;
cook 8 to 10 minutes on each side or until done.
Makes 4 servings.
Fruit Salsa
Prep time: 15 minutes
Ingredients
3/4 cup fresh chopped pineapple
1/4 cup chopped mango
1/4 cup diced purple onion
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
2 tablespoons seeded and chopped jalapeño
2 tablespoons chopped fresh cilantro
Directions
1. Combine all ingredients in a medium bowl; chill and serve with
Island Burgers.
Nutritional Analysis Per Serving for Island Burger
Using Laura’s 92% Lean Ground Beef
CALORIES 269.19 (30% from fat); FAT 9.13g (sat 4.05g); PROTEIN 21.40g;
CARB 1.38g; FIBER .15g; CHOL 60.75mg; IRON .05mg; SODIUM 221.58mg
Using Laura’s 96% Lean Ground Beef
CALORIES 147.69 (27% from fat); FAT 4.58g (sat 2.03g); PROTEIN 24.43g;
CARB 1.38g; FIBER .15g; CHOL 60.75mg; IRON .05mg; SODIUM 236.77mg
Nutritional Analysis for Fruit Salsa
CALORIES 22.14 (3% from fat); FAT .09g (sat .02g); PROTEIN .38g; CARB
5.71g; FIBER .81g; CHOL 0mg; IRON .15mg; SODIUM 1.18mg
STUFFED BURGERS WITH CARAMELIZED ONION AND SWISS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients
2 pounds Laura's 92% Lean Ground Beef or 96% Lean Ground Round
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons Creole mustard
1 large onion, thinly sliced
1 teaspoon sugar
1/2 teaspoon olive oil
4 (1- to 1 1/2-ounce) Swiss cheese slices
Vegetable cooking spray
6-8 whole grain buns, split and toasted
6-8 green or red leaf lettuce pieces
6-8 tomato slices
Ketchup, light mayonnaise (optional)
Directions
1. Combine lean ground beef and next 3 ingredients; (shape into 12
equal-size patties for 6 servings or 16 patties for 8 servings); cover
and chill.
2. Cook onions and sugar in hot oil over medium-low heat 30 minutes, or
until caramel-colored, stirring occasionally. Cool 10 minutes.
3. Spoon onions evenly over half of the patties. Top evenly with cheese
slices, tearing cheese slices as needed to fit patties. Cover with
remaining patties, pressing edges to seal.
4. Coat grill rack with cooking spray. Grill, covered with grill lid,
over medium-high heat (350° to 400°) 5 to 7 minutes on each side or to
desired degree of doneness.
5. Arrange stuffed patties over bun bottoms, top with lettuce, tomato,
and if desired, ketchup and mayonnaise.
Stove Top Directions
1. Place patties in a large skillet over medium-high heat; cook 8 to 10
minutes on each side or until done.
Broiler Directions
1. Broil 5 1/2 inches from heat (with electric oven door partially
open) 8 to 10 minutes on each side or until beef is no longer pink.
Makes 6-8 servings.
Cooking Tip: Placing your formed patties in the freezer for 5 to 10
minutes will make them easier to flip and less likely to fall apart.
Nutritional Analysis Based on 8 Servings
CALORIES 321 (42% from fat); FAT 15.2g (sat 7.0g); PROTEIN 28.7g; CARB
18.2g; FIBER 2.0g; CHOL 73mg; IRON 21.6mg; SODIUM 465mg.
Diabetic Exchanges: 1 starch; 1 vegetable; 3 medium fat meat
Using Laura's 96% Lean Ground Round
CALORIES 301 (33% from fat); FAT 10.7g (sat 5.0g); PROTEIN 31.7g; CARB
18.2g; FIBER 2.0g; CHOL 73mg; IRON 11.6mg; SODIUM 480mg.
Diabetic Exchanges: 1 starch; 1 vegetable; 3 lean
SOUTHWEST BURGERS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
Ingredients
1 pound Laura's Lean Ground Beef
2 tablespoons hot salsa
1 tablespoon chopped fresh cilantro
Topping: Avocado slices
Directions
1. Mix ingredients with a fork.
2. Form into 4 equal size burgers.
3. Heat skillet or grill; spray lightly with olive oil.
4. Cook burgers over medium heat until browned on one side. Turn
burgers carefully with spatula. Cook burgers to an internal temperature
of 160 degrees when measured with a meat thermometer. (Juices should
run clear.)
5. Salt and pepper to taste. Add topping.
Cooking Tip: Here's one more in an endless list of variantions on the
traditional burger. In fact, you could take just the first two
ingredients - ground beef and salsa - an inspiration for your own
variations: ground beef mixed with barbecue sauce, or mustard, or
ketchup, or teriyaki marinade...
Makes 4 servings.
Nutritional Analysis Per Serving
Using Laura's 92% Lean Ground Beef
CALORIES 162 (49% from fat); FAT 9.0g (sat 4.0g); PROTEIN 21.1g; CARB
0.4g; FIBER .02g; CHOL 60mg; IRON 20.0mg; SODIUM 113mg
Diabetic Exchanges: 3 lean meat
Using Laura's 96% Lean Ground Round
CALORIES 142 (29% from fat); FAT 4.5g (sat 2.0g); PROTEIN 24.1g; CARB
0.4g; FIBER .02g; CHOL 60mg; IRON 10.0mg; SODIUM 128mg
Diabetic Exchanges: 3 very lean meat
GRILLED CHICKEN UNDER BRICKS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
Cooking Instructions
If using whole breasts, cut each in half. Trim any sinews or excess fat
off the chicken breasts and discard. Rinse the breasts under cold
running water, then drain and blot dry with paper towels. Sprinkle the
breasts on both sides with the salt, cracked black pepper, and hot red
pepper flakes. Sprinkle the breasts with the garlic and rosemary,
patting them on with your fingers. Arrange the breasts in a
non-reactive baking dish. Pour the lemon juice and oil over them and
let marinate in the refrigerator, covered, for 30 minutes to 1 hour,
turning several times.
Set up the grill for direct grilling and preheat to high. In the best
of all worlds, you’d build your fire with oak chunks. Alternatively,
use gas or charcoal, plus soaked wood chips for smoke. If using a gas
grill, place all the wood chips in the smoker box or in a smoker pouch
and preheat until you see smoke.
When ready to cook, brush and oil the grill grate. If using a charcoal
grill, toss the wood chips on the coals. Arrange the chicken breasts on
the hot grate, all facing the same direction, at a 45 degree angle to
the bars of the grate. Place a brick on top of each. Grill the breasts
until cooked, 4 to 6 minutes per side, rotating the breasts 90 degrees
after 2 minutes on each side to create an attractive cross-hatch of the
grill marks. To test for doneness, poke a breast in the thickest part
with your finger. It should feel firm to the touch. Transfer the
breasts to plates or a platter and serve at once.
PEPPERED AHI TUNA WITH CANTALOUPE & PINEAPPLE SALSA
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
Makes: 6 servings
Prep time: 40 minutes
Cook time: 6–8 minutes
Ingredients
6 Ahi tuna steaks 3/4 – 1 inch thick
Pepper Paste:
1/4 cup coarse ground black pepper
2 tablespoons kosher salt
2 tablespoons dark brown sugar
2 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
3/4 teaspoon apple cider vinegar
1/4 teaspoon garlic salt
Cantaloupe and Pineapple Salsa:
1 cup diced cantaloupe
1/2 cup diced red onion
1/2 cup diced pineapple
1/4 cup chopped cilantro
2 1/2 tablespoons lime juice
2 teaspoons minced jalapeño peppers
Salt
In a small bowl, add the pepper paste ingredients and blend until the
mixture forms a paste. Coat the tuna steaks evenly with the pepper
paste. Wrap each steak individually with plastic wrap and refrigerate
for 30 minutes.
Combine the cantaloupe and pineapple salsa ingredients in a medium bowl
and toss until mixed. Add salt to taste. The salsa can be served at
room temperature or refrigerated until ready to use.
Build a charcoal fire in an outdoor grill and open all dampers for
maximum heat. Heat the grill to approximately 500 to 600 °F. Carefully
apply a light coat of oil to the hot grill grates by applying with a
paper towel or grill brush. Remove the tuna steaks from the plastic
wrap and place on the grill, directly over the heat. Grill for 3
minutes on each side or less depending on how you like them. Tuna
should be firm with pink in the middle. If you prefer your tuna to be
rare to medium-rare, grilling time should be reduced to 1 1/2 to 2
minutes per side.
To serve, slice the tuna into 1/4 inch strips and top with a generous
amount of salsa.
Source: World champion pitmaster Chris Lilly, on behalf of Kingsford®
charcoal
STEAK AND VEGETABLE SKEWERS WITH MUSTARD HORSERADISH SAUCE
~Shared by Jean, Syracuse, NY
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With JP
Makes: 6 servings
Prep time: 20 minutes, plus 2–6 hours for marinade
Cook time: 8–10 minutes
Ingredients
2 onions
3 bell peppers
2 pounds ribeye steak (1 inch thick), cut into cubes
Marinade
1 cup soy sauce
1 cup vegetable oil
2/3 cup brown sugar
6 tablespoons granulated sugar
1/4 cup apple cider vinegar
1/4 cup ground ginger
1/4 cup garlic salt
Mustard Horseradish Sauce
1/2 cup whipping cream
1/2 cup mayonnaise
2 tablespoons prepared horseradish
1 teaspoon Dijon mustard
1/2 teaspoon fresh lemon juice
1/8 teaspoon salt
In a small bowl combine the marinade ingredients and mix well. Cut the
onions and peppers into 1 inch pieces. Divide the marinade between 2
bowls or 2 resealable plastic bags and add the meat to one and the
vegetables to the other. Marinate in the refrigerator for 2–6 hours.
In a small mixing bowl, beat the whipping cream just until it starts to
thicken. Add the remaining ingredients, blend well with a spoon, and
serve on the side as a dipping sauce for the skewers.
Remove the vegetables and meat from the marinade and discard any
leftover liquid. Thread alternating pieces of onion, pepper and meat on
to the skewers.
Build a charcoal fire for direct grilling. When the coals are hot
(approximately 450-500 F), grill the kabobs directly over the coals for
8–10 minutes, turning once. When the meat starts to brown and firm, and
the vegetables begin to char on the edges, remove the skewers from the
grill.
Source: World champion pitmaster Chris Lilly, on behalf of Kingsford®
charcoal
BEER-BASTED RIBS
~Shared by Jean, Syracuse, NY
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With JP
Ingredients:
4 lbs country style pork ribs
1 bottle of Cattleman’s bbq sauce
Basting sauce
12 ounces of beer
Pour on 3 8-oz bottles of bbq sauce.
Pour on 12 oz. of beer.
Cut up one onion and throw in pan with ribs.
Seal up pan with aluminum foil.
Place pan directly on hot coals for 20-30 minutes then reduce heat.
Throw ribs on grill for browning.
Take ribs off grill after browning and baste with more sauce.
Source: Cattlemen's
BLACKBERRY MOUNTAIN BBQ PORK CHOPS WITH BLACKBERRY QUE SAUCE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
Servings: 4 to 6 servings
Prep Time: 4 to 24 hours including overnight brining
Cook Time: 40 minutes
Ingredients:
4 (16 ounces each) porterhouse pork chops (Kurabata pork is best if
available)
1/4 cup French's® Honey Mustard
Rub
1 tablespoon brown sugar
1 tablespoon white sugar
1 tablespoon garlic powder
1 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon paprika
Blackberry Que Sauce
3 cups blackberries or raspberries
4 tablespoons good Cabernet or Pinot wine
1 tablespoon brown sugar
3/4 cup CATTLEMEN'S® Award Winning Classic Barbecue Sauce
2 tablespoons rice wine vinegar
2 tablespoons butter
Steps:
Massage mustard into chops and then sprinkle rub over chops, coating
evenly. Place chops on plate. Refrigerate, covered, 4 to 24 hours.
Prepare Blackberry BBQ Sauce: Cover berries with wine and brown sugar
in small saucepan. Poach for 10 minutes. Strain and mash the berries in
strainer set over a bowl. In same saucepan, heat Cattlemen's barbecue
sauce and vinegar; simmer 3 minutes. Stir in berry juice. Cook until
liquid is reduced and syrupy. Swirl in butter. Sauce should be tangy.
Grill chops on oiled grill rack set 5 to 6 inches over glowing coals,
10 to 12 minutes per side, or until meat thermometer diagonally
inserted 2 inches into center of chops registers 155°F. Seal chops in
heavy duty foil and let stand 5 minutes before serving. Serve with
Blackberry BBQ Sauce. Garnish with sprigs of fresh rosemary or sage, if
desired.
Source: Cattlemen's
BEER-BASTED PULLED PORK SLIDERS
~Shared by Jean, Syracuse, NY
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With JP
Makes: 12 servings
Prep time: 20 minutes
Cook time: 7 hours
Ingredients
1 7 to 8 pound pork butt
24 slider buns
1 bottle KC Masterpiece® Original Barbecue Sauce
Dry rub
1 tablespoon dark brown sugar
2 tablespoons granulated sugar
1 tablespoon paprika
4 teaspoons kosher salt
3 ½ teaspoons garlic salt
¾ teaspoons chili powder
¼ teaspoon oregano
¼ teaspoon cayenne pepper
¼ teaspoon ground cumin
¼ teaspoon black pepper
Baste
1 bottle (12-ounce) dark beer
1 ¼ cup cider vinegar
1 ¼ cup distilled white vinegar
1 cup (2 sticks) butter
½ cup Worcestershire
¼ cup soy sauce
1 ½ tablespoon fresh lemon juice
3 tablespoons chili powder
2 tablespoons salt
1 tablespoons sugar
2 teaspoons black pepper
2 teaspoons dry mustard
2 teaspoons paprika
1 teaspoon ground cumin
Build a charcoal fire for indirect cooking by situating the coals on
only one side of the grill, leaving the other side void. Add a small
aluminum pan to the void side of the grill and fill it halfway with
water.
In a small bowl, combine the dry rub ingredients. Coat the pork evenly
with dry rub, patting gently until the mixture adheres to the meat.
When the grill reaches 250 F, place pork butt on the void side of the
grill over the water pan, close the lid, and cook over indirect heat
for 4 hours.
While the pork is cooking, combine all of the baste ingredients in a
medium saucepan and mix well. Place over medium-low heat and simmer
until the butter melts. Keep baste on low heat until ready to use.
Cook pork an additional 3 hours basting the pork every hour until the
internal temperature of the pork reaches 190 F. Continually monitor the
grill temperature and add hot charcoal as needed, to maintain the grill
temperature of 250 F.
Remove the pork butt from the charcoal grill and let it rest for 15
minutes. Pull the cooked meat from the bone and serve mounded high on
slider buns topped with your favorite barbecue sauce.
Source: Champion pit master Chris Lilly, on behalf of Kingsford®
charcoal
MOROCCAN LAMB & APRICOT KEBOBS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
Don't let this dish's distant origins fool you -- the classic flavors
of North Africa are probably already in your spice cabinet. Tender,
smoky chunks of lamb and the sweet surprise of dried apricots, served
with grilled zucchini and couscous, make these kebobs irresistible to
kids and parents alike.
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon honey
2 garlic cloves, minced
2 teaspoons smoked sweet or plain paprika
1 teaspoon kosher salt, plus some for seasoning
3/4 teaspoon ground coriander
1/2 teaspoon cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1/8 teaspoon ground ginger
Pinch of cayenne pepper
1 1/2 pounds boneless leg of lamb, trimmed and cut into 24
(1-inch) chunks
16 dried apricots
8 (9-inch) bamboo skewers, soaked in water for 30 minutes
Step 1
In a large bowl, whisk together all the ingredients, except for the
lamb and apricots. Reserve 1 tablespoon of the marinade. Add the lamb
to the bowl, and toss well to coat. Cover and refrigerate overnight.
Step 2
Bring the lamb to room temperature. Place the apricots in a small,
heat-proof bowl, cover them with hot water, and set them aside for 15
minutes to plump.
Step 3
Prepare your grill or heat a grill pan to medium-high. Lightly oil the
grates or pan.
Step 4
Drain the apricots and toss them lightly in the reserved marinade.
Thread 3 chunks of lamb and 2 apricots onto each skewer, alternating
the meat and fruit.
Step 5
Season the lamb with kosher salt, then grill it until it is just cooked
through and still pink in the center, about 3 minutes per side. Serves
4.
Nutritional Information:
Per serving (2 skewers):
Calories 671
Total Fat 49 g (75% DV)
Saturated Fat 19 g (93% DV)
Cholesterol 112 mg (37% DV)
Sodium 607 mg (25% DV)
Total Carbohydrate 27 g (9% DV)
Fiber 5 g (20% DV)
Sugars 19 g
Protein 31 g (62% DV)
Vitamin A (67% DV)
Iron (24% DV)
Percent daily values are based on a 2,000-calorie diet. Your daily
values may be higher or lower depending on your calorie needs.
PORK TENDERLOIN WITH GRILLED PEACH-GINGER CHUTNEY
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
Fruit on the grill is a wonderful pleasure - the natural sugars
caramelize as the juices are seared inside. Combined in a ginger sauce,
grilled peaches are a fantastic condiment for pork.
Prep Time: 35 minutes
Ready in: 35 minutes
Yield: 4 servings
Ingredients
2 medium peaches
4 teaspoons extra-virgin olive oil , divided
1-1 1/4 pounds pork tenderloin , trimmed of fat
1/4 teaspoon plus 1/8 teaspoon salt , divided
1/4 teaspoon freshly ground pepper
1 teaspoon finely chopped fresh ginger
1 tablespoon light brown sugar
2 tablespoons rice vinegar
Directions
Preheat grill to high.
Peel peaches (see Tip). Cut in half and remove the pits. Brush the cut
sides with 2 teaspoons oil.
Brush pork with the remaining 2 teaspoons oil; sprinkle with 1/4
teaspoon salt and pepper. Grill the pork, turning occasionally, until
an instant-read thermometer inserted into the center registers 160°F,
14 to 18 minutes.
Meanwhile, place the peaches, cut-side down, on the grill rack. Grill,
turning occasionally, until tender, 6 to 8 minutes. Transfer the pork
and peaches to a cutting board. Let the peaches cool slightly while the
pork rests.
Whisk ginger, brown sugar, vinegar and the remaining 1/8 teaspoon salt
in a medium bowl. Chop the peaches and add them to the ginger sauce;
stir to combine. Slice the pork on the diagonal into 8 pieces. Serve
topped with the peach chutney.
Tip: To peel peaches: Bring a medium saucepan of water to a boil.
Immerse peaches in boiling water for 1 minute. Remove with a slotted
spoon and plunge into a bowl of ice water to cool slightly. Transfer to
a cutting board. Remove the skins with a paring knife.
Health Advantages: low calorie, low carb, low sat fat, low sodium, high
potassium, heart healthy, diabetes appropriate, healthy weight, gluten
free diet.
Nutrition Information
Servings Per Recipe: 4
Amount Per serving
Calories: 249 cal Carbohydrate
Servings: 1
Carbohydrates: 11 g Dietary Fiber: 1
g Cholesterol: 79 mg
Fat: 10 g Sodium: 275 mg
Saturated Fat: 2 g
Protein: 29 g Potassium: 591 mg
Monounsaturated Fat: 6 g
Nutrition Bonus: Selenium (68% daily value), Zinc (20% dv).
Exchanges: 1 fruit, 4 lean meat
Source: Eatingwell.com
BURNED AT THE STEAK MARINADE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
Ingredients:
2 large rib - eye steak
4 ounces good seasons Italian dressing
2 habanero peppers dried
2 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
1 teaspoon pepper
1/4 teaspoon salt
Instructions:
Make Italian dressing, set aside. In a small saucepan boil water and
blanch (2 min.) the habaneros. Remove and cut off stems. remove seeds
from one pepper but save seeds from one of the peppers. Place peppers
in a blender and add all other ingredients. Blend well. Coat steaks
generously. Marinate for 3-4 hours. Grill over hot charcoal fire. Look
out hot.
GRILLED GOLDEN CHICKEN
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
Ingredients:
1 chicken -- (3 lb)
1 orange
1/3 cup white wine vinegar
1/4 cup vegetable oil
1 tablespoon fresh thyme -- chopped
1/4 teaspoon black peppercorns -- coarsely cracked
Instructions:
With kitchen scissors or chef's knife, cut along each side of chicken's
backbone; remove backbone and trim visible fat. Tuck wing tips behind
back; flatten to 1 layer. Place in shallow casserole. Grate orange rind
and squeeze out juice; mix with vinegar, oil, thyme and pepper. Pour
over chicken; cover and marinate in refrigerator, turning often, for at
least 4 hours or up to 24 hours. Reserving marinade, place chicken,
skin side down, on greased grill over medium-low indirect heat. Add
soaked wood chips. Cover and cook for 1 hour, turning and basting with
marinade halfway through. Transfer to direct heat; cook for 10 minutes
per side or until meat thermometer inserted in thigh registers 185F
85C. Remove to platter and tent with foil; let stand for 10 minutes
before cutting into quarters.
Source: Canadian Living magazine (Jul 95)
Presented in an article by Margaret Fraser "More From Your Grill: Smoky
Grilling"
KOREAN BARBEQUED SHORT RIBS
~Shared by Jean, Syracuse, NY
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With JP
Ingredients:
5 pounds beef short ribs -- 2 1/2" long
***MARINADE***
1 tablespoon sesame seeds
1 cup soy sauce
2 tablespoon mirin -- (sweet rice wine) or -- sherry
3 tablespoon sugar
2 teaspoons fresh ginger -- finely minced
4 each garlic cloves -- crushed
2 tablespoon dried red pepper -- chopped
Instructions:
Toast sesame seeds in pan over low flame. Grind sesame seeds in mortar
and pestle and add to marinade. Place ribs in a large plastic bag.
Combine marinade ingredients and pour over ribs, pressing air out of
bag and sealing securely. Marinate in refrigerator at least 4 hours.
Remove ribs from bag, shaking off excess marinade. Grill ribs over hot
mesquite 15 to 20 minutes, turning and basting just before removing
from the grill. Ribs are ready when brown and crispy.
Source: "Mesquite Cookery" by John "Boog" Powell
APPLE CIDER RIBS
~Shared by Jean, Syracuse, NY
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With JP
Makes: 4–6 servings
Prep time: 20 minutes
Cook time: 3 hours, 45 minutes
Ingredients
2 slabs loin back ribs (baby back)
1 cup KC Masterpiece® Original Barbecue Sauce
Dry Rub
¼ cup dark brown sugar
4 teaspoons garlic salt
4 teaspoons chili powder
2 teaspoons salt
1 teaspoon black pepper
¼ teaspoon celery salt
¼ teaspoon red pepper
¼ teaspoon cinnamon
¼ teaspoon white pepper
Liquid Seasoning
½ cup apple cider
¼ cup apple jelly
¼ cup honey
¼ cup brown sugar
1 tablespoon dry rub mix (above)
Remove the membrane from the back of the rib slabs. In a small bowl,
combine the dry rub ingredients and mix well. Reserve 1 tablespoon of
the rub for the liquid seasoning mixture. Generously apply the dry rub
onto the front and back sides of ribs. Gently pat to ensure that the
rub will adhere.
Build a charcoal fire for indirect cooking by situating the coals on
only one side of the grill, leaving the other side void. Add a small
aluminum pan to the void side of the grill and fill it halfway with
water. When the charcoal grill reaches 250 F, place ribs meat-side up
on grill grate and cook over indirect heat for 2 hours and 15 minutes.
Remove the ribs from the grill. Place each slab meat-side down on its
own doubled aluminum foil square. The foil should be large enough to
completely wrap each slab. Mix the liquid seasoning in a small bowl.
Pour ½ cup of the liquid over each slab. Then, tightly wrap and seal
each slab with aluminum foil. Place the wrapped ribs back in cooker for
1 hour at 250 °F.
Remove the ribs from the charcoal grill, unwrap and discard foil. Brush
finishing glaze on both sides of the ribs. Place the ribs back on the
grill for 15 minutes, or until sauce caramelizes.
Source: Champion pitmaster Chris Lilly, on behalf of Kingsford® charcoal
SMOKE-ROASTED RACKS OF LAMB WITH GARLIC ROSEMARY RUB
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
Servings: 4
Alder wood smoke lends its subtle support to this recipe highlighting
the tenderness of perfectly-cooked lamb and the flavors of rosemary and
garlic.
Ingredients:
2 racks of lamb, Frenched, 2 to 2 1/2 pounds total
6 large cloves garlic, minced
4 tablespoons fresh rosemary, finely chopped
3 teaspoons coarse sea salt
3 teaspoons coarsely ground black pepper
Finely grated lemon zest from 2 lemons
Extra virgin olive oil
2 cups alder wood chips, soaked
Instructions:
Prepare the grill for indirect cooking at 350 to 375°F.
Let the lamb racks rest and come up to room temperature for about 20
minutes. While they are doing so, prepare the savory rosemary rub by
combining the garlic, rosemary, lemon zest, salt and pepper.
Brush the lamb racks on all sides with olive oil. Press the savory
rosemary rub onto all sides except the two ends of each rack.
Wrap the exposed bones with aluminum foil to prevent the bones from
burning and becoming brittle. Place the lamb racks in the indirect
cooking zone with the bone-side down, and the bones pointed away from
the heat source. Add the alder wood chips for smoke (learn about
smoking techniques) and roast with the hood closed until an
instant-read thermometer measures 135 to 140°F, about 30 to 40 minutes.
Remove the lamb from the grill and let it rest for about 2 minutes
before slicing. Slice the racks into chops and serve on a pre-heated
platter.
Try this recipe with sides of Roasted
Cauliflower.
Source: Hot Off The Grill, author Russ Faulk, Kalamazoo Outdoor Gourmet
HORSERADISH-CRUSTED PRIME RIB ROAST
~Shared by Jean, Syracuse, NY
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With JP
A prime rib roast creates a sense of occasion like no other cut. I
prefer to cook it on the grill, adding flavor from a little smoke. The
horseradish crust for this recipe is easy to prepare and builds a
crunchy and flavorful layer on the outer edge of the roast. Serve the
roast plain or with your favorite horseradish sauce on the side. For a
slightly more modest budget, you can achieve great results with a
Choice-grade standing rib roast.
Ingredients:
1 bone-in Prime rib roast or Choice-grade standing rib roast, about 6
pounds
1/3 cup horseradish, finely grated
2 tablespoons prepared Dijon mustard
7 large cloves garlic, finely grated
2 tablespoons fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Finely grated zest of 1 lemon
2 teaspoons coarse sea salt
1 tablespoon olive oil
2 cups of your favorite wood chips, soaked (I like to use apple or
cherry)
Instructions:
Prepare the grill for indirect grilling at about 350 degrees.
Thoroughly combine all ingredients except the roast and the wood chips
in a bowl. Dry off the roast and place bone-side down on a board or
other prep surface. Coat the top of the roast with the horseradish
paste and let sit at room temperature for about 20 minutes.
Place the roast directly on the grill grate with the bone-side down in
the indirect cooking zone. Add the wood chips as appropriate for your
grill (place on top of a charcoal fire, place in your smoker tray or
smoking envelope from tinfoil).
Cook over indirect heat with the grill closed for between 1 1/2 and 2
hours, until the internal temperature reads 125 degrees F for medium
rare and the horseradish crust has browned and become crispy (you can
control the degree of browning of the crust by the proximity of the
roast to the fire, but keep the roast in the indirect zone at all
times.) Remove from the grill and let rest for 20 minutes (the internal
temperature will continue to rise).
Carve and serve on a warm platter.
Try this recipe with sides of Grilled
Brussels Sprouts and Grill-Roasted
Fingerling Potatoes.
Source: Hot Off The Grill, author Russ Faulk, Kalamazoo Outdoor Gourmet
BARBECUED CHICKEN
~Shared by Doe, Okanagan, B.C., Canada
This sauce is a wonderful alternative to tomato based bbq sauces.
2 broilers cut into quarters or 8 chkn breast
halves
Sauce:
3/4 c vinegar
1/2 c pineapple or orange juice
1/2 tsp tabasco
1/4 c dijon
1/4 c br sugar
1/4 c worchester
Pat rinsed chickn dry and place in lg shallow glass dish. Chill.
Make sauce: Place all ingred in sm bowl and whisk tog until blended.
Pour sauce over chickn and turn each piece so it is coated with sauce.
Cover dish with saran and chill one hour. Take chicken from fridge for
about one hour. Take chicken from fridge 30 mins before cooking, turn
pcs again, let them sit at room temp. Meanwhile preheat grill on low.
Take chicken from dish and place chicken on grill. With pastry brush,
brush each pce with bbq sauce. Turn each pce and brush again. Reserve
rem sauce. Close lid and cook 50-60 mins until crusty & tender.
Brush with sauce every 15 mins. Take chicken from grill, place on
serving dish. Either serve hot or let cool, when cold cover lightly
with saran until ready to serve. This would be nice served with a lemon
risotto or rice,or lemon pasta.
TANDOORI CHICKEN
~Shared by Doe, Okanagan, B.C., Canada
For cucumber-yogurt sauce:
1 cuke
8 oz plain yogurt
1/4 c mint or parsley
1/2 tsp salt
1/4 tsp pepper
Chicken:
3/4 c plain yogurt
3 tbsp lemon juice
4 tbsp peanut or veg oil
1 tbsp minced garlic
1 tbsp minced ginger
1 tbsp curry
1 tsp turmeric
1 tsp salt
1/2 tsp cayenne
4 lb chicken, quartered
For sauce- peel cuke, halve it lengthwise, scrape out seeds. Cut
crosswise into thin slices. In bowl, stir together cuke slices, yogurt,
parsley or mint, salt, pepper. Cover & chill until serving time.
To make chicken- In sm bowl, stir together yogurt, lemon juice, 2 tbsp
oil, garlic, ginger, curry, turmeric, salt & cayenne to make a
marinade, set aside. Remove and discard skin from chicken. With sharp
knife, score chicken 1/2" deep at 1" intervals. Place in single layer
in shallow non-metal dish lg enough for pcs to lie flat. Add marinade,
coating evenly and working into cuts. Cover,chill at least 3 hours, as
long as overnight. Heat grill with rack 4-6" above fire. Take chicken
from marinade. Scrape most of marinade from chicken, reserve marinade.
Rub chicken with rem 2 tbsp oil. Place on rack. Grill,uncovered for 10
mins, then turn & brush with some of the reserved marinade.
Cover grill, open vents halfway and cook chicken until opaque and
juices run clear. About 15 mins longer. Transfer to warmed platter
& serve at once. Pass sauce at table.
STRIP STEAKS WITH BACON LATTICE & SUN-DRIED TOMATO
BUTTER
~Shared by Doe, Okanagan, B.C., Canada
6 hearty servings
Butter-
3/4 c butter, room temp
1 tbsp dijon
3 garlic, f.c.
1/4 c parsley, f.c.
7 wh sundried tomatoes, oil packed, drained, f.c.
1/4 c parmesan or Romano
Steaks-
6-12 oz New York-1" thick
1/3 lb sliced bacon
1 tbsp dry mustard
2 tsp salt
2 tbsp coarse cracked blk pepper
Up to one week in advance, make sundried tomato butter. Process butter
& mustard in proc til smooth. Add sun dried tomatoes, garlic,
parsley & parmesan Pulse machine til just blended. Lay down lg
pce of saran. Shape butter into 1" thick log, down centre of saran.
Roll saran around butter to enclose completely, store chilled til ready
to use. Prep grill. To make bacon lattice on steaks- cut 3 deep
diagonal slashes lengthwise, 2 slashes crosswise on top of each steak.
Take care not to cut all the way thru. Cut bacon into thin strips,
insert into slashes to form lattice. Mix dry mustard, salt, pepper, rub
this into steaks. Grill steaks 3-4" above coals, starting bacon side
up, turn once, 10-12 mins, for med rare. As steaks come off grill, top
each with 1" thick slice of tomato butter.
GRILLED STRIP-LOIN STEAKS WITH GARLIC PEPPERCORN SAUCE
~Shared by Doe, Okanagan, B.C., Canada
4 oz mshrms sliced
2 tbsp oil
6 garlic, f.c.
pepper
1 pkg Green Peppercorn Sauce Mix (Knorr’s) blended with 1 1/4 c cold
water (300ml pkg)
2 tbsp whipping cream
4-6 oz 1 inch thick strip stks seasoned
In skillet over med high heat, sauté mshrms in oil 4 mins. Add garlic
& pepper, cook 30 sec. Stir in sauce & water mix, bring
to a boil, stirring constantly. Reduce heat to low & simmer
uncovered for 1 min. Stir in cream & heat through. Preheat
grill to med high. Grill steaks on lightly oiled rack, turning once for
8-10 mins. Let stand 10 mins. Serve steaks topped with mshrms &
peppercorn sauce.
SUPER SMOKERS SWEET AND SPICY CHICKEN WINGS
~Shared by Doe, Okanagan, B.C., Canada
These chicken wings are one of the most popular appetizers at Super
Smokers BBQ. The sweetness comes from honey, and the kick comes from
using the hottest, spiciest barbecue sauce your taste buds can take.
You'll need apple wood chips and a disposable foil pan.
Serves a crowd.
2 1/2 tablespoons ground black pepper
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon seasoned salt
5 pounds chicken wings, rinsed and dried
1 cup honey
1/2 cup hot barbecue sauce (or more to taste; use your favorite, the
hottest sauce you can stand)
3 tablespoons apple juice
Make a dry rub by sifting the pepper, onion powder, chili powder,
garlic powder, and seasoned salt into a bowl to blend.
Place the chicken wings in a large zippered plastic bag. Pour in the
dry rub and shake to coat the wings well. Marinate for at least 30
minutes (at room temperature) or as long as 24 hours (in the
refrigerator).
Prepare coals using 3 pounds of charcoal. Make sure the coals are in a
pile to one side of your grill or smoker. After the coals have turned
white, place 2 cups of soaked and drained apple wood chips on the pile
of coals. Set the wings on the grate so they will cook by indirect heat
-- in other words, not over the coals -- and smoke for 25 minutes. Turn
the wings and smoke for another 20 to 25 minutes.
Mix the honey, barbecue sauce, and apple juice together in a small
saucepan. Cook over medium heat until warmed through.
Place the wings in a disposable foil pan and pour the warm sauce over
the wings. Toss to coat evenly. Cover and smoke for another 20 to 30
minutes, stirring occasionally, until the glaze is finished the way you
like it. If you're using a grill, you can move the aluminum pan
directly over the coals while you're glazing the wings.
HONEY-GINGER BARBECUED RIBS
~Shared by Doe, Okanagan, B.C., Canada
4-5 lbs pork spareribs
2 c chkn broth
1 c soy sauce
3/4 c ketchup
1/2 c pineapple juice
1/2 c honey
3 garlic, minced
1/2 tsp pepper
1 tsp minced fresh ginger
Glaze-
2/3 c honey
2 tbsp soy sauce
1 tsp fresh ginger
Place ribs on rack in shallow pan, cover witih foil. Bake at 325 for 1
1/2 hrs, cool. In bowl combine broth, soy sauce, ketchup, pineapple
juice, honey, garlic, pepper & ginger. Place ribs in gallon
ziploc, add marinade. Seal bag, chill overnight, turning occ. Drain
& discard marinade. In sm bowl, combine glaze ingred set aside.
Grill ribs, uncovered, over med heat for 20-25 mins til heated through,
brushing with glaze during last 10 mins.
APPLE GLAZED PORK KABOBS
~Shared by Doe, Okanagan, B.C., Canada
Serves 4
1 pound boneless pork loin, cut into 1-inch cubes
2 tablespoons lemon juice
Salt, to taste
1 cup apple jelly
2 tablespoons lemon juice
1 teaspoon cinnamon
2 tablespoons butter
Cooking Directions
Sprinkle lemon juice and salt evenly over pork cubes.
In small saucepan, make glaze by mixing together the jelly, lemon
juice, cinnamon and butter. Simmer until well blended.
Thread pork onto skewers and spoon glaze over all.
Grill over hot coals 10-12 minutes; turning frequently. Baste
frequently.
Source: FoodReference.com
PINEAPPLE GLAZED MIAMI RIBS
~Shared by Doe, Okanagan, B.C., Canada
2 c unsw pineapple juice
1/4 c soy sauce
2 tbsp br sugar
4 garlic sliced
1" ginger, thin sl
1/2 tsp dried thyme
pinch hot red pepper flakes
2 lbs beef Miami short ribs
fresh thyme sprigs
Combine pineapple juice, soy sauce, sugar, garlic, ginger, thyme, hot
pepper flakes in lg freezer bag. Add ribs turning to coat. Place on
plate in fridge for at least 8 hrs up to 24hrs. Reserving marinade,
remove ribs and set aside. Bring marinade to a boil, remove ribs and
set aside. Bring marinade to a boil in med saucepot over high heat.
Boil 15-20 mins until reduced to about 1c. Grill ribs using med-high
heat for 6-10 mins,turning often and basting with reduced marinade
until browned and tender. Serve at once garnished with
thyme. Miami ribs are thinly sliced beef
short ribs. Ask the butcher to cut them crosswise into 1/4" thick
slices.
KOREAN SHORT BEEF RIBS - OR - BULKOGI
~Shared by Doe, Okanagan, B.C., Canada
6 lbs short ribs in thin pcs about 2 1/2" long.
Marinade- yields about 1 1/2c
2 tbsp toasted sesame seeds
6 lg garlic pressed
1 c soy sauce
3 tbsp sugar
2 tbsp sherry or sweet rice
wine
2 tbsp sesame oil
2 tbsp water
2 tsp fresh ginger, grated
1/2 c chpd grn onions
Combine marinade ingred except sesame seeds. Mix well. Using a blk
pepper grinder on fine setting, mill seeds and stir in. Add ribs to
marinade and marinate as long as you can, up to 48 hrs. Grill
until nicely browned on hot fire and crisp on edges. Depending on
thickness of ribs these should take 15-20 mins. They can also be done
in the oven at 400 for 30 mins. Be sure to baste often.
GRILLED BANANAS & PINEAPPLE WITH BUTTERSCOTCH SAUCE
~Shared by Doe, Okanagan, B.C., Canada
For Sauce:
1/2 c butter
1 c br sugar
1/2 c heavy cream
pinch salt
1/2 tsp vanilla
For Fruit:
4 ripe but firm bananas
6-8 fresh pineapple spears,1/2-1" thick or canned pineapple spears,
drained
6 tbsp butter
2 tbsp sugar
1/4 tsp nutmeg
Prepare bbq for direct heat cooking, position grill rack 4-6" from
heat. To make sauce- in sm pot pver med heat, melt butter. Add br sugar
and cream, bring to boil, whisking almost constantly. Take from heat
& stir in salt & vanilla. Cover to keep warm. If made
ahead, let cool, then cover and chill for up to one week. Reheat over
low before serving. To prepare fruit, peel bananas. Place bananas and
pineapple spears on platter and set aside. In sm pot over med heat,
combine butter, sugar and nutmeg, stir freq until melted &
smooth. Take from heat & pour over fruit. Turn fruit to coat
evenly with butter mix. Arrange pineapple spears and bananas on grill,
turning every 2-3 mins until fruit is lightly browned & bananas
are just tender when pierced with tip of paring knife, 10-12 mins
total. Take from grill, arrange on warmed platter. Reheat sauce to
serving temp. Spoon some warmed sauce over fruit. Pass rem at table.
MIXED FRUIT GRILL WITH SPICED LEMON CREAM
~Shared by Doe, Okanagan, B.C., Canada
Lemon Cream-
3/4 c heavy cream,chilled
1 tbsp dry milk
1/4 c honey
2 tsp lemon zest
1 tbsp lemon juice
1/4 tsp cinn
For Fruit-
4 apples preferably Golden Delicious
4 firm but ripe Bosc pears
3 tbsp butter, melted
2 tbsp sugar
Make Spiced Cream- In sm bowl mix cream and dry milk. Using whisk or
mixer, beat until stiff peaks form. Fold in honey, zest, lemon juice
and cinn. Cover and chill until serving.
To prepare fruit- Halve,peel,core apples and pears. Put fruit in lg
bowl, toss with melted butter and sugar. Arrange fruit, cut side down
on rack, Grill, turning every 10 mins, til lightly browned &
tender, but not mushy when pierced with sharp knife tip, 25-30 mins.
To serve- transfer to platter or indiv serving plates. Serve warm or at
room temp. Pass lemon cream.
Note- I'd serve in phyllo cups. You can use any fruits-pineapple
bananas, plums, peaches, apricots.
ORANGE CUPCAKES
~Shared by Doe, Okanagan, B.C., Canada
Makes 12-18
1 orange per
18 oz yellow, spice or ? cake mix (prepared as directed)
12" sq foil per orange
Cut 1" slice from top of each orange. Scoop out orange fruit &
pulp. Leave peel intact as a baking cup. Fill each orange 2/3's full
with prepared cake batter. Replace top of each orange. Put filled
orange in centre of each piece of foil. Bring foil together at top and
twist tight. Place wrapped oranges on coals 15-20 mins to bake. One
cake mix will yield 12-18 oranges. I think a choc mix would be great!
BARBECUED FLANK STEAK ON SKEWERS
~Shared by Doe, Okanagan, B.C., Canada
30 8-10" bamboo skewers
2 lbs flank steak
1" pce ginger, crushed & sliced
3 grn onion, chpd
2 garlic, f.c.
1/2 c water
1/4 c peanut oil
3 tbsp red wine vinegar
2 tbsp soy sauce
4 tsp oyster sauce
2 tsp cornstarch
1 1/2tsp sugar
1 tsp salt
1/2 tsp b soda
blk pepper
Soak skewers in hot water 1 hr before using. Partially freeze beef 30
mins. Just until very firm, not frozen. Cut diagonally across grain
into very thin slices about 1/4" thick. Slices should be about 2"
long-1" wide. In lg shallow non reactive bowl, mix all rem ingred. Add
meat marinade 1 hr,room temp. Don't marinate longer or the soda changes
the meat texture. While meat is marinating, prepare grill. Thread 3-4
slices of meat on each skewer. Grill 2-3 mins per side, check after 5
mins total. Watch carefully.
TURKEY BREAST WITH TROPICAL FRUIT SALSA
~Shared by Luanne, FL
This salsa goes very good with pork also.
6 turkey breast slices; about 1-1/2 lbs
TROPICAL FRUIT SALSA:
17 oz mango slices; drain, cubed
1 cup strawberries; sliced
1/2 cup kiwi; diced
3 tablespoon red onion; finely chopped
3 tablespoon fresh lime juice
1 teaspoon grated lime peel
1/4 teaspoon ginger
In medium bowl, gently combine all salsa ingredients. Cover;
refrigerate at least 1 hour to blend flavors. Heat grill When ready to
cook, oil grill rack. Place turkey on gas grill over low heat or on
charcoal grill, 4-6" from medium coals. Cook 8-10 minutes or until mo
longer pink, turning once. Serve with salsa.
GRILLED SWEET PEPPERS
~Shared by Luanne, FL
These are great on a sandwich or just as a side.
4 tablespoon red wine vinegar
1 tablespoon dijon mustard
2 tablespoon red onion, minced
4 each garlic cloves, minced
1 pepper, to taste
2 large red bell peppers, quartered
2 large green bell peppers, quartered
Preheat broiler or grill. In a small bowl, combine the mustard, onion,
garlic & pepper. Place bell peppers on the grill or broiler
& brush with the mustard mixture. Cook until lightly browned,
then turn. Brush the other side & cook until browned &
slightly softened. Serve hot or cold with what is left of the marinade.
SMOKY BARBECUE SAUCE
~Shared by Luanne, FL
1/4 cup butter
1/4 cup granulated Splenda or equivalent liquid Splenda
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon pepper
1 1/2 cups water
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
6 ounce can tomato paste
1 tablespoon liquid smoke
Mix all but the tomato paste and liquid smoke in a medium pot. Bring to
a light boil, then simmer 20 minutes. Whisk in the tomato paste and
liquid smoke. Simmer an additional 10 minutes.
Makes about 2 1/4 cups sauce.
Can be frozen.
With granular Splenda:
Per Batch: 609 Calories; 48g Fat; 10g Protein; 50g Carbohydrate; 10g
Dietary Fiber; 40g Net Carbs
Per 1/4 cup: 122 Calories; 10g Fat; 2g Protein; 10g Carbohydrate; 2g
Dietary Fiber; 8g Net Carbs
Per 2 Tablespoons: 61 Calories; 5g Fat; 1g Protein; 5g Carbohydrate; 1g
Dietary Fiber; 4g Net Carbs
SPICY HOT CARIBBEAN CHICKEN MARINADE
~Shared by Luanne, FL
This is delicious. Spicy, but not too hot.
Ingredients:
4 green onions
2 jalapenos (seeded)
1/3 cup lemon juice
1/4 cup honey
2 tbs vegetable oil
2 tbs fresh thyme leaves or 2 tsp dried thyme leaves
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp nutmeg
6 boneless, skinless chicken breasts
Instructions:
Place all ingredients except chicken in food processor or blender and
blend till smooth.
Pour over chicken and marinade for 2-6 hours. No longer than 6 hours.
Grill chicken and brush with marinade.
ROSEMARY AND GARLIC GRILLED PORK LOIN
~Shared by Linda H., Rosharon, TX
1 Tbsp olive oil
3 medium garlic cloves, crushed
2 Tbsp rosemary, fresh
1/2 tsp table salt
1 tsp black pepper
1 pound lean pork tenderloin, use one whole loin
4 cup arugula
1/2 cup fat-free red wine vinaigrette
Prepare grill for medium-hot indirect cooking, or preheat oven to 425°F.
Mix together oil, garlic, rosemary, salt and pepper, crushing rosemary
slightly with a spoon as you mix. Spread mixture over pork, covering
entire surface. Wrap loin tightly in plastic wrap and refrigerate for
at least one hour (and up to overnight).
Remove plastic wrap and place pork on grill. Grill outdoors over
indirect heat, turning occasionally, until a meat thermometer measures
an internal temperature of 155 to 160°F, about 25 minutes. Or, indoors,
place tenderloin in a shallow roasting pan and roast until internal
temperature measured with a meat thermometer reads 155 to 160°F, about
20 minutes. (Note: Pork loin can be pink and juicy inside and be fully
cooked, but it is important that the temperature be no less than 160°F.)
Remove pork from grill or oven and let rest for 10 minutes before
slicing. Serve with arugula tossed with vinaigrette.
Yields about 3 ounces of pork and 1 cup of arugula per serving.
RUBBED AND GRILLED PORK LOIN
~Shared by Linda H., Rosharon, TX
1 4 to 5-pound boneless pork top loin roast (single loin)
1 teaspoon olive oil
DRY RUB SEASONING:
2 teaspoons granulated sugar
2 teaspoons paprika
11/2 teaspoons onion salt
11/2 teaspoons garlic salt
1 teaspoon ground black pepper
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Place boneless pork loin on large cutting board or platter; brush oil
over all sides. Set aside. Meanwhile, stir together dry rub seasoning.
Rub over pork to cover. Prepare charcoal grill to cook over direct and
indirect heat. Place pork loin over medium-hot coals (direct heat) or
on medium-hot (about 400 degrees F.) gas grill. Cook for 10 minutes on
each side to brown. Move pork to area on grill over indirect heat.
Cook, covered for 70-90 minutes or until internal temperature reaches
160 degrees F. On gas grill, move pork to one side of grill; turn off
the gas directly under the pork. Leave the rest of the grill on medium
heat. Cook, covered for 70 to 90 minutes or until internal temperature
reaches 160 degrees F. Serve with your favorite sauce.
Serves 10-16
Source: by Chef Chris Lily.
GREEK BURGERS
~Shared by Linda H., Rosharon, TX
This is one of my favorite hamburgers. I like to put some feta cheese
on the patty a minute or so before I take them off the grill.
1 pound ground lamb
1 tablespoon Dijon mustard
1 tablespoon lemon
1 tablespoon onion minced
1 clove garlic minced
1/2 teaspoon dried rosemary crushed
1/2 teaspoon salt or to taste
1/4 teaspoon pepper
4 hamburger buns, hard rolls or pitas
sliced cucumbers
sliced tomatoes
ranch salad dressing
Mix ground lamb, mustard, lemon, onion, garlic, rosemary, salt and
pepper. Form into patties. Grill until no longer pink. Serve on buns
with cucumbers, tomatoes and ranch dressing.
GRILLED HAM AND SWEET POTATO KABOBS
~Shared by Linda H., Rosharon, TX
Ham is grilled with sweet potatoes and green pepper and pineapple juice
sauce.
1 1/2 to 2 pounds cooked ham, cut in 1 to 1 1/2-inch cubes
2 1/2 pounds fresh sweet potatoes, cooked, peeled, and cut in 1
1/2-inch pieces
1 medium green pepper, cut in 1 1/2-inch squares
1 teaspoon cornstarch
1 small (6-ounce) can frozen pineapple juice concentrate, thawed
1/2 cup chili sauce
3 tablespoons honey
2 tablespoons cooking oil
PREPARATION:
Thread cubed ham, sweet potatoes, and green pepper squares alternately
on 6 skewers. Brush kabobs with Pineapple Sauce (below). Grill over
medium coals for 15 to 20 minutes, brushing with sauce frequently.
Serve with rice and remaining sauce.
GREEK BURGERS II
~Shared by Linda H., Rosharon, TX
8 servings.
1-1/2 cups mayonnaise
1 tablespoon minced garlic
3 pounds ground lamb
1/4 cup and 2 tablespoons bread crumbs
1-1/2 bulbs fennel, chopped
1/4 cup and 1 teaspoon shallots, minced
1-1/2 teaspoons dried oregano
3/4 teaspoon salt
ground black pepper to taste
12 hamburger buns
In a small bowl, mix together mayonnaise and minced garlic. Cover, and
refrigerate for at least 2 hours.
Preheat grill for high heat.
Mix together lamb, bread crumbs, fennel, shallot, oregano, and salt.
Form into 3/4 inch thick patties, and sprinkle black pepper over
surfaces.
Brush grate with oil, and place burgers on grill. Cook for 3 to 5
minutes per side, turning once, or until done. Serve on buns with
garlic mayonnaise.
Serves 12.
OLD BAY® ALL AMERICAN BARBECUE SAUCE
~Shared by Linda H., Rosharon, TX
1/4 C. ketchup
3 Tbsp. packed brown sugar
1 Tbsp. Worcestershire sauce
1 Tbsp. Dijon mustard
1 tsp. Old Bay® Seasoning
In small bowl, combine ingredients. Brush on 1 pound meat or poultry
while grilling, broiling or baking.
PEANUTTY CRUNCH BURGERS
~Shared by Linda H., Rosharon, TX
2 tbsp olive oil
3 cups chopped onion
6 tbsp water
3/4 pound ground beef
3/4 pound ground turkey
2 tbsp soy sauce
1 1/2 tsp dark Asian sesame oil
3/4 cup finely chopped unsalted peanuts
6 Kaiser rolls, split and toasted
Heat 1 tbsp oil in skillet. Add onions, saute until golden brown adding
2 tbsp water each time skillet seems dry. Scrape into bowl. Add beef,
turkey, soy and sesame oil to onions. Shape into 6 patties, spread nuts
on wax paper, press one side of each patty into peanuts. In same
skillet, heat 1 tbsp oil. Add burgers, peanut side down to skillet.
Cook 5 min. turn over, cook 7 min. or until done. Serve burgers on
toasted rolls with tomato, cucumber, and pickles.
Makes 6 Burgers.
GREEK LAMB-FETA BURGERS WITH CUCUMBER SAUCE
~Shared by Linda H., Rosharon, TX
4 large unpeeled garlic cloves
1 1/4 pounds ground lamb
1/2 cup crumbled feta cheese
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 large cucumber, peeled, grated and squeezed very dry in a clean
towel
3/4 cup sour cream
1 tablespoon minced fresh mint leaves
1 teaspoon red or rice wine vinegar
1 clove garlic, minced
4 large, thin tomato slices
4 large, thin tomato slices
4 small (4 inch) pita breads
Set 4 whole garlic cloves in a small skillet over medium-high heat;
toast until spotty brown, about 5 minutes. Peel, mince and set aside.
Break up lamb in a medium bowl. Sprinkle roasted garlic, feta, oregano,
salt and pepper over meat; stir with a fork to combine. Divide into 4
portions. Toss meat back and forth between cupped hands to form a ball.
Pat with fingertips to flatten to about 4 inches wide. Refrigerate.
Mix cucumber, sour cream, mint, vinegar, 1 minced clove of garlic, and
salt and pepper to taste in a small bowl. Refrigerate sauce until ready
to serve.
Build a hot fire on one side of grill. Replace rack. When coals are
covered with white ash, add burgers. Cover and cook, turning only once,
until done, about 4 to 5 minutes per side for medium to medium-well
burgers.
Grill pitas until spotty brown and warm, a minute or so per side. Split
crosswise. Spread a couple of tablespoons of sauce over 4 pita halves.
Top each with an onion slice, a tomato slice and a burger. Spread a
portion of the remaining sauce over each burger. Top with remaining
pita halves.
For gas grill:
About 20 minutes before serving, preheat grill with all burners on high
for about 10 minutes. Use tongs to wipe a rag soaked in vegetable oil
over it. Close lid and let reheat. Add burgers; cook, covered, about 4
to 5 minutes per side for medium-well.
GREEK LEMON CHICKEN
~Shared by Linda H., Rosharon, TX
Whole chicken, about 4-5 pounds
Marinade:
1/3 cup olive oil, good quality
1/4 cup lemon juice (fresh is best, if bottled use a little less)
1 T Greek seasoning
OR USE
1 tsp each oregano, garlic powder and marjoram
1 tsp. grated lemon zest, optional but recommended
Salt and pepper to taste
Tie the chicken with string, but you don't have to. Mix
marinade ingredients in small bowl. Put chicken in large zip
loc bag, pour marinade over, then zip bag shut and mix well, until
chicken is well coated. Put in fridge all day while you're at
work.
After work, preheat oven to 450, drain marinade off and put chicken in
glass or heavy metal roasting pan, breast side down. Roast about 25
minutes, then turn breast side up and baste with pan juices. Lower heat
to 350 and roast about another 35-45 minutes, or until top is browned
and instant read thermometer reads 160 to 165. It usually takes about
an hour and 15 minutes for a 5 pound chicken. Let rest 10 minutes
before carving.
WHITE BBQ SAUCE
~Shared by Linda H., Rosharon, TX
2 cups mayonnaise
2 tablespoons ground black pepper
2 tablespoons salt
6 tablespoons lemon juice
6 tablespoons distilled white vinegar
4 tablespoons white sugar
DIRECTIONS:
In a medium bowl, combine the mayonnaise, pepper, salt, lemon juice,
vinegar and sugar. Mix all together until smooth. Use to baste chicken,
pork chops or ribs as they cook on the grill. Serve extra as dipping
sauce! Makes 3 cups or 24 servings. This
is an Northern Alabama recipe.
WHITE BBQ SAUCE
~Shared by Linda H., Rosharon, TX
Makes About 1 1/2 Cups
1 cup mayonnaise
2 to 4 tablespoons cider vinegar
2 tablespoons freshly grated or prepared horseradish
2 tablespoons water
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
Combine all of the ingredients in a bowl and whisk until smooth.
MAKE AHEAD
The sauce can be refrigerated in an airtight container for up to 1 week
BIG BOB GIBSON'S ALABAMA WHITE BBQ SAUCE
~Shared by Linda H., Rosharon, TX
1 quart mayonnaise
3/4 quart apple cider vinegar
1/2 cup corn syrup
1/4 tablespoon cayenne pepper
Prepared horseradish
Lemon juice
Salt and freshly ground black pepper
Place all ingredients in a very large blender or food processor. (It
may be necessary to do this in 2 batches; just add 1/2 of each
ingredient and then repeat.) Blend for 1 minute, or until thoroughly
combined and mixture is smooth. Pour sauce into a large bowl. Use when
grilling chicken; brush lightly over the chicken during the last few
minutes of grilling. This sauce is also great for dipping; set some
sauce aside for passing at the table.
WHITE BARBECUE SAUCE
~Shared by Linda H., Rosharon, TX
Also good over baked potatoes or as a condiment for burgers.
This recipe goes with Grilled Chicken With White Barbecue Sauce
1 1/2 cups mayonnaise
1/4 cup white wine vinegar
1 garlic clove, minced
1 tablespoon coarse ground pepper
1 tablespoon spicy brown mustard
1 teaspoon sugar
1 teaspoon salt
2 teaspoons horseradish
Stir together all ingredients until well blended. Store in an airtight
container in refrigerator up to 1 week.
Yield: Makes 1 3/4 cups
Source: Southern Living, MAY 2007
PEANUT SAUCE #1
~Shared by Linda H., Rosharon, TX
1/4 cup peanut butter
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon chicken broth or water
1 tablespoon dark sesame oil
2 tsp. sugar
2 tsp. chili oil
PEANUT SAUCE #2
1/4 cup lime juice
3 Tbsp. creamy peanut butter
3 Tbsp. low sodium soy sauce
3 Tbsp. honey
1 Tbsp. chili paste with garlic
4 garlic cloves, minced
1) Combine all ingredients in a small bowl, stir well with a whisk.
Makes: 1/2 cup
ALABAMA BBQ SAUCE
~Shared by Linda H., Rosharon, TX
1 cup Miracle Whip
1 cup cider vinegar
1 tablespoon lemon juice
1 tablespoons black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne
1/2 teaspoon Old Bay Seasoning
Mix ingredients together and refrigerate overnight before using. At Big
Bob Gibson's restaurant, the inventor of the sauce, they dunk the
chicken in the sauce when it is finished cooking. I just
brush some on a few minutes before removing chicken from the grill and
set some sauce on the side for dipping or pouring over the meat.
TROPICAL CHICKEN WITH GRILLED SWEET POTATOES
~Shared by Linda H., Rosharon, TX
POINTS® Value 6
Servings 4
Salty, yet sweet and tangy, the marinade for this dish hits all the
right notes for summer. It's also great with lean pork, swordfish and
tuna.
6 Tbsp fresh lime juice
3 Tbsp ginger root, fresh, minced
6 Tbsp apricot preserves
6 Tbsp soy sauce
1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
2 large sweet potato(es), scrubbed and sliced into 1/4-inch-thick
rounds
Preheat grill.
In a large bowl, whisk together lime juice, ginger, preserves and soy
sauce. Set aside 1/2 of the marinade. Add chicken to remaining
marinade, cover and refrigerate for at least 1 hour and up to 24 hours,
turning chicken occasionally.
Grill sweet potato slices until tender, about 8 minutes, brushing with
reserved marinade as they cook. At the same time, grill chicken until
firm and cooked through, about 4 to 5 minutes per side.
Yields 1 chicken breast and about 1 cup of sweet potatoes per serving.
HONEY MUSTARD GRILLED CHICKEN
~Shared by Linda H., Rosharon, TX
4 chicken breasts (boneless and skinless)
1 cup of mayonnaise
1/4 cup of honey
1/4 cup of dijon mustard
1 teaspoon dried basil
Salt and pepper
Sealable plastic bag
Mix the mayonnaise, honey, mustard, dried basil, salt and pepper. Put
the chicken breasts and honey mixture in a sealable plastic bag. Put
the bag in the refrigerator. Let it marinate overnight.
Grill the chicken for about 10 minutes on each side or until juices run
clear when pierced with a fork.
SPIEDIES
~Shared by Linda H., Rosharon, TX
1 cup oil
3/4 cup wine vinegar
1/8 cup Sugar
1 onion, minced
4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons thyme
1 1/2 teaspoons marjoram
1 1/2 teaspoons basil
1 1/2 teaspoons oregano
2 pounds beef, pork, or chicken - cut in 1" chunks
Mix all ingredients except meat in a large covered bowl. Reserve 1/4
cup of sauce and refrigerate until needed. Place cubed meat in
remaining sauce for at least 24 hours, shaking or turning over
occasionally. Place on skewers and barbecue over charcoal or gas grill
until done.
Serve on folded pieces of sandwich sized Italian bread and place meat
in the center. Spoon reserved sauce over meat.
SAVORY GRILLED POTATOES
~Shared by Lisa H., Belmont, NC
As Paula Deen says, there ain't nothing like a good potato. At my house
there is always a potato on the plate in some form. And best of all
with this recipe no pan to scrub!
SERVES 6
Ingredients
* 1/2 cup Miracle Whip
* 3 cloves garlic, minced
* 1/2 teaspoon dried basil
* 1/4 teaspoon paprika
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 3 baking potatoes, sliced thinly
* 1 large onion, sliced thinly
Directions
1. Mix salad dressing, herb and seasonings in a large bowl.
2. Add potatoes and onion and stir until evenly coated.
3. Place mixture on a large double layer of heavy duty aluminum foil.
4. Bring edges together to form a packet, roll edges to seal.
5. Grill covered over medium hot coals 40- 45 mins.
Its a great idea to open the foil up at the end of cooking so they can
get browned on top.
MARINATED CHUCK STEAK
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
1-2 lb Chuck Steak
salt
pepper
1 cup oil
1 cup dry red wine
1 clove garlic, crushed
1 teaspoon sage
Sprinkle steak with salt and pepper. Place in shallow baking
dish. Combine oil, wine, garlic, and sage and pour over
steak. Let steak stand at room temperature 2 to 3 hours
turning occasionally. Drain steak and place in broiler rack
or outdoor grill 6 inches from source of heat. Cook 6 minutes
on each side or until done as desired.
BEEF PINWHEELS
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
1 flank steak, about 2 pounds
3/4 cup vegetable oil
2/3 cup lite soy sauce
1 tablespoon lemon-pepper
2 teaspoons Worcestershire sauce
6 drops Tabasco sauce
Combine oil, water, soy sauce, lemon-pepper, Worcestershire sauce and
Tabasco sauce in a medium sized bowl. Pound flank steak
thoroughly on both sides with a meat tenderizing hammer (or have the
butcher run it through his tenderizer). Cut steak into 1/2
inch wide strips, cut on the diagonal to the grain. Add
strips to marinade. Cover and refrigerate for a least 6
hours, or overnight. Roll and shape strips, using longer
strips on outside pinwheel. Secure with a wooden skewer
(fondue sticks make a good skewers). Grill on bbq for 5 to 6
minutes per side.
Source: Gourmet Made Easy (my husband's cookbook)
GRILLED SAUSAGE WITH PINEAPPLE
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
1 lb. smoked link sausage
1/3 cup dry white wine (vermouth works fine)
3 tablespoons butter
3 tablespoons honey
1 teaspoon cinnamon
1/2 fresh whole pineapple, cut-up into 1 to 2-inch cubes
Cut sausage in 2-inch pieces. Simmer in wine 10 minutes,
drain. Heat butter, honey and cinnamon. Thread
sausage and pineapple alternately on 4 skewers. Brush with
honey mixture and grill 6 to 7 minutes over medium coals.
Turn and baste occasionally while grilling.
Source: Gourmet Made Easy (my husband's cookbook)
HONEY BARBECUED PORK WITH SWEET AND SOUR SLAW
~Shared by Mary S., Nashville, TN
For the slaw:
1/2 head cabbage, cored and shredded
1/2 red onion, thinly sliced
1 cup low-sodium chicken broth
1/4 cup rice vinegar
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon dry mustard
1 teaspoon sesame oil
1 red bell pepper, cut into thin strips
1 small cucumber, peeled, seeded and cut into matchsticks
For the pork:
3 pork tenderloins, about 12 ounces each
2 tablespoons sherry or miso
2 tablespoons low-sodium soy sauce
2 tablespoons hoisin sauce
2 cloves garlic, minced
2 tablespoons freshly grated ginger
2 tablespoons honey
For the slaw: Combine the cabbage and red onion in a large,
heat-proof bowl. Bring the chicken broth, rice vinegar, sugar, salt and
dry mustard to a boil and pour it over the cabbage mixture. Do not
stir. Let cool and refrigerate for at least 2 hours or overnight.Add
the sesame oil, red pepper and cucumber to the cabbage and toss to
combine. (This can be done in advance and stored in the refrigerator
for up to 3 days.)
For the pork: Place the pork in a shallow bowl. Whisk the sherry, soy
sauce, hoisin sauce, garlic and ginger together in a small bowl and
pour the mixture over the pork. Cover and refrigerate for at least 1
hour or overnight. Preheat the grill to medium-high. Remove the pork
from the marinade and place it on the grill. Reserve 2 tablespoons of
the marinade, combine it with the honey and discard the rest of the
marinade. Grill the pork for 5 minutes on each side. Brush the pork
with the honey mixture and continue cooking until the pork is cooked
through, about 6 to 8 minutes more. Discard any remaining honey
mixture. Allow the pork to rest for 2 to 3 minutes before slicing.
Slice the pork on the bias and serve 3 to 4 slices with a large
spoonful of slaw.
Serving Size: 4 ounces of pork with slaw
BANANAS FOSTER ON THE GRILL
~Shared by Mary S., Nashville, TN
1/3 cup butter
3/4 cup brown sugar
1 tsp cinnamon
6 cups vanilla ice cream
3 oz banana liquor
6 oz dark rum
6 bananas
Melt butter in a skillet. Caramelize the sugar in the butter.
Add the cinnamon. Flame carefully with banana liquor and
rum. Add the bananas. Heat for 2 minutes.
Pour mixture over ice cream. Serve one banana per serving.
Makes 6 servings
MARINADE FOR STEAK OR CHICKEN
~Shared by Mary S., Nashville, TN
3 cups salad oil
1-1/2 cup soy sauce
½ cup Worcestershire sauce
1/3 cup (4 tbsp) dry mustard
5 tsp salt
1 cup red wine vinegar
3 tsp parsley flakes
4 crushed garlic cloves
2/3 cup lemon juice
Combine all ingredients and mix well. Marinade meat overnight
for best flavor. Sauce can be stored in refrigerator and used
over and over, but not when using chicken. It is also good used on pork.
MARGARITA CHICKEN BREASTS
~Shared by Mary S., Nashville, TN
1 t. grated lime peel
1/4 C. fresh lime juice
1/4 C. extra-virgin olive oil
2 T. tequila
1 t. kosher salt
1/8 t. cayenne pepper
4 boneless chicken breast halves (with skin), about 6 oz. each, rinsed
and patted dry
In medium bowl, whisk together lime peel and juice, olive oil, tequila,
salt and cayenne. Put chicken breasts in large, resealable plastic bag
and pour in marinade. Press air out of bag and seal bag tightly. Turn
bag to distribute marinade, place in bowl and refrigerate 1 hour. Heat
a barbecue grill to medium.
Remove breasts from bag; pour marinade into small saucepan. Bring to a
boil and boil 1 full minute.
Grill breasts, skin side down, until meat is no longer pink in the
center, 8 to 12 minutes, turning and basting with marinade once halfway
through cooking.
Makes 4 servings.
ASIAN BEEF KEBABS
~Shared by Mary S., Nashville, TN
1 lb. lean beef (top sirloin or tri-tip) well trimmed, cut into 1-inch
pieces – 16 pieces
2 T. soy sauce
2 T. olive oil
2 T. rice wine vinegar
1 t. crushed garlic or to taste
pepper
1 green pepper, cut into 16 pieces
8 small bamboo skewers
16 cherry tomatoes
1 small onion, cut into 16 small pieces
Combine first 4 ingredients in bowl. Season generously with pepper.
Prepare barbecue grill. Thread beef onto 8 skewers, threading 2
tomatoes and 2 onion pieces onto each. Grill until beef is tender,
turning occasionally, about 6 minutes for medium rare.
Yield: 6 servings.
TROPICAL PORK KABOBS
~Shared by Mary S., Nashville, TN
1 lb. boneless pork loin, cut in 3/4-inch cubes
1/3 C. orange marmalade
2 T. honey
2 T. fresh lemon juice
1/4 t. cinnamon
8 skewers (water-soaked if wooden)
2 green bananas
fresh pineapple chunks
1 red bell pepper
Prepare pork cubes and divide into four piles. Thread on four skewers
without crowding. Wash hands, knife and cutting board with hot, soapy
water. Have grill heating or coals burning long enough to be
ash-covered. In a small saucepan over low heat, stir together the
marmalade, honey, lemon juice and cinnamon. Cook until it bubbles.
Meanwhile, slice off and discard banana tips. Without peeling, cut
remaining bananas into 1-1/2-inch chunks. Use a knife tip to slit peel
lengthwise several places for steam to escape. Trim bell pepper and cut
into squares. Alternately thread pineapple, banana and pepper pieces
onto remaining skewers. Coat with glaze and place on grill, about 4
inches from heat source, along with pork kabobs. Cook pork for 4
minutes, then slather with marmalade mixture and continue turning and
grilling, brushing with glaze, for a total of 10 minutes or until pork
cubes are done. Turn the fruit kabobs as well. Slide off skewers to
serve.
Yield: 4 servings.
RICK'S GRILLED VEGGIES
~Shared by Mary S., Nashville, TN
Suggested vegetables: Red onion, red, green, yellow and orange bell
peppers, yellow squash, zucchini and mushrooms (quantity according to
how many you are serving)
Cut the above items into large bite size pieces and put in a zipper
plastic bag. Season with your favorite flavored olive oil,
garlic salt and Morton's Nature's Seasoning. Shake the zipper
bag until all of the vegetables are coated with the oil. Add
more if necessary. Have your grill hot and put vegetables in
an appropriate grill type basket and grill until vegetables are
slightly darkened and tender, stirring often while cooking.
GRILLED CORN ON THE COB
~Shared by Mary S., Nashville, TN
Select desired quantity of fresh corn and husk and remove silks from
corn. Wrap each in heavy duty aluminum foil with 1 tbsp
butter and one ice cube. Wrap up tightly and grill about 25
minutes, turning periodically while cooking.
BBQ BEEF RIBS
~Shared by Johnny, LA
3 to 4 pounds beef back ribs (about 8 ribs)
1/2 cup ketchup
1/2 cup honey
1 4 ounce van green chilies, diced
1 large onion, chopped
4 cloves garlic, minced
1 teaspoon cayenne
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dry mustard
Trim excess fat from beef ribs. Combine salt, pepper and cayenne. Rub
over the ribs. Preheat grill and prepare for indirect grilling with a
drip pan. Place ribs on grill over drip pan and close the lid. Cook for
about 1 to 1 1/2 hours over a low, indirect heat.
To prepare sauce combine onion, honey, ketchup, chili peppers, garlic
and mustard in a sauce pan. Heat over a low temperature, stirring until
even and warm. When the ribs are nearly finished begin brushing the
sauce on them until you get a thick coating.
MEDITERRANEAN HAMBURGERS
~Shared by Johnny, LA
1 pound ground beef
1 tablespoon capers
1 tablespoon fresh parsley, minced
1 tablespoon prepared mustard
1 pickle, minced
1 tablespoons bread crumbs soaked in milk, then squeezed
salt and pepper to taste
4 large rolls or buns
4 lettuce leaves
4 slices medium tomato
Combine ground beef, capers, mustard, parsley, pickle and bread. Gently
work together and form into four patties. Season with salt and pepper.
Place patties on preheated grill and grill until done over a high heat
(about 5 minutes). Serve on buns with lettuce and tomato.
GRILLED CHIPOTLE AND COLA BBQ CHICKEN
~Shared by Johnny, LA
1 1/2 pounds very thin cut boneless chicken breasts
1/2 cup cola
1/2 cup BBQ sauce
1 1/2 tablespoons TABASCO® brand Chipotle Pepper Sauce
Combine the cola, BBQ sauce and TABASCO® Chipotle Sauce in a
medium-sized bowl. Add the chicken and toss to coat. Cover and
refrigerate at least 1 hour or overnight.
Heat a grill to medium-high. Cook the chicken for about 6 minutes per
side. Serve immediately or at room temperature.
Makes 6 servings.
FIRECRACKER PABRBECUE PORK
~Shared by Johnny, LA
2 lb pork loin roast
3/4 cup barbeque sauce
1/3 cup orange marmalade
1/2 tsp hot pepper sauce (I Use Tabasco)
1/2 tsp grated horseradish (optional)
Season roast with salt and pepper, place over indirect heat on medium
hot grill. Stir together remaining ingredients and baste every 8-10
minutes with mixture, until roasts is done (internal temperature
measured with meat thermometer is 155-160F about 30-35 minutes.
Let roast stand 5-8 minutes before slicing to serve. Discard any
leftover basting mixture.
Serving 4-6 with leftovers
GRIFF'S GRILLED LONDON BROIL
~Shared by Johnny, LA
I just put this one together on Saturday and did it on a charcoal
grill. It turned out to be a homerun!
Ingredients:
2 lb. London broil steak, thick cut
1 cup yellow onion, finely chopped
1/3 cup cooking oil
1/2 cup ketchup
1/4 cup red wine vinegar
2 tbsp. sweet pickle relish
2 tbsp. soy sauce
2 tbsp. Dijon style mustard
1 tbsp. Worcestershire sauce
1 tsp. Lawry's® seasoned pepper (or black pepper)
1/4 tsp. cayenne pepper
Instructions:
In a skillet, heat the oil and sauté the onion until tender. Remove
from heat. Add the rest of the ingredients (except for the meat), mix
well and allow to cool. Tenderize meat by piercing with a fork. Place
in freezer bag set in a deep bowl to marinate. Pour marinade over meat,
close bag and refrigerate overnight. Remove meat and reserve the
marinade in a small bowl. Grill the meat, brushing with marinade once
when you start to grill and once when you turn the meat. Grill with lid
on, to preference. To serve, slice at a 45 degree angle across the
grain.
Serves approximately 6.
CREOLE RUB
~Shared by Johnny, LA
This rub will add a delicious Creole flavor to anything you want to
grill or smoke.
1/2 cup Creole mustard
1/2 cup minced onion
1 1/2 tablespoons minced garlic
1 tablespoon hot pepper sauce
1/4 cup dry Cajun seasoning blend
Mix cajun seasoning and other ingredients together. Store in airtight
container in the refrigerator.
CAJUN AND CREOLE SEASONING
~Shared by Johnny, LA
Cajun cooking has developed a reputation for being all about heat.
Truth is Cajun flavors are more savory than hot. This spice blend can
be adjusted for heat by increasing (or decreasing) the amount of
cayenne pepper.
4 tablespoons paprika
4 tablespoons salt
3 tablespoons black pepper
3 tablespoons garlic powder
1 tablespoon onion powder
2 teaspoons cayenne
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
Combine all ingredients. Store in an air tight container and keep in a
cool, dark place.
GRILLED MIXED VEGETABLES
~Shared by Johnny, LA
2 tablespoons light brown sugar
1 1/2 teaspoons Basil Leaves
1 1/2 teaspoons Garlic Salt
1/2 teaspoon Seasoned Salt
1/8 teaspoon Ground Red Pepper
2 tablespoons olive oil
8 asparagus spears, ends trimmed
1 medium red green pepper, cut lengthwise into 6 strips
1 medium zucchini, cut lengthwise into 1/2-inch slices
1 medium yellow squash, cut lengthwise into 1/2-inch slices
1 small sweet potato, cut into 1/4-inch rounds
Mix brown sugar with herb and spices; set aside. Place vegetables in
large bowl or pan. Drizzle oil over vegetables; toss to coat. Add half
the seasoning mixture; toss to coat. Repeat process until vegetables
are well covered.
Place vegetables directly on preheated grill or large broiler pan.
Grill or broil over medium heat until vegetables are fork-tender, about
10 minutes; turning frequently.
To top off these grilling recipes, try these wonderful baked beans.
GRILLED CORN IN HUSKS
~Shared by Johnny, LA
4 ears sweet corn, in husks
1/4 cup butter, softened
2 tablespoons minced fresh parsley
1/4 cup grated Parmesan cheese
Carefully peel back husks from corn to within 1 in. of bottom; remove
silk. Combine the butter and parsley; spread over corn. Rewrap corn in
husks and secure with string. Soak in cold water for 20 minutes; drain.
Grill corn, covered, over medium heat for 20-25 minutes or until
tender, turning often. Serve with Parmesan cheese.
Nutrition Facts: 1 ear of corn (prepared with reduced-fat butter)
equals 196 calories, 9 g fat (5 g saturated fat), 24 mg cholesterol,
186 mg sodium, 28 g carbohydrate, 4 g fiber, 8 g protein.
Diabetic Exchanges: 2 starch, 1 fat.
ZESTY GRILLED CHOPS
~Shared by Johnny, LA
3/4 cup soy sauce
1/4 cup lemon juice
1 tablespoon chili sauce
1 tablespoon brown sugar
1/4 teaspoon garlic powder
6 rib or loin pork chops (3/4 inch thick)
In a large re-sealable plastic bag or shallow glass container, combine
the first five ingredients; mix well. Remove 1/4 cup for basting and
refrigerate. Add pork chops to remaining marinade; turn to coat. Cover
and refrigerate for 3 hours or overnight, turning once.
Drain chops, discarding marinade. Grill, covered, over medium-hot heat
for 4 minutes. Turn; baste with reserved marinade. Grill 4-7 minutes
longer or until juices run clear.
GRILLED COUNTRY RIBS
~Shared by Johnny, LA
4 pounds country style pork ribs
1 medium onion, chopped
2 garlic cloves, minced
1/4 cup vegetable oil
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup cider vinegar
1/4 cup hot pepper sauce
2 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
Place ribs in a greased 13-in. x 9-in. x 2-in. baking dish. Cover and
bake at 350 degrees F for 1-1/2 hours or until no longer pink.
Meanwhile, in a large saucepan, saute the onion and garlic in oil until
tender.
Stir in the remaining ingredients; bring to a boil. Reduce heat;
simmer, uncovered, for 15 minutes, stirring occasionally. Set aside.
Drain ribs. Grill, covered, over indirect low heat for 45 minutes,
turning once. Baste with barbecue sauce. Grill 15 minutes longer or
until meat is tender, turning and basting frequently.
GRILLING RUB RECIPE
~Shared by Johnny, LA
1/4 C. brown sugar, packed
1/4 C. smoked paprika
4 Tbsp coarse-ground black pepper
4 Tbsp coarse sea salt
1 Tbsp minced garlic
1 Tbsp dehydrated onion flakes 1-3 tsp cayenne pepper (optional)
2 tsp parsley flakes
Mix all ingredients with a whisk until well blended. Store in an
airtight jar away from heat and light to maintain freshness. It will
stay fresh up to 6 months. Use 2 to 3 teaspoons per pound of meat.
Coat and grill. Optional: coat and smoke, then grill. A rub can be used
beneath a final BBQ sauce or alone.
This rub can be used on beef, pork or chicken.
Source: Health & Lifestyle Magazine.
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LIME GRILLED SHRIMP
~Shared by Patricia, Charlevoix, MI
1/2 cup olive oil
1/4 cup fresh-squeezed lime juice
4 garlic cloves, minced
2 tablespoons fresh cilantro, chopped
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 pounds medium shimp, peeled and deveined
In a glass or other nonreactive bowl, mix together all ingredients,
except shrimp, until well combined. Add shrimp and refrigerate several
hours. Thread shrimp on skewers so they don't touch.Place on grill,
cook two to three minutes until shrimp are curled. Turn shrimp to other
side. Don't overcook. Serves 4.
Per serving: 180 calories,4 grams fat, 258 milligrams cholesterol, 551
milligrams sodium, 1.5 grams carbohydrates.
Souce: Blue Cross/Blue Shield of Michigan
GRILLED PEPPER SALAD
~Shared by Jim D., WA
Toss a colorful mix of grilled bell peppers with briny olives, sweet
sun-dried tomatoes and balsamic vinaigrette for a lovely side dish. Or
spread crostini with goat cheese and top it with this salad for an easy
summer appetizer.
Servings: 4 servings, about 1 cup each
Total Time: 20 minutes
Health: Low Sodium, Low Calorie, Low Carb, Low Sat Fat, Low
Cholesterol, Heart Healthy, Diabetes Appropriate, High Fiber, Healthy
Weight
Ingredients:
4 bell peppers (mixed colors), halved, seeded and stemmed
1/4 cup halved and pitted oil-cured black olives
1/4 cup rinsed and chopped oil-packed sun-dried tomatoes
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1/8 teaspoon salt
Steps:
1: Grill peppers on medium-high, turning once, until soft and charred
in spots, about 5 minutes per side. When cool enough to handle, chop
the peppers; toss with olives, sun-dried tomatoes, oil, vinegar and
salt in a large bowl.
Nutrition: (Per serving)
Calories - 107
Carbohydrates - 10
Fat - 7
Saturated Fat - 1
Monounsaturated Fat - 3
Protein - 1
Cholesterol - 0
Dietary Fiber - 2
Potassium - 331
Sodium - 330
Nutrition Bonus - Vitamin C (200 daily value)
Cover and refrigerate for up to 3 days.
Source: EatingWell.com
STEAK & POTATO KEBABS WITH CREAMY CILANTRO SAUCE
~Shared by Jim D., WA
Steak kebabs get a Southwestern spin with poblano peppers and a creamy
sauce spiked with cilantro, chile powder, cumin and vinegar. The
potatoes are partially cooked in the microwave before putting them on
the grill so they’re done at the same time as faster-cooking steak,
peppers and onions. Serve with: Green salad and Spanish rice.
Servings: 4 servings
Total Time: 40 minutes
Health: Low Sodium, High Potassium, Diabetes Appropriate, Healthy
Weight, Low Calorie, Low Sat Fat, Heart Healthy
Ingredients:
1/2 cup packed fresh cilantro leaves , minced
2 tablespoons red-wine vinegar or cider vinegar
2 tablespoons reduced-fat sour cream
1 small clove garlic , minced
1 teaspoon chile powder
1/2 teaspoon ground cumin
1/2 teaspoon salt , divided
8 new or baby red potatoes
1 1/4 pounds strip steak , trimmed and cut into 1 1/2-inch pieces
2 poblano peppers or 1 large green bell pepper, cut into 1-inch pieces
1 teaspoon extra-virgin olive oil
1 large sweet onion, cut into 1-inch chunks
Steps:
1: Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin
and 1/4 teaspoon salt in a small bowl. Set aside.
2: Preheat grill to high.
3: Place potatoes in a microwave-safe container. Cover and microwave on
High until just tender when pierced with a fork, 3 to 3 1/2 minutes.
4: Toss the potatoes, steak and pepper pieces with oil and the
remaining 1/4 teaspoon salt in a large bowl. Thread the potatoes,
steak, peppers and onion chunks onto 8 skewers. Grill, turning once or
twice, until the steak reaches desired doneness, about 6 minutes for
medium. Serve the kebabs with the reserved sauce.
Nutrition: (Per serving)
Calories - 271
Carbohydrates - 17
Fat - 9
Saturated Fat - 3
Monounsaturated Fat - 4
Protein - 30
Cholesterol - 65
Dietary Fiber - 2
Potassium - 786
Sodium - 368
Nutrition Bonus - Vitamin C & Zinc (35 daily value), Potassium
(22 dv), Iron (15 dv).
Equipment: Eight 10- to 12-inch skewers
Source: FoodReference.com
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GRILLED CHICKEN BREASTS WITH FRUIT SALSA
~Shared by Mary S., Nashville, TN
Yield: 4 servings
Serving Size: about 4 ounces
INGREDIENTS
Fruit Salsa:
- 2 cans (8 oz each) crushed pineapple, packed in juice,
drained
- 1 mango, peeled and cubed
- 1/2 papaya, peeled and cubed
- 2 Tbsp rice vinegar
- 1 Tbsp finely minced cilantro
- 1 Tbsp minced red pepper
Grilled Chicken:
- 2 whole chicken breasts, boned, skinned, halved (10 oz meat each)
- 2 tsp olive oil
Garnish:
- Kiwi slices
DIRECTIONS
In a medium bowl, combine salsa ingredients. Cover and refrigerate for
1 hour.
Preheat an oven broiler or outdoor grill. Brush the chicken breasts
with the olive oil. Grill or broil the chicken about 7 minutes per side
or until no pink remains.
To serve: Place fruit salsa on a plate using a few spoonfuls per
person. Top with a cooked chicken breast. Garnish with kiwi slice.
Nutritional Information Per Serving:
Calories: 305; Calories From Fat: 54; Fat: 6 grams;
Carbohydrates: 30 grams; Protein: 32 grams; Sodium: 79 mg;
Cholesterol: 85 mg; Fiber: 3 grams; Sugars: 25 grams
Exchanges: 4 Very Lean Meat; 2 Fruit; 1 Fat
Source: The Diabetes Food and Nutrition Bible
TANDOORI CHICKEN
~Shared by Mary S., Nashville, TN
Yield: 9 servings
INGREDIENTS
- 3 pounds boneless, skinless chicken breasts
- 1 cup plain nonfat yogurt
- 1 teaspoon Morton lite Salt Mixture
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon dried ginger
- 1 teaspoon curry powder
- 2 tablespoons lemon juice
- 1/2 teaspoon red food coloring, optional
- 3 cloves garlic, minced
DIRECTIONS
Mix all ingredients. Marinate chicken in refrigerator for 8 hours or
overnight.
Remove chicken from marinade and place on aluminum foil-lined cookie
sheet sprayed with non-stick spray.
Bake in a preheated 425 degree F. oven for 35 minutes, or barbecue 5"
from hot coals for 10 to 15 minutes, turning once. Serve with rice, if
desired.
Nutritional Information Per Serving: Calories: 156; Fat: 1.62 grams;
Carbohydrates: 1.78 grams; Protein: 20.6 grams; Sodium: 302 mg;
Cholesterol: 76 mg
Exchanges: 3 Lean Meat, 2 Fat
Source: Suzi Castle's Deliciously Healthy Favorite Foods Cookbook
GRILLED ORANGE-MUSTARD CHICKEN
~Shared by Mary S., Nashville, TN
Servings: 4
Serving Size: 1/2 chicken breast plus 2 orange wedges
INGREDIENTS
- 4 skinless chicken breast halves, OR 4 skinless leg
quarters (about 1-3/4 pounds)
- 1/2 cup orange juice
- 1/4 cup orange-flavored liqueur
- 1 tablespoon plus 1 teaspoon grainy Dijon mustard
- 2 tablespoons chipped fresh thyme leaves, OR 1 teaspoon
dried thyme
- 2 cloves garlic, minced
- 1 medium orange, peeled and cut into 8 wedges
DIRECTIONS
Place chicken in a shallow glass dish or plastic bag.
To make the marinade, combine the remaining ingredients except the
orange wedges in a small bowl; pour over the chicken. Cover and
refrigerate at least 1 hour. Drain the chicken, reserving the marinade.
Preheat a grill or the broiler.
Grill over medium coals, covered with foil or with a grill cover, or
broil 4 to 5 inches from the heat source 5 minutes per side, or until
the chicken is cooked through, basting often with the marinade.
(Discard any remaining marinade. Do not pour it over the cooked
chicken.)
Garnish the chicken portions with orange wedges at serving time.
Nutritional Information Per Serving: Calories: 175, Fat: 3g,
Cholesterol: 69, Sodium: 93mg, Carbohydrate: 10g, Dietary Fiber: 1g,
Sugars: 9g, Protein: 26g
Diabetic Exchanges: 1/2 Fruit, 4 Very Lean Meat
Source: The New Family Cookbook for People with Diabetes
LEMON-ROSEMARY CHICKEN BREASTS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 lemons
- 1 tablespoons chopped fresh rosemary or 1/2 teaspoon dried
rosemary
- 1 garlic clove, finely chopped
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 4 small skinless, boneless chicken breast halves (1 pound)
DIRECTIONS
Prepare grill.
From 1 lemon, grate 2 teaspoons peel. From 1/2 lemon, cut thin slices;
reserve for garnish. Squeeze juice from remaining 3 lemon halves into
medium bowl. Stir in lemon peel, rosemary, garlic, oil, salt and
pepper.
Add chicken breast halves to bowl, turning to coat with lemon-juice
mixture.
Arrange chicken on grill over medium heat and grill, brushing with
remaining lemon-juice mixture in bowl, 5 minutes.
Turn chicken and grill until chicken loses its pink color throughout,
about 5 minutes longer. Garnish with lemon slices.
Nutritional Information Per Serving (1/4 of recipe): Calories: 153,
Fat: 4 g, Protein: 26 g, Carbohydrate: 3 g, Cholesterol: 66 mg, Sodium:
364 mg
Diabetic Exchanges: 3 Lean Meat
Source: "The All New Good Housekeeping Cookbook"
MONKFISH KABOBS WITH LEMON AND THYME
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 pound, 7 ounces monkfish fillet
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- Zest and juice of 1 lemon
- 2 tablespoons freshly chopped thyme
- 2 tablespoons freshly chopped cilantro
- Salt and pepper, to taste
- 2 limes, quartered
DIRECTIONS
Preheat the broiler to medium, and line the broiler pan with aluminum
foil.
Cut the fish fillets into chunks and place them in a bowl. Stir in the
olive oil, garlic, lemon zest, and juice, thyme, cilantro and
seasoning.
Thread the fish pieces onto 4 skewers. Secure the ends with lime
wedges.
Grill, turning occasionally, for about 5-8 minutes. It is important to
make sure that the fish does not overcook.
Nutritional Information Per Serving (1/4 of recipe): Calories: 172,
Carbohydrate: 6 g, Protein: 24 g, Fat: 6 g, Fiber: 1 g, Cholesterol: 41
mg, Sodium: 30 mg Diabetic Exchanges: 1 Vegetable, 3-1/2 Very Lean
Meat, 1/2 Fat
Source: "Great Healthy Food - Diabetes" by Azmina Govindji
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FESTIVE HAM STEAK
~Shared by Patricia, Charlevoix, MI
1-ready to eat ham steak
2 slices pineapple
6 peach slices
Slash fat edge of the ham steak at 1 inch intervals. Place fruit in a
single layer on a small grill grid and set aside. Brush one side of
steak with oil and lay on grill. Barbecue about 8 minutes, brush oil on
ungrilled side and return to grill. While ham continues to
cook, brush fruit with melted butter and place grill grid on grill and
continue cooking until ham has cooked 8 minutes, turning fruit often
and brushing with melted butter.
When ham steak is done, place on heated platter, arrange fruit around
and garnish with parsley.
GRILLED PEACH SUNDAES
~Shared by Jim D., WA
Fruit on the grill? Most definitely! Try grilling other stonefruit or
pineapple too!
Servings: 2 servings
Total Time: 25 minutes
Health: Healthy Weight, Heart Healthy, Low Sat Fat, Low Cholesterol,
Low Calorie, Low Sodium
Ingredients:
2 peaches , halved and pitted
1 teaspoon canola oil
2 scoops nonfat vanilla frozen yogurt or fruit sorbet
1 tablespoon toasted unsweetened coconut
Steps:
1: Preheat grill to high. Brush peach halves with oil. Grill until
tender. Place 2 peach halves in each bowl and top with a scoop of
frozen yogurt (or sorbet) and coconut.
Nutrition: (Per serving
Calories - 154
Carbohydrates - 28
Fat - 4
Saturated Fat - 2
Monounsaturated Fat - 2
Protein - 4
Cholesterol - 0
Dietary Fiber - 2
Potassium - 319
Sodium - 41
Source: Eatingwell.com
GARLICKY STEAK AND ASPARAGUS
~Shared by Maggie, TX
Makes: 2 servings
Prep: 15 minutes
Grill: 3 to 4 minutes
Ingredients
1 12- to 14-oz. boneless beef top loin (strip) steak, cut
about 3/4 inch thick
1 or 2 large cloves garlic, coarsely chopped
1/2 tsp. cracked or coarsely ground black pepper
1/4 tsp. salt
8 to 10 thin asparagus spears, trimmed (6 oz.)
2 tsp. garlic-flavored olive oil or olive oil
1/2 cup beef broth
1 Tbsp. dry white wine
1/4 tsp. Dijon-style mustard
Directions
1. Rub the steak on both sides with a mixture of the garlic, pepper,
and salt, pressing in the mixture with your fingers. Place the
asparagus in a shallow dish and drizzle with the oil. For sauce, in a
medium skillet stir together the broth and wine. Cook over high heat
for 4 to 5 minutes or until mixture is reduced to 1/4 cup. Whisk in
mustard; keep warm.
2. Preheat an indoor electric grill on high setting, if available.
Place steak on the grill rack. If using a covered grill, close lid.
Grill until steak is desired doneness. (For a covered grill, allow 3 to
4 minutes for medium rare or 5 to 7 minutes for medium. For an
uncovered grill, allow 6 to 8 minutes for medium rare or 8 to 10
minutes for medium, turning steak once.) If space allows, add asparagus
to covered grill for the last 2 to 3 minutes or for uncovered grill the
last 4 to 5 minutes of grilling. Cook asparagus until crisp-tender.*
3. Spoon sauce on serving plate. Cut steak in half crosswise. Serve
steak halves atop sauce with asparagus on top.
Makes 2 servings.
*Note: The asparagus cooking time will vary with the size of asparagus.
Also, if there is no room on the grill, the asparagus can be grilled
after the steak.
Conventional Method: Prepare as above through Step 1. Place steak on
the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat
for 8 to 10 minutes for medium rare or 10 to 12 minutes for medium,
turning once and adding asparagus to the rack of the broiler pan the
last 2 minutes of broiling. Serve as directed above.
Nutrition Facts
Servings Per Recipe 2 servings Calories 458, Total Fat (g) 32,
Saturated Fat (g) 11, Monounsaturated Fat (g) 15, Polyunsaturated Fat
(g) 1, Cholesterol (mg) 110, Sodium (mg) 549, Carbohydrate (g) 3, Total
Sugar (g) 2, Fiber (g) 1, Protein (g) 37
Vitamin A (DV%) 0, Vitamin C (DV%) 37, Calcium (DV%) 3, Iron (DV%) 19
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes & Gardens Magazine
GRILLED RIB EYE WITH BLUE CHEESE AND GARLIC BUTTER
~Shared by Maggie, TX
Ingredients
2 Rib eye steaks
4 Tbs. butter, softened
1/2 tsp. garlic, minced
2 Tbs. blue cheese
Directions
Mix the butter, garlic and blue cheese. Set aside. Grill the steaks to
the desired temperature. Top the warm steaks with the butter. Serve
immediately.
Yield: 2 servings
ASIAN GRILLED CHICKEN BREASTS
~Shared by Maggie, TX
Prep time: 5 mins
Cook time: 10 mins
Yield: 2 servings
1 1/2 tablespoons olive oil
1 teaspoon soy sauce
1 clove garlic, crushed
1 teaspoon minced ginger
1 teaspoon Dijon mustard
salt to taste
freshly ground black pepper
2 skinless, boneless chicken breasts
1. Mix the oil, say sauce, garlic, ginger, mustard, salt and pepper,
and brush on the chicken breasts. Refrigerate for at least 30 minutes
or overnight.
2. Preheat the grill.
3. Grill the breasts for 5 to 6 minutes on each side, depending on the
thickness. Let the chicken rest on a plate for 1 or 2 minutes before
serving.
Serving Size: 1 breast
Number of Servings: 2
Per Serving
Calories 166
Carbohydrate 0 g
Fat 6 g
Fiber 0 g
Protein 26 g
Saturated Fat 1 g
Sodium 243 mg
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BEER-CAN CHICKEN WITH COLA BARBECUE SAUCE
"I like any recipe that starts with 'open a can of beer and drink
half,'" says recipe developer and chef Steven Raichlen. American
ingenuity has produced a variety of beer-can roasters that hold the can
in place and stabilize the tipsy chicken. Aluminum cans bend easily
under the pressure, so when piercing holes, it's a good idea to use a
can-holding gadget.
Yield 6 servings (serving size: 3 ounces chicken and about 2
tablespoons sauce)
Ingredients
Chicken:
1 (12-ounce) can beer
1 cup hickory wood chips
2 teaspoons kosher or sea salt
2 teaspoons brown sugar
2 teaspoons sweet paprika
1 teaspoon coarsely ground black pepper
1 (4-pound) whole chicken
Cooking spray
Sauce:
1/2 cup cola
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1/2 teaspoon instant onion flakes
1/2 teaspoon instant minced garlic
1 1/2 teaspoons steak sauce (such as A-1)
1/2 teaspoon liquid smoke
1/4 teaspoon black pepper
Preparation
Open beer can; drink half. Carefully pierce top of beer can with
"church-key" can opener several times; set aside. To prepare chicken,
soak wood chips in water 1 hour. Combine salt, sugar, paprika, and
pepper; set aside.
To prepare grill for indirect grilling, place a disposable aluminum
foil pan in center of grill. Arrange charcoal around foil pan; heat to
medium heat.
Remove and discard giblets and neck from chicken. Rinse chicken with
cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen
skin from breast and drumsticks by inserting fingers, gently pushing
between skin and meat.
Rub 2 teaspoons spice mixture under loosened skin. Rub 2 teaspoons
spice mixture in body cavity. Rub 2 teaspoons spice mixture over skin.
Slowly add remaining spice mixture to beer can (salt will make beer
foam). Holding chicken upright with the body cavity facing down, insert
beer can into cavity.
Drain wood chips. Place half of wood chips on hot coals. Coat grill
rack with cooking spray. Place chicken on grill rack over drip pan.
Spread legs out to form a tripod to support the chicken. Cover and
grill 2 hours or until a meat thermometer inserted into meaty portion
of thigh registers 180°. Add remaining wood chips after 1 hour and
charcoal as needed.
Lift chicken slightly using tongs; place spatula under can. Carefully
lift chicken and can; place on a cutting board. Let stand 5 minutes.
Gently lift chicken using tongs or insulated rubber gloves; carefully
twist can and remove from cavity. Discard skin and can.
To prepare sauce, combine cola and remaining ingredients in a saucepan;
bring to a boil. Reduce heat, and simmer 6 minutes. Cool. Serve with
chicken.
Nutritional Information
Calories: 215 (20% from fat)
Fat: 4.7g (sat 1.1g,mono 1.4g,poly 1.3g)
Protein: 31.8g
Carbohydrate: 10g
Fiber: 0.5g
Cholesterol: 100mg
Iron: 2.2mg
Sodium: 741mg
Calcium: 29mg
Source: Adapted from Steven Raichlen's books How to Grill and BBQ USA
GRILLED BANANA SUNDAES
Makes: 4 servings
Prep: 20 minutes
Grill: 4 minutes
Ingredients
3 large firm bananas
1 tablespoon margarine or butter
2 teaspoons lime juice or orange juice
1/2 cup caramel ice-cream topping
1/4 teaspoon ground cinnamon
1 pint vanilla ice cream
Toasted coconut (optional)
Sliced almonds, toasted (optional)
Directions
1. Cut bananas in half lengthwise, then cut each piece in half
crosswise. (You should have 12 pieces.) Stir together margarine or
butter and 1 teaspoon of the lime or orange juice. Brush mixture on all
sides of banana pieces.
2. Place bananas directly on the grill rack over medium-hot coals.
Grill, uncovered, for 2 minutes; turn over and grill for 2 minutes more
or until heated through.
3. Meanwhile, in a heavy, medium skillet or saucepan combine the
caramel topping and the remaining 1 teaspoon lime or orange juice. Heat
on the grill rack alongside bananas directly over the coals, or on a
stovetop, until bubbly, stirring frequently. Stir in cinnamon. Add
bananas and stir gently to coat.
4. To serve, scoop ice cream into 4 dessert dishes. Spoon sauce and
bananas atop ice cream. Sprinkle with the coconut and/or almonds, if
desired.
Nutrition Facts
Servings Per Recipe 4 servings Calories 367, Total Fat (g) 11,
Saturated Fat (g) 5, Cholesterol (mg) 29, Sodium (mg) 231, Carbohydrate
(g) 70, Fiber (g) 2, Protein (g) 4
Vitamin A (DV%) 12, Vitamin C (DV%) 19, Calcium (DV%) 9, Iron (DV%) 3
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes & Gardens Magazine
RIBEYES WITH CHIPOTLE BUTTER
Ingredients
1/4 cup butter, softened
1 Tbsp.ablespoon finely chopped shallots
2 teaspoons snipped fresh basil or cilantro
1-1/2 teaspoon lime juice
1 teaspoon finely chopped chipotle pepper in adobo sauce
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1 tablespoon olive oil
1/4 teaspoon adobo sauce (from canned chipotle pepper in
adobo sauce)
4 8- to 10-ounce beef ribeye steaks, cut 1 inch thick
Fresh basil or cilantro sprigs
Lime wedges
Directions
1. For chipotle butter, in a small bowl stir together butter, shallots,
snipped basil or cilantro, lime juice, and chipotle pepper until
combined; set aside.
2. In another small bowl stir together cumin, paprika, salt, and
pepper. Stir in oil and adobo sauce until a paste forms. Spread mixture
over both sides of steaks.
3. Grill steaks on the rack of an uncovered grill directly over medium
coals until desired doneness, turning once halfway through grilling.
Allow 14 to 18 minutes for medium doneness (160 degree F). Serve steaks
with chipotle butter and garnish with herb sprigs and lime wedges.
Makes 4 servings.
GRILLED CAJUN CHICKEN
Yield: 4 servings
This recipe is filled with great spices. Everyone loves grilled
chicken, and this recipe spices up the traditional recipe!
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon oregano
1 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon cayenne pepper
1/2 teaspoon white pepper
1 teaspoon salt
1/4 cup vegetable oil
4 skinless boneless chicken breast halves
1/2 cup lemon juice
Directions:
1. Combine dry spices in small bowl. In a shallow glass dish large
enough to hold chicken in a single layer, place lemon juice and oil.
Add half of spice mix; stir to combine.
2. Add chicken breasts, turning to coat both sides. Marinate 30 to 60
minutes at room temperature or 2 to 3 hours in the refrigerator,
covered.
3. Drain chicken from marinade and sprinkle both sides with remaining
seasoning mix.
4. Place breasts on hot grill with the thin ends away from the flames.
Cook, turning once, until just cooked through, 3 to 8 minutes per side,
depending on heat intensity and thickness of meat.
Nutrition Facts per Serving
Total Calories: 275 Carbohydrates: 3.90 g
Total Fat: 10.64 g Protein: 39.73 g
Sat Fat: 2.08 g Fiber: 0.68 g
Cholesterol: 99 mg Sodium: 805 mg
Source: iVillage
STEAK AU POIVRE
Start to Finish: 30 minutes
Ingredients
1 tablespoon cracked black pepper
4 beef tenderloin steaks or 2 beef top loin steaks, cut 1
inch thick (1 pound)
2 tablespoons butter or margarine
1/4 cup brandy or beef broth
1/4 cup beef broth
1/2 cup whipping cream
2 teaspoons Dijon-style mustard
Directions
Use your fingers to press the pepper onto both sides of the steaks. If
using top loin steaks, cut each steak in half crosswise. In a large
skillet cook steaks in hot butter over medium heat to desired doneness,
turning once. For tenderloin steaks, allow 10 to 13 minutes for medium
rare (145 degrees F) to medium (160 degrees F). For top loin steaks,
allow 12 to 15 minutes for medium rare to medium. Transfer steaks to a
serving platter, reserving the drippings in the skillet. Keep warm.
Remove skillet from burner and allow to stand 1 minute.
For sauce, combine brandy and beef broth (or all beef broth); carefully
stir into drippings in skillet, scraping up crusty browned bits. Stir
in whipping cream and mustard. Bring to boiling. Boil gently,
uncovered, over medium heat for 5 to 6 minutes or until mixture is
reduced to 1/2 cup, stirring occasionally. Spoon sauce over steaks to
serve.
Makes 4 servings
Nutrition Facts
Calories 370, Total Fat (g) 25, Saturated Fat (g) 13, Monounsaturated
Fat (g) 8, Polyunsaturated Fat (g) 1, Cholesterol (mg) 114, Sodium (mg)
192, Carbohydrate (g) 2, Total Sugar (g) 1, Fiber (g) 0, Protein (g) 25
Vitamin A (DV%) 0, Vitamin C (DV%) 1, Calcium (DV%) 4, Iron (DV%) 20,
Lean Meat (d.e.) 3.5, Fat (d.e.) 4
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes & Gardens Magazine
GRILLED JAPANESE EGGPLANT
Yield: 4 - 6 servings
6 Japanese eggplants
2 tablespoons olive oil
1 teaspoon minced garlic
salt and pepper, to taste
Wash eggplant and pat dry. Lightly coat with olive oil, garlic, salt
and pepper. Prepare fire for direct heat cooking. When fire is ready,
place eggplant over direct heat and close lid. Turn several times
during cooking. Eggplant should be done in about 5 minutes.
RIB-EYE STEAKS WITH HOT-AS-HECK SAUCE
Makes: 4 servings
Prep: 10 minutes
Cook: 15 minutes
Grill: 10 minutes
Ingredients
1/3 cup sugar
1 medium onion, finely chopped
2 cloves garlic, minced
1-1/2 cups light beer or water
1 6-ounce can tomato paste
1/4 cup Worcestershire sauce
1/4 cup vinegar
1 to 2 tablespoons purchased habanero hot pepper sauce
1 tablespoon chopped canned chipotle peppers in adobo sauce
4 10-ounce beef rib-eye or sirloin strip steaks, cut 1 inch
thick
Grilled whole fresh chili peppers* (optional)
Directions
1. For sauce, in a medium saucepan cook sugar over medium-high heat
until it begins to melt, shaking the pan occasionally (do not stir).
Reduce heat to low; add onion and garlic. Cook and stir for 5 minutes
more or until mixture is golden brown. Bring beer or water just to
boiling in a small skillet. Carefully and gradually add boiling beef or
water to sugar mixture, stirring constantly. Whisk in tomato paste,
Worcestershire sauce, vinegar, habanero sauce, chipotle peppers, and
salt. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20
minutes or to desired consistency. Set aside.
2. Place steaks on the lightly oiled rack or the grill directly over
medium heat. Grill for 10 to 18 minutes or until desired doneness,
turning once.
3. Brush some of the sauce onto the steaks during the last few minutes
of grilling. Pass remaining sauce with steaks. Cover and chill any
remaining sauce for up to 1 week. Serve with grilled chili peppers, if
desired. Makes 4 servings.
*Note: To grill chili peppers, lightly brush whole peppers with oil.
Grill for 5 to 10 minutes over medium heat or until slightly charred.
Nutrition Facts
Servings Per Recipe 4 servings Calories 572, Total Fat (g) 18,
Saturated Fat (g) 7, Cholesterol (mg) 134, Sodium (mg) 532,
Carbohydrate (g) 31, Fiber (g) 2, Protein (g) 65
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes & Gardens Magazine
HERBED POTATO WEDGES
1/4 c. butter, melted
1/4 c. finely chopped onion
3 tbsp. finely chopped parsley
1 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. pepper
4 lg. potatoes (about 2 lbs.)
Brush a large piece of heavy-duty aluminum foil with some butter. In a
bowl, combine the remaining butter, onion, parsley, chili powder, salt
and pepper. Cut potatoes into 1/2 inch thick wedges. Place potatoes on
foil. Brush mixture over potatoes. Tightly seal edges of foil.
Place on grill about 3 to 4 inches from heat. Cook, 30 to 40 minutes or
until potatoes are tender.
GRILLED STEAKS WITH GORGONZOLA BUTTER
Makes: 4 servings
Prep: 15 minutes
Grill: 16 minutes
Ingredients
4 boneless beef top loin steaks, cut 1 inch thick (about 2
pounds total)
2 tablespoons crumbled Gorgonzola or blue cheese
2 tablespoons soft onion-garlic cream cheese
1 to 2 tablespoons butter, softened
1 tablespoon chopped pine nuts or walnuts, toasted
Salt
Thinly sliced fresh basil or chopped parsley
Directions
1. In a grill with a cover arrange preheated coals around a drip pan.
Test for medium heat above pan. Place the steaks on the grill rack
directly over the drip pan. Cover and grill steaks to desired doneness,
turning once. (Allow 16 to 20 minutes for medium-rare doneness or 20 to
24 minutes for medium doneness.)
2. Meanwhile, for flavored butter, stir together Gorgonzola or blue
cheese, cream cheese, butter, and nuts. Shape into 1-inch-diameter log.
Wrap in plastic wrap; chill.
3. Season grilled steaks to taste with salt. Slice flavored butter into
8 slices. Place 1 to 2 slices of flavored butter on each steak.
Sprinkle with basil or parsley.
To Grill Directly: Grill the steaks on the grill rack of an uncovered
grill directly over medium coals to desired doneness, turning once.
(Allow 8 to 12 minutes for medium-rare doneness or 12 to 15 minutes for
medium doneness.)
To Broil: Place steaks on the unheated rack of a broiler pan. Broil
steaks 3 to 4 inches from heat to desired doneness, turning steaks over
once. (Allow 10 to 12 minutes for medium-rare doneness or 16 to 20
minutes for medium doneness.)
Note: If you have any leftover flavored butter, use it as a spread on
French bread, on toasted pieces of Italian bread topped with slices of
roma tomato, on baked potatoes, or in mashed potatoes.
HERB CHEESE STUFFED GARLIC BURGER
The widespread availability of herb-flavored cream cheeses makes this
burger a snap. You can vary the results by moving between a mild,
creamy Boursin, a more assertive goat cheese rolled in fresh herbs, or
Brie encased in herbs. The only essential thing when stuffing a burger
with cheese is to make sure that the edges are sealed well, to keep the
cheese from leaking out during cooking.
Yields: 6 servings
Total Time: 20 min.
2 pounds ground beef chuck, 85% lean
2 tablespoons chopped garlic
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
3 tablespoons herbed garlic cream cheese, such as Boursin
Oil for coating grill grate
6 hamburger buns, split
Using your hands, mix the beef, garlic, salt, and pepper in a bowl
until well blended; do not overmix. Using a light touch, form into 12
patties no more than 1/2 inch thick. Put a portion (about 1 1/2
teaspoons) of cheese in the center of each of 6 patties; top with the
remaining patties and press together, taking care to seal the edges
well. Refrigerate the burgers until the grill is ready. Brush the grill
grate and coat it with oil. Put the burgers on the grill, cover, and
cook for 9 minutes, flipping after 5 minutes, for medium-done (150
degrees F, slightly pink). Add a minute per side for well-done (160
degrees F). To toast the buns, put them cut sides down directly over
the fire for the last minute of cooking. If serving the burgers
directly from the grill, serve on the buns. If the burgers will sit,
even for a few minutes, keep the buns and burgers separate until just
before eating.
GRILLED RIB EYE STEAK
Ingredients
1/2 C. A-1. Original Steak Sauce
1/2 C. Balsamic Vinaigrette Dressing
2 small cloves garlic, minced
1 tsp. dried oregano leaves
2 medium beef rib eye steaks, about 8 oz. each
Directions
Mix steak sauce, dressing, garlic and oregano. Reserve 1/4 C. of the
mixture. Pour remaining 3/4 C. mixture over steaks in re sealable
plastic bag; seal bag. Refrigerate 30 min. to marinate. Preheat grill
to medium-high heat. Drain steak; discard marinade. Grill steak 4 to 5
min. on each side or until medium doneness (160°F.) Serve drizzled with
reserved 1/4 C. dressing mixture.
GRILLED EGGPLANT SANDWICHES
Ingredients
Eggplant:
4 tsp. olive oil
1 clove garlic, finely chopped
1 1/2 tsp. chopped, fresh basil
salt to taste
freshly ground black pepper
2 small eggplants
Sandwiches:
1/2 C. cream cheese, low-fat whipped, or goat cheese
4 pieces of focaccia or other good quality bread, sliced in half,
lengthwise
2/3 C. spinach, washed and dried
4 slices of tomato
Directions
For the eggplant, preheat the grill. Mix the olive oil, garlic, salt,
pepper and 1/2 tsp. of the basil together. Slice the eggplants
lengthwise into half-inch slices. Brush the slices on both sides with
the olive oil mixture. Grill the eggplant slices until they become soft
in the center, about 2-3 minutes on each side.
For the sandwiches, mix the cheese, the remaining tsp. of basil, salt
and pepper together. Set aside. Spread 4 halves of bread with the
cheese mixture, then top with the spinach or arugula, a slice of tomato
and a few slices of eggplant. Place the other half of the bread on top.
Yield: 4 servings
TERIYAKI STEAK
Ingredients
2 lbs. boneless round steak, 1/2" thick
1 tsp. ground pepper
2/3 C. teriyaki sauce
1/3 C. soy sauce
1 1/2 tsp. instant meat tenderizer
1/8 tsp. garlic powder
Directions
Sprinkle round steak with pepper; pierce at 1 inch intervals with a
meat fork. Place in a large shallow container. Combine the remaining
ingredients and mix well. Pour over steak. Cover dish and marinate for
8 to 10 hours or overnight in refrigerator. Grill over hot coals 3 to 5
minutes on each side or until done as desired.
Makes 6 servings.
APRICOT-HONEY CHICKEN
The honey mustard, apricot and ginger give this chicken recipe a
wonderful flavor. It will definitely be a hit and it is not difficult
to prepare.
Serving: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
1/3 cup dijon honey mustard
3 tablespoons apricot preserves
1 teaspoon ground ginger
4 boneless, skinless chicken breast halves
1. Blend mustard, preserves, and ginger. Brush mustard mixture onto
chicken.
2. Grill or broil about 8-10 minutes each side or until done, brushing
with mustard mixture frequently.
Based on individual serving.
Calories: 196
Total Fat: 3 g
Carbohydrates: 12 g
Protein: 28 g
Source: iVillage.com
PORTOBELLO BURGERS
Start to Finish: 20 minutes
Ingredients
4 portobello mushrooms
2 Tbsp. olive oil
1 tsp. dried Italian seasoning, crushed
4 slices provolone cheese
4 ciabatta rolls, split
1/4 cup mayonnaise
4 to 8 pieces bottled, roasted red sweet pepper
3/4 cup fresh basil leaves
Directions
1. Scrape gills from mushroom caps, if desired. Drizzle mushrooms with
oil. Sprinkle salt, pepper and crushed Italian seasoning.
2. On charcoal grill, cook mushrooms on rack of uncovered grill
directly over medium coals for 6 to 8 minutes, turning once halfway
through cooking. Top each mushroom with a cheese slice. Place rolls,
split sides down, on grill rack. Grill 2 minutes more, until cheese is
melted, mushrooms are tender, and rolls are toasted.
3. Serve mushrooms on rolls. Pass mayonnaise, sweet pepper pieces, and
basil leaves.
Makes 4 servings.
Nutrition Facts
Calories 520, Total Fat (g) 29, Saturated Fat (g) 9, Monounsaturated
Fat (g) 8, Polyunsaturated Fat (g) 9, Cholesterol (mg) 25, Sodium (mg)
972, Carbohydrate (g) 49, Total Sugar (g) 2, Fiber (g) 4, Protein (g) 17
Source: Better Homes & Gardens Magazine
RIBEYES WITH CHIPOTLE BUTTER
Makes: 4 servings
Prep: 20 minutes
Grill: 14 minutes
Ingredients
1/4 cup butter, softened
1 Tbsp.ablespoon finely chopped shallots
2 teaspoons snipped fresh basil or cilantro
1-1/2 teaspoon lime juice
1 teaspoon finely chopped chipotle pepper in adobo sauce
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1 tablespoon olive oil
1/4 teaspoon adobo sauce (from canned chipotle pepper in
adobo sauce)
4 8- to 10-ounce beef ribeye steaks, cut 1 inch thick
Fresh basil or cilantro sprigs
Lime wedges
Directions
1. For chipotle butter, in a small bowl stir together butter, shallots,
snipped basil or cilantro, lime juice, and chipotle pepper until
combined; set aside.
2. In another small bowl stir together cumin, paprika, salt, and
pepper. Stir in oil and adobo sauce until a paste forms. Spread mixture
over both sides of steaks.
3. Grill steaks on the rack of an uncovered grill directly over medium
coals until desired doneness, turning once halfway through grilling.
Allow 14 to 18 minutes for medium doneness (160 degree F). Serve steaks
with chipotle butter and garnish with herb sprigs and lime wedges.
Makes 4 servings.
Nutrition Facts
Servings Per Recipe 4 servings Calories 416, Total Fat (g) 27,
Saturated Fat (g) 12, Monounsaturated Fat (g) 11, Polyunsaturated Fat
(g) 1, Cholesterol (mg) 118, Sodium (mg) 519, Carbohydrate (g) 2, Total
Sugar (g) 0, Fiber (g) 1, Protein (g) 40
Source: BH&G
BLACK PEPPER NEW YORK STRIP STEAKS WITH HORSERADISH SAUCE
The key to flavorful and tender steak comes before the actual grilling,
by rubbing the meat with a combination of salts and spices. This basic
recipe is designed to bring out the true flavor of a New York Strip,
topped off after grilling with a pungent Horseradish sauce.
Yields: 4 servings
4 New York strip steaks, 10 to 12 ounces each and about 1 inch thick,
trimmed of excess fat
2 tablespoons extra virgin olive oil
2 tablespoons Dijon mustard
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Horseradish Sauce:
3/4 cup sour cream
2 tablespoons prepared horseradish
2 tablespoons finely chopped fresh Italian parsley
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a medium bowl thoroughly mix the sauce ingredients.
Prepare a two-zone fire for high heat.
Lightly brush the steaks on both sides with the oil, and then smear the
mustard on both sides. Season evenly with the salt and pepper. Let the
steaks sit at room temperature for 20 to 30 minutes before grilling.
Brush the cooking grate clean. Sear the steaks over direct high heat,
with the lid closed as much as possible, for about 6 minutes, turning
once and swapping their positions as needed for even cooking. Move the
steaks over indirect high heat and cook, with the lid closed, until
they reach your desired doneness, about 2 minutes for medium rare.
Remove from the grill and let the steaks rest for 3 to 5 minutes. Serve
the steaks warm with the sauce on the side.
Source: Weber's Charcoal Grilling by Jamie Purviance
HOT DOGS STUFFED WITH THE WORKS
You will need large hot dogs (knockwurst or foot-longs, take your
choice) to hold all of the filling in this recipe. "The works" means
anything and everything you like on a hot dog, so if there's something
that works for you, bring it on; you can't mess it up. Whatever you do,
the results will be over the top.
Yields: 6 servings
2 teaspoons spicy brown mustard
2 tablespoons ketchup
1 cup refrigerated sauerkraut, drained, rinsed, and coarsely chopped
4 large hot dogs, such as knockwurst
1/2 ounce Cheddar cheese, cut into 4 small sticks
4 slices bacon
Oil for coating grill screen
4 long hot dog buns or small sub rolls, split
Mix the mustard, ketchup, and sauerkraut in a small bowl. Slit the hot
dogs lengthwise, forming a deep pocket end to end in each one. Fill the
pockets halfway with the sauerkraut mixture. Put a stick of cheese in
the center of each, and top with the remaining sauerkraut mixture. Wrap
a bacon slice around each hot dog to hold it together, and secure the
ends of each bacon strip with wooden toothpicks. Put the grill screen
on the grill and coat it with oil. Wait a minute or two, until the
surface is hot. Grill the hot dogs until the bacon is cooked through
and the hot dogs are browned on all sides, about 2 minutes per side. To
toast the buns, put them cut sides down directly over the fire for the
last minute of cooking.
Source: Mastering the Grill by Andrew Schloss and David Joachim
DRY-RUB MARINATED RIB-EYE STEAKS WITH GRILLED ONIONS AND
SWEET-AND-SPICY DIPPING SAUCE
A great recipe by Wolfgang Puck. However you cook your rib-eyes, let
them rest for 10 minutes on a foil-covered platter to give the
bubbling-hot juices time to settle back evenly into the meat. Then
transfer them to serving plates and sit back to watch your guests,
whatever their gender, enjoy a truly manly main course.
Ingredients
SWEET-AND-SPICY RUB
4 Tbs. brown sugar
4 Tbs. onion powder
4 Tbs. garlic powder
4 Tbs. herbes de Provence
4 Tbs. dried oregano
2 Tbs. mild paprika
2 Tbs. mustard powder
2 Tbs. kosher salt
4 tsp. cayenne
4 tsp. ground coriander
2 tsp. black pepper
MARINATED RIB-EYE STEAKS
4 rib-eye steaks, 10 to 14 oz. each
Extra-virgin olive oil
GRILLED ONIONS
3 medium yellow onions, trimmed and peeled, each cut crosswise into
four 1/2-inch thick slices
3 Tbs. extra-virgin olive oil
SWEET-AND-SPICY DIPPING SAUCE
1/4 C. apple cider vinegar
2 Tbs. honey
1 red or green jalapeno chile, halved, stemmed, seeded, and minced
1 Tbs. chopped fresh oregano leaves
Kosher salt
Directions
First, prepare the Sweet-and-Spicy Rub: In a mixing bowl, combine all
the rub ingredients and stir well. Store in an airtight container at
room temperature until ready to use.
Trim the steaks. On a large platter, sprinkle them all over on both
sides with 1/2 C. of the rub and, with your fingers, rub the seasonings
into the meat thoroughly. (Reserve the remaining rub for the Grilled
Onions and other uses.) Cover the steaks with plastic wrap and
refrigerate for at least 1 hour or as long as overnight.
Set the rack of an outdoor grill 6 inches above the fire bed. Prepare a
hot fire. Moisten a clean cloth or paper towels with olive oil and,
holding the cloth or towels with long grilling tongs, carefully oil the
grill rack. Place the steaks on the grill and close the cover. Cook the
steaks until nicely browned and done to your liking, 6 to 8 minutes per
side for medium-rare. Remove them from the grill to a clean platter,
cover with aluminum foil, and leave them to rest for 10 minutes to
allow the juices to settle back evenly into the meat.
Meanwhile, prepare the Grilled Onions: Coat them evenly with the olive
oil and sprinkle them on both sides with 1 Tbs. of the Sweet-and-Spicy
Rub. Place them on the grill and cook until nicely browned, about 5
minutes per side.
While the onions are grilling, make the Sweet-and-Spicy Dipping Sauce:
In a small bowl, combine the vinegar, honey, jalapeno, oregano and
salt. Whisk well until the honey has dissolved. Pour the sauce into
four small decorative dipping bowls and place each one beside a large
serving plate.
Transfer the steaks to the serving plates and top them with the grilled
onion slices. Serve immediately.
Serves 4.
CHICKEN BREASTS WITH SOY AND MUSTARD MARINADE
Prep Time: 5 minutes
Marinating Time: 2 to 3 hours
Grilling Time: 8 to 12 minutes
Marinade
1/2 cup dry white wine
2 tablespoons soy sauce
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
2 teaspoons hot chili oil
2 teaspoons dark sesame oil
4 boneless chicken breast
halves (with skin), about 6 ounces each
1. In a medium bowl, whisk the marinade ingredients.
2. Place the chicken in a large, resealable plastic bag and pour in the
marinade. Press out the air and seal the bag tightly. Turn the bag to
distribute the marinade, place the bag in a bowl, and refrigerate for 2
to 3 hours.
3. Remove the chicken from the bag and discard the marinade. Grill over
direct medium heat (350°F to 450°F), skin side down first, until the
meat is firm to the touch and no longer pink in the center, 8 to 12
minutes, turning once. Keep the lid closed as often as possible during
grilling. Serve warm.
Makes 4 servings
Source: Weber’s Real Grilling™ by Jamie Purviance
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A to Z Readers' Family-Owned
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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