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Category: On the Grill

Smoked Ribs with Huckleberry BBQ Sauce

Smoked Ribs with Huckleberry BBQ Sauce

untitled2 racks (2 1/2 lbs. each) pork spareribs trimmed St. Louis-style*

Classic Dry Rub

Huckleberry BBQ Sauce

 

On bony side of ribs, loosen edge of membrane with a table knife. Pull off membrane, using a towel. Cut racks in half. Smear all over with rub. Chill airtight at least 4 hours or overnight; let stand at room temperature for last hour. Meanwhile, soak 2 cups apple wood chips in water 30 minutes. Scrunch 6 sheets (1 1/2 ft. long) of foil into logs 9 in. long. For gas, set a drip pan on center burner (the indirect heat area), fill it halfway with very hot water, and then heat the other burners to low (275° to 300°). For charcoal, ignite 50 briquettes in a chimney. Bank evenly on opposite sides of fire grate, leaving a cleared area in center for drip pan; fill pan halfway with very hot water. Let coals burn to low. Add 5 briquettes to each mound of coals every 30 minutes, starting when ribs go on grill; if fire gets too hot, partially close vents on lid. Set racks upright over drip pan facing one another and wedge foil logs into tops of racks (in between bones) to bridge them and hold them in place. For gas, drain half the wood chips and put in a smoker box, if grill has one; or seal chips in foil, poke quarter-size holes all over it, and set over direct heat (in foil, chips may take a while to start smoking). For charcoal, drain half the wood chips and sprinkle evenly over coals. Grill ribs, covered, 1 hour. Drain remaining wood chips and add as before. Cook until meat is tender when pierced and shrinks 1/2 in. from bone tips, 2 to 3 hours. Pour 1 cup sauce into a bowl. Remove foil from ribs and set ribs flat, bony side up, over indirect heat. Brush with 1/2 cup sauce. Cook until sauce sets, 5 minutes. Turn, brush again, and cook 3 minutes more. Let ribs sit on a board, tented with foil, 10 minutes. Serve with remaining sauce. Chill extra sauce 1 week, or freeze.

 

*Ask a butcher to trim ribs, or do it yourself: On bony side, trim flap of meat from center, flush with bones. Cut rack lengthwise between wide rib section and chewy, narrow rib tips. Save trimmings for soup.

 

 

 

Grilled Baby Leeks with Chervil & Chives

Grilled Baby Leeks with Chervil & Chives

189fd16b6b6e096454ab3d9e4d1b744006 baby leeks
2 T. sherry vinegar
1 tsp. Dijon mustard
Salt and freshly ground pepper
1 1/2 T. minced fresh chives
1 T. minced fresh chervil or flat-leaf parsley, plus more for sprinkling
1/2 cup (4 fl. oz./125 ml.) olive oil

Trim the root ends from the leeks, leaving just enough attached to keep the leeks from falling apart. In a rectangular glass baking dish, combine the vinegar, mustard, a pinch each of salt and pepper, 1 tablespoon of the chives, and the 1 tablespoon minced chervil. Whisk together until well blended. Add the oil in a slow, steady stream, whisking constantly to blend. Place the leeks in the dish and toss to coat. Cover the dish and marinate the leeks at room temperature for at least 1 hour or in the refrigerator for up to overnight. Prepare a charcoal or gas grill for direct-heat grilling over medium-high heat. Oil the grill rack. Remove the leeks from the marinade, shaking off any excess, and reserve the marinade. Arrange the leeks on the rack and grill, turning occasionally, until tender and nicely browned, 5-6 minutes. Transfer the leeks to a platter and drizzle lightly with some of the remaining marinade. Sprinkle with the remaining 1 1/2 teaspoons chives and with minced chervil. Serve hot, warm, or at room temperature. Serves 4.

Grilled Steak with Blue Cheese Butter

Grilled Steak with Blue Cheese Butter

steak-blue-cheese-butter-3-300x3002 beef sirloin, strip loin or filet steaks

Seasoning salt

Cracked black pepper

Worcestershire sauce

1/2 C. unsalted butter, softened

1/2 C. crumbled blue cheese

1 T. finely chopped flat leaf parsley

1 T. chopped fresh basil

1 clove of garlic, peeled and minced

Pre-heat your grill to fairly hot. Take your steaks and sprinkle them evenly with the seasoning salt and cracked black pepper to taste. Spritz them all over with some Worcestershire sauce and then leave them to marinate briefly while you wait for the grill to heat. Combine the butter, blue cheese, parsley, basil and garlic together in a small bowl. Set aside. Grill the steaks to the desired doneness under the heated grill. Serve each steak topped with a generous amount of the butter mixture.

Grilled or Baked Cabbage Packets

Grilled or Baked Cabbage Packets

1 tsp olive oil (5g)CABBAGE
2 T. real bacon bits (14g)
2 T. lemon juice
1 T. Worcestershire sauce
1/4 tsp kosher salt
1/4 tsp ground black pepper (more or less to taste)
1 Medium Head of Cabbage

Preheat the oven (or the grill) to 425 degrees. Mix the olive oil, bacon bits, lemon juice, Worcestershire sauce, salt and pepper to make the marinade. Prepare the cabbage. Rinse it under water and remove any yucky loose leaves. Cut the head in half on the core. Then cut the halves in half again to make quarters. Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon about 2 T. of the marinade on top making sure to get it in all the nooks and crannies. Wrap each wedge and bake for 20-40 minutes. The longer you cook, the softer it will be. If you like some crunch in your cabbage, remove sooner.

Caribbean Shrimp and Mushroom Packets

Caribbean Shrimp and Mushroom Packets

CaribbeanShrimpandMushroomPackets_jpg_8605188341 lb. fresh white mushrooms, sliced (about 5 C.)

1/2 C. couscous (uncooked)

1 C. thinly sliced onion

1 C. sweet red bell pepper, chopped

1 lb. extra-large shrimp, peeled and deveined

1/4 C. dry white wine

4 tsp. (1/2 stick) butter

2 tsp. Caribbean or Jamaican jerk seasoning blend*

1 tsp. finely minced garlic

3/4 tsp. Salt

2 ears of corn, husked and halved

 

Preheat outdoor grill or oven to 425EF. On a work surface place 4 sheets (each about 20 inches long) of heavy duty or doubled aluminum foil. In the center of each piece of foil arrange a generous 1/2 C. mushrooms, overlapping slightly; sprinkle with 2 tsp. couscous. Top each with onion, red bell pepper, shrimp and wine, dividing evenly. Dot each with 1 tsp. butter; sprinkle with 1/2 tsp. jerk seasoning blend and 1/4 tsp. garlic. Sprinkle an equal amount of salt over each portion. Arrange remaining mushrooms over shrimp, overlapping slightly; place 1/2 an ear of corn on the side. Bring long sides of foil together over mixture, allowing space for heat circulation and expansion; fold to seal. Fold up short ends; crimp to seal. Place on outdoor grill or in oven, about 5 inches from heat. Cook until shrimp are done (on the grill for about 15 minutes, turning once, or in the oven for about 20 minutes). Place in individual shallow serving bowls; carefully unfold foil; serve. * Jerk seasoning is available in most supermarket spice sections. If unavailable, substitute 1 tsp. sugar, and 1/4 tsp. each thyme, allspice and ground red pepper.

 

Rio-style Grilled Chicken (Galeto)

Rio-style Grilled Chicken (Galeto)

P1200681x3 whole spring chickens

Marinade:
1/2 cup white wine
2 tablespoons cilantro, roughly chopped
2 tablespoons parsley, roughly chopped
1 yellow onion, finely chopped
3 cloves garlic, finely chopped
1 cup extra-virgin olive oil
1 teaspoon salt
1 teaspoon black pepper, finely ground

Basting:
1 bottle ale
An herb brush

Garnish:
Farofa, toasted

Cut chickens in half. Set aside. Place white wine, cilantro, parsley, onion, garlic, oil, salt and pepper in a blender and purée until smooth. Marinate chicken for up to 2 hours. Skewer the chicken halves and season with additional salt and pepper. Grill the chickens over a charcoal fire and baste the chicken with the ale, brushing the meat every 5 minutes with an herb brush. Serve with toasted farofa.

Guadalajara Beef

Guadalajara Beef

1 bottle (12 ounces) Mexican dark beer

1/4 cup soy sauce

2 cloves of garlic (minced)

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon hot pepper sauce

4 beef bottom sirloin steaks or boneless tri tip steaks (4 to 6 ounces each)

Salt and black pepper

Red, green, yellow bell peppers cut lengthwise into quarters, seeded (optional)

Combine beer, soy sauce, garlic, cumin, chili powder and hot pepper sauce in a large shallow glass dish or heavy plastic bag. Add beef cover dish or close bag. Marinate in the refrigerator for up to 12 hours turning beef several times. Remove beef from marinade and discard marinade. Season with salt and pepper.

Oil hot grill to prevent sticking. Grill beef and peppers, if desired on covered grill about 8 to 12 minutes turning once. Beef should be medium doneness and peppers tender

Spicy Hawaiian Burgers

Spicy Hawaiian Burgers

7d2c0ab65c2681b64af33e478a3d656f2 pounds ground chicken
6 pineapple rings (or equivalent slices, cut about 1/2″ – 3/4″ thick)
6 slices pepper jack cheese
6 whole wheat hamburger buns
1/4 cup low-sodium soy sauce
1 tsp. smoked paprika
1 tsp. chili powder
1/2 tsp. seasoning salt (I use Lawry’s)
1/2 tsp. ground cumin
1 clove garlic, minced

Combine the ground chicken, soy sauce, 1/2 the paprika, 1/2 the chili powder, seasoning salt, cumin, and garlic. Lightly mix with your hands and divide into 6 even balls. Form patties, making them slightly thinner in the middle and sprinkle with remaining paprika and chili powder. Refrigerate about 30 minutes. Preheat the grill to medium heat. Coat grates lightly with oil. Grill burgers over medium heat about 6 minutes per side. The burgers should flip easily when they are ready to turn, if they want to stick, give them another minute. Top with cheese for the last 1-2 minutes of cooking time to melt. Remove to a plate and cover with aluminum foil to rest. Grill buns if desired. For the pineapple, if you are using rings, grill directly on the grates over medium heat. Carefully turn after 1-2 minutes. If you are using pineapple slices or chunks, thread onto skewers and grill skewers in the same fashion. Assemble burgers and enjoy.

Flank Steak with Zucchini and Yellow Squash “Pappardelle”

Flank Steak with Zucchini and Yellow Squash “Pappardelle”

Salt

6 garlic cloves, chopped

6 T. EVOO

2 T. thyme

2 lbs flank steak

black pepper

2 zucchini

2 yellow squash

1 tsp crushed red pepper flakes

zest and juice of 1 lemon

1/2 C. chicken stock

2 T. butter

chopped fresh parsely

3/4 C. grated parmigiano-reggiano

Marinate steak in 3 T. EVOO, 3 chopped garlic cloves and thyme. Grill for 5 min. on each side. While grilling, cut zucchini and squash lengthwise in thin strips. Boil water, cook for 1 min. Drain under cold water and pat dry. Heat 3 T.spoon EVOO in skillet with garlic and red pepper flakes. Cook for 1 min. Add squash and season with salt and pepper. Toss, and add chicken stock and juice of 1 lemon. Cook for 2 min. Turn off heat, add butter, parsley, cheese and lemon zest. Toss. Serve with grilled steak.

 

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Grilled Artichokes Marinated with Honey and Basil

Grilled Artichokes Marinated with Honey and Basil

Marinade

2 T. honey

3 T. balsamic vinegar

1 clove garlic, minced

1 shallot, minced

1 T. basil

1 tsp. Dijon mustard

1/2 C. extra virgin olive oil

Salt and cracked black pepper

3 artichokes, trimmed and split in half and par cooked

To prepare the marinade, place the honey, vinegar, garlic, shallots and basil in a small mixing bowl and mix well. Slowly whisk in the olive oil until smooth. Season with salt and black pepper. Pour the marinade over the drained cooked artichokes. Marinate about 30 minutes to 1 hour. Heat a gas grill till very hot or a charcoal grill until very hot.  Drain the artichokes well. Place the artichokes on the hot grill and grill about 5 minutes. Remove from the grill and drizzle with the leftover marinade and serve warm.

 

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Chipotle Grilled Salmon with Pineapple Avocado Salsa

Chipotle Grilled Salmon with Pineapple Avocado Salsa

DSC_0001-624x624Pineapple Avocado Salsa
1 pineapple, cut into a small dice
1/2 small red onion, finely diced
1 medium to large jalapeño, finely diced (remove the seeds and ribs if you don’t like heat)
1 avocado, cut into a small dice
1-2 tablespoons fresh cilantro, finely chopped (use parsley if you don’t care for cilantro)
zest and juice of 2 large limes
2-3 teaspoons honey (depending on the sweetness of your pineapple)
1/2 teaspoon sea salt

Salmon
4 portions of salmon
1 teaspoon chipotle powder (use less if you don’t want it too spicy)
3 tablespoons dark brown sugar or coconut palm sugar
1/4 teaspoon sea salt
1/4 teaspoon black pepper

Combine all of the salsa ingredients in a medium bowl. Refrigerate until ready to use, or go ahead break out the chips. Preheat your grill on high heat. On a baking sheet without sides, create a “tray” large enough for your salmon pieces out of heavy duty aluminum foil. Place the salmon on the tray. In a small bowl, combine the chipotle powder, sugar, salt and pepper. Divide the mixture between the four pieces of salmon, making sure to cover them well. Slide the “tray” onto the grill and close the lid of the grill. Reduce the heat to medium and allow to cook for about 15 to 20 minutes, depending on how hot your grill gets. When done, carefully slide the tray back onto your baking sheet. Serve as is, or with the salsa on top

Grilled Pork Tenderloin with an Orange Chipotle Tomato Sauce Recipe

Grilled Pork Tenderloin with an Orange Chipotle Tomato Sauce Recipe

2 pork tenderloins, one vacuum package, sliced on a diagonal into 2” pieces

¼ C. sliced shallots

½ C. white wine

1/2 tsp. salt

¼ tsp. black pepper

 

1 T. olive oil

½ small onion chopped

1 can 8 oz. diced tomatoes, drained

2 T. pureed chipotle peppers canned in adobe sauce or to taste

½ a large orange, peeled, seeded and membranes removed and sectioned

 

Place all the ingredients for the meat in a Ziploc bag and marinate for 1-6 hours. I usually turn the bag half through my marinating time. Grill the pork for approximately 3 minutes on each side or until desired doneness. For the Sauce: Sauté onions in olive oil on medium heat until translucent, about 4 to 6 minutes. Add tomatoes, chipotle and orange sections. Simmer for 8 minutes. Let cool slightly. Blend in a blender, food processor or with a wand mixer. Return to pan and simmer for approximately 10 minutes or until thickened ( I sometimes need to do more or less time when simmering, depending on the water content of the oranges.)

 

 

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Thai Style Grilled Chicken Thighs

Thai Style Grilled Chicken Thighs

Thai Style Grilled Chicken Thighs12 chicken thighs
1/3 cup chopped fresh basil
1/3 cup chopped fresh cilantro
1″ piece of ginger, grated
2 cloves garlic, minced or grated
1 serrano pepper, minced (can substitute a jalapeno if you don’t want it as spicy)
1 1/2 tablespoons soy sauce
1 1/2 tablespoons fish sauce
1 1/2 tablespoons olive oil
1 1/2 tablespoons brown sugar
Combine all ingredients except chicken in a large zipper bag and mix thoroughly. Add chicken and allow to marinate at least one hour, overnight if possible. Grill chicken over medium-high heat for approximately 5 to 7 minutes per side depending on the size of the chicken thighs.

Fall Off the Bone BBQ Ribs

Fall Off the Bone BBQ Ribs

479107896_f3f3c13e971 (2-3 lb.) rack of ribs (I use pork loin ribs)
3 1/2 cups pineapple juice (reserving 1/4 cup for later)
1 1/2 cups brown sugar
1 (16 oz.) bottle BBQ sauce

Spray the slow cooker with non-stick cooking spray (or use a slow cooker liner to make clean up a breeze!). Take your slab of ribs (make sure that they are defrosted) and cut into individual slabs (about 2-3 ribs each). Throw the ribs into the slow cooker. Mix the pineapple juice and brown sugar together and pour over the ribs. Put the lid back on the slow cooker and cook on HIGH for 7-8 hours or LOW for 10-12 hours. After they are done in the slow cooker, use tongs to gently pull them out (they will literally fall apart when you touch them). Turn the grill on medium heat. While the grill is warming up, mix together the bottle of BBQ sauce and the 1/4 cup of pineapple juice you saved from earlier. Place the ribs gently on the grill and brush with BBQ sauce. Turn the ribs twice, slathering with more sauce each time (you can’t have enough sauce!); they will take about 10-15 minutes to glaze over (as soon as that sauce starts to turn sticky, you know they are done!). Serve immediately and enjoy

Zucca Gialla in Agrodolce (Sweet and Sour Grilled Pumpkin)

Zucca Gialla in Agrodolce (Sweet and Sour Grilled Pumpkin)

grilledpumpkin1 – 1 1/2 pounds sugar pumpkin (butternut or acorn squash may be substituted)

2 T. olive oil

1 clove garlic, pressed or minced

Kosher salt

3 T. wine vinegar (red or white)

3 T. white sugar

Chopped fresh mint or parsley (optional)

Thinly sliced garlic (optional)

 

Prepare coals or preheat your gas grill. Cut Pumpkin in half, scrape out seeds and membrane. Peel each half and cut into 1/4-1/2 inch slices. In a large bowl, whisk together olive oil, one clove of minced garlic, and a generous pinch of kosher salt.  Add pumpkin slices and toss well to coat. Grill pumpkin slices over medium to medium-heat for a few minutes on each side or until just tender. Watch closely and don’t let them burn.  Remove grilled pumpkin to a serving platter. In a small saucepan, mix vinegar, sugar, and any garlic oil left in the bowl.  Cook until sugar is dissolved and mixture thickens just slightly.  Drizzle sweet and sour sauce over the pumpkin on the serving platter.  Garnish with fresh chopped mint or parsley and thin slices of raw garlic if desired.

 

 

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Grilled Chicken in Mango Sauce

Grilled Chicken in Mango Sauce

4 skinless, boneless chicken breast halves

2 ripe mangos, 1 cubed and 1 sliced

1 large ripe avocado, 1/2 cubed and 1/2 sliced

Sea salt and ground white pepper

Spring greens or baby spinach, washed, dried and stemmed

 

Spray grill pan with nonstick cooking spray. Preheat pan over medium high heat, season chicken on both sides with salt and pepper, and cook until golden and done, turning once. Combine cubed mango and cubed avocado into a food processor, add 1 T. mango or lemon juice, season lightly with salt, cover and process until velvety in texture. Spoon velvet sauce onto plate, (slightly to the side). Cut chicken into thick slices on the bias across the width of the breast. Arrange chicken on top of sauce, overlapping slices. Sprinkle with salt and pepper. Arrange mango and avocado slices around one side of chicken. Garnish with pepper & cilantro.

 

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Stuffed Cheeseburgers

Stuffed Cheeseburgers

1 (3-ounce) package cream cheese, softened

1 (2 1/2-ounce) jar sliced mushrooms, drained

2 T. chopped green bell pepper

1/4 tsp. garlic salt

1/8 tsp. pepper

2 lb. lean ground beef

4 oz. Cheddar Cheese, cut into 16 (2×1-inch) slices

4 Kaiser rolls, cut in half

 

Heat gas grill on medium or charcoal grill until coals are ash white. Meanwhile, combine cream cheese, mushrooms, green pepper, garlic salt and pepper in small bowl. Shape ground beef into 8 large (1/2-inch thick) patties. Place about 2 T. cream cheese mixture on top of 4 patties. Top each with 1 meat patty; press around edges to seal. Place patties on grill. Grill, turning once, until desired doneness (12 to 15 minutes).  Top each burger with 4 slices Cheddar cheese; continue grilling until cheese is melted (1 minute). Serve burgers on rolls.

 

 

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Rosemary- Garlic Pork Kebabs

Rosemary- Garlic Pork Kebabs

12 oz. pork tenderloin

2 tsp. fresh or dried rosemary

2 tsp. olive oil

1 tsp. minced garlic

Pinch of salt

Ground black pepper

 

Soak 6 bamboo skewers (6″ long) in cold water for 30 minutes. (If using metal skewers, there’s no need to soak.) 2ut the pork into 1/2″ cubes. Thread the cubes onto the skewers. Transfer to a 12″ x 8″ baking dish. Add the rosemary, oil, garlic, and salt. With clean hands, rub the mixture onto the pork cubes. Cover and refrigerate, turning occasionally, for 30 minutes. Preheat a grill, stove-top griddle, or oven broiler. Grill or broil the skewers, turning occasionally, for about 8 minutes total, or until well browned and no pink remains in the center. Season to taste with pepper. Chicken breast can take the place of pork in these hearty appetizers. If eating as a main dish, double the servings .

 

Yield: 6 servings

Calories: 84

Fat: 4g

Fiber: 0g

 

Spicy Cilantro Garlic Shrimp

Spicy Cilantro Garlic Shrimp

5 tablespoons olive oil
2 tablespoons butter, softened
2/3 cup finely chopped cilantro
Juice of 1 lime
4 tablespoons Worcestershire sauce
4 cloves garlic, minced
cilshrimp1 Habanero pepper, minced
1 teaspoon oregano
1 teaspoon smoked paprika
1 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound large shrimp, cleaned, peeled, tails on (you could leave the shells on if you prefer)

Combine all of the ingredients in a bowl, minus the shrimp. Stir well to combine, taste for salt. Add in the shrimp and marinate in refrigerator for 45 minutes, no more than 1 hour. Preheat grill to medium heat for 10 to 15 minutes, about 325ºF. I have a charcoal grill. Remove shrimp from refrigerator 20 minutes before cooking. Divide the shrimp, including the marinade into two foil packets, seal shut. Cook on grill with lid closed for 5 to 7 minutes, checking after 5 minutes. Remove from grill and let sit for 5 minutes before serving. Yields up to 4 servings as an appetizer. Notes: Serve with sliced baguette for soaking up broth or warm tortillas and salsa.

Grilled Malibu Chicken Recipe

Grilled Malibu Chicken Recipe

MalibuChicken_1_36 boneless/skinless chicken breasts
12 slices deli ham (thin)
6 slices canned pineapple
6 slices Swiss cheese
1/2 cup pineapple juice (I just used the juice drained from my canned pineapple)
4 T. unsalted butter, melted
2 T. BBQ seasoning (I used Famous Dave’s)
1 T. plain yellow mustard
1 T. honey
1 T. molasses
2 tsp. Worcestershire sauce
1 tsp. chili powder

Put a breast in a gallon zip-top bag and pound the thick end until the entire breast is uniform in thickness, then move to a platter or rimmed sheet pan.  Repeat with the remaining breasts.  Season both sides of each breast with the BBQ seasoning, cover and refrigerate at least an hour. Combine the butter, pineapple juice, mustard, honey, molasses, Worcestershire sauce and chili powder a medium mixing bowl and whisk until smooth, then set aside. Grill one side of each breast and each pineapple ring over direct heat until they are seared and have nice grill marks, about 2 minutes.  Flip each breast and ring, brush with the sauce, and cook another two minutes. Move the chicken to the indirect part of the grill and brush the top of each with the sauce. Top each breast with two slices of ham and drizzle the ham with the sauce. Put a slice of cheese then a pineapple ring on each breast and drizzle again with the sauce. Continue cooking with the grill lid down until the internal temperature reaches 160º, about 10 minutes.

 

 

 

 

Grilled Turkey Tenderloins with Bacon, Red Onions & Apple Cider Vinaigrette

Grilled Turkey Tenderloins with Bacon, Red Onions & Apple Cider Vinaigrette

Juice of 1 Lemon

1/2 C. vegetable Oil

1/3 C. finely chopped Shallots

1 tsp. minced Lemon Verbena, Lemon Balm or minced Lemon Zest

1 tsp. Thyme

6 Turkey Tenderloins, each 10-12 oz.

4 C. Apple Cider

1/2 lb. Bacon, cut into 1/4” dice, cooked crisp with 1/2 C. fat reserved

2 T. Butter

1 Red Onion, thinly sliced

Salt and Pepper

2/3 C. Cider Vinegar

6-8 C. mixed Salad Greens

 

In small bowl combine lemon juice with oil and shallots and whisk well. Add lemon verbena and thyme. Arrange tenderloins in a single layer in a glass dish; pour on lemon juice mixture and turn to coat. Marinate at room temperature for 1 hour (up to 2 hours in refrigerator). Bring to room temperature before continuing if marinating in fridge. In saucepan bring cider to a boil. Reduce heat to medium low and simmer until reduced to 1 C.. Coat clean grill rack with oil and preheat until hot. Heat bacon fat and butter over medium heat. Add onions and cook until tender, about 10 minutes. Stir in bacon and season with salt and pepper to taste. Whisk in reduced cider and vinegar. Increase heat to high and whisk vigorously until mixture beings to boil. Set aside and keep warm while turkey grills. Grill tenderloins 3 to 4 minutes per side, depending on thickness of tenderloin. Remove from grill and let stand a few minutes. Divide salad greens among 6 plates. Slice tenderloins on a slight angle and arrange on each plate over greens. Top with the hot cider vinaigrette and serve.

 

 

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Firecracker Burgers

Firecracker Burgers

1 pound lean ground beef

1/4 C. chunky salsa

4 frozen breaded cheddar cheese jalapeno peppers, thawed

1/4 C. guacamole

4 hamburger buns, split and toasted

4 lettuce leaves

1/4 C. salsa con queso dip

1/4 C. sliced plum tomatoes

2 tsp. sliced ripe olives

4 thin slices sweet onion

 

In a bowl, combine the beef and salsa. Shape into four patties. Place a jalapeno in the center of each; wrap beef around jalapeno, forming a ball. Reshape into patties, about 3-1/2 to 4 in. in diameter and 1 in. thick. Grill, covered, over medium-hot heat for 7-8 minutes on each side or until meat is no longer pink. Spread guacamole over toasted side of bun tops. On each bun bottom, layer lettuce, a burger, con queso dip, tomatoes, olives and onion; replace tops. Yield: 4 servings.

 

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Potato Fans

Potato Fans

4 Baking Potatoes

2 Medium Onions

Garlic Cloves

 

Scrub potatoes clean.  Slice thinly, but not all the way through on side of the potato.  Slice onions in rings, then cut rings in semi-circles.  Slice garlic thinly.  Alternating between onion and garlic, place a slice in between each potato piece.  Place a pat of butter on top.  Wrap in foil and bake or place on grill until done.

 

Grilled Rosemary Ginger Pork Tenderloin and Peaches

Grilled Rosemary Ginger Pork Tenderloin and Peaches

2/3 C. olive oil

1/3 C. sherry vinegar

1 1/2 T. peeled, grated fresh ginger

1 T. coarsely chopped rosemary leaves, plus 4 sprigs for garnish

2 tsp. sugar substitute (recommended: Splenda)

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1/4 tsp. crushed red pepper flakes

2 (12-ounce) pork tenderloins, trimmed

2 firm-ripe peaches, pitted and halved

4 yellow grape or Compari tomatoes, cored and halved

12 radicchio leaves

6 C. cut romaine lettuce (about 1 large head)

1/4 C. crumbled Gorgonzola

 

Whisk together the oil, vinegar, ginger, rosemary, sugar substitute, salt, pepper, and pepper flakes in a bowl. Transfer half of the marinade to a gallon-sized sealable plastic bag with the pork. Marinate the pork in the refrigerator for at least 2 hours and up to 12 hours. Refrigerate the remaining marinade.  When ready to cook, build a charcoal fire or preheat gas grill  Remove pork from the bag and discard the used marinade. Place the tenderloins on the grill and cook, turning once, until cooked medium rare or when an instant-read thermometer stuck in the thickest part reads 145 degrees F, about 10 minutes. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 5 minutes. Cut each tenderloin into 8 slices on the diagonal. Meanwhile, toss peach and tomato halves in a bowl with the unused reserved marinade. Place them cut side down on the grill, and cook until lightly browned but still firm, about 4 minutes. Transfer to the cutting board and cut each peach half into thirds.  To serve, fan 3 radicchio lettuce leaves on each of 4 plates. Place 1/4 of the romaine in the center of each. On 1 side of each plate, place 4 slices of pork and on the other side, place 3 wedges of peach and 2 tomato halves. Sprinkle with the cheese and drizzle each plate with 2 T. of the reserved marinade. Garnish each plate with a rosemary sprig and serve.

 

Yield: 4 servings

Calories: 437

Fat: 27g

Fiber: 2g

 

Pineapple Cranberry BBQ Chicken

Pineapple Cranberry BBQ Chicken

1 large chicken

Salt and pepper to season

 

1 12 oz. jar of pineapple preserves

1/2 C. cranberry sauce, whole, canned

1/2 C. chili sauce

1/3 C. vinegar

1 garlic clove minced

 

Grill chicken as you normally would. Combine sauce ingredients. Baste with 1 C. sauce last 15 minutes of grilling. Serve remaining sauce warm on the side. Combine all sauce ingredients. Sauce also good on grilled vegetables.

 

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Grilled Veggies

Grilled Veggies

2 lb. button mushrooms
1 sweet onion or red onion, cut into chunks
1 small zucchini, cut into chunks
1 small eggplant, cut into chunks
1 yellow squash, cut into chunks

1 C. dry sherry
3 cloves garlic, chopped
2 shallots, chopped
1/4 C. sherry vinegar
1 tsp. green peppercorns
1/3 C. extra virgin olive oil
1 T. chopped fresh thyme
Salt
Freshly ground black pepper

Soak 12 bamboo skewers in a pan filled with water for at least 30 minutes, then dry them with a kitchen towel. Put the vegetables on the skewers and set aside. To prepare the marinade, combine the sherry, garlic, and shallots in a small sauté pan over high heat and reduce until about 1 T. of the sherry remains. Transfer the sherry mixture to a medium bowl and add the sherry vinegar and peppercorns. Whisk in the olive oil until emulsified. Add the thyme and season to taste with salt and pepper. Pour the marinade over the vegetables and set aside to marinate for at least 30 minutes.  In the meantime, prepare the grill. Place the skewers on the hot grill and cook, occasionally brushing the vegetables with the leftover marinade. Cook for 5 to 8 minutes, or until the vegetables are crisp-tender. Remove skewers from the grill, set on a platter, drizzle with remaining marinade, and serve immediately.

Tangy Bacon Chicken Grill

Tangy Bacon Chicken Grill

3 slices bacon, cut into 1/2 inch pieces

3/4 C. purchased balsamic vinaigrette salad dressing

1 1/2 C. fresh baby carrots, cut in half lengthwise if desired (for softer carrot)

1 medium onion, cut into 8 wedges

1 medium green bell pepper, cut into 8 pieces

1 medium red bell pepper cut into 8 pieces

8 oz. fresh whole green beans, trimmed

4 boneless skinless chicken breast halves

 

tangyHeat gas or charcoal grill. Cook bacon in 12 inch nonstick skillet until crisp; drain on paper towel. Discard all but 2 T. bacon drippings in skillet. Add salad dressing to drippings in skillet; mix well. Remove from heat. Remove and reserve 1/4 C. salad dressing mixture from skillet for later use. Add carrots, onion, bell peppers, and beans to remaining dressing mixture in skillet, stir to coat. With slotted spoon, place vegetables in grill basket. Reserve dressing mixture in skillet. When grill is heated, place chicken and grill basket on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 20 minutes shaking grill basket occasionally, turning chicken once and brushing reserved dressing mixture from skillet over chicken. Cook until chicken is fork-tender and juices run clear and vegetables are crisp-tender. To serve: arrange vegetables around chicken. Sprinkle with bacon; drizzle with reserved 1/4 C. salad dressing mixture.

 

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Pineapple Rum Turkey Kabobs

Pineapple Rum Turkey Kabobs

kabob12 oz turkey breast tenderloin, raw (or boneless turkey breast)

1/3 C. pineapple juice, unsweetened

3 T. rum

1 T. brown sugar

1 T. fresh lemongrass, finely chopped (or 2 tsp. finely shredded lemon peel)

1 T. olive oil

1 red onion, cut into thin wedges

3 plums, pitted and cut into thick slices (or 2 Nectarines)

2 C. Pineapple, chunks, canned, with water (or fresh)

1 C. cooked long grain brown rice, hot (optional)

 

Cut turkey into 1-inch pieces. Place turkey in a resealable plastic bag set in a shallow dish. In a small bowl combine pineapple juice, rum, brown sugar, lemongrass, and oil. Pour over turkey and seal bag. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally. Drain turkey, reserving marinade.  In a small saucepan bring marinade to a boil. Boil gently, uncovered, for 1 minute. Remove from heat. On four 12-inch metal skewers, alternately thread turkey and onion, leaving ¼ inch between pieces.  On four additional 12-inch metal skewers, alternately thread plums and pineapple.  Brush onion and fruit with some of the marinade. Place turkey and fruit kabobs on the rack of an uncovered grill directly over medium coals. Grill until turkey is no longer pink, onion is tender, and fruit is heated through, turning once halfway through grilling and brushing occasionally with marinade the last half of grilling. (Allow 12 to 14 minutes for turkey and onion and about 5 minutes for fruit.) If desired, serve the turkey, onion, and fruit with hot cooked rice.

 

 

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Giant Stuffed Picnic Burger

Giant Stuffed Picnic Burger

Giant Stuffed Picnic Burger2 lb. ground beef

1 tsp. salt

1 tsp. Worcestershire sauce

3/4 C. crushed seasoned stuffing mix

1 can (4 oz.) mushroom stems and pieces, drained

1/4 C. beef broth

1/4 C. minced fresh parsley

1/4 C. sliced green onions

1 egg, beaten

1 tsp. butter, melted

1 tsp. lemon juice

 

In a large bowl, combine the beef, salt and Worcestershire sauce. Divide in half; pat each half into an 8-in. circle on waxed paper. Combine the remaining ingredients; spoon over one patty to within 1 in of the edge. Top with second patty; press edges to seal. Grill, covered, over medium heat for 12-13 minutes on each side or until meat is no longer pink. Cut into wedges. Yield: 6 servings. Editor’s Note: Stuffed burger may be placed directly on the grill or in a well-greased wire grill basket.

 

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Grilled Salmon in a Thai Green Curry Bath

Grilled Salmon in a Thai Green Curry Bath

4-6 Salmon Fillets (with skin)

1/2 C. Green Curry Paste

2 cans coconut milk

1/2 C. (or to taste) brown sugar

1 T. each minced garlic, lemongrass and ginger

6 Kaffir lime leaves in a fine Chiffonade

Juice of 1 lime

Cilantro roughly chopped

Bean sprouts

2 C. jasmine rice

 

Rinse rice until water runs clear and bring to a boil in 3 C. water. Reduce heat and simmer 18 minutes. Pre Heat grill on High for 15 minutes minimum. Be sure grate is clean. Warm aromatics in a T. of oil until fragrant. Add curry paste, sugar and coconut milk (be sure to shake cans before opening) and bring to a simmer. Add lime juice and Kaffir lime leaves. Season fillets with salt and pepper. Brush Salmon on skin side liberally with vegetable oil and place on hot grill. Cover and cook 4-6 minutes until the sides of fish begin to look cooked. Brush top of salmon and spatula with oil, and flip. Cook 2 minutes, then rotate 1/4 turn (if crossed grill marks are desired) and cook 2 minutes more. Check for doneness by Remove salmon from grill and allow to rest while you prepare plates. Mold rice with a Ramiken on plate, set salmon on top and spoon sauce around plate. Garnish with cilantro and sprouts.

 

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Grilled Quesadillas

Grilled Quesadillas

Grilled Quesadillas8 10 inch flour tortillas

6 oz. jack or cheddar cheese, thinly sliced

3 to 4 plum tomatoes, thinly sliced

3 to 4 fresh or pickled jalapeno chilies, thinly sliced

4 scallions, finely chopped

1/2 C. Fresh cilantro sprigs

3 T. melted butter

Set up the grill for direct grilling and preheat to medium-high. Place the tortillas on the grill and warm just until pliable, 10 seconds per side. Transfer the tortillas to a work surface. Arrange a few cheese, tomato, and chili slices on half of each tortilla. Top with scallions and cilantro. Fold the tortillas in half. Brush on both sides with melted butter. The quesadillas can be prepared an hour or 2 ahead to this stage. Return the quesadillas to the grill and grill until the tortillas are golden-brown and the cheese is slightly melted, 1 to 2 minutes per side. Take care not to let the quesadillas burn. Serve at once either whole or cut into wedges.

 

Variations: You can stuff quesadillas with just about anything-goat cheese and sun-dried tomatoes, gouda cheese and roasted peppers, sliced grilled chicken, fish, or pork. You could also use corn tortillas instead of flour. The possibilities are limited only to your imagination.

 

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Grilled Garden Medley

Grilled Garden Medley

2 sm. Zucchini

2 sm. Onions

1 Red Bell Pepper

1/8 tsp. Garlic Powder

1/8 tsp. Paprika

Dash Pepper

1/8 tsp. Salt

 

Prepare vegetables by cutting zucchini, onion, and pepper in large bite sized pieces. Sprinkle seasonings on vegetables and toss to coat evenly.  Stir-fry in skillet until tender, or cook on grill.  To cook on grill, spray a piece of aluminum foil with non-stick cooking spray and place on grill top.  When the barbecue is hot, arrange vegetables on the foil.  Close hood and cook 15 minutes, turning with spatula halfway through cooking.

Roast Crispy Mushrooms and Grilled Tenderloin Steaks with Green Onions

Roast Crispy Mushrooms and Grilled Tenderloin Steaks with Green Onions

8 Portobello Mushroom Caps, cut into large chunks

8 large Garlic Cloves, cracked from skins

½ C. Flat Leaf Parsley

½ C. EVOO

Salt and Pepper

4 1 ½” thick Beef Tenderloin Steaks

8 Scallions, split lengthwise

Crusty Bread

 

Preheat oven to 500. Preheat grill pan or outdoor grill to high. Place mushrooms chunks in large bowl. Combine garlic and parsley in food processor and finely chop. Add to mushrooms. Pour about ½ C. EVOO over mushrooms and toss vigorously to coat. Arrange in single layer on a rimmed cookie sheet and roast 20 minutes, or until crisp, dry and dark brown. Resist the urge to open the oven and check. Season with salt and pepper after removing from oven. Salting before cooking will cause mushrooms to give off juices and not crisp. Grill steaks 4 minutes each side for medium rare, 5-6 for medium to medium well. Season with salt and pepper and allow to rest 5 – 10 minutes. Coat scallions in EVOO and season with salt and pepper. Grill to mark, a couple minutes each side. Serve the steaks with grilled scallions on top and crispy mushrooms on the side. Serve with crusty bread.

 

 

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Grilled Cabbage

Grilled Cabbage

 

Cut a head of cabbage into 8 wedges.  Place one wedge on a large piece of foil that has been sprayed with cooking spray.  If desired, add slices of onion and carrot.  Sprinkle on 2 T. Water, Vinegar, Apple Juice or other liquid.  Wrap foil packet to totally enclose cabbage and prevent any liquid from draining out.  Place on grill over low coals for 45 minutes to an hour.

 

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Gingered Honey Salmon

Gingered Honey Salmon

1salm/3 C. orange juice

1/3 C. soy sauce

1/4 C. honey

1 green onion, chopped

1 tsp. ground ginger

1 tsp. garlic powder

1 salmon fillet (1-1/2 lb. and 3/4 inch thick)

 

Coat grill rack with cooking spray before starting the grill. In a bowl, combine the first six ingredients; mix well. Set aside 1/3 C. for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag or shallow glass container; add salmon and turn to coat. Seal or cover and refrigerate for 30 minutes, turning once or twice. Drain and discard marinade. Place the salmon skin side down on grill. Grill, covered, over medium-hot heat for 5 minutes. Baste with reserved marinade. Grill 10-15 minutes longer or until fish flakes easily with a fork, basting frequently. Yield: 4-6 servings.

 

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Grilled Honey Onions

Grilled Honey Onions

3 large onions, cut into 1/4 inch slices

2 T. honey

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. ground dry mustard

1/2 tsp. paprika

 

Place onions in the center of a large piece of heavy duty foil. Drizzle with honey: sprinkle with salt, pepper, mustard and paprika. Fold foil over onions and seal tightly. Grill over medium heat for 20-25 minutes, turning once, till tender.

 

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Grilled Cherry Tomatoes

Grilled Cherry Tomatoes

Wash them, dry them, brush with butter or olive oil and sprinkle with a little basil, fresh or dried, and chopped. Set the tomatoes on a sheet of foil or in a shallow pan and grill them until they just wrinkle.

 

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Grilled Pineapple and Bananas

Grilled Pineapple and Bananas

1/2 C. sugar

1/4 C. butter or margarine

2 tbs. Brandy or lemon juice

1/2 tsp. ground cinnamon, &

Pineapple & Bananas

In a saucepan combine sugar, butter, Brandy (or lemon juice), and Cinnamon. Place on grill, heat and stir over medium flame or coals till glaze mixture boils. Remove from grill. Shape a piece heavy-duty foil into the shape of a shallow pan, place on grill. Place fruit in foil pan. Grill fruit over medium coals or flame till heated through, turning & brushing often with glaze mixture.  Serve fruit warm. & pass around the remaining glaze. The more firm fruits, like the pineapple, I placed directly on the grill for an extra minute or two to get grill marks.

 

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Grilled Spicy Sweet-Potato Packs

Grilled Spicy Sweet-Potato Packs

1 1/2 lb. sweet potatoes (about 2 medium), peeled, halved lengthwise, and cut into 1/4-inch-thick half-moons

3/4 lb. red onions (about 1 large), peeled, halved, and cut into 1/3-inch-thick wedges

1/3 C. olive oil

2 tsp. chopped fresh thyme

2 T. ketchup

2 tsp. chili powder

2 tsp. salt

1 tsp. fresh-ground pepper

1 lime, cut into 6 wedges

 

In a large bowl, toss sweet potato slices and onion wedges with the olive oil, thyme, ketchup, chili powder, salt, and pepper. Set out six 12- by 14-inch sheets of heavy-duty aluminum foil (see notes) on the counter, shiny side down. Distribute the potato mixture evenly among the sheets, spooning into the center of each sheet. Fold the top edge of each foil sheet down over the potato mixture. Crimp all the edges together to create a tight seal. Prepare your grill for indirect heat. The temperature inside your grill should be between 350° and 400° (insert a long-stemmed thermometer through lid vent to measure temperature). Place packages on the grill, overlapping slightly if needed, and cover barbecue. Cook until potatoes are tender when pierced, 25 to 30 minutes. If cooking with the Spice-Rubbed Smoke-Roasted Chicken, add to grill during the last 30 minutes of cooking (see notes). Remove packages from grill. Let cool 10 minutes, then serve each packet with a wedge of lime to squirt over the vegetables.

 

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Grill-Friendly Pizza Dough

Grill-Friendly Pizza Dough

1 packet instant yeast

1 lb. all-purpose flour, plus more for kneading and rolling out

1 T. sugar

1 T. kosher salt

1 C. hot water

2 T. olive oil, plus more to oil the dough

 

Grill-Friendly Pizza Dough

Combine the yeast, flour, sugar, and salt, in that order, in a large mixing bowl. In a small mixing bowl combine the water and olive oil and then stir into the flour mixture with a large wooden spoon until a dough starts to form. Turn the dough out onto a lightly floured surface and knead by hand for 10 minutes, or until the dough develops a silky texture.  Oil the surface of the dough and place it in another large metal mixing bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough in half and with a rolling pin roll the dough out onto a lightly floured surface.  Heat grill to medium-low, Cook the dough on one side until firm and lightly browned, then turn, add your favorite toppings, and cook until lightly browned on the other side.

 

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