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Category: On the Grill

Do Your Own Kabobs

Do Your Own Kabobs

3lbs beef cubes or 1 1/4″ meat strips from 1″ sirloin tip (or use lamb, fresh pork, various sausages cubes, boneless chicken cubes or strips or other meats)

20 medium-sized fresh mushrooms

Assortment of apple wedges, mango slices, smoked sausage, steamed new potatoes, red pimento peppers, yellow squash, zucchini or plantain

1 fresh pineapple cut into 1 1/2″ cubes

20 cherry tomatoes or 5 small tomatoes, quartered

2 large bell peppers cut into 1 1/2″ cubes

3 large onions, quartered

 

Each person can fix the combination of their choice and cook them as desired while socializing. Ingredients are based on 20 people. Preheat the grille. Let the guests thread the skewers, alternating meat with vegetables. Then place their kabob on the grille, brushed with marinade and cook to their preference turning frequently. Fresh salads and fruit round out this relaxed gathering.

 

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Grilled Corn Salsa

Grilled Corn Salsa

 

10 large ears corn, husked

1/3 cup extra-virgin olive oil, plus more for brushing

Salt and freshly ground pepper

8 vine-ripened tomatoes, about 1 pound total

1 cup diced red onion, 1/4-inch dice

4 tablespoons red wine vinegar, or more to taste

1/2 cup julienne fresh basil leaves

 

Brush the corn liberally with olive oil and season well with salt and pepper. Grill, turning every few minutes, until light gold all over and cooked, about 12 minutes. Let cool and cut off the kernels. Discard the cobs. Core the tomatoes and cut a small X on the bottom of each. Brush with olive oil, season with salt and pepper, and place on the grill, X side down, away from direct heat. Cover the grill and cook until the tomatoes begin to soften but are not cooked all the way through (or they will melt through the grate!), about 15 minutes. Set aside until cool enough to handle, then peel. Cut the tomatoes in half crosswise and squeeze out the juice and the seeds through a sieve into a bowl. Reserve the juices and chop the flesh.  Put the onions in the non-reactive medium bowl and toss with 2 tablespoons of the vinegar. Let marinate until the color changes, about 10 minutes. Add the chopped tomatoes, reserved tomato juice, onions, basil, and 1/3 cup olive oil to the corn. Toss well. Taste for seasoning and adjust with salt, pepper, and remaining vinegar. The salsa is best eaten the same day but will keep, covered and refrigerated, a day or so.  Serve with tortilla chips or as a topping for tacos.

 

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Grilled Rib-eyes with Chile-Lime-Tequila Butter

Grilled Rib-eyes with Chile-Lime-Tequila Butter

6 rib-eye steaks

Olive oil

Chile-Lime-Tequila Compound Butter

Heat a gas or charcoal grill to a medium-hot temperature (about 350°F to 375°F). Brush both sides of steaks with oil, and season well with salt and freshly ground black pepper. Let steaks rest at room temperature at least 15 minutes before grilling.  When the grill is heated, place steaks on the grate and close the lid. After about 4 minutes, rotate steaks a quarter turn to create crosshatched marks. After another 3 to 4 minutes, flip steaks over. After another 4 minutes, rotate steaks a quarter turn and grill to desired doneness. (It will take about 15 minutes of total cooking time to reach an internal temperature of 130°F for medium rare.) Remove steaks from the grill and let rest 7 to 10 minutes before serving.  To serve, slice compound butter into six rounds and top each steak with a round.

Grilled Rib-eyes with Chile-Lime-Tequila Butter

Chile-Lime-Tequila Compound Butter

6 T. unsalted butter (3/4 stick), at room temperature

2 tsp. minced jalapeño or serrano chiles (seeds and membranes removed)

1 T. freshly squeezed lime juice (from 1/2 medium lime)

2 tsp. tequila (optional)

2 tsp. freshly ground black pepper

1 tsp.  kosher salt

 

In a mixing bowl, use a rubber spatula to soften butter until it is very spreadable. Add all other ingredients, and mix until thoroughly combined.  Place compound butter on a sheet of plastic wrap. Shape into a log, and twist the ends to seal. Place butter in the refrigerator to harden.

 

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Caesar Burgers

Caesar Burgers

1 lb. extra lean ground beef

1 head romaine lettuce, washed and dried

8-oz. purchased Caesar salad dressing

1/2 C. mayonnaise

Parmesan cheese, shredded

Lemon juice

Kaiser rolls, cut sides lightly toasted

 

Tear or cut romaine lettuce into bite-size pieces. Combine Caesar dressing, mayonnaise and lemon juice in a bowl salad bowl and beat with a whisk until creamy and smooth. Transfer romaine lettuce to the bowl and toss to mix and coat lettuce. Add Parmesan cheese and toss. Heat grill according to instructions that came with the grill. Form ground beef into 4 patties. Season with salt and pepper. Place burgers on the grill, close lid and grill the patties for length of time recommended by instructions that came with your grill. Place bottom half of the Kaiser roll in center of plate. Slather with Caesar dressing. Transfer cooked burger to the roll. Spoon a generous amount of Caesar salad on top of the burger. (The salad will fall to the sides of the burger so make sure you have enough on top!) Place top of the bun on the salad, slightly off center. Serve this one with a knife and fork!

 

Soy-Lime Chicken and Shrimp Kebabs

Soy-Lime Chicken and Shrimp Kebabs

1 lb shrimp

1 lb chicken breast, cubed

1/2 large white onion, cut into skewerable sections (optional)

1 each red, yellow, and orange pepper, also cut into skewerable sections (optional)

 

Soy-Lime Marinade

2 Tsp. olive oil

1/2 C. lime juice

6 Tsp. soy sauce

1 Tsp. garlic powder

1 Tsp. fresh ground pepper

1 Tsp. basil

2 tsp. kosher salt

 

De-shell, de-vein, and otherwise clean the shrimp. Fire up your charcoal grill, and get it ready. If you’re using a gas grill, you can skip this step, but charcoal enthusiasts will need some time to get things prepped for phenomenal grilling. Place your clean, happy shrimp into a large shallow bowl with the cubed chicken breasts. Pour the olive oil, lime juice, soy sauce, and all of the spices over the shrimp and chicken, and stir it all around to make sure that everything is well-mixed. Take a big whiff, because it smells quite good, then cover with plastic wrap and refrigerate until the grill is ready to go. Or for a minimum of 30 minutes. If you wish to make a veggie skewer or two, cut up your peppers and onion while the meat marinates. I also recommend making a small pot of rice, for a delicious side of fried rice that you can make while everything’s grilling. When the grill is ready to go (or when you’ve decided that the chicken and shrimp have been marinating long enough), slide everything onto skewers, and throw them on the barbie! If your chicken cubes are small enough (I usually try to go for 1″ cubes), it doesn’t matter whether the shrimp and chicken are on separate skewers — the cook times will be fairly close. Put the veggies (if you’re making them) on their own skewer, though. Because grilling is such a mysterious art (or maybe I’m just saying this because it completely confuses me sometimes), your cook times may be different from mine. On a humid, moderately warm evening in St. Louis, it took about 15 minutes to grill 2 lb. of meat and two skewers of veggies. Moral of the story: cook the meat until it is done (shrimp should be a bit pink, chicken should not be pink at all…that’s not confusing!) but not charred. Unless you like charred, of course.

Bourbon Street Steak

Bourbon Street Steak

2 T. yellow onion, diced

1/2 cup bourbon

1/2 cup soy sauce

1/2 cup brown sugar

1/2 cup lemon juice

1 1/2 tsp. chopped garlic (about 2 cloves)

4 (10−ounce) New York strip steak

 

Mix onion, bourbon, soy sauce, brown sugar, lemon juice and garlic in a small bowl. Stir until sugar is dissolved. Place steaks in a shallow dish large enough for them to be in a single layer. Pour marinade over steaks. Cover and refrigerate for 4 to 8 hours. You may turn steaks occasionally. Remove steaks and discard marinade. Grill to desired doneness. Makes 4 steaks.

Tuscan Grilled Steak

Tuscan Grilled Steak

3 large cloves garlic, crushed

2 tsp. extra-virgin olive oil

1 flank steak, about 2 pounds

Salt and pepper

4 oz. (about 6 C.) arugula

 

In a small bowl, mash garlic and oil until a paste forms (you may also do this in the food processor). Pat steak dry with paper towel, then sprinkle with salt and pepper. Rub garlic paste over both sides of steak. let sit for 30 minutes.  Preheat grill to high heat. Grill steak 5 to 7 minutes, until medium-rare. To check, cut into meat with a knife and remove when meat is slightly less done than you want it to be. Transfer to cutting board; cover loosely with foil and let rest 10 minutes. Slice very thin, against the grain and at a slight angle.   Arrange arugula on platter. Top with steak slices. Drizzle with any accumulated platter juices. Serve immediately.

 

Yield: 6 servings

Calories: 280

Fat: 12g

Fiber: 0g

Jamaican Pork with Melon

Jamaican Pork with Melon

1-1/2 pound boneless pork tenderloin, cut into 1-1/2-inch cubes

2 small red onions, quartered lengthwise

2 T. roasted peanut oil or peanut oil

4 tsp. Jamaican jerk seasoning

1/4 small honeydew melon, cut into 2-inch cubes

1/2 small cantaloupe, cut into 2-inch cubes

1 T. honey

 

Toss pork cubes and onion with oil and jerk seasoning in a medium mixing bowl until evenly coated. Thread eight 12-inch skewers alternately with pork, onion, honeydew, and cantaloupe pieces.  Place pork skewers on the lightly oiled of the grill directly over medium heat. Grill for 18 to 24 minutes or until pork is cooked through and no pink remains. Remove from grill; brush with honey. Makes 4 servings.

Grilled Rib-eyes with Chile-Lime-Tequila Butter

Grilled Rib-eyes with Chile-Lime-Tequila Butter

Grilled Rib-eyes with Chile-Lime-Tequila Butter

6 rib-eye steaks

Olive oil

Chile-Lime-Tequila Compound Butter

 

Heat a gas or charcoal grill to a medium-hot temperature (about 350°F to 375°F). Brush both sides of steaks with oil, and season well with salt and freshly ground black pepper. Let steaks rest at room temperature at least 15 minutes before grilling.  When the grill is heated, place steaks on the grate and close the lid. After about 4 minutes, rotate steaks a quarter turn to create crosshatched marks. After another 3 to 4 minutes, flip steaks over. After another 4 minutes, rotate steaks a quarter turn and grill to desired doneness. (It will take about 15 minutes of total cooking time to reach an internal temperature of 130°F for medium rare.) Remove steaks from the grill and let rest 7 to 10 minutes before serving.  To serve, slice compound butter into six rounds and top each steak with a round.

 

 

Chile-Lime-Tequila Compound Butter

 

6 T. unsalted butter (3/4 stick), at room temperature

2 tsp. minced jalapeño or serrano chiles (seeds and membranes removed)

1 T. freshly squeezed lime juice (from 1/2 medium lime)

2 tsp. tequila (optional)

2 tsp. freshly ground black pepper

1 tsp.  kosher salt

 

In a mixing bowl, use a rubber spatula to soften butter until it is very spreadable. Add all other ingredients and mix until thoroughly combined.  Place compound butter on a sheet of plastic wrap. Shape into a log and twist the ends to seal. Place butter in the refrigerator to harden.

Flank Steak with Tomato Jam

Flank Steak with Tomato Jam

Jam:

6 large ripe tomatoes, cored and cut in half crosswise (about 4 pounds)

1/3 C. sugar

1/3 C. grated onion

3 garlic cloves, minced

2 jalapeño peppers, minced

1/4 C. chopped fresh cilantro

3 T. fresh lime juice

1/4 tsp. salt

 

Steak:

1 T. grated lime rind

1/3 C. fresh lime juice

2 tsp. olive oil

2 jalapeño peppers, minced

2 garlic cloves, minced

2 pounds flank steak, trimmed

1/2 tsp. salt

Cooking spray

 

To prepare jam, grate tomatoes, flesh side down, over a large bowl to form 5 1/2 C. pulp; discard skins. Combine pulp, sugar, onion, 3 garlic cloves, and 2 jalapeños in a medium saucepan; bring to a boil. Reduce heat, and simmer until reduced to 2 1/4 C. (about 20 minutes), stirring occasionally. Cool to room temperature. Stir in cilantro, 3 T. juice, and 1/4 tsp. salt. To prepare steak, combine rind, 1/3 C. juice, oil, 2 jalapeños, and 2 garlic cloves in a large zip-top plastic bag. Add steak; seal. Marinate in refrigerator 8 hours or overnight, turning bag occasionally. Prepare grill. Remove steak from bag; discard marinade. Sprinkle both sides of steak evenly with 1/2 tsp. salt. Place steak on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Serve with jam. Garnish with lemon slices, if desired. Theme and variations: As made exactly from this recipe, this dish has lots of uses. I had mine salad-style on a bed of peppery arugula. My other half folded his between flour tortillas for a delicious soft taco. I have my eyes on the leftovers for a great steak sandwich in a toasted roll. The arugula would be great with it again, but I might also add a dollop of horseradish mayo or some grilled onions. I’m thinking that you could take it even further. With the cilantro and jalapeno, the jam has a definite Southwestern flair.

Grilled Caribbean Skewers

Grilled Caribbean Skewers

1/2 C. brandy

2 T. olive oil

2 T. brown sugar

1 T. fresh lime juice

1 T. chopped fresh mint

1 T. minced garlic

1 tsp. grated fresh ginger

1 tsp. salt

1/2 tsp. freshly ground black pepper

1/2 turkey breast, boned, skinned and cut into 1-1/2-inch cubes (3 pounds), or 2 pounds trimmed boneless beef (sirloin, top round, or chuck) or boneless leg of lamb, cut into 1-1/2-inch cubes

Lemon wedges (optional)

Fresh mint sprigs (optional)

 

For the marinade, in a glass measure combine brandy, olive oil, brown sugar, lime juice, mint, garlic, ginger, salt, and pepper. Pour the mixture into a heavy-duty resealable plastic storage bag. Add the turkey, seal the bag, and press the bag to coat the meat in the marinade. Marinate in the refrigerator for 3 hours.  Heat grill. On 8 skewers, thread 4 to 5 pieces of turkey or meat. Grill kebabs over medium-hot heat, 12 to 16 minutes for turkey, or until cooked through; or 10 to 12 minutes for medium-rare beef or lamb (145 degree F). If desired, garnish with lemon wedges and mint sprigs.

Grilled Chicken

Grilled Chicken

1 3- to 3-1/2-lb. broiler-fryer chicken, halved

3 cloves garlic, quartered

2 tsp. salt

1/3 C. olive oil

1 lemon, cut into wedges

 

Slightly flatten the chicken halves and place them in a 3-quart rectangular baking dish. In a blender or food processor, blend or process the garlic and salt to make a paste. With blender or processor running, slowly add olive oil. Pour the oil mixture over chicken halves, turning chicken to coat both sides. Loosen breast skin and rub oil mixture under skin. Cover and refrigerate for 2 to 24 hours.  For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken, bone side down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is no longer pink (180 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Serve chicken with lemon wedges.

Grilled Chicken

Grilled Chicken

 

 

1 3- to 3-1/2-lb. broiler-fryer chicken, halved

3 cloves garlic, quartered

2 tsp. salt

1/3 C. olive oil

1 lemon, cut into wedges

 

Slightly flatten the chicken halves and place them in a 3-quart rectangular baking dish. In a blender or food processor, blend or process the garlic and salt to make a paste. With blender or processor running, slowly add olive oil. Pour the oil mixture over chicken halves, turning chicken to coat both sides. Loosen breast skin and rub oil mixture under skin. Cover and refrigerate for 2 to 24 hours.  For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken, bone side down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is no longer pink (180 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Serve chicken with lemon wedges.

Chili-Lime Pineapple {Mango} Chicken Skewers

Chili-Lime Pineapple {Mango} Chicken Skewers

6 Tbsp olive oil

1/4 C fresh lime juice

Zest of one lime

1 tsp chili powder

1/4 tsp cayenne pepper (double that if you like spicy things)

1/2 tsp salt

1 Tbsp sugar

4 boneless, skinless chicken breast halves, cut into 1 inch cubes

3 ripe but firm mangoes, peeled and cut into 1 1/2 inch cubes or fresh pineapple spears cut into 1 1/2 inch cubes.  I used about 6-7 large spears.

 

Soak wooden/bamboo skewers in water for 20-30 minutes prior to using them.  This will prevent them from burning on the grill. In a large bowl, whisk together the olive oil, lime juice, lime zest, chili powder, cayenne, salt and sugar.  Place in a zip-lock bag and add the chicken and mangoes (pineapple), stirring gently to coat with marinade.  Cover and refrigerate for 2-4 hours. Prepare grill (or indoor grill pan). Remove the chicken and fruit from the marinade and thread onto skewers, alternating the pieces and dividing them evenly. Be sure not to smash everything together too tightly.  In order for the food to cook thoroughly and evenly, it needs room!  The pieces threaded on should just barely touch each other. Cook on grill until nicely charred and cooked through – 6-10 minutes. 

Northwest Grilled Flank Steak

Northwest Grilled Flank Steak

2 pounds beef flank steak, fat trimmed

1/2 cup soy sauce

1/4 cup olive oil

1/4 cup firmly packed brown sugar

1/4 cup minced green onions

3 tablespoons sesame seeds

2 cloves garlic, peeled and crushed

1/2 teaspoon pepper

1/2 teaspoon ground ginger

 

Rinse flank steak and pat dry. In a 1-gallon zip-lock plastic bag or a large bowl, mix soy sauce, olive oil, brown sugar, green onions, sesame seeds, garlic, pepper, and ginger. Add steak, seal bag or cover bowl tightly, and chill, turning meat occasionally, at least 4 hours or up to 2 days. Lift steak from marinade and let drain briefly. Place meat on a grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook steak, turning occasionally to brown evenly, until medium-rare (still pink in the center; cut to test), 9 to 12 minutes. Transfer steak to a platter and let stand 10 minutes. Cut meat across the grain into thin, slanting slices.

Thai Grilled Chicken

Thai Grilled Chicken

2 tablespoons white peppercorns

1 tablespoon coriander seeds

1 cup minced fresh cilantro stems (optional)

3 tablespoons low-sodium soy sauce

2 tablespoons vegetable oil

1 teaspoon kosher or sea salt

10 garlic cloves, minced

2 chicken breast halves (about 1 1/2 pounds)

2 chicken leg quarters (about 1 1/2 pounds)

Cooking spray

 

Prepare grill. Place peppercorns and coriander seeds in a large skillet over medium-high heat; cook 1 minute or until toasted. Place peppercorns and coriander seeds in a spice or coffee grinder; process until finely ground. Combine the pepper mixture, cilantro (if desired), and next 4 ingredients (cilantro through garlic). Loosen skin from chicken breasts and thighs by inserting fingers, gently pushing between skin and meat. Rub the seasoning mixture under loosened chicken skin. Seal and marinate in refrigerator 3 to 8 hours. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 8 minutes on each side or until chicken is done. Discard skin. Wine Note: Lots of coriander, soy sauce, and garlic, plus the char from grilling, mean this chicken will need a boldly fruity, densely textured wine partner.

Lemon-Garlic Shrimp Skewers

Lemon-Garlic Shrimp Skewers

 

2 tablespoons kosher salt

2 tablespoons sugar

2 to 2 1/2 pounds peeled, deveined shrimp (12 to 15 per lb.), rinsed and drained

1/4 cup olive oil

1/4 cup chopped parsley

1 tablespoon grated lemon peel

2 or 3 cloves garlic, peeled and minced

1/2 teaspoon fresh-ground pepper

Lemon wedges

 

In a bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 minutes to 1 hour. Rinse shrimp well and drain; also rinse and dry bowl. Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic, and pepper. Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C. Lay shrimp skewers on an oiled barbecue grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes total. Serve with lemon wedges to squeeze over shrimp.

Grilled Pork Chops with Rhubarb Chutney

Grilled Pork Chops with Rhubarb Chutney

Chutney:
1/2 C. sugar
1/4 C. balsamic vinegar
1/4 tsp. ground coriander
1 (3-inch) cinnamon stick
2 C. coarsely chopped rhubarb (about 1/2 lb.)
1/3 C. dried cranberries
1/4 C. chopped green onions
1/4 tsp. salt
1/4 tsp. ground red pepper

Pork:
1/3 C. red currant jelly
1 T. whole-grain Dijon mustard
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. ground cumin
4 (6-oz.) bone-in center-cut pork chops (about 1/4 inch thick)
Cooking spray
Thinly sliced green onions (optional)

To prepare chutney, combine first 4 ingredients in a small saucepan. Bring to a boil over medium-high heat. Add rhubarb and the next 4 ingredients (rhubarb through ground red pepper); reduce heat, and simmer 5 minutes or until rhubarb is tender. Spoon into a bowl; cover and chill at least 2 hours. Discard cinnamon stick. Prepare grill. To prepare pork, combine jelly and mustard in a small bowl; set aside. Combine 1/2 tsp. salt, black pepper, and cumin; rub evenly over pork. Place pork on a grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness, basting occasionally with jelly mixture. Serve pork with chutney; sprinkle with green onions, if desired.

Yield: 4 servings
Serving size: 1 pork chop and 1/2 C. chutney

Calories: 400
Fat: 7g
Fiber: 2.6g

Caribbean Sea Bass with Mango Salsa

Caribbean Sea Bass with Mango Salsa

4 skinless sea bass fillets (4 ounces each), about 1 inch thick
1 teaspoon Caribbean jerk seasoning
Nonstick cooking spray
1 ripe mango, peeled, pitted and diced (1 C.)
2 tablespoons chopped fresh cilantro
2 teaspoons fresh lime juice
1 teaspoon minced fresh jalape�o pepper

Jalape�o peppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling. Prepare grill or preheat broiler. Sprinkle fish with seasoning; coat lightly with cooking spray. Grill fish over medium coals or broil 5 inches from heat 4 to 5 minutes per side or until fish flakes easily when tested with fork. Meanwhile, combine mango, cilantro, lime juice and jalape�o pepper in small bowl; mix well. Serve salsa over fish.

Yield: 4 servings
Calories: 146
Fat: 3g
Fiber: 1g

Grilled Chicken with Mozzarella and Red Peppers

Grilled Chicken with Mozzarella and Red Peppers

3 tsp. olive oil
2 tsp. anchovy paste
6 each red bell peppers
2/3 C. cubed skim motzarella
2 each plum tomatoes, cubed
10 each black olives, sliced
4 T. minced flat leaf parsley
4 each chicken breasts 3oz

Roast peppers. Preheat broiler, and line a baking sheet with foil. Place peppers on baking sheet. Broil 4-6 inches from heat, turning frequently with tongs, until the skin is lightly charred on all sides, about 10 minutes. Transfer peppers to a paper bag, fold bag closed, and allow peppers to steam 10 minutes. Peel, seed, and devain the peppers over the sink to drain the juices. Slice pepppers into 1/4 inch slices. Spray the broiler or grill rack with Pam. Preheat broiler if necessary, or prepare the grill. In a medium bowl combine 2 tsp. of the oil with anchovy paste until well blended. Add peppers, cheese, tomato, olives, and parsley. Toss lightly. Brush chicken with the remaining tsp. olive oil, and place on rack. Broil or grill chicken 5 inches from heat until cooked through, about 5 minutes on each side. Serve the chicken breasts topped with the pepper mixture.

Yield: 4 servings
Calories: 242
Fat: 10g
Fiber: 3g

Caesar Mahimahi

Caesar Mahimahi

1/4 C. fat-free plain yogurt
2 T. grated Parmesan cheese
2 T. fresh lemon juice
2 T. low-fat buttermilk
1 T. Dijon mustard
2 tsp. Worcestershire sauce
2 tsp. anchovy paste
1/4 tsp. black pepper
6 cloves garlic, crushed
4 (6 ounce) mahimahi or other firm white fish fillets
cooking spray

Combine first 9 ingredients, and stir well with a whisk. Pour yogurt mixture into a large zip-top plastic bag, and add fish to bag. Seal and marinate in refrigerator 20 minutes. Prepare grill or broiler. Remove fish from bag, reserving marinade. Place fish on a grill rack or broiler pan coated with cooking spray, and cook for 3 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade.

Yield: 4 servings
Calories: 193
Fat: 3g
Fiber: 0g

Teriyaki Ginger Tuna Skewers

Teriyaki Ginger Tuna Skewers

30 (8-inch) bamboo skewers
Marinade:
15 oz.teriyaki sauce (average 2 grams sugar per serving)
3 oz.sesame oil
1 T. fresh ginger, minced
1 tsp. fresh garlic, minced
1 lemon, juiced
1 T. sugar substitute (recommended: Splenda)
2 lb. fresh tuna steak, cut into 1-inch cubes
1 T. sesame seeds, toasted

Soak bamboo skewers in water for 30 minutes to 1 hour. (This will keep them from burning later). Mix all marinade ingredients together in a bowl. Submerge tuna cubes in marinade, cover, and refrigerate for at least 30 minutes. Preheat a grill or grill pan to high. Remove tuna from marinade and skewers from water, and thread tuna onto skewers. Place skewers on the edges of the grill with the longest part of the stick hanging off the edge away from the fire. Stay close by and turn the sticks by hand to keep from burning. Brochettes are done in just 3 to 4 minutes. Sprinkle with sesame seeds before serving. Hint: Serve over Szechuan vegetable stir-fry, or for a party, stick skewers straight out of the side of a cantaloupe half filled with melon balls.

Yield: 4 servings
Calories: 336
Fat: 9g
Fiber: 0g

Grilled Basil Shrimp

Grilled Basil Shrimp

4 T. olive oil
2 lemons, juiced (approximately 1/2 C.)
3 T. coarse grained prepared mustard
4 ounces minced fresh basil (about 1/2 C.)
3 cloves garlic, minced
salt to taste
1 pinch white pepper
3 pounds large or jumbo fresh shrimp, peeled and deveined

In a shallow, non-porous dish or bowl, mix together olive oil, lemon juice, mustard, basil and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 20 minutes (can refrigerate for up to an hour). Preheat grill to high heat. Remove shrimp from marinade, and thread on skewers. Lightly oil grate, and arrange skewers on grill. Cook for 4 minutes, turning once, until done.

Yield: 8 servings
Calories: 250
Fat: 10g
Fiber: 1g

Grilled Quesadillas

Grilled Quesadillas

 

8 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

Chicken Satay with Savory Peanut Sauce

Chicken Satay with Savory Peanut Sauce

1 C. yogurt, plain

1 tsp. ginger, freshly grated

1 tsp. garlic, minced

1 T. curry powder

1 1/2 pounds chicken tenderloins

20 skewers, soaked

3 tsp. oil (for frying)

1 butter lettuce

Peanut sauce:

1 C. peanut butter, crunchy or smooth

1/4 C. soy sauce

2 tsp. hot pepper oil

2 T. brown sugar

2 limes, juiced

1/2 C. water, hot

1/4 C. peanuts, chopped or not (for garnish)

 

Combine the yogurt, ginger, garlic and curry powder in a shallow mixing bowl, and stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for up to 2 hours. Thread chicken onto soaked skewers, working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Grill the chicken satays over medium heat for 3 to 5 minutes on each side, until seared and cooked through. Alternatively; wrap skewers in double layer of foil, then plastic wrap for transport, and grill them at the picnic site.  Serve the satays on a platter lined with lettuce leaves and cilantro and accompanied by a small bowl of peanut sauce on the side.

 

Peanut Sauce: Combine the peanut butter and next 4 ingredients in a food processor or blender. While the motor runs, drizzle in hot water to thin the sauce; you may not need it all.

Smoked New York Strip Steak

Smoked New York Strip Steak

Smoked New York Strip Steak

 

6 cloves roasted garlic

1/2 C. orange juice

1/2 C. spicy mustard

1/4 C. honey

3 T. olive oil

1 tsp. thyme leaves

1 tsp. rosemary leaves

Four 1-inch-thick New York strip steaks

Salt and pepper to taste

 

Purée all marinade ingredients in food processor until smooth. Pour over steaks into resealable plastic bag; marinate for 3 to 4 hours. When ready to cook, remove steaks from bag, scraping off any residual marinade. Grill to medium-rare in smoke-filled grill environment. When just short of medium rare, remove steaks from heat; let rest 3 to 5 minutes.

Cucumber Ranch Steaks

Cucumber Ranch Steaks

4 beef shoulder center steaks (Ranch Steak), cut 3/4 inch thick (about 5 oz. each)

1/2 C. finely chopped seeded cucumber

1/4 C. prepared ranch dressing

1 T. garlic-pepper seasoning

1 small tomato, seeded, diced (optional)

 

Combine cucumber and dressing in small bowl. Set aside.  Press garlic-pepper seasoning evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 9 to 11 minutes for medium rare to medium doneness, turning once.  Serve steaks with cucumber sauce. Garnish with tomato, if desired.

Grilled Beef Eye Round Steaks with Garlic-Yogurt Marinade

Grilled Beef Eye Round Steaks with Garlic-Yogurt Marinade

4 beef eye round steaks, cut 1 inch thick (about 8 oz. each)

 

Marinade & Sauce:

1 C. plain yogurt

1/4 C. chopped fresh parsley

2 T. lemon juice

1 T. sweet paprika

1 T. minced garlic

1 tsp. salt

1/4 C. mayonnaise

 

Combine all marinade/sauce ingredients except mayonnaise in small bowl; mix well. Divide mixture in half. Place beef steaks and 1/2 of mixture in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight. Stir mayonnaise into remaining 1/2 of mixture for sauce; cover and refrigerate. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 19 to 23 minutes for medium rare doneness, turning occasionally. (Do not overcook.) Season steaks with salt, as desired. Serve with sauce.

Mediterranean Eye Round Steaks

Mediterranean Eye Round Steaks

2 beef eye round steaks (about 8 oz. each)

1 jar (6 oz.) marinated quartered artichoke hearts

1/4 C. chopped roasted red pepper

1 T. chopped fresh basil

3 T. Dijon-style mustard

Salt and pepper

 

Drain artichokes, reserving liquid. Chop artichokes and combine with roasted red pepper and basil in small bowl; cover and refrigerate.  Combine reserved artichoke liquid and Dijon mustard in small bowl. Place beef steaks and mustard mixture in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.  Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 19 to 23 minutes for medium rare doneness, turning occasionally. (Do not overcook.) Carve steaks into thin slices. Season with salt and pepper, as desired. Serve with artichoke mixture.

Grilled Cornish Hens with Apricot-Mustard Glaze

Grilled Cornish Hens with Apricot-Mustard Glaze

1/2 C. apricot preserves
1/4 C. stone-ground mustard
2 T. chopped fresh flat-leaf parsley
2 T. chopped fresh mint
2 tsp. Champagne or white wine vinegar
2 (18-oz.) Cornish hens, skinned and quartered
1/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Cooking spray

Combine preserves, mustard, parsley, mint, and vinegar, stirring with a whisk. Sprinkle hens with salt and pepper. Place 1/4 C. apricot mixture in a large zip-top plastic bag. Add hens; seal and marinate in refrigerator 1 hour, turning bag occasionally. Prepare grill to medium-high heat. Remove hens from bag; discard marinade. Place hens on grill rack coated with cooking spray; grill 12 minutes or until thermometer registers 180°, turning hens occasionally and basting frequently with apricot mixture.

Yield: 2 servings
Calories: 417
Fat: 7g
Fiber: 3.7g

Grilled Cornish Hens with Honey Mustard-Cilantro Glaze

Grilled Cornish Hens with Honey Mustard-Cilantro Glaze

3 (1 1/4-lb.) Cornish hens
3 T. mustard seeds
2 T. celery seeds
2 C. honey
1 C. cilantro leaves
3 T. dry mustard
3 T. cracked black pepper
3 T. white vinegar
2 T. olive oil
2 tsp. salt
6 garlic cloves, chopped (about 1/4 C.)
Cooking spray

Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Remove skin; trim excess fat. Split hens in half lengthwise. Combine the mustard seeds and celery seeds in a small skillet; cook over medium heat 1 minute or until toasted. Place seeds in a blender, and process until ground. Add honey and the next 7 ingredients (honey through garlic); process mixture until well-blended. Place hens and 1 C. honey mixture in a shallow dish; cover and marinate in refrigerator 8 hours, reserving remaining honey mixture. Prepare grill. Remove hens from dish; discard marinade. Place hens on grill rack coated with cooking spray; grill 25 minutes or until juices run clear, turning and basting frequently with the reserved honey mixture.

Yield: 6 servings
Calories: 403
Fat: 10.9g
Fiber: 1g

Filet Mignon with Red Currant-Green Peppercorn Sauce

Filet Mignon with Red Currant-Green Peppercorn Sauce

1 1/2 C. Merlot
1/4 C. finely chopped shallots
1/4 C. red currant jelly
1 T. drained brine-packed green peppercorns, finely chopped
2 tsp. butter
4 (4-oz.) beef tenderloin steaks, trimmed (1 inch thick)
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper

Prepare grill to medium-high heat. Combine wine and shallots in a small saucepan. Bring to a boil; cook until reduced to 1/4 C. (about 10 minutes). Strain through a sieve over a bowl; discard solids. Return wine to pan, and add jelly and green peppercorns. Cook over medium heat until jelly melts (about 2 minutes), stirring occasionally. Remove from heat. Stir in butter; keep warm. Sprinkle steaks with salt and black pepper. Place beef on grill rack; cook 4 minutes on each side or until desired degree of doneness. Serve sauce with beef.

Yield: 4 servings
Calories: 302
Fat: 13g
Fiber: .2g

Grilled-Steak Soft Tacos

Grilled-Steak Soft Tacos

1 C. fresh lime juice (about 8 limes)
1 (2-lb.) flank steak, trimmed
2 T. ground cumin
2 T. ground coriander
1/2 tsp. kosher salt
1/2 tsp. cracked black pepper
6 garlic cloves, minced
Cooking spray
4 ears shucked corn
8 (8-inch) fat-free flour tortillas
2 C. trimmed arugula
2 C. thinly sliced red onion
1 C. cilantro sprigs
1 C. chopped tomato
1 C. diced peeled avocado
1/2 C. sliced seeded jalapeño pepper (about 4 peppers)
8 lime wedges

Combine lime juice and steak in a large zip-top plastic bag, and seal bag. Marinate in refrigerator 1 hour, turning bag occasionally. Prepare grill. Remove steak from bag; discard marinade. Combine cumin and next 4 ingredients (cumin through garlic); rub over both sides of steak. Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Place on a cutting board; cover loosely with foil. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Place corn on grill rack coated with cooking spray; grill 8 minutes or until tender, turning occasionally. Cut kernels from ears of corn; discard cobs. Heat tortillas according to package directions. Divide steak evenly among tortillas; top each serving with about 1/4 C. corn, 1/4 C. arugula, 1/4 C. onion, 2 T. cilantro, 2 T. tomato, 2 T. avocado, and 1 T. jalapeño. Fold tortillas in half. Serve with lime wedges.

Yield: 8 servings
Calories: 397
Fat: 12.8g
Fiber: 6.7g

Ginger-Lime-Marinated Swordfish Steaks

Ginger-Lime-Marinated Swordfish Steaks

1 1/2 lb. swordfish steaks, 3/4 to 1 inch thick
1/4 C. lime juice
2 T. vegetable oil or olive
1 tsp. finely chopped ginger root
1/4 tsp. salt
Dash of ground red pepper (cayenne)
1 clove garlic, crushed
Lime wedges, if desired

Any firm fish, such as tuna or halibut, can be used in this recipe. If fish steaks are large, cut into 6 serving pieces. Mix remaining ingredients except lime wedges in shallow nonmetal dish or heavy-duty resealable plastic bag. Add fish, turning to coat with marinade. Cover dish or seal bag and refrigerate at least 30 minutes but no longer than 2 hours. Heat coals or gas grill. Remove fish from marinade; reserve marinade. Cover and grill fish 4 to 6 inches from medium heat 15 to 20 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with lime wedges.

Yield: 6 servings
Calories: 170
Fat: 10g
Fiber: 0g

Grilled Swordfish with Pineapple Salsa

Grilled Swordfish with Pineapple Salsa

1 T. lime juice
2 cloves garlic, minced
4 swordfish steaks (5 oz. each)
1/2 tsp. chili powder or black pepper
Pineapple Salsa

Combine lime juice and garlic on plate. Dip swordfish in juice; sprinkle with chili powder. Spray cold grill with nonstick cooking spray. Adjust grill 4 to 6 inches above heat. Preheat grill to medium-high heat. Grill fish, covered, 2 to 3 minutes. Turn over; grill 1 to 2 minutes more or until just opaque in center and still very moist. Top each serving with about 3 T. Pineapple Salsa.

Yield: 4 servings
Calories: 194
Fat: 6g
Fiber: 1g

Grilled Eggplant with Caramelized Onion and Fennel

Grilled Eggplant with Caramelized Onion and Fennel

1 (1 1/4-lb.) eggplant (about 4-inch diameter), peeled
Cooking spray
1/4 tsp. salt, divided
1/4 tsp. freshly ground black pepper, divided
2 3/4 C. chopped fennel bulb (about 1 large bulb)
2 C. finely chopped yellow onion
2 C. trimmed arugula
1 tsp. white balsamic vinegar
1 tsp. extravirgin olive oil
1 C. quartered cherry tomatoes
1/2 C. (2 oz.) crumbled goat cheese
2 T. chopped fresh basil
1 T. chopped fresh thyme

Prepare grill to medium heat.
Cut eggplant crosswise into 8 (1/2-inch-thick) slices. Lightly coat both sides of eggplant slices with cooking spray; sprinkle with 1/8 tsp. salt and 1/8 tsp. pepper. Place on a grill rack coated with cooking spray; grill 7 minutes on each side or until browned. Set eggplant slices aside. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fennel and onion; sauté 8 minutes or until vegetables are tender and lightly browned. Combine remaining 1/8 tsp. salt, 1/8 tsp. pepper, arugula, vinegar, and oil in a medium bowl; toss gently to coat. Divide arugula mixture evenly among 8 appetizer plates; top each serving with 1 eggplant slice. Arrange about 1/3 C. fennel mixture on each eggplant slice; top with 2 T. tomatoes and 1 T. cheese. Sprinkle the chopped basil and thyme evenly over cheese.

Yield: 8 servings
Calories: 73
Fat: 2.4g
Fiber: 3.8g

Chicken Skewers with Grilled Mango

Chicken Skewers with Grilled Mango

20 (10- to 12-inch) wooden skewers
3/4 C. plain yogurt
2 T. fresh lemon juice
1 large garlic clove, minced
2 tsp. sugar
1 tsp. salt
1/2 tsp. turmeric
1/4 tsp. freshly ground pepper
6 boneless, skinless chicken breast halves (about 2 lb.)
3 large, ripe mangoes
Cooking oil spray

Soak skewers in warm water at least 20 minutes while chicken is marinating. In a large, shallow dish, mix together the yogurt, lemon juice, garlic, sugar, salt, turmeric, and pepper. Slice each chicken breast half lengthwise into 3 to 4 long strips. Add chicken to yogurt mixture and toss to coat. Cover with plastic wrap and refrigerate at least 20 minutes or overnight, if desired. Lightly coat clean grids of grill with cooking oil spray. Heat grill to medium-high heat. Peel mangoes and slice large pieces from pits; discard pits. Remove chicken from marinade, shaking off excess, and thread on skewers. Arrange chicken diagonally across grids, without touching. Cook, with lid down, 3 minutes per side, until chicken is seared and just cooked through. Transfer chicken to a platter and cover with foil to keep warm. Place mango slices on grids and cook on both sides until just seared and warm, about 2 minutes per side. Serve skewers with grilled mango pieces.

Yield: 4 servings
Calories: 307
Fat: 6g
Fiber: 1g

Skirt Steak Diablo

Skirt Steak Diablo

1 16-oz. jar roasted-garlic or other salsa
3 T. cider vinegar
1 T. oregano
1 T. sugar
1 tsp. salt
1 1 1/2-lb. skirt or hanger steak

Combine 1 C. of the garlic salsa with the vinegar, oregano, sugar, and salt in a resealable plastic bag. Add the steak and marinate 30 minutes or up to 4 hours.Light a charcoal grill and allow the coals to burn until covered with gray ash or heat a gas grill to high. Remove the beef from the marinade and cook 3 to 4 minutes, turn, then cook 3 to 4 minutes more or until medium rare. Slice thinly against the grain and serve.

Yield: 4 servings
Calories: 333
Fat: 15g
Fiber: 0g

Scallops Tandoori Style

Scallops Tandoori Style

3/4 C.plain low-fat yogurt
3 T. lime juice, or lemon juice
1 clove garlic, minced
1 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cumin
1/4 tsp. turmeric
1/4 tsp. curry powder
1 lb. large sea scallops, fresh or thawed
1 tsp. vegetable oil
Paprika,to taste

In a non-metallic bowl, combine all ingredients except oil and paprika. Mix well to coat scallops evenly. Cover and refrigerate at least 2 hours. (Turn scallops occasionally.) Preheat broiler or start barbecue. Thread scallops on skewers and brush lightly with oil. Sprinkle with paprika. Broil or barbecue about 4 inches from heat source in preheated grill, turning frequently, about 8 to 10 minutes.

Yield: 4 servings
Calories: 144
Fat: 2.8g
Fiber: 0g

Spice-Rubbed Chicken Fingers with Cilantro Dipping Sauce

Spice-Rubbed Chicken Fingers with Cilantro Dipping Sauce

1/2 tsp. chili powder
1/2 tsp. ground cumin
1/8 tsp. salt
1/2 lb. chicken breast tenders
1/4 C. cilantro sprigs
2 T. parsley sprigs
2 T. blanched slivered almonds
1/2 clove garlic
1/2 serrano chile pepper, seeded (wear plastic gloves when handling)
1/16 tsp. salt
1 T. lime juice
1 T. extra-virgin olive oil
1 T. water
Sprig cilantro, for garnish

Coat a grill rack or broiler-pan rack with cooking spray. Preheat the grill or broiler. In a small cup, combine the chili powder, cumin, and salt. Cut two 1/2″-deep slashes in each side of the chicken tenders. Rub the spice mixture over the chicken, pressing it into the slits. Place the chicken in a baking pan and coat completely with cooking spray. Let stand for 10 minutes. In a food processor, combine the cilantro, parsley, almonds, garlic, chile pepper, and salt. Process until chopped. While the processor is running, add the lime juice and oil through the feed tube, stopping the machine once or twice to scrape down the sides of the container, until the sauce is smooth. Pour the sauce into a bowl. Stir in the water, cover, and chill until ready to serve. Place the chicken on the prepared rack and grill or broil 6″ from the heat, turning several times, for 15 minutes or until a thermometer inserted in the thickest portion registers 170°F and the juices run clear. Serve with the sauce and garnish with the cilantro.

Yield: 2 servings
Calories: 248
Fat: 13g
Fiber: 1g