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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.

Mexican Grilled Corn

Mexican Grilled Corn

mexican grilled corn4 large ears corn, with husks still attached

1/2 cup mayonnaise

1 1/2 cups crumbled cotija cheese

4 tbsp. minced fresh cilantro

4 tsp. ancho chile powder

Kosher salt and freshly ground black pepper, to taste

1 lime, cut into four wedges

 

Working with one ear of corn at a time, peel back the husks to expose the kernels, leaving husks attached at the base; remove the silk threads and tie husks together with kitchen twine around base of cob to form a handle. Repeat with remaining ears. Transfer corn to a large bowl or pot of water and let soak for 30 minutes.  Build a medium-hot fire in a charcoal grill or heat a gas grill over medium-high heat. Transfer corn to grill; cook, turning occasionally, until charred and cooked through, about 20 minutes. Remove corn from grill and brush with mayonnaise. Place cheese on a plate and roll each ear of corn in cheese to coat. Sprinkle corn evenly with some of the cilantro, chile powder, and salt and pepper, pressing the corn so that seasonings and cheese will adhere to the mayonnaise. Serve with lime wedges.

Honey-Garlic Rib Eye Steaks

Honey-Garlic Rib Eye Steaks

4 (1 pound) beef rib eye steaks

1/2 C. balsamic vinegar

1/4 C. soy sauce

3 T. minced garlic

2 T. honey

2 T. olive oil

2 tsp. ground black pepper

1 tsp. Worcestershire sauce

1 tsp. onion powder

1/2 tsp. salt

1 pinch cayenne pepper

 

In a medium bowl, combine the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke and cayenne pepper. Place steaks in a shallow, nonporous dish, and pour marinade over steaks. For optimum flavor, rub the liquid into the meat. Cover, and let marinate in the refrigerator for 24 to 48 hours. Preheat an outdoor grill for medium-high to high heat. Grill steaks for 7 to 8 minutes per side on a lightly oiled grate.

 

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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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Zesty Grilled Corn Relish

Zesty Grilled Corn Relish

4 ears yellow corn

1 red pepper, halved and seeded

1 small onion, halved

1/4 C. chopped cilantro

2 T. fresh lime juice

1 T. olive oil

1 tsp. salt

1/2 tsp. ground red pepper

 

Grill first three ingredients, on a lightly greased grill rack, turning occasionally for 10 minutes until tender. Remove pepper and onion and set aside. Grill corn an additional 10 minutes. Cool slightly. Cut corn from cob. Sweat pepper in plastic bag; peel charred skin. Chop pepper and onion. Add to corn. Combine cilantro, lime juice, olive oil, salt and pepper. Toss with corn mixture. Serve as a side dish a top grilled fish, pork or chicken or as a chunky salsa with tortilla chips.

 

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Grilled Beef Tenderloin with Two Sauces

Grilled Beef Tenderloin with Two Sauces

3 T. cracked black pepper

2 T. olive oil

1 T. freshly grated lemon peel

1 tsp. salt

2 garlic cloves, crushed with garlic press

1 whole beef tenderloin, trimmed (about 4 1/2 pounds)*

 

Prepare outdoor covered charcoal grill for indirect-heat cooking method with drip pan as manufacturer directs, or follow manufacturer’s directions if using covered gas or electric grill.  In C., mix pepper, oil, lemon peel, salt, and garlic; rub all over tenderloin. If necessary, tuck thin, narrow end of tenderloin under to make meat an even thickness. . Place tenderloin on rack in grill; cover grill and cook tenderloin over medium heat 40 to 50 minutes, turning over once, until temperature on meat thermometer reaches 135 degrees F. or until of desired doneness. Internal temperature of meat will rise 5 to 10 degrees (medium-rare) upon standing. Transfer tenderloin to warm large platter. Let stand 10 minutes to set juices for easier slicing. Serve tenderloin thinly sliced with sauces.

 

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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.

 

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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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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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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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 Duck Breast with Wild Rice-Dried Cherry Pilaf

Grilled Duck Breast with Wild Rice-Dried Cherry Pilaf

Grilled Duck Breast w Wild Rice & Dried Cherry Pilaf4 duck breast halves, boned

2 cloves garlic, peeled and minced

1 lime, zested and juiced

2 T. sorghum or firmly packed brown sugar

Salt and pepper

 

With a sharp knife, score the skin on each duck breast, but don’t cut through to the meat. In a small bowl, combine the garlic, lime juice and zest, sorghum, salt and pepper. Use a small brush to paint the surface of each duck breast with the sorghum mixture and let marinate for 1 hour. Prepare a very hot grill and cook the duck breast, skin-side down, for about 4 minutes (watch for flare-ups). Turn and continue grilling for 3 minutes, or until the duck breast is still pink in the center. To serve, slice and fan out on the plate.

 

Wild Rice-Dried Cherry Pilaf:

 

2 T. olive oil

1 medium onion, peeled and finely chopped

1 C. wild rice

3 C. chicken broth

1/2 C. long-grain white rice

1/2 C. dried cherries

1 T. sorghum

Salt and pepper

 

In a covered casserole, heat the olive oil over medium heat and sauté the onion until translucent, about 4 minutes. Add the wild rice and chicken broth, and bring to a boil. Reduce heat, cover, and let simmer for 20 minutes. Add the white rice, dried cherries, and sorghum. Cover again and cook until the rice is tender, about 20 minutes. Season, to taste, and serve.

 

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Chicken Cordon Bleu from the Grill

Chicken Cordon Bleu from the Grill

8 skinless, boneless chicken thighs or 4 skinless, boneless chicken breasts

8 thin slices of cooked ham (4 if using the breasts)

8 slices Swiss cheese. (4 if using the breasts)

1 recipe of white wine sauce (see below)

Wash the chicken in cold water, and pat dry with paper towels. Pound the chicken as flat as you can between two sheets of plastic wrap or waxed paper. You can use a rolling pin if you don’t have a meat hammer. Season the chicken lightly with salt and fresh ground black pepper. Lay a slice of ham on the chicken. Then a slice of cheese on the ham. Roll into a compact roll using toothpicks to secure.  Grill the rolls, turning frequently until done. Place in an ovenproof serving dish, remove the toothpicks, and put a whole slice of cheese on each of the breasts (half slice on each of the thighs). Pop into a 350F oven until the cheese melts, just a couple of minutes. Ladle on a portion of the white wine sauce. Sprinkle with just a tad of chopped parsley.

 

White Wine Sauce

 

6 T. butter

1 tsp. chicken bouillon granules

½ C. dry white wine

1 T. cornstarch

1 C. heavy cream (whipping cream)

 

Melt the butter in a skillet and add the bouillon. When the bouillon browns just a little add the wine and bring to a simmer. Let simmer 6 or 7 minutes; this will cook out the alcohol. Mix the cornstarch in the cream and add to the simmering wine. Stir until it thickens.

 

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Grilled Brats and Potatoes

Grilled Brats and Potatoes

Put the following in an extra large foil bag:

 

Package of brats

Cubed potatoes

Chopped onion

Chopped green pepper

Mushrooms

Your favorite spice blend (a bunch-the potatoes and pepper suck in the flavor)

Some olive oil

 

Toss the bag around to mix everything up and put on the grill for around 10-15 min per side. Cut that bag open in the middle of the table and serve with a salad.

 

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Orange Marmalade BBQ Chicken

Orange Marmalade BBQ Chicken

1 bottle A1â„¢ Originalâ„¢ or Zesty Steak Sauceâ„¢

1 C. tomato ketchup

1 C. orange marmalade

3 T. cider vinegar

1 T. vegetable oil

1/4 C. brown sugar, firmly packed

2 T. onion, grated

1 T. prepared mustard

2  broiling chickens, split in half (about 2 1/2 lb. each)

 

Combine tomato sauce, A1 Sauce, vinegar, sugar, onion mustard, and chili powder; mix well.  Arrange chickens, cut side down, on greased medium-hot grill. Grill slowly, brushing frequently, with sauce. Turn chickens frequently during grilling period (approx. 25 min. or until chickens are tender & cooked) This sauce is also ideal for basting duck, hamburgers and spareribs

 

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Hawaiian Pork Chops

Hawaiian Pork Chops

1 or more cans of pineapple rings, depending on how many chops you are grilling (1 ring per chop).

1 T. Worcestershire sauce

1 tsp. Louisiana hot sauce

2 T. brown sugar (omit if the pineapple rings are sweetened)

Measure out one C. of juice from the canned pineapple rings. Add the Worchester and the hot sauce, and simmer a few minutes in non-reactive saucepan. Season the chops with salt and fresh-ground black pepper. Baste with the juice mix as they cook.  While the chops grill, grill the pineapple rings until they start to brown. Serve the chops with a pineapple ring on top.

 

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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 Salmon with Blueberry Salsa

Grilled Salmon with Blueberry Salsa

Grilled Salmon with Blueberry Salsa

4 4-ounce salmon fillets

1/2 teaspoon chipotle pepper powder

1 tablespoon olive oil

Pinch of salt

1 cup fresh blueberries

1 large jalapeño pepper, finely chopped

2 tablespoons finely chopped red onion

1/4 cup chopped cilantro

1 tablespoon lime juice

1/4 teaspoon salt

 

Heat the grill. Place the salmon skin-side down on a plate and rub with olive oil, sprinkle with chipotle pepper and salt; let stand. In a medium bowl, combine the blueberries, jalapeño, red onion, cilantro, lime juice and salt. Stir vigorously, coarsely mashing some of the blueberries to release the juice. When the grill is hot, use tongs to swab the grate with a paper towel dipped in vegetable oil. Place the salmon on the hot grill, skin-side up. Let the salmon cook until it has grill marks and the edges look browned, about 3 minutes. Carefully lift each fillet and turn over. Close the lid of the grill and cook about 4 minutes more for thin, wild-caught fillets, longer for farm-raised salmon. When the fish is just cooked through, transfer to a clean platter. Top each fillet with about a quarter cup of salsa, and serve hot. Serving Suggestion Cook foil-wrapped baked potatoes and sweet corn on the grill to make this a summer celebration. A patio and a bottle of Chardonnay complete the scene.

 

Nutritional Information

260 calories, 12 g. fat, 65 mg. cholesterol, 390 mg. sodium, 7 g. carbohydrate, 1 g. fiber, 31 g. protein

Grilled Chicken with Blueberry-Onion Relish

Grilled Chicken with Blueberry-Onion Relish

1/2 C. orange juice

1/2 Tbsp. canola oil

1 small bay leaf

2 sprigs fresh rosemary, thyme or oregano (or 1/2 tsp. dried)

2 cloves garlic, finely minced

4 skinless, boneless chicken breasts(about 1 lb.)

Canola oil spray

2 medium onions

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/4 C. sherry

2 Tbsp. balsamic vinegar

1 C. fresh (or frozen) blueberries

1 C. chopped cherry tomatoes

recipe_detail_d0d786e90999feaf1904f0849b2461ef

Make a marinade for the chicken. Mix together in a non-metal container the juice, canola oil, bay leaf, herb and garlic. Add chicken, cover and marinate in the refrigerator at least 30 minutes or up to 3 hours. Periodically turn food to distribute flavors evenly. When ready to grill, drain chicken and pat dry with paper towels. Meanwhile, make the relish. Cut onions in half, then cut each half crosswise in thirds. Cut each in thin slices. Spray a large skillet with canola oil spray and heat over medium-high heat. Add onions, salt and pepper and cook, stirring occasionally, until onions are golden, about 10 minutes. Add sherry, vinegar, blueberries and tomatoes. Bring to a boil, immediately reduce heat to low and gently simmer 3 to 4 minutes. Remove from heat and transfer relish to a serving bowl. Prepare grill for cooking. Rinse chicken and pat dry. Spray lightly with canola oil spray and season with salt and pepper. Grill about 5 to 6 inches above heat source until cooked through (4 to 5 minutes per side). Serve with the blueberry relish.

 

Yield: 4 servings, with 3 1/2 C. of relish.

Serving Size: 1 Breast, ½ C. Relish

Calories: 195

Fat: 3g

Fiber: 2g

Greek Flank Steak

Greek Flank Steak

Greek Flank Steak

1 T. fresh oregano, minced

1 tsp. fresh mint, minced

1 tsp. lemon zest, minced

Juice of 1 lemon

1/2 C. olive oil

1/2 tsp. garlic powder

1 tsp. salt

1/2 tsp. pepper

1 pound flank steak

Combine oregano, mint, lemon zest, lemon juice, olive oil, garlic powder, salt, and pepper. Pour over flank steak, coating all sides, and marinate for 30 minutes to 2 hours.  Oven Instructions: Preheat oven to 450°. Remove flank steak from marinade, discarding marinade. Heat a sauté pan to high heat. Sear flank steak 3 minutes on each side, until you get a nice brown sear. Move flank steak to a roasting pan. Finish flank steak in oven 15-18 minutes to medium doneness. Remove from oven, let rest for 5 minutes. Slice into diagonal strips. Serve with grilled veggies or on a salad with a side of tzatziki sauce. Grill Instructions: Heat grill to 500-550°. Grill flank steak, 7-9 minutes per side for medium doneness. Let rest for 5 minutes.  Slice on the diagonal and serve.

Charcoal-Grilled Corn with Cream, Cheese and Chili

Charcoal-Grilled Corn with Cream, Cheese and Chili

6 ears fresh sweet Corn, in husks

3 T. Butter, melted

½ C. Homemade Thick Cream (recipe follows)

1/3 C. crumbled Mexican Queso Anejo or Queso Fresco

1 T. hot Chili Powder*

 

About an hour before serving, place the ears of corn in a deep bowl, cover with cold water and weight with a plate to keep them submerged. Light your charcoal fire and let it burn until the bed of coals is medium-hot; adjust the grill 4 inches above the fire.  Grilling the corn: Lay the corn on the grill and roast for 15 to 20 minutes, turning frequently, until the outer leaves are blackened. Remove, let cool several minutes, and then remove the husks and silk. About 10 minutes before serving brush the corn with melted butter, return to the grill and turn frequently until nicely browned. Serve right away, passing the cream, cheese and powdered chile for your guests to use to their own liking.

 

* Powdered chile de arbol is the cayenne of Mexico. My favorite choices, though, are powdered guajillo and New Mexico chile — they’re less hot, so I can put more on.

 

 

Homemade Thick Cream

 

1 C. Whipping Cream

2 tsp. Buttermilk

 

Preparing the cream. Pour the cream into a small saucepan, set over low heat and stir just until the chill is off; do not heat above 100°F (lukewarm). Don’t let the cream get too hot or the culture will die and the cream will simply spoil.  Stir in the buttermilk and pour into a glass jar.  Ripening the crea:  Set the lid on the jar (but don’t tighten it) and place in a warm (80-90°F) spot. Let the cream culture and set for 12 to 24 hours, until noticeably thicker (perhaps almost set like yogurt or sour cream). Stir gently, screw on the lid and refrigerate at least 4 hours to chill and complete the thickening. Start a full day ahead (or longer, if the incubating spot is cool). The cream will keep for 1 1/2 weeks or more, covered and refrigerated.

 

Yield:

Calories:

Fat:

Fiber:

Grilled Pork Tenderloin with Peach Salsa

Grilled Pork Tenderloin with Peach Salsa

Grilled Pork Tenderloin with Peach Salsa

 

Peach Salsa

 

1 medium peach, halved and pitted

1 medium purple plum, halved and pitted

1 medium apricot, halved and pitted

1 1-inch-thick slice red onion

1 tablespoon olive oil

¼ teaspoon salt

¼ teaspoon ground pepper

2 tablespoons chopped fresh cilantro

1 tablespoon lime juice

 

Pork Tenderloin

 

1 tablespoon olive oil

2 cloves garlic, minced

¾ teaspoon chili powder

½ teaspoon ground cumin

½ teaspoon salt

¾ teaspoon ground pepper

1 pound pork tenderloin, trimmed

 

To prepare salsa: Preheat grill to medium. Brush fruit halves and onion slice with oil. Sprinkle with ¼ tsp. each salt and pepper. Grill the fruit and onion until tender and grill-marked, 3 to 4 minutes per side. Remove from grill and coarsely chop. Transfer to a medium bowl; stir in cilantro and lime juice. To prepare pork tenderloin: Combine oil, garlic, chili powder, cumin, salt, and pepper in a small bowl; rub evenly over pork. Grill the pork over medium heat, covered, turning every 1½ minutes, until an instant-read thermometer inserted in the thickest part registers 145°F, 14 to 16 minutes. Transfer to a clean cutting board and let stand for 10 minutes. Slice the pork diagonally. Divide the pork slices among 4 plates and top with the salsa.

Adobado Pork Tenderloin

Adobado Pork Tenderloin

5 ancho chiles

2 C. boiling water

1 C. fat-free, less-sodium chicken broth

2 T. sugar

3 T. cider vinegar

1 tsp. dried oregano

2 tsp. olive oil

1/2 tsp. salt

1/2 tsp. ground cumin

1/4 tsp. black pepper

1/8 tsp. ground cloves

4 large garlic cloves, halved

2 pounds pork tenderloin

Cooking spray

Heat a large nonstick skillet over medium-high heat until hot. Add chiles; cook 2 minutes, turning frequently. Remove from heat; cool. Discard stems and seeds. Combine roasted chiles and boiling water in a bowl; cover and let stand for 20 minutes or until soft. Drain well. Combine rehydrated chiles, broth, and next 9 ingredients (broth through garlic) in a blender; process until smooth. Cook chile paste in skillet over medium-low heat until very thick (about 8 minutes), stirring frequently. Cool. Trim fat from pork. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying flat. Place pork in a 13 x 9-inch baking dish; spread chile paste over all sides of pork. Cover and marinate in refrigerator 6 hours or overnight. Prepare grill. Remove pork from dish, reserving chile paste. Insert a meat thermometer into the thickest part of pork. Place pork on a grill rack coated with cooking spray; cook for 8 minutes on each side or until thermometer registers 160°F (slightly pink), brushing with reserved chile paste frequently.

Garlic Balsamic Brown Sugar Steaks

Garlic Balsamic Brown Sugar Steaks

Garlic Balsamic Brown Sugar Steaks

 

2 T. butter

1 T. salad oil such as canola

2 cloves garlic, finely minced

2/3 C. dark brown sugar, packed

1/3 C. aged balsamic vinegar (*aged will be sweeter)

2 T. Worcestershire sauce

1 tsp. coarse ground black pepper

1/2 tsp. kosher salt

1/2 tsp. sriracha sauce

1/8 tsp. cajun seasoning

1/8 tsp. cayenne

two thick-cut New York Strip steaks, (beef tenderloins or other tender cuts would work well, too)

 

In small sauté pan, melt butter and oil over medium heat. Add garlic and sauté 1 minute.

Remove pan from heat, add rest of ingredients and stir until brown sugar has melted. Let cool completely. Pour into a ziplock baggie. Close baggie and chill. Add steaks and squish around so that the marinade sauce is coating both well on both sides. Seal baggie closed well, removing air in bag, and pop into the fridge to marinate for at least 2 hours or overnight making sure steaks are not stacked. Turn bag now and then to evenly marinate steaks. For rare to medium-rare steaks, heat grill to HIGH, place steaks onto HOT, oiled grates, and grill each side 4 – 6 minutes depending on thickness of steaks with lid OPEN. (*Ours were barely one inch thick and medium-rare after just 5 minutes. So, watch carefully). Let rest at least 5 minutes before cutting to let the juices settle. Really nice served with a simple baked potato, grilled asparagus, and a tossed garden salad with one of my homemade salad dressings! Enjoy!  If you want, you can bring the leftover marinade to a simmer, and thicken until a rich syrupy sauce for dipping, and serve with the steaks on the side or drizzle over the top. REALLY good!!

The Best Hot Dog You Will Ever Eat

The Best Hot Dog You Will Ever Eat

The Best Hot Dog You Will Ever Eat (JDawgs Special Sauce Copycat)

 

3/4 C. ketchup

3/4 C. brown sugar

1 T. BBQ sauce (I used Sweet Baby Rays)

1/4 C. honey

1 tsp. cider vinegar

1 and 1/2 tsp. Worcestershire sauce

1/2 tsp. onion powder

dash black pepper

 

large all-beef or Polish hot dogs (Costco has the best!)

large buns (The ones at Costco fit perfectly)

butter

white onions

sauerkraut

pickles

banana peppers

 

To make the sauce, combine all ingredients in a small saucepan and set over high heat. Stir occasionally until the mixture barely starts to bubble, then remove from heat. Let cool completely. I like it to be room temperature, but you can chill it if you want. When you are ready to cook the hot dogs, set your grill to medium heat. Use a sharp serrated knife to make diagonal cuts in the hot dog a little more than halfway through. You want the cuts to make large W’s all the way down the dog. See photos. Grill the dogs until they are as black as you want them. Should take about 3-5 minutes per side. Don’t forget to flip them halfway. The dogs will curl into a smiley face because of the cuts. It’s because they’re so happy that you get to eat them. Butter the inside of the buns and place on the grill. Leave them for just a minute or so, until they get slightly crispy on the edges. Don’t overdo it or the bun will turn stale. Place the hot dog in the bun and top with tons of special sauce and any other desired toppings. If you are not eating right away, you can wrap the dog and the bun in foil to keep warm, like they do at JDawgs.

Surf and Turf Foil Packs

Surf and Turf Foil Packs

Surf and Turf Foil Packs

1/2 lb. sirloin steak, cut into 1″ cubes

1/2 lb. shrimp, cleaned and deveined

2 ears corn, each cut crosswise into 4 pieces

1 c. grape tomatoes

1 small red onion, cut into thick slices

1 lime, sliced into wedges

2 garlic cloves, thinly sliced

1 T. Old Bay Seasoning

1 T. fresh thyme leaves

1 tsp. cumin

Freshly cracked black pepper

1 T. freshly chopped parsley, for garnish

Lime wedges, for garnish

 

Preheat grill over high heat. Cut 4 sheets of foil about 12 inches long.  Divide steak, shrimp, corn, tomatoes, red onion, lime wedges, and garlic between each foil pack. Drizzle with olive oil and sprinkle with Old Bay, fresh thyme, cumin, and black pepper.  Fold the foil packets crosswise over the mixture to completely cover the food. Roll the top and bottom edges to seal them closed.  Place foil packets on the grill and cook until just cooked through, about 6 to 8 minutes per side. Garnish with parsley and serve with lime wedges.

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.

Grilled “Twice Baked” White Cheddar Potatoes

Grilled “Twice Baked” White Cheddar Potatoes

Grilled “Twice Baked” White Cheddar Potatoes

4 large russet potatoes, washed and dried

4 to 5 slices bacon

1/2 cup chopped leeks, white and light green parts only

1/2 cup sour cream

1/4 cup milk

1 cup freshly shredded white Cheddar cheese, divided

1/2 cup (1 stick) butter, melted, divided

1/2 tsp. salt

1/2 tsp. ground black pepper

 

Preheat the oven to 400 degrees. Using a fork, prick the potatoes. Bake them directly on the oven rack until they are fork-tender, for about 1 hour. Let the potatoes cool for 10 minutes, and then cut them into halves lengthwise. Scoop the flesh of the potatoes into a bowl, leaving about ¥4-inch thickness around the skin. Mash the potatoes until they are smooth. Cook the bacon in a skillet over medium-high heat until it is crisp. Drain on paper towels. Crumble the bacon. Reserve 1 T. of the bacon drippings in the skillet. Add the leeks to the drippings and cook over medium heat until they are softened. Stir the leeks into the potatoes along with the sour cream, milk, 3/4 cup of the cheese, 1/4 cup of the butter, salt, and pepper. Spoon the potato mixture back into the potato skins, and top each with some of the remaining cheese and 1 T. butter. Heat half of the grill to medium-high heat. Place the stuffed potatoes over indirect heat and close the grill lid. Grill the potatoes for 20 minutes, or until they are warm throughout and the cheese has melted. Serve the potatoes immediately.  If using an oven, bake the stuffed potatoes at 350 degrees for 20 to 25 minutes.

Grilled Flank Steak with Charred Lemon Chimichurri

Grilled Flank Steak with Charred Lemon Chimichurri

Grilled Flank Steak with Charred Lemon Chimichurri

1 small lemon

1 small jalapeño

½ cup extra-virgin olive oil, plus additional for tossing ingredients and oiling the grill

1½ teaspoons kosher salt, divided

1 cup lightly packed flat-leaf parsley leaves

1 cup lightly packed fresh cilantro leaves

3 tablespoons fresh oregano leaves

2 cloves garlic, coarsely chopped

1 tablespoon coarsely chopped shallot

1 tablespoon white wine vinegar

 

1 flank skirt or flatiron steak (about 1½ pounds)

Kosher salt and freshly ground black pepper

 

To make the chimichurri, trim the blossom and stem ends of the lemon, removing enough rind that the pulp shows. Cut the lemon into ¼-inch-thick slices and put them in a small bowl with the jalapeño. Toss with a little bit of oil and ¼ teaspoon of the salt, and grill or broil until lightly charred. Put the lemon slices and jalapeño back in the bowl and cover with a plate or plastic wrap. The steam will cause them to collapse slightly, making the skin of the jalapeño easy to remove. Peel and seed the jalapeño (leave some seeds and the membrane if you want a spicy kick). Remove any seeds from the lemon slices. Put both ingredients in the bowl of a food processor and pulse several times to coarsely chop. Add the remaining 1¼ teaspoons salt, the parsley, cilantro, oregano, garlic, shallot, and vinegar. Pulse the ingredients in short bursts, to chop and combine them without creating too fine a puree. With the motor running, drizzle in the oil. Remove the sauce to a medium bowl and let it sit for at least 2 hours or up to overnight.  Taste for salt before serving, adding more if necessary. Pat the steak dry with a paper towel and season it generously with salt and pepper. Preheat a gas grill for high heat, about 450 degrees F, or prepare a charcoal grill for direct-heat cooking over red-hot coals. Scrape the grate clean and lightly oil it. When the grill is hot, lay the steak on the grate. For rare to medium rare, cook for 3 minutes on one side, flip the steak, and cook for an additional 3 minutes on the other side (this may vary, depending on the size and thickness of the steak). Remove the steak from the grill and let it rest for at least 5 minutes before thinly slicing it against the grain. To serve, lay the slices on a platter, drizzle them with any juices left over from slicing, and spoon some chimichurri over the top. Serve immediately and pass remaining chimichurri.

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.

Grilled Chili-Lime Flank Steak Soft Tacos with Charred Pineapple Salsa

Grilled Chili-Lime Flank Steak Soft Tacos with Charred Pineapple Salsa

Grilled Chili-Lime Flank Steak Soft Tacos with Charred Pineapple Salsa

Chili powder and lime gives an inexpensive cut of meat a lot of flavor; when choosing flank or skirt steak, be sure to go for thinner cuts of meat; if the meat is thick, the lime juice doesn’t reach the center to tenderize and the meat can come off the grill a little tough.

You can slightly brown the pineapple slabs on your grill in a minute or two, or you can leave the fruit on the grill until one side of the pineapple is truly black, for four or five minutes. I like this charred look and how it tastes in the salsa but taste a piece and see if you prefer your pineapple lightly browned or truly blackened. The pineapple needs a few minutes to cool when you take it off the grill, so you might want to grill the fruit first and then use the time while it cools to cut up the remaining vegetables for the salsa. This recipe makes a lot of salsa but it’s good to have on hand in your fridge for a few days, ready to liven up simple quesadillas.

 

1 1/2 pounds flank steak, trimmed of fat

1 teaspoon chile powder

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons fresh lime juice

2 tablespoons extra-virgin olive oil

 

1 small pineapple, 3 to 3 1/2 pounds

1 small red onion, diced (about 3/4 cup)

3 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

1 tablespoon rice vinegar

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

½ fresh jalapeño or serrano pepper, scraped of seeds and minced

 

16 6-inch corn tortillas

 

For the Steak Marinade:  In a small bowl, mix all spices, salt, pepper, 2 tablespoons lime juice, 2 tablespoons olive oil, and blend well to make a paste. Place the meat in a shallow dish and rub the paste evenly over both sides. Cover the steak and let it marinate for 1 to 4 hours.

 

For the Charred Pineapple Salsa:  When the steak is done marinating, preheat the grill; you’ll cut and grill the pineapple first and then put the steaks on the grill when the salsa is ready.  To cut the pineapple, slice off the leafy top and just enough of the bottom of the fruit so it rests flat on a cutting board. Slice off all the skin with a sharp knife, cutting from top to bottom and taking off as little of the flesh as possible, rotating the pineapple as you go. Discard the skin. Cut out any “eyes” with a paring knife and discard. Slice the fruit away from the core in four or five grill-friendly slabs.  When the grill is hot, place the pineapple slabs on the hot grill and grill quickly until the fruit just begins to show some browning, 1 to 2 minutes on each side. (If you want one side to be truly charred or blackened, let it go for 4 to 5 minutes on one side only.)  Take the fruit off the grill when it’s as browned as you like. Set it aside to cool for a few minutes and then dice the pineapple for the salsa. In a medium bowl, mix the diced charred pineapple, red onion, cilantro, 2 tablespoons lime juice, vinegar, remaining olive oil, salt, and minced hot pepper and blend well. Cover and refrigerate until ready to use.

 

To cook the steak:  Place the steak on the grill and cook for about 5 to 6 minutes on each side or slightly longer if you like it more well done. Remove the steak from the grill and let rest for 10 minutes before slicing. While the grill is hot, place the tortillas on the grill and grill for 10 seconds on each side then wrap in a linen napkin for serving.  Slice the steak into 1/2-inch slices, place on a platter, and spoon over the charred pineapple salsa. Place the tortillas on the table and serve family style.

Chicken Piri-Piri

Chicken Piri-Piri

1/8 C. extra-virgin olive oil
1 T. cider vinegar
1/2 jalapeño pepper, seeded and minced
1/2 garlic clove, minced
1/8 tsp. red pepper flakes
1/8 tsp. salt
2 (6-oz.) boneless, skinless chicken breasts

Heat grill or grill pan to high. Whisk together oil, vinegar, jalapeño, garlic, red pepper flakes, and salt in a small bowl. Place chicken in a shallow dish. Add 11/2 T. of the marinade and turn to coat. Let stand at room temperature 10 minutes. Grill chicken, turning often, until juices run clear, about 10 minutes. Drizzle with remaining sauce (do not use any of the leftover marinade that was on the chicken) and serve.

Yield: 2 servings
Calories: 310
Fat: 16g
Fiber: 0g

Sirloin-and-Summer-Vegetable Kabobs with Firecracker Sauce

Sirloin-and-Summer-Vegetable Kabobs with Firecracker Sauce

Firecracker Sauce:
1/4 C. fresh lime juice
1/4 C. maple syrup
2 T. ketchup
2 T. olive oil
2 T. soy sauce
4 cloves garlic, finely chopped
1 tsp. crushed red-pepper flakes
1/2 tsp. ground black pepper
1/2 tsp. grated lime rind
1/2 tsp. salt

Kabobs:
1 1/4 lb. boneless beef top loin or sirloin steak, cut into 1 1/4-inch-thick cubes
3 medium onions, quartered
2 medium yellow squash, cut crosswise into 1-inch slices
2 medium zucchini, cut crosswise into 1-inch slices
1 large red pepper, seeded and cut into 1-inch pieces
Twelve 8-inch wooden skewers, soaked in water 15 minutes
Sprig of thyme (optional)
Small hot peppers (optional)

Prepare Firecracker Sauce: In medium bowl, whisk together lime juice, maple syrup, ketchup, olive oil, soy sauce, garlic, crushed red-pepper flakes, black pepper, lime rind, and salt. Makes about 1 C. Set aside. On one skewer, randomly arrange 2 pieces of cubed steak and one piece each of onion, yellow squash, zucchini, and red pepper. Repeat to make 11 more kabobs. Place kabobs in large baking dish. Pour 3/4 C. of Firecracker Sauce over kabobs in baking dish. Reserve 1/4 C. for brushing the kabobs as they cook. Let kabobs stand for 15 minutes. Heat grill to medium heat. Grill kabobs about 4 inches above heat source for 5 minutes, turning frequently. Brush kabobs with reserved Firecracker Sauce. Cook 5 to 7 minutes longer or until desired doneness is reached.

Yield: 12 Kabobs
Calories: 147
Total Fat: 7g
Fiber: 6g

Grilled Shrimp & Plum Skewers with Sweet Hoisin Sauce

Grilled Shrimp & Plum Skewers with Sweet Hoisin Sauce

12 jumbo shrimp peeled & deveined (about 1 pound)
3 plums quartered,
2 T. minced peeled fresh ginger
1 T. olive oil
1/2 tsp. salt
1/2 tsp. white or black pepper

Sweet Hoisin Sauce
1/3 cup bottled hoisin sauce
1/4 cup rice vinegar
2 T. sherry
2 T. ketchup
1 T. brown sugar
1/2 tsp. five-spice powder

1/4 cup (11/2- inch) julienne – cut green onions (optional)
1 lime quartered (optional)

To prepare hoisin sauce: Combine all the ingredients in a small bowl. Prepare grill. Toss shrimp, plums, ginger, olive oil, salt and pepper in a large bowl. Thread 3 shrimp and 3 plum sections alternately onto each of 4 (10-inch) skewers. Spoon 1/2 cup Sweet Hoisin Sauce into a cup; place remaining sauce in a serving bowl. Place kebabs on a grill rack coated with cooking spray; cook for 4 minutes. Turn kebabs, and brush with about 1/4 cup sauce. Cook 4 minutes, Turn the kebabs; brush with about 1/4 cup sauce. Cook 2 minutes, turning once. Serve remaining 1/2 cup sauce as a dipping sauce. Garnish with onions and lime wedges if desired.

Yield: 4 servings
Servings size: 1 kebab and about 2 T. sauce

Calories: 220
Fat: 6.4g
Fiber: 1.5g

Zesty Glazed Ribs

Zesty Glazed Ribs

Zesty Glazed Ribs1/2 C. plus 2 T. firmly packed dark brown sugar
1 T. paprika
1 T. chili powder
1 T. salt
2 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. cayenne pepper

5-6 pounds pork spare ribs

2 C. root beer
1/2 C. bourbon
1/2 C. fresh orange juice
1 tsp. hot pepper sauce

Heat a grill to medium-low Combine 2 T. of the brown sugar, paprika, chili powder, salt, garlic powder, onion powder and cayenne in a small bowl. Rub the mixture over both sides of the ribs and place the ribs, meat side down, on a well oiled grill rack. Cook, on a covered grill, until the meat begins to shrink away from the ends of the bones, about 1 1/2 hours, turning every 30 minutes. Meanwhile, combine the rootbeer, bourbon, brown sugar, orange juice, and hot-pepper sauce in a medium saucepan over med-high heat. Bring to boil, reduce heat to medium and simmer until the mixture is a syrupy glaze, 40-45 minutes. Brush the ribs with half the glaze and grill for 15 minutes longer. Brush the ribs again and grill for 2 more minutes, flip and brush with the glaze again and grill for 2 minutes more, until they are nicely glazed. Transfer to a cutting board and cut into individual ribs for serving.