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Beer-Mopped Rib Eye Steaks with Bacon, Onions and Garlic

Beer-Mopped Rib Eye Steaks with Bacon, Onions and Garlic

Use a dark beer to add an extra layer of flavor to this steak dish. And make sure you build your fire under only one side of the grill.

Bsteakseer mop:
12 ounces dark beer
2 tablespoons ancho chile powder
2 tablespoons paprika
1/4 cup brown sugar
2 chipotle chiles, canned in adobo
2 tablespoons adobo from canned chiles
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons red vinegar
1/2 cup peanut oil or extra-virgin olive oil

Bacon, onions and garlic:
1 large or 2 small white onions
4 cloves garlic
1 tablespoon extra-virgin olive oil
2 slices bacon
1/2 teaspoon salt
1/2 teaspoon black pepper
1 jalapeño, cut into very thin round slices
1/2 cup Italian parsley, stemmed, loosely packed

2 (16-ounce) rib-eye steaks
Extra-virgin olive oil, for garnish

For the beer mop: Pour the beer into a sauce pot. Bring to a boil and reduce to 1/2 cup. Remove from heat. Add the chile powder, paprika and brown sugar. Stir and transfer the mixture to a blender. Add the chipotle chiles with sauce, salt, pepper, red wine vinegar and oil. Purée until smooth. For the bacon, onions and garlic: Peel the onions and cut into approximately 1/2-inch pieces. Peel the garlic and roughly chop. Cut the bacon into small pieces. In a broad skillet, heat the olive oil. Add the bacon and lightly sauté. Add the onions and garlic and sauté until lightly golden brown. Remove from heat. Prepare a hot charcoal fire to one side of a grill. brush the steaks with the beer mop and grill over the charcoal fire. (For medium rare, about 6 to 8 minutes per side.) Baste occasionally to generate a caramelized and mahogany-colored look. Move the steaks to the side of the grill without charcoal and allow to rest. To serve: Reheat the bacon, onion and garlic mixture until very hot. Add the jalapeño slices and parsley leaves. Slice the steaks on the bias into 1/4-inch slices. Arrange the slices on a platter and spoon the bacon, onion and garlic mixture over the steak. Drizzle with extra-virgin olive oil. Serve with roasted fingerling potatoes.

Skewered Ribeye Steak Bites with Bloody Mary Dipping Sauce

Skewered Ribeye Steak Bites with Bloody Mary Dipping Sauce

fa7ece74Good quality beef steak; trimmed of excess fat (and gristle & connective tissue if any). Cut meat into 1-inch cubes.

1 tablespoon olive oil
2 tablespoons minced yellow or white onion
2 tablespoons Worcestershire sauce
1-2 teaspoons hot pepper sauce (Such as Tabasco)
1 cup tomato sauce
1 rounded tablespoon prepared horseradish
Kosher salt and freshly ground black pepper
Optional: 1/2 cup vodka

In a small saucepan, over medium heat sauté onion in olive oil until translucent. If using vodka add it now and allow to simmer until volume reduces by about half. Stir in remaining ingredients, simmer for a minute or two then reduce heat. Taste for seasonings, and adjust if necessary. (Sauce can be served warm or at room temperature.) Cut meat into approximately 1-inch cubes. If you are going to pan sear them, no need to skewer meat, just salt and pepper the meat and cook in a hot pan, turning as the cubes become brown and done to your liking. Place on a warmed platter with skewers and dipping sauce in a small bowl alongside. To grill or broil, cut meat as directed above, skewer meat, salt & pepper and grill/broil until cooked the way you prefer. I place some dipping sauce on a warm plate/platter, arrange the cooked meat on top, with additional sauce on the side. A shower of minced parsley or chives brightens up the dish.

Grilled Lemongrass Pork Belly

Grilled Lemongrass Pork Belly

Grilled Lemongrass Pork Belly

 

600 grams pork belly (increase to 700 grams if using bone-in pork belly)

 

2 cloves garlic minced

1 shallot peeled and finely chopped

2 large stalks lemongrass minced (peel the outer layers and use only the lower portion of the stalks)

¼ tsp. ground black pepper

1 tsp. light brown sugar

1 T. honey

1 T. light soy sauce (we used Kikkoman)

1 T. fish sauce

1 T. coconut oil

 

2 T. soy sauce

2 T. lime or lemon juice

1 T. white sugar

2 bird’s eye chilies slit and cut up

 

1 to 2 cucumbers

 

Marinate the pork Rinse the pork belly and pat dry with a kitchen towel. Cut into two-inch cubes. Place in a bowl. Using a mortar and pestle ground all the solid ingredients for the marinade to a paste (or use a mini food processor). Stir in the liquid ingredients to make the marinade. Pour the marinade over the pork belly cubes. Mix well. Cover the bowl and keep refrigerated for 24 hours. Cook the pork. Preheat the oven the 475F. Place a rack over a baking tray. Arrange the pork belly cubes on the rack in a single layer. Grill at 475F for 20 minutes or until done and the edges are lightly charred. Prepare the garnish. While the pork cooks, rinse the cucumber and slice into rings. Stir together all the ingredients for the dipping sauce.

Serve the grilled lemongrass pork belly. Arrange the grilled pork on a platter with the cucumber rings and dipping sauce on the side.

Hawaiian Chicken Delight

Hawaiian Chicken Delight

1 package (1 oz.) ranch dressing mix
1 cup canned pineapple juice
2 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
6 boneless, skinless chicken breasts
6 slice fresh pineapple
6 slice sharp white Cheddar cheese

To make the marinade, whisk together first 5 ingredients in a small bowl. Place chicken breasts in a gallon-size zip-top bag; pour marinade into bag and seal; shake bag several times to coat chicken evenly. Refrigerate for at least 1 hour or overnight. Preheat grill to medium-high. When grill is hot, discard marinade and grill chicken breasts 5 to 6 minutes per side, until juices run clear and chicken is cooked through; grill pineapple 2 to 3 minutes per side. Top each chicken breast with one slice of cheese; cover and grill 1 to 2 minutes more until melted. Serve each chicken breast topped with a slice of grilled pineapple.

Shiraz-Soy Tri-Tip

Shiraz-Soy Tri-Tip

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Notes: Brush some of the marinade on bell peppers and onions; grill them next to the meat for about 15 minutes. (Stop brushing on marinade at least 5 minutes before veggies are done, so heat can kill any bacteria from meat.) Prep and cook time: about 35 minutes, plus at least 2 hours to marinate.

 

3/4 cup Shiraz (Syrah) wine

2/3 cup soy sauce

1/4 cup vegetable oil

1/4 cup balsamic vinegar

1/4 cup lemon juice

2 tablespoons Worcestershire

2 teaspoons Dijon mustard

1 1/2 teaspoons minced garlic

1 beef tri-tip (about 2 1/2 lb.), fat trimmed, rinsed and patted dry

 

In a gallon-size zip-lock plastic bag, combine Shiraz, soy sauce, oil, vinegar, lemon juice, Worcestershire, mustard, and garlic. Add tri-tip and seal bag. Chill at least 2 hours or up to 1 day, turning occasionally. Lightly oil a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds). Lift tri-tip from marinade and lay on hot grill; discard marinade. Close lid on gas grill. Cook tri-tip, turning every 5 minutes, until rare in center of thickest part (still pink; cut to test), 125° to 130° on a thermometer, about 25 minutes, or until as done as you like. Let meat rest 5 minutes, then cut across the grain into thin, slanting slices.

 

Grilled Chicken Thighs with Tamarind & Orange Glaze

Grilled Chicken Thighs with Tamarind & Orange Glaze

â…“febe78e5542bcdd8e43e46de365d3776 cup olive oil
¼ cup thinly sliced fresh basil
1 large clove garlic, chopped
½ tsp kosher salt
½ tsp freshly ground pepper
8 boneless, skinless chicken thighs

2 cans (14 oz.) low-sodium chicken broth
¾ cup freshly squeezed orange juice
¼ cup granulated sugar
3 T. unsalted butter
2 T. tamarind concentrate (paste)
1 T. grated orange peel
1 T. peeled and finely grated fresh ginger
3-4 drops Sriracha sauce (or Tabasco), to taste
Salt and pepper to taste

In a medium bowl, whisk together olive oil, basil, garlic, salt, and pepper. Add chicken thighs to the marinade and mix until the chicken is coated. Cover and refrigerate for 1 to 6 hours, turning occasionally.

In a large saucepan, whisk together chicken broth, orange juice, sugar, butter, tamarind concentrate (paste), orange peel, and ginger. Bring the mixture to a boil over medium-high heat and cook, whisking frequently, until the mixture is reduced to ¾ cup and the glaze coats the back of a metal spoon, 25 to 30 minutes. The glaze should remain at a vigorous boil for the entire time to ensure quick reduction. Remove from the heat and add several drops sriracha sauce, as well as salt and pepper, to taste. (The glaze can be made up to 2 days in advance; cover and keep store in the refrigerator. Gently reheat before using.) Spray the grill with nonstick cooking spray. Heat grill to medium-high heat. Pour ¼ cup glaze into a small bowl. This will be used for basting. Reserve the rest of the glaze. Transfer the chicken to the grill and discard the marinade. Grill until the chicken is cooked through, about 4 minutes per side, basting with the glaze on both sides of the chicken. Spoon the reserved glaze over the chicken and serve with rice.

Smoked Ribs with Huckleberry BBQ Sauce

Smoked Ribs with Huckleberry BBQ Sauce

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

Classic Dry Rub

Huckleberry BBQ Sauce

 

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

 

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

 

 

 

Citrus Pork Stir Fry

Citrus Pork Stir Fry

Citrus_Pork_Stir-Fry1 lb.  Pork loin, thinly sliced

2 cups broccoli florets

4 carrots (1 lb.), sliced

½ cup coarsely chopped oranges

¼ cup Italian Dressing

2 tsp.  Soy sauce

¼ cup Cashews, toasted

 

HEAT grill to medium-high heat. Combine all ingredients except nuts. POKE small holes in bottom of large disposable aluminum foil pan; fill with meat mixture. Place on grate of grill; cover with lid. Grill 15 min. or until meat is done and vegetables are crisp-tender, stirring frequently. TOP with nuts.

 

Grilled Baby Leeks with Chervil & Chives

Grilled Baby Leeks with Chervil & Chives

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

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

Grilled Steak with Blue Cheese Butter

Grilled Steak with Blue Cheese Butter

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

Seasoning salt

Cracked black pepper

Worcestershire sauce

1/2 C. unsalted butter, softened

1/2 C. crumbled blue cheese

1 T. finely chopped flat leaf parsley

1 T. chopped fresh basil

1 clove of garlic, peeled and minced

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

Grilled or Baked Cabbage Packets

Grilled or Baked Cabbage Packets

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

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

Grilled Plums with Spiced Vanilla Cream

Grilled Plums with Spiced Vanilla Cream

10 medium Plums, sliced

2 tsp. Sugar

2 tsp. Lemon Juice

1 ½ tsp. Butter

¾ C. nonfat Vanilla Frozen Yogurt, softened

8oz. lowfat Vanilla Yogurt

½ tsp. Allspice

¼ tsp. Cinnamon

Lemon Zest

 

Place plums on the bottom half of a large sheet of foil. Sprinkle evenly with sugar and lemon juice. Dot with butter. Fold upper half of foil over plums and seal. Place grill rack over medium-hot coals. Place plum packet on rack and grill 5-8 minutes or until hot. Combine frozen yogurt and next 3 ingredients in a small bowl; stir well. Remove plums from foil and transfer to serving bowls. Top evenly with yogurt mixture. Garnish with lemon zest and serve immediately.

Caribbean Shrimp and Mushroom Packets

Caribbean Shrimp and Mushroom Packets

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

1/2 C. couscous (uncooked)

1 C. thinly sliced onion

1 C. sweet red bell pepper, chopped

1 lb. extra-large shrimp, peeled and deveined

1/4 C. dry white wine

4 tsp. (1/2 stick) butter

2 tsp. Caribbean or Jamaican jerk seasoning blend*

1 tsp. finely minced garlic

3/4 tsp. Salt

2 ears of corn, husked and halved

 

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

 

Cachaça Grilled Chicken Recipe

Cachaça Grilled Chicken Recipe

cachacachicken_01 pound boneless skinless chicken thighs
3 cloves garlic, finely crushed
1/2 teaspoon oregano, dried or fresh chopped
4 tablespoons Cachaca
2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
few sprigs Italian parsley, finely chopped
lime wedges, to serve (optional)

Open out the chicken thighs and place them on a cutting board. Cover them with plastic wrap and lightly bash them with a meat mallet or rolling pin until the meat is of even thickness. Place in a shallow dish and add the garlic, oregano, cachaça, olive oil, salt and pepper. Use your hands to toss and coat the chicken, working the marinade into the flesh. Cover with plastic wrap and chill for at least 4 hours. Remove the chicken from the refrigerator half an hour before you start cooking and let it come to room temperature. Light the barbecue and let the flames die down before starting to cook. If cooking indoors, heat a griddle pan until hot. If you like, thread the chicken onto metal skewers, which will make it easier to turn them on the barbecue. Cook on the griddle or barbecue for 3 to 5 minutes on each side, until just cooked through — the chicken should feel firm when lightly pressed. Let rest for 5 minutes before serving with a sprinkling of chopped parsley and lime wedges on the side.

Rio-style Grilled Chicken (Galeto)

Rio-style Grilled Chicken (Galeto)

P1200681x3 whole spring chickens

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

Basting:
1 bottle ale
An herb brush

Garnish:
Farofa, toasted

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

Guadalajara Beef

Guadalajara Beef

1 bottle (12 ounces) Mexican dark beer

1/4 cup soy sauce

2 cloves of garlic (minced)

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon hot pepper sauce

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

Salt and black pepper

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

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

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

Carne Asada (Grilled Skirt Steak)

Carne Asada (Grilled Skirt Steak)

Carne Asada on BBQ2 cups of orange juice

1/4 C. Red Wine Vinegar

1 tablespoon of lime juice

1 tablespoon of ground cumin seed

1 tablespoon of minced garlic

1 tablespoon of finely chopped cilantro

1 teaspoon salt

1 teaspoon pepper

3lb. Skirt Steak

Combine marinade ingredients. Place meat in a large Ziploc bag and pour in marinade; massage to coat well. Cover and refrigerate for at least 4 hours or until next day, turning meat occasionally. Place meat on a grill 4-5 inches above a solid bed of medium-hot coals. Cook until meat is done to your liking (about 5 minutes on each side for rare, 6 minutes for flank steak). Slice diagonally across grain and serve with salsa and tortillas, if desired.

 

Spicy Hawaiian Burgers

Spicy Hawaiian Burgers

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

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

Flank Steak with Zucchini and Yellow Squash “Pappardelle”

Flank Steak with Zucchini and Yellow Squash “Pappardelle”

Salt

6 garlic cloves, chopped

6 T. EVOO

2 T. thyme

2 lbs flank steak

black pepper

2 zucchini

2 yellow squash

1 tsp crushed red pepper flakes

zest and juice of 1 lemon

1/2 C. chicken stock

2 T. butter

chopped fresh parsely

3/4 C. grated parmigiano-reggiano

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

 

Yield:

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Fat:

Fiber:

 

Chipotle Grilled Salmon with Pineapple Avocado Salsa

Chipotle Grilled Salmon with Pineapple Avocado Salsa

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

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

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

Grilled Pork Tenderloin with an Orange Chipotle Tomato Sauce Recipe

Grilled Pork Tenderloin with an Orange Chipotle Tomato Sauce Recipe

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

¼ C. sliced shallots

½ C. white wine

1/2 tsp. salt

¼ tsp. black pepper

 

1 T. olive oil

½ small onion chopped

1 can 8 oz. diced tomatoes, drained

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

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

 

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

 

 

Yield:

Calories:

Fat:

Fiber:

 

Thai Style Grilled Chicken Thighs

Thai Style Grilled Chicken Thighs

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

Fall Off the Bone BBQ Ribs

Fall Off the Bone BBQ Ribs

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

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

Zucca Gialla in Agrodolce (Sweet and Sour Grilled Pumpkin)

Zucca Gialla in Agrodolce (Sweet and Sour Grilled Pumpkin)

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

2 T. olive oil

1 clove garlic, pressed or minced

Kosher salt

3 T. wine vinegar (red or white)

3 T. white sugar

Chopped fresh mint or parsley (optional)

Thinly sliced garlic (optional)

 

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

 

 

Yield:

Calories:

Fat:

Fiber:

 

Grilled Chicken in Mango Sauce

Grilled Chicken in Mango Sauce

4 skinless, boneless chicken breast halves

2 ripe mangos, 1 cubed and 1 sliced

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

Sea salt and ground white pepper

Spring greens or baby spinach, washed, dried and stemmed

 

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

 

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Stuffed Cheeseburgers

Stuffed Cheeseburgers

1 (3-ounce) package cream cheese, softened

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

2 T. chopped green bell pepper

1/4 tsp. garlic salt

1/8 tsp. pepper

2 lb. lean ground beef

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

4 Kaiser rolls, cut in half

 

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

 

 

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Rosemary- Garlic Pork Kebabs

Rosemary- Garlic Pork Kebabs

12 oz. pork tenderloin

2 tsp. fresh or dried rosemary

2 tsp. olive oil

1 tsp. minced garlic

Pinch of salt

Ground black pepper

 

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

 

Yield: 6 servings

Calories: 84

Fat: 4g

Fiber: 0g

 

Thai Grilled Chicken: Southern Curry-Basted Grilled Chicken (ไก่ย่างกอและ)

Thai Grilled Chicken: Southern Curry-Basted Grilled Chicken (ไก่ย่างกอและ)

kabob7 large dried red long peppers (guajillo)

2-inch piece of fresh ginger, peeled

4 large cloves garlic, peeled

One teaspoon ground coriander

One teaspoon ground cinnamon

2-inch piece fresh turmeric, peeled, or one tablespoon ground turmeric

1 shallot, weighing one ounce, peeled and sliced

2.5 pounds boneless chicken thighs cut into 2-inch or one-inch cubes (see post for explanation)

2½ cups coconut milk, divided

2 teaspoons salt, divided

â…” cup, packed, grated palm sugar or light brown sugar

2 tablespoons coconut or vegetable oil

2 tablespoons prepared tamarind paste

 

Stem, deseed, and cut the peppers into quarters crosswise. Soak the peppers in warm water for 30 minutes. Drain off the water and squeeze the peppers dry. Put the peppers, ginger, garlic, ground coriander, cinnamon, turmeric, and shallot in a granite mortar or mini-chopper; grind until smooth. Put the chicken in a mixing bowl along with half of the prepared paste, ½ cup of the coconut milk, and one teaspoon salt; mix well, cover, and chill 30 minutes up to overnight. Make the basting liquid. Put the remaining curry paste in a one-quart pot along with the coconut or vegetable oil; set it over medium heat and fry until the paste become fragrant, about 2 minutes. Stir in the remaining 2 cups coconut milk, the remaining one teaspoon salt, sugar, and tamarind. Bring the sauce to a gentle boil and let it simmer about 3 minutes; remove from heat. Split the sauce into two equal portions. Use one portion to baste the chicken as its grilled; reserve the other portion to drizzle over the chicken once it’s done. Thread the chicken onto the skewers (see post for instructions). Grill the chicken over moderate heat, basting it with one portion of the sauce. When the chicken is done, drizzle the reserved sauce over it and serve immediately.

Grilled Shrimp with Cilanto, Lime and Peanuts

Grilled Shrimp with Cilanto, Lime and Peanuts

griled2 limes

2 teaspoons fish sauce

1/2 teaspoon sugar

1 pound (about 15) jumbo shrimp, shells on

2 teaspoons safflower oil

Coarse salt and freshly ground pepper

1 1/2 cups coarsely chopped fresh cilantro

1/2 cup salted peanuts, coarsely chopped

2 scallions, finely chopped

 

Zest limes into a bowl. Squeeze in juice from 1 lime, and whisk in fish sauce and sugar.  Preheat grill to high. Brush shrimp with oil on both sides, and lightly season with salt and pepper. Grill until pink and firm to the touch, 2 to 3 minutes per side.  Toss shrimp with fish-sauce mixture, cilantro, peanuts, and scallions. Juice remaining lime over shrimp.

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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