Grilled Beef Blade Steaks With Spicy Orange Marinade
6 1 boneless beef blade steaks; pierced all over
2 large bell pepper; quartered
2 zest of navel oranges
1 cup orange juice
1/3 cup vegetable oil
2 cloves garlic
1 tablespoon soy sauce
1 teaspoon cider vinegar
1/2 teaspoon salt
1 teaspoon red pepper flakes
In a large shallow pan arrange the blade steaks in one layer and add the bell peppers . In a blender, blend the orange zest, juice, oil, garlic, soy sauce, red pepper flakes, vinegar, and the salt untilthe marinade is smooth, pour over the steaks and the peppers coating them thoroughly and letting the mixture marinate, covered and chilled overnight.
Grill the steaks and the peppers, discard the marinade, on an oiled rack 5-6 inches over the coals for 8 min. each side for med-rare. Transfer the steaks to a platter and let the steaks stand for 5 min.
Grilled Cheddar Cheese And Ham Sandwiches
1/4 cup (1/2 stick) butter; room temperature
1 tablespoon dijon mustard
2 teaspoon minced fresh thyme
2 teaspoon minced fresh parsley
8 6x4-inch slices country-style bread; (about 1/2-inch thick)
1/2 lb cheddar cheese; thinly sliced
1/4 lb thinly sliced smoked ham
1/2 small red onion; thinly sliced
1 large tomato; thinly sliced
Mix first 4 ingredients in bowl. Season with salt and pepper. Arrange 4 bread slices on work surface. Divide half of cheese equally among bread slices. Top with ham, then onion, tomato and remaining cheese. Top sandwiches with remaining bread. Spread herb butter on outside of sandwich tops and bottoms.
Heat large nonstick skillet over medium heat. Add sandwiches and cook until bottoms are golden, about 3 minutes. Turn sandwiches over, cover skillet and cook until cheese melts and bread is golden, about 3 minutes.
4 Servings
Recipe From: Bon Appétit February 1995
Grilled Cornish Hens With Raspberry Sauce
1 1/2 lb cornish hens, (2 hens)
1 teaspoon vegetable oil
1 1/2 cup low-sodium chicken broth
3/4 cup sliced onion
1/2 cup burgundy or other dry red wine, divided
1 clove garlic, thinly sliced
1 bay leaf
1/4 cup fresh lemon juice
2 tablespoon peeled grated gingerroot
1 clove garlic, minced
1 vegetable cooking spray
1 cup fresh raspberries, divided
1 tablespoon water
1 teaspoon cornstarch
2 tablespoon chopped fresh parsley
2 teaspoon sugar
1/4 teaspoon salt
1 fresh rosemary sprigs, (optional)
Remove giblets and necks from Cornish hens, and set aside.
Rinse hens under cold running water, and pat dry. Remove skin, and trim excess fat; split hens in half lengthwise. Set aside.
Heat oil in a suacepan over medium-high heat; add giblets and necks. Cook 5 minutes or until very brown. Add broth, onion, 1/4 cup wine, and next 2 ingredients; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Strain broth mixture through a sieve into a bowl, reserving 1 1/2 cups; discard solids. Set aside broth mixture.
Combine remaining 1/4 cup wine, lemon juice, gingerroot, and minced garlic in a large bowl. Add hen halves; cover and marinate in refrigerator 30 minutes, turning hens occasionally. Remove hens from marinade, reserving marinade.
Coat grill rack with cooking spray; place hen halves on rack over medium heat. Cook 15 minutes on each side or until juices run clear. basting occasionally with reserved marinade. Set aside, and keep warm.
Copmbine reserved broth mixture and 1/2 cup raspberries in a saucepan; boil until reduced to 1 cup (about 5 minutes). Strain and discard seeds; return puree to pan.
Combine water and cornstarch; stir well, and add to puree. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat; stir in parsley, sugar, and salt. Spoon 3 tablespoons sauce onto individual serving plates; arrange hen half on each plate, and top with 2 tablespoons raspberries. Yield: 4 servings.
Per serving: 386 Calories; 19g Fat (45% calories from fat); 40g Protein; 12g Carbohydrate; 112mg Cholesterol; 731mg Sodium
Serving Ideas : Garnish with fresh rosemary, if desired.
Recipe From: Cooking Light, May 1994
Sprinkle paprika and pepper over fillets. Arrange fillets in a wire grilling basket coated with cooking spray. Prepare grill. Place grilling basket on grill rack, and grill 6 minutes on each side or until fish flakes easily when tested with a fork.
Combine vinegar and next 5 ingredients (vinegar through salt) in a jar. Cover tightly, and shake vigorously. Pour over greens; toss gently. Place 2 cups greens on each of 4 plates. Yield: 4 servings.
Per serving: 173 Calories; 6g Fat (30% calories from fat); 24g Protein; 6g Carbohydrate; 33mg Cholesterol; 215mg Sodium
Serving Ideas : Serve immediately.
Note: Cut each fillet into 1/4-inch slices; arrange on top of greens.
Recipe by: Cooking Light, Sept. 1995
Grilled Lobster With Herb Salad
2 spiny lobsters, 1 1/2 pounds each,; raw and live
2 tablespoon extra virgin olive oil, plus 4 tsp
1/2 cup fennel fronds
1/2 cup basil leaves, washed, and spun dry
1/2 cup mint leaves, washed, and spun dry
1/2 cup scallions, julienned
1/2 cup italian parsley leaves, washed, and; spun dry
1/2 cup chives, cut into, 4 batons
1/2 cup chervil leaves
1 juice and zest of 1 lemon
Preheat grill.
Split lobsters lengthwise, brush each with 1/2 tablespoon olive oil and place cut-side down on grill. Lobster should cook in 7 to 10 minutes, turning once. Meanwhile, toss all herbs in a mixing bowl with 4 tablespoons olive oil, lemon juice and zest and season with salt and pepper. Toss to dress and arrange on platter. Remove cooked lobster from grill and arrange on plate, next to herb salad.
Yield: 4 servings
Grilled Pork And Apple Skewers With Orange-Balsamic Glaze
For Glaze:
2 cup orange juice
1/2 cup balsamic vinegar
1 teaspoon kosher salt
2 tablespoon freshly cracked black pepper
For Skewers:
1 lb boneless pork loin; cut into 1-inch cubes
2 granny smith apples; cored and cut into 8 wedges
2 tablespoon olive oil
1 salt and freshly cracked black pepper, to taste
Make the glaze: In a small saucepan, combine all the ingredients and bring to a boil over high heat. Reduce the heat to medium-low and simmer vigorously until the liquid is reduced by half, about 20 minutes. Remove from the heat and set aside.
In a medium bowl, combine the pork cubes, apples, olive oil, and salt and pepper to taste, and toss well. Thread the pork and apples alternately onto skewers and grill over a medium-hot fire for 5 to 7 minutes, turning several times.
To check for doneness, cut into one of the pieces of pork; it should be just pink in the center. During the last 30 seconds of cooking, brush the skewers with some of the glaze. Remove the skewers from the fire, drizzle with the remaining glaze, and serve.
Grilled Salmon
1 whole salmon; any type
1 chopped onion
1 celery
1 carrots
1 garlic
1 green peppers (up to)
3 slice lemon
1 several pats of butter
1 salt and pepper to taste if desired
I do this with whole salmon, any type, and I leave the skin on as it lifts right off after cooking. Place the salmon on a piece of foil large enough to completely wrap it. Fill the inside of the salmon with a mixture of chopped onion, celery, carrots, garlic and green peppers. Add 2 or 3 slices of lemon and several pats of butter. Salt and pepper to taste if desired, I usually don't tho. Seal the foil and cook on a grill or in an oven. The cooking time depends on the size/amount of fish, it seems that when you can really smell the salmon thru the foil, it is usually done. I know this is not the best method for determining doneness, but it usually works for me. I do open the foil and test the fish for flakeyness. The stuffing usually absorbs a lot of fat/oil from the fish and is not, in my opinion, all that good, but it adds great flavor to the fish.
Recipe From: An old hand written book.
Grilled Spareribs With Birmingham Bbq Sauce
5 lb pork spareribs; up to 6
3 tablespoon peanut oil
2 garlic cloves; minced
1 medium onion; minced
2/3 cup tomato catsup
1/2 cup cider vinegar
1/4 cup worcestershire sauce
2 tablespoon fresh lemon juice
2 teaspoon dry mustard
1 teaspoon ground ginger
1 1/4 teaspoon salt
1/4 cup honey
2 tablespoon brown sugar
Trim the ribs, including fat and membrane, leaving the rack of ribs whole and at room temperature.
Combine all other ingredients except the honey and brown sugar. Lay ribs flat in a glass or ceramic dish and pour marinade over them. Allow to marinate at least 4 hours; better still, refrigerate overnight for maximum flavor. Bring to room temperature before grilling.
Remove ribs from marinade. Scrape marinade from ribs with a rubber spatula and reserve. Grill ribs over a slow fire for about 40 minutes, turning frequently; fire should not flare up and burn them.
Place reserved marinade in a saucepan and add sugar and honey. Heat only until the sugar is dissolved. Brush on ribs and continue grilling about 20 minutes more, basting as often as necessary to keep ribs moist.
Slice ribs just before serving. To serve, put 2 to 3 tablespoons of sauce on a plate and lay 2 or 3 ribs on top.
Grilled Sweet Potato Salad With Spicy Vinaigrette
2 1/2 lb medium-size sweet potatoes; peeled
1/4 cup olive oil
1 teaspoon ground cumin
1 salt and freshly ground black pepper
4 ears corn; husked
1 red bell pepper; seeded and chopped
2 scallions; chopped
1 cup fresh cilantro leaves; chopped
1/2 cup seasoned rice wine vinegar
1 tablespoon canned chipotle chile with adobo sauce
1 tablespoon minced shallot
1 minced garlic clove
1 tablespoon fresh lemon juice
In a large pot cover potatoes with salted cold water by 1 inch and simmer, covered, until just tender, about 15 to 30 minutes, depending on size of potatoes. In a colander drain potatoes and cool to warm. Cut the potatoes crosswise into 1/2-inch-thick slices.
Prepare grill. In a small bowl whisk together the oil, cumin, salt and pepper. Brush both sides of the potato slices with the oil mixture. Brush the ears of corn with the remaining oil mixture.
Grill the potato slices for 1 minute per side and transfer to a large bowl. If necessary, the grilled potato slices can be halved or quartered into bite-size pieces at this point. Grill the corn for 3 to 4 minutes rotating once a minute and transfer to a plate. When the corn is cool enough to handle, remove the kernels with a sharp knife. Add the corn to the potato slices. Add the red bell pepper, scallions and 1/4 cup cilantro leaves. Do not stir to combine.
In a food processor or blender combine the seasoned rice wine vinegar, chipotle chile, shallot, garlic, lemon juice and remaining cilantro leaves and puree until smooth. Season to taste with salt and pepper.
Pour half of the dressing over the vegetables and gently toss to combine. Add the remaining dressing and carefully stir again. Cover and let stand for at least 30 minutes to allow flavors to combine.
Yield: 6 servings
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