Grilling

Need to make breakouts for Marinades, Non-Poultry Main Dishes, Poultry, Veggies

Marinades/Sauces

Spice Rubs
Chipotle Adobo and Lime Rub | Jerk Seasoning Rub | Savory Peanut Butter Sauce

Marinades/Sauces

Basic BBQ Sauce

1/2 cup ketchup
1/4 cup onion, chopped OR 1/8 cup dried
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic
1/4 teaspoon red pepper

Combine all ingredients in a saucepan and simmer until thickened. Cool and refrigerate.

Cherry-Zinfandel Barbecue Sauce

We’ve shamelessly put the flavors of Zinfandel into this sauce: dried cherries, anise seeds (Zin often has faint licorice flavors), black pepper, and lots of the wine itself. Prep and Cook Time: about 40 minutes. Notes: You can make this sauce up to 3 days ahead of time; chill airtight, then bring to room temperature before using. This recipe goes with Herb-rubbed Baby Back Ribs

1 tablespoon olive oil
1 medium onion, chopped
2 tablespoons chopped garlic
1 1/2 cups dry red Zinfandel
1 cup ketchup
2/3 cup dried tart cherries
3 tablespoons cider vinegar
3 tablespoons Worcestershire
3 tablespoons lightly packed light brown sugar
2 tablespoons Dijon mustard
2 tablespoons chopped fresh ginger
1 teaspoon freshly ground black pepper
1 teaspoon anise seeds
1/4 teaspoon cayenne
About 3 tbsp. lemon juice

Pour olive oil into a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring often, until limp, 3 to 4 minutes. Add Zinfandel, ketchup, cherries, vinegar, Worcestershire, brown sugar, mustard, ginger, black pepper, anise seeds, and cayenne. Bring to a boil, then reduce heat and simmer, stirring occasionally, until liquid begins to thicken slightly, about 20 minutes. Let cool slightly.
Pour mixture into a blender and add 2 tbsp. lemon juice; whirl until very smooth. Taste and add more lemon juice if desired. Use warm or at room temperature.

_{Makes 3-1/2 cups. Source: Sunset, July 2007. Note: Nutritional analysis is per 1/4 cup. Calories: 70 (14% from fat); Protein: 0.8g; Fat: 1.1g (sat 0.1); Carbohydrate: 15g; Fiber: 0.5g; Sodium:294mg; Cholesterol: 0.0mg}

How-To: Six Marinades; Tangy, Japanese, Deviled, Buttermilk, Thai and Indian

Follow this formula for making marinades: In a small bowl, whisk together an acid (to tenderize); some oil or other liquid, such as buttermilk (to moisten); and assorted seasonings. These recipes make enough to marinate about 2 pounds of meat or fish.

Tangy Marinade

Use this to marinate lamb chops; grill over medium heat until seared outside, pink inside. Let stand, covered, 5 minutes.

1/2 cup olive oil
1/4 cup grainy mustard
2 tablespoons Worcestershire sauce
2 tablespoons red-wine vinegar
2 teaspoons dried thyme

In a small bowl, whisk together an acid (to tenderize); some oil or other liquid, such as buttermilk (to moisten); and assorted seasonings. These recipes make enough to marinate about 2 pounds of meat or fish. Source: Everyday Food, July/August 2003.

Japanese Marinade

Besides chicken and fish, this marinade is good with steak, tofu, or vegetables. In place of the vinegar and sugar, try mirin, Japanese cooking wine.
1/2 cup canola oil
1/4 cup rice-wine vinegar
3 tablespoons soy sauce
3 tablespoons chopped fresh ginger or 1 teaspoon ground ginger
2 tablespoons sugar

Deviled Marinade

This spicy marinade might overwhelm delicate fish but is appropriate for just about everything else, including grilled turkey.

1/2 cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1 teaspoon red or green Tabasco sauce
1/2 teaspoon crushed red pepper

Buttermilk Marinade

Instead of dill, try finely chopped chives. Or substitute limes for the lemons. Use with chicken, fish, or other seafood.

1/2 cup buttermilk
2 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
2 tablespoons chopped garlic (3 cloves)

Thai Marinade

This vibrant marinade goes well with shrimp, scallops, and firm-fleshed fish, such as red snapper.

1/2 cup unsweetened coconut milk
1/4 cup coarsely grated shallot (1 shallot)
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1/2 teaspoon chili paste

Indian Marinade

The yogurt helps keep chicken especially moist; add chopped fresh cilantro and ginger for deeper flavor.

1/2 cup plain whole-milk yogurt
2 tablespoons canola oil
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground coriander

Marinades and Rubs for Pan-Searing, Roasting, Broiling, and Grilling

To freeze: Once the marinade is prepared, add the chicken or the meat of your choice and coat to mix. Once coated, transfer the entire mixture to one (if serving two) or two (if serving four) 1-quart plastic freezer bag(s) and seal, pressing out as much air as possible. Flatten the bag(s), spreading out the mixture to a single layer, and freeze for 1 hour until solid. Repack in the freezer.

To thaw: If you are in a hurry, thaw out the bag(s) of meat or chicken completely immersed in a bowl of ice-cold water for 1 to 2 hours, until the bag feels soft and ice free. Or place the bag on a plate and thaw in the refrigerator for at least 4 hours or overnight. Allow the meat to stand at room temperature for 15 minutes before cooking.

Black Bean and Cherry Marinade

2 tablespoons rice wine
1 tablespoon sugar
2-inch piece fresh ginger, peeled and cut into thin slices
2 garlic cloves, sliced
2 tablespoons salted black beans, rinsed, drained, and coarsely chopped
1 small red chile, finely sliced
1 teaspoon toasted sesame oil
1 tablespoon low-sodium soy sauce

Whisk together all ingredients in a bowl.

Ginger-Sesame Marinade

3 tablespoons rice wine
1 teaspoon sugar
1 teaspoon toasted sesame oil
2 teaspoons chopped fresh ginger

Whisk together all ingredients in a bowl.

Hoisin-Sherry Marinade

3 tablespoons dry sherry
2 teaspoons honey
2 teaspoons tomato paste
2 tablespoons hoisin sauce
1 tablespoon peanut oil

Whisk together all ingredients in a bowl.

Marinade Magic

1 cup Italian salad dressing
1/3 cup French’s Classic Yellow Mustard
3 pounds chicken or ribs

In a bowl, combine salad dressing with mustard. Marinate the chicken or ribs in refrigerator for several hours. Preheat grill. Place chicken or ribs on the rack and cook until no longer pink.

Mediterranean Marinade

20 chopped fresh mint leaves
1/3 cup sugar
1 thinly sliced shallot
1/3 cup light rum
3 tablespoons fresh lime juice
1 tablespoon vegetable oil
1 teaspoon freshly grated lime zest
1 teaspoon coarse kosher salt

In a medium bowl, combine mint leaves, sugar, and shallot. Pound with a wooden spoon to crush coarsely. Whisk in rum, lime juice, oil, lime zest, and salt. Whisk until salt dissolves. Source: Sunset, July 2007.

Mojito Marinade

1 teaspoon grated lemon zest
1/4 cup lemon juice
1/4 cup olive oil
1 garlic clove, sliced
3 rosemary or thyme sprigs
1/2 teaspoon black peppercorns, roughly crushed
Whisk together all ingredients in a bowl.

Moroccan Marinade

1 large preserved lemon, soaked in warm water for 30 minutes
1 tablespoon coriander seeds
2 teaspoons cumin seeds
1 teaspoon sugar
1 teaspoon sea salt
1 teaspoon smoked paprika
2 garlic cloves, finely chopped
1 tablespoon olive oil

Drain the lemon and wash under cold water to remove the salty taste. Halve the lemon and discard any seeds, finely dice. and place in a bowl. Heat a heavy skillet until hot, then add the coriander and cumin seeds and cook until lightly toasted, swirling the pan to keep the seeds turning, about 2 minutes. Cool slightly, then put in a spice blender with the sugar and salt and blend until finely ground. Add the spice mix to the lemon with the paprika, garlic, and oil, mix well.

Rubs

To freeze: Once the marinade or rub is prepared, add the meat, chicken, or fish of your choice to the marinade or rub and coat to mix. Once coated, transfer the entire mixture to two 1-quart plastic freezer bags and seal, pressing out as much air as possible. Flatten the bags, spreading out the mixture in a single layer, and freeze until solid, about 1 ½ hours. Repack in the freezer.

To Thaw: Place the bags of marinated or rubbed meat, chicken, or fish on a plate and thaw in the refrigerator for 4 hours or overnight. Let stand at room temperature for 15 minutes before cooking. Or, if you are short on time, thaw the bags completely immersed in a bowl of ice-cold water for 2 hours.

For kebabs, soak bamboo skewers for at least 20 minutes before using or they will burn. Take care not to thread the chunks too closely together on skewers, as they need space to cook evenly.

Chipotle Adobo and Lime Rub

2 tablespoons adobo sauce from canned chipotles in adobo sauce
Juice from 2 limes
1 tablespoon light oil such as safflower oil
1/2 teaspoon kosher salt

Whisk together all ingredients in a bowl.

Jerk Seasoning Rub

1 teaspoon allspice berries
1 cinnamon stick
1/2 teaspoon black peppercorns
1 tablespoon dark brown sugar
1 teaspoon sea salt flakes
1/8 teaspoon cayenne pepper
1 tablespoon peanut oil
2 tablespoons lime juice

Put the allspice, cinnamon, and peppercorns in a spice grinder and grind. In a bowl mix the ground spices with the sugar, salt, cayenne, oil, and lime juice.

Roasting:
Preheat the oven to 400°F. Place a rack in the top of the oven. You will need to turn over the steaks or chicken breasts during cooking, although you could baste with any marinade or rub remaining in the bag.

Fish Steaks or Fillets: Salmon and white fish steaks will require about 20 minutes. Fillets will take 15 to 20 minutes, depending on the thickness.

Chicken: Single chicken breasts on the bone will need 30 to 35 minutes; single chicken breasts off the bone, weighing around 7 ounces, will require 20 to 25 minutes.

Pork: For baby back ribs, allow about 45 minutes, turning once and basting with any remaining marinade. For large, country-style ribs, cover for the first 30 minutes of cooking, then cook uncovered for another 30 minutes.

Lamb: For top-end shoulder chops, allow about 10 minutes for medium rare, 15 minutes for well done. Lamb rib and loin chops will require about 30 minutes.

Broiling:
Preheat the broiler for at least 5 minutes. Place a rack on the broiling pan and place under the broiler to preheat. The chops and steaks will stick to the rack unless the rack is preheated. There is no need to oil the rack. Baste the fish, chicken, or meat with any leftover marinade or rub.

Fish Steaks or Fillets: Cook for 5 to 8 minutes on each side.

Chicken Breasts: Cook for 8 minutes on each side.

Pork Chops: Cook for 10 minutes on each side.

Lamb: For thick chops, cook for 8 minutes on each side for medium rare and 10 minutes for well done. Lamb chops from the top end of the shoulder will require 3 minutes on each side.

Steaks: Cook 4 minutes on each side for rare, 5 minutes on each side for medium rare, or 8 minutes on each side for well done.

Savory Peanut Butter Sauce

1 cup smooth peanut butter 1/2 cup heavy cream 1 tablespoon Worcestershire sauce 2 tablespoons soy sauce Juice of 1/2 medium lemon 1 teaspoon brown sugar Tabasco to taste

In a food processor fitted with the steel blade, or a blender, combine all of the ingredients until creamy. Refrigerate, covered, at least 1 to 2 hours to let thicken. Use as needed. Makes about 1-1/2 cups. Source: The Sandwich Book, by Judy Gethers, 1988, page 157.

Asian Pork Tenderloin with Peanut Sauce

1 cup light coconut milk
1/2 cup smooth peanut butter, preferably a natural variety
1/4 cup soy sauce
3 Tbs. fresh lime juice
3 Tbs. dark brown sugar
2 large cloves garlic, minced (2-1/2 tsp.)
2 tsp. ground coriander
2 small pork tenderloins (about 2 lb. total)
Vegetable oil for the grill

In a large bowl, whisk the coconut milk, peanut butter, soy sauce, lime juice, brown sugar, garlic, and coriander to make a smooth sauce.

Trim the pork of excess fat and silverskin. Butterfly the tenderloins by splitting each one lengthwise almost but not quite all the way through, so the halves remain attached.

Open each tenderloin like a book, cover with plastic wrap, and pound to an even 1/2-inch thickness with a meat mallet or the bottom of a small skillet. Put the pork tenderloins in the bowl with the marinade and turn to coat. Let marinate for 10 to 20 minutes (or up to several hours in the refrigerator).

While the pork marinates, heat a gas grill with all burners on high. Clean and oil the grate. Remove the tenderloins from the marinade, letting excess marinade drip back into the bowl (don’t discard the marinade). Grill the tenderloins, covered, turning once, until just cooked through, 5 to 7 minutes total (cut into one to check). Transfer to a carving board and let rest for 5 minutes.

Meanwhile, pour the marinade into a small saucepan and add 2 Tbs. water; bring to a boil, reduce the heat, and simmer for 3 minutes. Remove from the heat. If the sauce seems too thick, thin it with 1 or 2 tsp. water. Slice the pork and serve with the sauce on the side.

Serving suggestions: Serve with steamed jasmine or short-grain rice and stir-fried spinach or snow peas. Photo: Scott Phillips. Serves four to five. From Fine Cooking 86, pp. 78a, June 1, 2007.

Carne Asada

Carne asada is the thinly sliced, grilled beef served so often in tacos and burritos. It is also commonly served as is, with rice and beans on the side. Although almost any cut of beef can be butterflied into thin sheets for the carne asada, typically it is made from flank steak or skirt steak. It can be grilled just with salt and pepper for flavorings, or it can be marinated. The following is a recipe for marinated carne asada.

Meat:
2 pounds flank or skirt steak
Olive oil
Kosher salt and freshly ground black pepper

Marinade:
4 garlic cloves, minced
1 jalapeño chile pepper, seeded and minced
1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
Kosher salt and freshly ground black pepper
2 limes, juiced
2 tablespoons white vinegar
1/2 teaspoon sugar
1/2 cup olive oil

Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.
Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thinly sliced they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.

(Optional) Serve with warm tortillas (flour or corn). Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel and microwave them for 15 to 20 seconds each on high.

(Optional) Serve with pico de gallo (fresh tomato salsa) and chopped avocados. Serves 4-6. Simply Recipes http://www.simplyrecipes.com.

Chickpea Burger

Prep: 15 mins | Total: 25 mins | Servings: 4

The ingredients in this vegetarian burger require no precooking. Simply combine them in a food processor and cook.

1 can (15 ounces) chickpeas, drained and rinsed
4 scallions, trimmed
2 slices white sandwich bread
1/3 cup peanuts, or almonds, unsalted
1/2 teaspoon ground cumin
1 tablespoon fresh ginger, chopped
Coarse salt and ground pepper
1 large egg
Olive oil
1 tablespoon Dijon mustard
1/3 cup mayonnaise

Whole-wheat English muffins and lettuce, to serve with burgers

Heat grill to high. In a food processor, combine 1 can (15 ounces) drained and rinsed chickpeas, 4 trimmed scallions, 2 slices white sandwich bread, 1/3 cup unsalted peanuts or almonds, 1/2 teaspoon ground cumin, and 1 tablespoon chopped fresh ginger; season with salt and pepper. Pulse until roughly chopped. Remove half the mixture to a bowl; add 1 large egg to food processor. Process until smooth; add to reserved mixture in bowl, and mix well.
Form the mixture into four 3/4-inch-thick patties. Brush each side generously with olive oil; grill until charred, 3 to 5 minutes per side. Serve the burgers on grilled whole-wheat English muffins with lettuce and Dijon mayonnaise.

Serves 4. Everyday Food, July/August 2003.

Chile’s Grilled Caribbean Chicken Salad

Chicken:
4 boneless, skinless chicken breast halves
1/2 cup teriyaki marinade (store bought)
4 cups chopped iceberg lettuce
4 cups chopped green leaf lettuce
1 cup chopped red cabbage
5.5 oz. can pineapple chunks in juice, drained
tortilla chips

Pico De Gallo:
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 tsps. chopped fresh jalapeno pepper, seeded and de−ribbed
2 tsps. finely minced fresh cilantro
pinch of salt
Combine all ingredients in a small bowl. Cover and chill.

Honey Lime Dressing:
1/4 cup Grey Poupon Dijon mustard
1/4 cup honey
1−1/2 Tbsps. sugar
1 Tbsp. sesame oil
1−1/2 Tbsp. apple cider vinegar
1−1/2 tsps. lime juice

Blend all the ingredients in a small bowl with an electric mixer, Cover and chill.
Marinate the chicken in the teriyaki for at least two hours. Use a resealable plastic bag. Put in fridge.
Preheat outdoor or indoor grill. Grill the chicken for 4−5 mins. per side or until done.
Toss the lettuces and cabbage together and divide into 2 large serving size salad bowls.
Divide the pico de gallo and pour in equal portions over the two bowls of greens.
Divide the pineapple and sprinkle on salads. Break tortilla chips into large chunks and sprinkle on salads.
Slice the grilled chicken into thin strips and divide among bowls. Pour the dressing into two small bowls and serve with the salads. ©2002 – 2006 HealthyCookingRecipes.com.

Chili Barbeque Sauce with Salmon

2 teaspoons butter
1 small red onion, finely chopped
1 garlic clove, finely chopped
6 plum tomatoes, diced
3 tablespoons ketchup
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon ground cayenne pepper
1 tablespoon ancho chili powder
1 tablespoon ground paprika
1 tablespoon Worcestershire sauce

4 salmon fillets, about 6 ounces

To make the barbeque sauce, melt the butter in a large, heavy saucepan and gently cook the chopped onion and garlic until they are tender and translucent.
Stir in the tomatoes and simmer for 15 minutes, stirring occasionally (to break up the tomato pieces).
Add the remaining sauce ingredients and simmer for another 20 minutes. Remove from heat.
In a food processor fitted with a metal blade, process the mixture until smooth. Let cool.
Brush the salmon with the sauce and chill for at least 2 hours. Grill or broil 2-3 minutes on either side, brushing on the sauce with necessary. Serve drizzled with the remaining sauce.

Serves 4. Source: The Complete Book of Sauces, Salsas, Dips, Relishes, Marinades, & Dressings, by Christine France, 2000. Page 129.

Cilantro Chicken

Prep and Cook Time: 25 minutes, plus marinating time.

4 boned, skinned chicken breast halves (2 lb. total)
1/4 cup lime juice
1/2 cup chopped fresh cilantro
6 cloves garlic, chopped
1 tablespoon honey
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Pound the chicken breasts to an even thickness (about 1/2 in.) and place in a shallow baking pan.
In a small bowl, mix lime juice, cilantro, garlic, honey, olive oil, salt, and pepper. Pour over chicken and turn pieces to coat evenly. Cover and chill at least 30 minutes or overnight.
Lay chicken on a grill over medium heat (you can hold your hand over the surface only 4 to 5 seconds) and cook, turning once, until no longer pink in the center, 4 to 6 minutes per side.

_{Nutrition Per Serving: Calories 278(15% From Fat); Fat 4.5g (Sat 1g); Protein 53g; Cholesterol 132mg; Sodium 293mg; Fiber 0.1g; Carbohydrate 3.5g. Yield: Makes 4 Servings. Sunset, March 2006.}

Crying Tiger (Steak with Chile-Cilantro Sauce)

4 New York strip steaks, trimmed of excess fat
1/2 cup soy sauce
1/2 cup lime juice
1/2 cup fish sauce
1 tablespoon brown sugar
1/2 teaspoon cayenne pepper
3 shallots, finely chopped
1/4 cup finely chopped cilantro leaves

This grilled beef dish is a common sight on Thai restaurant menus. It is normally made with so much chile that it would make even a tiger cry. Feel free to use as much—or as little—cayenne as you like. The meat is usually sliced into bite-size pieces and served over lettuce, but you can also serve the steaks whole.

In a large bowl, marinate the steaks in the soy sauce for at least 30 minutes.

Mix together the lime juice, fish sauce, brown sugar, cayenne, shallots, and cilantro, and set aside.

Drain the steaks and pat them dry. Grill over medium heat until they reach the desired level of doneness. Allow the steaks to rest 10 minutes before serving.

Pour a little of the sauce over the meat, then offer the rest on the side.

Serves 4. Source: Cilantro Secrets, by Gwyneth Doland, page 51.

Curry-Cured Salmon with Sweet Onion Relish

Grilling is the easiest and most effective way to cook curried salmon. And there is no finer companion than a crisp, mint-cooled relish of summer’s sweet onions – Walla Walla’s from the Northwest, Maui’s from Hawaii, or Imperials from California.

1 salmon fillet with skin (2-1/2 to 3 lb.)
2 tablespoons sugar
1 tablespoon salt
1 tablespoon curry powder
1 tablespoon dry mustard
2 Walla Walla, Maui, or other sweet onions (about 3/4 lb. each)
About 1/3 cup fresh mint leaves
1/2 cup seasoned rice vinegar
1 cup ice cubes (optional)

Rinse salmon fillet, pat dry, and lay skin down in a rimmed pan.
Mix sugar with salt, curry powder, and dry mustard. Pat mixture evenly over top of salmon. Cover and chill 1 to 3 hours. (Coating dissolves.)
Peel and thinly slice onions. Chop enough mint to make 2 tablespoons.
In a bowl, combine onions, chopped mint, and vinegar. To serve within an hour, add ice. If making ahead, cover and chill relish up to 3 hours; stir occasionally.
Rinse salmon under cool running water, rubbing gently to release salt. Set fish, skin down, on a sheet of heavy foil and trim foil to fit outline of fish.
Prepare grill for indirect heat. To use charcoal briquets, ignite 60 briquets on fire grate. When dotted with gray ash, in 20 to 25 minutes, push half the coals to each side of grate. Position grill about 6 inches above grate. To use a gas grill, turn heat to high, close lid, and heat for at least 10 minutes. Adjust heat for indirect grilling (no flame beneath food).
Set salmon in center of grill, not over hot coals or flame. Cover; open vents on charcoal grill. Cook until fish is opaque but still moist-looking in thickest part, 12 to 15 minutes.
Slide a large, rimless baking sheet under fish, then slide fish onto a platter. Sprinkle with remaining mint leaves. Lift portions of fish off skin. Serve with onion relish.

_{Yield: Makes 8 Or 9 Servings. Source: Sunset, June 1997. Nutrition Per Serving: Calories 225(33% From Fat); Fat 8.2g (Sat 1.2g); Protein 26g; Cholesterol 69mg; Sodium 511mg; Fiber 1.3g; Carbohydrate 11g}

Favorite Turkey Burgers

Prep: 10 mins | Total: 35 mins

1 1/2 pounds ground turkey (preferably 92 to 93 percent lean)
1/2 cup finely grated Gruyere cheese
4 scallions, thinly sliced
1/4 cup dried breadcrumbs
1/4 cup Dijon mustard
1 garlic clove, minced
Coarse salt and ground pepper
Oil

Heat grill to high. In a medium bowl, use a fork to gently combine ground turkey with Gruyere, scallions, breadcrumbs, mustard, and garlic; season generously with salt and pepper. Gently form mixture into four 1-inch-thick patties.
Lightly oil grill. Place patties on hottest part of grill; sear until browned, 1 to 2 minutes per side. Move patties to cooler part of grill; continue grilling until cooked through, 5 to 10 minutes per side.

Serves 4. Everyday Food, July/August 2003.

Fiery Chicken and Potato Fingers

4 skinless, boneless chicken breast halves (about 1-pound total)
3 Tbsp. olive oil
3 Tbsp. bottled hot pepper sauce
2 Tbsp. snipped fresh parsley (optional)
1 Tbsp. honey or brown sugar
1/2 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. cracked black pepper
3 cloves garlic, minced
2 large baking potatoes (about 1 pound)

Cut each chicken piece lengthwise into 3 strips. Place chicken in a re-sealable plastic bag set in a shallow dish.
For marinade, in a small bowl stir together oil, hot pepper sauce, parsley (if desired), honey, salt, cayenne pepper, black pepper, and garlic.
Pour 2 tablespoons of the marinade over chicken; seal bag. Marinate in the refrigerator for 30 minutes to 24 hours, turning bag occasionally. Cover and chill the remaining marinade for basting.
Drain chicken, discarding marinade. Just before grilling, cut each potato lengthwise into 8 wedges. Lightly brush wedges with some of the reserved marinade.
Place potatoes on the rack of an uncovered grill directly over medium coals. Grill for 15 minutes.
Place chicken on grill rack next to potatoes. Grill for 9 to 12 minutes more or until chicken is no longer pink (170°F) and potatoes are tender, turning and brushing chicken once with the reserved marinade halfway through grilling.

Source: Better Homes and Gardens Make-Ahead Cooking, 2001.

Flank Steak with Lime Marinade

Prep: 30 mins | Total: 1 hr 30 mins

It’s very lean, so flank steak requires tenderizing; marinate in this Asian-infused sauce before cooking, and thinly slice against the grain before serving.

1/3 cup freshly squeezed lime juice, (about 4 limes)
2 tablespoons soy sauce
2 scallions, thinly sliced (about 1/3 cup)
2 tablespoons minced, peeled fresh ginger
1/2 teaspoon red-pepper flakes
1 1/2 pounds flank steak
vegetable oil, for grates
coarse salt and ground black pepper

In a resealable plastic bag, combine lime juice, soy sauce, scallions, ginger, and red-pepper flakes. Add steak, and seal bag (place in a dish to catch any leaks); marinate in the refrigerator, turning occasionally, up to 1 hour.
Heat grill to high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and black pepper. Place on grill; cover. Cook, turning once, until meat reaches desired doneness, 6 to 8 minutes for medium-rare. Let rest 10 minutes before slicing thinly.

Serves 4. Source: Martha Stewart Living Website.

Flank Steak with Warm Moroccan Spices

Prep and Cook Time: about 30 minutes, plus at least 4 hours to marinate.

3/4 cup olive oil
3/4 cup red wine vinegar
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon sugar
1/2 teaspoon ground cumin
1/2 teaspoon ground pepper
1/4 teaspoon cayenne
About 2 lbs. beef flank steak, fat trimmed

In a glass measure, whisk together olive oil, vinegar, ginger, garlic, salt, cinnamon, coriander, paprika, sugar, cumin, pepper, and cayenne.
Rinse flank steak and pat dry; put in a 1-gallon zip-lock plastic bag. Pour in the marinade; seal bag and turn to coat meat well. Chill for at least 4 hours and up to 1 day.
Lift steak from marinade (discard used marinade) and lay on a well-oiled grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand 1 to 2 in. above grill level only 3 to 4 seconds); close lid on gas grill. Cook steak, turning occasionally, until browned on both sides and still pink in the center (medium-rare; cut to test), 10 to 12 minutes total.
Transfer steak to a platter or rimmed board and let rest 5 minutes. Then cut across the grain into thin, slanted slices.

_{Nutrition Per Serving: Calories 303(56% From Fat); Fat 19g (Sat 5.9g); Protein 31g; Cholesterol 76mg; Sodium 251mg; Fiber 0.0g; Carbohydrate 0.8g. Yield: Makes 6 Servings. Source: Sunset, September 2006.}

Garlic-Marinated Chicken Cutlets with Grilled Potatoes

3 pounds baby red new potatoes, halved or quartered if large
2 tablespoons olive oil, plus more for grates
6 garlic cloves, minced
1/4 cup white-wine vinegar
3 tablespoons fresh thyme leaves, chopped, plus sprigs for garnish
coarse salt and ground pepper
3 pounds chicken cutlets (about 12)
1 Tablespoon butter

Heat grill to medium. Fold two 4-foot-long sheets of aluminum foil in half to make two separate double-layer sheets. Place half the potatoes on each double layer. Form two packets, folding foil over potatoes and crimping edges to seal. Place on grill and cook, turning over once, until potatoes are tender, about 25 minutes. Remove from heat. Leave potatoes from one packet wrapped in foil to keep warm. Open second packet to let potatoes cool; reserve for Potato Salad. Raise grill to high; lightly oil grates.
Meanwhile, make marinade: In a large baking dish, whisk together oil, garlic, vinegar, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Add chicken; turn several times to coat. Let marinate at room temperature 10 minutes and up to 30 minutes.
Lift chicken from marinade and grill until browned and cooked through, 2 to 3 minutes per side. Remove from grill. Cover half of chicken with foil to keep warm. Reserve other half for Grilled Chicken Cobb Salad.
Remove warm potatoes from foil; transfer to a medium bowl, toss with butter, and season with salt and pepper. Serve the grilled chicken with potatoes. Garnish with thyme sprigs, if desired.

Serves 4. Source: Martha Stewart Living Website.

Grilled Carne Asada

Dad will be delighted to see Mom and the kids take over the grill for a change! Because the steak needs to be marinated, you can actually grill it ahead of the party, then slice it and serve it at room temperature. Most carne asada in Mexico is made from skirt or hanger steaks, which can be difficult to find in American supermarkets, so the lean flank steak is an easy and delicious substitution.

1/2 cup freshly squeezed lime juice
1/2 cup spicy tomato juice (such as Bloody Mary mix or Spicy Hot V8 juice)
1/4 cup gold tequila
1/4 cup vegetable oil
1 teaspoon ground cumin
1/2 teaspoon ancho Chile powder
1/2 teaspoon dried oregano
Two 1-pound flank steaks

In a small mixing bowl, whisk together the lime juice, tomato juice, tequila, oil, cumin, chile powder, and oregano until blended.
Pour the mixture into a 2-gallon zipper-top plastic bag and add the flank steaks to the bag. Seal the bag and turn the steaks in the marinade to coat them. Refrigerate the steaks for at least 8 hours. Diva Do-Ahead: At this point, you can refrigerate up to 2 days.
Prepare a hot charcoal fire or preheat a gas grill or broiler for 10 minutes. Remove the steaks from the marinade and discard the marinade. Grill or broil the steaks on a baking sheet lined with aluminum foil for 4 minutes per side, or until the internal temperature registers 135°F on an instant-read thermometer. Diva Do-Ahead: At this point, you can cool the meat to room temperature and refrigerate it for up to 24 hours. One hour before serving, remove from the refrigerator and slice. Allow the meat to rest for 5 minutes before slicing across the grain on an angle into thin strips. Serve at room temperature.

Serves 8 to 10. Source: Happy Holidays from the Diva of Do-Ahead, by Diane Phillips, 2006. Page 164.

Grilled Catfish with Noodles (Cha Ca)

At the Noodle Ranch in Seattle, head chef Nga Bui sets a hot, spicy fish fillet on a bed of rice noodles and greens for a light, refreshing meal in a bowl. Red curry powder can be found in the spice section of many supermarkets; if it’s unavailable, use the more common yellow powder. The grilled fish can also be served with hot cooked rice or in a sandwich.

1/3 cup minced shallots
3 tablespoons Asian fish sauce (nuoc mam or nam pla)
1 tablespoon red or yellow curry powder (see notes)
1-1/2 teaspoons ground ginger
1 teaspoon ground turmeric
1/2 teaspoon cayenne
2 cloves garlic, peeled and pressed or minced
6 boned, skinned catfish or tilapia fillets (about 6 oz. each)
About 2 tablespoons salad oil
4 cups bite-size pieces iceberg lettuce (8 oz.), rinsed and crisped
3 cups bean sprouts (6 to 8 oz.), rinsed
1/2 cup fresh mint leaves, rinsed
1/2 cup fresh cilantro leaves, rinsed
6 to 8 cups cooled Cooked Rice Noodles (about 1/8 in. wide)
1/2 cup chopped roasted, salted peanuts
1/3 cup thinly sliced green onions (including tops)
1/2 cup chopped fresh dill
About 1/2 cup Fried Shallots
About 1-1/2 cups Vietnamese Dipping Sauce

In a small bowl, mix minced shallots, fish sauce, curry powder, ginger, turmeric, cayenne, and garlic. Rinse fish and pat dry. Rub shallot mixture all over fillets and stack in a bowl. Cover and chill 30 minutes or up to 1 day.
Brush both sides of fillets lightly with oil. Place fish on a grill 4 to 6 inches above a solid bed of hot coals or over high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); cover gas grill. Cook fish, turning once, until barely opaque but still moist-looking in center of thickest part (cut to test), 4 to 8 minutes total. Serve hot or cool.
Meanwhile, divide lettuce, bean sprouts, mint, and cilantro among six deep, wide bowls. Mound noodles equally over vegetables and herbs.
Lay a grilled fish fillet on each mound of noodles. Sprinkle peanuts, green onions, dill, and Fried Shallots equally over the top. Serve with Vietnamese Dipping Sauce to drizzle over portions to taste.

_{Nutrition Per Serving: Calories 705(38% From Fat); Fat 30g (Sat 5.2g); Protein 36g; Cholesterol 56mg; Sodium 1316mg; Fiber 3.1g; Carbohydrate 72g. Yield: Makes 6 Servings. Source: Sunset, March 2002.}

Grilled Chicken Breast with Zesty Peanut Sauce

8 large boneless, skinless chicken breast halves

Marinade:
1 tablespoon brown sugar
2 tablespoons Jif® Extra Crunchy Peanut Butter
1/4 cup Crisco® Pure Canola Oil
1/2-ounce soy sauce
1/3 cup fresh lime juice
2 large cloves garlic, minced
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
Peanut sauce:
1 cup Jif® Extra Crunchy Peanut Butter
1 cup unsweetened coconut milk
1/4 cup fresh lime juice
3 tablespoons soy sauce
2 tablespoons dark brown sugar
2 teaspoons finely minced fresh ginger root
2 cloves garlic, minced
1/4 teaspoon cayenne pepper, or to taste
1/2 cup chicken stock
1/2 cup heavy cream
Chopped fresh cilantro, for garnish

WASH, trim and pound chicken to flatten to a consistent thickness.
MIX brown sugar, peanut butter, oil, soy sauce, lime juice, garlic, cayenne pepper and salt in a small bowl to make marinade.
PLACE chicken in a shallow dish (or food storage bag). Cover with marinade. Marinate 1 hour at room temperature or as long as overnight in refrigerator.
When ready to cook: HEAT grill. Combine peanut butter, coconut milk, lime juice, soy sauce, dark brown sugar, ginger, garlic and cayenne in a heavy saucepan to make peanut sauce. Cook over medium heat, stirring constantly, about 15 minutes or until thickened. Whisk in chicken stock and cream. Cook 1 minute more, whisking. Keep warm while grilling chicken.
REMOVE chicken from marinade and place on hot grill. Grill 4 to 6 minutes on each side, turning only once, until browned and no longer pink in center.
SPOON peanut sauce over hot chicken and sprinkle with cilantro.

_{Yield: 8 Servings. Source: Food Network. Nutritional facts per serving (daily value): Calories 367kcal; Protein 11g (23%); Total Fat 31g (48%) (Sat. 8g (39%)); Chol. 21mg (7%); Carb. 15g (5%); Fiber 2g (10%); Sugars 9g; Calcium 37mg (4%); Iron 1mg (7%)}

Grilled Chicken with Herb Rub

Prep Time: 20 minutes | Cook Time: 30 minutes | Servings: 4

Rubs are dry mixtures of herbs and spices, sprinkled or pressed onto food to flavor it. They can be applied just before grilling or several hours earlier so the food has more time to absorb the rub’s flavors. To help a rub adhere, the food may be lightly coated with oil before it is applied. Experiment with your own mixtures, adding or subtracting from the recipe suggested here. Dried herbs, such as rosemary, oregano or thyme, are all good additions. Paprika, garlic powder, salt and pepper are also used in most rubs. Store leftover rub in a sealed jar in a cool, dark place for up to 4 months.

For the sage and rosemary herb rub:
2 Tbs. sweet paprika
2 Tbs. ground sage
1 Tbs. dried rosemary
1 Tbs. garlic powder
1/2 tsp. cayenne pepper
1 1/2 tsp. salt
1 tsp. freshly ground black pepper

1 chicken, 3 to 4 lb., cut into serving pieces; 4 bone-in or boneless chicken breast halves; or 12 bone-in or boneless chicken thighs
Olive oil or vegetable oil for coating
Wood chips or chunks, soaked for 30 minutes and drained

Prepare a charcoal or gas grill for indirect grilling over medium-high heat and oil the grill rack.

To make the herb rub, in a small bowl, mix together the paprika, sage, rosemary, garlic powder, cayenne, salt and black pepper. Coat the chicken with oil and sprinkle generously with the herb rub.

Sprinkle the wood chips on the coals, or add in a perforated foil packet to a gas grill. Grill the chicken directly over medium-high heat, turning often, until the pieces are well browned, 6 to 10 minutes total. (Move the chicken to cooler spots on the grill if flare-ups occur.) Transfer the pieces to the unheated portion of the grill, cover the grill and cook.

After 15 minutes, check for doneness by cutting into the chicken at the thickest part or testing with an instant-read thermometer. The chicken should show no sign of pink, and the internal temperature should register at least 160°F. Continue cooking the chicken as needed, up to 10 minutes more, but be careful not to overcook. As the pieces finish cooking (the breasts and/or boneless pieces will be done first), transfer them to a platter and cover loosely with aluminum foil until ready to serve.

Adapted from Williams-Sonoma Collection Series, Grilling, by Denis Kelly (Simon & Schuster, 2002).

Grilled Chicken Kebabs with Romesco Sauce

Romesco sauce has its roots in the Spanish province of Catalonia. Although the mixture has lots of variations, most combine roasted red peppers, nuts, garlic, and crusty bread to make a thick sauce that often tops grilled fish. Prep and Cook Time: 40 minutes. Notes: Smoked Spanish paprika, also known as pimenton, is available in the spice aisles of many grocery stores.

8 wood or metal skewers
2 pounds boned, skinned chicken breasts, cut into 1 1/2-in. cubes
1/2 cup chopped fresh cilantro
1/2 cup extra-virgin olive oil, divided
2 tablespoons fresh lime juice
2 teaspoons plus 1 tbsp. minced garlic
1 teaspoon coarse kosher salt
1 teaspoon smoked Spanish paprika
1/2 teaspoon freshly ground black pepper
3/4 cup peeled roasted red peppers (canned or fresh)
1/4 cup whole almonds or hazelnuts, toasted
1 slice crusty bread, toasted and cut into cubes
1 tablespoon sherry vinegar
2 bunches green onions, root ends trimmed

If using wood skewers, soak in cold water at least 30 minutes before using. In a large bowl or re-sealable plastic bag, combine chicken, cilantro, 3 tbsp. olive oil, lime juice, 2 tsp. garlic, salt, smoked paprika, and pepper. Toss to coat, then marinate, chilled, 25 minutes.
Meanwhile, put roasted peppers, nuts, bread, vinegar, remaining 1 tbsp. minced garlic, and 1/4 cup olive oil in food processor and whirl until puréed; sauce will be thick.
Preheat a gas or charcoal grill to medium-high (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Thread chicken onto skewers, discarding marinade. Drizzle green onions with remaining 1 tbsp. olive oil. Lay skewers on grill (cover if using gas) and cook 4 minutes. Turn skewers over, then lay green onions on grill. Cook 4 minutes, until chicken is browned and cooked through and onions are charred in places. Serve hot, accompanied by sauce.

_{Makes 4 servings. Source: Sunset, July 2007_. Note: Nutritional analysis is per serving. Calories: 533 (47% from fat); Protein: 56g; Fat: 28g (sat 4.2); Carbohydrate: 14g; Fiber: 2.9g; Sodium: 495mg; Cholesterol: 132mg.}

Grilled Corn

4 ears yellow or white corn in their husks
4 tablespoons unsalted butter, softened
1 teaspoon Essence
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 lime, quartered
2 tablespoons minced fresh cilantro leaves

Pull back the husks on the corn and remove the silk. Pull the husks back into place and soak the corn in a large bowl of water for at least 2 and up to 4 hours. Remove and drain on paper towels.

Preheat the grill. In a small bowl, mix the butter, Essence, salt, and pepper until smooth. Pull the husks down and spread 1 tablespoon of the mixture evenly over each ear of corn. Pull the husks back into place, tying the ends if necessary to keep in place.

Place on the grill and cook until the kernels are tender, about 20 minutes, turning occasionally.

Remove from the grill and carefully peel back the husks. Place on a platter and squeeze lime juice over each cob. Sprinkle with the cilantro and serve immediately.

Yield: 4 servings. Source: Emeril Lagasse.

Grilled Corn with Lime Cilantro Butter

Grilled corn is one of the finest summer pleasures. I think the easiest way to cook it is also one of the tastiest; put it right on the grill, still in the husk. Extra lime cilantro butter can be dotted on other cooked vegetables, steaks, even popcorn. The Cilantro Lime Butter recipe makes twice as much as you’ll need for 6 ears of corn, but if wrapped tightly, it will keep for several weeks in the freezer.

6 ears fresh corn, husks on
6 tablespoons Lime Cilantro Butter

Preheat a gas or charcoal grill.

Peel back the first few layers of corn husk, but leave most inner layers intact. Put the cobs on the grill and cook, turning often, until the husks are completely charred, about 10 minutes.

Remove from grill and pull the husks off, brushing away any corn silk or charred husk. Serve hot, with plenty of Lime Cilantro Butter. Serves 6.

Lime Cilantro Butter:
1 stick (8 tablespoons) butter, at room temperature
2 tablespoons finely chopped cilantro leaves
1 shallot, finely chopped
1 teaspoon red Chile powder

In a bowl, combine the butter, cilantro, shallot, and chile powder.

Scrape the butter out onto a large piece of wax paper. Use the wax paper to roll the butter up into a log about 1-1/2 inches in diameter. Chill until firm. Makes 1/2 cup. Source: Cilantro Secrets by Gwyneth Doland, page 69.

Grilled Corn with Seasoned Butter

Prep: 10 mins | Total: 30 mins

8 ears corn
1/2 cup melted butter
1/2 teaspoon salt
1/2 teaspoon black pepper (or combination of 1/2 teaspoon paprika and 1/4 teaspoon cayenne pepper)

Heat grill to medium. Remove outer layers of husks from 8 ears corn. Grill corn, turning often, until kernels burst easily when pressed, 15 to 20 minutes (husks will be quite charred).
Meanwhile, make Seasoned Butter: In a small bowl, mix together 1/2 cup melted butter and 1/2 teaspoon salt. Add 1/2 teaspoon black pepper, or a combination of 1/2 teaspoon paprika and 1/4 teaspoon cayenne pepper.
Peel back husks and silks from corn, brush with seasoned butter, and serve.

Serves 4. Everyday Food, July/August 2003.

Grilled Fusion Chicken

Prep and Cook Time: 1 hour.

Create an amazing blend of flavors for grilled chicken breasts by marinating the chicken in a mixture of tequila, fresh lime juice, fresh ginger and dried chipotle chile. Use the reserved marinade to stir into whipped cream for a rich and savory topping. You can substitute 1/2 cup extra-virgin olive oil plus 2 teaspoons minced garlic for the garlic-infused olive oil.

Notes: You can substitute 1/2 cup extra-virgin olive oil plus 2 teaspoons minced garlic for the garlic-infused olive oil.

4 boneless, skinless chicken breast halves
1/2 cup garlic-infused olive oil (see notes)
2 tablespoons each tequila and fresh lime juice
1 1/2 teaspoons hot sauce
1 teaspoon Worcestershire
1 teaspoon grated fresh ginger
1 teaspoon ground dried chipotle chile
1 teaspoon salt
1/3 cup heavy whipping cream
Chopped cilantro (optional)

Pound chicken to 1/4-inch thickness. In a shallow dish, whisk oil, tequila, lime juice, hot sauce, Worcestershire, ginger, chile, and salt. Reserve 1/3 cup of this marinade, then put the chicken in dish, turn to coat, and marinate 30 minutes.
Grill chicken on a charcoal or gas grill over medium heat (you can hold your hand 1 to 2 inches above grill level only 4 to 5 seconds), turning once, until cooked through, 6 to 8 minutes total.
In a small saucepan over medium-high heat, simmer reserved marinade until reduced to 1/4 cup, about 2 minutes. Whisk in the cream, then remove from heat. Serve chicken drizzled with sauce and garnished with cilantro, if you like. Serve extra sauce and a green salad on the side.

_{Makes 4 servings. Source: Janet Hubbard, Santa Rosa, CA, Sunset, August 2006. Note: Nutritional analysis is per serving. Calories: 383 (68% from fat); Protein: 28g; Fat: 29g (sat 7.7); Carbohydrate: 1.5g; Fiber: 0.1g; Sodium: 498mg; Cholesterol: 95mg.}

Grilled Ginger Chicken with Star Fruit

Star fruit, also known as carambola, is a yellowish-green fruit roughly the size of a fat dill pickle. Slices of the fruit are star-shaped and have a tart, citrus-y flavor. If you can’t find them, make the chicken anyway; it’s delicious even without the star fruit. Serve with basmati rice.

2 pounds boneless, skinless chicken breasts
1 tablespoon finely chopped fresh gingerroot
3 cloves garlic, finely chopped
1 jalapeno Chile, stemmed, seeded, and finely chopped
2 tablespoons olive oil
1/2 cup finely chopped cilantro leaves
1 star fruit, sliced 1/4-inch-thick
Salt and freshly ground black pepper

Place each chicken breast, one at a time, between two sheets of plastic wrap and pound with a mallet to an even 1/2-inch thickness. This will ensure that the pieces cook evenly on the grill.

In a large bowl, combine the gingerroot, garlic, jalapeno, olive oil, and cilantro. Add the chicken and star fruit slices. Marinate at least 1 hour or overnight.

Preheat a charcoal or gas grill. Sprinkle the chicken with salt and pepper. Over medium heat, grill the chicken breasts for 5 minutes on each side. Remove the chicken to a platter and grill the star fruit slices until brown and softened.

Serves 6. Source: Cilantro Secrets by Gwyneth Doland, page 63.

Grilled Honey-Lemon Chicken

This chicken is ideal for entertaining—you can marinate the chicken earlier in the day and simply put it on the grill when guests arrive. If you’re really in a pinch for time, partially cook the chicken in the oven up to two hours ahead, refrigerate, and then finish it of fan the grill.

Honey-Lemon Marinade:
1 shallot, chopped
2 cloves garlic, chopped
Grated zest and juice of 1 lemon
1 tablespoon honey
1 teaspoon sweet soy sauce (optional)
1/4 cup extra virgin olive oil
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
1 teaspoon cracked black pepper

1 (3- to 4-pound) chicken, cut into pieces
Salt

To marinate the chicken: In a small bowl, whisk together the shallot, garlic, lemon zest and juice, honey, soy sauce, and olive oil. Add the herbs and pepper, and whisk well. Place the chicken pieces in a large bowl and pour the marinade over the top. Cover the bowl with plastic wrap, refrigerate, and marinate for at least 1 hour, or up to 6 hours.

To grill the chicken: Oil the grill. If using a charcoal grill, place the charcoal on one side of the barbecue, and light; if using a gas grill, turn on only one element and heat until very hot (to test, you should be able to hold your hand over the grill for no more than 5 seconds). Season the chicken with salt and place it on the unlit side of the grill. Cover and cook about 10 minutes. Place the chicken over the hot coals or element and cook until it reaches an internal temperature of 150°F, 3 to 4 minutes. Serve hot.

Wine Suggestion: The combination of honey, lemon, and the flavor of the grill lends itself to a full-bodied Pinot Noir; try a reserve for a bit more intensity.

Serves 4. Serves 6. Source: Caprial Cooks for Friends, by Caprial Pence.

Grilled Marinated Meat

Marinating the meat in a heavy zip-lock bag is efficient, but you can also use a large bowl or baking dish; turn pieces in marinade to coat, then cover and chill, turning pieces occasionally. If the marinade includes a little oil, sticking during grilling is not usually a problem. However, if the meat is very lean or has no marinade, or if your marinade contains a lot of sugar, brush the food or grill lightly with oil to prevent sticking. If you use cuts of meat that are slightly thinner than 1 inch, check for doneness sooner; if meat is thicker- 1-1/4 to 1-1/2 inches – use medium-hot coals (you can hold your hand at grill level only 3 to 4 seconds) and allow a few more minutes for cooking.

1 to 1-1/2 pounds tender beef steak; pork or lamb chops; boned, skinned chicken pieces; or fish fillets or steaks, about 1 inch thick 1/2 to 3/4 cup marinade, choices as follows:

Spiced Cider and Maple Marinade:

1/3 cup cider vinegar
2 tablespoons maple syrup
2 tablespoons chopped fresh ginger
1 tablespoon Worcestershire
1 tablespoon salad oil
1 teaspoon fennel seeds
1/4 teaspoon ground allspice

In a blender, whirl vinegar, maple syrup, ginger, Worcestershire, oil, fennel seeds, and allspice until ginger is finely ground.

Multiply the recipe for larger batches; cover and chill up to 2 weeks. Yield: Makes about 2/3 cup, enough for 1 to 1-1/2 pounds meat, poultry, or fish. Sunset, JULY 2002.

Lemon-Pepper Marinade:

1 teaspoon grated lemon peel
1/4 cup lemon juice
2 tablespoons white wine vinegar
2 tablespoons Asian fish sauce (nuoc mam or nam pla) or soy sauce
2 tablespoons minced green onion
1 tablespoon sugar
1 tablespoon olive oil
1 teaspoon minced garlic
1/2 teaspoon coarse-ground pepper

In a small container, mix lemon peel, lemon juice, vinegar, fish sauce, green onion, sugar, olive oil, garlic, and pepper.

The recipe can be multiplied for larger batches; cover and chill up to 1 week. Yield: Makes about 1/2 cup, enough for 1 to 1-1/2 pounds meat, poultry, or fish Sunset, JULY 2002.

Soy-Balsamic Marinade

1/4 cup soy sauce
3 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon Asian (toasted) sesame oil
1/4 to 1/2 teaspoon hot chili flakes
1 clove garlic, peeled and minced

In a small container, mix soy sauce, vinegar, honey, sesame oil, chili flakes, and garlic.

The recipe can be multiplied for larger batches; cover and chill up to 2 weeks. Yield: Makes about 1/2 cup, enough for 1 to 1-1/2 pounds meat, poultry, or fish. Sunset, JULY 2002.

Wine and Herb Marinade

If marinating fish, poultry, or pork, use white wine and white wine vinegar; for beef or lamb, use red.

1/3 cup dry white or red wine (see notes)
3 tablespoons white or red wine vinegar
2 tablespoons minced shallots
1 tablespoon olive oil
1 tablespoon sugar
1 tablespoon minced garlic
1 tablespoon dry mustard
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
3/4 teaspoon salt
1/4 teaspoon pepper

In a small container, mix wine, vinegar, shallots, olive oil, sugar, garlic, mustard, oregano, basil, marjoram, salt, and pepper. The recipe can be multiplied for larger batches; cover and chill up to 1 week. Yield: Makes about 2/3 cup, enough for 1 to 1-1/2 pounds meat, poultry, or fish. Sunset, JULY 2002.

For all Marinades…

Trim and discard excess fat from meat (dripping fat can cause flare-ups). Rinse pieces and pat dry; if necessary, cut into serving-size pieces.

Place meat in a heavy zip-lock bag (1-gal. size; see notes). Seal bag and turn to coat pieces in marinade. Chill, turning occasionally, at least 30 minutes or up to 1 day for meats and poultry, 20 to 30 minutes for fish.

With tongs, lift pieces from bag and lay on a barbecue grill 4 to 6 inches above a single, solid layer of hot coals or high heat on a heated gas grill (you can hold your hand at grill level only 2 to 3 seconds; see notes); close lid on gas barbecue. Discard marinade.

With a wide spatula or tongs, turn pieces over halfway through cooking. (For fish fillets with skin, grill skin side down first; to turn, slip spatula under flesh and flip onto another place on grill. Remove and discard skin.) Cook beef or lamb until done to your liking (cut to test), 8 to 10 minutes total for medium-rare; pork and chicken until no longer pink in center of thickest part (cut to test), 9 to 12 minutes total; or fish until barely opaque but still moist-looking in center of thickest part (cut to test), 9 to 12 minutes total. Transfer meat to a board or platter and let rest 2 to 3 minutes before serving.

Yield: Makes 4 to 6 servings. Source: Sunset, JULY 2002.

Grilled Pineapple and Chicken Salad

2 (6-ounce) chicken breasts, boneless and skinless
1 tablespoon olive oil
Salt and pepper
1 whole pineapple
1/4 cup walnut oil
1 tablespoon chopped chervil
1/2 cup minced celery
1/2 cup (about 2 ounces) chopped roasted walnuts
1 teaspoon finely chopped parsley

Preheat the grill. Season the chicken with salt, pepper, and 1/2 tablespoon of olive oil. Place the chicken on the grill and cook for about 4 minutes on each side.

Using a sharp knife, split the pineapple in half. Using a paring knife, make a slit around the sides of the pineapple, leaving about 1/4-inch trim and remove the fruit. Reserve the pineapple boat. Remove the core from the fruit of the pineapple and cut into 1/2-inch slices. Season the pineapple slices with salt, pepper and remaining olive oil. Place the pineapple slices on the grill and cook for 1 to 2 minutes on each side. Remove from the grill and cool.

Reserve 2 slices of the pineapples and dice the rest of the fruit. Dice the cooled chicken. In a mixing bowl, add the two reserved slices of fruit. Using the back of a fork, mash the fruit against the side of the bowl. Add the walnut oil and whisk until emulsified. Stir in the chervil. Season the vinaigrette with salt and pepper.

In a mixing bowl. Toss the diced chicken, pineapple, red onions, celery, and walnuts with the dressing. Cover the salad and refrigerate for 1 hour. Remove both the pineapple boat and salad from the refrigerator. Spoon the salad into both pineapple boats. Garnish with chopped parsley.

Yield: 2 servings. Source: Emeril Lagasse.

Grilled Pluots

Cut pluots in half and brush with equal parts honey and Dijon mustard. Grill until browned on both sides. While you’re at it, grill pork or lamb chops to serve with the pluots. Source: Sunset, June 2005.

Grilled Pork Tenderloin with Dried Apricot Chutney

2 tablespoons Dijon mustard
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 pork tenderloin (1-1/2 pounds)
Dried Apricot Chutney (recipe follows)

Serve the tenderloin over fluffy basmati rice. Make sandwiches with leftover pork, chutney, and wedges of Brie cheese.

Preheat a gas or charcoal grill.

In a bowl, combine the mustard, cumin, coriander, salt, and pepper. Rub the mustard mixture all over the pork.

Over medium heat, grill the pork, turning frequently, until it is cooked but still a little pink in the middle. Remove from the heat and allow to rest 10 minutes.

Slice the pork into 1/2-inch-thick rounds and spoon warm apricot chutney over it. Serves 4. Source: Cilantro Secrets by Gwyneth Doland, page 56.

Dried Apricot Chutney

8 ounces dried apricots
1 onion, roughly chopped
1 cup cilantro leaves
1/4 teaspoon ground cloves
4 tablespoons finely chopped gingerroot
1/3 cup apple cider vinegar
1/3 cup honey
Salt

In the work bowl of a food processor, combine the apricots, onion, cilantro, cloves, and gingerroot. Pulse until the mixture is combined but still very chunky—don’t work it into a paste.

Transfer the apricot mixture to a medium saucepan. Add the vinegar and honey, and bring the mixture to a boil. Reduce to a simmer and cook until the onions and apricots are softened. Add water to thin if the mixture is too thick. Add salt to taste.

Makes about 2 cups. Source: Cilantro Secrets by Gwyneth Doland, page 56.

Grilled-Salmon Salad

You can make the tomato vinaigrette up to 3 hours ahead; cover and chill.

1-1/2 pounds boned, skinned salmon fillet, cut into 4 equal
3 tablespoons light brown sugar
1 tablespoon ground cumin
1 teaspoon chili powder
About 1 teaspoon salt
About 1 teaspoon black pepper
8 ounces salad mix, rinsed and crisped
Tomato vinaigrette
4 ounces fresh chèvre (goat) cheese, crumbled
1/4 cup minced green onions (white and pale green parts only)
1/4 cup pine nuts

Rinse salmon and pat dry. In a bowl, mix brown sugar, cumin, chili powder, and 1 teaspoon each salt and pepper. Place salmon in bowl and rub pieces all over with spice mixture. Cover and chill at least 30 minutes or up to 4 hours.
Lay salmon on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until a thermometer inserted in center of thickest part reads 140°, 6 to 8 minutes total.
Meanwhile, divide salad mix equally among four plates. Place a piece of salmon on each mound of greens. Drizzle salads equally with tomato vinaigrette and sprinkle evenly with goat cheese, green onions, and pine nuts. Add salt and pepper to taste.

_{Nutrition Per Serving: Calories 600(59% From Fat); Fat 39g (Sat 11g); Protein 44g; Cholesterol 123mg; Sodium 1151mg; Fiber 3g; Carbohydrate 20g. Yield: Makes 4 Servings. Source: Sunset, May 2002}.

Grilled Salmon with Blackberry-Cabernet Coulis

The berry sauce should be nicely balanced between sweet and tart; judge the amount of sugar to add by the sweetness of the fruit.

1 cup Cabernet Sauvignon or other dry red wine
2-1/2 cups blackberries, rinsed and drained
2 tablespoons minced shallots
2 tablespoons minced fresh ginger
2 to 3 tablespoons sugar
1 tablespoon butter or margarine
6 salmon steaks (1 in. thick, 6 to 7 oz. each)
Salt and pepper

In a food processor or blender, combine wine and 2 cups berries; whirl until puréed. Rub berry mixture through a fine strainer into a 1 1/2- to 2-quart pan; discard residue. Add shallots, ginger, and 2 tablespoons sugar. Bring berry mixture to a boil over high heat, and stir often until reduced to 1 cup, about 10 minutes. Remove from heat, and stir in butter and more sugar to taste (see notes).
Rinse salmon and pat dry. Coil belly strips of fish into center of steaks and secure each portion with a small skewer (such as the kind used for trussing turkeys).
Lay salmon on an oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook fish, turning once, until opaque but still moist-looking in center of thickest part (cut to test), 7 to 10 minutes.
Set a salmon steak on each of 6 warm plates (remove skewers if desired). Spoon berry coulis (if cool, stir over high heat until warm, about 1 minute) equally over steaks. Garnish with remaining 1/2 cup whole berries; add salt and pepper to taste.

_{Nutrition Per Serving: Calories 344(47% From Fat); Fat 18g (Sat 4.5g); Protein 30g; Cholesterol 93mg; Sodium 110mg; Fiber 2.7g; Carbohydrate 13g. Yield: Makes 6 Servings. Source: Sunset, July 2001.}

Grilled Turkey Breast

1 tablespoon dried basil
1 tablespoon oregano
1 tablespoon parsley
2 teaspoons garlic powder
1 teaspoon white pepper
1 teaspoon paprika
1/2 teaspoon onion powder
2 tablespoons olive oil
2 boneless, skinless turkey breast halves (1-3/4 pounds each)
Salt

In a bowl, combine basil, oregano, parsley, garlic powder, white pepper, paprika, and onion powder. Rub mixture and olive oil over turkey breasts. Cover; refrigerate at least 1 hour.
Heat grill to high. Season turkey with salt. Grill until seared on first side, 5 to 8 minutes. Turn turkey; move to cooler part of grill. Cover grill; cook until turkey reaches an internal temperature of 160 degrees. 10 to 20 minutes. Remove from grill; let rest 10 minutes before carving. Serves 8.

Herbed Beef Tri-Tip Roast

Up to 5 hours ahead, start meat preparation.

1 beef tri-tip (about 2-1/2 lb.), fat-trimmed
3 or 4 cloves garlic, peeled
1 tablespoon dried Italian herb blend or herbs de Provence blend
1 cup beer or apple juice
Salt and pepper

Rinse meat and pat dry. Cut 1/2-inch-wide slits all over roast. Cut garlic into 1/2-inch slices and tuck into meat slits. Rub meat with herbs. Place in 1-gallon heavy plastic food bag, add beer, and seal bag. Set in a bowl and chill at least 1 hour, or up to 4 hours; turn over occasionally.
Prepare barbecue. If using charcoal briquets, mound and ignite 60 briquets on the fire grate of a barbecue with a lid. When briquets are dotted with gray ash, in 15 to 20 minutes, push equal amounts to opposite sides of fire grate. Add 5 more briquets now, and every 30 minutes of cooking, to each mound of coals/ If using a gas barbecue, turn heat to high and close lid for 10 minutes. Adjust burners for indirect cooking (no heat down center) and keep on high. Set a drip pan on fire grate between coals or burners. Set barbecue grill in place.
Lift meat from marinade and lay on grill, not over heat. Cover barbecue; open vents for charcoal. During the first 30 minutes, baste meat with marinade occasionally. Cook beef until a thermometer inserted in the center of the thickest part reaches 135° for medium-rare, 35 to 40 minutes. Discard remaining marinade.
Transfer beef to platter or board, keep warm, and let rest about 10 minutes. Cut meat into thin slices; add salt and pepper to taste.

_{Nutrition Per Serving: Calories 157(24% From Fat); Fat 4.2g (Sat 1.4g); Protein 27g; Cholesterol 72mg; Sodium 55mg; Fiber 0.0g; Carbohydrate 0.8g. Yield: Makes 8 To 10 Servings. Source: Sunset, July 1999.}

Honey-Citrus Chicken Sandwiches

During the summer months, our three children keep me plenty busy. So it’s a welcome relief when my husband volunteers to cook out. These chicken sandwiches are his specialty! —Claire Batherson, Westchester, Illinois

6 boneless skinless chicken breast halves (4 ounces each)
1/4 cup orange juice
1/4 cup lemon juice
1/4 cup honey
2 tablespoons vegetable oil
1 tablespoon prepared mustard
1/4 teaspoon poultry seasoning
1/8 to 1/4 teaspoon cayenne pepper
6 slices Monterey Jack or Muenster cheese, optional
6 Kaiser rolls, split
6 thin tomato slices
6 red onion slices
Shredded lettuce

Flatten chicken breast evenly to 1/4-in. thickness; set aside. In a large resealable plastic bag, combine the orange and lemon juices, honey, oil, mustard, poultry seasoning and cayenne pepper. Add chicken breasts; seal bag and turn to coat. Refrigerate for 6-8 hours or overnight.

Drain; discard marinade. Grill, uncovered, over medium-low heat, turning occasionally, for 10-12 minutes or until juices run clear. If desired, top each chicken breast with a slice of cheese and grill 1-2 minutes longer or until cheese begins to melt. Serve on rolls with tomato, onion and lettuce.

Yield: 6 servings. [Source: Taste of Home Website.

Jerky and Baby Greens with Fire Roasted Corn Dressing in a Tortilla Basket

1 onion, finely chopped
1/2 cup finely chopped green onions
2 teaspoons fresh thyme
1 teaspoon salt
2 teaspoons sugar
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 fresh jalapeno, finely chopped
1 teaspoon black pepper
1 teaspoon Essence

3 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon rice wine vinegar
Pinch of cayenne
1-pound flank steak
4 roasted corn cobs, kernels removed from cob
3/4 cup mayonnaise
1/4 cup lemon juice
1/4 cup buttermilk
2 teaspoons minced garlic
4 cups baby greens
4 flour tortillas
1 tablespoon chopped chives
1 cup grated Monterey Pepper Jack cheese
2 tablespoons brunoise red peppers
2 tablespoons brunoise yellow peppers
2 tablespoons chopped parsley

Preheat the grill.

In a food processor, puree the onions, green onions, thyme, salt, sugar, allspice, nutmeg, cinnamon, jalapeno, black pepper, Essence, soy sauce, olive oil, vinegar and cayenne. Puree until smooth. Marinate the flank steak in the mixture for 1 hour.

Place on the grill and grill for 3 to 4 minutes on each side for medium rare. In a small mixing bowl, whisk the roasted corn, mayonnaise, lemon juice, buttermilk and garlic together. Season with salt and pepper.

Fry the tortillas for 2 to 3 minutes, or until golden brown. Remove from the fryer and place on a paper-lined plate. Season with Essence.

Remove the meat from the grill and slice into 1-inch slices on the bias.

To assemble, lightly toss the greens with the dressing, reserving some for garnish. Spoon the dressing on the rim and in the center of the plate. Place the tortilla basket in the center of the plate. Mound the greens in each basket. Lay the flank steak over the greens. Sprinkle with chives and cheese. Garnish with the peppers and parsley.

Yield: 4 servings. Source: Emeril Lagasse.

Margaritaville Grilled Chicken

Nicely spiced, these chicken breasts are simple to marinate and then throw onto the grill for your fajita party. You should slice them into strips after you’ve grilled them to make them easy to fit into the tortillas for wrapping. Or, if you wish, you can serve them whole.

1/2 cup fresh orange juice
1/4 cup freshly squeezed lime juice
1/4 cup gold tequila
1/4 cup olive oil
1/2 teaspoon ground cumin
1 chipotle chile in adobo sauce
1/4 cup packed fresh cilantro, plus extra for garnish
10 skinless, boneless chicken breast halves, tenders removed (reserve for another purpose)

In a food processor or blender, combine the orange juice, lime juice, tequila, oil, cumin, chipotle, and cilantro, and process until smooth.
Pour the mixture into a 2-gallon zipper-top plastic bag and add the chicken. Seal the bag and turn the chicken in the marinade to coat. Refrigerate for at least 4 hours. Diva Do-Ahead: At this point, you can refrigerate overnight. Bring to room temperature before continuing.
Prepare a hot charcoal fire or preheat a gas grill or the broiler for 10 minutes. Remove the chicken from the marinade, pat dry, and discard the marinade. Grill or broil the chicken on a baking sheet lined with aluminum foil until cooked through and golden brown, about 3 minutes per side. Diva Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 2 days.
Slice into strips and serve hot, warm, cold, or at room temperature, garnished with chopped cilantro. Serves 8 to 10. Source: Happy Holidays from the Diva of Do-Ahead by Diane Phillips, 2006. Page 166.

Marinated Pork Tenderloins

Here, an easy marinade complements lean pork tenderloins beautifully. The dish is simple enough for a weekday supper but tasty enough for company. Consider grilling an extra tenderloin or two, as they are also terrific sliced and served cold the next day.

For the balsamic-rosemary marinade:
2/3 cup balsamic vinegar
1/3 cup olive oil
2 Tbs. soy sauce
4-1/2 tsp. firmly packed golden-brown sugar
3/4 tsp. freshly ground pepper
1/2 cup finely chopped fresh rosemary
5 garlic cloves, chopped

2 pork tenderloins, about 2-1/2 lb. total, trimmed
Salt, to taste

To make the balsamic-rosemary marinade, in a food processor, combine the vinegar, olive oil, soy sauce, brown sugar and pepper and pulse until blended. With the motor running, drop the rosemary and garlic through the feed tube and continue to process until fairly smooth. Place the tenderloins in a non-reactive dish and pour the marinade over them. Cover and let stand at room temperature, turning occasionally, for up to 2 hours.

Prepare a charcoal or gas grill for direct grilling over medium-high heat. Remove the tenderloins from the marinade, reserving the marinade.

Grill the meat over the hottest part of a charcoal fire or directly over the heat elements of a gas grill. Turn the meat every 4 to 5 minutes and baste with the marinade for up to 5 minutes before the meat is done until cooked to your liking, about 20 minutes total for medium (slightly pink at the center and juicy).

To test for doneness, insert an instant-read thermometer into the thickest part of the tenderloins; it should register 140°F. The temperature will rise another 5° to 10°F while the meat is resting.

Transfer the tenderloins to a carving board, cover loosely with aluminum foil and let rest for 5 minutes. Carve into slices across the grain and at an angle to the cutting board. Season with salt. Serve the tenderloins hot, warm or at room temperature.

Serves 4 to 6. Adapted from Williams-Sonoma, Essentials of Grilling, by Denis Kelly, Melanie Barnard, Barbara Grunts & Michael McLaughlin (Ox moor House, 2003).

Mini Greek Lamb Burgers

For Tzatziki:
1/2 English cucumber, peeled, seeded, and grated (3/4 cup)
1/2 cup plain yogurt, preferably whole milk yogurt
2 teaspoons fresh lemon juice
2 teaspoons chopped fresh mint
1 small garlic clove, minced
Salt and pepper
For Lamb Burgers:
1 1/2 pounds ground lamb
1/2 small onion, minced (1/4 cup)
1/4 cup chopped fresh parsley
2 teaspoons chopped fresh oregano, or 1 teaspoon dried
Salt and pepper
4 pieces pita bread (6 inches each)
Iceberg lettuce, for serving
2 medium beefsteak tomatoes, sliced, for serving

Heat grill or grill pan to high. Make tzatziki: In a medium bowl, combine cucumber, yogurt, lemon juice, mint and garlic; season with salt and pepper. Cover, and refrigerate until ready to use.
Make burgers: In a medium bowl, use a fork to gently combine lamb, onion, parsley, and oregano; season with salt and pepper. Gently form mixture into 16 small patties, about 3/4 inch thick. Grill until medium-rare, 2 to 3 minutes per side.
To serve, warm pitas on the grill or directly over a gas burner, turning occasionally. Halve pitas, and fill with lettuce, burgers, tomato, and tzatziki.

Serves 4. Everyday Food, July/August 2003.

Mustard Sauce with New Potato Skewers

2-1/4 pounds small new potatoes
7 ounces shallots, halved
2 tablespoons olive oil
1 tablespoon sea salt

For the mustard sauce:
4 garlic cloves, crushed
2 egg yolks
2 tablespoons lemon juice
1-1/4 cups extra virgin olive oil
2 teaspoons whole-grain mustard
salt and ground black pepper

To make the mustard sauce, place the garlic, egg yolks and lemon juice in a food processor or blender and process briefly until smooth.
With the motor running, add the oil until the mixture forms a thick cream. Add the mustard, salt, and pepper.
Parboil the potatoes in salted boiling water for about 5 minutes. Drain well and then thread them on metal skewers alternating potatoes with shallots.
Brush the vegetable skewers lightly with olive oil and sprinkle with sea salt.
Cook the vegetable skewers for 10-12 minutes over a hot grill or under the preheated broiler; turning often, until tender. Serve immediately with the mustard dipping sauce.

Serves 4. Source: The Complete Book of Sauces, Salsas, Dips, Relishes, Marinades, & Dressings, by Christine France, 2000. Page 140.

Pineapple-Rum Turkey Kabobs

3/4-pound turkey breast tenderloin steaks or boneless turkey breast
1/3 cup unsweetened pineapple juice
3 tablespoons rum or unsweetened pineapple juice
1 tablespoon brown sugar
1 tablespoon finely chopped lemongrass or 2 teaspoons finely shredded lemon peel
1 tablespoon olive oil
1 medium red onion, cut into thin wedges
2 nectarines or 3 plums, pitted and cut into thick slices
1-1/2 cups fresh or canned pineapple chunks
Hot cooked rice (optional)

Cut turkey into 1-inch cubes. Place turkey in a plastic bag set in a shallow dish. For marinade, combine the 1/3 cup pineapple juice, the rum or pineapple juice, brown sugar, lemongrass or lemon peel, and oil. Pour over turkey; close bag. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally.

Drain turkey, reserving marinade. In a small saucepan bring marinade to boiling. Remove from heat. On four 12-inch skewers alternately thread turkey and onion. Grill kabobs on the rack of an uncovered grill directly over medium heat for 12 to 14 minutes or until turkey is tender and done, turning once and brushing occasionally with marinade.

Meanwhile, on four 12-inch skewers alternately thread nectarines or plums and pineapple. Place on grill rack next to turkey kabobs the last 5 minutes of grilling, turning and brushing once with marinade. Serve turkey and fruit kabobs with rice, if desired.

Makes 4 servings. Source: Better Homes and Gardens Make-Ahead Cooking, 2001.

Prosciutto-wrapped Turkey Breast with Fontina and Sage

If the turkey breast is sold unwrapped, have it skinned at the meat market. You can assemble the roast (through step 3) up to 1 day ahead; cover airtight and chill. Grill chilled roast about 40 minutes. Any leftover stuffed turkey breast is delicious sliced and served cool the next day.

1 boned turkey breast half (about 1-3/4 lb.), skinned (see notes)
1 cup shredded fontina cheese (about 4 oz.)
1/4 cup grated parmesan cheese
1 tablespoon finely chopped fresh sage leaves or 1 teaspoon dried rubbed sage
Garlic oil (recipe follows)
3 ounces thin-sliced prosciutto
Fresh sage sprigs (optional), rinsed
Salt

Rinse turkey and pat dry. Place breast half, skinned side down, between sheets of plastic wrap; with a flat mallet, gently pound to an even 3/8 inch thick. Peel off top sheet of plastic wrap.
Sprinkle fontina and parmesan cheeses evenly over pounded turkey breast to within 1-1/2 inches of edges. Scatter sage evenly over cheese. Fold narrow ends of turkey over cheese mixture, then from 1 long side, gently roll turkey, peeling the bottom sheet of plastic wrap away as you go, to enclose filling and form a log about 3 inches wide and 12 inches long. Brush all over with garlic oil.
Wrap prosciutto slices crosswise around turkey, overlapping to cover log completely, including ends. Tie roast with cotton string at 2-inch intervals.
Prepare barbecue for indirect heat according to instructions below.

If using charcoal briquets, mound and ignite 60 briquets on the fire grate of a barbecue with a lid. When briquets are dotted with gray ash, in 15 to 20 minutes, push equal amounts to opposite sides of fire grate. Add 5 more briquets to each mound of coals now and after 30 minutes, if grilling takes longer than that.

If using a gas barbecue, turn all the burners to high, close lid, and heat for 10 minutes. Then adjust burners for indirect cooking (heat on sides of grill not down center under food) and keep on high.

Set a drip pan on fire grate between coals or burners. Set barbecue grill in place. Set roast in center of grill, not over heat. Cover barbecue; open vents for charcoal.

Cook roast until a thermometer inserted in center of meat reaches 160°, 20 to 25 minutes.

Transfer roast to a platter and, keeping it warm, let rest 5 to 10 minutes. Garnish with sage sprigs if desired. Cut roast crosswise into 1/2-inch-thick slices to serve. Add salt to taste.

Nutrition Per Serving: Calories 297(42% From Fat); Fat 14g (Sat 5.6g); Protein 40g; Cholesterol 110mg; Sodium 534mg; Fiber 0.1g; Carbohydrate 1.1g. Yield: Makes 4 To 6 Servings. Source: Sunset, August 2001.

Raspberry Chipotle Grilled Chicken

2 chicken breast halves

Raspberry Chipotle Sauce:
1 tablespoon olive oil
1/2 cup small diced onion
2 teaspoons minced garlic
2 teaspoons chipotle chiles in adobo, chopped
2 pints fresh raspberries, rinsed
1/2 cup raspberry vinegar
3/4 cup granulated sugar
1/2 teaspoon salt

To serve:
Penne pasta
Sliced green onions

Make the marinade. In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes. Add the garlic to the pan and sauté for 1 minute. Add the chipotles and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil. Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove from the heat and cool before using. For a clear glaze, strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.
Place chicken in a zip-lock bag and pour enough raspberry chipolte sauce over chicken to cover. Place in refrigerator overnight, or freeze.
To cook pasta: Cook according to package directions.
Heat grill to medium hot heat. Grill chicken for 5-7 minutes per side or until firm to the touch and no longer pink in the center (recommended internal temperature is 165ºF).
Slice chicken on diagonal and serve over pasta. Drizzle with raspberry sauce and top with sliced green onions. Salt and pepper to taste.

Serving Suggestions for sauce: Use as a barbecue sauce, glaze, or basting sauce for poultry, shrimp, and meats. Pour over a block of cream cheese and serve as a dip with club_ crackers. Use as a sauce for meatballs or cocktail sausages for a crowd-pleasing appetizer. Great in wraps. This recipe is similar to MGFK All-Star Chicken. Yield: about 1-1/2 cups. Source: Recipe adapted from: Emeril Lagasse, From Emeril’s Kitchens: Favorite Recipes from Emeril’s Restaurants by Emeril Lagasse (Morrow Cookbooks).

Rosemary-Sage Burgers with Apple Slaw and Chive “Mayo”

Burgers:
1/2-pound extra-lean ground round beef
1/2-pound lean ground pork
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh sage
1/4 tsp salt
4 whole-grain buns
1 cup baby spinach leaves
Chive “mayo”:
1/2 cup nonfat sour cream
2 tbsp chopped fresh chives
2 dashes each salt and pepper
Apple slaw:
3 green apples, peeled, cored and grated
2 tsp extra-virgin olive oil
1 tsp fresh lemon juice
1/4 tsp salt

Preheat grill to medium high. Combine beef, pork, rosemary, sage, and salt in a medium-sized bowl; form into 4 patties. In a small bowl, combine mayo ingredients. In a medium-sized bowl, combine slaw ingredients. Grill patties 4 minutes on each side or until juices run clear. Toast the buns and spread each top with mayo. Place burger on bun and top with slaw and several spinach leaves.

_{Nutritional analysis per serving 361 calories, 8.6 g fat (2.5 g saturated fat), 39 g carbohydrates, 29.6 g protein, 5.6 g fiber. Makes 4 burgers. Source: SELF Magazine, December 2004.}

Rosemary’s Chicken

4 large boneless skinless chicken breast halves (about 1-1/2 pounds)
1/4 cup French’s® Classic Yellow® Mustard
1/4 cup frozen orange juice concentrate, undiluted
2 tablespoons cider vinegar
2 teaspoons dried rosemary leaves, crushed
4 strips thick sliced bacon

Place chicken in large resealable plastic food storage bag or glass bowl. To prepare marinade, combine mustard, orange juice concentrate, vinegar and rosemary in small bowl. Pour over chicken. Seal bag or cover bowl and marinate in refrigerator 30 minutes. Wrap 1 strip bacon around each piece of chicken; secure with toothpicks.*

Place chicken on grid, reserving marinade. Grill over medium coals 25 minutes or until chicken is no longer pink in center, turning and basting often with marinade. (Do not baste during last 10 minutes of cooking.) Remove toothpicks before serving. Garnish as desired.

*Soak toothpicks in water 20 minutes to prevent burning.

Source: https://www.mccormick.com/frenchs/recipes/main-dish/rosemarys-chicken

Sweet Bourbon BBQ Chicken

3/4 cup CATTLEMEN’S® Golden Honey Barbecue Sauce
2 tbsp. bourbon
2 tbsp. butter
1 (8 oz.) can crushed pineapple, drain and reserve juice
3/4 cup prepared salsa
2 tbsp. chopped cilantro
6 boneless, skinless chicken breast halves

Simmer barbecue sauce, bourbon, butter and reserved pineapple juice in saucepan. Transfer 1/2 cup sauce into serving bowl; reserve.
MIX salsa, pineapple and cilantro; set aside.
Grill chicken over medium heat about 12 minutes until no longer pink in center, turning and basting often with remaining barbecue sauce mixture.
Slice chicken on the diagonal. Serve with salsa and drizzle with reserved bourbon barbecue sauce mixture. Serves 6. Source: Frenchs.com.

Taku Lodge Basted Grilled Salmon

The grilled salmon at Taku Glacier Lodge is legendary. Visitors can reserve the short floatplane ride up the river from Juneau and enjoy dinner at the lodge (available only in summer). The staff claims to engage in outdoor “combat cooking” – that is, holding back the bears until the salmon is done – but the evening we were there, the only big black beast being held at bay looked an awful lot like a well-fed Labrador retriever. We’ve reconfigured Taku Lodge’s baste ingredients so they can serve as marinade as well.

1/2 cup firmly packed brown sugar
1/2 cup dry white wine
1/4 cup lemon juice
About 1/2 teaspoon salt
About 1/4 teaspoon pepper
8 pieces (about 6 oz. each; max. 1-1/4 in. thick) boned, skinned wild salmon fillet
1/4 cup (1/8 lb.) butter
Lemon wedges

In a large, wide bowl or 9- by 13-inch baking dish, stir brown sugar, wine, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper until sugar is dissolved.
Rinse fish and pat dry. Add to marinade and turn to coat. Cover and chill for 1 to 2 hours.
Lift salmon from marinade and transfer to a 12- by 17-inch baking pan. Pour marinade into a 1 1/2- to 2-quart pan over medium-high heat; add butter and stir until butter is melted and mixture is simmering, 4 to 5 minutes.
Lay salmon, skinned side down, on a generously oiled grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds). Brush fish generously with the baste; close lid if using a gas grill. Cook until salmon pieces are well browned on the bottom, 3 1/2 to 4 minutes (keep a spray bottle filled with clean water on hand to spritz any flare-ups). With a wide spatula, carefully turn pieces; brush tops with baste and continue to cook, basting often, until the salmon is just opaque but still moist-looking in the center of the thickest part (cut to test), about 5 to 6 minutes longer. Discard any remaining baste.
Transfer salmon to a warm platter or plates and garnish with lemon wedges. Add more salt and pepper to taste.

_{Nutrition Per Serving: Calories 365(47% From Fat); Fat 19g (Sat 5.3g); Protein 36g; Cholesterol 117mg; Sodium 240mg; Fiber 0.0g; Carbohydrate 11g. Yield: Makes 8 Servings. Sunset, March 2003.}

Zesty Curried Lime Chicken Kabobs

1-pound skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
1/2 cup plain yogurt
1/4 cup snipped fresh cilantro
1 tsp. finely shredded lime peel
2 Tbsp. lime juice
2 Tbsp. olive oil or cooking oil
1 Tbsp. honey
1 Tbsp. Dijon-style mustard
1/2 tsp. curry powder
1/4 tsp. salt
1/4 tsp. black pepper
2 cloves garlic, minced
2 medium green and/or sweet peppers, cut into 1-inch pieces
1 medium zucchini, cut into 1/2-inch slices
8 cherry tomatoes

Place chicken in a re-sealable plastic bag set in a shallow dish. For marinade, in a small bowl stir together yogurt, cilantro, lime peel, lime juice, oil, honey, Dijon mustard, curry powder, salt, black pepper, and garlic.
Pour over chicken; seal bag. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally. Drain chicken, reserving marinade.
On eight 10- to 12-inch metal skewers, alternately thread chicken, sweet peppers, and zucchini, leaving 1/4 inch between pieces. Brush vegetables with marinade. Discard any remaining marinade.
In a grill with a cover arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place kabobs on the grill rack over drip pan.
Cover and grill for 18 to 20 minutes or until chicken is no longer pink (170°F), turning once halfway through grilling.
Place a cherry tomato on the end of each skewer the last 1 minute of grilling.

This is a quick way to enjoy a delicious barbequed meal. In colder months, you can also make this without skewers and bake in the oven at 350°F for 1 hour. Source: Better Homes and Gardens Make-Ahead Cooking, 2001.

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Grilling

Marinades/Sauces

Basic BBQ Sauce

Cherry-Zinfandel Barbecue Sauce

How-To: Six Marinades; Tangy, Japanese, Deviled, Buttermilk, Thai and Indian

Tangy Marinade

Japanese Marinade

Deviled Marinade

Buttermilk Marinade

Thai Marinade

Indian Marinade

Black Bean and Cherry Marinade

Ginger-Sesame Marinade

Hoisin-Sherry Marinade

Marinade Magic

Mediterranean Marinade

Mojito Marinade

Moroccan Marinade

Rubs

Chipotle Adobo and Lime Rub

Jerk Seasoning Rub

Savory Peanut Butter Sauce

Grilling

Asian Pork Tenderloin with Peanut Sauce

Carne Asada

Chickpea Burger

Chile’s Grilled Caribbean Chicken Salad

Chili Barbeque Sauce with Salmon

Cilantro Chicken

Crying Tiger (Steak with Chile-Cilantro Sauce)

Curry-Cured Salmon with Sweet Onion Relish

Favorite Turkey Burgers

Fiery Chicken and Potato Fingers

Flank Steak with Lime Marinade

Flank Steak with Warm Moroccan Spices

Garlic-Marinated Chicken Cutlets with Grilled Potatoes

Grilled Carne Asada

Grilled Catfish with Noodles (Cha Ca)

Grilled Chicken Breast with Zesty Peanut Sauce

Grilled Chicken with Herb Rub

Grilled Chicken Kebabs with Romesco Sauce

Grilled Corn

Grilled Corn with Lime Cilantro Butter

Grilled Corn with Seasoned Butter

Grilled Fusion Chicken

Grilled Ginger Chicken with Star Fruit

Grilled Honey-Lemon Chicken

Grilled Marinated Meat

Spiced Cider and Maple Marinade:

Lemon-Pepper Marinade:

Soy-Balsamic Marinade

Wine and Herb Marinade

For all Marinades…

Grilled Pineapple and Chicken Salad

Grilled Pluots

Grilled Pork Tenderloin with Dried Apricot Chutney

Dried Apricot Chutney

Grilled-Salmon Salad

Grilled Salmon with Blackberry-Cabernet Coulis

Grilled Turkey Breast

Herbed Beef Tri-Tip Roast

Honey-Citrus Chicken Sandwiches

Jerky and Baby Greens with Fire Roasted Corn Dressing in a Tortilla Basket

Margaritaville Grilled Chicken

Marinated Pork Tenderloins

Mini Greek Lamb Burgers

Mustard Sauce with New Potato Skewers

Pineapple-Rum Turkey Kabobs

Prosciutto-wrapped Turkey Breast with Fontina and Sage

Raspberry Chipotle Grilled Chicken

Rosemary-Sage Burgers with Apple Slaw and Chive “Mayo”

Rosemary’s Chicken

Sweet Bourbon BBQ Chicken

Taku Lodge Basted Grilled Salmon

Zesty Curried Lime Chicken Kabobs

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