Try these new, healthy grilling recipes.
Grilling is a quick and easy way to prepare food. Grilling safety, however, is equally as important as preparation. When grilling, always remember to:
WASH the grill between using. Charred pieces of food left on the grill pose a potential health hazard.
USE different utensils. Never use the same plates or forks to handle raw meat, as you do to handle the finished product.
WASH your hands after handling raw meat to prevent the spread of harmful bacteria.
CUT off excess fat on beef to prevent "flare-ups" and carcinogens from developing.
ORANGE GINGER HAM
1/4c frozen orange juice concentrate, thawed
1/4c dry white wine
1t dry mustard
1/4t ground ginger
1-1/2-2lb fully cooked ham, sliced
6 canned pinapple or oranges slices
Combine orange juice, wine, mustard and ginger. Slash fat edge of ham.
Brush sauce over ham. Grill 10-15 minutes, brushing with sauce occasionally. Turn ham and grill an additional 10-15 minutes. Grill pineapple slices, also brushing with sauce. Place pineapple on top of ham during the last 5 minutes of grilling. Garnish with orange slices and serve.
CAJUN GRILLED PORK
4 boneless pork center loin chops
1t seasoned salt
1/2t cayenne pepper
1t rubbed sage
1/2t black pepper
1/2t garlic powder
Combine seasonings. Coat chops with seasoning and grill over medium-high heat 7-8 minutes per side, flipping once.
SWEET & SOUR CORNISH HENS
4 Cornish game hens
10oz. Sweet and sour sauce (canned or homemade)
8oz. can of precut tomatoes
1T soy sauce
6 thin lemon slices, halved
Season cavity of each hen with salt and pepper. Skewer neck and tail openings closed. Grill hens until leg joints move easily, about 45-60 minutes. In saucepan, combine sweet and sour sauce, tomatoes, soy sauce and lemons. Heat to boiling. Grill hens an additional 15 minutes after basting with sauce.
3T lite soy sauce
1T olive oil
1 clove garlic, crushed
1/2t oregano leaves
1/4t ground cumin
1/2t ground red cayenne pepper
6 bonesless, skinless chicken breast halves
Blend soy sauce, water, oil, garlic, oregano, cumin and pepper. Stir well and pour over chicken in large dish or airtight plastic food storage bag. Close bag securely (or place lid on dish) and coat chicken by turning bag over. Refrigerate 1 hour, turning bag over once. Remove chicken from marinade and place on grill approximately 5 inches from coals. Cook 5 minutes on each side, or until no pink juices remain.
1 pound lean ground beef
1 large egg
2T prepared horseradish
2t brown mustard
Pepper to taste
Barbecue sauce to taste
Using a fork, combining all ingredients except barbecue sauce. Gently shape mixture into 4 equal sized burgers. Cover with plastic wrap and refrigerate 2 hours, allowing the burgers to firm up. Grill to desired doneness. Serve hot, with barbecue sauce on the side.
RED PEPPER STEAK AND VEGETABLES
1-1/4 pound well-trimmed boneless beef top sirloin steak
1 clover garlic, cut in half
1/2 tsp salt
1/2 tsp pepper
2 Tbsp red pepper sauce
2 Tbsp crumbled blue cheese
Fresh celery leaves
2 large red bell peppers, each cut lengthwise
1 medium red onion, cut into 1/2-inch thick slices
1 Tbsp olive oil
1/2 to 1 tsp red pepper sauce
Salt and pepper
Rub both sides of beef steak with garlic and sprinkle with salt and pepper. Spread 1T of pepper sauce on each side of steak. Place in center of grill over medium heat. Grill steak uncovered, 15-20 minutes for medium rare-medium well, turning once.
Brush bell peppers and onion with olive oil and arrange around steak. Grill vegetables 12-15 minutes or until tender. Separate onion slices into rings, cut bell pepper pieces into think slices. In medium bowl, combine vegetables with remaining olive oil and 1t pepper sauce. Toss to coat. Carve steak crosswise and arrange vegetables around beef. Sprinkle cheese and celery leaves over beef.
FRUITS AND VEGETABLES
GRILLED PINEAPPLE RINGS
4 fresh pinapple rings
4T pineapple juice
1T brown sugar
Mix juice and sugar. Brush on pineapple rings. Place rings on grill and cook until light brown. Flip and brown the other side. Serve with meal or as standalone salad item.
GRILLED PORTOBELLO AND PEPPER
1 container (8 ounces) sour cream
1 teaspoon dried dill weed
1 teaspoon onion powder
2 tablespoons vegetable oil
1 large clove garlic, minced
2 portobello mushrooms, stems removed
1 large green bell pepper, quartered
1 large red bell pepper, quartered
6 (6-inch) flour tortillas, warmed
Combine sour cream, dill and onion powder in small bowl and set aside. Combine oil and garlic in separate bowl, set aside. Place mushrooms and bell pepper on grill, brushing lightly with oil mixture. Season with salt and pepper to taste. Lower grid lid and cook 8 minutes, or until peppers are tender. Remove mushrooms and pepper and cut into 1 inch slices. Serve with sour cream mixture and tortillas.
1 lb Cod fish fillets
2 Tbsp Butter
1/4 cup Lemon juice
1 Tbsp Fresh parsley, chopped
1 tsp Salt
1/4 tsp Black pepper
1/4 tsp Paprika
1 Onion, thinly sliced
Place all ingredients in heavy duty aluminum foil and place on grilling rack over medium coals. Cook fifteen minutes.
SALMON AND TOMATO-CUCUMBER-DILL RELISH
4 6oz salmon filets or steaks
1 ripe beefsteak tomato
1/4 cup chopped fresh dill
2 Tbsp cider vinegar
1 tsp sugar
salt & pepper to taste
Peel cucumber and cut in half lengthwise. Remove seeds with a spoon and dice. Repeat process with tomato. Combine tomato, cucumber and remaining ingredients in bowl and refrigerate 30 minutes. Grill salmon 6 minutes on each side, and top with chilled relish.