For The Daily Southerner
ROCKY MOUNT —
It’s already hot outside, so firing up the grill won’t really make it any hotter. However, it will make it fun to be out in the hot weather. You can sit in the shade of your favorite old tree, you will smell the grill and think life is grand!
Our first recipe is tuna steaks. In my opinion on the grill is the best way to have tuna. I don’t want it out of a can but I love it off the grill. You really don’t need much to make this delicious dish. But, don’t overcook the tuna, although you will be tempted to.
Recipe two is tomatoes and onions on the grill. Those will go with any recipe in this article. You can also add some of that great, fresh squash from your garden.
Recipe number two is simple and if you cook the ribs for a couple of hours before putting them on the grill, they will be more tender. However, don’t skip the grill, charring the outside of the ribs completely changes the flavor from ribs cooked in the oven.
Recipe three uses apple jelly and honey, so you will have all the ingredients in the fridge to make this great chicken dish.
I love Mexican food. So, even on the grill, I love that taste. Recipe four is a fajita burger. Add some jalapeños for extra heat.
Recipe five will be a favorite. You will use this even inside in the oven. It’s grilled Japanese chicken and it so good that you want to lose this one.
Recipe six is a terrific one. It’s barbeque sauce and orange marmalade. It’s a great combination.
Grilling recipes aren’t complete without a rib recipe. This last recipe is an easy and tasty one. If you cook the ribs almost completely, either by boiling or cooking on a slow grill, for about 2 hours and then finish with the recipe, they will be fall-off-the-bone tender.
Bourbon Tuna Steaks
4 tuna steaks – 1-inch thick
1 cup bourbon
Vegetable oil
Salt and freshly ground pepper – to taste
Place steaks in a shallow glass or ceramic dish. Pour the bourbon over the fish and let stand covered for 1 hour. 2) Preheat the grill. 3) Toss a hand full or three of wood chips on the lava rock or coals. Brush the grid with oil. 4) Remove the fish from the marinade (resist the temptation to drink it), and pat dry. Lightly brush with oil and grill over high heat for 5 minutes per side. Baste before turning. Sprinkle with salt and pepper before serving.
Grilled Tomatoes and Green Onions
1/3 cup olive oil
1 tablespoon fresh lemon juice or wine
vinegar
2 tablespoon fresh basil -- chopped
1 tablespoon shallots – chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 large tomatoes – cut into slices – 1/2-3/4 inch thick
10 green onions – trimmed, up to 12, including 4 inches of green tops
1 sprig fresh basil or
parsley
Firm tomatoes, even those that are slightly green, should be used for this recipe. They are less juice and hold their shape better when grilled than fully ripe ones. Fresh basil is wonderful with tomatoes, but you could also use chopped tarragon or even parsley in the basting sauce. Serve warm or at room temperature, with grilled lamb or fish. Prepare a fire in a grill. Position the oiled grill rack 4-6 inches above the fire.
In a small bowl stir together the oil, lemon juice or vinegar, chopped basil, shallots, salt and pepper. Arrange the tomatoes and onions on the rack. Grill, turning them two or three times and brushing with the oil mixture, about 5 minutes. If the onions are large, they might take 1 or 2 minutes longer.
Transfer the tomatoes and onions to a platter and Garnish with basil or parsley sprigs.
Apple Honey Glazed Chicken
1/3 cup apple jelly
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 teaspoon cinnamon – ground
1/2 teaspoon salt
4 chicken breasts
Heat grill. In small bowl, combine all ingredients except chicken; blend well. When ready to barbecue, oil grill rack. Brush chicken with apple mixture; place on gas grill over medium heat. Cook 15 to 20 minutes or until chicken is fork tender and juices run clear, turning occasionally and brushing frequently with apple mixture.
Fajita Burgers
1 tablespoon olive oil
1 small red onion – chopped
1 small bell pepper – chopped
1 garlic clove – minced
1-1/4 pounds ground turkey – or chicken
1 tablespoon lime juice
1 teaspoon chili powder
1 teaspoon salt
Sauté‚ the above vegetables in some oil. Mix with the meat, lime juice, chili powder, and salt. Form into oval patties and grill over hot coals. Wrap 4 flour tortillas in foil and heat on grill. Serve with guacamole and salsa.
Grilled Japanese Chicken
4 large chicken breasts
1/2 cup packed brown sugar
1/2 cup water
1/2 cup soy sauce
1/2 cup cooking sherry
2 tablespoon cooling oil
2 teaspoons vinegar
1 teaspoon ground ginger
1 clove garlic – minced
1 can pineapple or 1 fresh
pineapple (preferred)
Bone chicken breasts and cut in 12 pieces. Place on bottom of a flat dish. Mix sugar, water, soy sauce, cooking sherry, oil, vinegar, garlic and ginger in a bowl for marinade. Pour marinade over chicken. Let sit at least one hour. Drain and reserve marinade. Prepare fresh pineapple into spears or drain canned pineapple chunks and string in sticks. Grill chicken on medium coals for 25 to 30 minutes, turning and basting often with reserved marinade. You may bake chicken in oven on 400F. Baste often until browned lightly, about 30 minutes or until tender. Grill pineapple about last 10 minutes, basting with marinade. Serve pineapple with chicken over rice or potatoes.
Orange-Barbecue Grilled Chicken
1 cup barbecue sauce
1 cup orange marmalade
1/4 cup onion – finely chopped
3 chickens – cut-up for frying
Method In a small bowl, combine barbecue sauce, orange marmalade and onion. Mix well. When ready to grill, place chicken, skin side down, on gas grill over low heat or on charcoal grill 4 to 6 inches from medium coals.
Cook 30 to 40 minutes or until chicken is fork-tender and juices run clear, turning frequently and brushing with sauce during last 10 minutes of cooking time. Bring any remaining sauce to a boil; serve with chicken.
Garlic-Glazed Beef Ribs
(These ribs will be more tender if they are boiled for a couple of hours before cooking.)
1/2 Cup A-1 Roasted Garlic Steak Sauce
1 Tbsp Lemon Juice
3 Lb. Beef Back Ribs, cut into individual rib portions
Preheat grill to medium heat. Mix steak sauce and lemon juice.
Grill ribs 20 min. or until cooked through, turning and brushing occasionally with the steak sauce mixture.
Did you know?
Grilling tips
Marinate meats in the refrigerator; never at room temperature.
Marinate in a food-safe plastic bag or non-reactive container such as glass or ceramic, not aluminum.
Marinate less tender steaks such as flank for 6 hours to 24 hours.
Tender steaks such as sirloin can be marinated 15 minutes to 2 hours, just to flavor the meat.
Grill steaks over medium heat about 5 inches from the heat source.
Turn once during cooking using tongs or a spatula; do not use a fork, it could pierce the meat and allow juices to run out.
Cooking can take anywhere from 10 to 20 minutes, depending on thickness and desired doneness.
On slabs of ribs, remove the membrane on the bone side to allow marinades to penetrate.
Boiling ribs for a couple of hours before marinating and cooking ensures tender grilled ribs.
Both pork and beef ribs can be marinated for a couple of hours or overnight.
Slow grilling over indirect heat in which the ribs are not placed directly over the heat source but to the side of it, with the lid closed, is preferred.
Turn the ribs frequently using tongs.
Grill 1 to 2 hours, depending on rib type and grill.
(http://www.kraftfoods.com)
Karen’s Kitchen is a weekly column by Karen Freeman of Tarboro. Contact Karen at:
kvfreeman@triad.rr.com to exchange ideas, ask questions, submit recipes, tips or suggestions.
Check out her Web site: http://www.geocities.com/kvfreeman27886/
