The Ultimate Grilling Guide

19 Pages·2016·0.76 MB·English

by  Cooking Light.

®
THE
Be it burger, steak, or veggie,
here’s how to grill like a pro.
ultimate
GRILLING GUIDE
Get Started
P A G E Grill Preparation
2 The Right Fire
Grilling Methods
Charcoal, Gas, and Wood
Marinades and Rubs
Expand Your Repertoire
P A G E Plank Cooking
5 The Perfect Patty
Beer-Can Chicken
Beef-and-Chicken Fajitas with Peppers and Onions
Grilling Pizza
Fruits & Veggies
We're going to give you the skills to win this year's neighborhood cook-
off. You'll learn to grill so masterfully that when somebody yearns for, say,
Invite Some Friends something as tasty as Beef-and-Chicken Fajitas with Peppers and Onions—
P A G E Backyard Bash instead of Uncle Bob's famous charburger and overtoasted bun—they'll
know exactly where to come.
8 Summer Cookout
Best Burger Menu Grilling is simplicity in action: cooking your food—from meats to
veggies—directly over hot coals (or a gas flame) for a short time. There's
Summertime Wine also an indirect form of grilling that takes a little longer. Both are different
from barbecuing, which involves cooking for a long time over low heat.
Savor The Flavor
P A G E Entreés As for equipment, anything from a converted 55-gallon drum to a porch-
friendly hibachi to a discount-store weekend special will work fine.
14 Sides Beyond that, only the most basic of gear: flameproof mitts, an instant-read
Sauces thermometer, sturdy tongs, a wide metal pancake turner, and platters. And
don't forget to make a grillside work space.
Desserts
Once you try these simple-to-make, flavorful recipes and cooking tips,
you'll be grilling like a professional after work and for company on the
weekend. No need to wait—fire up the grill and get started.
2
get started
Grilling Preparation
Grilling goes quickly, so it’s important to have everything you need—
from seasonings to tools—in place and handy before you begin. Time
the cooking. Know in advance how long you expect to grill the food
and set a timer to alert you to check it.
Think grate. Always make sure before you star t that
the cooking grate is hot, lightly oiled, and clean.
Preheat the grate with the cover down, coat it with
cooking spray right before you cook, and then scrape it
clean with a wire brush before it cools.
Good ingredients matter. As a dr y, high-heat cooking
method, grilling accentuates the natural flavor of food.
No amount of seasoning will change the essential quali-
ty of the ingredients you use. So always star t with fresh
vegetables and the best cuts of meat and fish.
Use basic tools. Other than a timer, the only major grill
tools you need are long, strong spatulas and tongs for
turning food. Don’t use a fork for grilling, since punctur-
ing the food will release its juices.
While fixing food for the grill, keep in mind the
The Right Fire following tips:
All successful cooking depends on proper correlation of time
and temperature. Everyone understands that in the kitchen, Chicken: To ensure even cooking, choose pieces that
but it’s easy to forget outdoors when you’re intent on having are approximately the same size. Keep the chicken
fun and relaxing. Once you understand how to regulate the moist by cooking it with the skin on; to seal in flavor,
temperature of your grill and how long to cook different types rub the marinade under the skin.
of food, grilling is simple and fun.
Beef: Marinate tougher cuts overnight to season and
Medium heat: • Shrimp (peeled), scallops, tenderize. Season more delicate cuts right before
• Bell peppers, corn on the and calamari grilling, with a dr y rub or generous sprinkling of salt
and pepper. For all but large roasts, grill beef directly
cob (shucked), eggplant, Sear all sides on high heat; over medium-high to high heat, searing on as many
and most other vegetables finish on medium: sides as possible.
• Chicken breasts and • Beef and pork tenderloin
halves • Chicken thighs and Fish: Sear steaks and fillets, like tuna, salmon, and
swordfish, over medium-high heat. Watch fish closely:
• Duck breasts drumsticks
It’s easy to overcook on the grill. Don’t marinate fish in
• Pork chops and most other • Hamburgers (switch to vinegar or citrus for longer than half an hour or the acid
pork cuts medium after searing each will toughen the fish. A shor t dunk or dr y rub works
• Pork ribs (after baking in an side 1 minute) best.
oven or covered grill until • Hot dogs (switch to
Vegetables: Cut vegetable pieces large enough so they
tender) medium when deeply won’t fall through the grates. Lightly coat the pieces
• Turkey fillets browned all over) with oil or cooking spray. brush. If you encounter linger-
• Veal chops (can also cook • Lamb chops and butter- ing smells from fish or strong seasonings, spear a
on medium-low) flied leg of lamb lemon half on the end of a fork and rub it on the heat-
ed grates.
Medium-high heat: • Steak
• Most fish and shellfish • Tuna steaks
High heat: • Uncooked sausage
• Salmon fillets and steaks • Venison steaks ®
3
The Right Fire (continued)
How Hot?
The best way to measure the temperature
of an open fire is the time-honored hand
test. Simply hold your hand—a cook’s tool
employed universally since antiquity—
about 3 inches above the grate, then time
how long you can keep your hand there
before you’re forced to withdraw it:
• 1 to 2 seconds—the fire is hot and per-
fect for searing a steak or grilling shrimp.
o 3 seconds—indicates medium-high heat,
great for most fish.
• 4 to 5 seconds—signifies a medium
range, ideal for most chicken and vegeta-
bles.
• 7 to 8 seconds—indicates the tempera-
ture is low and per fect for grilling delicate
vegetables and fruit.
Thermometers that come with most grills
measure only oven temperatures inside
the grill when the cover is closed. If you
cook with direct heat with the cover down,
you get a measurement of the reflected
heat that contributes to the cooking
process but not the actual grilling temper-
ature on the grate where the food sits. Grilling Methods
The top side of the food is cooked at the Fast vs. Slow
oven temperature indicated, while the bot- Fast (Direct): Most people are familiar with direct grilling--the quick,
tom side directly above the fire is grilled high-heat method that, at its simplest, involves putting food on a grill
at a higher temperature. rack directly over hot coals. The best candidates for direct grilling are
firm-fleshed fish such as salmon, tuna, swordfish, halibut, shrimp, and
mahimahi; chicken breasts and thighs; chops; burgers; and steaks.
The Two-Level Fire Vegetables can also be grilled directly--just be sure to cut them large
Many foods reach their peak when you grill enough that they don't fall through the rack (or use a grill basket).
them at two dif ferent temperatures, usually
star ting at a high level and then finishing at Slow (Indirect): This slightly faster version of ancient, superslow barbe-
a lower level. Both por terhouse and tuna cuing is similar to modern oven roasting. Both sides of the grill are
steaks, for example, are best when seared fired up; then one side is turned off. If using a charcoal grill, push the
first on a hot fire and then moved to medi- hot coals to one side. A disposable aluminum foil pan (also called a
um heat for cooking through. drip pan) containing water (or wine, broth, or other liquid) is placed
directly over the coals on the side of a gas or electric grill where the
On gas grills you can make temperature heat has been turned off. On a charcoal grill, the pan is placed on the
adjustments with nothing more than the side where the charcoal has been moved. The food is then placed on
turn of a knob. With smaller models that the rack over the pan. The pan serves two purposes: It creates a
have one or two burners, simply turn down steamy environment in which the food can cook, and it catches drip-
the heat at the appropriate time and move pings from the food, minimizing flareups. Good candidates for indirect
food temporarily to a cooler edge of the grilling generally include whole chickens, roasts, turkey breasts, and
grate to speed the temperature transition. other large foods. To further intensify flavor, you can brown the food
With gas grills that have three or more over direct heat at the start or end of grilling.
burners, you can usually keep a hot fire and
a medium fire going simultaneously from
the beginning.
Creating a two-level fire on a charcoal grill
isn’t much more dif ficult. On models that
include an adjustable grate or firebox, lower the heat by increasing the distance between the
coals and the food. In the case of more common conventional grills that lack that feature,
build two similarly sized cooking areas on opposite sides of the grill by stacking and spread-
ing the charcoal dif ferently. For the hot section, pile coals between two and three deep; for
the medium area, scatter them in a single layer so that they’re just touching one another.
Doing this may seem a bit of a bother, but with many foods, building a two-level fire notice-
ably improves results.
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GET STARTED
4
expand
your repertoire
Plank Cooking
Grill on a wood plank to keep food moist and impart a mild, smoky flavor.
Try it for fish, pork, and beef.
Plank cooking is so simple it’s almost foolproof. Unlike plain grilled
meats, which can dry out when left over the flames too long, food
cooked on a plank is moist, because of the damp smoke from the
wood. The smoldering plank also lends a subtle smoky note that
complements other flavors without overwhelming them. Think you
need to dine out to enjoy the sublime flavor and texture of plank-
cooked foods? Not so; planks suited for grilling are widely available,
conveniently packaged, and sized to fit standard grills. Everything
from tuna to tenderloin can be prepared and served on a plank. Just
follow the below simple procedures, and you’ll soon enjoy infusing
your grilled favorites with wonderful aromatic flavor.
1. Submerge the plank in water at least an hour before using.
Use a can to weigh it down. A water-soaked plank produces maxi-
mum smoke and is less likely to burn on the grill.
2. Grill the water-soaked plank over high heat for at least 5 min-
Alder-Planked Salmon in an Asian-Style Marinade utes or until it begins to char and smoke. The moist smoke keeps
food from drying as it cooks.
2 3. Turn the plank over so that the charred side faces
The Perfect Patty up.
4. Place food on the charred surface of the plank.
• Be careful not to overmix ground meat -- Food touching the wood takes on more flavor, so
doing so will make the patties dense. arrange it in a single layer on the plank.
• Likewise, use a light hand when shaping the 5. Grill large cuts of meat and fish over indirect heat
burgers so they don't become too com
pacted. (food is not placed directly over hot coals) so that they
• To keep meat from sticking to you as you cook evenly; use direct heat for smaller quick-cooking
form the patties, work with damp hands. foods.
• Resist the urge to press the burgers with a 6. Cook with the grill lid closed so that smoke sur-
spatula as they cook -- you'll press away fla rounds the food
• vForerfeuzle j uuicnecso.oked burgers in a heavy-duty zip- 3 4 7an. dK inefeups ae ss pflraavyor.
top plastic bag for up to 3 months; place
between sheets of wax paper or plastic bottle filled with
wrap so they'll be easy to pry apart. water handy to
douse flare-ups.
Demystifying Ground Beef 8. Serve the food
Simply put, ground beef is beef muscle (not on the plank for an
organ meat) ground or very finely chopped. impressive restau-
Which part that muscle comes from deter- rant-style presenta-
mines its flavor, texture, and, to some degree,
its fat percentage. Ground beef labels can be tion.
quite confusing. Some ground beef is labeled
by cut (chuck, sirloin, or round), while some is
labeled by percent fat to percent lean.
By law, the maximum fat content in any ground beef is 30% (70% lean). The leanness of specific
ground beef products can be determined from the cut of meat (chuck, sirloin, or round), or by the
amount of fat that's trimmed before grinding. Of the three cuts most commonly used for ground beef,
ground chuck is usually the highest in fat content (around 20% fat), and round is generally the lowest
(about 11% fat). Sirloin falls between the two (about 15% fat).
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5
Charcoal, Gas, and Wood
More than any other cooking method, grilling combines the primitive and the sublime. Prehistoric cooks grilled meat, probably spearing the food
with a stick and holding it over a flame or hot coals, much like we roast marshmallows today. We’ve improved the technology a bit during the past
two million years, but the principle remains the same. Fire crusts the surface of meat, concentrates flavor, and provides a tasty textural contrast
between the browned exterior and the juicy interior.
Choose Your Fuel
We like each method equally well. Some people claim to detect a For charcoal fans, fire building is an outdoor art. It begins with
taste advantage with charcoal, but we really haven’t found that to be the selection of coal, which comes in briquettes or lump hard-
the case, as long as the two fuels provide a similar temperature wood. We prefer the latter because it ignites more easily and
range. The manufacturing process for charcoal eliminates its original burns hotter and cleaner. We light our coals in a charcoal chim-
wood flavor and adds no additional positive flavor in return. ney, but most of the new nonpolluting starters also work well.
The only advantage with charcoal over the others comes from its fire- The charcoal has reached cooking temperature when it’s coat-
power. It generates high heat, even with the lid open, which isn’t nor- ed in gray ash. Arrange the bed of coals to get the right heat level for
mally true of the gas burners in grills. You have to shop carefully to the food that you’re grilling. If the food cooks best at a steady tem-
find a gas grill with the same heat range as any inexpensive charcoal perature, spread the charcoal evenly below the cooking area. A single
model. After cooking on several good gas grills, the results are layer of coals just touching one another produces a medium to medi-
always just as tasty as those from charcoal. um-high fire. To increase or decrease the heat, add or subtract char-
coal. If the food grills better on a two-level fire, stack the coals sever-
The only fuel that seems to us to make a difference in flavor is wood al deep in one area and spread them in a single layer elsewhere, as
chunks or logs. Although a few wood chips added to a charcoal or described below.
gas fire aren’t enough to flavor food, cooking entirely with wood has
an impact. A few manufacturers offer grills meant for wood cooking, Which Woods Work
and some charcoal models adapt well to the purpose. Selecting and buying the right plank for your palate.
The choice between fuels is mainly a matter of mood and personality. • Alder gives a light, delicate flavor that won't overpower mild-flavored
We opt for gas for everyday grilling because of its speed and conven- foods. Alder and seafood--especially salmon--are a perfect pairing.
ience, and use charcoal or wood for entertaining to foster a more tra- • Cedar is the most aromatic wood, lending a deep but gentle wood
ditional, relaxed party atmosphere. If you don’t want to deal with flavor, similar to its familiar aroma. Cedar works well with hearty
more than one grill, pick the kind that fits your personal style and foods, such as chicken and pork, and stands up to spicy foods.
budget. Bear in mind: Gas models that get as hot as charcoal grills • Hickory lends a strong smoky flavor, which pairs well with beef,
are pretty pricey. pork, and chicken (think hickory-smoked bacon and barbecue, and
highly seasoned rubs and sauces).
Mastering a Charcoal Fire • Maple has a mildly smoky flavor that adds a little sweetness. It
Many people choose a fuel for grilling based on experience with build- pairs well with fish, chicken, and pork. Hams are often smoked
ing charcoal fires. Some cooks love the process; others never want with maple wood.
to see a bag of charcoal again. All the attributes of gas—such as • Oak provides a medium aroma. Expect an acidic note without any
quick start-up, ease of temperature adjustment, and lack of residual bitterness (similar to the flavor oak imparts to Chardonnay). Oak
heat—are an industrial curse to the first group and a modern bless- pairs well with most foods, especially fish, pork, and chicken.
ing to the second,
Marinades and Rubs
Wet or dry, these flavors deliver.
You can use two traditional meth- Marinating meats and seafoods, bite you put into
ods to perk up the flavors of which can take hours or even your mouth.
meat, poultry, or seafood before overnight, requires attention to Because there's no
you slap it on your grill--one wet, food safety. Always marinate in vinegar or similar
one dry. the refrigerator. If you're also liquid, dry rubs
going to use the marinade as a don't tenderize, but
The wet way called marinating sauce, you must bring it to a boil they do add layer
relies on herbs and spices set for 1 minute because it contains after layer of flavor.
adrift in oil, vinegar, wine, fruit uncooked meat or poultry juices.
juice, or other liquids. Many tradi- Want a Cajun
tional cultures used marinades The alternative to marinating a taste? Use Cajun
for taste as well as for tenderiz- dry rub is a blend of dry herbs spices as your dry
ing less desirable cuts of meat; and spices. Normally applied rub. The same goes
the latter use seems important immediately before grilling, rubs for Southwestern,
less often today, though add flavor not so much by the Jamaican, or any
certainly tough cuts continue to meat or seafood absorbing them, other blend.
®
benefit. but by just being there in every
EXPAND YOUR REPERTOIRE
6
Beer-Can Chicken
Piercing the Can
It’s easier to make the vents in flimsy
aluminum cans when the can is
stabilized by a commercially available
beer-can chicken roaster. Place the can
in the can holder, close the cage until it
snaps in place, and use a can opener to
pierce the top.
Beer-Can Chicken with Cola Barbecue Sauce (recipe page 14)
Fruits & Veggies
Make room on the grill rack for
savory summer vegetables and
spicy-sweet fruits. There's no rea-
son that side dishes and even
desserts can't soak up the same
smoky flavor that meat, poultry,
Stabilizing the Tipsy Chicken and seafood do. And with the
If you don’t have a beer-can chicken coals already hot, why not grill
fresh fruit for dessert? Fresh
roaster, you can still set the chicken up
pineapple spears basted with a
by using the can as the third prop of a
rummy glaze are a simple, deli-
tripod; spread the drumsticks out to cious treat.
support the chicken. Grilled Stone Fruit Antipasto Plate (recipe page 18)
Cook firm vegetables on medium
heat. (If you can hold your hand, about 3 inches above the grate, for 4 to 5 seconds,
that usually signifies medium heat.) Grill vegetables for approximately 10 minutes,
turning once.
Place vegetables directly on grill. This ensures your vegetables are smoky-tasting. Just
be sure to cut them large enough that they don't fall through the rack.
Fruits and soft vegetables don't need precooking, but sweet potatoes and other firm
vegetables benefit from a quick simmer or steaming before hitting the grill. With this
head start, they need less time on the grill and less fat to finish cooking.
Marinades, herbs, and basting sauces bring out and complement the natural flavors of
fresh produce. They also help preserve a vegetable's juicy interior
and add the savory, complex flavors characteristic of the best bar-
®
becue. Try marinating vegetable slices in a low-fat balsamic vinai-
grette.
EXPAND YOUR REPERTOIRE
7
Grilling Pizza
Introduce your grill to something new. It's well worth it for the flavor and texture. By following
these simple instructions, you'll be ready, able and grilling in no time.
Simplicity is the key to these rus-
tic, highly flavored pies, which call
1 4
for only a few topping ingredients
used sparingly (of course, you can
always do your own improvising).
To really save time, we have make-
ahead instructions for the pizza
dough, and because the crusts
are thin, it takes only a few min-
utes to grill them. And considering
the cooking method, these may be
some of the best-tasting pizzas
your guests have ever had--all in
your backyard. No one will want an
excuse to miss this party, and
you'll be popular again.
Step 1. Roll each crust into a 10-inch circle Step 4. Turn crust, grill mark hp, after about 3
minutes Relax! Grilling Pizza Is Easy
Because putting raw dough on a
2 5 hot grill can be intimidating, we
have some suggestions to help
turn your fears into fun.
To make ahead, chill the rolled,
uncooked crusts for up to 4 hours,
or freeze the dough for up to 2
weeks. Make sure that the dough
is brought back to room tempera-
ture before rolling it out and
grilling it.
A little preparation goes a long
way. Be sure you have all of your
Step 2. Place each crust on a baking sheet Step 5. Arrange toppings over crust, and grill topping ingredients ready and
sprinkled with cornmeal until done. nearby before you start to grill the
pizza dough.
3
To give your pizzas a more pro-
nounced smoky flavor, soak a cou-
ple of handfuls of aromatic wood
chips in water for about 30 min-
utes. Sprinkle them over the hot
coals, and close the lid to your
grill. Wait a few minutes before
you place the pizza crust on the
grill rack.
Coat the grill rack with cooking
spray to prevent the pizza crust
from sticking.
Step 3. Gently lift crust from the baking sheet Grilled American Pizza (recipe page 15)
Don't fret when your crust has
to the grill.
irregular, puffy circles and grill
marks. That's part of their rustic
attraction.
Some grills are large enough to
cook both crusts at the same
time.
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EXPAND YOUR REPERTOIRE
8
invite
some friends
s e r v e s 6
This menu is for outdoor dining--at the game, at the park, or
in your own backyard. Throw some fresh corn on the cob on
the grill before you star t cooking the shrimp.
Pineapple-Rum Slush
Shrimp Kebabs With Jalapeno-Lime Marinade (left)
Greens With Creamy Berry Dressing
Make-Ahead Cappuccino-Oreo Trifles
Also serve: Corn-on-the-cob
Shrimp Kebabs with Jalapeño-Lime Marinade 1/2 cup sugar
Combine all ingredients in a large plastic pitcher; cover and freeze
4 pounds large shrimp, peeled, deveined, and butterflied
at least 4 hours or until slushy. Note: Substitute orange juice for
1 cup thawed orange juice concentrate, undiluted
rum, if desired. Yield: 6 servings (serving size: 1 cup)
2 teaspoons grated lime rind
1/2 cup fresh lime juice CALORIES 228 (0.0% from fat); FAT 0.1g (sat 0.0g, mono 0.0g, poly 0.0g); PROTEIN 0.6g; CARB 37.4g;
1/2 cup honey FIBER 0.3g; CHOL 0.0mg; IRON 0.3mg; SODIUM 2mg; CALC 24mg
4 teaspoons ground cumin
1/2 teaspoon salt
Greens with Creamy Berry Dressing
6 garlic cloves, minced
4 jalapeños, seeded and chopped 1/3 cup sweetened dried cranberries (such as Craisins)
4 red bell peppers, cut into 1-inch cubes 1/4 cup balsamic vinegar
Lime wedges (optional) 1/4 cup light mayonnaise
Cooking spray 1 tablespoon Dijon mustard
1 tablespoon water
Combine first 9 ingredients in a large zip-top plastic bag; seal and
1/2 teaspoon sugar
marinate in refrigerator 30 minutes. Remove shrimp from bag, re-
1/4 teaspoon black pepper
serving marinade. Thread the shrimp, bell pepper cubes, and lime
2 garlic cloves, crushed, or 1 teaspoon bottled minced garlic
wedges (if desired) onto 12 skewers.
6 cups torn romaine lettuce
1 cup seedless red grapes, halved
Prepare grill or broiler. Place skewers on grill rack or broiler pan
1 cup thinly sliced cucumber
coated with cooking spray; cook 4 minutes on each side or until
1 cup fat-free plain or seasoned croutons
shrimp are done, basting frequently with the marinade.
1/2 cup thinly sliced red onion, separated into rings
Note: You can substitute 3 pounds of skinned, boned chicken
breast or pork tenderloin, cut into 1 inch cubes for the shrimp if
prefered. Yield: 12 servings (serving size: 1 kebab) Combine cranberries and vinegar in a small bowl. Cover and let
stand 30 minutes. Add the mayonnaise and the next 5 ingredients
CALORIES 217 (10% from fat); FAT 2.4g (sat 0.4g, mono 0.4g, poly 0.9g); PROTEIN 24.2g; CARB 25.1g;
(mayonnaise through garlic); stir well with a whisk. Cover and
FIBER 0.7g; CHOL 172mg; IRON 3.7mg; SODIUM 269mg; CALC 80mg
chill.
Pineapple-Rum Slush Combine lettuce and remaining ingredients in a large bowl; add
dressing, tossing gently to coat. Serve immediately. Yield: 6 serv-
3 cups pineapple juice ings (serving size: 1 1/2 cups)
1 cup fresh lemon juice (about 5 large lemons)
CALORIES 115 (24% from fat); FAT 3.1g (sat 0.5g, mono 0.8g, poly 1.4g); PROTEIN 2.6g; CARB 19.6g;
3/4 cup golden or dark rum
FIBER 1.7g; CHOL 3mg; IRON 1.1mg; SODIUM 295mg; CALC 40mg
3/4 cup water
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backyard bash
9
G r i l l e d C h i c k e n w i t h
W h i t e B a r b e c u e S a u c e
The chicken is seared over direct heat then moved to the
cooler side of the grill. If using a charcoal grill, stack the
coals on the right side of the grill.
C H I C K E N :
8 (8-ounce) bone-in chicken breast halves
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon chipotle chile powder
Cooking spray
S A U C E :
1⁄2 cup light mayonnaise
1⁄3 cup white vinegar
1 tablespoon coarsely ground black pepper
1⁄2 teaspoon ground red pepper
s e r v e s 8 11⁄2 teaspoons fresh lemon juice
This menu offers sizzling steak or chicken, a few salads you can Dash of salt
prepare ahead, and a lemony ice cream so refreshing you'll want to
make it all summer long. 1. Preheat grill to medium-hot using both burners.
Enjoy these recipes as suggested, or mix and match them with your 2. To prepare chicken, loosen skin from breasts by in-
favorite entrees and sides. You don't even have to choose between serting fingers, gently pushing between skin and meat.
the chicken and the beef -- if you can't decide, fix them both. Combine salt and next 4 ingredients (salt through
White Bean and Bacon Dip with Rosemary Pita Chips chile powder); rub under loosened skin.
3. Turn left burner off (leave right burner on). Coat
Sweet-Spicy Cucumbers over Tomatoes grill rack with cooking spray. Place chicken on grill
Grilled Chicken with White Barbecue Sauce rack over right burner; grill 5 minutes on each side or
until browned. Move chicken to grill rack over left
or burner. Cover and cook 35 minutes or until done,
Spice-Rubbed Flank Steak with Spicy Peach-Bourbon Sauce turning once. Remove chicken from grill; discard skin.
4. To prepare sauce, combine mayonnaise and re-
Succotash Salad maining ingredients, stirring with a whisk. Serve with
Two-Potato Salad with Creme Fraiche chicken. Yield: 8 servings (serving size: 1 breast half
and about 2 tablespoons sauce).
Lemon-Buttermilk Ice Cream
CALORIES 252 (25% from fat); FAT 6.9g (sat 1.3g, mono 1.4g, poly 3.4g); PROTEIN 34.4g;
CARB 10.9g; FIBER 0.6g; CHOL 91mg; IRON 1.5mg; SODIUM 536mg; CALC 26mg
Backyard Bash flavored liqueur) Gradually add hot milk to egg topping into pudding. Spoon
(continued) 16 reduced-fat cream-filled mixture, stirring constantly about 1/2 cup cookie mixture
chocolate sandwich
with a whisk. Return milk mix- into each of 8 small parfait
cookies (such as Reduced
M a k e - A h e a d ture to pan; cook over medium glasses or (6-ounce) custard
Fat Oreos), divided
C a p p u c c i n o - O r e o heat until thick (3 minutes), cups. Cover and chill at least 2
1 1/2 cups frozen reduced-
T r i f l e s stirring constantly. Reduce hours or until cold. Top each
calorie whipped topping,
heat to low; cook 2 minutes. serving with a cookie. Yield: 8
1/2 cup sugar thawed
Remove from heat; stir in servings.
1/4 cup cornstarch
Combine first 4 ingredients in Kahlúa. Pour into a medium
1 tablespoon instant coffee
a bowl; stir well with a whisk. bowl; place bowl in a larger CALORIES 227 (21% from fat); FAT 5.4g (satfat 3g,
granules
Cook milk in a heavy saucepan bowl of ice water, stirring oc- monofat 1.5g,polyfat 0.3g); PROTEIN 5.1g; CARB
1 large egg
over medium-high heat to casionally until mixture is cool. 40.2g; FIBER 0.7g; CHOLESTEROL 31mg; IRON 1.4mg;
2 1/2 cups 1% low-fat milk
1 tablespoon Kahlúa (coffee- 180° or until tiny bubbles form Coarsely chop 8 cookies; fold SODIUM 183mg;
around edge (do not boil). chopped cookies and whipped CALCIUM 107mg ®
summer cookout
Summer Cookout (continued)
10
S p i c e - R u b b e d F l a n k S t e a k w i t h S p i c y L e m o n - B u t t e r m i l k I c e C r e a m
P e a c h - B o u r b o n S a u c e Three dif ferent kinds of milk provide a rich, creamy
Canned peach nectar, near the bottled fruit juices in the consistency. The ice cream is at its peak served as soon as it’s
grocery, is the base for a slightly sweet sauce that pairs well firm. Let it stand at room temperature for 30 minutes so that it
with highly seasoned beef. You can make and refrigerate the will be soft enough to scoop.
sauce up to a day ahead; bring it to room temperature just 11⁄2 cups sugar
before serving. 1 cup fresh lemon juice (about
Sauce: 10 lemons)
1 teaspoon vegetable oil 2 cups half-and-half
3/4 cup chopped Vidalia or other sweet onion 2 cups whole milk
2 garlic cloves, minced 2 cups fat-free buttermilk
1 1/2 cups peach nectar
1. Combine sugar and juice in a large bowl, stirring with a
3 tablespoons brown sugar
whisk until sugar dissolves. Add half-and-half, whole milk,
2 tablespoons cider vinegar
and buttermilk. Pour mixture into the freezer can of an ice-cream
3 tablespoons bourbon
freezer; freeze according to manufacturer’s instructions. Spoon ice
2 tablespoons ketchup
cream into a freezer-safe container. Cover and freeze 1 hour or un-
1 1/2 teaspoons Worcestershire sauce
til firm. Yield: 18 servings (serving size: 1⁄2 cup).
1/2 teaspoon crushed red pepper
1 tablespoon fresh lime juice CALORIES 130 (25% from fat); FAT 3.6g (sat 2.3g, mono 1.2g, poly 0g); PROTEIN 2.8g; CARB 21.4g; FIBER 0.1g;
CHOL 18mg; IRON 0mg; SODIUM 54mg; CALC 93mg
Steak:
1 tablespoon brown sugar
1 1/4 teaspoons garlic powder
S w e e t - S p i c y C u c u m b e r s o v e r To m a t o e s
1 1/4 teaspoons ground cumin
1 teaspoon salt Be sure to use pickling cucumbers, which are shor ter and thinner-
1 teaspoon ground coriander skinned than regular cucumbers. Though 4 days is the maximum, the
1 teaspoon paprika longer the cucumbers marinate, the spicier and more garlicky they’ll
3/4 teaspoon dry mustard become.
3/4 teaspoon freshly ground black pepper 2 cups thinly sliced pickling cucumber (about 2 cucumbers)
2 (1-pound) flank steaks, trimmed 1 cup thinly sliced Vidalia or other sweet onion
Cooking spray 1/2 cup cider vinegar
1/4 cup sugar
To prepare sauce, heat oil in a medium saucepan over
1/2 teaspoon salt
medium-high heat. Add onion and garlic; saute 5 minutes
1/2 teaspoon mustard seeds
or until tender. Add nectar, 3 tablespoons sugar, and vine-
4 garlic cloves, minced
gar. Bring to a boil; cook until reduced to 1 cup (about 15
2 whole dried red chiles
minutes). Add bourbon, ketchup, Worcestershire, and red
16 (1⁄4-inch-thick) slices tomato
pepper; cook over medium heat 2 minutes, stirring occa-
1/8 teaspoon salt
sionally. Remove from heat, and stir in the lime juice. Cool
1/8 teaspoon freshly ground
slightly. Pour the sauce into a blender, and process until
black pepper
smooth.
1. Arrange half of cucumber in a 9-inch pie plate. Top with half of
Prepare grill. onion. Repeat procedure with remaining cucumber and onion.
2. Combine vinegar and next 5 ingredients (vinegar through
To prepare steak, combine 1 tablespoon sugar and next 7 chiles) in a small saucepan. Bring to a boil; cook 1 minute or until
ingredients (1 tablespoon sugar through black pepper); sugar dissolves, stirring occasionally. Pour hot vinegar mixture over
rub over both sides of steak. Place steak on grill rack cucumber mixture. Cover and marinate in refrigerator 1 to 4 days.
coated with cooking spray; grill 7 minutes on each side or 3. Arrange tomato slices on a platter; sprinkle evenly with 1⁄8 tea-
until desired degree of doneness. Cut steak diagonally spoon salt and black pepper. Remove cucumber mixture from mari-
across grain into thin slices. Serve with sauce. Yield: 8 nade with a slotted spoon; arrange over tomato slices. Yield: 8
servings (serving size: 3 ounces steak and about 2 table- servings (serving size: 2 tomato slices and about 1⁄3 cup cucumber
spoons sauce) mixture).
CALORIES 265 (32% from fat); FAT 9.5g (sat 3.8g, mono 3.6g, poly 0.7g); PROTEIN CALORIES 32 (6% from fat); FAT 0.2g (sat 0g, mono 0g, poly 0.1g); PROTEIN 0.8g; CARB 7.7g; FIBER 1g; CHOL
23.8g; CARB 17.4g; FIBER 1.1g; CHOL 57mg; IRON 2.9mg; SODIUM 425mg; CALC 28mg 0mg; IRON 0.4mg; SODIUM 115mg; CALC 11mg
®
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