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Sunday, July 29, 2007

FAVORITE GRILL RECIPES

SAMPLE RECIPES
CLICK ON FAVORITE GRILL RECIPES OR COMMENTS FOR MORE !


Asian Beef Steak & Summer Squash
Description
A recipe for Asian Beef Steak & Summer Squash

Ingredients


1 beef flank steak (about 1-1/2 pounds)

3 medium zucchini or yellow summer squash, cut lengthwise in half

1 teaspoon vegetable oil

Marinade:

1/4 cup soy sauce

1/4 cup finely chopped green onions

2 tablespoons water

2 table spoons packed brown sugar

1-1/2 tablespoons dark sesame oil

1 teaspoon minced garlic

1 teaspoon minced fresh ginger

1/4 teaspoon pepper
Preparation
Total preparation and cooking time: 30 minutes | Marinating time: 6 hours or overnight

1. Combine marinade ingredients in small bowl. Remove and reserve 1/4 cup. Place beef steak and remaining marinade in food- safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.

2. Remove steak from marinade; discard marinade. Brush squash lightly with oil; sprinkle with salt and pepper, as desired. Place steak and squash on grid over medium, ash-covered coals. Grill steak, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning occasionally. Grill squash 15 minutes or until tender, turning occasionally.

3. Place reserved marinade in small saucepan; heat until hot. Carve steak across the grain into thin slices; spoon hot reserved marinade over beef. Serve with squash.

Nutrition
Nutrition information per serving: 232 calories; 25g protein; 6g carbohydrate; 12g fat; 723mg sodium; 57mg cholesterol; 4.9mg niacin; 0.4mg vitamin B-6; 2.8mcg vitamin B-12; 2.9mg iron; 4.3mg zinc.

Serves
Makes 6 servings

Variations
no information available

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#2American BBQ Tamale
Description
The smoky BBQ sauce in this recipe will feel right at home this summer!

Ingredients


1 medium zucchini, ends removed, sliced lengthwise in 1/4-inch-thick ribbons

1 small red bell pepper, cored, seeded, quartered

1 small green bell pepper, cored, seeded, quartered

2 fresh ears yellow corn, shucked

1 small white onion, peeled, sliced

1/2 inch thick

1 bunch green onions, sliced in 1/2-inch pieces

Olive oil

Salt and pepper

1 1/4 cups good quality smoky BBQ sauce

1 recipe, Maseca tamale dough, (follow package instructions for one batch)

Corn husks, soaked in warm water 1 hour
Preparation
For stuffing: Place vegetables in bowl. Add olive oil to coat vegetables; season with salt and black pepper. On heated outdoor grill, place vegetables on hot rack until grill marks appear. Grill corn on the cob. Remove vegetables from grill and cool. With sharp serrated knife, slice corn kernels off cob and place in bowl. Coarsely chop zucchini, peppers and onion. Combine all vegetables and mix in BBQ sauce.

For tamales: Prepare masa. Lay out 10 corn husks and divide masa into center of each husk. Spread masa about 1/4 inch thick. Place dollop of BBQ vegetable mixture in center of masa. Roll tamale in torpedo shape and tie both ends with piece of corn husk.

Place tamales in vegetable steam basket with 1 1/2 inches of water in saucepan, cover; cook over medium heat 55 minutes. Check pan regularly to make sure there is enough water. Remove tamales from pan, cool, then place in covered container and store in refrigerator until ready to grill. You may top your tamales with your favorite salsa.
MAKES 10 tamales

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# 3 Alaska Salmon
So Wild It Practically Flips Over on Its Own



Sunny Chipolte Rub
Terrific Taj Rub
Asian Glaze



Whether you dress up Alaska salmon with your favorite marinade or simply season it with salt and pepper, there's a reason why it always tastes wildly delicious — Alaska salmon is truly wild.

Born in the pristine waters of one of the world's last unspoiled coastlines, these hearty fish thrive in abundance in natural surroundings, developing the firm texture and superior flavor that make wild Alaska salmon the perfect fish for grilling and planking.

To make summer eating easy and delicious, try these simple grilling and planking tips and recipes — each recipe works great whether you use a plank or go for it straight on the grill. And you can feel good about serving Alaska salmon, as it is one of the best sources of heart-healthy omega-3 fatty acids.

Wild Alaska Seafood Grilling Tips

Preparing the Grill
Fish cooks best over a medium-hot fire; shellfish require a hot grill.
Make sure the grill is hot before you start cooking.
Liberally brush oil on the grill just prior to cooking.
Grilling Fish and Shellfish
Cut large steaks or fillets into meal-size portions before grilling.
Use a grill basket or perforated grill rack to keep flaky fish or smaller shellfish from falling through the grill bars.
Brush fish or shellfish with oil very lightly just before cooking.
Always start to grill fish with the skin side up. (If the skin has been removed, the skin side will appear slightly darker.) This allows the natural fat carried beneath the skin to be drawn into the fillet, keeping it rich and moist. It's also easier to turn when the more delicate or "flesh" side cooks first.
Turn fish/shellfish only once. For easy turning, use a two-prong kitchen fork inserted between the grill bars to slightly lift fish fillets or steaks, then slide a metal spatula under the fish and turn. Use long-handled tongs to turn shellfish.
Cook fish approximately 10 minutes per inch of thickness. Fish/shellfish continues to cook after it's removed from the heat, so take it off the grill just as soon as it is opaque throughout. To check for doneness, slide a sharp knife tip into the center of the thickest part of a cooking seafood portion, checking for color. Remove from the heat just as soon as it turns from translucent to opaque throughout.
Plank Grilling Tips

Planking is a traditional Northwest-style of cooking using aromatic pieces of wood. It's a great way to add subtle flavors to your wild Alaska seafood.

Planking works best for thin foods like fish fillets or shellfish. The flavor comes from contact with the plank. Arrange foods in a single layer so that as much as possible touches the aromatic wood.

Easy Planked Seafood

Purchase pre-cut planks at barbecue and grill shops or some larger grocery stores. Or go to your local lumberyard and purchase untreated hardwood lumber. Do not use pine or other soft woods, as they are too resinous.
The best wood choices for planking are cedar, alder and oak. Hickory and maple are also good.
Presoak the plank in water for 30 minutes to 2 hours.
Pat planks dry with paper towels and spray-coat or lightly oil one side (place seafood on oiled side).
Season seafood lightly with an herb blend, a rub like Sunny Chipotle Rub or Terrific Taj Rub or just salt and pepper. Go easy, as you don't want to overpower the flavor you will get from the plank.
Preheat one side of grill to medium-high and place the planked seafood on indirect (nonheated) side and close lid.
Turn the heat down to medium.
Check the seafood frequently for doneness after 10 minutes.
To glaze seafood, brush on Asian Glaze or an Asian-style barbecue sauce during the last 5 minutes of grilling or planking; cover and let it cook to a sheen on the fish.
Seafood changes from translucent to opaque as it cooks and will continue to cook after it is removed from the heat. Cook just until opaque throughout.
Sunny Chipotle Rub

2 to 3 tablespoons white vinegar
2 tablespoons packed brown sugar
2 tablespoons fresh chopped garlic
1 tablespoon chopped chipotle chiles*


Sprinkle vinegar (1 teaspoon per portion or 2 tablespoons per side) onto Alaska salmon. Blend remaining ingredients in coffee grinder/blender. Spread rub on fish (1 to 2 teaspoons per portion or all onto Alaska salmon side).

*Canned chiles in adobo sauce (remove seeds, if desired, to reduce heat)

Terrific Taj Rub

1 tablespoon garam masala (Indian spice)
1 to 2 teaspoons packed brown sugar, to taste
1 teaspoon coarse kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon onion powder


Blend all ingredients. Rub on 1/2 to 1 teaspoon per portion or all onto Alaska salmon side.

Asian Glaze

3 tablespoons pure maple syrup
2 teaspoons fresh grated gingerroot
2 teaspoons lime juice
2 teaspoons soy sauce
1-1/2 teaspoons fresh minced garlic
1 bunch green onions, trimmed (for planking only)


Blend all ingredients. Rub on 1/2 to 1 teaspoon per portion or all onto Alaska salmon side. If planking, place green onions on plank; top with salmon.

For great year-round recipe ideas for Alaska salmon, whitefish varieties and shellfish, or for a video demonstration of grilling and planking, visit www.alaskaseafood.org.

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1 Comments:

  • At July 29, 2007 at 4:35 AM , Blogger myeastislip said...

    American BBQ Tamale
    Description
    The smoky BBQ sauce in this recipe will feel right at home this summer!

    Ingredients


    1 medium zucchini, ends removed, sliced lengthwise in 1/4-inch-thick ribbons

    1 small red bell pepper, cored, seeded, quartered

    1 small green bell pepper, cored, seeded, quartered

    2 fresh ears yellow corn, shucked

    1 small white onion, peeled, sliced

    1/2 inch thick

    1 bunch green onions, sliced in 1/2-inch pieces

    Olive oil

    Salt and pepper

    1 1/4 cups good quality smoky BBQ sauce

    1 recipe, Maseca tamale dough, (follow package instructions for one batch)

    Corn husks, soaked in warm water 1 hour
    Preparation
    For stuffing: Place vegetables in bowl. Add olive oil to coat vegetables; season with salt and black pepper. On heated outdoor grill, place vegetables on hot rack until grill marks appear. Grill corn on the cob. Remove vegetables from grill and cool. With sharp serrated knife, slice corn kernels off cob and place in bowl. Coarsely chop zucchini, peppers and onion. Combine all vegetables and mix in BBQ sauce.

    For tamales: Prepare masa. Lay out 10 corn husks and divide masa into center of each husk. Spread masa about 1/4 inch thick. Place dollop of BBQ vegetable mixture in center of masa. Roll tamale in torpedo shape and tie both ends with piece of corn husk.

    Place tamales in vegetable steam basket with 1 1/2 inches of water in saucepan, cover; cook over medium heat 55 minutes. Check pan regularly to make sure there is enough water. Remove tamales from pan, cool, then place in covered container and store in refrigerator until ready to grill. You may top your tamales with your favorite salsa.

    Nutrition
    no information available

    Serves
    Makes 10 tamales

     

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