Dinners from the Grill

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Grill

DINNERS

Grill Grill from the

47

Easy, Savory, Family-Pleasing Recipes

❂

The Reader’s Digest Association, Inc. Pleasantville, New York / Montreal Copyright ©2007 by The Reader’s Digest Association, Inc. All rights reserved. Unauthorized reproduction, in any manner, is prohibited.

Reader’s Digest is a registered trademark of The Reader’s Digest Association, Inc. ISBN 978-0-7621-0549-6 Printed in the United States

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Contents Introduction 3

Beef Barbecued Chuck Roast 4 Cool-Kitchen Meat Loaf 5 Decked-Out Burgers 6 Grilled Fajitas 7 Grilled Pizza Bread 8 Marinated Sirloin Steak 9 Sirloin Sandwiches 10 Teriyaki Kebabs 11

Pork Asparagus-Stuffed Pork Tenderloin 12 Barbecued Spareribs 13 Campfire Bundles 14 Dressed-Up Hotdogs 15 Greek Pork Wraps 16 Honey-Lime Pork Chops 17 Orange-Ginger Pork Chops 18 Pork and Onion Kebabs 19 Spicy Pork Tenderloin 20 Zesty Grilled Ham 20

Poultry Barbecued Picnic Chicken 21 Caribbean Chicken 22 Curry Grilled Chicken 23 Exotic Grilled Chicken 24 Spicy Grilled Chicken 25

Green Chile Chicken Sandwiches 26 Grilled Lime Chicken 27 Lemon Chicken Skewers 28 Maple-Glazed Chicken Wings 29 Sesame Chicken over Greens 30 Zesty Apricot Turkey 31

Seafood Barbecued Alaskan Salmon 32 Gingered Honey Salmon 33 Grilled Herbed Salmon 34 Barbecued Trout 35 Crispy Catfish 36 Sausage-Shrimp Kebabs 37 Shrimp and Vegetable Kebabs 38 Shrimp Kebabs 39 Tangy Shrimp and Scallops 40

Side Dishes Bundle of Veggies 41 Vegetable Kebabs 42 Herbed Corn 43 Grilled Mushrooms 43 Campfire Potatoes 44 Potato Pockets 45 Grilled Cheese Loaf 46

Desserts Dessert from the Grill 47 Grilled Peaches with Berry Sauce 48

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Introduction It’s one of the great American scenes: Dad flipping burgers on an open grill on a summer evening, the kids playing in the yard, Mom setting the picnic table with paper plates, ketchup, salad, and freshly boiled corn on the cob. It doesn’t get any better than this, does it?

Well, in fact, it could get a little better. I don’t mean to be a rain cloud on the Fourth of July, but many of the dads I know aren’t very creative when it comes to grilling.

They cook the same things over and over: steaks, burgers, or chicken, simply seasoned, sometimes coated with storebought barbecue sauce, then charred fast over high heat.

All those grease flare-ups! Yes, it does taste great. But grilling can be so much more.

I speak from experience because I’m one of those dads.

For decades, I cooked the same things on our grill, until my family and I got tired of it and started to get a little more adventurous. The results were terrific. The grill, we discovered, can be used much more subtly than we ever knew. By varying the heat; using new ingredients, spices, and sauces; and being creative with cooking methods and tools, you can create an extraordinarily delicious range of dishes on a grill. But they all share that essential specialness everyone so loves—smoky, earthy, flame-kissed flavor.

So be a little more creative with your grill this summer!

To help you, we’ve gathered 47 of our favorite grilling recipes. Most feature ingredients you know and use already but add a twist on the ingredients or cooking style to transform them from the usual “great” to a sigh-inducing “awesome!” And you know what? Summer will be just a little better.

Neil Wertheimer Editor in Chief, Reader’s Digest Books

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Barbecued Chuck Roast SERVES 6 TO 8

Beef

1/3 1/4 2 2 1 1 1 1 1/4 1 1/2

cup cider vinegar cup ketchup tablespoons vegetable oil tablespoons soy sauce tablespoon Worcestershire sauce teaspoon garlic powder teaspoon prepared mustard teaspoon salt teaspoon black pepper boneless chuck roast (2 1/2–3 pounds) cup applesauce

1. In a large resealable plastic bag or shallow glass

container, combine the vinegar, ketchup, oil, soy sauce, Worcestershire sauce, garlic powder, mustard, salt, and pepper and mix well. Add the roast and turn to coat. Seal the bag or cover the container and refrigerate for at least 3 hours, turning occasionally.

2. Remove the roast from the bag and pour the marinade into a small saucepan. Bring to a boil, then reduce the heat and simmer for 15 minutes. Meanwhile, grill the roast, covered, over indirect heat for 20 minutes, turning occasionally.

3. Add the applesauce to the marinade, then brush over the roast. Continue basting and turning the roast several times until it reaches desired doneness (for rare, a meat thermometer should read 140°F; for medium, 160°; for well-done, 170°), 1 to 1 1/2 hours.

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Cool-Kitchen Meat Loaf SERVES 6

Meat loaf 1 cup soft bread crumbs 1 medium onion, chopped 1/2 cup tomato sauce 1 egg 1 1/2 teaspoons salt 1/4 teaspoon black pepper 1 1/2 pounds lean ground beef

Beef

Sauce 1/2 cup ketchup 3 tablespoons brown sugar 3 tablespoons Worcestershire sauce 2 tablespoons vinegar 2 tablespoons prepared mustard

1. For the meat loaf: In a medium bowl, combine the bread crumbs, onion, tomato sauce, egg, salt, and pepper.

Add the beef and mix well. Shape into 2 loaves and place in disposable 8 x 4 x 2-inch loaf pans. Cover with foil and grill, covered, over indirect medium heat until the meat is no longer pink and a meat thermometer reads 160째F, 30 minutes.

2. For the sauce: In a small saucepan, combine the

ketchup, brown sugar, Worcestershire sauce, vinegar, and mustard. Cook, stirring, over low heat until the sugar is dissolved. Spoon over the meat loaves before serving.

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Decked-Out Burgers SERVES 6

Beef

1 1 1/3 6 1 1/2 1/4 1 1/2 1/4 1/8 6

cup (4 ounces) shredded cheddar cheese jar (4 1/2 ounces) sliced mushrooms, drained cup mayonnaise bacon slices, cooked and crumbled pounds lean ground beef cup finely chopped onion teaspoon salt teaspoon black pepper teaspoon garlic powder teaspoon hot pepper sauce hamburger buns, split Lettuce leaves and tomato slices (optional)

1. In a medium bowl, combine the cheese, mushrooms,

mayonnaise, and bacon. Cover and refrigerate.

2. In a large bowl, combine the beef, onion, salt, pepper, garlic powder, and hot pepper sauce. Shape into 6 patties, 1/2 inch thick.

3. Grill, covered, over medium-high heat for 4 to

5 minutes on each side. Spoon the cheese mixture on top of each burger, then grill until the cheese begins to melt, 1 to 2 minutes. Serve on the buns with lettuce and tomato, if desired.

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Grilled Fajitas SERVES 4

1 1/4 1/4 1 2 1 1/2 1/4 1 1

Beef

envelope onion soup mix cup + 1 tablespoon vegetable oil cup lime juice teaspoon grated lime peel garlic cloves, minced teaspoon ground cumin teaspoon dried oregano teaspoon black pepper flank steak (about 1 pound) medium onion, thinly sliced Green, red, and/or yellow bell peppers, cored, seeded, and julienned (optional) 8 flour tortillas (8 inches), warmed

1. In a large resealable plastic bag, combine the soup mix, 1/4 cup oil, lime juice and peel, garlic, cumin, oregano, black pepper, and 1/4 cup water. Add the steak, seal the bag, and turn to coat. Cover and refrigerate for 4 hours or overnight.

2. Drain and discard the marinade. Grill the steak over high heat until it reaches desired doneness (for mediumrare, a meat thermometer should read 145°F; for medium 160°; for well-done 170°).

3. Meanwhile, in a small skillet, sauté the onion and peppers, if desired, in 1 tablespoon oil until crisp-tender, 3 to 4 minutes. Slice the steak into thin strips across the grain and place on the tortillas. Top with the vegetables and roll up.

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Grilled Pizza Bread SERVES 4

Beef

1 1/2 1 1/2 1/2 1 1 1

pound ground beef cup chopped onion can (8 ounces) tomato sauce teaspoon salt teaspoon dried oregano loaf (1 pound) French bread cup (4 ounces) shredded mozzarella cheese can (2 1/4 ounces) sliced black olives, drained Pepperoni slices (optional)

1. In a medium skillet over medium heat, cook the beef and onion until the beef is browned and the onion is tender, then drain. Stir in the tomato sauce, salt, and oregano and simmer for 5 to 10 minutes.

2. Cut the bread in half lengthwise and then widthwise.

Spread the beef mixture on the cut sides, then sprinkle with the cheese, olives, and pepperoni, if desired.

3. Loosely wrap each bread piece in heavy-duty foil (about 24 x 18 inches) and seal. Grill, covered, over medium heat until heated through, 15 to 20 minutes.

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Marinated Sirloin Steak SERVES 6

1. Place the steak in a large resealable plastic bag. In a

Beef

2–2 1/2 pounds boneless sirloin steak (about 1 inch thick) 3/4 cup soy sauce 1/4 cup Worcestershire sauce 1 medium onion, chopped 2 tablespoons white wine vinegar 2 tablespoons lemon juice 2 tablespoons Dijon mustard 2 garlic cloves, minced 2 teaspoons parsley flakes 1 teaspoon dried thyme 1 teaspoon Italian seasoning 1 teaspoon black pepper

medium bowl, combine the soy sauce, Worcestershire sauce, onion, vinegar, lemon juice, mustard, garlic, parsley, thyme, Italian seasoning, pepper, and 1 1/2 cups water.

Pour over the steak, then seal the bag and turn to coat.

Refrigerate overnight.

2. Drain and discard the marinade. Grill the steak, uncovered, over medium heat until it reaches desired doneness (for medium-rare, a meat thermometer should read 145°F; for medium, 160°; for well-done, 170°), 6 to 7 minutes on each side.

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Sirloin Sandwiches SERVES 12

Beef

1 1/2 1/2 1 1 1

cup soy sauce cup vegetable oil cup cranberry or apple juice boneless sirloin tip roast (3–4 pounds) envelope beef au jus gravy mix dozen French rolls, split

1. In a large resealable plastic bag or shallow glass container, combine the soy sauce, oil, and juice and mix well.

Reserve 1/2 cup for basting, cover, and refrigerate. Add the roast to the remaining marinade and turn to coat. Seal the bag or cover the container and refrigerate for 8 hours or overnight, turning occasionally.

2. Drain and discard the marinade from the roast. Grill

the roast, covered, over indirect heat, basting and turning every 15 minutes, until it reaches desired doneness (for medium-rare, a meat thermometer should read 145°F; for medium, 160°; for well-done, 170°), 1 hour. Remove from the grill and let stand for 1 hour. Cover and refrigerate overnight.

3. Just before serving, prepare the gravy mix according to package directions. Thinly slice the roast, add to the gravy, and heat through. Serve on the rolls.

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Teriyaki Kebabs SERVES 6 TO 8

1/2 1/2 1/2 1 1 2 1/2 2–3 8 8 1

Beef

cup ketchup cup sugar cup soy sauce teaspoon garlic powder teaspoon ground ginger pounds boneless sirloin steak (1 1/2 inches thick), cut into 1 1/2-inch cubes fresh pineapple, trimmed and cut into 1-inch chunks small zucchini, cut into 1-inch chunks ounces medium fresh mushrooms ounces boiling onions, peeled large green or red bell pepper, cored, seeded, and cut into 1-inch pieces

1. Combine the ketchup, sugar, soy sauce, garlic powder, and ginger in a large resealable plastic bag. Add the steak, seal the bag, and turn to coat. Refrigerate overnight.

2. Drain, reserving the marinade. Thread the steak, pineapple, zucchini, mushrooms, and onions alternately on long skewers. Grill, turning often, over high heat until the steak reaches desired doneness and the vegetables are tender, 15 to 20 minutes.

3. In a medium saucepan, bring the reserved marinade to a full boil and cook for 1 minute. Remove the steak and vegetables from the skewers and serve with the marinade.

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Asparagus-Stuffed Pork Tenderloin SERVES 4

Pork

1/4 1/4 1/4 1/4 1/4 1/4 1/8 1 7–10

teaspoon onion powder teaspoon garlic powder teaspoon chili powder teaspoon salt teaspoon seasoned salt teaspoon poultry seasoning teaspoon cayenne pepper pound pork tenderloin fresh asparagus spears, trimmed

1. In a small bowl, combine the onion powder, garlic powder, chili powder, salt, seasoned salt, poultry seasoning, and cayenne; set aside.

2. Cut a lengthwise slit down the center of the pork to within 1/2 inch of the bottom and open so the meat lies flat. Cover with plastic wrap and pound to flatten evenly.

Remove the plastic and rub 1/2 teaspoon of the seasoning mix over the inside of the pork.

3. In a large nonstick skillet, bring 1 cup water to a boil. Add the asparagus, cover, and cook for 2 minutes.

Drain and immediately place in ice water, then drain again and pat dry.

4. Place the asparagus lengthwise on the pork and fold the pork over it, starting with a long side, then secure with kitchen string. Rub with the remaining seasoning. Grill, covered, over indirect medium heat, turning occasionally, until a meat thermometer reads 160°F, 20 to 25 minutes.

Let stand for 5 minutes before slicing.

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Barbecued Spareribs SERVES 4

Ribs 1 1 1/2 1/4 3

tablespoon ground mustard tablespoon chili powder teaspoon cayenne pepper teaspoon garlic powder pounds pork spareribs

Pork

Sauce 2/3 cup ketchup 1/2 cup chopped onion 1/4 cup lemon juice 2 tablespoons vegetable oil 1 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon Liquid Smoke (optional)

1. For the ribs: In a small bowl, combine the mustard, chili powder, cayenne, and garlic powder. Rub over the ribs.

2. For the sauce: In a medium bowl, combine 1/2 cup

water and the ketchup, onion, lemon juice, oil, oregano, salt, pepper, and Liquid Smoke, if desired. Mix well and set aside.

3. Grill the ribs, covered, over indirect, medium-low heat for 1 hour, turning occasionally. Add 10 briquettes to the coals. Grill, basting both sides several times with sauce, until tender, 30 minutes.

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Campfire Bundles SERVES 6

Pork

1 large sweet onion, sliced 3 large bell peppers (1 each, green, red, and yellow), cored, seeded, and cut into strips 4 medium potatoes, cut into 1/4-inch slices 6 medium carrots, cut into 1/4-inch slices 1 small head cabbage, sliced 2 medium tomatoes, seeded and chopped 1–1 1/2 pounds smoked Polish sausage, cut into 1/2-inch slices 1/2 cup butter, cubed 1 teaspoon salt 1/2 teaspoon black pepper

1. In the order listed, place equal amounts of the onion, bell peppers, potatoes, carrots, cabbage, and tomatoes on each of 3 pieces of double-thickness heavy-duty foil (about 18 inches square). Top with the sausage and dot with the butter. Sprinkle with the salt and black pepper.

Fold the foil around the mixture and seal tightly.

2. Grill, covered, over medium heat for 30 minutes.

Turn and grill until the vegetables are tender, 30 minutes.

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Dressed-Up Hotdogs MAKES 8 SANDWICHES

8 8 4 8 1/4 1/4 1 1

bacon slices hotdogs ounces Monterey Jack cheese, cut into strips hotdog buns cup butter or margarine, softened cup Dijon mustard small onion, thinly sliced (optional) can (4 ounces) diced green chiles (optional)

Pork

1. In a skillet, partially cook the bacon, then transfer to paper towels to drain. Cut a 1/4-inch lengthwise slit in each hotdog and place some of the cheese in each slit.

Starting at one end, wrap a bacon slice in a spiral around each hotdog and secure with toothpicks.

2. Split the buns halfway. In a small bowl, combine the

butter and mustard. Spread inside the buns and set aside.

3. Place the hotdogs cheese side down on the grill and cook, covered, over medium heat for 2 minutes. Place the buns on the grill cut side down and grill until lightly toasted. Remove the toothpicks from the hotdogs. Serve in the buns with onion and chiles, if desired.

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Greek Pork Wraps

Pork

SERVES 4

1/4 2 1 1 3/4 1 1 1 1 1/4 1/4 8 1/2

cup lemon juice tablespoons olive oil tablespoon prepared mustard teaspoons minced garlic teaspoon dried oregano pound pork tenderloin cup chopped peeled cucumber cup low-fat plain yogurt teaspoon salt teaspoon dill weed flour tortillas (6 inches) cup chopped scallions

1. In a large resealable plastic bag, combine the lemon

juice, oil, mustard, 1 1/4 teaspoons garlic, and oregano.

Add the pork, seal the bag, and turn to coat. Refrigerate for 2 hours.

2. In a medium bowl, combine the cucumber, yogurt,

salt, dill, and remaining garlic. Cover and refrigerate until ready to serve.

3. Drain and discard the marinade. Coat the grill rack with cooking spray before starting the grill for indirect medium-high heat. Grill the pork, uncovered, over the direct-heated area for 5 minutes, turning once. Move to the indirect-heated area, cover, and grill until a meat thermometer reads 160째F, 10 to 15 minutes. Let stand for 5 minutes.

4. Meanwhile, wrap the tortillas in foil and grill, turning once, until warm, 2 to 3 minutes. Slice the pork into strips and place on the tortillas. Top each with 3 tablespoons yogurt sauce and 1 tablespoon scallions.

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Honey-Lime Pork Chops SERVES 6

Pork Chops 1/2 cup lime juice 1/2 cup reduced-sodium soy sauce 2 tablespoons honey 2 garlic cloves, minced 6 boneless pork loin chops (4 ounces each)

Pork

Sauce 3/4 cup reduced-sodium chicken broth 1 garlic clove, minced 1 1/2 teaspoons honey 1/2 teaspoon lime juice 1/8 teaspoon browning sauce Dash of black pepper 2 teaspoons cornstarch

1. For the pork chops: In a large resealable plastic bag, combine the lime juice, soy sauce, honey, and garlic. Add the pork, seal the bag, and turn to coat. Refrigerate for 8 hours or overnight. Drain and discard the marinade. Grill the chops, covered, over medium heat until the juices run clear, 6 to 7 minutes on each side.

2. For the sauce: In a small saucepan, combine the broth, garlic, honey, lime juice, browning sauce, and pepper. Bring to a boil. In a cup, combine the cornstarch and 2 tablespoons water until smooth. Stir into the broth mixture and return to a boil. Cook, stirring, until thickened, 1 to 2 minutes. Serve with the chops.

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Orange-Ginger Pork Chops SERVES 4

Pork

4 1 1 1/2 1/4 1/4 1 1 3/4 4 1

teaspoons minced fresh ginger garlic clove, minced tablespoon canola oil cup sherry or chicken broth cup honey cup reduced-sodium soy sauce tablespoon sesame seed tablespoon grated orange peel teaspoon hot pepper sauce bone-in pork loin chops (6 ounces each) teaspoon cornstarch

1. In a medium saucepan, cook the ginger and garlic in

the oil for 1 minute, then remove from the heat. Stir in the sherry, honey, soy sauce, sesame seed, orange peel, and hot pepper sauce and mix well. Reserve 1/2 cup, cover, and refrigerate. Pour the remaining marinade into a large resealable plastic bag and add the chops. Seal the bag, turn to coat, and refrigerate for at least 1 hour.

2. Meanwhile, in a small saucepan, combine the cornstarch and 2 tablespoons water until smooth. Add the reserved marinade, bring to a boil, and cook, stirring, until thickened, 1 minute.

3. Drain and discard the marinade from the pork. Coat the grill rack with cooking spray before starting the grill.

Grill the chops, covered, over medium heat for 4 minutes.

Turn and baste with the sauce. Grill, basting occasionally, until the juices run clear, 15 to 20 minutes. Serve with any remaining sauce.

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Pork and Onion Kebabs SERVES 6

1/2 1/4 1/4 2 2 2 2 3

cup soy sauce cup chili sauce cup honey tablespoons olive oil teaspoons curry powder tablespoons finely chopped onion pounds boneless pork, cut into 1-inch cubes medium onions, cut into 1-inch wedges

Pork

1. In a medium bowl, combine the soy sauce, chili sauce, honey, oil, curry powder, and onion. Reserve half, cover, and refrigerate. Add the pork to the remaining marinade and toss to coat. Cover and refrigerate for 3 hours or overnight.

2. Drain and discard the marinade from the pork.

Thread the pork and onions alternately onto metal or soaked bamboo skewers.

3. Grill, uncovered, over medium heat for 5 minutes.

Turn and baste with the reserved marinade. Grill, turning and basting, until the juices run clear, 15 minutes.

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Spicy Pork Tenderloin SERVES 8

1–3 1 1/4 1/4 1/4 2

tablespoons chili powder teaspoon salt teaspoon ground ginger teaspoon ground thyme teaspoon black pepper pork tenderloins (about 1 pound each)

Pork

1. In a small bowl, combine the chili powder, salt, ginger, thyme, and pepper. Rub over the pork, then cover and refrigerate for 2 to 4 hours.

2. Grill, covered, over medium-high indirect heat until a meat thermometer reads 160°F, 20 to 40 minutes.

Zesty Grilled Ham SERVES 4

1 1/3 1/4 1

cup packed brown sugar cup prepared horseradish cup lemon juice fully cooked ham steak (1–1 1/2 pounds and 1 inch thick)

1. In a small saucepan, bring the brown sugar, horseradish, and lemon juice to a boil. Brush over both sides of the ham.

2. Grill over medium-high heat until heated through

and well glazed, 10 to 12 minutes on each side.

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Barbecued Picnic Chicken SERVES 8

garlic cloves, minced teaspoons butter cup ketchup cup packed brown sugar cup chili sauce tablespoons Worcestershire sauce tablespoon celery seed tablespoon prepared mustard teaspoon salt dashes hot pepper sauce broiler/fryer chickens (3 1/2–4 pounds each), quartered

1. In a large saucepan, sautĂŠ the garlic in the butter

until tender. Add the ketchup, brown sugar, chili sauce, Worcestershire sauce, celery seed, mustard, salt, and hot pepper sauce. Bring to a boil, stirring constantly. Remove from the heat and set aside.

Poultry

2 2 1 1/4 1/4 2 1 1 1/2 2 2

2. Grill the chicken, covered, over medium heat for 30 minutes, turning occasionally. Baste with the sauce.

Grill, basting and turning several times, until the juices run clear, 15 minutes.

BBQ

SAUC

E

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Caribbean Chicken SERVES 6

Poultry

1/2 1/3 3 6 3 3 3/4 1/4 1/4 6

cup lemon juice cup honey tablespoons canola oil scallions, sliced jalapeño peppers, seeded, deveined, and chopped* teaspoons dried thyme teaspoon salt teaspoon ground allspice teaspoon ground nutmeg boneless skinless chicken breast halves (3 ounces each)

1. In a blender or food processor, combine the lemon

juice, honey, oil, scallions, jalapeños, thyme, salt, allspice, and nutmeg. Cover and process until smooth. Reserve 1/2 cup, cover, and refrigerate. Pour the remaining marinade into a large resealable plastic bag and add the chicken. Seal the bag, turn to coat, and refrigerate for up to 6 hours.

2. Drain and discard the marinade from the chicken.

Coat the grill rack with cooking spray before starting the grill. Grill the chicken, covered, over medium heat until the juices run clear, 4 to 6 minutes on each side, basting frequently with the reserved marinade. *Editor’s Note: When cutting or seeding hot peppers, wear rubber or plastic gloves to protect your hands. Avoid touching your face.

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Curry Grilled Chicken SERVES 4

cup sugar cup vinegar cup ketchup tablespoon Worcestershire sauce teaspoon ground mustard teaspoon paprika teaspoon curry powder teaspoon garlic salt teaspoon salt teaspoon black pepper boneless skinless chicken breast halves (4 ounces each)

1. In a blender, combine the sugar, vinegar, ketchup,

Worcestershire sauce, mustard, paprika, curry powder, garlic salt, salt, and pepper. Cover and process until blended. Pour into a large resealable plastic bag or shallow glass container and add the chicken. Seal the bag or cover the container and refrigerate for 1 to 2 hours.

Poultry

1/2 1/2 1/3 1 1/2 1/2 1/2 1/2 1/2 1/8 4

2. Drain and discard the marinade. Grill the chicken, covered, over medium heat until the juices run clear, 6 minutes on each side.

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Exotic Grilled Chicken SERVES 4 TO 6

Poultry

1/4 3 1 1 1/2 2 1/2 1/2 1/8 1 1

cup soy sauce tablespoons vegetable oil tablespoon sesame seed tablespoons sugar garlic cloves, minced teaspoon ground ginger teaspoon salt teaspoon cayenne pepper tablespoon dried minced onion broiler/fryer chicken (3–4 pounds), cut up

1. In a large resealable plastic bag, combine the soy

sauce, oil, sesame seed, sugar, garlic, ginger, salt, cayenne, onion, and 2 tablespoons water. Reserve 1/4 cup, cover, and refrigerate. Add the chicken to the bag, seal, and turn to coat. Refrigerate for 8 hours or overnight.

2. Drain and discard the marinade from the chicken.

Grill the chicken skin side down, uncovered, over medium heat for 15 minutes on each side. Brush with the reserved marinade and grill for 5 minutes. Turn, baste again, and grill until the juices run clear, 5 minutes.

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Spicy Grilled Chicken SERVES 6

cup finely chopped onion cup grapefruit juice tablespoons olive oil tablespoons soy sauce tablespoon honey garlic clove, minced teaspoons salt teaspoons rubbed sage teaspoons dried thyme teaspoon ground allspice teaspoon garlic powder teaspoon ground cinnamon teaspoon ground nutmeg teaspoon cayenne pepper teaspoon black pepper boneless skinless chicken breast halves

Poultry

3/4 1/2 2 2 1 1 1 1/2 1 1/2 1 1/2 1 1 1/2 1/2 1/4 1/4 6

1. In a large resealable plastic bag or shallow glass container, combine the onion, grapefruit juice, oil, soy sauce, honey, garlic, salt, sage, thyme, allspice, garlic powder, cinnamon, nutmeg, cayenne, and black pepper and mix well. Reserve 1/3 cup, cover, and refrigerate. Add the chicken to the remaining marinade and turn to coat. Seal the bag or cover the container and refrigerate overnight.

2. Drain and discard the marinade from the chicken.

Grill the chicken, uncovered, over medium heat for 3 minutes on each side. Baste with the reserved marinade. Grill, basting and turning several times, until the juices run clear, 6 to 8 minutes.

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Green Chile Chicken Sandwiches SERVES 4

boneless skinless chicken breast halves cup soy sauce cup cider vinegar tablespoons sugar teaspoons vegetable oil can (4 ounces) whole green chiles, drained and sliced lengthwise 4 slices pepper Jack or Monterey Jack cheese 4 Kaiser or sandwich rolls, split

Poultry

4 2/3 1/4 2 2 1

1. Pound the chicken to flatten and place in a large resealable plastic bag. In a small bowl, combine the soy sauce, vinegar, sugar, and oil and mix well. Reserve 1/4 cup, cover, and refrigerate. Pour the remaining marinade over the chicken, seal the bag, and turn to coat.

Refrigerate for 30 minutes.

2. Drain and discard the marinade from the chicken.

Grill the chicken, uncovered, over medium heat for 3 minutes. Turn and baste with the reserved marinade. Grill until the juices run clear, 3 minutes. Top each chicken piece with a chile and a cheese slice, then cover and grill until the cheese is melted, 2 minutes. Serve on the rolls.

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Grilled Lime Chicken SERVES 8

8 1/2 1/3 4 4 3 1/4

boneless skinless chicken breast halves cup lime juice cup olive oil scallions, chopped garlic cloves, minced tablespoons chopped fresh dill teaspoon black pepper

2. Drain and discard the marinade. Grill the chicken, uncovered, over medium-high heat for 6 minutes. Turn and grill until tender and the juices run clear, 6 to 9 minutes. Sprinkle with the remaining dill.

Poultry

1. Pound the chicken breasts to flatten. In a large resealable plastic bag, combine the lime juice, oil, scallions, garlic, 2 tablespoons dill, and the pepper. Add the chicken, seal the bag, and refrigerate for 2 to 4 hours.

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Lemon Chicken Skewers SERVES 6

Poultry

1/4 3 1 2 2 1 1/2 1/4 1/4 1 1/2

cup olive oil tablespoons lemon juice tablespoon white wine vinegar or cider vinegar garlic cloves, minced teaspoons grated lemon peel teaspoon salt teaspoon sugar teaspoon dried oregano teaspoon black pepper pounds boneless skinless chicken breasts, cut into 1 1/2-inch pieces 3 medium zucchini, halved lengthwise and cut into 1 1/2-inch slices 3 medium onions, cut into wedges 12 cherry tomatoes

1. In a medium bowl, combine the oil, lemon juice, vinegar, garlic, lemon peel, salt, sugar, oregano, and pepper. Set aside 1/4 cup, cover, and refrigerate. Pour half of the remaining marinade into a large resealable plastic bag and add the chicken. Seal the bag and turn to coat.

Pour the remaining marinade into another large resealable plastic bag and add the zucchini, onions, and tomatoes.

Seal the bag and turn to coat. Refrigerate the chicken and vegetables for up to 4 hours or overnight.

2. Drain and discard the marinade from the chicken and vegetables. Thread the chicken and vegetables alternately onto metal or soaked wooden skewers. Grill, covered, over medium heat, basting occasionally with the reserved marinade, until the juices run clear, 6 minutes on each side.

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Maple-Glazed Chicken Wings SERVES 6 TO 8

2–3 pounds whole chicken wings 1 cup maple syrup 2/3 cup chili sauce 1/2 cup finely chopped onion 2 tablespoons Dijon mustard 2 teaspoons Worcestershire sauce 1/4–1/2 teaspoon crushed red pepper flakes

Poultry

1. Cut the chicken wings into three sections and discard the wing tips. In a large resealable plastic bag, combine the syrup, chili sauce, onion, mustard, and pepper flakes.

Reserve 1 cup, cover, and refrigerate. Add the chicken to the bag, seal, and turn to coat. Refrigerate for 4 hours, turning occasionally.

2. Drain and discard the marinade from the chicken.

Grill the chicken, covered, over medium heat for 12 to 16 minutes, turning occasionally. Baste with the reserved marinade. Grill, uncovered, basting and turning several times, until the juices run clear, 8 to 10 minutes.

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Sesame Chicken over Greens

Poultry

SERVES 4

1/4 2 2 2 2 1 4 5 1/2 1/2 4 1 1/2 1

cup reduced-sodium teriyaki sauce tablespoons red wine vinegar or cider vinegar tablespoons canola oil tablespoons honey teaspoons crushed red pepper flakes garlic clove, minced boneless skinless chicken breast halves (4 ounces each) cups torn mixed salad greens cup sliced seeded red bell pepper cup shredded carrot scallions, sliced can (2 1/4 ounces) sliced black olives, drained cup reduced-fat ranch dressing tablespoon sesame seed, toasted

1. In a large resealable plastic bag, combine the teriyaki sauce, vinegar, oil, honey, pepper flakes, and garlic and mix well. Add the chicken, seal the bag, and turn to coat.

Refrigerate for several hours or overnight.

2. Drain and discard the marinade. Grill the chicken,

uncovered, over medium heat until the juices run clear, 5 to 7 minutes on each side.

3. Divide the greens, bell pepper, carrot, scallions, and olives evenly among 4 serving plates. Thinly slice the chicken and arrange over the salad. Drizzle with the dressing and sprinkle with the sesame seed.

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Zesty Apricot Turkey SERVES 4

1/3 1 1 1/2 1 1/8 1

cup reduced-sugar apricot preserves tablespoon white wine vinegar tablespoon honey teaspoon grated lemon peel garlic clove, minced teaspoon hot pepper sauce boneless skinless turkey breast half (1 pound)

Poultry

1. In a microwaveable dish, combine the preserves, vinegar, honey, lemon peel, garlic, and hot pepper sauce.

Microwave on high, uncovered, until the preserves are melted, 1 to 2 minutes. Stir to blend. Reserve half to serve with the turkey.

2. Prepare the grill for indirect heat. Grill the turkey, covered, over indirect medium heat for 3 minutes on each side. Baste with 1 tablespoon of the reserved sauce. Grill until a meat thermometer reads 170째F, 7 to 10 minutes.

Slice and serve with the reserved sauce.

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Barbecued Alaskan Salmon SERVES 4

Seafood

2 2 1–2 1 2 1/2 4

32

tablespoons butter tablespoons brown sugar garlic cloves, minced tablespoon lemon juice teaspoons soy sauce teaspoon black pepper salmon steaks (1 inch thick)

1. In a small saucepan, combine the butter, brown sugar, garlic, lemon juice, soy sauce, and pepper. Cook and stir until the sugar is dissolved.

2. Meanwhile, grill the salmon, covered, over mediumhigh heat for 5 minutes. Turn and baste with the sauce.

Grill, turning and basting occasionally, until the fish flakes easily with a fork, 7 to 9 minutes.

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Gingered Honey Salmon SERVES 4 TO 6

1/3 1/3 1/4 1 1 1 1

cup orange juice cup soy sauce cup honey scallion, chopped teaspoon ground ginger teaspoon garlic powder salmon fillet (1 1/2 pounds and 3/4 inch thick)

Seafood

1. Coat the grill rack with cooking spray before starting the grill. In a medium bowl, combine the orange juice, soy sauce, honey, scallion, ginger, and garlic powder and mix well. Reserve 1/3 cup, cover, and refrigerate. Pour the remaining marinade into a large resealable plastic bag or shallow glass container, add the salmon, and turn to coat.

Seal the bag or cover the container and refrigerate for 30 minutes, turning once or twice.

2. Drain and discard the marinade from the salmon.

Place the salmon skin side down and grill, covered, over medium-high heat for 5 minutes. Turn and baste with the reserved marinade. Grill, basting frequently, until the fish flakes easily with a fork, 10 to 15 minutes.

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Grilled Herbed Salmon SERVES 6 TO 8

Seafood

1/2 1/3 2 1 1/2 1 1/2 1 1/2 1/4 1/8 1

cup butter cup lemon juice tablespoons minced parsley teaspoons soy sauce teaspoons Worcestershire sauce teaspoon dried oregano teaspoon garlic powder teaspoon salt teaspoon black pepper salmon fillet (2 1/2–3 pounds and 3/4 inch thick)

1. In a small saucepan, combine the butter, lemon juice,

parsley, soy sauce, Worcestershire sauce, oregano, garlic powder, salt, and pepper. Cook, stirring, over low heat until the butter is melted, then remove from the heat. Coat the grill rack with cooking spray before starting the grill.

2. Place the salmon skin side down and grill, covered,

over medium-high heat for 5 minutes. Turn and baste with the sauce. Grill, basting frequently, until the fish flakes easily with a fork, 10 to 15 minutes.

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Barbecued Trout SERVES 6

2/3 1/2 2 2 1 6

cup soy sauce cup ketchup tablespoons lemon juice tablespoons vegetable oil teaspoon crushed dried rosemary pan-dressed trout Lemon wedges (optional)

Seafood

1. In a small bowl, combine the soy sauce, ketchup, lemon juice, oil, and rosemary. Pour two-thirds of the marinade into a large resealable plastic bag and add the trout. Seal the bag, turn to coat, and refrigerate for 1 hour, turning once. Reserve the remaining marinade, cover, and refrigerate.

2. Drain and discard the marinade from the trout. Place

the trout in a single layer in a well-greased, hinged wire grill basket. Grill, covered, over medium heat until browned on the bottom, 8 to 10 minutes. Turn and baste with the reserved marinade. Grill until the fish flakes easily with a fork, 5 to 7 minutes. Serve with the lemon wedges, if desired.

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Crispy Catfish SERVES 4

Seafood

3/4 1 1/2 1/2 4 1/3

36

cup finely crushed saltines (about 22 crackers) teaspoon seasoned salt teaspoon celery salt teaspoon garlic salt catfish fillets (about 8 ounces each) cup butter or margarine, melted

1. In a shallow dish, combine the crackers, salt, seasoned salt, celery salt, and garlic salt. Pat the fish dry, dip in the butter, and coat with the crumb mixture. Coat the grill rack with cooking spray before starting the grill.

2. Grill the fish, covered, over medium-high heat, carefully turning once, until it flakes easily with a fork, 10 minutes.

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Sausage-Shrimp Kebabs SERVES 4

can (8 ounces) pineapple chunks bacon slices large fresh mushrooms large shrimp, peeled and deveined large cherry tomatoes ounces smoked sausage, cut into 1/2-inch slices large sweet onion, cut into 8 wedges large green bell pepper, cut into 1-inch pieces cup barbecue sauce cup corn syrup cup ketchup tablespoons soy sauce tablespoon lime juice teaspoon maple flavoring teaspoon garlic powder teaspoon ground ginger teaspoon dried coriander

Seafood

1 4 8 8 8 8 1 1 1/2 1/3 1/4 3 1 1/2 1/4 1/4 1/8

1. Drain the pineapple, reserving the juice. Cut the bacon slices in half and wrap each half around a mushroom. Thread the shrimp, pineapple, tomatoes, sausage, wrapped mushrooms, onion, and bell pepper alternately onto metal or soaked wooden skewers.

2. In a large bowl, combine the barbecue sauce, corn syrup, ketchup, soy sauce, lime juice, maple flavoring, garlic powder, ginger, coriander, and pineapple juice.

Reserve 2/3 cup.

3. Grill the kebabs, covered, over medium heat, turning and basting occasionally with the remaining sauce, until the vegetables are tender and the shrimp turn pink, 10 to 15 minutes. Serve with the reserved sauce.

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Shrimp and Vegetable Kebabs

Seafood

SERVES 4

1/2 1 1 1 2 8 1 8 2

cup Italian salad dressing tablespoon minced fresh parsley teaspoon dried basil pound medium shrimp, peeled and deveined medium yellow squash, peeled and cut into 1-inch pieces cherry tomatoes medium green bell pepper, cut into 1-inch chunks medium fresh mushrooms (optional) cups cooked rice

1. In a small bowl, combine the Italian dressing, parsley, and basil. Thread the shrimp, squash, tomatoes, bell pepper, and mushrooms, if desired, alternately onto 8 metal or soaked wooden skewers.

2. Grill, uncovered, over medium heat, turning once, for 3 minutes. Baste with the dressing mixture. Grill, turning and basting frequently, until the shrimp turn pink and the vegetables are tender, 3 to 4 minutes. Serve with the rice.

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Shrimp Kebabs SERVES 4

can (8 ounces) tomato sauce cup chopped onion cup packed brown sugar cup lemon juice tablespoons Worcestershire sauce tablespoons canola oil tablespoons prepared mustard teaspoon salt teaspoon black pepper can (20 ounces) unsweetened pineapple chunks pound medium shrimp, peeled and deveined medium green bell pepper, cored, seeded, and cut into chunks medium onion, cut into chunks cups cooked rice

Seafood

1 1 1/4 1/4 3 2 2 1/2 1/2 1 1 1 1 3

1. In a medium saucepan, combine the tomato sauce, onion, brown sugar, lemon juice, Worcestershire sauce, oil, mustard, salt, pepper, and 1/2 cup water. Bring to a boil, then reduce the heat and simmer, uncovered, for 15 minutes.

2. Drain the pineapple, reserving 2 tablespoons juice

(save the remaining juice for another use), and set aside.

Stir the reserved juice into the sauce. Reserve half, cover, and refrigerate. Pour the remaining sauce into a large resealable plastic bag and add the shrimp. Seal the bag, turn to coat, and refrigerate for 2 to 3 hours.

3. Drain and discard the marinade from the shrimp.

Thread the shrimp, pineapple, bell pepper, and onion alternately onto 8 metal or soaked wooden skewers.

4. Coat the grill rack with cooking spray. Grill the kebabs, covered, over medium heat, until the shrimp turn pink, 5 minutes on each side. Serve over the rice.

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Tangy Shrimp and Scallops SERVES 4

Seafood

28 28 1/2 7 5 1–2 1

large shrimp (1 1/2 pounds), peeled and deveined sea scallops (about 8 ounces) cup butter, cubed tablespoons lemon juice tablespoons Worcestershire sauce teaspoons garlic powder teaspoon paprika

1. Place the shrimp and scallops in a large resealable plastic bag and set aside.

2. In a microwaveable bowl, combine the butter, lemon

juice, Worcestershire sauce, garlic powder, and paprika.

Microwave at 50% power until the butter is melted, 1 1/2 minutes. Stir to blend. Reserve 1/3 cup, cover, and refrigerate. Pour the remaining marinade over the shrimp and scallops. Seal the bag, turn to coat, and refrigerate for 1 hour, turning occasionally.

3. Drain and discard the marinade from the seafood.

Thread the shrimp and scallops alternately on metal or soaked wooden skewers. Grill, uncovered, over mediumhigh heat, turning once, for 6 minutes. Baste with the reserved marinade. Grill until the shrimp turn pink and the scallops are opaque, 8 to 10 minutes.

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Bundle of Veggies SERVES 6

8 8 1 1 1 1/2 1/2 1/2 1/8

1. Place the mushrooms, tomatoes, and zucchini on a

double thickness of heavy-duty foil (about 18 inches square). In a small bowl, combine the oil, butter, salt, onion powder, Italian seasoning, garlic powder, and pepper. Drizzle over the vegetables. Fold the foil around the vegetables and seal tightly.

Side Dishes

ounces medium fresh mushrooms ounces cherry tomatoes cup sliced zucchini tablespoon olive oil tablespoon butter, melted teaspoon salt teaspoon onion powder teaspoon Italian seasoning teaspoon garlic powder Dash of black pepper

2. Grill, covered, over medium heat until tender, 20 to 25 minutes.

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Vegetable Kebabs

Side Dishes

SERVES 6

2 2 4 1/2 1 1/4 1/8 2 1 1 12

tablespoons orange juice concentrate tablespoons reduced-sodium soy sauce teaspoons honey teaspoon canola oil teaspoon salt teaspoon crushed red pepper flakes medium red potatoes, cut into 1 1/2-inch chunks medium zucchini, cut into 1/4-inch slices medium yellow bell pepper, cut into 1-inch pieces cherry tomatoes

1. In a small bowl, combine the juice concentrate. soy

sauce, honey, oil, salt, and red pepper flakes and mix well; set aside. Place the potatoes and 1 teaspoon water in a 1 1/2-quart microwaveable bowl. Cover and microwave on high for 3 to 4 minutes, then drain.

2. Thread the potatoes, zucchini, bell pepper, and

tomatoes alternately onto metal or soaked bamboo skewers. Grill, uncovered, over medium heat, turning and basting frequently with the orange juice mixture, until tender, 8 to 10 minutes.

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Herbed Corn SERVES 8

1/2 2 2 1 1/2 1/2 8

cup butter, softened tablespoons minced fresh parsley tablespoons minced fresh chives teaspoon dried thyme teaspoon salt teaspoon cayenne pepper ears sweet corn, husked

2. Grill, covered, over medium heat, turning frequently, until tender, 10 to 15 minutes.

Side Dishes

1. In a small bowl, combine the butter, parsley, chives, thyme, salt, and cayenne. Spread 1 tablespoon over each ear of corn, then wrap the ears individually in heavy-duty foil.

Grilled Mushrooms SERVES 4

8 1/4 1/2 1/2

ounces medium fresh mushrooms cup butter, melted teaspoon dill weed teaspoon garlic salt

1. Thread the mushrooms onto metal or soaked wooden skewers. In a small bowl, combine the butter, dill, and garlic salt. Brush over the mushrooms.

2. Grill over high heat, basting and turning every 5 minutes, for 10 to 15 minutes.

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Campfire Potatoes SERVES 4 TO 6

medium potatoes, peeled and thinly sliced medium onion, sliced tablespoons butter cup shredded cheddar cheese tablespoons minced fresh parsley tablespoon Worcestershire sauce Salt and black pepper 1/3 cup chicken broth

Side Dishes

5 1 6 1/3 2 1

1. Place the potatoes and onion on a large piece of heavy-duty foil (about 20 x 20 inches) and dot with the butter.

2. In a small bowl, combine the cheese, parsley, Worcestershire sauce, and salt and pepper to taste. Sprinkle over the potatoes. Fold the foil around the potatoes and add the broth. Seal the edges well.

3. Grill, covered, over medium heat until the potatoes are tender, 35 to 40 minutes.

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Potato Pockets SERVES 4

4 3 1/3 2 1/8 1/2 1/2

medium potatoes, julienned carrots, julienned cup chopped red onion tablespoons butter teaspoon black pepper teaspoon salt (optional) cup (2 ounces) shredded Parmesan or cheddar cheese

Side Dishes

1. Divide the potatoes, carrots, and onion evenly among 4 pieces of heavy-duty foil (about 18 x 12 inches). Top with the butter and sprinkle with the pepper and salt, if desired. Bring the opposite short ends of foil together over the vegetables and fold down several times. Fold in the unsealed ends and crimp tightly.

2. Grill, covered, over medium heat until the potatoes

are tender, 10 to 15 minutes on each side. Remove from the grill, open the foil, and sprinkle with the cheese. Reseal and let stand until the cheese is melted, 5 minutes.

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Grilled Cheese Loaf SERVES 10 TO 12

Side Dishes

1 2 1 1/4 1/2 1

46

package (3 ounces) cream cheese, softened tablespoons butter or margarine, softened cup (4 ounces) shredded mozzarella cheese cup chopped scallions (with tops) teaspoon garlic salt loaf (1 pound) French bread, sliced

1. In a medium bowl, beat the cream cheese and butter.

Add the mozzarella, scallions, and garlic salt and mix well.

Spread on both sides of each bread slice. Wrap the loaf in a large piece of heavy-duty foil (about 28 x 18 inches) and seal tightly.

2. Grill, covered, over medium heat, turning once, for 8 to 10 minutes. Open the foil and grill for 5 minutes.

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Dessert from the Grill SERVES 6

1 1 1/2 1/4 1/8 1/8 6

can (20 ounces) sliced pineapple, drained tablespoon butter or margarine teaspoon brown sugar teaspoon vanilla extract teaspoon ground cinnamon teaspoon ground nutmeg slices pound cake Vanilla ice cream Caramel ice cream topping

Desserts

1. Drain the pineapple, reserving 1/3 cup juice and 6 pineapple rings (save the remaining juice and pineapple for another use). In a microwaveable dish, combine the butter, brown sugar, vanilla, cinnamon, nutmeg, and reserved pineapple juice. Microwave, uncovered, on high until bubbly, 1 to 2 minutes. Brush half of the mixture on both sides of the pineapple rings and cake slices.

2. Grill the pineapple and cake, uncovered, over medium heat, brushing occasionally with the remaining juice mixture, until golden brown, 1 to 2 minutes on each side. Top each cake slice with a pineapple ring and a scoop of ice cream, then drizzle with caramel topping. Serve immediately.

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Grilled Peaches with Berry Sauce SERVES 4

Desserts

5 ounces frozen raspberries in syrup (1/2 of a 10-ounce package), slightly thawed 1 1/2 teaspoons lemon juice 2 medium fresh peaches, peeled, halved, and pitted 5 teaspoons brown sugar 1/4 teaspoon ground cinnamon 1/2 teaspoon vanilla extract 1 teaspoon butter

1. In a blender or food processor, process the raspberries and lemon juice until pureed. Strain and discard the seeds.

Cover and refrigerate. Place the peach halves, cut side up, on a large piece of heavy-duty foil (about 18 x 12 inches).

In a small bowl, combine the brown sugar and cinnamon, then sprinkle into the centers of the peaches. Sprinkle with the vanilla and dot with the butter. Fold the foil over the peaches and seal.

2. Grill over medium-high heat until heated through, 15 minutes. Spoon the sauce over the peaches.

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