What will be new for your grilling season this year? Whether it is experimenting with new ingredients, trying out some new sauces or just enjoying a casual summer outdoor meal with friends; here are some new recipes for you to try.
Sliced Steak Over Black Bean Quinoa Salad
5 teaspoons olive oil
1/2 tsp. sea salt
1/4 tsp. chipotle chile powder
1/4 tsp. freshly ground black pepper
2 (6 oz) sirloin steaks
2 tablespoons fresh orange juice
2 tablespoons red wine vinegar
1 tablespoon adobo sauce from canned chipotle chilies in adobo sauce (optional)
1/2 teaspoon ground cumin
1/4 teaspoon honey
1 1/2 cups cooked quinoa (follow packet directions)
1 cup black beans rinsed and drained
3/4 cup chopped red bell pepper
1/4 cup chopped cilantro
1/4 cup sliced green onions
1 1/2 cups baby spinach leaves
1 oz crumbled feta cheese
1/2 cup ripe peeled avocado sliced
1. Prepare rub for steak: Combine 1 teaspoon oil, 1/4 tsp. salt, chipotle, chile powder and rub evenly over steaks.
2. Prepare dressing for salad: combine remaining 4 tsp. olive oil, remaining tsp. salt , orange juice, red wine vinegar, adobo sauce, cumin and honey in a large bowl with a whisk until blended.
3. Combine quinoa, black beans, bell pepper, cilantro, green onions and spinach in a bowl. Then drizzle dressing and toss to coat. Sprinkle with feta.
4. Heat grill to medium/hot and lightly spray with oil to avoid sticking. Place steak on grill and cook 4 minutes on each side or as you prefer until desired degree of doneness. Remove from grill and slice diagonally with a sharp knife into thin strips.
5. Divide quinoa into 4 shallow serving bowls and top with thinly sliced steak and avocado.
Winning Kebab Combinations
Kebabs make a light and healthy addition to any summer menu. Try out some of the following combinations on your friends:
• Shrimp and Fennel with Orange and Red Onion
• Tuna and Cherry Tomatoes
• Lamb and Zucchini
• Beef with Fennel, Tomatoes and Onions
• Swordfish with Lemon and Bay Leaf
Before grilling brush on lightly, olive oil flavored with herbs or garlic. Serve with a tasty home made sauce or pesto.
Herb & Sun-Dried Tomato Pesto
This pesto can be made ahead and refrigerated for up to one week to serve with Kebabs.
2-4 sliced large tomatoes and/or cherry tomatoes diced
1 cup coarsely chopped Italian parsley leaves
1/2 cup sliced oil packed sun dried tomatoes
1/2 cup extra virgin olive oil
2 garlic cloves
10 sage leaves chopped
1 tsp. fresh thyme
1 tsp. fresh rosemary
Freshly ground black pepper
A sprinkling of red pepper flakes if you like to spice things up!
Blend in food processor or blender until herbs are chopped. Season with pepper and red pepper flakes to taste and refrigerate.
Mediterranean Style Grilled Vegetables
These are one of my absolute favorites for summer – there is no set recipe here. All the fun is in using fresh vegetables from the farm or farmers market and being creative. The secret is to choose vegetables which when tossed lightly in olive oil can be cooked gently in a cooking wire basket on the grill. If you want more of a fire roasted effect with browning cook direct in the basket – otherwise line with foil and spray lightly with canola oil and on medium to low heat.
Great combinations are red, yellow and green bell peppers cut lengthways into slices. Mix with fresh yellow and green zucchini cut into similarly sized amounts.
Toss lightly in olive oil. Cooking time 5-10 minutes, on a medium to low grill heat, stir during cooking.
Current food trends even include lightly grilled Romaine lettuce served with light vinaigrette!
Mint and Cumin Spiced Lamb Chops
1 medium onion peeled quartered
1/2 cup fresh cilantro leaves
1/2 cup fresh flat-leaf parsley leaves
1/2 cup fresh mint leaves
1/2 tablespoon ground cumin
1/2 tablespoon paprika
1 tsp allspice
1/2 tsp crushed red pepper flakes
1/2 tsp garam masala (Indian equivalent of French herbes de Provence or Chinese five-spice powder)
12 small/medium lamb chops or rib chops.
1. Pulse onion, cilantro, parsley, mint, cumin, paprika, allspice, red pepper flakes and garam masala in a food processor until very finely chopped.
2. Place lamb chops in a large dish and rub with spice mixture. Cover and chill at least 2 hours. Prepare grill for medium high heat and oil grate.
3. Grill lamb chops to desired doneness; about 3 -5 minutes each. Rest for 5 minutes before serving. Lamb can be marinated 12 hours ahead.
Fired Strawberries & Cream
It’s strawberry season – so why not try something a little different for dessert! Peaches or nectarines work really well in this recipe also.
1 lb fresh strawberries
4 tablespoons white rum, Cointreau, Kirsch or favorite liquor.
4 tablespoons light muscavado sugar
2 cinnamon sticks, broken into short pieces 8 oz light whipping cream
1. Hull strawberries, cut them in half, and place in a large bowl.
2. Mix the rum, Cointreau or Kirsch with the sugar until the sugar has dissolved then stir it into the strawberries.
3. Make 4 foil parcels using extra thick foil, 12 inches per parcel. Divide the strawberries and juice between them. Add a piece of cinnamon stick to each one; then bring the edges of the foil together and fold the edges together to seal.
4. Place the parcels on the grill on a low heat and cook for 4-5 minutes until heated through.
5. Lift them onto serving plates, open them up and serve with a spoonful of whipped cream.
Food safety tips: The most important grilling accessory is the food thermometer. In addition to taking the guesswork out of cooking the food thermometer helps prevent food poisoning by ensuring your food is cooked to proper temperatures. Look for one designed to use with meat, made of stainless steel with an easy to read dial and shatterproof lens. Recent studies show a link between cancer and charred meats and fish – so avoid cooking meats until they are well done or burnt.