We live in Northern California and we are blessed with the ability to grill or barbecue on our back deck for most of the year. I grill quite frequently because it is very easy to do low-fat. Most marinade and sauce recipes calling for lots of oil will work just as well by eliminating the oil. Also, an advantage of grilling meats is that the fat drips away as it cooks and it is easy to cook lean cuts of meat and poultry quickly, leaving them tender and not dry.
We recently discovered a great grilling device which we now use frequently. It is called a "grill wok" and is essentially a rectangular shaped "wok" with holes in the bottom and on the sides. I use this device for grilling vegetables, fajitas, or anything you could "stir fry" as long as you don't need a sauce. The advantage is that you can move the food around constantly without having to worry about it falling through the grill rack. So..break out the grill (gas or charcoal) and have a ball!
 
Barbecued Pork Loin with Grilled Onions1 tablespoon chili powder 1/4 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon dry oregano, crushed 1 clove garlic, minced 1 1/2 pounds lean pork tenderloins 1 large sweet onion olive oil cooking spray Combine chili powder, cumin, salt, oregano and garlic in small mixing bowl. sprinkle spice mixture over meat, pressing into surface. Arrange coals for indirect cooking. Place meat on grill, cover and grill for 30 to 45 minutes until thermometer registers 160 degrees. Spray onion slices with olive oil cooking spray and place on the grill rack over coals last 10 to 15 minutes of grilling time. Slice pork and serve pork and grilled onions with Corn and Black Bean Salsa.
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Barbequed Garlic Chicken1 1/2 pounds boneless skinless chicken breast 3 teaspoons garlic, chopped 2 teaspoons salt 2 tablespoons black peppercorns 1 cup cilantro, chopped 2 tablespoons lime juice tomato scallions Cut chicken in half lengthwise, and remove bones, if desired. Crush the garlic with salt into a smooth puree. Coarsely crush the peppercorns with a mortar and pedestal or blender. Combine in a flat dish with the coriander, and lime juice. Rub the mixture well into the chicken on all sides, cover and refrigerate overnight or at least one hour. BBQ chicken over glowing coals, turning about every 5 minutes, until chicken is no longer pink and the skin is crisp. Garnish with tomatoes and curls of scallions. Serve with a salad of cucumber, scallions and tomatoes, seasoned with lime and salt.
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Bourbon Barbecue Chicken2 pounds boneless skinless chicken breast 1/2 cup chopped onion 2 cloves garlic, minced 1 tablespoon olive oil 2 teaspoons orange zest 1/3 cup orange juice 1 tablespoon wine vinegar, (balsamic is better) 1/3 cup bourbon whiskey 1/2 cup molasses 1/2 cup catsup 1 tablespoon steak sauce 1/4 teaspoon dry mustard salt and freshly ground black pepper, to taste tobasco, to taste 1 teaspoon chili powder pinch cloves Mix all ingredients other than chicken well. Marinate chicken 4 hours. Remove from marinade and grill basting with marinade frequently.
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Chicken with Peri-Peri Sauce1/4 cup fresh lime juice 2 tablespoons cider vinegar 1/2 teaspoon paprika 1/4 teaspoon Angostura bitters 1 teaspoon hot pepper sauce, to taste 2 cloves garlic 1 pound chicken breast Combine the lime juice, vinegar, paprika, bitters and hot pepper sauce in a glass baking dish. Wearing kitchen gloves, split the jalapeno pepper, remove seeds. Mash the peppers with the garlic into a smooth paste using a mortar or an electric spice grinder. Add the paste to the lime mixture in the baking dish and combine. Toss the chicken pieces and swish them in the marinade until they are completely coated. Cover and let marinate overnight in the refrigerator. Remove the chicken from the marinade and grill or broil until cooked through and burnished, about 20 minutes on each side. Baste frequently with the marinade. If the chicken looks like it is beginning to burn, move it farther away from the heat source. Serve hot with chilled orange sections and plenty of napkins.
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Chili Barbecued Beef2 teaspoons cumin 2 teaspoons chili powder 1/8 teaspoon cinnamon 2 tablespoons olive oil 1/4 cup fresh lime juice 1/4 cup balsamic vinegar 2 tablespoons molasses 2 tablespoons fresh oregano, Chopped 1 tablespoon minced garlic 1 1/2 pounds flank steaks, or tri tip Marinade: Combine cumin, chili powder and cinnamon in small saucepan. Cook over high heat until fragrant, 40 seconds. Whisk in oil, lime juice, vinegar, molasses, oregano and garlic. Pour marinade over meat in shallow dish, turning to coat. Cover and refrigerate 4 hours or overnight. Remove meat from refrigerator 30 minutes before grilling. Prepare grill. Remove meat from marinade. Grill beef over medium coals, basting occasionally, 7 to 8 minutes per side for medium-rare, until meat thermometer inserted in thickest part reaches 160 degrees. Let stand 5 minutes. Slice thin across the grain. Serve with a black bean salsa.
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Chipotle BBQ Sauce1 tablespoon olive oil 1/2 cup chopped onion 2 tablespoons minced garlic 1 cup ketchup 1/4 cup malt vinegar 1/4 cup golden brown sugar 1/4 cup coffee, strong brewed 3 tablespoons beer, stout (like Guinness) 2 tablespoons molasses, unsulphured (light) 2 tablespoons tomato paste 2 teaspoons Dijon mustard 2 teaspoons Worcestershire sauce 1 1/4 teaspoons canned chipotle chiles, minced 1/4 teaspoon ground black pepper Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic and saute until tender, about 5 minutes. Add all remaining ingredients. Cover and simmer until slightly thickened, stirring occasionally, about 25 minutes. Season with salt. Can be made 1 week ahead. Cover and refrigerate or can for longer storage.
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East-West Barbecued Chicken1 pound chicken breast, cut into pieces 2 teaspoons Dijon mustard 1/4 cup orange juice 1 tablespoon olive oil 1/4 teaspoon dried red pepper flakes 1/4 cup chili sauce 1/4 cup hoisin sauce Marinate chicken in mustard, orange juice, olive oil and dried pepper about 1 hour. Combine chili sauce and hoisin. Grill chicken until cooked through. Brush with chili mixture and grill until brown.
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Flank Steak With Lime-Chipotle Sauce1/2 pound flank steak, (or tri-tip) 1/2 cup honey 2 tablespoons chipotle chiles, in adobo minced 3 tablespoons Dijon mustard 1/2 cup lime juice 3 cloves garlic, minced 1/2 teaspoon ground allspice 1 teaspoon ground cumin 1/2 cup cilantro, chopped salt and fresh ground pepper to taste Mix honey with chilies, mustard, lime juice, garlic, cumin, allspice, and cilantro. Season to taste with salt and pepper. Marinate steak at least 1 hour. Drain off marinade into small sauce pan and simmer. Grill or BBQ steak, basting with marinade. Slice steak against the grain and pour remaining marinade over meat.
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Green Mountain Maple Barbecued Chicken3 tablespoons maple syrup 3 tablespoons chili sauce 1 tablespoon cider vinegar 2 teaspoons Dijon mustard 1 pound boneless skinless chicken thighs Prepare barbecue (medium-high heat). Stir maple syrup, chili sauce, vinegar and mustard in small saucepan until well blended. Spray chicken with cooking spray, season with salt and pepper. Arrange chicken on barbecue. Grill until cooked through, turning occasionally and brushing generously with sauce, about 1/2 hr.
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Grilled Chicken2 teaspoons grated orange zest 2 cloves garlic, finely chopped 2 teaspoons fresh ginger, finely chopped 1/4 teaspoon freshly ground white pepper 1/4 teaspoon aniseed, crushed 1 pound boneless skinless chicken breast 1/4 cup light brown sugar 2 tablespoons rice wine vinegar 2 tablespoons soy sauce 2 teaspoons oil, (preferably canola) Combine all ingredients except chicken in a zip lock baggie and mix until sugar dissolves. Lightly pound chicken breasts between sheets of plastic wrap until they are flattened slightly. Add breasts to marinade and place in refrigerator for 3 to 4 hours, turning once. Heat grill. Coat chicken with cooking spray and grill until no longer pink in center, basting occasionally with marinade.
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Grilled Chicken with Honey/Lime/Chipotle Sauce1/3 cup fresh lime juice 2 tablespoons honey 4 cloves garlic, peeled and chopped 1 serrano chile, or jalapeno minced 1 chipotle chile, in adobo 1/4 teaspoon cornstarch 1 tablespoon minced cilantro 1 pound boneless skinless chicken breast Preheat grill. In a food processor or blender, puree lime juice, honey, garlic, serrano, chipolte in adobo sauce and cornstarch. Transfer mixture to a medium sized sauce pan and boil until slightly thickened, about 1 minute. Stir in cilantro. Brush breasts lightly with glaze. Grill 4 minutes each side, turning once. Just before removing from the grill, baste chicken with the remaining glaze. Remove from grill and serve.
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Grilled Fish Tacos with Cilantro Slaw1 3/4 pounds fish, (sea bass, swordfish or any other firm fleshed fish) 1/3 cup lime juice 3 tablespoons tequila corn tortilla salsa non-fat sour cream Cilantro Slaw 3 cups green cabbage, shredded 3 cups red cabbage, shredded 1 cup cilantro leaves, (firmly packed and minced) 1/2 cup lime juice 1 tablespoon oil, (preferably canola) 1/2 teaspoon cumin seeds 1 teaspoon sugar salt and pepper to taste Rinse fish, pat dry and place in a zip lock baggie with lime juice and tequila. Turn to coat. Refrigerate for 15 minutes or up to 4 hours, turning occasionally. Prepare Cilantro Slaw by combining all ingredients in a medium bowl. Refrigerate for up to 4 hours. Remove fish from marinade and spray lightly with cooking spray. Grill over medium-hot coals turning once until lightly browned and just opaque on inside (about 10 minutes). Cut fish into bite size pieces. Heat corn tortillas until soft. Place fish in tortillas and add cilantro slaw, salsa and sour cream to taste.
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Grilled Pork Skewers w/Ginger2 pounds boneless pork loin 2 red bell peppers, cut 1 12 x 34-inch strips 2 red onions, cut in 1 1/2 x 3/4 x 1/2-inch strips Marinade: 1 tablespoon pineapple juice 1 tablespoon rice wine vinegar 1/4 teaspoon ground cumin 1/4 teaspoon ancho chili powder 2 tablespoons minced ginger 1 tablespoon minced garlic 1 ounce soy sauce Mix all marinade ingredients well. Cut the pork butt into 1 inch cubes and marinate, covered in the refrigerator for 4 hours. Remove the meat from the marinade. Discard the remaining marinade. Thread the pork, red pepper and onion on skewers. Season to taste with salt and pepper. Grill over medium heat 5 minutes on each side.
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Grilled Pork with Couscous Salad1 clove garlic, minced or pressed 1 pound sugar snap pea, or chinese pea pods Couscous Salad 3 1/2 cups chicken broth 3 tablespoons unseasoned rice vinegar 1 tablespoon honey 1 tablespoon fresh ginger, minced 1/2 teaspoon dry mustard 2 cups couscous 2 pounds pork tenderloin, (or pork loin) 1/4 cup soy sauce 2 tablespoons sake, or dry sherry 1 1/2 tablespoons honey 1 tablespoon fresh ginger, grated Fold thin ends of tenderloins under and tie with string to make an even size. Combine soy, sake, honey, ginger and garlic in zip lock baggie. Add pork. Seal bag and turn to coat. Refrigerate 30 minutes or up to 1 day, turning occasionally. Steam pea pods until barely tender. Drain and immerse in cold water until cool, drain again. Grill pork over medium coals, turning and basting often with marinade until done to your liking. Bring broth to a boil in 3 quart saucepan. Add vinegar, honey, ginger and dry mustard. Stir well. Stir in 2 cups couscous. Cover and remove from heat. Let stand 5 minutes. Fluff with fork. Serve grilled pork slices and pea pods over couscous salad.
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Grilled Raspberry Chicken Breasts4 each boneless skinless chicken breast 1/2 cup raspberry vinegar 1/4 cup chicken stock 2 tablespoons olive oil 1 tablespoon lemon juice 1 teaspoon lemon peel, grated 1 each shallot, finely chopped 1/2 teaspoon dried tarragon black pepper, to taste Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl. Combine remaining ingredients; pour evenly over chicken breasts. Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight. Turn occasionally. Remove chicken from marinade and grill.
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Grilled Red Snapper w/Tomatillo-Serrano Chile Vinaigrette6 red snapper fillets, (about 6 ounces each), skinned salt and freshly ground black pepper Tomatillo-Serrano Chile Vinaigrette 4 fresh tomatillos, husked, rinsed and cut into small di 1/3 cup jicama, diced 1 1/2 tablespoons red bell peppers, diced 1 1/2 tablespoons yellow bell peppers, diced yellow bell pepper 1/2 mango, peeled and cut into small dice 1 serrano chile, seeded and finely diced cooking spray 2 tablespoons olive oil 2 tablespoons white wine vinegar 1 1/2 tablespoons balsamic vinegar 1 tablespoon fresh lime juice 1 tablespoon fresh lemon juice 1 small garlic clove, minced 2 to 1 tablespoon cilantro, minced fresh salt Squeeze lime juice over snapper and coat with cooking spray. Grill in basket until just done (about 4-5 minutes). Spoon the Tomatillo-Serrano Chile Vinaigrette onto 6 warm dinner plates and arrange the snapper fillets in the center. Serve warm. Tomatillo-Serrano Chile Vinaigrette: In a bowl, combine the tomatillos, jicama, red and yellow bell peppers, mango and serrano chile; toss to mix. In a small bowl, combine the olive oil, white wine vinegar, balsamic vinegar, lime juice, lemon juice, garlic and coriander. Whisk to blend well. Pour the dressing over the diced vegetables and stir lightly to mix. Season with salt to taste.
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Honey-Hoisin Basting Sauce1/4 cup soy sauce 2 tablespoons hoisin sauce 1/3 cup honey 1/4 cup tomato sauce 2 tablespoons sherry, dry 2 tablespoons rice wine vinegar 1 teaspoon five-spice powder 2 cloves garlic, minced 2 tablespoons fresh ginger, grated 1/2 teaspoon red pepper flakes Combine all the ingredients in a nonreactive bowl or blender. Use as basting sauce for beef or chicken
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Jerk Pork with Papaya1 1/3 pounds pork tenderloin, or pork loin 1 banana, coarsely chopped 3/4 cup chutney, Major Grey's mango chutney or other 1/4 cup lime juice 3 tablespoons unsweetened coconut flakes 1 pound pasta, angel hair pasta (dry) 3/4 cup chicken broth 1/4 cup seasoned rice vinegar (or 1/4 cup unseasoned plus 1 tablespoon sugar) 1/4 cup cilantro, minced 2 teaspoons sugar 2 papayas, (peeled, seeded and cut in 1/2 inch slices) Jerk Seasoning: 1/4 cup cilantro, firmly packed) 3 tablespoons water 3 tablespoons fresh ginger, minced 2 tablespoons whole black peppercorns 1 tablespoon ground allspice 1 tablespoon brown sugar, (packed) 2 cloves garlic 1/2 teaspoon crushed red pepper flakes 1/4 teaspoon ground coriander 1/4 teaspoon ground nutmeg Prepare Jerk Seasoning Paste by combining all ingredients in a blender or food processor until a smooth paste. Place pork and jerk paste in a zip lock baggie and refrigerate 20 minutes or up to 1 day. In a bowl combine banana, chutney, 1 tablespoon lime juice and coconut. Set aside. Prepare a barbecue for indirect cooking. Place drip pan between coals. Place pork in center of grill above drip pan. Cover barbecue, open vents and cook until meat thermometer inserted in thickest part of pork registers 155 degrees (about 20 minutes for tenderloins). Transfer to platter and keep warm. Cook pasta until just done. Drain well and return to pan. Add broth and stir over medium heat until pasta has absorbed most of broth. Mix in vinegar, minced cilantro, remaining 3 tablespoon lime juice mixed with sugar. Cut pork across grain into 1/2" thick slices. Serve over pasta and garnish with papaya and cilantro sprigs. Offer banana-chutney relish to add to taste.
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Mexican Grilled Steak2 pounds flank steaks 1/2 cup lime juice 2 tablespoons dry oregano 1 tablespoon olive oil 2 teaspoons salt 1/2 teaspoon pepper 4 cloves garlic, crushed Place beef steaks in shallow glass or plastic dish. Mix remaining ingredients and pour over the beef. Cover and refrigerate at least 8 hours, turning occasionally. Set oven control to broil. Cook beef to your liking on prepared barbecue grill. Cut beef in thin strips across the grain of the meat. Serve with tortillas and guacamole if desired.
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Skewered Tuna Nicoise1 2 ounce tin anchovy, packed in olive oil 2 tablespoons olive oil, (or 2 tbs. oil from anchovy) 1/2 cup clam juice 1/4 cup red wine vinegar 3 cloves garlic, chopped 1 tablespoon fresh rosemary, chopped 1/2 teaspoon freshly ground black pepper 1 pound tuna steak, cut into 1 1/2" chunks 1 1/2 pounds small red potatoes, scrubbed (or medium red potatoes cut in quarters) 1/2 pound green beans, trimmed 1 large red onion, cut into 8 chunks 12 cups mixed baby greens 1 large tomato, cut in 8 wedges 12 Kalamata olives 1 egg, (hard cooked and sliced) 1 tablespoon capers, drained Measure 2 tablespoon oil from anchovies (or use 2 tbs. olive oil) and put in blender. Chop 3 anchovy filets coarsely and add to blender. Add clam juice, vinegar, garlic, rosemary and pepper. Blend until smooth. Pour 3 tablespoon marinade into a shallow dish just large enough to hold tuna (or place in a zip lock baggie). Add tuna turning to coat. Marinade 30 minutes in refrigerator. Season remaining marinade with additional pepper, cover and set aside to use as salad dressing. Steam potatoes until just tender. Steam beans until barely tender. Refresh under cold water and drain. Prepare medium-hot barbecue fire. Remove tuna from marinade. Add onion pieces and cooked potatoes to marinade left in dish and turn to coat. Thread potatoes and onions onto skewers, thread tuna onto separate skewers. Grill vegetables until they are slightly blackened (10 to 12 minutes) and grill tuna until no longer pink in middle (about 8 minutes). Toss salad greens with 1/4 cup reserved dressing and transfer to large platter. Toss green beans with 2 more tablespoon dressing and scatter over lettuce. Slide tuna, potatoes and onions from skewers onto salad. Garnish with tomato wedges, olives, egg slices and capers. Drizzle with remaining dressing.
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Spicy Pork Kebabs1 tablespoon canola oil 1/4 cup shallot, chopped 1 tablespoon chili powder 2 cloves garlic, finely chopped 1/2 teaspoon ground cumin 1/4 teaspoon ground red pepper, (cayenne) 1/3 cup chicken broth 1/4 cup fresh lime juice 3/4 pound pork tenderloin, (or pork loin) 4 corn, husked and cut into 2" lengths 2 red bell peppers, seeded and cut into 3/4" squares 4 corn tortillas 6 cups spinach leaves, (washed, dried and torn) In small skillet heat 1 teaspoon oil over medium-low heat. Add shallots, chili powder, garlic and cumin and cook, stirring until fragrant, about 1 minute. Remove pan from heat and stir in ground red pepper, broth and lime juice. Cool to room temperature. In zip lock baggie or shallow dish, combine pork and half the marinade. Stir to coat, and place in refrigerator 1 to 3 hours, turning or stirring once. Whisk remaining 2 teaspoons oil into remaining marinade and season with salt and pepper. Set aside to use as salad dressing. Prepare medium-hot barbecue. Remove pork from marinade. Add corn and bell peppers to marinade remaining in dish, stirring to coat. Thread pork and vegetables on skewers, placing vegetables at end and pork in center. Grill, turning once or twice until pork is browned and cooked through (8 to 10 minutes). Heat tortillas on edge of grill, toasting lightly. Toss spinach with reserved dressing. Transfer to serving plates and arrange skewers over. Cut toasted tortillas into quarters and use to garnish.
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Steakhouse Salad1/4 cup balsamic vinegar 1/4 cup beef broth 4 teaspoons Dijon mustard 1 teaspoon fresh thyme, chopped 1/2 teaspoon freshly ground black pepper 1 tablespoon olive oil 2 cloves garlic 3/4 pound Beef Tenderloin, cut into 1" chunks 1/4 teaspoon salt 4 small artichoke, (or 1 pkg. frozen artichoke hearts) 8 small red potatoes, scrubbed and cut in half 4 portobello mushroom, cleaned, stems removed and cut in 1" pieces 4 slices Italian bread, (or sourdough) 2 bunches arugula, trimmed, washed and dried 1 cup radicchio, torn Whisk together vinegar, beef broth, mustard, thyme, pepper and 1/2 tablespoon of the oil in small bowl. Finely chop one clove garlic and add to marinade. Place beef chunks and 1/2 the marinade in zip lock baggie and place in refrigerator for 1 to 3 hours, turning occasionally. Whisk salt and remaining 1/2 tablespoon oil into remaining marinade to use as salad dressing. Trim artichokes and steam until tender. Cool and remove fuzzy choke. Steam potatoes until barely tender. Remove beef from marinade. Toss artichoke hearts, mushrooms and potatoes in marinade. Thread all ingredients on skewers. Coat again with marinade and grill until meat is browned (6 to 8 minutes for medium rare). During last few minutes of grilling, toast bread on grill. Cut remaining garlic clove in half and use to rub the toasts with garlic. In large salad bowl, toss arugula and radicchio with all but 2 tablespoons reserved dressing. Slide beef and vegetables off skewers into a bowl and toss with remaining 2 tablespoons dressing. Arrange beef and vegetables on top of greens. Serve with garlic toasts.
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Tandori Style Chicken1 pound boneless skinless chicken breast Tandoori Marinade: 1 onion, chopped coarsely 2 garlic cloves, chopped fine 2 tablespoons lime juice 2 tablespoons lemon juice 1 tablespoon ground coriander 2 teaspoons paprika 1 teaspoon ground ginger 1/2 teaspoon ancho chili pepper, powder 1/2 teaspoon turmeric 1/2 teaspoon ground cloves salt and freshly ground black pepper 2 cups plain nonfat yogurt In a food processor, puree the onion and garlic. Process in the lemon and lime juice, add spices and the yogurt and process to blend. Marinate the chicken breasts in this mixture turning occasionally overnight in the refrigerator. Prepare a charcoal or wood fire and let it burn down to embers. Remove the excess marinade and grill for 5 minutes on each side or until done. Serve with Yogurt Cilantro sauce to taste.
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Vietnamese Grilled Steak1 pound loin steak 3/4 cup bean sprouts, lightly blanched 1 cup red bell pepper, seeded slivered 1 pound thin chinese noodles 1/3 cup rice vinegar 3 tablespoons soy sauce 2 tablespoons to 1/4 cup garlic puree 3 tablespoons sugar 1/4 teaspoon sambal ulek, or crushed red chiles 1/4 teaspoon kosher salt 2 tablespoons fish sauce 2 tablespoons mint, or cilantro, chopped Simmer the pasta in boiling salted water until just tender drain, rinse in cold water, and drain well. Meanwhile, combine the vinegar, soy sauce, garlic, sugar, red pepper flakes, salt, and fish sauce with 1 tablespoon water. Pour over the noodles, add the mint, and toss to mix well. Pat steaks dry with a kitchen towel, season with salt and pepper. Sear on a very hot grill for 3-4 minutes per side remove to a cutting board to rest for 5-6 minutes. Bias-sliced, across the grain, into thin strips. Lay a bed of noodles onto the center of a serving platter. Arrange the bean sprouts around the noodles. Place the red bell pepper on top of the bean sprouts. Fan the steak on top of the noodles and garnish with fresh mint or cilantro as desired. Serve warm.
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