What's Cooking

Southeast Grilled Salmon

1 salmon fillet 1.5-2 lbs

¼ c butter, softened
Salt
Pepper
Garlic powder
Red chili powder
Dried dill
1 onion
1 lemon

Preheat the grill to 300.

Rinse salmon and pat dry on both sides. Cut into pieces you can manage with a spatula. Coat liberally with butter. Season to taste with mix made of dry ingredients. Slice onion and lemon and place on top of salmon. Cook the salmon on the grill skin side down for about 12 minutes.

Nectarine Glazed Shrimp

2 T butter 

5 ripe nectarines, quartered and pitted

zest of one lime

zest and juice of one lemon

½ c tequila

½ c honey

2 T fresh cilantro

Melt butter in skillet; add next three ingredients and sauté 10 minutes. Add tequila and honey, simer, uncovered, for 15 minutes. Whip in a blender. Add cilantro. 

 

2 lbs raw shrimp, peeled and deveined

2 T oilive oil

juice of 1 lime

kosher salt

Thread shrimp on to skewers brush with oil. Place on grill and brush with glaze. Grill 2-4 minutes per side, basting again after turning. Remove from grill, squeeze lime juice over the shrimp and salt to taste. 

Orange Pepper Steak

1/2 c Kraft Catalina dressing
Juice from 1 medium orange
2 green onions, chopped
1/2 t pepper
1/2 t garlic powder
1 2-lb boneless sirloin

Mix all but steak. Reserve 1/4 c of the mixture. Marinate steak in rest of mixture for at least 1 hour.

Preheat broiler or grill. Drain steak and discard marinade. Cook 2-3 inches from heat source for 10 min per side. Serve with reserved dressing mixture on top.

Grilled Chops and Rice

6 T Italian dressing
2 T apricot jam
4 bone-in pork chops
1-1/2 c minute rice
2 c green beans
1 14-oz can chicken broth

Mix dressing and jam, brush 2 T on chops. Let stand 10 min.
Place rice in center of sheet of foil with beans on top, fold up sides to form a bowl. Pour broth and remaining dressing mixture into bowl. Double fold top ends to seal packet, leaving room for heat circulation.
Place chops and packet on grate of grill.  Grill packet 15 min or until most liquid  has been absorbed. Let stand 5 min. Grill chops 20 minutes or until cooked through.

Barbecued Flank Steak

1/4 c Italian dressing
2 T soy sauce
1 flank steak, about 1 lb.
2 lb baby red potatoes
1 T rosemary
4 ears of corn in husks, soaked in water 10 minutes

Mix dressing and soy sauce, Pour 2 T over steak and coat. Let stand 10 minutes.
Poke holes in bottom of disposable alumnium pan. Microwave potatoes on high for 10 minutes. Toss with remaining dressing mixture. Add rosemary. Place in foil pan.
Place steak, foil pan and corn in foil on grill. Grill 15 min or to desired doneness, turning after 9 minutes and stirring potatoes often.

Marinated Grilled Buttermilk Chicken

1-1/2 c buttermilk
2 t garlic powder
1 T paprika
salt and pepper
6 lbs bone-in chicken pieces.

Marinate chicken in above ingredients for at least 1 hour and up to overnight.
Grill on medium-low for 30-40 minutes.

Grilled Mahimahi

4 6-oz pieces skinless mahimahi
1 t plus 1 T olive oil
salt and pepper

Heat a grill or grill pan to medium high. Rub fish with 1 t oil and season with salt and pepper. Grill until cooked through and opaque, about 5 minutes per side.

Grilled Pork and Couscous

1 10-oz box of couscous
 1-lb piece pork tenderloin
1 t olive oil
2 t dried oregano
salt and pepper
2 lemons

Cook couscous.
Heat grill to medium high.
Rub pork with 1 t oil and season with oregano, 1/2 t salt and 1/4 t pepper. Grill, covered, turning occasionally, until cooked through, 18-20 min. Place lemons on grill 15 minutes in. Lemons should be charred in about 6 minutes.
Fluff couscous, slice pork, serve both with lemons.

Five-Spice Pork Chops

1/3 c soy sauce
2 T honey
¼ t five-spice powder
salt and pepper
4 bone-in pork chops

Combine soy, honey, spice powder and ¼ t pepper. Season chops with 1 t salt and ¼ t pepper. Grill 10 minutes, turn once. Brush chops with sauce and grill until cooked through, about 2 more minutes.

Skirt Steak and Potatoes With Herb Sauce

2 c fresh parsley
¼ c oregano
garlic powder
1 t red wine vinegar
½ c olive oil
¼ t cayenne
¾ t salt
1-1/2 lb skirt steak
½ t pepper
1-1/2 lb sweet potatoes, cut on diagonal into ¼ inch slices

Heat grill to medium. Food-process parsley, oregano and garlic. Add vinegar, oil, cayenne and ½ t salt. Season steak  with remaining salt and pepper and grill to desired doneness, probably 6 minutes per side. Transfer to cutting board and let sit 5 minutes before slicing.

As steak cooks, toss potatoes in large bowl with 1/3 c of herb sauce. Place on grill in single layer. Cook, turning once, until tender, about 4 minutes per side. Divide steak and potatoes among individual plates and serve with leftover herb sauce crud.