Grilling Recipes

Molasses Pork Tenderloin with Red Wine Sauce

1 cup reduced-sodium soy sauce
1 1/4 cups molasses
1/4 cup fresh lemon juice
1/4 cup olive oil
3 tablespoons minced fresh ginger
2 large garlic cloves, minced
3 (3/4-pound) pork tenderloins
Red Wine Sauce (optional)

Combine first 6 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add tenderloins. Cover or seal, and chill 8 hours. Remove tenderloins from marinade, discarding marinade.

Grill tenderloins, covered with grill lid, over medium-high heat (350° to 400°) 20 minutes or until a meat thermometer inserted into thickest portion registers 160°, turning occasionally. Let stand 10 minutes before slicing. Serve with Red Wine Sauce, if desired. Makes 6 to 8 servings

Note: Tenderloins may be pan seared in a hot skillet to brown and then baked at 375° for 15 to 20 minutes. Makes 6 to 8 servings

Red Wine Sauce
1/2 small sweet onion, minced
2 tablespoons butter
1/2 cup dry red wine
1 (14 1/2-ounce) can beef broth
1/4 cup water
2 tablespoons cornstarch

Sauté onion in butter in a large saucepan over medium-high heat 3 minutes, or until browned. Add wine, and cook 3 minutes. Add beef broth; bring to a boil, and cook 5 minutes.

Stir together 1/4 cup water and cornstarch; add to broth mixture, stirring constantly, 1 minute or until mixture thickens. Remove from heat, and serve over tenderloin. Makes 1 1/4 cups

Grilled Corn with Chipotle Butter

4 ears corn
3 tablespoons unsalted butter
2 teaspoons seeded, minced chipotle chilis in adobo sauce
2 teaspoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup grated or crumbled queso fresco
4 lime slices (optional)

Immerse corn, husks on, in a large bowl of cold water. Let soak for at least 30 minutes. Melt the butter in a small saucepan over low heat. Add the minced chipotle chili, lime juice, salt, and black pepper; cook for 30 seconds, stirring to blend flavors.

Preheat the grill to medium-high. Husk corn; brush with chipotle butter to coat. Grill about 4 minutes, turning frequently, or just until the corn is tender and nicely browned. Top immediately with crumbled cheese, and serve with lime slices, if desired. Serves 4

Grilled Okra and Tomato Skewers

2 small onions, each cut into 8 wedges
24 okra pods (about 3/4 pound), trimmed
16 cherry tomatoes (about 1/2 pound)
4 teaspoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon water
1/2 teaspoon ground red pepper
1/8 teaspoon sugar
2 garlic cloves, minced
Cooking spray

Prepare grill. Divide each onion wedge into 2 equal pieces. Thread 3 okra pods, 2 cherry tomatoes, and 2 onion pieces alternately onto each of 8 (12-inch) skewers.

Combine olive oil, kosher salt, and the remaining ingredients except for cooking spray in a small bowl, stirring with a whisk. Brush olive oil mixture over the skewers. Place the skewers on a grill rack coated with cooking spray, and grill skewers for 3 minutes on each side or until tender. Makes 8 servings

Skirt Steak with Chimichurri

1/2 cup finely chopped fresh parsley
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 garlic cloves, finely chopped
1/2 teaspoon crushed red pepper or more to taste
Salt
1 1/2 pounds skirt steak

Make chimichurri: Mix parsley, oil, lemon juice, garlic, crushed red pepper and 1/4 tsp. salt in a bowl.

Prepare steak: Preheat a gas grill to high for 20 minutes; oil when hot. Sprinkle steak with salt. Grill steak for 4 to 6 minutes, flip and continue to cook until done, 3 to 4 minutes more for medium rare, depending on thickness of meat and heat of grill. (Or, cook in batches on stovetop on a lightly oiled, ridged grill pan over medium-high heat.)

Transfer steak to cutting board, tent loosely with foil and let stand 5 minutes. Slice and spoon chimichurri on top to serve. Makes 6 servings

Barbecued Flank Steak with Chutney-Bourbon Glaze

1 (1-pound) flank steak
1/3 cup peach chutney
1/3 cup pineapple juice
3 tablespoons bourbon or apple juice
1 1/2 tablespoons rice wine vinegar
1 1/2 tablespoons hot pepper sauce
1/4 teaspoon salt
2 garlic cloves, minced

Prepare grill or broiler. Trim fat from steak. Combine steak and remaining ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 15 minutes. Remove steak from bag, reserving marinade.

Place steak on a grill rack or broiler pan. Cook 8 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Keep warm. Pour reserved marinade into a small saucepan. Bring to a boil; cook 1 minute, stirring occasionally. Serve with steak. Makes 4 servings

Tex-Mex Flank Steak and Vegetables

1/2 cup bottled chipotle salsa (such as Pace)
2 tablespoons fresh lime juice
4 (1/4-inch-thick) slices red onion (about 1 large)
2 garlic cloves, minced
1 red bell pepper, quartered and seeded
1 yellow bell pepper, quartered and seeded
1 (1-pound) flank steak, trimmed
Cooking spray
8 (7-inch) flour tortillas
1/4 cup bottled chipotle salsa
2 tablespoons minced fresh cilantro

Combine first 7 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally. Prepare grill or broiler.

Remove the steak and vegetables from bag; discard marinade. Place the steak and the vegetables on grill rack or broiler pan coated with cooking spray; cook 7 minutes on each side or until desired degree of doneness. Cut steak diagonally across the grain into thin slices. Cut peppers into thin strips. Cut onion slices in half.

Warm tortillas according to package directions. Divide steak, bell peppers, and onion evenly among tortillas; roll up. Top each serving with 1 tablespoon chipotle salsa and 1 1/2 teaspoons cilantro. Serve immediately. Makes 4 servings

Fall-off-the-Bone Baby Back Ribs

1 large onion, sliced
3 1/2 pounds (about 2 slabs) baby back ribs
1 (12-ounce) bottle beer
Sea salt, to taste
Freshly ground pepper, to taste
2 cups Chipotle Maple Barbecue Sauce or your favorite bottled sauce

Preheat oven to 350°. Spread onion slices evenly on a rimmed baking sheet, and place ribs, bone side down, on top. Pour beer over ribs, sprinkle with sea salt and pepper, and cover tightly with foil. Bake 3 hours or until tender.

Brush both sides of ribs with Chipotle Maple Barbecue Sauce. Grill over medium heat, meat side down, 10 to 15 minutes or until slightly charred and crispy, basting several times with sauce.

Flip ribs over, and baste cooked side liberally. Close grill lid, and cook 10 to 15 minutes more, basting often. Remove from heat; let rest 10 minutes. Cut individual ribs apart, and serve warm. Makes 4 to 6 servings

Chipotle Maple Barbecue Sauce
1 (28-ounce) can crushed tomatoes
1/2 cup maple syrup
1/2 cup firmly packed light brown sugar
3 canned chipotle peppers in adobo sauce, diced
1 cup white vinegar
1/4 cup Worcestershire sauce
1/2 cup apple cider or unfiltered apple juice
Juice of 2 lemons (about 6 tablespoons)
4 garlic cloves, minced
2 tablespoons dry mustard
2 teaspoons sea salt
2 teaspoons freshly ground black pepper

Combine all ingredients in a heavy saucepan. Bring to a boil over medium-high heat. Reduce heat, and simmer 30 to 35 minutes or until sauce is thickened and reduced by one-fourth. Refrigerate in an airtight container up to 2 weeks. Makes about 4 1/2 cups

Grilled Shrimp and Lemon Kebabs

24 medium shrimp, shells on, deveined
2 lemons, cut into small wedges
3 yellow squash or zucchini, ends trimmed
2 tablespoons olive oil
1 teaspoon kosher salt
4 sprigs fresh basil
16 bamboo skewers, soaked in water for 30 minutes

Heat a broiler on high. Place the shrimp and lemon wedges on 8 skewers, alternating them. Halve the squash or zucchini lengthwise, then cut them into 1-inch-thick slices. Divide the squash among the remaining 8 skewers. (If you don't have skewers, place the individual ingredients on a baking sheet.)

Place the skewers on a foil-lined baking sheet. Brush the kebabs with the oil and season with the salt. Broil, turning once, until the shrimp are cooked through, 3 to 4 minutes total.

Transfer the shrimp-and-lemon skewers to a platter. Continue to broil the squash until tender, 3 to 4 minutes more. Serve the shrimp and squash with the basil, torn into pieces if desired. Makes 4 servings

Crusted Lamb Chops

1 tablespoon dried herbes de Provence
2 tablespoons Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
8 (4-ounce) lamb loin chops, trimmed
Cooking spray

Prepare grill. Combine first 5 ingredients; rub evenly over both sides of lamb. Place lamb on a grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Makes 4 servings

Fennel-Rubbed Pork Tenderloin with Shallot-Onion Agrodolce

Agrodolce:
1 tablespoon olive oil
3 cups vertically sliced onion
1 cup sliced shallots
1 tablespoon sugar
3/4 cup dry white wine
1/3 cup golden raisins
1/4 cup red wine vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Pork tenderloin:
2 teaspoons fennel seeds, crushed
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 (1-pound) pork tenderloin, trimmed
Cooking spray

To prepare agrodolce, heat oil in a large nonstick skillet over medium-high heat. Add onion, shallots, and sugar to pan; sauté 12 minutes or until golden. Stir in wine, raisins, and vinegar; bring to a boil. Reduce heat, and simmer 9 minutes or until liquid almost evaporates. Remove from heat; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Prepare grill.

To prepare pork tenderloin, combine fennel seeds, 1/2 teaspoon salt, coriander, cumin, and 1/4 teaspoon pepper in a small bowl. Sprinkle pork with fennel seed mixture. Place pork on grill rack coated with cooking spray; grill for 20 minutes or until a thermometer registers 155° (slightly pink), turning pork occasionally. Let stand for 10 minutes. Cut into 1/4-inch-thick slices. Serve with agrodolce. Makes 4 servings

Grilled Chicken with Fruit Salsa

Chicken:
1/2 cup fresh lemon juice (about 4 lemons)
1/2 cup low-sodium soy sauce
1 tablespoon minced peeled fresh ginger
1 tablespoon lemon pepper
2 garlic cloves, minced
6 (6-ounce) skinless, boneless chicken breast halves
Cooking spray

Salsa:
1 1/2 cups cubed pineapple
3/4 cup cubed peeled kiwifruit (about 3 kiwifruit)
3/4 cup coarsely chopped orange sections
1/2 cup chopped peeled mango
1/2 cup diced red onion
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
1 small jalapeño pepper, seeded and chopped

To prepare chicken, combine the juice, soy sauce, ginger, lemon pepper, and garlic in a large zip-top plastic bag. Add chicken to bag; seal and shake to coat. Marinate in refrigerator 1 hour, turning once. Prepare grill or broiler.

Remove chicken from bag; discard marinade. Place chicken on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until chicken is done.

To prepare salsa, combine pineapple and remaining ingredients, tossing gently. Serve with chicken. Makes 6 servings

Grilled Pork Chops with Tomatillo Salsa

Salsa:
3/4 pound tomatillos
1 ear shucked corn
Cooking spray
1/4 cup finely chopped red onion
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon minced seeded jalapeño pepper
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
1/2 cup diced peeled avocado

Pork:
6 (6-ounce) bone-in loin pork chops (about 1 inch thick)
1 teaspoon freshly ground black pepper
1/2 teaspoon salt

Prepare grill. To prepare salsa, discard husks and stems from tomatillos. Place tomatillos and corn on a grill rack coated with cooking spray; grill 10 minutes or until browned, turning tomatillos and corn occasionally.

Place tomatillos in a food processor; process until smooth. Cut kernels from ear of corn. Combine tomatillo puree, corn, onion, and next 6 ingredients (through garlic) in a medium bowl; gently stir in avocado just before serving.

To prepare pork, sprinkle pork with 1 teaspoon black pepper and 1/2 teaspoon salt. Place pork on grill rack coated with cooking spray; grill 5 minutes on each side or until done. Serve pork with salsa. Makes 6 servings

Adobo Grilled Pork Tacos with Cucumber-Radish Salsa

1 (2-ounce) package dried mild New Mexico chiles, divided
2 teaspoons cumin seeds
1 tablespoon dried oregano
3 garlic cloves
2 tablespoons cider vinegar
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground red pepper
2 (3/4-pound) pork tenderloins
1 (8-ounce) container sour cream
Cucumber-Radish Salsa
24 corn or flour tortillas, warmed
Garnishes: lime wedges, fresh cilantro

Slice chiles in half lengthwise. Remove and discard stems and seeds. Place chiles in a bowl, and add boiling water to cover. Let stand 20 minutes or until chiles are softened. Drain chiles, reserving liquid.

Cook cumin seeds in a skillet over medium heat 30 seconds. Add oregano, and cook, stirring constantly, 30 seconds or until cumin is toasted.

Process cumin mixture, soaked chiles, 1 cup reserved liquid, garlic, and next 4 ingredients in a blender or food processor until smooth, adding more reserved liquid if needed.

Place pork in a shallow dish or heavy-duty zip-top plastic bag. Pour half of chile mixture over meat. Cover or seal, and chill for 30 minutes. Remove pork from marinade, discarding marinade.

Stir together sour cream and 1/2 cup Cucumber-Radish Salsa; cover and chill until ready to serve.

Grill pork, covered with grill lid, over medium-high heat (350° to 400°), turning occasionally and basting with reserved chile mixture, 20 minutes or until a meat thermometer inserted into thickest portion registers 160°.

Remove from grill; let stand 10 minutes. Coarsely chop pork. Serve in warm tortillas with remaining Cucumber-Radish Salsa and sour cream mixture. Garnish, if desired. Makes 24 servings

Cucumber-Radish Salsa
2 cucumbers, peeled, seeded, and chopped
1 (6-ounce) package radishes, grated
1 small onion, minced
2 tablespoons chopped fresh cilantro
1/4 cup lime juice
1/2 teaspoon salt
1/4 teaspoon ground red pepper
Garnish: whole radish

Stir together first 7 ingredients. Cover and chill, if desired. Garnish, if desired. Makes 3 cups

Grilled Vegetable Focaccia

1 package active dry yeast (about 2 1/4 teaspoons)
4 teaspoons sugar
1 1/3 cups warm water (100° to 110°)
1/4 cup extravirgin olive oil, divided
3 cups all-purpose flour (about 13 1/2 ounces)
2 teaspoons dried oregano
1 1/2 teaspoons salt, divided
1/2 teaspoon fennel seeds
Cooking spray
2 tablespoons balsamic vinegar
6 ounces zucchini, cut into (1/4-inch- thick) slices
1 yellow bell pepper, seeded and quartered
1 red onion, cut into (1/4-inch-thick) slices
1/2 teaspoon freshly ground black pepper
1/4 cup shredded Romano cheese
1/4 cup thinly sliced fresh basil

Dissolve yeast and sugar in 1 1/3 cups warm water and 2 tablespoons oil in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 2/3 cups flour, oregano, 1 teaspoon salt, and fennel seeds; stir well. Add flour mixture to yeast mixture, stirring to combine.

Turn dough out onto a floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining 1/3 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top.

Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Press dough out onto a jelly-roll pan coated with cooking spray. Cover and let rise for 30 minutes.

Preheat grill. Combine remaining 2 tablespoons oil and balsamic vinegar in a small bowl. Brush oil mixture evenly over zucchini, bell pepper, and onion. Sprinkle with remaining 1/2 teaspoon salt and black pepper.

Place vegetables on a grill rack coated with cooking spray. Grill zucchini 4 minutes on each side or until cooked through. Grill bell peppers and onions 6 minutes on each side or until tender. Remove vegetables from grill. Cool completely. Cut bell peppers into 1/4-inch-thick strips.

Preheat oven to 425°. Arrange vegetables evenly over surface of dough, and sprinkle with cheese. Bake at 425° for 27 minutes or until golden. Sprinkle with basil. Transfer to a wire rack; cool 10 minutes before serving. Makes 12 servings

Spice-Rubbed Flank Steak with Spicy Peach-Bourbon Sauce

Sauce:
1 teaspoon vegetable oil
3/4 cup chopped Vidalia or other sweet onion
2 garlic cloves, minced
1 1/2 cups peach nectar
3 tablespoons brown sugar
2 tablespoons cider vinegar
3 tablespoons bourbon
2 tablespoons ketchup
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon crushed red pepper
1 tablespoon fresh lime juice

Steak:
1 tablespoon brown sugar
1 1/4 teaspoons garlic powder
1 1/4 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon paprika
3/4 teaspoon dry mustard
3/4 teaspoon freshly ground black pepper
2 (1-pound) flank steaks, trimmed
Cooking spray

To prepare sauce, heat oil in a medium saucepan over medium-high heat. Add onion and garlic; saute 5 minutes or until tender. Add nectar, 3 tablespoons sugar, and vinegar. Bring to a boil; cook until reduced to 1 cup (about 15 minutes).

Add bourbon, ketchup, Worcestershire, and red pepper; cook over medium heat 2 minutes, stirring occasionally. Remove from heat, and stir in the lime juice. Cool slightly. Pour the sauce into a blender, and process until smooth. Prepare grill.

To prepare steak, combine 1 tablespoon sugar and next 7 ingredients (1 tablespoon sugar through black pepper); rub over both sides of steak. Place steak on grill rack coated with cooking spray; grill 7 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Serve with sauce. Makes 8 servings

Chili-Spiced Smoked Turkey Breast

1/4 cup fresh lime juice
2 tablespoons olive oil
2 teaspoons unsweetened cocoa
2 teaspoons paprika
2 teaspoons brown sugar
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon dried thyme
2 garlic cloves, minced
1 (6-pound) whole turkey breast
2 cups mesquite chips
Cooking spray

Combine the first 10 ingredients in a small saucepan; bring to a boil. Remove from heat; cool. Combine lime juice mixture and turkey in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours. Soak wood chips in water at least 30 minutes. Drain well.

Preheat gas grill to medium-hot (350° to 400°) using both burners. Turn left burner off. Place wood chips in a disposable foil pan or a foil packet pierced with holes on grill over right burner. Remove turkey from marinade; discard marinade.

Place turkey, skin side up, on grill rack coated with cooking spray over left burner. Cover and cook 1 1/2 hours. Turn turkey over; cook 15 minutes or until meat thermometer registers 170°. Remove turkey from grill. Cover loosely with foil, and let stand at least 10 minutes before carving. Discard skin. Makes 16 servings

Beef-and-Chicken Fajitas with Peppers and Onions

Marinade:
1/4 cup olive oil
1 teaspoon grated lime rind
2 1/2 tablespoons fresh lime juice
2 tablespoons Worcestershire sauce
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon coarsely ground black pepper
2 garlic cloves, minced
1 (14.25-ounce) can low-salt beef broth

Fajitas:
1 (1-pound) flank steak
1 pound skinned, boned chicken breast
2 red bell peppers, each cut into 12 wedges
2 green bell peppers, each cut into 12 wedges
1 large Vidalia or other sweet onion, cut into 16 wedges
Cooking spray
16 (6-inch) flour tortillas
1 cup bottled salsa
1/4 cup low-fat sour cream
1/2 cup chopped fresh cilantro
Fresh cilantro sprigs

To prepare marinade, combine first 10 ingredients in a large bowl; set aside. To prepare fajitas, trim fat from steak. Score a diamond pattern on both sides of the steak. Combine 1 1/2 cups marinade, steak, and chicken in a large zip-top plastic bag.

Seal and marinate in refrigerator 4 hours or overnight, turning occasionally. Combine remaining marinade, bell peppers, and onion in a zip-top plastic bag. Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally. Prepare grill.

Remove steak and chicken from bag; discard marinade. Remove vegetables from bag; reserve marinade. Place reserved marinade in a small saucepan; set aside. Place steak, chicken, and vegetables on grill rack coated with cooking spray; cook 8 minutes on each side or until desired degree of doneness.

Wrap tortillas tightly in foil; place tortilla packet on grill rack the last 2 minutes of grilling time. Bring reserved marinade to a boil. Cut steak and chicken diagonally across the grain into thin slices. Place the steak, chicken, and vegetables on a serving platter; drizzle with reserved marinade.

Arrange about 1 ounce steak, about 1 ounce chicken, 3 bell pepper wedges, and 1 onion wedge in a tortilla; top with 1 tablespoon salsa, about 1 teaspoon sour cream, and 1/2 tablespoon cilantro. Fold sides of tortilla over filling. Garnish with cilantro sprigs, if desired. Serve immediately. Makes 8 servings

Grilled Meat Loaf

2 yellow onions
1 1/2 pounds ground beef
1/3 cup tomato paste
1/2 cup dry bread crumbs
1 cup grated white Cheddar (about 4 ounces)
1/4 cup fresh parsley leaves, roughly chopped
1 egg, beaten
3 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound new potatoes, cut into 1-inch chunks
2 tablespoons olive oil

Heat grill to medium. Finely dice 1/2 onion. In a large bowl, combine the diced onion, beef, tomato paste, bread crumbs, Cheddar, parsley, egg, 2 teaspoons of the salt, and 1/4 teaspoon of the pepper. Have ready 2 sheets of foil, each 3 feet long, stacked on top of each other.

Fold the foil in half, then unfold, so there's a crease in the center. Place the mixture in the center of the right half and shape it into a loaf. Cut the remaining onions into 1-inch wedges. Place the onions and potatoes around the loaf, drizzle with the oil, and season with the remaining salt and pepper.

Fold the left side of the foil over the top, and fold all the edges together several times to create a tight seal. Place on grill and cook, turning upside down every 6 to 7 minutes, until the loaf is cooked through and registers 150° on an instant-read thermometer, about 40 minutes total. Let rest for 10 minutes before slicing. Makes 4 servings

Sesame Pork

1/2 cup soy sauce
1/2 cup Russian dressing
2 tablespoons sesame seeds
3 tablespoons lemon juice
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 (1 1/2-pound) package pork tenderloins, cut into 1-inch cubes
2 yellow summer squash
2 small onions
1 green bell pepper
1 (15-ounce) can pineapple spears, drained
Saffron rice (optional)
Garnish: sliced green onions

Combine first 6 ingredients; remove 1/2 cup mixture, and chill. Place pork in a shallow dish or heavy-duty zip-top plastic bag; pour remaining sesame mixture over pork. Cover or seal, and chill 3 hours.

Cut squash into 1/2-inch slices, onions into quarters, and bell pepper and pineapple into 1-inch pieces. Arrange vegetables in a grill basket; set pineapple aside.

Grill vegetables over medium-high heat (350° to 400°) 15 to 20 minutes, turning occasionally and basting with half of reserved sesame mixture. Remove vegetables from grill basket.

Remove pork from marinade, discarding marinade. Arrange pineapple and pork in grill basket. Grill over medium-high heat 4 minutes on each side, basting with remaining sesame mixture. Toss together vegetables, pork, and pineapple. Serve mixture over saffron rice, if desired. Garnish, if desired. Makes 4 servings

Grilled Orange-and-Bourbon Salmon

1/4 cup bourbon
1/4 cup fresh orange juice
1/4 cup low-sodium soy sauce
1/4 cup packed brown sugar
1/4 cup chopped green onions
3 tablespoons chopped fresh chives
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
4 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray

Combine first 8 ingredients in a large zip-top plastic bag, and add salmon to bag. Seal and marinate in refrigerator 1 1/2 hours, turning bag occasionally.

Prepare grill or broiler. Remove salmon from bag, reserving marinade. Place salmon on a grill rack or broiler pan coated with cooking spray. Cook 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade. Makes 4 servings

Chili-Barbecued Chicken

2 cups hickory or mesquite wood chips
1/4 cup water
3 tablespoons ketchup
2 tablespoons butter or margarine, melted
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon paprika
2 teaspoons chili powder
1/4 teaspoon dried crushed red pepper
3 to 4 pounds chicken pieces

Soak wood chips in water to cover 30 minutes. Stir together 1/4 cup water and next 10 ingredients; set aside. Drain wood chips. Place in center of a large square of aluminum foil, and fold edges to seal. Punch several holes in the top of the packet.

Prepare fire by piling charcoal or lava rocks on sides of grill, leaving center empty. Place foil packet on 1 side of coals; place drip pan between coals. Coat food rack with vegetable cooking spray; place on grill.

Arrange chicken, skin side up, over drip pan; grill, covered with grill lid, over medium-high heat (350° to 400°) 10 minutes on each side. Brush chicken with sauce; grill 20 to 25 more minutes or until done, basting and turning frequently. Makes 4 to 6 servings

Lemon-Oregano Chicken Breasts

Marinade:
1/4 cup extra-virgin olive oil
Finely grated zest and juice of 2 lemons
1 tablespoon dried oregano
1 tablespoon minced garlic
2 teaspoons paprika
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
6 boneless, skinless chicken breast halves, about 6 ounces each

In a medium bowl whisk the marinade ingredients. Place the breasts on a large, rimmed plate. Spoon or brush the marinade over the breasts, turning to coat them evenly. Cover with plastic wrap and refrigerate for 1 to 2 hours. Prepare the grill for direct cooking over medium heat.

Brush the cooking grates clean. Grill the chicken, smooth side down, over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. Serve warm. Makes 6 servings

Grilled Chicken Kebabs with Romesco Sauce

8 wood or metal skewers
2 pounds boned, skinned chicken breasts, cut into 1 1/2-in. cubes
1/2 cup chopped fresh cilantro
1/2 cup extra-virgin olive oil, divided
2 tablespoons fresh lime juice
2 teaspoons plus 1 tbsp. minced garlic
1 teaspoon coarse kosher salt
1 teaspoon smoked Spanish paprika
1/2 teaspoon freshly ground black pepper
3/4 cup peeled roasted red peppers (canned or fresh)
1/4 cup whole almonds or hazelnuts, toasted
1 slice crusty bread, toasted and cut into cubes
1 tablespoon sherry vinegar
2 bunches green onions, root ends trimmed

If using wood skewers, soak in cold water at least 30 minutes before using. In a large bowl or resealable plastic bag, combine chicken, cilantro, 3 tbsp. olive oil, lime juice, 2 tsp. garlic, salt, smoked paprika, and pepper. Toss to coat, then marinate, chilled, 25 minutes.

Meanwhile, put roasted peppers, nuts, bread, vinegar, remaining 1 tbsp. minced garlic, and 1/4 cup olive oil in food processor and whirl until puréed; sauce will be thick.

Preheat a gas or charcoal grill to medium-high (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Thread chicken onto skewers, discarding marinade. Drizzle green onions with remaining 1 tbsp. olive oil.

Lay skewers on grill (cover if using gas) and cook 4 minutes. Turn skewers over, then lay green onions on grill. Cook 4 minutes, until chicken is browned and cooked through and onions are charred in places. Serve hot, accompanied by sauce. Makes 4 servings

Grilled Flank Steak Soft Tacos with Avocado-Lime Salsa

Steak:
1 tablespoon chili powder
2 teaspoons grated lime rind
1/2 teaspoon salt
1/2 teaspoon chipotle chile powder
1/4 teaspoon freshly ground black pepper
1 (1-pound) flank steak, trimmed
Cooking spray

Salsa:
1 cup diced peeled avocado
3/4 cup finely chopped tomato
1/3 cup finely chopped Vidalia or other sweet onion
1/4 cup chopped fresh cilantro
1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce (such as Tabasco)

Remaining ingredients:
8 (6-inch) corn tortillas
2 cups very thinly sliced green cabbage

To prepare steak, combine first 5 ingredients in a small bowl. Score a diamond pattern on both sides of steak. Rub chili powder mixture evenly over steak. Cover and chill 1 hour. Prepare grill to medium-high heat.

Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Remove from heat; let stand 10 minutes. Cut steak diagonally across grain into thin slices.

To prepare salsa, combine avocado and next 7 ingredients (through pepper sauce) in a medium bowl. Warm tortillas according to package directions. Spoon steak mixture evenly over each of 8 tortillas. Top each taco with 1/4 cup salsa and 1/4 cup cabbage. Makes 4 servings

Apricot Grilled Lamb Kabobs

1/2 cup teriyaki baste-and-glaze sauce
3 tablespoons apricot jam
1 tablespoon rice wine vinegar
1 teaspoon dried rosemary, crushed
2 teaspoons minced garlic
1 pound boneless lean lamb, cut into 1-inch pieces
1 large purple onion, quartered

Bring first 5 ingredients to a boil in a small saucepan, stirring constantly. Cool completely. Reserve 1/3 cup mixture. Place lamb and onion in a shallow dish or large heavy-duty zip-top plastic bag; pour remaining teriyaki mixture over lamb. Cover or seal, and chill 1 hour, turning occasionally.

Remove lamb and onion from marinade, discarding marinade. Alternate lamb and onion on 4 (8-inch) skewers. Coat food rack with cooking spray; place on grill over medium-high heat (350° to 400°).

Place kabobs on rack, and grill, covered with grill lid, 8 minutes or to desired degree of doneness, turning and basting occasionally with reserved teriyaki mixture. Makes 4 servings