Category Archives: Grill

Pork Chop Willy’s Grilling Rub

ingredients

3 tablespoons sweet paprika, preferably Spanish
1 tablespoon freshly ground black pepper
1 tablespoon coarse salt, either kosher or sea salt
3/4 teaspoon sugar
3/4 teaspoon chili powder
3/4 teaspoon granulated garlic or garlic powder
3/4 teaspoon onion powder
1/4 to 1/2 teaspoon ground cayenne

preparation

At least 1 and up to 8 hours before you plan to grill the pork chops, prepare the dry rub, combining the ingredients in a small bowl. Coat the chops with the spice mixture, place them in a large plastic bag, seal, and refrigerate.

Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test).

Remove the chops from the refrigerator and let them sit covered at room temperature for about 20 minutes.

Spray the chops with oil and transfer them to the grill. Grill for 18 to 20 minutes total. Turn onto each side twice, rotating the chops a half turn each time to get criss-cross grill marks. The chops are done when just a hint of pink remains at the center. Serve hot.

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Nepenthe Ambrosia Burger

Makes 4 Burgers

The Patty

1 ½ # of Fresh Ground Beef (the freshest, finest coarse ground, low-fat beef possible) Form the meat into a six-ounce ball, and roll in your hand to form together. Lay the ball on a clean flat surface and press flat. The edges of the patty should be cracked and broken, not perfectly smooth. This really enhances flavor.

The Patty must be cooked on a hot open brazier, either over medium hot coals or open gas flame. Turn the burger only once, immediately when you see blood rise to the top. When you see clear juice rise on the cooked side, you’ve got a perfect medium rare.

Wait as long as possible to add cheese, as this slows down cooking time.

Ambrosia Sauce

1 cup Mayonnaise

¼ cup Tomato Sauce

¼ cup Mild Chile Salsa

Mix the ingredients fresh for your Ambrosia Sauce. It is very simple, but what a great flavor it adds to your burger.

The Bun

4 each Fresh Steak Rolls

Butter the buns before you toast them. When you turn your burgers, toast the buns on a pre-heated flat grill, or, over the open flame next to your burgers.

Banana’s Foster

Ingredients

  • 1/4 cup butter
  • 2/3 cup dark brown sugar
  • 3 1/2 tablespoons rum
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 3 bananas, peeled and sliced lengthwise and crosswise
  • 1/4 cup coarsely chopped walnuts
  • 1 pint vanilla ice cream

Directions

FOR GRILL

  1. Cut bananas length-wise and split evenly between tin-foil packets.
  2. Melt butter in the microwave. Stir in sugar, rum, vanilla and cinnamon. Split sauce evenly amongst packets. Close packets tightly.
  3. Place on hot grill until bananas are hot and easily pierced with a fork.

FOR STOVE

  1. In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.

Fresh Mint Chutney

Perfect sauce for lamb or beef… makes about 8 tablespoons… best if made right before serving.

INGREDIENTS

  • 2 teaspoons sugar
  • 1/2 teaspoon kosher salt
  • 1 tablespoon coarsely chopped fresh ginger
  • 1 small serrano or jalapeño pepper, coarsely chopped
  • 1 clove garlic, crushed and peeled
  • 2 cups lightly packed fresh mint leaves
  • 2 tablespoons rice-wine vinegar
  • 1 teaspoon canola oil

PREPARATION

  1. Place sugar and salt in a food processor. With the motor running, drop ginger, peppers and garlic through the feed tube; process until very finely chopped. Add mint and pulse until finely chopped. Add vinegar and oil and pulse to mix. Transfer to a small serving bowl. Serve immediately.

NUTRITION

Per serving: 41 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 6 g carbohydrates; 1 g protein; 1 g fiber; 389 mg sodium; 14 mg potassium.

Nutrition Bonus: Vitamin C (50% daily value).

Exchanges: 1 vegetable

See this recipe at EatingWell.com

Lamb Chops with Beer & Mustard Sauce

INGREDIENTS

  • 8 lamb rib chops, about 3 ounces each, trimmed
  • 2 cloves garlic, peeled and cut in half
  • 1 teaspoon canola oil
  • Salt & freshly ground pepper
  • 1 cup reduced-sodium beef broth
  • 1 12-ounce bottle bottle beer, divided
  • 1 tablespoon molasses
  • 1 1/2 tablespoons grainy mustard
  • 1 teaspoon cornstarch

PREPARATION

NOTE: rub the lamb with a bit of seasoning & olive oil 2-4 hours before

  1. Preheat oven to 400°F.
  2. Rub lamb chops with one of the garlic halves, then brush the chops lightly with oil and season with salt and pepper.
  3. Heat a large nonstick skillet over medium-high heat. Add the lamb chops and brown well on both sides, 2 to 3 minutes per side. Transfer the chops to a small ovenproof dish and roast until desired doneness, about 10 minutes for medium-rare.
  4. Meanwhile, pour beef broth and 1 cup of the beer into the pan; stir in molasses and the remaining garlic. Bring to a boil and cook over medium-high heat until the liquid has reduced by half, about 8 to 10 minutes. Remove garlic and stir in mustard.
  5. Combine cornstarch and 2 tablespoons beer (the rest of the beer is for the cook) in a small bowl. Add to the sauce in the pan and whisk until slightly thickened. Season to taste with salt and pepper. Serve immediately.

TIPS & NOTES

  • Ireland’s biggest-selling export beer—Guinness Stout—is too dark for this sauce. Try an Irish lager, such as Harp.

NUTRITION

Per serving: 238 calories; 9 g fat (3 g sat, 4 g mono); 68 mg cholesterol; 9 g carbohydrates; 3 g added sugars; 23 g protein; 0 g fiber; 270 mg sodium; 410 mg potassium.

Nutrition Bonus: Selenium (35% daily value), Zinc (20% dv).

1/2 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate, 3 lean meat

Steak Kebabs with Creamy Cilantro Sauce

INGREDIENTS

  • 1/2 cup packed fresh cilantro leaves, minced
  • 2 tablespoons red-wine vinegar, or cider vinegar
  • 2 tablespoons reduced-fat sour cream
  • 1 small clove garlic, minced
  • 1 teaspoon chile powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt, divided
  • 8 new or baby red potatoes
  • 1 1/4 pounds strip steak, trimmed and cut into 1 1/2-inch pieces
  • 2 poblano peppers , or 1 large green bell pepper, cut into 1-inch pieces
  • 1 teaspoon extra-virgin olive oil
  • 1 large sweet onion, cut into 1-inch chunks

PREPARATION

  1. Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin and 1/4 teaspoon salt in a small bowl. Set aside.
  2. Preheat grill to high.
  3. Place potatoes in a microwave-safe container. Cover and microwave on High until just tender when pierced with a fork, 3 to 3 1/2 minutes.
  4. Toss the potatoes, steak and pepper pieces with oil and the remaining 1/4 teaspoon salt in a large bowl. Thread the potatoes, steak, peppers and onion chunks onto 8 skewers. Grill, turning once or twice, until the steak reaches desired doneness, about 6 minutes for medium. Serve the kebabs with the reserved sauce.

NUTRITION

Per serving: 271 calories; 9 g fat (3 g sat, 4 g mono); 65 mg cholesterol; 17 g carbohydrates; 0 g added sugars; 30 g protein; 2 g fiber; 368 mg sodium; 786 mg potassium.

Nutrition Bonus: Vitamin C & Zinc (35% daily value), Potassium (22% dv), Iron (15% dv).

1 Carbohydrate Serving

Exchanges: 1 starch, 4 lean meat

See this recipe at EatingWell.com

INGREDIENTS

  • 3/4 c. breadcrumbs
  • 8 ounces white mushrooms, wiped clean
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound lean ground turkey breast, (see Ingredient note)
  • 1 large egg, lightly beaten
  • 3 tablespoons chopped fresh dill
  • 1 1/2 tablespoons coarse-grained mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

PREPARATION

  1. Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl. Pulse mushrooms in the food processor until finely chopped.
  2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion, garlic and the mushrooms; cook, stirring occasionally, until tender and liquid has evaporated, about 10 minutes. Add to the breadcrumbs and let cool completely, 15 to 20 minutes.
  3. Meanwhile, prepare Scallion-Lemon Mayonnaise, if using.
  4. Preheat grill to medium-high.
  5. Add ground turkey, egg, dill, mustard, salt and pepper to the mushroom mixture; mix well with a potato masher. With dampened hands, form the mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.
  6. Oil the grill rack. Brush the patties with the remaining 1 teaspoon oil. Grill until no longer pink in the center, about 5 minutes per side. (An instant-read thermometer inserted in the center should register 165°F.) Meanwhile, split buns and toast on the grill for 30 to 60 seconds, if using. Serve burgers on buns, garnished with lettuce, tomato and Scallion-Lemon Mayonnaise, if desired.

TIPS & NOTES

  • Make Ahead Tip: Prepare through Step 5. Wrap individually and refrigerate for up to 8 hours or freeze for up to 3 months. Thaw in the refrigerator before cooking.
  • Ingredient Note: Lean ground turkey breast has 110 calories and 1 gram fat per 3-ounce serving, compared to 193 calories and 11 grams fat in regular ground turkey (which may include leg meat and skin).

NUTRITION

Per serving (without buns or garnishes): 193 calories; 10 g fat (2 g sat, 5 g mono); 95 mg cholesterol; 9 g carbohydrates; 17 g protein; 2 g fiber; 418 mg sodium; 383 mg potassium.

Nutrition Bonus: 383 mg potassium (19% dv).

1/2 Carbohydrate Serving

Exchanges: 1/2 vegetable, 2 medium-fat meat, 1/2 fat