Recipes Included On This Page Grilled Baby Back Ribs with Asian Plum Sauce Grilled Beets with Goat's Cheese and Walnuts Grilled Eggplant Italiano Grilled Fresh Fruit Salsa Grilled Honey Lime Chicken Sandwiches Grilled Lamb with Yogurt Mint Sauce Grilled Marinated Fillet of Tuna Grilled Orange Salmon Grilled Romaine & Shrimp (or Chicken) Caesar Salad Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Grilled Baby Back Ribs with Asian Plum Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-06 Jun 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds baby back ribs -- (2 full slabs) cut in half 2 teaspoons salt 1 1/2 teaspoons ground black pepper 3 tablespoons fresh orange juice 3 tablespoons Emeril's Rib Rub Asian Plum Sauce -- recipe follows 1 1/2 pounds ripe red plums -- pitted and roughly chopped 5 whole dried pitted prunes -- diced 1/4 cup white vinegar 3/4 cup light brown sugar 1/2 cup low-sodium soy sauce 1 tablespoon minced garlic 1 tablespoon minced fresh ginger 1/4 teaspoon crushed red pepper flakes 1/4 cup minced green onions Sesame seeds -- for optional garnish Green onions sliced on the bias -- for garnish Rinse the ribs with cold, running water and pat dry. Season both sides of the ribs with the salt and pepper. In a small bowl, combine the orange juice and rib rub, stirring to make a paste. Rub the paste into both sides of the ribs, wrap tightly in plastic wrap, and refrigerate for 8 hours or overnight. Remove the ribs from the refrigerator, discard the plastic wrap, and let sit at room temperature while heating the grill, or for 30 minutes. Arrange the coals in a pile under half the grill and light. Allow the coals to get hot, about 20 minutes. (If using a gas grill, only light half of the burners.) Place the ribs on the grill opposite the heat source, meat side up, and grill covered, for two hours, adding more coals to the grill as needed to keep the temperature at a constant 250F. to 300F. heat. Turn the ribs meat-side down, and grill, covered, until tender and cooked through, about one hour, adding more coals as needed. Remove the ribs from the grill and baste both sides generously with the Asian Plum Sauce. Return the ribs to the unlit side of the grill and cook, covered, for 15 minutes to 20 minutes. Remove from the heat and sprinkle with sesame seeds, if desired. Let the ribs rest for 10 minutes before carving. Cut between each rib bone and arrange the ribs on a serving platter. Garnish with the green onions and serve with the remaining Asian Plum Sauce on the side for dipping. Makes four servings. Asian Plum Sauce Makes about 1 1/2 cups. Combine the all of the sauce ingredients except the green onions in a medium saucepan over high heat. Bring to a boil, stirring to dissolve the sugar. Reduce the heat to medium-low and simmer until thickened and reduced by half, about 25 minutes. Remove from the heat, add the minced green onions, and cool slightly. Transfer to a food processor and puree until smooth. Set aside at room temperature until ready to use with Grilled Baby Back Ribs. (The sauce can be made in advance and kept tightly covered in the refrigerator for up to five days.) Contributed to the FareShare Gazette by Robin; 25 June 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 136 Calories; trace Fat (0.6% calories from fat); 2g Protein; 33g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2278mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Grilled Beets with Goat's Cheese and Walnuts Recipe By : Recipe courtesy John Harris Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-06 Jun 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large whole beets Marinade: 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon dry thyme leaves 1/4 teaspoon paprika 1/4 teaspoon dry basil leaves 1/8 teaspoon dry oregano 1/8 teaspoon onion powder 1/8 teaspoon garlic powder 1 pinch cayenne pepper 3/4 cup vegetable oil Vinaigrette: 1 1/4 cups walnuts 1/2 stick butter 1 1/2 ounces red wine vinegar 2 ounces pomace olive oil 1 ounce walnut oil 1/2 pound soft goat cheese 1/4 cup chives -- cut into match sticks Preheat a grill. Cover beets by 3 inches with cold water in a large saucepot. Bring the water to boil and simmer until paring knife slides out of beet when pricked. Strain and let cool. While running under water, rub beets with towel to remove skin. Slice beets into 1/2-inch rounds. Prepare marinade by combining all ingredients in a large bowl. Mix well and add vegetable oil. Toss sliced beets and hold. To prepare the walnuts, melt butter in a 10-inch skillet and add walnuts. Cook, stirring occasionally, for 5 minutes and season well with salt and pepper. Reserve left over butter. For the vinaigrette add all the ingredients and the walnut butter. Whisk well. To finish, grill beets on both sides for 2 minutes and toss in vinaigrette. Place 4 to 6 slices of beets on each plate and drizzle with vinaigrette. Add 5 dollops of goat's cheese (1 to 2 ounces) per serving, sprinkled with walnuts and chives. Recipe courtesy John Harris. Contributed to the FareShare Gazette by Robin; 1 June 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 546 Calories; 55g Fat (86.3% calories from fat); 8g Protein; 12g Carbohydrate; 4g Dietary Fiber; 21mg Cholesterol; 231mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 10 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Grilled Eggplant Italiano Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-06 Jun 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large eggplant -- cut into round slices about 1/2 inch thick Olive oil 2 garlic cloves -- minced 1 teaspoon oregano 1 teaspoon onion powder 1/2 teaspoon basil Rub each round with the olive oil, then sprinkle on both sides with the herbs. Place on the griddle and cook until just soft. Prepared in: Waffle Griddle, Sandwich Maker Should serve about 4 Contributed to the FareShare Gazette by Robin; 12 June 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 36 Calories; trace Fat (5.7% calories from fat); 1g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fat. * Exported from MasterCook * Grilled Fresh Fruit Salsa Recipe By : Art Guyer Serving Size : Preparation Time :0:00 Categories : Volume 8-06 Jun 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large pineapple 2 large mangoes 4 large peaches 2 tablespoons lime juice -- or lemon juice 1/8 cup honey 1/2 bunch fresh cilantro leaves -- finely chopped 2 spring onions -- finely chopped 2 hot peppers -- seeded and finely chopped Preheat the grill. Cut the ends off the pineapple and cut off the rough skin making sure you get all the "eyes". Cut the pineapple into 4 wedges, slicing it lengthwise. Cut the hard core out of each wedge. Cut each of the wedges in half, again lengthwise. Set aside. Peel the mangoes and cut off the two meaty side slabs from each. Set aside. Half the peaches and remove the stone. Leave the skin on. Oil the grill grates. I use a folded paper towel drizzled with olive oil and held with my grilling tongs to do this. Lay the fruit on the grids and turn once, after about five minutes. Start the peaches skin-side down. Continue grilling for about another five minutes. Remove fruit, dice immediately and combine with the lime or lemon juice and honey. After stirring mixture, add the cilantro and other vegetables and fold to combine. Art's Note: I made this to serve with tacos. When I diced the warm peaches, the aroma was just like cutting into a fresh peach pie! I did not put the onions and hot peppers in the batch I made last night since the taco spread included freshly chopped onions and Doris can't eat the spicy peppers. But I figured many of you would like them, so I added it to this recipe. This would be great with pork, also. Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; 8 June 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Honey Lime Chicken Sandwiches Recipe By : Recipe courtesy Rachael Ray Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-06 Jun 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lime -- juiced 2 tablespoons honey 1 teaspoon cumin -- (rounded teaspoon) A handful cilantro -- finely chopped [about 1/2 tablespoons] 2 tablespoons extra-virgin olive oil or canola or corn oil 4 boneless skinless chicken breasts -- (6 to 8-ounce) 1 teaspoon grill seasoning blend or coarse salt and pepper Toppings: lettuce, tomato, red onion and sliced avocado 1 cup prepared salsa verde 4 crusty rolls -- split Combine first 5 ingredients in a small bowl. Sprinkle chicken with seasoning blend or salt and pepper. Coat chicken in dressing and set aside for 10 minutes. Grill chicken on an indoor electric grill 6 to 7 minutes on each side or pan fry over medium high heat in a large nonstick skillet uncovered 6 minutes per side. Slice chicken breasts on an angle and pile meat on roll bottoms. Top with lettuce, tomato, red onion and sliced avocado. Spread salsa on roll tops as a condiment. Recipe courtesy Rachael Ray Contributed to the FareShare Gazette by Robin; 3 June 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 525 Calories; 12g Fat (21.4% calories from fat); 60g Protein; 41g Carbohydrate; 1g Dietary Fiber; 137mg Cholesterol; 465mg Sodium. Exchanges: 2 Grain(Starch); 7 1/2 Lean Meat; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Grilled Lamb with Yogurt Mint Sauce Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Volume 8-06 Jun 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- MARINADE: 1 cup coarsely chopped fresh mint leaves 1/2 cup coarsely chopped fresh flat-leaf parsley leaves 1/2 cup coarsely chopped yellow onion 2 garlic cloves -- finely minced 1/2 tablespoon freshly ground black pepper 1 1/2 lemons -- grated zest and juice 1/2 cup ouzo or other liquorice-flavored liqueur 1/4 cup olive oil 1/2 tablespoon kosher salt -- or to taste 4 pounds boneless leg of lamb -- cut into filets or medallions SAUCE: 1 cup plain yogurt 1/3 cup finely chopped fresh mint leaves 1 teaspoon paprika 1/2 lemon -- grated zest and juice 1/2 teaspoon salt 1. In a bowl, combine all of the marinade ingredients and let stand for 15 minutes. Place the lamb in a large casserole dish and rub the marinade over all surfaces. Let marinate for at least 4 hours at room temperature. 2. Make the sauce in a bowl by combining all the ingredients. Whisk to mix well, then refrigerate until ready to use. 3. Grill the lamb until cooked well through, at least to 135-140 degrees F. internal temperature, basting well with the marinade. 4. To serve, place on platter and serve with the yogurt-mint sauce for diners to top as they desire. Prepared in: Foreman Grill Adapted from a recipe in Susan Simon's Nantucket Table. Makes 5-6 servings. Contributed to the FareShare Gazette by Robin; 13 June 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 135 Calories; 13g Fat (77.9% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 801mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Grilled Marinated Fillet of Tuna Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-06 Jun 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 yellowfin tuna steaks -- 8 to 10 ounces each, cut into 3-inch cubes 2 tablespoons olive oil 1/4 cup gingerroot -- minced Marinade: 2 cups teriyaki sauce 1/2 cup dry sherry 4 tablespoons finely chopped fresh ginger 1/2 cup chopped scallions 2 garlic cloves -- thinly sliced 1/2 teaspoon cayenne 2 teaspoons freshly ground black pepper 2 lemons -- juice of Combine all the marinade ingredients in a bowl large enough to hold the tuna. Place the tuna steaks in the marinade and refrigerate for 3 hours, turning every hour. Thirty minutes before cooking, drain the tuna and bring to room temperature. Preheat a grill, grill-pan, or outdoor barbecue to very hot. Brush the tuna with the olive oil. Grill the steaks for 1 to 2 minutes on each of their six sides. The outside of the tuna should be nicely charred and the center should be barely warm and quite rare. Cooked this way, the tuna will remain moist and flavorful. Top each steak with ginger and serve. Makes 6 Servings. Contributed to the FareShare Gazette by Robin; 14 June 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 276 Calories; 6g Fat (19.8% calories from fat); 33g Protein; 19g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 3726mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1 Fat. * Exported from MasterCook * Grilled Orange Salmon Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-06 Jun 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 bottle hickory BBQ sauce 1/2 cup frozen orange juice concentrate [no water added] 3 tablespoons soy sauce 2 tablespoons Dijon mustard 2 tablespoons dry sherry 4 teaspoons finely chopped fresh ginger 3 garlic cloves -- minced 1 tablespoon red wine vinegar 1 tablespoon brown sugar -- (1 to 2) 2 teaspoons hot sesame oil 2 pounds salmon fillet -- or steaks In a blender, combine the barbecue sauce, orange juice concentrate, soy sauce, mustard, sherry, ginger, garlic, vinegar, brown sugar and sesame oil. Liquefy or puree until a smooth liquid is formed. Place the salmon in an oblong baking dish and pour the marinade over the top (you can also use your Cajun Injector to inject the salmon with some of the marinade, if you so desire). Let stand for about 1 hour. Preheat the grill to medium high. Gently lift the salmon from the marinade and place on the grill rack. Cover and grill, turning the steaks 2-3 times (marinate after each time that you turn them). The salmon is done when it is starting to flake easily, and is well-glazed and lightly brown. Medium should take you about 9-10 minutes. Prepared with: Stainless Steel Non-Stick 2-in-1 Indoor/Outdoor Grill Makes 4 servings. Contributed to the FareShare Gazette by Robin; 15 June 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 353 Calories; 8g Fat (22.0% calories from fat); 47g Protein; 18g Carbohydrate; 1g Dietary Fiber; 118mg Cholesterol; 1021mg Sodium. Exchanges: 6 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Grilled Romaine & Shrimp (or Chicken) Caesar Salad with Grilled Croutons Recipe By : Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-06 Jun 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds medium shrimp -- peeled and deveined or 4 boneless, skinless chicken breast halves [6 to 8 ounces each] -- pounded to an equal thickness -- about 1/2 inch thick 1/4 cup olive oil -- plus 1 1/2 tablespoons olive oil 1 tablespoon fresh lemon juice 2 teaspoons minced garlic 1 teaspoon Emeril's Original Essence or Creole Seasoning 1 pinch red pepper flakes 4 Romaine lettuce hearts -- cut in half lengthwise, keeping halves intact Salt Freshly ground black pepper 1 firm-ripe Hass avocado -- peeled, seeded and chopped -- (about 1 cup) Caesar Dressing, recipe follows 1 large egg yolk 2 teaspoons fresh lemon juice 1/2 teaspoon finely minced garlic 1/2 teaspoon Worcestershire sauce 1/4 teaspoon finely chopped anchovies 1/4 teaspoon salt 1/8 teaspoon fresh cracked black pepper 1/2 cup olive oil 1/4 cup grated Parmesan cheese or 1/2 cup crumbled goat cheese Grilled Croutons -- recipe follows 8 half-inch thick diagonal slices Italian bread or French bread 1/4 cup olive oil 2 large whole garlic cloves -- peeled and smashed -- optional Salt Freshly ground black pepper In a bowl, combine the shrimp, 1/4 cup of the olive oil, the lemon juice, garlic, Essence and pepper flakes and toss to coat the shrimp evenly. Let marinate, refrigerated, for at least one and up to two hours. (Alternatively, if using the chicken, marinate in the same oil-lemon mixture for at least one and up to two hours.) Preheat the grill to medium-high. Remove the shrimp from the marinade and skewer on metal skewers or wooden skewers that first have been soaked in water for 20 minutes. Grill the shrimp, turning, until opaque, pink, and cooked through, about three minutes. Transfer to a platter and remove the skewers when cool enough to handle. (Alternatively, if using the chicken, lightly season with salt on both sides of each breast and grill until the chicken is firm to the touch and cooked through, five to seven minutes per side, depending upon the size of the breasts. Transfer to a platter and let cool slightly before serving.) Brush the Romaine hearts on all sides with the remaining 1 1/2 tablespoons olive oil and lightly season with salt and pepper. Place on the grill and cook, turning once, until wilted, three to five minutes. Place one heart of romaine on each of four plates, cut side up. Divide the shrimp and avocado among the hearts and drizzle with the dressing. Sprinkle each serving with two tablespoons of the cheese, season with freshly ground black pepper, and serve. Makes four servings. Caesar Dressing Makes 3/4 cup. In a medium bowl, combine the egg yolk, lemon juice, garlic, Worcestershire, anchovies, salt and pepper; whisk until well combined. While whisking, slowly drizzle the olive oil into the bowl a few drops at a time and continue until all the oil is incorporated and the mixture is emulsified. Fold in the Parmesan and adjust seasoning to taste. Transfer the dressing to an airtight container and refrigerate until ready to use. (The dressing will keep refrigerated for up to 24 hours.) Grilled Croutons Makes 8 slices. Preheat the grill to medium-high. Using a pastry brush, lightly brush both sides of the bread with oil. Place the bread slices on the grill and cook until marked and lightly toasted, 1 to 2 minutes per side. Remove from the grill and rub one side of the bread with the crushed garlic, if desired. Serve immediately or at room temperature. Contributed to the FareShare Gazette by Robin; 26 June 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 747 Calories; 65g Fat (78.2% calories from fat); 37g Protein; 3g Carbohydrate; trace Dietary Fiber; 316mg Cholesterol; 487mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 12 Fat; 0 Other Carbohydrates.

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