More Grilling

In my opinion anything is better grilled! I always throw extra veggies on and keep them in the refrigerator so I can grab them and toss them in a salad. Grilling is simple and since it is swimsuit season these lighter recipes should please everyone.

Grilled Eggplant

1-cup olive oil
4 globe eggplants
Salt and pepper to taste
2 tablespoons flat-leaf parsley, minced
1-tablespoon thyme, minced
1-tablespoon rosemary, minced
4 tablespoons balsamic vinegar
4 garlic cloves, minced

Build a hot fire in a grill or preheat a gas grill to 400°F. Rub the grill grate with 1 tsp. of the olive oil. Cut the eggplants lengthwise into slices 1/2 inch thick. Brush both sides with olive oil and season with the salt and pepper. Grill the eggplant until golden brown and crisp, 6 to 7 minutes. Turn and grill until golden brown and crisp on the other side, about 4 minutes more. Transfer the eggplant to a platter and set aside. Whisk the remaining olive oil in a shallow baking dish and add the parsley, thyme, rosemary, vinegar and garlic. Add the warm eggplant slices and let stand for 1 hour, then turn and let stand for 1 hour more. Serve immediately, or cover and refrigerate for up to 1 week. Serve at room temperature.



Grilled Ginger Chicken
5 pounds chicken breasts
2 cloves garlic, minced
1-teaspoon salt
Juice of 3 oranges
4 tablespoons Dijon Mustard
2 tablespoon Worcestershire sauce
1-tablespoon brown sugar
1-1/2 inch ginger, peeled and minced
1/4-cup canola oil

Rinse the chicken and dry with paper towels. Rub the chicken with the garlic and salt; place in a heavy plastic bag. Combine the remaining ingredients and add to the chicken. Marinate in a cool place for at least one hour or refrigerate for up to two days. Prepare the grill. When the coals are medium hot, drain the chicken and cook over the coals, turning after 10 minutes and basting them frequently with the marinade, for a total of 30 minutes, or until they are golden brown. If the chicken is browning too quickly, move to a cooler part of the grill. Serve hot or at room temperature.

Turkey Burger

1-pound ground Turkey
2 scallions, thinly chopped
1/2 cup dried cranberries, finely chopped
3 cloves garlic, finely chopped
1 inch ginger, finely chopped
1/4 teaspoon crushed red pepper
Splash soy sauce
4 burger buns or rolls
1 cup Asian lettuce mix

In a medium bowl mix the turkey, scallions, cranberries, garlic. ginger, red pepper and soy sauce. Divide into 4 patties. Over medium coals place on BBQ (or skillet or stovetop grill) and cook for 10 minutes and flip and cook 5-10 minutes longer. Serve on a bun with 1/4 cup Asian lettuce, and wasabi mustard. (In a small bowl whisk together 1/4-cupChineese style mustard and 1 tablespoon wasabi paste.)


Grilled Chilean Sea bass with Watermelon Salsa

2 cucumbers, finely chopped
2 cups finely chopped red watermelon
1 red onion, finely chopped
1 Seeded jalapeno chili, minced
2 Cloves garlic, minced
1-inch ginger, minced
1/4 cup chopped fresh cilantro
1-teaspoon fresh limejuice
3/4-teaspoon salt
6 (6-oz) pieces Chilean Sea Bass
1 1/2 tablespoons olive oil


Prepare gas or charcoal grill for cooking. If using charcoal, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
Toss together cucumber, watermelon, onion, chili, cilantro, limejuice, garlic, ginger and salt. (Do not make salsa more than 1 hour ahead or it will become watery.)
Pat fish dry, then brush with oil and season with salt. Grill fish, on lightly oiled grill rack, turning over once, until just cooked through, 8 to 9 minutes total.
Serve fish topped with salsa.

Cedar Planked Salmon


1 - 2 1/2 to 3lb Salmon Fillet rinsed and patted dry
5 cloves garlic
3-tablespoon olive oil
Rosemary sprig, chopped
Thyme sprig, chopped
1-teaspoon cayenne pepper
Salt and pepper to taste
1 18" cedar plank, soaked in water 2 hours

Make small slits on the side of the fish. Slice garlic into slivers, and press into these slits. Coat fish with oil. Sprinkle with rosemary, thyme, cayenne, salt and pepper. On a hot gas grill or over very hot charcoal briquettes heat the plank for 5 minutes each side. Place fish on plank and return to the grill. And cover. Close vents 1/2 way and don't open for 15 minutes. Check for doneness in middle of fillet...pink and flaky. Serve immediately.