Monday, July 28, 2008

Not So Lazy Summers

Whoever thought up the lazy days of summer obviously did not have kids to schlep to camp, constant events and super busy work schedule. The one great thing is that you can grill with a tremendous amount of ease. I love the cedar plank and I love quick grilling that requires minimal preparation and some that can be done the night before so you can roll in and fire up the grill. I always throw some extra vegetables and a few extra pieces of meat for a grab and go on the way to the next activity. Hopefully with these recopies you will be able to lounge and enjoy a little more summer.

Caribbean Chicken with Avocado Relish

5 pounds Chicken
(12 small pieces or 6 large
3 Cloves garlic, minced
Juice of 3 Oranges
1 cup Peanut oil
1 7-ounce can chipotle peppers in adobo sauce
1-cup cilantro leaves

Peel the garlic and put in food processor work bowl. Squeeze in 1 cup orange juice and remaining marinade ingredients; process until pureed; transfer to a Heavy Bag rinse chicken, pat dry and add to marinade insuring chicken is covered completely; cover and refrigerate 12 hours or up to 2 days. Remove chicken from marinade and let drain; grill turning once during cooking until juices run clear when chicken is pierced with a skewer, about ten minutes. Transfer chicken to serving plate; spoon 1/4 cup relish along side chicken.

Avocado Relish
1large Tomato, diced
2 Avocados, peeled, pitted and diced
1 Red onion, diced
2 Clove garlic, minced
3 Scallions, thinly sliced
1 Jalapeno seeded and minced
1 Lime
1 Orange
1/2 bunch cilantro, minced cilantro
Splash red-pepper sauce
Splash Worcestershire sauce
Salt & freshly ground black
Pepper to taste

Put tomato and avocado in medium bowl; squeeze lime and orange juices; add remaining ingredients; mix well and set aside.

Grilled Tuna Steaks with Pineapple Salsa
! /4 cup of olive oil
Juice of one lime
Juice of one lemon
Salt and pepper to taste
4 tuna Steaks, 1/2 to 3/4 inches thick.

Prepare the grill. Mix the oil and lemons, lime, salt and pepper in a small bowl and brush over both sides the tuna generously. Grill the tuna steaks 5 inches over the heat for about 6 minutes per side until they are firm to the touch. Remove from grill and serve immediately with a generous amount of salsa.

Pineapple Mango Salsa
1 medium sized pineapple, diced
2 mangos, diced
Juice of 2-3 limes
Juice of 1 lemon
Salt to taste
1/4 cup very finely slivered fresh ginger
1 red onion, cut into thin slivers
1 to 2 small jalapeƱos, very thinly sliced
1/2 cup coarsely cut cilantro

Gently toss together. Taste for the intensity of flavors. The heat intensifies the longer it stands. Let stand for 20 minutes to one hour for the flavors to gel. If you want to get a head start, cut the fruit the night before and place in zip locks.

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 and flaky. Serve immediately.

Asian Grilled Pork Tenderloin

4 pound pork tenderloin
2/3-cup soy sauce

1/2 cup honey

1/2 cup limejuice

2tablespoons olive oil
3 garlic cloves, chopped
1 inch ginger, peeled and chopped

1/2 teaspoon ground black pepper
½ teaspoon red pepper flakes

In a small bowl, combine all marinade ingredients; mix until well blended. Place pork tenderloin in a plastic bag; pour marinade over pork in bag. Close bag tightly; marinate in refrigerator for 1 hour or up to overnight. Remove pork from marinade; reserve marinade. Grill over medium coals 20 to 25 minutes for medium doneness, turning after first 10 minutes. Meanwhile, place reserved marinade in a small saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Serve with sliced pork; garnish with cilantro.

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