When The Heat Is On Turn Up The Grill
When the temperature rises it's time to get out of the kitchen!
Grilling need not be limited to hamburgers, hot dogs, or steak. With the proper preparation almost any meat will cook well on the grill.
Today's choices include: Shrimp Grill, Tuscan Bread Salad, Herbed Turkey Cutlets, Salmon with Dill, Honey Mustard Steaks with Onions.
1 oz. dried tomatoes, without salt, 1-1/2 lb. lg. shrimp, 2 T. lemon juice, 2 T. olive oil, 1/2 tsp. salt, 1/2 tsp. crushed red pepper
Place dried tomatoes in small bowl. Pour 1 cup boiling water over tomatoes; let stand while preparing shrimp. Meanwhile, cut off legs from shrimp. Insert tip of kitchen shears under shell of each shrimp and snip along back through to tail, cutting about 1/4 inch deep to expose dark vein. Leaving shell on, rinse shrimp to remove vein. Place shrimp in bowl. Drain dried tomatoes, reserving 1/4 cup soaking liquid. In blender or in food processor with knife blade attached, blend tomatoes with reserved soaking liquid, lemon juice, olive oil, salt and pepper until well blended. Pour over shrimp. On four long skewers, thread shrimp. Place skewers on grill over medium heat; cook 8 to 10 minutes until shrimp turn opaque throughout, turning skewers occasionally and dabbing with any remaining tomato mixture. Makes six main dish servings.
2 T. butter, 1 T. fresh rosemary, chopped, 2 garlic coves, crushed, 2 T. plus 1/2 c. olive oil, 1 tsp. salt, 1/2 tsp. coarse black pepper, 8 c. country bread, cubed, 1/4 c. balsamic vinegar, 1 lb. plum tomatoes, cut up, 1 cucumber, peeled, cubed, 3 stalks celery, sliced thin, 1 pt. cherry tomatoes, halved, 1 sm. onion, sliced thin, 1/2 c. basil, sliced thin, 4 c. mixed baby salad greens
Preheat oven to 375 degrees. In 15 x 10-in. roasting pan melt butter in oven 1 to 2 minutes. Remove pan and stir in rosemary, garlic, 2 T. olive oil, 1/2 tsp. salt and 1/4 tsp. pepper. Add bread and toss to coat; spread in single layer. Bake 15 to 20 minutes or until golden brown and crisp, stirring once. Cool in pan on rack. Prepare dressing: in large bowl with wire whisk mix vinegar with remaining 1/2 c. olive oil, 1/2 tsp. salt and 1/4 tsp. pepper. Just before serving toss plum tomatoes, cucumber, celery, cherry tomatoes, onion and basil with dressing in bowl. Add bread cubes and salad greens and toss again. Makes 16 cups.
2 med. Lemons, 1 T. fresh sage, chopped, 1/2 tsp. salt 1 T. oil, 1/4 tsp. coarse black pepper, 1 garlic clove, crushed, 1 lb. turkey cutlets, lemon slices, sage leaves
From lemon grate enough peel to equal 2 T. Cut each lemon in half; squeeze juice from three halves into small bowl. Into lemon juice, stir lemon peel, sage, vegetable oil, salt, pepper, and garlic. Place turkey cutlets on grill over high heat. Cook cutlets 5 to 7 minutes, brushing with lemon mixture often and turning them once until turkey just loses its pink color throughout. Arrange turkey cutlets on dinner plates. Squeeze juice from remaining lemon half over turkey cutlets. Garnish each serving with lemon slices and sage leaves. Serves four.
1/4 c. capers, drained and chopped, 2 T. fresh dill, chopped, 2 tsp. sugar, 2 tsp. anchovy paste, 2 lb. salmon fillet, 2 T. lemon juice, 1/4 tsp. salt, fresh dill, lemon wedges
In small bowl, mix capers, dill, lemon juice, sugar and anchovy paste. With tweezers, remove any small bones from salmon fillet; sprinkle with salt. Place salmon in lightly greased fish basket; brush all caper sauce on flesh side only. Place fish basket on rack on grill. Over medium heat, cook salmon five minutes on each side or until salmon flakes easily when tested with a fork. Garnish with fresh dill and lemon wedges. Makes 8 main dish servings.
4 boneless top loin steaks, 1/3 c. Dijon mustard, 1 T. parsley, chopped, 1-1/2 T. honey, 1 T. cider vinegar, 1 T. water, 1/4 tsp. hot pepper sauce, 1/8 tsp. coarse black pepper, 1 lg. red onion, sliced
Combine mustard, parsley, honey, vinegar, water, pepper sauce and pepper. Place beef steaks and onion on grid over medium coals; brush both with a glaze. Grill 9 to 12 minutes for rare (140 degrees) to medium (160 degrees) turning once and brushing with glaze. Makes 4 servings.