**Summer Grilling** Part One

SUMMER - It's not only a great time for fresh vegetables and fruits from the garden, it's also a wonderful time for Summer Grilling!  Whether it's a family reunion or just a family meal, grilling is a summer-time tradition.  I've found some tasty Summer Grilling recipes for you and I hope you try them.

In the United States, use of the word grill refers to cooking food directly over a source of dry heat, typically with the food sitting on a metal grate that leaves "grill marks." Grilling is usually done outdoors on charcoal grills or gas grills, a recent trend is the concept of infrared grilling. Grilling may also be performed using stove-top "grill pans" which have raised metal ridges for the food to sit on, or using an indoor electric grill.

A skewer or brochette, or a rotisserie may be used to cook small pieces of food. The resulting food product is often called a "kabob" or "kebab" which means "to grill" in Persian, which is short for "shish kebab". Shish kebabs have a Persian origin, but are now commonplace in American cuisine.

Mesquite or hickory wood chips (damp) may be added on top of the coals to allow a smoldering effect that provides additional flavor to the food. Other hardwoods such as pecan, apple, maple and oak may also be used.

*Grilled Lamb Chops w/Orange-Mint Sauce*

Ingredients:
2 lbs lamb loin chops
3 clove minced garlic
2 tbsp olive oil
1/2 tsp black pepper
1/2 tsp ground coriander
1 tbsp cumin
pinch of cayenne
1/4 tsp cinnamon
1 tsp dried mixed herbs - Italian, Greek, or French blend
salt as needed
Sauce:
1/4 cup orange marmalade
pinch of hot chili flakes
1/2 tbsp rice vinegar
1 tbsp chopped mint

*Jerk Shrimp w/Grilled Onion, Avocado & Mango Salsa*

Ingredients

• 1 mango, peeled and finely chopped
• 1/2 avocado, finely chopped
• 1/4 cup finely chopped red bell pepper
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 2 pounds unpeeled large raw shrimp
• 1 red onion, cut into 1/4-inch-thick slices
• 2 tablespoons olive oil
• 3 tablespoons Jamaican Jerk Rub(see Below)
• Preparation
• Combine first 7 ingredients in a medium bowl, and set salsa aside.
• Peel shrimp, leaving tails on; devein. Toss shrimp and onion with oil in a large bowl, sprinkle with Jamaican Jerk Rub, and toss to coat. Grill shrimp and onion over medium-high heat (350° to 400°) 6 minutes, or just until shrimp turn pink, turning once. Chop onion and add to salsa mixture, stirring gently. Serve shrimp with salsa.1/3 cup paprika
• *Jamaican Spice Rub
ingredients
• 1/3 cup paprika
• 2 tablespoons ground allspice
• 4 teaspoons sugar
• 1 tablespoon dried thyme
• 1 tablespoon salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 teaspoon cayenne pepper

*Spicy Turkey Burgers*

Ingredients

• 2 pounds lean ground turkey
• 2 tablespoons minced garlic
• 1 teaspoon minced fresh ginger root
• 2 fresh green chile peppers, diced
• 1 medium red onion, diced
• 1/2 cup fresh cilantro, finely chopped
• 1 teaspoon salt
• 1/4 cup low sodium soy sauce
• 1 tablespoon freshly ground black pepper
• 3 tablespoons paprika
• 1 tablespoon ground dry mustard
• 1 tablespoon ground cumin
• 1 dash Worcestershire sauce

Directions

1. Preheat the grill for high heat.
2. In a bowl, mix the ground turkey, garlic, ginger, chile peppers, red onion, cilantro, salt, soy sauce, black pepper, paprika, mustard, cumin, and Worcestershire sauce. Form the mixture into 8 burger patties.
3. Lightly oil the grill grate. Place turkey burgers on the grill, and cook 5 to 10 minutes per side, until well done.               

*Grilled Halibut w/Cilantro-Garlic Butter*

Ingredients

• 4 (6 ounce) fillets halibut
• 1 lime, cut into wedges
• salt and pepper to taste
• 3 cloves garlic, coarsely chopped
• 1/2 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 2 tablespoons butter
• 1 tablespoon olive oil

Directions

1. Preheat a grill for high heat. Squeeze the juice from the lime wedges over fish fillets, then season them with salt and pepper.
2. Grill fish fillets for about 5 minutes on each side, until browned and fish can be flaked with a fork. Remove to a warm serving plate.
3. Heat the oil in a skillet over medium heat. Add the garlic; cook and stir just until fragrant, about 2 minutes. Stir in the butter, remaining lime juice and cilantro. Serve fish with the cilantro butter sauce.

 *Grilling The Perfect Steak*

There’s nothing more all-American than a good grilled steak. Whether you’re turning the knob on a gas grill, firing up a charcoal grill, or setting up a portable grill at a tailgate party, here's the low-down on grilling the perfect steak.

*Cuban-Style Rib Eye Steaks*

Ingredients

• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon meat tenderizer
• 1 tablespoon seasoning salt
• 2 pounds rib-eye steak, 1/4 inch thick
• 1 onion, sliced
• 1 (12 ounce) bottle beer
• 1 1/4 cups fresh lime juice

Directions

1. Mix together the garlic powder, onion powder, meat tenderizer, and seasoning salt in a small bowl. Rub the seasoning blend into both sides of the steaks.
2. Arrange 1/4 of the sliced onions in the bottom of a 9x13 inch pan, lay steaks across the onions, top with more onions and pour 1/4 cup of lime juice and 1/4 of the bottle of beer over the top; repeat these layers until you run out of steaks, pouring all remaining lime juice and beer over the top. Cover and refrigerate for 30 to 40 minutes. Do not marinate the steaks for longer than an hour, because the acid from the lime juice in the marinade will begin to cook the meat.
3. Preheat an outdoor grill for medium-high heat and lightly oil grate. Place steaks on the grill and discard the marinade.
4. Grill the steaks to your desired degree of doneness, or about 2 minutes per side for well done. Remove from the grill and allow to rest for 5 minutes before slicing and serving with warm tortillas.               

*Grilled Corn-on-the-Cob*

Grilled Corn on the Cob is a popular menu item for barbecues and clambakes, and it’s easy to do. Grilled corn on the cob is not only tasty, but grilling your corn never fails to impress your guests. Fresh corn on the cob can be cooked on your barbecue either wrapped in aluminum foil or in its own husks. Either way, the corn will be delicious!

Grilled Corn is especially delicious when you add herbs and spices to the ear of corn before grilling it. The herbs and spices liven up the flavors and add an interesting spin on basic roasted corn. Plus it’s easy to do - just use your favorite variety of corn!

Ingredients

• 4 ears fresh corn, in their husks
• Butter (or an herb butter) for serving

Method

1 Prepare your grill, gas or charcoal, with direct, high heat, about 550°F.

2 Place the corn in their husks on the hot grill. Cover. Turn the corn occasionally, until the husks are charred on all sides, about 15 to 20 minutes.

3 Remove corn from grill. Let sit for 5 minutes. Use a hand towel to protect your hands while removing the silks and charred husks from the corn.

Serve hot, with butter.

*Grilled Spanish Mustard Beef*

Ingredients:
2 pounds thin sliced beef (any thin flap meat, skirt steak, flank steak, round steak, etc.
2 tablespoons Dijon
2 tablespoons smoked paprika
4 cloves minced, crushed garlic, optional
1/4 cup sherry vinegar
1/4 cup light olive oil
salt and freshly ground black pepper to tastes

*Smoky Grilled Pork Chops*

Ingredients

• 1 tablespoon seasoned salt (such as LAWRY'S®)
• 1 teaspoon ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ground paprika
• 2 teaspoons Worcestershire sauce
• 1 teaspoon liquid smoke flavoring
• 4 bone-in pork chops (1/2 to 3/4 inch thick)

Directions

1. Preheat an outdoor grill for medium heat, and lightly oil the grate.
2. In a bowl, mix together the seasoned salt, black pepper, garlic powder, onion powder, paprika, Worcestershire sauce, and smoke flavoring until thoroughly combined. Rinse pork chops, and sprinkle the wet chops on both sides with the spice mixture. With your hands, massage the spice rub into the meat; allow to stand for 10 minutes.
3. Grill the chops over indirect heat until no longer pink inside, about 12 minutes per side. An instant-read thermometer should read at least 160 degrees F (70 degrees C). Allow chops to stand for 10 more minutes before serving.               

*Grilled Cornish Game Hens*

Ingredients:
2 Cornish game hens, halved or chicken halves
1 jalapeno pepper, seeded
1 habanero pepper, seeded
4 cloves garlic
2 tablespoon vegetable oil
2 tablespoon sherry vinegar
2 tablespoon mayonnaise
2 teaspoon salt