Now that the temperature is consistently in the 90's, we all try to spend a little less time in the kitchen. One way we have found to accomplish this is to make liberal use of the grill. This week we include some of our favorite recipes for tuna, chicken and pork as well as an excellent substitute for hamburgers. When grilled, portabella mushrooms make a wonderful "hamburger" that is also healthy. Luckily for those of us in the area who love mushrooms, Ben Cramer of Low Country Mushroom Farm has made it possible for us to enjoy shiitake, oyster and portabella mushrooms frequently by making them readily available in local grocery stores. In writing up this recipe, we found that portabella is spelled at least three different ways - we've chosen to go with Ben's preferred spelling.
The recipes below have all been tested on a Weber kettle.
Ingredients:
One hour prior to serving, light fire, setting grill surface aside. Combine marinade ingredients in shallow glass baking dish and add tuna. Marinate 20 minutes, turning once. Spray grill surface with non-stick oil, such as Pam, and place over fire. When surface is hot, place tuna steaks over direct heat and quickly sear. Remove to indirect heat, cover grill and cook 6-8 minutes on each side, basting frequently with marinade. Serve garnished with lime slices. 4 servings.
Marinade Ingredients:
Peanut Sauce:
One day prior to cooking, combine marinade ingredients and marinate chicken, covered, in refrigerator overnight.
Combine all ingredients for peanut sauce and blend well. Best if made 24 hours prior to serving - store covered at room temperature.
One hour before serving, start fire (or allow time for the grill to heat if using a gas grill). Thread chicken on metal or bamboo skewers (if using bamboo, soak skewers in water for 30 minutes prior to adding chicken). When coals are ready, place skewers over direct heat and sear; remove to indirect heat, cover grill and continue to cook, basting with marinade. Total cooking time approximately 14-18 minutes. Serve hot with peanut sauce. 4 servings.
Ingredients:
Toppings:
One day prior to cooking, combine lime juice, oil, teriyaki sauce, garlic and pepper flakes in glass dish. Add boneless, skinned chicken breast and marinate, covered, overnight in refrigerator (turning occasionally).
Prepare toppings prior to cooking chicken. Start fire and when coals are ready, place drained chicken over direct heat to sear. Remove to indirect heat, cover grill and cook, basting with remaining marinade, for 8-10 minutes on each side. Slice chicken into very thin strips and served with heated tortillas and toppings. 4 servings.
Ingredients:
Clean mushrooms and remove stems. Combine olive oil (or butter, melted), lemon juice, and spices until blended. Start fire and when coals are ready, place mushrooms, stem-side down, over direct heat. Brush with oil mixture and cook 2 minutes. Turn and brush heavily with oil mixture and continue cooking additional 2 minutes or until juices are released. Place one tablespoon of goat cheese in center of each mushroom and leave on coals just until cheese softens. Serve on buns with lettuce, tomato and condiments. 6 servings.
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