Tuna Steaks With Salsa
Black Bean Two-Cheese Quesadillas
Beer-Flamed Fajitas
Ribs With A Kick
Halibut With Bacon
Chicken Satay



COOKBOOK author and grilling expert David Joachim teamed up with
Taste of Home for a recent appearance on ABC's "The View." Here's the
recipe he demonstrated, along with other great grill recipes and
outdoor cooking tips.

Tuna Steaks With Salsa

Prep/Total Time: 25 min.

1 cup shredded carrots
3/4 cup chopped peeled mango
2 tablespoons lime juice
1 tablespoon minced chives
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
4 tuna steaks (6 ounces each)

For salsa, in a bowl, combine the carrots, mango, lime juice, chives,
1/8 teaspoon salt, 1/8 teaspoon pepper, coriander and cumin; set
aside. Sprinkle tuna steaks with remaining salt and pepper.
Coat grill rack with nonstick cooking spray before starting the
grill. Grill tuna, covered, over medium heat for 5-7 minutes on each
side or until fish flakes easily with a fork. Top with salsa. Yield:
4 servings.





Black Bean Two-Cheese Quesadillas

1 can (15 ounces) black beans, rinsed and drained
4 ounces goat cheese, crumbled, or cream cheese
1/2 cup of your favorite salsa, drained
1 teaspoon chili powder or chipotle powder
8 (8-inch) flour tortillas
2 cups shredded pepper-jack or cheddar cheese

Put beans in medium bowl and mash with fork, leaving some beans
whole. Stir in goat or cream cheese, salsa, and chili or chipotle
powder. Cover and chill in refrigerator or cooler up to 2 days.
Heat grill to medium and let rack get good and hot. For each
quesadilla, scatter 1/4 cup shredded cheese over a tortilla. Spread
on one-fourth of filling then scatter another 1/4 cup cheese over
filling. Top with a tortilla.
Brush and oil rack, then grill quesadillas until lightly browned and
cheese melts, 3 to 5 minutes per side. Cut each quesadilla into 8
wedges. Yield: 4 quesadillas (about 8 appetizer-size servings).





Beer-Flamed Fajitas

12-oz can beer
4-oz can chopped jalapenos, drained
1 flank steak (about 1 1/2 lbs)
2 Tbsp salt-free mesquite grilling blend, such as Mrs. Dash
2 Tbsp Worcestershire sauce
2 Tbsp vegetable oil
2 large bell peppers (red and green)
2 onions
6 large (10-inch) flour tortillas
1/2 cup low-fat sour cream
1 cup of your favorite salsa

Pour half the beer in a big ziplock bag. Dump in the jalapenos,
Worcestershire, oil, and steak. Seal and stick the bag in the fridge
for an hour or overnight for more flavor.
Fire up your grill to medium. Remove cores and seed from peppers then
cut in quarters lengthwise. Peel and cut onions in half from root to
tip. Remove steak from bag and press grilling blend into both sides.
Grill, turning once, until steak is done the way you like, about 5 to
7 minutes per side for medium-rare ( 145 on an instant read
thermometer) or 8 to 10 minutes per side for medium (160 on an
instant read thermometer).

While the steak cooks, put veggies on the grill, turning and basting
with the marinade, until tender but still a little crunchy, about 5
minutes total. Wrap tortillas in foil and put on grill until heated
through, turning once, 5 minutes or so. Let meat rest off the heat
for 10 minutes then cut crosswise (against the grain) into slices no
more than 1/4-inch thick. Slice veggies into strips. For each fajita,
put some beef and veggies on a tortilla, slop on some sour cream and
salsa, then roll up, leaving the top open. Yield: 6 fajitas.




Ribs With A Kick

Prep: 30 min.

Grill: 2 hours 5 min.

2 medium onions, chopped
2 garlic cloves, minced
2 tablespoons butter
1 cup packed brown sugar
1 cup water
1 cup spicy ketchup
3 tablespoons white vinegar
3 tablespoons Worcestershire sauce
1 tablespoon Liquid Smoke, optional
2 teaspoons ground mustard
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon onion salt
1/2 teaspoon garlic salt
1/2 teaspoon pepper
5 to 6 pounds baby back ribs, cut into serving-size pieces

In a large saucepan, saute onions and garlic in butter until tender.
Stir in the brown sugar, water, ketchup, vinegar, Worcestershire
sauce, Liquid Smoke if desired, mustard, chili powder, paprika and
cayenne. Bring to a boil. Reduce heat; simmer and stir until
thickened, about 10 minutes. Remove from the heat.

Combine the salt, onion salt, garlic salt and pepper; sprinkle over
ribs. Grill ribs, covered, over indirect medium heat for 1-3/4 hours
or until meat is very tender. Set aside 1 cup barbecue sauce for
serving. Brush some of the remaining sauce over ribs; cook 20 minutes
longer, turning ribs and basting with sauce. Serve with reserved
sauce. Yield: 5-6 servings.

Editor's Note: This recipe was tested with Heinz Hot & Spicy Kick'rs
ketchup.





Halibut With Bacon

Prep: 25 min. + marinating

Grill: 10 min.

1/2 cup lime juice
1/2 cup chopped green onions
2 tablespoons vegetable oil
2 tablespoons minced fresh cilantro
2 tablespoons chopped seeded jalapeno peppers
1 teaspoon salt
1/2 teaspoon pepper
4 halibut steaks (6 ounces each)
8 bacon strips

In a large resealable plastic bag, combine the first seven
ingredients. Add halibut; seal bag and turn to coat. Refrigerate for
10-15 minutes, turning once.

In a large skillet, cook bacon over medium heat until cooked but not
crisp. Drain on paper towels. Drain and discard marinade from
halibut. Wrap two slices of bacon over the top and sides of each
steak; secure with soaked wooden toothpicks.

Coat grill rack with nonstick cooking spray before starting the
grill. Place halibut, bacon side down, on grill rack. Grill, covered,
over medium heat for 4-6 minutes on each side or until fish flakes
easily with a fork. Discard toothpicks. Yield: 4 servings.

Editor's Note: When cutting or seeding hot peppers, use rubber or
plastic gloves to protect your hands. Avoid touching your face.





Chicken Satay

Prep: 15 min. + marinating

Grill: 5 min.

2 pounds boneless skinless chicken breasts
1/2 cup milk
6 garlic cloves, minced
1 tablespoon brown sugar
1 tablespoon each ground coriander,
ground turmeric and ground cumin
1 teaspoon salt
1 teaspoon white pepper
1/8 teaspoon coconut extract

Peanut Butter Sauce:
1/3 cup peanut butter
1/3 cup milk
2 green onions, chopped
1 small jalapeno pepper, seeded and finely chopped
2 to 3 tablespoons lime juice
2 tablespoons soy sauce
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon minced fresh cilantro
1 teaspoon minced fresh gingerroot
1/8 teaspoon coconut extract

Flatten chicken to 1/4-in. thickness; cut lengthwise into 1-in.-wide
strips. In a large resealable plastic bag, combine the milk, garlic,
brown sugar, seasonings and extract. Add chicken; seal bag and turn
to coat. Refrigerate for 8 hours or overnight.
In a bowl, whisk the sauce ingredients until blended. Cover and
refrigerate until serving. Drain and discard marinade. Thread two
chicken strips onto each metal or soaked wooden skewer. Grill,
uncovered, over medium-hot heat for 2-3 minutes on each side or until
chicken juices run clear. Serve with peanut butter sauce. Yield: 8
servings (1 cup sauce).

Nutritional Analysis: 2 skewers with 2 tablespoons sauce (prepared
with reduced-fat peanut butter, fat-free milk and reduced-sodium soy
sauce) equals 202 calories, 6 g fat (1 g saturated fat), 63 mg
cholesterol, 428 mg sodium, 8 g carbohydrate, 1 g fiber, 27 g
protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

Editor's Note: When cutting or seeding hot peppers, use rubber or
plastic gloves to protect your hands. Avoid touching your face.





Get Grilling With Taste of Home

Backyard Grilling is a fast and fun way to cook--even for busy folks
with precious little time to spare.

Charcoal and gas grill owners can choose from two cooking methods:
direct and indirect grilling. Consult the manufacturer's instructions
for details about your specific grill and follow these general
guidelines:

The direct grilling method is what you likely use when cooking hot
dogs and hamburgers. Simply put, food is cooked directly over an even
heat source. The food is turned halfway through the cooking time to
expose both sides to the heat. Covering the grill is optional.

This is best for foods that take less than 30 minutes to cook, such
as steaks, chops, boneless chicken breasts and delicate vegetables.

With the indirect grilling method, foods are not cooked directly over
the heat. On a charcoal grill, the hot coals are moved or "banked" to
opposite sides of the grill, and a shallow foil pan is placed between
the coals to catch the drippings. The food is placed on the center of
the grill rack.

On a gas grill, the center burner or one of the side burners is
turned off after the grill preheats. A shallow foil pan can be placed
on the grill rack. Meats need to be elevated above the bottom of the
pan with a roast rack or holder.

The indirect grilling method is a slower cooking method and is used
for meats and vegetables that take longer than 30 minutes to cook,
such as thick steaks, bone-in chicken parts, roasts, whole poultry,
fresh sausage and solid vegetables. Because of the slower cooking,
foods do not need to be turned.

Often a combination of both methods is used. For example, a 1-1/2-
inch-thick steak can be seared over direct heat for a short period of
time and moved to the indirect heat area to continue cooking without
excess browning.

The Right Temperature

For the best results, it's important to preheat your grill to the
correct temperature for the type of food you're cooking.

To test the temperature of a charcoal grill, cautiously hold your
hand 4 inches over the coals. Count the seconds you can hold your
hand in place before the heat forces you to pull away.

Hot: The charcoal coals will glow red and you can hold your hand
above the fire for no more than 2 seconds. For a gas grill, the
temperature will read about 500 degrees.

Medium-hot: The coals are gray with a red underglow and you can hold
your hand above the coals for no more than 3 seconds. For a gas
grill, the temperature will read about 400 degrees.

Medium: The coals are gray with only a hint of red and you can hold
your hand above the coals for no more than 4 seconds. For a gas
grill, the temperature will read about 350 degrees.

Low: The coals are completely gray and you can hold your hand above
the fire for 5 seconds. For a gas grill, the temperature will read
about 300 degrees.

Great Grilling Tips

FOR TASTY RESULTS at your next cookout, follow these simple
guidelines from the Taste of Home Test Kitchens:

Trim excess fat from meats to avoid flare-ups.

Marinades can be used to add flavor to meat and vegetables or
tenderize less-tender cuts of meat. Always marinate in the
refrigerator in a glass container or resealable plastic bag. In
general, do not reuse marinades. If a marinade is also used as a
basting or dipping sauce, reserve a portion before adding the
uncooked foods or bring it to a rolling boil.

Bring foods to a cool room temperature before placing on the grill.
Cold foods may burn on the outside before the interior is cooked.

Use tongs to turn meat instead of a meat fork to avoid piercing and
losing juices. Also, salting meats after cooking helps retain juices.

Brush on thick or sweet sauces during the last 10-15 minutes of
cooking, basting and turning every few minutes to prevent burning.

Use a meat or instant-read thermometer to check the internal
temperature of meat and poultry before the recommended cooking time
is up.

David Joachim has authored, edited or collaborated on more than 25
cookbooks. His series of books, A Man, A Can, A Plan; A Man, A Can, A
Grill; and A Man, A Can, A Microwave has sold more than 800,000
copies. His writing and tips have also appeared in numerous national
magazines.

As the grilling expert for the American Tailgating Association, David
has made numerous media appearances on television and radio,
including "The View" on ABC. He's also taught cooking classes and
given culinary demonstrations at numerous events, bookstores and
kitchen stores. He is a member of the International Association of
Culinary Professionals, the National Writer's Union, and the
Editorial Freelancers Association.



Source: www.tasteofhome.com



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