Wednesday, July 25, 2012 — Fire up the grill with some terrific new recipes.
Strip Steaks With Mango Salsa
1 cup diced carrots
1 cup chopped peeled mango
1 medium ripe avocado, peeled and diced
1/4 cup chopped sweet red pepper
5 teaspoons lime juice
2 tablespoons minced fresh cilantro
1/8 teaspoon salt
1/8 teaspoon ground cumin
1 tablespoon Mexican seasoning
4 New York strip steaks (8 ounces each)
Place 1/2 inches of water in a small saucepan; add carrots. Bring to boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain and cool.
In a small bowl, combine the mango, avocado, red pepper, lime juice, cilantro, salt, cumin and carrots. Refrigerate until serving.
Sprinkle Mexican seasoning over both sides of steaks. Grill, covered, over medium heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium 160°; well-done 170°). Serve with mango salsa.
Yield: 4 servings.
Thyme Grilled Vegetables
16 small red potatoes (about 2 pounds), halved
1/2 cup chicken broth
1/4 cup olive oil
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1/2 teaspoon salt
1 each large green, sweet red and yellow pepper, julienned
1 jar (15 ounces) pearl onions, drained
In an ungreased 13-in. x 9-in. x 2-in. disposable foil pan, combine the potatoes, broth, oil, thyme and salt. Grill, covered, over medium heat for 25 minutes.
Stir in peppers and onions. Grill 25-30 minutes longer or until vegetables are tender.
Yield: 9 servings.
Warm Fruit Kabobs
1 medium apple
1 medium banana
1 medium fresh peach or nectarine
1 medium pear
2 slices fresh pineapple (1 inch thick)
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons canola oil
1 teaspoon ground cinnamon
Cut all of the fruit into 1-in. chunks. Alternately thread onto 16 soaked wooden skewers (using two skewers side by side for each kabob so the fruit doesn’t turn). In a small bowl, combine the brown sugar, lemon juice, oil and cinnamon. Grill kabobs uncovered over medium heat for 6 minutes or until heated through, turning often and basting frequently with brown sugar mixture.
Yield: 8 servings.