hot off the grill recipes

8/15/2019 hot off the grill recipes

1/157

* Exported from MasterCook *

Alaska Salmon and Grilled Vegetable Lasagne

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Alaska Seafood Marketing Inst. Fish/Seafood

Pasta

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 14 3/4-ounce can Alaska salmon -- drained and flaked1 pound lasagne noodles -- cooked2 26-ounce jars marinara sauce

1/2 teaspoon garlic -- minced2 teaspoons fennel seed -- slightly crushed2 tablespoons fresh basil -- chopped1 eggplant -- sliced lengthwise1 zucchini -- sliced1 red bell pepper -- sliced

1/2 red onion -- sliced1 pound Mozzarella, Provolone, Cheddar cheese or

combination -- gratedOlive oilSalt and pepper -- to taste

Preheat oven to 350 F. Add marinara sauce, garlic and fennel seed to asauce pot; bring to a boil. Reduce to a simmer, add basil and cook for 10minutes; hold warm.

Heat a grill. Lightly brush both sides of the chopped vegetables witholive oil and season lightly with salt and pepper. Place on grill and cookto tender (time will vary depending on the type of vegetable, size of

slices and temperature of grill). Remove from grill and chop into mediumdice. Place in a bowl and mix together. Taste, adding salt and pepper asneeded.

Spread a light layer of marinara sauce mixture into the bottom of an ovenproof casserole dish. Lay out a base of the cooked noodles, overlappingthem slightly. Cover the noodles with a layer of 1/2 the grilled vegetablemix, spreading evenly over the noodles. Top the vegetables with 1/2 of thesalmon, and 1/3 of the cheese. Add 1/3 of the remaining sauce. Add thenext layer of noodles, and repeat the layering instructions above. Add afinal layer of noodles, topped with the remaining 1/3 of sauce, followedby the remaining 1/3 of cheese. Carefully press everything down. Coverwith plastic wrap, then foil. At this point, the lasagne can be placed in

either the refrigerator or freezer for later use.

Place the lasagne in the oven and cook 45 to 60 minutes, until the cheeseis melted and the lasagne is completely heated through. Remove from oven,let stand 10 to 15 minutes.

Frozen lasagne should be cooked at 325 F for 60 to 90 minutes.

Makes 6-8 servings.

Source:


2/157

"Alaska Seafood Marketing Institute"S(Internet address):"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 597 Calories (kcal); 22g Total Fat; (33% calories from fat); 34gProtein; 65g Carbohydrate; 79mg Cholesterol; 1292mg Sodium

Food Exchanges: 4 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 2465 3878 4103 0 0 0 0 0 0 0 922 0 0


America's Cut Caribbean

Recipe By :Serving Size : 4 Preparation Time :0:05

Categories : Main Dishes Nat. Pork Producers CouncilPork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 1 1/2 inch-thick-boneless pork loin center

chops1 large red onion -- sliced

3/4 cup lime juice1/2 teaspoon cayenne pepper

Combine onion, lime juice and pepper. Marinate pork in mixture,refrigerated, several hours.

Prepare medium-hot coals in covered grill, banking coals on sides ofgrill. Remove chops from marinade, reserving marinade. Place chops ongrill and grill over indirect heat 15-18 minutes, turning once. Heatmarinade to boiling, serve with pork.

Cuisine:"Caribbean"

Source:"National Pork Producers Council"

S(Internet address):"http://www.nppc.org"

T(Cooking Time):

"0:20"

- - - - - - - - - - - - - - - - - - -

Per serving: 181 Calories (kcal); 8g Total Fat; (40% calories from fat); 19gProtein; 8g Carbohydrate; 41mg Cholesterol; 43mg SodiumFood Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat;0 Other Carbohydrates

Nutr. Assoc. : 9116 0 0 0


3/157


Apricot Barbecue Sauce


Categories : Nat. Pork Producers Council Sauces

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

1/4 cup vegetable oil1/4 cup wine vinegar1/2 cup apricot nectar

2 tablespoons brown sugar1 tablespoon Dijon-style mustard

1/2 teaspoon salt1/4 teaspoon chili powder

Combine thoroughly all ingredients.



- - - - - - - - - - - - - - - - - - -

Per serving: 80 Calories (kcal); 7g Total Fat; (74% calories from fat); traceProtein; 5g Carbohydrate; 0mg Cholesterol; 159mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0


Apricot Glazed Pork Kabobs

Recipe By :Serving Size : 4 Preparation Time :0:15Categories : Kabobs Main Dishes

Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pound boneless pork loin -- cut into one-inch cubes1 10-ounce jar apricot preserves4 tablespoons orange liqueur

OR4 tablespoons orange juice2 tablespoons butter


4/157

Stir together apricot preserves, orange liqueur and butter, simmer in asmall sauce pan until butter is melted. (OR combine ingredients in a 2-cupglass measure; microwave on High 1 minute). Place pork cubes in heavyplastic bag, pour 3/4 cup apricot over to coat. Marinate at least 30minutes.

Thread pork onto 4-6 skewers (if using bamboo skewers soak in water for20-30 minutes before using). Grill over hot coals 10-12 minutes turning

occasionally. Baste often with the marinade. Warm remaining apricot sauceto boiling and serve along side kabobs if desired.



T(Cooking Time):"0:15"

- - - - - - - - - - - - - - - - - - -

Per serving: 326 Calories (kcal); 10g Total Fat; (26% calories from fat); 15g

Protein; 47g Carbohydrate; 51mg Cholesterol; 116mg SodiumFood Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 3 OtherCarbohydrates

Nutr. Assoc. : 4575 0 2130706543 0 0 0


Apricot-Basted Pork Sat with Grilled Fruit

Recipe By :

Serving Size : 6 Preparation Time :0:15Categories : Kabobs Main Dishes


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 1/2 pounds pork tenderloin -- cut in 3-inch strips1 small fresh pineapple, cut in spears

OR1 17-ounce can pineapple chunks4 fresh peaches -- pitted and quartered6 fresh apricots -- halved

6 plums -- halved

WINE AND HONEY BASTE2 tablespoons Port3 tablespoons honey2 tablespoons melted butter

Marinate pork strips in Apricot Barbecue Sauce (see recipe) overnight orat least 2 hours. Drain strips and reserve sauce for basting.

Thread strips on skewers. Brush skewered pork with reserved sauce and


5/157

place on lightly greased grill directly over moderately hot charcoalbriquets. Grill for about 7 minutes, turning skewers occasionally. Brushmeat with sauce; continue to turn skewered strips about 4 minutes or untildone.

About 10 minutes before serving, thread pineapple spears, apricots,peaches and plum halves on skewers. Brush fruit with Wine and Honey Bastebefore and during grilling. Serve when heated through.

____________________

Making Wine and Honey Baste: Combine thoroughly 2 tablespoons Port, 3tablespoons honey and 2 tablespoons melted butter.




- - - - - - - - - - - - - - - - - - -

Per serving: 334 Calories (kcal); 9g Total Fat; (24% calories from fat); 22gProtein; 42g Carbohydrate; 62mg Cholesterol; 83mg SodiumFood Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 2 Fruit; 1 Fat; 1/2Other Carbohydrates

Nutr. Assoc. : 26384 2130706543 0 1129 0 2070 0 0 0 4594 0 0


Apricot-Sauced Ribs

Recipe By :Serving Size : 4 Preparation Time :0:10Categories : Main Dishes Nat. Pork Producers Council

Ribs

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 pounds pork spareribs -- cut into serving-size pieces1 8-ounce can undrained apricot halves3 tablespoons catsup3 tablespoons brown sugar2 tablespoons lemon juice

1 tablespoon Dijon-style mustard1 teaspoon dry ginger

Dash salt

Bank medium-hot coals in covered grill. Place ribs on grill over drip pan,cover grill and cook ribs over direct heat for 1 1/2 hours, turningoccasionally. Meanwhile, mix remaining ingredients together in blender.Brush ribs generously with sauce and continue to cook, about 30 minutes,basting and turning over.

Source:


6/157

"National Pork Producers Council"S(Internet address):"http://www.nppc.org"


- - - - - - - - - - - - - - - - - - -

Per serving: 789 Calories (kcal); 54g Total Fat; (62% calories from fat); 55gProtein; 18g Carbohydrate; 166mg Cholesterol; 385mg SodiumFood Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 6 Fat;1/2 Other Carbohydrates

Nutr. Assoc. : 9128 34 0 0 0 0 631 0


Backyard Barbecue Spareribs


Ribs

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 pounds pork spareribs1 cup catsup

Salt and pepper -- to taste1/4 cup Worcestershire sauce

1 1/2 cups cherry cola soft drink1/4 cup vinegar

2 teaspoons paprika2 teaspoons chili powder1 medium onion -- finely chopped

Cut ribs into serving-size pieces and place on grill over grey-whitecoals. Slowly cook 1 to 1 1/4 hours, turning often. Combine remainingingredients in a saucepan and simmer 10-15 minutes. Brush ribs generouslywith sauce and continue to cook, about 30 minutes, basting and turningoften.


S(Internet address):

"http://www.nppc.org"T(Cooking Time):"1:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 850 Calories (kcal); 55g Total Fat; (57% calories from fat); 56gProtein; 33g Carbohydrate; 166mg Cholesterol; 1076mg SodiumFood Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 2Other Carbohydrates


7/157

Nutr. Assoc. : 9128 0 0 0 407 0 0 0 0


Bacon-Wrapped Pork and Apple Patties

Recipe By :Serving Size : 4 Preparation Time :0:10Categories : Appetizers/Snacks Nat. Pork Producers Council

Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pound lean ground pork

3/4 cup quick-cooking rolled oats1/2 teaspoon ground sage1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon dried thyme -- crushed

1/3 cup applesauce1 egg -- slightly beaten

1/4 cup minced green onion4 slices bacon1 large tart green apple -- cored and cut in thin wedges

1/2 medium onion -- cut in small wedges1 tablespoon olive oil

In a large bowl combine oats, sage, salt, pepper, and thyme. Stir inapplesauce, egg and green onion; mix well. Stir in ground pork until wellblended.

Form into 4 patties about 3/4 to 1-inch thick. Wrap a bacon strip around

each patty; secure with a toothpick. Grill or broil 4-5 minutes on eachside.

Meanwhile in a small skillet, cook and stir apples and onions in hot oiluntil tender. Sprinkle lightly with salt. Serve with patties.



- - - - - - - - - - - - - - - - - - -

Per serving: 432 Calories (kcal); 28g Total Fat; (59% calories from fat); 24gProtein; 20g Carbohydrate; 118mg Cholesterol; 451mg SodiumFood Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 4 Fat; 0Other Carbohydrates

Nutr. Assoc. : 5830 20223 0 0 0 0 0 0 0 0 3545 0 0



8/157

Barbecued Baby Back Pork Ribs


Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------4 pounds pork back ribs

Your favorite barbecue sauce

Place ribs in shallow pan. Cover with foil and bake at 300 F for 2 hours.Finish on grill by turning and basting ribs with barbecue sauce for 12minutes.



T(Cooking Time):

"2:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 794 Calories (kcal); 66g Total Fat; (76% calories from fat); 45gProtein; 0g Carbohydrate; 228mg Cholesterol; 211mg SodiumFood Exchanges: 0 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 0Other Carbohydrates

Nutr. Assoc. : 4547 85


Barbecued Pork Ribs


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 pounds pork ribs4 tablespoons barbecue seasoning -- (purchased)

Barbecue sauce -- (purchased)

Rub ribs on all surfaces with barbecue seasoning. Place ribs in shallowpan. Cover with foil and bake at 300 F for 2 hours. Finish on grill orunder broiler by turning and basting ribs with barbecue sauce for 12-15minutes.




9/157


- - - - - - - - - - - - - - - - - - -

Per serving: 478 Calories (kcal); 36g Total Fat; (69% calories from fat); 36gProtein; 0g Carbohydrate; 111mg Cholesterol; 133mg SodiumFood Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other

Carbohydrates

Nutr. Assoc. : 9128 27158 0


Barbecued Pork Steaks

Recipe By :Serving Size : 4 Preparation Time :0:30Categories : Main Dishes Pork

Swift & Company

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 Armour Premium Pork Tenderloin -- 3/4-inch thick

1/2 cup bottled barbecue sauce1/3 cup honey

1 tablespoon Worcestershire sauce1 teaspoon garlic salt

1/2 teaspoon prepared mustard

Prepare charcoal grill with medium-hot coals. Stir together allingredients except steaks in small bowl; mix well. Brush steaks on both

sides with sauce. Place steaks on grill about 4 inches above coals. Cookabout 8 minutes on each side, turning once, brushing steaks with sauceagain during grilling.

Source:"Swift & Company"

S(Internet address):"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -


Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 OtherCarbohydrates

Nutr. Assoc. : 158 85 0 0 0 0


Barbecued Pork Steaks 2


10/157


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 pork blade steaks -- cut 1 to 1 1/4 inches thick

1/2 cup bottled barbecue sauce1/3 cup honey

1 tablespoon Worcestershire sauce1 teaspoon garlic salt

1/2 teaspoon prepared mustard

Pound steaks with meat mallet. For sauce, in a small bowl, combine theremaining ingredients; mix well.

Place steaks on grill about 4 inches above medium-slow coals. Cook about 8minutes on each side. Brush steaks with sauce and continue cooking 5minutes more, turning and brushing with sauce.




- - - - - - - - - - - - - - - - - - -

Per serving: 314 Calories (kcal); 16g Total Fat; (43% calories from fat); 18gProtein; 28g Carbohydrate; 40mg Cholesterol; 1473mg SodiumFood Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;2 Other Carbohydrates

Nutr. Assoc. : 898 85 0 0 0 0


Barbecued Ribs

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Lawry's Pork

Ribs

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 tablespoon red pepper flakes2 tablespoons Lawry's Seasoned Salt1 teaspoon cracked black pepper6 pounds pork spareribs

Your favorite barbecue sauce

In small bowl, combine red pepper flakes, Seasoned Salt and black pepper.Rub mixture over entire surface of ribs; cover ribs and marinate in


11/157

refrigerator at least 2 hours. Grill ribs over low heat until fully cookedand tender, 1 to 1 1/4 hours; turn frequently. During last 30 minutes,baste with your favorite barbecue sauce.

Makes 6 to 8 servings

Source:"Lawry's"

S(Internet address):"http://www.lawrys.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 608 Calories (kcal); 50g Total Fat; (75% calories from fat); 36gProtein; 1g Carbohydrate; 165mg Cholesterol; 1186mg SodiumFood Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 OtherCarbohydrates

Nutr. Assoc. : 0 4873 0 0 85


Basic Alaska Salmon Burger

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Alaska Seafood Marketing Inst. Burgers/Sandwiches

Fish/Seafood

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 14 3/4-ounce can Alaska salmon

2 tablespoons lemon juice1 1/2 teaspoons Dijon mustard

3/4 cup dry bread crumbs1/2 cup sliced green onions

3 egg whites

Drain salmon. Combine lemon juice and mustard. Blend salmon with breadcrumbs, green onions and lemon juice mixture. Mix in egg whites.

Form mixture into 4 patties and grill or broil until golden brown andheated through. Serve each burger on a bun with lettuce, tomato slices andcondiments as desired.

Source:"Alaska Seafood Marketing Institute"

S(Internet address):"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 245 Calories (kcal); 8g Total Fat; (28% calories from fat); 26gProtein; 17g Carbohydrate; 57mg Cholesterol; 820mg SodiumFood Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0Other Carbohydrates


12/157

NOTES : Recipe Variation: To make Alaska salmon teriyaki burgers, replacelemon juice with soy sauce. Brush burgers with teriyaki glaze orsauce before cooking.

Nutr. Assoc. : 2465 0 0 0 0 3231


BBQ Cheeseburgers

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Beef Burgers/Sandwiches

The Texas Beef Council

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pound lean ground beef

1/4 cup onion -- finely choppedBarbecue sauce

4 slices American cheese4 crusty rolls

Romaine lettuce -- splitTomato -- sliced

In medium bowl, combine ground beef, onion and 2 tablespoons barbecuesauce, mixing thoroughly. Shape into four 1/2-inch-thick patties.

Place patties on grid over medium ash-covered coals. Grill 14 to 16minutes or until centers are no longer pink, turning once. Approximately 1minute before end of cooking time, brush top side of burgers withadditional barbecue sauce; top each with 1 slice cheese. Cook until cheeseslices are melted.

Line bottom half of each roll with lettuce and tomato; top withcheeseburger. Close sandwiches.

Source:"The Texas Beef Council"

S(Internet address):"http://www.txbeef.org/"

Start to Finish Time:"0:30"

- - - - - - - - - - - - - - - - - - -


Nutr. Assoc. : 0 0 0 0 0 0 0



13/157

Beef, Pepper and Mushroom Kabobs

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Beef Kabobs



-------- ------------ --------------------------------1 pound boneless beef sirloin steak -- cut 1 inch thick1 large green, red or yellow bell pepper -- cut in 1 1/4" pieces12 large mushrooms1 6 ounce package long grain and wild rice blend

1/4 teaspoon salt

SEASONING1 tablespoon fresh lemon juice1 tablespoon olive oil1 tablespoon water2 teaspoons Dijon-style mustard1 teaspoon honey

1/2 teaspoon dried oregano leaves1/4 teaspoon pepper

Trim fat from beef steak; cut into 1 1/4 inch pieces.

In large bowl, whisk together seasoning ingredients; add beef, bell pepperand mushrooms, tossing to coat.

Alternately thread pieces of beef, bell pepper and mushrooms on each offour 12-inch metal skewers.

Prepare rice according to package directions; keep warm. Meanwhile placekabobs on rack in broiler pan so surface of meat is 3 to 4 inches from

heat. Broil 9 to 12 minutes for medium-rare to medium doneness, turningoccasionally. Season with salt.




- - - - - - - - - - - - - - - - - - -


Protein; 38g Carbohydrate; 67mg Cholesterol; 704mg SodiumFood Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat;0 Other Carbohydrates

Serving Ideas : Serve kabobs with rice.

NOTES : Cook's Tip: To grill, place kabobs on grid over medium,ash-covered coals. Grill kabobs, uncovered, 8 to 11 minutes formedium-rare to medium doneness, turning occasionally; season withsalt.

Nutr. Assoc. : 1661 2236 0 1523 0 0 0 0 0 0 0 0 3133 0


14/157


Beer-Grilled Chops


Categories : Main Dishes Nat. Pork Producers CouncilPork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 boneless pork loin chops -- trimmed, about 1 pound

MARINADE

1/4 cup soy sauce1 cup beer -- room temperature2 tablespoons brown sugar2 teaspoons grated fresh ginger root

Combine marinade ingredients together well; place chops in a self-sealingplastic bag and pour marinade over, seal bag and refrigerate 4-24 hours.Prepare medium-hot coals in kettle-style grill. Remove chops frommarinade; place on grill directly over coals, lower grill lid and grillfor 10 minutes, turning once.




- - - - - - - - - - - - - - - - - - -

Per serving: 205 Calories (kcal); 8g Total Fat; (39% calories from fat); 20gProtein; 8g Carbohydrate; 41mg Cholesterol; 1075mg SodiumFood Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat;1/2 Other Carbohydrates

Nutr. Assoc. : 9116 0 0 0 0 0 20083


Bistro Cheeseburger

Recipe By :Serving Size : 4 Preparation Time :0:30Categories : Beef Burgers/Sandwiches


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 1/2 pounds ground beef

Vegetable oil


15/157

4 slices sweet onion -- 1/2 inch thick4 crusty rolls -- split, toasted4 romaine lettuce leaves4 tomato slices -- 1/2 inch thick8 slices Swiss cheese

1/4 cup mayonnaise1 tablespoon Dijon mustard

In small bowl, combine sauce ingredients (mayonnaise and Dijon mustard);set aside.

Shape ground beef into four 3/4" thick patties. Lightly brush oil onto cutsides of onion. Place patties and onions on grid over medium, ash coveredcoals. Grill, uncovered, 13 to 15 minutes or until centers are no longerpink and onions are tender, turning once. Season burgers with salt andpepper, if desired, after turning. Approximately 1 minute before burgersare done, top each burger with 2 slices cheese.

Meanwhile, spread equal parts of sauce mixture on top half of each roll.Line bottom half of each roll with lettuce and tomato; top withcheeseburger and onion. Close sandwiches.



- - - - - - - - - - - - - - - - - - -

Per serving: 1020 Calories (kcal); 75g Total Fat; (66% calories from fat); 51gProtein; 35g Carbohydrate; 202mg Cholesterol; 701mg SodiumFood Exchanges: 2 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 10 Fat;0 Other Carbohydrates

Nutr. Assoc. : 0 0 27187 452 0 26369 5231 0 0


Brew 'n Barbecue


Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 pounds boneless pork loin1 12-ounce can beer

1/2 cup dark corn syrup1/2 cup finely chopped onion1/3 cup prepared mustard1/4 cup cooking oil

1 tablespoon chili powder2 cloves garlic -- minced


16/157

Place pork loin in a large shallow glass or enamel dish. In a medium bowl,stir together remaining ingredients; pour over pork. Cover and refrigerateover night, turning occasionally.

Remove pork from marinade. Place over drip pan on grill; grill, covered,with banked charcoal or on gas grill. Baste frequently with marinade.Remove from grill when meat thermometer reads 155 F, about 1 hour. Letrest 10 minutes before slicing thinly to serve.



- - - - - - - - - - - - - - - - - - -


Nutr. Assoc. : 2312 0 0 0 0 0 0 0


Butterflied Chops with Sundried Tomato Sauce


Swift & Company

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 Armour Pork Butterflied Chops1 teaspoon olive oil1 clove garlic -- finely chopped

3/4 cup reduced-sodium chicken broth2 tablespoons white wine1 1/4 cups water -- divided

1/4 cup evaporated skim milk3 tablespoons tomato paste2 tablespoons sundried tomato bits1 1/2 teaspoons dried basil leaves1 teaspoon sugar

1/8 teaspoon freshly ground black pepper2 tablespoons cornstarch4 cups hot cooked pasta

Prepare grill for medium direct heat. Spray cooking grid with nonstickcooking spray. Place chops on cooking grid. Grill, covered, 12 to 15minutes or until pork reaches an internal temperature of 160 F. Turn porkonce during grilling. In 10-inch nonstick skillet, heat oil overmedium-high heat; saut garlic. Combine broth and wine; deglaze pan. Add Icup water, milk, tomato paste, tomato bits, basil, sugar and pepper. Cookover medium heat, until sauce comes to a boil, stirring constantly.


17/157

Combine remaining 1/4 cup water and cornstarch; add to sauce. Cook overmedium heat until sauce is thickened, stirring constantly. Servebutterflied chops on bed of pasta topped with sauce.



- - - - - - - - - - - - - - - - - - -

Per serving: 398 Calories (kcal); 7g Total Fat; (17% calories from fat); 30gProtein; 50g Carbohydrate; 48mg Cholesterol; 289mg SodiumFood Exchanges: 3 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0Other Carbohydrates

NOTES : Preparation: GrillNutr. Assoc. : 4576 0 0 4017 0 0 0 0 1447 87 0 0 0 2836


Cajun Grilled Chops

Recipe By :Serving Size : 4 Preparation Time :0:05Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 boneless pork center loin chops -- 1 1/2 inches thick1 teaspoon seasoned salt

1/2 teaspoon cayenne pepper

1 teaspoon rubbed sage1 tablespoon paprika

1/2 teaspoon black pepper1/2 teaspoon garlic powder

Combine seasonings, mix well. Coat chops with seasoning mixture. Grillover medium-high heat 7-8 minutes per side, turning once.

Cuisine:"Cajun"




- - - - - - - - - - - - - - - - - - -

Per serving: 198 Calories (kcal); 11g Total Fat; (52% calories from fat); 21gProtein; 2g Carbohydrate; 59mg Cholesterol; 386mg SodiumFood Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates


18/157

Nutr. Assoc. : 4592 0 0 1302 0 0 0


Cajun Ribs


Ribs

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 pounds pork back ribs2 tablespoons paprika2 teaspoons salt2 teaspoons onion powder2 teaspoons garlic powder2 teaspoons red pepper

1 1/2 teaspoons white pepper1/2 teaspoon black pepper

1 teaspoon dried thyme leaves1 teaspoon oregano

Cut ribs into serving-size pieces. Combine seasonings together well andrub on all surfaces of ribs. Place ribs on covered grill over indirectheat and cook, turning every 15 minutes, for 1 1/2 hours.

Cuisine:"Cajun"




- - - - - - - - - - - - - - - - - - -

Per serving: 742 Calories (kcal); 54g Total Fat; (66% calories from fat); 55gProtein; 5g Carbohydrate; 166mg Cholesterol; 1268mg SodiumFood Exchanges: 1/2 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0Other Carbohydrates

Nutr. Assoc. : 9128 0 0 0 0 0 0 0 3159 0


Calypso Pork Chops


Pork


19/157

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------6 4 ounce boneless pork loin chops1 cup chicken broth

1/2 cup orange juice2 tablespoons dark rum -- (optional)2 tablespoons lime juice

2 tablespoons brown sugar1 clove garlic -- minced

1/2 teaspoon salt1/2 teaspoon ground ginger1/4 teaspoon ground nutmeg1/4 teaspoon ground cloves

Combine all ingredients in a ziplock bag; seal bag and refrigerate for4-24 hours. Remove chops from marinade; discarding leftover marinade.Grill chops quickly over indirect heat in covered grill about 10-12minutes, turning once to brown both sides.

Source:



- - - - - - - - - - - - - - - - - - -


Nutr. Assoc. : 5789 0 0 0 0 0 0 0 0 0 0


Campfire Meatballs

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Beef The Texas Beef Council

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pound ground beef

1/4 cup dry bread crumbs1 egg -- slightly beaten

3/4 teaspoon garlic salt1/4 teaspoon pepper

Heavy aluminum foil2 medium zucchini -- 1/2 inch slices2 cups prepared spaghetti sauce

Parmesan cheese -- grated


20/157

Garlic bread sticks (optional)

In medium bowl, combine ground beef, bread crumbs, egg, 1/4 cup water,garlic salt and pepper, mixing lightly but thoroughly. Shape into 24(approx. 1 1/4 inch) meatballs.

Cut four 18 12-inch long sheets heavy duty aluminum foil. Place equalamounts of meatballs and zucchini in center of each; top each with 1/3 cup

spaghetti sauce. Bring shorter edges of foil together over the center;fold down loosely to seal, allowing room for heat expansion andcirculation. Fold in open ends to seal.

Place packets on grid over medium ash-covered coals. Grill, uncovered, 16to 18 minutes or until meatball centers are no longer pink and zucchini istender, turning packets over once.

To serve, carefully unfold ends and tops of packets; sprinkle cheese overmeatballs.



- - - - - - - - - - - - - - - - - - -

Per serving: 545 Calories (kcal); 38g Total Fat; (61% calories from fat); 24gProtein; 28g Carbohydrate; 143mg Cholesterol; 1154mg SodiumFood Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 6 Fat; 0Other Carbohydrates

Serving Ideas : Serve with garlic bread sticks, dipping into sauce.

NOTES : Cooks tip: To check the temperature of the coals, cautiously hold

your hand palm side down, at cooking height (just above the grid).Count the number of seconds you can hold you hand in that positionbefore the heat is uncomfortable and you have to pull it away; 4seconds for medium coals.

Nutr. Assoc. : 0 0 0 0 0 2130706543 0 5072 0 0


Caribbean Grilled Turkey

Recipe By :Developed by Food Marketing Support Services, Inc. June 1995Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes PoultryThe Butterball Turkey Company

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 package Butterball Turkey Breast Tenderloins2 tablespoons peach preserves4 green onions4 garlic cloves1 teaspoon bottled hot pepper sauce

1/4 teaspoon black pepper


21/157


22/157

2 tablespoons brown sugar1/2 teaspoon thyme1/4 teaspoon ground nutmeg1/4 teaspoon ground cloves1/8 teaspoon ground cayenne pepper

Combine all ingredients in a self-sealing plastic bag; seal bag andrefrigerate 2-24 hours.

Remove cubes from marinade; discarding leftover marinade. Thread cubesevenly onto four skewers (if using wooden skewers, soak them in water foran hour before using to prevent burning). Grill over hot coals 10-12minutes, turning often, until nicely browned. Serve with hot rice andkabobs of grilled fruit & pepper chunks, if desired.

Cuisine:"Caribbean"




- - - - - - - - - - - - - - - - - - -

Per serving: 173 Calories (kcal); 4g Total Fat; (21% calories from fat); 24gProtein; 9g Carbohydrate; 74mg Cholesterol; 59mg SodiumFood Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat;1/2 Other Carbohydrates

Nutr. Assoc. : 27121 0 0 0 0 0 0 272


Caribbean Turkey Kebobs

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : BC Turkey Marketing Board Kabobs

Main Dishes Poultry


1 pound boneless, skinless turkey thigh3 green onions -- chopped fine3 cloves garlic -- minced2 tablespoons lime juice1 tablespoon soy sauce1 teaspoon grated ginger root1 teaspoon lime zest1 teaspoon Tabasco sauce

1/4 teaspoon ground pepper1 medium onion1 red pepper


23/157

Cut turkey into 24 small cubes and place in a large bowl. Mix all marinadeingredients together in a separate bowl. Pour over turkey, stirring tocoat all pieces evenly. Cover and refrigerate overnight.

Cut red pepper and onion into cubes. Thread turkey pieces onto 8 skewers,alternating with pepper and onion cubes. Barbecue on a greased grillheated to medium for 4-5 minutes per side. Test for doneness by slicing

into a turkey cube after 8-10 minutes.

Cuisine:"Caribbean"

Source:"BC Turkey Marketing Board"

S(Internet address):"http://www.uniserve.com/bcturkey/core.html"

- - - - - - - - - - - - - - - - - - -


Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0Other Carbohydrates

Nutr. Assoc. : 5361 0 0 0 0 0 0 0 0 0 0


Carolina-Style Pulled Pork Shoulder


Categories : Bastes/ Rubs/ Marinades Nat. Pork Producers CouncilPork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------5 pounds boneless pork butt (shoulder) -- tied or netted

RUB

2 tablespoons paprika1 tablespoon black pepper2 teaspoons cayenne

BASTE

1/2 cup bourbon2 tablespoons molasses1 1/2 cups cider vinegar1 cup water2 chopped chipotle peppers (rehydrated if

dried) -- (2 to 4 peppers)2 tablespoons salt1 tablespoon crushed red pepper1 tablespoon black pepper2 teaspoons cayenne pepper

Hardwood chips -- soaked in water for 1 hour


24/157

To make Rub: mix all ingredients together in a small bowl.

To make Baste: mix all ingredients together in saucepan, simmer for 5minutes

Rub pork shoulder on all surfaces with rub mixture; cover and refrigerateup to 24 hours.

Prepare a medium fire in smoker (or covered grill with banked coals).Smoke pork shoulder with soaked hardwood chips; adding more charcoal andwood chips to maintain a medium-low heat between 250 and 300 F and smoke until internal temperature of pork shoulder is between 170 and180 F. This slow cooking process should take between 5 and 6 hours.

Baste the shoulder every 20 to 30 minutes during the last couple of hoursof cooking.

Boil any leftover basting sauce for 5 minutes, shred ("pull") the meat andsauce it; serve on sandwich buns with cole slaw.



- - - - - - - - - - - - - - - - - - -


Nutr. Assoc. : 1583 0 0 0 0 0 0 0 0 0 0 0 2625 0 0 0 0 2130706543


Central Texas Marinated Skirt Steak

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Beef Lawry's


-------- ------------ --------------------------------1 pound beef skirt steak (or flank steak) -- deeply pierced

3/4 cup Lawry's Herb and Garlic Marinade withLemon Juice

In large resealable plastic bag, combine beef and Herb and GarlicMarinade. Marinate in refrigerator at least 3 hours or overnight. Grilluntil desired doneness is reached. Shred beef to use in a variety ofrecipes as 'carne asada'.


25/157

Description:"Make lots of this easy recipe to have on hand for all the tacos,burritos and 'carne asada' dishes you love to eat! It just can't beany easier or better seasoned than this!"

Source:"Lawry's"

S(Internet address):"http://www.lawrys.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 230 Calories (kcal); 12g Total Fat; (48% calories from fat); 22gProtein; 6g Carbohydrate; 58mg Cholesterol; 1279mg SodiumFood Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2Other Carbohydrates

Nutr. Assoc. : 2212 5885 0


Cherry Delicious Ribs

Recipe By :Serving Size : 16 Preparation Time :0:00Categories : Cherry Marketing Institute Pork

Ribs

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------8 pounds pork spareribs1 21-ounce can cherry filling and topping

1/2 cup chopped onion

2 tablespoons olive oil1/4 cup soy sauce

2 teaspoons spicy brown mustard1 teaspoon ground ginger1 teaspoon Worcestershire sauce

Cut ribs into serving portions of 2 or 3 ribs each. In a large saucepan orDutch oven, simmer ribs, covered, in salted water 45 to 50 minutes, oruntil tender; drain.

In an electric blender or food processor container, pur e cherry fillinguntil smooth.

In a large saucepan, cook onion in olive oil until tender. Add pur edcherry filling, soy sauce, mustard, ginger and Worcestershire sauce; mixwell. Simmer, uncovered, 10 to 15 minutes, stirring occasionally.

Place ribs on gas grill over low heat or on charcoal grill 4 to 6 inchesfrom slow coals. Turn ribs 3 or 4 times and brush frequently with sauce.Cook 25 minutes, or until done; discard any remaining sauce.

Serving size: 2 to 3 ribs

Description:


26/157

"A tasty departure from tomato-based barbecue sauces."Source:"Cherry Marketing Institute"

S(Internet address):"http://www.cherrymkt.org/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 466 Calories (kcal); 35g Total Fat; (68% calories from fat); 25gProtein; 12g Carbohydrate; 110mg Cholesterol; 379mg SodiumFood Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 1/2Other Carbohydrates

Nutr. Assoc. : 0 2555 0 0 0 940 0 1656


Chicken with Cherry Apricot Sauce

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Cherry Marketing Institute Main Dishes

Poultry

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------6 chicken breast halves -- skinned and boned1 1/2 cups apricot nectar1 tablespoon red wine vinegar1 tablespoon brown sugar1 tablespoon Dijon-style mustard1 cup dried tart cherries

1 17-ounce can apricot halves -- drained and cut into wedges

Cook chicken on gas or charcoal grill, under the broiler, or on top of thestove. Season, as desired; keep warm.

In a large skillet, combine apricot nectar, vinegar, brown sugar andmustard; mix well. Add cherries. Bring to a boil. Reduce heat; simmer 10minutes. Add apricot wedges; simmer 5 minutes, or until sauce thickens.Serve sauce over chicken.

Serving size: 1 chicken breast half

Description:"For a simple dinner, grill or broil chicken and top with this tangysauce."

Source:"Cherry Marketing Institute"

S(Internet address):"http://www.cherrymkt.org/index.html"

- - - - - - - - - - - - - - - - - - -



27/157

Protein; 36g Carbohydrate; 68mg Cholesterol; 116mg SodiumFood Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 2 Fruit; 0 Fat; 0 OtherCarbohydrates

Nutr. Assoc. : 2313 0 0 0 0 26525 2441 0


Chili-Rubbed Alaska Halibut Kabobs with Lime Avocado Salsa


Main Dishes

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 pounds Alaska halibut -- cut in 1" cubes8 skewers

1 tablespoon chili powder4 tablespoons fat free Italian salad dressing2 cloves garlic -- lightly crushed

LIME AVOCADO SALSA

1/2 avocado -- medium dice1 large tomato -- medium dice

1/2 red onion -- medium dice1 jalape o pepper -- seeded, medium dice1 lime -- juice only1 clove garlic -- minced2 tablespoons fresh cilantro -- minced

Salt and pepper -- to taste

Mix the chili powder, salad dressing and crushed garlic in a bowl. Tossand lightly rub the Alaska halibut cubes with the chili mixture and letmarinate, refrigerated, for 1 to 2 hours.

Place 5 to 6 halibut cubes on each of the 8 skewers. Cook the kabobs on alightly oiled, medium-hot grill, turning until the juices run clear(approximately 8-15 minutes, depending on the thickness of the fish).

Place 1 skewer on each of eight serving plates; remove the halibut cubesfrom the skewer. Divide the Lime Avocado Salsa among the eight plates andserve.

Lime Avocado Salsa: Add half the lime juice, garlic, jalape o pepper andonion to a mixing bowl. Add the avocado, tomato and cilantro; toss gently,trying not to mash the avocado. Taste, add more lime juice, salt andpepper as necessary. Hold aside, chilled.



- - - - - - - - - - - - - - - - - - -


28/157

Per serving: 163 Calories (kcal); 5g Total Fat; (26% calories from fat); 24gProtein; 5g Carbohydrate; 36mg Cholesterol; 179mg SodiumFood Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;0 Other Carbohydrates

Nutr. Assoc. : 705 0 0 25018 0 0 0 0 0 0 26360 0 0 0 0


Clarke Brothers' Tenderloin Steak



1 tenderloin steak1 bottle Clarke Brothers Marinade

Shake one bottle of Clarke Brothers Marinade.

Pour enough to cover both sides of steak.

Marinate for 1/2 hour in refrigerator.

Place steak on a very hot grill or broiler and baste with additionalmarinade.

Cook 4 to 5 minutes on each side for medium rare.

For added flavor, serve with additional marinade.

Description:"This recipe was the winner of the 1997 "Taste of Texas Beef RecipeRound-up" which was sponsored by the Texas Department of Agricultureand the Texas Beef Council."



T(Marinated Time):"0:30"

- - - - - - - - - - - - - - - - - - -


NOTES : If you can't find a bottle of this excellent marinade, contact:

Clarke Brothers Foods


29/157


30/157

Serving Size : 4 Preparation Time :0:05Categories : Main Dishes Nat. Pork Producers Council

Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 1 1/2 inch boneless pork center loin chops2 cloves garlic -- crushed

1 tablespoon crushed coriander seeds1 tablespoon coarsely ground black pepper1 tablespoon brown sugar3 tablespoons soy sauce

Combine all ingredients except pork. Marinate pork in mixture 30 minutes.Prepare medium-hot coals in grill bed. Remove pork from marinade, placeover coals and grill for 12-15 minutes, turning once.




- - - - - - - - - - - - - - - - - - -


Nutr. Assoc. : 5789 0 415 20072 0 0


Coriander-Pepper Chops


Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 boneless pork chops -- about 1-inch thick

2 cloves garlic -- crushed1 tablespoon crushed coriander seeds1 tablespoon coarsely ground black pepper1 tablespoon brown sugar3 tablespoons soy sauce

Combine all ingredients except pork chops. Place chops in a shallow dishand pour marinade over; let marinate 30 minutes. Prepare medium-hot coalsin grill bed. Remove pork from marinade, discarding marinade, and grillchops for 7-8 minutes, turning once. Or broil chops 3-4 inches from heatsource 7-8 minutes, turning once.


31/157


32/157

Protein; 7g Carbohydrate; 42mg Cholesterol; 54mg SodiumFood Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

NOTES : Optional: Top with Mozzarella cheese, lettuce and cucumber slicesif desired.

Nutr. Assoc. : 9310 0 0 0 0 0 0 631 0 0 0


Curried Pork Kabobs

Recipe By :Serving Size : 4 Preparation Time :0:10Categories : Kabobs Main Dishes



1 pound boneless pork loin -- cut into 1/2-inch cubes1 cup plain lowfat yogurt2 tablespoons orange juice1 tablespoon ground coriander

1/2 teaspoon turmeric1/2 teaspoon ground cumin1/2 teaspoon salt1/4 teaspoon ground ginger

4 barbecue skewers -- (if using bamboo skewers, soak in coldwater for an hour before using)

For marinade, in medium bowl stir together yogurt, orange juice and

seasonings. Blend well. Add pork cubes to bowl, stir to coat withmarinade. Cover and refrigerate 4-24 hours. Remove pork from marinade;with paper towels lightly pat dry. Skewer pork evenly on skewers. Grillover medium-hot coals, turning frequently, for about 10 minutes, untilnicely browned.



- - - - - - - - - - - - - - - - - - -


Nutr. Assoc. : 2311 0 0 0 0 0 0 0 2130706543 0



33/157

Curry Grilled Alaska Salmon

Recipe By :Dennis Shervey, Point Baker, AlaskaServing Size : 4 Preparation Time :0:00Categories : Alaska Seafood Marketing Inst. Fish/Seafood


-------- ------------ --------------------------------4 sheets (12 18 inches each) Reynolds wrap heavy

duty aluminum foil1 teaspoon curry powder

1/2 teaspoon lemon pepper1/4 teaspoon salt1/4 teaspoon garlic powder

1 small onion1/2 cup Roma tomato* -- seeded and diced

4 4-ounce Alaska salmon steaks or fillets (4 to 6ounces each)

Center an Alaska salmon steak/fillet on each of the foil sheets.

In small bowl, combine curry powder, lemon pepper, salt and garlic powder.Sprinkle mixture evenly over salmon steaks/fillets. Slice onion into 8rings and arrange two rings over each steak/fillet. Spoon tomatoes overonion rings. Wrap and seal foil to form four packets. Cook, on medium hotgrill, about 6 to 12 minutes per inch of thickness; do not overcook.

Cuisine:"Asian"



"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -


NOTES : *Dried thyme leaves may be substituted for tomatoes.

This recipe was one of five winning recipes of ASMI's SecondAnnual Fishermen's Grilled Recipe contest. The five winning

recipes were selected by an independent home economist from afield of 50 entries. The recipes were evaluated for flavor,originality and ease of preparation.

Nutr. Assoc. : 2130706543 0 0 0 0 0 4778 4821 0


Eastern Burger

Recipe By :


34/157

Serving Size : 4 Preparation Time :0:10Categories : Burgers/Sandwiches Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pound ground pork -- about 80% lean1 teaspoon ground black pepper

1/4 teaspoon salt2 teaspoons soy sauce2 tablespoons dry sherry1 tablespoon ginger root -- grated

Gently mix together ground pork and seasonings, shape into 4 burgers about3/4-inch in thickness. Place over moderately hot coals in a kettle-stylegrill, lower hood and grill for 5 minutes; turn and finish grilling 4-5minutes more. Serve immediately, on sandwich buns if desired.

Cuisine:"Asian"

Source:


- - - - - - - - - - - - - - - - - - -


Nutr. Assoc. : 0 0 0 0 0 0


Fennel-Pepper Back Ribs


Pork Ribs


-------- ------------ --------------------------------1 slab pork back ribs -- about 1-1/2 to 2 pounds2 tablespoons black peppercorns1 tablespoon fennel seed1 tablespoon dried sage1 teaspoon salt

In a blender container or spice grinder, blend together well the pepper,fennel, sage and salt. Rub about 2 tablespoons rub, or to taste, over allsurfaces of ribs. Store any remaining rub in tightly covered jar.


35/157

Prepare banked fire in a covered kettle-style grill. Grill ribs overindirect heat, turning a couple of times, for about 2 hours, until meat isvery tender.



- - - - - - - - - - - - - - - - - - -

Per serving: 98 Calories (kcal); 4g Total Fat; (35% calories from fat); 5gProtein; 14g Carbohydrate; 11mg Cholesterol; 1087mg SodiumFood Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 4547 0 0 0 0


Fiesta Beef Steaks


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------32 ounces beef rib eye steaks -- cut 1 inch thick2 tablespoons fresh lime juice8 small flour tortillas

SaltPepper

1 cup prepared chunky salsa

Sprinkle both sides of beef steaks with lime juice. Wrap tortillassecurely in heavy-duty aluminum foil.

Place steaks on grid over medium ash-covered coals. Grill uncovered 12 to14 minutes for medium rare to medium doneness, turning occasionally. Placetortilla packet on outer edge of grid and heat 5 minutes, turning once.

Trim fat from steaks. Season steaks with salt and pepper, if desired;serve with salsa and tortillas.

Cuisine:"Mexican"




- - - - - - - - - - - - - - - - - - -


36/157

Per serving: 360 Calories (kcal); 24g Total Fat; (60% calories from fat); 21gProtein; 14g Carbohydrate; 74mg Cholesterol; 357mg SodiumFood Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat;0 Other Carbohydrates

Nutr. Assoc. : 2204 0 25064 0 0 1325


Firecracker Grilled Alaska Salmon


Main Dishes


4 4-ounce Alaska salmon steaks fillets (4 to 6ounces each)

1/4 cup peanut oil2 tablespoons soy sauce2 tablespoons balsamic vinegar2 tablespoons chopped green onions1 1/2 teaspoons brown sugar1 clove garlic -- minced

3/4 teaspoon grated ginger1/2 teaspoon red pepper flakes -- or to taste1/2 teaspoon sesame oil1/8 teaspoon salt

Place salmon steaks or fillets in a glass dish. Whisk together remainingingredients and pour over salmon. Cover with plastic wrap and marinate inrefrigerator 4 to 6 hours.

Remove salmon from marinade and place on a well-oiled grill 5 inches fromcoals. Grill for 10 minutes per inch of thickness, measured at thickestpart, or until fish just flakes when tested with a fork. Turn halfwaythrough cooking.



- - - - - - - - - - - - - - - - - - -


Nutr. Assoc. : 4821 0 0 0 0 0 0 20083 0 0 0


37/157


Fruit Stuffed Pork Fillet


Swift & Company

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 8-ounce can crushed pineapple -- well drained

1/2 cup chopped red cooking apple1/4 cup orange marmalade -- divided

1 tablespoon raisins1 tablespoon sliced green onion2 teaspoons soy sauce

1/2 teaspoon ground coriander6 4-ounce pork fillets (4 to 5- ounces each)

1/4 teaspoon freshly ground black pepper

3/4 teaspoon sesame seed -- toasted

In small bowl, combine pineapple, apple, 1 tablespoon marmalade, raisins,green onion, soy sauce and coriander. Slit each fillet lengthwise towithin 1/4 " edge to form pocket. Rub inside of pockets evenly withpepper. Fill pockets evenly with stuffing. Secure openings withtoothpicks. Prepare grill for medium direct heat. Spray cooking grid withnonstick spray. Place pork on grid; grill covered 6 minutes per side;brush fillets with remaining 3 tablespoons marmalade and sprinkle withsesame seed. Grill 3 more minutes per side or until pork reaches aninternal temperature of 160 F.

Source:

"Swift & Company"S(Internet address):"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 166 Calories (kcal); 4g Total Fat; (22% calories from fat); 15gProtein; 18g Carbohydrate; 36mg Cholesterol; 152mg SodiumFood Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2Other Carbohydrates

Nutr. Assoc. : 0 4694 0 0 20030 0 0 4575 0 1357


Garlic and Orange Marinated Grilled Pork Chops


Pork


38/157


39/157

over medium-hot coals, turning occasionally, for 15-20 minutes, untilthermometer inserted reads 155 F. Slice to serve.



T(Cooking Time):

"0:15"

- - - - - - - - - - - - - - - - - - -

Per serving: 151 Calories (kcal); 8g Total Fat; (46% calories from fat); 18gProtein; 2g Carbohydrate; 49mg Cholesterol; 636mg SodiumFood Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0Other Carbohydrates

Nutr. Assoc. : 1169 2130706543 0 0 20083 0 0 0


Glazed Apricot Pork Kabobs


Swift & Company

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pound Armour boneless pork loin -- cut into 1-inch cubes1 10-ounce jar apricot preserves

4 tablespoons orange liqueurOR

4 tablespoons orange juice2 tablespoons butter -- melted

Stir together all ingredients well; place in heavy plastic bag. Marinateat least 30 minutes. Thread pork onto 4 - 6 skewers (if using bambooskewers, soak in water for 30 minutes to prevent burning). Grill over hotcoals 10-12 minutes, turning occasionally, basting often with themarinade.



- - - - - - - - - - - - - - - - - - -



40/157

Nutr. Assoc. : 4575 0 0 0 2130706543 0


Greek Turkey Burgers

Recipe By :

Serving Size : 4 Preparation Time :0:00Categories : Burgers/Sandwiches National Turkey Federation

Poultry

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pound ground turkey breast4 pimento stuffed olives -- chopped1 tablespoon dried parsley1 teaspoon minced garlic

1/4 teaspoon cinnamon1/8 teaspoon nutmeg1/2 teaspoon salt

1/4 teaspoon pepper1/4 cup fat free sour cream

4 pita bread rounds1 small cucumber -- diced

1/4 cup Feta cheese

Prepare charcoal grill for direct-heat cooking. Remove cooking rack fromgrill and spray with non-stick cooking spray.

In medium bowl combine turkey, olives, parsley, garlic, cinnamon, nutmeg,salt and pepper. Evenly distribute mixture into four burgers(approximately 4 1/2-inches in diameter.

Grill burgers 2 to 3 minutes per side until meat thermometer registers160 to 165 , and meat is no longer pink in center.

To serve, spread 1 tablespoon sour cream on pita. Place cooked burger onbottom half of pita and top evenly with cucumber and 1 tablespoon Fetacheese. Fold over top half of pita and serve.

Cuisine:"Greek"

Source:"National Turkey Federation"

S(Internet address):"http://www.turkeyfed.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 386 Calories (kcal); 13g Total Fat; (29% calories from fat); 28gProtein; 38g Carbohydrate; 100mg Cholesterol; 852mg SodiumFood Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 1544 4281 0 0 0 0 0 0 25031 0 0 0


41/157


Greek-Style Loin Roast


Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 3 pound boneless pork loin roast

1/4 cup olive oil1/4 cup lemon juice

1 teaspoon oregano1 teaspoon salt1 teaspoon black pepper6 garlic cloves -- minced

Spicy Yogurt Sauce -- see recipe

Place pork loin in large ziplock bag. Combine remaining ingredients exceptSpicy Yogurt.

Sauce; pour over pork in bag. Seal bag and refrigerate overnight. Removepork from marinade, discard marinade.

Place pork over drip pan on grill. Grill over indirect heat in coveredgrill until meat thermometer inserted reads 155 F, about 1-1 1/2 hours.Let rest 10 minutes (internal temperature will rise slightly uponstanding) before slicing thinly to serve. To serve, slice roast thinly andserve with Spicy Yogurt Sauce.

Cuisine:

"Greek"Source:"National Pork Producers Council"



- - - - - - - - - - - - - - - - - - -

Per serving: 237 Calories (kcal); 14g Total Fat; (52% calories from fat); 23gProtein; 5g Carbohydrate; 57mg Cholesterol; 326mg SodiumFood Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0

Other Carbohydrates

Nutr. Assoc. : 4576 0 0 0 0 0 0 0


Spicy Yogurt Sauce

Recipe By :


42/157

Serving Size : 8 Preparation Time :0:00Categories : Nat. Pork Producers Council Sauces

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup plain yogurt1 cucumber -- peeled and chopped

1/2 teaspoon garlic -- crushed1/2 teaspoon coriander seed -- crushed1/4 teaspoon red pepper -- crushed1/4 cup red onion -- minced

In small bowl, stir together plain yogurt, cucumber, crushed garlic,crushed coriander seed, minced red onion and crushed red pepper. Cover andrefrigerate until ready to serve.



- - - - - - - - - - - - - - - - - - -


Nutr. Assoc. : 0 0 0 0 0 0


Grilled Antipasto Salad

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Kabobs Nat. Pork Producers Council

Salads

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------10 ounces fresh cheese tortellini2 Roma tomatoes -- cut into chunks1 medium yellow onion -- peeled and cut into chunks

1 zucchini or yellow squash -- sliced 1/2-inch8 mushroom caps4 skewers -- metal or wooden

1/2 cup bottled Italian dressingRomaine leaves (optional)

If using wooden skewers, soak in water for an hour before using. On eachskewer, alternate all ingredients except Italian dressing. Brush skewersliberally with dressing.

Place over hot coals and grill, turning often, for 8-10 minutes, until


43/157

vegetables are nicely browned. Serve each skewered salad on a leaf ofromaine, if desired.



- - - - - - - - - - - - - - - - - - -

Per serving: 378 Calories (kcal); 19g Total Fat; (43% calories from fat); 13gProtein; 41g Carbohydrate; 48mg Cholesterol; 515mg SodiumFood Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0Other Carbohydrates

Nutr. Assoc. : 5827 0 0 5654 0 0 758 2130706543


Grilled Apricot-Pineapple Pork Ribs

Recipe By :Serving Size : 5 Preparation Time :0:00Categories : Nat. Pork Producers Council Pork

Ribs

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 pounds pork back ribs (about 2 to 3 slabs)

MARINADE

1 cup soy sauce

1 cup apricot-pineapple preserves1 cup pineapple juice1 Dash liquid smoke

GLAZE

1/2 cup pur ed cooked dried apricots (or apricotbaby food)

1/2 cup smooth peanut butter3/4 cup soy sauce

Prepare marinade by mixing all ingredients together. Place ribs in alarge plastic bag; pour marinade over ribs, seal bag and refrigerate for 6to 24 hours.

Prepare medium fire in a covered kettle-style grill; bank fire. Cook ribsover indirect heat for about 2 hours, until meat is very tender.

During last 20 minutes of cooking, baste ribs on both sides with glaze. Tomake glaze stir together all glaze ingredients in a small bowl.

Serves 4 to 5.



44/157


- - - - - - - - - - - - - - - - - - -

Per serving: 1044 Calories (kcal); 66g Total Fat; (56% calories from fat); 48gProtein; 66g Carbohydrate; 182mg Cholesterol; 6053mg SodiumFood Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 2 Vegetable; 1/2 Fruit; 10 1/2

Fat; 3 Other Carbohydrates

Nutr. Assoc. : 4547 0 0 0 0 0 3965 0 0 1584 0 0


Grilled Center Cut Pork Rib Chops in Gumbo Sauce

Recipe By :Serving Size : 12 Preparation Time :1:00Categories : Bastes/ Rubs/ Marinades Main Dishes


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------12 12 ounce pork ribs chops

SPICE MIXTURE

1 tablespoon whole black peppercorns1 tablespoon whole white peppercorns1 tablespoon fennel seed1 tablespoon annatto seed1 teaspoon cayenne pepper

1 teaspoon paprika1 teaspoon dried oregano

MARINADE

1/4 cup cider vinegar2 tablespoons Spice Mixture (see above)2 tablespoons bourbon2 tablespoons peanut oil2 tablespoons chopped fresh oregano

GUMBO SAUCE

2 tablespoons peanut oil2 tablespoons bacon fat

4 tablespoons flour1 cup chopped onion1 cup green pepper1 cup celery1 bay leaf4 ounces shrimp or crayfish shells2 jalape o chiles -- chopped2 garlic cloves -- chopped2 tablespoons Spice Mixture (see above)1 cup white wine3 tablespoons bourbon


45/157

3 tablespoons cider vinegar8 cups chicken stock

Salt and hot pepper sauce -- to taste4 cups cooked crayfish tail meat

OR4 cups cooked peeled, split shrimp

Spice Mixture: Grind all ingredients together in spice mill or coffee

grinder.

Marinade: Combine all marinade ingredients. Marinate pork chops for 30minutes before cooking (no more than 1 1/2 hours).

Sauce: Heat oil and bacon fat in a large heavy saucepan over medium-highheat; stir in flour and cook, stirring constantly, until mixture is thecolor of peanut butter. Reduce heat and cook about 2 minutes or until darkbrown. Add onion, pepper, celery and bay leaf. Cook for 2-3 minutes; addwine, bourbon and vinegar and bring to a boil. Reduce heat to a rapidsimmer. Cook, stirring occasionally, and skimming as necessary, for 20-30minutes or until liquid is reduced by half. Strain and season to tastewith salt, hot pepper sauce and additional vinegar.

Chops: Preheat grill. Grill marinated chops over medium heat for 6-10minutes per side until medium doneness (internal temperature of 150 F).Meanwhile, stir crayfish into sauce and heat through. (Sauce should not behot enough to toughen crayfish.)




- - - - - - - - - - - - - - - - - - -

Per serving: 1199 Calories (kcal); 87g Total Fat; (68% calories from fat); 76gProtein; 13g Carbohydrate; 414mg Cholesterol; 1923mg SodiumFood Exchanges: 1/2 Grain(Starch); 10 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 121/2 Fat; 0 Other Carbohydrates

Serving Ideas : Serve chop with dirty rice and fried green tomatoes; spoon saucewith crayfish over chop. Garnish with finely diced red and green bell pepper.

Nutr. Assoc. : 165 0 0 0 4437 0 1299 0 0 0 0 0 26112 2130706543 0 0 0 0 00 0 0 0 0 0 0 2130706543 20103 0 2130706543 0 0 0 0

2130706543 2130706543 0 2842


Grilled Chicken Appetizer Roll-ups

Recipe By :Serving Size : 16 Preparation Time :0:00Categories : Appetizers/Snacks Poultry

The Tortilla Industry Assoc.


46/157


47/157


48/157

stand at least 10 minutes before carving.



- - - - - - - - - - - - - - - - - - -


Nutr. Assoc. : 178 0 0 0 0 0


Grilled Ham Slice with Plum Glaze


Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 2-pound fully-cooked ham center slice -- cut 1-inch thick

1/4 cup plum preserves1 tablespoon prepared mustard1 teaspoon lemon juice

1/8 teaspoon ground cinnamon

For glaze, in a small saucepan combine plum preserves, mustard, lemonjuice and cinnamon. Cook and stir 4-5 minutes or until preserves melt.Keep warm. Grill ham slice over medium coals about 10 minutes. Turn hamand grill 10 minutes more. Brush ham with glaze during the last 5 minutesof grilling.



- - - - - - - - - - - - - - - - - - -


Nutr. Assoc. : 3657 0 0 0 0



49/157

Grilled Ham Steaks with Apricot Glaze


Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pound boneless ham -- cut into four 1/2-inch thick pieces

1/4 cup apricot jam2 teaspoons Dijon-style mustard2 teaspoons cider vinegar

In a small bowl, mix well the jam, mustard and vinegar. Grill ham slicesover hot coals, brushing with apricot basting sauce occasionally andturning once, until nicely browned, about 8-10 minutes total. Serveimmediately.

Source:


- - - - - - - - - - - - - - - - - - -


Nutr. Assoc. : 9152 0 0 0


Grilled Honey Garlic Pork Chops


The National Honey Board


1/4 cup lemon juice1/4 cup honey

2 tablespoons soy sauce1 tablespoon dry sherry2 cloves garlic -- minced4 4 ounce boneless center-cut lean pork chops

Combine all ingredients except pork chops in small bowl. Place pork inshallow baking dish; pour marinade over pork. Cover and refrigerate 4hours or overnight. Remove pork from marinade. Heat remaining marinade in


50/157

small saucepan over medium heat to a simmer. Grill pork over medium-hotcoals 12 to 15 minutes, turning once during cooking and basting frequentlywith marinade, until meat thermometer registers 155 to 160 F.

Source:"The National Honey Board"

S(Internet address):"http://www.honey.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 255 Calories (kcal); 11g Total Fat; (39% calories from fat); 18gProtein; 20g Carbohydrate; 56mg Cholesterol; 560mg SodiumFood Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 904563 0


Grilled Honey-Soy Pork Steaks


Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 1/2-pound pork blade steaks -- cut 1-inch thick2 small cloves garlic -- minced2 tablespoons finely chopped onion

2 tablespoons lemon juice2 tablespoons soy sauce1 tablespoon honey

Combine all ingredients in a self-sealing plastic bag; seal bag and placein refrigerator 4-24 hours. Remove steaks from marinade, discardingmarinade. Grill over medium-hot coals, 7 minutes per side, turning once.

Cuisine:"Asian"




- - - - - - - - - - - - - - - - - - -

Per serving: 215 Calories (kcal); 14g Total Fat; (57% calories from fat); 16gProtein; 7g Carbohydrate; 61mg Cholesterol; 569mg SodiumFood Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat;1/2 Other Carbohydrates


51/157

Nutr. Assoc. : 4554 0 0 0 0 0


Grilled Idaho Potato Ratatouille Salad

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Salads Side Dishes

The Idaho Potato Commission Vegetables

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 pounds large Idaho Potatoes1 medium eggplant1 medium zucchini2 medium yellow squash4 portobello mushrooms -- stems removed

1 green bell pepper1 red bell pepper4 plum tomatoes -- halved lengthwise4 onions -- peeled and halved from top to bottom2 heads garlic (optional)

1/2 cup olive oil1/4 cup balsamic vinegar

Salt and pepper to taste2 teaspoons fresh thyme leaves or snipped chives

(optional)

Wash and dry all vegetables except for onions. Cut potatoes into 1-inch

thick lengthwise wedges. Steam wedges on a rack over boiling water(covered) for 10 minutes to pre-cook potatoes. Remove potatoes from steamand pat dry with paper towels.

Prepare remaining vegetables- cut eggplant lengthwise into 1 -inch thickslices; cut zucchini and yellow squash in half lengthwise; seed andquarter green and red peppers. Place potatoes and all other vegetables onbaking sheets and brush with olive oil to prevent sticking duringgrilling. Prepare grill.

When grill is ready, lightly oil the grill tray. Place eggplant, squashand mushrooms on the grill crosswise so they don't fall through the grilltray. Place the tomatoes and the peppers in a wire grilling basket or on a

grilling tray suitable for small foods so they don't fall through into thegrill. Place garlic heads directly on grill.

With the grill lid closed, grill all vegetables for 5 minutes. With tongsand a metal spatula, turn the vegetables and grill the other side, withthe lid closed, for another 5-6 minutes. If all vegetables don't fit onthe grill, cook in batches.

When vegetables are cooked, arrange on a large serving platter (sliceportobello mushrooms if they're large). Halve the grilled heads of garliccrosswise, and squeeze out the soft pulp into a small bowl. Whisk together


52/157

the balsamic vinegar and the garlic, then pour over the vegetables. If notusing garlic, just drizzle vinegar over vegetables. Sprinkle vegetableswith the fresh thyme leaves or chives, if desired. Serve salad warm or at"picnic" temperature-no need to chill.

Source:"The Idaho Potato Commission"


"http://www.famouspotatoes.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 289 Calories (kcal); 14g Total Fat; (42% calories from fat); 6gProtein; 38g Carbohydrate; 0mg Cholesterol; 17mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 2 1/2Fat; 0 Other Carbohydrates

Nutr. Assoc. : 3740 0 0 0 4196 0 0 0 0 3506 0 0 1091 1492 0


Grilled Loin with Ginger and Burgundy


Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 pounds boneless pork loin1 medium onion -- sliced

1 teaspoon garlic -- minced2 tablespoons ginger -- grated1 tablespoon parsley -- chopped1 tablespoon sugar

1/4 cup dry red table wine1/4 cup soy sauce1/4 cup olive oil

1 tablespoon sesame oil1 tablespoon minced green onions

Cut pork loin into 16 slices and put into a plastic ziplock bag. Combinenext nine ingredients; add to bag and mix well. Seal bag and chill severalhours. When ready to cook, remove pork slices from marinade, patting dry;

reserve marinade.

In small saucepan, boil reserved marinade for five minutes. Heat broileror grill. Broil or grill pork slices close to heat for 2 minutes on eachside; remove to serving plates; sauce with a little heated marinade.Garnish with chopped green onions and serve with Chinese Mustard DippingSauce (see recipe in Appetizers cookbook).


53/157


54/157


55/157


56/157

(see recipe).




- - - - - - - - - - - - - - - - - - -


57/157

Per serving: 291 Calories (kcal); 20g Total Fat; (62% calories from fat); 22gProtein; 5g Carbohydrate; 59mg Cholesterol; 564mg SodiumFood Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 4591 0 0 0 0 0 3177 0 0 0 0


Grilled Mushroom Packets

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Side Dishes The Mushroom Council


1 pound fresh white mushrooms -- sliced, about 6 cups2 medium zucchini -- sliced (about 3-1/2 cups)1 medium onion -- thinly sliced (about 1/2 cup)1 medium sweet red bell pepper -- diced (about 1 cup)

1/2 cup couscous (uncooked)1/2 cup prepared barbecue sauce

OR1/2 cup spaghetti sauce1/2 teaspoon salt (optional)

Preheat charcoal grill or oven to 425 F.

Place mushrooms in a medium bowl. Add zucchini, onion, red pepper,

couscous and sauce; toss until well coated; set aside.

On a work surface place 4 sheets of heavy duty or doubled aluminum foil,each about 20 inches long. In the center of each piece, place mushroommixture, dividing equally. Bring long sides of foil together over mixture,allowing space for heat circulation and expansion; crimp together. Fold upshort ends; crimp to seal.

Place packets on a rack over preheated grill, about 5 inches from heatsource or in the oven. Cook until vegetables are tender and couscous iscooked (on the grill for about 15 minutes, turning once, or in the ovenfor about 20 minutes). Remove; let stand for 5 minutes. Carefully unfoldfoil and serve.

Description:"Grilled Mushroom Packets let you get an entire dinner on the table injust minutes. How? While your patty or poultry grills, place foilpackets you've filled with mushrooms, peppers, onions, zucchini,barbecue sauce and couscous beforehand, right alongside"

Source:"The Mushroom Council"

- - - - - - - - - - - - - - - - - - -


58/157

Per serving: 164 Calories (kcal); 1g Total Fat; (7% calories from fat); 7gProtein; 33g Carbohydrate; 0mg Cholesterol; 532mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2Other Carbohydrates

Nutr. Assoc. : 3386 0 0 4695 449 85 0 2130706543 1326


Grilled Peppered Pork Chops with Mediterranean Relish


Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------6 boneless pork chops -- 3/4-inch thick

1 6-ounce jar marinated artichoke hearts1 teaspoon hot pepper sauce1 1/2 cups diced tomatoes

1/2 cup chopped bottled roasted sweet red peppers1/4 cup sliced ripe olives

1 small jalape o pepper -- seeded and finely chopped

Drain artichoke hearts, reserving marinade. Stir together reservedmarinade and hot pepper sauce.

Place chops in a shallow baking dish. Pour the pepper sauce mixture overchops; turn chops to coat. Let stand for 30 minutes, turning chops

occasionally. Drain chops, discarding marinade.

Meanwhile, to prepare relish, chop artichoke hearts and combine withtomatoes, red peppers, olives and jalape o. Set aside. Place chops on akettle-style grill directly over medium-hot coals. Grill for 3-4 minutes;turn chops and grill for 3-4 minutes more or until just done. Serve therelish with pork chops.

Cuisine:"Mediterranean"




- - - - - - - - - - - - - - - - - - -


8/15/2019 hot off

hot off the grill recipes

Documents

Transcript of hot off the grill recipes