Halibut with Zesty Peach Salsa

Ingredients

• 1/3 cup orange juice
• 2 tablespoons canola oil
• 2 tablespoons lime juice
• 1 tablespoon brown sugar
• 2 teaspoons grated lime peel
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 4 (6 ounce) halibut steaks
• SALSA:
• 2 cups chopped fresh or frozen peaches
• 1/4 cup chopped sweet red pepper
• 1/4 cup chopped red onion
• 1 jalapeno pepper, seeded and chopped*
• 2 tablespoons orange juice
• 1 tablespoon minced fresh cilantro
• 2 teaspoons lime juice
• 1/4 teaspoon salt

Directions

1. In a bowl, combine the first seven ingredients; mix well. Remove 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add the halibut. Seal bag and turn to coat; refrigerate for 2 hours. In a bowl, combine salsa ingredients; cover and refrigerate until serving.
2. If grilling the fish, coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from fish. Grill, uncovered, over medium heat or broil 4-6 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork, basting occasionally with reserved marinade. Serve with peach salsa.

Cobb Club-Stuffed Turkey Burgers with Green Ranch Dressing

• 8 slices good-quality bacon
• 1/2 small onion, finely chopped
• 3 cloves garlic, 2 finely chopped and 1 grated, divided
• Extra virgin olive oil (EVOO), for drizzling
• 1 1/2 pounds ground turkey breast
• Salt and pepper
• 2 tablespoons fresh thyme, finely chopped
• 3/4 cup blue cheese crumbles
• 1 avocado
• Juice of 1 lemon
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 1 teaspoon Tabasco sauce
• 3 tablespoons chives, finely chopped
• Tender lettuce leaves, such as butter, leaf or Bibb
• 4 slices ripe tomato, about 1/2-inch thick
• Club rolls or brioche rolls, split

Preparation

Pre-heat the oven to 375°F. Arrange the bacon slices on a slotted broiler pan and bake to crisp, about 15 minutes.

Meanwhile, in a skillet over medium-high, sauté the onions and finely chopped garlic in a drizzle of EVOO until softened, 5 minutes. Place in a mixing bowl and cool. Once cool, add the meat; season with salt, pepper and thyme and mix well. Divide the meat into four portions and shape each portion into two thin patties.

Top each patty with a mound of cheese crumbles, then sandwich them together with another thin patty and press them together at the edges to mold them into burgers. Drizzle with EVOO and turn the heat back on under the skillet to medium-high. When hot, add the patties and cook for 6 minutes on each side.

For the green ranch dressing, place the avocado in a blender with the lemon juice, a pinch of salt and pepper, the grated garlic, sour cream, buttermilk, Tabasco and chives. Process into a smooth dressing.

Serve the burgers on bun bottoms topped with lettuce, tomato and bacon slices. Slather the roll tops with green ranch dressing and set into place.

Serve these stuffed burgers with Rachael's Double-Baked Crazy-Crisp Oven Fries alongside. (Bake the bacon while the fries are in the oven for the first time at the lower oven temperature; remove the bacon once crisp along with the fries, then bring the heat up to 425°F and allow the oven to fully reheat to the higher temperature.)

Sliced Grilled Portobello Mushroom Sorta-Caesar Salads

• Extra virgin olive oil (EVOO) for drizzling, plus 1/3 cup
• 8 large portobello mushroom caps, brushed clean with a damp towel
• 1 tablespoons finely chopped rosemary leaves, a few sprigs
• 1 tablespoon, (a palmful), grill seasoning blend (such as Montreal Steak Seasoning by McCormick brand)
• 2 crusty semolina rollsor 1/2 small loaf semolina bread
• 2 cloves garlic, cracked away from skin
• 1 lemon, juiced
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce, (eyeball it)
• 1 teaspoon hot sauce (such as Tabasco brand) (eyeball it)
• 2 teaspoons anchovy paste - a must for me, optional for you
• 3 hearts romaine, chopped
• 1 cup grated Parmigiano or Romano, (a few generous handfuls)
• Ground black pepper

PREPARATION

Heat a grill pan or outdoor grill to medium-high heat. Drizzle EVOO evenly over mushroom caps liberally then rub with rosemary and grill seasoning. Grill 3-4 minutes on each side - until dark and tender. Remove the caps and reserve.

While mushrooms cook, toast split rolls or bread under broiler until deeply golden then rub with 1 clove of cracked, split garlic. Drizzle EVOO over the bread and season with a little pepper then chop bread into cubes.

Rub the inside of a bowl with remaining cracked clove of garlic. Combine the lemon juice, Dijon, Worcestershire, hot sauce and anchovy paste. Whisk in 1/3 cup EVOO. Add the greens and bread to the bowl and toss greens with dressing to coat. Add cheese to salad and toss again then season with black pepper, to taste. Top servings of salad with sliced mushrooms across the top.

Chicken and Scallions with Smoky Romesco

• 2 ancho chilies, stemmed and seeded
• About 1/2 cup extra virgin olive oil (EVOO )
• 1 1-inch-thick slice good-quality white bread, crust discarded and bread torn into small pieces
• About 1/2 cup blanched almonds (a couple of generous handfuls)
• 1 large Spanish onion, finely chopped
• 4 cloves garlic, grated or chopped
• 1 tablespoon sweet smoked paprika
• Salt and pepper
• 3-4 tablespoons sherry vinegar or dry sherry (a generous splash)
• 2 large roasted red peppers, chopped
• 8 boneless, skinless chicken thighs or 4 boneless, skinless chicken breasts
• 1 1/2 pounds large scallions (about 3 bunches)
• Olive oil cooking spray
• A generous handful of flat leaf parsley, chopped
• Juice of 1 lemon
• Crusty bread, for serving

Preparation

Pre-heat an outdoor grill or grill pan to medium-high.

Place the anchos in a small saucepan and cover them with water. Bring to a boil, then lower the heat and reconstitute until soft, about 5 minutes. Remove the anchos from the water (reserve the water) and pat dry, then coarsely chop.

In a large skillet, heat the EVOO , eight turns of the pan, over medium heat. Add the bread and almonds to the pan and toast until golden, about 5 minutes. Remove from the pan with a slotted spoon. Add the onion to the pan, increase the heat a bit and cook for a few minutes to soften. Add the garlic and paprika; season with salt and pepper. Cook for a couple minutes more, stirring constantly. Stir in the vinegar (or sherry). Transfer the contents of the pan, the toasted bread and almonds, the chopped anchos and the roasted peppers to a food processor. Mix until smooth, adding a splash of the reserved ancho liquid, if necessary.

Spray the chicken and scallions with the cooking spray; season with salt and pepper. Arrange the chicken and scallions on the grill or grill pan and cook, turning once, until marked evenly, about 5 minutes for the scallions and 10-12 minutes for the chicken. Dress the chicken with the parsley and lemon juice and serve with the scallions, crusty bread and romesco

Marinated Flank Steak

Ingredients

• 1/2 cup vegetable oil
• 1/3 cup soy sauce
• 1/4 cup red wine vinegar
• 2 tablespoons fresh lemon juice
• 1 1/2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1/2 teaspoon ground black pepper
• 1 1/2 pounds flank steak

Directions

1. In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
2. Preheat grill for medium-high heat.
3. Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

Hawaiian Chicken Kabobs

Ingredients

• 3 tablespoons soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons sherry
• 1 tablespoon sesame oil
• 1/4 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 8 skinless, boneless chicken breast halves - cut into 2 inch pieces
• 1 (20 ounce) can pineapple chunks, drained
• skewers

Directions

1. In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
2. Preheat grill to medium-high heat.
3. Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.

Chile-Lime Chicken Kabobs

Ingredients

• 3 tablespoons olive oil
• 1 1/2 tablespoons red wine vinegar
• 1 lime, juiced
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• cayenne pepper to taste
• salt and freshly ground black pepper to taste
• 1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
• skewers

Directions

1. In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
2. Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.
3. Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

Unbelievable Chicken

Ingredients

• 1/4 cup cider vinegar
• 3 tablespoons prepared coarse-ground mustard
• 3 cloves garlic, peeled and minced
• 1 lime, juiced
• 1/2 lemon, juiced
• 1/2 cup brown sugar
• 1 1/2 teaspoons salt
• ground black pepper to taste
• 6 tablespoons olive oil
• 6 skinless, boneless chicken breast halves

Directions

1. In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.
2. Preheat an outdoor grill for high heat.
3. Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.

Rosemary Ranch Chicken Kabobs

Ingredients

• 1/2 cup olive oil
• 1/2 cup ranch dressing
• 3 tablespoons Worcestershire sauce
• 1 tablespoon minced fresh rosemary
• 2 teaspoons salt
• 1 teaspoon lemon juice
• 1 teaspoon white vinegar
• 1/4 teaspoon ground black pepper, or to taste
• 1 tablespoon white sugar, or to taste (optional)
• 5 skinless, boneless chicken breast halves - cut into 1 inch cubes

Directions

1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Grilled Guacamole

Ingredients

• 4 Hass avocados, halved and pitted
• 1/2 cup diced red onion
• 1 jalapeno pepper, seeded and minced
• 1/2 cup reduced-fat sour cream
• 2 tablespoons lime juice
• 1/2 teaspoon garlic salt
• 1/2 teaspoon hot pepper sauce (e.g. Tabasco™), or to taste
• 12 cherry tomatoes, quartered
• 2 tablespoons chopped fresh cilantro, or to taste

Directions

1. Preheat an outdoor grill for low heat, and lightly oil grate.
2. Cook the avocados on the preheated grill until just slightly browned and caramelized. Allow to cool to room temperature, then remove the skins, and cube. Place 1/2 cup of the avocado into a mixing bowl, and mash together with the onion, jalapeno pepper, and sour cream. Stir in the lime juice, garlic salt, and hot pepper sauce, then gently fold in the remaining avocado along with the cherry tomatoes and cilantro. Chill 30 minutes before serving.

Key West Chicken

Ingredients

• 3 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon vegetable oil
• 1 teaspoon lime juice
• 1 teaspoon chopped garlic
• 4 skinless, boneless chicken breast halves

Directions

1. In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.
2. Preheat an outdoor grill for high heat.
3. Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.

Grilled Banana Splits

4 unpeeled bananas
melted butter
sugar
semisweet chocolate chips
ice cream
whipped cream
sprinkles

1. Cut a small piece of the curved side of each banana and make a deep slit down the center
2. Place each banana on a separate piece of foil
3. Open slits and brush inside of each banana with melted butter, sprinkle with sugar and chocolate chips.
4. Wrap up banana in the foil
5. Gril for 6-8 min
6. Open peel and top with ice cream, whipped cream, sprinkles, etc

Barbecued Peaches

Fresh Peaches
Brown Sugar

1. Cut peaches in half and remove pit
2. Wrap in foil and place on grill until hot
3. Remove from grill
4. Serve with brown sugar over the inside of the peach. The sugar will melt and be syrupy.
5. You can top with vanilla ice cream if you want

Grilled Chicken Salsa Verde

INGREDIENTS
2 tablespoons olive oil
5 large cloves garlic, halved
1 small white onion, quartered, separated
1 1/2 lb tomatillos (about 13)
3 medium to large jalapeño chiles, seeded
1/2 cup loosely packed fresh cilantro (10 to 15 sprigs)
2 teaspoons salt
1 teaspoon sugar
1 teaspoon ground cumin
12 boneless skinless chicken breasts (about 4 1/2 lb)

DIRECTIONS
1. In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Add garlic and onion; cook about 5 minutes, stirring constantly, until evenly roasted.

2. Remove husks and rinse tomatillos well. Core top stem area of each; cut tomatillos into quarters. In large food processor, place roasted garlic and onion, tomatillos, jalapeño chiles, cilantro, 1 teaspoon of the salt and the sugar. Cover; process about 15 seconds or until almost smooth.

3. Pour 2 cups mixture into small serving bowl; cover and refrigerate to use as salsa. To make marinade, add remaining 1 teaspoon salt and the cumin to remaining mixture in food processor. Cover; process 10 seconds.

4. Place 6 chicken breasts in each of 2 gallon-size resealable freezer plastic bags; divide marinade between bags. Seal bags; shake to evenly distribute marinade and coat chicken. Refrigerate at least 8 hours but no longer than 24 hours; turn bags over at least once while marinating.

5. Take salsa, bags of chicken, tongs, metal spatula and a serving platter to potluck. Salsa should be room temperature when served with grilled chicken.

6. Heat gas or charcoal grill. Carefully brush oil on grill rack. Place chicken on grill over medium heat; discard marinade. Cover grill; cook 12 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (170°F), turning once. Serve each chicken breast with about 2 tablespoons salsa.

Teriyaki Sauce & Marinade

INGREDIENTS
2/3 cup mirin (Japanese sweet rice wine)
1 cup soy sauce
4 1/2 teaspoons rice vinegar
1 teaspoon sesame oil
1/3 cup white sugar
7 cloves garlic, minced
1 tablespoon minced fresh ginger
1 dash red pepper flakes
black pepper to taste

DIRECTIONS
Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Store in a tightly sealed container in the refrigerator.

Firecracker Salmon

INGREDIENTS
8 (4 ounce) fillets salmon
1/2 cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 tablespoons green onions, chopped
3 teaspoons brown sugar
2 cloves garlic, minced
1 1/2 teaspoons ground ginger
2 teaspoons crushed red pepper flakes
1 teaspoon sesame oil
1/2 teaspoon salt

DIRECTIONS
Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

Garlic Ranch Turkey Burgers

INGREDIENTS
1 pound ground turkey
1 (1 ounce) package ranch dressing mix
1 egg
3 cloves garlic, minced
1/4 cup Worcestershire sauce

1/4 cup bread crumbs
seasoned salt and pepper to taste


DIRECTIONS
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Knead together the turkey, ranch mix, egg, garlic, Worcestershire sauce, bread crumbs, seasoned salt, and pepper in a bowl until evenly combined; divide into 4 equal portions and form into patties.
Cook on the preheated grill about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).