The Heat is On
Officially Grilling Season ‘09 Starts NOW
2009-05-22
By Charlotte Lyons
Depending on where you live and what kind of weather you’ve been getting, Memorial Day either is or is not the beginning of the grilling season. Either way the heat is now officially on. If you are like me, your mouth waters at the mention of the word grilling. I love the wonderful smoky flavor of food that’s cooked on the grill. If you think a barbecue is limited to grilling burgers and hot dogs, think again. Today it’s customary to grill just about any food, from appetizers to desserts. The following are some mouth-watering recipes you can try on your grill. Grilled cocktails have not taken hold yet but I’m sure someone is working on it. Enjoy!
Habanero Chicken Satay
1 or 2 habanero chilies, stemmed, seeded and minced
1 clove garlic, crushed
1 teaspoon fresh peeled ginger, minced
3 tablespoons fresh orange juice
1 tablespoon fresh lime juice
1 tablespoon honey
2 tablespoons chopped cilantro (optional)
3 tablespoons olive oil
Dash Worcestershire sauce
Salt to taste
1 pound chicken tenders
Whisk together all ingredients except chicken in shallow baking dish until well combine. Add the chicken and turn to coat. Let marinate in the refrigerator for 15 minutes.
Heat grill to high. Thread each chicken tender onto a wooden skewer. Grill the chicken skewers until cooked through and no longer pink in the middle, about 3 minutes per side. Serve warm with ranch salad dressing if desired.
Yield 4 servings
Calories 230, Total Fat 11g, Cholesterol 56mg, Carbohydrate 8g, Protein 26g, Sodium 202mg.
Grilled Corn with Chili Lime Butter
8 ears corn, unhusked
1/2 cup butter, softened
2 tablespoon fresh lime juice
1 teaspoon chili powder
1 teaspoon grated lime rind
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
2 tablespoon chopped cilantro
Salt to taste
Blend butter, lime juice, chili powder, lime rind, cumin, garlic powder, and cilantro and salt to taste. Pack it into a small crock or bowl; chill. Use on grilled corn.
Heat grill to medium hot. Peel off the excess husk (leaving the cob with 4 or 4 layers of husk still intact) and yank off the silk. Place the corn on the hottest part of the grill and turn 1/4 rotation every 2 to 3 minutes, as the husk starts to blacken, about 20 minutes. Peel away husk and serve with Cilantro Lime Butter.
Yields 8 servings
Calories 183, Total Fat 13g, Cholesterol 31mg, Carbohydrate 18g,Protein 3g, Sodium135mg
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