Shrimp_Po' Boy

Shrimp Po’ Boy

2 cups finely shredded red cabbage
2 tablespoons dill pickle relish
2 tablespoons reduced-fat mayonnaise
2 tablespoons nonfat plain yogurt
1 pound peeled and deveined raw shrimp, (51-60 per pound)
4 teaspoons canola oil, divided
1 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon freshly ground pepper
4 whole-wheat hot dog buns, or small sub rolls, split
4 tomato slices, halved
1/4 cup thinly sliced red onion

 

Preheat grill pan to medium-high.
Combine cabbage, relish, mayonnaise and yogurt in a medium bowl.
Toss shrimp with 2 teaspoons oil, chili powder, paprika and pepper in a medium bowl. Place the remaining 2 teaspoons oil in a small bowl. Dip a pastry brush in water, then in the oil and lightly brush the inside of each bun (or roll).
Add the shrimp and spread in a single layer. Grill, stirring occasionally, until the shrimp are pink and just cooked through, about 3 minutes. Open the buns and grill, turning once, until toasted on both sides, about 1 minute total.
To assemble the sandwiches, divide tomato and onion among the buns. Spread about 1/3 cup cabbage mixture down the middle of each and top with about 1/2 cup grilled shrimp.

 

Indian_Spiced_Chicken_Pitas

Indian Spiced Chicken Pitas

1 pound boneless, skinless chicken breasts, trimmed
1 1/2 teaspoons garam masala, divided
3/4 teaspoon kosher salt, divided
1 cup thinly sliced seeded cucumber
3/4 cup nonfat plain yogurt
1 tablespoon chopped fresh cilantro , or mint
2 teaspoons lemon juice
Freshly ground pepper , to taste
4 6-inch whole-wheat pitas, warmed
1 cup shredded romaine lettuce
2 small or 1 large tomato, sliced
1/4 cup thinly sliced red onion

 

Preheat grill pan to medium-high or position rack in upper third of oven and preheat broiler. If broiling, coat a broiler pan with cooking spray.
Sprinkle chicken with 1 teaspoon garam masala and 1/2 teaspoon salt. Place the chicken on the grill pan and cook until no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side, depending on the size of the breast. Transfer the chicken to a clean cutting board and let rest for 5 minutes.
Meanwhile, combine cucumber, yogurt, cilantro (or mint), lemon juice, the remaining 1/2 teaspoon garam masala and 1/4 teaspoon salt and pepper in a small bowl. Thinly slice the chicken. Split open the warm pitas and fill with the chicken, yogurt sauce, lettuce, tomato and onion.

 

Salmon_Panzanella

Salmon Panzanella

8 Kalamata olives, pitted and chopped
3 tablespoons red-wine vinegar
1 tablespoon capers, rinsed and chopped
1/4 teaspoon freshly ground pepper, divided
3 tablespoons extra-virgin olive oil
2 thick slices day-old whole-grain bread, cut into 1-inch cubes
2 large tomatoes, cut into 1-inch pieces
1 medium cucumber, peeled (if desired), seeded and cut into 1-inch pieces
1/4 cup thinly sliced red onion
1/4 cup thinly sliced fresh basil
1 pound center-cut salmon, skinned and cut into 4 portions
1/2 teaspoon kosher salt

 

Preheat grill to high.
Whisk olives, vinegar, capers and 1/8 teaspoon pepper in a large bowl. Slowly whisk in oil until combined. Add bread, tomatoes, cucumber, onion and basil.
Oil the grill rack. Season both sides of salmon with salt and the remaining 1/8 teaspoon pepper. Grill the salmon until cooked through, 4 to 5 minutes per side.
Divide the salad among 4 plates and top each with a piece of salmon.

 

Grilled_Steak_with_Beets_&_Radicchio

Grilled Steak with Beets & Radicchio

2 tablespoons crumbled goat cheese, or feta cheese
2 teaspoons white-wine vinegar, or champagne vinegar
1/4 teaspoon dry mustard
1 tablespoon minced shallot
2 teaspoons minced fresh parsley
1/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground pepper, divided
3 1/2 teaspoons extra-virgin olive oil, divided
1 small head radicchio, halved, cored and each half quartered
1 8-ounce can baby beets, drained
8 ounces New York strip (loin) steak, trimmed and cut into 2 portions

 

Preheat grill to high.
Place cheese in a medium bowl and mash it with the back of a spoon until creamy. Add vinegar, dry mustard, shallot, parsley, 1/8 teaspoon salt and 1/8 teaspoon pepper; whisk to combine. Slowly drizzle in 2 teaspoons oil and whisk until blended.
Thread radicchio chunks and beets onto skewers and drizzle with 1 teaspoon oil. Rub steaks with the remaining 1/2 teaspoon oil. Season the steaks and skewered vegetables with the remaining 1/8 teaspoon salt and pepper.
Grill the steaks 3 to 4 minutes per side for medium-rare. Grill the vegetable skewers, turning frequently, until the radicchio is wilted and lightly charred, 5 to 7 minutes. Transfer the steaks to a plate; let rest for 5 minutes. Remove the vegetables from the skewers. Serve steaks and vegetables with the sauce.

 

Grilled_Rosemary_Salmon_Skewers

Grilled Rosemary-Salmon Skewers

2 teaspoons minced fresh rosemary
2 teaspoons extra-virgin olive oil
2 cloves garlic, minced
1 teaspoon freshly grated lemon zest
1 teaspoon lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 pound center-cut salmon fillet, skinned and cut into 1-inch cubes
1 pint cherry tomatoes

 

Preheat grill to medium-high.
Combine rosemary, oil, garlic, lemon zest, lemon juice, salt and pepper in a medium bowl. Add salmon; toss to coat. Alternating the salmon and tomatoes, divide among eight 12-inch skewers.
Oil the grill rack. Grill the skewers, carefully turning once, until the salmon is cooked through, 4 to 6 minutes total. Serve immediately.

 

Mediterranean_Portobello_Burger

Mediterranean Portobello Burger

1 clove garlic, minced
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil, divided
4 portobello mushroom caps, stems and gills removed
4 large slices country-style sourdough bread, cut in half
1/2 cup sliced jarred roasted red peppers
1/2 cup chopped tomato
1/4 cup crumbled reduced-fat feta cheese
2 tablespoons chopped pitted Kalamata olives
1 tablespoon red-wine vinegar
1/2 teaspoon dried oregano
2 cups loosely packed mixed baby salad greens

 

Preheat grill to medium-high.
Mash garlic and salt on a cutting board with the side of a knife until it’s a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread.
Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl.
Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.
Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.

 

Smoky_Corn_&_Black_Bean_Pizza

Smoky Corn & Black Bean Pizza

1 plum tomato, diced
1 cup canned black beans, rinsed
1 cup fresh corn kernels, (about 2 ears)
2 tablespoons cornmeal
1 pound prepared whole-wheat pizza dough barbecue sauce
1/3 cup barbecue sauce
1 cup shredded mozzarella, preferably smoked mozzarella

 

Preheat grill to medium.
Combine tomato, beans and corn in a medium bowl. Sprinkle cornmeal onto a large baking sheet. Stretch the dough into about a 12-inch circle and lay it on top of the cornmeal, coating the entire underside of the dough.
Transfer the crust from the baking sheet to the grill. Close the lid and cook until the crust is puffed and lightly browned on the bottom, 4 to 5 minutes.
Using a large spatula, flip the crust. Spread barbecue sauce on it and quickly sprinkle with the tomato mixture and cheese. Close the lid; grill until the cheese is melted and the bottom of the crust is browned, 4 to 5 minutes.

 

Blackened_Salmon_Sandwich

Blackened Salmon Sandwich

1 pound wild salmon fillet, skinned and cut into 4 portions
2 teaspoons blackening or Cajun seasoning
1 small avocado, pitted
2 tablespoons low-fat mayonnaise
4 crusty whole-wheat rolls, split and toasted
1 cup arugula
2 plum tomatoes, thinly sliced
1/2 cup thinly sliced red onion

 

Oil grill rack; preheat grill to high.
Rub salmon on both sides with blackening (or Cajun) seasoning. Grill until cooked through, 3 to 4 minutes per side.
Mash avocado and mayonnaise in a small bowl.
To assemble sandwiches, spread some of the avocado mixture on each roll and top with salmon, arugula, tomato and onion.

 

Adobo_Pork_&_Potato_Packets

Adobo Pork & Potato Packets

3 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar, or red-wine vinegar
2 teaspoons paprika
2 teaspoons chopped garlic
1/2 teaspoon salt, divided
1 small sweet potato, peeled and very thinly sliced
1 medium yellow-fleshed potato, peeled and very thinly sliced
1 medium red onion, halved and thinly sliced
4 bone-in pork loin chops, (1 1/2-1 3/4 pounds), trimmed of fat

 

Preheat grill to high.
Combine oil, vinegar, paprika, garlic and 1/4 teaspoon salt in a blender; process until creamy, scraping down the sides as needed. Place sweet potato, potato and onion in a medium bowl. Add the remaining 1/4 teaspoon salt and 3 tablespoons of the sauce; toss well to coat. Rub both sides of pork chops with the remaining sauce.
To make a packet, lay two 24-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray. Spread half the potato mixture in the center of the foil in a thin layer. Bring the short ends of foil together, fold over and pinch to seal. Pinch the seams together along the sides to seal the packet. Make a second packet in the same fashion with the remaining potato mixture.
Place the packets on the hottest part of the grill and the pork chops in the front or back. Cook the pork for 3 to 4 minutes per side and the packets for 5 minutes per side. Transfer the chops to plates and let rest while the packets finish cooking. Open the packets (be careful of steam) and serve the pork chops with the vegetables.

 

Brazilian_Grilled_Flank_Steak

Brazilian Grilled Flank Steak

STEAK

6 cloves garlic, minced
1/2 small hot pepper, such as jalapeño or serrano, minced
2 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt
2 pounds flank steak

SALSA

1 14-ounce can hearts of palm, drained, halved lengthwise and thinly sliced
4 medium tomatoes, chopped
1/2 cup chopped red onion
1/2 small hot chile, such as jalapeño or serrano, minced
1/4 cup chopped fresh cilantro
2 tablespoons red-wine vinegar
1/4 teaspoon kosher salt

 

Preheat grill to high.
To prepare steak: Combine garlic, hot pepper, oil and salt in a small bowl. Rub the mixture on both sides of steak.
To prepare salsa: Combine hearts of palm, tomatoes, onion, hot pepper, cilantro, vinegar and salt in a medium bowl.
Reduce grill heat to medium and grill the steak 4 to 6 minutes per side for medium-rare. Transfer to a cutting board, tent with foil and let rest for 5 minutes. Cut the steak across the grain into thin pieces. Serve with the salsa.