May 24, 1999
Lightly spray unheated grill rack with nonstick cooking spray. Prepare grill for medium direct heat cooking. Combine ground turkey, green onions, garlic, Worcestershire sauce, jalapeno peppers, salt, and pepper. Combine mixture and form into six large patties. Place patties on rack over medium hot grill. Turn two to three times for even cooking and browning. Cook 6 minutes per side or until meat is no longer pink. Serve on bun with your favorite condiments. Makes 6 burgers.
In a medium bowl, combine ingredients for sauce and marinade; mix well. Remove 1/4 c. for sauce; cover and refrigerate. Place steak and remaining marinade in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 6 to 8 hours, turning occasionally. In a large bowl, combine potatoes, oil, and 1/2 tsp. salt; toss to coat. Set aside. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered 25 to 28 minutes for medium rare doneness, turning occasionally. Grill potatoes, covered, 18 to 21 minutes or until tender, turning occasionally. Meanwhile, bring refrigerated sauce to room temperature. Trim fat from steak; carve into thin slices. Season with additional salt, as desired. Serve steak with potatoes and reserved sauce. Makes 8 servings.
Sprinkle cornmeal on two large baking sheets. Unroll each pizza dough and cut in half. Place two halves on each baking sheet. Press each piece into approximately 8x5-inch free-form rectangle; brush lightly with some of the oil. Cover with plastic wrap and refrigerate.
Brush eggplant and bell pepper with oil. Press lemon pepper evenly into both sides of beef steak. Place steak on grid over medium, ash-covered coals; arrange eggplant and bell pepper around steak. Grill uncovered, 13-16 minutes or until steak is medium rare to medium doneness and vegetables are tender, turning occasionally. Brush eggplant with any remaining oil during grilling, if needed. Remove steak and vegetables from grill; cool slightly. Allow coals to cool to medium-low.
Carefully place pizza crusts, cornmeal-side down, directly on grid over medium-low coals. If necessary, crusts can be grilled in two batches. Grill, uncovered 3-4 minutes or until edges are puffy and bottoms have brown grill marks. Watch carefully so that crusts do not burn. Turn crusts over. Grill second side one minute or until partially cooked. Return crusts to baking sheets, cornmeal-coated sides up.
Cut eggplant slices into quarters. Cut bell pepper pieces into thin strips. Carve steak crosswise into thin slices. Arrange equal amounts of eggplant, tomatoes, beef, and bell pepper on pizza crusts; sprinkle with cheese.
Grill, covered, over medium-low coals 2-3 minutes or until crusts are cooked and browned on bottom, and cheese is softened. (Cheese does not melt completely.) Watch carefully so that crusts do not burn; rotate pizzas as necessary. Makes 4 servings (serving size is 1 pizza).