Northwest NEWS

May 20, 2002

Home & Garden

*

Ready, Set, Grill

Great American Grilled Steak
   Preparation Time: 3 minutes
   Marinating Time: 30 minutes to 4 hours
   Grilling Time: 15 to 20 minutes
   1 bottle (12 ounces) prepared mesquite with lime juice marinade
   1 Tbsp. garlic powder with parsley
   2 tsp. seasoned pepper
   1 1 1/2- to 2-pound steak (rib eye, sirloin or T-bone)
   In large resealable plastic food bag combine marinade and seasonings.
   Set aside 1/4 cup of Marinade mixture for brushing on during grilling. Add steak to bag; seal and massage bag to complete coverage of meat.
   Marinate in refrigerator 30 minutes to 4 hours. Preheat grill to medium-high. Remove meat from bag; discard used marinade. Grill until desired doneness is reached, brushing often with remaining marinade.
   Makes 6 servings.
  
   Southwest Chicken With Corn Salsa
   Preparation Time: 15 minutes
   Marinating Time: 30 minutes to 1 hour
   Grilling Time: 15 to 20 minutes
   Citrus Marinade
   1 bottle prepared herb and garlic marinade with lemon juice
   1/2 c. orange juice
   1/2 c. chopped fresh cilantro
   1 1/2 tsp. lemon pepper
   1 tsp. seasoned salt
   1 tsp. crushed red pepper
   6 boneless skinless chicken breasts
   Nonstick cooking spray
   Salsa
   3 ears of yellow corn on the cob, cleaned
   2 Tbsp. olive oil
   2 medium tomatoes, diced (about 1 1/2 cups)
   1/2 c. diced red onion
   1/2 c. diced green bell pepper
   1/2 tsp. seasoned salt
   Preheat grill. In large bowl, combine first 6 Marinade ingredients; blend well.
   Set aside 2/3 cup marinade. Add chicken to marinade mixture, cover and refrigerate 30 minutes to 1 hour.
   Meanwhile, brush corn with oil. Place on grill and roast for about 8 minutes, turning occasionally to brown evenly. When cool enough to handle, remove kernels with sharp knife (about 2 cups). In medium bowl, combine corn, 1/3 cup marinade mixture and remaining salsa ingredients; set aside.
   Remove chicken from bowl; discard used Marinade. Spray chicken on both sides with nonstick cooking spray. Grill over medium-low heat, 15 to 20 minutes or until chicken is no longer pink inside and juices run clear.
   Baste with remaining 1/3 cup Marinade while grilling. Top with corn salsa just before serving.
   Makes 6 servings.
  
   Sweet Carolina Ribs
   Preparation Time: 10 minutes
   Marinating Time: 3 hours or overnight
   Baking Time: 2 hours
   Grilling Time: 10 minutes
   4 lbs. baby back pork ribs, scored
   1 bottle Dijon and honey marinade with lemon juice
   2/3 c. dark packed brown sugar
   2/3 c. cider vinegar
   2 tsp. seasoned salt
   Nonstick cooking spray
   If necessary, trim ribs and cut into lengths to fit in a large resealable plastic bag; place ribs in bag.
   In medium bowl, combine Dijon and honey marinade, sugar, vinegar and seasoned salt. Set aside 3/4 cup marinade. Pour remaining marinade over ribs. Seal bag and marinate in refrigerator 3 hours or overnight. Preheat oven to 300F. Discard used marinade and place ribs on foil-lined baking sheet sprayed with nonstick cooking spray.
   Bake, covered, 2 hours or until tender. Finish on grill (medium-low heat), basting often with remaining marinade until glazed.
   Makes 4 to 6 servings.
  
   Pacific Teriyaki Salmon
   Preparation Time: 10 minutes
   Marinating Time: 30 minutes to 1 hour
   Grilling Time: 10 to 12 minutes
   1 c. teriyaki marinade with pineapple juice, divided
   1 Tbsp. soy sauce
   1 lb. salmon fillets (about 4)
   1/2 tsp. seasoned pepper
   1/2 tsp. garlic powder with parsley
   1/2 tsp. crushed red pepper flakes
   In large resealable plastic bag, combine teriyaki marinade with soy; seal and mix well. Set aside 1/4 cup mixture. Place salmon in bag; seal. Marinate in refrigerator 30 minutes to 1 hour. Remove salmon from bag; discard used marinade. Preheat grill to medium heat. In small bowl, combine remaining ingredients; mix well. Sprinkle salmon with seasoning mixture. Grill 10 to 12 minutes or until fish flakes easily with fork, basting often with remaining marinade.
   Makes 4 servings.
  
   "Floribbean" Jerk Chicken
   Preparation Time: 7 minutes
   Marinating Time: l hour
   Cooking Time: 15 to 20 minutes
   4 boneless skinless chicken breasts
   1 c. prepared Caribbean jerk marinade with papaya juice
   1 Tbsp. packed brown sugar
   2 tsp. chili powder
   1 tsp. grated fresh lemon peel
   1/2 tsp. ground cumin
   1/2 tsp. seasoned salt
   1/8 tsp. ground cinnamon
   Nonstick cooking spray
   Pierce chicken with fork. Place in resealable plastic bag; add 3/4 cup Caribbean jerk marinade. Seal bag and marinate in refrigerator for 1 hour. In small bowl, combine seasonings. Remove chicken from bag; discard used Marinade. Preheat grill on medium heat. Rub chicken with brown sugar mixture; spray both sides of chicken with nonstick cooking spray. Grill 15 to 20 minutes or until no longer pink and juices run clear. Baste often with remaining marinade while grilling.
   Makes 4 servings.