GREAT OPTIONS for SUMMER GRILLING!

Grilling dishes, including recipes for chicken breasts, pork tenderloin and salmon patties.

BEEF and POTATO SALAD with SMOKY CHIPOTLE

In central Mexico, this dish is a standard-served as an appetizer, main dish or taco filling. Serve it with lime wedges, warm tortillas or tortilla chips.

12 ounces stew beef {preferably from the chuck}, cut into 1-inch cubes
2 cloves garlic, chopped
1 teaspoon salt
3 medium boiling potatoes, peeled and cut into roughly 1/2-inch pieces
3 tablespoons cider vinegar
1 small red onion, cut into 1/4-inch pieces
3 tablespoons extra-virgin olive oil
2-3 tablespoons finely chopped canned chipotle chili in adobe sauce *
1 ripe medium avocado, cut into 1/4-inch pieces

Bring 1 quart water to a boil in a medium saucepan. Add beef, garlic and salt. When the water returns to a boil, reduce the heat to medium-low. Skim off the foam that rises during the first few minutes of simmering. Partially cover and simmer until the meat is fall-apart tender, about 1 hour. Remove the meat to a plate with a slotted spoon: let cool.
Add potatoes to the meat broth-if there isn't enough to cover them, add water-and simmer over medium heat until tender, 13 to 15 minutes. Scoop the potatoes into a medium bowl with a slotted spoon. Sprinkle with vinegar.
Coarsely shred the beef and stir it into the potatoes, along with onion, oil and chopotle, to taste. Let cool to room temperature. Stir in avocado just before serving. Serves 6.

* Chipotle chilies in adobo sauce are smoked jalapenos packed in a spicy, flavorful sauce. Look for small cans with the Mexican foods in large supermarkets. Once opened, they will keep at least two weeks in the refrigerator or six months in the freezer.

BARBECUED FLANK STEAK

This flank steak will melt in your mouth as long as it has adequate time in the marinade. For best results, we suggest placing the flank in the marinade first thing in the morning. We have marinated it for as little as 3 hours and have been successful.

1/4 cup soy sauce
1/4 cup vegetable oil
3 tablespoons vinegar
2 tablespoons honey
1 1/2 teaspoons garlic powder
1 1/2 teaspoons powdered ginger
1 whole green onion, finely minced
3 pounds flank steak, trimmed *

Combine the soy sauce, oil, vinegar, honey, garlic powder, ginger, and the green onion. Mix well. Place the trimmed flank steak in a large zip-lock bag and add the marinade. Seal, releasing any air and set the bag in a larger baking pan. Turn on occasion. If preparing early in the day, place in the refrigerator.
Prepare the barbecue  Remove the meat from the bag, reserving the marinade. Place the flank steak on the grill. Sear to seal the meat. Cook 8-10 minutes per side for rare, frequently turning and basting. Remove from the grill and slice thinly across the grain.
Serves 4-6.

* If you are trimming your own meat, you will want to remove all the fat and shiny membrane. Remove the fat first. Then, starting at the small end of the flank steak, slip the tip of the knife under the membrane and work it away from the meat.

BARBECUED BEEF TENDERLOIN

A long-standing tradition at our home, this recipe is, without question, the entree most often requested.

3-4 pounds trimmed beef tenderloin
2 cups 7 UP
10 tablespoons Worcestershire sauce
6 tablespoons soy sauce
1 large garlic clove, minced
1 teaspoon minced fresh ginger root
Salt and pepper

Place the trimmed tenderloin in a pan. Combine the 7 UP, Worcestershire sauce, soy sauce, garlic, and ginger. Pour over the beef tenderloin. Marinate 2-3 hours in a cool spot in the kitchen.
Prepare the barbecue. Remove the tenderloin from the pan, reserving the marinade, and place on the grill. Sear the tenderloin on all sides, and lightly salt and pepper the meat. For rare meat, continue cooking 20 minutes, frequently turning and basting the meat.
Serves 6-8.

* If you are trimming your own meat, you will want to remove all the fat and shiny membrane. Remove the fat first. Then, starting at the small end of the tenderloin, slip the tip of the knife under the membrane and work it away from the meat.

Autumn Pot Roast..

AUTUMN POT ROAST

Ingredients

1 boneless beef rump roast (about 3 lbs), tied
1/4 tsp salt
1/4 tsp pepper
2 tsp canola oil
3/4 cup fresh or frozen cranberries
1/2 cup water
1/4 cup sugar
1 cup reduced-sodium beef broth
1/3 cup prepared horseradish, drained

1 cinnamon stick (3 in.)
3 whole cloves
16 pearl onions
2 medium sweet potatoes (about 1-1/2 lbs), peeled and cut into 3/4-in. cubes
16 baby carrots
4 tsp cornstarch
2 tbsp cold water




Instructions
Sprinkle meat with salt and pepper. In a Dutch oven, brown the meat in oil. Drain and remove from the heat. In a large saucepan, combine the cranberries, water and sugar. Cook and stir over medium heat until cranberries pop and liquid is slightly thickened, about 8 minutes. Remove from the heat.
Add the broth and horseradish; pour over meat. Place cinnamon stick and cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to Dutch oven. Cover and bake at 325 for 2 hours.
Meanwhile, in a large saucepan, bring 6 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. Add the sweet potatoes to Dutch oven. Cover and cook 15 minutes longer. Add carrots and onions; cover and cook 30-40 minutes more or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145; medium, 160; well-done, 170). Remove the meat and vegetables; keep warm. Discard spice bag.
Cool pan juices for 10 minutes; transfer to a blender. Cover and process until smooth; return to pan. Combine cornstarch and cold water until smooth. Gradually whisk into pan juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with meat and vegetables.