Recipe: Garlic Grilled Scallop Kabobs

Is there anything more fancy, yet simple and summery, than a grilled sea scallop? This delicious recipe is flavored only with fresh garlic and salt, letting the mild, sweet scallops shine on their own. A perfect grilling recipe for a holiday treat this weekend!

As we are moving into our new house this weekend, we may not be posting next week. We wish you a wonderful holiday weekend - with lots of tasty made-from-scratch food enjoyed with family and friends!

Garlic Grilled Scallop Kabobs

(Source: Google Images)

Ingredients:

1 pound medium sea scallops
1/2 tsp salt
2 tsp minced garlic
2 tsp vegetable oil
1 tsp cornstarch
16 to 20 wooden skewers

Directions: 

• Soak wooden skewers in water for 30 minutes.
• Rinse scallops under cold water, remove any small muscle on the side of the scallop, then gently pat dry. Lay scallops flat on paper towels.
• Mix together salt, garlic, oil, and cornstarch in a small bowl. 
• Brush both sides of scallops with this marinade.
• Divide scallops evenly between skewers.
• Lightly oil the grill rack and turn on grill to preheat to medium-high. 
• Place scallops on the grill for 1 to 2 minutes, just until starting to brown and grill marks form, then turn the scallops and grill the other side for an additional minute or two.
• Remove and serve immediately on top of a green salad, or with dipping sauce.

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Recipe: Grilled Turkey Burgers With Mango Chutney

These simple burgers will be a hit with those who like a grilled meal on the lighter side. Perfect for a fancier meal, date night, or a holiday barbecue!

Grilled Turkey Burgers With Mango Chutney
(Serves 4.)

Ingredients:

1 long baguette (about 16 inches)
1 medium sweet onion
1 pound ground turkey - organic and free-range if possible
4 Tbsp mango chutney, divided
2 cups shredded organic lettuce or baby salad mix

Directions:

• Prepare the grill to medium-high heat.
• Cut baguette in 4 equal pieces and slice each piece open lengthwise; then with your fingers, remove about 1/2 the soft bread from the insides. then split each piece horizontally and pull out half the soft bread from each side, forming a boat.
• Cut onion in half, around the equator, and dice half finely and slice 4 thin circles out of the other half.
• In a large bowl, put the diced onion in with 1 tablespoon chutney and all the ground turkey; then mix together with your hands and form 4 burgers.
• When grill is ready, put round onion slices on and cook 2 or 3 minutes on each side just until charred; remove.
• Put burgers on at the same time and grill, flipping once, until meat is cooked through, about 5 to 6 minutes each side; remove.
• Put bread pieces of grill if desired just to char the edges, about 1 or 2 minutes; remove.
• To assemble - spread the remaining mango chutney on the open sides of baguette pieces, add the turkey burgers on 4 bottoms, put the grilled onion slices on top, then add lettuce and top with top bread piece.

Charcoal vs. Gas Grills – And The Winner Is...?

Next week you may be pulling out the grill for a family Labor Day picnic - but which type of grill will you use? There is an ongoing debate between the two tribes of grilling - charcoal or gas. Today we are going to use specific guidelines to determine a winner - although of course you can also judge for yourself! For our contest, we will judge the grilling performance in four categories: time to heat, temperature control, consistency, and taste.

The time to heat will be decided on the amount of time it takes from ignition until the grill is ready to be cooked on. Control of temperature is judged on how easy it is to, well, control the temperature. Consistency is the ability to keep the heat source going consistently for the entire cooking period. And taste is determined by... okay, let's just go ahead and give this one to charcoal right now. Everyone agrees that cooking with charcoal just tastes better. On to the judging.

Charcoal

Beef and Corn on a Charcoal BBQ grill (Photo credit: Wikipedia)

There are many ways to light a fire, but only one works really well in getting charcoal hot and up to temperature quickly; and that is using a chimney starter. Unless you already have an extremely hot fire burning, it is rather time consuming to get charcoal to light correctly. A chimney is a metal tube with an opening in the bottom and top. This allows a good flow of air while still keeping the charcoal close enough together to get hot at the same time. This process takes about ten minutes to get hot and then another two after they are dumped out to get the grill ready to cook on.

Temperature control is easy to learn with a charcoal grill, but you have to do it right. You can create hot or cold areas by stacking more or less of the briquettes in one area. You can keep the temperature more even all over the surface by spreading the briquettes out. All it takes is a quick wave of the hand over the grill to identify hot and cold areas, then it is on to the cooking.

Charcoal heat can last a relatively long time when the grill is open or if there is a good flow of air through the grill, but you have to make sure you have the air adjusted properly. Having the right air flow keeps the embers glowing without having them burn out too fast, or having them go out.  It's a matter of getting to know your grill.  If you close off the air flow either with the cover or the bottom slots, your charcoal will die out.  If you leave your grill wide open, your charcoal will burn out.  You've got to learn the right mix of air, but when you do, your fire will last plenty long enough to grill what you want.

Most grill aficionados will give the flavor award to charcoal.  Even diehard gas grill users will do what they can to get a charcoal flavor from their gas grill.  If you've ever walked through a neighborhood where residents are busy firing up their grills, the aroma you smell that makes you go 'ahhhh' is coming from the charcoal grills.  Gas grills simply do not give you that same aromatic effect. Charcoal is, by far, the best when it comes to taste.

Gas

Turn a knob, press a button and you have instant fire. You can go from ignition to ready-to-cook in a matter of five minutes. There will be a little learning curve as you find out just how to set the dials to get the required temperature.  Most recipes for grilled foods will give you a general temperature guide such as “over medium-high heat” or “grill set to high heat” etc.  Very few recipes actually tell you 400 degrees.  So, yes, your grill is hot in minutes with just a few clicks, but you have to learn through experience where your dials will lead you.

Gas grill. (Photo credit: Wikipedia)

While it takes almost no time to heat up, there are a few issues when it comes to controlling the temperature. Sure, you can see what the temperature is inside the grill by that nifty little gauge on the cover, but when it comes to heating individual areas, you might run into a little problem. The structure of the gas jets running around the grill will give you hot and not-so-hot spots on the grill's grates.  Some bigger grills solve this by running gas jets through the middle of the grill as well as around the perimeters.  However, many grill recipes call for placing food on direct heat at first, then moving to indirect (those cooler spots in the middle), or cooking entirely on indirect heat. So the structure of the gas grill actually adds to the versatility of cooking on the grill. The bigger gas grills with the extra jets through the middle have the ability to turn off that middle gas line, so you still get an area that offers indirect heat. Problem solved.

Consistency is spot on with a gas grill. You can pretty much cook for as long as you have gas, and typically in any weather. When you close the lid, the grill stays lit so you don't have to worry about air flow through the unit to keep the fire going.  If you've got a big fat chicken on the rotisserie, you don't have to worry about the heat dropping as the charcoal burns down, being left with an undercooked bird.  A tip for serious gas grill users is to keep two gas tanks on hand – one on the grill and a back up. Watch your gas gauge and you'll never have to worry.

When it comes to taste on a gas grill, I don't want to suggest that the food doesn't taste good.  It does, but in comparison to charcoal grilled food, well, there's that 'ahhhh' effect again. Charcoal grilled food just has the 'grilled' taste that we all know and love.

The Winner

If grills were judged on taste alone, you know what the outcome would be. But this decision might just surprise you. The clear winner in this contest is gas. While the learning curve on the temperature may be a bit steep to begin with, once you learn it you will be an expert.  And just the sheer speed of lighting and the ability to cook in any weather makes gas grills very difficult to beat. So get out there, crank your knob, push your button, and get grilling!  And, if you happen to disagree with me, then get out your charcoal and enjoy your tasty grilled meal!

Recipe: Sweet Balsamic Glazed Grilled Peaches

Who says the grill is only for meat and vegetables?  What about dessert? This amazing and simple grilled fruit recipe will soon become one of your summer favorites. Beautiful and delicious, these peaches topped with a balsamic glaze are a gourmet treat you won't soon forget! For a slightly different summery and floral flavor, rub peaches with coconut oil instead of olive oil.

Sweet Balsamic Glazed Grilled Peaches
(Serves 4-8.)

Ingredients:

Grilled Peaches (Photo credit: Another Pint Please...)

4 ripe peaches, pitted and halved
olive oil
1/2 cup good quality balsamic vinegar
1 tbsp agave or other liquid sweetener (real maple syrup, honey)
1 tbsp lemon juice
1 tsp almond extract
mint leaves for garnish, optional

Directions:

• Preheat your grill to medium-high.
• Coat each peach half with olive oil and place on the grill cut side down; cook for 4 to 5 minutes each side, just until grill marks appear.
• Prepare the glaze while peaches are grilling; in a small saucepan, bring vinegar to a boil over medium-high heat. Cook until vinegar is reduced by half and thickens slightly. Add lemon juice, almond extract, and agave, stirring to combine.  Remove from heat.
• Remove peaches from the grill and place face up on a dessert dish. 
• Drizzle with balsamic glaze and serve immediately. 
• For added flavor, garnish each peach with a mint sprig.

Summer Grilling Safety Tips

A grill is a great tool to add to your culinary repertoire - and summer is a great time to use it! But grill safety is one of the most overlooked aspects of grilling.  And, like most home accidents, it is usually the smallest detail that is overlooked that leads to the biggest disasters.

Without the right tools and techniques, your grilling may not be safe. With this in mind, today we will be covering tools to use as well as how to handle your grill to stay safe. By keeping these tips and suggestions in mind before you begin grilling, you will have the most delicious outcome, as well as a great time! Let's take a look at the tools and rules that make for a safe grilling experience.

Tools for Safe Grilling

You need the right tools to not only create the best grilled meals, but to do so safely. For instance, you want a good pair of long handled tongs that pinch completely closed so you can easily pick up smaller items, like fruit and veggies. You want tongs that are strong so you can turn heavier items like steak and chicken.  A nice long handled spatula is good, too. But skip the carving fork for turning meat, because every time you poke a hole in the meat, juices run out. The giant carving fork can be used once the meat is removed and rested.

A long handled basting brush is also a necessary tool so that you can mop the sauce or marinade onto the food while it is on the grill. And don't forget the grilling gloves!  These special gloves will keep you safer when moving food around.  Of course, you'll want to invest in at least one basket and vented tray for smaller foods.  Then the sky's the limit.  But, with just these few tools, you will be ready to grill keeping safety as well as success in mind.

Another great tool to have on hand is a set of long grill matches and extra batteries for the grill's ignition switch. If your ignition switch fails, you can safely light your grill to get your cooking underway.  Then, when you have time, replace your ignition battery so you're ready for tomorrow's grilling.

Gas Grill Safety Rules

Propane gas grill. (Photo credit: Wikipedia)

The most important safety tip to keep in mind is to follow your grill manufacturer's instructions to the letter.  Lighting instructions are tedious in gas grills for a reason.  If your gas grill doesn't light, and the instructions say to wait five minutes before attempting to light again, WAIT FIVE MINUTES.  That is not a suggestion – it is a rule.  And in this case, rules are NOT meant to be broken.

Never leave the gas valve open between grilling time.  If there is a small leak, the gas may converge under the closed cover and be there when you go to light your grill the next time.  Very serious mistake. Turn the gas on and off every time you grill.  And never move your grill while lit or when the gas valve is open.

Keep the lid open on a gas grill after cooking for at least 15 minutes to allow the grill to cool down and to let any lingering gas evaporate.  When the grill is totally cool, cover it with a good grill cover.  Many people skip this part, but this is actually a safety tip.  Outdoor debris, sand, and pollen in the air will settle in the gas jets and the dials, eventually leading to clogging, corrosion, or both.  This will not end well.  I guarantee, if you start covering your gas grill, you'll be amazed at how fast your cover gets dirty.  THAT is the dirt that would have landed in your grill's working parts.  See?

Don't forget the maintenance. Your gas grill owner's manual will come with specific maintenance jobs to be done routinely.  If you're not comfortable replacing batteries or gas lines, or cleaning the gas jets and all the connections, then hire someone.  And, yes, spiders will 'nest' in abandoned grills.  That alone may be reason enough to pay someone to clean and maintain your grill on a routine basis. You decide.

Charcoal Grill Safety Rules

Now, we're not just picking on gas grills. Charcoal grills have their own safety concerns.  With charcoal grills, the instructions and maintenance may seem simpler, but it is still important. 

Again, the most obvious safety issues are focused on lighting the fire.  In this case, the tools are charcoal briquettes, or a similar flame producing vehicle, and perhaps a liquid to get the process going.  You'll also have tools to help speed up the process, such as chimneys designed to keep the coals closer together so they ignite each other without the aid of an explosive liquid.

The first and most dangerous component to lighting a charcoal grill is the lighter fluid.  If you opt to use a charcoal lighter fluid, you MUST use an actual made-for-charcoal lighter fluid.  This means no gas and no kerosene.  Let me repeat that;  NO gas and NO kerosene.

Preparing grill for grilling, grill with flames and cones. (Photo credit: Wikipedia)

When using charcoal lighter fluid, follow the instructions carefully.  You'll be soaking the charcoal in the lighter fluid before throwing your match on.  You will not be taking the can and spraying the lighter fluid into a lighted pile of charcoal.  If done correctly, your charcoal should not explode, but should burn quickly at first, then slow to a nice simmer and finally end up with glowing coals.  Even if you use your charcoal lighter fluid correctly, you still want to use a good strong kitchen match, then stand back.

You can also use lighter fluid infused charcoal briquettes that are widely available.  You still need to be careful, but at least you won't have a can of explosive poison sitting around the house.  If that thought scares you, then opt for the infused briquettes.

Or to avoid the whole situation, you may want to buy a simple chimney starter made specifically for charcoal fires.  These are handy-dandy gadgets that are inexpensive to buy and easy to use.  You can eliminate the fluid and fluid-soaked charcoal briquettes entirely.  All you need is a little kindling or paper, a pile of briquettes, and a match.  Remember to set your chimney starter in a safe, stable, out of the way ventilated area.  And remember to wear your grilling gloves whenever you are handling your chimney.

If you are removing the charcoal ash after grilling, be sure the coals have completely gone out.  Then dump them in a metal container like a bucket to store for at least several days before discarding.  Only move the grill when it is completely cooled down after grilling.  Never attempt to move a hot grill.  People are burned and fires are started just by breaking this one rule.

Think seriously about the location of your grill.  You need to set up an outdoor area, at least two feet away from a combustible wall, and on a fire-safe surface.  Grilling, whether gas or charcoal, must not be done in an enclosed area;  not even a screened-in porch.  The gases from the charcoal or the propane will gather in the corners and hover, possibly undetected, until someone gets sick, or worse.

Okay, now that I've got you totally scared, I'm here to tell you that grilling out is nothing to be afraid of.  It is, however, a serious business.  You must be mindful of how you operate your grill.  Use the right tools and follow these safety tips and you will enjoy your grilling experience more than ever!

Now that we've got that out of the way, be sure to check back later this week for some tasty summer grill recipes!

Recipe: Asian Marinated Grilled Salmon

This tasty recipe combines zesty Asian flavors like ginger and soy sauce with tangy lemon juice and sweet honey to form a perfect sauce to complement the flavor of salmon. A quick and easy recipe, this is great on the grill, and also a snap to clean up. Serve with grilled vegetables and a fresh green salad for a quick, delicious, healthy summer meal!

Asian Marinated Grilled Salmon

Ingredients:

(Photo credit: mccun934)

3 pounds salmon filets (skin on)
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 tablespoon olive oil
1/2 cup lemon juice
2 tablespoons honey
1/2 teaspoon grated ginger root
1/2 tsp chopped fresh basil
1 shallot, finely chopped

Directions:

• In a large mixing bowl, whisk together the soy sauce, Worcestershire sauce, olive oil, and lemon juice. Stir in the honey, ginger, basil, and shallot until combined well.
• Place salmon (skin side down) in a glass baking dish and drizzle with the soy mixture. Cover dish with plastic wrap and refrigerate for 30 minutes. 
• Set grill temperature to medium.
• Put the salmon, skin side down, on heavy duty aluminum foil pieces. Drizzle some of the marinade mixture over the salmon, then seal the packet. 
• Put on grill, skin side of salmon down, and grill for 15 minutes. 
• Remove packets from grill, let sit for 5 minutes, then open the packets and remove the salmon using a metal spatula to separate the salmon meat from the skin, leaving the skin attached to the foil.

Recipe: Cedar Planked Salmon With Dijon Dill Glaze

Nothing says Pacific Northwest like salmon, and this simple and delicious recipe creates a marvelous melt-in-your-mouth dinner perfect for grilling out this summer along the coast - or wherever you find yourself. Remember to choose wild-caught salmon; farmed salmon is full of antibiotics and artificial coloring, and is fed on corn, which reduces the content of healthy Omega-3 fatty acids and makes the fish less healthy for you to eat. Use fresh, simple, quality ingredients for a fresh, simple, quality meal!

Cedar Planked Salmon With Dijon Dill Glaze

Ingredients:

(Photo credit: naotakem)

1 1/2 lbs. wild-caught salmon filets
1 Tbsp. olive oil
salt and pepper to taste
1/2 tsp. lemon zest
1/3 cup Dijon mustard
2 Tbsp. chopped fresh dill
1/2 cup mayonnaise
1 cedar plank, soak for 2 hours in clean water, then drain

Directions:

• Preheat grill to medium-high heat.
• Generously brush the salmon skin with olive oil. Season with salt and pepper all over.
• Make the glaze by whisking together the lemon zest, mustard, dill, and mayonnaise.
• Evenly spread the glaze all over the salmon. Put the salmon on cedar plank and put the plank in the middle of the hot grill. Cover the grill and cook for 20 to 30 minutes or until salmon is cooked through.
• Remove plank and let cool slightly before removing.

Recipe: Grilled Garden Goodies Pizza

While it's still close enough to summer to find fresh eggplants and peppers at the farmer's market, and warm enough to grill out, try this delicious homemade pizza with lots of fresh veggies and unique grilled flavor. Great for "Meatless Monday," or if you must have meat, grill up a few natural sausages, slice, and add those for a protein boost.

Grilled Garden Goodies Pizza
(Serves 2-4.)

Ingredients:

Fresh pizza crust. (Photo credit: Wikipedia)

1 (12 inch) pizza crust (purchased or homemade)
2 Tbsp olive oil
1 small eggplant, scrubbed and sliced into thin circles
1 small sweet potato,  peeled and sliced into thin circles
1 sweet red bell pepper, seeded and sliced into thin circles
salt and pepper to taste
1 can (6 oz) tomato sauce (pizza sauce, marinara, or anything you like), or homemade sauce
6 oz. shredded mozzarella cheese
chopped fresh basil

Directions:

• Prepare grill to medium heat.
• Put the prepared eggplant, sweet potato, and red bell pepper in a large bowl, drizzle with the olive oil, and toss to combine.  
• Heat grill and put the veggies on and grill until softened but still a little firm; set aside.
• Flatten the pizza dough out on a work surface and brush with a bit of olive oil and sprinkle with salt and pepper.
• Grill for about 2 minutes, flip then grill another 2 minutes; remove to a pizza pan or baking sheet.
• Spread the tomato sauce over, then add mozzarella evenly over the top and the grilled veggies next, then top with the basil.
• Put pizza (on pan) back on grill just long enough to melt the cheese, then remove.
• Let sit for a few minutes before cutting and serving.

Recipe: Simply Elegant Grilled Squash Salad

This one is as simple as it is tasty. Grilling brings out the natural sweetness of the squash, and a few fresh herbs and some good quality oil and vinegar are all you need to create a gourmet salad that's perfect for summer. Top it off with a sprinkling of Parmesan cheese, and you've got a dish that will please the most sophisticated of palates with ease - and it's a great way to use up all that extra summer squash!

Simply Elegant Grilled Squash Salad
(Serves 4-6.)

Ingredients:

4 medium zucchini, ends cut off, large seeds scooped out, halved lengthwise
4 medium yellow summer squash, trimmed, halved lengthwise
5 Tbsp olive oil, divided
1/2 cup chopped fresh basil
1/2 cup freshly grated Parmesan cheese
2 Tbsp balsamic vinegar

Directions:

• Turn grill on or get charcoal set to medium heat.
• Arrange zucchini and yellow squash on a big platter, cut side up, and drizzle with 3 tablespoons oil, then sprinkle with salt and pepper and rub to coat veggies evenly.
• When grill is ready, put zucchini and yellow squash on cut side down; cook for 5 minutes or until grill marks are nice, then flip and grill for about 5 minutes more or until brown and tender.
• Remove and allow to cool in order to handle, then cut into strips crossways, then into rough chopped bite-sized pieces.
• Put pieces in a large serving bowl and add the basil, Parmesan cheese, balsamic vinegar, and 2 tablespoons of remaining olive oil;  toss gently until coated nicely.
• Taste and add salt and pepper if desired.  Serve immediately.

Recipe: Grilled Peaches a la Rosemary over Arugula Endive Salad

This delicious recipe combines the sweet and smoky flavor of grilled ripe peaches, with rosemary and tangy endive and arugula for a gourmet salad treat you won't soon forget!

Grilled Peaches a la Rosemary Over Arugula Endive Salad
(Makes 4 individual salads.)

Ingredients:

Grilled Peaches (Photo credit: mccun934)

2 ripe, but still firm, peaches, wash and cut in half (remove stone)
1 Tbsp olive oil
2 Tbsp fresh rosemary, chopped
1/4 tsp kosher salt
2 small Belgian endive, washed and each leaf removed whole
2 cups arugula
4 fresh mozzarella balls
drizzle good balsamic vinaigrette (or olive oil and balsamic vinegar mix)
dash kosher salt and ground black pepper

Directions:

•  Prepare a grilling pan (or grates) by spraying with non-stick grilling oil, then set grill to medium heat.
• Put peach halves in bowl with olive oil, rosemary and kosher salt, and toss to coat.
• When grill is preheated, put the peaches on, cut side down, and grill for 4 to 5 minutes, until charred lightly, then flip and grill 3 to 4 more minutes until softened slightly and charred. Remove and set aside to cool slightly.
• Prepare individual salads by arranging endive leaves between 4 salad plates, then top each plate with 1/2 cup arugula, place one grilled peach half on top of the arugula, tear one mozzarella ball in half (for each salad) and place on top, then drizzle with a little balsamic vinaigrette and sprinkle a dash of kosher salt and freshly ground black pepper to taste.
• Serve immediately.

Fire Up The Grill For Glamorous Gourmet Fruit Salads

Nothing says summer like a fresh salad, and although we've been talking about grilling a lot lately, you may not think of a salad as a grilled food. But if you're thinking that grilling is all about heavy meals of barbecued meats, you'll be surprised what other foods actually are perfect for the grill!

Setting the Stage for Grilled Fruit Salads

Grilled Shrimp and Fruit Salad (Photo credit: Dalboz17)

If you're mixing your grilled fruit in a green salad, be sure to choose your salad green carefully.  Grilling adds a deeper flavor to fruit, so something hearty like arugula, romaine, watercress, or a mix of colorful greens might be best to form the bed of the salad and to compliment.

A grilled fruit salad also does well with a light vinaigrette dressing, made from basic ingredients like olive oil, salt and pepper, and your choice of vinegar.  However, you might enjoy a creamy salad dressing made with honey and yogurt. Or perhaps a mixture of brown sugar, heavy cream, and red wine vinegar sounds tasty to you. There are plenty of possibilities to compliment your grilled fruit salad.

Choose Fruit that Suits the Grill

Once you've got the stage set, then it's a matter of choosing fruits that grill well. Apricot halves are first up, combined with toasted nuts and thin slices of  bacon, this makes a delightful gourmet twist with any salad green. Try grilling pineapple and mango slices, garnish with fresh mint leaves, and mix with crunchy cold butter lettuce for a surprising salad that will really please your dinner guests or family.

Even fruits like plums, watermelon, peaches, and nectarines are good to grill for salads and it doesn't have to be a large salad of greens, either. For instance, cut watermelon into four inch squares and grill quickly on one side, flip and grill on the other side until you see grill marks form. Then serve on a bed of arugula and top with feta cheese, and drizzle balsamic vinaigrette over. You now have a gourmet salad with just a few ingredients. Grilling the watermelon makes all the difference.

A grilled fruit salad could also be exclusively made with grilled fruit. Try grilling a whole pineapple, cut lengthwise in half, treating the pineapple as the fruit bowl. Top with small pieces of fruit such as red pears, kiwi, bananas, or cactus fruit and set the grill on high, grilling just until the pineapple chars a little. Remove from the grill and serve as is or with a dollop of Greek yogurt. Both halves of the pineapple becomes the salad itself.

Grilled Pineapple (Photo credit: Another Pint Please...)

Mixing up Main Dishes With Grilled Fruit

For a heartier main dish, try putting chunks of fruit on a kabob skewer alternating with firm pieces of fish like halibut, swordfish, or salmon, or shrimp, scallops, or even pieces of chicken. Grill until everything chars a bit, then serve over brown rice. Most people expect kabobs to have vegetables, so the grilled fruit makes a nice surprise. Of course, some vegetables compliment certain fruit, as well. Sweet onion on the kabob adds a nice flavor contrast to pineapple, for instance. Just use your creativity when you put your fruit kabobs together for the grill.

Grilled fruit can also be a garnish for beef, chicken, fish, or even ham. Cut wedges of papaya, mango, pineapple, and maybe a red pepper and sweet onion, and grill until slightly charred. Then cool and cut into small pieces and toss together with a light vinaigrette. This grilled 'fruit salsa' makes a perfect garnish. Make it spicy or savory if you wish by adding hot sauce, a bit of cayenne pepper, or some fresh herbs.

Don't Forget Grilled Fruit Desserts

A variety of fruits can be grilled to produce a tasty topping for ice cream, pound cake, or other treats. Grilled bananas topped with ice cream and caramel sauce is a favorite that comes to mind immediately. You can even put chunks of chocolate on while the bananas grill to create another layer of flavor.

Fruit compote made on the grill is another twist on a favorite. Rather than just boil or bake fruit pieces in a pan with a liquid, put the fruit on the grill on high heat, quickly grilling until you have grill marks and the fruit is softened. Move the fruit onto a piece of heavy duty foil, top with a mixture of brown sugar, butter, and honey. Then seal the foil into pouches and continue cooking on the grill until fruit is very soft. The grilling adds a whole new flavor to your traditional compote.

If you have never considered putting fruit on your grill, this is your chance to experiment. It's surprising how many fruits cook up so well on the open pit. Once you have your fruit grilled, you'll find all sorts of ways to enjoy them. You may become so hooked on grilling fruit that now find it will be hard to make room for the barbecued meat!

Recipe: Grilled Skirt Steak In Sweet Balsamic Marinade

Sweet and tangy flavors accent this delicious steak for a fast and easy grilled meal that will wow you tastebuds - and your guests! Spice it up with a few red pepper flakes if you like, or serve with grilled onions or shitake mushrooms for a gourmet twist. Either way, you can't go wrong with this simple and versatile recipe.

We hope you've enjoyed the past month of learning and grilling great meals! Be sure to stay tuned throughout the summer for more delicious, fast, fresh and easy summer cooking tips and from-scratch recipes.

Grilled Skirt Steak In Sweet Balsamic Marinade(Serves 2-4.)

Ingredients:

1/4 cup balsamic vinegar
1 tbsp Worcestershire sauce
2 tsp dark brown sugar
1 garlic clove, minced
1 pound skirt steak, trimmed and cut into 4 pieces
salt and pepper

Directions:

1. In a large glass bowl, whisk together the balsamic, Worcestershire, brown sugar, and garlic.
2. Add the skirt steak to the mixture, cover with plastic wrap and let sit for 25 minutes at room temperature. Turn the meat in the bowl several times during the marinating process.
3. Prepare grill to medium-high heat and oil the grate or prepare a grilling pan for the steak.
4. Remove steak from the bowl and discard marinade.
5. Sprinkle both sides of steak with salt and pepper, then place steak on grill, close lid, and cook for just 3 minutes, flip and cook another 3 minutes or until done to your liking.
6. Remove steak from grill and let the steak stand at room temperature for 5 minutes; cover loosely with a foil tent, but do not close tight.
7. Cut steaks into very thin slices on the diagonal and serve immediately.

3 Easy Tricks to Grilling Restaurant Worthy Steaks Like A Pro

This week we're celebrating the quintessential grilling holiday - that being, of course, the 4th of July! All across the country, in cities, small towns, and farmsteads alike, we'll be firing up those barbecue grills. And of course, one of the tastiest and most popular grilling items is the good old steak!

Over the past month, you have mastered the basics of your grill and now you are ready to start showing off your skills a bit more - just in time to serve perfect steak at your 4th of July barbecue this week! What better vehicle to grill with bravado than the classic – grilled steak.  There are three simple things to do to acquire restaurant quality perfection when it comes to grilling a nice beef steak. Let's get started.  My mouth is watering already!

1. Learn to Turn for Perfect Grill Marks

Have you ever envied those amazing sear marks you see on steak in restaurants? Be honest. You wish you could duplicate that at home. Well, it is a lot easier than you think. All you need is a hot grill, a pair of tongs, and at least a little knowledge of geometry. Yes, geometry.

(Photo credit: Wikipedia)

First things first; make sure your steak is at room temperature.  Then, make sure your grill is nice and hot. The searing comes when the meat touches the extremely hot surface and begins to char the outer layer of meat. Once you have your first set of grill marks, and here's where your geometry comes in handy, turn your food at a 45 degree angle onto a new hot area of the grill.

You can also imagine making the letter 'V' with where it was laying and where it is going to lay. Also, be sure that the grates are hot where you are moving it too – if they are not hot, your grill marks will not be as prominent. Now your steak will look like it came from a five star restaurant.

Once you have the grill marks set on the top of the steak, you can flip your steak and you can continue cooking the steak until it's done to your liking. That's the bottom side and no one will see it, so it's not necessary to score it... unless you're absolutely hooked on this bit of fun.

2. Pick Up Steaks and Move

Now your presentation side is done and you just have to finish cooking the rest of the meal. This is where a giant grilling myth is busted. Many people think once you set your food on the grill, you are not supposed to pick it up, move it or even look at it until the suggested time is up.

Moving your steak, or other food, around on the grill helps ensure you get even cooking and can even help regulate internal temperature and doneness.

For instance, say you have a steak that you want to prepare to medium well. You have created your grill marks and flipped it over. The bottom is starting to look done, but it is still only medium in the middle. Instead of keeping the steak where it is, chancing that the bottom will get burnt so the middle is medium, why not move it to a cooler part of the grill and close the lid. This slows down the cooking of the outside of the steak while acting like an oven to cook the rest to its desired doneness.

3. A Good Steak is Pretty in Pink

While the USDA and other organizations still warn against undercooked meat, there are plenty of meat-loving grilling maestros who really don't see the reasoning.  A good cut of meat that has been grilled until it resembles charcoal is an abomination to the whole experience.  Steak will get tough as it gets closer to well-done simply because it's drying out. 

 (Photo credit: Wikipedia)

That's not to say that you have to eat meat that is rare to have a delicious steak.  But, if you cook the smithereens out of your steak, making sure it loses all its pink color on the inside, you will be left with a less than enjoyable result on your plate.

You have to take into account that the steak continues to cook after you remove it from the grill.  It's not a lot, but it is enough to go from done to well-done if you're not careful.  For this reason, always take your steak off when you are thinking “Just one more minute.” 

Remove your steak with tongs not a fork. Poking holes in the steak will let the juices run out.  And please do not slice into the meat to see if it's done!  This is a major no-no. Instead, use the hand test.   With your hand open, feel the flesh under your thumb.  That's how a rare steak feels.  Close your hand;  that's how a steak cooked medium feels.  Clench your hand tight;  that's how a well-done steak feels. 

Remove your steak before it has the 'clenched hand flesh' feeling.  Set your steak on a warm plate or cutting board and allow it to rest for 3 to 5 minutes while you dish up the rest of the meal.  Then and only then cut into the meat.

Another reason for leaving your steak a bit pink inside is for leftovers.  If you're like me, you are thrilled to see that little piece of steak in foil the next day in the fridge.  Now you can pull it out, slice it thin, and use it in a fajita or an omelet or other great dish.  But, if the steak is overcooked already, it will just get tough as you cook it more.  In tomorrow's breakfast or lunch, your medium-rare to medium steak will lose its pink, but not its flavor if you're careful and don't over-heat it. Remember this simple rule, you can always cook food more, but you can never cook it any less.  So keep that steak at least a little pink inside.

By keeping these three tips in mind, you will create a perfectly grilled steak that will amaze your family and friends.  You'll wonder why you ever wasted your money ordering steak at a restaurant. And maybe you never will again!

Be sure to check back in the next couple of days for some tasty steak recipes for your 4th of July barbecue, as well as the rest of the grilling days of summer.

Unique Grilled Foods – Unlikely Candidates Bring Big Flavor

The staples of the grilling world, like steak, chicken, and hamburgers are great, but there are some less common foods that make for amazing meals. These are ingredients and dishes you may not have thought of, but should.  Real grillers want to throw everything on the grill they can find.  And guess what?  They can!  Nothing should be off limits.  Let's take a look at some uncommon grilling fare that will tantalize your taste buds this summer!

Cedar Plank Salmon

Fish, grilled on a cedar plank. (Photo credit: woodleywonderworks)

If you want an amazingly romantic dish for your significant other with all the “manly-man” feel of grilling out, try cedar plank salmon. You start with a cedar plank, which is simply a piece of wood, that is soaked in either water or apple cider vinegar. Then you marinate a whole salmon fillet, with the skin on, in a blend of olive oil, lemon juice, and capers. The longer you marinate, the better it will be; six hours is ideal.

Set your grill on medium-low and once it gets hot, place the wet cedar plank on the grill and place the salmon skin side down on the plank. Spoon a little of the excess marinade, including the capers, onto the salmon and then close the grill cover and cook until the salmon is cooked through. The time will depend on the size of the salmon, but you are probably going to cook it for about 25 to 35 minutes. This dish is not only delicious, the presentation is gorgeous; rugged yet romantic. Perfect combination.

Green Tomatoes

Fried Green Tomatoes are a great classic. So, why not try grilled green tomatoes instead? You can grill them healthier than frying them, especially if you leave off the breading. They also will not be in a pan with oil.  Keep the slices thick to help hold the tomatoes together.  You don't want all the juicy parts to disappear down the grates.  Just salt and pepper and place the tomatoes directly on the grill grates or on a grilling tray.  If you cut them thick enough, you may also be able to use a grilling basket that squeezes shut and holds them steady. This is a homey appetizer with great appeal. Serve with a nice dip for a complete appetizer, side dish, or snack.

Grapes on the Side

Fruit on the grill is an incredible treat. If you have ever had grilled mango or grilled pineapple, then you know exactly what we are talking about. But grapes? Sure, they are filled with natural sugars that help to caramelize nicely on the grill. A little bit of oil and a bunch of red grapes makes a great compliment to your grilled steak. Try green grapes as a side with grilled fish.  You'll need a grilling basket to toss the grapes around until they soften and start to brown.  A touch of salt will bring out the sweet. These are pretty, delicious, and quite unusual.

Cover via Amazon

Sausage Fruit Kebabs

When you think of sausages, thoughts of smoky flavored goodness served in a bun may come to mind. This is a great application, but does yet another sandwich seem boring? Then what do you do? You cut the sausage into chunks, add some fruit, a couple nice pieces of bell pepper, stick it all on a skewer and put it on the grill for a delicious kebab. Now that simple sausage is a beautiful dinner.  You can expand on the theme by making a little sauce out of fruit juice and soy sauce, reduced down in a saucepan. All these flavors blend well. With the salty sausage and the sweet fruit, you've got a perfect combination.

Outside dining does not have to be the same old thing every time you fire up the grill.  By playing around with a few new ingredients, you can come up with some amazing recipes. Surprise yourself and impress your family and guests with outrageously delicious dishes, hot off the grill!

Speed Up Your Grilling - 5 Tips For A Faster Meal

Grilling can sometimes be a bit of a process. From marinating your food, to waiting for the grill to heat up, and standing there watching and turning, turning and watching, it can be sort of tedious.  But, only if you let it be. 

If there was a way to speed up the process, wouldn't you jump all over it like a sizzling steak? Sure you would. Well, here are five tips for quicker grill meals that will get you from start to finish faster, and with very tasty results.

Grilling chicken (Photo credit: Wikipedia)

Plan Ahead Marinade

If you know you're going to marinate your food, prepare the marinade the day before, or even earlier.  Allowing the food to marinate while you are sleeping or at work is a nice time saver.  This long marinating time won't work for everything, but when you can do it, like for hearty foods like chicken, or for lighter marinades, go ahead and give it a try.  It's a great time saver.

Even if you don't want your food to actually sit in the marinade more than an hour or so, you can have a bowl prepared in the refrigerator so when the time comes, you pull it out, plop in the food, stir it up, and it's ready to do its magic.

The Right Temp is Room Temp

Pulling a piece of meat out of the refrigerator and slapping it down on a hot grill is just asking for problems. When a piece of meat is cold throughout, two things happen.  The meat will cook faster on the outside than on the inside, resulting in an over-charred piece of meat that surprises you with a terribly under-cooked inside. This also results in a tough chewy meat. The fibers of that ice cold meat actually seize up when confronted with the heat. You want your meat's fibers relaxed when they hit the flame, so they can ease into the idea of being turned into your dinner, happily turning juicy and tender for you.

Whatever you are grilling, whether it is beef, chicken, pork, seafood, or even vegetables and fruit, let them come to room temperature before you begin to grill. A quick tip here is to take it out of the fridge at least an hour or two before you plan to cook it, or just let it marinate on the counter at room temperature to begin with. It's really a misconception that food can't stand a little time out of the refrigerator before spoiling - especially if you're going to cook it on a nice hot grill.  Letting the food come to room temperature will help speed up the cooking time, keep your product evenly cooked, and ensure that you get the tender juicy results you want.

Pint Size Helpings

Chicken parts, meat parts, fish fillets, and more can usually stand a bit of portion reduction.  If you have an hour and a half, you can rotisserie cook a whole chicken.  But, you can throw on chicken cutlets and they'll be done in minutes.  If you're in a hurry, look at your ingredients and ask yourself if they can be cut in half, made thinner, or diced.

This is more than about just cutting a piece of meat in half, it's about getting crafty with your cooking.  One inch squares of pork on skewers will make a faster dinner than a pork roast.  Potato wedges cook faster than whole potatoes.  If you want your salmon to cook in ten minutes rather than 30 minutes, cut that whole fillet into four pieces.  Think tapas-size dishes on the grill for a shorter time from grill to table.

Flip Your Lid

There are very few meals that should be made on a grill with the lid off. When you have the grill uncovered, the outside air cools the food and actually slows down the cooking time. Yes, even on hot days. Because if you think about it, most of your grilling is done at roughly 300 to 400 degrees, so even a 90 degree day is a lot cooler than the food needs to cook.

By keeping your lid lowered, your grill acts more like an oven so that your food cooks thoroughly inside as well as getting that nice grilling on the outside. Read your owner's manual for your grill and you'll find instructions and recipes for grilling particular foods.  Follow these instructions, close the cover, and you'll find your meal is done perfectly every time, and on time, too!

Divide and Conquer

Charcoal Grill (Photo credit: Wikipedia)

Your grill has sections that are hot, and sections that are not so hot.  It just makes sense when you are trying to gain a few minutes on the grill to use those different temperatures wisely. While gas grills heat in the same pattern, you still need to know what that pattern is. Charcoal grills are a different matter; you can create your own patterns of hotter and cooler areas by arranging the charcoal.

Either way, you have to think about how you are going to arrange your food. Thinking about cooking on the various heats to best suit your food can speed up your cooking time. For instance, placing the meat on the hot section first to get a good sear, then moving it to indirect heat, frees up your hot section for more searing, such as to give your foil packets of veggies a good start. Then move those off to a cooler area to continue 'roasting' and use the hot spot again to give those pineapple slices some nice grill marks.  As you move the food around, everything finishes cooking at the same time and as quickly as possible.  Utilize all the areas of your grill to maximize the efficiency rather than moving food on and off the grill, cooking one food at a time.

Learning these few little methods to speed up your cooking time will make grilling much more enjoyable.  If you think of the process as long, tedious, and tiresome, chances are you won't be lighting your grill any time soon.  Make friends with your grill again.  But do it fast - summer grilling season is in full swing!

Full Meal Deal – Make It All Right On Your Grill

Grilled meals are usually pieced together with only a portion of the meal made on the grill while the rest is cooked indoors and then served together. But who wants to be the one stuck in the kitchen while the fun is happening outside around the grill?

Today, we have so many gadgets and gizmos on our grills there is no reason we are not able to fix all of our meal on the grill itself. Let's take a look at four complete meals that are made on the grill in the same amount of time, or less, than you would make indoors.

Grilled Stir Fry

(Photo credit: batigolix)

Stir-fry is usually made in a wok or a deep pan on the stove. Been there, done that. You add a bunch of spices and liquids to season it up. Why not develop flavor while you are cooking the vegetables and meat instead of at the end?  By grilling the vegetables, you bring out the hidden sweetness trapped inside as the outside is caramelized over the fire. The meat also takes on the flavors of the grill, so when they are all combined, all you need to add is a little soy sauce at the most and dinner is ready to enjoy. Pick a protein and a few veggies or even fruit and give it a shot tonight.

Grilled Picnic

Picnics were made so you can enjoy the outdoors. Why coop yourself up in the house to cook for the great outdoors? Grilling is a perfect option for picnics. Think about grilled potato salad, or perhaps a hot grilled cabbage salad with spicy vinaigrette dressing. And grilled sandwiches are a no-brainer.  So, why not invite your grill to the picnic?

Grilled Pot Pie

One great benefit of the grill is that it has a cover. This cover can be lowered or raised to adjust the temperature. When the cover is closed, a grill acts a lot like an oven, which means that pot pies are fair game. A pot pie cooked on the grill not only has all the delicious ingredients that you are used to, but if you cook it on a charcoal grill with a little cherry or oak wood thrown in for kindling, you get a flavor you never would have expected. If you want to take pot pies to a new level, cook them on the grill.

Grill packet ready to cook.(Photo credit: sporkist)

Grilled Packets

One of the easiest ways to make a full meal on a grill is to enclose it in a foil packet. Just about anything goes with this kind of technique. The trick is to combine ingredients that taste good together as well as cooks at the same rate. Fish is an easy choice. Take a nice salmon fillet, put it over a bed of kale, top it with a big wedge of lemon and some sweet onion, and you have one amazing dinner. Cut up a sweet Italian sausage and combine with parboiled potato wedges and bell pepper strips.  Seal the packets well and you can even add a little butter or olive oil.  Be sure to cook with the cover closed and turn the packets around a few times during the cooking time.  This is the perfect way to make individual servings at the same time.  You can even customize each individual packet to suit your guests.

Your grill is a great place to create easy meals.  Don't limit your grilling experience to hamburgers and hotdogs, or even steak and chicken.  Imagine full meals coming off your grill so you can grill more frequently, preparing delicious treats for your family. Why not try something new tonight and take your whole meal outdoors!

5 Brand Name Grills – Compare Before You Shop

'Tis the season for great grilled meals!  This month we'll be exploring the fun and tasty world of grilling, and of course, you've got to start with a good grill! There are so many different types of grills out there that it can be overwhelming comparing one to another. If it's time to get your wish-list together for a new grill, you may want to know a little about what you'll be looking at before you head to the store. Here is a quick review of the top five competitors so you can start narrowing down your choices.

Char-Broil

Char-Broil grills have long been known as great performing grills with fantastic features including a warranty that covers the grill’s lifetime or 99 years, whichever comes first. They are made with excellent electric ignitions, porcelain cast iron burners, porcelain coated cooking grates, and a whole lot of accessories. These grills also come with durable stainless steel bodies so they don't rust easily. A great choice for the grilling maestro, or maestro wannabe.

Weber One-Touch Gold Grill (Photo credit: ckelly)

Weber


Perhaps the best known brand in the world of grilling, Weber grills have always been known for their great craftsmanship and superb products. Originally, Weber only made charcoal grills, but now they are a force to contend with in the gas grill arena. Weber has the know-how to make a wide variety of grills for just about any budget. The great thing about these grills is even the cheaper ones don't skimp on quality and can last you for many years. The less expensive models just have fewer special features, but keep the same high quality basic structure.

Uniflame

Uniflame grills are a hard bargain to contend with. They are often the lower priced grills in the store, but they are actually quite nicely made. The grills are loved for their ability to cook and heat evenly, which is not so easy to boast about. Some of the higher priced grills often have difficulties translating the same heat over the surface of the grill, but Uniflame does a great job of consistency.  With a Uniflame, you will not be getting a top of the line grill, but you will get one that works well enough to get the job done.

The Broil King Barbecue (Photo credit: Jordon)

Broil-King

When it comes to gas grills, Broil-King has definitely earned a great reputation. They have been around a long time, which gives them serious credibility. If you wanted a grill that feels solid in both construction and cooking, Broil-King is the grill for you. Grates made of high quality cast iron, double tube burners, linear control valves, and fantastic storage options, all give Broil-King the much deserved reputation of being a griller's grill. Broil-King grill parts are made to last and can be easily replaced if needed, which adds a whole new dimension to their performance.

Brinkmann

Brinkmann offers lower priced grills with tons of features, some models even have as many as five burners, and infrared capabilities! Though the construction is somewhat lacking in terms of weight and heft, if you are looking for a lot of features without a heavy price tag, Brinkmann grills are the way to go. These grills also have large cooking areas, side burners, porcelain coated cast iron cooking grates, rotisseries, and electric ignition. These are features you'll also find in the more expensive grills, but here you'll find them at a reduced price.

So now that you know a little about each of the top performers, you should be able to put together a proper wish list. Happy shopping, and be sure to check back later this week and in the weeks to come for some yummy grilling recipes to put your new grill to good use!  


Good Grills for Good Grillin':
  

Recipe: Hummus & Feta Stuffed Grilled Eggplant

If you're following the blood type diet, this recipe will work for all the types except O (which shouldn't eat many legumes). Some say A types should not eat cheese, but according to Dr. D'Adamo's book, feta is okay.

This is a great summer recipe which incorporates some of that extra eggplant, which is delicious grilled, plus tomatoes and green onions. It's a simple recipe, but one which is sure to delight! Ingredients can easily be adjusted proportionally to serve more people.

Hummus And Feta Stuffed Grilled Eggplant
(Serves 2-3 as an appetizer; 1 as a snack.)

Ingredients:

Roasted eggplant (Photo credit: Wikipedia)

1 small eggplant
1/2 cup hummus
1/2 crumbled feta cheese
6 green onions, chopped small
1 small ripe tomato, diced
salt and pepper

Instructions:

• Wash and cut eggplant lengthwise into 1/4 thick strips. Grill, broil, or roast eggplant slices until lightly browned and softens.
• Lay eggplant slices out onto a work surface. Spread the hummus evenly over each eggplant slice.
• Sprinkle the feta cheese evenly over each slice.
• Top with the onions, sprinkling them evenly on each slice.
• Distribute the diced tomato pieces on top. Sprinkle with salt and pepper to taste.
• Start at a thin end and roll the eggplant up over the stuffing ingredients. Serve warm.

16 Tips For Eating Healthy When Eating Out

Of course we encourage cooking from scratch whenever possible, but I understand that once in a while it's nice to have a fun dinner out for a special occasion. If you are watching calories or trying to eat healthy, when you go out to a restaurant to eat, you may find all the options a bit confusing. These tips will help you make the most of your dinner out, while making healthier choices.

sauces (Photo credit: namealus)1. Always order salad dressings or sauces on the side, as this way you have control over how much you add to your meal.

2. When you order grilled fish or vegetables, you should ask that the food be grilled without, or with just a little, butter or oil.

3. Anytime you order pasta dishes, be on the lookout for tomato based sauces instead of the cream based sauces. Tomato based sauces are much lower in fat and calories, and tomato sauce can even be counted as a vegetable!

4. You should always try to drink water or tea instead of soda or beverages that contain alcohol. And beware of diet sodas - they are NOT healthy! They provide ZERO nutritional value, and most are loaded with chemicals that have been shown to actually increase appetite, which is definitely not what you want.

5. If you order dessert, share with a friend. Half of the dessert will equal half of the calories - and you'll still satisfy your sweet tooth.

6. When you choose a soup, remember that cream based soups are higher in fat and calories than other soups. But a soup can be a great appetizer, as most are fairly low in calories and fill you up pretty fast, so you can order a smaller entree.

7. When ordering a baked potato, ask for salsa instead of sour cream, butter, cheese, or even bacon. Salsa is very low in calories and provides a healthy alternative with plenty of flavor and spice.

8. When you are full, stop eating. Listen to your body and what it tells you - it will tell you when you've had enough!

9. If you get full, take half of your meal home. The second portion of your meal can serve as a second meal later. This way, you get two meals for the price of one - and hey, it's always nice to save a little money too, right?

Image via Wikipedia10. If you're looking to eat less, order two appetizers or an appetizer and a salad as your meal. You'll get more variety, and probably save money as well.

11. If you get a choice of side dishes, get a baked potato or steamed vegetables instead of french fries.

12. Always look for food on the menu that's baked, grilled, broiled, poached, or steamed. These types of cooking use less fat in the cooking process and are usually much lower in calories.

13. As key ingredients to your meal, choose dishes with fruits and vegetables. Both fruits and vegetables are great sources of dietary fiber as well as many vitamins and minerals.

14. Choose foods made with whole grains, such as whole wheat bread and dishes made with brown rice, if available.

15. If you crave dessert, look for something with low fat, such as berries or fruit. (Or see tip #5 above.)

16. Always remember not to deprive yourself of the foods you truly love, or you will tend to splurge, binge, or otherwise over-indulge later. All types of foods can fit into a well-balanced diet, if you eat them in moderation, and balance them with healthy choices.

The Best Way To Cook Your Freshly Caught Fish

A freshly caught fish can be cooked in a thousand and one ways. Any fisherman worth his salt has his own unique way of cooking a freshly caught trout, salmon or whatever fish he caught. But even if you're not a fisherman, you can reap the healthy benefits of a meal of tasty fresh fish. Most markets nowadays offer a wide selection of fish to choose from. Here are some tips to get the best out of your fish, no matter which cooking method you choose.

Image via Wikipedia1. Frying

Breading and frying a freshly caught fish is as good as it gets. The smell of butter emanating from the frying pan and the flair a fisherman puts in flipping his catch is worth its weight in gold, almost. For the novice cook, make sure that the butter is hot but not burning. Also, make sure that the fish is well coated in batter. Season your batter to your heart's content, salt and pepper never goes wrong. You may want to try other herbs and spices with the batter for a more delicious fish.

2. Grilling

At first glance, grilling would seem to be the easiest way to handle your fish. A newbie might assume that grilling fish is the same as grilling steaks or burgers. However, unlike fowl or cattle, fish tends to secrete most of its juices when cooked. On a grill the delicious juice drips into the coals.

Image via WikipediaTo prevent losing the moisture, first coat the fish with oil. The oil will seal a part of the moisture inside. Second, keep an eye on the fillets and turn them as soon as a cut would reveal that the fresh fish is cooked halfway through. After being flipped, watch the fish carefully. Remove the fish as soon as it is cooked through.

An option to basting the fish with oil is to wrap it in aluminum foil. The aluminum foil will keep the moisture and marinate the fish in its own moisture. Placing herbs and spices inside the foil with the fish enhances the grilling process and the fish itself. Plus this provides for easy cleanup which is great if you are grilling outside or at a campfire.

3. Baking

Baking is the best option for the cook who does not want to watch over the fish continually during cooking. You can prepare the marinade and pre-heat the oven, then pop the fish into the oven for a predetermined amount of time. You may want to check on the fish from the time to time, ensuring that you don't overcook it.

Whatever fish you caught or found, a good recipe and proper cooking will for sure enhance your find. But always remember the first rule of cooking - don't overcook your fish.

And be sure to check back later this week for some tasty fish recipes!