Basil Stuffed Steak

You Will Need


1 boneless beef top sirloin steak, (2 to 2 1/2 pounds and about 1 1/2 inches thick)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried parsley flakes
1 1/2 cups lightly packed fresh basil leaves, coarsley chopped
1/4 cup finely chopped onion
4 garlic cloves, minced
1 1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/8 teaspoon minced fresh thyme or pinch dried thyme
1 teaspoon olive oil


What to Do


1. With a sharp knife, make five lengthwise cuts three-fourths of the way through the steak. Combine salt, pepper and parsley; rub over steak.

2. In a small bowl, combine the basil, onion, garlic, rosemary and thyme. Stuff into pockets in steak. Using heavy-duty string, tie the steak at 2-inch intervals, closing the pockets. Drizzle with oil.

3. Grill, covered, over indirect medium heat for 35-45 minutes or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°F; medium, 160°F; well-done, 170°F). Cover and let stand for 5-10 minutes. Remove string before slicing. 

Carmelized Sweet Plantains

 

 

Ingredients

• several Cinnamon sticks
• handful of whole cloves
• 4 tablespoons butter
• 3 yellow plantains (very ripe), peeled and cut in 4 thick slices
• 3 tablespoons brown sugar
• pinch salt (optional)

Directions

1.  Place stick of Cinnamon in center of each plantain lengthwise.. and poke with a few cloves... 
2. Heat butter in a large skillet over medium-high heat until the butter begins to sizzle and brown. 
3. Add sugar and heat till it starts to caramelize and bubble.
4. Gently toss in plantains and cover. 
5. Sautee until the plantains begin to turn golden brown, then turn over, and continue until they have caramelized, and are tender about 6 minutes per side.
6. Sprinkle with salt (you may also remove the cloves and cinnamon before serving *Optional).

Orange Picante Pork Chops

You Will Need


2 cups picante sauce
2/3 cup orange juice
3 garlic cloves, minced
4 boneless pork loin chops, 1/2 in. thick and 5 oz. each



What to Do


1. In small bowl, combine picante sauce, orange juice, and garlic. Pour 2 cups marinade into large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate at least 4 hours. Cover and refrigerate remaining marinade.
2. Coat grill rack with cooking spray before starting grill. Drain and discard marinade. Grill pork, covered, over medium heat, or broil 4 in. from heat 4 to 6 minutes on each side or until meat thermometer inserted into chop's center reads 160°.
3. Meanwhile, in small saucepan, bring reserved marinade to a boil. Reduce heat; simmer, uncovered, 5 to 7 minutes or until heated through. Serve chops with sauce and rice if desired.

Grilled Peaches w/a Berry Sauce

You Will Need


1/2 of 10-ounce package frozen raspberries in syrup, slightly thawed
1 1/2 teaspoons lemon juice
2 medium fresh peaches, peeled and halved
5 teaspoons brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 teaspoon butter


What to Do


1. In a blender or food processor, process raspberries and lemon juice until pureed. Strain and discard seeds. Cover and chill.

2. Place the peach halves, cut side up, on a large piece of heavy-duty foil (about 18 inches x 12 inches). Combine brown sugar and cinnamon; sprinkle into peach centers. Sprinkle with vanilla; dot with butter. Fold foil over peaches and seal.

3. Grill over medium-hot heat for 15 minutes or until heated through. To serve, spoon the raspberry sauce over peaches.

Salt n Pepper grilled Shrimp

You Will Need


1 1/2 lbs. jumbo shrimp (2 lbs. if using shrimp with the heads on), deveined, shells left on
3 tbs. fresh lime juice, plus 1 large lime
3 tsp. coarse salt, preferably sea salt
3 tsp. freshly ground white pepper


What to Do




1. Rinse shrimp under cold running water, then drain and blot dry with paper towels. Place shrimp in large, nonreactive baking dish, sprinkle with lime juice and 1 tsp. each salt and white pepper, and toss to coat. Let shrimp marinate at room temperature 10 minutes.
2. Meanwhile, cut lime lengthwise into 4 wedges. Place lime wedge in each of 4 shallow bowls or dishes, and add a mound (1/2 tsp.) of salt on one side of lime wedge and a mound (1/2 tsp.) of white pepper on the other. Set aside.
3. Preheat grill to high. When ready to cook, brush grill grate with oil. Arrange shrimp, in their shells, on grate and grill, turning with tongs, until meat is firm and pink, about 2 minutes per side.
4. Transfer shrimp to serving plates. To eat, squeeze lime wedge over salt and pepper and stir two or three times with chopsticks; peel shrimp and dip in lime mixture.