Grilled Italian Sandwich

This really is so simple and casual, but oh so tasty and filling. Pairs nicely with a light pasta salad and fresh fruit. (Often I use all turkey as it's my favorite).

2 loaves (8 ounces each) French or sourdough bread
4 tbsp. mustard
4 tbsp. mayonnaise
8 ounces pastrami, thinly sliced
8 ounces smoked turkey or ham, thinly sliced
2 roma tomatoes, thinly sliced
Red onion rings
4 large slices Provolone cheese
4 tbsp. Italian salad dressing
Shredded lettuce

1. Slice bread in half lengthwise. Scoop out bread in bottom halves, leaving a 1/2 inch thick shell. Evenly layer ingredients in order listed in both bottom halves; replace bread tops. Wrap sandwiches in foil.

2. Grill over medium coals for 15 minutes, or until warmed and cheese is melted. Or, bake in oven at 350º. Unwrap sandwiches, fill lettuce and slice into serving size pieces. Yield: 4 to 6 servings.

BBQ Strip Steak

This marinade ROCKS, oh yeah! This would be great on any favorite tender cut of steak or pork. Earmark this as a must try!

1/3 cup olive oil
1/3 cup Worcestershire sauce
3 tbsp. minced garlic
2 tbsp. steak seasoning
1 tbsp. sweet and smoky chipotle seasoning
1 tbsp. red wine vinegar
1 tsp. Italian seasoning
1/2 tsp. cracked black pepper
4 strip steaks, 1 1/2 to 2 pounds total

1. Whisk together olive oil, Worcestershire sauce, garlic, seasonings, vinegar and pepper in a gallon size Ziplock bag. Add steak and turn to coat. Refrigerate and marinate at least 6 hours, turning bag often to evenly distribute marinade.

2. Discard marinade and grill steaks over medium hot coals until desired doneness. Yield: 4 servings.

Grilled Potato Skins

I could make a meal out of these potato skins! Gimme an ice cold beer or glass of wine and I'm gooood. (In fact, I think I'll grill these up this weekend).

4 medium baking potatoes

1/4 cup picante sauce

1/2 cup shredded Cheddar cheese

2 tbsp. real bacon bits

1/2 cup chopped tomato

1/4 cup sliced green onions, green tops included

TOPPING:

1/4 cup mayonnaise

2 tbsp. sour cream

1-1/2 tbsp. Ranch salad dressing

1 tbsp. real bacon bits

1/4 tsp. garlic powder

1. Scrub potatoes; prick with a fork. Place 2 of the potatoes in the microwave oven. Micro-cook on 100% power (high) for 11 to 14 minutes, or until just tender, rearranging once after 7 minutes. Repeat with remaining potatoes. Cool enough to handle.

2. Cut potatoes in half lengthwise. Scoop out pulp, leaving a 1/4-inch thick shell. Discard pulp, or save for another use. Spoon 1/2 tbsp. picante sauce into each potato shell. Sprinkle each with cheese and bacon.

3. Grill potato skins on an uncovered grill directly over medium coals for 10 to 12 minutes or till skins are crisp. Sprinkle with tomato and green onions. Top with sour cream mixture. Yield: 4 servings.

Salmon with Honey Lime Butter

This is an excellent, very flavorful salmon recipe. The citrus butter combo is fantastic. I serve this with rice pilaf and a fresh seasonal vegetable. A light white wine like Riesling or Gewurztraminer is a good compliment to this entree.

4 large salmon steaks or 2 salmon filets (about 1 pound each)

1/4 cup canola oil

1/4 cup olive oil

1/4 cup lemon juice

1/4 cup lime juice

2 green onions, thinly sliced

1 tbsp. dried parsley

1 tsp. crushed dried rosemary

1/4 tsp. salt

1/8 tsp. pepper

Honey-Lime Butter (recipe below)

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1. Palce salmon in a shallow dish. Combine remaining ingredients and mix well; pour over salmon. Cover and refrigerate for 30 minutes. Drain; discarding marinade.

2. Grill salmon over medium coals, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Serve with Honey-Lime Butter. Yield: 4 servings.

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HONEY-LIME BUTTER

4 tbsp. butter, softened

1 tbsp. lime juice

1 tbsp. honey

1 small clove garlic, minced

1 tbsp. dried parsley

1/2 tsp. finely grated lime peel

1/8 tsp. crushed red pepper flakes

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1. Beat all ingredients in a small bowl until well blended. Shape butter into a roll about 1-inch in diameter. Wrap in plastic wrap and chill. Cut into slices and serve with salmon.

Grilled Apricot Mustard Sausages

This is just soooo good! Perfect when you want a change of pace on the grill. The apricot mustard dip would be awesome with savory chicken sausages, too.

1/2 cup apricot preserves

1/3 cup Dijon mustard

Pinch salt and pepper

1 pound sweet Italian sausages

1. Prepare grill for direct grilling. Combine preserves, mustard and salt and pepper in a small bowl; mix well.

2. Grill sausages over medium-hot coals for 20 minutes, turning once. Baste with preserve mixture and continue grilling 3 minutes more, turning once, or until sausage is lightly browned and cooked through. Serve with remaining preserve mixture for dipping. Makes 4 servings.

Teriyaki Beef Kabobs

Because of the long marinating time, the teriyaki flavor is abundant through and through. Don't be skeptical of the ketchup in this teriayki recipe. It's definitely a key ingredient in the amazing flavor (and not "ketchupy" at all).

1/2 cup ketchup

1/2 cup soy sauce

1/2 cup sugar

1 tsp. garlic powder

1/2 tsp. ground ginger

1-1/2 pounds beef sirloin steak, cut into cubes

1 can (20 ounces) pineapple chunks or one fresh pineapple, cubed

Assorted fresh vegetables prepared for kabobs (mushrooms, zucchini, sweet pepper, onion)

1. In shallow dish or large plastic bag, combine ketchup, soy sauce, sugar and garlic powder. Add beef and toss to coat. Cover and refrigerate at least 8 hours, or overnight. (Go for the overnight marinating).

2. Alternately thread meat, pineapple and vegetables on skewers. Bring marinade to a boil over medium-high heat. Reduce heat and simmer for 10 minutes.

3. Grill kabobs above medium coals, turning often, until meat is done and vegetables are tender. Serve marinade over kabobs. Yield: 4 to 6 servings.

Grilled Szechuan Chicken Salad

This is a hearty main dish salad perfect on a hot night. Serve with fresh iced tea or a refreshing white wine spritzer.



1 pound boneless, skineless chicken breasts

Seasoned pepper

1 can (8 ounces) pineapple slices

3 tbsp. vegetable oil

2 tbsp. soy sauce

2 tbsp. reserved pineapple juice

1 tbsp. vinegar

1 tbsp. honey

1/4 tsp. ground ginger

Mixed greens (lettuce, red onion, grated carrots, red pepper and broccoli)

Peanuts

1. Lightly sprinkle chicken breasts with seasoned pepper. Grill; slice into strips.

2. Reserve 2 tbsp. juice from pineapple. In a covered jar, combine vegetable oil, soy sauce, pineapple juice, vinegar, honey and ginger. Shake well.

3. Brush pineapple slices with dressing; grill 2 to 3 minutes.

4. Arrange chicken and pineapple over lettuce and vegetables. Sprinkle with peanuts. Top with salad dressing. Yield: 4 servings.

Grilled Pizza

This is no ordinary grilling recipe. Pizza cooked on the grill is so much better (and more fun) than pizza cooked in an oven. Serve it with a fresh salad and some ice cold microbrew on a hot summer night and prepare for rave reviews!

DOUGH

1 cup flat beer

2 tbsp. butter or margarine

2 tbsp. sugar

1 tsp. salt

2-1/2 cups all purpose flour

1 package active dry yeast (2-1/4 tsp.)

TOPPINGS

Olive oil

Pizza sauce (recipe below)

Seasonings: finely chopped garlic and fresh or dried herbs

Toppings: any combination of ham, pepperoni, sausage, chicken, grilled veggies, olives, pineapple, pepperoncini, jalapeno and desired cheese


1. For dough, dissolve yeast in warm beer (105º to 115º). Add butter, sugar, salt, and flour. Mix until dough forms a ball and cleans sides of bowl. Turn onto floured surface and knead until elastic (several minutes). Place in a greased bowl, turning to grease top. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour. Punch down dough.

2. Divide dough into 4 balls. Roll on lightly floured surface and pat out dough to 1/4-inch thickness to make small circles. Brush each circle lightly with olive oil.

3. Spray hot grill rack with nonstick cooking spray to help prevent sticking. Vegetables such as mushrooms, bell peppers, yellow squash and zucchini need to be grilled before using them as toppings, so grill desired veggies until tender.

4. Place circles directly above medium coals (they will not fall through the grill rack). Grill circles, uncovered, until dough starts to bubble in spots on the top and the bottom is lightly browned. Turn over using tongs. Continue to grill until the other side is cooked but not browning (just a minute or two), then remove crusts from heat.

5. Brush each browned side of crust with sauce. Top with herbs, meats, vegetables, and cheese. Grill, covered, about 5 minutes until cheese melts, bottom of crust is crisp and pizza looks done. Yield: 4 individual pizzas.

*This delicious beer pizza dough comes from and old friend, Pam, on an old cooking board I used to frequent. Remains a favorite to this day.



PIZZA SAUCE

1 can (15 ounces) tomato puree

1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. garlic powder

1/4 tsp. dried basil

1/4 tsp. dried oregano

1/4 tsp. ground thyme


1. Combine all ingredients in a saucepan over medium heat.

2. When the sauce begins to bubble, reduce heat and simmer for 30 minutes, stirring often.

3. Remove the sauce from the heat and let it cool. Store in refrigerator or use immediately. Yield: 1-1/2 cups.