From Cooking Light


Ground almonds thicken this lively herb sauce. The pesto is also good as a spread for burgers and sandwiches, or as a pizza sauce. Most of the fat here is monounsaturated.

3/4 cup fresh cilantro
2 tablespoons slivered almonds, toasted
1 tablespoon chopped seeded jalapeño pepper
1/8 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, chopped
3 tablespoons plain fat-free yogurt
1 1/2 teaspoons fresh lime juice
1 (1-pound) flank steak, trimmed
Cilantro sprigs (optional)

Prepare grill.
Combine first 6 ingredients in a blender; process until finely chopped (about 15 seconds). Add yogurt and juice; process until smooth.

Grill steak 6 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Serve steak with pesto. Garnish with cilantro sprigs, if desired.

Yield: 4 servings (serving size: 3 ounces steak and about 1 tablespoon pesto)

NUTRITION PER SERVING
CALORIES 209(47% from fat); FAT 10.8g (sat 3.9g,mono 4.9g,poly 0.8g); PROTEIN 24.6g; CHOLESTEROL 57mg; CALCIUM 36mg; SODIUM 152mg; FIBER 0.6g; IRON 2.5mg; CARBOHYDRATE 2.4g

4 ounces turkey Italian sausage
2 (10-inch) Quick-and-Easy Pizza Crusts
Cooking spray
1/2 cup marinara sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup thinly sliced mushrooms
1/2 cup vertically sliced onion
1/2 cup (2 ounces) grated fresh Parmesan cheese

Remove casing from sausage. Cook in a medium nonstick skillet over medium-high heat until browned; stir to crumble. Drain; pat dry with paper towels. Set aside.
Prepare grill. Place 1 crust on grill rack coated with cooking spray; grill 3 minutes or until puffy and golden. Turn crust, grill-mark side up, and spread with half of marinara sauce. Top with half of sausage, mozzarella, mushrooms, onion, and Parmesan. Cover and grill 4 to 5 minutes or until cheese melts and crust is lightly browned. Repeat with remaining crust and toppings.

Yield: 6 servings (serving size: 1/3 pizza)

NUTRITION PER SERVING
CALORIES 339(31% from fat); FAT 11.5g (sat 4.6g,mono 2.7g,poly 0.9g); PROTEIN 17.8g; CHOLESTEROL 29mg; CALCIUM 252mg; SODIUM 678mg; FIBER 1g; IRON 3mg; CARBOHYDRATE 40.8g

From Cooking Light


Green peppercorns are soft and a little bit milder than black peppercorns. We prefer jelly for this recipe because it makes a clear, shiny sauce.

1 1/2 cups Merlot
1/4 cup finely chopped shallots
1/4 cup red currant jelly
1 tablespoon drained brine-packed green peppercorns, finely chopped
2 teaspoons butter
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Prepare grill to medium-high heat.
Combine wine and shallots in a small saucepan. Bring to a boil; cook until reduced to 1/4 cup (about 10 minutes). Strain through a sieve over a bowl; discard solids. Return wine to pan, and add jelly and green peppercorns. Cook over medium heat until jelly melts (about 2 minutes), stirring occasionally. Remove from heat. Stir in butter; keep warm.

Sprinkle steaks with salt and black pepper. Place beef on grill rack; cook 4 minutes on each side or until desired degree of doneness. Serve sauce with beef.

Yield: 4 servings (serving size: 1 filet and 1 tablespoon sauce)

NUTRITION PER SERVING
CALORIES 302(39% from fat); FAT 13g (sat 5.5g,mono 4.9g,poly 0.5g); PROTEIN 23.3g; CHOLESTEROL 77mg; CALCIUM 23mg; SODIUM 294mg; FIBER 0.2g; IRON 3.2mg; CARBOHYDRATE 14.9g

From Southern Living


Prep: 15 min., Chill: 2 hrs., Grill: 14 min., Cook: 4 min. These delicious steaks won top honors at the National Beef Cook-Off. We served the cheese sauce in hollowed-out lemon halves.

2/3 cup balsamic vinaigrette
1/4 cup fig preserves
4 (6- to 8-ounce) boneless beef chuck-eye steaks
1 teaspoon salt
1 teaspoon freshly ground pepper
1 (6.5-ounce) container buttery garlic-and-herb spreadable cheese

Process vinaigrette and preserves in a blender until smooth. Place steaks and vinaigrette mixture in a shallow dish or a large zip-top plastic freezer bag. Cover or seal, and chill at least 2 hours. Remove steaks from marinade, discarding marinade.
Grill, covered with grill lid, over medium-high heat (350° to 400°) 5 to 7 minutes on each side or until desired degree of doneness. Remove to a serving platter, and sprinkle evenly with salt and pepper; keep warm.

Heat cheese in a small saucepan over low heat, stirring often, 2 to 4 minutes or until melted. Serve cheese sauce with steaks.

Note: For testing purposes only, we used Alouette Garlic + Herbs Spreadable Cheese.

Yield: Makes 4 servings

From Southern Living


Prep: 5 min., Grill: 20 min. To keep costs down, we opted to buy thick-cut New York strips steaks and cut them in half to mimic the look of the more expensive filet mignons (which run about $17 per pound). Expect to pay about $10 per pound for the strip steaks, or about $40 for 8 (8-ounce) servings.

4 (1 1/2-inch-thick) New York strip steaks, cut in half
1 tablespoon kosher salt
2 1/2 teaspoons freshly ground pepper
Garnish: fresh flat-leaf parsley sprigs

Sprinkle steaks evenly on both sides with salt and pepper.
Grill steaks, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes on each side or to desired degree of doneness. Garnish, if desired.

Yield: Makes 8 servings

It ain't BBQ if it ain't been rubbed down with Kansas City Style BBQ Rub Seasoning.

Ingredients:

1 tablespoon salt
2 tablespoons sugar
1 tablespoon ground cumin
1 tablespoon cracked peppercorns
1 tablespoon chili powder, ancho is my favorite
2 tablespoons paprika

Preparation:

Combine all ingredients and rub onto your meat of choice. Fire up the smoker and slow cook until tender. Serve with a bodacious, sweat buildin' BBQ style sauce on the side.

no-sodium seasoning used for beef and other meats.

Ingredients:

3 tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
3/4 teaspoon dried oregano
1/2 teaspoon crushed red pepper

Preparation:

Combine all ingredients and store in an airtight container. Shake before using.

Source: The Beef Industry Council

Ingredients:

1 tablespoon curry powder
1 tablespoon cayenne
1 tablespoon basil
1 tablespoon thyme
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon turmeric
1 tablespoon lemon pepper
10 tablespoons salt
1 tablespoon garlic powder
2 tablespoons freshly cracked peppercorns

Preparation:

Combine all ingredients and store in a cool, dry place.

When ready to use, just add 2 tablespoons of your seasoning mix to 1 cup of flour and you are ready to go. Dip your chicken pieces into an egg wash (1 egg and 3 tablespoons of milk, beaten), and then dredge in the flour. Repeat the procedure for a thicker, crispier crust. Fry.

Rub your meat until it's red with this powerful Cajun spice blend, then do the gumbo thing.

Ingredients:

3 tablespoons salt
2 tablespoons black pepper, finely ground
2 1/2 tablespoons white pepper, finely ground
2 tablespoons dry mustard
3 tablespoons cayenne pepper
3 tablespoons paprika
2 tablespoons garlic powder
2 tablespoons file powder
1 tablespoon Cajun seasoning

Preparation:

Combine ingredients in a bowl. Store in a glass jar out of direct sunlight.

Makes 4 servings

Ingredients:

1/2 teaspoon black peppercorns, crushed
1/4 teaspoon curry powder
1 teaspoon garlic, chopped
3 tablespoons Dijon mustard
3 tablespoons olive oil

Preparation:

Combine ingredients in a bowl and whisk until thoroughly blended.

Makes 4 servings

Ingredients:

4 each 1 pound racks of lamb
Mustard Coating, (recipe follows)
Herb Crumb Topping, (recipe follows)

Preparation:

To prepare the racks for cooking, place them on a cutting board meat side up. The thin layer of fat over the ends of the bone and the edge of the eye is good. You will also notice a layer of silver skin over the top of this eye beyond the fat. This is not good. Cooking the rack with this silver skin on would cause the meat to curl as the skin shrunk, ultimately creating a tough piece of meat.

Place a thin boning knife under the silver skin at one end and slide the knife, being careful not to remove any meat, towards the other end removing as much of the silver skin as possible. If a little is left behind, don't panic.

Repeat with the other four racks. Once all four racks are cleaned, make tiny, lengthwise incisions along the length of the eye so the mustard will penetrate the meat somewhat during cooking.

One half-hour before cooking, brush the top and ends of the meat liberally with the mustard coating and allow to set out at room temperature. Just before cooking pat the top and ends with the herb crumb topping.

Place the racks on a pan MEAT SIDE UP in a preheated oven of 400 degrees for twenty minutes until the topping is brown and the internal temperature is 130 degrees (medium rare) at the center of the eye.

Remove from the oven and let them rest for 5 minutes before serving.

Makes 8 servings

Ingredients:

1/2 cup ginger ale
3/4 cup sugar
1 lime, zested and juiced
1 lemon, zested and juiced
1 orange, zested and juiced
1 tablespoon ginger
1/2 cup rum
1 large pineapple

Preparation:

Combine all ingredients minus pineapple and rum in a sauce pan. Bring to a simmer. Once sugar melts, add rum. Reduce to syrup consistency.

Meanwhile, clean pineapple and cut into 1/2 inch thick rings. Brush with a little oil and grill over medium heat, turning once.

Serve with syrup drizzled over top and maybe even some vanilla ice cream.

Skewering the chicken with the rosemary imparts a wonderful flavor. And as the protruding rosemary singes or burns over the fire you get a smoking essence too!

Makes 6 servings

Ingredients:

6 medium chicken breasts, boneless
6 sprigs rosemary
1 tablespoon red chile powder
1 teaspoon garlic, minced
1 tablespoon olive oil
salt and pepper to taste

BBQ Sauce:

1 cup orange marmalade
8 ounces tomato sauce
3 tablespoons red wine vinegar
2 tablespoons red chile powder
1 pinch salt
1 tablespoon cumin
1 tablespoon brown sugar

Preparation:

Skewer chicken breasts along with rosemary sprigs.

Combine 1 tablespoon chile powder, garlic, olive oil, salt and pepper. Rub chicken breasts in this mixture. Grill over medium high heat.

Combine remaining ingredients in a sauce pan and bring to a simmer. Stir until thickened slightly. Pour over finished chicken breasts.

Ingredients:

24 calamari, cleaned

Marinade:

1/4 cup peanut butter
1 tablespoon hot sauce
1/2 teaspoon turmeric
1 cup coconut milk
1 tablespoon garlic, minced
1 tablespoon chives, minced
1 tablespoon cumin
2 tablespoons sugar
1 tablespoon salt

Dipping Sauce:

1/2 cup tamari soy sauce
1/2 cup olive oil
1 tablespoon sesame oil
1/4 cup lime juice
1/4 cup cilantro, chopped
1 tablespoon garlic, minced
1 tablespoon chives, minced
1 tablespoon sugar
salt and pepper to taste

Preparation:

Mix marinade ingredients and marinate calamari 1 hour.

Stuff tentacles into the head and skewer. Grill over medium high heat very briefly. Just enough for grill marks and turn. Again grill the next side very briefly.

Combine dipping sauce ingredients.

That's about it.

Ingredients

1 thinly sliced leftover rump
-roast
1 monterey jack cheese; sliced
1 hamburger relish
1 toasted rye bread
1 coleslaw vinaigrette

Instructions

THIS IS A LEFT-OVER RECIPE FOR USE WITH THE DRUNKEN RUMP ROAST MASTER
RECIPE.

For each sandwich:

Toast a slice of rye bread; spread thinly with butter or margarine, or your
favorite lowfat spread. Top with thinly sliced leftover rump roast, a slice
of Monteray Jack cheese and a dab or hamburger relish. Top with a
tablespoon of vinaigrette.

Ingredients

12 peppercorns
4 cloves; whole
1 bay leaf
1 thyme sprig
1 tb vegetable oil
6 lb rump roast; trimmed
4 cn (12 oz) beer
4 leeks; 1/4 inch pieces
3 onions; large, 1/4 inch dice
3 carrots; med, 1/4 inch dice
1/2 ts salt

Instructions

Tie the peppercorns,cloves, bay leaf and thyme in a piece of damp
cheesecloth.

Heat the oil in a large, heavy, nonreacataiave pot set over high heat. Add
the roast and sear on all sides until browned. Add the beer and the herb
packet to the pot. Bring to a boil, cover tightly, reduce heat, and simmer
gently for 1 1/4 hrs.

Add the leeks and onions, cover, and simmer for 30 minutes. Add the carrots
and salt, and simmer for 30 minutes longer.

Remove the roast, keep it warm, discard the cheesecloth packet and strain.
Reserve the broth and the vegetable mixture separately. There should be
about 6 1/2 cups broth.

Skim off the fat and reserve 1/2 cup broth. Rrefrigerate the remaining
broth for use in the Cheddar-Beer Soup (see recipe).

Carve four 3/8 inch thick slices of rump roast against the grain. Drizzle
with some of the reserved broth. Top each with 2-3 tablespoons of the
vegetable mixture. Serve immediately. Wrap and refrigerate the remaining
roast for later in the week.

Ingredients

3 lb rump or eye of round roast
1 pk au jus gravy mix
1 pk dry ranch dressing or dip
-mix
1 cn beef broth
1/2 c water

Instructions

Source: Peaches Flanagan

Put roast in crock pot. Pour remaining ingredients over roast in pot. Cook
for 8 hours.

Ingredients

(10 servings)

1 x Boneless Rump Roast
1 x Salt
1 x Fresh Rosemary Needles
1 x Garlic Salt
1 x Freshly Ground Black Pepper
1 x Beer; OR
1 x Wine; OR
1 x Vinegar; OR
1 x Lemon Juice
1 x Beef Stock; OR
1 x Red Wine
1 x Minced Shallots


Instructions

NOTE: This recipe is adjustable to all sizes of roasts. This is the Marinate the meat for a couple of hours in a liquid that is slightly acidic--a liquid such as wine, beer, vinegar, or lemon juice. Roast for 15 minutes per pound at 325 degrees F. For the last 15 minutes, cook at 500 degrees F. For example, for a 4 pound roast, total cooking time is 1 hour but it will be 45 minutes at 325 degrees F. and 15 minutes at 500 degrees F. This will crust the outside of the roast and the inside will be medium, barely pink. This is based on room temperature meat. If the meat is quite cold, extend the baking time. After 3/4 of the cooking time, sprinkle with salt and some fresh or dry rosemary needles. Turn the roast with WOODEN SPOONS (Very important that you do not pierce the meat) and season it all over. Rosemary, seasoned salt or garlic salt are nice, and some freshly ground black pepper adds to the flavor also. Swab the roast with some fresh lemon juice--this will also add to the zing of the meat. When cooked, snip off the cords and slice to serve. From the roasting pan, spoon off the fat from the accumulated juice. Add some beef stock or red wine to the juices, a few minced shallots or green onion shreds and cook down at high heat to a reduction or concentrated sauce. Adjust the seasonings, salt, pepper, and herbs of your choice, and serve with the roast.