Grilled Tuna for an Outdoor Meal
With mint, watermelon, and strawberries, this is no ordinary lemonade.
2 C. watermelon, cubed
1 pt. fresh or 2 C. frozen whole strawberries
1/2 C. sugar
1/3 C. lemon juice
2 C. ice cubes
mint leaves, melon, berries
Blend in blender. Enjoy!
This simple recipe is very healthy because there is very little seasoning besides lime juice and some salt and pepper.
4 6 oz. albacore tuna steaks, 1 inch thick
3 Tbs. extra virgin olive oil
Salt and ground black pepper to taste
1 lime, juiced
1/2 C. hickory wood chips, soaked
Place tuna steaks and olive oil in a large resealable plastic bag. Seal, and refrigerate for 1 hour. Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor. Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once. Transfer to a serving platter, and drizzle with freshly squeezed lime juice. Serve immediately.
Tip: Tuna is available most of the year, so fresh steaks should be easy to come by, but be choosy: a reddish color is acceptable, but flesh with dark spots or streaks should be avoided. As with all great ocean fish, the flesh tends to be dry. Marinate with oil, and avoid overcooking. The timing is critical, as tuna should be served medium rare. Use a kitchen timer.
Yield: 4 servings
This is the perfect way to use up leftover cooked rice and grilled vegetables, and so flavorful you may be inspired to make extra just for this purpose! The smoky-sweet flavor of lightly-charred zucchini, onion, bell pepper, and portobellos combined with Italian seasonings, olive oil, and rice is a marriage that is truly made in heaven.
1/3 C. extra-virgin olive oil
3 Tbs. balsamic vinegar
1/2 tsp. minced garlic
1 tsp. fresh basil, minced, or 1/2 tsp. dried
1 tsp. fresh marjoram, minced, or 1/2 tsp. dried
salt and freshly-ground black pepper, to taste
1 large onion, cut into 1/4-inch slices
1 red bell pepper, halved
2 large Portobello mushroom caps
2 small zucchini, halved lengthwise
4 C. leftover cooked long-grain rice
Light the fire in your grill and get it down to medium-high heat. Whisk together the olive oil, vinegar, garlic, herbs, salt and pepper. Place vegetables on a baking sheet and drizzle dressing over them, turning to coat evenly. Reserve any dressing remaining of baking sheet. Grill vegetables (you may use a grill basket, or grill them directly on the grill rack) around 5 minutes, until slightly charred but still firm. Transfer vegetables to a platter to cool. Chop vegetables into 1/2-inch pieces and place in a large bowl. Add rice and remaining dressing and toss to combine.
For the right consistency in this ice cream, use commercial cream cheese, such as Philadelphia brand, not natural or low-fat cream cheese.
1 C. sugar
2 C. fresh Bing cherries, stemmed, pitted and halved
6 oz. cream cheese, at room temperature (see note)
1 1/2 C. whole milk
1 C. heavy cream
1 tsp. vanilla extract
In a small saucepan, combine 1/2 C. milk, 1/2 C. of the sugar and the cherries. Bring to a boil over medium heat, stirring occasionally, until the sugar dissolves. Remove from the heat and let the cherries steep for 30 minutes. Drain the cherries. Transfer the cherries to a bowl, cover and refrigerate for at least 30 minutes or up to 8 hours. Meanwhile, combine the milk from the cherries along with an additional C. of milk, cream and remaining generous 1/2 C. sugar in a saucepan. Cook over medium heat, stirring occasionally to help dissolve the sugar, until bubbles form around the edges of the pan, about 5 minutes. Add cream cheese to the milk mixture, give it a minute or two to soften, and process until smooth, about 30 seconds. Strain through a fine-mesh sieve into a bowl. Add the vanilla and stir to combine. Cover and refrigerate until chilled, at least 3 hours or up to 24 hours. Pour the cream mixture into an ice-cream maker and freeze according to the manufacturer's instructions. When nearly frozen and the consistency of thick whipped cream, add the cherries. Churn or stir just until mixed. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.
Makes about 1 1/2 qts.