Summer Time Grillin'

Outdoor grilling captures the flavors of summer like nothing else. Fill the air with the sumptuous smells of thick chops, spicy flank steak or perfect flakey salmon with these delicious recipes from the great folks at A Dinner A’Fare. Happy grilling!

Flank Steak with Roasted Pepper & Corn Salsa

• Marinade:
  1/3 cup sherry
  3 tablespoons light soy sauce
  1 tablespoon sesame oil
  1 teaspoon Worcestershire
  1/2 cup diced yellow onion
  1/8 teaspoon black pepper
  1 dried chipotle pepper (minced)
  2 pounds flank steak
  
  
• Salsa:
  4 cups of corn
  2 ounces of diced pancetta or bacon
  1/2 cup diced roasted red bell pepper
  1/4 cup diced red onion
  1 1/2 teaspoon chopped garlic
  1/2 teaspoon Worcestershire
  2 teaspoons minced jalapeno
  2 teaspoons sherry wine
  2 tablespoons basil salt/pepper to taste olive oil
  
  Mix together the items from the marinade. Place steak and marinade in a sealable plastic bag. Refrigerate for at least 4-5 hours. Preheat oven to 375 degrees. Toss corn, pancetta/ bacon and olive oil. Place on a large sheet pan. Place in oven and roast, stirring every 10 minutes for 30-40 minutes. Remove corn from oven and mix with remaining salsa ingredients. Remove steak from marinade. Discard remaining marinade. Grill steak over medium to mediumhigh heat for 5-7 minutes on each side. Remove from heat and let stand for 5 minutes then slice on a bias.

Balsamic Grilled Vegetables

• 3/4 pound yellow summer squash
  3/4 pound zucchini
  3/4 pound eggplant
  2 large red onions
  1 red bell pepper
  1 golden bell pepper
  1 green bell pepper
  
  
• Marinade:
  2 cup olive oil
  1/2 cup balsamic vinegar
  1 tablespoon chopped garlic salt/ pepper
  
  Wash and cut squash, zucchini, and eggplant at an angle. Cut onion in large slices. Cut peppers in quarters, getting rid of seeds and core. Place cut vegetables into a large bowl. Add ingredients from the marinade, and toss all together. Remove from marinade and place vegetables onto grill over medium heat. Grill for 2-4 minutes on each side. Remove from heat and sprinkle with salt and pepper. Or, grill vegetables for 1 minute to make grill marks and turn over and repeat. Remove from grill and place onto a large sheet pan and bake on 350 degrees for 7-10 minutes. Then sprinkle with salt and pepper.
  
  
• Wine Selections:
  Cartlidge & Brown Merlot $12.99
  Soft and ripe black fruits and a lovely aftertaste
  of oak, mingled with toffee, ideal for the flank.
  California. 2004
  Bella Italia Pinot Grigio $12.99
  Aromas of fresh crushed lime leaf, flavors of star
  fruit, hinting on stone fruit finish. Italy. 2004

Grilled Salmon with Cilantro-Lime Butter

• Marinade:
  2 tablespoons soy sauce or fish sauce
  2 teaspoons Worcestershire
  2 tablespoons lime juice
  2 tablespoons sesame oil
  4 salmon filets (6-8) ounces each
  
  
• Butter:
  4 ounces salted butter (if butter is not salted then add salt to taste)
  1 tablespoon lime juice
  2 teaspoons chopped chives
  2 tablespoons chopped cilantro
  1/8—1/4 teaspoon red cayenne pepper (optional)
  
  Mix ingredients for marinade. Place filets in a baking dish and pour marinade over filets. Refrigerate for at least 2 hours. In a food processor whip butter with other ingredients until incorporated. Place mixed compound butter in refrigerator. Place filets skin side down on the grill over medium heat and grill for 5 minutes, turn and repeat. (Make sure salmon doesn’t stick to grill.) Make sure salmon is cooked through before removing from grill. Remove salmon from grill and place a slice of
  butter on top of salmon while hot.
  
  
• Wine Selection:
  William Hill Rose Merlot $18.99
  Color matches the Salmon. You will pick up flavors of melon, strawberries, rose petals and pink grapefruits. California. 2003

Spiced Pork Chops with Pineapple Salsa

• Salsa:
  1 cup diced pineapple
  1/4 cup chopped dried apricots
  2 tablespoons diced red onion
  1/2 diced jalapeno
  2 tablespoons lime juice
  2 tablespoons cilantro
  4 pork chops (thick cut)
  
  
• Rub:
  1/4 teaspoon salt
  1/4 teaspoon black pepper
  1/4 teaspoon red pepper
  1/2 teaspoon all spice
  1/4 teaspoon coriander olive oil
  
  Combine salsa ingredients and place in refrigerator. Lightly brush pork chops with olive oil then crust with the rub mixture. Let stand at room temp for 15 minutes then place on grill over medium-high heat with lid closed. Cook for 6 minutes, turn and repeat. Continue to cook, if needed until firm to the touch. Remove from grill and let rest for 5 minutes. Serve warm with salsa.
  
  
• Wine Selection:
  Primus Blend Carmenere, Cabernet
  Sauvignon Merlot $12.99
  Baked currant, dates, cocoa, finishes with a blast of silky smooth raisin finish. Chili. 2004