®

THE
ultimate Be it burger, steak, or veggie,
here’s how to grill like a pro.

GRILLING GUIDE
Get Started
PAGE Grill Preparation
2 The Right Fire
Grilling Methods
Charcoal, Gas, and Wood
Marinades and Rubs

Expand Your Repertoire

PAGE Plank Cooking
5 The Perfect Patty
Beer-Can Chicken Beef-and-Chicken Fajitas with Peppers and Onions
Grilling Pizza
Fruits & Veggies We're going to give you the skills to win this year's neighborhood cook-
off. You'll learn to grill so masterfully that when somebody yearns for, say,
Invite Some Friends something as tasty as Beef-and-Chicken Fajitas with Peppers and Onions—
PAGE Backyard Bash instead of Uncle Bob's famous charburger and overtoasted bun—they'll
know exactly where to come.
8 Summer Cookout
Best Burger Menu Grilling is simplicity in action: cooking your food—from meats to
veggies—directly over hot coals (or a gas flame) for a short time. There's
Summertime Wine also an indirect form of grilling that takes a little longer. Both are different
from barbecuing, which involves cooking for a long time over low heat.
Savor The Flavor
PAGE Entreés As for equipment, anything from a converted 55-gallon drum to a porch-
friendly hibachi to a discount-store weekend special will work fine.
14 Sides Beyond that, only the most basic of gear: flameproof mitts, an instant-read
Sauces thermometer, sturdy tongs, a wide metal pancake turner, and platters. And
don't forget to make a grillside work space.
Desserts
Once you try these simple-to-make, flavorful recipes and cooking tips,
you'll be grilling like a professional after work and for company on the
weekend. No need to wait—fire up the grill and get started.
 2

get started
Grilling Preparation
Grilling goes quickly, so it’s important to have everything you need—
from seasonings to tools—in place and handy before you begin. Time
the cooking. Know in advance how long you expect to grill the food
and set a timer to alert you to check it.

Think grate. Always make sure before you star t that

the cooking grate is hot, lightly oiled, and clean.
Preheat the grate with the cover down, coat it with
cooking spray right before you cook, and then scrape it
clean with a wire brush before it cools.

Good ingredients matter. As a dr y, high-heat cooking

method, grilling accentuates the natural flavor of food.
No amount of seasoning will change the essential quali-
ty of the ingredients you use. So always star t with fresh
vegetables and the best cuts of meat and fish.

Use basic tools. Other than a timer, the only major grill
tools you need are long, strong spatulas and tongs for
turning food. Don’t use a fork for grilling, since punctur-
ing the food will release its juices.

The Right Fire While fixing food for the grill, keep in mind the
following tips:
All successful cooking depends on proper correlation of time
and temperature. Everyone understands that in the kitchen, Chicken: To ensure even cooking, choose pieces that
but it’s easy to forget outdoors when you’re intent on having are approximately the same size. Keep the chicken
fun and relaxing. Once you understand how to regulate the moist by cooking it with the skin on; to seal in flavor,
temperature of your grill and how long to cook different types rub the marinade under the skin.
of food, grilling is simple and fun.
Beef: Marinate tougher cuts overnight to season and
Medium heat: • Shrimp (peeled), scallops, tenderize. Season more delicate cuts right before
• Bell peppers, corn on the and calamari grilling, with a dr y rub or generous sprinkling of salt
and pepper. For all but large roasts, grill beef directly
cob (shucked), eggplant, Sear all sides on high heat;
over medium-high to high heat, searing on as many
and most other vegetables finish on medium: sides as possible.
• Chicken breasts and • Beef and pork tenderloin
halves • Chicken thighs and Fish: Sear steaks and fillets, like tuna, salmon, and
swordfish, over medium-high heat. Watch fish closely:
• Duck breasts drumsticks
It’s easy to overcook on the grill. Don’t marinate fish in
• Pork chops and most other • Hamburgers (switch to vinegar or citrus for longer than half an hour or the acid
pork cuts medium after searing each will toughen the fish. A shor t dunk or dr y rub works
• Pork ribs (after baking in an side 1 minute) best.
oven or covered grill until • Hot dogs (switch to
Vegetables: Cut vegetable pieces large enough so they
tender) medium when deeply won’t fall through the grates. Lightly coat the pieces
• Turkey fillets browned all over) with oil or cooking spray. brush. If you encounter linger-
• Veal chops (can also cook • Lamb chops and butter- ing smells from fish or strong seasonings, spear a
on medium-low) flied leg of lamb lemon half on the end of a fork and rub it on the heat-
ed grates.
Medium-high heat: • Steak
• Most fish and shellfish • Tuna steaks
High heat: • Uncooked sausage
• Salmon fillets and steaks • Venison steaks ®
 3
The Right Fire (continued)

GET STARTED
How Hot?
The best way to measure the temperature
of an open fire is the time-honored hand
test. Simply hold your hand—a cook’s tool
employed universally since antiquity—
about 3 inches above the grate, then time
how long you can keep your hand there
before you’re forced to withdraw it:
• 1 to 2 seconds—the fire is hot and per-
fect for searing a steak or grilling shrimp.
o 3 seconds—indicates medium-high heat,
great for most fish.
• 4 to 5 seconds—signifies a medium
range, ideal for most chicken and vegeta-
bles.
• 7 to 8 seconds—indicates the tempera-
ture is low and per fect for grilling delicate
vegetables and fruit.

Thermometers that come with most grills

measure only oven temperatures inside
the grill when the cover is closed. If you
cook with direct heat with the cover down,
you get a measurement of the reflected
heat that contributes to the cooking
process but not the actual grilling temper-
ature on the grate where the food sits.
The top side of the food is cooked at the
oven temperature indicated, while the bot-
tom side directly above the fire is grilled
at a higher temperature.
The Two-Level Fire
Many foods reach their peak when you grill
them at two dif ferent temperatures, usually
star ting at a high level and then finishing at
a lower level. Both por terhouse and tuna
steaks, for example, are best when seared
first on a hot fire and then moved to medi-
um heat for cooking through.
On gas grills you can make temperature
adjustments with nothing more than the
turn of a knob. With smaller models that
have one or two burners, simply turn down
the heat at the appropriate time and move
food temporarily to a cooler edge of the
grate to speed the temperature transition.
With gas grills that have three or more
burners, you can usually keep a hot fire and
a medium fire going simultaneously from
the beginning.
Grilling Methods
Fast vs. Slow
Fast (Direct): Most people are familiar with direct grilling--the quick,
high-heat method that, at its simplest, involves putting food on a grill
rack directly over hot coals. The best candidates for direct grilling are
firm-fleshed fish such as salmon, tuna, swordfish, halibut, shrimp, and
mahimahi; chicken breasts and thighs; chops; burgers; and steaks.
Vegetables can also be grilled directly--just be sure to cut them large
enough that they don't fall through the rack (or use a grill basket).
Slow (Indirect): This slightly faster version of ancient, superslow barbe-
cuing is similar to modern oven roasting. Both sides of the grill are
fired up; then one side is turned off. If using a charcoal grill, push the
hot coals to one side. A disposable aluminum foil pan (also called a
drip pan) containing water (or wine, broth, or other liquid) is placed
directly over the coals on the side of a gas or electric grill where the
heat has been turned off. On a charcoal grill, the pan is placed on the
side where the charcoal has been moved. The food is then placed on
the rack over the pan. The pan serves two purposes: It creates a
steamy environment in which the food can cook, and it catches drip-
pings from the food, minimizing flareups. Good candidates for indirect
grilling generally include whole chickens, roasts, turkey breasts, and
other large foods. To further intensify flavor, you can brown the food
over direct heat at the start or end of grilling.

Creating a two-level fire on a charcoal grill

isn’t much more dif ficult. On models that
include an adjustable grate or firebox, lower the heat by increasing the distance between the
coals and the food. In the case of more common conventional grills that lack that feature,
build two similarly sized cooking areas on opposite sides of the grill by stacking and spread-
ing the charcoal dif ferently. For the hot section, pile coals between two and three deep; for
the medium area, scatter them in a single layer so that they’re just touching one another.
Doing this may seem a bit of a bother, but with many foods, building a two-level fire notice-
ably improves results.
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 expand 4

your repertoire
Plank Cooking
Grill on a wood plank to keep food moist and impart a mild, smoky flavor.
Try it for fish, pork, and beef.

Plank cooking is so simple it’s almost foolproof. Unlike plain grilled

meats, which can dry out when left over the flames too long, food
cooked on a plank is moist, because of the damp smoke from the
wood. The smoldering plank also lends a subtle smoky note that
complements other flavors without overwhelming them. Think you
need to dine out to enjoy the sublime flavor and texture of plank-
cooked foods? Not so; planks suited for grilling are widely available,
conveniently packaged, and sized to fit standard grills. Everything
from tuna to tenderloin can be prepared and served on a plank. Just
follow the below simple procedures, and you’ll soon enjoy infusing
your grilled favorites with wonderful aromatic flavor.

1. Submerge the plank in water at least an hour before using.

Use a can to weigh it down. A water-soaked plank produces maxi-
mum smoke and is less likely to burn on the grill.
2. Grill the water-soaked plank over high heat for at least 5 min-
Alder-Planked Salmon in an Asian-Style Marinade utes or until it begins to char and smoke. The moist smoke keeps
food from drying as it cooks.
2 3. Turn the plank over so that the charred side faces
The Perfect Patty up.
4. Place food on the charred surface of the plank.
• Be careful not to overmix ground meat -- Food touching the wood takes on more flavor, so
doing so will make the patties dense. arrange it in a single layer on the plank.
• Likewise, use a light hand when shaping the
5. Grill large cuts of meat and fish over indirect heat
burgers so they don't become too com
pacted. (food is not placed directly over hot coals) so that they
• To keep meat from sticking to you as you cook evenly; use direct heat for smaller quick-cooking
form the patties, work with damp hands. foods.
• Resist the urge to press the burgers with a 6. Cook with the grill lid closed so that smoke sur-
spatula as they cook -- you'll press away fla rounds the food
vorful juices.
3 4 and infuses flavor.
• Freeze uncooked burgers in a heavy-duty zip-
7. Keep a spray
top plastic bag for up to 3 months; place
between sheets of wax paper or plastic bottle filled with
wrap so they'll be easy to pry apart. water handy to
douse flare-ups.
Demystifying Ground Beef 8. Serve the food
Simply put, ground beef is beef muscle (not on the plank for an
organ meat) ground or very finely chopped. impressive restau-
Which part that muscle comes from deter-
rant-style presenta-
mines its flavor, texture, and, to some degree,
its fat percentage. Ground beef labels can be tion.
quite confusing. Some ground beef is labeled
by cut (chuck, sirloin, or round), while some is
labeled by percent fat to percent lean.

By law, the maximum fat content in any ground beef is 30% (70% lean). The leanness of specific
ground beef products can be determined from the cut of meat (chuck, sirloin, or round), or by the
amount of fat that's trimmed before grinding. Of the three cuts most commonly used for ground beef,
ground chuck is usually the highest in fat content (around 20% fat), and round is generally the lowest
(about 11% fat). Sirloin falls between the two (about 15% fat).
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 5
Charcoal, Gas, and Wood

EXPAND YOUR REPERTOIRE

More than any other cooking method, grilling combines the primitive and the sublime. Prehistoric cooks grilled meat, probably spearing the food
with a stick and holding it over a flame or hot coals, much like we roast marshmallows today. We’ve improved the technology a bit during the past
two million years, but the principle remains the same. Fire crusts the surface of meat, concentrates flavor, and provides a tasty textural contrast
between the browned exterior and the juicy interior.

Choose Your Fuel

We like each method equally well. Some people claim to detect a
taste advantage with charcoal, but we really haven’t found that to be
the case, as long as the two fuels provide a similar temperature
range. The manufacturing process for charcoal eliminates its original
wood flavor and adds no additional positive flavor in return.
For charcoal fans, fire building is an outdoor art. It begins with
the selection of coal, which comes in briquettes or lump hard-
wood. We prefer the latter because it ignites more easily and
burns hotter and cleaner. We light our coals in a charcoal chim-
ney, but most of the new nonpolluting starters also work well.

The only advantage with charcoal over the others comes from its fire-
power. It generates high heat, even with the lid open, which isn’t nor-
mally true of the gas burners in grills. You have to shop carefully to
find a gas grill with the same heat range as any inexpensive charcoal
model. After cooking on several good gas grills, the results are
always just as tasty as those from charcoal.
The only fuel that seems to us to make a difference in flavor is wood
chunks or logs. Although a few wood chips added to a charcoal or
gas fire aren’t enough to flavor food, cooking entirely with wood has
an impact. A few manufacturers offer grills meant for wood cooking,
and some charcoal models adapt well to the purpose.
The charcoal has reached cooking temperature when it’s coat-
ed in gray ash. Arrange the bed of coals to get the right heat level for
the food that you’re grilling. If the food cooks best at a steady tem-
perature, spread the charcoal evenly below the cooking area. A single
layer of coals just touching one another produces a medium to medi-
um-high fire. To increase or decrease the heat, add or subtract char-
coal. If the food grills better on a two-level fire, stack the coals sever-
al deep in one area and spread them in a single layer elsewhere, as
described below.
Which Woods Work
Selecting and buying the right plank for your palate.

The choice between fuels is mainly a matter of mood and personality.
We opt for gas for everyday grilling because of its speed and conven-
ience, and use charcoal or wood for entertaining to foster a more tra-
ditional, relaxed party atmosphere. If you don’t want to deal with
more than one grill, pick the kind that fits your personal style and
budget. Bear in mind: Gas models that get as hot as charcoal grills
are pretty pricey.
Mastering a Charcoal Fire
Many people choose a fuel for grilling based on experience with build-
ing charcoal fires. Some cooks love the process; others never want
to see a bag of charcoal again. All the attributes of gas—such as
quick start-up, ease of temperature adjustment, and lack of residual
heat—are an industrial curse to the first group and a modern bless-
ing to the second,
• Alder gives a light, delicate flavor that won't overpower mild-flavored
foods. Alder and seafood--especially salmon--are a perfect pairing.
• Cedar is the most aromatic wood, lending a deep but gentle wood
flavor, similar to its familiar aroma. Cedar works well with hearty
foods, such as chicken and pork, and stands up to spicy foods.
• Hickory lends a strong smoky flavor, which pairs well with beef,
pork, and chicken (think hickory-smoked bacon and barbecue, and
highly seasoned rubs and sauces).
• Maple has a mildly smoky flavor that adds a little sweetness. It
pairs well with fish, chicken, and pork. Hams are often smoked
with maple wood.
• Oak provides a medium aroma. Expect an acidic note without any
bitterness (similar to the flavor oak imparts to Chardonnay). Oak
pairs well with most foods, especially fish, pork, and chicken.

Marinades and Rubs

Wet or dry, these flavors deliver.

You can use two traditional meth-
ods to perk up the flavors of
meat, poultry, or seafood before
you slap it on your grill--one wet,
one dry.
The wet way called marinating
relies on herbs and spices set
adrift in oil, vinegar, wine, fruit
juice, or other liquids. Many tradi-
tional cultures used marinades
for taste as well as for tenderiz-
ing less desirable cuts of meat;
the latter use seems important
less often today, though
certainly tough cuts continue to
Marinating meats and seafoods, bite you put into
which can take hours or even your mouth.
overnight, requires attention to Because there's no
food safety. Always marinate in vinegar or similar
the refrigerator. If you're also liquid, dry rubs
going to use the marinade as a don't tenderize, but
sauce, you must bring it to a boil they do add layer
for 1 minute because it contains after layer of flavor.
uncooked meat or poultry juices.
Want a Cajun
The alternative to marinating a taste? Use Cajun
dry rub is a blend of dry herbs spices as your dry
and spices. Normally applied rub. The same goes
immediately before grilling, rubs for Southwestern,
add flavor not so much by the Jamaican, or any
meat or seafood absorbing them, other blend.
®

benefit. but by just being there in every

 6
Beer-Can Chicken

EXPAND YOUR REPERTOIRE

Piercing the Can
It’s easier to make the vents in flimsy
aluminum cans when the can is
stabilized by a commercially available
beer-can chicken roaster. Place the can
in the can holder, close the cage until it
snaps in place, and use a can opener to
pierce the top.

Beer-Can Chicken with Cola Barbecue Sauce (recipe page 14)

Fruits & Veggies

Make room on the grill rack for
savory summer vegetables and
spicy-sweet fruits. There's no rea-
son that side dishes and even
desserts can't soak up the same
smoky flavor that meat, poultry,
Stabilizing the Tipsy Chicken and seafood do. And with the
If you don’t have a beer-can chicken coals already hot, why not grill
roaster, you can still set the chicken up fresh fruit for dessert? Fresh
pineapple spears basted with a
by using the can as the third prop of a
rummy glaze are a simple, deli-
tripod; spread the drumsticks out to cious treat.
support the chicken. Grilled Stone Fruit Antipasto Plate (recipe page 18)
Cook firm vegetables on medium
heat. (If you can hold your hand, about 3 inches above the grate, for 4 to 5 seconds,
that usually signifies medium heat.) Grill vegetables for approximately 10 minutes,
turning once.

Place vegetables directly on grill. This ensures your vegetables are smoky-tasting. Just
be sure to cut them large enough that they don't fall through the rack.

Fruits and soft vegetables don't need precooking, but sweet potatoes and other firm
vegetables benefit from a quick simmer or steaming before hitting the grill. With this
head start, they need less time on the grill and less fat to finish cooking.

Marinades, herbs, and basting sauces bring out and complement the natural flavors of
fresh produce. They also help preserve a vegetable's juicy interior
and add the savory, complex flavors characteristic of the best bar-
®

becue. Try marinating vegetable slices in a low-fat balsamic vinai-

grette.
 7
Grilling Pizza

EXPAND YOUR REPERTOIRE

Introduce your grill to something new. It's well worth it for the flavor and texture. By following
these simple instructions, you'll be ready, able and grilling in no time.
Simplicity is the key to these rus-
1 4 tic, highly flavored pies, which call
for only a few topping ingredients
used sparingly (of course, you can
always do your own improvising).
To really save time, we have make-
ahead instructions for the pizza
dough, and because the crusts
are thin, it takes only a few min-
utes to grill them. And considering
the cooking method, these may be
some of the best-tasting pizzas
your guests have ever had--all in
your backyard. No one will want an
excuse to miss this party, and
you'll be popular again.
Step 1. Roll each crust into a 10-inch circle Step 4. Turn crust, grill mark hp, after about 3
minutes Relax! Grilling Pizza Is Easy
Because putting raw dough on a
2 5 hot grill can be intimidating, we
have some suggestions to help
turn your fears into fun.

To make ahead, chill the rolled,

uncooked crusts for up to 4 hours,
or freeze the dough for up to 2
weeks. Make sure that the dough
is brought back to room tempera-
ture before rolling it out and
grilling it.

A little preparation goes a long

way. Be sure you have all of your
Step 2. Place each crust on a baking sheet Step 5. Arrange toppings over crust, and grill topping ingredients ready and
sprinkled with cornmeal until done. nearby before you start to grill the
pizza dough.
3
To give your pizzas a more pro-
nounced smoky flavor, soak a cou-
ple of handfuls of aromatic wood
chips in water for about 30 min-
utes. Sprinkle them over the hot
coals, and close the lid to your
grill. Wait a few minutes before
you place the pizza crust on the
grill rack.

Coat the grill rack with cooking

Step 3. Gently lift crust from the baking sheet
to the grill.
spray to prevent the pizza crust
from sticking.
Grilled American Pizza (recipe page 15)
Don't fret when your crust has
irregular, puffy circles and grill
marks. That's part of their rustic
attraction.

Some grills are large enough to

cook both crusts at the same
time.

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 invite 8

some friends

backyard bash
s e r v e s 6

This menu is for outdoor dining--at the game, at the park, or

in your own backyard. Throw some fresh corn on the cob on
the grill before you star t cooking the shrimp.

Pineapple-Rum Slush

Shrimp Kebabs With Jalapeno-Lime Marinade (left)

Greens With Creamy Berr y Dressing

Make-Ahead Cappuccino-Oreo Trifles

Also ser ve: Corn-on-the-cob

Shrimp Kebabs with Jalapeño-Lime Marinade 1/2 cup sugar

Combine all ingredients in a large plastic pitcher; cover and freeze
4 pounds large shrimp, peeled, deveined, and butterflied
at least 4 hours or until slushy. Note: Substitute orange juice for
1 cup thawed orange juice concentrate, undiluted
rum, if desired. Yield: 6 servings (serving size: 1 cup)
2 teaspoons grated lime rind
1/2 cup fresh lime juice CALORIES 228 (0.0% from fat); FAT 0.1g (sat 0.0g, mono 0.0g, poly 0.0g); PROTEIN 0.6g; CARB 37.4g;
1/2 cup honey FIBER 0.3g; CHOL 0.0mg; IRON 0.3mg; SODIUM 2mg; CALC 24mg
4 teaspoons ground cumin
1/2 teaspoon salt
Greens with Creamy Berry Dressing
6 garlic cloves, minced
4 jalapeños, seeded and chopped 1/3 cup sweetened dried cranberries (such as Craisins)
4 red bell peppers, cut into 1-inch cubes 1/4 cup balsamic vinegar
Lime wedges (optional) 1/4 cup light mayonnaise
Cooking spray 1 tablespoon Dijon mustard
1 tablespoon water
Combine first 9 ingredients in a large zip-top plastic bag; seal and
1/2 teaspoon sugar
marinate in refrigerator 30 minutes. Remove shrimp from bag, re-
1/4 teaspoon black pepper
serving marinade. Thread the shrimp, bell pepper cubes, and lime
2 garlic cloves, crushed, or 1 teaspoon bottled minced garlic
wedges (if desired) onto 12 skewers.
6 cups torn romaine lettuce
1 cup seedless red grapes, halved
Prepare grill or broiler. Place skewers on grill rack or broiler pan
1 cup thinly sliced cucumber
coated with cooking spray; cook 4 minutes on each side or until
1 cup fat-free plain or seasoned croutons
shrimp are done, basting frequently with the marinade.
1/2 cup thinly sliced red onion, separated into rings
Note: You can substitute 3 pounds of skinned, boned chicken
breast or pork tenderloin, cut into 1 inch cubes for the shrimp if
prefered. Yield: 12 servings (serving size: 1 kebab) Combine cranberries and vinegar in a small bowl. Cover and let
stand 30 minutes. Add the mayonnaise and the next 5 ingredients
CALORIES 217 (10% from fat); FAT 2.4g (sat 0.4g, mono 0.4g, poly 0.9g); PROTEIN 24.2g; CARB 25.1g;
(mayonnaise through garlic); stir well with a whisk. Cover and
FIBER 0.7g; CHOL 172mg; IRON 3.7mg; SODIUM 269mg; CALC 80mg
chill.

Pineapple-Rum Slush Combine lettuce and remaining ingredients in a large bowl; add
dressing, tossing gently to coat. Serve immediately. Yield: 6 serv-
3 cups pineapple juice ings (serving size: 1 1/2 cups)
1 cup fresh lemon juice (about 5 large lemons)
CALORIES 115 (24% from fat); FAT 3.1g (sat 0.5g, mono 0.8g, poly 1.4g); PROTEIN 2.6g; CARB 19.6g;
3/4 cup golden or dark rum
FIBER 1.7g; CHOL 3mg; IRON 1.1mg; SODIUM 295mg; CALC 40mg
3/4 cup water
®
 9
summer cookout
Grilled Chicken with
White Barbecue Sauce
The chicken is seared over direct heat then moved to the
cooler side of the grill. If using a charcoal grill, stack the
coals on the right side of the grill.

CHICKEN:

8 (8-ounce) bone-in chicken breast halves

s e r v e s
This menu offers sizzling steak or chicken, a few salads you can
prepare ahead, and a lemony ice cream so refreshing you'll want to
make it all summer long.
Enjoy these recipes as suggested, or mix and match them with your
favorite entrees and sides. You don't even have to choose between
the chicken and the beef -- if you can't decide, fix them both.
White Bean and Bacon Dip with Rosemar y Pita Chips
Sweet-Spicy Cucumbers over Tomatoes
Grilled Chicken with White Barbecue Sauce
or
Spice-Rubbed Flank Steak with Spicy Peach-Bourbon Sauce
Succotash Salad
Two-Potato Salad with Creme Fraiche
Lemon-Buttermilk Ice Cream
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon chipotle chile powder
Cooking spray
SAUCE:
12⁄ cup light mayonnaise
13
⁄ cup white vinegar
1 tablespoon coarsely ground black pepper
1
⁄2 teaspoon ground red pepper
8 11⁄2 teaspoons fresh lemon juice
Dash of salt
1. Preheat grill to medium-hot using both burners.
2. To prepare chicken, loosen skin from breasts by in-
serting fingers, gently pushing between skin and meat.
Combine salt and next 4 ingredients (salt through
chile powder); rub under loosened skin.
3. Turn left burner off (leave right burner on). Coat
grill rack with cooking spray. Place chicken on grill
rack over right burner; grill 5 minutes on each side or
until browned. Move chicken to grill rack over left
burner. Cover and cook 35 minutes or until done,
turning once. Remove chicken from grill; discard skin.
4. To prepare sauce, combine mayonnaise and re-
maining ingredients, stirring with a whisk. Serve with
chicken. Yield: 8 servings (serving size: 1 breast half
and about 2 tablespoons sauce).
CALORIES 252 (25% from fat); FAT 6.9g (sat 1.3g, mono 1.4g, poly 3.4g); PROTEIN 34.4g;
CARB 10.9g; FIBER 0.6g; CHOL 91mg; IRON 1.5mg; SODIUM 536mg; CALC 26mg

Backyard Bash flavored liqueur)

16 reduced-fat cream-filled
Gradually add hot milk to egg topping into pudding. Spoon
(continued) mixture, stirring constantly about 1/2 cup cookie mixture
chocolate sandwich
with a whisk. Return milk mix- into each of 8 small parfait
cookies (such as Reduced
Make- Ahead ture to pan; cook over medium glasses or (6-ounce) custard
Fat Oreos), divided
Cappuccino-Oreo heat until thick (3 minutes), cups. Cover and chill at least 2
1 1/2 cups frozen reduced-
Tr i fl e s stirring constantly. Reduce hours or until cold. Top each
calorie whipped topping,
heat to low; cook 2 minutes. serving with a cookie. Yield: 8
1/2 cup sugar thawed
Remove from heat; stir in servings.
1/4 cup cornstarch
Combine first 4 ingredients in Kahlúa. Pour into a medium
1 tablespoon instant coffee CALORIES 227 (21% from fat); FAT 5.4g (satfat 3g,
a bowl; stir well with a whisk. bowl; place bowl in a larger
granules
Cook milk in a heavy saucepan bowl of ice water, stirring oc- monofat 1.5g, polyfat 0.3g); PROTEIN 5.1g; CARB
1 large egg
over medium-high heat to casionally until mixture is cool. 40.2g; FIBER 0.7g; CHOLESTEROL 31mg; IRON 1.4mg;
2 1/2 cups 1% low-fat milk
180° or until tiny bubbles form Coarsely chop 8 cookies; fold SODIUM 183mg;
1 tablespoon Kahlúa (coffee-
around edge (do not boil). chopped cookies and whipped CALCIUM 107mg ®
Summer Cookout (continued) 10

INVITE SOME FRIENDS

Spice-Rubbed Flank Steak with Spicy Lemon-Buttermilk Ice Cream
Peach-Bourbon Sauce Three dif ferent kinds of milk provide a rich, creamy
Canned peach nectar, near the bottled fruit juices in the consistency. The ice cream is at its peak ser ved as soon as it’s
grocer y, is the base for a slightly sweet sauce that pairs well firm. Let it stand at room temperature for 30 minutes so that it
with highly seasoned beef. You can make and refrigerate the will be soft enough to scoop.
sauce up to a day ahead; bring it to room temperature just 11⁄2 cups sugar
before ser ving. 1 cup fresh lemon juice (about
Sauce: 10 lemons)
1 teaspoon vegetable oil 2 cups half-and-half
3/4 cup chopped Vidalia or other sweet onion 2 cups whole milk
2 garlic cloves, minced 2 cups fat-free buttermilk
1 1/2 cups peach nectar
1. Combine sugar and juice in a large bowl, stirring with a
3 tablespoons brown sugar
whisk until sugar dissolves. Add half-and-half, whole milk,
2 tablespoons cider vinegar
and buttermilk. Pour mixture into the freezer can of an ice-cream
3 tablespoons bourbon
freezer; freeze according to manufacturer’s instructions. Spoon ice
2 tablespoons ketchup
cream into a freezer-safe container. Cover and freeze 1 hour or un-
1 1/2 teaspoons Worcestershire sauce
til firm. Yield: 18 servings (serving size: 1⁄2 cup).
1/2 teaspoon crushed red pepper
1 tablespoon fresh lime juice CALORIES 130 (25% from fat); FAT 3.6g (sat 2.3g, mono 1.2g, poly 0g); PROTEIN 2.8g; CARB 21.4g; FIBER 0.1g;
CHOL 18mg; IRON 0mg; SODIUM 54mg; CALC 93mg
Steak:
1 tablespoon brown sugar
1 1/4 teaspoons garlic powder
S w e e t - S p i c y C u c u m b e r s o v e r To m a to e s
1 1/4 teaspoons ground cumin
1 teaspoon salt Be sure to use pickling cucumbers, which are shor ter and thinner-
1 teaspoon ground coriander skinned than regular cucumbers. Though 4 days is the maximum, the
1 teaspoon paprika longer the cucumbers marinate, the spicier and more garlicky they’ll
3/4 teaspoon dry mustard become.
3/4 teaspoon freshly ground black pepper 2 cups thinly sliced pickling cucumber (about 2 cucumbers)
2 (1-pound) flank steaks, trimmed 1 cup thinly sliced Vidalia or other sweet onion
Cooking spray 1/2 cup cider vinegar
1/4 cup sugar
To prepare sauce, heat oil in a medium saucepan over
1/2 teaspoon salt
medium-high heat. Add onion and garlic; saute 5 minutes
1/2 teaspoon mustard seeds
or until tender. Add nectar, 3 tablespoons sugar, and vine-
4 garlic cloves, minced
gar. Bring to a boil; cook until reduced to 1 cup (about 15
2 whole dried red chiles
minutes). Add bourbon, ketchup, Worcestershire, and red
16 (1⁄4-inch-thick) slices tomato
pepper; cook over medium heat 2 minutes, stirring occa-
1/8 teaspoon salt
sionally. Remove from heat, and stir in the lime juice. Cool
1/8 teaspoon freshly ground
slightly. Pour the sauce into a blender, and process until
black pepper
smooth.
1. Arrange half of cucumber in a 9-inch pie plate. Top with half of
Prepare grill. onion. Repeat procedure with remaining cucumber and onion.
2. Combine vinegar and next 5 ingredients (vinegar through
To prepare steak, combine 1 tablespoon sugar and next 7 chiles) in a small saucepan. Bring to a boil; cook 1 minute or until
ingredients (1 tablespoon sugar through black pepper); sugar dissolves, stirring occasionally. Pour hot vinegar mixture over
rub over both sides of steak. Place steak on grill rack cucumber mixture. Cover and marinate in refrigerator 1 to 4 days.
coated with cooking spray; grill 7 minutes on each side or 3. Arrange tomato slices on a platter; sprinkle evenly with 1⁄8 tea-
until desired degree of doneness. Cut steak diagonally spoon salt and black pepper. Remove cucumber mixture from mari-
across grain into thin slices. Serve with sauce. Yield: 8 nade with a slotted spoon; arrange over tomato slices. Yield: 8
servings (serving size: 3 ounces steak and about 2 table- servings (serving size: 2 tomato slices and about 1⁄3 cup cucumber
spoons sauce) mixture).
CALORIES 265 (32% from fat); FAT 9.5g (sat 3.8g, mono 3.6g, poly 0.7g); PROTEIN CALORIES 32 (6% from fat); FAT 0.2g (sat 0g, mono 0g, poly 0.1g); PROTEIN 0.8g; CARB 7.7g; FIBER 1g; CHOL
23.8g; CARB 17.4g; FIBER 1.1g; CHOL 57mg; IRON 2.9mg; SODIUM 425mg; CALC 28mg 0mg; IRON 0.4mg; SODIUM 115mg; CALC 11mg

®
Summer Cookout (continued) 11

INVITE SOME FRIENDS

Two-Potato Salad with Crème Fraîche
Look for crème fraîche near the gourmet cheeses in gourmet markets; if
you can’t find it, substitute full-fat sour cream. You can prepare this
dish a day ahead; stir gently before ser ving.
White Bean and Bacon Dip w i th
11⁄2 pounds small red potatoes, halved
Rosemary Pita Chips
11 ⁄ 2 pounds peeled sweet potatoes, cut into 1-inch pieces
3 tablespoons white vinegar The homemade rosemar y-flecked chips are a
3⁄ 4 cup crème fraîche great complement to the garlicky dip, but store-
1⁄ 4 cup chopped fresh chives bought pitas or bagel chips are a fine stand-in.
3
⁄4 teaspoon salt
1⁄ 4
Chips:
teaspoon freshly ground black pepper
1⁄2 teaspoon dried crushed
1. Place potatoes in a large Dutch oven; cover with water. Bring to rosemary
a boil; reduce heat, and simmer 18 minutes or until tender. Drain. 1⁄4 teaspoon salt
Place potatoes in a large bowl. Drizzle with vinegar; toss gently to 1⁄4 teaspoon garlic powder
coat. Let cool to room temperature. 1⁄8 teaspoon freshly ground black
2. Combine crème fraîche and remaining ingredients, stirring with pepper
a whisk. Add to potatoes, tossing gently to coat. Yield: 8 servings 3 (6-inch) pitas, each cut into 8 wedges
(serving size: 1 cup). Cooking spray
CALORIES 253 (29% from fat); FAT 8.2g (sat 5g, mono 2.3g, poly 0.4g); PROTEIN 3.9g; CARB 41.3g; FIBER 3g;
CHOL 18mg; IRON 1.2mg; SODIUM 255mg; CALC 70mg Dip:
2 applewood-smoked bacon slices,
chopped (such as Nueske’s)
Succotash Salad 4 garlic cloves, minced
The salad holds well, so you can make it up to a day ahead. 1⁄3 cup fat-free, less-sodium chicken
broth
SALAD:
1 (19-ounce) can cannellini beans,
1 (16-ounce) bag frozen baby lima beans
drained
3 cups fresh corn kernels
1⁄4 cup chopped green onions
1 cup chopped red bell pepper
3⁄ 4
1 tablespoon fresh lemon juice
cup chopped green onion
1⁄ 2
1⁄2 teaspoon hot sauce
cup finely chopped red onion
1
1⁄8 teaspoon salt
⁄4 cup chopped fresh flat-leaf parsley
1⁄8 teaspoon paprika
2 tablespoons chopped fresh oregano
DRESSING:
13 1. Preheat oven to 350°.
⁄ cup fresh lemon juice
2. To prepare chips, combine first 4 ingredients.
2 tablespoons Dijon mustard
Arrange pita wedges in a single layer on a baking
2 tablespoons olive oil
3⁄ 4
sheet. Lightly coat pita wedges with cooking spray;
teaspoon salt
3⁄ 4
sprinkle evenly with rosemary mixture. Lightly re-
teaspoon freshly ground black pepper
coat pita wedges with cooking spray. Bake at 350°
1. To prepare salad, cook beans in boiling water for 12 minutes. for 20 minutes or until golden.
Drain; rinse with cold water. Drain. Combine beans, corn, and next 3. To prepare dip, cook bacon in a small saucepan
5 ingredients (corn through oregano). over medium heat until crisp. Remove bacon from
2. To prepare dressing, combine lemon juice and remaining ingredi- pan with a slotted spoon; set aside. Add garlic to
ents, stirring with a whisk. Drizzle over salad, and toss to coat. drippings in pan; cook 1 minute, stirring frequently.
Yield: 8 servings (serving size: 1 cup). Add broth and beans; bring to a boil. Reduce heat,
CALORIES 164 (26% from fat); FAT 4.7g (sat 0.6g,mono 2.8g,poly 0.8g); PROTEIN 6.5g; CARB 27g; FIBER 6.3g; CHOL 0mg; IRON
and simmer, uncovered, 10 minutes.
1.9mg; SODIUM 344mg; CALC 34mg 4. Combine bean mixture, onions, and remaining
ingredients in a food processor, and process until
smooth. Spoon mixture into a bowl; stir in 1 table-
spoon reserved bacon. Sprinkle dip with remaining
bacon just before serving. Serve with pita chips. Yield: 8 servings
(serving size: 3 pita chips and 3 tablespoons dip).
CALORIES 137 (25% from fat); FAT 3.8g (sat 1.3g, mono 1.5g, poly 0.7g); PROTEIN 4.7g; CARB 20.5g; FIBER
2.6g; CHOL 3.8mg; IRON 1.4mg; SODIUM 397mg; CALC 39mg

®

best burger menu
s e r v e s
There are several things at which people often think they're the
best. We're all the most skillful and cour teous drivers; we can
call a game better than any referee; our navigational prowess is
unmatched; and the burgers we make are tops. That's how this
burger recipe came about -- conversation among the staff one
day turned to how each of us makes the best burgers. We
decided to put these asser tions to the test, and we're glad we
did. Food Editor Krista Montgomer y’s juicy Smothered Burgers
are sure to please your summer time palate.
Smothered Burgers
Oven Fries
Grilled Vegetable Salad
Grasshopper Ice Cream Pie
Smothered Burgers (above)
Associate Food Editor Krista Ackerbloom Montgomer y finds many sandwiches too big to eat comfor tably. “So I rip them apar t, take of f the top,
and end up eating them with a knife and fork.” Krista has introduced her husband, John, to these open-faced burgers at home, turning his meal
into a knife-and-fork adventure, too. Look for Texas toast, sometimes labeled “barbecue bread,” on the bread aisle.
Cooking spray
2 cups vertically sliced onion
2 teaspoons sugar
3⁄4 teaspoon salt, divided
1⁄2 teaspoon freshly ground black pepper,
divided
1 (8-ounce) package presliced mushrooms
2 tablespoons Worcestershire sauce
1 pound ground round
4 (1-ounce) slices Texas toast
1⁄2 cup (2 ounces) shredded Swiss cheese
1. Prepare grill.
2. Heat a medium nonstick skillet coated with cooking spray
over medium heat. Add onion; cover and cook 5 minutes, stir-
ring occasionally. Add sugar, 1⁄4 teaspoon salt, and 1⁄4 teaspoon
pepper; cook, uncovered, 5 minutes or until tender, stirring
12
INVITE SOME FRIENDS
Grilled Vegetable Salad
1 teaspoon chopped fresh rosemary
1/8 teaspoon freshly ground pepper
2 1/2 teaspoons olive oil
1 tablespoon raspberry-flavored vinegar
1 clove garlic, minced
2 ears fresh corn, husked
1 small zucchini, cut in half lengthwise (about 1/4 pound)
1 small yellow squash, cut in half lengthwise (about 1/4
pound)
1 large red bell pepper, cut into quarters
1 medium eggplant, cut in half lengthwise (about 1 pound)
2 (1/2-inch) slices purple onion
6 1 large, unpeeled tomato, cored and cut in half crosswise
Vegetable cooking spray
Combine rosemary and next 4 ingredients in a bowl; stir with a
whisk until blended. Brush ears of corn and the cut surfaces of the
remaining vegetables with half of olive oil mixture, and set aside.
Coat grill rack with cooking spray; place on grill over medium-hot
coals. Place vegetables, cut sides down, on rack. Cook 5 minutes;
brush with remaining olive oil mixture. Turn vegetables over, and
cook an additional 5 minutes or until tender. Remove from grill;
cut each ear of corn into 6 pieces. Cut each onion slice into quar-
ters. Cut remaining vegetable pieces in half. Yield: 4 servings
(serving size: 1/2 cup)
CALORIES 128 (27% from fat); FAT 3.9g (sat 0.5g, mono 2.2g, poly 0.7g); PROTEIN 3.9g; CARB 23.5g;
FIBER 5.2g; CHOL 0.0mg; IRON 1.9mg; SODIUM 18mg; CALC 66mg
frequently. Remove onion from pan, and keep warm.
3. Heat pan coated with cooking spray over medium-high heat. Add
mushrooms and 1⁄4 teaspoon salt; sauté 5 minutes or until tender.
4. Combine 1 ⁄ 4 teaspoon salt, 1 ⁄ 4 teaspoon pepper, Worcestershire
sauce, and beef. Divide mixture into 4 equal portions, shaping each
into a 1⁄2-inch-thick patty.
5. Preheat broiler.
6. Place patties on a grill rack coated with cooking spray; grill 5 min-
utes on each side or until done. Place bread on grill rack; grill 1 minute
on each side or until toasted.
7. Arrange bread on a baking sheet. Top each bread slice with 1 patty,
1 ⁄ 4 cup onion, 1 ⁄ 4 cup mushrooms, and 2 tablespoons cheese; broil 2
minutes or until cheese melts. Yield: 4 servings.
CALORIES 393 (40% from fat); FAT 17.5g (sat 7.5g, mono 6.7g, poly
1.4g); PROTEIN 31.1g; CARB 27.1g; FIBER 2.5g; CHOL 91mg; IRON
4.4mg; SODIUM 786mg; CALC 204mg
®
Best Burger (continued)
Grasshopper Ice Cream
Pie
This deceptively rich desser t of fers a
refreshing minty contrast to a grilled
dinner.
1 cup chocolate wafer crumbs
(about 20 cookies; such as
Nabisco's Famous Chocolate
Wafers)
2 tablespoons butter, melted
2 tablespoons 1% low-fat milk
1 (7-ounce) jar marshmallow creme
1/4 cup green crème de menthe
2 tablespoons white crème de cacao
1 (8-ounce) container frozen fat-free
whipped topping, thawed
3 cups vanilla low-fat ice cream,
softened
2 teaspoons chocolate syrup
Combine crumbs and butter in a small
bowl; stir with a fork until moist. Press
into bottom of a 9-inch springform
pan. Chill. Combine milk and marsh-
mallow creme in a microwave-safe
bowl; microwave at HIGH 1 minute,
stirring once. Add crème de menthe,
crème de cacao, and whipped topping,
stirring until blended. Spread ice
cream into prepared pan; top with
marshmallow mixture. Freeze at least 6
hours. Drizzle with chocolate syrup
before serving. Yield: 12 servings
CALORIES 234 (17% from fat); FAT 4.4g (sat 2.2g, mono
1.1g, poly 0.3g); PROTEIN 2.4g; CARB 40.6g; FIBER 0.9g; CHOL
9mg; IRON 0.4mg; SODIUM 139mg; CALC 54mg;
13
Summertime Wine
INVITE SOME FRIENDS
The best occasion for wine? Right now, of course.
By Karen MacNeil
My most favorite summer ritual is coming home from work, opening the refrigerator door,
and pulling out a bottle of icy-cold sparkling wine. I know there are people who think
sparkling wine and Champagne are meant for the winter holidays. And, of course, they are.
But a chilled glass of bubbly tastes pretty extraordinary on a hot day. Who says sparkling
wine must be saved for a special occasion?
Now, I'll admit that there was a point when buying a case of sparkling wine for the summer
was an extravagant idea. Ten years ago, for example, Champagne and sparkling wine cost
a good deal more than I normally spent on a bottle of wine for dinner. That's no longer
true.
And summer isn't only good for sparkling wines. A number of wines are ideally suited to
warmer weather and are on my shopping list. First up is a case of Riesling. Because it's
usually low in alcohol -- as much as one-fourth less alcohol by volume than Chardonnay --
Riesling adds the perfect light note to summer.
Great Rieslings also shimmer with freshness, a result of the grape having a naturally high
amount of acidity. Before you buy one, however, you should know that the flavor can vary
depending on its source. California Rieslings are usually packed with fruit. Washington state
Rieslings are often fresher and more delicate. Rieslings from the Alsace region of France often
have intense mineral and earth flavors. And the lightest, most ethereal Rieslings come from
the top estates in Germany.
Riesling's only downfall is that it's not built for grilled steak, grilled lamb, or barbecued chick-
en. These fabulous meat classics really need a red wine. But not just any red wine; Cabernet
and Merlot can taste too harsh in summer because the skins and seeds of both grapes con-
tain a lot of tannin. The summer's heat calls for a red wine that's juicy and full of fruit.
The third wine on my summer shopping list would be Zinfandel, California's most widely plant-
ed red grape. The rich wines made from it have always had a big following; the number of fans
has skyrocketed in the past year, thanks to the good Zins now on the market. I'm speaking
here only of the real McCoy -- red Zinfandel.
Fourth on my list: I can't imagine enjoying summer without a few bottles of great rose. It's odd
that rose wines never have caught on in the United States. If you go to France in the summer,
for example, rose is all everybody seems to be drinking. And if you think about it, what could
be better than a wine that combines the best attributes of both red and white wine? The key,
of course, is finding a truly great rose. Several do exist, and they're usually terrific bargains.
Finally, no summer should pass without those two historic summer wine cocktails: spritzers
and kirs. Both are a cinch to make. Spritzers (wine, water, and sometimes ice cubes) simply
need to be imaginative. My favorite: California Riesling, orange juice, and club soda.
Proportions should vary according to your taste. As for kirs, the classic kir royale (Champagne
or sparkling wine with a few drops of cassis) is just the thing for a summer sunset.
Oven Fries
1 1/2 pounds baking potatoes, peeled and cut into thin strips
1 tablespoon vegetable oil
1/2 teaspoon salt
Preheat oven to 450 degrees.
Combine all ingredients in a bowl; toss well. Arrange the potatoes in a single layer on a
baking sheet. Bake at 450° for 35 minutes or until golden. Yield: 4 servings
CALORIES 193 (17% from fat); FAT 3.6g (sat 0.7g, mono 1g, poly 1.7g); PROTEIN 3.3g; CARB 36.6g; FIBER 2.6g; CHOL 0.0mg; IRON 0.6mg;
SODIUM 301mg; CALC 9mg
®
 14

Entreés
savor the flavor
Maple-Glazed Salmon
Find ancho chile powder in the spice section of most
supermarkets (substitute 2 teaspoons regular chili powder
if you can’t find it). Use a spatula to separate the fish from
its skin after grilling. Round out the spicy-sweet salmon with
a simple spring salad.
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon ground ancho chile powder
1⁄2 teaspoon ground cumin
1
⁄2 teaspoon brown sugar
1 teaspoon sea or kosher salt
4 (6-ounce) salmon fillets
Cooking spray
1 teaspoon maple syrup
1. Prepare grill, heating to medium. fish flakes easily when tested with a fork. Yield: 4 servings
2. Combine first 5 ingredients. Sprinkle fish with salt; rub (serving size: 1 salmon fillet).
with paprika mixture.
3. Place fish on grill rack coated with cooking spray; grill CALORIES 286 (42% from fat); FAT 13.5g (sat 3.2g, mono 5.7g, poly 3.4g); PROTEIN 36.5g; CARB
7 minutes. Drizzle fish with syrup; grill 1 minute or until 2.9g; FIBER 0.6g; CHOL 87mg; IRON 1.1mg; SODIUM 670mg; CALC 30mg

Beer-Can Chicken with Cola Barbecue Sauce 2. To prepare grill for indirect grilling, place a disposable alu-
“I like any recipe that star ts with ‘open a can of beer and drink half,’” minum foil pan in center of grill. Arrange charcoal around foil pan;
says Steven Raichlen. American ingenuity has produced a variety of heat to medium heat.
beer-can roasters that hold the can in place and stabilize the tipsy 3. Remove and discard giblets and neck from chicken. Rinse

chicken. Aluminum cans bend easily under the pressure, so when chicken with cold water; pat dry. Trim excess fat. Starting at neck
piercing holes, it’s a good idea to use a can-holding gadget. cavity, loosen skin from breast and drumsticks by inserting fingers,
gently pushing between skin and meat.
CHICKEN:
4. Rub 2 teaspoons spice mixture under loosened skin. Rub 2 tea-
1 (12-ounce) can beer spoons spice mixture in body cavity. Rub 2 teaspoons spice mixture
1 cup hickory wood chips over skin. Slowly add remaining spice mixture to beer can (salt will
2 teaspoons kosher or sea salt make beer foam). Holding chicken upright with the body cavity
2 teaspoons brown sugar facing down, insert beer can into cavity.
2 teaspoons sweet paprika 5. Drain wood chips. Place half of wood chips on hot coals. Coat
1 teaspoon coarsely ground black pepper grill rack with cooking spray. Place chicken on grill rack over drip
1 (4-pound) whole chicken pan. Spread legs out to form a tripod to support the chicken. Cover
Cooking spray and grill 2 hours or until a meat thermometer inserted into meaty
SAUCE:
portion of thigh registers 180°. Add remaining wood chips after 1
12
⁄ cup cola hour and charcoal as needed.
12
⁄ cup ketchup 6. Lift chicken slightly using tongs; place spatula under can. Care-
2 tablespoons Worcestershire sauce fully lift chicken and can; place on a cutting board. Let stand 5 min-
1⁄ 2
teaspoon instant onion flakes utes. Gently lift chicken using tongs or insulated rubber gloves;
1⁄ 2
teaspoon instant minced garlic carefully twist can and remove from cavity. Discard skin and can.
11 ⁄ 2 teaspoons steak sauce (such as A-1) 7. To prepare sauce, combine cola and remaining ingredients in a
1
⁄2 teaspoon liquid smoke saucepan; bring to a boil. Reduce heat, and simmer 6 minutes.
1⁄ 4 teaspoon black pepper Cool. Serve with chicken. Yield: 6 servings (serving size: 3 ounces
1. Open beer can; drink half. Carefully pierce top of beer can with chicken and about 2 tablespoons sauce).
“church-key” can opener several times; set aside. To prepare chicken, CALORIES 215 (20% from fat); FAT 4.7g (sat 1.1g, mono 1.4g, poly
soak wood chips in water 1 hour. Combine salt, sugar, paprika, and 1.3g); PROTEIN 31.8g; CARB 10g; FIBER 0.5g; CHOL 100mg; IRON
pepper; set aside. 2.2mg; SODIUM 741mg; CALC 29mg ®

Entreés (continued)
Alder-Planked Salmon in an
Asian-Style Marinade
1 (15 x 6 1/2 x 3/8-inch) alder grilling
plank
1/2 cup rice vinegar
1/2 cup low-sodium soy sauce
2 tablespoons honey
1 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
3 garlic cloves, minced
1 lemon, thinly sliced
1 (3 1/2-pound) salmon fillet
1/4 cup chopped green onions
1 tablespoon sesame seeds, toasted
Immerse and soak the plank in water 1
hour; drain.
To prepare grill for indirect grilling, heat
one side of the grill to high heat.
Combine vinegar and the next 6 ingredi-
ents (vinegar through lemon) in a large zip-
top plastic bag; seal. Shake to combine.
Add fish; seal. Marinate in refrigerator 30
minutes, turning once.
Place plank on grill rack over high heat;
grill 5 minutes or until lightly charred.
Carefully turn plank over; move to cool
side of grill. Remove fish from marinade;
discard marinade. Place fish, skin side
down, on charred side of plank. Cover and
grill 15 minutes or until fish flakes easily
when tested with a fork. Sprinkle with
onions and sesame seeds. Yield: 9 servings
(serving size: 5 ounces)
CALORIES 306 (41% from fat); FAT 14.1g (sat 3.3g, mono 6.1g, poly
3.5g); PROTEIN 38.3g; CARB 4.6g; FIBER 0.5g; CHOL 90mg; IRON
0.9mg; SODIUM 353mg; CALC 36mg
Grilled American Pizza
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 Follow manufacturer's instruc-
or until puffy and golden. Turn crust, grill- tions for placing al ingredients
15
mark side up, and spread with half of mari- except cooking spray and corn-
SAVOR THE FLAVOR
nara sauce. Top with half of sausage, meal into bread pan. Select dough
mozzarella, mushrooms, onion, and Parme- cycle; start bread machine. Remove
san. Cover and grill 4 to 5 minutes or until dough from machine (donot bake).
cheese melts and crust is lightly browned. Proceed with step 2 in above recipe.
Repeat with remaining crust and toppings. Yield: 2 (10-inch) pizza crusts (serv-
Yield: 6 servings (serving size: 1/3 pizza) ing size: 1 crust)
CALORIES 339 (31% from fat); FAT 11.5g (sat 4.6g, mono 2.7g, poly CALORIES 603 (14% from fat); FAT 9.7g (sat 1.3g, mono
0.9g); PROTEIN 17.8g; CARB 40.8g; FIBER 1g; CHOL 29mg; IRON 3mg; 5.3g, poly 1.6g); PROTEIN 18.5g; CARB 108.5g; FIBER 1.4g;
SODIUM 678mg; CALC 252mg CHOL 0.0mg; IRON 7mg; SODIUM 589mg; CALC 24mg
Quick-and-Easy Pizza Crust Beef-and-Chicken
We call for bread flour because it's higher in Fajitas with Peppers
protein than all-purpose flour and makes a and Onions
firmer, denser crust. You can, however, The meat and vegetables for these
substitute all-purpose flour. color ful wraps are marinated in a zesty
mixture of lime, garlic, and other seasonings.
2 cups bread flour
1/2 teaspoon salt Marinade:
1/2 teaspoon sugar 1/4 cup olive oil
1 package quick-rise yeast 1 teaspoon grated lime rind
3/4 cup warm water (120 to 130 degrees) 2 1/2 tablespoons fresh lime juice
1 tablespoon olive oil 2 tablespoons Worcestershire sauce
Cooking spray 1 1/2 teaspoons ground cumin
2 tablespoons cornmeal 1 teaspoon salt
1/2 teaspoon dried oregano
Combine first four ingredients in a large
1/2 teaspoon coarsely ground black
bowl; make a well in center of mixture.
pepper
Combine water and oil; add to flour mix-
2 garlic cloves, minced
ture. Stir until mixture forms a ball.
1 (14.25-ounce) can low-salt beef broth
Turn dough out onto a lightly floured sur-
face; knead until smooth and elastic (about
Fajitas:
10 minutes). Place the dough in a large
1 (1-pound) flank steak
bowl coated with cooking spray, turning to
1 pound skinned, boned chicken breast
coat top. Cover and let rise in a warm place
2 red bell peppers, each cut into 12
(85°), free from drafts, 45 minutes or until
wedges
doubled in bulk. Punch dough down; divide
2 green bell peppers, each cut into 12
in half. Cover and let dough rest 10
wedges
minutes.
1 large Vidalia or other sweet onion, cut
into 16 wedges
Working with one portion at a time (cover
Cooking spray
remaining dough to keep from drying), roll
16 (6-inch) fat-free flour tortillas
each portion into a 10-inch circle on a
1 cup bottled salsa
lightly floured surface. Place dough on two
1/4 cup low-fat sour cream
baking sheets, each sprinkled with 1 table-
1/2 cup chopped fresh cilantro
spoon cornmeal.
Fresh cilantro sprigs
Food Processor Variation: To prepare marinade, combine first 10 in-
Place the first 4 ingredients in a food gredients in a large bowl; set aside.
processor, and pulse 2 times or until well-
blended. With processor on, slowly add To prepare fajitas, trim fat from steak. Score
water and oil through food chute; process a diamond pattern on both sides of the
until dough forms a ball. Process 1 addi- steak. Combine 1 1/2 cups marinade,
tional minute. Turn out onto a lightly steak, and chicken in a large zip-top
floured counter; knead 9 to 10 times. Pro- plastic bag.
ceed with step 2 in above recipe. RECIPE CONTINUED ON PAGE 16
Bread Machine Variation:
®
Fajitas (continued)
16

Sides

SAVOR THE FLAVOR

Seal and marinate in refrigerator 4 hours
or overnight, turning occasionally.
Combine remaining marinade, bell
peppers, and onion in a zip-top plastic
bag. Seal and marinate in refrigerator for 4
hours or overnight, turning occasionally.

Prepare grill. Remove steak and chicken Place potato slices in a

from bag; discard marinade. Remove veg- saucepan, and cover
etables from bag; reserve marinade. Place with water; bring to a
reserved marinade in a small saucepan; set boil. Reduce heat, and
aside. Place steak, chicken, and vegetables simmer for 5 minutes
on grill rack coated with cooking spray; or until crisp-tender;
cook 8 minutes on each side or until de- drain. Rinse with cold
sired degree of doneness. water; drain well.

Wrap tortillas tightly in foil; place tortilla
packet on grill rack the last 2 minutes of
grilling time. Bring reserved marinade to a
boil. Cut steak and chicken diagonally
across the grain into thin slices. Place the
steak, chicken, and vegetables on a serving
platter; drizzle with reserved marinade.
Arrange about 1 ounce steak, about 1
ounce chicken, 3 bell pepper wedges, and
1 onion wedge in a tortilla; top with 1 ta-
blespoon salsa, about 1 teaspoon sour
cream, and 1/2 tablespoon cilantro. Fold
sides of tortilla over filling. Garnish with
cilantro sprigs, if desired. Serve immedi-
ately. Yield: 8 servings (serving size: 2 faji-
tas)
CALORIES 407 (31% from fat); FAT 14.2g (sat 4.3g, mono 7.1g,
poly 1.4g); PROTEIN 31.1g; CARB 40.6g; FIBER 5.3g; CHOL 64mg;
IRON 3.9mg; SODIUM 841mg; CALC 79mg
More Entreés
Shrimp Kebabs With
Jalapeno-Lime Marinade,
page 8
Grilled Chicken with White
Barbecue Sauce, page 9
Spice-Rubbed Flank Steak
with Spicy Peach-Bourbon
Sauce, page 10
Smothered Burgers, page 12
Soba Salad with Grilled
Sweet Potato, Eggplant,
and Red Pepper
To streamline the preparation, cook the
noodles ahead of time, and have the
vegetables already marinating in a bag.
Quick tip: Remove the potato slices from
the simmering water using a slotted
spoon, then return the water to a boil, and
use the same pot to cook the soba. Use a
spatula to carefully turn the potatoes on
the grill so they won't stick.
12 (1/2-inch-thick) slices sweet potato
(about 2 medium)
1/3 cup orange juice
2 1/2 tablespoons molasses
1 tablespoon water
2 teaspoons vegetable oil
1 1/2 teaspoons Dijon mustard
1 garlic clove, crushed
8 (1/2-inch-thick) slices eggplant
(about 1 medium)
1 red bell pepper, cut into 4 wedges
Cooking spray
1/3 cup thinly sliced green onions
1 1/2 tablespoons low-sodium soy
sauce
1 tablespoon sherry
1 tablespoon dark sesame oil
2 teaspoons brown sugar
1 teaspoon minced peeled fresh
ginger
4 cups cooked soba (about 8 ounces
uncooked buckwheat noodles)
Combine juice and the next 5
ingredients (juice through
garlic) in a large zip-top plas-
tic bag. Add potato slices,
eggplant, and bell pepper to
bag; seal and marinate in refrigerator for
1 hour, turning bag occasionally. Re-
move the vegetables from bag, reserv-
ing marinade.
Prepare grill.
Place the vegetables on grill rack coated
with cooking spray, and grill for 4 min-
utes on each side or until done, basting
frequently with 1/2 cup reserved mari-
nade. Place vegetables on a platter; driz-
zle with remaining marinade.
Combine onions and next 5 ingredients
(onions through ginger). Place soba in a
large bowl, and drizzle with dressing.
Serve with vegetables. Yield: 4 servings
(serving size: 1 1/4 cups soba mixture, 3
slices sweet potato, 2 slices eggplant,
and 1 bell pepper wedge)
CALORIES 439 (15% from fat); FAT 7.3g (sat 1.1g,
mono 2.2g, poly 2.9g); PROTEIN 10.1g; CARB 80.9g; FIBER
5.4g; CHOL 0.0mg; IRON 2.8mg; SODIUM 259mg; CALC
64mg
®
 Grilled Sweet Potatoes with
Orange-Chipotle Glaze
17
4 large sweet potatoes

SAVOR THE FLAVOR

(about 2 pounds)
1 can chipotle chiles in More Sides
adobo sauce
2 tablespoons butter
Greens With Creamy Berry Dressing, page 8
or stick
margarine, melted
1 tablespoon chopped
S w e e t - S p i c y C u c u m b e r s o v e r To m a to e s ( b e l o w ) ,
fresh cilantro
page 10
1/2 teaspoon salt
1 (6-ounce) can
thawed orange
White Bean and Bacon Dip with Rosemary Pita Chips,
juice concentrate,
page 11
undiluted
Cooking spray
Prepare grill.
Succotash Salad, page 11
Cut potatoes in half
lengthwise. Cook po-
tato halves in boiling Two-Potato Salad with Creme Fraiche, page 11
water 5 minutes or until
crisp-tender; drain.
Rinse with cold water; Grilled Vegetable Salad, page 1 2
drain well. While pota-
toes are cooking, re-
move 3 tablespoons Oven Fries, page 13
adobo sauce from
canned chiles. Place re-
maining sauce and chiles
in a zip-top plastic bag;
freeze for another use. Combine 3 tablespoons
adobo sauce, butter, cilantro, salt, and juice in a
small bowl. Place potatoes on grill rack coated
with cooking spray; grill 4 minutes on each
side or until potatoes are done, basting fre-
quently with orange juice mixture. Yield: 8
servings (serving size: 1 potato half)
CALORIES 185 (17% from fat); FAT 3.5g (sat 1.9g, mono 1g, poly 0.4g);
PROTEIN 2.4g; CARB 36.6g; FIBER 3.6g; CHOL 8mg; IRON 0.8mg; SODIUM
240mg; CALC 37mg

®
Sauces 1/3 cup bottled 18
hoisin sauce

SAVOR THE FLAVOR

1/4 cup rice
vinegar
2 tablespoons
sherry
2 tablespoons
Desserts
ketchup
1 tablespoon Pineapple-Rum Slush,
brown sugar page 8
1/2 teaspoon
five-spice
powder Make- Ahead
Combine all the Cappuccino-Oreo
ingredients in a Tr i fl e s , p a ge 9
small bowl.
Yield: about 1
cup (serving size: Lemon-Buttermilk Ice
1 tablespoon) Cream, page 10
CALORIES 17 (11% from fat);
FAT 0.2g (sat 0.0g, mono
0.1g, poly 0.1g); PROTEIN Grasshopper Ice Cream Pie,
All-American Barbecue 0.2g;CARB 3.5g; FIBER 0.2g; CHOL 0.0mg; IRON 0.1mg; page 13
SODIUM 108mg; CALC 3mg
Sauce
Ser ve with chicken, pork, or burgers. Tr y Fire-and-Spice Rub
grilled chicken with All-American Barbecue
Sauce, potato salad, shredded squash,
2 tablespoons cracked black pepper Grilled Stone Fruit
and chocolate-chip cookies.
2 tablespoons grated Parmesan cheese Antipasto Plate
2 teaspoons dried basil
3/4 cup minced fresh onion 2 teaspoons dried rosemary Black pepper and vanilla heighten the
1 cup cider vinegar 2 teaspoons dried thyme sweetness of the stone fruit. Firm fruit
3/4 cup ketchup 1/4 teaspoon garlic powder holds up best on the grill. Ser ve this dish
3 tablespoons dark brown sugar 1/4 teaspoon salt as an appetizer or salad course. If you can’t
1 tablespoon low-sodium
Combine all ingredients. Yield: 1/3 cup find pluots, double up on peaches or plums.
Worcestershire sauce
1 teaspoon chili powder (serving size: 1 tablespoon)
DRESSING:
1 teaspoon hot sauce CALORIES 20 (12% from fat); FAT 0.8g (sat 0.4g,mono 0.2g, poly 1 tablespoon brown sugar
0.1g); PROTEIN 1.3g; CARB 2.7g; FIBER 0.9g; CHOL 2mg; IRON
3 tablespoons white balsamic vinegar
Place onion in a 1-quart glass measure. 1.8mg; SODIUM 156mg; CALC 64mg
2 tablespoons extravirgin olive oil
Microwave at high 2 minutes. Add re-
2 tablespoons fresh lime juice
maining ingredients; stir. Cover with Lemon-Herb Marinade
2 teaspoons vanilla extract
wax paper; microwave at HIGH 10 to 1⁄ 4
2 teaspoons grated lemon rind teaspoon freshly ground black
12 minutes, stirring every 3 minutes.
2/3 cup fresh lemon juice pepper
Yield: 2 cups (serving size: 1 table- 18
1/4 cup chopped fresh basil ⁄ teaspoon salt
spoon) 18
1/4 cup chopped fresh mint ⁄ teaspoon hot sauce
CALORIES 11 (% from fat); FAT 0.0g; PROTEIN 0.1g; CARB 2.6g; 1/4 cup white wine vinegar FRUIT:
CHOL 0.0mg; SODIUM 6mg
2 tablespoons chopped fresh oregano 1 pound firm black plums, halved and
1 1/2 tablespoons olive oil pitted
Sweet Hoisin Sauce 1/4 teaspoon salt 1 pound firm peaches, halved and
2 garlic cloves, crushed pitted
Hoisin is a blend of soybeans, garlic, chile 1⁄2 pound firm nectarines, halved and
peppers, and spices; it ser ves as the base Combine all ingredients, and stir mari-
pitted
for this Chinese-inspired barbecue sauce. nade well. Yield: 1 1/4 cups (serving 1⁄2 pound firm pluots, halved and
Five-spice powder, also used extensively in size: 1 tablespoon)
Chinese cooking, is a pungent mixture of pitted
CALORIES 12 (75% from fat); FAT 1g (sat 0.1g, mono 0.8g,
ground cinnamon, cloves, fennel, star RECIPE CONTINUED ON PAGE 19
poly 0.1g); PROTEIN 0.1g; CARB 1.1g; FIBER 0.0g; CHOL
anise, and peppercorns. 0.0mg; IRON 0.1mg; SODIUM 30mg; CALC 5mg
 19
Desserts

SAVOR THE FLAVOR

Grilled Stone Fruit (continued)
Cooking spray
We love cream pies for all the same reasons you do. They’re simple to make.
Mint sprigs (optional) Because they need chill time and can cool their heels in the fridge for hours on
end, they’re great for grilling menus. Their cold smoothness soothes a parched
1. Prepare grill. palate.
2. To prepare dressing, combine first 8 ingredients
in a small bowl, stirring well with a whisk.
3. To prepare fruit, place fruit on grill rack coated
with cooking spray; grill 3 minutes on each side. Re-
move from grill. Drizzle fruit with dressing. Garnish
with mint sprigs, if desired. Yield: 8 servings.
CALORIES 129 (29% from fat); FAT 4.1g (sat 0.5g, mono 2.9g, poly 0.4g); PROTEIN
1.4g; CARB 23.8g; FIBER 2.9g; CHOL 0mg; IRON 0.3mg; SODIUM 39mg; CALC 12mg

Peanut Butter–Banana Cream Pie

CRUST:
1 cup vanilla wafer cookies (about
20 cookies)
1⁄3 cup packed brown sugar

21⁄2 tablespoons butter, melted

Cooking spray
FILLING:
34⁄ cup packed brown sugar
12
⁄ cup (4 ounces) 1⁄3-less-fat cream cheese
1⁄ 2 cup reduced-fat peanut butter
1⁄ 2 teaspoon vanilla extract
1 (8-ounce) container frozen fat-free whipped
topping, thawed
11⁄2 cups sliced banana (about 2 bananas)
1⁄ 4 cup fat-free chocolate sundae syrup
1. Preheat oven to 350º.
2. Place cookies in a food processor; process until finely ground. Arrange 3 pineapple slices, 1/4 cup orange sections, and 1/4 cup
Add 1⁄3 cup brown sugar and butter; pulse 2 to 3 times or just until grapefruit sections on each of 4 plates. Serve with 1/4 cup Mango
combined. Press crumb mixture into bottom and up sides of a 9- Coulis.
inch pie plate coated with cooking spray. Bake at 350º for 10 min-
utes; cool completely on a wire rack. Mango Coulis
3. Place 3 ⁄ 4 cup brown sugar, cream cheese, peanut butter, and 3/4 cup cubed peeled ripe mango
vanilla in a mixing bowl; beat with a mixer at medium speed until 1/2 cup fresh orange juice
smooth. Fold in whipped topping. Arrange banana in bottom of 1 tablespoon fresh lemon juice
prepared crust. Spread peanut butter mixture over banana; drizzle 1 tablespoon honey
with syrup. Cover and freeze 8 hours; let stand at room tempera- 1/4 teaspoon ground allspice
ture 15 minutes before serving. Yield: 10 servings (serving size: 1 1/4 teaspoon ground cinnamon
wedge). 1/4 teaspoon ground nutmeg
CALORIES 300 (29% from fat); FAT 9.6g (sat 3.5g, mono 3.5g, poly 1.4g); PROTEIN 5.4g; CARB 49g; FIBER
1/4 teaspoon crushed red pepper
1.5g; CHOL 12mg; IRON 1mg; SODIUM 199mg; CALC 41mg
Combine all ingredients in a blender; process until smooth. Pour
Grilled Pineapple with Mango Coulis through a sieve over a bowl. Reserve liquid; discard solids. Yield: 1
cup (serving size: 1/4 cup)
12 (1/2-inch-thick) slices fresh pineapple (about 1 pineapple) CALORIES 206 (7% from fat); FAT 1.5g (sat 0.1g,mono 0.2g, poly 0.4g); PROTEIN 2g; CARB 51.8g; FIBER 5.8g; CHOL
Cooking spray 0.0mg; IRON 1.1mg; SODIUM 4mg; CALC 50mg
1 cup orange sections (about 1 large orange)
1 cup pink grapefruit sections (about 1 large grapefruit)
Mango Coulis
Prepare grill. Place pineapple on grill rack coated with cooking
spray; grill 2 1/2 minutes on each side or until tender. ®