Dinner on the Grill

Marinated Root Vegetables

To start, slowly par-boil vegetables - bring them to a simmer then continue 10-15 minutes:

2  big carrots

3  turnips

6  small beets

In a low, flat bowl combine:

Zest & juice of 1 lemon

garlic pepper

sea salt

a splash of Heinz Salad Vinegar

1/2 c±  extra virgin olive oil

1 medium onion sliced

Then added the partially-cooked vegetables, cut in big chunks.  I peeled the beets, but left the rest with skinned on.  My turnips were from the Farmers' Market and not waxed.  If yours are, you'll need to peel them.  Marinate several hours, with the dressing and onion, then pour all onto a big sheet of heavy-duty aluminum foil.  Cook about 30 minutes on medium-high, until done the way you like them. . .Lin

Steak and Chicken

I made up some Good Seasons Zesty Italian salad dressing to use as a marinade for the meat.  Marinate the amount of each that you need for a couple hours prior to cooking, turning often.  Cook for 10-15 minutes until a fork slips in and out of the pieces of chicken easily.  Throw away any leftover marinade - do not use it as a serving sauce. ..Lin

A Break - For Lunch On The Grill

I was so hungry a while ago and since I hadn't eaten yet, decided to make this breakfast-lunch-and-dinner in 1 — for 1 hungry girl. . .I found lamb at the grocery store yesterday - so it seemed logical to take a mid-day break and cook one of the chops on my new grill.  A little barbecue sauce on the rinsed, drained kidney beans and onions, butter on the carrots and pepper over all.  I coated the lamb chop with some of my Rosemary Seasoning, left it stand for 5 minutes or so and it was good to go.

 

All the accompaniments were cooked-reheated in a foil bowl while the lamb did its thing.  Lamb, leftover carrots, beans and onions.  I've never made lamb chops before, so grilling them was an adventure and it all turned out great.  .  .I'm loving' this grilling thing! . .Lin

Grilling!!!

Grilled Potatoes and Radicchio

1 head of radicchio

a few little potatoes

snipped fresh chives

Lemon-Olive Oil Dressing

Rosemary Seasoning

I've never been a fan of radicchio.  Seemed like a lot of $ for what you get, so I always use red cabbage in my lettuce mix.  Never tried it grilled before and it turned out great.  This is the loosest and most beautiful radicchio I've ever worked with.  Many of the outer leaves came off easily, so I wrapped them loosely in paper towel and refrigerated.  I'll save them, chop and add to a lettuce mix for a salad, another day.  I took the solid part of the remaining head and cut it into 4 lengthwise wedges, each still attached to the core.  Wash and give them a gentle trip through the salad spinner and they're ready for the marinade.

Scrub, slice or quarter the potatoes into a bowl of salted water.  An hour before dinner, dry the potatoes and arrange in a shallow baking dish with the radicchio wedges.  Pour on dressing, turning to coat all pieces and sprinkle with Rosemary Seasoning (recipes were posted previously).   Marinate an hour - tossing several times.  Make a foil bowl.  Place on the grill and add the vegetables.  Cook 20-30 minutes on med-high, or until the potatoes are the way you like them.  The radicchio is similar to a bitter green, not to everyone's liking, but I will for sure be buying more.  It combined with the potatoes and the marinade well - this combination was sooo delicious with the chicken!  Save marinade for plating, to drizzle over the meat meat if you want.   2 servings. . .Lin

Marinated Chicken-On-The-Grill

1-1/2# boneless, skinless chicken pieces

wash then dry, in layers of paper towel

Marinade in extra virgin olive oil and your favorite vinegar.  Mix in a 2-1 ratio - (oil to vinegar) - or a 1-1 ratio if you'd rather.  You can also add a little lime, orange or lemon juice if you want - but remember that citrus, especially lime, will essentially cook meat.  Don't marinate longer than an hour when using citrus.

Season the chicken with whatever herbs, salt, pepper, etc. that you like.  Marinate one hour, turning several times.  Place on the grill, cook and baste with the marinade until when testing with a fork, it pulls out easily.  Discard any leftover meat marinade - do NOT use it as a plating sauce!  You can use any leftover vegetable marinade for this though. . .Serves 4 - - or 1 - with lots leftover :o) . . .Lin