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Grilled Orange-and-Bourbon Salmon
- 1/4 cup bourbon
- 1/4 cup fresh orange juice
- 1/4 cup low-sodium soy sauce
- 1/4 cup packed brown sugar
- 1/4 cup chopped green onions
- 3 Tbs chopped fresh chives
- 2 Tbs fresh lemon juice
- 2 garlic cloves (chopped)
- 4 salmon fillets (about 1 inch thick, (6-ounce))
- Cooking spray
- Combine first 8 ingredients in a large zip-top plastic bag, and add salmon to bag. Seal and marinate in refrigerator 1 1/2 hours, turning bag occasionally.
- Prepare grill or broiler.
- Remove salmon from bag, reserving marinade. Place salmon on a grill rack or broiler pan coated with cooking spray. Cook 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade.
Green Beans with Shallots and Pancetta
- 1 pound green beans — ends trimmed (strings removed (if any))
- Salt
- 2 ounces pancetta — diced very small
- 2 large shallots — (2-3 chopped)
- 2 teaspoons butter
- Freshly ground black pepper
- Blanch the beans in a large pot of boiling salted water 4 minutes, or until they are crisp tender. Note: Test one, if it is “chewy” keep the beans cooking a bit longer. If you are using French cut beans, or extra thin beans, they may not need to cook as long as 4 minutes; start testing them at 1 1/2 to 2 minutes. Drain and place the beans in a bowl of ice water to stop the cooking. Drain again and set aside. (At this point you can make the beans a day ahead, store in refrigerator.)
- Heat a large sauté pan on medium high heat. Add the diced pancetta and cook, stirring occasionally, until lightly browned, 2-3 minutes. Use a slotted spoon to remove the pancetta from the pan to a plate.
- Add the shallots to the pan. Cook, stirring often, on medium high heat, in the fat rendered from the pancetta, until lightly browned.
- Add butter to the pan; add the drained green beans and pancetta. Season to taste with salt and pepper. Stir constantly until the beans are hot and are well mixed with the shallots and pancetta. Serve immediately.
- Serves 4.
Grilled Chicken with Italian Salsa
- Salsa:
- 2 1/4 cups chopped tomatoes (about 2 medium)
- 1/2 cup chopped fresh basil
- 1 Tbs thawed orange juice concentrate
- 1/2 tsp salt
- 1/2 tsp minced fresh garlic
- 1/2 tsp balsamic vinegar
- 1/4 tsp freshly ground black pepper
- Chicken:
- 1 Tbs chopped fresh oregano
- 2 Tbs fresh lemon juice
- 2 Tbs balsamic vinegar
- 1 Tbs olive oil
- 1 Tbs Dijon mustard
- 1 tsp chopped fresh rosemary
- 1 tsp chopped fresh parsley
- 1/2 tsp garlic powder
- 1/2 tsp chopped fresh thyme
- 1/2 tsp freshly ground black pepper
- 1/4 tsp salt
- 4 skinless ((6-ounce) boneless chicken breast halves)
- Cooking spray
- To prepare salsa, combine the first 7 ingredients in a medium bowl. Cover and chill 1 hour.
- To prepare chicken, preheat grill.
- Combine oregano and next 10 ingredients (through 1/4 teaspoon salt) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate chicken in refrigerator 1 hour, turning occasionally.
- Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Serve with salsa.
Grilled Chicken with Rustic Mustard Cream
- 1 tablespoon whole-grain Dijon mustard — divided
- 1 teaspoon whole-grain Dijon mustard — divided
- 1 tablespoon olive oil
- 1 teaspoon chopped fresh rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 24 ounces skinless (boneless chicken breast halves)
- Cooking spray
- 3 tablespoons light mayonnaise
- 1 tablespoon water
- Rosemary sprigs — (optional)
- Prepare grill.
- Combine 1 teaspoon mustard, oil, and next 3 ingredients in a small bowl; brush evenly over chicken. Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until done.
- While chicken grills, combine 1 tablespoon mustard, mayonnaise, and 1 tablespoon water in a bowl. Serve mustard cream with grilled chicken. Garnish with rosemary sprigs, if desired.
