Grilled Tenderloin Salad With Honey-Mustard D Recipe
Yield: 6 Servings
1/4 t ginger,Ground
2 T honey
1 T dijon mustard
2 pork tenderloins (1/2 pound)
1 vegetable cooking spray
1/3 c plus 1 t nonfat mayonnaise
1/3 c plus 1 t pineapple juice
2 T honey
1 T ginger,Ground
2 c tightly leaf lettuce,Packed
2 c tightly torn endive,Packed
2 c fresh pineapple,Cubed
1/4 c thinly purple onion,Sliced
-separate,d into rings
12 1/2 thick sliced,Peeled
-cantaloupe
1/4 c sliced almonds,toasted
Combine the first 3 ingredients in a small bowl. Trim fat from pork
and brush honey mixture over pork. Coat barbeque grill rack with
cooking spray and place on grill over medium-hot coals or heat. Place
pork on rack and cook 18 minutes or until meat thermometer registers
160 degrees, turning pork occasionally. Cut into 1/4 inch thick
slices and set aside. Combine salad dressing and next 4 ingredients
in a container of an electric blender; cover and process until
smooth. Divide pork, lettuces, pineapple, onion, and cantaloupe
evenly among 6 serving plates. Top each salad with 2 tsps. almonds.
Serve each with 2 1/2 tablespoons dressing.
Grilled Tenderloins - Venison
Yield: 2 Servings
2 elk tenderloins,8-10 oz ea
1 white pepper
1 garlic
1 salt
1 barbecue sauce
1 honey
1 lemon pepper seasoning
Wash and trim the tenderloins well. Rub with white pepper, garlic,
and
salt. Make a sauce of commercial barbeque sauce, honey and lemon
pepper seasoning and marinate the tenderloins. Roll the tenderloing
up in foil and place it on the back of the grill. Cook slowly at low
flame.
Grilled Teriyaki Swordfish
Yield: 6 Servings
4 fresh swordfish steaks
1/2 c light soy sauce
1/4 c pineapple juice (no sugar
-added)
1/4 c sherry
1 T brown sugar
1/2 t ginger,Ground
1 clove garlic or,Minced
-pressed
2 t lemon juice
In a non-reactive bowl, combine the soy sauce, pineapple juice,
sherry, brown sugar, ginger and lemon juice. Place in heavy plastic
bag with swordfish steaks and refrigerate for 1 to 2 hours, turning
bag occasionally to thoroughly marinate all surfaces of the fish.
Remove swordfish from bag and grill over high heat, 4-5 minutes on
each side, turning once. Be careful not to overcook swordfish; it
dries out quickly (fish is done when flesh is opaque and flakes
easily with fork). Serve with lightly grilled slices of pineapple and
baked sweet potatoes.
Grilled Thai Chicken Salad
Yield: 6 Servings
1 6 chk breast,boned & skinne
8 c Romaine lettuce; shredded
1 bn Green onion; white part,
-chopped
1/2 c Red onion; diced
1/2 c Cillantro; snipped
1/2 c Rice wine vinegar
1/4 c Extra virgin olive oil
2 1/2 tb Soy sauce
1/2 tb Crushed red pepper flakes
200 CALORIES. Preheat broiler and brush rack lightly with oil. Place
chicken breasts on rack. Broil 3 inches from heat source for 6-7
minutes or until cooked through, turning breasts over after 4
minutes. Meanwhile, combine lettuce, green onion, red onion and
cilantro in large bowl; toss to mix well. To make dressing combine
vinegar, olive oil, soy sauce and crushed red pepper and mix
thoroghly. To serve, place greens on plates. Slice chicken and
arrange on greens. Drizzled each serving with dressing.
Grilled Tofu
Yield: 8 Servings
1 lb tofu,extra-firm
1/4 c orange juice
1 t soy sauce,low-sodium
Cut block of tofu lengthwise into 8 equal-sized slices. Set a
cutting
board over the sink and place a double layer of paper towels on top.
Arrange tofu in one layer on cutting board, then top with a clean
dishtowel. Place a second board on top, then a 4- to 5-pound weight,
such as a thick phone book or heavy pot. Let sit for 20 minutes.
Uncover tofu and place in one layer in a shallow baking dish. Drizzle
with orange and soy sauce. Marinate at room temperature for 20
minutes. Broil or grill until lightly browned, turning once. Serve
chilled or at room temperature. Serves 8.
Grilled Tofu Squares
Yield: 1 Servings
1 pk prefried tofu squares
1 cucumber,juliened
1 carrot
1 some bean sprouts,blanced
1 pineapples,,Sliced
1 thinly/strips
1 ,juliened
1) grill the tofu squares lightly then cut the sides open then stuff
the julienned vegs.
2) EAT with sauce : 1 part chilli sauce 1 part lemon juice sugar to
taste
Grilled Tofu With Sesame Buckwheat Noodles
Yield: 6 Servings
1/2 c peanut oil
1/2 c sesame oil
1/2 c red wine
1/4 c mushroom soy sauce
1/4 c black vinegar
6 cloves garlic,minced
1 t chinese five-spice powder
A beautifully compose plate with many flavors and colors. Each
component is placed on the plate separately, making three little
groupings of bright and exciting tastes. The noodles and tofu can be
made ahead, held at room temperature for an hour or so, leaving only
the vegetables to be sauteed at the last minute.
GRILLED TOFU MARINADE 4 "blocks" firm tofu
Combine the marinade ingredients in a large bowl. Add the pieces of
tofu and cover with the marinade. Let sit for 6 to 8 hours in the
refrigerator or 3 hours at room temperature.
Prepare charcoal grill.
Remove the tofu from the marinade and drain slightly. Cook over
med-hot red coals, basting frequently with the marinade. "Score" the
tofu on both sides making a cross-hatch pattern. Cook until golden
brown, about 5 to 8 minutes on each side. Remove from the grill and
set aside.
SESAME BUCKWHEAT NOODLES Sauce: 6 green onions, minced 4 cloves
garlic, minced 3 Tbs miso, red or white 3" piece ginger, peeled and
minced 2 jalapeno peppers, minced 1/2 c sesame oil 1/2 c peanut oil
1/4 c seasoned rice wine vinegar 2 Tbs sherry vinegar 3 Tbs soy sauce
salt and pepper to taste
1 c sesame seeds, toasted 1 to 1 1/2 lb buckwheat noodles
Combine the sauce ingredients in a large bowl. Add half the sesame
seeds, mix well. Cook the noodles in salted boiling water until al
dente; drain. Add the warm noodles to the sauce, toss and let sit for
about 20 minutes. Taste and adjust seasonings.
GINGER MIXED VEGETABLES
1 yellow onion, wedge cut 2 cloves garlic, sliced thin 1/3 c peanut
oil 6 or 8 shiitake mushrooms, sliced 1/4" wide small handful snow
peas, trimmed and strings removed 5" piece ginger, peeled and sliced
very thin 1 head broccoli flowerets only, blanched 2 carrots,
slivered and blanched splash of dry sherry salt and pepper, to taste
cilantro sprigs for garnish
To prepare the vegetables, saute the onion and garlic in some peanut
oil over high heat until onion is tender, but not soft or
translucent. Add the mushrooms, snow peas, and ginger. Cook over
high heat, stirring constantly until the mushrooms are tender. Add
the broccoli, carrots and sherry, cook for 1 more minutes and season
with salt and pepper.
To assemble: Cut the tofu into slices about 1/8" thick. On each
plate, arrange 3 or 4 pieces of tofu overlapping each other. Spoon
some of the noodles onto each plate and finish with the vegetables.
The tofu and noodles are served at room temperature and the
vegetables are served hot. Garnish with a sprig of cilantro.
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