Grilling Ideas (Aicr)

Title:
Grilling Ideas (Aicr)

Yield:
1 Servings

Categories:
Aicr9805,
Grilling,
Basics




Ingredients:




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 MENU SIMPLE : Grilled chicken breast, three-bean salad, corn on the cob and


 sliced strawberries over angel food cake.


 


 MENU ELABORATE : grilled salmon steaks with mustard dill sauce, artichoke


 salad, a loaf of crusty French bread, and an elegant chilled fruit salad


 dressed in sparkling wine or cider.


 


 WHOLE VEGETABLES : ripe, firm whole vegetables, like peppers, corn,


 eggplant, onions or summer squash. Baste them very lightly with oil to


 prevent sticking and season with soy sauce, flavored vinegars, dill, thyme,


 rosemary, oregano and tarragon. Grill them until hot, tender and lightly


 browned.


 


 CUT VEGETABLES : slice veggies onto a square section of heavy duty foil,


 sprinkle with a little water, wine or vinegar and season to taste. Fold the


 sides and top of foil and place on the grill rack for ten to fifteen


 minutes. Carefully slash the top of the foil packets after removing them


 from the grill to allow steam to escape.


 


 FRUIT : When the coals are dying, put some fruit on the grill. Good choices


 include kiwi, papaya, cantaloupe, peaches and nectarines. Thread them on


 skewers for easier handling and brush with a little lemon juice. Or baste


 them lightly with oil to prevent sticking and sprinkle with brown sugar,


 cinnamon, or ginger. Cook until hot and slightly golden, between four and


 ten minutes.


 


 You got this recipe from the AICR's cooking column, called Good Food/Good


 Health - American Institute for Cancer Research. For more information


 browse to the internet site: http://www.aicr.org/


 


 Hanneman May 1998 (Buster)


 


 Recipe by: DINING ALFRESCO: May 25, 1998


 


 Posted to MC-Recipe Digest by Kitpath 
on May 08,


 1998