All Fired Up for Flavor
● By Anonymous
Here are some easy ways to take big flavor from the grate to the plate:
Grill Up the Unexpected
A lot of fruits and veggies are easy to cook over the coals. Try:
—Zucchini —Eggplant —Portobello mushrooms —Corn —Romaine hearts —Pineapple —Onion (sliced thick) —Stone fruits like peaches, plums and mangoes
When grilling lean meat, use a flavorful marinade with some acidic ingredients (like citrus juices) to help break down tough meat fibers. Make sure the marinade covers the meat entirely, and let it do its magic for several hours or overnight. Some bold ingredients to experiment with:
—Chili sauce —Olive oil —Lemon or lime juice —Soy sauce —Worcestershire sauce —Molasses —Garlic —Red pepper flakes
Top It Off
In addition to the good old grilling standbys like ketchup or barbecue sauce, set out some tasty toppers that can work on just about anything:
—Roasted red peppers —Caramelized onions —Spicy Wholly Guacamole —Pickled jalapeño peppers —Chipotle or basil mayo —Wholly Salsa —Smoked cheese slices
When you’re ready to fire up some flavor, try these recipes from Wholly Guacamole. Made with all-natural ingredients, Wholly Guacamole can be found in the produce section of your grocery store. For more recipes, visit www.eatwholly.com.
Guacamole isn’t just packed with flavor, it’s packed with healthful ingredients. Avocados are full of the good kinds of fats — the same ones in olive oil and almonds. They’re loaded with magnesium, Vitamin E, folic acid and lutein, a natural antioxidant. Avocados have 60 percent more potassium than bananas. Add in the benefits associated with tomatoes and onions and you have a remarkably low-calorie, good-time food.
2/3 cup prepared Italian dressing 2 tablespoons chopped fresh cilantro 1 tablespoon chili powder
2 boneless beef chuck shoulder steaks, cut 3/4 inch thick (about 1-1/2 pounds) 12 small flour tortillas, warmed
Thinly sliced lettuce, chopped tomato, dairy sour cream, guacamole (optional)
Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Remove steaks; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 14 to 17 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve into thin slices; season with salt. Serve in tortillas with toppings.
2 pounds lean ground beef 1/2 lime, juiced 1 teaspoon garlic 1/2 cup diced onion 1/2 cup diced tomatoes 6 slices Monterey Jack cheese 6 hamburger buns Your favorite flavor of Wholly Guacamole
In a large bowl mix together ground beef, lime juice, garlic, onion and tomatoes. Form meat into 6 patties. Cook burgers to desired doneness on a preheated grill. Add a slice of cheese to each burger during the last minute of cooking. Serve on toasted buns with a healthy dollop of guacamole. This recipe also makes great sliders. For a leaner version, use ground turkey instead of ground beef.
2 packages lemon butter grilled salmon, defrosted 1 cup spicy Wholly Guacamole 1 egg yolk 1/4 cup bread crumbs 1 teaspoon lemon zest Sea salt and freshly cracked pepper to taste
Preheat your oven to 350°F. Using a sharp serrated knife, cut a pocket into the side of each piece of salmon.
In a bowl, combine guacamole, egg yolk, bread crumbs and lemon zest to make stuffing. Stuff fish with avocado mixture; season each fillet with salt and pepper. Bake for 8 minutes and serve immediately.