Earthly Eating

Even thought it’s the start of the winter season, doesn’t mean you can’t still grill some of your food outdoors. There are many foods that taste the best on the grill and here are ways to help you grill to perfection anything you want.

1. Start with a clean grill and preheat the grill on high.

2. Lightly oil the food that you want to grill and it will help keep the food from sticking to the grates on the grill.

3. Lightly season the food on one side, the opposite side in which will hit the grill first.

4. Sear the food above the direct heat. This will help release the flavor and juices of the food and give more flavors.

5. Use tongs to flip the food, and if you are cooking hamburger patties, never smash them with a spatula.

6. Keep the lid closed while you are cooking the grill and use a spray bottle to spray any flare-ups.

7. Grill 60% on one side and 40% on the opposite side and once you flip the food season lightly the other side of the food.

8. Once grilling is done, place it on a clean plate and never use the same plate you brought the food to the grill on, this is called cross contamination and can make you sick.

9. Allow the food to rest for about 5 minutes before eating.

10. When you go to cut into the food, cut meat with the grain and veggies into strips or rounds. This will make for a better presentation.
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Earthly Eating Recipe

Pigs in a Blanket
Serves: 12

32 Cocktail links or weenies
2 (8 oz.) cans refrigerated crescent dinner rolls

Heat the oven to 375 degrees. Cut each dinner roll into quarters. Wrap each cocktail link in the dough and roll around the link. Place on an ungreased cookie sheet and bake for 15 minutes or until golden brown on the outside. Serve warm with a condiment of your choice.

Happy Eating!

• Pick quality beef like USDA Prime, which is the best. Rib eye is good, as well as New York strip steak, center-cut filet mignon, and porterhouse.

• With a charcoal fill the grill evenly and keep a half-inch between the grate and colas. Light the coals and let them burn for about 45 minutes and they should turn grey. With gas, set the middle burner of the grill on medium and the outside burner to medium-low.

• Turning the steak will give it and even cooking and also give it a nice browned color. Don’t cut or puncture the meat while cooking; use tongs to turn and remove the meat from the grill.

• If you think the steak has cooked to your liking you can test it by poking it with your finger to determine it is done. Medium-rare steaks ill feel soft and not have the bounce back effect. Medium will feel like a soft sponge. Medium-well will feel like a hard sponge by will bouncy back just a bit. And rare steak will show the impression of your finger when it is poked.

• Let the meat rest for about 10 to 15 minutes after cooking is over. When you are ready to serve the meat, baste it with its own juices from the plate where it was resting.

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Earthly Eating Recipe

Chunky Money Bites
Serves: 24

Nonstick vegetable cooking spray
1 pkg. (14 oz.) banana nut muffin mix
1/4 cup olive oil
1/2 cup granulated sugar (organic)
2 eggs
1/4 cup banana baby food
3/4 cup semisweet chocolate chunks
2/3 cup walnut pieces

Preheat the oven to 400 degrees. Spray 2 baking sheets with cooking spray and set aside. In a large bowl combine the muffin mix, oil, sugar, eggs, and baby food. Stir until mixed well. Stir in chocolate chinks and walnuts. Drop by rounded spoonfuls on the baking sheet about 2″ apart. Bake for about 12 minutes or until golden brown. Cool on a wire rack.

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• Dried Tomato Filled Burgers
Serves: 12

6 slices white bread
3/4 cup drained dried tomatoes packed in oil with herbs, minced and reserve the oil
3 large eggs, beaten to blend
1 1/2 tsp salt
3/4 tsp. freshly ground black pepper
3 3/4 lbs. lean ground beef
1 1/2 cups shredded cheese
12 hamburger buns

Whirl the white brad in a food processor and pour the crumbs into a medium sized bowl and add the minced tomatoes, 6 tbs. of the reserved oil, eggs, salt and pepper. Add the ground beef and gently mix.

Divide the meat mixture into 24 portions. Shape the portions into 4 inch wide patties, in the middle of each patty make a shallow depression. Place about 2 tbs. of the cheese inside the depressions and top the cheese filled patty with a regular patty and seal the edges well. Cover and chill for 20 minutes.

Place the patties on an oiled grill and cook on medium high heat for about 6 minutes or to your liking. Toast the hamburger buns and place the cooked patties and add your garnishments such as sliced tomatoes, onions, etc.

• Grilled Banana Splits
Serves: 12

12 large ripe bananas, with skins on, before and wash to remove any germs or residue
3 bars milk chocolate, broken into small pieces
1 tbs. cinnamon
3 pts vanilla ice cream
3 cups whipped cream
3/4 cup chopped nuts
12 maraschino cherries, (optional)

Heat a gas grill over medium heat. Cut bananas lengthwise, making a deep cut into the banana but not going all the way throw, place pieces of chocolate into the banana in different places. Sprinkle with cinnamon and wrap in foil. Lay bananas on the cooking grate, cook turning once, cook about 10 minutes. Carefully unwrap each banana and place on a plate with it still in the skin. Top the bananas with ice cream and whipping toping and finish it off with nuts and a cherry.
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Earthly Eating Recipe

Whole Wheat Couscous with Thyme
Serves

1/2 cup pine nuts
3 tbs. olive oil
3 tsp. chopped thyme
2 1/2 cups water
1 tsp., salt
1 box whole wheat couscous

In a medium sauce pan on medium high heat cook the pine nuts in 1 tbs. olive oil until golden brown. Stir in 2 tsp. of thyme then add 2 1/2 cups of water and salt. Bring to a boil over high heat. Stir in couscous, cover and remove from heat. Let stand covered for 5 minutes or up to 15 minutes. Add the remaining 2 tbs. olive oil and 1 tsp. thyme fluff with a fork and serve.

Happy Eating!

#1: Tofu and Green Bean Salad with Soy Dressing
Serves: 4

1 14 to 16 oz. tofu
5 tbs. soy sauce
2 tbs. Asian sesame oil
2 tbs. sake
1 tsp. rice vinegar
1 tsp. chili paste with garlic
2 garlic cloves, minced
1 lb. green beans, ends trimmed off
1 medium onion cut julienne style
2 cups shredded arugula

1. Wrap the tofu in paper towels and squeeze out as much of the water as you can. Do this process gently so you do not smash the tofu. Pat dry and slice horizontally into 3 sections. Cut each section in half again.

2. In a 9×13-inch glass baking dish, mix the soy sauce, sesame oil, sake, vinegar, chili paste, and the garlic. Add the tofu, turning over to coat in the mixture. Set aside to marinate.

3. Prepare a medium-hot grill with lightly oiled grill rack. Lift the tofu out of the mixture and arrange on the grill. Add the green beans and onion to marinade that is still in the baking dish. Toss to coat the vegetables. Arrange arugula on a large serving platter. Grill the tofu until browned and a bit crusty. This should be about 3 to 4 minutes per side. Remove and place on serving platter.

4. Lift the beans and onion from the mixture with tongs. Grill, tossing frequently until the veggies are tender and have browned. This should take about 8 to 10 minutes. Arrange the vegetables on top of the tofu. Pour any remaining marinade over the top of the salad. And serve.

#2: Grilled Potato Salad with Carrots
Serves: 6

1 3/4 lb. potatoes cut 1/4 inch thick
3 tbs. extra virgin olive oil
1 tbs. chopped fresh rosemary
Salt and Pepper to taste
2 large carrots cut into 2-inch sticks
4 to 6 scallions cut into 2-inch thin sticks
2 tbs. mayo
2 tbs. plain yogurt
2 tbs. white wine vinegar
1 tsp. Dijon mustard
3 tbs. chopped fresh parsley

1. Steam the potatoes over boiling water until they are tender, about 12 minutes. Then drain well.

2. Prepare a grill on medium-high heat, and lightly oil the grill rack with cooking spray. Place the potatoes in a large bowl and drizzle with 2 tbs. of the olive oil. Sprinkle with rosemary and season with salt and pepper. Toss to coat. In another bowl, combine carrots and scallions. Drizzle remaining tbs. of olive oil and toss to coat.

3. Grill the potatoes, tossing frequently until tender, about 8 minutes. Return to large bowl. Grill the carrots and scallions tossing frequently, until tender, about 4 minutes. Add the potatoes.

4. In a small bowl, combine mayo, yogurt, vinegar, mustard and the parsley. Mix well. Add the potato mixture and toss to coat. Season with salt and pepper. Serve warm.
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Earthly Eating Recipe

Grilled Asparagus with Mozzarella
Serves: 4

1 lb. asparagus, trimmed
Extra-virgin olive oil
Salt and pepper
1 (8 oz.) ball buffalo mozzarella
2 juicy oranges, peeled and sliced
8 small tomatoes, thickly sliced
Basil leaves

1. Put the asparagus in a serving dish. Drizzle with oil and season with salt and pepper. Toss gently to coat.

2. Cook the asparagus on hot grill in medium-high heat until lightly charred but still crunchy.

3. Pat mozzarella dry with a paper towel and thinly slice. Arrange the sliced oranges and tomatoes on the serving platter. Top with the mozzarella, basil and then the asparagus. Grind a little pepper over and drizzle with oil. Serve immediately.

Happy Eating!

It’s summertime, you know what that means, break out the grill and get to cooking. Here are three recipes to get you started.

• Lemon-Herb Grilled Potato Slices
Serves: 4

3 large or russet potatoes
1 1/2 tsp. salt
1/4 cup olive oil
1 tsp. grates lemon rind
1 tsp. chopped fresh rosemary
1/4 tsp. freshly ground black pepper
Nonstick cooking spray

1. Cut potatoes into 3/4-inch slices. Combine potatoes, 1 tsp. salt, and cold water to cover in a Dutch oven over medium-high heat. Bring to a boil, reduce heat to medium, and simmer 6 minutes; drain. Stir together oil, next 3 ingredients, and 1/2 tsp. salt; brush on warm potato slices.

2. Spray cold grill cooking grate with cooking spray; place grate on grill over medium high heat. Arrange potato slices on cooking grate and grill covered with grill lid closed. Grill for about 3 minutes on each side or until potatoes are golden brown, serve immediately.

• Ranch-Style Beans
Serves: 8

1 lb. fully cooked ham, chopped
1 (12 oz.) bag frozen seasoning blend (do not thaw)
1 tsp. minced garlic
1 tbs. vegetable oil or olive oil
1 (32 oz.) bag of frozen pinto beans (do not thaw)
4 cups low-sodium chicken broth
2 tbs. chili powder
1/2 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
1 (10 oz.) can diced tomatoes and green chilies

1. Cook first 3 ingredients in hot oil in a Dutch oven over medium-high heat, stirring often. Cook for about 10 minutes or until the vegetables are tender and ham is lightly browned.

2. Stir in frozen pinto beans, chicken broth, and next 5 ingredients. Bring to a boil; cover, reduce heat to medium-low and simmer for about 10 to 11 minutes or until the beans are tender. Stir in diced tomatoes and green chilies, and cook, uncovered for 5 more minutes.

• Grilled Chicken and Veggie Pitas
Serves: 4

4 (6 oz.) boneless, skinless chicken breast
1 cup bottled light balsamic vinaigrette, divided
1 (1 lb.) eggplant
1 zucchini
1 yellow squash
1 red bell pepper, quartered
Cooking spray for the grill
4 pitas, cut in half
4 slices smokes provolone cheese, halved

1. Place chicken breast between 2 sheets of heavy-duty wrap; flatten 10 1/4 inch thickness, using a rolling pin or flat side of a meat mallet. Place the chicken in a shallow baking dish; add 1/3 cup of the balsamic vinaigrette, turning to coat. Cover and chill for 1 hour.

2. Cut the eggplant lengthwise into 1/2-inch thick slices. Cut the zucchini and yellow squash lengthwise into 1/4-inch slices. Place eggplant, zucchini, squash, and pepper in a medium-size bowl; add remaining 2/3 cup vinaigrette, tossing to coat. Cover and chill 1 hour.

3. Spray grill with cooking spray. Remove chicken and veggies from vinaigrette, discarding leftovers. Place them on the grill. Grill chicken and veggies for 5 minutes on each side or until the chicken is done and the vegetables are crisp. Let the chicken stand for 5 minutes before slicing into strips. Place the pita halves on the grill and grill for 1 minutes on each side or until warmed.

4. Divide chicken strips, vegetables, and cheese evenly in pita shells.

• Grilled Beef Tacos
Serves: 6

1 cup salsa verde or tomatillo salsa
1/3 cup chopped fresh cilantro
2 tbs. fresh lime juice
2 tsp. minced garlic
1/2 tsp. salt
1/4 tsp. pepper
4 (8 oz.) flat iron steaks
18 (6 inch) corn tortillas
Avocado salsa (below)
Minced white onion
Chopped fresh cilantro
Lime wedge

1. Combine first 6 ingredients in a large zip top plastic baggie. Add the steaks, seal and chill for 15 minutes or up to 2 hours, turning occasionally.

2. Remove steaks from the marinade, discarding marinade. Grill, covered with grill lid closed, over medium high heat for about 6 to 8 minutes on each side or until desired doneness is reached. Grill corn tortillas for 1 minutes on each side or until warm and slightly charred. Remove and keep warm.

3. Cut the steaks into thin slices. Serve with avocado salsa and desired toppings.

*Making the Avocado salsa: 1 1/2 cup salsa verde or tomatillo salsa, 1 large avocado, diced, 2/3 cup chopped fresh cilantro, 1/2 cup minced white onion, 1 tbs. fresh lime juice, 1 tsp. minced garlic, 1/2 tsp. salt. Mix together and use with your favorite recipe that calls for salsa.
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Earthly Eating Recipe

Grilled Pineapple and Virginia Ham Sandwiches
Serves: 5

1/2 cup teriyaki sauce
1/4 cup firmly packed brown sugar
1 tbs. vegetables oil
1/2 tsp. pepper
1 (20 oz) can pineapple slices in juice, drained
Vegetable cooking spray
10 sourdough bread slices
1/4 cup light mayo
1 (9 oz.) package Virginia ham
2 1/2 cups packed spinach leaves
5 (1 oz.) Havarti cheese slices

1. Stir together the first 4 ingredients in a shallow baking dish. Dip the pineapple slices in the teriyaki mixture, turning to coat.

2. Coat a cold grilling rack with cooking spray and heat to medium high (350°F-400°F). Lightly spray one side of the bread slices evenly with cooking spray. Place pineapple and bread, cooking spray sides down, on the grill and grill covered with the grill lid closed for 1 to 2 minutes on each side or until the pineapple is lightly browned and bread is warmed.

3. Spread mayo evenly on untoasted side of the bead slices. Divide half of the shaved ham evenly on each bread slice. and then top with pineapple rings and spinach. Divide the remaining half of the ham evenly over the spinach; top with cheese slices and remaining 5 bread slices, mayo sides down.

Happy Eating!

• Sweet Island Ribs with Sweet Island Rub and Sweet Island Sauce
Serves: 10 to 12

3 slabs baby back pork ribs (about 7 lb.)
Sweet Island Rub (below)
Sweet Island Sauce, divided (below)
Cooking spray for grill

1. Rinse the ribs, and pat dry with a paper towel. Remove thin membrane from the back of the ribs by slicing into it with a knife and then pulling. Sprinkle ribs evenly with Sweet Island Rub, and rub into the meat. Let ribs stand at room temperature for 30 minutes.

2. Prepare Sweet Island Sauce, reserving 1 cup for basting.

3. Spray cold grill cooking grate and grilling utensils with grilling spray; place cooking grate on grill. Light one side of the grill, heating to medium heat (300°F to 350°F); leave other side unlit. Place ribs over unlit side, and grill, covered with grill lid, for about 2 hours, or until done to you liking, basting twice with reserved cup of Sweet Island Sauce during the last 30 minutes. Serve ribs with remaining Sweet Island Sauce.

Making the Sweet Island Rub:

3 tbs. Caribbean jerk seasoning
2 tbs. light brown sugar
1 tbs. salt
1 tsp. pepper

Combine all ingredients in a small bowl.

Making the Sweet Island Sauce:

1 cup apricot-pineapple preserves
3/4 cup pineapple juice
3/4 cup barbecue sauce
1 tsp. Caribbean jerk seasoning
1/2 tsp. salt
1/4 tsp. black pepper

Stir together all ingredients in a medium saucepan. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer, stirring occasionally for 20 minutes.

• Beef Sirloin Kabobs with Roasted Red Pepper Sauce
Serves: 6

1 cup beef broth
2 tsp. cornstarch
1 medium onion, finely chopped
5 garlic cloves, minced and divided
1 tbs. olive oil
1 (15 oz.) jar roasted red bell peppers, rinsed, drained and finely chopped
1/2 cup dry white wine
2 tbs. tomato paste
2 tsp. chopped fresh or 3/4 tsp. dried thyme
1 1/2 lb. boneless beef top sirloin steak, cut into 1 1/4 inch cubes
2 tsp. coarsely ground pepper
3/4 tsp. salt
3/4 tsp. paprika

1. Whisk together the beef broth and cornstarch until smooth.

2. Sauté onion and 3 minced garlic cloves in hot oil in a large skillet over medium high heat for 3 minutes or until onion is tender. Stir in red peppers and next 3 ingredients. Stir in broth mixture. Bring to a boil; reduce heat and simmer, stirring occasionally, 12 minutes or until slightly thickened. Keep sauce warm.

3. Toss beef, next 3 ingredients, and remaining 2 minced garlic cloves in a large bowl. Thread beef onto 6 (12-inch) metal skewers. Grill, covered with grill lid closed, over medium heat for 3 to 5 minutes on each side or until desired doneness. Serve with sauce.

• Grilled Salmon with Sweet Soy Slaw and Dipping Sauce
Serves: 6

1 1/2 cup sugar
1 cup soy sauce
1 tbs. canola oil
1/2 tsp. dried ground ginger
1/2 tsp. minced garlic
6 (4 oz.) salmon fillets
Nonstick cooking spray
2 (10 oz.) packages finely shredded cabbage
1/4 cup green onions, chopped
1 tbs. sesame seeds, toasted
Salt and pepper to taste

1. Stir together the first 5 ingredients in a small saucepan over medium heat. Cook, stirring occasionally, 10 minute or until sugar dissolves. Remove from heat. (Mixture will thicken as it cools.) Remove both sides of salmon fillets evenly with remaining soy mixture in a pan; let stand 10 minutes.

2. Brush both sides of salmon fillets evenly with remaining soy mixture in pan; let stand for 10 minutes.

3. Spray cold grill cooking grate with grilling spray; place grate on grill over medium-high heat (350°F to 400°F). Arrange fillets on cooking grate, and grill, covered with grill lid closed for 4 to 6 minutes on each side or until flakey with a fork.

4. Toss together the cabbage, green onions, sesame sees and 1/2 cup reserved soy mixture; add salt and pepper to taste. Serve grilled salmon with slaw and remaining 1/2 cup reserved soy mixture for dipping.

*Grilling Tip: Always cook with the grill lid covered unless a recipe states otherwise. This allows for more air to circulate inside the grill and helps to cook the food more quickly.
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Earthly Eating Recipe

Santa Fe Salad
Serves: 4 to 6

1 1/2 cup pinto beans
1 cup cut corn
1/2 cup chopped tomato
2 green onions, chopped
2 tbs. chopped red onion
2 tbs. sliced black olives
3 tbs. vegetable oil
2 tsp. chopped cilantro (coarse)
2 tbs. lime juice
2 tsp. red wine vinegar
2 tsp. coarse ground black pepper
1/2 tsp. salt

In a saucepan, cover beans with water. Boil for 1 minute. Reduce heat, cover and simmer for 11 minutes. Drain. Place corn in a saucepan and cover with water. Boil for 3 minutes. Drain. In a mixing bowl, combine beans, corn, tomato, green onions, red onions and olives. In a small bowl, combine oil, cilantro, lime juice, vinegar, pepper and salt. Pour oil mixture over vegetables. Toss mixture gently until well blended. Cover and refrigerate for 2 hours.

Happy Eating!