Recipe By     :Randy Pollak
Serving Size  : 6     Preparation Time :0:20
Categories    : Grilled                         Main Dish
                Seafood

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  1 1/2         pounds  Wild Alaskan Salmon Fillet (skin-on)
  1 1/2      teaspoons  minced garlic
  1 1/2      teaspoons  minced ginger
  2          teaspoons  olive oil
                        salt and pepper — to taste
                        Grilled Mango & Pineapple Salsa

Pat salmon fillet dry with a paper towel. Rub flesh-side with garlic and ginger. Season with salt & pepper. Brush with olive oil, then place on hot grill, flesh-side down, and cook for about 2-minutes (until marked). Then turn fillet 45-degrees and continue to cook, flesh-side down, for another 2-minutes or until marked in criss-cross pattern. Brush or spray skin-side with olive oil, then flip fillet and cook on skin-side for another 4 minutes or until fillet is tested done.

Place fillet on serving platter, then cover with “Grilled Mango & Pineapple Salsa”. Serve immediately.

                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 226 Calories; 10g Fat (38.8% calories from fat); 24g Protein; 11g Carbohydrate; 2g Dietary Fiber; 62mg Cholesterol; 57mg Sodium.  Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 Fat.

Serving Ideas : Great with “Grilled Pineapple & Shrimp Fried Rice“!

Rate This Recipe:

Recipe By     :Randy Pollak
Serving Size  : 6     Preparation Time :0:20
Categories    : Asian                           Seafood
                Side Dish

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  1              whole  pineapple
  12            ounces  shrimp — peeled and deveined
                        bamboo skewers — soaked and drained
                        olive oil spray
  4              whole  chile de arbol
  2        tablespoons  olive oil
  3             cloves  garlic — chopped
  3                     ginger root slices — minced
  2               cups  cooked brown rice — cold
  1              whole  poblano pepper — julienned
     1/2         whole  red bell pepper — julienned
     1/3           cup  waterchestnuts, canned — sliced
  1                cup  bean sprouts
  1         tablespoon  low-sodium soy sauce
                        freshly ground white pepper — to taste
  1              large  egg — slightly beaten
                        chopped cilantro for garnish

Preheat grill on high heat. Thread shrimp onto bamboo skewers that have been soaked in water for at least an hour. Season shrimp with salt and pepper,; spray with olive oil and place on hot grill. Cook 1 minute on each side or until they turn pink and opaque with slight grill marks. Set aside.
Split pineapple in half lengthwise. Spray cut-side with olive oil and grill for about 2-4 minutes until well marked. Cool, then using a knife, hollow out each half creating a serving dish out of the pineapple plant. Cut core from pulp, and cut pulp into bite-size chunks. Set aside.

In a large skillet or wok, heat 2T olive oil over high heat. Add chile de arbols and toss until they begin to darken. Add garlic and ginger and stir-fry until they begin to brown. Add cold cooked rice and stir-fry for 2 minutes until heated through. Add poblano peppers, red bell peppers, waterchestnuts, bean sprouts, add soy sauce; stir-fry for another 2 minutes. Season with white pepper, then make a well in center of rice. Add beaten egg in well, and cook until scrambled well. Add grilled shrimp and thoroughly mix egg and shrimp into rice, then scoop out of wok into prepared pineapple halves or serving dishes. Garnish with chopped cilantro.

                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 259 Calories; 7g Fat (24.5% calories from fat); 16g Protein; 34g Carbohydrate; 4g Dietary Fiber; 117mg Cholesterol; 200mg Sodium.  Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1 Fat.

Serving Ideas : Makes a great side dish for the “Grilled Salmon With Grilled Mango & Pineapple Salsa”.

Rate This Recipe:

Recipe By     :Randy Pollak
Serving Size  : 6     Preparation Time :0:15
Categories    : Grilled                         Sauces
                Side Dish                       Vegetarian

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  1              large  mango
  2             3-inch  pineapple spears
  1           teaspoon  olive oil
  2              whole  plum tomatoes — chopped
     1/2         whole  red bell pepper
  2              whole  jalapeno peppers — seeded and chopped
  3             stalks  green onions — sliced
  2             cloves  garlic — minced
  1 1/2      teaspoons  fresh ginger root — grated
                        the juice of 1 lime
     1/4           cup  cilantro — chopped
                        salt and pepper — to taste

Preheat grill on high heat. Remove the seed from the mango by cutting about 1/4-inch offset on either side of seed with a flexible blade knife. Score each half in a criss-cross pattern, then paint each half, along with pineapple spears, with olive oil. Place on grill, and cook on pulp-side until marked (about 2 minutes). Allow to cool.
Remove mango pulp from skin by scraping with the back-side of knife. Chop mango and pineapple and place in large bowl. Add remaining ingredients and stir to mix. Refrigerate for 2 hours before using.
Start to Finish Time:
  “2:15″
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 51 Calories; 1g Fat (17.0% calories from fat); 1g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 7mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat.

Rate This Recipe:

Recipe By     :Randy Pollak
Serving Size  : 8     Preparation Time :0:00
Categories    : Meats & Poultry

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  2                     dried red New Mexican chilies
  3                     piquin chilies — crushed
  1                cup  hot water
  3                     chipotle chile canned in adobo — stems removed
  1         tablespoon  adobo sauce (from chipotles)
  1             medium  onion — chopped
  2        tablespoons  vegetable oil
  2             cloves  garlic — minced
     3/4           cup  ketchup
  3        tablespoons  vinegar
  2        tablespoons  brown sugar
  1           teaspoon  dry mustard
  1           teaspoon  Worcestershire sauce
  4             pounds  chicken wings

Cover dried New Mexican & piquin chilies with hot water and let sit for 15 minutes. Add remaining ingredients except for the chicken wings and puree in a blender until smooth. Remove about 1/2 cup of sauce for basting. Pour remainder over chicken wings and marinate for at least 4 hours.

Cook over a slow fire, turning frequently, until done–about 20 minutes. Baste liberally with the sauce during the last 5 minutes of cooking.

                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 343 Calories; 23g Fat (60.6% calories from fat); 23g Protein; 10g Carbohydrate; 1g Dietary Fiber; 95mg Cholesterol; 399mg Sodium.  Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 1/2 Other Carbohydrates.

Rate This Recipe:

Recipe By     :Randy Pollak
Serving Size  : 8     Preparation Time :0:20
Categories    : Meats & Poultry

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  4             pounds  chicken wings — discard tips
     1/4           cup  Hoisin sauce
  2        tablespoons  soy sauce
  1         tablespoon  chili paste
  1         tablespoon  water
  1         tablespoon  honey
  2          teaspoons  fresh ginger root — grated
  2             cloves  garlic — minced

In a small bowl, combine all sauce ingredients. Brush onto wings coating both sides of each piece. Marinate in refrigerator for 4 hours or overnight if desired. Barbecue on greased grill on medium-low for 25-30 minutes, turning often.

Cuisine:
  “Asian”
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 303 Calories; 20g Fat (60.1% calories from fat); 23g Protein; 7g Carbohydrate; trace Dietary Fiber; 95mg Cholesterol; 488mg Sodium.  Exchanges: 3 Lean Meat; 0 Vegetable; 2 Fat; 1/2 Other Carbohydrates.

Rate This Recipe:

Recipe By :”Big Flavors of the Hot Sun” by Meg Antczak
Serving Size : 6 Preparation Time :0:20
Categories : Meats & Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 chicken wings — wings removed
1/4 cup white pepper — fresh cracked
2 tablespoons salt
1/2 cup soy sauce
1/4 cup lime juice
2 tablespoons ginger — minced
2 teaspoons garlic — minced
2 tablespoons red or green chile pepper — minced
1 tablespoon sugar
2 tablespoons fresh basil — chopped
2 tablespoons fresh cilantro — chopped

Sprinkle the wings with pepper and salt. Grill over a medium-hot fire until they are well browned, 5 to 7 minutes, turning a couple of times. Take the largest wing off the fire and check for doneness by eating it. Remove the wings from the grill and place in a large bowl. Add all the remaining ingredients, toss well, and serve.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 408 Calories; 26g Fat (58.6% calories from fat); 32g Protein; 10g Carbohydrate; 2g Dietary Fiber; 126mg Cholesterol; 3624mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

Rate This Recipe: