Make your summer sizzle with the hottest roundup of grilling recipes around. Join the Neelys for an exclusive backyard bash, dazzle guests with delicious family favorites and get expert tips for surefire success.
Grilled Banana Splits
Directions
Cut a small piece off the curved side of 4 unpeeled bananas so they'll sit level, then make a deep slit down the center of each through the peel; place on separate sheets of foil. Open the slits and brush the inside of each banana with melted butter, then sprinkle with sugar and 1 ounce chopped semisweet chocolate; fold up the foil. Grill the packets over high heat until the chocolate melts, 6 to 8 minutes (don't worry if the peel turns brown). Open the peels and top the bananas with ice cream, whipped cream, sprinkles and a cherry.
Monday
Grilled Coconut Tuna
Grilled Coconut Tuna
Submitted by: suzi Conklin
Tuna steaks are flavored with a fruity marinade then coated with coconut and cooked until rare. Marinade is reduced to produce a rich sauce.
Ingredients
Four 6 oz fresh tuna steaks, marinated
Marinade:
1/8 cup red wine
2 cloves fresh garlic, minced fine
2 tablespoons blackberry jam
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
Pinch cayenne pepper
1 teaspoon crushed fennel seeds
Coating:
1 cup sweetened coconut, shredded
Oil for frying
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Method
Preheat oven to 375 degrees. Mix marinade in bowl and blend well. Place marinade and fish in Ziploc plastic bag and marinate fish for at least 1/2 hour (longer is better) up to 4 hours. Reserve marinade in small sauce pan. Place coconut in flat baking dish. Coat fish with coconut; pressing coconut into the fish. Heat 2 tablespoons oil in flat oven proof fry pan able to hold four fish steaks or oil a flat grill. Carefully watch frying process as coconut burns quickly. Keep heat on medium once oil is hot enough for frying (i.e. when drop of water sizzles in oil). Fry fish until golden brown. Tuna is usually served rare, if you desire well done fish, place fish in oven and bake until desired temperature. Boil marinade on low heat for at least 10 minutes until reduced slightly. Place each fillet on place and drizzle with reduced marinade.
Notes: This recipe is delicious served on top of steamed kale that has been drizzled with balsamic vinegar and olive oil then sprinkled with macadamia nuts. Serve with French bread for a complete meal.
Number of Servings: 4
Submitted by: suzi Conklin ( See all of suzi Conklin Recipes )
Submitted by: suzi Conklin
Tuna steaks are flavored with a fruity marinade then coated with coconut and cooked until rare. Marinade is reduced to produce a rich sauce.
Ingredients
Four 6 oz fresh tuna steaks, marinated
Marinade:
1/8 cup red wine
2 cloves fresh garlic, minced fine
2 tablespoons blackberry jam
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
Pinch cayenne pepper
1 teaspoon crushed fennel seeds
Coating:
1 cup sweetened coconut, shredded
Oil for frying
Save Recipe
Print This Recipe
Add to my Recipe File
Create Cookbook
Method
Preheat oven to 375 degrees. Mix marinade in bowl and blend well. Place marinade and fish in Ziploc plastic bag and marinate fish for at least 1/2 hour (longer is better) up to 4 hours. Reserve marinade in small sauce pan. Place coconut in flat baking dish. Coat fish with coconut; pressing coconut into the fish. Heat 2 tablespoons oil in flat oven proof fry pan able to hold four fish steaks or oil a flat grill. Carefully watch frying process as coconut burns quickly. Keep heat on medium once oil is hot enough for frying (i.e. when drop of water sizzles in oil). Fry fish until golden brown. Tuna is usually served rare, if you desire well done fish, place fish in oven and bake until desired temperature. Boil marinade on low heat for at least 10 minutes until reduced slightly. Place each fillet on place and drizzle with reduced marinade.
Notes: This recipe is delicious served on top of steamed kale that has been drizzled with balsamic vinegar and olive oil then sprinkled with macadamia nuts. Serve with French bread for a complete meal.
Number of Servings: 4
Submitted by: suzi Conklin ( See all of suzi Conklin Recipes )
Wednesday
Marinating 'may cut cancer risk'
Marinating a steak in red wine or beer can cut down the number of cancer-causing agents produced when it is fried or grilled, research suggests.
Meat cooked in this way contains relatively high levels of cancer-causing compounds called heterocyclic amines (HAs).
However, Portuguese researchers found HA levels in steak were lower if it was steeped in alcohol before cooking.
Details of the research are highlighted in New Scientist magazine.
It may seem appetising to marinate steak in beer or wine, but this will have a minimal impact
Dr Kat ArneyCancer Research UKHowever, experts said the effect on health was likely to be minimal.
The high temperatures associated with frying and grilling convert the natural sugars and amino acids found in meat into HAs.
Previous research has shown that an olive oil, lemon juice and garlic marinade cut HA levels in chicken by as much as 90%.
The latest research, by a team at the University of Porto and published in the Journal of Agricultural and Food Chemistry, focused on the effect of an alcohol marinade.
They found six hours of marinating in beer or red wine cut levels of two types of HA by up to 90% compared with unmarinated steak.
Beer was more efficient at reducing levels of a third type of HA, cutting levels significantly in four hours, while wine took six hours to achieve a similar effect.
Sugars
The researchers believe the key could be water-retaining sugars found in beer and wine.
These sugars - which are more abundant in beer than wine - may block the movement of water-soluble molecules within the steak to the surface, where high heat converts them into HAs.
The researchers also found that tasters preferred the smell, taste and appearance of beer-marinated steak.
Scientists have found 17 different HAs resulting from the high temperature cooking of meat.
One study showed a strong link between stomach cancer and consumption of cooked meats.
People who preferred their beef medium-well or well done were more than three times more likely to suffer stomach cancer as those who ate rare or medium-rare beef.
Other research has suggested an association between eating fried, grilled or barbecued meats and an increased risk of bowel, pancreatic and breast cancer.
Dr Kat Arney, senior science information officer at Cancer Research UK, said: "We know that regularly eating large amounts of red or processed meat increases your cancer risk.
"It may seem appetising to marinate steak in beer or wine, but this will have a minimal impact on the effect of the meat on your cancer risk and the best way to reduce your risk of cancer from eating red and processed meat is to eat less of it overall.
"Cancer Research UK recommends that a healthy diet should include plenty of fibre, fruit and vegetables and limited amounts of red meat and alcohol."
Meat cooked in this way contains relatively high levels of cancer-causing compounds called heterocyclic amines (HAs).
However, Portuguese researchers found HA levels in steak were lower if it was steeped in alcohol before cooking.
Details of the research are highlighted in New Scientist magazine.
It may seem appetising to marinate steak in beer or wine, but this will have a minimal impact
Dr Kat ArneyCancer Research UKHowever, experts said the effect on health was likely to be minimal.
The high temperatures associated with frying and grilling convert the natural sugars and amino acids found in meat into HAs.
Previous research has shown that an olive oil, lemon juice and garlic marinade cut HA levels in chicken by as much as 90%.
The latest research, by a team at the University of Porto and published in the Journal of Agricultural and Food Chemistry, focused on the effect of an alcohol marinade.
They found six hours of marinating in beer or red wine cut levels of two types of HA by up to 90% compared with unmarinated steak.
Beer was more efficient at reducing levels of a third type of HA, cutting levels significantly in four hours, while wine took six hours to achieve a similar effect.
Sugars
The researchers believe the key could be water-retaining sugars found in beer and wine.
These sugars - which are more abundant in beer than wine - may block the movement of water-soluble molecules within the steak to the surface, where high heat converts them into HAs.
The researchers also found that tasters preferred the smell, taste and appearance of beer-marinated steak.
Scientists have found 17 different HAs resulting from the high temperature cooking of meat.
One study showed a strong link between stomach cancer and consumption of cooked meats.
People who preferred their beef medium-well or well done were more than three times more likely to suffer stomach cancer as those who ate rare or medium-rare beef.
Other research has suggested an association between eating fried, grilled or barbecued meats and an increased risk of bowel, pancreatic and breast cancer.
Dr Kat Arney, senior science information officer at Cancer Research UK, said: "We know that regularly eating large amounts of red or processed meat increases your cancer risk.
"It may seem appetising to marinate steak in beer or wine, but this will have a minimal impact on the effect of the meat on your cancer risk and the best way to reduce your risk of cancer from eating red and processed meat is to eat less of it overall.
"Cancer Research UK recommends that a healthy diet should include plenty of fibre, fruit and vegetables and limited amounts of red meat and alcohol."
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