Category Archives: Grill

Pizza with Arugula, Cherry Tomatoes and Prosciutto

  Pizza Arugula Cherry Tomatoes Prosciutto

OK fine.  That's not prosciutto.  We had leftover salami so we used it. Use either one, or even strips of smoked ham.  There's such a small amount of meat on each, it's not likely to matter that much.

If you're not familiar with arugula, it's not your basic lettuce.  A basic lettuce, like iceberg, would be lame on pizza.  Don't do that.  People will cry for you.  Arugula has a peppery bite.  Makes things interesting. 

My English teacher hated that word.  Interesting.  So I feel self-conscious every time I use it.  Like I'm being pathetic and unimaginative.  

Anyway, if you add fresh basil leaves also, and even just a teeny amount of red chili flakes, it's just enough exhilaration without the bother of climbing on a roller coaster.  

Pizza with Cherry Tomatoes and Salami
Above is the pizza before the greenery.  See – not much meat.

Here's an overview of the method to get this extremely thin and crispy-crusted pizza, using the grill.

Get some really thin store-bought crusts.  We used something we've never seen before – Golden Home Ultra Thin Pizza Crust – purchased at the former Bigg's, now Remke's, in Hyde Park Square (Cincinnati).

Preheat your grill on a low setting.

Put a thin coating of pizza sauce on the crust, cover with cheese, then distribute tomatoes, cut in half (so they won't squirt hot tomato juice in your mouth when you bite into it).  

Place on the grill for a couple of minutes, then check the bottom of the crust.  If it's starting to crisp and burn before the cheese melts, place a heat-safe pan or ceramic tile under the pizza and close the cover until the cheese melts.  Or if you don't have anything to place under the pizza, remove the pizza and place it pizza under your oven broiler to finish it.

Remove from grill (or oven) when finished cooking, and place on a cutting board.  Add arugula, meat, parmesan cheese, and red chili flakes, if using.  

Pizza with Arugula, Cherry Tomatoes, and Prosciutto
Compliments of JennaDish

Adapted from Cook this Not That: 350-Calorie Meals by Zinczenko & Goulding 

MAKES TWO 12" PIZZAS

2 thin crust, 12" prepared crusts (I used Golden Home Ultra Thin crusts from Bigg's/Remke)
1 cup your favorite healthy pizza sauce 
1 1/2 cups shredded part-skim mozzarella
2 cups cherry tomatoes (we cut them in half)
2 cups arugula
Basil leaves, torn (optional)
6 slices prosciutto, cut or torn into thin strips (substitute ham – less salt and lower cost)
Shaved Parmesan 
Red chili flakes, optional

For the grill:
Preheat your grill on a low setting.

For each pizza, use 1/2 the listed amount of each ingredient.  Put a thin coating of pizza sauce on the crust, cover with cheese, then tomatoes cut in half (so they won't squirt hot tomato juice in your mouth when you bite into it).  

Place on the grill for a couple of minutes, check the bottom of the crust.  If it's starting to crisp and burn before the cheese melts, place a heat-safe pan or ceramic tile under the pizza and close the cover until the cheese melts.  Or if you don't have anything to place under the pizza, place the pizza under your oven broiler to finish it.

Remove from grill (or oven) when finished cooking, and place on a cutting board.  Add arugula, meat, parmesan cheese, and red chili flakes, if using.

For the oven:  
Preheat oven to 425oF (or according to your crust instructions). For each pizza, distribute 1/2 the sauce (should be thin layer), sprinkle evenly with 1/2 the mozzarella cheese, and cover with 1/2 the cherry tomatoes.

Bake until cheese is melted, about 10 minutes.  Placing directly on rack will yield a crisper crust, but be careful about dripping cheese on the bottom of the stove.  Otherwise, use a baking sheet. 

Remove pizza to a cutting board and immediately top with 1/2 the arugula (will wilt from heat), and 1/2 the prosciutto (or meat) and parmesan cheese to taste.  If you have a block of parmesan, shave it thinly with a vegetable peeler right onto the pizza.

Pork Tenderloin Grilled with Pineapple Sauce


Pork Tenderloin Grilled with Pineapple Salsa

Did you know that pork is best served Medium Rare?  For us more mature folks, that's scary.  

But evidently things have changed and pork doesn't need to be cooked as long as we used to think.

*WASHINGTON, May 24, 2011 – The U.S. Department of Agriculture (USDA) is updating its recommendation for safely cooking pork, steaks, roasts, and chops. USDA recommends cooking all whole cuts of meat to 145 °F as measured with a food thermometer placed in the thickest part of the meat, then allowing the meat to rest for three minutes before carving or consuming.

This change does not apply to ground meats, including ground beef, veal, lamb, and pork, which should be cooked to 160 °F and do not require a rest time. The safe cooking temperature for all poultry products, including ground chicken and turkey, remains at 165 °F.

from http://www.fsis.usda.gov/NEWS/NR_052411_01/index.asp

Pork Loin

Sweet and Spicy Pineapple Sauce
This is the quick and simple sauce:  fresh pineapple, jalapeno and apricot jam.  Use fresh pineapple – it makes a difference.

Pork with Pineapple Sauce
Stir-Fry Asparagus and Sugar Snap Peas

We had leftover asparagus (about 3/4 bunch), and about 6 oz. sugar snap peas.  So I sauteed them stir-fry style on high heat about 5 minutes, tossed with a teaspoon of Sun Luck Hot Chili Garlic Sauce. Turned out nicely crisp and perfectly spiced.

Pork with Asparagus and Sugar Snap Peas

Notes:  The pork took longer to cook, at least on our grill, than the suggested 10 minutes. Double the time.

I sauteed a handful of leftover mushrooms, tossing them in a teaspoon of hot chile sauce to add to the asparagus saute for those of us who like mushrooms.  Wasn't as spicy as I thought – unimpressive. 

Overall, Alyssa did an awesome job with the pork on the grill.

And the sauteed asparagus and sugar snap peas were yummy.  Just enough though for the four of us.

To summarize:  I love the saucey, slightly spicy sauce for my pork.  The "green" saute was perfect.  Since the pork has a barely detectable mustard glaze, oven fried potatoes tossed in mustard would have also made a nice side.

For meat and salsa only: About $3 per serving and 210 calories, 4 g fat, 390 mg sodium

 

Grilled Pork Tenderloin with Quick Pineapple Sauce
Compliments of JennaDish

adapted from Cook This Not That: 350-Calorie Meal by Zinczenko & Goulding

1 Tbsp Dijon or grainy mustard
1/2 Tbsp honey
1/2 Tbsp chili powder
Salt and black pepper to taste
1 lb pork tenderloin
4 slices pineapple (1/2" thick), core removed
1/4-1/2 jalapeno pepper, minced
2-3 Tablespoons apricot or peach jam

Preheat the grill. Combine the mustard, honey, chili powder and a good sprinkle of salt and pepper and rub all over the pork.  Place the pork and pineapple slices on the grill.  Grill the pineapple for 2-3 minutes per side, until lightly charred and softened.  Grill the tenderloin, turning once or twice, for about 10 minutes, until lightly charred and firm (but yielding) to the touch. An internal thermometer should read no more than 160oF. (My note: Can remove at 145o and still be safe-see above). Let the pork rest for at least 3-5 minutes.

While the pork rests, chop the pineapple into bite-size pieces. Combine with the jam and jalapeno in a small saucepan and heat on medium low until bubbly and thickened, just a few minutes.  Mash the pineapple with a fork while in the pan.  Slice the pork and serve with the sauce. 

 

Orange and Thyme Grilled Shrimp

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 Well, it's March and we will have a 70o day here and there.  Time to dust off the grill.

Here's a nice grilled shrimp recipe Alyssa made last year for my birthday.

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Look at the cute frog statue looking the other way.  Thank you Gab for the adorable birthday gift. 

I love it.

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Orange and Thyme Grilled Shrimp
Compliments of JennaDish

from Martha Stewart Everyday Food July 2008

MAKES 4 SERVINGS

1 pound large shrimp (about 24), peeled and deveined, tails on
1 1/2 teaspoons grated orange zest, plus 1/2 cup fresh orange juice
2 garlic cloves, minced
2 tablespoons olive oil, plus more for grates
1 tablespoon plus 1 teaspoon chopped fresh thyme
Coarse salt and ground pepper
1/3 cup light mayonnaise

In a shallow dish, combine shrimp, 1 teaspoon zest, 1/4 cup juice, garlic, oil, 1 tablespoon thyme, 1/2 teaspoon salt, and teaspoon pepper; toss to coat. Marinate in the refrigerator for 30 minutes (or up to 8 hours).

If using 8-inch wooden skewers, soak in water 30 minutes before cooking. (We used metal skewers.) In a small bowl, combine mayonnaise, remaining 1/2 teaspoon zest, remaining 1/4 cup juice, and remaining 1 teaspoon thyme; season dipping sauce with salt and pepper.

Heat grill to medium; lightly oil grates. Thread shrimp onto skewers, and grill, turning once, until shrimp are opaque throughout, 3 to 4 minutes. Serve shrimp with dipping sauce.