Grilled Steak and Charred Onion Bruschetta  

Round Steak needs to be thinly cut and quickly cooked to retain juicy tenderness. When properly cooked, I believe it has more flavor than beef tenderloin!

Serves 4
¼  cup dry white wine
2   tablespoons grainy Dijon mustard
1  tablespoon chopped fresh thyme or 1 teaspoon dried thyme
12  ounces thinly sliced round steak, salt and freshly ground black pepper
2  large sweet onion, sliced about ¼-inch thick
1  teaspoons vegetable oil
2  diagonal slices of Italian bread, each ½- to ¾-inch thick
1  small bunch watercress

Prepare a hot barbecue fire. Oil the grill rack or coat with a nonstick vegetable spray
In a small dish, combine the wine, mustard and thyme. Set aside. Season the meat lightly with salt and very generously with pepper. Rub the onion slices with the oil.
Grill the meat and onion, turning both once or twice until the meat is cooked through and the onions are soft. The meat will take about 2 minutes per side and the onion will take 3 to 4 minutes per side. During the last few minutes of grilling, set the bread at the edge of the grill to lightly toast both sides.
Generously spread one side of the toasts with the mustard mixture. Thinly slice the meat across the grain. Place meat and juices on the toast. Separate the onion into rings and set on the meat. Top with sprigs of watercress or set the bruschettas on a bed of watercress for service.

Per serving: calories, 357; total fat, 9 g: sodium, 597 mg; total carbs, 40; protein, 26 g; cholesterol, 50 mg


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  Cantonese Stuffed Peppers  

Serves 8
½   pound lean ground pork or beef
½   teaspoon ground ginger
2   cloves garlic, minced
¼   teaspoon salt
1/8  teaspoon freshly ground black pepper
2   green onions, minced
¼   cup chopped, drained, water chestnuts
2   tablespoons dry white wine
2   teaspoons light soy sauce
4   large green or red bell peppers, seeded and halved along their natural lines to look like pepper cups

Put ground meat into a deep bowl; mix in ginger, garlic, salt, pepper, green onions, water chestnuts, wine and soy sauce. Using a spoon, stuff peppers, mounding slightly on top.
Prepare a hot grill. Set stuffed peppers, meat side down, on an oiled grill rack. Cook for 3 minutes. Using a long-handled spatular, turn each pepper over and continue grilling for 1 to 2 minutes or until meat is cooked.
Transfer peppers to a serving dish and serve hot. Stuffed peppers may be served with a drizzle of light soy sauce.



 


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Rotisserie Ratatouille  


Serves 8 to 10
2  yellow squash, whole
2   large red onions
3  zucchini
3  large eggplant
1  cup olive oil
12  plum tomatoes, whole
1  cup white garlic cloves, peeled
2  red peppers
3  green peppers
½  cup basil, cut in julienne strips
1   tablespoon fresh oregano
1  teaspoon fresh thyme
Red wine vinegar to brighten flavors
Salt and fresh black pepper, to taste

Brush whole squash, onions, zucchini and eggplant with olive oil; season with salt and pepper. Skewer vegetables. Place whole plum tomatoes, garlic and peppers in a fine mesh rotisserie basket. Place basket and skewer on the rotisserie and cook over medium-high fire, until veggies appear tender.
Once vegetables are tender, remove from fire and dice while still warm. Place vegetables in large bowl; add basil, oregano, thyme and vinegar (if needed to brighten flavors) Add salt and pepper, to taste.



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Catfish and Pecans  

Catfish and Pecans are Southern favorites. Combine the two and you'll be whistling "Dixie."
Serves 4
4  catfish fillets, 10 ounces each
2  tablespoon olive oil
½   ground black pepper
4   green onions, chopped
½  cup red bell pepper, julienned
2  cloves gloves, chopped
3  tablespoons pecans, finely chopped

Rinse fillets in cold water; pat dry. Brush fillets with 1 tablespoon oil and sprinkle with black pepper. Heat remaining oil in saute pan and add onions, bell pepper and garlic. Simmer for about 5 minutes and remove from heat. Place fillets on a medium-hot grill and cook for about 6 minutes.
To serve, place fillet on plate and cover with pepper/onion mixture. Garnish with chopped pecans and serve.
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