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| Summer Grilling With Honey |
Fire up the grill - barbecue season is just around the corner! Serve up a delicious barbecue meal this summer with honey-based glazes.
Beyond adding flavor, pure honey has many beneficial characteristics that increase the look and taste of grilled food. Honey is hygroscopic, so a rich honey glaze helps lock in moisture during grilling, resulting in sweet moist foods. In addition, brushing on a honey glaze during the last 20 to 30 minutes of grilling gives meat, poultry and fish a beautiful golden brown color. From veggies to a rack of ribs, pure honey glazes are easy to make, economical and add a special touch to grilled foods. Creating your own gourmet honey grilling glaze is simple. The following glazes can be made from ingredients often found in your cupboard or refrigerator. 
Honey Marinated ChickenMakes 4 Servings 1 cup vegetable oil 2 Tablespoons pure honey 2 Tablespoons Dijon-style mustard 2 cloves garlic, finely chopped 2 teaspoons salt 1/3 cup red wine vinegar 2 Tablespoons soy sauce 1 Tablespoon Worcestershire sauce 1 teaspoon black pepper, freshly ground 4 boneless, skinless chicken breast halves 1/3 cup pure honey Blend first 9 ingredients together in a medium bowl to make a marinade. Place chicken breasts in a plastic bag, pour marinade over chicken and refrigerator at least 2 hours or overnight. Remove chicken from marinade; discard marinade. Grill chicken 6 to 10 minutes, turning once and basting occasionally with 1/3 cup honey during last 5 minutes of grilling. 
Caribbean Burgers with Honey Pineapple Chutney
Makes 6 Servings 1 Tablespoon vegetable oil 1 ripe fresh pineapple, peeled and chopped 2 large onions, peeled and diced 1/3 cup pure honey 1/4 cup red wine vinegar 1 Tablespoon orange peel, grated 1 Tablespoon fresh ginger, grated 1/4 teaspoon allspice 1/2 cup red bell peppers, diced 1-1/2 pounds ground beef 2 teaspoons Jamaican jerk seasoning 1/2 teaspoon black pepper 6 sandwich rolls or buns, toasted Butter lettuce leaves To prepare the honey pineapple chutney: In a heavy, medium saucepan, heat oil over high heat. Add pineapple and onion and cook for 5 minutes, stirring occasionally. Reduce heat to medium high and add honey, vinegar, orange peel, ginger and allspice; cook 10 minutes, stirring occasionally. Add bell peppers and cook for 10 minutes more; let cool. Makes about 3 cups. In a medium bowl, stir together ground beef, 1/2 cup honey pineapple chutney, jerk seasoning and pepper. Shape into 6 large flat patties. Grill over medium coals for 5 to 8 minutes per side. Serve on toasted buns topped with lettuce leaves and a spoonful of chutney. Sweet Horseradish Sauce Makes 4 Servings 1/4 cup pure honey 1/4 cup mayonnaise 1/2 cup whipped cream 3 Tablespoons prepared horseradish 1 teaspoon Dijon mustard 1/4 teaspoon salt 1 teaspoon balsamic vinegar In small bowl, mix honey and mayonnaise until smooth, fold in whipped cream. Stir in horseradish, mustard, salt and vinegar. Mix well. Store in refrigerator until ready to use. 
Grilled Ahi Tuna
Makes 3 Servings 1/2 cup pure honey 1/2 cup soy sauce 1/8 teaspoon wasabi sauce 1/2 cup sesame seeds 3 tuna steaks, 3/4-inch thick Mix honey, soy sauce and wasabi sauce together in a bowl. Increase wasabi as desired. Marinate covered tuna in honey sauce 1 hour. Remove steaks and roll in sesame seeds until coated. Cook on very hot grill 1 minute per side. When done, meat should be pink in the middle. Honey Three-Bean Salad Makes 8 Servings 1 can (15 oz.) black beans, drained and rinsed 1 can (15 oz.) garbanzo beans, drained and rinsed 1 can (15 oz.) red kidney beans, drained and rinsed 1 red onion, chopped 2 celery stalks, minced 1/2 green bell pepper, minced 1 dill pickle, chopped 2 parsley sprigs, minced 1 jar (6 oz.) marinated artichoke hearts, chopped 1/3 cup apple cider vinegar 1/3 cup granulated sugar 1/4 cup olive oil 1-1/2 teaspoon salt 1/4 teaspoon black pepper Combine first nine ingredients in a large bowl; set aside. Combine apple cider vinegar, sugar, olive oil, salt and pepper in a small bowl; whisk to combine. Pour over bean mixture, tossing lightly. Cover and chill overnight. Add additional salt and pepper to taste. 
Honey & Ginger Marinated Flank Steak
Makes 4 Servings 1/4 cup soy sauce 1/3 cup pure honey 2 Tablespoons balsamic vinegar 1 clove garlic, minced* 2 Tablespoons fresh ginger, grated 1/2 cup canola oil 2 lbs. flank steak Combine soy sauce, honey, vinegar, garlic, ginger and oil in a container with a tight lid. Shake to mix well. Make light diagonal slashes on each side of the flank steak in a diamond pattern. Place meat in a small pan and pour marinade over it. Cover and place in the refrigerator for at least 4 hours. Prepare the grill for cooking on medium-high heat. Cook the steak about 6 to 8 minutes on each side, remove from grill and let steak rest for 5 minutes. *You may substitute 1-1/2 teaspoons garlic powder, if desired. Serving Suggestion Slice thinly at a diagonal and serve with Sweet Horseradish Sauce. |
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Let's Get Cooking!
