As seen on Handle The Heat seen in...
  • Grilled Fish Lettuce Tacos with Mojito Marinade

    How to make Grilled Fish Lettuce Tacos with Mojito Marinade

    Yield: 8 servings

    Prep Time: 20 minutes

    Cook: 40 minutes

    Ingredients

    Marinade

    1 pound firm, white fish filets such as cod, sea bass OR halibut
    1/2 cup fresh orange juice
    1/3 cup fresh lime juice
    1/4 cup chopped red onion
    1/4 cup loosely packed fresh mint
    4 cloves fresh garlic, peeled
    1 tablespoon Mazola Corn Oil
    1 teaspoon Spice Islands Ground Cumin
    1/2 teaspoon sugar

    Lettuce Tacos

    16 large crisp lettuce leaves such as Bibb, butter OR leaf lettuce
    1 large red bell pepper, cut into strips
    1 large jicama root, cut into matchstick strips
    Fresh lime wedges

    Directions

    Preheat grill to medium heat or about 350°F.

    Place fish in a large resealable plastic bag or mixing bowl and set aside.

    Combine marinade ingredients in a blender or food processor and pulse 6 to 8 times or until well chopped. Reserve 1/4 cup of the marinade in a small bowl and set aside. Pour remaining marinade over fish, stir to coat and set aside to marinate for 10 to 15 minutes.

    Separate lettuce into 16 large leaves. Rinse and pat dry; cover and chill until ready to serve. Combine pepper strips, jicama and reserved marinade in a bowl and stir to coat.

    Spray grill with grill spray and preheat for direct grilling over medium heat. Remove fish from marinade and discard marinade. Grill fish for 2 to 3 minutes per side or until firm and cooked through. Transfer cooked fish onto a plate and break apart into 16 equal portions.

    To assemble tacos, arrange chilled lettuce “cups”, open side facing up on a serving platter. Spoon grilled fish into each lettuce cup, add pepper and jicama mixture and serve immediately with lime wedges.

    Recipe courtesy Mazola Corn Oil.

  • Grilled Strawberry Shortcake Skewers with Blueberry Glaze

    How to make Grilled Strawberry Shortcake Skewers with Blueberry Glaze

    Yield: 8 servings

    Prep Time: 20 minutes

    Cook: 30 minutes

    Ingredients

    For the skewers:

    1 pound cake, thawed if frozen
    32 strawberries (2 pounds), hulled
    2 tablespoons Mazola Corn Oil
    2 tablespoons honey

    For the cream:

    1 cup whipping cream
    2 tablespoons granulated sugar
    Zest of 1/2 lemon

    For the glaze:

    1 1/2 cups powdered sugar
    1 tablespoon whipping cream
    1/2 teaspoon fresh lemon juice
    1/4 cup blueberries, thawed if frozen

    Directions

    For the skewers:

    Prepare the grill for direct cooking over medium-low heat.

    Slice the pound cake into slices, then cut each slice into cubes. In a small bowl combine the corn oil and honey until well combined.

    Thread cake cubes and strawberries through skewers until they’re all gone. If using wooden skewers, be sure to soak the skewers in water for at least 1 hour before using. Lightly brush the oil and honey mixture all over the skewers.

    Grill the skewers for about 2 minutes per side, or until the cake is toasted and golden and the strawberries are slightly softened.

    For the cream:

    Beat the cream, sugar and zest in a bowl with an electric mixer until soft peaks form. Cover and chill until ready to use.

    For the glaze:

    In the pitcher of a blender, combine all of the glaze ingredients. Blend on high until everything is well combined and smooth. Drizzle over the skewers before serving alongside the cream.

  • French Bistro Burgers

    How to make French Bistro Burgers

    Yield: 4 servings

    Prep Time: 15 minutes

    Cook: 28 minutes

    I like to make caramelized onions in the slow cooker: place 4 to 5 large onions, sliced, in a slow cooker with 3 tablespoons butter or olive oil and 1/2 teaspoon salt. Cook on LOW for 10 hours. Refrigerate or freeze the onions.

    Ingredients

    For the burgers:

    1 to 1 1/2 pounds ground chuck (80% lean)
    Truffle salt or kosher salt
    Freshly ground black pepper
    4 slices brie cheese

    For the garlic mayonnaise:

    1/4 cup mayonnaise
    1 garlic clove, minced
    1 tablespoon fresh lemon juice
    1/4 teaspoon kosher salt
    1/4 teaspoon ground black pepper

    For finishing:

    2 cups arugula
    1/2 cup caramelized onions
    4 burger buns, toasted if desired

    Directions

    For the burgers:
    Divide the meat into four equal potions. Form each portion loosely into a disk shape, making a deep impression in the center with your thumb. Season both sides of each burger to taste with salt and pepper.

    Prepare and preheat a grill, grill pan, or cast iron griddle. Cook the burgers until slightly charred and cooked through, about 5 minutes per side. If using very fresh and high quality ground beef, feel free to cook to medium or medium-rare, about 3 to 4 minutes per side. Remove the burgers from the heat and add the brie cheese. Tent with aluminum foil and allow the burgers to rest for 5 minutes, or until the juices are redistributed and the cheese is melted.

    For the garlic mayonnaise:
    Combine all the ingredients in a small bowl and refrigerate until ready to use.

    To finish:
    Top each burger with arugula and caramelized onions. Spread garlic mayo on each burger bun and sandwich the burgers. Serve immediately.

  • Sangria Shrimp Skewers

    How to make Sangria Shrimp Skewers

    Yield: 4 servings

    Prep Time: 10 minutes

    Cook: 16 minutes

    Ingredients

    1 cup red wine
    1 orange, zested and juiced
    1 lime, zested and juiced
    1/4 teaspoon cayenne pepper (optional)
    1 tablespoon honey
    1 tablespoon cornstarch
    Kosher salt and freshly ground black pepper
    1 1/2 pounds extra large shrimp, peeled and deveined with tails on

    Directions

    In a small saucepan set over medium-low heat, combine the wine, orange zest and juice, lemon zest and juice, cayenne pepper, and honey. Bring to a simmer and reduce the liquid by half, about 5 minutes. In a small bowl combine the cornstarch with 3 tablespoons cold water until dissolved. Whisk into the wine mixture then reduce the heat to low. Simmer until thickened. Season to taste with salt and pepper. Let cool.

    Prepare the grill for direct cooking over medium-high heat.

    Thread the shrimp evenly among grilling skewers. If using wooden skewers, be sure to soak in water for at least 1 hour before grilling. Season the shrimp on both sides with salt and pepper to taste. Brush the shrimp all over with the sangria glaze, reserving the remaining glaze. Grill for 2 to 3 minutes per side, or until the shrimp are firm and opaque in the center. Brush with additional glaze before serving.

    Recipe by Tessa of Handle the Heat

  • Easy Grilled Steak Salad

    How to make Easy Grilled Steak Salad

    Yield: 4 servings

    The steak can easily be cooked on an indoor grill or grill pan.

    Ingredients

    For the steak:
    1/4 cup STAR Grilling (Garlic) Cuisine Cooking Oil
    2 tablespoons freshly squeezed lemon juice
    1/2 teaspoon onion powder
    1 1/2 pounds flank steak
    Kosher salt and freshly ground black pepper to taste

    For the dressing:
    6 tablespoons STAR Grilling (Garlic) Cuisine Cooking Oil
    3 tablespoons freshly squeezed lemon juice
    1 teaspoon Dijon mustard
    Kosher salt and freshly ground black pepper to taste

    For the salad:
    2 hearts of romaine lettuce, cut into bite-size pieces
    1/4 cup Parmesan cheese
    12 cherry or grape tomatoes, halved

    Directions

    For the steak:
    In a small dish or plastic bag, combine the oil, lemon juice, onion powder, and steak, making sure the steak is well coated. Cover the dish or close the bag and marinade in the refrigerator for at least 8 hours, or up to 24 hours. After marinating, season to taste with salt and pepper.

    Prepare the grill for direct cooking over high heat (450°F to 500°F). Grill the steak with the lid closed as much as possible, until the meat is slightly charred, and is medium-rare inside with an internal temperature of 135°F, about 5 minutes per side depending on the thickness of the steak. Transfer to a cutting board and let rest for 5 minutes. Thinly slice across the grain.

    For the dressing:
    Meanwhile, combine the dressing ingredients in a small bowl and whisk vigorously until emulsified. You can also combine the dressing ingredients in a small mason jar and shake well until emulsified. Use immediately or store in the fridge for up to a week. Bring the dressing to room temperature and whisk or shake to re-emulsify.

    To serve:
    Combine all the salad ingredients. Toss with the dressing. Divide between four plates. Divide steak slices among plates. Serve.

    by Tessa of Handle the Heat for STAR Fine Foods

  • Grilled Salmon and Zucchini with Red Pepper Sauce

    How to make Grilled Salmon and Zucchini with Red Pepper Sauce

    Yield: 4 servings

    Ingredients

    1/3 cup sliced almonds, toasted
    1/4 cup chopped jarred roasted red peppers
    1/4 cup halved grape or cherry tomatoes
    1 small clove garlic
    3 tablespoons extra-virgin olive oil, divided
    1 tablespoon red-wine vinegar
    1 teaspoon smoked paprika
    3/4 teaspoon salt, divided
    1/2 teaspoon freshly ground pepper, divided
    4 wild-caught salmon fillets, skinned (1 1/4 pounds)
    2 medium zucchini, halved lengthwise
    1 tablespoon chopped fresh parsley, for garnish

    Directions

    Preheat the grill to medium.

    In the bowl of a food processor or blender, combine the almonds, peppers, tomatoes, garlic, 1 tablespoon of the olive oil, vinegar, paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pulse until smooth.

    Lightly brush the salmon fillets and zucchini with the remaining 2 tablespoons olive oil. Sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill about 3 minutes per side or until the salmon is just cooked through and the zucchini is soft and browned.

    Chop the zucchini into 1/2-inch pieces and toss with half of the red pepper sauce. Divide the zucchini among 4 plates. Place a salmon fillet on each place and top with the remaining sauce. Garnish with parsley before serving.

    The Simple Art of EatingWell

  • The Best Barbeque Ribs

    How to make The Best Barbeque Ribs

    Yield: 8 servings

    Ingredients

    2 1/2 tablespoons kosher salt
    1 tablespoon dry mustard
    1 tablespoon paprika
    1/2 teaspoon cayenne pepper
    1/2 teaspoon freshly ground black pepper
    8 pounds baby back pork ribs
    1 1/2 cups barbeque sauce, plus more

    Directions

    Preheat the oven to 350°. Line two large baking sheets with double layers of foil. Combine the salt, dry mustard, paprika, cayenne pepper, and black pepper in a small bowl. Divide the ribs between baking sheets and sprinkle evenly with spice mixture. Wrap each rib individually with foil.

    Bake the ribs until very tender but not falling apart, about 2 hours. Let the ribs cool completely. Rewrap the ribs in foil and place in the refrigerator until chilled or up to 3 days (chilling the ribs makes them easier to grill without falling apart and the flavor actually develops the longer they're in the fridge).

    Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.

    Grill the ribs, basting with the barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7 to 10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.

    Adapted from Bon Appetit July 2012

  • Grilled Shrimp with Smoky BBQ Rub

    How to make Grilled Shrimp with Smoky BBQ Rub

    Yield: 4-6 servings

    Ingredients

    1 tablespoon chopped fresh thyme leaves
    1 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    1 1/2 teaspoons packed dark brown sugar
    1 teaspoon ground cumin
    3/4 teaspoon smoked paprika
    3/4 teaspoon ground chili powder
    1/4 teaspoon ground cinnamon
    1 1/2 pounds large or extra large shrimp, peeled and deveined with tails on
    1 tablespoon canola oil

    Directions

    Prepare the grill for direct cooking over medium-high heat.

    In a small bowl combine the thyme, salt, pepper, sugar, cumin, paprika, chili powder, and cinnamon.

    Place the shrimp in a large bowl. Drizzle with oil and toss to coat. Sprinkle with herb and spice mixture and toss to coat evenly. Grill the shrimp for 2 to 3 minutes per side, or until the shrimp are firm and opaque in the center. Be careful not to overcook.

    From Deborah Chud via the Huffington Post

  • Sriracha Shrimp Skewers

    How to make Sriracha Shrimp Skewers

    Yield: 3 to 4 servings

    This recipe is spicy. If you like less spice, dial back the Sriracha to 1 1/2 tablespoons or just 1 tablespoon.

    Ingredients

    2 tablespoons Sriracha *see note above
    1 tablespoon honey
    1 tablespoon fresh lime juice
    1 garlic clove, minced
    2 tablespoons chopped fresh cilantro
    1 pound extra large shrimp, peeled, deveined, with tails on
    Kosher salt and freshly ground black pepper

    Directions

    In a small bowl combine Sriracha, honey, lime juice, garlic, and cilantro.

    Prepare the grill for direct cooking over medium-high heat.

    Thread shrimp evenly among grilling skewers. If using wooden skewers, be sure to soak the skewers in water for at least 1 hour before grilling. Brush shrimp all over with Sriarcha mixture and season to taste with salt and pepper. Grill the shrimp for 2 to 3 minutes per side, or until the shrimp are firm and opaque in the center.

    Recipe by Tessa of Handle the Heat

As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed