Cat Cora's Grilling Tips and Tricks | Best Chef Secrets



Cat Cora's Recipes For The Grill

Having a barbecue this weekend? Iron Chef Cat Cora brings a world of flavor to your table with her delicious and easy recipes! Try these 5 new grilled dishes—burgers, tacos, and more—created just forPrevention.

Zesty Salmon Lettuce Wraps

 PREP TIME:20 MINUTESTOTAL TIME:45 MINUTESSERVINGS:6

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1 Tbsp chili powder
2/3 c lime juice
2 Tbsp olive oil
1 lb center-cut salmon or halibut fillets
3/4 c 2% Greek yogurt
1 clove garlic, minced
1 lb plum tomatoes, seeded and chopped
1 sm red onion, sliced
6 kalamata olives, pitted and quartered
2 Tbsp finely chopped fresh oregano
24 leaves radicchio
12 leaves butter lettuce
2 scallions, sliced

1. Mixchili powder, 1/3 cup juice, 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Rub over fish. Let stand 15 minutes.

2. Stirtogether yogurt and garlic.

3. Coatgrill grate lightly with oil and heat grill to medium heat.

4. Combinetomatoes, onion, olives, oregano, the remaining lime juice and oil, and 1/4 teaspoon salt and 1/8 teaspoon pepper. Mix well to blend. Set aside.

5. Grillfish skin side down 4 to 6 minutes. Flip and grill until cooked through but not dry, 4 to 6 minutes longer.

6. Stack2 radicchio leaves with a lettuce leaf and fill with some of the fish, tomato mixture, yogurt mixture, and scallions. Repeat to make 12 wraps.

NUTRITION(per serving): 265 cal, 20 g pro, 10 g carb, 2 g fiber, 16.5 g fat, 3.5 g sat fat, 323 mg sodium

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Basque-Style Shrimp

PREP TIME:20 MINUTESTOTAL TIME:25 MINUTES + CHILLING TIMESERVINGS:6

2 tsp chili powder
1 1/2 tsp dried orange rind
2 lb peeled and deveined large shrimp
6 cloves garlic, chopped
1 fresh poblano chile, coarsely chopped
1 fresh serrano chile, coarsely chopped
3 sm bay leaves, crumbled
1/3 c finely chopped fresh flat-leaf parsley
1/3 c olive oil
1/4 c sherry vinegar
1/4 c finely chopped fresh oregano
1/4 c finely chopped fresh basil

1. Mixtogether chili powder, orange rind, and 1/8 teaspoon sea salt. Rub over shrimp until well coated. Cover shrimp and chill 30 minutes.

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2. Combineremaining ingredients and 1 teaspoon sea salt in food processor while shrimp chills. Pulse until finely chopped. Set sauce aside.

3. Coatgrill grate lightly with oil and heat grill to medium-high heat.

4. Grillshrimp until pink, about 2 minutes per side. Serve with sauce.

NUTRITION(per serving): 281 cal, 31 g pro, 4 g carb, 0 g fiber, 14.5 g fat, 2 g sat fat, 522 mg sodium

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Greek Lamb Burgers

PREP TIME:20 MINUTESTOTAL TIME:30 MINUTESSERVINGS:4

Yogurt Sauce

1 c 0% Greek yogurt
1/2 avocado, peeled, pitted, and chopped
1/2 c peeled, seeded, and grated cucumber (about 1/2 med)
1 Tbsp extra virgin olive oil
1 1/2 tsp fresh lemon juice
1/2 tsp minced garlic

Burgers

3/4 lb lean ground lamb, preferably from the leg, or ground beef
3 Tbsp fresh whole wheat bread crumbs
2 Tbsp finely chopped kalamata olives
2 Tbsp finely chopped yellow onion
2 Tbsp crumbled feta (about 3/4 oz)
1 Tbsp chopped scallion
1 tsp chopped fresh oregano
4 onion sandwich or brioche rolls, toasted
8 tomato slices
8 cucumber slices

1. Makesauce: Mix all ingredients and 1/4 teaspoon kosher salt.

2. Coatgrill grate lightly with oil and heat grill to medium-high heat.

3. Prepareburgers: Mix first 7 ingredients, 1/4 teaspoon kosher salt, and 1/8 teaspoon pepper with hands. Shape into 4 (1/2" thick) patties.

4. Grillpatties until cooked through, about 4 minutes per side.

5. Serveburgers on rolls and top with about 2 tablespoons yogurt sauce and tomato and cucumber.

NUTRITION(per serving): 401 cal, 31 g pro, 35 g carb, 3 g fiber, 15 g fat, 4 g sat fat, 721 mg sodium

More from Prevention: 5 Healthy Burger Recipes You'll Love

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Spicy Pork Skewers

PREP TIME:20 MINUTESTOTAL TIME:1 HOUR + CHILLING TIMESERVINGS:8

Skewers

1/4 c olive oil
1/4 c fresh orange juice
1/4 c fresh lemon juice
2 Tbsp minced garlic
1 tsp chili powder
1/2 tsp red-pepper flakes
2 lb pork tenderloin, trimmed and cut into 1-1 1/2" strips or cubes (32 total)
1 lg lemon, cut into 16 wedges
1 orange, cut into 16 wedges

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Tomato-Pepper Sauce

1/3 c cherry tomatoes, halved
1 jarred roasted red bell pepper, roughly chopped
1/4 c extra virgin olive oil
1 Tbsp sherry vinegar
1 Tbsp roughly chopped almonds (7 or 8 whole nuts)
2 cloves garlic, roughly chopped
4 whole wheat pitas, halved
4 c chopped romaine or iceberg lettuce

1. Prepareskewers: Combine oil, orange juice, lemon juice, garlic, chili powder, red-pepper flakes, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper. Add pork, turning to coat. Cover and chill at least 1 hour or overnight.

2. Soak8 wooden skewers (10" long) in water at least 1 hour.

3. Heatoven to 450°F.

4. Makesauce: Spread tomatoes on lightly oiled baking sheet and roast until blistered, 20 minutes. Add to blender along with roasted red pepper, oil, vinegar, almonds, and garlic. Blend until smooth. Season with a pinch of salt and black pepper to taste. Set aside.

5. Coatgrill grate lightly with oil and heat grill to medium heat.

6. Threadskewers with 4 pieces of pork, alternating with 2 lemon wedges and 2 orange wedges. Grill skewers, turning occasionally, until meat is browned, 12 to 15 minutes or to desired doneness. Let stand 5 minutes. While grill is still hot, grill pitas, turning once, until marked on both sides, about 2 minutes.

7. Serveskewers with pitas, lettuce, and sauce. Squeeze oranges and lemons over top of pork.

NUTRITION(per serving): 342 cal, 28 g pro, 23 g carb, 3 g fiber, 16 g fat, 2.5 g sat fat, 375 mg sodium

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Tangy Steak Tacos

PREP TIME:20 MINUTESTOTAL TIME:40 MINUTES + CHILLING TIMESERVINGS:6

Steak

2 Tbsp fresh lime juice
2 Tbsp extra virgin olive oil
1 tsp chili powder
1 tsp garlic powder
1 tsp coriander
1 1/2 lb flank steak, trimmed
12 corn tortillas (6" diameter), warmed

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Fruit Salsa

1 sm pineapple (2 1/2-3 lb), peeled, cored, and cut into 4 or 5 slabs
1 mango, peeled and chopped
3/4 c chopped red onion
2 Tbsp chopped fresh cilantro
2 Tbsp chopped fresh flat-leaf parsley
2 or 3 fresh mint leaves, chopped
2 Tbsp fresh lime juice
1 Tbsp rice vinegar
1 Tbsp extra virgin olive oil
1/2 fresh jalapeno or serrano chile, seeded and finely chopped

1. Preparesteak: In small bowl, mix first 5 ingredients and blend well to make a paste. Place steak in shallow dish and rub paste evenly all over. Cover and chill 1 to 4 hours.

2. Coatgrill grate lightly with oil and heat grill to medium-high heat.

3. Makesalsa: Grill pineapple until it just begins to brown, about 2 minutes on each side. Let stand until cool enough to handle. Cut into 1/4" cubes (about 3 cups).

4. Combinepineapple, mango, onion, cilantro, parsley, mint, lime juice, vinegar, oil, jalapeno, and 1/2 teaspoon kosher salt and mix well. Cover and chill until ready to use. (Makes about 5 cups.)

5. Grillsteak about 6 minutes on each side for medium-rare (or slightly longer if you like it more well done). Let rest 10 minutes before slicing.

6. Cutsteak into 1/2" slices, put on a platter with salsa, and serve with tortillas.






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Date: 03.12.2018, 12:31 / Views: 45361