Grilling Tips and Tricks from the Pace Kitchen
Savory Skewers:
Use large toothpicks or small wooden skewers to present complementary food for entrees, salads or soups. For example, arrange one or two small skewers of cherry tomatoes, fresh basil leaves, and cubes of fresh mozzarella on a salad.
Meat Matters:
Drain marinated meats well before grilling. Excess marinade or oil can drip into the flames, causing flare-ups and scorching on the surface of the meat.
Always slice cooked meats across (against) the grain. The "grain" is the direction the muscle fibers run, and cutting across the grain shortens the fibers, making the meat more tender.
Produce Pointers:
Ripen hard avocados or green tomatoes by placing in a paper bag with an apple. The apple emits a gas that helps speed ripening.
When cutting corn off the cob, it's easiest to do it on a rimmed baking sheet. That way, the corn kernels aren't as apt to fly all over the work surface.
Use the right tools:
Always use tongs, not a fork, when turning food, to keep juices from escaping.
Find the right Pace:
For marinating with Pace, the Pace Kitchen recommends either Picante Sauce or Salsa Verde.
--
Grilled Skewered Shrimp
Prep: 20 minutes
Grill: 10 minutes
Makes: 6 servings (2 skewers each)
2/3 cup Pace® Picante Sauce
1 can (about 8 ounces) tomato sauce
3 tablespoons packed brown sugar
2 tablespoons lemon juice
1 1/2 pounds large shrimp, peeled and deveined
1. Stir the picante sauce, tomato sauce, sugar and lemon juice in a large bowl. Add
the shrimp and toss to coat.
2. Thread the shrimp on 12 skewers.
3. Lightly oil the grill rack and heat the grill to medium. Grill the shrimp for 10
minutes or until they're cooked through, turning and brushing often with the picante
sauce mixture. Discard any remaining picante sauce mixture.
Tip: For even easier preparation, you can buy frozen large shrimp already peeled and
deveined. Just thaw and use instead of the fresh shrimp.
--
Pace® Rib Eye Steaks
Prep: 10 minutes
Cook: 25 minutes
Makes: 4 servings
1 tablespoon vegetable oil
2 beef rib eye steaks (about 1 pound each), 1-inch thick
1 jar (24 ounces) Pace® Picante Sauce
1 package (8 ounces) Monterey Jack cheese (2 cups)
1 small onion, chopped (about 1/4 cup)
1 jalapeño pepper, seeded and minced (about 1 tablespoon)
1 small tomato, chopped (about 1/2 cup)
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the steaks and cook for
about 10 minutes or until medium-rare, turning the steaks over halfway through
cooking.
2. Add the picante sauce and heat to a boil. Reduce the heat to low. Cook for 10
minutes.
3. Divide the cheese between the steaks. Cover and cook until the cheese melts. Top
with the onion, pepper and tomato.
--
Simply Spicy Grilled Chicken
Prep: 5 minutes
Grill: 40 minutes
Makes: 4 servings
3/4 cup Pace® Picante Sauce
3/4 cup barbecue sauce
2 pounds chicken parts, skin removed
1 cup uncooked regular long-grain white rice
2 green onions, sliced (about 1/4 cup)
Orange slices (optional)
Fresh thyme leaves (optional)
1. Stir the picante sauce and barbecue sauce in a small bowl. Reserve 3/4 cup for
the rice.
2. Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 20
minutes. Brush the chicken with the remaining picante sauce mixture. Grill for 20
minutes or until the chicken is cooked through, turning and brushing often with the
picante sauce mixture. Discard the remaining picante sauce mixture.
3. Cook the rice according to the package directions without salt. Stir in the reserved
3/4 cup picante sauce mixture and the onions. Serve the rice with the chicken.
Garnish with the orange slices and thyme, if desired.
Serving Suggestion: Serve with grilled zucchini and sliced ripe tomatoes topped with
chopped fresh basil. For dessert serve pineapple chunks.
Nutritional Values per Serving : Calories 552, Total Fat 14g, Saturated Fat g,
Cholesterol mg, Sodium 736mg, Total Carbohydrate 51g, Dietary Fiber 2g, Protein
49g, Vitamin A %DV, Vitamin C %DV, Calcium %DV, Iron %DV
--
Grilled Tomatillo Tuna Steaks
Prep: 20 minutes
Marinate: 30 minutes
Grill: 10 minutes
Makes: 6 servings
1 1/4 cups Pace® Salsa Verde
6 tablespoons chopped fresh cilantro leaves
1 tablespoon lemon juice
6 tuna steaks (about 1 1/2 pounds)
1 medium avocado, peeled, pitted and chopped (about 1/2 cup)
4 green onions, chopped (about 1/2 cup)
1. Stir 3/4 cup salsa, 2 tablespoons cilantro and lemon juice in a 3-quart shallow,
nonmetallic dish or resealable plastic bag. Add the tuna steaks and turn to
coat. Cover the dish or seal the bag and refrigerate for 30 minutes.
2. Lightly oil the grill rack and heat the grill to medium. Grill the tuna steaks for 10
minutes or to desired doneness, turning them over once halfway through grilling
and basting often with the marinade. Discard the remaining marinade.
3. Stir the remaining salsa, cilantro, avocado and green onion in a small bowl. Serve
with the tuna steaks.
--
Firecracker Flank Steak
Marinate: 1 hour
Prep: 10 minutes
Grill: 10 minutes
Serves: 8
Ingredients:
1 jar (16 ounces) Pace® Picante Sauce
2 cups orange juice
1/2 cup olive oil
2 tablespoons packed brown sugar
2 tablespoons soy sauce
2 tablespoons Dijon-style mustard
1 teaspoon ground ginger
1 beef flank steak (about 2 pounds)
Hot cooked rice
Chopped fresh parsley
Directions:
Stir the picante sauce, orange juice, oil, brown sugar, soy sauce, mustard and ginger in a shallow, nonmetallic dish or gallon size resealable plastic bag. Add the beef and turn to coat. Cover the dish or seal the bag and refrigerate for 1 hour or overnight.
Lightly oil the grill rack and heat the grill to medium. Grill the beef for 10 minutes for medium-rare or to desired doneness, turning the beef over once during grilling and basting often with the picante sauce mixture.
Heat the remaining picante sauce mixture in a 1-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the mixture is thickened, stirring occasionally.
Slice the beef and serve with the picante sauce mixture and rice. Sprinkle with the parsley.
For a flavor twist, substitute 1 can (about 20 ounces) crushed pineapple, undrained, for the orange juice.
Savory Skewers:
Use large toothpicks or small wooden skewers to present complementary food for entrees, salads or soups. For example, arrange one or two small skewers of cherry tomatoes, fresh basil leaves, and cubes of fresh mozzarella on a salad.
Meat Matters:
Drain marinated meats well before grilling. Excess marinade or oil can drip into the flames, causing flare-ups and scorching on the surface of the meat.
Always slice cooked meats across (against) the grain. The "grain" is the direction the muscle fibers run, and cutting across the grain shortens the fibers, making the meat more tender.
Produce Pointers:
Ripen hard avocados or green tomatoes by placing in a paper bag with an apple. The apple emits a gas that helps speed ripening.
When cutting corn off the cob, it's easiest to do it on a rimmed baking sheet. That way, the corn kernels aren't as apt to fly all over the work surface.
Use the right tools:
Always use tongs, not a fork, when turning food, to keep juices from escaping.
Find the right Pace:
For marinating with Pace, the Pace Kitchen recommends either Picante Sauce or Salsa Verde.
--
Grilled Skewered Shrimp
Prep: 20 minutes
Grill: 10 minutes
Makes: 6 servings (2 skewers each)
2/3 cup Pace® Picante Sauce
1 can (about 8 ounces) tomato sauce
3 tablespoons packed brown sugar
2 tablespoons lemon juice
1 1/2 pounds large shrimp, peeled and deveined
1. Stir the picante sauce, tomato sauce, sugar and lemon juice in a large bowl. Add
the shrimp and toss to coat.
2. Thread the shrimp on 12 skewers.
3. Lightly oil the grill rack and heat the grill to medium. Grill the shrimp for 10
minutes or until they're cooked through, turning and brushing often with the picante
sauce mixture. Discard any remaining picante sauce mixture.
Tip: For even easier preparation, you can buy frozen large shrimp already peeled and
deveined. Just thaw and use instead of the fresh shrimp.
--
Pace® Rib Eye Steaks
Prep: 10 minutes
Cook: 25 minutes
Makes: 4 servings
1 tablespoon vegetable oil
2 beef rib eye steaks (about 1 pound each), 1-inch thick
1 jar (24 ounces) Pace® Picante Sauce
1 package (8 ounces) Monterey Jack cheese (2 cups)
1 small onion, chopped (about 1/4 cup)
1 jalapeño pepper, seeded and minced (about 1 tablespoon)
1 small tomato, chopped (about 1/2 cup)
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the steaks and cook for
about 10 minutes or until medium-rare, turning the steaks over halfway through
cooking.
2. Add the picante sauce and heat to a boil. Reduce the heat to low. Cook for 10
minutes.
3. Divide the cheese between the steaks. Cover and cook until the cheese melts. Top
with the onion, pepper and tomato.
--
Simply Spicy Grilled Chicken
Prep: 5 minutes
Grill: 40 minutes
Makes: 4 servings
3/4 cup Pace® Picante Sauce
3/4 cup barbecue sauce
2 pounds chicken parts, skin removed
1 cup uncooked regular long-grain white rice
2 green onions, sliced (about 1/4 cup)
Orange slices (optional)
Fresh thyme leaves (optional)
1. Stir the picante sauce and barbecue sauce in a small bowl. Reserve 3/4 cup for
the rice.
2. Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 20
minutes. Brush the chicken with the remaining picante sauce mixture. Grill for 20
minutes or until the chicken is cooked through, turning and brushing often with the
picante sauce mixture. Discard the remaining picante sauce mixture.
3. Cook the rice according to the package directions without salt. Stir in the reserved
3/4 cup picante sauce mixture and the onions. Serve the rice with the chicken.
Garnish with the orange slices and thyme, if desired.
Serving Suggestion: Serve with grilled zucchini and sliced ripe tomatoes topped with
chopped fresh basil. For dessert serve pineapple chunks.
Nutritional Values per Serving : Calories 552, Total Fat 14g, Saturated Fat g,
Cholesterol mg, Sodium 736mg, Total Carbohydrate 51g, Dietary Fiber 2g, Protein
49g, Vitamin A %DV, Vitamin C %DV, Calcium %DV, Iron %DV
--
Grilled Tomatillo Tuna Steaks
Prep: 20 minutes
Marinate: 30 minutes
Grill: 10 minutes
Makes: 6 servings
1 1/4 cups Pace® Salsa Verde
6 tablespoons chopped fresh cilantro leaves
1 tablespoon lemon juice
6 tuna steaks (about 1 1/2 pounds)
1 medium avocado, peeled, pitted and chopped (about 1/2 cup)
4 green onions, chopped (about 1/2 cup)
1. Stir 3/4 cup salsa, 2 tablespoons cilantro and lemon juice in a 3-quart shallow,
nonmetallic dish or resealable plastic bag. Add the tuna steaks and turn to
coat. Cover the dish or seal the bag and refrigerate for 30 minutes.
2. Lightly oil the grill rack and heat the grill to medium. Grill the tuna steaks for 10
minutes or to desired doneness, turning them over once halfway through grilling
and basting often with the marinade. Discard the remaining marinade.
3. Stir the remaining salsa, cilantro, avocado and green onion in a small bowl. Serve
with the tuna steaks.
--
Firecracker Flank Steak
Marinate: 1 hour
Prep: 10 minutes
Grill: 10 minutes
Serves: 8
Ingredients:
1 jar (16 ounces) Pace® Picante Sauce
2 cups orange juice
1/2 cup olive oil
2 tablespoons packed brown sugar
2 tablespoons soy sauce
2 tablespoons Dijon-style mustard
1 teaspoon ground ginger
1 beef flank steak (about 2 pounds)
Hot cooked rice
Chopped fresh parsley
Directions:
Stir the picante sauce, orange juice, oil, brown sugar, soy sauce, mustard and ginger in a shallow, nonmetallic dish or gallon size resealable plastic bag. Add the beef and turn to coat. Cover the dish or seal the bag and refrigerate for 1 hour or overnight.
Lightly oil the grill rack and heat the grill to medium. Grill the beef for 10 minutes for medium-rare or to desired doneness, turning the beef over once during grilling and basting often with the picante sauce mixture.
Heat the remaining picante sauce mixture in a 1-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the mixture is thickened, stirring occasionally.
Slice the beef and serve with the picante sauce mixture and rice. Sprinkle with the parsley.
For a flavor twist, substitute 1 can (about 20 ounces) crushed pineapple, undrained, for the orange juice.
