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August 2002 Issue
Summer Grilling and More
by Rossana S. Tarantini
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August . . . For a lot of reasons, this month is my favourite. Summer is in full swing and most important, it's my birthday month.

Backyard BBQ's, cool summer salads, lovely fresh fruit, and ice cold frosty Corona with lime: that's my idea of a perfect celebration.

Following are two of my favourite grill recipes. Try them for yourself, I can promise they're worth it.


Garlic Pork Chops with Balsamic Vinegar

This is a recipe I've adapted from one of my cooking for Diabetes books . . . The main change I made was to adapt it for the grill since the original called for baking. It was also originally served over noodles. The sugar exchange for the full recipe is 3.5.
  • 1 small head garlic, separated into cloves and minced
  • 6 centre-cut loin pork chops (approx 2 lbs), trimmed of fat
  • Fresh ground black pepper
  • 1/4 cup sweet vermouth
  • 1 tbsp Dijon mustard
  • 1/3 cup balsamic vinegar
  • Salt
  • Chopped parsley
Combine the minced garlic, vermouth, mustard, balsamic vinegar, a generous amount of freshly ground pepper, and salt to taste. Pour the mixture over the pork chops in a resealable plastic bag. Refrigerate over night.

When ready to grill, remove the chops from the fridge and drain the marinade. Heat your grill to high heat and grill the chops till just done. Serve with extra balsamic vinegar for sprinkling over the hot chops.

  • Yields: 4 servings
  • Preparation Time: 30 minutes, plus marinating time


Steak with Ale

This recipe is a family favourite and as we all know that alcohol cooks off, it's safe enough for the kids or grandma and they're guaranteed to give rave reviews!!!
  • 1 1/2 lb lean boneless top sirloin steak, trimmed
  • 1/2 cup finely chopped onion
  • 1/2 cup boiling water
  • 1/2 flat pale ale or light beer
  • 1 tbsp brown sugar
  • 1 tbsp red wine vinegar
  • 1 tsp dried thyme
  • 1 tsp beef bouillon granules
  • Cooking spray
  • Fresh thyme sprigs for garnish
Combine onion, water, ale, sugar, vinegar, thyme and bouillon granules in a blender and process until smooth. Set aside 1/2 cup of the mixture. Pour the remaining mixture over the steak in a glass dish and marinate in the refrigerator at least eight hours, turning occasionally.

Remove steak from the marinade and discard the marinade.

Coat the grill rack with cooking spray. Place the steak on the grill over med hot coals and grill covered five to six minutes on each side, basting often with the reserved half cup of ale mixture.

Garnish with thyme if desired and serve.

  • Yields: 5-6 servings
  • Preparation Time: 30 minutes, plus marinating time

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