Tasty Recipes from Recipe Wizards

The past year was a comfy one.

With the gloomy economy, more folks nationwide turned to the comforts of home cooking as they tightened their belts and ate out less.

And we proved that you can cut back on spending without cutting back on taste. We gave value cuts of meat bold flavors and shared ways to get more meals out of one chicken. And we encountered a few surprises along the way.

Who would have thought a simple hot dog would make for a top-rated recipe? When topped with a garlicky homemade relish and Manchego cheese, that plain old dog became a hot diggity delight.

So, for this year’s roundup, we included that recipe-and a few others-deemed worthy of a spot in your recipe files.

MANCHEGO CHEESE AND GARLIC HOT DOGS

Serves: 6 / Preparation time: 15 minutes / Total time: 1 hour (not all active time)

A roasted garlic and red pepper relish replaces the usual pickle on this Spanish-style hot dog.

RELISH

2 large heads garlic, top 1/2 inch cut off

5 teaspoons extra-virgin olive oil, divided

1/2 cup roasted red pepper from jar, drained and diced

1 tablespoon chopped fresh parsley

Coarse kosher salt and black pepper to taste

HOT DOGS

6 grilled regular or whole-wheat hot dog buns or 2 1/2-inch-wide pieces ciabatta cut to hot dog length and split lengthwise

6 grilled all-beef hot dogs

2 ounces Manchego or hot pepper cheese

Sherry wine vinegar or balsamic vinegar

To prepare the relish: Preheat oven to 400 degrees. Place each head of garlic, cut side up, in center of square of foil; drizzle each with 1 teaspoon oil. Enclose garlic in foil. Place packets on oven rack; roast until garlic is tender, about 45 minutes. Open packets; cool 15 minutes.

Squeeze garlic cloves into small bowl. Mash enough to measure 1/4 cup (keep remaining garlic for another use). Transfer to bowl. Mix in 3 teaspoons oil, red pepper and parsley. Season with salt and pepper.

Arrange the hot dog buns on plates. Top each grilled hot dog with cheese, garlic relish and drizzle of vinegar.

From Bon Appetit, July 2009 issue. Tested by Susan M. Selasky for the Free Press Test Kitchen. Analysis per 1 hot dog.

375 calories (52 percent from fat ), 22 grams fat (8 grams sat. fat ), 32 grams carbohydrates , 14 grams protein , 861 mg sodium , 37 mg cholesterol , 2 grams fiber.

SODA-BRINED PORK LOIN WITH CHERRY-CHIPOTLE GLAZE

Serves: 6 / Preparation time: 15 minutes (plus brining time) / Total time: 2 hours

This recipe also works great with pork tenderloin. Sear the tenderloin 1 minute on all sides and then grill about 20 minutes or until it reaches 145 degrees.

4 cups Dr Pepper (not diet)

1/2 cup kosher salt

1 boneless center-cut pork loin, 3 to 4 pounds

GLAZE

1 jar (9 ounces) tart cherry preserves

1/2 cup Dr Pepper

1/2 cup water

1 to 2 tablespoons minced canned chipotle in adobo

4 teaspoons Dijon mustard

FOR GRILLING

Vegetable oil

Pour the soda into a large glass measure and slowly add the salt (the mixture may foam up quite a bit). Stir until the salt dissolves completely, 1 to 2 minutes. Place a large, disposable plastic bag inside a large bowl and carefully pour the brine into the bag.

Trim excess fat and silver skin from the pork. Submerge the pork in the brine, seal the bag, place in a large bowl and refrigerate for 1 to 2 hours.

In a small bowl, combine the glaze ingredients.

Remove the pork from the bag and discard the brine. Pat dry with paper towels. Lightly coat the pork with the vegetable oil and let stand at room temperature for 20 to 30 minutes before grilling. Prepare the grill for direct and indirect cooking over high heat.

Brush the cooking grates clean. Sear the pork over direct high heat, with the lid closed as much as possible, until the surface is well marked but not burned, 8 to 12 minutes, turning once.

Place a large disposable foil pan over indirect high heat and pour the glaze into the pan. Carefully transfer the pork to the pan and turn to coat with the glaze. Grill the pork over indirect high heat, with the lid closed as much as possible, until barely pink in the center and the internal center temperature reaches 145 degrees to 150 degrees, 25 to 30 minutes, turning in the glaze every 8 to 10 minutes. If the glaze gets too thick or starts to scorch, add a little water or more soda to the pan. Transfer the pork to a cutting board and let rest for about 5 minutes. Cut the pork crosswise into 1/2-inch-thick slices and serve with the remaining pan sauce on the side.

From “Weber’s Way To Grill” by Jamie Purviance (Sunset, $24.95). Tested by Susan M. Selasky for the Free Press Test Kitchen.

416 calories (22 percent from fat ), 10 grams fat (3 grams sat. fat ), 31 grams carbohydrates , 48 grams protein , 190 mg sodium , 141 mg cholesterol , 0 grams fiber.

FONTINA RISOTTO WITH CHICKEN

Serves: 4 (generously) / Preparation time: 10 minutes / Total time: 30 minutes

This risotto is a terrific side or main dish. Transform the leftovers into cakes for two meals from one.

4 cups low-sodium chicken broth

4 cups water

5 tablespoons unsalted butter, divided

1 medium onion, finely chopped

2 1/2 cups arborio rice

3 sprigs fresh thyme

1 cup dry white wine

1 teaspoon kosher salt

1 cup finely grated Parmigiano-Reggiano or Parmesan cheese

Freshly ground pepper and kosher salt to taste

1 cup coarsely grated fontina cheese, plus more for garnish

8 ounces deli-smoked chicken breast, diced (about 1 1/4 cups)

1/4 cup roughly chopped fresh parsley

Bring the broth and 4 cups water to a simmer in a saucepan; keep warm.

Meanwhile, melt 4 tablespoons butter in a pot over medium-high heat. Add the onion; cook until translucent, about 4 minutes. Add the rice and thyme; cook, stirring, until the rice is glossy, about 1 minute. Add the wine and cook, stirring, until the liquid is absorbed. Add the kosher salt.

Ladle in the hot broth, about 1/2 cup at a time, stirring constantly, allowing all the liquid to be absorbed before adding more. Continue until the rice is just tender, 20 to 25 minutes.

Remove the thyme. Stir in the Parmesan cheese, the remaining 1 tablespoon butter and kosher salt and pepper to taste. Gently stir in the fontina and chicken. Reserve about 2 cups risotto for Risotto Cakes. Divide the rest among bowls; top with parsley and more fontina before serving.

Risotto Cakes: You will need 2 cups leftover fontina risotto and 8 small cubes fontina cheese. Mix fontina risotto with chicken with 2 tablespoons chopped green onions or chives. Form into 8 patties. Make a depression in the center of each patty and stuff with a cube of fontina; pat risotto around each hole to cover. Dredge each cake into panko bread crumbs (or other bread crumbs) and refrigerate for 20 minutes. In a nonstick skillet, fry the cakes in a little oil until evenly browned, about 1 1/2 minutes per side. Season with salt and pepper and serve on top of a mixed greens salad with a light vinaigrette.

From Food Network Magazine, February/March 2009 issue.

Tested by Susan M. Selasky for the Free Press Test Kitchen.

498 calories (44 percent from fat ), 25 grams fat (14 grams sat. fat ), 38 grams carbohydrates , 28 grams protein , 1,226 mg sodium , 90 mg cholesterol , 1 gram fiber.

Lamb Loin Chops with Port Wine Sauce

Serves: 2 (generously) / Preparation time: 10 minutes / Total time: 25 minutes

The amount of edible meat on a lamb loin chop is about 1 1/2 to 2 ounces. Allow 2 chops per serving. The pan sauce recipe makes more than you probably will use, but you can freeze what’s left or double the number of chops to make 4 servings.

4 lamb loin chops, about 1 1/2 inches thick

Kosher salt and freshly ground black pepper to taste

2 tablespoons olive oil, divided

2 small shallots, peeled, minced

1 tablespoon tomato paste

3/4 cup port wine or favorite red wine

1/2 cup fat-free, less-sodium chicken broth

1 1/2 teaspoons fresh thyme or rosemary, minced, or to taste

1 tablespoon balsamic vinegar

2 tablespoons unsalted butter

Pat the lamb chops dry and season with salt and pepper. In a skillet large enough to hold all 4 chops, heat 1 tablespoon of olive oil over medium-high heat. Add the chops and cook until nicely browned on each side, about 3-4 minutes for each side for medium-rare.

Remove the chops from the skillet and place on a platter. Tent with foil to keep them warm.

In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat and add the shallots. Cook about 2 minutes. Stir in the tomato paste and cook until beginning to brown, about 1 minute. Stir in the wine, broth and thyme. Simmer, scraping up any browned bits, until the sauce is slightly thickened, about 5 minutes. Add the balsamic vinegar and cook about 2 minutes.

Remove from the heat, strain if desired, and whisk in the butter and any accumulated lamb chop juices on the platter. Season with salt and pepper. Serve the chops drizzled with desired amount of pan sauce.

From and tested by Susan M. Selasky for the Free Press Test Kitchen.

400 calories (53 percent from fat ), 24 grams fat (8 grams sat. fat ), 7 grams carbohydrates , 30 grams protein , 133 mg sodium , 106 mg cholesterol , 0 grams fiber.

CHICKEN FRANGELICO

Serves: 4 / Preparation time: 10 minutes / Total time: 20 minutes

3 tablespoons trans fat-free margarine, divided

1/4 cup all-purpose flour

1/8 teaspoon plus 1/4 teaspoon salt, divided

1/8 teaspoon ground black pepper

4 (4 ounces each) boneless, skinless chicken breasts, pounded to 1/2-inch thickness

1/4 cup diced onion

1 clove minced garlic

1/4 cup Frangelico (hazelnut-flavored liqueur)

1 cup fat-free half-and-half

2 teaspoons cornstarch

2 tablespoons slivered almonds, toasted

In a large skillet, heat 2 tablespoons margarine over medium-high heat until it melts. In a shallow dish or pie plate, combine the flour, 1/8 teaspoon salt and 1/8 teaspoon black pepper. Coat chicken breasts in flour mixture and saute in margarine, turning until golden brown on each side and cooked through. Remove the chicken to a platter and keep warm.

Add the remaining tablespoon of margarine to the skillet along with the onion and garlic. Saute 3 to 5 minutes, scraping up any browned bits on the bottom of the pan. Add the Frangelico and continue to saute an additional 3 to 5 minutes.

In a small bowl or measuring cup, combine the half-and-half and cornstarch. Reduce heat to medium low and gradually add the half-and-half mixture to the skillet. Allow the sauce to thicken. Pour the sauce over the chicken, top with toasted almonds. Serve with brown rice, couscous or no-yolk egg noodles.

Created by Darlene Zimmerman, MS, RD, for Heart Smart and tested by Susan M. Selasky for the Free Press Test Kitchen.

331 calories (24 percent from fat ), 9 grams fat (2 grams sat. fat, 0 grams trans fat ), 20 grams carbohydrates , 30 grams protein , 361 mg sodium , 72 mg cholesterol , 1 gram fiber.

Ruth Reichl, former New York Times restaurant critic and current editor in chief of Gourmet Magazine, is considered one of the most influential figures in the food world. Reichl, who has a large female fan base for her five best-selling memoirs, is promoting the new cookbook, “Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen.”

Q: You write that the way we eat is different now. How are the supermarket aisles different?

A: We have a house in upper New York. And the supermarket there … there is an aisle (called) ‘Rices of the World’: Jasmine, basmati, Arborio, sushi. It goes on and on. They have about 30 kinds of rice. They have an entire section of Latino ingredients and all kind of Asian ingredients … You have five different kinds of chicken – organic, free-range, hormone-free, et cetera. And you have grass-fed beef and Berkshire pork that has been humanely raised.

Q: What food trends do you see in restaurants?

A: The biggest is recession-driven. People do not want to spend the money that they used to spend. And chefs (are) looking at less-expensive cuts of meat … It’s no accident that the chic menu item is pork belly. That started out because it’s cheap. All of a sudden, people realize how delicious it is.

Q: What’s your favorite recipe in the cookbook?

A: It’s like asking which is your favorite child.

Q: What’s in your fridge?

A: I always have butter, bacon, Parmesan cheese, lemons, good soy sauce, oyster sauce. Two or three different salsas and hot sauces. I make chicken stock almost every weekend. Chicken stock is like gold in your freezer. If you got that, dinner is ready. You can make risotto. You can make great soups. You reduce it down, and you can make great sauces. It’s free. It’s just bones.

Q: So every foodie is going to want to know: Where will the Gourmet editor eat when she’s in town (Seattle)?

A: It’s hard for me to eat on book tours. So I end up ordering room service. In (public television’s upcoming) “Gourmet’s Adventures with Ruth,” shot last May, I had some really wonderful meals there (in Seattle). Tilth. Canlis. And I love Café Juanita. I really like Lark.

Q: What’s the Seattle episode about?

A: It’s about seafood in Seattle and foraging at Totten Inlet. We got oysters and clams and mussels.

Beefsteaks are popular grill-fare for summer meals, from juicy rib-eyes to porterhouses to strip steaks. Great cuts of meat often come with great prices. Splurge if you can; after all it’s your dad. But if you’re on a budget, we have the goods on three cuts of meat done three ways that won’t blow the budget.

You will find these cuts at most grocery stores, meat stores and some warehouse club stores. If you don’t see them, ask the meat cutter for them.

FLAT IRON:

This relatively newer cut of meat is cut from the top blade or chuck roast. Meat researchers found that if they cut the gristle away from the center of the roast, they would end up with this tender cut. You may see it labeled as chuck steak or top blade steak. Most area Kroger stores sell flat iron steaks for $5-$5.99 a pound. The whole steak averages 1 1/4 to 1 3/4 pounds. Hiller’s markets also carry flat iron.

Grill flat irons whole or cut into individual steaks. Flat iron steak is best cooked medium-rare, but may be cooked to medium without sacrificing flavor or tenderness.

FLAT IRON STEAK WITH BALSAMIC GLAZE

Serves: 4 (generously) / Preparation time: 15 minutes (plus marinating time)

Total time: 45 minutes

1 flat iron steak (1 1/2 to 1 3/4 pounds)

1 1/2 cups favorite all-purpose marinade such as Mrs. Dash Garlic/Herb marinade

HERB BUTTER (OPTIONAL)

1/4 cup unsalted butter, softened

2 tablespoons minced fresh herbs of choice

BALSAMIC GLAZE

1 cup balsamic vinegar

3/4 to 1 cup fat-free reduced-sodium beef broth

1/4 cup butter, softened

4 teaspoons all-purpose flour

1/4 teaspoon cracked black pepper

Place the flat iron steak in a plastic sealable bag and pour the marinade over. Refrigerate and marinate from 4 to 8 hours.

If making the herb butter, mix together the softened butter with the herbs and shape into a log. Place in plastic wrap and refrigerate until serving time.

At grilling time, remove the steak from the marinade (discard marinade) and let sit at room temperature for 30 minutes. Preheat the grill to medium-high heat.

Meanwhile, bring vinegar to a boil in small saucepan; reduce heat to medium. Cook 10 minutes or until vinegar is reduced to about 1/4 cup. Watch carefully, as it can burn. Stir in the beef broth and heat. Mix butter and flour in small bowl until smooth. Whisk the butter/flour into the vinegar/broth until smooth and bring to a boil. The mixture should be the consistency of a glaze and coat the back of a spoon. If it’s too thick, add broth. Reduce heat; simmer 1 minute, stirring constantly. Season the glaze with black pepper. Set aside to serve with the steak.

Oil the grill grates. Place the flat iron steak on the grill over medium-high heat and grill about 8 minutes on one side. Turn and continue grilling another 6-8 minutes or until medium-rare (or desired degree of doneness).

Remove from the grill and let steak rest 5 minutes before slicing against the grain. Serve with the glaze and a dollop of herb butter.

Adapted from www.beefitswhatsfordinner.com.

Tested by Susan M. Selasky for the Free Press Test Kitchen.

Analysis without herb butter.

525 calories (53 percent from fat), 31 grams fat (14 grams sat. fat), 19 grams carbohydrates , 37 grams protein , 320 mg sodium , 146 mg cholesterol , 0 grams fiber .

TRI-TIP

The Santa Maria, Calif., region claims to have discovered this cut of meat along with its style of seasoning used for grilling. Sold whole it looks like a roast that is about 3 inches thick at its thickest end and tapers to a thinner end. It’s cut from the butt portion of the bottom sirloin. Look for it at Trader Joe’s stores, Hiller’s and Costco. You can buy it already cut into steaks or whole as a roast. Either one is super for the grill as tri-tip is tender and flavorful when cooked medium-rare. Trader Joe’s sells Santa Maria style for $5.99 a pound, and unseasoned whole tri-tip for $5.49 a pound.

TRI-TIP STEAKS SOUTHWEST STYLE

Serves: 6 / Preparation time: 10 minutes (plus chilling time)

Total time: 35 minutes

3 tablespoons garlic powder

1 tablespoon salt

2 tablespoons ground black pepper

2 tablespoons light brown sugar

2 tablespoon chili powder

2 teaspoons cumin

1 tri-tip roast (about 2 pounds) cut into thick steaks or left whole

In a small bowl, combine the garlic powder, salt, black pepper, brown sugar, chili powder and cumin. Rub the mixture all over the steaks or whole roast. Cover with plastic wrap and refrigerate 3 hours or up to 8 hours before grilling.

Remove the tri-tip from the refrigerator 30 minutes before grilling.

Preheat the grill to medium-high heat. Oil the grill grates.

Place the steaks on the grill and cook about 5 minutes on one side, depending on the thickness. Rotate the steaks 90 degrees-to get those great crosshatch grill marks-for 2 minutes.

Turn and continue grilling until the steaks are cooked to desired doneness, about 5 minutes more for medium-rare.

From and tested by Susan Selasky for the Free Press Test Kitchen.

Analysis based on 5 ounces of cooked tri-tip.

373 calories (46 percent from fat), 19 grams fat (7 grams sat. fat), 5 grams carbohydrates , 44 grams protein , 698 mg sodium , 94 mg cholesterol , 1 gram fiber .

SKIRT OR HANGER STEAK

This is often a chewier cut but has a great beef flavor. This cut is found in the middle belly side of the animal and at the edge of the loin. It’s sold in long pieces about 1/2-inch thick. Unless you are making fajitas, don’t buy too thin a piece. The thicker and longer pieces are best for the grill. To tenderize and prevent them from being too chewy, skirt steaks need to be marinated at least 8 hours. Because these are thinner, they grill rather quickly. Skirt steak takes well to any seasoning and marinade and runs about $3.99 a pound. Look for them at most grocery stores and Hispanic markets, such as Honey Bee La Colmena in Detroit.

SKIRT STEAK SANDWICHES WITH CHIMICHURRI

Makes: 4 large sandwiches / Preparation time: 15 minutes (plus overnight marinating)

Total time: 35 minutes

You can marinate the skirt steak in a marinade other than the chimichurri if desired.

MARINADE AND SPREAD

3 cloves garlic, peeled

1/4 small red onion, peeled

1/4 cup sherry wine vinegar or red wine vinegar

1 tablespoon lemon juice

1 cup flat-leaf parsley leaves

1/2 cup cilantro leaves

3/4 cup olive oil

1/2 teaspoon freshly ground black pepper

1/2 teaspoon kosher salt

1/4 teaspoon crushed red pepper or more to taste

STEAK

1 skirt steak, about 1 1/2 to 1 3/4 pounds

Oil for the grill

Salt and black pepper to taste

1 16-ounce baguette

In the bowl of a food processor, place all the marinade ingredients and pulse to chop them. The mixture should be the consistency of thin pesto; add more oil, vinegar and lemon juice to thin if needed. Remove half of the spread and place in a small bowl; cover and refrigerate.

Place the steak in a large, resealable bag. Pour the remaining marinade from the processor on the steak. Seal bag, pressing the air out and rubbing the sides of the bag so the marinade adheres to the steak. Refrigerate the steak for at least 8 hours or overnight.

Preheat a grill to medium heat and oil the grates.

Remove the steak from the refrigerator and let it come to room temperature for about 30 minutes. Remove the reserved chimichurri sauce in the bowl and let it come to room temperature.

Brush off the excess chimichurri, discarding the marinade. Season the steak with salt and black pepper.

Set the steak over the hot grill. Cook for 6 minutes on the first side. Rotate the steak 90 degrees, and cook another 3 minutes. Turn the steak over and continue to cook until the steak is done, about 6 minutes for medium-rare.

Meanwhile, slice the baguette horizontally and brush the inside with a little oil. Place on the grill to lightly toast.

Once the steak is done, remove it from the grill and let it rest for 5 minutes.

Brush a couple of tablespoons of the chimichurri on the bottom and inside tops of the baguette.

Place the whole grilled steak on the baguette. Cut into individual sandwich-size servings and serve with any remaining chimichurri.

Adapted from www.foodnetwork.com.

Tested by Susan M. Selasky for the Free Press Test Kitchen.

Analysis based on 5 ounces of grilled skirt steak per serving.

665 calories (51 percent from fat), 38 grams fat (10 grams sat. fat), 35 grams carbohydrates , 44 grams protein , 499 mg sodium , 84 mg cholesterol , 2 grams fiber .

A HOT GRILL MEANS PERFECT STEAKS

At Morton’s the Steakhouse in Troy, Mich., steaks sizzle on a grill that reaches a temperature of 800 to 900 degrees. Factor in the radiant broiler, with elements that heat the top and the grill as well, and you get a steak with a nice seared crust and a juicy inside. With a grilling element that hot, executive chef Ed Takacs says, they can get a 2- to 3-inch steak done in less than 15 minutes.

That’s 100 to 200 degrees hotter than most home grills, but Takacs says you can achieve the same results with steaks at home, as long as you do it the correct way.

For starters, choose a good piece of meat.

“It doesn’t have to be pricey; just make sure it has good marbling, especially when grilling outside,” he says. “A bone-in steak will taste better because once the bone gets cooked the marrow releases flavor.”

Check the color of the steaks, too: They should be a nice red – not a dark red – and have creamy white marbling. The steaks should be at least 1 to 11/2 inches thick.

And don’t forget: If you’re going to toss some steaks on the grill, it’s just as easy to grill some vegetables along with them. Toss vegetables that are cut large and thick with some olive oil and season with salt, pepper and garlic.

Here are Takacs’ tips for grilling perfect steaks:

Bring steaks to room temperature before grilling.

Make sure the grill is seasoned well. Oil it down and then preheat the grill.

Heat the grill to 600 to 800 degrees. “The hotter the better for searing the outside of the steak,” he says .

Season the meat a little more than you would normally, because some seasoning will cook away.

Once the grill is heated, put the steaks on. They should sizzle . If you don’t hear the sizzle, the grill is not hot enough. Pull the steaks off immediately and wait for the grill to heat up more.

Use the touch factor to judge doneness. A rare steak should feel spongy and give a little bit of resistance-similar to the feeling of squeezing the pad at the base of your thumb.

For medium-rare, Takacs says, the steak should be less spongy and offer more resistance, as when you press the very bottom of your palm.

For steaks cooked medium, the meat should feel like the middle of your palm on an outstretched hand.

“The steak itself should feel firm yet snap back quickly and give some resistance,” says Takacs. “At Morton’s we don’t recommend anything over medium, because the longer you cook them, the more moisture it will release.”

If you feel resistance when turning the steak and it’s clinging to the grill, don’t turn it. It’s not ready. The steak should easily come away from the grill grates when it’s ready to turn.

Use long tongs or a spatula and never use a fork to pierce or turn the steak.

Keep the grill lid closed – the hotter it stays, the better.

Let the steaks rest 5 to 8 minutes after grilling and before slicing after they come off the grill so the juices settle down in the steak.

MIXED GRILLED SEASONED VEGETABLES

Serves: 6 (generously) / Preparation time: 15 minutes

Total time: 30 minutes

This vegetable mix is a nice, colorful blend to serve with any grilled foods.

2 red bell peppers, cored, cut into quarters

2 medium zucchini, washed, sliced 1/2-inch thick on the diagonal

8 asparagus spears, washed

2 medium onions, peeled, cut 1/2-inch thick

3 tablespoons olive oil

Favorite all-purpose seasoning, such as Morton’s Nature Season Seasoning

Kosher salt and black pepper to taste

Minced fresh herbs for serving such as tarragon, thyme and parsley

Preheat the grill to medium high.

Prepare all the vegetables. Place the peppers, zucchini and asparagus in a large bowl. Place the onions, keeping the rings intact, on a platter. Brush each side of the onions with a little olive oil. Drizzle the remaining oil over the vegetables in the bowl. Season all the vegetables with all-purpose seasoning, salt and pepper to taste.

Place the vegetables on the grill, and grill until crisp-tender on each side. The onions and peppers will take about 8 minutes, and the zucchini and asparagus will take about 5 minutes.

Arrange the grilled vegetables on a platter and garnish with minced fresh herbs.

From and tested by Susan Selasky for the Free Press Test Kitchen.

102 calories (44 percent from fat), 5 grams fat (1 gram sat. fat), 14 grams carbohydrates, 3 grams protein, 114 mg sodium, 0 mg cholesterol, 3 grams fiber.

What’s your plan for a hot summer meal? A sizzling steak on the grill? Now we’re talking.

My advice is to marinate a nice, juicy steak. A marinade will add flavor and it will help tenderize the meat.

Marinades are usually made up of an acidic ingredient (wines, vinegar and citrus juices); an oil (just about any kind will do, you don’t need a pricey olive oil); and any kind of seasoning. You also can use liquids such as beer and soy sauce. Try not to use too much oil because it will cause flare-ups.

You can marinate steaks for one hour and up to 12 hours depending on the size and cut. Marinades do not penetrate all the way through the steak, mainly the surface. You can place steaks in a marinade and freeze them, too.

I prefer to marinate steaks in a plastic sealable bag because the entire steaks will be covered. The bag also takes up less room in the refrigerator.

Try not to marinate steaks too long, because the acidic ingredient can start to break down fibers and the meat will become mushy. Larger and less tender cuts of meat, such as briskets, roasts and skirt steak need longer marinating time so they become tender.

When you’re ready to grill, remove the steak from the marinade and discard the marinade. Never reuse marinade used on raw meat, unless you boil it for at least 3 to 5 minutes.

Let the excess marinade drip off and grill the steak as desired. It’s best to start the steak off on medium-high heat to achieve that nice crusty sear. Once seared, move it to a cooler part of the grill to finish cooking.

Today’s recipe gets a burst of flavor from the balsamic vinegar in the marinade. The steaks are served with an olive sauce and topped with optional feta cheese.

GRILLED STRIP STEAK WITH OLIVES AND FETA

Serves: 4 / Preparation time: 10 minutes (plus marinating time) / Total time: 35 minutes

4 strip steaks (or other favorite steak), about 6 ounces each

MARINADE

1/2 cup canola or olive oil

3 tablespoons balsamic vinegar

1 tablespoon red wine vinegar

1 tablespoon minced or crushed garlic

1 teaspoon kosher salt

1/2 teaspoon black pepper

TOPPING

2 tablespoons unsalted butter

3 cloves garlic, minced

1 small onion, finely chopped

1/4 cup chopped sun-dried tomatoes

1 teaspoon fresh oregano leaves

1/2 cup sliced mixed green and kalamata olives

1/2 cup crumbled feta cheese (optional)

Cut several slits on the fat side of the strip steaks so they don’t curl when grilling. Place the steaks in a plastic bag. In a small bowl whisk together all the marinade ingredients. Pour half of the marinade over the steaks in the bag. Seal bag and refrigerate at least 3 hours or overnight. Cover and refrigerate the other half of the marinade.

Preheat the grill to medium-high.

Remove the steaks from the marinade and discard the marinade. Let steaks sit at room temperature while you make the topping.

In a small skillet, melt the butter over medium heat. Add the garlic and saute 1 minute. Add the onions and saute until soft. Stir in the sun-dried tomatoes, oregano, olives and feta and saute 2 minutes. Remove from heat and set aside.

Oil the grill grate. Place the steaks on the grill and grill 5 minutes or until you get good grill marks. If desired, turn on an angle and cook 1-2 minutes to get nice cross-hatch marks. Turn and continue grilling until the steak is cooked to the desired degree of doneness. It’s best to have an instant-read thermometer. For medium-rare, the internal temperature should range from 125 to 130 degrees. Cover with the topping and drizzle with remaining marinade, if desired.

Adapted from “Grilling Basics: A Step-by-Step Guide to Delicious Recipes” by Linda Johnson Larsen (Larsen, $19.95).

Tested by Susan M. Selasky for the Free Press Test Kitchen. Analysis based on 5 ounces of beef

422 calories (49 percent from fat ), 23 grams fat (9 grams sat. fat ), 7 grams carbohydrates, 45 grams protein, 641 mg sodium, 112 mg cholesterol, 1 gram fiber .

LEFTOVERS

Steak salad: Serve thinly sliced steak on a bed of crisp greens and shaved fennel. Top with an herb-based vinaigrette.

Perhaps you’ve gotten a shiny new grill that has a rotisserie attachment. Don’t be shy; use it. The rotisserie is one of the easiest ways to grill, and it results in awesome flavors. And one of the easiest foods to use to get you acquainted with the rotisserie is a whole chicken.

Years ago grocery stores scored a coup with rotisserie chicken. You can hardly walk into any grocery without first getting a whiff of them and then seeing the golden brown beauties on the spit.

They sure are delicious. Why? It’s because of the rotisserie cooking, which allows even cooking and continuous basting to keep the bird moist. The other bonus is that much of the fat drips away.

The rotisserie is ideal for large cuts of meat and poultry such as whole chickens, small turkeys or turkey breasts, beef brisket or sirloins, pork butt or shoulder and even large slabs of ribs.

If your grill didn’t come with a rotisserie attachment, you can buy one if the grill lid allows for it.

It’s best to rotisserie food using indirect grilling – meaning the food should not be directly over the heat source. If you have a three-burner grill, turn on all the burners to preheat the grill and then shut off the center one. If your grill is a two-burner, turn off one side.

You’ll need to truss the bird with kitchen string to hold the wings and legs close to the body before putting it on the spit. This prevents the legs and wings from flapping around while the bird is turning.

Use 3 to 4 feet of kitchen string (ask your butcher for it) to truss the bird.

Place the chicken, breast side up, on a work surface and slide the string under the back at the legs and bring it up and around the legs. Wrap the string under the legs, drawing it to bring the legs together. Bring the twine up along the sides, securing the thigh and wings (you can snip off the wings tips if desired) and tie the end in a double-knot at the neck.

Position the meat or poultry in the center of the long spit and secure it with the rotisserie prongs.

Rotisserie chickens are good just on their own or you can season them before or while they are cooking. If using a glaze or sauce, it’s best to brush it on 30 to 40 minutes before it’s done. If you put it on immediately and the sauce contains sugar, there’s a good chance it will burn.

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ROTISSERIE BUTTERMILK CHICKEN WITH APRICOT GLAZE

Serves: 4 (generously) / Preparation time: 25 minutes (plus marinating time) Total time: 2 hours

Have ready kitchen string, disposable foil pan and an instant-read thermometer.

CHICKEN

1 whole chicken, 4 1/2 to 5 pounds

MARINADE

2 cups low-fat buttermilk

1/4 cup roughly chopped fresh rosemary leaves

4 large garlic cloves, peeled, finely chopped

2 tablespoons kosher salt

1 teaspoon freshly ground black pepper

GLAZE

1 cup apricot preserves or nectar

3 tablespoons maple syrup

1 tablespoon Dijon mustard

1 tablespoon white wine vinegar

Trim any excess fat flaps from the chicken. Tuck the wings under the back and truss the chicken using kitchen string (see related story). Place the chicken in a large, resealable plastic bag. Whisk together all the marinade ingredients and pour over the chicken. Press the air out of the bag and seal. Turn the bag several times to coat the chicken evenly; place in a large bowl and marinate in the refrigerator for 2 to 4 hours, turning the bag once or twice.

Let the chicken stand at room temperature for about 30 minutes before grilling.

Prepare the grill for indirect cooking at about 400 degrees with the outside burners on medium to high and the middle burners turned off.

In a small saucepan whisk together all the glaze ingredients and bring to a boil over medium-high heat. Reduce heat and simmer until reduced to 1 cup. Reserve half of the glaze to use as a sauce.

Remove the chicken from the bag, letting most of the marinade drip off, and discard the marinade. Follow the grill’s instructions for securing the chicken in the middle of a rotisserie spit and using the rotisserie. Place a large disposable foil pan under the chicken to catch drippings and pour about 1 cup of warm water or chicken broth into the pan.

Grill the chicken over indirect medium heat, with the lid closed, until the internal temperature reaches 165 degrees in the thickest part of the thigh (not touching the bone), about 1 to 1 1/4 hours.

During the last 30 minutes of grilling, brush the chicken with the glaze a few times.

When the chicken is fully cooked, turn off the rotisserie motor and carefully remove the spit from the grill. Tilt the chicken upright over the disposable foil pan so that the liquid that has accumulated in the chicken’s cavity pours into the pan. Slide the chicken from the spit onto a cutting board. Let rest for about 10 minutes before carving into serving pieces. Serve warm with the reserved sauce.

Adapted from “Weber’s Way To Grill” by Jamie Purviance (Sunset, $24.95).

Tested by Susan M. Selasky for the Free Press Test Kitchen.

Analysis without skin.

529.50 calories (27 percent from fat), 16 grams fat (4 grams sat. fat), 32 grams carbohydrates, 66 grams protein, 337 mg sodium, 192 mg cholesterol, 53 mg calcium, 0 grams fiber.

Stuart Leavenworth, our Chef Apprentice, will occasionally share an Oliveto recipe. Today it’s a sugo – a rustic and intense meat sauce that is spooned on meat dishes at the Oakland restaurant. Chef Paul Canales developed this version for home cooks.

The recipe involves a lot of work and time, but the payoff is huge. The final sauce can be frozen in ice-cube trays and used for months. Try it on pork scallopine, pork chops or roast pork. If you don’t like pork, try it with other cuts of meat, such as scraps of lamb or goat.

Pork sugo

Prep time: 35 minutes

Cook time: 3 hours, 45 minutes

Makes about 1 quart

INGREDIENTS

4 ounces pancetta, thinly sliced

1 pound chicken legs and or thighs, cut into 2-inch pieces with a cleaver

2 pounds pork leg (dark muscle) or shoulder meat, cut into 1-inch pieces

1 1/2 teaspoons salt

1/2 teaspoon black pepper

1 medium red onion, thinly sliced

1 small carrot, thinly sliced

1 medium bay leaf (Mediterranean variety)

3 cloves

2 quarts homemade meat broth or store-bought substitute

INSTRUCTIONS

Place the pancetta, chicken and pork meat in a heavy-bottomed sauce pot (14 inches in diameter by 9 inches high works best for us in the restaurant) and begin rendering over medium-high heat. As the meat renders fat and liquid, raise the heat to high and add the salt and black pepper.

As the liquid begins to evaporate, the meat will begin to brown. At this point, pay close attention to the pot and adjust the heat down to medium. Be careful to stir the pot only to facilitate building the foundation of residues on the bottom of the pot. Remember, you are working for the residues stuck to the bottom as opposed to nicely browned meat with a clean-bottomed pot.

This initial process should take about 30 minutes, at which time you should add the onion, carrot, bay leaf and cloves, and reduce the heat to medium-low. Continue cooking the mixture until the onions are translucent and the carrots are soft, about 10 to 15 minutes.

Next, begin the deglazing process by raising the heat to high, adding a couple of ladlefuls of broth and scraping the bottom of the pot with a wooden spoon. As the residues come free, continue cooking over high heat until the liquid begins to reduce to a glaze and form another foundation. At this point, add a few more ladlefuls of broth. Repeat this process 2 more times.

After the final reduction, add the remaining broth, bring to a boil, then reduce the heat to low, achieving a very lazy simmer. Cover with parchment paper and cook for about 2 hours.

To finish the sugo, pass the contents of the pot through the medium dye of a food mill into another pot, taking care to press all the liquid from the solids and scraping any residues from the bottom of the food mill. You should be left with a dry, fibrous mass in the food mill and luxurious, silky sugo in the pot.

While you will have more sugo than needed for a single dish, the rest can be frozen in ice cube trays, with the cubes reserved in a freezer bag.