Smokysouthwesterngrill Food

SOUTHWESTERN GRILLED PORK TENDERLOIN

Southwestern Grilled Pork Tenderloin image

If you are getting tired of the same old beef and chicken recipes for the grill, try this "other white meat" for a wonderful change of pace. Adapted from a weight loss tracking website's newsletter. Preparation includes time pork will be in the refrigerator.

Provided by lauralie41

Categories One Dish Meal

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 lbs pork tenderloin (2 whole) or 6 pork chops
4 teaspoons chili powder
1 1/2 teaspoons dried oregano
3/4 teaspoon ground cumin
1/8 teaspoon garlic powder

Steps:

In a small bowl mix together chili powder, oregano, cumin, and garlic powder.
Place tenderloins or chops on a large platter. Rub the dry mixture over the pork, cover and refrigerate for 2-24 hours.
Grill the pork over medium coals or this can also be broiled. Turn occasionally. Tenderloins will take approximately 25-30 minutes and pork chops will be done in approximately 10-15 minutes. A meat thermometer should read 155-160 degrees and there should also be a hint of pink in the center.

BUTTERMILK SOUTHWESTERN GRILLED CHICKEN

Buttermilk Southwestern Grilled Chicken image

Provided by Bobby Flay

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 cups buttermilk
1 lime, zested and juiced
3 cloves garlic, chopped
2 tablespoons ancho chili powder (or any pure chili powder)
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon turmeric
Hot sauce, to taste (recommended: Tabasco)
1/4 cup coarsely chopped fresh cilantro leaves
Salt and freshly ground black pepper
4 bone-in or boneless chicken breasts (each about 6 to 8 ounces)
Canola oil

Steps:

Whisk together the buttermilk, lime zest and juice, garlic, chili powder, coriander, cumin, turmeric, hot sauce, cilantro, and salt and pepper, to taste, in a large bowl. Pour the marinade into a large resealable plastic bag, add the chicken, seal the bag and refrigerate. Marinate bone-in chicken up to 12 hours, boneless up to 4 hours, chicken legs or breasts, up to 24 hours. If using fish, marinate white fish such as snapper, halibut or bass up to 30 minutes.
Preheat the grill pan over medium-low heat for boneless breasts and fish, and medium heat for bone-in breasts, thighs and legs. Remove the meat/fish from the marinade and pat dry with paper towels. Brush with oil and season with salt and pepper, to taste, on both sides. Grill until golden brown and charred on both sides and just cooked through.
Cook's Note:
This recipe also includes the method for fish.
Boneless chicken breasts: about 9 minutes total
Chicken thighs/legs: about 20 minutes total
Bone-in chicken breasts: about 15 minutes total
White Fish: about 8 minutes total

GRILLED SOUTHWESTERN STEAK AND COLORFUL VEGETABLES

Grilled Southwestern Steak and Colorful Vegetables image

[DRAFT]

Provided by Food Network

Categories main-dish

Time 25m

Yield 6 Servings

Number Of Ingredients 18

Ingredients

1 beef Top Round Steak, cut 1 inch thick (about 1-1/2 pounds)
Marinade:
1/4 cup fresh lime juice
1/4 cup prepared mild salsa
1 tablespoon chopped garlic
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon coarse grind black pepper
Colorful Vegetables:
2 tablespoons olive oil
1 medium green or red bell pepper, cut into 1/4 inch strips
8 ounces button mushrooms, sliced 1/4- inch thick
2 cups sliced zucchini, 1/4-inch thick
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon coarse grind black pepper
1 cup finely chopped tomatoes
1/4 cup chopped green onions

Steps:

1) Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. 2) Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 16 to 19 minutes) for medium rare (145degreesF) doneness, turning once. Do not overcook. 3) Meanwhile prepare Colorful Vegetables. Heat 2 tablespoons olive oil in large non-stick skillet over medium- high heat. Add bell pepper strips; cook and stir 1 to 2 minutes or until crisp-tender. Add mushrooms, zucchini, cumin, salt and black pepper; cook and stir 3 to 4 minutes or until crisp-tender. Add tomato and green onion; cook and stir 1 minute. 4) Carve steak into thin slices; season with salt, as desired. Serve with Colorful Vegetables.

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