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  • Web exclusive: Basil paste recipe
    4 cups Italian basil leaves (about 4 ounces, stemmed), washed and dried 1/4 to 1/3 cup extra-virgin olive oilPlace the basil leaves in the bowl of a food processor. Drizzle with 1/4 cup of the olive oil.
  • Lighter, but flavorful
    A serving of chicken korma can clock in at more than 600 calories and 34 grams of fat. This version is lighter and quicker than a standard korma, yet it delivers plenty of flavor. Serve with basmati rice.
  • A meal for flexible dinner times
    This is a sandwich to keep in mind when dinner is time-delayed for your various diners. The meat can stay warm in loaf form, wrapped in foil; cut it to order just before serving. Adapted from “Cooking Light: Lighten Up, America!
Reduce the mess
•Serve food in decorative plastic containers instead of platters. Between serving platters, plates, cups and containers for leftovers, dirty dishes can pile up fast. Decorative plastic containers double-up as serving plates and refrigerator storage. While guests are eating, you can also protect food from bugs and flies with the lids.
•Choose side dishes that can be prepared the day before: Who wants a mess in the kitchen when guests are arriving the same day? And while most cooks know the trick of marinating meats in baggies, do this the day before as well.
•Make kebobs with small pieces of leftover meats and vegetables. Leftover grilled steak, chicken and veggies may be too little for a standalone meal, but put them onto skewers for a fun lunch or dinner the following day. This keeps you from tossing the leftovers and avoids unnecessary clutter in the fridge from extra baggies and containers.
– InSinkErator
Grilling tips
•Avoid a burger that looks like a hockey puck with a swollen belly by making a small depression in the middle of the uncooked burger before your grill. This indentation will prevent the burgers from swelling up and rounding out while cooking.
•Prevent cross-contamination (raw meat with cooked meat) by using red duct tape on raw food tongs and green duct tape on the cooked food tongs. Red means “stop, raw food touched these”; green means “go.”
•Oil the food, not the grates. If you oil your grates, you are essentially gluing your food to them. The oil burns quickly on the hot cooking grates and becomes sticky, “gluing” uncoated food to the grates. When you oil the food, it keeps the juices inside the food, promotes caramelization and prevents sticking.
Saucy Lamb Burger with Sun-Dried Tomato-Feta Spread

Grill recipes sizzle

Put twist on grilled fare to impress guests at weekend cookout

Spice Island
Cumin-Glazed Grilled Salmon
Chicken with Chipotle Grilling Sauce
Spice Island photos
Grilled Thai Beef Satay

Looking for a “grate” idea?

We’ve got one for you: Skip the traditional burgers and hot dogs this Memorial Day and get creative with your grilled fare.

According to the Hearth, Patio & Barbecue Association, Memorial Day is the second most popular “grilling” holiday (the Fourth of July is No. 1).

Burgers reign supreme on the survey’s list of popular foods to grill, but there’s no reason to just throw a patty on the grill and call it a party. Weber, which makes grills, gives the crowd favorite a new twist by using lamb and a feta spread.

Steak, also on the list of popular foods to grill, goes from slab to skewer with Spice Island’s Grilled Thai Beef Satay.

But don’t think you have to go with what’s popular – fish and chicken dishes with a twist are sure to please.

Saucy Lamb Burger with Sun-Dried Tomato-Feta Spread

1 1/2 pounds ground lamb

1 bottle Weber Hickory Smoked BBQ Sauce, divided

1 (1.3-ounce) package onion soup mix, divided in half

Olive oil

4 ounces cream cheese

4 ounces crumbled feta

3 dashes Tabasco sauce, or more to taste

8 plump, sun-dried tomatoes in oil, sliced

1 red onion, cut into thick slices

4 hard rolls or favorite buns

Mix meat with 1/4 cup Weber Hickory Smoked BBQ Sauce and half of the package of onion soup mix. Form meat into 4 patties and brush each patty with olive oil. Cover and refrigerate for 1 hour to allow the flavors to develop.

Meanwhile, mix the rest of the onion soup mix with the cream cheese, feta, BBQ Sauce, Tabasco sauce and sun-dried tomatoes. Cover and refrigerate for an hour, or up to 24 hours. Just before grilling, remove both meat and spread from refrigerator.

Grill burgers over direct medium heat until the meat is no longer pink (eight to 10 minutes), turning once halfway through grilling time. Remove burgers from grill onto a clean platter. Grill the buns over direct heat until lightly toasted, if desired.

Place the burger on bottom bun and top with a dollop of feta spread and a slice of red onion. Replace top of buns and serve immediately.

– Weber

Grilled Thai Beef Satay

1 1/2 pounds sirloin steak

1 (14-ounce) can unsweetened coconut milk

1/4 cup brown sugar

2 tablespoons ground coriander

1 tablespoon minced garlic

1/3 cup prepared red curry paste

3 tablespoons fish sauce (nam pla)

Cucumber Relish (recipe below)

Purchased peanut satay dipping sauce

Slice beef into thin strips, 1/4 -inch wide by 3-inch long strips. Whisk together coconut milk, brown sugar, coriander, garlic, red curry paste and fish sauce in a large bowl, until well blended. Add beef strips. Turn beef strips to coat. Cover and marinate a minimum of two hours in refrigerator.

If using wooden skewers, soak bamboo skewers 20 minutes before using. Preheat grill to medium heat.

Remove beef strips from marinade and thread onto skewers; do not overcrowd meat. Discard remaining marinade. Place skewered meat on grill. Grill five to seven minutes for medium doneness; turning once during grilling.

Serve satay with Cucumber Relish and peanut dipping sauce.

Tip: Freeze steak for one hour to make slicing easier.

Cucumber Relish

1 medium cucumber

1/4 cup sugar

1/4 cup fresh lime juice (2 to 3 limes)

1/2 teaspoon crushed red pepper

1 scallion or green onion, finely chopped

2 tablespoons chopped fresh cilantro

1/4 cup chopped peanuts

Slice cucumber in half; remove seeds. Thinly slice on the diagonal. Combine sugar, lime juice and crushed red pepper; let sit 10 minutes or until the sugar dissolves. Pour dressing over cucumber slices; mix well. Toss with cilantro and crushed peanuts just before serving.

– Spice Islands

Cumin-Glazed Grilled Salmon

1 1/2 tablespoons ground cumin

1 1/2 teaspoons garlic salt

1/2 teaspoon Spice Islands Pepper, Black Fine Grind

1/2 cup dark corn syrup

4 salmon fillets (6 to 8 ounces each)

Heat a dry non-stick skillet on medium-high heat. Add cumin and toss for one to two minutes until cumin is toasted. Use care not to burn. Remove from heat and allow to cool for 10 minutes.

Combine cumin, garlic salt, black pepper and corn syrup in a small bowl. Mix well.

Brush glaze over both sides of the salmon. Grill or broil, turning once and brushing liberally with glaze. Cook eight to 10 minutes, until salmon flakes easily.

– Spice Islands

Chicken Thighs with Chipotle Grilling Sauce

1/4 cup olive oil

2 tablespoons bourbon

1 tablespoon lime juice

1/4 cup sugar or honey

1 1/2 teaspoons Cajun seasoning

1 teaspoon ground chipotle chile powder

2 tablespoons minced fresh cilantro

4 to 6 chicken thighs (bone-in or boneless)

Combine olive oil, bourbon, lime juice, sugar, Cajun seasoning, chipotle and cilantro. Reserve 1/4 cup of the marinade, set aside. Pour the remaining marinade into a resealable plastic bag with the chicken. Marinate for one hour.

Preheat grill or broiler to medium. Brush grill racks with small amount of oil to prevent sticking. Remove chicken from marinade, discard marinade. Place chicken thighs bone side down and cover. Grill for five to seven minutes. Turn the chicken skin side down. Grill five to six more minutes. Turn thighs to skin side up; baste the tops with the reserved marinade. Grill three to four more minutes, until internal temperature reaches 165 degrees or juices run clear.

Note: Thighs can be grilled with skin on or skinless. Leaving the skin on will result in juicier meat.

– Spice Islands