Vermont Acupuncture

Tag: GRILL

  • Grilled Grass-fed Fillet Mignon

    We keep it pretty simple, just rub with a little salt and pepper on the beef fillet, let sit till room temperature (or close). Then put the fillet on a heated grill on medium-high for 3-5 minutes on each side to cook rare or medium rare.

    Grass-fed beef can be a little tricky to cook because it tends to be tough. It is worth it, though, because the health benefits over grain-fed beef are significant. Grass-fed beef is leaner and offers 2-4 times more omega-3 fatty acids (“good fats”). It also is richer in antioxidants including vitamin E, C and beta-carotene. Not to mention that they are usually free of added hormones and antibiotics.

    The two ways to go are cook it long and low or quick and rare.

     

  • Dad’s Mahi Mahi recipe

    When I was a kid we would go fishing off the east coast of Florida and cook up some fresh fish when we got home. This is my favorite of my father’s recipes.

    Put one mahi mahi steak on a piece of tin foil. Smear with mayo, shake some salt & pepper and then top with thinly sliced onion, tomato and lemon. Wrap the tin foil and grill, for about 5 minutes, first one side, then the other. YUM!

    Mahi mahi can be hard to find but it is sooooo good. I have substituted marlin with good results.

     

  • Mark’s Grilled Salmon

    Here’s how my husband grills salmon without it sticking to the grill:

    Put several pieces of thinly sliced lemon on the non-skin side of the salmon.

    Grill with the lemon side down first and flip after just 3 minutes.

    Cook about 6 minutes on the skin side so it separates from the flesh. Viola.

    Note: Length of cooking depends upon many factors including thickness of salmon, temperature of the grill and ambient temperature. Test at intervals.

     

  • Grilled Spiced Lamb Chops

    ½ t cumin

    ¼ t coriander

    ¼ t ginger

    ¼ t cinnamon

    ¼ t black pepper

    1 t sea salt

    2-3 cloves garlic, minced or chopped

    4 lamb chops, grass-fed

     

    Rub garlic on lamb chops, mix spices and sprinkle on chops. Let sit for at least 15 minutes. Put chops on hot grill for about 3-5 minutes on each side depending on how thick the chops are. Be careful not to overcook these pricey grass-fed lamb chops!

    Serve with Moroccan Quinoa Salad and steamed kale.

     

    adapted from A. Junger’s Clean: The Revolutionary Program to Restore the Body’s Natural Ability to Heal Itself