SEASONAL SURPRISES G RILLING WITH MAZOLA

Transcription

1 SEASONAL SURPRISES G RILLING WITH MAZOLA

2 T ABLE OF C ONTENTS Summer is full of the unexpected. Why shouldn t your summer grilling? Next time you re entertaining or just looking to spruce up a weekday dinner, whip up one of Mazola s five surprising grilling recipes. BANANA SPLITS PAGE #3 S PICY GRILLED BLOODY GUACAMOLE WATERMELON MARY PAGE #4 CORN MANGO SALSA PAGE #6 PAGE #5 PAGE #7 All these surprising recipes are made with Mazola Corn Oil! Did you know corn oil contains four times more cholesterolblocking plant sterols than olive oil and 40% more than canola oil?* 2

3 BANANA SPLITS Yield: 4 servings Prep Time: 5 minutes Grill Time: 3 to 5 minutes E NJOY A SUMMERTIME TWIST ON A CLASSIC DESSERT 3 1/4 c brown sugar 1/4 tsp Spice Islands Ground Saigon Cinnamon 1 Tbsp Mazola Corn Oil 2 bananas 1 can (8 ounce) pineapple rings, drained Vanilla flavored frozen yogurt Toppings: Fresh strawberries Chocolate syrup Reduced calorie whipped topping, optional Sliced almonds, optional Tip: Clean grill grates thoroughly before grilling fruit. Recipe Note: For best results use firm bananas. 1. Preheat grill to medium. 2. Combine brown sugar and cinnamon in a small bowl; set aside. 3. Cut each banana in half; slice horizontally making four pieces. 4. Brush cut sides of banana very slightly with oil, sprinkle with cinnamon sugar. Brush one side of pineapple ring very lightly with oil; sprinkle with cinnamon sugar. Place oiled sides of fruit on grill. 5. Sprinkle tops of fruit with cinnamon sugar. Grill 2 to 3 minutes until fruit is nicely browned and slightly soft. Turn; sprinkle with remaining cinnamon sugar. Grill an additional 1 to 2 minutes. Remove fruit from grill. 6. Portion 2 banana pieces and 1 slice of pineapple into dessert bowls. Add 1/2 cup of frozen yogurt to each bowl. Top with fresh strawberries, a drizzle of chocolate sauce and whipped topping and almonds if desired.

4 S ET THE TABLE W ITH SOMETHING SWEET BUT HOT S PICY GRILLED WATERMELON Yield: 10 servings Prep Time: 5 minutes Grill Time: 10 minutes 1 package Weber Chipotle Marinade Mix 1/4 c Mazola Corn Oil 1 medium watermelon, sliced in 2-inch slices and cut into triangles 1. Prepare chipotle marinade mix according to directions. 2. Coat all watermelon slices on each side with marinade; discard any remaining marinade. 3. Coat grill surface with corn oil. Preheat grill to its highest setting or to 500 F. 4. Grill each side for about 5 minutes or until there is a nice slightly brown color with noticeable grill marks. 4

5 B LOODY MARY 5 Yield: 4 servings Prep Time: 15 minutes Grill Time: 4 to 5 minutes 2 Roma tomatoes, cored and cut in half 2 jalapeños, cut in half lengthwise and seeded 4 large shrimp, peeled and deveined 2 tsp Mazola Corn Oil 2 c low sodium tomato juice 3/4 c vodka 2 Tbsp lemon juice 2 tsp Worcestershire sauce 1/4 tsp horseradish 1 Tbsp olive juice, from a jar of Spanish olives 1/4 tsp Spice Islands Celery Seed 1/4 tsp Spice Islands Onion Powder 1/4 tsp Spice Islands Fine Grind Black Pepper 4 thick cucumber slices, halved 4 celery sticks, about 3-inches with tops 4 wooden skewers 1. Brush tomatoes, jalapeños and shrimp with oil. Grill over medium direct heat for 4 to 5 minutes until lightly charred and shrimp is cooked through. 2. Remove tomatoes to tray and let cool 5 minutes. Place jalapeños and shrimp in refrigerator so they can cool completely. 3. Place tomatoes, tomato juice, vodka, lemon juice, Worcestershire sauce, horseradish, olive juice and spices in blender. Puree until very smooth. 4. Fill 4 glasses with ice and fill with Bloody Mary. Thread jalapeños, shrimp, cucumber and celery on skewers and add to drinks as a stirrer. 5. Serve immediately. ADD A GRILLED TWIST TO THE CLASSIC THAT WILL HAVE YOU COMING BACK FOR MORE

6 6 G UACAMOLE Yield: 12 servings Prep Time: 15 minutes Grill Time: 2 to 4 minutes GRILLED AVOCADOS A DD AN UNEXPECTED FLAIR TO FRESH MADE GUACAMOLE 1 lime 1 Tbsp Mazola Corn Oil 1/8 tsp Spice Islands Garlic Powder 1/8 tsp Spice Islands Paprika 2 avocados 1 jalapeño 3 green onions, diced 1/4 c chopped cilantro 1/4 tsp salt Baked tortilla chips Note: To make "Deconstructed Guacamole"- grill vegetables and cool as directed. Remove avocados from peel and slice. Place on a serving tray. Sprinkle with chopped jalapenos, green onions, cilantro and salt. Squeeze lime juice over all. 1. Cut lime in half, squeeze 1 table spoon of juice and set aside. 2. Combine oil, lime juice, garlic powder and paprika in a small bowl. Cut avocados in half, remove pit but leave peel. Cut jalapeño in half and remove seeds. Brush cut sides of avocados, jalapeño and remaining lime with flavored oil. 3. Place cut sides down on grill over medium direct heat. Grill for 2 to 4 minutes until avocados, jalapenos and lime are lightly browned, brushing with any remaining flavored oil. Remove all to a tray. Let cool 5 minutes. 4. Remove avocados from peel and place in a bowl. Mash with 2 forks. Finely chop jalapeños and add to avocados with green onions, cilantro and salt. Squeeze lime juice from grilled lime over guacamole. Mix well and refrigerate until ready to serve with baked tortilla chips or fresh vegetables.

7 CORN MANGO SALSA Yield: 3 cups Prep Time: 20 minutes Grill Time: 20 minutes S ALSA SO GOOD Y OU DON T EVEN NEED TOMATOES 1 T Mazola Corn Oil 1/4 tsp Spice Islands Cayenne Pepper 3 ears fresh sweet corn, husks removed 1-1/2 c peeled and diced mango 1/2 c diced red bell pepper 1/4 c diced yellow onion 1/4 c lemon juice 1-1/2 tsp Spice Islands Mint 2 Tbsp fresh cilantro, minced 1/4 tsp Spice Islands Onion Salt 1. Preheat grill. 2. Combine oil and cayenne; brush corn with oil mixture. Grill until ears brown slightly, turning frequently to avoid burning. Cool and cut kernels from ears. 3. Combine corn, mango, red bell pepper, onion, lemon juice, mint, cilantro and onion salt in a bowl. 4. Cover and chill a minimum of 30 minutes to blend flavors. 5. Serve with pork, chicken or fish. 7

8 V ISIT MAZOLA.COM F OR MORE DELICIOUS RECIPES Like us on Facebook *Comparison based on 2010 USDA comparison of cooking oils: Corn Oil has plant sterols content of mg/serving vs mg/serving for Olive Oil, 42.8 mg/serving for Soybean Oil, and 93.8 mg/serving for Canola Oil.