Grilled California Asparagus and Lamb with Mustard Aïoli

Recipe Ingredients:
1/2 cup mayonnaise, homemade or purchased
1/2 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
3 large cloves garlic, chopped finely
1 1/2 pounds lamb sirloin, cut into 1 1/2-inch cubes
1 1/2 pounds jumbo California asparagus, cut into 1 1/2-inch lengths
Olive oil, as needed
Salt, as needed
Freshly ground black pepper, as needed
Skewers
Cooking Directions:
1. Combine mayonnaise, mustard, lemon juice, and garlic; reserve.
2. Thread lamb and asparagus onto skewers. Brush lightly with oil, then salt.
3. Grill, turning occasionally, until lamb is just firm to the touch, about 10 minutes. Season with black pepper; serve with aïoli.
Makes 6 servings.

Beef Strips in Tangy Dijon Sauce

Tender, thin sliced beef sirloin in a sour cream and Dijon sauce with sliced mushrooms and onions.
Recipe Ingredients:
6 tablespoons all-purpose flour - divided use
1/2 teaspoon salt
1 pound boneless beef sirloin, thinly sliced
3 tablespoons vegetable oil - divided use
2 cups (6-ounces) fresh mushrooms, sliced
1 small onion, sliced
2 garlic cloves, finely chopped
1 1/2 cups hot water
2 teaspoons beef base or bouillon granules
1/2 cup sour cream
2 tablespoons Dijon mustard
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon ground black pepper
Hot cooked rice or noodles for accompaniment (optional)
Cooking Directions:
1. Combine 3 tablespoons flour and salt in plastic bag. Add meat; shake to coat with flour.
2. Heat 2 tablespoons oil in large skillet over medium-high heat. Cook, stirring constantly, for 5 to 6 minutes or until meat is no longer pink. Remove from skillet; keep warm.
3. Heat remaining oil in skillet over medium-high heat. Add mushrooms, onion and garlic; cook, stirring constantly, for 4 to 5 minutes or until vegetables are tender. Sprinkle remaining flour over vegetables; cook for 1 minute. Stir in water and beef base; cook, stirring constantly, until mixture comes to a boil and thickens. Stir in meat.
4. Remove from heat; stir in sour cream, mustard, parsley and pepper. Serve over noodles or rice.
Makes 4 servings.

Country-Style Veal

Veal round steak quick-braised in a savory sauce with sautéed onions, mushrooms and lemon slices.
Recipe Ingredients:
1/4 cup all-purpose flour
3 tablespoons water
2 tablespoons dry white wine
1 1/2 teaspoons beef base or bouillon granules
1/2 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried marjoram leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
3 tablespoons vegetable oil
1 to 1 1/2 pounds veal round steak, cut into serving-size pieces
1 medium onion, halved and thinly sliced
8 ounces whole fresh mushrooms
2 tomatoes, peeled, seeded and cut into chunks
2 slices lemon
1 bay leaf
Cooking Directions:
1. Mix flour, water, wine, beef base, basil, thyme, marjoram, salt, pepper and garlic powder in small mixing bowl; set aside.
2. Heat oil in large skillet. Add veal. Fry over medium-high heat until no longer pink. Remove veal from skillet; set aside.
3. Add onion to drippings in skillet. Sauté over medium heat until softened. Reduce heat to low. Stir in remaining ingredients and the veal. Add flour mixture to skillet. Stir, cover and simmer, stirring occasionally, 25 to 30 minutes, or until mushrooms are tender. Remove and discard bay leaf. Serve immediately.
Makes 4 servings.

Grilled Cajun Chuck Roast with Spicy Cheddar Grits

Wrapped in heavy-duty foil, this mouthwatering roast beef is slowly braised in a Cajun spice-seasoned tomato mixture over indirect heat on the grill until fork-tender.
This recipe is an excellent source of protein, niacin, vitamin B12, iron, selenium and zinc; and a good source of vitamin B6.
Recipe Ingredients:
1 beef Shoulder, Arm or Blade Roast Boneless (about 2 1/2 pounds)
2 tablespoons Cajun seasoning blend
1 (14.5-ounce) can diced tomatoes with onion, undrained
1 tablespoon all-purpose flour
Shredded sharp cheddar cheese
Grits:
1 cup quick-cooking grits
1 quart water
1/2 teaspoon salt
1/2 cup shredded sharp cheddar cheese
1/8 to 1/4 teaspoon ground red pepper
Cooking Directions:
1. Press Cajun seasoning evenly onto all surfaces of beef roast. Place two 24x18-inch pieces of heavy-duty aluminum foil on top of each other in shallow roasting pan; place roast in center of foil. Bring up all sides of foil forming a bag and so no liquid can leak out; do not seal. Combine tomatoes and flour in small bowl; pour evenly over surface of pot roast. Seal top and sides of bag with double fold.
2. Prepare grill for indirect cooking by igniting an equal number of charcoal briquettes on each side of the fire grate, leaving open space in center. When coals are medium, ash-covered (about 25 to 30 minutes), add 3 to 4 new briquettes to each side. Place aluminum foil drip pan in center of grate between coals. Position cooking grid with handles over coals, so briquettes may be added as needed.
3. Remove foil bag from pan and place in center of grid over drip pan. Grill, covered, 2 to 2 1/2 hours or until roast is fork-tender. (Add 3 to 4 briquettes per side every 30 minutes to maintain heat.)
4. Meanwhile prepare grits. Cooks grits in water with salt according to package directions. Add 1/2 cup cheese and red pepper; stir until cheese melts; keep warm.
5. Remove foil packet to clean shallow pan. Using oven mitts, cut packet open with sharp knife. Carefully fold back top of packet allowing steam to escape. Remove roast; keep warm. Skim fat from cooking liquid.
6. Carve roast into slices; serve with cooking liquid and grits. Sprinkle cheese over grits, as desired.
Makes 6 servings.
Tips:
• To prepare on gas grill, preheat grill according to manufacturer’s directions for medium indirect heat. Place pot roast on grid as directed above. Grill, covered, 2 to 2-1/2 hours or until pot roast is fork-tender.
• When checking roast for tenderness, open foil bag carefully so it can be resealed if further grilling is needed.

Curried Lamb with Rice

Aromatic, fork-tender cubes of curried lamb served over hot cooked rice.
Recipe Ingredients:
1 pound lamb, cubed
1 1/2 cups chicken broth
1/2 cup chopped seeded tomato
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon turmeric
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 whole bay leaf
2 tablespoons butter
1 tablespoon all-purpose flour
1/2 cup milk
Hot cooked white rice
Cooking Directions:
1. In a large nonstick skillet over medium-high heat, brown the lamb. Add chicken broth, tomatoes, parsley, curry powder, salt, pepper, turmeric, cumin, coriander and bay leaf. Cover, reduce heat to low and cook for 1 hour. Remove pan from heat, drain and reserve pan juices; set skillet aside.
2. In another smaller skillet, melt butter over medium heat. Add flour and cook for 2 minutes, stirring frequently. Add the reserved liquid from the first skillet, then milk. Reduce the heat to medium-low and whisk until smooth and slightly thickened.
3. Pour the thickened sauce over the lamb mixture in the large skillet, return to medium heat and heat thoroughly.
4. Serve hot over rice.
Makes 4 servings.