Chris Schlesinger, Executive chef/Owner, East Coast Grill, Cambridge MA Author, Big Flavors of the Hot Sun: Recipes and Techniques from the Spice Zone, Lettuce in Your Kitchen: Where Salad gets a Whole New Spin and Dressings do Double Duty, Lettuce in Your Kitchen: Flavorful and Unexpected Main Dish Salads and Dressings, The Thrill of the Grill, License to Grill, Salsas, Sambals, Chutneys, and Chowchow (Morrow) It was actually my dad that taught me about the thrill of grilling. He always made a huge production out of getting ready to grill...making sure of proper planet alignment, wind direction, and barometric pressure."

Must have Grill Tools

Long handled tongs
Wire metal brush
Favorite beverage (since grilling is an exact science, and there is always pressure to make it perfect, your favorite beverage keeps you cool under fire)

Never Fail Grill Tip
Have a full range of fire under the grill, a graduated range from very hot to no heat at all.


Grilled Tuna Steak with Nectarine-Red Onion Relish

  • Four 8 to 10 ounce boneless tuna steaks, 1 inch thick
  • 4 tablespoons salad oil
  • Salt & freshly ground pepper (white is best) to taste

Lightly rub the tuna steaks with oil and season with salt and pepper. Grill the tuna steaks 4 to 5 minutes per side over a medium hot fire, being careful not to overcook them. Check for doneness by bending a streak gently and peering inside it, looking for a slight translucence in the center. Remove the steaks from the grill and place on top of the relish.

Serves 4
Nectarine-Red Onion Relish

  • 1 red bell pepper, seeded and cut into thin strips
  • 6 ripe, but firm nectarines, peeled and cut into 8 slices each
  • 1 medium red onion, sliced into long thin pieces
  • 1 teaspoon minced garlic
  • 1/4 cup julienned fresh basil
  • 1/4 cup red wine vinegar
  • 1/4 cup fresh orange juice
  • 2 tablespoons lime juice (about 1 lime)
  • 1/4 cup virgin olive oil
  • Salt & freshly cracked black pepper to taste

Combine all the ingredients in a bowl, and toss them gently. It works best if you use a stainless steel bowl much larger than you would think you need for this recipe so you get some real mixing action as you toss. This will be a slightly runny relish, as the solids and liquids mix but do not combine. Keep chilled until ready to serve. This relish will keep covered and refrigerated, up to 2 weeks.

Makes about 3 cups [More Grill Recipes & Tips]




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