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Baked Barbecue Tofu

This Baked Barbecue Tofu is great by itself, but it also makes a terrific sandwich or taco if you add a little slaw.

• Prep Time: 1 hour 30 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 10 minutes
• Yield: 4

Ingredients

• 1-14 oz. package extra-firm tofu
• 1/2 c. barbecue sauce
• cooking spray or oil mister

Directions

• Press tofu for 30 minutes. Cut into 1/2-inch thick slices, then quarter each slice.
• Pour barbecue sauce into an 8-inch square baking dish. Place tofu in dish and gently toss to coat. Let tofu marinate in sauce for 1 hour (or more), turning occasionally.
• Preheat oven to 400 degrees. Spray a rimmed baking sheet with oil or cooking spray. Place tofu on baking sheet (do not discard barbecue sauce!) and bake for 20 minutes. After 20 minutes, turn tofu over and brush with additional barbecue sauce. Bake 20 minutes more or until tofu is browned on edges. Toss tofu in remaining barbecue sauce and serve.

BBQ Grilled Carrots

These grilled carrots are proof that life is always better with a delicious grilled side dish on your dinner plate! This easy, healthy baby carrots recipe is one of our favorite clean eating side dishes.

• Prep Time
• 10 mins
• Cook Time
• 30 mins
• Total Time
• 40 mins
• Course: Side Dish
• Cuisine: American
• Yield: 8 servings
• Calories: 69 kcal

Ingredients

• 2 lbs. organic baby carrots
• 1 tsp. black pepper
• 1 tbsp. onion powder
• 1 tbsp. garlic powder
• 1 tbsp. olive oil

Directions

• Place all ingredients inside a large plastic bag, seal and shake until the carrots are well coated.
• Place a piece of aluminum foil on the BBQ grill and place your carrots on that. Spread them out so that they are in a single layer.
• Put the lid on the grill and allow to cook for about 30 minutes, stirring occasionally with BBQ tongs. Cook until they are soft and easily pierced with a fork.

BBQ Quail Skewers Wrapped in Pancetta with Sage

Ingredients

I pkt quail breasts (approx 16 to 20 pr pack)

• 1 pkt bamboo skewers soaked in water for 20 minutes
• 16 to 20 pieces of quail breasts
• 16 to 20 sage leaves
• 5 ml canola spray
• Pinch of kibbled black pepper

Directions

• Place a sage leaf on each breast, wrap in pancetta and place elongated on a skewer, lightly spray both sides of the breasts with canola spray and sprinkle with kibbled black pepper
• Place on a hot Bbq sprayed with canola oil and cook for approximately 2 to 3 minutes each side, serve immediately.

Korean Barbecued Short Ribs

serves 6-8

Ingredients

• 5 lbs beef short-ribs, flanken if possible
• 1 cup soy sauce
• 1/3 cup sesame oil
• 1/4 cup brown sugar
• 8 green onions, trimmed and chopped roughly
• 8-10 cloves of garlic, minced
• 2 tablespoons minced fresh ginger root
• 1 tablespoon toasted sesame seeds
• 1/2 teaspoon red pepper flakes, optional
• 2 Asian pears, peeled and cored

Directions

• Combine soy sauce, sesame oil, brown sugar, green onions, garlic, ginger, sesame seeds and optional red pepper flakes in a bowl.
• Slice Asian pears into 1/4″-thick chips, irregular shapes are fine.
• Nestle ribs in a roasting pan or pile in a large, sturdy re-sealable plastic bag. Scatter pear around ribs then pour over marinade. Turn ribs to ensure they are evenly coated. Refrigerate for at least 3 hours, up to 24 hours. Turn ribs at least once during the marination.
• Prepare the grill. A gas grill will work but, according to Gregory, “Koreans prefer the char of charcoal.” Third choice is a broiler.
• Drain excess marinade off ribs and reserve. Cook ribs, turning often with metal tongs. Depending on the thickness of the meat and the heat of the grill, this may take as little as 5 minutes, or as many as 15 minutes. Tend the grill carefully, watching for flare-ups which can be put out with a cupful of water.
• Toward the end of the cooking process, pour remaining marinade over ribs, cook another minute to caramelize, then pull off to check for done-ness. Gregory’s tip is to cut a piece and taste it. The middle should look the way you like your steaks to look, which is probably not too bloody, and definitely not too dry.
• Serve with rice, torn lettuce and a julienne of green onions, and a sesame oil and soy sauce dressing.

BBQ Chicken Burgers with Slaw

• Level: Easy
• Total: 30 min
• Prep: 10 min
• Cook: 20 min
• Yield: 4 servings

Ingredients

• 1 tablespoon butter, cut into pieces
• 1 small red onion, 1/2 finely chopped, 1/2 thinly sliced
• 2 cloves garlic, finely chopped
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• 1 tablespoon Worcestershire sauce, eyeball it
• 1 tablespoon hot sauce, eyeball it
• 1 1/4 pounds ground chicken
• 1 tablespoons grill seasoning (recommended: McCormick brand) a palm full
• 3 tablespoons extra-virgin olive oil, divided
• 2 tablespoons honey, eyeball it
• 1 lemon, juiced
• 3 rounded tablespoons sweet pickle relish
• 2 cups shredded cabbage mix
• Salt and pepper
• 4 cornmeal Kaiser rolls, split

Directions

• In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten. Sprinkle in sugar and remove from heat. Cool in a bowl, 5 minutes. Add tomato paste mixture, Worcestershire, hot sauce to bowl and combine. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors and form 4 patties. Wash up.
• Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium-high heat. Cook patties 6 minutes on each side.
• Combine the honey, lemon juice, and remaining extra-virgin olive oil in a bowl. Add relish, cabbage mix and sliced onions and season with salt and pepper. Toss the slaw to coat and reserve.
• Serve burgers on bun bottoms topped with slaw and bun tops.