RECIPES: A variety of meat entrees

Good Frickin' Paprika Chicken

6 tbs plain yogurt

3 cloves garlic, crushed

3 tbs ground paprika

2 tbs olive oil

1 tbs hot chile paste (such as sambal oelek)

1 pinch cayenne pepper

1 (5 lbs.) whole chicken, cut into 8 pieces

salt

1/4 cup olive oil

2 tbs sherry vinegar

1 tbs ketchup

1/8 tsp hot chile paste (such as sambal oelek)

1 pinch paprika

salt and pepper to taste

Whisk together yogurt, garlic, 3 tablespoons paprika, 2 tablespoons olive oil, 1 tablespoon hot chile paste, and cayenne pepper in a large bowl.

Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with salt.

Combine 1/4 cup olive oil, sherry vinegar, ketchup, 1/8 teaspoon hot chile paste, pinch paprika, salt, and pepper in a small bowl. Set aside.

Grill chicken, skin-side down, on the preheated grill for 4 minutes with grill lid closed.

Turn chicken and grill with lid closed until well-browned and meat is no longer pink in the center, about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C).

Spoon sherry vinegar mixture over cooked chicken and serve.

Teriyaki Burgers

1 lb. ground beef (85% lean)

2 tbs soy sauce

1 tbs sake

1 tbs mirin

1 tsp Worcestershire sauce

1 tsp sriracha hot pepper sauce

1 tsp brown sugar

4 slider-size burger buns

4 leaves lettuce

4 slices tomato

Preheat grill to medium-high heat and lightly oil the grate.

Break up ground beef with the tip of a fork in a bowl. Drizzle in the soy sauce, sake, mirin, Worcestershire sauce, and sriracha sauce; crumble in brown sugar. Use tines of a fork to evenly distribute ingredients. Finish mixing with your hands (ideally your hands should be very cold for this). Shape into 4 equal-sized patties.

Grill until browned and cooked through turning once, 3 or 4 minutes per side. When burgers develop a slight dome shape and juices begin to come through the top surface, they are done. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Serve burgers on slider buns with lettuce and tomato slices.

Grilled Jerk Pork Tenderloin

2 (1 1/2 lbs.) pork tenderloin, trimmed of silver skin

1/2 onion, chopped

1/3 cup fresh thyme leaves

1/4 cup white vinegar

4 cloves garlic

2 habanero peppers, seeded, or more to taste

2 tbs minced fresh ginger

2 tbs soy sauce

2 tbs vegetable oil

1 tbs brown sugar

2 tsp ground allspice

1/2 tsp ground black pepper

1/4 tsp cayenne pepper

1/4 tsp ground nutmeg

1/4 tsp ground cinnamon

Cut the tenderloin in half and set the thinner end to the side. Cut the thicker end in half lengthwise. You should have 3 mostly equal pieces.

Combine onion, thyme, vinegar, garlic, habanero peppers, ginger, soy sauce, vegetable oil, brown sugar, allspice, black pepper, cayenne pepper, nutmeg, and cinnamon in a blender. Puree until smooth, stopping to scrape down sides.

Pour Jerk marinade into a resealable plastic bag. Add pork tenderloin pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours.

Preheat an outdoor grill for high heat, and lightly oil the grate.

Grill pork, moving if necessary to avoid overcooking the thin parts of the meat, until dark grill marks appear and they lift easily from the grill, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read 145 degrees.

Molasses Brined Pork Chops

1/2 cup kosher salt

1/2 cup molasses

4 whole cloves

1 cup boiling water

7 cups cold water

4 (2 1/4 inch) center cut, bone-in pork chops

1/2 tsp vegetable oil

Combine salt, molasses, cloves, and boiling water in a large container. Stir until molasses and salt are dissolved; let cool to room temperature.

Pour cold water into molasses mixture; stir to combine.

Completely submerge pork chops in molasses mixture. Cover container and refrigerate for 6 hours.

Remove pork chops from brine and pat dry with paper towels. Lightly oil each chop.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Place pork chops on the hottest part of the grill; cook each side until browned, 2 to 3 minutes. Transfer to a medium-high area of the grill and cook pork until it is slightly pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center of the chop should read 145 degrees

Grilled Delmonico Steaks

1/2 cup olive oil

1/4 cup Worcestershire sauce

6 tbs soy sauce

1/4 cup minced garlic

1/2 medium onion, chopped

2 tbs salt

1 tbs pepper

1 tbs crushed dried rosemary

3 tbs steak seasoning

3 tablespoons steak sauce (e.g. A-1)

4 (10 oz.) Delmonico (rib-eye) steaks

Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning, and steak sauce in the container of a food processor or blender. Process until well blended.

Prick steaks on both sides with a fork, and place in a shallow container with a lid. Pour marinade over steaks, cover, and refrigerate at least 3 hours, or overnight.

Preheat an outdoor grill for medium heat, or light charcoal, and wait until coals are completely white. Soaked wood chips may be added to the coals when ready for a smoky flavor, if you like.

Remove steaks from marinade, and discard the marinade. Lightly oil the grilling surface, and place steaks on the grill. Cover, and grill steaks for about 10 minutes on each side, or to your desired degree of doneness.