The first food I prepared with a salt block was a Sichuan citrus scallop and shrimp appetizer (this could also be an entrée if you increase the number of shrimp and scallops per serving).
Grilled Veal Steaks with Olive-Tomato Relish
Look for veal with a fine grain and creamy pink color, any fat covering should be milky white.
Armenian Lamb Brochettes
No matter how you spell it—shisk kabob or sis kebabi—this robust specialty features skewered chunks of meat and onions marinated in oil and spices and then grilled over an open flame.
Low-Fat High-Chile Vichyssoise
Of course, this version of the famous soup will be different from the heavily laden butter and cream recipes of the past. For one, it will have a lot more heat for a cold soup because we’ve replaced the fat with chile juice.
Sweet Soy Chicken Kabobs and Grilled Vegetables
When it comes to grilling, there are very few dishes that can compete with classic chicken kabobs.
Roasted Garlic and Chipotle Mashed Potatoes
These potatoes are very high in flavor and lower in fat than the traditional ones. I sometimes leave the skins on the potatoes for extra taste.
Breast of Wild Goose with Lingonberry Sauce
This goose and lingonberry sauce recipe comes to us from Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, who’s also a longtime contributor to our sister site.
