Grilled Steak and Zucchini with Maple Chile Butter

Tomorrow the forecast calls for 112 degrees for the high and 84 degrees for the low. The forecast here during the next couple of months demonstrates very little variety: Sunny, Sunny, Sunny, Sunny, Sunny. Once in a while, they throw in a "Mostly Sunny," just for variety. I love summer, I really do, but those days when you don't dare open a window, even at 5 AM, can wear on me a little. Our little town takes on the semblance of a ghost down, with not a soul on the streets. No lemonade stands, bike riders, or scruffy-haired kids ambling down the road, enjoying their time off school. For me, the roses among the thorns of this hot weather, is all the gorgeous produce. I love it-corn, watermelon, peaches, tomatoes, and yup-zucchini. I love you every day and every which way, zucchini. But on the grill, I love you best of all. You're just a hunk, a hunk of burning love. Now here's the scoop on grilling zucchini-you've got to treat it right. Don't treat it like a boring garden vegetable, treat it like it's something special, like an expensive steak. Give it a sweet and spicy rub, grill it till it's tender-crisp and charred in places, and then finish it with a flavorful butter compote. My latest favorite compote combines garlic, maple, and chili powder with creamy butter. You'll love it on your steak and zucchini-but don't stop there. Rub it on your corn on the cob, slather it on grilled fish, coat the outside of your quesadillas, tuck a little into a hamburger patty, toss it with some blanched green beans. You'll be hooked!

Grilled Steak and Zucchini with Maple Chili Butter

Estimated Cost: about $7-10

PS If you aren't getting your zucchini for free, would you please stop by my house?

4 tablespoons softened butter

1 clove garlic, minced

1 generous teaspon chili powder

1 tablespoon maple syrup

2 medium zucchini, cut into 1/4 inch thick pieces

4 steaks for grilling

1 tablespoon olive oil

2 tablespoons brown sugar

1 heaping tablespoon chili powder

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon pepper

Make butter compote by combining butter, garlic, chili powder, and syrup. Roll into log and wrap in waxed paper. Chill until serving time.
Brush zucchini and steak lightly with oil. Sprinkle with brown sugar, chili powder, garlic, powder, and salt and pepper. Rub mixture in to adhere. Grill according to desired doneness over high heat. Serve with Maple Chili Butter.

Up Next

Zookies (Zucchini Butterscotch Oatmeal Cookies)

Cajun Grilled Chicken and Vegetables

I don't usually buy spice blends, since it seems like you are paying a lot of money for a mysterious mixture that is almost always dominated by cheap salt. So this one I didn't buy. When I attended the Charter School Conference in New Orleans this summer, as part of our welcome gift bag, was a bottle of Cajun Spice Blend. There was no brand name on the bottle-just a welcome to NOLA sticker. It's been sitting in my cupboard since June, waiting for inspiration to strike. For me, that inspiration comes when my back is up to the wall and my defenses are weak, typically after 6 PM, hungry wailing children, mournfully quiet husband, my internal grouch thermometer rising.
I armed myself with my Cajun spice blend and prepared for the battleground that is dinner on a weeknight. Hup two three four. Dinner was on the table in 20 minutes, looking spiffy, healthy and utterly delectably sweet and spicy from the Cajun spices and caramelized brown sugar. Another victory, troops. Make it for Monday night and you'l win the battle and the war. For another great grilled zucchini recipe with Cajun spices and parmesan, check out My Sister's Cucina.

Money Saving Tips: To make your own Cajun spice blend, just combine 4 teaspoons each salt and paprika, 3 teaspoons each garlic powder, onion powder and pepper, and 1 and 1/2 teaspoons each cayenne, thyme and oregano. If you've got vegetables from the garden and chicken in the freezer from a sale, this recipe will be dirt cheap.

Cajun Grilled Chicken and Vegetables
Estimated Cost $6.50
Notes: Serve with minute brown rice or couscous for a lightening fast complete meal.

1 lb. boneless, skinless chicken

1 zucchini, sliced lengthwise, about 1/4 inch thick

1 summer squash, sliced lengthwise, about 1/4 inch thick

1 red pepper, seeded, stemmed and cut into 4 large slices

3 tablespoons olive oil

1/3 cup brown sugar

4 tablespoons Cajun spice blend
Preheat grill or broiler. Arrange chicken and vegetables on a large baking sheet. Brush with olive oil on both sides and sprinkle with brown sugar and Cajun Spice blend. Grill or broil chicken and vegetables about 4 minutes per side, or until done. Let rest for two minutes and serve.

Coming First Light Of Tuesday:

Tuesdays with Dorie

Chocolate Malted Whopper Cookies