IDEA ALLEY: Marinated chuck cooks on the grill - Northwest Arkansas Democrat-Gazette

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

This recipe from Mary F. Dillard is intriguing — it calls for marinating and then grilling a chuck roast.

I've only cooked chuck roast as pot roast. A quick internet search revealed grilling a chuck roast isn't unheard of, although it isn't nearly as common as braising or slow cooking.

Marinated Chuck Roast

3- to 5-pound chuck roast

Meat tenderizer powder

1 tablespoon sesame seeds

Butter

½ cup strong coffee

½ cup soy sauce

1 tablespoon Worcestershire sauce

1 tablespoon vinegar

1 large onion, chopped

Sprinkle meat with tenderizer. Place meat in a zip-close plastic bag or other airtight container.

In a skillet, brown sesame seeds in butter. Add other ingredients and pour over the meat. Marinate for up to 12 hours, turning every hour or so.

Prepare a charcoal grill for medium heat. Grill until medium-rare, about 45 minutes. Can also cook on a grill pan and finish it in a 350-degree oven.

Makes 6 to 8 servings.

Sue-Carol South shares this chicken salad recipe.

"This salad always brings rave reviews," South writes. "[It] is even better if it sits overnight in the refrigerator."

It calls for calorie-free sweetener and can be made with regular or fat-free sour cream.

Chicken Salad

2 pounds chicken tenders, cooked and cut into bite-size pieces

1 (20-ounce) can pineapple tidbits, well-drained

2 small cans sliced water chestnuts, well-drained

1 cup chopped celery

1 cup slivered almonds

2 cups sour cream (fat-free works and tastes just as good)

2 cups mayonnaise (I use the kind with olive oil)

8 packets Equal or Splenda

In a large bowl, combine all ingredients and gently mix with a large spoon.

"This [apple salad] will keep several days covered in the fridge. I have added chopped, cooked chicken to make a light meal," Barbara Neal writes.

Apple salad: Mix together a 6-ounce container of lemon yogurt, ½ cup mayonnaise and 3 packets of your favorite artificial sweetener, (I use Stevia). In a large bowl combine 3 apples, cored and chopped in bite-size pieces, 2 to 3 ribs celery, chopped, ½ cup chopped walnuts and ½ cup dried cranberries. Combine dressing and apple mixture.

Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, AR 72203; email:

kbrant@arkansasonline.com

Please include a daytime phone number.

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IDEA ALLEY: Marinated chuck cooks on the grill - Northwest Arkansas Democrat-Gazette
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