Chef Scott: Grilling Carbs to Compete

Ask any runner:  you better carb up to race right.

Carbohydrates are a key part of any runner’s diet and Chef Brad Scott, head of Scott Community College’s Culinary Arts and Hospitality Management Center, says you can grill your carbs into a great meal.

He made three delicious, carb-conscious meals on the grill, and says it’s easy for you to make them, too.

Bluefin Tuna with Apricot Glaze

  1. Cut tuna steak into 3 ounce slices per person to be served
  2. Season lightly with pepper, garlic, and salt
  3. Add cajun seasoning if you want to kick up the spice a bit
  4. In a bowl, mix 3 tbsp apricot jam for our baste
  5. Add 1/2 squeeze of lime
  6. Add 3 tbsp of Chef’s butter (a 50/50 mix of butter and margarine)
  7. Place tuna steak on a hot grill, searing it for two to three minutes per side
  8. Repeatedly baste the fish with your apricot mixture
  9. Serve over pasta (1 cup per person) mixed with fresh vegetables and pine nuts

Grilled Shrimp Skewers

  1. Prepare your wooden skewers by soaking them in water an hour before using
  2. Remove shrimp (16 to 20 count is best) shells
  3. In a bowl, make lime aioli with 3 tbsp of Dijon mustard
  4. Add 2 tbsp Dorothy Lynch low-fat salad dressing
  5. 1 tbsp olive oil
  6. Squeeze in juice from 1/2 lime
  7. Put shrimp on the grill 1 to 2 minutes per side
  8. Baste repeatedly during grilling and before serving

Grilled Peach with Bourbon Honey

  1. Slice peach in half, remove the pit (serving 1/2 peach per person)
  2. Coat with chef’s butter
  3. In a small bowl, add 3 tbsp honey
  4. 1/2 tbsp cinnamon
  5. 2 tbsp bourbon
  6. 2 tbsp Chef’s butter
  7. Mix together
  8. Place peach in bowl to coat it with the mixture
  9. Place peach, cut side down, on the grill for two to three minutes
  10. Flip
  11. Baste generously with honey bourbon mixture

Chef Scott says this is a light protein meal with plenty of carbohydrates for Bix runners or anyone on the run.

Enjoy!

 

 

 

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