Barbecue, Chilean style: slow-cooked on your backyard grill, beef brisket makes an easy entree - Food: Summer Entertaining

Sunset, July, 2003 by Jerry Anne Di Vecchio

3. Transfer meat to a platter and let stand at least 5 minutes. Cut into thin slices.

Per serving of flank steak: 265 cal., 54% (144 cal.) from fat; 27 g protein; 16 g fat (6 g sat.); 0 g carbo; 329 mg sodium; 71 mg chol.

Sweet Corn and Onion Salad

PREP AND COOK TIME: About 15 minutes

NOTES: You can make this simple salad up to 1 day ahead; cover and chill. Sprinkle it with chopped chives and thin slivers of lemon peel for garnish.

MAKES: 6 to 8 servings

  1 cup finely chopped onion
  3 tablespoons vegetable oil
  6 cups corn kernels (fresh or frozen)
1/2 cup fat-skimmed chicken broth
1/4 cup lemon juice
  2 teaspoons sugar
    Salt and pepper

1. In a 10- to 12-inch frying pan over medium-high heat, stir chopped onion in oil until lightly browned, 3 to 5 minutes.

2. Add corn and broth; stir until liquid is evaporated, 8 to 9 minutes. Pour into a bowl and add lemon juice, sugar, and salt and pepper to taste. Serve warm or cool.

Per serving: 160 cal., 37% (59 cal,) from fat; 4.5 g protein; 6.5 g fat (0.8 g sat.); 25 g carbo (4 g fiber); 24 mg sodium; 0 mg chol.

Petite Peas with Greens

PREP TIME: 7 to 8 minutes

MAKES: 6 to 8 servings

1/4 cup sour cream
  2 tablespoons mayonnaise
  1 tablespoon white wine vinegar
  2 cups frozen petite peas, thawed
  2 cups finely slivered romaine
    lettuce leaves
    Salt and pepper

1. In a small bowl, mix sour cream, mayonnaise, and vinegar.

2. In a bowl, mix peas and lettuce. Stir dressing into vegetables and add salt and pepper to taste.

Per serving: 75 cal., 53% (40 Cal.) from fat; 2.8 g protein; 4.4 ?? fat (1.4 g sat.); 8.4 g carbo (3 g fiber); 87 mg sodium; 5.2 rog chol.

Avocado, Tomato, and Romaine Salad

PREP TIME: About 15 minutes

NOTES: You can assemble this salad (step 1)and make the dressing (step 2) up to 4 hours ahead. Cover salad and chill; cover dressing and let stand at room temperature.

MAKES: 6 to 8 servings

1 firm-ripe avocado (8 oz.), pitted
  and peeled

  About 3 tablespoons sherry vinegar
  or balsamic vinegar

4 cups bite-size pieces romaine
  lettuce leaves

1 tomato (9 to 10 oz.), rinsed, cored,
  peeled (if desired), and cut into
  wedges

3 tablespoons extra-virgin olive oil
  About 1/2 teaspoon salt
  Pepper

1. Thinly slice avocado and arrange slices along one side of a wide, shallow bowl; brush lightly with vinegar. Mound lettuce in center of bowl, and arrange tomatoes opposite the avocado.

2. In a small bowl, mix 3 tablespoons vinegar, olive oil, and 1/2 teaspoon salt.

3. Pour dressing over salad; mix gently at the table, adding pepper and more salt to taste.

Per serving: 91 cal., 85% (77 cal.) from fat; 1.1 g protein; 8.6 g fat (1.3 g sat.); 4.1 g carbo (1.39 fiber); 152 mg sodium; 0 mg chol.

RELATED ARTICLE: Chilean picnic for 6 to 8

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Grilled Salted Beef Brisket or Flank Steak

Sweet Corn and Onion Salad Petite Peas with Greens

Avocado, Tomato, and Romaine Salad

Country-style Hearth-baked Breads

Chilean Sauvignon Blanc and Cabernet Sauvignon

Sliced-Fruit Platter: Pineapple, Oranges, Apples, Pepinos, and Grapes Splashed with Orange Liqueur