4 Tips For A Body-Beautifying BBQ!

It's summertime and it's time for summer get togethers.  Swimming, surfing, fishing, and sun lounging are some of the things I like to do to fill my summer days.  But, bbqs fill up my summer  nights. But all of those activities require some degree of exposed flesh, and you want to look good in that little white sundress or fitted V-neck T-shirt, so you need to be smart this summer. After all, you didn't eat healthy and work out all year just to waste it on a few summer parties full of junk food, right?

But what happens when you're hosting your own party? A summer grill up is a great time to show off lessons learned during your transformation into fitness. Why not host a body-beautifying BBQ?

Here are some of my healthy, fun alternatives to a sexy summer bbq.  (Hint: If you're invited to a potluck get together, you can also use these great ideas to keep your plate healthy and nutritious.)

Drinks - Have a high quality craft brew or two on hand, but that doesn't mean you need to host a frat party. Remember guests are going to bring booze and guests are going to drink booze. The best you can do is have a low-cal white-wine citrus spitzer available and lots of healthy alternatives on hand. Fill pitchers with a variety of iced herbal teas. Offer plenty of water, and fill it with slices of fruit or cucumber to entice your guests to hydrate properly.

Dessert - Given all the yummy seasonal fruits on hand, its a little difficult to select just one.  So I like to sample a variety of fruits by making summer fruit kabobs. They're fun, creative and easy to pick up. Fruit is high in fiber, low in calories, rich in vitamins, and contains no fat.

Main Course - Think PROTEIN!  Ditch the hot dogs and hamburgers and get a little creative.  Conversely, while fish is always great, it can really mess up a grill.  I like to make fish bundles wrapped in foil and placed on the grill.  Choose a nice moist fish like mahi-mahi, salmon, chilean seabass or cod. Take a one-foot-by-one-foot square of aluminum foil and rub it with herbs, lemon and olive oil. Place the fish in the center, wrap it up (not too snug—give it a bit of room to breathe) and place it on the BBQ grill. Leave on the grill for 10 to 12 minutes and you have yourself a nice healthy meal. Fish is high in protein and an excellent source of omega-3 fatty acids.

Entertainment - Crank up the tunes, clear the floor, deck, or lawn, and make room for some dancing fools. Dancing is a great form of excersise and who knows you might catch the eye of some hottie and get the digits soon after you get your boogie on.  

Rustic Rubbed Baby Back Ribs with Citrus-Chipotle BBQ Sauce

For the Rustic Rubbed Baby Back Ribs:

3 Full Slabs Baby Back Ribs
1 c. Emeril Lagasse's "Rustic Rub"
EVO
5 btls. Dark Negro Modelo Beer
6 c. Water
3 Lrg. Yellow Onions, Sliced
6 Bay Leaves

Method:
Rub the ribs with EVO and coat on both sides with Emeril Lagasse's "Rustic Rub." Set aside. In a large stock pot bring the beer, water, onion and bay leaves to a rolling simmer. Gently add the ribs to the pot and boil for 1 1/2 hours. Ribs should be tender pliable. Remove the ribs from the stock pot and place on an already hot grill and begin basting with the bbq sauce. Grill for about 30 minutes, turning and basting with the Citrus-Chipotle BBQ Sauce, until the ribs are coated, sticky and done.


For the Citrus-Chipotle BBQ Sauce:

1 Orange, cut in fourths
2 c. O.J.
3 Chipotle Peppers, Chopped
4 c. Teriyaki Sauce w/Sesame Seeds
2 tsp. Chopped Garlic
4 Bay Leaves
2 Tbl. EVO
½ c. Sweet Vidalia Onion, Small Diced
1 Lrg. Btl. KC Masterpiece BBQ Sauce (original)
½ c. Lemon Juice
1 tsp. Crushed Red Chili Flakes
1 Pink Grapefruit, cut into fourths
1 c. Cointreau
2 c. Dark Brown Sugar
1 Tbl. Brown Sesame Seeds


Method:
In a large pot add the EVO , onion and garlic. Sweat the onions until they are translucent over medium heat. Add the chipotle peppers and chili flakes and sautee for 3 minutes. Add all the remaining ingredients and simmer on low heat for approximately 1 hour and fruit is softened and pulp has integrated into the sauce. Remember to stir the sauce often so it doesn’t scorch. Remove the sauce from the heat and let cool.

Father's Day Love...From Celebrity Chef Kai Chase

Do you know what gets to the very essence of what I love about a man?...its watching him orchestrate in the kitchen - observing his detailed thought process and methodology toward creating a satisfying meal for someone he loves.



I find it utterly fascinating to watch him take a prime piece of premium beef, eye it on both sides, delicately prepare a robust coat of aromatic herbs and spices, then gently massage them into his chosen fillet – every step executed with tender loving care while simultaneously steering a Fortune 500 company.



It thrills me to no end to see him exercise his bartending skills when he concocts what he calls “his world famous” mint julep, classic margarita or scotch on the rocks…knowing all the while he honed his drink-ology degree while courting college sweethearts during his days of wine and roses.



But all in all, nothing beats the pulsating rhythm of a man’s soul when he is as-one with his grill - masculine, commanding and in charge. When a man takes control of his kitchen and his grill, he exudes an irresistible je nais ce quois of confidence, power and sensitivity.

It’s no secret that women really love the simple pleasures in life, such as a man who can get down in the kitchen and get down on the grill! So here's to ALL you "Big Daddies'" out there. Happy Father's Day! Express your culinary prowess and then relax! You're all smokin' HOT in my book!


(story courtesy of Chef Kai Chase..."Nibble After Dark, The Sexy Side of Food," copyright 2007).