--------------FOR POULTRY, PORK, LAMB--------------
2 T Black bean sauce
1/2 t Dry mustard
2 T Dry sherry
2 T Soy sauce
1 T Sesame oil
Combine all ingredients in a bowl. Makes about 1/2 cup
Monday, July 25, 2011
Asian Chicken Quesadilla W/Grilled Pineapple Salsa And Hoisin Recipe
2 chicken breasts -- boneless and
skinless 1/2 c. low-sodium soy sauce
2 Tbsp. ginger -- chopped
2 cloves garlic -- coarsely chopped
1 Tbsp. olive oil
1/4 c. Monterey Jack cheese -- grated
1/4 c. white cheddar cheese -- grated
1 scallion -- coarsely chopped
1/2 ripe pineapple - peeled & cored -- cut into 1-inch
slices 1 1/2 Tbsp. cilantro -- coarsely chopped
3 Tbsp. fresh lime juice
1/4 medium red onion -- finely chopped
1/2 jalapeno -- seeded and chopped
fine 2 Tbsp. olive oil
Salt and fresh ground white pepper 2 Tbsp. red onion -- finely chopped
2 cloves garlic -- finely chopped
2 Tbsp. hoisin sauce
3 Tbsp. rice wine vinegar
1 Tbsp. sesame oil
1/2 c. olive oil
Salt and fresh ground white pepper
How to Prepare the Quesadilla:
1. Place the soy sauce, ginger, and garlic in a saucepan and bring to a boil. Remove from the heat and let sit for half an hour.
2. Place the chicken breasts in a shallow baking dish and pour the marinade ov er. Cover and place in the refrigerator to marinate at least 4 hours or overnig ht.
3. Season the chicken with salt and pepper to taste. Heat the oil in a large s auti pan over high heat until it just begins to smoke.
4. Place the chicken in the pan and sauti 5 minutes or until golden brown on o ne side.
5. Lower the heat to medium, turn the chicken over and continue cooking until the chicken is almost cooked through, approximately 4 minutes.
6. Let the chicken sit for 1 minute and slice on the bias into 1/2-inch pieces (the chicken will finish cooking in the oven).
7. Preheat the oven to 450 F. Place 2 tortillas on an ungreased baking sheet.
8. Spread 1/2 the cheeses, green onion, and sliced chicken on the 2 tortillas.
9. Stack the 2 layers and cover with the remaining tortilla.
10. Bake for 8-12 minutes, or until the tortillas are crisp and the cheese has melted. 11.Cut into quarters and serve hot garnished with the salsa.
How to Prepare the Salsa:
1. Heat a grill on high until it just begins to smoke. Grill the pineapple sli ces 2-3 minutes on each side until lightly browned.
2. Remove and cut into medium dice.
3. Add the cilantro, lime, onion, jalapeno, and olive oil.
4. Season with salt and pepper to taste. Let sit at least 1/2 hour.
How to Prepare the Hoisin Vinaigrette:
1. Place the onion, garlic, hoisin sauce and vinegar in a blender and blend un til smooth.
2. With the motor running, slowly add the sesame and olive oil, drop by drop a t first, until emulsified.
3. Season with salt and white pepper to taste.
skinless 1/2 c. low-sodium soy sauce
2 Tbsp. ginger -- chopped
2 cloves garlic -- coarsely chopped
1 Tbsp. olive oil
1/4 c. Monterey Jack cheese -- grated
1/4 c. white cheddar cheese -- grated
1 scallion -- coarsely chopped
slices 1 1/2 Tbsp. cilantro -- coarsely chopped
3 Tbsp. fresh lime juice
1/4 medium red onion -- finely chopped
1/2 jalapeno -- seeded and chopped
fine 2 Tbsp. olive oil
Salt and fresh ground white pepper
2 cloves garlic -- finely chopped
2 Tbsp. hoisin sauce
3 Tbsp. rice wine vinegar
1 Tbsp. sesame oil
1/2 c. olive oil
Salt and fresh ground white pepper
How to Prepare the Quesadilla:
1. Place the soy sauce, ginger, and garlic in a saucepan and bring to a boil. Remove from the heat and let sit for half an hour.
2. Place the chicken breasts in a shallow baking dish and pour the marinade ov er. Cover and place in the refrigerator to marinate at least 4 hours or overnig ht.
3. Season the chicken with salt and pepper to taste. Heat the oil in a large s auti pan over high heat until it just begins to smoke.
4. Place the chicken in the pan and sauti 5 minutes or until golden brown on o ne side.
5. Lower the heat to medium, turn the chicken over and continue cooking until the chicken is almost cooked through, approximately 4 minutes.
6. Let the chicken sit for 1 minute and slice on the bias into 1/2-inch pieces (the chicken will finish cooking in the oven).
7. Preheat the oven to 450 F. Place 2 tortillas on an ungreased baking sheet.
8. Spread 1/2 the cheeses, green onion, and sliced chicken on the 2 tortillas.
9. Stack the 2 layers and cover with the remaining tortilla.
10. Bake for 8-12 minutes, or until the tortillas are crisp and the cheese has melted. 11.Cut into quarters and serve hot garnished with the salsa.
How to Prepare the Salsa:
1. Heat a grill on high until it just begins to smoke. Grill the pineapple sli ces 2-3 minutes on each side until lightly browned.
2. Remove and cut into medium dice.
3. Add the cilantro, lime, onion, jalapeno, and olive oil.
4. Season with salt and pepper to taste. Let sit at least 1/2 hour.
How to Prepare the Hoisin Vinaigrette:
1. Place the onion, garlic, hoisin sauce and vinegar in a blender and blend un til smooth.
2. With the motor running, slowly add the sesame and olive oil, drop by drop a t first, until emulsified.
3. Season with salt and white pepper to taste.
Asian Porterhouse Recipe
2 lg Porterhouse steaks
- about 1-to-1 1/4-lb each Freshly ground black pepper
----------MARINADE----------
1 tb Dark soy sauce
2 tb Light soy sauce
2 tb Oyster sauce
1 tb Chili bean sauce or paste
1 tb Sugar
1 tb Fish sauce
1 tb Rice wine
2 ts Sesame oil
BRING THE STEAKS to room temperature. Sprinkle with the freshly ground black pepper. In a medium-sized bowl, mix all the marinade ingredients together and spread this evenly over each side of the steaks. Allow to sit and marinate at room temperature for at least 1 hour. Approximately 40 minutes before you are ready to cook, make a charcoal fire and, when the coals are ash white, grill the steaks on each side for about 5-to-10 minutes, depending on their thickness and your taste.
- about 1-to-1 1/4-lb each Freshly ground black pepper
----------MARINADE----------
1 tb Dark soy sauce
2 tb Light soy sauce
2 tb Oyster sauce
1 tb Chili bean sauce or paste
1 tb Sugar
1 tb Fish sauce
1 tb Rice wine
2 ts Sesame oil
BRING THE STEAKS to room temperature. Sprinkle with the freshly ground black pepper. In a medium-sized bowl, mix all the marinade ingredients together and spread this evenly over each side of the steaks. Allow to sit and marinate at room temperature for at least 1 hour. Approximately 40 minutes before you are ready to cook, make a charcoal fire and, when the coals are ash white, grill the steaks on each side for about 5-to-10 minutes, depending on their thickness and your taste.
August Goerg's Grilled Steak Recipe
1 Shallot or small onion cut
-into small pieces Freshly ground black pepper 1 pn Mace
1 lg Steak (just over 1 lb), at
-least 1 1/4 inches ((Note: Per Horst Scharfenberg, this recipe originated in the town of Idar-Oberstein in the 19 th century, when gemstone prospectors returning from South America created their own version of gaucho-grilled steaks. The dish was then further refined by Scharfenberg's mentor August Goerg. K.B.)) Per person: thick, trimmed Mix together the shallot or onion with the pepper and mace. Insert a few shallot pieces into the steak using the point of a small knife. Coat the steak with the shallot mixture, pressing it in so it will adhere. Remove the loose shallot pieces and grill the steak (over a fire of oak logs, says August Goerg, from which the bark has been removed).* Take the steaks off the grill while they are still pink inside. Sprinkle them with salt. *Note: A special grill is used, suspended with 3 chains from an iron tripod and constantly swinging through the flames
-into small pieces Freshly ground black pepper 1 pn Mace
1 lg Steak (just over 1 lb), at
-least 1 1/4 inches ((Note: Per Horst Scharfenberg, this recipe originated in the town of Idar-Oberstein in the 19 th century, when gemstone prospectors returning from South America created their own version of gaucho-grilled steaks. The dish was then further refined by Scharfenberg's mentor August Goerg. K.B.)) Per person: thick, trimmed Mix together the shallot or onion with the pepper and mace. Insert a few shallot pieces into the steak using the point of a small knife. Coat the steak with the shallot mixture, pressing it in so it will adhere. Remove the loose shallot pieces and grill the steak (over a fire of oak logs, says August Goerg, from which the bark has been removed).* Take the steaks off the grill while they are still pink inside. Sprinkle them with salt. *Note: A special grill is used, suspended with 3 chains from an iron tripod and constantly swinging through the flames
Australian Shrimp On The Barbie Recipe
1/2 c (1 stick) butter,melted
1/4 c Olive oil
1/4 c Minced fresh herbs
-(parsley,thyme and -cilantro) 3 tb Fresh lemon juice
3 lg Garlic cloves,crushed
1 tb Minced shallot
Salt and pepper,freshly -ground 1 1/2 lb medium large
-shrimp,unpeeled Spinach leaves Lemon slices Combine first 8 ingredients in large bowl.Mix in shrimp.Marinate at room temperature 1 hour or in the refrigerator 5 hours,stirring occasionally. Prepare barbecue with medium hot coals.Thread shrimp on narrow skewers.Grill until just opaque,about 2 minutes per side.Line platter with spinach.Arrange skewers on platter.Garnish with lemon and serve. Makes 8 servings.
1/4 c Olive oil
1/4 c Minced fresh herbs
-(parsley,thyme and -cilantro) 3 tb Fresh lemon juice
3 lg Garlic cloves,crushed
1 tb Minced shallot
Salt and pepper,freshly -ground 1 1/2 lb medium large
-shrimp,unpeeled Spinach leaves Lemon slices Combine first 8 ingredients in large bowl.Mix in shrimp.Marinate at room temperature 1 hour or in the refrigerator 5 hours,stirring occasionally. Prepare barbecue with medium hot coals.Thread shrimp on narrow skewers.Grill until just opaque,about 2 minutes per side.Line platter with spinach.Arrange skewers on platter.Garnish with lemon and serve. Makes 8 servings.
Authentic Carolina Pork Barbeque Recipe
1 pork butt (shoulder)
1 gal cider vinegar
10 ozs Worcestershire sauce
6 ozs chili sauce
1 1/4 ozs crushed red pepper flakes
Mix all sauce ingredients together. Use as a basting sauce for the meat. The pork has to be barbecued - that is, cooked long and slow over a real wood fire, preferably hickory. Temp should be around 220 degrees, and it takes at least 1-1/2 hours per pound, or until internal temp. reaches 150-160 degrees. Needless to say, this is difficult to accomplish in the average backyard Weber kettle, although it can be done. It has to be served on a cheap White Bun. After that, sweet cole slaw on top.
1 gal cider vinegar
10 ozs Worcestershire sauce
6 ozs chili sauce
1 1/4 ozs crushed red pepper flakes
Mix all sauce ingredients together. Use as a basting sauce for the meat. The pork has to be barbecued - that is, cooked long and slow over a real wood fire, preferably hickory. Temp should be around 220 degrees, and it takes at least 1-1/2 hours per pound, or until internal temp. reaches 150-160 degrees. Needless to say, this is difficult to accomplish in the average backyard Weber kettle, although it can be done. It has to be served on a cheap White Bun. After that, sweet cole slaw on top.
Ayam Panggang Mesanten Recipe
2 lb Chicken
1 ts Salt
1 c Oil
1 ts Dried shrimp paste
4 Shallots; chopped
3 Garlic cloves, crushed
3 Chilies, red, fresh
2 tb Oil
2 1/3 c Coconut milk
2 Bay leaves
1 Lemon grass stalk
1 tb Juice, lime
1 Chilies, red, fresh
Dried shrimp paste is also called terasi. Seed and shred the chilies. Crush lemon grass with side of cleaver. Cut chicken in half. Wash and pat dry. Rub with salt and oil. Grill over hot coals about 10-15 minutes each side, until done. Slice chicken into bite-sized pieces. Wrap shrimp paste in foil and toast each side over moderate heat about 2 minutes. Pound shallots, garlic, chilies, and toasted shrimp paste into a paste. Heat oil in frying pan. Add paste and fry on moderate heat, stirring, for about 4-5 minutes, or until dry, do not burn. Add coconut milk gradually, stirring after each addition. Add bay leaves and lemon grass. Bring to a boil. Simmer 5 minutes to allow flavors to blend. Add lime juice. Stir. Add cooked chicken and reheat in sauce. Garnish with the shredded chilie. Serve with rice and Sambal Ulek.
1 ts Salt
1 c Oil
1 ts Dried shrimp paste
4 Shallots; chopped
3 Garlic cloves, crushed
3 Chilies, red, fresh
2 tb Oil
2 1/3 c Coconut milk
2 Bay leaves
1 Lemon grass stalk
1 tb Juice, lime
1 Chilies, red, fresh
Dried shrimp paste is also called terasi. Seed and shred the chilies. Crush lemon grass with side of cleaver. Cut chicken in half. Wash and pat dry. Rub with salt and oil. Grill over hot coals about 10-15 minutes each side, until done. Slice chicken into bite-sized pieces. Wrap shrimp paste in foil and toast each side over moderate heat about 2 minutes. Pound shallots, garlic, chilies, and toasted shrimp paste into a paste. Heat oil in frying pan. Add paste and fry on moderate heat, stirring, for about 4-5 minutes, or until dry, do not burn. Add coconut milk gradually, stirring after each addition. Add bay leaves and lemon grass. Bring to a boil. Simmer 5 minutes to allow flavors to blend. Add lime juice. Stir. Add cooked chicken and reheat in sauce. Garnish with the shredded chilie. Serve with rice and Sambal Ulek.
Baby Spinach Salad With Grilled Onions,Tomato Vinaigrette Recipe
1 1/2 tb Tomato paste
1 tb Tamarind pulp
1/2 tb Shallots; chopped
1/4 c Sherry vinegar
1 1/4 c Olive oil
1/4 ts Kosher salt
1 ds Black pepper
1 Red onion
1 1/2 tb Balsamic vinegar
6 c Spinach
FOR THE DRESSING: Place the tomato paste, tamarind pulp, shallot, and vinegar in a blender an mix well. Slowly add the oil a drop at a time at first and then in a slow b steady stream until it is all incorporated. Add the salt. Can be kept in th refrigerator for 1 week. FOR THE ONIONS: Peel and slice one large red onion thick enough so that you can handle the slices and they will not fall apart when you cook them. Rub them with a little olive oil and cook the onions over a charcoal fire or under a hot broiler until soft. (Approximately 5 to 6 minutes per side.) Toss in a bowl with 1-1/2 tablespoons balsamic vinegar so that the slices become single rings. These will keep refrigerated 2 to 3 days. TO ASSEMBLE THE SALAD: Wash and dry one medium handful (about 1 cup) spinach for each portion and toss with enough dressing to coat each leaf, being careful not to over-dres the salad. Arrange the onions over the salad and serve. Always serve salads on chilled plates.
1 tb Tamarind pulp
1/2 tb Shallots; chopped
1/4 c Sherry vinegar
1 1/4 c Olive oil
1/4 ts Kosher salt
1 ds Black pepper
1 Red onion
1 1/2 tb Balsamic vinegar
6 c Spinach
FOR THE DRESSING: Place the tomato paste, tamarind pulp, shallot, and vinegar in a blender an mix well. Slowly add the oil a drop at a time at first and then in a slow b steady stream until it is all incorporated. Add the salt. Can be kept in th refrigerator for 1 week. FOR THE ONIONS: Peel and slice one large red onion thick enough so that you can handle the slices and they will not fall apart when you cook them. Rub them with a little olive oil and cook the onions over a charcoal fire or under a hot broiler until soft. (Approximately 5 to 6 minutes per side.) Toss in a bowl with 1-1/2 tablespoons balsamic vinegar so that the slices become single rings. These will keep refrigerated 2 to 3 days. TO ASSEMBLE THE SALAD: Wash and dry one medium handful (about 1 cup) spinach for each portion and toss with enough dressing to coat each leaf, being careful not to over-dres the salad. Arrange the onions over the salad and serve. Always serve salads on chilled plates.
Baked Beans Recipe
2 cn pork & beans (16 oz cans)
1/3 cup bottled bar-b-que sauce
1/4 cup brown sugar
1/4 cup golden rasins
1/3 cup tart (granny smith) apples
1/2 cup onion, chopped
8 each bacon strips
Drain pork and beans and place into oven-proof bowl. Chop onion and apples and add to beans. Also add Bar-B-Que sauce, brown sugar and rasins. Mix together and lay bacon strips on top. Place in covered grill and bake at 350 degrees for 1 to 1 1/2 hours.
1/3 cup bottled bar-b-que sauce
1/4 cup brown sugar
1/4 cup golden rasins
1/3 cup tart (granny smith) apples
1/2 cup onion, chopped
8 each bacon strips
Drain pork and beans and place into oven-proof bowl. Chop onion and apples and add to beans. Also add Bar-B-Que sauce, brown sugar and rasins. Mix together and lay bacon strips on top. Place in covered grill and bake at 350 degrees for 1 to 1 1/2 hours.
Balsamic Glazed Chicken With Grilled Treviso Recipe
4 pound chicken
2 cloves garlic, -- finely minced
4 tablespoons chopped rosemary leaves
2 tablespoons freshly ground black pepper
1 teaspoon sea salt
3 tablespoons virgin olive oil
2 ounces Prosciutto rind
2 ounces Parmesan rind
2 medium red onion, -- sliced into 1-inch disks
1 glass Lambrusco
4 tablespoons balsamic vinegar -- plus 4 tablespoons
6 large Radicchio di Treviso
2 tablespoons extra virgin olive oil
Rinse and pat dry chicken. Remove the giblets and set aside.
Chop the garlic, rosemary, pepper and sea salt together and mix with virgin olive oil. Rub the outside of the chicken all over with the rosemary mixture. Place the Prosciutto and Parmesan rinds inside the cavity and allow to sit refrigerated overnight.
Preheat oven to 375 F and preheat grill.
Place onion disks and giblets in bottom of a small heavy bottomed roasting pan. Place chicken on top of onions, breast side up. Pour glass of Lambrusco over onions and rub chicken all over with 4 tablespoons balsamic vinegar. Place in oven and cook for 1 hour and 10 minutes, or until a skewer pushed into thickest part of the thigh shows clear -- not bloody -- juices.
Cut the Radicchio in half lengthwise and place it on the grill and cook for 3 to 4 minutes per side. Remove from grill and brush with extra virgin olive oil and set aside. Remove bird from oven and allow to rest 5 minutes. Transfer the chicken to a carving platter. Put onions and giblets in a bowl, with the juices. Carve the chicken, drizzle with remaining vinegar and serve immediately.
2 cloves garlic, -- finely minced
4 tablespoons chopped rosemary leaves
2 tablespoons freshly ground black pepper
1 teaspoon sea salt
3 tablespoons virgin olive oil
2 ounces Prosciutto rind
2 ounces Parmesan rind
2 medium red onion, -- sliced into 1-inch disks
1 glass Lambrusco
4 tablespoons balsamic vinegar -- plus 4 tablespoons
6 large Radicchio di Treviso
2 tablespoons extra virgin olive oil
Rinse and pat dry chicken. Remove the giblets and set aside.
Chop the garlic, rosemary, pepper and sea salt together and mix with virgin olive oil. Rub the outside of the chicken all over with the rosemary mixture. Place the Prosciutto and Parmesan rinds inside the cavity and allow to sit refrigerated overnight.
Preheat oven to 375 F and preheat grill.
Place onion disks and giblets in bottom of a small heavy bottomed roasting pan. Place chicken on top of onions, breast side up. Pour glass of Lambrusco over onions and rub chicken all over with 4 tablespoons balsamic vinegar. Place in oven and cook for 1 hour and 10 minutes, or until a skewer pushed into thickest part of the thigh shows clear -- not bloody -- juices.
Cut the Radicchio in half lengthwise and place it on the grill and cook for 3 to 4 minutes per side. Remove from grill and brush with extra virgin olive oil and set aside. Remove bird from oven and allow to rest 5 minutes. Transfer the chicken to a carving platter. Put onions and giblets in a bowl, with the juices. Carve the chicken, drizzle with remaining vinegar and serve immediately.
Thursday, July 21, 2011
Bar-B-Q Pork Burgers Recipe
1 pound lean ground pork shoulder
1/3 cup seasoned bread crumbs
1/3 cup grated romano cheese -- optional
2 tablespoons Head Country Bar-B-Q Sauce
1 teaspoon Head Country Seasoning
1/2 teaspoon black pepper
4 hamburger buns
4 pineapple slices
sliced red onion sliced tomato lettuce leaves
Make a well in center of meat. Add bread crumbs, cheese, Bar-B-Q sauce, and seasonings. Shape into 4 patties. Grill patties and pineapple slices to desired doneness. Meat should not be pink in center. Serve on hamburger buns and garnish with pineapple slices, red onion, tomato, and lettuce leaves. Makes 4 servings.
1/3 cup seasoned bread crumbs
1/3 cup grated romano cheese -- optional
2 tablespoons Head Country Bar-B-Q Sauce
1 teaspoon Head Country Seasoning
1/2 teaspoon black pepper
4 hamburger buns
4 pineapple slices
sliced red onion sliced tomato lettuce leaves
Make a well in center of meat. Add bread crumbs, cheese, Bar-B-Q sauce, and seasonings. Shape into 4 patties. Grill patties and pineapple slices to desired doneness. Meat should not be pink in center. Serve on hamburger buns and garnish with pineapple slices, red onion, tomato, and lettuce leaves. Makes 4 servings.
Bar-B-Q Secret Thai Shrimp Recipe
2 3/16 lb Black Tiger Shrimp, shell on
Spicy Thai Dressing Commercial Thai Sauce preparations are available such as "President's Choice - Spicy Thai Dressing" (in Canada). In a stainless steel or ceramic bowl, marinate the Shell-on Black Tiger Shrimp (rinsed if defrosted) for 1-1/2 to 2 hours in sufficient Thai sauce to cover. Do not marinate longer
or shrimp will start to cook in the marinate and take on a rubbery texture. Barbecue shrimp in shells over hot coals 3-4 minutes each side. The shells keep the meat moist. Serve immediately with a suitable dipping sauce.
Spicy Thai Dressing Commercial Thai Sauce preparations are available such as "President's Choice - Spicy Thai Dressing" (in Canada). In a stainless steel or ceramic bowl, marinate the Shell-on Black Tiger Shrimp (rinsed if defrosted) for 1-1/2 to 2 hours in sufficient Thai sauce to cover. Do not marinate longer
or shrimp will start to cook in the marinate and take on a rubbery texture. Barbecue shrimp in shells over hot coals 3-4 minutes each side. The shells keep the meat moist. Serve immediately with a suitable dipping sauce.
China Moon Cafe Wonton Burgers Recipe
1/4 cup plus 2 tsp. green onions -- sliced
1/4 cup cilantro or Chinese chives -- chopped
1 1/2 tablespoons fresh gingerroot -- finely minced
2 1/2 tablespoons garlic -- finely minced
1/4 cup plus 1 T. soy sauce
1 1/2 tablespoons Chinese rice wine OR dry sherry
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1 1/2 tablespoons hot chili oil
1/4 cup chicken stock
3 pounds pork butt -- coarsely ground
(1 part fat to 3 to 4 parts lean) 2 French baguettes -- each cut crosswise
-- into 4 equal -- portions peanut oil Dijon mustard
In a large bowl, combine the green onion, cilantro, ginger, garlic, soy sauce, rice wine or sherry, salt, pepper, chile oil, and stock and mix well. Add the pork and stir in one direction with your hands or a large spoon just until the mixture can be thoroughly blended. Do not overcook the meat. (At this point the mixture can be sealed airtight and refrigerated overnight. The flavors will actually enlarge. Bring to room temperture before cooking.)
Handling the meat mixture as little as possible to avoid compacting it, divide it into 8 equal portions nd form the portions into rectang;es to fir the bread. Brush a heavy skillet with a film of oil. Remember that the pork will render some of its own fat, so you'll need only minimal oil for cooking. Place the pan over high heat and heat it as hot as possible. Add the patties and sear, turning once, until well browned on both sides. Reduce the heat and cook until done to your preference.
Cut the French bread lengthwise and spread the cut surfaces of the baguette portions with mustard and enclose the patties inside.
Serves 8.
NOTE: "Burgers made from leftover spicy pork wonton filling is a favorite staff lunch at China Moon Cafe in San Francisco. The meat mixture is moist and zestily seasoned, so a mild Dijon mustard is a terrific accompaniment.... Wonton, by the way, translates as "cosmic chaos". The word dates back to Chinese antiquity when the universe was described as a jumble of light and dark enclosed in a thin shell, hence the edible invention of the wonton."
1/4 cup cilantro or Chinese chives -- chopped
1 1/2 tablespoons fresh gingerroot -- finely minced
2 1/2 tablespoons garlic -- finely minced
1/4 cup plus 1 T. soy sauce
1 1/2 tablespoons Chinese rice wine OR dry sherry
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1 1/2 tablespoons hot chili oil
1/4 cup chicken stock
3 pounds pork butt -- coarsely ground
(1 part fat to 3 to 4 parts lean) 2 French baguettes -- each cut crosswise
-- into 4 equal -- portions peanut oil Dijon mustard
In a large bowl, combine the green onion, cilantro, ginger, garlic, soy sauce, rice wine or sherry, salt, pepper, chile oil, and stock and mix well. Add the pork and stir in one direction with your hands or a large spoon just until the mixture can be thoroughly blended. Do not overcook the meat. (At this point the mixture can be sealed airtight and refrigerated overnight. The flavors will actually enlarge. Bring to room temperture before cooking.)
Handling the meat mixture as little as possible to avoid compacting it, divide it into 8 equal portions nd form the portions into rectang;es to fir the bread. Brush a heavy skillet with a film of oil. Remember that the pork will render some of its own fat, so you'll need only minimal oil for cooking. Place the pan over high heat and heat it as hot as possible. Add the patties and sear, turning once, until well browned on both sides. Reduce the heat and cook until done to your preference.
Cut the French bread lengthwise and spread the cut surfaces of the baguette portions with mustard and enclose the patties inside.
Serves 8.
NOTE: "Burgers made from leftover spicy pork wonton filling is a favorite staff lunch at China Moon Cafe in San Francisco. The meat mixture is moist and zestily seasoned, so a mild Dijon mustard is a terrific accompaniment.... Wonton, by the way, translates as "cosmic chaos". The word dates back to Chinese antiquity when the universe was described as a jumble of light and dark enclosed in a thin shell, hence the edible invention of the wonton."
Barbecue Beef Ribs Recipe
5 lb Beef short ribs
3 c Black Jack BBQ Sauce
Place ribs in a flat pan or dish. Pour sauce over ribs, turning so as to coat both sides; pierce meat with a large fork. Marinate 8 hrs. turning once. Remove ribs from marinade and brush off excess sauce to avoid burning Broil or cook over coals for 10 mins. Brush with marinade and cook 4-5 mins. more. Heat remaining sauce and serve with ribs.(Ribs may be cooked in a covered pan in a 350 deg. oven for 1 1/2 hours, if desired.)
3 c Black Jack BBQ Sauce
Place ribs in a flat pan or dish. Pour sauce over ribs, turning so as to coat both sides; pierce meat with a large fork. Marinate 8 hrs. turning once. Remove ribs from marinade and brush off excess sauce to avoid burning Broil or cook over coals for 10 mins. Brush with marinade and cook 4-5 mins. more. Heat remaining sauce and serve with ribs.(Ribs may be cooked in a covered pan in a 350 deg. oven for 1 1/2 hours, if desired.)
Barbecue Beef Sandwiches Recipe
3 pound beef rump roast
3 tablespoon flour
15 oz tomato sauce
1/2 cup onions, chopped
1/3 cup brown sugar, packed
2 tablespoon lemon juice
1 tablespoon beef instant bouillon
2 teaspoon chili powder
1 each garlic clove, chopped fine
1 teaspoon dry mustard
1 hamburger buns
Rub flour into roast. Place in bottom of crockpot and add remaining ingredients, except buns. Cook on low for about 14-16 hours. Serve over buns.
3 tablespoon flour
15 oz tomato sauce
1/2 cup onions, chopped
1/3 cup brown sugar, packed
2 tablespoon lemon juice
1 tablespoon beef instant bouillon
2 teaspoon chili powder
1 each garlic clove, chopped fine
1 teaspoon dry mustard
1 hamburger buns
Rub flour into roast. Place in bottom of crockpot and add remaining ingredients, except buns. Cook on low for about 14-16 hours. Serve over buns.
Barbecue Hamburger Patties Recipe
1 1/2 lb ground beef
1 ts salt
1/2 c chili sauce
1 tb lemon juice
1/2 c onion; chopped, 1 medium
1/3 c catsup
2 tb brown sugar
mix the meat, onion, and salt together. Shape the mixture into 6 patties, each about 3/4-inch thick. Brown the patties in a large skillet over medium-high heat, turning once. Cover and cook over low heat about 10 minutes. Drain off the excess fat. Mix catsup, chili sauce, brown sugar, and lemon juice. Pour sauce over the patties. Cover and simmer for 15 minutes, spooning the sauce onto the patties occasionally. Serve with the sauce spooned over the patties.
1 ts salt
1/2 c chili sauce
1 tb lemon juice
1/2 c onion; chopped, 1 medium
1/3 c catsup
2 tb brown sugar
mix the meat, onion, and salt together. Shape the mixture into 6 patties, each about 3/4-inch thick. Brown the patties in a large skillet over medium-high heat, turning once. Cover and cook over low heat about 10 minutes. Drain off the excess fat. Mix catsup, chili sauce, brown sugar, and lemon juice. Pour sauce over the patties. Cover and simmer for 15 minutes, spooning the sauce onto the patties occasionally. Serve with the sauce spooned over the patties.
Barbecue Sauce For Chicken Recipe
1/2 c Peanut oil
1/2 c Vinegar
1 T Sugar
2 T Tomato paste
1 T Mustard,prepared
3 ds Hot pepper sauce
1 t Garlic salt*
* - or plain salt if preferred. Combine ingredients and beat with a whisk until well blended. Use as baste for charcoal-broiled chicken.
1/2 c Vinegar
1 T Sugar
2 T Tomato paste
1 T Mustard,prepared
3 ds Hot pepper sauce
1 t Garlic salt*
* - or plain salt if preferred. Combine ingredients and beat with a whisk until well blended. Use as baste for charcoal-broiled chicken.
Steve's Barbecue Sauce
1/2 c Butter; 1 stick
1 Onion; finely chopped
1 Garlic Clove; finely chopped
3 tb Vinegar
1 c Chili Sauce; Heinz
1 c Water
2 tb Brown Sugar
2 tb Worcestershire Sauce
1/2 tb Mustard
1/2 Lemon; juice
1 cn Beer; cooks choice
Pepper In a large saucepan, saute onion and garlic in butter. When the onions are transparent add the remainder of ingredients. Bring to a boil. Simmer until your grill is ready, about 10 to 15 minutes or until you can't stand the wonderful smell of the sauce any longer.
1 Onion; finely chopped
1 Garlic Clove; finely chopped
3 tb Vinegar
1 c Chili Sauce; Heinz
1 c Water
2 tb Brown Sugar
2 tb Worcestershire Sauce
1/2 tb Mustard
1/2 Lemon; juice
1 cn Beer; cooks choice
Pepper In a large saucepan, saute onion and garlic in butter. When the onions are transparent add the remainder of ingredients. Bring to a boil. Simmer until your grill is ready, about 10 to 15 minutes or until you can't stand the wonderful smell of the sauce any longer.
Barbecue Shrimp Recipe
2 lb Medium whole shrimp
1 1/2 Sticks butter
1/2 c Olive oil
2 Lemons
6 Cloves garlic, pressed
3 tb Worcestershire
1/2 ts Cayenne
1 tb Salt
1/2 ts Pepper
1 tb Italian seasoning
French bread Melt butter in a large, shallow baking pan. Add 1 1/2 squeezed lemons & everything except shrimp. Let simmer 5 minutes. Wash shrimp (leave shells on) & place in pan, & baste. Bake at 350 degrees until shrimp are pink on top, 5-8 minutes. Turn shrimp, salt & pepper lightly, & bake 10 minutes. Squeeze 1/2 lemon & a few dashes Worcestershire on top & serve with French bread for dipping that great sauce. 4 servings.
1 1/2 Sticks butter
1/2 c Olive oil
2 Lemons
6 Cloves garlic, pressed
3 tb Worcestershire
1/2 ts Cayenne
1 tb Salt
1/2 ts Pepper
1 tb Italian seasoning
French bread Melt butter in a large, shallow baking pan. Add 1 1/2 squeezed lemons & everything except shrimp. Let simmer 5 minutes. Wash shrimp (leave shells on) & place in pan, & baste. Bake at 350 degrees until shrimp are pink on top, 5-8 minutes. Turn shrimp, salt & pepper lightly, & bake 10 minutes. Squeeze 1/2 lemon & a few dashes Worcestershire on top & serve with French bread for dipping that great sauce. 4 servings.
Barbecue Venison Chops Recipe
20 Venison chops
6 oz Beer
1 lg Onion, chopped
4 Pats of butter
2 oz Garlic
Place aluminum foil on hot grill with sides folded up, so there is no runoff of juices. Place chops on foil. Add beer, chopped onion and butter. Sprinkle garlic salt on chops each time you turn them. When chops are done, remove foil from grill. Place chops back on grill and sprinkle with garlic salt each time you turn them until charcoal black.
6 oz Beer
1 lg Onion, chopped
4 Pats of butter
2 oz Garlic
Place aluminum foil on hot grill with sides folded up, so there is no runoff of juices. Place chops on foil. Add beer, chopped onion and butter. Sprinkle garlic salt on chops each time you turn them. When chops are done, remove foil from grill. Place chops back on grill and sprinkle with garlic salt each time you turn them until charcoal black.
Wednesday, July 20, 2011
Barbecue-Spiced Grilled Tenderloin Steaks Recipe
1 tb brown sugar
1 tb sweet paprika
1 ts dry mustard
1 ts ground allspice
1/4 ts pepper
2 ea 6 oz 1 thick tenderloin
-steaks
Combine first 6 ingredients in small bowl. (Can be prepared 1 week ahead. Store in airtight container.)
Prepare Barbecue (high heat). Rub spice mixture generously into both sides of steaks. Grill steaks to desired doneness, about 3 minutes per side for medium-rare. Serve hot.
1 tb sweet paprika
1 ts dry mustard
1 ts ground allspice
1/4 ts pepper
2 ea 6 oz 1 thick tenderloin
-steaks
Combine first 6 ingredients in small bowl. (Can be prepared 1 week ahead. Store in airtight container.)
Prepare Barbecue (high heat). Rub spice mixture generously into both sides of steaks. Grill steaks to desired doneness, about 3 minutes per side for medium-rare. Serve hot.
Barbecued Alligator Tail Recipe
4 Alligator tail steaks,
-about 3/4" thick Milk for marinade 1/2 ts Fresh ground black pepper
1/4 ts Cayenne pepper
1 tb Rosemary
Red pepper flakes Place milk in a deep bowl, add pepper flakes and rosemary. Season meat with black and cayenne peppers. Place meat in the bowl, add milk as needed to cover. Let marinate 3-4 hours. Remove meat from marinade, discard marinade. Pat the meat dry. Re-season the meat, if desired, with black and red peppers. Add salt to taste, if desired. Brush meat with olive oil to reduce sticking, and grill over hot coals, or over medium heat in a gas grill for about 10 minutes each side, brushing with oil again when turning.
-about 3/4" thick Milk for marinade 1/2 ts Fresh ground black pepper
1/4 ts Cayenne pepper
1 tb Rosemary
Red pepper flakes Place milk in a deep bowl, add pepper flakes and rosemary. Season meat with black and cayenne peppers. Place meat in the bowl, add milk as needed to cover. Let marinate 3-4 hours. Remove meat from marinade, discard marinade. Pat the meat dry. Re-season the meat, if desired, with black and red peppers. Add salt to taste, if desired. Brush meat with olive oil to reduce sticking, and grill over hot coals, or over medium heat in a gas grill for about 10 minutes each side, brushing with oil again when turning.
Barbecued Beef On Buns Recipe
1 c Catsup
2 tb Brown Sugar
1 tb Lemon Juice
1 tb Worcestershire Sauce
1 ts Prepared Mustard
1/2 ts Onion Salt
1/8 ts Pepper
8 oz Cooked Roast Beef *
4 Hamburger Buns, Split
* Roast Beef should be thinly sliced and there should be 8 to 10 slices. Mix catsup, brown sugar, lemon juice, worcestershire sauce, mustard, onion salt, and pepper in 2-cup glass measure. Microwave uncovered on high (100%) 1 1/2 minutes; stir. Microwave to boiling, 1 to 2 minutes. Layer half the beef slices and half the sauce in 1-Qt casserole; repeat. Cover and microwave on high (100%) until hot and bubbly, 1 1/2 to 2 1/2 minutes. Place bottom halves of buns on serving plate. Top with beef and reamining bun halves. Microwave uncovered on high (100%) until buns are hot, 30 seconds to 1 minute.
2 tb Brown Sugar
1 tb Lemon Juice
1 tb Worcestershire Sauce
1 ts Prepared Mustard
1/2 ts Onion Salt
1/8 ts Pepper
8 oz Cooked Roast Beef *
4 Hamburger Buns, Split
* Roast Beef should be thinly sliced and there should be 8 to 10 slices. Mix catsup, brown sugar, lemon juice, worcestershire sauce, mustard, onion salt, and pepper in 2-cup glass measure. Microwave uncovered on high (100%) 1 1/2 minutes; stir. Microwave to boiling, 1 to 2 minutes. Layer half the beef slices and half the sauce in 1-Qt casserole; repeat. Cover and microwave on high (100%) until hot and bubbly, 1 1/2 to 2 1/2 minutes. Place bottom halves of buns on serving plate. Top with beef and reamining bun halves. Microwave uncovered on high (100%) until buns are hot, 30 seconds to 1 minute.
Barbecued Beef Sandwiches For A Crowd Recipe
2 Beef briskets, trimmed
- about 12 lbs. 6 c Barbeque sauce
2 c Water
50 ea Hamburger buns
Place briskets in a large roasting pan. Combine barbecue sauce and water; pour over meat. Cover tightly and bake at 325 for 4 to 4 1/2 hours or until fork-tender. Remove meat from juices; cool. Skim fat from juices. Thinly slice meat; return to pan and heat in juices. Serve on buns.
- about 12 lbs. 6 c Barbeque sauce
2 c Water
50 ea Hamburger buns
Place briskets in a large roasting pan. Combine barbecue sauce and water; pour over meat. Cover tightly and bake at 325 for 4 to 4 1/2 hours or until fork-tender. Remove meat from juices; cool. Skim fat from juices. Thinly slice meat; return to pan and heat in juices. Serve on buns.
Barbecued Brisket Of Beef Recipe
1 c White wine
3 c Apple cider
1/4 c Honey
2 tb Dijon mustard
1/4 c Soy sauce
2 tb Brown sugar, packed
1 tb Minced garlic
1 tb Minced fresh ginger root
1 tb Whole coriander
2 Sprigs fresh thyme
1 Brisket of beef (2-1/2 lb)
COMBINE WINE, CIDER, HONEY, mustard, soy sauce, brown sugar, garlic, ginger root, coriander and thyme in Dutch oven or heavy roasting pan. Add brisket. Cover tightly and place in oven. Turn oven to 350F and cook 1 hour. Remove brisket from cooking liquid, cover and set aside. Transfer liquid to medium pan and cook over medium heat until reduced to a glaze and thick enough to coat back of spoon. Using covered grill, light about 12 charcoal briquettes and add small piece of mesquite or other wood. Be sure to place charcoal and wood to one side of grill. Arrange brisket on grill so that it is not directly over burning wood. Paint it with some glaze. Place cover on grill and smoke brisket 1 hour, turning meat and coating with glaze every 15 minutes. Add charcoal or wood, small piece at a time, if fire seems to get too cold. Remove from grill, thinly slice meat against grain and serve. Offer any remaining glaze on side.
3 c Apple cider
1/4 c Honey
2 tb Dijon mustard
1/4 c Soy sauce
2 tb Brown sugar, packed
1 tb Minced garlic
1 tb Minced fresh ginger root
1 tb Whole coriander
2 Sprigs fresh thyme
1 Brisket of beef (2-1/2 lb)
COMBINE WINE, CIDER, HONEY, mustard, soy sauce, brown sugar, garlic, ginger root, coriander and thyme in Dutch oven or heavy roasting pan. Add brisket. Cover tightly and place in oven. Turn oven to 350F and cook 1 hour. Remove brisket from cooking liquid, cover and set aside. Transfer liquid to medium pan and cook over medium heat until reduced to a glaze and thick enough to coat back of spoon. Using covered grill, light about 12 charcoal briquettes and add small piece of mesquite or other wood. Be sure to place charcoal and wood to one side of grill. Arrange brisket on grill so that it is not directly over burning wood. Paint it with some glaze. Place cover on grill and smoke brisket 1 hour, turning meat and coating with glaze every 15 minutes. Add charcoal or wood, small piece at a time, if fire seems to get too cold. Remove from grill, thinly slice meat against grain and serve. Offer any remaining glaze on side.
Barbecued Chicken On A Bun Recipe
1 t Seasoned salt
1/8 t Coarsely ground black pepper
2 Whole boneless chicken
-breasts, halved 4 Buns, split and toasted
4 sl Swiss cheese (1 oz ea)
4 sl Baked ham, warmed (1 oz ea)
Lettuce leaves
------PEACH-MINT SALSA------
1 Fresh California peach,
-chopped (about 2/3 cup) 1/3 c Chopped green onions
1 Tomato, chopped
1 1/2 T Chopped fresh mint
1/4 t Chili powder
-----SAVORY GRILLED PEACHES-----
4 Fresh California peaches
Combine seasoned salt and pepper. Lossen one edge of chicken skin and rub seasoning mixture underneath skin. Cook chicken skin-side down on covered grill over medium, indirect heat about 30-25 minutes or until chicken is tender and no longer pink. Remove and discard skin. Serve chicken on buns topped with cheese, ham, and salsa. Garnish with lettuce. Serve with Savory Grilled Peaches. Makes 4 hearty sandwiches. CONVENTIONAL OVEN METHOD: Prepare as above. Roast skin-side up in 350'F. oven for about 30 minutes or until chicken is tender and no longer pink. Continue as directed. TIP: Sandwiches are delicious served either hot or cold. PEACH-MINT SALSA: In small bowl, combine all ingredients. Refrigerate leftovers. Makes about 1 1/2 cups. SAVORY GRILLED PEACHES: Cut 4 fresh California peaches in half. Cook on covered grill over medium, indirect heat 4 minutes. Turn and cook an additional 4 minutes or until heated through. Makes 4 servings.
1/8 t Coarsely ground black pepper
2 Whole boneless chicken
-breasts, halved 4 Buns, split and toasted
4 sl Swiss cheese (1 oz ea)
4 sl Baked ham, warmed (1 oz ea)
Lettuce leaves
------PEACH-MINT SALSA------
1 Fresh California peach,
-chopped (about 2/3 cup) 1/3 c Chopped green onions
1 Tomato, chopped
1 1/2 T Chopped fresh mint
1/4 t Chili powder
-----SAVORY GRILLED PEACHES-----
4 Fresh California peaches
Combine seasoned salt and pepper. Lossen one edge of chicken skin and rub seasoning mixture underneath skin. Cook chicken skin-side down on covered grill over medium, indirect heat about 30-25 minutes or until chicken is tender and no longer pink. Remove and discard skin. Serve chicken on buns topped with cheese, ham, and salsa. Garnish with lettuce. Serve with Savory Grilled Peaches. Makes 4 hearty sandwiches. CONVENTIONAL OVEN METHOD: Prepare as above. Roast skin-side up in 350'F. oven for about 30 minutes or until chicken is tender and no longer pink. Continue as directed. TIP: Sandwiches are delicious served either hot or cold. PEACH-MINT SALSA: In small bowl, combine all ingredients. Refrigerate leftovers. Makes about 1 1/2 cups. SAVORY GRILLED PEACHES: Cut 4 fresh California peaches in half. Cook on covered grill over medium, indirect heat 4 minutes. Turn and cook an additional 4 minutes or until heated through. Makes 4 servings.
Barbecued Chicken Wings - Peak Gai Yang Recipe
1 1/2 lb Chicken Wings
1 ts Salt
1/4 c Chopped Lemon Grass
8 Cloves Garlic, Chopped
1/2 ts White Pepper
1/4 c Minced Cilantro Root Or:
-Coriander Root 1 ts Tumeric
This is a favorite barbecue recipe. The enticing aroma of the sizzling meat on the grill makes it very popular with the street vendors' clientele.
-----
Combine all the marinade ingredients and marinate the chicken wings overnight. Barbecue the wings over medium coals for 5 to 7 minutes on each side until they are cooked through and golden brown. Serve with steamed sticky rice. From: Thailand The Beautiful Cookbook.
1 ts Salt
1/4 c Chopped Lemon Grass
8 Cloves Garlic, Chopped
1/2 ts White Pepper
1/4 c Minced Cilantro Root Or:
-Coriander Root 1 ts Tumeric
This is a favorite barbecue recipe. The enticing aroma of the sizzling meat on the grill makes it very popular with the street vendors' clientele.
-----
Combine all the marinade ingredients and marinate the chicken wings overnight. Barbecue the wings over medium coals for 5 to 7 minutes on each side until they are cooked through and golden brown. Serve with steamed sticky rice. From: Thailand The Beautiful Cookbook.
Barbecued Cornish Hen Recipe
4 Cornish game hens
Butter, melted BARBECUE SAUCE: 1 Clove garlic, minced
2 ts Salt
1/4 c Vinegar
1/4 c Lemon juice
1/4 c Oil
1 1/4 c Worcestershire
2 tb Chopped onion
1 ts Paprika
1/2 c Brown sugar
1/4 c Ketchup
Brush each Cornish hen with butter and place on vertical roaster. Mash garlic and salt together in a bowl. Combine with remaining ingredients. Set Cornish upright on grill over coals and cover barbecue grill. Brush with sauce every 10 minutes for about 45 minutes or until tender.
Butter, melted BARBECUE SAUCE: 1 Clove garlic, minced
2 ts Salt
1/4 c Vinegar
1/4 c Lemon juice
1/4 c Oil
1 1/4 c Worcestershire
2 tb Chopped onion
1 ts Paprika
1/2 c Brown sugar
1/4 c Ketchup
Brush each Cornish hen with butter and place on vertical roaster. Mash garlic and salt together in a bowl. Combine with remaining ingredients. Set Cornish upright on grill over coals and cover barbecue grill. Brush with sauce every 10 minutes for about 45 minutes or until tender.
Barbecued Fish Recipe
1 sm Onion; chopped
1 tb Brown sugar
1/4 c Cider vinegar
2 tb Catsup
2 tb Dry mustard
1 ts Worcestershire sauce
1/4 ts Ground cloves
1 ts Chili powder
1/4 ts Cayenne pepper
1 1/2 lb Firm, whitefish fillets
- such as Red Snapper - or Halibut COMBINE ALL SAUCE INGREDIENTS in a pot, place over medium heat and boil until reduced to a thin syrup. Pour the syrup through a strainer, discard the cooked ingredients in the strainer and chill the syrup. Place fish steaks or fillets in a baking dish and spoon some syrup over. Marinate in the refrigerator for 1 hour. Cook the fish on a hot grill, basting with a teaspoon of barbecue syrup on each side.
1 tb Brown sugar
1/4 c Cider vinegar
2 tb Catsup
2 tb Dry mustard
1 ts Worcestershire sauce
1/4 ts Ground cloves
1 ts Chili powder
1/4 ts Cayenne pepper
1 1/2 lb Firm, whitefish fillets
- such as Red Snapper - or Halibut COMBINE ALL SAUCE INGREDIENTS in a pot, place over medium heat and boil until reduced to a thin syrup. Pour the syrup through a strainer, discard the cooked ingredients in the strainer and chill the syrup. Place fish steaks or fillets in a baking dish and spoon some syrup over. Marinate in the refrigerator for 1 hour. Cook the fish on a hot grill, basting with a teaspoon of barbecue syrup on each side.
Barbecued Grilled Pork Tenderloin Recipe
2 tablespoons dijon mustard
2 tablespoons barbecue sauce
2 tablespoons olive oil
1 teaspoon dried rosemary
salt and freshly ground pepper 16 ounces pork tenderloin
--halved and butterflied
In a shallow nonreactive dish combine the mustard, barbecue sauce and olive oil; season with rosemary, salt and pepper.
Turn butterflied pieces of tenderloin in the mixture and marinate for 30 minutes at least or for an hour (while marinating, take the time to prepare the side dish)
Preheat your grill or broiler and broil for 6 to 7 minutes a side only; let tenderloin rest on a cutting board for 10 minutes before cutting it on the bias into thin slices.
2 tablespoons barbecue sauce
2 tablespoons olive oil
1 teaspoon dried rosemary
salt and freshly ground pepper 16 ounces pork tenderloin
--halved and butterflied
In a shallow nonreactive dish combine the mustard, barbecue sauce and olive oil; season with rosemary, salt and pepper.
Turn butterflied pieces of tenderloin in the mixture and marinate for 30 minutes at least or for an hour (while marinating, take the time to prepare the side dish)
Preheat your grill or broiler and broil for 6 to 7 minutes a side only; let tenderloin rest on a cutting board for 10 minutes before cutting it on the bias into thin slices.
Barbecued Leg Of Lamb With Yogurt Recipe
10 pound leg of lamb
1/2 cup plain yogurt
1 tablespoon salt 1 tb tumeric
2 tablespoon paprika
1/4 cup cumin
2 teaspoon cloves
2 teaspoon nutmeg
5 tablespoon veg oil
Bone the lamb and cut into 1 inch cubes. Combine all ingredients in a large bowl, mix, cover and refrigerate overnight. Skewer cubes and grill over charcoal about 7 min. per side.
1/2 cup plain yogurt
1 tablespoon salt 1 tb tumeric
2 tablespoon paprika
1/4 cup cumin
2 teaspoon cloves
2 teaspoon nutmeg
5 tablespoon veg oil
Bone the lamb and cut into 1 inch cubes. Combine all ingredients in a large bowl, mix, cover and refrigerate overnight. Skewer cubes and grill over charcoal about 7 min. per side.
Barbecued Meat Patties Recipe
1 1/4 lb Ground meat
1 Egg
2 tb Finely chopped onion
2 tb Finely chopped green pepper
1 tb Soy sauce
1 tb Tomato ketchup
2 tb Half-half
1 tb Cornstarch
-------------- BASTING Sauce--------------
1/2 c Ketchup,
1/4 c Water and
1 tb Lemon juice.
-------------A-------------
1 tb Brown sugar,
1 tb Worcestshire sauce and a
1 ds Hot pepper sauce.
Stir to blend well. Add dash salt and black pepper. In a large mixing bowl, combine ground meat, egg and onion. Add green pepper, soy sauce, and ketchup. Mix half and half and cornstarch. Add to meat mixture, mixing to blend well. Form portions of meat to even, rather thick meat patties. Place patties on preheated barbecue grill. Broil 3 to 4 inches from source of heat, basting with sauce and turning patties over from time to time for even browning. Grill 12-15 minutes total or to your liking- time depends on how well you like your meat done. Serve meat patties on hamburger buns, if you like, or with French Fries. Serve remaining dishing sauce along side dish. Makes 4 servings
1 Egg
2 tb Finely chopped onion
2 tb Finely chopped green pepper
1 tb Soy sauce
1 tb Tomato ketchup
2 tb Half-half
1 tb Cornstarch
-------------- BASTING Sauce--------------
1/2 c Ketchup,
1/4 c Water and
1 tb Lemon juice.
-------------A-------------
1 tb Brown sugar,
1 tb Worcestshire sauce and a
1 ds Hot pepper sauce.
Stir to blend well. Add dash salt and black pepper. In a large mixing bowl, combine ground meat, egg and onion. Add green pepper, soy sauce, and ketchup. Mix half and half and cornstarch. Add to meat mixture, mixing to blend well. Form portions of meat to even, rather thick meat patties. Place patties on preheated barbecue grill. Broil 3 to 4 inches from source of heat, basting with sauce and turning patties over from time to time for even browning. Grill 12-15 minutes total or to your liking- time depends on how well you like your meat done. Serve meat patties on hamburger buns, if you like, or with French Fries. Serve remaining dishing sauce along side dish. Makes 4 servings
Barbecued Pork Strips Recipe
2 lb Boneless pork butt
----------MARINADE----------
2 tb Light soy sauce
2 tb Chinese rice wine
-or dry sherry 2 tb Sugar
1 tb Minced garlic
1 tb Brown bean sauce
1 tb Hoisin sauce
1 tb Red bean curd
1 ts 5-spice powder
-------BASTING LIQUID-------
3 tb Malt sugar or honey
3 tb Boiling water
CUT THE PIECE OF PORK BUTT in half. Cut the two halves into 3/4-inch strips. Put the strips in a bowl with the marinade and mix well to coat them thoroughly. Marinate at room temperature for 3 hours, or overnight in the refrigerator. Remove the pork from the marinade and baste the strips with the malt-sugar mixture. Use curved skewers (available in Chinese cookware shops and some restaurant- supply stores) to hang the meat from the top shelf of the oven over a large pan filled with water to a depth of 1/4 inch. Roast the pork at 350F for 45 minutes, basting occasionally with
the malt sugar or honey. Increase the heat to 425F and roast for 20 minutes to finish the pork. When the pork is cool enough to handle, cut it into 1/2-inch slices. Arrange the pork slices on a platter. Serves 4 to 6 as a main course accompanied by vegetables, 8 to 10 as an appetizer.
----------MARINADE----------
2 tb Light soy sauce
2 tb Chinese rice wine
-or dry sherry 2 tb Sugar
1 tb Minced garlic
1 tb Brown bean sauce
1 tb Hoisin sauce
1 tb Red bean curd
1 ts 5-spice powder
-------BASTING LIQUID-------
3 tb Malt sugar or honey
3 tb Boiling water
CUT THE PIECE OF PORK BUTT in half. Cut the two halves into 3/4-inch strips. Put the strips in a bowl with the marinade and mix well to coat them thoroughly. Marinate at room temperature for 3 hours, or overnight in the refrigerator. Remove the pork from the marinade and baste the strips with the malt-sugar mixture. Use curved skewers (available in Chinese cookware shops and some restaurant- supply stores) to hang the meat from the top shelf of the oven over a large pan filled with water to a depth of 1/4 inch. Roast the pork at 350F for 45 minutes, basting occasionally with
the malt sugar or honey. Increase the heat to 425F and roast for 20 minutes to finish the pork. When the pork is cool enough to handle, cut it into 1/2-inch slices. Arrange the pork slices on a platter. Serves 4 to 6 as a main course accompanied by vegetables, 8 to 10 as an appetizer.
Barbecued Short Ribs Recipe
3 lb Short ribs (or chicken)
2 c Chicken broth
2 c :Water, or enough to
-barely cover ribs 1 tb Brown sugar
1/4 c Cider vinegar
1/4 c Catsup
2 tb Tomato paste
1 tb Dry mustard
1 ts Worcestershire sauce
1/4 ts Ground cloves
1 ts Chili powder
1/4 ts Cayenne pepper
THE DAY BEFORE GRILLING THE RIBS, put the sugar and vinegar in a pot large enough to hold the ribs and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully, as the syrup will suddenly darken in color. Immediately add the broth, water, catsup, tomato paste, mustard, Worcestershire, cloves, chili powder and pepper and bring to a boil. Add the ribs and cook 20 minutes. (If using chicken, cook for 10 minutes.) Remove from heat, remove the ribs from the liquid and place covered in the refrigerator. Cook the liquid over medium heat until it becomes thick and syrupy. The next day, light a charcoal grill. Place the ribs on the grill so they are not directly over the coals and cover the grill so that smoke collects inside. If your grill does not have a cover, improvise one out of aluminum foil. Cook for 40 minutes, basting with barbecue sauce every 10 minutes. When ribs are well heated, remove to a platter and serve. Offer any additional barbecue sauce on the side.
2 c Chicken broth
2 c :Water, or enough to
-barely cover ribs 1 tb Brown sugar
1/4 c Cider vinegar
1/4 c Catsup
2 tb Tomato paste
1 tb Dry mustard
1 ts Worcestershire sauce
1/4 ts Ground cloves
1 ts Chili powder
1/4 ts Cayenne pepper
THE DAY BEFORE GRILLING THE RIBS, put the sugar and vinegar in a pot large enough to hold the ribs and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully, as the syrup will suddenly darken in color. Immediately add the broth, water, catsup, tomato paste, mustard, Worcestershire, cloves, chili powder and pepper and bring to a boil. Add the ribs and cook 20 minutes. (If using chicken, cook for 10 minutes.) Remove from heat, remove the ribs from the liquid and place covered in the refrigerator. Cook the liquid over medium heat until it becomes thick and syrupy. The next day, light a charcoal grill. Place the ribs on the grill so they are not directly over the coals and cover the grill so that smoke collects inside. If your grill does not have a cover, improvise one out of aluminum foil. Cook for 40 minutes, basting with barbecue sauce every 10 minutes. When ribs are well heated, remove to a platter and serve. Offer any additional barbecue sauce on the side.
Barbecued Steaks Recipe
3 lb Top round steak
2 T Lemon juice
4 T Mustard,prepared
1. Pound steak on both sides with a wooden mallet or the edge of a heavy
plate. 2. Combine lemon juice and mustard and spread over both sides of steak.
Allow to stand 4-5 hours at room temperature. 3. Broil steaks about 4 inches above glowing coals on barbecue grill for
4-5 minutes on each side, or until desired degree of doneness is achieved.
2 T Lemon juice
4 T Mustard,prepared
1. Pound steak on both sides with a wooden mallet or the edge of a heavy
plate. 2. Combine lemon juice and mustard and spread over both sides of steak.
Allow to stand 4-5 hours at room temperature. 3. Broil steaks about 4 inches above glowing coals on barbecue grill for
4-5 minutes on each side, or until desired degree of doneness is achieved.
Barbeque Beef And Pork Recipe
1 1/2 pounds Stewing meat -- cubed
1 1/2 pounds Pork -- cubed
2 cups Onions -- chopped
1/2 cup Brown sugar -- firmly packed
3 teaspoons Chili powder
2 teaspoons Salt
1 teaspoon Dry mustard
1/4 cup Vinegar
2 teaspoons Worchestershire sauce
6 ounces Tomato paste
16 Sandwich buns
In a crockpot, combine all ingredients except the buns. Cook on low setting for 8-10 hours or til meat if tender. Stir with fork to break up pieces. Serve on buns. *May use all pork or all beef. I found that the pork will cook faster than the beef, so I start the beef ahead of time then add the pork.
1 1/2 pounds Pork -- cubed
2 cups Onions -- chopped
1/2 cup Brown sugar -- firmly packed
3 teaspoons Chili powder
2 teaspoons Salt
1 teaspoon Dry mustard
1/4 cup Vinegar
2 teaspoons Worchestershire sauce
6 ounces Tomato paste
16 Sandwich buns
In a crockpot, combine all ingredients except the buns. Cook on low setting for 8-10 hours or til meat if tender. Stir with fork to break up pieces. Serve on buns. *May use all pork or all beef. I found that the pork will cook faster than the beef, so I start the beef ahead of time then add the pork.
Barbeque Meatballs Recipe
1 pound ground beef
1/2 cup bread crumbs
1 teaspoon salt
1 egg -- beaten
1/2 cup evaporated milk
Mix and shape into balls. Brown meatballs in 1 Tbsp . cooking oil. Place into baking dish.
Mix and pour over meatballs: 1/2 cup catsup 1/2 cup chili sauce 2 Tbsp. margari ne 2 Tbsp. chopped onion vinegar and brown sugar, to taste
Bake at 375 for about 20 minutes.
Good served over rice.
1/2 cup bread crumbs
1 teaspoon salt
1 egg -- beaten
1/2 cup evaporated milk
Mix and shape into balls. Brown meatballs in 1 Tbsp . cooking oil. Place into baking dish.
Mix and pour over meatballs: 1/2 cup catsup 1/2 cup chili sauce 2 Tbsp. margari ne 2 Tbsp. chopped onion vinegar and brown sugar, to taste
Bake at 375 for about 20 minutes.
Good served over rice.
Barbeque Pork Recipe
4 pound pork, butt, or shoulder roast, lean, boneless
2 each onions, spanish
1 each honey bbq sauce, large bottle
1 cup ginger ale, or coke
Cut onions in half lengthwise, slice in 1/4 inch slices, halve the slices and separate into rings. Trim all possible fat from roast and sprinkle with garlic salt and seasoned pepper. Place half the onions in crockpot, put in roast and top with rest of onions. Pour 1 cup of soda over all, cover and cook on LOW for 10 to 12 hours, or overnight until pork can be easily shredded with two forks. Remove pork from pot, shred in a bowl, removing all possible fat. Remove onions with slotted spoon and add to bowl. Discard juice in pot. Return onions and pork to pot, add BBQ sauce to all and mix. Continue to cook on LOW for 5 to 6 hours, adding more BBQ sauce as needed. Serve as sandwiches in buns. Leftovers may be cooled, made into sandwiches, wrapped in heavy plastic wrap and frozen individually for later use. They keep well and may be unwrapped, rewrapped in paper towels and heated in a microwave at 50% for a few minutes.
2 each onions, spanish
1 each honey bbq sauce, large bottle
1 cup ginger ale, or coke
Cut onions in half lengthwise, slice in 1/4 inch slices, halve the slices and separate into rings. Trim all possible fat from roast and sprinkle with garlic salt and seasoned pepper. Place half the onions in crockpot, put in roast and top with rest of onions. Pour 1 cup of soda over all, cover and cook on LOW for 10 to 12 hours, or overnight until pork can be easily shredded with two forks. Remove pork from pot, shred in a bowl, removing all possible fat. Remove onions with slotted spoon and add to bowl. Discard juice in pot. Return onions and pork to pot, add BBQ sauce to all and mix. Continue to cook on LOW for 5 to 6 hours, adding more BBQ sauce as needed. Serve as sandwiches in buns. Leftovers may be cooled, made into sandwiches, wrapped in heavy plastic wrap and frozen individually for later use. They keep well and may be unwrapped, rewrapped in paper towels and heated in a microwave at 50% for a few minutes.
Barbeque Pork Roast Recipe
3 pounds beef or pork roast -- (up to 4)
1/2 cup chopped onion
1 tablespoon sugar
1 teaspoon dry mustard
2 teaspoons salt
1 teaspoon pepper
2 teaspoons paprika
1/4 cup cider vinegar
1 tablespoon worcestershire sauce
1 cup ketchup
1 cup water
Mix all ingredients but meat in saucepan over medium heat. Simmer for 3-5 minutes. Pour over roast in roasting pan. Cook in 325~ oven for 3 hours. Baste frequently. Shred roast after it has cooled. Serve with rolls or on noodles. The roast will just fall apart - juicy and tender.
1/2 cup chopped onion
1 tablespoon sugar
1 teaspoon dry mustard
2 teaspoons salt
1 teaspoon pepper
2 teaspoons paprika
1/4 cup cider vinegar
1 tablespoon worcestershire sauce
1 cup ketchup
1 cup water
Mix all ingredients but meat in saucepan over medium heat. Simmer for 3-5 minutes. Pour over roast in roasting pan. Cook in 325~ oven for 3 hours. Baste frequently. Shred roast after it has cooled. Serve with rolls or on noodles. The roast will just fall apart - juicy and tender.
Tuesday, July 19, 2011
Barbeque Sauce Recipe
1 c Catsup
1/2 c Onion; finely chopped
1/3 c Water
1/4 c Butter
1 tb Paprika
1 ts Brown Sugar; packed
1/2 ts Salt
1/4 ts Pepper
1/4 c Lemon juice
1 tb Worcestershire sauce
Heat all ingredients except lemon juice and worcestershire sauce. Bring to a boil. Add lemon juice and worcestershire sauce and heat until hot. Makes about 2 cups. [Variations I make: 1 Can Tomato sauce + 2 T. sugar. Slightly less butter, or none at all. The chicken seems to produce enough of it's own fat to make up for leaving any out. 1/2 T. packed brown sugar.] Pour over Skinned and cleaned Chicken. Cook in crockpot for about 6-8 hours on low. 4-6 hours on high.
1/2 c Onion; finely chopped
1/3 c Water
1/4 c Butter
1 tb Paprika
1 ts Brown Sugar; packed
1/2 ts Salt
1/4 ts Pepper
1/4 c Lemon juice
1 tb Worcestershire sauce
Heat all ingredients except lemon juice and worcestershire sauce. Bring to a boil. Add lemon juice and worcestershire sauce and heat until hot. Makes about 2 cups. [Variations I make: 1 Can Tomato sauce + 2 T. sugar. Slightly less butter, or none at all. The chicken seems to produce enough of it's own fat to make up for leaving any out. 1/2 T. packed brown sugar.] Pour over Skinned and cleaned Chicken. Cook in crockpot for about 6-8 hours on low. 4-6 hours on high.
Louisiana Barbeque Sauce Recipe
-------SEASONING MIX-------
1 1/2 t Black pepper
1 t Salt
1 t Onion powder
1 t Garlic powder
1/2 t White pepper
1/2 t Ground cayenne pepper
------MAIN INGREDIENTS------
1/2 lb Bacon, minced
1 1/2 c Chopped onions
2 c Pork, beef or chicken stock
1 1/2 c Bottled chili sauce
1 c Honey
3/4 c Dry roasted pecans, chopped
5 T Orange juice (1/2 orange)
Rind & pulp from 1/2 orange 2 T Lemon juice (1/4 lemon)
Rind & pulp from 1/4 lemon 2 T Minced garlic
1 t Tabasco sauce
4 T Unsalted butter
Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally. Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted. Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 Cups.
1 1/2 t Black pepper
1 t Salt
1 t Onion powder
1 t Garlic powder
1/2 t White pepper
1/2 t Ground cayenne pepper
------MAIN INGREDIENTS------
1/2 lb Bacon, minced
1 1/2 c Chopped onions
2 c Pork, beef or chicken stock
1 1/2 c Bottled chili sauce
1 c Honey
3/4 c Dry roasted pecans, chopped
5 T Orange juice (1/2 orange)
Rind & pulp from 1/2 orange 2 T Lemon juice (1/4 lemon)
Rind & pulp from 1/4 lemon 2 T Minced garlic
1 t Tabasco sauce
4 T Unsalted butter
Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally. Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted. Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 Cups.
Barbeque Sauce With Beer Recipe
2 14-oz bottles catsup
1 12-oz bottle chili suace
1/2 c Prepared mustard
1 t Dry mustard
1 t Salt
1 1/2 c Brown sugar, firmly packed
2 tb Black pepper
1 5-oz bottle steak sauce
1/2 c Worcestershire sauce
1 tb Soy sauce
1 12-oz bottle beer
2 t Mince garlic
Combine all ingredients, except garlic, in saucepan and simmer 30 minutes over medium heat. Add minced garlic before using. Baste meat during last 15 minutes of grilling time.
1 12-oz bottle chili suace
1/2 c Prepared mustard
1 t Dry mustard
1 t Salt
1 1/2 c Brown sugar, firmly packed
2 tb Black pepper
1 5-oz bottle steak sauce
1/2 c Worcestershire sauce
1 tb Soy sauce
1 12-oz bottle beer
2 t Mince garlic
Combine all ingredients, except garlic, in saucepan and simmer 30 minutes over medium heat. Add minced garlic before using. Baste meat during last 15 minutes of grilling time.
Barbeque-Spiced Grilled Tenderloin Steaks Recipe
1 tb brown sugar
1 tb sweet paprika
1 ts dry mustard
1 ts ground allspice
1/4 ts pepper
2 ea 6 oz 1 thick tenderloin
-steaks
Combine first 6 ingredients in small bowl. (Can be prepared 1 week ahead. Store in airtight container.) Prepare barbeque (high heat). Rub spice mixture generously into both sides of steaks. Grill steaks to desired doneness, about 3 minutes per side for medium-rare. Serve hot.
1 tb sweet paprika
1 ts dry mustard
1 ts ground allspice
1/4 ts pepper
2 ea 6 oz 1 thick tenderloin
-steaks
Combine first 6 ingredients in small bowl. (Can be prepared 1 week ahead. Store in airtight container.) Prepare barbeque (high heat). Rub spice mixture generously into both sides of steaks. Grill steaks to desired doneness, about 3 minutes per side for medium-rare. Serve hot.
Barbeque-Style Pork Steaks Recipe
4 Pork shoulder steaks
(cut 1/2 inch thick 1 tablespoon Cooking oil
1 large Onion -- thinly sliced
(separated into rings 1 large Green pepper -- thinly sliced
2 Tomatoes -- sliced
1 tablespoon Quick-cooking tapioca
1/2 cup Bottled barbecue sauce
1/4 cup Dry red wine
1/2 teaspoon Ground cumin
Cut pork steaks in half crosswise. Trim excess fat. In a large skillet brown steaks on both side in hot oil. Drain steaks on paper towels. In a 3 1/2 or 4-quart electric slow crockery cooker arrange the onion, green pepper, and tomatoes. Sprinkle tapioca over vegetables. Place pork steaks atop vegetables and tapioca. In a small bowl stir together barbecue sauce, wine, and cumin. Pour over meat and vegetables in the crockery cooker. Cover and cook on low-heat setting for 6 to 8 hours or till meat and vegetables are tender. To serve, transfer meat and vegetables to a serving platter. Makes 4 to 6 servings.
(cut 1/2 inch thick 1 tablespoon Cooking oil
1 large Onion -- thinly sliced
(separated into rings 1 large Green pepper -- thinly sliced
2 Tomatoes -- sliced
1 tablespoon Quick-cooking tapioca
1/2 cup Bottled barbecue sauce
1/4 cup Dry red wine
1/2 teaspoon Ground cumin
Cut pork steaks in half crosswise. Trim excess fat. In a large skillet brown steaks on both side in hot oil. Drain steaks on paper towels. In a 3 1/2 or 4-quart electric slow crockery cooker arrange the onion, green pepper, and tomatoes. Sprinkle tapioca over vegetables. Place pork steaks atop vegetables and tapioca. In a small bowl stir together barbecue sauce, wine, and cumin. Pour over meat and vegetables in the crockery cooker. Cover and cook on low-heat setting for 6 to 8 hours or till meat and vegetables are tender. To serve, transfer meat and vegetables to a serving platter. Makes 4 to 6 servings.
Barbequed (In A Skillet) Franks Recipe
3/4 c Ketsup
1 ts Chili powder
1 ts Sugar
1 c Water
1 tb Soy sauce
1/2 ts Salt
Dash of hot sauce 8 -10 franks
Mix all, except the franks, well and put in a skillet and bring to a boil. Add franks and simmer 15-20 minutes. Tastes great and is fast.
1 ts Chili powder
1 ts Sugar
1 c Water
1 tb Soy sauce
1/2 ts Salt
Dash of hot sauce 8 -10 franks
Mix all, except the franks, well and put in a skillet and bring to a boil. Add franks and simmer 15-20 minutes. Tastes great and is fast.
Barbequed Beef Ribs Recipe
3 pounds Beef short ribs
1/2 cup Chopped onions
1 tablespoon Margarine
1/2 teaspoon Pepper
4 teaspoons Sugar
1 teaspoon Dry mustard
1 teaspoon Salt
1 teaspoon Paprika
4 teaspoons Worchestershire sauce
1/2 cup Catsup
1/4 cup White vinegar
1/4 cup Water
Saute onions in margarine and add remaining ingredients. Simmer 30 minutes. Baste ribs with sauce and bake at 350 degrees for 2 hours. Drain off fat, baste again and bake at 300 degrees for 1 hour.
1/2 cup Chopped onions
1 tablespoon Margarine
1/2 teaspoon Pepper
4 teaspoons Sugar
1 teaspoon Dry mustard
1 teaspoon Salt
1 teaspoon Paprika
4 teaspoons Worchestershire sauce
1/2 cup Catsup
1/4 cup White vinegar
1/4 cup Water
Saute onions in margarine and add remaining ingredients. Simmer 30 minutes. Baste ribs with sauce and bake at 350 degrees for 2 hours. Drain off fat, baste again and bake at 300 degrees for 1 hour.
Barbequed Beef Sandwiches Recipe
4 pounds boneless beef chuck
2 cups water
1 onion stuck with 3 whole cloves
2 bay leaves
2 tablespoons butter
1/2 cup finely chopped onion
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon dried mustard
1 cup ketchup
2 tablespoons cider or white vinegar
2 tablespoons Worcestershire sauce
Place meat, water, onion, bay leaf in pressure cooker. Cook 30 minutes, allow vent to cool down on its own. (Or, if preferred, double the amount of water and simmer in a heavy saucepot until tender, about 3 hours). Remove meat and reserve one cup of broth. Discard the onion and bay leaves. Cut and (or) shred beef into bite-sized pieces. In small pan melt butter, saute chopped onion until tender and golden.
Add all the remaining ingredients, along with the reserved broth, to the onions and simmer for 5-10 minutes. Pour sauce over meat. Simmer 30 minutes. Serve on rolls or bread. (Keeps well in a crockpot - can be taken to picnics, potlucks, etc. Leftovers freeze well). Serves 10-12.
2 cups water
1 onion stuck with 3 whole cloves
2 bay leaves
2 tablespoons butter
1/2 cup finely chopped onion
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon dried mustard
1 cup ketchup
2 tablespoons cider or white vinegar
2 tablespoons Worcestershire sauce
Place meat, water, onion, bay leaf in pressure cooker. Cook 30 minutes, allow vent to cool down on its own. (Or, if preferred, double the amount of water and simmer in a heavy saucepot until tender, about 3 hours). Remove meat and reserve one cup of broth. Discard the onion and bay leaves. Cut and (or) shred beef into bite-sized pieces. In small pan melt butter, saute chopped onion until tender and golden.
Add all the remaining ingredients, along with the reserved broth, to the onions and simmer for 5-10 minutes. Pour sauce over meat. Simmer 30 minutes. Serve on rolls or bread. (Keeps well in a crockpot - can be taken to picnics, potlucks, etc. Leftovers freeze well). Serves 10-12.
Barbequed Beef Short Ribs Recipe
6 lb Beef chuck ribs, cut into
-1 rib pieces 1 c Water
3/4 c Soy sauce
2/3 c Dry sherry
1/2 c Packed dark brown sugar
6 ea Cloves garlic, minced
1 tb Ground red pepper
1 tb Fresh grated ginger
2 ts Chinese five spice powder
Trim excess fat from ribs. In large roasting pan, arrange ribs in single layer. For marinade, in medium saucepan combine remaining ingredients. Cook over medium heat on range top until sugar is dissolved. Remove from heat; cool slightly. Pour marinade over ribs. Cover and marinate in refrigerator for at least 1 hour, turning ribs once. Cover roasting pan with foil. Arrange medium hot briquettes around drip pan. Place roasting pan on grill, cover grill and cook ribs 45 minutes. Remove ribs from roasting pan and place directly on grid; reserve marinade. Continue cooking in covered grill, 45 to 60 minutes longer or until ribs are tender, turning occasionally. Brush ribs again with reserved marinade during last 10 minutes of grilling.
-1 rib pieces 1 c Water
3/4 c Soy sauce
2/3 c Dry sherry
1/2 c Packed dark brown sugar
6 ea Cloves garlic, minced
1 tb Ground red pepper
1 tb Fresh grated ginger
2 ts Chinese five spice powder
Trim excess fat from ribs. In large roasting pan, arrange ribs in single layer. For marinade, in medium saucepan combine remaining ingredients. Cook over medium heat on range top until sugar is dissolved. Remove from heat; cool slightly. Pour marinade over ribs. Cover and marinate in refrigerator for at least 1 hour, turning ribs once. Cover roasting pan with foil. Arrange medium hot briquettes around drip pan. Place roasting pan on grill, cover grill and cook ribs 45 minutes. Remove ribs from roasting pan and place directly on grid; reserve marinade. Continue cooking in covered grill, 45 to 60 minutes longer or until ribs are tender, turning occasionally. Brush ribs again with reserved marinade during last 10 minutes of grilling.
Barbequed Garlic Chicken Recipe
3 lb Roasting Chicken
3 ts Garlic, chopped
2 ts Salt
2 tb Black Peppercorns
1 c Fresh Coriander, chopped
2 tb Lime Juice
Tomatoes Scallions Cut chicken in half lengthwise, and remove bones, if desired. Crush the garlic with salt into a smooth puree. Coarsely crush the peppercorns with a mortar and pedestal or blender. Combine in a flat dish with the coriander, and lime juice. Rub the mixture well into the chicken on all sides, cover and refrigerate overnight or at least one hour. BBQ chicken over glowing coals, turning about every 5 minutes, until chicken is no longer pink and the skin is crisp. Garnish with tomatoes and curls of scallions. Serve with a salad of cucumber, scallions and tomatoes, seasoned with lime and salt.
3 ts Garlic, chopped
2 ts Salt
2 tb Black Peppercorns
1 c Fresh Coriander, chopped
2 tb Lime Juice
Tomatoes Scallions Cut chicken in half lengthwise, and remove bones, if desired. Crush the garlic with salt into a smooth puree. Coarsely crush the peppercorns with a mortar and pedestal or blender. Combine in a flat dish with the coriander, and lime juice. Rub the mixture well into the chicken on all sides, cover and refrigerate overnight or at least one hour. BBQ chicken over glowing coals, turning about every 5 minutes, until chicken is no longer pink and the skin is crisp. Garnish with tomatoes and curls of scallions. Serve with a salad of cucumber, scallions and tomatoes, seasoned with lime and salt.
Barbequed Pork Recipe
1/4 c Soy sauce
2 tb Dry red wine
1 tb Brown sugar
1 tb Honey
2 ts Red food coloring; optional
1/2 ts Ground cinnamon
1 Green onion; cut in half
1 Clove of garlic;crushed
2 Whole pork tenderloins
-(about 12 oz each) -trimmed Combine soy sauce; wine,sugar,honey, food coloring, cinnamon, onion and garlic in large bowl. Add pork, turning tenderloins to coat completely. Cover and refrigerate 1 hour or overnight, turning meat occasionally. Drain pork, reserving marinade. Place tenderloins on wire rack over baking pan. Bake in preheated 350F oven, turning and basting often with reserved marinade, until cooked through, about 45 minutes. Remove pork from oven; cool. Cut into diagonal slices. Makes about 8 appetizer size servings This is very nice served with green onion curls.
2 tb Dry red wine
1 tb Brown sugar
1 tb Honey
2 ts Red food coloring; optional
1/2 ts Ground cinnamon
1 Green onion; cut in half
1 Clove of garlic;crushed
2 Whole pork tenderloins
-(about 12 oz each) -trimmed Combine soy sauce; wine,sugar,honey, food coloring, cinnamon, onion and garlic in large bowl. Add pork, turning tenderloins to coat completely. Cover and refrigerate 1 hour or overnight, turning meat occasionally. Drain pork, reserving marinade. Place tenderloins on wire rack over baking pan. Bake in preheated 350F oven, turning and basting often with reserved marinade, until cooked through, about 45 minutes. Remove pork from oven; cool. Cut into diagonal slices. Makes about 8 appetizer size servings This is very nice served with green onion curls.
Barbequed Pork Chops Recipe
4 Large pork chops
Barbeque seasoning Garlic salt Celery salt Paprika K.C. masterpiece sauce Rub chops with seasoning and add garlic, celery salt. Sprinkle paprika and smoke on coals for 20 min. low heat. Increase heat for about 40 min. Baste during last few minutes with sauce.
Barbeque seasoning Garlic salt Celery salt Paprika K.C. masterpiece sauce Rub chops with seasoning and add garlic, celery salt. Sprinkle paprika and smoke on coals for 20 min. low heat. Increase heat for about 40 min. Baste during last few minutes with sauce.
Barbequed Pork Ribs/Currant Glaze Recipe
1 ts Ground ginger
1 ts Ground coriander
1/2 ts Paprika
1/4 ts Pepper
1 ts Salt
3 lb Pork loin back ribs or
1 1/2 lb Spareribs
Glaze 1/2 c Red currant jelly
3 tb Orange juice
1 tb Lemon juice
1 tb Dijon mustard
Thin orange slices,
garnish
COMBINE THE FIRST FIVE INGREDIENTS AND RUB ONTO THE MEATY SIDE OF THE RIBS. COVER AND REFRIGERATE FOR 2 HOURS. AN HOUR OR SO BEFORE SERVING, START COOKING RIBS 10 TO 12" FROM COALS (OR UNDER BROILER) TURNING FROM TIME TO TIME. PORK WILL TAKE 60 TO 70 MINUTES TO COOK DEPENDING ON THEE THICKNESS. MEANWHILE, HEAT TO COMBINE RED CURRANT JELLY, ORANGE AND LEMON JUICE WITH MUSTARD. BRUSH RIBS FREQUENTLY WITH THE GLAZE DURING THE LAST 15 MINUTES OF COOKING. GARNISH WITH ORANGE SLICES.
1 ts Ground coriander
1/2 ts Paprika
1/4 ts Pepper
1 ts Salt
3 lb Pork loin back ribs or
1 1/2 lb Spareribs
Glaze 1/2 c Red currant jelly
3 tb Orange juice
1 tb Lemon juice
1 tb Dijon mustard
Thin orange slices,
garnish
COMBINE THE FIRST FIVE INGREDIENTS AND RUB ONTO THE MEATY SIDE OF THE RIBS. COVER AND REFRIGERATE FOR 2 HOURS. AN HOUR OR SO BEFORE SERVING, START COOKING RIBS 10 TO 12" FROM COALS (OR UNDER BROILER) TURNING FROM TIME TO TIME. PORK WILL TAKE 60 TO 70 MINUTES TO COOK DEPENDING ON THEE THICKNESS. MEANWHILE, HEAT TO COMBINE RED CURRANT JELLY, ORANGE AND LEMON JUICE WITH MUSTARD. BRUSH RIBS FREQUENTLY WITH THE GLAZE DURING THE LAST 15 MINUTES OF COOKING. GARNISH WITH ORANGE SLICES.
Barbequed Raccoon Recipe
1 Racoon
1 bn Celery
3 cl Garlic; chopped
2 lg Red onions; quartered
1 lg Apple; quartered
3 Hot red peppers
1 c Vinegar
3 tb Salt
BE SURE LYMPH GLANDS OF RACCOON ARE REMOVED!!! Have someone who is experienced remove the glands as well as the skin. Pull celery apart and wash. Place all ingredients in pot with enough water to cover raccoon. Bring to slow boil and cook until tender or until fork goes in easily, about 1-2 hours depending upon size of raccoon. Remove meat from pot, cut off front and back legs; cut remainder into four pieces. Place on rack, brush with your favorite barbeque sauce. Place in 400 deg. oven; turn and baste frequently with barbecue sauce until a golden brown, 45 minutes to 1 hour. Serves 6.
1 bn Celery
3 cl Garlic; chopped
2 lg Red onions; quartered
1 lg Apple; quartered
3 Hot red peppers
1 c Vinegar
3 tb Salt
BE SURE LYMPH GLANDS OF RACCOON ARE REMOVED!!! Have someone who is experienced remove the glands as well as the skin. Pull celery apart and wash. Place all ingredients in pot with enough water to cover raccoon. Bring to slow boil and cook until tender or until fork goes in easily, about 1-2 hours depending upon size of raccoon. Remove meat from pot, cut off front and back legs; cut remainder into four pieces. Place on rack, brush with your favorite barbeque sauce. Place in 400 deg. oven; turn and baste frequently with barbecue sauce until a golden brown, 45 minutes to 1 hour. Serves 6.
Barbequed Ribs, Missouri-Style Recipe
2 tb Salt
1/4 c Sugar
2 tb Cumin, ground
2 tb Pepper, black, fresh ground
2 tb Chili powder
4 tb Paprika
2 ea Racks of 3/down pork ribs**
-----------BASTING SAUCE-----------
1 3/4 c Vinegar, white
2 tb Hot pepper sauce
2 tb Sugar
1 tb Salt
1 tb Pepper, black, fresh ground
The term "3/down" refers to the weight of the ribs. In this case, it is three pounds or less for each slab of 10 to 12 ribs. Combine salt, sugar, cumin, pepper, chili powder and paprika to make barbeque rub. Rub ribs thoroughly with this mixture. Place ribs on baking sheets and cook in 180 degree oven for 3 hours. Do not turn; slow cooking infuses spices. Remove from oven. (ribs may now be covered and refrigerated up to 2 days before grilling) Use very low charcoal fire with rack set as high as possible. Grill ribs 5 minutes to 30 minutes per side, depending on heat and temperature of ribs. Ribs should have light outer crust and be heated throughout. If you prefer juicy ribs, coat with basting sauce just before removing from grill. Otherwise serve dry with sauce on side. Remove ribs from grill, cut in between bones and serve. Note: Recipe is easily halved or doubled. Keep 2:1 proportion of sauce to rub.
1/4 c Sugar
2 tb Cumin, ground
2 tb Pepper, black, fresh ground
2 tb Chili powder
4 tb Paprika
2 ea Racks of 3/down pork ribs**
-----------BASTING SAUCE-----------
1 3/4 c Vinegar, white
2 tb Hot pepper sauce
2 tb Sugar
1 tb Salt
1 tb Pepper, black, fresh ground
The term "3/down" refers to the weight of the ribs. In this case, it is three pounds or less for each slab of 10 to 12 ribs. Combine salt, sugar, cumin, pepper, chili powder and paprika to make barbeque rub. Rub ribs thoroughly with this mixture. Place ribs on baking sheets and cook in 180 degree oven for 3 hours. Do not turn; slow cooking infuses spices. Remove from oven. (ribs may now be covered and refrigerated up to 2 days before grilling) Use very low charcoal fire with rack set as high as possible. Grill ribs 5 minutes to 30 minutes per side, depending on heat and temperature of ribs. Ribs should have light outer crust and be heated throughout. If you prefer juicy ribs, coat with basting sauce just before removing from grill. Otherwise serve dry with sauce on side. Remove ribs from grill, cut in between bones and serve. Note: Recipe is easily halved or doubled. Keep 2:1 proportion of sauce to rub.
Barbequed Shrimp And Chicken Recipe
1 t Minced garlic
1/2 t Onion powder
1/2 t Ground cumin
1/4 c Melted butter
1/2 lb Medium shrimp
1 lb Boneless chicken breast
eel shrimp and cut chicken into 1 inch cubes. Combine Garlic, Onion powder, Cumin and melted Butter. Marinate shrimp and chicken while preparing grill. String shrimp and chicken onto separate skewers. ook about 5 inches above hot coals, allowing 5 minutes for shrimp and 0 minutes for chicken. Turn once or twice while cooking and baste often with remaining marinade.
1/2 t Onion powder
1/2 t Ground cumin
1/4 c Melted butter
1/2 lb Medium shrimp
1 lb Boneless chicken breast
eel shrimp and cut chicken into 1 inch cubes. Combine Garlic, Onion powder, Cumin and melted Butter. Marinate shrimp and chicken while preparing grill. String shrimp and chicken onto separate skewers. ook about 5 inches above hot coals, allowing 5 minutes for shrimp and 0 minutes for chicken. Turn once or twice while cooking and baste often with remaining marinade.
Barbequed Swordfish With Black Olive-Cucumber Salad Recipe
4 6 ounce swordfish fillets (steaks) -- about 1-inch thick
4 ounces basic tomato sauce
2 tablespoons sugar
2 tablespoons balsamic vinegar
1 tablespoon hot chili flakes
1 cup black olives such as Gaeta
1 pound English cucumbers (1 long one) -- sliced
2 plum tomatoes -- stem removed
2 tablespoons extra virgin olive oil -- plus 1/2 cup
1 tablespoon red wine vinegar -- plus 6 T
2 tablespoons fresh oregano leaves
3 tablespoons Dijon mustard
1/4 cup chives -- chopped
Salt and pepper to taste
Preheat barbecue with good hot fire. Rinse and pat dry swordfish.
In a small mixing bowl, mix tomato sauce, sugar, balsamic, chilis and let stand. Into another mixing bowl, add Gaeta olives and cucumber. Cube plum tomatoes into 1/8-inch cubes and add to cucumber mixture. Add 2 tablespoons extra virgin oil, 1 tablespoon red wine vinegar and 2 tablespoons oregano leaves and mix well. Do not season until ready to serve or vegetables will wilt.
In a blender, mix Dijon mustard, 1/2 cup extra virgin olive oil and 6 tablespoons red wine vinegar until smooth. Remove and stir in chopped chives and set aside. Brush swordfish steaks with barbecue sauce and season with salt and pepper. Cook 3 minutes on first side and flip over. Spoon 1 ounce barbecue sauce over each steak and finish cooking without turning about 4 more minutes. Meanwhile, divide cucumber salad among 4 plates. When swordfish is finished, lean one steak on each plate over salad. Drizzle with chive sauce and serve.
4 ounces basic tomato sauce
2 tablespoons sugar
2 tablespoons balsamic vinegar
1 tablespoon hot chili flakes
1 cup black olives such as Gaeta
1 pound English cucumbers (1 long one) -- sliced
2 plum tomatoes -- stem removed
2 tablespoons extra virgin olive oil -- plus 1/2 cup
1 tablespoon red wine vinegar -- plus 6 T
2 tablespoons fresh oregano leaves
3 tablespoons Dijon mustard
1/4 cup chives -- chopped
Salt and pepper to taste
Preheat barbecue with good hot fire. Rinse and pat dry swordfish.
In a small mixing bowl, mix tomato sauce, sugar, balsamic, chilis and let stand. Into another mixing bowl, add Gaeta olives and cucumber. Cube plum tomatoes into 1/8-inch cubes and add to cucumber mixture. Add 2 tablespoons extra virgin oil, 1 tablespoon red wine vinegar and 2 tablespoons oregano leaves and mix well. Do not season until ready to serve or vegetables will wilt.
In a blender, mix Dijon mustard, 1/2 cup extra virgin olive oil and 6 tablespoons red wine vinegar until smooth. Remove and stir in chopped chives and set aside. Brush swordfish steaks with barbecue sauce and season with salt and pepper. Cook 3 minutes on first side and flip over. Spoon 1 ounce barbecue sauce over each steak and finish cooking without turning about 4 more minutes. Meanwhile, divide cucumber salad among 4 plates. When swordfish is finished, lean one steak on each plate over salad. Drizzle with chive sauce and serve.
Basic Hamburgers Recipe
1 1/2 lb Ground Beef
1/4 c Onion -- Finely Chopped, 1
sm. 1/4 c Water Or Evaporated Milk
1 t Salt
1 t Worcestershire Sauce
1/4 ts Pepper
-----VARIATIONS-----
1 tb Horseradish
1 tb Mustard -- Prepared
1 tb Chives -- Snipped
2 tb Blue Cheese -- Crumbled, *
2 tb Sesame Seed
1/4 c Ripe Olives -- Chopped
1/4 c Dill Pickle -- Chopped, OR
1/4 c Pickle Relish
1/4 c Nuts -- Chopped
* You should use only enough Blue Cheese to suit your own taste.
--------
-----
Mix all ingredients (including those in the variations that you choose) together. Shape mixture into 6 patties, each about 3/4-inch thick. Broil or grill patties 4-inches from the heat, turning once, to desired doneness, 10 to 15 minutes. Nice served on toasted buns with favorite toppings.
1/4 c Onion -- Finely Chopped, 1
sm. 1/4 c Water Or Evaporated Milk
1 t Salt
1 t Worcestershire Sauce
1/4 ts Pepper
-----VARIATIONS-----
1 tb Horseradish
1 tb Mustard -- Prepared
1 tb Chives -- Snipped
2 tb Blue Cheese -- Crumbled, *
2 tb Sesame Seed
1/4 c Ripe Olives -- Chopped
1/4 c Dill Pickle -- Chopped, OR
1/4 c Pickle Relish
1/4 c Nuts -- Chopped
* You should use only enough Blue Cheese to suit your own taste.
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Mix all ingredients (including those in the variations that you choose) together. Shape mixture into 6 patties, each about 3/4-inch thick. Broil or grill patties 4-inches from the heat, turning once, to desired doneness, 10 to 15 minutes. Nice served on toasted buns with favorite toppings.
Basil-Grilled Loin Chops Recipe
8 Lamb loin chops
1 tb Dijon mustard
1 tb Balsamic or red wine vinegar
2 Garlic cloves; minced
1/4 t Pepper
1/4 c Olive oil
4 t Basil leaves;slivered,fresh
Use fresh or frozen chops. If using frozen, thaw in refrigerator overnight. Dry chops well, slash each edge once and arrange in single layer in shallow glass baking dish. In small bowl, whisk in mustard, vinegar, garlic and pepper. slowly whisk in oil; then stir in basil. Pour and spread over chops, turning to coat both sides. Cover and refrigerate for at least 1 hour, but not more than four hours. Bring to room temperature 30 minutes before grilling. Place chops on oiled grill 4 to 6 inches above medium-hot coals or on medium-high setting and grill for about 5 minutes per side or until done to your liking.
1 tb Dijon mustard
1 tb Balsamic or red wine vinegar
2 Garlic cloves; minced
1/4 t Pepper
1/4 c Olive oil
4 t Basil leaves;slivered,fresh
Use fresh or frozen chops. If using frozen, thaw in refrigerator overnight. Dry chops well, slash each edge once and arrange in single layer in shallow glass baking dish. In small bowl, whisk in mustard, vinegar, garlic and pepper. slowly whisk in oil; then stir in basil. Pour and spread over chops, turning to coat both sides. Cover and refrigerate for at least 1 hour, but not more than four hours. Bring to room temperature 30 minutes before grilling. Place chops on oiled grill 4 to 6 inches above medium-hot coals or on medium-high setting and grill for about 5 minutes per side or until done to your liking.
Basting Sauce For Barbecue Recipe
1/2 c Margarine or Butter
1/2 c Bacon drippings
3 tb Lemon juice
1 tb Worcestershire Sauce
1 ts Salt
1 ts Pepper
2 ts Chili Powder
2 c Water
Butter is preferred in this dish for flavor, but you may prefer margarine. In a saucepan, combine margarine, bacon drippings, lemon juice and Worcestershire Sauce. Cook over low heat until butter margarine melts. Dissolve Chili Powder, Salt, Pepper and Garlic Powder in water and add to margarine mixture. Bring to a boil. Lower heat and simmer for 15 minutes. Makes 3 1/2 cups. Will serve to baste 5 lbs. brisket.
1/2 c Bacon drippings
3 tb Lemon juice
1 tb Worcestershire Sauce
1 ts Salt
1 ts Pepper
2 ts Chili Powder
2 c Water
Butter is preferred in this dish for flavor, but you may prefer margarine. In a saucepan, combine margarine, bacon drippings, lemon juice and Worcestershire Sauce. Cook over low heat until butter margarine melts. Dissolve Chili Powder, Salt, Pepper and Garlic Powder in water and add to margarine mixture. Bring to a boil. Lower heat and simmer for 15 minutes. Makes 3 1/2 cups. Will serve to baste 5 lbs. brisket.
Bbq Cheeseburgers Recipe
1 pound lean ground beef
1/4 cup onion -- finely chopped
Barbecue sauce 4 slices American cheese
4 crusty rolls
Romaine lettuce -- split Tomato -- sliced
In medium bowl, combine ground beef, onion and 2 tablespoons barbecue sauce, mixing thoroughly. Shape into four 1/2-inch-thick patties. Place patties on grid over medium ash-covered coals. Grill 14 to 16 minutes or until centers are no longer pink, turning once. Approximately 1 minute before end of cooking time, brush top side of burgers with additional barbecue sauce; t op each with 1 slice cheese. Cook until cheese slices are melted. Line bottom half of each roll with lettuce and tomato; top with cheeseburger. Close sandwiches.
1/4 cup onion -- finely chopped
Barbecue sauce 4 slices American cheese
4 crusty rolls
Romaine lettuce -- split Tomato -- sliced
In medium bowl, combine ground beef, onion and 2 tablespoons barbecue sauce, mixing thoroughly. Shape into four 1/2-inch-thick patties. Place patties on grid over medium ash-covered coals. Grill 14 to 16 minutes or until centers are no longer pink, turning once. Approximately 1 minute before end of cooking time, brush top side of burgers with additional barbecue sauce; t op each with 1 slice cheese. Cook until cheese slices are melted. Line bottom half of each roll with lettuce and tomato; top with cheeseburger. Close sandwiches.
Bbq Flank Steaks Recipe
2 tb MUSTARD, DRY
1/2 ts SALT
1/4 ts PEPPER
1/4 c BROWN SUGAR, PACKED
2 tb SOY SAUCE
2 tb OLIVE OIL
1 GARLIC CLOVE, CHOPPED
1/3 c LEMON JUICE
2 FLANK STEAKS
WHISK TOGETHER FIRST 8 INGREDIENT IN BOWL TO MAKE BASTING SAUCE PLACE FLANK STEAKS IN SHALLOW PAN (FLANK STEAKS ARE BEST IF THEY ARE TENDERIZED FIRST). POUR SAUCE OVER STEAKS COVERING THEM WELL COVER AND REFRIGERATE FOR AT LEAST 2 HRS REMOVE STEAKS FROM BASTING SAUCE AND COOK THEM OVER GRILL FOR ABOUT 3-5 MIN PER SIDE BASTE WITH ADDITIONAL SAUCE AS DESIRED
1/2 ts SALT
1/4 ts PEPPER
1/4 c BROWN SUGAR, PACKED
2 tb SOY SAUCE
2 tb OLIVE OIL
1 GARLIC CLOVE, CHOPPED
1/3 c LEMON JUICE
2 FLANK STEAKS
WHISK TOGETHER FIRST 8 INGREDIENT IN BOWL TO MAKE BASTING SAUCE PLACE FLANK STEAKS IN SHALLOW PAN (FLANK STEAKS ARE BEST IF THEY ARE TENDERIZED FIRST). POUR SAUCE OVER STEAKS COVERING THEM WELL COVER AND REFRIGERATE FOR AT LEAST 2 HRS REMOVE STEAKS FROM BASTING SAUCE AND COOK THEM OVER GRILL FOR ABOUT 3-5 MIN PER SIDE BASTE WITH ADDITIONAL SAUCE AS DESIRED
Bbq Pork Roast Recipe
3 lb Pork, Center cut loin
1 tb Sage
1 ts Allspice
1 ts Coriander
1 ts Nutmeg
8 Peppercorns
1 tb Season salt
1 c Applesauce
1/2 c Brown sugar
Combine sage, allspice, coriander, nutmeg, peppercorns and season salt in food processor. Pulse until spices are combined. Pat dry pork roast and press spices on fat cap of roast. Roast in dome bbq grill until 160F. internal temperature with indirect roasting. This can be done with a pan directly under the roast and coals placed on either side of pan. Roasting time should be about 90 minutes. During the last 30 minutes of roasting, combine applesauce and brown sugar and coat top of roast. Continue roasting until internal temperature is 170F. Apply applesauce mixture until all is used. Remove roast from grill and let set for 15 minutes before carving.
1 tb Sage
1 ts Allspice
1 ts Coriander
1 ts Nutmeg
8 Peppercorns
1 tb Season salt
1 c Applesauce
1/2 c Brown sugar
Combine sage, allspice, coriander, nutmeg, peppercorns and season salt in food processor. Pulse until spices are combined. Pat dry pork roast and press spices on fat cap of roast. Roast in dome bbq grill until 160F. internal temperature with indirect roasting. This can be done with a pan directly under the roast and coals placed on either side of pan. Roasting time should be about 90 minutes. During the last 30 minutes of roasting, combine applesauce and brown sugar and coat top of roast. Continue roasting until internal temperature is 170F. Apply applesauce mixture until all is used. Remove roast from grill and let set for 15 minutes before carving.
Philly Bbq Sauce Recipe
1/2 c Butter; 1 stick
1 Onion; finely chopped
1 Garlic Clove; finely chopped
3 tb Vinegar
1 c Chili Sauce; Heinz
1 c Water
2 tb Brown Sugar
2 tb Worcestershire Sauce
1/2 tb Mustard
1/2 Lemon; juice
1 cn Beer; cooks choice
Pepper
In a large saucepan, saute onion and garlic in butter. When the onions are transparent add the remainder of ingredients. Bring to a boil. Simmer until your grill is ready, about 10 to 15 minutes or until you can't stand the wonderful smell of the sauce any longer.
1 Onion; finely chopped
1 Garlic Clove; finely chopped
3 tb Vinegar
1 c Chili Sauce; Heinz
1 c Water
2 tb Brown Sugar
2 tb Worcestershire Sauce
1/2 tb Mustard
1/2 Lemon; juice
1 cn Beer; cooks choice
Pepper
In a large saucepan, saute onion and garlic in butter. When the onions are transparent add the remainder of ingredients. Bring to a boil. Simmer until your grill is ready, about 10 to 15 minutes or until you can't stand the wonderful smell of the sauce any longer.
Bbq'D (Grilled) Cornish Game Hens Recipe
2 Cornish game hens (1 to 1
-1/2 pounds each) 3 tb Olive Oil
1/3 c Lemon juice
1 tb Coarsely crushed black
-pepper 1/2 ts Salt
1 Sprig fresh rosemary
-(Optional) 50 Briquets charcoal (about 3
-pounds) Split the hens lengthwise, rinse and pat dry. In a small bowl, combine olive oil, lemon juice, crushed pepper and salt. Place the hen halves in a plastic bag. Set the bag in a bowl. Pour the marinade over the hens. Cover and refrigerate for several hours or overnight, turning the hens occasionally. When the charcoal briquets are medium hot, arrange them around a drip pan in a covered grill. Just before grilling, add the rosemary sprig to the coals. Remove the hens from the marinade and place them, skin side up, on the grill over the drip pan. Cover the grill and cook the hen halves for 45 minutes or until done, basting occasionally with the marinade. Makes 4 servings.
-1/2 pounds each) 3 tb Olive Oil
1/3 c Lemon juice
1 tb Coarsely crushed black
-pepper 1/2 ts Salt
1 Sprig fresh rosemary
-(Optional) 50 Briquets charcoal (about 3
-pounds) Split the hens lengthwise, rinse and pat dry. In a small bowl, combine olive oil, lemon juice, crushed pepper and salt. Place the hen halves in a plastic bag. Set the bag in a bowl. Pour the marinade over the hens. Cover and refrigerate for several hours or overnight, turning the hens occasionally. When the charcoal briquets are medium hot, arrange them around a drip pan in a covered grill. Just before grilling, add the rosemary sprig to the coals. Remove the hens from the marinade and place them, skin side up, on the grill over the drip pan. Cover the grill and cook the hen halves for 45 minutes or until done, basting occasionally with the marinade. Makes 4 servings.
Beef And Pork Barbeque Recipe
1 1/2 pounds beef stew meat
1 1/2 pounds pork -- cubed
2 cups onion -- chopped
1/2 cup brown sugar
2 teaspoons salt
1 teaspoon dry mustard
3 teaspoons chili powder
1/4 cup vinegar
2 teaspoons worcestershire sauce
1 (16 oz.) can tomato paste
In crockpot, combine all ingredients. Cook 1 hour on high setting; reduce heat to low setting and cook 7 to 9 hours, until meat is tender. With fork, stir to break up meat pieces. Enough for 16 hamburger buns.
Oven Directions: In Dutch oven or large casserole, combine all ingredients. Bake at 325 degrees for 4 hours or until meat is tender. With fork, stir barbeque mixture to break up meat pieces.
1 1/2 pounds pork -- cubed
2 cups onion -- chopped
1/2 cup brown sugar
2 teaspoons salt
1 teaspoon dry mustard
3 teaspoons chili powder
1/4 cup vinegar
2 teaspoons worcestershire sauce
1 (16 oz.) can tomato paste
In crockpot, combine all ingredients. Cook 1 hour on high setting; reduce heat to low setting and cook 7 to 9 hours, until meat is tender. With fork, stir to break up meat pieces. Enough for 16 hamburger buns.
Oven Directions: In Dutch oven or large casserole, combine all ingredients. Bake at 325 degrees for 4 hours or until meat is tender. With fork, stir barbeque mixture to break up meat pieces.
Beef Boulette Burgers Recipe
2 lb Ground Beef
1 c Dairy Sour Cream
1/2 c Bread Crumbs; Dry
4 oz Mushrooms; *
2 tb Onion; Finely Chopped
2 tb Parsley; Snipped
1 1/2 ts Salt
1/4 ts Pepper
* Use 1 4-oz can of mushroom stems and pieces, drained and chopped.
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Mix all the ingredients together. Shape the mixture into 8 patties, each about 3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes.
1 c Dairy Sour Cream
1/2 c Bread Crumbs; Dry
4 oz Mushrooms; *
2 tb Onion; Finely Chopped
2 tb Parsley; Snipped
1 1/2 ts Salt
1/4 ts Pepper
* Use 1 4-oz can of mushroom stems and pieces, drained and chopped.
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Mix all the ingredients together. Shape the mixture into 8 patties, each about 3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes.
Beef Brisket With Barbeque Sauce Recipe
3/4 c Water
1/2 c Worcestershire sauce
2 tb Vinegar
2 ts Beef bouillon; granules
1 ts Mustard; dry
1 ts Chili powder
1/2 ts Red pepper; ground
2 Garlic cloves; minced
2 1/2 lb Beef brisket
1/2 c Catsup
2 tb Brown sugar
2 tb Margarine; or butter
For cooking liquid, in a bowl combine water, worcestershire sauce, vinegar, bouillon, mustard, chili powder, red pepper, and garlic; reserve 1/2 c. liquid for sauce. Trim fat from brisket. If necessary, cut brisket to fit crockery. Cover; cook on low-heat setting for 10-12 hours or high-heat setting for 5-6 hours. For sauce, in a small sauce pan combine 1/2 c reserved liquid, catsup, brown sugar, and margarine. Heat through. Pass sauce with meat.
1/2 c Worcestershire sauce
2 tb Vinegar
2 ts Beef bouillon; granules
1 ts Mustard; dry
1 ts Chili powder
1/2 ts Red pepper; ground
2 Garlic cloves; minced
2 1/2 lb Beef brisket
1/2 c Catsup
2 tb Brown sugar
2 tb Margarine; or butter
For cooking liquid, in a bowl combine water, worcestershire sauce, vinegar, bouillon, mustard, chili powder, red pepper, and garlic; reserve 1/2 c. liquid for sauce. Trim fat from brisket. If necessary, cut brisket to fit crockery. Cover; cook on low-heat setting for 10-12 hours or high-heat setting for 5-6 hours. For sauce, in a small sauce pan combine 1/2 c reserved liquid, catsup, brown sugar, and margarine. Heat through. Pass sauce with meat.
Beer B-B-Q'D Flank Steak Recipe
2 cn Consomme
2/3 c Soya sauce
1/2 c Green onion, chopped
6 tb Lime juice
4 tb Brown sugar
1 Clove garlic, crushed
2 lg Flank steaks
2 c Beer
Combine first 6 ingredients and pour over steaks in a dish. Pour beer over all and let marinade 24 hours. Barbecue over medium heat until done to your liking. To serve, slice thinly across the grain.
2/3 c Soya sauce
1/2 c Green onion, chopped
6 tb Lime juice
4 tb Brown sugar
1 Clove garlic, crushed
2 lg Flank steaks
2 c Beer
Combine first 6 ingredients and pour over steaks in a dish. Pour beer over all and let marinade 24 hours. Barbecue over medium heat until done to your liking. To serve, slice thinly across the grain.
Beer-Be-Cued Chicken-Perdue Recipe
1 Perdue chicken, halved
1 cn Beer
1 tb Dark molasses
1 tb Onion juice
2 tb Lemon juice
1/2 c Catsup
1 ts Salt
Make sauce of beer, molasses, onion juice, lemon juice, catsup and salt. Marinate chicken in sauce overnight. Cook on outdoor grill approximately 1 hour or until done, turning and basting with sauce every 10-15 minutes.
1 cn Beer
1 tb Dark molasses
1 tb Onion juice
2 tb Lemon juice
1/2 c Catsup
1 ts Salt
Make sauce of beer, molasses, onion juice, lemon juice, catsup and salt. Marinate chicken in sauce overnight. Cook on outdoor grill approximately 1 hour or until done, turning and basting with sauce every 10-15 minutes.
Bert's Superb Barbecue Sauce Recipe
1/4 c Cider Vinegar
1/2 c Water
2 tb Sugar
1 tb Prepared Mustard
1/4 c Butter or Margarine
1 Thick lemon Slice
1 Onion; sliced
1/2 ts Pepper
1 1/2 tb Salt
1/4 ts Cayenne Pepper
3/4 c Heinz catsup
2 tb Worcestershire sauce
In a saucepan, mix vinegar, water, sugar, mustard, butter, lemon, onion, and seasonings. Simmer, uncovered, 20 minutes. Add worcestershire sauce and catsup, bring back to a boil and its done. (Good Housekeeping CB, 1955)
1/2 c Water
2 tb Sugar
1 tb Prepared Mustard
1/4 c Butter or Margarine
1 Thick lemon Slice
1 Onion; sliced
1/2 ts Pepper
1 1/2 tb Salt
1/4 ts Cayenne Pepper
3/4 c Heinz catsup
2 tb Worcestershire sauce
In a saucepan, mix vinegar, water, sugar, mustard, butter, lemon, onion, and seasonings. Simmer, uncovered, 20 minutes. Add worcestershire sauce and catsup, bring back to a boil and its done. (Good Housekeeping CB, 1955)
Betti's London Broil Recipe
1 tb Melted butter
2 Med Sliced onions
1/4 ts Salt (opt)
2 tb Salad oil
1 ts Fresh lemon juice
2 Crushed garlic
1/2 ts Salt (opt)
1/2 tb My seasoning (follows)
2 lb Scored flank steak
Melt butter in skillet. Cook and stir onions and 1/4 tsp salt in the butter until onions are tender. Keep warm over low heat. Stir together salad oil, lemon juice, garlic, 1/2 tsp salt and the pepper; brush on top side of meat. Set oven control at broil and/or 550~ degrees. Broil meat 2-3 inches from heat about 5 minutes or until brown. Turn meat; brush with oil mixture and broil just until rare, 5 minutes longer. Cut meat across grain at a slanted angle into very thin slices; serve with onions. NOTE: A can of mushrooms can be added with the onions. Brisket meat can be substituted for the flank steak.
Seasoning: 1 part garlic powder, 1 part onion powder, 1/2 part ground black pepper. Mix well before adding to recipe.
2 Med Sliced onions
1/4 ts Salt (opt)
2 tb Salad oil
1 ts Fresh lemon juice
2 Crushed garlic
1/2 ts Salt (opt)
1/2 tb My seasoning (follows)
2 lb Scored flank steak
Melt butter in skillet. Cook and stir onions and 1/4 tsp salt in the butter until onions are tender. Keep warm over low heat. Stir together salad oil, lemon juice, garlic, 1/2 tsp salt and the pepper; brush on top side of meat. Set oven control at broil and/or 550~ degrees. Broil meat 2-3 inches from heat about 5 minutes or until brown. Turn meat; brush with oil mixture and broil just until rare, 5 minutes longer. Cut meat across grain at a slanted angle into very thin slices; serve with onions. NOTE: A can of mushrooms can be added with the onions. Brisket meat can be substituted for the flank steak.
Seasoning: 1 part garlic powder, 1 part onion powder, 1/2 part ground black pepper. Mix well before adding to recipe.
Bistro Cheeseburger Recipe
1 1/2 pounds ground beef
Vegetable oil 4 slices sweet onion -- 1/2 inch thick
4 crusty rolls -- split, toasted
4 romaine lettuce leaves
4 tomato slices -- 1/2 inch thick
8 slices Swiss cheese
1/4 cup mayonnaise
1 tablespoon Dijon mustard
In small bowl, combine sauce ingredients (mayonnaise and Dijon mustard); set aside. Shape ground beef into four 3/4" thick patties. Lightly brush oil onto cut side s of onion. Place patties and onions on grid over medium, ash covered coals. Gr ill, uncovered, 13 to 15 minutes or until centers are no longer pink and onions are tender, turning once. Season burgers with salt and pepper, if desired, aft er turning. Approximately 1 minute before burgers are done, top each burger wit h 2 slices cheese. Meanwhile, spread equal parts of sauce mixture on top half of each roll. Line bottom half of each roll with lettuce and tomato; top with cheeseburger and onion. Close sandwiches.
Vegetable oil 4 slices sweet onion -- 1/2 inch thick
4 crusty rolls -- split, toasted
4 romaine lettuce leaves
4 tomato slices -- 1/2 inch thick
8 slices Swiss cheese
1/4 cup mayonnaise
1 tablespoon Dijon mustard
In small bowl, combine sauce ingredients (mayonnaise and Dijon mustard); set aside. Shape ground beef into four 3/4" thick patties. Lightly brush oil onto cut side s of onion. Place patties and onions on grid over medium, ash covered coals. Gr ill, uncovered, 13 to 15 minutes or until centers are no longer pink and onions are tender, turning once. Season burgers with salt and pepper, if desired, aft er turning. Approximately 1 minute before burgers are done, top each burger wit h 2 slices cheese. Meanwhile, spread equal parts of sauce mixture on top half of each roll. Line bottom half of each roll with lettuce and tomato; top with cheeseburger and onion. Close sandwiches.
Black Angus Burger W/Cheddar And Grld Green Chiles Recipe
2 pounds ground angus beef
3 grilled poblano peppers -- seeded
--and slice in thirds 6 slices yellow cheddar cheese
6 hamburger rolls
baby red oak lettuce pickled red onions poblano pepper vinaigrette -- recipe follows salt and freshly ground black pepper
Prepare a wood or charcoal fire and let it burn down to embers.
In a large mixing bowl season beef with salt and pepper. Refrigerate until ready to use. When ready to use, form into 1-inch thick disks.
Grill for five minutes on each side for medium rare. During the last five minutes top with cheddar cheese. When finished grilling, on one half of the roll place the burger and top with baby red oak, Poblano peppers, vinaigrette and pickled red onions. Serve immediately.
3 grilled poblano peppers -- seeded
--and slice in thirds 6 slices yellow cheddar cheese
6 hamburger rolls
baby red oak lettuce pickled red onions poblano pepper vinaigrette -- recipe follows salt and freshly ground black pepper
Prepare a wood or charcoal fire and let it burn down to embers.
In a large mixing bowl season beef with salt and pepper. Refrigerate until ready to use. When ready to use, form into 1-inch thick disks.
Grill for five minutes on each side for medium rare. During the last five minutes top with cheddar cheese. When finished grilling, on one half of the roll place the burger and top with baby red oak, Poblano peppers, vinaigrette and pickled red onions. Serve immediately.
Bloody Mary Marinade Recipe
--------------FOR POULTRY, PORK, FISH--------------
3/4 c V-8 juice
1/4 c Vodka
1 t Prepared horseradish
1 t Lemon juice
1/2 t Soy sauce
1 ds Hot pepper sauce
Combine all ingredients in a bowl. Makes about 1 cup
3/4 c V-8 juice
1/4 c Vodka
1 t Prepared horseradish
1 t Lemon juice
1/2 t Soy sauce
1 ds Hot pepper sauce
Combine all ingredients in a bowl. Makes about 1 cup
Bob's Barbequed Salmon Recipe
4 4-6 oz. salmon steaks
-----sauce-----
3 tb Melted butter
1 tb Lemon juice
1 tb White wine vinegar
1/4 ts Grated lemon peel
1/4 ts Garlic salt
1/4 ts Salt
1 ds Hot pepper sauce; (optional)
Combine the sauce ingredients stirring thoroughly. Generously brush both sides of the salmon steaks with mixture. Barbeque on a well oiled grill over hot coals. Make a tent of foil or use barbeque cover and place over salmon. Barbeque 6-8 minutes per side depending on the thickness of your steaks. Baste frequently. Turn once, brushing with sauce. Steaks should flake easily when tested with a fork. Serves 4. (Adapted from a National Fisheries Institute recipe)
-----sauce-----
3 tb Melted butter
1 tb Lemon juice
1 tb White wine vinegar
1/4 ts Grated lemon peel
1/4 ts Garlic salt
1/4 ts Salt
1 ds Hot pepper sauce; (optional)
Combine the sauce ingredients stirring thoroughly. Generously brush both sides of the salmon steaks with mixture. Barbeque on a well oiled grill over hot coals. Make a tent of foil or use barbeque cover and place over salmon. Barbeque 6-8 minutes per side depending on the thickness of your steaks. Baste frequently. Turn once, brushing with sauce. Steaks should flake easily when tested with a fork. Serves 4. (Adapted from a National Fisheries Institute recipe)
Broiled Or Grilled Fish W/ Black-Bean Salsa Recipe
1 ea 15-16oz. can black beans
2 ea Oranges; peeled,chopped
1 ea Tomato; seeded,chopped
1/2 c Cilantro; fresh,chopped
1 ea Jalapeno pepper; lg, minced
1 1/2 tb Lime juice; fresh
1 tb Olive oil
1 ea Avocado;peeled,chopped
4 ea 6oz. red snapper fillets
1 x Olive oil
1 x Lime juice, fresh
1 x Cilantro,chopped
Combine first 7 ingredients in medium bowl (jalapeno should be seeded, but not deveined. Black Beans should be drained and rinsed). Season salsa to taste with salt and pepper. (can be prepard 1 day ahead. cover and refrigerate.). Mix chopped avocado into salsa. cover and refrigerate Preheat broiler (if used). Brush fish with oil; sprinkle with fresh lime juice, salt and pepper. Broil or grill until just cooked through (about 9 minutes per inch of thickness if broiling). Transfer fish to plates. Sprinkle with chopped fresh cilantro. serve fish with salsa.
2 ea Oranges; peeled,chopped
1 ea Tomato; seeded,chopped
1/2 c Cilantro; fresh,chopped
1 ea Jalapeno pepper; lg, minced
1 1/2 tb Lime juice; fresh
1 tb Olive oil
1 ea Avocado;peeled,chopped
4 ea 6oz. red snapper fillets
1 x Olive oil
1 x Lime juice, fresh
1 x Cilantro,chopped
Combine first 7 ingredients in medium bowl (jalapeno should be seeded, but not deveined. Black Beans should be drained and rinsed). Season salsa to taste with salt and pepper. (can be prepard 1 day ahead. cover and refrigerate.). Mix chopped avocado into salsa. cover and refrigerate Preheat broiler (if used). Brush fish with oil; sprinkle with fresh lime juice, salt and pepper. Broil or grill until just cooked through (about 9 minutes per inch of thickness if broiling). Transfer fish to plates. Sprinkle with chopped fresh cilantro. serve fish with salsa.
Broiled Or Grilled Marinated Chicken(Gai Yang) Recipe
3 tb Minced cilantro root
3 tb Fish sauce
3 tb Chinese light soy sauce
2 tb Fresh lime juice
1 tb Freshly ground black pepper
1 tb Minced garlic (3 cloves)
2 lb Chicken legs or breasts,
-skin and fat removed
A street and market food served everywhere in Thailand, this chicken is traditionally associated with the Northeast. At the train stations or bus stop, you can get a few skewers and a little bag of sticky rice for a delicious snack or light lunch. The marinade dates back to a time before the introduction of chilies by the Portuguese. Black peppercorns were used in enormous quantities, and they still have an important role in Thai cooking. Combine cilantro root, fish sauce, soy sauce, lime juice, pepper and garlic in a blender or food processor. Blend until smooth and pour into a shallow, non aluminum dish. Add chicken and turn to coat evenly with marinade. Cover and marinate in the refrigerator for at least 1 hour or up to 8 hours, turning occasionally. Preheat the broiler or prepare a charcoal or gas grill. Drain the chicken and reserve the marinade for basting. Broil or grill the chicken on a lightly oiled rack approximately 3 inches from the heat for 10 minutes. Turn the chicken and baste with the reserved marinade. Discard any leftover marinade. Cook for 10 to 15 minutes longer, or until the outside is browned and the inside is no longer pink.
3 tb Fish sauce
3 tb Chinese light soy sauce
2 tb Fresh lime juice
1 tb Freshly ground black pepper
1 tb Minced garlic (3 cloves)
2 lb Chicken legs or breasts,
-skin and fat removed
A street and market food served everywhere in Thailand, this chicken is traditionally associated with the Northeast. At the train stations or bus stop, you can get a few skewers and a little bag of sticky rice for a delicious snack or light lunch. The marinade dates back to a time before the introduction of chilies by the Portuguese. Black peppercorns were used in enormous quantities, and they still have an important role in Thai cooking. Combine cilantro root, fish sauce, soy sauce, lime juice, pepper and garlic in a blender or food processor. Blend until smooth and pour into a shallow, non aluminum dish. Add chicken and turn to coat evenly with marinade. Cover and marinate in the refrigerator for at least 1 hour or up to 8 hours, turning occasionally. Preheat the broiler or prepare a charcoal or gas grill. Drain the chicken and reserve the marinade for basting. Broil or grill the chicken on a lightly oiled rack approximately 3 inches from the heat for 10 minutes. Turn the chicken and baste with the reserved marinade. Discard any leftover marinade. Cook for 10 to 15 minutes longer, or until the outside is browned and the inside is no longer pink.
Broiled/Grilled Caribou Steaks Recipe
6 1/2" thick Caribou steaks
Bacon fat or lard Basting Sauce: 1 1/2 c Red wine
3 tb Oil
1/8 ts Ground ginger
1 ds Hot pepper sauce
Salt and black pepper Combine all the basting sauce ingredients and soak the venison slices in the sauce for at least 24 hours. Pour off and reserve the sauce. Put the meat on a board and pat it dry, then nick the edges of the slices and rub them all over with the fat. Heat the grill to medium-high and grill the steaks until medium-rare. Baste the meat with the reserved basting sauce while cooking and turn it once. When done, transfer the slices to a warmed serving platter, and serve at once, with the remaining sauce in a sauce boat.
Bacon fat or lard Basting Sauce: 1 1/2 c Red wine
3 tb Oil
1/8 ts Ground ginger
1 ds Hot pepper sauce
Salt and black pepper Combine all the basting sauce ingredients and soak the venison slices in the sauce for at least 24 hours. Pour off and reserve the sauce. Put the meat on a board and pat it dry, then nick the edges of the slices and rub them all over with the fat. Heat the grill to medium-high and grill the steaks until medium-rare. Baste the meat with the reserved basting sauce while cooking and turn it once. When done, transfer the slices to a warmed serving platter, and serve at once, with the remaining sauce in a sauce boat.
Bubba Tom's Eastern North Carolina Style Barbeque Recipe
1 5-8 pound Boston Butt Pork Roast -- smoked
1 mason jar Apple Cider Vinegar
4 tablespoons Cayenne Pepper Flakes
8 bulbs garlic
-----PAN SAUCE-----
12 ounces Apple Cider Vinegar
2 tablespoons Cayenne Pepper Flakes
---------
1 tablespoon salt
2 cups water
While nothing can duplicate the sweet ambrosia of slow, pit-cooked, whole hog Eastern North Carolina barbeque, this is a right close backyard approximation for those of us who find themselves exiled in distant, heathen regions of barbeque heresy.
First, get yourself some pork shoulders or Boston Butt roasts, as many as your smoker will hold comfortably. Use a Brinkmann Professional Pit Smoker with an offset firebox, but you can do this with a vertical Brinkmann water smoker as well. The key is providing a moist, smoky, indirect heat for a long period of time.
Put a bag of charcoal in the firebox, open the vents, light it, and let it burn down to coals. Then add wood (generally oak, since hickory is scarce up here)--two parts wet (soaked) wood to one part dry--regulate the dampers, and put the shoulders or butts, fat side up, in the cooking chamber. Beneath the meat put a drip pan half-filled with apple cider vinegar. You must keep the heat between 180-260 degrees throughout the smoking process; the optimum range is 220-240 degrees. Normally, you add apple wood to the firebox as well and always add between 5-7 whole heads of garlic during the process. Keep the firebox fed and a good smoke going for between 8 to 10 hours. Do not open the cooking chamber to baste the meat--the only time you open the cooking chamber is when the temperature spikes above 260 degrees, and you open it only long enough to bring the temperature back in the proper range. By the time the smoking period is finished, the outside of the pork will have a golden amber to dark brown crust.
Now, take the meat and put it in a covered Dutch oven. If it's too dark outside to continue, preheat your indoor stoves' oven to just under 300 degrees; otherwise, just raise the temperature in the cooking chamber a like amount. Get a quart-sized Mason jar; fill it halfway with apple cider vinegar, add one (or more) teaspoons of red pepper flakes, and fill the rest of the jar with water. Dump this into the Dutch oven with the pork, cover, and cook until the meat falls from the bone, about 2 more hours or so.
When the meat is done, let it cool a bit. [NOTE: If you're too tired, you can stop here for the day--cover 'em up, put them in the fridge, and warm 'em up the next morning and continue the procedure]. While it's cooling, fill some 16 ounce bottles with apple cider vinegar, adding about a teaspoon of red pepper flakes to each one. When the pork has cooled enough to handle pull it into thumb-sized chunks, discarding as much fat as possible. Pack roughly 3 pounds of barbeque into a large frying pan (Use a Number 10 size cast iron skillet). Dissolve 1 tablespoon of salt into 2 1/2 cups of warm water and pour it into the pan. Add about 12 ounces of your apple cider vinegar and red pepper sauce, turn the heat to medium, and let the liquid slowly simmer off, stirring frequently, until the sauce just barely oozes over the top of your spatula when you press down on the barbeque with it. Remove from heat
1 mason jar Apple Cider Vinegar
4 tablespoons Cayenne Pepper Flakes
8 bulbs garlic
-----PAN SAUCE-----
12 ounces Apple Cider Vinegar
2 tablespoons Cayenne Pepper Flakes
---------
1 tablespoon salt
2 cups water
While nothing can duplicate the sweet ambrosia of slow, pit-cooked, whole hog Eastern North Carolina barbeque, this is a right close backyard approximation for those of us who find themselves exiled in distant, heathen regions of barbeque heresy.
First, get yourself some pork shoulders or Boston Butt roasts, as many as your smoker will hold comfortably. Use a Brinkmann Professional Pit Smoker with an offset firebox, but you can do this with a vertical Brinkmann water smoker as well. The key is providing a moist, smoky, indirect heat for a long period of time.
Put a bag of charcoal in the firebox, open the vents, light it, and let it burn down to coals. Then add wood (generally oak, since hickory is scarce up here)--two parts wet (soaked) wood to one part dry--regulate the dampers, and put the shoulders or butts, fat side up, in the cooking chamber. Beneath the meat put a drip pan half-filled with apple cider vinegar. You must keep the heat between 180-260 degrees throughout the smoking process; the optimum range is 220-240 degrees. Normally, you add apple wood to the firebox as well and always add between 5-7 whole heads of garlic during the process. Keep the firebox fed and a good smoke going for between 8 to 10 hours. Do not open the cooking chamber to baste the meat--the only time you open the cooking chamber is when the temperature spikes above 260 degrees, and you open it only long enough to bring the temperature back in the proper range. By the time the smoking period is finished, the outside of the pork will have a golden amber to dark brown crust.
Now, take the meat and put it in a covered Dutch oven. If it's too dark outside to continue, preheat your indoor stoves' oven to just under 300 degrees; otherwise, just raise the temperature in the cooking chamber a like amount. Get a quart-sized Mason jar; fill it halfway with apple cider vinegar, add one (or more) teaspoons of red pepper flakes, and fill the rest of the jar with water. Dump this into the Dutch oven with the pork, cover, and cook until the meat falls from the bone, about 2 more hours or so.
When the meat is done, let it cool a bit. [NOTE: If you're too tired, you can stop here for the day--cover 'em up, put them in the fridge, and warm 'em up the next morning and continue the procedure]. While it's cooling, fill some 16 ounce bottles with apple cider vinegar, adding about a teaspoon of red pepper flakes to each one. When the pork has cooled enough to handle pull it into thumb-sized chunks, discarding as much fat as possible. Pack roughly 3 pounds of barbeque into a large frying pan (Use a Number 10 size cast iron skillet). Dissolve 1 tablespoon of salt into 2 1/2 cups of warm water and pour it into the pan. Add about 12 ounces of your apple cider vinegar and red pepper sauce, turn the heat to medium, and let the liquid slowly simmer off, stirring frequently, until the sauce just barely oozes over the top of your spatula when you press down on the barbeque with it. Remove from heat
Bucket Of Grilled Crawfish Recipe
15 pounds crawfish
4 ears corn
15 red bliss potatoes -- cut in half
4 lemons -- cut in half
10 pounds seaweed
--dipped in ocean water
Build a fire cover with sandstone rocks. Cover with seaweed. Cover with chicken wire. Cover with crawfish and potatoes. Cover with corn and lemon halves. Cover with more seaweed. If seaweed dries out during cooking pour ocean water on top.
4 ears corn
15 red bliss potatoes -- cut in half
4 lemons -- cut in half
10 pounds seaweed
--dipped in ocean water
Build a fire cover with sandstone rocks. Cover with seaweed. Cover with chicken wire. Cover with crawfish and potatoes. Cover with corn and lemon halves. Cover with more seaweed. If seaweed dries out during cooking pour ocean water on top.
Buffalo Bill Burgers Recipe
1 pound extra lean ground beef -- round or sirloin
1/2 teaspoon black peppercorns -- crushed
1/4 teaspoon ground red pepper
1 cup cooked beans -- vegetarian baked
4 kaiser rolls -- split
To make burgers: Shape beef into 4 burgers. Sprinkle peppercorns and red pepper on both sides of burgers. Coat a nonstick skillet with nonstick spray; warm over high heat. Add burgers and sear them on both sides. Reduce heat to medium and cook for 10 minutes. To cook beans: Add beans to skillet. Cook until hot, about 4 minutes. To assemble sandwiches: Place burgers in rolls, and top each with beans.
To crush peppercorns: Place them between two sheets of waxed paper so they don't skitter all over the counter. Then mash them with the bottom of a heavy skillet.
1/2 teaspoon black peppercorns -- crushed
1/4 teaspoon ground red pepper
1 cup cooked beans -- vegetarian baked
4 kaiser rolls -- split
To make burgers: Shape beef into 4 burgers. Sprinkle peppercorns and red pepper on both sides of burgers. Coat a nonstick skillet with nonstick spray; warm over high heat. Add burgers and sear them on both sides. Reduce heat to medium and cook for 10 minutes. To cook beans: Add beans to skillet. Cook until hot, about 4 minutes. To assemble sandwiches: Place burgers in rolls, and top each with beans.
To crush peppercorns: Place them between two sheets of waxed paper so they don't skitter all over the counter. Then mash them with the bottom of a heavy skillet.
Buffalo Burgers Recipe
1 lb Ground buffalo
1/4 ts Pepper
1 ts Worcestershire sauce
4 ts Ketchup
1 ts Salt
1 ts Mustard
2 ts Horseradish
The beauty of this recipe is that accurate measurements can go out the window. Add more or less of the spicing that you like. Toss it all in and mix it up. Patty up and grill. Serve like a regular hamburger. Tip: If you have a grill that tells the temperature, keep it down! Or let the coals die down some. Don't put lean buffalo meat in the flame. ( Buffalo is a lean red meat and is some what dry so you have to cook it slowly to keep the juices in.)
1/4 ts Pepper
1 ts Worcestershire sauce
4 ts Ketchup
1 ts Salt
1 ts Mustard
2 ts Horseradish
The beauty of this recipe is that accurate measurements can go out the window. Add more or less of the spicing that you like. Toss it all in and mix it up. Patty up and grill. Serve like a regular hamburger. Tip: If you have a grill that tells the temperature, keep it down! Or let the coals die down some. Don't put lean buffalo meat in the flame. ( Buffalo is a lean red meat and is some what dry so you have to cook it slowly to keep the juices in.)
Burgers Divan Recipe
3 slices bacon
1/4 cup chopped onion
1 teaspoon worcestershire sauce
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon dried oregano -- crushed
1 pound ground beef
1/4 cup mayonnaise or salad dressing
2 teaspoons milk
4 slices tomato
1 small zucchini -- thinly sliced
2 Tablespoons grated parmesan cheese
4 hamburger buns or kiaser rolls -- split and toasted
In skillet cook bacon till crisp; drain, reserving drippings. Crumble bacon. Cook onion in reserved drippings till tender. Combine bacon, cooked onion, worcestershire, salt, mustard and oregano. Add ground beef; mix well.
Shape into four 1/2 inch thick patties. Broil 3 inches from heat till desired doneness, turning once (allow about 10 minutes total time for medium). Combine mayonnaise and milk. Top each burger with 1 tomato slice and a few zucchini slices. Dollop burgers with mayonnaise mixture; sprinkle with parmesan cheese. Broil about 1 minute longer. Serve on buns or rolls. Makes 4 servings.
1/4 cup chopped onion
1 teaspoon worcestershire sauce
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon dried oregano -- crushed
1 pound ground beef
1/4 cup mayonnaise or salad dressing
2 teaspoons milk
4 slices tomato
1 small zucchini -- thinly sliced
2 Tablespoons grated parmesan cheese
4 hamburger buns or kiaser rolls -- split and toasted
In skillet cook bacon till crisp; drain, reserving drippings. Crumble bacon. Cook onion in reserved drippings till tender. Combine bacon, cooked onion, worcestershire, salt, mustard and oregano. Add ground beef; mix well.
Shape into four 1/2 inch thick patties. Broil 3 inches from heat till desired doneness, turning once (allow about 10 minutes total time for medium). Combine mayonnaise and milk. Top each burger with 1 tomato slice and a few zucchini slices. Dollop burgers with mayonnaise mixture; sprinkle with parmesan cheese. Broil about 1 minute longer. Serve on buns or rolls. Makes 4 servings.
Santa Fe Burgers Recipe
1 lb Ground beef or ground turkey
1 c 4 cheese mexican recipe
Blended-grated cheese Sargeno. divided 1/2 c Salsa of choice, divided
1/4 c Crushed tortilla chips
1/4 c Thinly sliced green onions
1 t Ground cumin or chili powder
1/2 t Garlic salt
4 Hamburger buns split or
You can use sourdough bread 4 Tomato slices
Lettuce if desired. Directions In medium bowl, combine ground beef, 3/4 cup cheese, 1/4 cup salsa, tortilla chips (crushed) green onions thinly sliced, cumin and garlic salt; mix together lightly but thoroughly. Shape into 4 patties. 1/2 inch thick. Grill or broil patties on oiled rack 5 -6 in. away from heat. 5 minutes on each side or until internal temp reaches 160 F. Grill or lightly toast hamburger buns in broiler. Place burgers on buns; top with remaining 1/4 cup salsa; sprinkle with remaining 1/4 cup cheese serve with lettuce and tomato. submitted by marina Source Sargeno cheese Great summer recipes
1 c 4 cheese mexican recipe
Blended-grated cheese Sargeno. divided 1/2 c Salsa of choice, divided
1/4 c Crushed tortilla chips
1/4 c Thinly sliced green onions
1 t Ground cumin or chili powder
1/2 t Garlic salt
4 Hamburger buns split or
You can use sourdough bread 4 Tomato slices
Lettuce if desired. Directions In medium bowl, combine ground beef, 3/4 cup cheese, 1/4 cup salsa, tortilla chips (crushed) green onions thinly sliced, cumin and garlic salt; mix together lightly but thoroughly. Shape into 4 patties. 1/2 inch thick. Grill or broil patties on oiled rack 5 -6 in. away from heat. 5 minutes on each side or until internal temp reaches 160 F. Grill or lightly toast hamburger buns in broiler. Place burgers on buns; top with remaining 1/4 cup salsa; sprinkle with remaining 1/4 cup cheese serve with lettuce and tomato. submitted by marina Source Sargeno cheese Great summer recipes
Monday, July 18, 2011
Burgundy Burgers Recipe
1 1/2 lb Ground Beef 1/4 c Burgundy Or Other Red Wine
1/4 c Onion; Finely Chopped, 1 sm. 1 tb Worcestershire Sauce
1 ts Seasoned Salt 1/4 ts Pepper
1/8 ts Garlic Salt
Mix all the ingredients together. Shape mixture into 6 patties, each about 3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes. Nice served on toasted buns with a favorite topping.
1/4 c Onion; Finely Chopped, 1 sm. 1 tb Worcestershire Sauce
1 ts Seasoned Salt 1/4 ts Pepper
1/8 ts Garlic Salt
Mix all the ingredients together. Shape mixture into 6 patties, each about 3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes. Nice served on toasted buns with a favorite topping.
Burning Spear Rub For Chicken Recipe
1 tb Dried minced onion
1 tb Onion powder
2 ts Dried thyme
1/2 ts Salt
1 ts Ground allspice
1/4 ts Ground nutmeg
1/4 ts Ground cinnamon
2 ts Sugar
1 ts Coarsely ground black pepper
3/4 To 1 teaspoon cayenne pepper
1/4 c Snipped chives
1/2 c Finely chopped onion
4 tb Lime juice
2 To 3 teaspoons hot pepper
Sauce Optional: 1 tablespoon oil 1. In a blender or food processor, combine the dried onion, onion powder, thyme, salt, nutmeg, cinnamon, sugar, black pepper, cayenne, chives, chopped onion, lime juice and pepper sauce. Blend to a thick paste. (If using skinless chicken, add the oil to the paste.)
2. Rub the paste over the chicken, cover and refrigerate overnight.
3. Grill the chicken - do not remove the spice paste before grilling.
Note: Makes enough for 3 1/2 lb. cut up chicken, or 4 large chicken breast halves, skin removed.
1 tb Onion powder
2 ts Dried thyme
1/2 ts Salt
1 ts Ground allspice
1/4 ts Ground nutmeg
1/4 ts Ground cinnamon
2 ts Sugar
1 ts Coarsely ground black pepper
3/4 To 1 teaspoon cayenne pepper
1/4 c Snipped chives
1/2 c Finely chopped onion
4 tb Lime juice
2 To 3 teaspoons hot pepper
Sauce Optional: 1 tablespoon oil 1. In a blender or food processor, combine the dried onion, onion powder, thyme, salt, nutmeg, cinnamon, sugar, black pepper, cayenne, chives, chopped onion, lime juice and pepper sauce. Blend to a thick paste. (If using skinless chicken, add the oil to the paste.)
2. Rub the paste over the chicken, cover and refrigerate overnight.
3. Grill the chicken - do not remove the spice paste before grilling.
Note: Makes enough for 3 1/2 lb. cut up chicken, or 4 large chicken breast halves, skin removed.
Butterburgers Recipe
1 lb lean ground beef
1/2 c cottage cheese
1 egg
3/4 tsp dry mustard
3 tbsp melted butter
1 tsp salt
1 tsp MSG
1 tbsp chopped green onions
5 tbsp melted butter
1 tsp worcestershire sauce
In a bowl mix the cottage cheese, egg, seasonings and green onion. Add the 3 tablespoons melted butter. Beat to mix. Add the ground beef and mix well. Make into 4 patties. Melt the 5 tablespoons butter in a hot frying pan. Cook the "burgers" to your liking, turning only once. Cut 4 hamburger buns in half. Dip cut sides into pan drippings and place under broiler until lightly toasted. Place meat between bun halves and garnish with pickle fans. These have a good beefy flavor enhanced by the goodness of butter.
1/2 c cottage cheese
1 egg
3/4 tsp dry mustard
3 tbsp melted butter
1 tsp salt
1 tsp MSG
1 tbsp chopped green onions
5 tbsp melted butter
1 tsp worcestershire sauce
In a bowl mix the cottage cheese, egg, seasonings and green onion. Add the 3 tablespoons melted butter. Beat to mix. Add the ground beef and mix well. Make into 4 patties. Melt the 5 tablespoons butter in a hot frying pan. Cook the "burgers" to your liking, turning only once. Cut 4 hamburger buns in half. Dip cut sides into pan drippings and place under broiler until lightly toasted. Place meat between bun halves and garnish with pickle fans. These have a good beefy flavor enhanced by the goodness of butter.
Butterflied Leg Of Lamb With Roasted Vegetable Recipe
1/2 c Oil. olive
3 Lemons; juiced
4 Garlic cloves; minced
3 tb Marjoram; chopped
2 tb Rosemary; chopped
6 lb Lamb, leg of; boned and
-butterflied Salt; to taste Pepper, black; to taste 5 lg Potatoes, baking; cut into
-6 lengthwise wedges each 4 md Zucchini; halved lengthwise
4 Pepper, bell, red; seeded,
-halved lengthwise Lemon; wedges for serving Combine 1/3 cup of the olive oil, the lemon juice, garlic, 2 tablespoons of the marjoram and the rosemary, and marinate the lamb in this mixture for 24 hours. Bring the lamb to room temperature.
Heat broiler and broiler pan. Remove the lamb from its marinade, scraping off as much of the herbs and garlic as possible. Season with salt and pepper to taste. Place it flat on the boiler pan, the thickest part at the back of the pan, and broil for 15 minutes. Turn the lamb and broil for 13 to 15 minutes longer. Remove from the broiler and let stand 10 minutes.
Note: This is also an excellent cut for the grill; grill until a slight bit of pink remains in the center, either over _low_ direct heat, or smoke-roast over indirect heat. Let roast 'rest' for 10 minutes before carving, and then slice off 8, 1/2 inch thick slices for the current meal, and then wrap, chill and refrigerate the remainder of the meat for use later in the week (see recipes for Deviled Lamb, Lamb Hash, Couscous-lamb Salad, Roasted Pepper, Lamb and Watercress Focaccia Sandwiches, and Lamb Pita Sandwiches with Tahini Sauce). Combine the potatoes, the remaining 2 tb. olive oil (or slightly more if desired) and salt and pepper to taste in a large roasting pan. Place the potatoes in the oven at the same time as the lamb goes under the broiler. Roast, tossing once, for 25 minutes. Add the zucchini and peppers, tossing them with the potatoes, and roast until the potatoes are tneder when pierced with a knife and the zucchini and peppers are just tender, 12 to 15 minutes more. Season with additional salt if necessary, pepper and the remaining 1 tb. marjoram. Reserve 10 potato wedges for hash later in the week. Mound the remining vegetables on a platter and serve with the sliced lamb and lemon wedges. Note: This recipe is for an oven with a single heating element that allows for simultaneous broiling and roasting. In an oven with seperate heating elements for oven and broiler, roast the vegetables first at 45 F., then broil the lamb. Reheat the vegetables in the 10 minutes that the lamb stands before carving.
3 Lemons; juiced
4 Garlic cloves; minced
3 tb Marjoram; chopped
2 tb Rosemary; chopped
6 lb Lamb, leg of; boned and
-butterflied Salt; to taste Pepper, black; to taste 5 lg Potatoes, baking; cut into
-6 lengthwise wedges each 4 md Zucchini; halved lengthwise
4 Pepper, bell, red; seeded,
-halved lengthwise Lemon; wedges for serving Combine 1/3 cup of the olive oil, the lemon juice, garlic, 2 tablespoons of the marjoram and the rosemary, and marinate the lamb in this mixture for 24 hours. Bring the lamb to room temperature.
Heat broiler and broiler pan. Remove the lamb from its marinade, scraping off as much of the herbs and garlic as possible. Season with salt and pepper to taste. Place it flat on the boiler pan, the thickest part at the back of the pan, and broil for 15 minutes. Turn the lamb and broil for 13 to 15 minutes longer. Remove from the broiler and let stand 10 minutes.
Note: This is also an excellent cut for the grill; grill until a slight bit of pink remains in the center, either over _low_ direct heat, or smoke-roast over indirect heat. Let roast 'rest' for 10 minutes before carving, and then slice off 8, 1/2 inch thick slices for the current meal, and then wrap, chill and refrigerate the remainder of the meat for use later in the week (see recipes for Deviled Lamb, Lamb Hash, Couscous-lamb Salad, Roasted Pepper, Lamb and Watercress Focaccia Sandwiches, and Lamb Pita Sandwiches with Tahini Sauce). Combine the potatoes, the remaining 2 tb. olive oil (or slightly more if desired) and salt and pepper to taste in a large roasting pan. Place the potatoes in the oven at the same time as the lamb goes under the broiler. Roast, tossing once, for 25 minutes. Add the zucchini and peppers, tossing them with the potatoes, and roast until the potatoes are tneder when pierced with a knife and the zucchini and peppers are just tender, 12 to 15 minutes more. Season with additional salt if necessary, pepper and the remaining 1 tb. marjoram. Reserve 10 potato wedges for hash later in the week. Mound the remining vegetables on a platter and serve with the sliced lamb and lemon wedges. Note: This recipe is for an oven with a single heating element that allows for simultaneous broiling and roasting. In an oven with seperate heating elements for oven and broiler, roast the vegetables first at 45 F., then broil the lamb. Reheat the vegetables in the 10 minutes that the lamb stands before carving.
Cajun Barbeque Shrimp Recipe
2 Fluid ounces Cajun barbecue
Butter -- See Recipe 7 lg Shrimp -- peeled & deveined
1 Fluid ounce
1 Fluid ounce
1 oz Unsalted butter
Beer Chicken bouillon See recipe for "Cajun Barbeque Butter" in this cookbook. Melt the Cajun Barbeque Butter, in a medium skillet, over medium-high heat. Add the shrimp and saute until they begin to turn pink. Add the beer and chicken bouillon and cook until the shrimp are done. Add the unsalted butter and shake the pan to melt and incorporate the butter. Pour the shrimp and butter into a calamari dish and serve hot. CHEF'S NOTE: For ease of preparation, mix the beer and chicken bouillon together.
Butter -- See Recipe 7 lg Shrimp -- peeled & deveined
1 Fluid ounce
1 Fluid ounce
1 oz Unsalted butter
Beer Chicken bouillon See recipe for "Cajun Barbeque Butter" in this cookbook. Melt the Cajun Barbeque Butter, in a medium skillet, over medium-high heat. Add the shrimp and saute until they begin to turn pink. Add the beer and chicken bouillon and cook until the shrimp are done. Add the unsalted butter and shake the pan to melt and incorporate the butter. Pour the shrimp and butter into a calamari dish and serve hot. CHEF'S NOTE: For ease of preparation, mix the beer and chicken bouillon together.
Cajun Grilled Chops Recipe
4 boneless pork center loin chops -- 1 1/2 inches thick
1 teaspoon seasoned salt
1/2 teaspoon cayenne pepper
1 teaspoon rubbed sage
1 tablespoon paprika
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
Combine seasonings, mix well. Coat chops with seasoning mixture. Grill over medium-high heat 7-8 minutes per side, turning once.
1 teaspoon seasoned salt
1/2 teaspoon cayenne pepper
1 teaspoon rubbed sage
1 tablespoon paprika
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
Combine seasonings, mix well. Coat chops with seasoning mixture. Grill over medium-high heat 7-8 minutes per side, turning once.
Cajun Pork Burgers Recipe
2 tb Water
2 ts Hot pepper sauce
1/2 lb Ground pork
1/2 lb Bulk hot sausage
4 Sandwich buns
4 Lettuce leaves
Heat grill. In large bowl, combine water and pepper sauce; blend well. Add pork and sausage, mix gently. Shape into 4 patties. Place on gas grill over medium heat. Cook 14 minutes or until no longer pink, turning once. Serve on buns with lettuce leaves and any desired additions.
2 ts Hot pepper sauce
1/2 lb Ground pork
1/2 lb Bulk hot sausage
4 Sandwich buns
4 Lettuce leaves
Heat grill. In large bowl, combine water and pepper sauce; blend well. Add pork and sausage, mix gently. Shape into 4 patties. Place on gas grill over medium heat. Cook 14 minutes or until no longer pink, turning once. Serve on buns with lettuce leaves and any desired additions.
Cajun Pork Roast Recipe
10 lb Boneless Boston Pork Roast
1 c Chopped Onion
3/4 c Chopped Garlic
1/2 c Tiger Sauce
1 t Chopped Parsley
1/2 c Worcestershire Sauce
2 T Steak Sauce (Lea & Perrins)
2 1/2 T Dry Mustard
1 x Seasoned Salt (Dry Rub)
6 oz Tomato Paste
3 T Brown Sugar
MARINADE: Combine chopped onion, chopped garlic, chopped parsley with the Tiger Sauce Worchestershire sauce, steak sauce and dry mustard. Mix well. Make slits into roast and rub sauce well into and over the roast (a baste-ing syringe works well to place sauce into slits). Allow to sit in the refrigerator for 6 hours (or overnight). TOMATO SAUCE: Mix tomato paste and the brown sugar very well and set aside. Cook roast in a covered grill until the internal temperature of the roast is 170 degrees. Brush with Tomato Sauce when done and serve. NOTE: Tiger Sauce is a brand name of sweetened hot sauce.
1 c Chopped Onion
3/4 c Chopped Garlic
1/2 c Tiger Sauce
1 t Chopped Parsley
1/2 c Worcestershire Sauce
2 T Steak Sauce (Lea & Perrins)
2 1/2 T Dry Mustard
1 x Seasoned Salt (Dry Rub)
6 oz Tomato Paste
3 T Brown Sugar
MARINADE: Combine chopped onion, chopped garlic, chopped parsley with the Tiger Sauce Worchestershire sauce, steak sauce and dry mustard. Mix well. Make slits into roast and rub sauce well into and over the roast (a baste-ing syringe works well to place sauce into slits). Allow to sit in the refrigerator for 6 hours (or overnight). TOMATO SAUCE: Mix tomato paste and the brown sugar very well and set aside. Cook roast in a covered grill until the internal temperature of the roast is 170 degrees. Brush with Tomato Sauce when done and serve. NOTE: Tiger Sauce is a brand name of sweetened hot sauce.
Calico Burgers Recipe
1 1/2 pounds Ground beef
1/2 cup Cooked rice
1/4 cup Onion -- chopped
1/4 cup Green pepper -- chopped
1 tablespoon Parsley flakes
1 teaspoon Salt
1/4 teaspoon Garlic powder
ds Pepper
***barbecue sauce***
2/3 c Water 1/4 c Ketchup 3 tb Chili sauce 1 ts Worcestershire sauce 1/4 ts Dried basil In a bowl, combine the first eight ingredients; mix well. Shape into four to six oval patties. Grill over hot coals until meat reaches desired doneeness, about 15 - 20 minutes. Combine all sauce ingredients in a saucepan; simmer for 15 minutes. Serve with burgers.
1/2 cup Cooked rice
1/4 cup Onion -- chopped
1/4 cup Green pepper -- chopped
1 tablespoon Parsley flakes
1 teaspoon Salt
1/4 teaspoon Garlic powder
ds Pepper
***barbecue sauce***
2/3 c Water 1/4 c Ketchup 3 tb Chili sauce 1 ts Worcestershire sauce 1/4 ts Dried basil In a bowl, combine the first eight ingredients; mix well. Shape into four to six oval patties. Grill over hot coals until meat reaches desired doneeness, about 15 - 20 minutes. Combine all sauce ingredients in a saucepan; simmer for 15 minutes. Serve with burgers.
Cape Beaujolais's Fine Fish Marinade Recipe
--------------FOR POULTRY, LAMB, FISH--------------
1/2 c Dry white wine
1/2 c Soy sauce
1/4 c Water
2 T Light brown sugar
1 Small white onion; minced
1 Small garlic clove; crushed
1/8 t Hot pepper sauce
1/4 t Freshly ground pepper
Combine all ingredients in a bowl. Makes about 1-1/2 cups
1/2 c Dry white wine
1/2 c Soy sauce
1/4 c Water
2 T Light brown sugar
1 Small white onion; minced
1 Small garlic clove; crushed
1/8 t Hot pepper sauce
1/4 t Freshly ground pepper
Combine all ingredients in a bowl. Makes about 1-1/2 cups
Captain's Table Rolled Roast Recipe
--------THE MARINADE--------
1/2 c Olive oil
1/4 c Lime juice
1/4 c Dijon mustard
1/2 c Chablis
1 tb Chopped fresh tarragon
1 tb Chopped fresh dill
1 ts Cumin
1 tb Fresh ground black pepper
6 Garlic cloves*
---------THE GLAZE---------
2 tb Olive oil
1/3 c Lite soy sauce
3/4 c Honey
1 tb Fresh ginger; grated
1 Large garlic clove, minced
2 tb Lemon juice
3/4 tb Crushed Thai chili peppers
*Sliver the garlic cloves into 20-25 pieces. MARINADE: Combine first eight ingredients in a mixing bowl, stir well and pour into a durable plastic bag. With the tip of a sharp knife, penetrate the outer skin of the roast and insert the slivered garlic cloves. Add beef to the bag, seal and turn to thoroughly coat. Let stand a minimum of 1 1/2 hours, turning several times. THE GLAZE: Add honey to sauce pan, heat gently. Add all other glaze ingredients, stir frequently. DO NOT BRING TO A BOIL! Remove from heat. PREPARATION: Preheat grill to minimum 325 degrees. Remove beef from marinade, reserve for future use. Set beef on rack. Insert meat thermometer so that probe is in the center of the meat. Cover with tinfoil tent and place on grill or spit. For rare meat, roast for 33 minutes per pound or up to an internal temperature of 140 degrees F. for rare meat, 160 degrees for medium. GLAZE after 30 minutes. Remove foil for last 1/2 hour. Remove from grill and let stand for fifteen minutes before slicing thinly. Remaining glaze can be re-heated and used as a sauce. Garnish with greens and serve with asparagus and new small potatoes.
1/2 c Olive oil
1/4 c Lime juice
1/4 c Dijon mustard
1/2 c Chablis
1 tb Chopped fresh tarragon
1 tb Chopped fresh dill
1 ts Cumin
1 tb Fresh ground black pepper
6 Garlic cloves*
---------THE GLAZE---------
2 tb Olive oil
1/3 c Lite soy sauce
3/4 c Honey
1 tb Fresh ginger; grated
1 Large garlic clove, minced
2 tb Lemon juice
3/4 tb Crushed Thai chili peppers
*Sliver the garlic cloves into 20-25 pieces. MARINADE: Combine first eight ingredients in a mixing bowl, stir well and pour into a durable plastic bag. With the tip of a sharp knife, penetrate the outer skin of the roast and insert the slivered garlic cloves. Add beef to the bag, seal and turn to thoroughly coat. Let stand a minimum of 1 1/2 hours, turning several times. THE GLAZE: Add honey to sauce pan, heat gently. Add all other glaze ingredients, stir frequently. DO NOT BRING TO A BOIL! Remove from heat. PREPARATION: Preheat grill to minimum 325 degrees. Remove beef from marinade, reserve for future use. Set beef on rack. Insert meat thermometer so that probe is in the center of the meat. Cover with tinfoil tent and place on grill or spit. For rare meat, roast for 33 minutes per pound or up to an internal temperature of 140 degrees F. for rare meat, 160 degrees for medium. GLAZE after 30 minutes. Remove foil for last 1/2 hour. Remove from grill and let stand for fifteen minutes before slicing thinly. Remaining glaze can be re-heated and used as a sauce. Garnish with greens and serve with asparagus and new small potatoes.
Char-Broiled Rib Eyes Recipe
6 Rib Eye Steaks, 1" thick
1/2 lb Butter
1 Lemon
Hot sauce to taste 1 lb Mushrooms; sliced
White onions; sliced Bell peppers; sliced Tomatoes; sliced Salt and pepper to taste Prepare ahead of time lemon sauce by melting butter and juice of one lemon, peel of 1/2 lemon and a dash of hot sauce. Wrap Mushrooms, peppers, onions, and tomatoes and garlic in a wire grill that closes to hold them. Put on grill, basting with lemon sauce and turning frequently. When almost done, Move to coolest area of grill surface. On hottest part of fire, put steaks on for five minutes about 2 inches from coals. Baste with lemon sauce and turn over. Grill for another 5 minutes for rare (total 10), 10 minutes for medium (total 15, 15 minutes for well done (total 20). Turn again and again as needed, basting as you please. Put on platter and dump vegetables over. Put remaining lemon sauce over top and serve.
1/2 lb Butter
1 Lemon
Hot sauce to taste 1 lb Mushrooms; sliced
White onions; sliced Bell peppers; sliced Tomatoes; sliced Salt and pepper to taste Prepare ahead of time lemon sauce by melting butter and juice of one lemon, peel of 1/2 lemon and a dash of hot sauce. Wrap Mushrooms, peppers, onions, and tomatoes and garlic in a wire grill that closes to hold them. Put on grill, basting with lemon sauce and turning frequently. When almost done, Move to coolest area of grill surface. On hottest part of fire, put steaks on for five minutes about 2 inches from coals. Baste with lemon sauce and turn over. Grill for another 5 minutes for rare (total 10), 10 minutes for medium (total 15, 15 minutes for well done (total 20). Turn again and again as needed, basting as you please. Put on platter and dump vegetables over. Put remaining lemon sauce over top and serve.
Char-Broiled Shrimp Recipe
3 lb Large fresh shrimp -
Peeled and deveined With tails intact 1 c Olive oil
1/3 c Chopped fresh parsley
2 tb Fresh lemon juice
2 Cloves garlic - crushed
1 ts Salt
Combine olive oil and remaining ingredients in a 13 X 9 X 2 inch baking dish; stir well; add shrimp, stirring gently; cover and marinate in refrigerator for at least 8 hours, stirring occasionally; remove shrimp from marinade, using a slotted spoon; reserve marinade; place shrimp on water soaked skewers; grill over medium hot coals 3 to 4 minutes on each side, basting frequently with marinade. DO NOT OVER COOK. 8 servings.
Peeled and deveined With tails intact 1 c Olive oil
1/3 c Chopped fresh parsley
2 tb Fresh lemon juice
2 Cloves garlic - crushed
1 ts Salt
Combine olive oil and remaining ingredients in a 13 X 9 X 2 inch baking dish; stir well; add shrimp, stirring gently; cover and marinate in refrigerator for at least 8 hours, stirring occasionally; remove shrimp from marinade, using a slotted spoon; reserve marinade; place shrimp on water soaked skewers; grill over medium hot coals 3 to 4 minutes on each side, basting frequently with marinade. DO NOT OVER COOK. 8 servings.
Char-Grilled Kangaroo Kebabs And Smoked Eggplant Puree Recipe
600 g Kangaroo fillet, trimmed and
-cubed 2 ts Coriander seeds, roasted and
-ground 1 ts Black pepper, freshly ground
2 Medium-sized eggplants
1 ts Garlic cloves, minced
25 ml Lemon juice
1 tb Tahini
1/2 ts Sea salt
50 g Yoghurt, plain
2 ts Parsley leaves, chopped.
Roll the cubes of kangaroo meat in the ground coriander seed and black pepper, coating lightly. Skewer meat and put on an oiled tray until ready to cook. Grill the eggplants until skins are black and blistered. Cool slightly and skin them while still warm. Squeeze out the bitter juices. Mash the flesh with a large fork gradually adding the garlic, lemon juice, tahini, sea salt, parsley and yoghurt. Grill the kebabs under (or over) high heat, brushing with oil to keep moist being careful not to toughen the meat. Spoon the eggplant puree onto the plates. Remove skewers and pile the meat cubes onto the puree. Serve immediately.
-cubed 2 ts Coriander seeds, roasted and
-ground 1 ts Black pepper, freshly ground
2 Medium-sized eggplants
1 ts Garlic cloves, minced
25 ml Lemon juice
1 tb Tahini
1/2 ts Sea salt
50 g Yoghurt, plain
2 ts Parsley leaves, chopped.
Roll the cubes of kangaroo meat in the ground coriander seed and black pepper, coating lightly. Skewer meat and put on an oiled tray until ready to cook. Grill the eggplants until skins are black and blistered. Cool slightly and skin them while still warm. Squeeze out the bitter juices. Mash the flesh with a large fork gradually adding the garlic, lemon juice, tahini, sea salt, parsley and yoghurt. Grill the kebabs under (or over) high heat, brushing with oil to keep moist being careful not to toughen the meat. Spoon the eggplant puree onto the plates. Remove skewers and pile the meat cubes onto the puree. Serve immediately.
Charcoal Grilled Shiitakes Recipe
8 oz Shiitakes
1 tb Olive oil
1 tb Tamari
1 tb Garlic, crushed
1 ts Rosemary, minced
Salt & black pepper 1 ts Maple syrup
1 ts Sesame oil, optional
Rinse mushrooms. Remove & discard stems. Toss mushrooms with remaining ingredients & marinate for 5 minutes. Grill caps over coals until lightly charred. Serve hot.
1 tb Olive oil
1 tb Tamari
1 tb Garlic, crushed
1 ts Rosemary, minced
Salt & black pepper 1 ts Maple syrup
1 ts Sesame oil, optional
Rinse mushrooms. Remove & discard stems. Toss mushrooms with remaining ingredients & marinate for 5 minutes. Grill caps over coals until lightly charred. Serve hot.
Chargrilled Spiced Chicken and Couscous With Pine Nuts Recipe
CHARGRILLED SPICED CHICKEN
---
4 boneless skinless chicken breasts
10 ml paprika
salt and freshly ground black pepper 6 tbsp olive oil
1 clove garlic -- peeled and crushed
1 tbsp lemon juice
fresh coriander sprigs -- to garnish
---
COUSCOUS
---
500 ml chicken or vegetable stock
275 g couscous
4 tbsp freshly chopped coriander
50 g toasted pine nut kernels
75 g chopped dried apricots
1. Split each chicken breast almost in half horizontally, open out like a book and place between sheets of clingfilm. Beat with a rolling pin to flatten the chicken. Remove clingfilm, sprinkle with paprika, salt and pepper, then drizzle over 2 tbsp olive oil.
2. Heat a griddle pan or grill until hot then cook the chicken breasts for 8-10 minutes, turning once (you might have to do this in batches if your griddle or grill pan isn't large enough).
3. Meanwhile, put the remaining olive oil, garlic, lemon juice and seasoning in a screw-topped jar and shake well to mix.
4. when the chicken is cooked, cut it into strips and arrange on top of the couscous. Drizzle over the dressing and serve garnished with the sprigs of fresh coriander.
COUSCOUS WITH PINE NUT KERNELS AND APRICOTS
In a large saucepan bring 500ml chicken or vegetable stock to the boil. Stir in 275g couscous and season with salt and pepper. Cover, remove the saucepan from the heat and leave for 5 minutes or until the stock has been absorbed. Add 4 tbsp freshly chopped coriander, 50g toasted pine nut kernels and 75g chopped dried apricots. Serve topped with the chargrilled chicken strips.
---
4 boneless skinless chicken breasts
10 ml paprika
salt and freshly ground black pepper 6 tbsp olive oil
1 clove garlic -- peeled and crushed
1 tbsp lemon juice
fresh coriander sprigs -- to garnish
---
COUSCOUS
---
500 ml chicken or vegetable stock
275 g couscous
4 tbsp freshly chopped coriander
50 g toasted pine nut kernels
75 g chopped dried apricots
1. Split each chicken breast almost in half horizontally, open out like a book and place between sheets of clingfilm. Beat with a rolling pin to flatten the chicken. Remove clingfilm, sprinkle with paprika, salt and pepper, then drizzle over 2 tbsp olive oil.
2. Heat a griddle pan or grill until hot then cook the chicken breasts for 8-10 minutes, turning once (you might have to do this in batches if your griddle or grill pan isn't large enough).
3. Meanwhile, put the remaining olive oil, garlic, lemon juice and seasoning in a screw-topped jar and shake well to mix.
4. when the chicken is cooked, cut it into strips and arrange on top of the couscous. Drizzle over the dressing and serve garnished with the sprigs of fresh coriander.
COUSCOUS WITH PINE NUT KERNELS AND APRICOTS
In a large saucepan bring 500ml chicken or vegetable stock to the boil. Stir in 275g couscous and season with salt and pepper. Cover, remove the saucepan from the heat and leave for 5 minutes or until the stock has been absorbed. Add 4 tbsp freshly chopped coriander, 50g toasted pine nut kernels and 75g chopped dried apricots. Serve topped with the chargrilled chicken strips.
Cheese-Stuffed Burgers Recipe
1/4 pound monterey jack cheese -- grated
1 fresh hot chile pepper
1 tomato
1 1/2 pounds lean ground beef
2 teaspoons oil
salt and pepper to taste 8 slices crusty bread
2 tablespoons fresh coriander -- chopped
1. Shred the cheese, seed and chop the chile pepper, combine. Slice the tomato; set aside.
2. Shape the beef into 8 thin patties, put 1/4 of the cheese mixture in the center of 4 of the patties. Top with remaining patties and pinch to seal.
3. Toast the bread. Heat oil in a frying pan and cook the hamburgers 6-8 minute s over medium heat for medium rare. Sprinkle with salt and pepper.
4. Place cooked hamburgers on the toast and top with tomato slices and another slice of toast.
1 fresh hot chile pepper
1 tomato
1 1/2 pounds lean ground beef
2 teaspoons oil
salt and pepper to taste 8 slices crusty bread
2 tablespoons fresh coriander -- chopped
1. Shred the cheese, seed and chop the chile pepper, combine. Slice the tomato; set aside.
2. Shape the beef into 8 thin patties, put 1/4 of the cheese mixture in the center of 4 of the patties. Top with remaining patties and pinch to seal.
3. Toast the bread. Heat oil in a frying pan and cook the hamburgers 6-8 minute s over medium heat for medium rare. Sprinkle with salt and pepper.
4. Place cooked hamburgers on the toast and top with tomato slices and another slice of toast.
Cherry Tomato And Grilled Onion Salad Recipe
1 lg Onion, thinly sliced
1 tb Vegetable Oil
1 pt Red Cherry Tomatoes, stemmed
And halved 1 pt Yellow Cherry Tomatoes,
Stemmed and halved
----------DRESSING----------
1 Clove Garlic, minced
1/3 c Olive Oil
1/4 c Wine Vinegar
1 tb Basalmic Vinegar
2 tb Italian Parsley, chopped
Salt Ground Pepper Brown onion in vegetable oil in a large skillet. Toss with cherry tomatoes and dressing ingredients.
1 tb Vegetable Oil
1 pt Red Cherry Tomatoes, stemmed
And halved 1 pt Yellow Cherry Tomatoes,
Stemmed and halved
----------DRESSING----------
1 Clove Garlic, minced
1/3 c Olive Oil
1/4 c Wine Vinegar
1 tb Basalmic Vinegar
2 tb Italian Parsley, chopped
Salt Ground Pepper Brown onion in vegetable oil in a large skillet. Toss with cherry tomatoes and dressing ingredients.
Chicken Curry Kabobs On Rice Recipe
1/2 c Yogurt, plain
1/4 ts Curry powder
1/4 ts Ginger
1 1/2 lb Chicken breast
3 c Rice, cooked
2 Green onions, sliced
1 ts Garlic, minced
1/4 ts Chili powder
1/4 ts Salt
6 Skewers
1 Tomato, large, chopped
Parsley Mix yogurt, garlic and spices. Marinate in refrigerator at least 6 hours, turning occasionally. Soak bamboo skewers for 1 hours. Drain and discard marinade. Thread chicken on skewers. Cook 8 to 10 minutes on grill, turning twice. Toss rice with tomato and green onions. Serve skewers over rice.
1/4 ts Curry powder
1/4 ts Ginger
1 1/2 lb Chicken breast
3 c Rice, cooked
2 Green onions, sliced
1 ts Garlic, minced
1/4 ts Chili powder
1/4 ts Salt
6 Skewers
1 Tomato, large, chopped
Parsley Mix yogurt, garlic and spices. Marinate in refrigerator at least 6 hours, turning occasionally. Soak bamboo skewers for 1 hours. Drain and discard marinade. Thread chicken on skewers. Cook 8 to 10 minutes on grill, turning twice. Toss rice with tomato and green onions. Serve skewers over rice.
Chicken Kabobs Recipe
6 Chicken breast halves
1 t Paprika
1 c Dry white wine
2 T Vegetable oil
1 t Rosemary, crushed
2 Garlic cloves
2 1/2 c Chicken broth
1 c Rice, raw
2 Yellow squash, medium
1 Zucchini squash
2 T Green onions, chopped
ince Garlic. Cut squashes into 1/2 inch thick slices. Remove bones and skin from chicken and cut into 1 1/2 inch cubes; place in large owl. Add Paprika and stir to coat. Combine Wine, Oil, rosemary and garlic; pour over chicken. Marinate at room temperature for 1 hour. bout 30 minutes before serving, bring broth to a boil in a medium saucepan. Stir in rice. Cover tightly and simmer 20 minutes. Remove from heat and let stand tightly covered until all liquid is absorbed, bout 5 minutes. Stir in Green Onions. Meanwhile, thread chicken and quashes onto skewers. Brush with marinade. Cook 4 to 5 inches from eat, either under the broiler or on a charcoal grill, for 8 to 10 minutes or until chicken is cooked through. Turn once and baste with marinade during cooking. Arrange kabobs over rice to serve.
1 t Paprika
1 c Dry white wine
2 T Vegetable oil
1 t Rosemary, crushed
2 Garlic cloves
2 1/2 c Chicken broth
1 c Rice, raw
2 Yellow squash, medium
1 Zucchini squash
2 T Green onions, chopped
ince Garlic. Cut squashes into 1/2 inch thick slices. Remove bones and skin from chicken and cut into 1 1/2 inch cubes; place in large owl. Add Paprika and stir to coat. Combine Wine, Oil, rosemary and garlic; pour over chicken. Marinate at room temperature for 1 hour. bout 30 minutes before serving, bring broth to a boil in a medium saucepan. Stir in rice. Cover tightly and simmer 20 minutes. Remove from heat and let stand tightly covered until all liquid is absorbed, bout 5 minutes. Stir in Green Onions. Meanwhile, thread chicken and quashes onto skewers. Brush with marinade. Cook 4 to 5 inches from eat, either under the broiler or on a charcoal grill, for 8 to 10 minutes or until chicken is cooked through. Turn once and baste with marinade during cooking. Arrange kabobs over rice to serve.
Sunday, July 17, 2011
Chile-Head Patty Melts Recipe
8 1/4 lb. hamburger patties
4 hamburger buns
8 ounces diced green chiles -- mild
8 tablespoons chipotle puree
4 tablespoons mayonnaise
1/2 medium onion -- diced small
4 slices pepperjack cheese
***GARNISHES***
1/2 medium onion -- sliced
hot mustard catsup chipotle peppers -- diced tomatoes -- sliced
Thaw the hamburger patties. While they are thawing you can mix the mayonnaise with 4 tablespoons of the chipotle puree, put in a covered container & place in fridge until patty melts are cooked.
Heat a heavy cast iron skillet. Toss in the diced onions & stir fry until the onions are translucent & start to brown slightly. Add the green chiles & 4 tablespoons of chipotle puree. Stir to mix well. Remove from heat & let cool while the burgers finish thawing.
When the burger patties are thawed completely, take 1 burger patty & spread out a generous amount of the onion & chile mixture to within 1/2 inch of the edges. Take a second burger patty & lay on top of the first, carefully use your fingers to seal the edges of the patties together. Repeat with the remaining burger patties & chile mixture.
If you are very careful with these assembled patty melts you can cook them on the grill. Otherwise cook them in the skillet you cooked the chile mixture in, just wipe it out & heat it before cooking the patty melts. Or you can put them on a broiler pan & broil in your oven. When the patty melts are done. Spread some of the Chipotle mayo on both sides of the bun, place a slice of cheese on the top half of the buns & add any other garnishes desired.
4 hamburger buns
8 ounces diced green chiles -- mild
8 tablespoons chipotle puree
4 tablespoons mayonnaise
1/2 medium onion -- diced small
4 slices pepperjack cheese
***GARNISHES***
1/2 medium onion -- sliced
hot mustard catsup chipotle peppers -- diced tomatoes -- sliced
Thaw the hamburger patties. While they are thawing you can mix the mayonnaise with 4 tablespoons of the chipotle puree, put in a covered container & place in fridge until patty melts are cooked.
Heat a heavy cast iron skillet. Toss in the diced onions & stir fry until the onions are translucent & start to brown slightly. Add the green chiles & 4 tablespoons of chipotle puree. Stir to mix well. Remove from heat & let cool while the burgers finish thawing.
When the burger patties are thawed completely, take 1 burger patty & spread out a generous amount of the onion & chile mixture to within 1/2 inch of the edges. Take a second burger patty & lay on top of the first, carefully use your fingers to seal the edges of the patties together. Repeat with the remaining burger patties & chile mixture.
If you are very careful with these assembled patty melts you can cook them on the grill. Otherwise cook them in the skillet you cooked the chile mixture in, just wipe it out & heat it before cooking the patty melts. Or you can put them on a broiler pan & broil in your oven. When the patty melts are done. Spread some of the Chipotle mayo on both sides of the bun, place a slice of cheese on the top half of the buns & add any other garnishes desired.
Chili-Bacon Rub Recipe
-------FOR BEEF & POULTRY-------
T Bacon drippings 1 Garlic clove; crushed
1/2 t Tomato paste
2 t Chili powder
1/4 t Cayenne pepper
Combine all ingredients in a bowl. MAsh until smooth. Makes about 1/4 cup
T Bacon drippings 1 Garlic clove; crushed
1/2 t Tomato paste
2 t Chili powder
1/4 t Cayenne pepper
Combine all ingredients in a bowl. MAsh until smooth. Makes about 1/4 cup
Chilled Chicken With Dill Sauce Recipe
8 chicken breast halves, boned, skinned
1/2 cup italian salad dressing
2 tablespoon water
1 tablespoon lime juice
1 tablespoon white wine vinegar
1 clove garlic, crushed
8 lime wedges
---DILL SAUCE---
1/2 cup yogurt, plain low-fat
1/4 cup cottage cheese, low-fat
1 1/2 teaspoon lime juice
1 1/2 teaspoon green onion, chopped
1/2 teaspoon dillweed, dried
1/8 teaspoon white pepper
Trim excess fat from chicken. Place each piece between 2 sheets of waxed paper; flatten to 1/4" thickness, using a meat mallet or rolling pin. Place chicken in 13x9x2 baking dish. Combine next 5 ingredients in a small bowl; pour over chicken. Cover and refrigerate 2 hours. Remove chicken from marinade, discarding marinade. Coat a grill with cooking spray. Grill chicken over med coals 8 minutes, turning once. Arrange chicken on a serving platter; garnish with lime wedges. Serve either warm or chilled with 1 1/2 tbsp Dill Sauce per serving. 8 servings Dill Sauce: Combine all ingredients in blender; process till smooth. Cover and chill thoroughly.
1/2 cup italian salad dressing
2 tablespoon water
1 tablespoon lime juice
1 tablespoon white wine vinegar
1 clove garlic, crushed
8 lime wedges
---DILL SAUCE---
1/2 cup yogurt, plain low-fat
1/4 cup cottage cheese, low-fat
1 1/2 teaspoon lime juice
1 1/2 teaspoon green onion, chopped
1/2 teaspoon dillweed, dried
1/8 teaspoon white pepper
Trim excess fat from chicken. Place each piece between 2 sheets of waxed paper; flatten to 1/4" thickness, using a meat mallet or rolling pin. Place chicken in 13x9x2 baking dish. Combine next 5 ingredients in a small bowl; pour over chicken. Cover and refrigerate 2 hours. Remove chicken from marinade, discarding marinade. Coat a grill with cooking spray. Grill chicken over med coals 8 minutes, turning once. Arrange chicken on a serving platter; garnish with lime wedges. Serve either warm or chilled with 1 1/2 tbsp Dill Sauce per serving. 8 servings Dill Sauce: Combine all ingredients in blender; process till smooth. Cover and chill thoroughly.
Chinese Barbeque Sauce Recipe
3/4 c Catsup
1/2 c Brown sugar
3 T Soy sauce
1 T Ground ginger
1 T Liquid smoke
2 x Cloves garlic, minced
Combine all ingredients and heat until sugar is dissolved and bubbly
1/2 c Brown sugar
3 T Soy sauce
1 T Ground ginger
1 T Liquid smoke
2 x Cloves garlic, minced
Combine all ingredients and heat until sugar is dissolved and bubbly
Chinese Barbequed Pork Recipe
2 Pork tenderloins,1.5 lb ea
MARINADE 2 tb Light soy sauce
2 tb Hoisin sauce
1 tb Sherry
1 tb Black bean sauce
1 1/2 ts Minced gingeroot
1 1/2 ts Packed brown sugar
1 Clove garlic, minced
1/2 ts Sesame oil
One pinch 5 spice powder VARIATIONS: Thai Barbeque Pork: Substitute fish sauce for soy sauce, and lime juice for sherry. Increase gingeroot to 1 T. Substitute 1 T chopped fresh coriander for five-spice powder. Szechuan Barbequed Pork: Substitute 1 T Chinese chili paste for five-spice powder. Add 1 green onion, chopped.
1. Trim any fat off tenderloin; tuck ends under and tie each with kitchen string. Place in a shallow glass dish.
2. Marinade: Whisk together soy sauce, hoisin sauce, sherry, black bean sauce, gingeroot, sugar, garlic, sesame oil and five-spice powder.
3. Pour marinade over tenderloins and turn to coat. Cover and refrigerate for at least 2 hours or up to 24 hours; turn occasionally. Let stand for 30 minutes at room temp before cooking.
4. Place tenderloins on rack in roasting pan, reserving marinade. Pour 1 cup water into pan. Bake, basting generously four times, in a 375F oven for 30-35 minutes, or until meat thermometer inserted at 20 degree angle registers 160F and meat still has a hint of pink.
5. Remove to cutting board, and tent with foil. Let stand for 10 minutes.
6. Remove string. Using sharp knife, slice pork diagonally into thin slices.
MARINADE 2 tb Light soy sauce
2 tb Hoisin sauce
1 tb Sherry
1 tb Black bean sauce
1 1/2 ts Minced gingeroot
1 1/2 ts Packed brown sugar
1 Clove garlic, minced
1/2 ts Sesame oil
One pinch 5 spice powder VARIATIONS: Thai Barbeque Pork: Substitute fish sauce for soy sauce, and lime juice for sherry. Increase gingeroot to 1 T. Substitute 1 T chopped fresh coriander for five-spice powder. Szechuan Barbequed Pork: Substitute 1 T Chinese chili paste for five-spice powder. Add 1 green onion, chopped.
1. Trim any fat off tenderloin; tuck ends under and tie each with kitchen string. Place in a shallow glass dish.
2. Marinade: Whisk together soy sauce, hoisin sauce, sherry, black bean sauce, gingeroot, sugar, garlic, sesame oil and five-spice powder.
3. Pour marinade over tenderloins and turn to coat. Cover and refrigerate for at least 2 hours or up to 24 hours; turn occasionally. Let stand for 30 minutes at room temp before cooking.
4. Place tenderloins on rack in roasting pan, reserving marinade. Pour 1 cup water into pan. Bake, basting generously four times, in a 375F oven for 30-35 minutes, or until meat thermometer inserted at 20 degree angle registers 160F and meat still has a hint of pink.
5. Remove to cutting board, and tent with foil. Let stand for 10 minutes.
6. Remove string. Using sharp knife, slice pork diagonally into thin slices.
Chinese Red Marinade Recipe
----------FOR PORK----------
1 Garlic clove; crushed
1/2 t Freshly ground pepper
1/2 t Finely grated ginger root
4 t Soy sauce
4 t Honey
4 t Dry sherry
1/2 t Five-spice powder
4 t Chili sauce
Combine all ingredients in a bowl. Makes about 3/4 cup
1 Garlic clove; crushed
1/2 t Freshly ground pepper
1/2 t Finely grated ginger root
4 t Soy sauce
4 t Honey
4 t Dry sherry
1/2 t Five-spice powder
4 t Chili sauce
Combine all ingredients in a bowl. Makes about 3/4 cup
Chinese Smokey Ribs Recipe
6 lb Pork spareribs
1 x Chinese dry marinade
Rub ribs thoroughly with the Chinese Dry Marinade. Let stand at room temperature for 1 to 2 hours. Arrange ribs ends down on cooking grill or place bones upright in rib rack. Smoke-cook until done. Brush ribs with Chinese Barbecue sauce during the last few minutes of cooking, then serve with remaining sauce.
1 x Chinese dry marinade
Rub ribs thoroughly with the Chinese Dry Marinade. Let stand at room temperature for 1 to 2 hours. Arrange ribs ends down on cooking grill or place bones upright in rib rack. Smoke-cook until done. Brush ribs with Chinese Barbecue sauce during the last few minutes of cooking, then serve with remaining sauce.
Chinese Noodles And Gravy (Yee Mein) Recipe
20 sm Chinese mushrooms (or 1 can
- sliced mushrooms) 1/4 lb Chinese barbecued pork
1/2 lb Bok choy
1 pk Pre-fried noodles (1/2 lb)
1 qt Chicken stock
3 ts Oil
1/2 lb Bean sprouts
2 Green onions, slivered
1/2 ts Salt
1/2 ts Sugar
2 tb Oyster sauce
1 ts Cornstarch
2 ts Water
Cook Chinese Mushrooms by boiling in water for 10 minutes. Rinse, squeeze dry, remove and discard stems; cut mushrooms into strips, julienne style. Cut Barbecued pork into very thin slices. Break branches off center stock of bok choy. Remove and discard any flowers. Peel outer covering off of center stock. Cut bok choy diagonally into 2 inch lengths. Bring chicken stock to a boil, add noodles, and cook for 5 minutes. Drain and set aside. Discard the stock, as it will be quite oily! Heat wok, add 1 tablespoon oil and stir-fry bok choy, beansprouts, green onions, barbecued pork, and mushrooms for 3 minutes, adding 1/2 teaspoon salt and 1/2 teaspoon sugar. Remove and set aside. Heat wok, add 2 tablespoon oil and noodles. Stir-fry for 2 minutes; then, add the oyster sauce. Mix well. Add all other ingredients, EXCEPT cornstarch and 2 teaspoon water, and toss together water, and toss together until well mixed. Add thickening made by mixing the cornstarch with the cold water. Cook for 1 minute, and serve.
- sliced mushrooms) 1/4 lb Chinese barbecued pork
1/2 lb Bok choy
1 pk Pre-fried noodles (1/2 lb)
1 qt Chicken stock
3 ts Oil
1/2 lb Bean sprouts
2 Green onions, slivered
1/2 ts Salt
1/2 ts Sugar
2 tb Oyster sauce
1 ts Cornstarch
2 ts Water
Cook Chinese Mushrooms by boiling in water for 10 minutes. Rinse, squeeze dry, remove and discard stems; cut mushrooms into strips, julienne style. Cut Barbecued pork into very thin slices. Break branches off center stock of bok choy. Remove and discard any flowers. Peel outer covering off of center stock. Cut bok choy diagonally into 2 inch lengths. Bring chicken stock to a boil, add noodles, and cook for 5 minutes. Drain and set aside. Discard the stock, as it will be quite oily! Heat wok, add 1 tablespoon oil and stir-fry bok choy, beansprouts, green onions, barbecued pork, and mushrooms for 3 minutes, adding 1/2 teaspoon salt and 1/2 teaspoon sugar. Remove and set aside. Heat wok, add 2 tablespoon oil and noodles. Stir-fry for 2 minutes; then, add the oyster sauce. Mix well. Add all other ingredients, EXCEPT cornstarch and 2 teaspoon water, and toss together water, and toss together until well mixed. Add thickening made by mixing the cornstarch with the cold water. Cook for 1 minute, and serve.
Chinese Shrimp Fried Rice Recipe
c Cold cooked rice 3 Eggs, slightly beaten
1/3 c Raw shrimp, cleaned and
Slivered 1/3 c BBQ pork
1/2 ts Cornstarch
1 ts Wine
1 tb Soy sauce
1/4 ts MSG (optional)
2 Green onions, diced
1 ts Salt
Peanut oil Pan-fry the eggs into thin sheets in a frying pan. Remove and cut into small strips. Heat peanut oil over high heat. Stir-fry shrimp and chicken. When done, sizzle in 1 tsp. wine. Add the cooked rice. Stir until well-mixed. Add 1 tbsp. soy sauce, 1/4 tsp. MSG and the diced green onion. Add 1 tsp. salt (or more). Stir-frry for at least 10 minutes over MEDIUM heat. Add egg strips. Serve hot. Note: The cooked rice should not be sticky. It might even be better to use day-old rice. If you must use freshly cooked rice, you may spread the rice on a cookie sheet and let cool completely before you stir-fry it.
1/3 c Raw shrimp, cleaned and
Slivered 1/3 c BBQ pork
1/2 ts Cornstarch
1 ts Wine
1 tb Soy sauce
1/4 ts MSG (optional)
2 Green onions, diced
1 ts Salt
Peanut oil Pan-fry the eggs into thin sheets in a frying pan. Remove and cut into small strips. Heat peanut oil over high heat. Stir-fry shrimp and chicken. When done, sizzle in 1 tsp. wine. Add the cooked rice. Stir until well-mixed. Add 1 tbsp. soy sauce, 1/4 tsp. MSG and the diced green onion. Add 1 tsp. salt (or more). Stir-frry for at least 10 minutes over MEDIUM heat. Add egg strips. Serve hot. Note: The cooked rice should not be sticky. It might even be better to use day-old rice. If you must use freshly cooked rice, you may spread the rice on a cookie sheet and let cool completely before you stir-fry it.
Citrus Shrimp And Scallops Recipe
1/2 lb Fresh or frozen Scallops
1 ts Finely shredded Orange Peel
1/2 c Orange juice
2 tb Soy Sauce
1 ts Grated Gingerroot
1 x Clove garlic, minced
1/4 ts Ground Red Pepper
12 x Fresh or frozen Pea Pods
1 x Orange, cut in 8 wedges
12 fresh or frozen large Shrimp, peeled and deveined (about 1/2 lb total)
Halve any large scallops. Place scallops and shrimp in a plastic bag set in a deep bowl. For marinade, combine orange peel, orange juice, soy sauce, gingeroot, garlic, and red pepper. Pour over seafood. Seal bag. Marinate in the refrigerator 30 minutes. Drain, reserving marinade. If using fresh pea pods, cook in boiling water about 2 minutes; drain. Or, thaw and drain frozen pea pods. Wrap 1 pea pod around each shrimp. Thread pea pods and shrimp onto four 10-12" skewers alternately with scallops and orange wedges.
Grill kabobs on an uncovered grill directly over medium-hot coals for 5 minutes. Turn and brush with marinade. Grill 5-7 minutes more or till shrimp turn pink and scallops are opaque. Brush occasionally with marinade. Broiler Directions: Place kabobs on the unheated rack of a broiler pan. Broil 4" from the heat for 4 minutes. Turn and broil 4-6 minutes more or till shrimp turn pink and scallops are opaque. Brush occasionally with marinade.
1 ts Finely shredded Orange Peel
1/2 c Orange juice
2 tb Soy Sauce
1 ts Grated Gingerroot
1 x Clove garlic, minced
1/4 ts Ground Red Pepper
12 x Fresh or frozen Pea Pods
1 x Orange, cut in 8 wedges
12 fresh or frozen large Shrimp, peeled and deveined (about 1/2 lb total)
Halve any large scallops. Place scallops and shrimp in a plastic bag set in a deep bowl. For marinade, combine orange peel, orange juice, soy sauce, gingeroot, garlic, and red pepper. Pour over seafood. Seal bag. Marinate in the refrigerator 30 minutes. Drain, reserving marinade. If using fresh pea pods, cook in boiling water about 2 minutes; drain. Or, thaw and drain frozen pea pods. Wrap 1 pea pod around each shrimp. Thread pea pods and shrimp onto four 10-12" skewers alternately with scallops and orange wedges.
Grill kabobs on an uncovered grill directly over medium-hot coals for 5 minutes. Turn and brush with marinade. Grill 5-7 minutes more or till shrimp turn pink and scallops are opaque. Brush occasionally with marinade. Broiler Directions: Place kabobs on the unheated rack of a broiler pan. Broil 4" from the heat for 4 minutes. Turn and broil 4-6 minutes more or till shrimp turn pink and scallops are opaque. Brush occasionally with marinade.
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