Korean Barbecue - Bulgogi Recipe

2 lb Lean Beef Tenderloin

1/2 c Light Soy Sauce

1/4 c Dark Soy Sauce

1/2 c Water

3 tb Finely Chopped Green Onion

3 ts Crushed Garlic

2 ts Finely Minced Fresh Ginger

1/2 ts Black Pepper

1 tb Sugar

2 tb White Sesame Seeds, Toasted

- And Ground 1 tb Sesame Oil

Bulgogi or Bulgalbi, broiled (grilled) beef strips and beef ribs respectively, exemplify an age-old tradition of cooking on a curved iron hotplate - a tradition that is matched in northern China and neighboring Mongolia as introduced by the Manchurians. Today this has been streamlined for table service, with specially built cone-shaped hotplates fitted over tabletop burners, to provide an enjoyable and intimate eating experience. Meats of all kinds, including mutton, pork and poultry, offal and seafood, are cooked in this way, being first marinated in a spicy mixture encompassing the characteristic seasonings: soy sauce, sesame oil, garlic, ginger, pepper or chili, toasted sesame seeds and green onions. The meat is marinated well in advance so that the flavor is intense. Cooking time is minimal - just enough to cook through and seal the surface. Serve Bulgogi with white rice and yangnyum kanjang sauce, together with a selection of accompaniments such as kim chee (chili pickled cabbage) and jeot khal (spiced whitefish).

Korean Marinade Recipe

3 tb Sugar

2 tb Sesame oil

6 tb Soy sauce

1 Green onion, chopped

1 Clove garlic, minced

1 ds Pepper

2 tb Toasted sesame seeds

1 tb Flour

Mix all ingredients together. Marinade for at least 1/2 hour or overnight at maximum. Baste meat with marinade while cooking. This is enough marinade for approximately 2 lbs. meat. It can be used on beef, ribs, chicken etc.

Korean Sesame And Ginger Marinade Recipe

------FOR BEEF, LAMB, PORK------

4 Large garlic cloves; crushed

2 t Fresh grated ginger root

2 T Sugar

2 T Peanut oil

2 Scallions; chopped

1/2 t Crushed,dried hot red pepper

2 T Toasted white sesame seeds

6 T Soy sauce

Combine all ingredients in a bowl. Makes about 1-1/2 cups.

Korean-Style Marinated Skirt Steak/Grilled Scallions/Tortillas Recipe

1 tablespoon sugar

3 tablespoons soy sauce

1 tablespoon sake

4 large cloves garlic -- finely chopped

3 scallions -- white part only,

-- minced 2 teaspoons finely chopped ginger

2 teaspoons toasted sesame oil

1 pound skirt steak -- trimmed and cut

-- into 4 portions 1 tablespoon vegetable oil

Salt and freshly ground pepper

Preheat grill. Combine sugar, soy sauce, sake, garlic, scallions, ginger and sesame oil in a medium size flat dish. Add the steak and coat well with the marinade. Let marinate at room temperature for 30 minutes, turning once. Remove meat from marinade and grill on each side for 2 to 3 minutes, for medium rare. Remove from grill, cover and let rest for 5 minutes. Slice thinly against the grain.

Kowloon Duckling Recipe

1 Duckling, 4 to 5 lbs.

6 Green onions, cut up

6 Parsley sprigs

1 Garlic clove, minced

1/2 c Soy sauce

2 tb Honey

2 tb Lemon juice

1 Recipe Plum Sauce

---------PLUM SAUCE---------

1 cn Plums, 17 oz.

1/4 c Syrup from plums

1/4 ts Orange peel, grated

3 tb Orange juice

2 tb Sugar

1/2 ts Worcestershire sauce

1/4 ts Cinnamon, ground

Stuff cavity of duckling with onion, parsley, and garlic. Skewer neck and body cavities closed; tie securely with cord. In saucepan, heat soy sauce, honey, and lemon juice. Sprinkle dampened hickory chips over slow coals. Arrange coals away from duckling. Place duckling on foil baking pan; place atop grill. Close hood and roast for 2 1/4 to 2 1/2 hours, adding dampened hickory chips every 30 minutes and

basting frequently with soy sauce mixture. Remove grease as needed. Serve with Plum Sauce.

******************Plum Sauce********************
Drain one 17-oz can purple plums, reserving 1/4 cup syrup. Force plums through sieve. In saucepan, combine sieved

plums, plum syrup, orange peel, orange juice, sugar, worcestershire sauce and cinnamon. Heat to boiling; simmer 10 minutes. Makes 1 1/4 cup.

Kraft Barbecue Oven Tender Chicken Recipe

1 Broiler-fryer chicken, cut

-up (3 to 3 1/2 pounds) 1 cn KRAFT Original Barbecue

-Sauce (18 oz) Prep time: 5 minutes. Cooking time: 1 hour. Heat oven to 350'F. Place Chicken in 13x9" baking dish. Pour barbecue sauce over chicken. Bake, uncovered, 1 hour or until chicken is cooked through. Makes 3-4 servings.

Kukn Barbeque Sauce Recipe

12 oz Chili sauce

2 c Brown sugar

Lemon juice; half 1 tb Worcestershire sauce

1 ts Dry mustard

1 ds Tobasco

Combine ingredients in sauce pan. Bring to boil, and reduce to simmer for at least 1/2 hour. Tastes great on chicken, pork, or sausages.

Colonels Secret Pork Bbq Sauce Recipe

2 1/2 c Water

1/4 c Vinegar

1 tb Sugar

3 ts Pepper

2 tb Butter

3 ts Salt

1/4 Chopped onion

1 Clove garlic, minced

1 ts Red pepper

2 ts Chili powder

1 ts Red pepper sauce

1 ts Dry mustard powder

3 tb Worcestershire sauce

Combine all ingredients in a saucepan. Bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes. Cool overnight, warm before using. Start basting meat with this at the beginning of the cooking process. Baste and turn until pork registers 170 degrees on a meat thermometer (takes about 20 minutes for country ribs.)

L.J'S Juicy Bbq Salmon Recipe

4 lb Salmon

1 Lime

2 Onions, sliced

1/2 c Butter

Salt Pepper Thoroughly clean and wash the salmon. Place salmon on heavy-duty aluminum foil. Stuff salmon with the sliced onions, butter, salt and pepper. Also smear butter on the outside of the salmon plus squeeze the lime juice over as well. DO NOT REMOVE THE SKIN OF THE SALMON. Sprinkle with more salt and pepper. Wrap the salmon tightly in the foil so as to make as "air-tight" as possible...usually two layers of foil. Place on the hot Bbq for 25 - 30 minutes then turn over and bake the other side for 15 minutes. Remove from Bbq and serve with "new" mint potatoes and fresh peas. This is absolutely delicious!

Lamb Marinade And Barbecue Recipe

8 lb Lamb leg; boned and

-butterflied 1 1/4 c Olive oil

1/4 c Worchestershire Sauce

2 Garlic clove; diced

3/4 c Soy sauce; light

2 tb Dry mustard

1/4 c Red wine vinegar

1 1/2 tb Parsley, chopped

1/3 c Lemon juice

Mix ingredients together. Marinate butterflied lamb roast overnight, basting as needed. Cook over hot grill, baste as needed. Best served medium to rare. Makes enough marinade for about 6-8lbs of lamb.

Lamb And Grilled Onion Taco W/Fresh Mint And Tomato Salsa Recipe

16 ounces lamb or grilled lamb scraps

--porterhouse trims from previous recipe red chile marinade --recipe follows 1 cup grated monterey jack cheese

1 cup grated white cheddar cheese

1 large red onion -- sliced thin

--and grilled 4 tablespoons fresh mint chiffonade

8 yellow corn tortillas

salt and freshly ground pepper olive oil

Prepare a wood or charcoal grill and let it burn down to embers. Marinate lamb in red chile marinade for 1 hour. Grill the lamb for 3 minutes on each side. Cut into 24 slices. For each serving lay four slices of lamb over 1/2 of the tortilla, sprinkle with 1/4 cup of cheese. Top with grilled onions and mint. Season to taste with salt and pepper. Fold over the tortilla and brush with olive oil. Grill for 3 minutes on each side or until crispy and the cheese has melted.

Lemon And Garlic Broiled Or Grilled Chicken Breasts Recipe

4 chicken breasts, -- on the bone

1 Tablespoon finely chopped fresh rosemary

2 tablespoons olive oil or vegetable oil

2 lemons, -- juiced

4 large garlic cloves, -- chopped

Freshly ground black pepper Salt

Place the chicken breasts, skin side up, in a dish or plastic bag. Season with salt and pepper. Mix together the oil, lemon juice, garlic, and rosemary. Pour the juice mixture over the chicken, and cover or seal bag. Marinate, refrigerated, as long as possible, up to 2 days.

When ready to serve, place the chicken, skin side turned to the heat, under the broiler or on a preheated grill 6 inches from the heat, and cook 15 minutes. Turn; and continue to cook until done, about 15 minutes. The juices should run clear when chicken is pierced with a fork.

Lemon Basting Sauce Recipe

-------------POULTRY, PORK, LAMB, FISH-------------

1/4 c Lemon juice

1/2 c Olive oil

1 Small garlic clove; minced

1 pn Dried oregano; crushed

1/2 t Finely grated lemon peel

Salt & freshly ground pepper -to taste Combine all ingredients in a bowl. Makes about 3/4 cup

Lemon Grilled Chicken Recipe

1/2 cup lemon juice

1 tablespoon sugar

1/4 cup olive oil

1 bay leaf

1/2 teaspoon salt

1/2 teaspoon basil -- dried

1/2 teaspoon poultry seasoning

1/4 teaspoon black pepper -- coarsely ground

3 pounds chicken -- cut in quarters

In a small saucepan, combine lemon juice, suga,r olive oil, bay leaf, salt, basil, poultry seasoning and pepper. Place over low heat and cook, stirring, 2 to 3 minutes. Cool to room temperature.

Place chicken, skin-side down, in a single layer in a 13 by 9 inch baking dish. Pour lemon-juice mixture over chicken. Let stand at room temperature 2 to 3 hours. Prepare chicken, skin-side down, on grill 4 to 6 inches above heat. Grill 7 minutes or until browned.

Brush with marinade. Turn skin-side up. Grill about 7 minutes. Turn and brush with marinade. Continue grilling white meat about 10 minutes longer, dark meat 15 to 20 minutes longer, turning and basting with marinade frequently .

Lemon Herb Barbecued Shrimp Recipe

1 1/2 c Catsup

1/2 c White vinegar

1/4 Lge lemon - seeded and

Finely minced, incldg rind 1 tb Gravy Mstr or Ktchn Bouquet

1 ts Sugar

1 ts Ground coriander

1/2 ts Ground cumin seed

1/4 ts Ground ginger

1/8 ts Paprika

Cayenne pepper to taste 2 lb Lge shrimp (20 -25 count) -

Shelled and deveined Bamboo skewers - soaked in Water for 30 minutes Combine all ingredients except shrimp in a small saucepan; simmer 15 minutes, stirring frequently; thread shrimp, interlapping, on skewers; grill 4 to 6 inches from hot glowing coals, 3 to 5 minutes, turning and brushing frequently with lemon mixture

Lima Beans With Grilled Stuffed Vine Leaves Recipe

------STUFFED GRAPE LEAVES------

32 lg Bottled grape leaves

2/3 c Cooked, chopped spinach

2/3 c Red bell peppers, roasted &

-- diced 2/3 c Zucchini, grilled & diced

2/3 c Yellow squash. grilled &

-- diced 3 tb Cilantro, chopped

2 tb Lime juice

Salt Hungarian paprika Olive oil spray

---------LIMA BEANS---------

1 1/2 c Lima beans, soaked

8 c Water

1 ea Bay leaf

2 tb Extra-virgin olive oil

1/2 tb Mustard seeds

2 ea Jalapeno peppers, seeded &

-- slivered 1 ea Red bell pepper, chopped

1 c Tomato, chopped

Salt & pepper 3 tb Parsley, chopped

3 tb Mint, chopped

soak grape leaves in cool water for 10 minutes. Rinse, dry on paper towels & cut away tough stems. Combine vegetables & cilantro in a bowl. Add half of the lime juice & season with salt & paprika. Place 1 tb of mixture on each leaf, 3/4" from stem end. Fold stem end over the filling & roll into a firm packet. Soak 4 or 5 long wooden skewers in water for 10 minutes. Thread stuffed leaves onto skewers, about 1" apart. If not using for a day, refrigerate. Drain beans, combine them with water, bay leaf, 1 tb oil & bring to a boil. Reduce heat & simmer until almost tender, 1 1/2 hours. Remove any skins that may float to the top & drain. 15 minutes before serving, heat a grill or broiler. Spray grape leaves with olive oil & grill 5 minutes a side. Heat remaining oil in a skillet. Add mustard seeds & cover till they pop. Add jalapeno & bell pepper & stir-fry for 2 minutes. Add tomato, fry for 2 minutes. Stir in beans, salt, pepper & herbs. Spoon beans onto a warmed platter & top with grape leaves. Sprinkle with remaining lime juice.

"Grilled" Glazed Tuna Steaks Recipe

1/3 cup Dry Sherry

1 tablespoon Minced Gingerroot

1 tablespoon Low Sodium Soy Sauce

1 teaspoon Honey

2 teaspoons Garlic Minced

1 pound Tuna Steaks Cut Into 4

Pieces

Combine Sherry, Gingerroot, Soy Sauce, Honey & Garlic in A 1 Cup Glass Measure. Microwave Uncovered At High 1 Min. OR Until Mixture Boils. Cool Slightly. Place Tuna in An 11 X 7 X 1 1/2 in. Baking Dish. Pour Marinade Over tuna. Cover & Chill 2 Hours. Remove Tuna From Marinade, Reserving Marinade. Preheat A 10 Inc h. Browning Skillet At High For 8 Min. Arrange Tuna On Hot Browning Skillet With Thickest Portions To The outside. Microwave Uncovered At High For 2 Min. Turn Steaks Over & Baste With Marinade. Microwave At High For 1 1/2 To 2 Min. Let Stand Covered 2 Min. Serve Immediately With Warm Marinade.

Aloha Burgers Recipe

8 our pineapple slices

3/4 cup teriyaki sauce

1 pound ground beef

1 large sweet onion -- sliced

1 Tablespoon butter or margarine

4 lettuce leaves

4 onion or sesame seed buns, -- split

and toasted 4 slices Swiss cheese

4 bacon strips -- cooked

Drain pineapple juice into a small bowl; add teriyaki sauce. Place 3 Tablespoon in a resealable plastic bag. Add pineapple and rotate to coat; set aside. Shape beef into four patties; place in a 8" square baking dish. Pour the remaining teriyaki sauce mixture over patties; marinate for 5-10 minutes, turning once. In a skillet, saute onion in butter until tender, about 5 minutes. Grill or broil burgers until no long pink. Place pineapple on grill or under broiler to heat through. Layer lettuce and onion on bottom of buns. Top with burgers, cheese, pineapple and bacon. Replace tops; serve immediately.

Apple City Barbecue Recipe

----------DRY RUB----------

10 tb Black pepper

10 tb Paprika

5 tb Chili powder

5 tb Red pepper

5 tb Garlic powder

3 tb Celery salt

1 tb Dry mustard

--------FINISH SAUCE--------

32 oz Hunt's Ketchup

8 oz Soy sauce

4 oz Worcestershire sauce

1 tb Garlic powder

8 oz Apple cider vinegar

4 oz Apple juice

1 tb White pepper or to taste

Mix dry rub ingredients. Rub into pork ribs. Put rubbed ribs into the refrigerator for 4 to 10 hours before cooking. Bring sauce ingredients to a boil. Then add 1 finely grated onion, 1 grated medium Golden Delicious apple and 1/4 grated small bell pepper. Cook until desired thickness. Cook prepared ribs for about 5 1/2 to 7 hours over charcoal kept at 180 to 200 degrees. Baste occasionally with warm apple juice. Use soaked

applewood chips in the fire to create a sweet flavor. About 30 minutes before serving, brush ribs with finish sauce. Right before serving, sprinkle on dry rub. Serve sauce on the side.

Argentinean Chimichurri-Style Marinade Recipe

1/2 cup olive oil

1/2 cup vinegar, malt

1/4 cup water

2 tablespoon parsley, fresh, chopped

3 each garlic, cloves, minced

1 teaspoon cayenne pepper

1 teaspoon salt

1 1/2 teaspoon oregano, fresh, leaves, chopped

1 pepper, freshly ground

Combine all ingredients in a glass jar with tight fitting lid. Let stand at room temperature for 24 hours. Makes about 1 1/3 cups.