2 pounds Tuna steaks -- (1/2-inch thick)
-- OR four 6-ounce cans oil-packed tuna
2 tablespoons fresh lemon juice
1 teaspoon minced fresh thyme leaves
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 cups fresh flat-leafed parsley leaves
3/4 cup sliced red onion (about 1)
1 thyme focaccia (recipe follows)
3 large red bell peppers -- roasted and peeled
-- (see technique
-- formatted as recipe "to quick-roast
-- and peel chilies ..."
2 tablespoons drained capers
If using tuna steaks, prepare grill.
Season tuna steaks with salt and pepper and grill on an oiled rack set 5 to 6 inches over glowing coals 3 to 4 minutes on each side, or until just cooked through. (Alternatively, tuna steaks may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer tuna to a platter and cool. In a large sealable plastic bag combine lemon juice, thyme, and 1/4 cup oil and add grilled tuna. Marinate grilled tuna, chilled, turning bag occasionally, at least 1 hour and up to 1 day. If using canned tuna, drain tuna and in a bowl stir together with lemon juice, thyme,1/4 cup oil, and salt and pepper to taste. In a bowl toss together parsley, onion, and remaining 2 tablespoons oil and season with salt and pepper. Pat roasted peppers dry. Halve focaccia horizontally and layer one half with peppers, tuna, capers, and parsley salad. Top sandwich with remaining focaccia half, pressing gently, and cut lengthwise in half and crosswise into thirds to make 6 sandwiches. Cut sandwiches in half diagonally and wrap tightly in plastic wrap. Chill sandwiches at least 1 hour and up to 1 day.
Thursday, June 30, 2011
Grilled Tuna Cheddar And Onion Sandwiches Recipe
1 Onion,large,thinly sliced
1 Garlic clove,minced/pressed
1/2 c Chicken broth
2 cn Albacore tuna*
1/2 c Celery,minced
2 tb Mayonnaise
8 Dark rye bread slices
1/4 lb Cheddar cheese,sharp**
* - water-packed, drained ** - thinly sliced====================================================================== ===
1. In a 10-12" nonstick frying pan, combine onion, garlic, and half the broth. Bring to a boil over high heat; stir often until liquid evaporates and browned bit stick in pan.
2. Add half the remaining broth; stir to scrape browned bits free, then boil again until liquid evaporates and browned bits form. Repeat step with remaining broth, cooking until liquid evaporates. Set onion mixture aside.
3. In a bowl, mix together tuna, celery, and mayonnaise. Top 4 slices bread equally with tuna mixture, onion mixture, cheese, and remaining bread.
4. Wipe the pan clean. Place over medium heat and add 2 sandwiches. (If you
have another nonstick frying pan, toast all the sandwiches at once.) Cook until sandwiches are toasted on the bottom, about 4 minutes. Turn over and toast tops, about 4 minutes more.
1 Garlic clove,minced/pressed
1/2 c Chicken broth
2 cn Albacore tuna*
1/2 c Celery,minced
2 tb Mayonnaise
8 Dark rye bread slices
1/4 lb Cheddar cheese,sharp**
* - water-packed, drained ** - thinly sliced====================================================================== ===
1. In a 10-12" nonstick frying pan, combine onion, garlic, and half the broth. Bring to a boil over high heat; stir often until liquid evaporates and browned bit stick in pan.
2. Add half the remaining broth; stir to scrape browned bits free, then boil again until liquid evaporates and browned bits form. Repeat step with remaining broth, cooking until liquid evaporates. Set onion mixture aside.
3. In a bowl, mix together tuna, celery, and mayonnaise. Top 4 slices bread equally with tuna mixture, onion mixture, cheese, and remaining bread.
4. Wipe the pan clean. Place over medium heat and add 2 sandwiches. (If you
have another nonstick frying pan, toast all the sandwiches at once.) Cook until sandwiches are toasted on the bottom, about 4 minutes. Turn over and toast tops, about 4 minutes more.
Grilled Tuna Steak With Lemon-Caper Butter Recipe
8 tablespoon butter, softened
3 tablespoon lemon juice, fresh
1/2 teaspoon lemon zest, grated
2 teaspoon dijon mustard
2 teaspoon capers, drained
6 each tuna steaks, (8 oz), cut 3/4 inch thick
1/4 cup vegetable oil
Mix together butter, 2 tbsp lemon juice, lemon zest, mustard, and capers. Set aside. Prepare a hot fire. Brush tuna steaks with oil. Drizzle remaining 1 tbsp. lemon juice over fish. Place steaks on a oiled grill set 4 to 6 inches from coals. Grill, turning once, until firm and opaque at center, about 10 to 12 minutes. Remove from heat and top each steak with 1 tbsp lemon-caper butter.
3 tablespoon lemon juice, fresh
1/2 teaspoon lemon zest, grated
2 teaspoon dijon mustard
2 teaspoon capers, drained
6 each tuna steaks, (8 oz), cut 3/4 inch thick
1/4 cup vegetable oil
Mix together butter, 2 tbsp lemon juice, lemon zest, mustard, and capers. Set aside. Prepare a hot fire. Brush tuna steaks with oil. Drizzle remaining 1 tbsp. lemon juice over fish. Place steaks on a oiled grill set 4 to 6 inches from coals. Grill, turning once, until firm and opaque at center, about 10 to 12 minutes. Remove from heat and top each steak with 1 tbsp lemon-caper butter.
Grilled Tuna With Citrus Shallot Vinaigrette Recipe
1 Lemon, zest and juice
1 Lime, zest and juice
1 tb Rice wine vinegar
2 tb Shallots, sliced into
-rings 1 tb Sugar
1 tb Oil
1/4 ts Crushed red pepper
-oil or non-stick spray 2 Yellowfin tuna steaks, 6-9
-oz each, -and at least 1" thick -Preheat the grill. Using a swiveled-edge vegetable peeler, remove the outside peel of the lemon and lime. Try not to take the white pith along with the peel. Julienne the peel. Bring a cup of water to a boil, and drop the julienne peel in for 30 seconds. Drain into a strainer and rinse with cold water. Squeeze the juice from the lemon and lime and combine with the peel, vinegar, shallots, sugar, oil, and crushed red pepper to create the vinaigrette. Coat the tuna steaks lightly with oil or spray with non-stick spray. Grill for 2-3 minutes per side, basting with a little of the liquid from the vinaigrette. Remove to plates and top with remaining vinaigrette
1 Lime, zest and juice
1 tb Rice wine vinegar
2 tb Shallots, sliced into
-rings 1 tb Sugar
1 tb Oil
1/4 ts Crushed red pepper
-oil or non-stick spray 2 Yellowfin tuna steaks, 6-9
-oz each, -and at least 1" thick -Preheat the grill. Using a swiveled-edge vegetable peeler, remove the outside peel of the lemon and lime. Try not to take the white pith along with the peel. Julienne the peel. Bring a cup of water to a boil, and drop the julienne peel in for 30 seconds. Drain into a strainer and rinse with cold water. Squeeze the juice from the lemon and lime and combine with the peel, vinegar, shallots, sugar, oil, and crushed red pepper to create the vinaigrette. Coat the tuna steaks lightly with oil or spray with non-stick spray. Grill for 2-3 minutes per side, basting with a little of the liquid from the vinaigrette. Remove to plates and top with remaining vinaigrette
Grilled Tuna With Mint Viniagrette Recipe
4 fresh tuna steaks
3 tbsps fresh mint -- chopped
1/2 c extra virgin olive oil
2 tbsps lime juice
1 tbsp wine vinegar (or more to taste)
1 tbsp fresh parsley -- min
2 med shallots -- minced
6 roma tomatoes -- seeded and diced
3 cloves garlic, briefly blanched -- minced
salt and pepper
Sprinkle tuna with pepper and coat with 1-2 T. olive oil. Cover with plastic wrap and refrigerate until ready to cook. Combine the remaining ingredients in a small bowl. Taste and correct the seasonings, adding salt and pepper to taste. Grill tuna approximately 4 minutes per side and serve with some of the vinaigrette spooned across each steak and garnish with mint sprigs. In place of the mint you may use a combination of mint and basil.
3 tbsps fresh mint -- chopped
1/2 c extra virgin olive oil
2 tbsps lime juice
1 tbsp wine vinegar (or more to taste)
1 tbsp fresh parsley -- min
2 med shallots -- minced
6 roma tomatoes -- seeded and diced
3 cloves garlic, briefly blanched -- minced
salt and pepper
Sprinkle tuna with pepper and coat with 1-2 T. olive oil. Cover with plastic wrap and refrigerate until ready to cook. Combine the remaining ingredients in a small bowl. Taste and correct the seasonings, adding salt and pepper to taste. Grill tuna approximately 4 minutes per side and serve with some of the vinaigrette spooned across each steak and garnish with mint sprigs. In place of the mint you may use a combination of mint and basil.
Grilled Tuna With Pineapple-Ginger Glaze Recipe
1 tablespoon minced ginger
1 cup pineapple juice
1/2 cup white vinegar
1/4 cup soy sauce
1/4 cup brown sugar
1/2 cup tomato ketchup
1/4 cup lime juice
from two limes -- approximately 1/4 cup finely chopped cilantro
1 tablespoon freshly ground white pepper; or black
2 pounds tuna steaks, cut into portions
or four 8-oz steaks -- 1.5inches thick salt and freshly cracked black pepper
In a small saucepan, combine the ginger, pineapple juice, vinegar, soy and brown sugar, and bring to a boil over high heat. Reduce heat to low. And simmer until volume is reduced by half, about 20 minutes. Add the ketchup and cook 5 minutes more. Remove from heat, stir in the lime juice cilantro and white or black pepper and set aside.
Sprinkle the tuna generously with salt and pepper, then grill over a medium are for about 3 minutes a side, or until a peek in the interior shows some pink. (This is for medium rare; if you like it better done, keep cooking until it reaches the stage you like.) During the last minute of cooking, paint each steak with a couple of tablespoons of the glaze.
Remove tuna steaks from the grill, top each with a tablespoon or two of glaze, and serve at once. Pass remaining glaze separately.
1 cup pineapple juice
1/2 cup white vinegar
1/4 cup soy sauce
1/4 cup brown sugar
1/2 cup tomato ketchup
1/4 cup lime juice
from two limes -- approximately 1/4 cup finely chopped cilantro
1 tablespoon freshly ground white pepper; or black
2 pounds tuna steaks, cut into portions
or four 8-oz steaks -- 1.5inches thick salt and freshly cracked black pepper
In a small saucepan, combine the ginger, pineapple juice, vinegar, soy and brown sugar, and bring to a boil over high heat. Reduce heat to low. And simmer until volume is reduced by half, about 20 minutes. Add the ketchup and cook 5 minutes more. Remove from heat, stir in the lime juice cilantro and white or black pepper and set aside.
Sprinkle the tuna generously with salt and pepper, then grill over a medium are for about 3 minutes a side, or until a peek in the interior shows some pink. (This is for medium rare; if you like it better done, keep cooking until it reaches the stage you like.) During the last minute of cooking, paint each steak with a couple of tablespoons of the glaze.
Remove tuna steaks from the grill, top each with a tablespoon or two of glaze, and serve at once. Pass remaining glaze separately.
Grilled Tuna And Vegetables W/Yellow Pepper Sauce Recipe
6 (5 oz) tuna steaks
1 tablespoon Garlic oil
1 Zucchini -- sliced on bias to
1 cup
1 Red onion -- sliced in thick
3 Russet potatoes -- sliced
inch thick 1/2 cup Garlic oil
1/4 cup Balsamic vinegar
Salt/pepper to taste
-----YELLOW PEPPER SAUCE-----
1 tablespoon Olive oil
1/2 cup Onion -- chopped
1 cup Yellow bell pepper -- chopped
1 teaspoon Thyme
1/2 cup Chicken stock
Salt/pepper to taste
Season tuna steak with salt and pepper and rub with garlic oil. Place on hot grill and cook to desired temp. Rub all veggies with garlic oil. Grill until tender. Season with pepper and sprinkle with balsamic vinegar. Sauce: Heat olive oil in 1 quart sauce pot. Add onions and saute onions until lightly browned. Add yellow peppers and time and sweat in olive oil 1 minute. Add stock and simmer covered until peppers are soft. Remove to blender and puree. Adjust seasoning and keep warm.
1 tablespoon Garlic oil
1 Zucchini -- sliced on bias to
1 cup
1 Red onion -- sliced in thick
3 Russet potatoes -- sliced
inch thick 1/2 cup Garlic oil
1/4 cup Balsamic vinegar
Salt/pepper to taste
-----YELLOW PEPPER SAUCE-----
1 tablespoon Olive oil
1/2 cup Onion -- chopped
1 cup Yellow bell pepper -- chopped
1 teaspoon Thyme
1/2 cup Chicken stock
Salt/pepper to taste
Season tuna steak with salt and pepper and rub with garlic oil. Place on hot grill and cook to desired temp. Rub all veggies with garlic oil. Grill until tender. Season with pepper and sprinkle with balsamic vinegar. Sauce: Heat olive oil in 1 quart sauce pot. Add onions and saute onions until lightly browned. Add yellow peppers and time and sweat in olive oil 1 minute. Add stock and simmer covered until peppers are soft. Remove to blender and puree. Adjust seasoning and keep warm.
Grilled Turkey Breast With Apricot Plum Sauce Recipe
1 Bone-in (3-to 3 1/2-pound)
-turkey breast 1 c Apricot nectar
1/4 c Olive oil
3 tb Lite soy sauce
1/2 ts Freshly ground pepper
6 lg Purple plums or medium
-peaches, peeled, seeded and -chopped 1 Fresh jalapeno peppers,
-seeded and minced (up to 2) 1/4 c Minced green onions
1/4 c Minced cilantro
3 tb Light brown sugar
Indirect/Medium Heat Remove and discard skin from turkey breast. Place turkey in a heavy-duty zip-top plastic bag or shallow baking dish. Combine apricot nectar and next 4 ingredients in a jar; cover tightly, and shake vigorously. Remove and refrigerate 3/4 cup marinade. Pour remaining marinade over turkey, turning to coat; seal bag or cover, and refrigerate overnight, turning turkey occasionally. Combine 1/4 cup reserved marinade, plums, and next 4 ingredients in a medium bowl; cover and refrigerate at least 1 hour. Remove turkey from marinade; discard marinade. Place turkey in center of cooking grate over a drip pan; grill 1 1/2 to 2 hours or until an instant-read meat thermometer registers 170F, brush occasionally with remaining 1/2 cup reserved marinade; let stand 10 minutes before slicing. Serve with chilled plum mixture.
-turkey breast 1 c Apricot nectar
1/4 c Olive oil
3 tb Lite soy sauce
1/2 ts Freshly ground pepper
6 lg Purple plums or medium
-peaches, peeled, seeded and -chopped 1 Fresh jalapeno peppers,
-seeded and minced (up to 2) 1/4 c Minced green onions
1/4 c Minced cilantro
3 tb Light brown sugar
Indirect/Medium Heat Remove and discard skin from turkey breast. Place turkey in a heavy-duty zip-top plastic bag or shallow baking dish. Combine apricot nectar and next 4 ingredients in a jar; cover tightly, and shake vigorously. Remove and refrigerate 3/4 cup marinade. Pour remaining marinade over turkey, turning to coat; seal bag or cover, and refrigerate overnight, turning turkey occasionally. Combine 1/4 cup reserved marinade, plums, and next 4 ingredients in a medium bowl; cover and refrigerate at least 1 hour. Remove turkey from marinade; discard marinade. Place turkey in center of cooking grate over a drip pan; grill 1 1/2 to 2 hours or until an instant-read meat thermometer registers 170F, brush occasionally with remaining 1/2 cup reserved marinade; let stand 10 minutes before slicing. Serve with chilled plum mixture.
Grilled Turkey En Brochette Recipe
4 Turkey tenderloin
-steaks(about 1 pound) 1/3 c Chili sauce
2 tb Lemon juice
1 tb Sugar
2 Bay leaves
8 md Cherry tomatoes
8 md Mushrooms
1 lg Seeded green pepper, cut
-into eighths 2 sm Peeled, quartered onions
1 md Zucchini, cut into
-1/2"slices 2 tb Vegetable oil
Cut turkey steaks into 2" cubes and place in bowl. Combine chili sauce, lemon juice, sugar and bay leaves. Pour over turkey cubes. Refrigerate at least 4 hours or overnight. Stir to coat several times during marinating. Thread turkey on skewers, alternating with tomatoes, mushrooms, green pepper, onion and zucchini. Brush lightly with oil. Grill over hot coals 6" from heat source, turning occasionally, about 10 to 15 minutes. Brush with reserved marinade while turning.
-steaks(about 1 pound) 1/3 c Chili sauce
2 tb Lemon juice
1 tb Sugar
2 Bay leaves
8 md Cherry tomatoes
8 md Mushrooms
1 lg Seeded green pepper, cut
-into eighths 2 sm Peeled, quartered onions
1 md Zucchini, cut into
-1/2"slices 2 tb Vegetable oil
Cut turkey steaks into 2" cubes and place in bowl. Combine chili sauce, lemon juice, sugar and bay leaves. Pour over turkey cubes. Refrigerate at least 4 hours or overnight. Stir to coat several times during marinating. Thread turkey on skewers, alternating with tomatoes, mushrooms, green pepper, onion and zucchini. Brush lightly with oil. Grill over hot coals 6" from heat source, turning occasionally, about 10 to 15 minutes. Brush with reserved marinade while turning.
Grilled Turkey Legs Recipe
2 li carbonated beverage, bottle, lemon-lime flavored
2 tablespoon sugar
2 tablespoon hot sauce
1 tablespoon red pepper flakes, crushed
1 tablespoon black pepper
1 each onion, sweet, sliced
4 each turkey legs
2 tablespoon honey
1 tablespoon steak seasoning
In a large pot, mix the lemon-lime flavored carbonated beverage, sugar, hot sauce, red pepper, pepper, and onion. Place the turkey legs in the mixture, and bring to a boil. Cook 30 to 45 minutes, until the turkey has reached an internal temperature of 180 degrees F (80 degrees C). Preheat an outdoor grill for high heat, and lightly oil grate. Remove onion slices from the mixture, and arrange on the prepared grill. Place turkey legs over the onions. Drizzle with honey, and season with steak seasoning. Cook, tuning once, 20 minutes, or until a crisp browned crust has formed on the turkey legs.
2 tablespoon sugar
2 tablespoon hot sauce
1 tablespoon red pepper flakes, crushed
1 tablespoon black pepper
1 each onion, sweet, sliced
4 each turkey legs
2 tablespoon honey
1 tablespoon steak seasoning
In a large pot, mix the lemon-lime flavored carbonated beverage, sugar, hot sauce, red pepper, pepper, and onion. Place the turkey legs in the mixture, and bring to a boil. Cook 30 to 45 minutes, until the turkey has reached an internal temperature of 180 degrees F (80 degrees C). Preheat an outdoor grill for high heat, and lightly oil grate. Remove onion slices from the mixture, and arrange on the prepared grill. Place turkey legs over the onions. Drizzle with honey, and season with steak seasoning. Cook, tuning once, 20 minutes, or until a crisp browned crust has formed on the turkey legs.
Grilled Turkey Shish Kabob Recipe
1 1/4 lb Turkey Breast Tenderloins
1/3 c Chili Sauce
2 T Lemon Juice
1 T Sugar
2 ea Bay Leaves
8 ea Mushrooms
8 ea Cherry Tomatoes
1 x Zucchini medium (1/2" slices
1/2 x Green Pepper (2" squares)
2 ea Onions (cut into 1/4's)
2 T Cooking Oil
Cut turkey tenderloins into 1 1/2-inch cubes. Mix next 4 ingredients; pour over turkey cubes. Toss to coat;
refrigerate at least 4 hours or overnight, stirring occasionally. Thread turkey and vegetables alternately on skewers. Brush lightly with oil. Broil or grill 6" from heat or coals for 10 minutes. Turn and brush occasionally with marinade.
1/3 c Chili Sauce
2 T Lemon Juice
1 T Sugar
2 ea Bay Leaves
8 ea Mushrooms
8 ea Cherry Tomatoes
1 x Zucchini medium (1/2" slices
1/2 x Green Pepper (2" squares)
2 ea Onions (cut into 1/4's)
2 T Cooking Oil
Cut turkey tenderloins into 1 1/2-inch cubes. Mix next 4 ingredients; pour over turkey cubes. Toss to coat;
refrigerate at least 4 hours or overnight, stirring occasionally. Thread turkey and vegetables alternately on skewers. Brush lightly with oil. Broil or grill 6" from heat or coals for 10 minutes. Turn and brush occasionally with marinade.
Grilled Turkeyspears With 3 Sauces Recipe
18 oz Turkeybreast Filets
3 Limes
3 1/2 oz Mild Pepperoni,sliced
2 Corn Cobs
2 tb Oil
1/2 tb Chilipowder
Sauce 1:
----------
1 3/4 oz Sweet Cream,
1 Banana, soft, mashed
Curry, salt, pepper Sauce 2:
---------
3 1/2 oz Blue Cheese, crumbled
3 1/2 oz Yogurt
Pepper Sauce 3:
---------
3 1/2 oz Sweet Cream
1 3/4 oz Cranberries, jellied,mashed
Horseradish to taste Mix the juice from one lime with the oil and the chilipowder together. Cut the turkey filets into cubes. Slice the limes into thin slices. Cut each corncob in half. Take all and put on long scewers and spread with the oilmix and grill for about 10-15 minutes. For the sauces mix all the ingridients together and put in bowls and serve with turkey.
3 Limes
3 1/2 oz Mild Pepperoni,sliced
2 Corn Cobs
2 tb Oil
1/2 tb Chilipowder
Sauce 1:
----------
1 3/4 oz Sweet Cream,
1 Banana, soft, mashed
Curry, salt, pepper Sauce 2:
---------
3 1/2 oz Blue Cheese, crumbled
3 1/2 oz Yogurt
Pepper Sauce 3:
---------
3 1/2 oz Sweet Cream
1 3/4 oz Cranberries, jellied,mashed
Horseradish to taste Mix the juice from one lime with the oil and the chilipowder together. Cut the turkey filets into cubes. Slice the limes into thin slices. Cut each corncob in half. Take all and put on long scewers and spread with the oilmix and grill for about 10-15 minutes. For the sauces mix all the ingridients together and put in bowls and serve with turkey.
Grilled Veal Chops Pizziaola Recipe
4 Veal T-bone loin chops, 1
-inch thick 2 ts Olive oil
2 ts Dried oregano, crumbled
Salt Freshly-ground black pepper 4 ts Olive oil
1 md Onion, finely minced
1 cn Italian plum tomatoes with
-basil, drained and Coarsely chopped (reserve -juice) 2 lg Garlic cloves, flattened
1 ts Sugar
1 ts Dried basil, crumbled
1 ts Dried oregano, crumbled
8 Anchovy fillets, pounded to
-smooth paste 4 ts Capers, drained
Fresh Italian parsley, -minced (garnish) 4 Lemon wedges (garnish)
Pat veal chops dry, then rub with oil, oregano, salt, and pepper. Arrange in a single layer in baking dish. Set aside at room temperature for 2 hours. Heat oil in heavy (or non-stick) large skillet over medium heat. Add onion and cook until wilted. Stir in chopped tomatoes, garlic, sugar, basil, and oregano. Increase heat to medium-high; cook until juice evaporate, about 5 minutes. Blend in reserved tomato juice with anchovy fillets. Partially cover and cook until thickened, about 10 minutes. Stir in capers and cook for 5 minutes longer. Grease broiler pan and position about 3 inches from heat; preheat pan and broiler. Transfer chops to heated pan; cook, turning several times, until charred and crusty on outside and juicy inside, about 10 minutes total. Brush chops during last several minutes with any marinade remaining in dish. Transfer chops to individual plates (warmed). Nap evenly with sauce. Sprinkle with parsley. Garnish with lemon wedges.
-inch thick 2 ts Olive oil
2 ts Dried oregano, crumbled
Salt Freshly-ground black pepper 4 ts Olive oil
1 md Onion, finely minced
1 cn Italian plum tomatoes with
-basil, drained and Coarsely chopped (reserve -juice) 2 lg Garlic cloves, flattened
1 ts Sugar
1 ts Dried basil, crumbled
1 ts Dried oregano, crumbled
8 Anchovy fillets, pounded to
-smooth paste 4 ts Capers, drained
Fresh Italian parsley, -minced (garnish) 4 Lemon wedges (garnish)
Pat veal chops dry, then rub with oil, oregano, salt, and pepper. Arrange in a single layer in baking dish. Set aside at room temperature for 2 hours. Heat oil in heavy (or non-stick) large skillet over medium heat. Add onion and cook until wilted. Stir in chopped tomatoes, garlic, sugar, basil, and oregano. Increase heat to medium-high; cook until juice evaporate, about 5 minutes. Blend in reserved tomato juice with anchovy fillets. Partially cover and cook until thickened, about 10 minutes. Stir in capers and cook for 5 minutes longer. Grease broiler pan and position about 3 inches from heat; preheat pan and broiler. Transfer chops to heated pan; cook, turning several times, until charred and crusty on outside and juicy inside, about 10 minutes total. Brush chops during last several minutes with any marinade remaining in dish. Transfer chops to individual plates (warmed). Nap evenly with sauce. Sprinkle with parsley. Garnish with lemon wedges.
Grilled Veal Chops With Chive Cream Recipe
2 tablespoons lemon juice
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon ground white pepper
3 shallots -- minced
2 1/2 pounds small veal rib chops (about 12)
-----Chive Cream-----
1 1/2 cups whipping cream
1 1/2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/4 cup minced fresh chives
1. In a shallow pan, stir together lemon juice, oil, salt, pepper, and shallots. Place veal chops in pan, coat with marinade on both sides, and let rest for 15 to 30 minutes.
2. Prepare a charcoal fire or preheat broiler. Place veal chops on grill or under broiler, about 4 inches from heat, and cook until browned on one side (about 4 minutes). Turn and cook second side until lightly browned and slightly firm (but not rigid) when pressed with a metal spatula (about 3 minutes). Serve veal chops immediately, drizzled with Chive Cream.
Chive Cream: In a small saucepan over medium heat, place cream and lemon juice. Simmer until reduced by about one third; keep warm over low heat. Just before serving, season with salt and pepper, then stir chives into warm cream sauce.
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon ground white pepper
3 shallots -- minced
2 1/2 pounds small veal rib chops (about 12)
-----Chive Cream-----
1 1/2 cups whipping cream
1 1/2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/4 cup minced fresh chives
1. In a shallow pan, stir together lemon juice, oil, salt, pepper, and shallots. Place veal chops in pan, coat with marinade on both sides, and let rest for 15 to 30 minutes.
2. Prepare a charcoal fire or preheat broiler. Place veal chops on grill or under broiler, about 4 inches from heat, and cook until browned on one side (about 4 minutes). Turn and cook second side until lightly browned and slightly firm (but not rigid) when pressed with a metal spatula (about 3 minutes). Serve veal chops immediately, drizzled with Chive Cream.
Chive Cream: In a small saucepan over medium heat, place cream and lemon juice. Simmer until reduced by about one third; keep warm over low heat. Just before serving, season with salt and pepper, then stir chives into warm cream sauce.
Grilled Veal Involtini Alla Sicialiana Recipe
8 sl beef, top round, -- about 4
: oz each 1 c grated Pecorino
4 TB bread crumbs
2 bn flat parsley, finely chopped
: to yield 1/2 cup 1/4 c pine nuts
1/4 c currants, soaked 1 hour --
: in warm water and drained 8 3-inch rosemary sprigs,
: soaked in water 1 hour : Salt and pepper 2 oz olive oil
: Lemon wedges Preheat barbecue or grill. Using a kitchen mallet or wide cleaver, pound each slice of beef between 2 oiled pieces of wax paper until thin yet not torn, about 1/16-inch thick. Lay each piece out on a cool working surface. In a mixing bowl, stir together Pecorino, bread crumbs, parsley, pine nuts and plumped, drained currants until well blended. Season the beef slices with salt and pepper. Divide the Pecorino mixture among the 8 pieces of beef, spreading it out thinly. Roll the beef up tightly like a burrito and secure with toothpicks. Lay 4 pairs of beef rolls side by side a half inch apart and skewer them with 2 rosemary sprigs to yield 4 sets. Season with salt and pepper and brush with olive oil. Grill until cooked, about 3 to 4 minutes per side, and serve immediately with lemon wedges.
: oz each 1 c grated Pecorino
4 TB bread crumbs
2 bn flat parsley, finely chopped
: to yield 1/2 cup 1/4 c pine nuts
1/4 c currants, soaked 1 hour --
: in warm water and drained 8 3-inch rosemary sprigs,
: soaked in water 1 hour : Salt and pepper 2 oz olive oil
: Lemon wedges Preheat barbecue or grill. Using a kitchen mallet or wide cleaver, pound each slice of beef between 2 oiled pieces of wax paper until thin yet not torn, about 1/16-inch thick. Lay each piece out on a cool working surface. In a mixing bowl, stir together Pecorino, bread crumbs, parsley, pine nuts and plumped, drained currants until well blended. Season the beef slices with salt and pepper. Divide the Pecorino mixture among the 8 pieces of beef, spreading it out thinly. Roll the beef up tightly like a burrito and secure with toothpicks. Lay 4 pairs of beef rolls side by side a half inch apart and skewer them with 2 rosemary sprigs to yield 4 sets. Season with salt and pepper and brush with olive oil. Grill until cooked, about 3 to 4 minutes per side, and serve immediately with lemon wedges.
Grilled Vegetable Kabos Recipe
1/2 c Low Cal. Italian Salad
Dressing 1 ts Dried Basil
1 tb Minced Fresh Parsley
1 md Size Yellow Squash
(About 1 Lb.) Cut Into 1 1/2 in. Pieces
8 sm Boiling Onions
8 Cherry Tomatoes
8 md Size Mushrooms
2 c Hot Cooked Brown Rice
Combine Salad Dressing, Basil & Parsley; Cover & Chill. Alternate Squash, Onions, Tomatoes & Mushrooms On 8 Skewers. Grill Kabobs Over Medium Coals 15 Min. OR Until Vegetable Are Tender, Turning & Basting With Dressing
Dressing 1 ts Dried Basil
1 tb Minced Fresh Parsley
1 md Size Yellow Squash
(About 1 Lb.) Cut Into 1 1/2 in. Pieces
8 sm Boiling Onions
8 Cherry Tomatoes
8 md Size Mushrooms
2 c Hot Cooked Brown Rice
Combine Salad Dressing, Basil & Parsley; Cover & Chill. Alternate Squash, Onions, Tomatoes & Mushrooms On 8 Skewers. Grill Kabobs Over Medium Coals 15 Min. OR Until Vegetable Are Tender, Turning & Basting With Dressing
Grilled Vegetable Packets Recipe
1 1/2 c Sliced Mushrooms
1 c Cauliflower Flowerets
1 c Broccoli Flowerets
1 c Thinly Sliced Carrots
1 sm Onion Thinly Sliced
1/2 ts Dried Basil
1/4 ts Salt
1/4 ts Pepper
1 tb + 1 t. Low Calorie
Margarine Divided Combine Mushrooms, Cauliflower, Broccoli, Carrots & Onion in A Large Bowl; Sprinkle With Basil, Salt & Pepper. Divide Vegetable Mixture Evenly Onto 4 (18 Inch) Squares Of Foil. Dot Each With 1 t. Margarine. Using The Pyramid Wrap Method, Bring The Four Corners Of Foil Together in A Triangle Shape; Fold Open Edges Together in Loosely Locked Folds, Allowing For Heat Circulation & Expansion. Repeat Procedure For Other Packets. Grill Vegetables 5 To 6 Inches From Medium Coals 8 Min. OR Until Crisp-Tender.
1 c Cauliflower Flowerets
1 c Broccoli Flowerets
1 c Thinly Sliced Carrots
1 sm Onion Thinly Sliced
1/2 ts Dried Basil
1/4 ts Salt
1/4 ts Pepper
1 tb + 1 t. Low Calorie
Margarine Divided Combine Mushrooms, Cauliflower, Broccoli, Carrots & Onion in A Large Bowl; Sprinkle With Basil, Salt & Pepper. Divide Vegetable Mixture Evenly Onto 4 (18 Inch) Squares Of Foil. Dot Each With 1 t. Margarine. Using The Pyramid Wrap Method, Bring The Four Corners Of Foil Together in A Triangle Shape; Fold Open Edges Together in Loosely Locked Folds, Allowing For Heat Circulation & Expansion. Repeat Procedure For Other Packets. Grill Vegetables 5 To 6 Inches From Medium Coals 8 Min. OR Until Crisp-Tender.
Grilled Vegetable Salad Recipe
1 lg Eggplant (10oz)
1 Sweet red pepper
1 Sweet yellow pepper
2 Zucchini
1 Red onion
12 Mushrooms
1 Tomato; chopped
1/3 c Black olives; slivered
----------DRESSING----------
1/4 c Balsamic/red wine vinegar
1 tb Dijon mustard
2 cl Garlic; minced
1/2 ts Salt
1/2 ts Pepper
1/3 c Basil; fresh, chopped
1/2 c Olive oil
Cut eggplant into 1-inch thick slices. in colander, layer eggplant, sprinkling each layer lightly with salt. Let drain for 30 minutes. Meanwhile, grill red and yellow peppers on greased grill over medium-high heat, turning often, for 10 minutes or until roasted. Let cool. Peel, seed and cut into 1-inch squares. Place in large bowl. Cut zucchini and onion into 1/2-inch thick slices; set aside separately. Trim ends of muchroom stems. Rinse eggplant under cold water; pat thoroughly dry. Lightly brush vegetables with oil. Grill mushrooms and onion, turning occasionally, for 8-10 minutes. Grill zucchini and eggplant for 10 minutes or until tender-crisp. halve zucchini, quarter onions and cube eggplant slices; add to peppers along with mushrooms. Dressing: in bowl, whisk together vinegar, mustard, garlic, salt and pepper; whisk in basil, then oil in steady stream. Pour over vegetables, tossing gently to coat. Refrigerate for at least 4 hours or up to 8 hours. Bring to room temperature before serving. Garnish with tomato and olives.
1 Sweet red pepper
1 Sweet yellow pepper
2 Zucchini
1 Red onion
12 Mushrooms
1 Tomato; chopped
1/3 c Black olives; slivered
----------DRESSING----------
1/4 c Balsamic/red wine vinegar
1 tb Dijon mustard
2 cl Garlic; minced
1/2 ts Salt
1/2 ts Pepper
1/3 c Basil; fresh, chopped
1/2 c Olive oil
Cut eggplant into 1-inch thick slices. in colander, layer eggplant, sprinkling each layer lightly with salt. Let drain for 30 minutes. Meanwhile, grill red and yellow peppers on greased grill over medium-high heat, turning often, for 10 minutes or until roasted. Let cool. Peel, seed and cut into 1-inch squares. Place in large bowl. Cut zucchini and onion into 1/2-inch thick slices; set aside separately. Trim ends of muchroom stems. Rinse eggplant under cold water; pat thoroughly dry. Lightly brush vegetables with oil. Grill mushrooms and onion, turning occasionally, for 8-10 minutes. Grill zucchini and eggplant for 10 minutes or until tender-crisp. halve zucchini, quarter onions and cube eggplant slices; add to peppers along with mushrooms. Dressing: in bowl, whisk together vinegar, mustard, garlic, salt and pepper; whisk in basil, then oil in steady stream. Pour over vegetables, tossing gently to coat. Refrigerate for at least 4 hours or up to 8 hours. Bring to room temperature before serving. Garnish with tomato and olives.
Grilled Vegetable Sandwiches Recipe
----DRESSING-----
1 cup nonfat yogurt
3 tablespoons dijon mustard
ground pepper -- to taste 2 tablespoons nonfat cottage cheese
1/8 teaspoon Tabasco sauce
2 tablespoons shallot -- minced
1 clove garlic
1 teaspoon lemon juice
---FILLING----
1 small eggplant -- sliced 1/4" thick
1 medium zucchini -- sliced 1/4" thick
1 medium yellow squash -- sliced 1/4" thick
1 red onion -- sliced 1/4" thick
3 teaspoons Italian seasoning
1/8 teaspoon cayenne pepper
cooking oil spray 2 red bell peppers -- roasted
6 french rolls
1 large tomato
ground pepper 2 tablespoons jalapeno
8 basil leaves
8 arugula leaves
Preheat the broiler. Put all the dressing ingredients in a blender and mix at low speed until smooth. Set aside. Arrange the eggplant, yellow squash, zucchini and onion in a single layer on a cookie sheet. Sprinkle the Italian Seasoning and cayenne pepper over all of the rounds. Spray the vegetable oil over to coat lightly. Broil the vegetables for about 5 minutes, until brown. Turn the rounds over and brown the other side. Remove the cookie sheet, leaving the broiler on. Third each of the roasted bell peppers. Cut each of the rolls in half lengthwise and scoop out the soft inner dough. Place them on the broiler rack and toast for about 2 minutes per side. Put a slice of tomato (or two) in the well at the bottom of each roll. Dust with black pepper and jalapeno pepper. Evenly divide basil leaves, arugula leaves, read pepper on each role. Layer on slices of Eggplant, yellow squash, zucchini and onion. coat the inside of the remaining half of each roll with the dressing, and place it on top of the vegetables.
1 cup nonfat yogurt
3 tablespoons dijon mustard
ground pepper -- to taste 2 tablespoons nonfat cottage cheese
1/8 teaspoon Tabasco sauce
2 tablespoons shallot -- minced
1 clove garlic
1 teaspoon lemon juice
---FILLING----
1 small eggplant -- sliced 1/4" thick
1 medium zucchini -- sliced 1/4" thick
1 medium yellow squash -- sliced 1/4" thick
1 red onion -- sliced 1/4" thick
3 teaspoons Italian seasoning
1/8 teaspoon cayenne pepper
cooking oil spray 2 red bell peppers -- roasted
6 french rolls
1 large tomato
ground pepper 2 tablespoons jalapeno
8 basil leaves
8 arugula leaves
Preheat the broiler. Put all the dressing ingredients in a blender and mix at low speed until smooth. Set aside. Arrange the eggplant, yellow squash, zucchini and onion in a single layer on a cookie sheet. Sprinkle the Italian Seasoning and cayenne pepper over all of the rounds. Spray the vegetable oil over to coat lightly. Broil the vegetables for about 5 minutes, until brown. Turn the rounds over and brown the other side. Remove the cookie sheet, leaving the broiler on. Third each of the roasted bell peppers. Cut each of the rolls in half lengthwise and scoop out the soft inner dough. Place them on the broiler rack and toast for about 2 minutes per side. Put a slice of tomato (or two) in the well at the bottom of each roll. Dust with black pepper and jalapeno pepper. Evenly divide basil leaves, arugula leaves, read pepper on each role. Layer on slices of Eggplant, yellow squash, zucchini and onion. coat the inside of the remaining half of each roll with the dressing, and place it on top of the vegetables.
Grilled Vegetable Soup (Emeril) Recipe
1/4 pound zucchini, cut into 1/2-inch -- lengthwise slices
1/4 pound yellow squash, cut into 1/2-inch -- lengthwise slices
1 small red onion, cut into -- 1/2-inch slices
1/4 pound shiitake mushrooms, -- stems removed
1/4 pound red pepper, -- quartered and seeded
1/4 cup olive oil
Salt and pepper
Preheat the grill. Toss all the vegetables in the olive oil and season. Carefully grill all the vegetables making sure to get grill marks (that's where the flavor is). Set aside to cool. When cool enough, cut all into uniform small dice. Add to the soup base and adjust the seasonings.
1/4 pound yellow squash, cut into 1/2-inch -- lengthwise slices
1 small red onion, cut into -- 1/2-inch slices
1/4 pound shiitake mushrooms, -- stems removed
1/4 pound red pepper, -- quartered and seeded
1/4 cup olive oil
Salt and pepper
Preheat the grill. Toss all the vegetables in the olive oil and season. Carefully grill all the vegetables making sure to get grill marks (that's where the flavor is). Set aside to cool. When cool enough, cut all into uniform small dice. Add to the soup base and adjust the seasonings.
Grilled Vegetable Soup Recipe
8 tomatoes
2 red onions -- sliced
2 zucchini -- sliced
2 yellow squash -- sliced
3 red peppers -- roasted and peeled
2 cloves garlic -- chopped
Salt Pepper Juice of one lemon 2 tablespoons rosemary -- chopped
Grill all vegetables except garlic. In food processor place all ingredients, except 1/2 cup vegetables. Process until smooth. Season with salt, pepper, lemon and rosemary. Dice remaining 1/2 cup vegetables . Serve hot or cold with diced vegetables sprinkled on top.
2 red onions -- sliced
2 zucchini -- sliced
2 yellow squash -- sliced
3 red peppers -- roasted and peeled
2 cloves garlic -- chopped
Salt Pepper Juice of one lemon 2 tablespoons rosemary -- chopped
Grill all vegetables except garlic. In food processor place all ingredients, except 1/2 cup vegetables. Process until smooth. Season with salt, pepper, lemon and rosemary. Dice remaining 1/2 cup vegetables . Serve hot or cold with diced vegetables sprinkled on top.
Grilled Venison Chop With Chestnut Twice Baked Potato Recipe
Twice baked Chestnut -Potatoes: 4 lg Idaho baking potatoes
1 lb Chestnuts
2 Sprigs thyme
3 c Milk
1 Egg yolk
1 ds Salt
1 ds Pepper
3 tb Chopped parsley
Arctic Berry Chutney: 1/2 tb Sherry vinegar
1 tb Brown sugar
1 ts Curry powder
1/2 ts Grated ginger
1 Cinnamon stick
1 Star anise
1 Lime Zest of
1 Shallot, chopped
2 Cloves garlic, chopped
2 ts Canola oil
2 tb Lingonberries
1 tb Black currants
2 tb Dried cranberries
2 tb Blueberries
1 tb Diced dried apricots
1/2 c Orange juice
1 tb Dijon mustard
4 Venison rib chops
1 c Canola oil
2 Allspice seeds
1 tb Aquavit or gin
Scrub the potatoes and pat dry. Prick the skins several times with a fork.
Bake the potatoes for 20 minutes in a 350 degree oven.
Slice chestnuts with a very sharp knife approximately 1/4-inch and place on a roasting pan.
Bake in a 350 degree oven for 25 minutes (may be prepared up to one day in advance).
Peel the chestnuts husks carefully away from the meat. Combine meats with thyme sprigs and milk in a large saucepan. Simmer for 8 minutes. Remove thyme, strain chestnuts and reserve.
Cut baked potatoes in half lengthwise. Scrape out the inside of each potato, leaving approximately 1/4-inch thickness around skin and reserve. Mash hollowed potato and chestnuts gently with a masher until chunky smooth. Fold in egg yolk and parsley and add salt and pepper to taste.
Place filled shells on an ungreased cookie sheet and fill with potato mixture. Bake uncovered in a 350 degree oven until golden brown (approximately 8 minutes).
In a deep bowl, marinate venison chop for 24 hours in a marinade of canola oil, allspice and aquavit or gin.
Remove chops from marinade.
Heat grilling pan or cast-iron or other heavy bottomed skillet over medium high heat until very hot.
Place chops in pan and sear each side for approximately 5 minutes.
In a large bowl, combine vinegar, sugar, curry, ginger, cinnamon stick, star anise and lime zest and mix well.
Sweat shallots and garlic in a 12-inch skillet with canola oil for approximately 10 minutes.
Add dry ingredients to pan and allow to caramelize.
Stir in berries and dried apricots and continue cooking over medium heat for 3 minutes.
Add orange juice and simmer for 15 to 20 minutes, stirring occasionally.
Remove pan from the heat and stir in mustard.
Chutney can be stored in a sealed container in the refrigerator for up to two weeks.
1 lb Chestnuts
2 Sprigs thyme
3 c Milk
1 Egg yolk
1 ds Salt
1 ds Pepper
3 tb Chopped parsley
Arctic Berry Chutney: 1/2 tb Sherry vinegar
1 tb Brown sugar
1 ts Curry powder
1/2 ts Grated ginger
1 Cinnamon stick
1 Star anise
1 Lime Zest of
1 Shallot, chopped
2 Cloves garlic, chopped
2 ts Canola oil
2 tb Lingonberries
1 tb Black currants
2 tb Dried cranberries
2 tb Blueberries
1 tb Diced dried apricots
1/2 c Orange juice
1 tb Dijon mustard
4 Venison rib chops
1 c Canola oil
2 Allspice seeds
1 tb Aquavit or gin
Scrub the potatoes and pat dry. Prick the skins several times with a fork.
Bake the potatoes for 20 minutes in a 350 degree oven.
Slice chestnuts with a very sharp knife approximately 1/4-inch and place on a roasting pan.
Bake in a 350 degree oven for 25 minutes (may be prepared up to one day in advance).
Peel the chestnuts husks carefully away from the meat. Combine meats with thyme sprigs and milk in a large saucepan. Simmer for 8 minutes. Remove thyme, strain chestnuts and reserve.
Cut baked potatoes in half lengthwise. Scrape out the inside of each potato, leaving approximately 1/4-inch thickness around skin and reserve. Mash hollowed potato and chestnuts gently with a masher until chunky smooth. Fold in egg yolk and parsley and add salt and pepper to taste.
Place filled shells on an ungreased cookie sheet and fill with potato mixture. Bake uncovered in a 350 degree oven until golden brown (approximately 8 minutes).
In a deep bowl, marinate venison chop for 24 hours in a marinade of canola oil, allspice and aquavit or gin.
Remove chops from marinade.
Heat grilling pan or cast-iron or other heavy bottomed skillet over medium high heat until very hot.
Place chops in pan and sear each side for approximately 5 minutes.
In a large bowl, combine vinegar, sugar, curry, ginger, cinnamon stick, star anise and lime zest and mix well.
Sweat shallots and garlic in a 12-inch skillet with canola oil for approximately 10 minutes.
Add dry ingredients to pan and allow to caramelize.
Stir in berries and dried apricots and continue cooking over medium heat for 3 minutes.
Add orange juice and simmer for 15 to 20 minutes, stirring occasionally.
Remove pan from the heat and stir in mustard.
Chutney can be stored in a sealed container in the refrigerator for up to two weeks.
Grilled Venison Tenderloin Recipe
2 pounds venison tenderloin -- cut 1/2 inch filets
1/4 cup red wine vinegar
1/4 cup rose wine
1/4 cup water
1 large yellow onion -- chopped
2 large garlic cloves -- crushed
1/2 teaspoon dry mustard
2 bay leaves
1/4 teaspoon kosher salt
6 whole black peppercorns
Ask your butcher or game processor to remove the fat to reduce the gamy taste. Also ask to have the silver skin or white muscle fiber removed.
For the marinade, mix all wet and dry ingredients until blended. Add the onions and stir. Place the filets into a shallow non reactive dish. Pour the marinade onto the filets, cover and refrigerate for 72 hours, turn the meat over once a day.
Remove the filets from the dish and place on paper towels to dry off the marinade before you light the grill. Reserve the remaining marinade for a basting sauce. Place charcoal in a pyramid shape and light with either lighter fluid, electric starter or chimney starter. Wait until coals are gray and spread in a single layer for the direct heat method. Spray grid with non-stick spray and let grid heat over the hot coals (the hotter the grid, the less chance the food will stick). Place filets on the grid. Grill for 6-7 minutes, baste with the marinade and turn, grill 5-6 more minutes, baste again with the marinade until it is cooked to medium rare. The filets cook very quickly, the cooking time should be less than 13 minutes depending on if you like them rare or medium rare.
Venison is very lean to begin with so basting is a must in this instance. It will not have the maximum flavor if cooked to the medium well or well done stage.
1/4 cup red wine vinegar
1/4 cup rose wine
1/4 cup water
1 large yellow onion -- chopped
2 large garlic cloves -- crushed
1/2 teaspoon dry mustard
2 bay leaves
1/4 teaspoon kosher salt
6 whole black peppercorns
Ask your butcher or game processor to remove the fat to reduce the gamy taste. Also ask to have the silver skin or white muscle fiber removed.
For the marinade, mix all wet and dry ingredients until blended. Add the onions and stir. Place the filets into a shallow non reactive dish. Pour the marinade onto the filets, cover and refrigerate for 72 hours, turn the meat over once a day.
Remove the filets from the dish and place on paper towels to dry off the marinade before you light the grill. Reserve the remaining marinade for a basting sauce. Place charcoal in a pyramid shape and light with either lighter fluid, electric starter or chimney starter. Wait until coals are gray and spread in a single layer for the direct heat method. Spray grid with non-stick spray and let grid heat over the hot coals (the hotter the grid, the less chance the food will stick). Place filets on the grid. Grill for 6-7 minutes, baste with the marinade and turn, grill 5-6 more minutes, baste again with the marinade until it is cooked to medium rare. The filets cook very quickly, the cooking time should be less than 13 minutes depending on if you like them rare or medium rare.
Venison is very lean to begin with so basting is a must in this instance. It will not have the maximum flavor if cooked to the medium well or well done stage.
Grilled Walnut-Stuffed Turkey Rolls Recipe
1 1/2 Cups Nonfat Plain Yogurt
2 Tbsp Lemon Juice
2 Tbsp Fresh Chives -- chopped
1 Tbsp Olive Oil
1/2 C Onions -- chopped
1 Box (10 Oz.) Frozen Spinach -- thawed
1 C Fresh White Bread Crumbs
3/4 C Walnuts -- finely chopped
2 tbsp Fresh Thyme -- chopped
1/2 C Chicken Broth
Salt And Pepper -- to taste 8 Boneless Skinless Turkey Breast -- slices
(1 1/2-1 3/4 Lbs.) sprig Parsley -- garnish
In a nonreactive bowl, stir together the yogurt, lemon juice, and chives; set aside until serving. This will have to be refrigerated if the wait is more than 1 hour. Heat the oil in a large skillet. Add the onions; cook until soft, about 5 minutes. Put the spinach in a strainer; press on it firmly to remove the excess liquid. Add the spinach to the skillet; cook 3 minutes more. Transfer the mixture to a large bowl. Add the bread crumbs, walnuts and thyme; then stir and toss with a fork to combine. Add the water or broth; stir until blended. Season with salt and pepper. Place the turkey breast slices in a single layer on your work surface. Sprinkle lightly with salt and pepper. Divide the spinach mixture evenly among the turkey slices, patting and spreading it over the top half of each slice. Starting from the filled end, roll up each slice pin- wheel style to enclose the stuffing and make a log-shaped roll. Coat each with no-stick cooking spray. Prepare your grill. Grill the turkey rolls 4 to 6 inches from hot coals for about 15 minutes. Turn the rolls three or four times, until they are well browned and turkey is completely cooked. Arrange the rolls on a platter. They are also very good cold. Spoon some of the yogurt sauce over the tops and garnish with the parsley.
2 Tbsp Lemon Juice
2 Tbsp Fresh Chives -- chopped
1 Tbsp Olive Oil
1/2 C Onions -- chopped
1 Box (10 Oz.) Frozen Spinach -- thawed
1 C Fresh White Bread Crumbs
3/4 C Walnuts -- finely chopped
2 tbsp Fresh Thyme -- chopped
1/2 C Chicken Broth
Salt And Pepper -- to taste 8 Boneless Skinless Turkey Breast -- slices
(1 1/2-1 3/4 Lbs.) sprig Parsley -- garnish
In a nonreactive bowl, stir together the yogurt, lemon juice, and chives; set aside until serving. This will have to be refrigerated if the wait is more than 1 hour. Heat the oil in a large skillet. Add the onions; cook until soft, about 5 minutes. Put the spinach in a strainer; press on it firmly to remove the excess liquid. Add the spinach to the skillet; cook 3 minutes more. Transfer the mixture to a large bowl. Add the bread crumbs, walnuts and thyme; then stir and toss with a fork to combine. Add the water or broth; stir until blended. Season with salt and pepper. Place the turkey breast slices in a single layer on your work surface. Sprinkle lightly with salt and pepper. Divide the spinach mixture evenly among the turkey slices, patting and spreading it over the top half of each slice. Starting from the filled end, roll up each slice pin- wheel style to enclose the stuffing and make a log-shaped roll. Coat each with no-stick cooking spray. Prepare your grill. Grill the turkey rolls 4 to 6 inches from hot coals for about 15 minutes. Turn the rolls three or four times, until they are well browned and turkey is completely cooked. Arrange the rolls on a platter. They are also very good cold. Spoon some of the yogurt sauce over the tops and garnish with the parsley.
Grilled West Indies Spice-Rubbed Chicken Breast Recipe
---------SPICE RUB---------
----------CHICKEN----------
4 ea Boneless chicken breasts,
1 x Skin on
4 ea Firm bananas, skin on
1 x And halved lengthwise
2 T Vegetable oil
1 T Soft butter
2 T Molasses
1 x Lime halves for garnish
3 Tbs. curry powder
2 Tbs. paprika
1 Tbs. cayenne pepper
2 Tbs. freshly cracked black pepper
3 Tbs. ground cumin
2 Tbs. powdered ginger
2 Tbs. salt
Mix all the spices together well. Rub this mixture over both sides of each chicken breast, cover, and refrigerate for 2 hours. Over a medium fire, grill the chicken breasts skin side down for 7 to 8 minutes, until well browned and heavily crusted. Turn them and grill an additional 10 minutes. Check for doneness by nicking the largest breast at the fattest point: The meat should be fully opaque with no trace of red. Remove the chicken from the grill. Rub the banana halves with vegetable oil and place them on the grill flat side down. Grill them for about 2 minutes, or until the flat sides are slightly golden in color. Flip them and grill for an additional 2 minutes. Remove the banana halves from the grill. Mix the butter and molasses together and paint this over the bananas. Serve the chicken breasts and the banana halves together, sprinkled with a little lime juice.
----------CHICKEN----------
4 ea Boneless chicken breasts,
1 x Skin on
4 ea Firm bananas, skin on
1 x And halved lengthwise
2 T Vegetable oil
1 T Soft butter
2 T Molasses
1 x Lime halves for garnish
3 Tbs. curry powder
2 Tbs. paprika
1 Tbs. cayenne pepper
2 Tbs. freshly cracked black pepper
3 Tbs. ground cumin
2 Tbs. powdered ginger
2 Tbs. salt
Mix all the spices together well. Rub this mixture over both sides of each chicken breast, cover, and refrigerate for 2 hours. Over a medium fire, grill the chicken breasts skin side down for 7 to 8 minutes, until well browned and heavily crusted. Turn them and grill an additional 10 minutes. Check for doneness by nicking the largest breast at the fattest point: The meat should be fully opaque with no trace of red. Remove the chicken from the grill. Rub the banana halves with vegetable oil and place them on the grill flat side down. Grill them for about 2 minutes, or until the flat sides are slightly golden in color. Flip them and grill for an additional 2 minutes. Remove the banana halves from the grill. Mix the butter and molasses together and paint this over the bananas. Serve the chicken breasts and the banana halves together, sprinkled with a little lime juice.
Grilled Whole Red Snapper/ Charred Tomato Jalapeno Vinaigrette Recipe
1 1/2 pounds whole red snapper -- scaled & gutted
4 tablespoons olive oil
salt freshly ground black pepper
Prepare a wood or charcoal grill and let it burn down to embers.
Rub each fillet with 1 tablespoon of the olive oil. Season to taste with salt and pepper. Grill for 7 minutes on each side or until cooked. Serve with Charred TomatoJalapeno Vinaigrette.
4 tablespoons olive oil
salt freshly ground black pepper
Prepare a wood or charcoal grill and let it burn down to embers.
Rub each fillet with 1 tablespoon of the olive oil. Season to taste with salt and pepper. Grill for 7 minutes on each side or until cooked. Serve with Charred TomatoJalapeno Vinaigrette.
Grilled Whole Salmon Fillet Recipe
1/4 cup teriyaki sauce
1/4 cup lemon juice
3 tablespoons brown sugar -- packed
1 1/2 tablespoons vegetable oil
1 clove garlic -- crushed
4 pounds salmon fillet -- skin on
Combine teriyaki sauce, lemon juice, brown sugar, oil and garlic and stir to mix. Place salmon, skin side down, on 2 layers of heavy-duty foil. Remove thin white pin bones. Baste salmon with soy mixture and let stand while preparing grill (medium-low heat). Place fish on grill, with lid and vents open. Cook about 30 minutes, basting occasionally, until fish is opaque when tested at its thickest part and reaches 135 to 140F on an instant-read thermometer. Transfer to platter. Serve hot or cold.
1/4 cup lemon juice
3 tablespoons brown sugar -- packed
1 1/2 tablespoons vegetable oil
1 clove garlic -- crushed
4 pounds salmon fillet -- skin on
Combine teriyaki sauce, lemon juice, brown sugar, oil and garlic and stir to mix. Place salmon, skin side down, on 2 layers of heavy-duty foil. Remove thin white pin bones. Baste salmon with soy mixture and let stand while preparing grill (medium-low heat). Place fish on grill, with lid and vents open. Cook about 30 minutes, basting occasionally, until fish is opaque when tested at its thickest part and reaches 135 to 140F on an instant-read thermometer. Transfer to platter. Serve hot or cold.
Grilled Yellowfin With Mango-Papaya Relish Recipe
4 ea Yellowfin tuna steaks
1 ts Coriander, ground
1 x Pepper, white
1 tb Oil
1 x Salt
1 ea Mango, large
2 tb Lemon juice
1 x Salt
1 ea Papaya, large
3 ts Cilantro, fresh; minced
1 x Pepper, white
Peel and pit mango and cut into a small dice. Peel and seed the papaya and cut into small dice. Relish: Puree half the mango and the papaya in a food processor. Transfer puree to a medium bowl. Add remaining mango and papaya, lemon juice, and cilantro; toss to combine. Season with salt and pepper; set aside. Heat the grill. Rub tuna steaks with oil, then sprinkle with coriander, salt, and pepper. Grill tuna steaks, turning once, until opaque throughout. Serve each steak with the relish on the side.
1 ts Coriander, ground
1 x Pepper, white
1 tb Oil
1 x Salt
1 ea Mango, large
2 tb Lemon juice
1 x Salt
1 ea Papaya, large
3 ts Cilantro, fresh; minced
1 x Pepper, white
Peel and pit mango and cut into a small dice. Peel and seed the papaya and cut into small dice. Relish: Puree half the mango and the papaya in a food processor. Transfer puree to a medium bowl. Add remaining mango and papaya, lemon juice, and cilantro; toss to combine. Season with salt and pepper; set aside. Heat the grill. Rub tuna steaks with oil, then sprinkle with coriander, salt, and pepper. Grill tuna steaks, turning once, until opaque throughout. Serve each steak with the relish on the side.
Grilled, Stuffed Pork Tenderloin Recipe
2 whole pork tenderloins -- cut in half &
-- butterflied 1 cup Black Olive Tapanade
Charred Yellow Pepper Sauce
******
Rub
******
1/2 cup Ancho powder
1/3 cup olive oil
1/3 cup paprika
1 teaspoon garlic -- raw chopped
salt pepper
******
Charred Yellow Pepper Sauce
******
2 yellow peppers -- grilled,seeded &
-- chopped 1/3 cup rice wine vinegar
6 cloves garlic -- roasted
1 pinch saffron threads
1 tablespoon honey
In the center of the pork loins put a thin layer of tapanade, roll and season with rub. In a saute pan heat oil, until almost smoking. Sear pork loins on all sides and grill for 3 minutes on each side.
Charred Yellow Pepper Sauce: Combine all ingredients in a blender and puree until smooth. Season to taste with salt and pepper.
-- butterflied 1 cup Black Olive Tapanade
Charred Yellow Pepper Sauce
******
Rub
******
1/2 cup Ancho powder
1/3 cup olive oil
1/3 cup paprika
1 teaspoon garlic -- raw chopped
salt pepper
******
Charred Yellow Pepper Sauce
******
2 yellow peppers -- grilled,seeded &
-- chopped 1/3 cup rice wine vinegar
6 cloves garlic -- roasted
1 pinch saffron threads
1 tablespoon honey
In the center of the pork loins put a thin layer of tapanade, roll and season with rub. In a saute pan heat oil, until almost smoking. Sear pork loins on all sides and grill for 3 minutes on each side.
Charred Yellow Pepper Sauce: Combine all ingredients in a blender and puree until smooth. Season to taste with salt and pepper.
Guacamole Burgers Recipe
3/4 c Ripe avocado, mashed
3/4 c Tomato, chpd
1 T Onion, minced
1 t Salt
1/2 t Chili powder, to 3/4 t
1 ds Red pepper
1 sm Clove garlic, crushed
2 t Lemon juice
1 lb Ground beef
4 English muffins, split,
-toasted Corn chips Combine avocado, tomato, onion, salt, chili powder, red pepper, garlic and lemon juice to make guacamole. Mix well. Set aside. Shape beef into 4 patties. Grill about 4 inches from medium hot coals about 5 minutes on each side for medium rare or to desired degree of doneness. Place each patty on muffin half. Top patty with some guacamole mixture and other half of muffin. Serve with corn chips and remaining guacamole on the side.
3/4 c Tomato, chpd
1 T Onion, minced
1 t Salt
1/2 t Chili powder, to 3/4 t
1 ds Red pepper
1 sm Clove garlic, crushed
2 t Lemon juice
1 lb Ground beef
4 English muffins, split,
-toasted Corn chips Combine avocado, tomato, onion, salt, chili powder, red pepper, garlic and lemon juice to make guacamole. Mix well. Set aside. Shape beef into 4 patties. Grill about 4 inches from medium hot coals about 5 minutes on each side for medium rare or to desired degree of doneness. Place each patty on muffin half. Top patty with some guacamole mixture and other half of muffin. Serve with corn chips and remaining guacamole on the side.
Gulai Daun Singkong Tumbuk(Grilled Fish With Greens) Recipe
1/2 Piece fresh ginger, sliced
1 sm Onion, sliced
1 Or 2 fresh, hot red
-chilies, seeded, sliced 1/2 ts Salt
1/4 ts Sugar
1/4 ts Turmeric
2 c Coconut milk
1 Whole red snapper or
-similar fish, about 1 pound 1 sl Laos [Galangal S.C.]
2 Stalks lemon grass or two
-slices lemon 1/4 lb Spinach or Swiss chard,
-coarsely chopped
Process the ginger, onion, chili, salt, sugar, turmeric and 1/4 cup of the coocnut milk into a smooth paste. Set aside Grill fish over charcoal or in a gas or electric broiler for 2 minutes on each side. Put the remaining coconut milk and the spice paste in a large skillet and bring to a boil over moderate heat. Add the laos and lemon grass and simmer for 5 minutes, stirring frequently. Add the fish and greens, cook for 15 minutes basting occasionally. Serve warm. Serves 4 with rice and other dishes
1 sm Onion, sliced
1 Or 2 fresh, hot red
-chilies, seeded, sliced 1/2 ts Salt
1/4 ts Sugar
1/4 ts Turmeric
2 c Coconut milk
1 Whole red snapper or
-similar fish, about 1 pound 1 sl Laos [Galangal S.C.]
2 Stalks lemon grass or two
-slices lemon 1/4 lb Spinach or Swiss chard,
-coarsely chopped
Process the ginger, onion, chili, salt, sugar, turmeric and 1/4 cup of the coocnut milk into a smooth paste. Set aside Grill fish over charcoal or in a gas or electric broiler for 2 minutes on each side. Put the remaining coconut milk and the spice paste in a large skillet and bring to a boil over moderate heat. Add the laos and lemon grass and simmer for 5 minutes, stirring frequently. Add the fish and greens, cook for 15 minutes basting occasionally. Serve warm. Serves 4 with rice and other dishes
Sam's Piquant Barbecue Sauce
2 md Onions, chopped
Olive oil 1 Green bell pepper, chopped
2 Beef tomatoes, chopped
2 t Allspice
2 t Mustard
4 t Extra hot chile powder
1 t Cumin
1 T Capers, chopped
1 Glass red wine
---------DIRECTIONS---------
4 Cloves Garlic, chopped
1 Red bell pepper, Chopped
12 oz Tomatoes, chopped
1 Sml can concentrated tomato
-paste 1 t Ginger
2 t Mild paprika
2 t Oregano
2 t Olive paste
1 T Soy sauce
Black pepper Sweat the onions and garlic in a saucepan with the olive oil, taking care not to brown (a pot with close fitting lid helps), add the sweet peppers cook a little longer, add the tomato, cook a little more, then chuck everything in and cook for another 45 minutes. Liquidize.
Olive oil 1 Green bell pepper, chopped
2 Beef tomatoes, chopped
2 t Allspice
2 t Mustard
4 t Extra hot chile powder
1 t Cumin
1 T Capers, chopped
1 Glass red wine
---------DIRECTIONS---------
4 Cloves Garlic, chopped
1 Red bell pepper, Chopped
12 oz Tomatoes, chopped
1 Sml can concentrated tomato
-paste 1 t Ginger
2 t Mild paprika
2 t Oregano
2 t Olive paste
1 T Soy sauce
Black pepper Sweat the onions and garlic in a saucepan with the olive oil, taking care not to brown (a pot with close fitting lid helps), add the sweet peppers cook a little longer, add the tomato, cook a little more, then chuck everything in and cook for another 45 minutes. Liquidize.
Hamburger Pastry Recipe
1 lb Ground Beef 1/4 c Onion; Chopped, 1 sm.
8 oz Canned Vegetables; 1 cn, * 1 c Cheese; Shredded,
(4 oz), ** 1/4 c Catsup 1/2 ts Garlic Salt
1/4 ts Pepper 1 tb Mustard; Prepared
11 oz Pie Crust Mix Or Sticks; 1Pk
* Vegetables should be drained. You can use either peas or diced ** Use either American or Cheddar cheese.
-----
Heat the oven to 375 degrees F. Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Remove from the heat and stir in the remaining ingredients except the pie crust mix and set aside. Prepare the pastry as for a 2 crust pie as directed on the package. Divide the pastry into 8 equal parts. Roll each part, on a lightly floured surface, into a 7-inch circle. On half of the circle, spread about 1/4 cup of the meat mixture (packed) to within 1/2-inch of the edge. Moisten the edge of the pastry with water and fold over the meat mixture, sealing the edges with a fork. Place on an ungreased baking sheet and prick the tops with the fork. Bake 30 to 35 minutes. You can serve these as sandwiches or, if you prefer, place on a plate and top with gravy or sauce. NOTE: You can substitute 1 cup of your favorite cooked vegetable for the peas or carrots in this recipe.
8 oz Canned Vegetables; 1 cn, * 1 c Cheese; Shredded,
(4 oz), ** 1/4 c Catsup 1/2 ts Garlic Salt
1/4 ts Pepper 1 tb Mustard; Prepared
11 oz Pie Crust Mix Or Sticks; 1Pk
* Vegetables should be drained. You can use either peas or diced ** Use either American or Cheddar cheese.
-----
Heat the oven to 375 degrees F. Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Remove from the heat and stir in the remaining ingredients except the pie crust mix and set aside. Prepare the pastry as for a 2 crust pie as directed on the package. Divide the pastry into 8 equal parts. Roll each part, on a lightly floured surface, into a 7-inch circle. On half of the circle, spread about 1/4 cup of the meat mixture (packed) to within 1/2-inch of the edge. Moisten the edge of the pastry with water and fold over the meat mixture, sealing the edges with a fork. Place on an ungreased baking sheet and prick the tops with the fork. Bake 30 to 35 minutes. You can serve these as sandwiches or, if you prefer, place on a plate and top with gravy or sauce. NOTE: You can substitute 1 cup of your favorite cooked vegetable for the peas or carrots in this recipe.
Hamburgers Au Poivre Recipe
2 lb Ground beef
2 tb Coarsely ground black pepper
1/3 c Red wine
2 tb Dijon mustard
1 tb Green peppercorns
1 tb Chopped fresh tarragon -- -OR-
1 t -Dried tarragon
1/3 c Whipping cream
4 Hamburger bun bottoms
FORM GROUND BEEF into 4 patties about 3/4- to 1-inch thick. Press coarse black pepper into both sides to taste. Place patties on a plate, cover and place in the refrigerator. Combine red wine and mustard in a saucepan and place over medium heat on the stove. If using dried tarragon, add it now. Simmer until reduced by half. Add the green peppercorns and cream and simmer until liquid becomes saucelike. Remove from the heat and add fresh tarragon. Place a large, heavy skillet on the stove over high heat. When it is nearly smoking, add the hamburger patties. Cook 2 minutes. Turn the patties and cook on the other side until desired doneness, about 1 minute for very rare, 4 minutes for medium-well. To serve, arrange a burger on a toasted bun bottom and generously spoon some sauce over the top.
2 tb Coarsely ground black pepper
1/3 c Red wine
2 tb Dijon mustard
1 tb Green peppercorns
1 tb Chopped fresh tarragon -- -OR-
1 t -Dried tarragon
1/3 c Whipping cream
4 Hamburger bun bottoms
FORM GROUND BEEF into 4 patties about 3/4- to 1-inch thick. Press coarse black pepper into both sides to taste. Place patties on a plate, cover and place in the refrigerator. Combine red wine and mustard in a saucepan and place over medium heat on the stove. If using dried tarragon, add it now. Simmer until reduced by half. Add the green peppercorns and cream and simmer until liquid becomes saucelike. Remove from the heat and add fresh tarragon. Place a large, heavy skillet on the stove over high heat. When it is nearly smoking, add the hamburger patties. Cook 2 minutes. Turn the patties and cook on the other side until desired doneness, about 1 minute for very rare, 4 minutes for medium-well. To serve, arrange a burger on a toasted bun bottom and generously spoon some sauce over the top.
Scandinavian Style Hamburger Recipe
1 lb Ground beef
1 lb Ground beef
1/4 c Catsup
1 TB Instant minced onion
2 ts Salt
1 ts Pepper
1 ts Celery seed
1/4 ts Garlic powder
1/2 c Red wine vinegar
1/4 c Salad oil
1/2 ts dill weed
2 md Red onions, thinly sliced
1 loaf Rye bread or
8 Rye buns
In large bowl, mix meat, catsup, instant minced onion, salt, pepper, celery seed, and garlic powder. Shape mixture into 16 thin patties; chill. Mix vinegar, oil, and dillweed. Place onion slices in shallow glass dish; pour vinegar mixture over onions. Cover; refrigerate at least 30 minutes. Wrap rye bread in a single thickness
heavy-duty aluminum foil. Place on grill 4 inches from medium coals. Heat 20 minutes, turning occasionally. Remove onions from marinade; reserve marinade. Place hamburgers on grill 4 inches from medium coals. Cook 5 minutes on each side or until done, brushing frequently with reserved marinade. To serve, place 1 hamburger patty on slice warm bread; top with onions, a second patty and a second slice bread.
1 lb Ground beef
1/4 c Catsup
1 TB Instant minced onion
2 ts Salt
1 ts Pepper
1 ts Celery seed
1/4 ts Garlic powder
1/2 c Red wine vinegar
1/4 c Salad oil
1/2 ts dill weed
2 md Red onions, thinly sliced
1 loaf Rye bread or
8 Rye buns
In large bowl, mix meat, catsup, instant minced onion, salt, pepper, celery seed, and garlic powder. Shape mixture into 16 thin patties; chill. Mix vinegar, oil, and dillweed. Place onion slices in shallow glass dish; pour vinegar mixture over onions. Cover; refrigerate at least 30 minutes. Wrap rye bread in a single thickness
heavy-duty aluminum foil. Place on grill 4 inches from medium coals. Heat 20 minutes, turning occasionally. Remove onions from marinade; reserve marinade. Place hamburgers on grill 4 inches from medium coals. Cook 5 minutes on each side or until done, brushing frequently with reserved marinade. To serve, place 1 hamburger patty on slice warm bread; top with onions, a second patty and a second slice bread.
Charcoal Broiled Burgers Recipe
1 lb Ground Round Beef
Salt & Freshly Ground pepper 2 tb Butter Or Regular Margarine
1 c Onion, thinly sliced
3 tb Catsup
1 1/2 tb Prepared mustard
4 Hamburger buns, split,
Toasted and buttered
Pickle Slices Onion Slices Lettuce Leaves Tomato Slices Mix the ground beef and the salt and pepper together in a bowl, blending well. Shape into 4 patties about 1/4-inch thick. Place the patties on a grill 4 to 6 inches from the heat over grey-hot coals. Grill about 4 minutes on each side or to the desired doneness. Meanwhile, on the same grill in a small saucepan, melt the butter and add the 1 cup of sliced onion. Cook until crisp tender. Remove the onion with a slotted spoon and reserve. Stir the catsup and mustard into the butter left in the sauce pan and heat to serving temperature. When the hamburgers are done, place each one on a toasted bottom, and top first with some of the cooked onion and then a dollop of the catsup-mustard mixture and then garnish as desired.
Salt & Freshly Ground pepper 2 tb Butter Or Regular Margarine
1 c Onion, thinly sliced
3 tb Catsup
1 1/2 tb Prepared mustard
4 Hamburger buns, split,
Toasted and buttered
Pickle Slices Onion Slices Lettuce Leaves Tomato Slices Mix the ground beef and the salt and pepper together in a bowl, blending well. Shape into 4 patties about 1/4-inch thick. Place the patties on a grill 4 to 6 inches from the heat over grey-hot coals. Grill about 4 minutes on each side or to the desired doneness. Meanwhile, on the same grill in a small saucepan, melt the butter and add the 1 cup of sliced onion. Cook until crisp tender. Remove the onion with a slotted spoon and reserve. Stir the catsup and mustard into the butter left in the sauce pan and heat to serving temperature. When the hamburgers are done, place each one on a toasted bottom, and top first with some of the cooked onion and then a dollop of the catsup-mustard mixture and then garnish as desired.
Hawaiian Grilled Fish Salad With Pineapple Recipe
6 Firm fish steaks or fillets
- salmon, halibut, swordfish - tuna, mahimahi, amberjack - or opah - about 6 ounces each 2 ts + 1 tb oil; divided
4 ts Lemon juice; divided
4 ts Minced fresh ginger; divided
1 Medium yellow bell pepper
- diced 1 Small sweet onion
- or red onion - finely chopped 2 cn Crushed pineapple in juice
- 8 ounce cans 1/2 c Golden raisins
1/4 ts Cayenne pepper
3 c Torn fresh spinach
3 c Torn fresh romaine
Rinse fish in cool water and pat dry. Combine 2 teaspoons oil, 2 tablespoons lemon juice and 1 teaspoon ginger and coat both sides of fish. (Refrigerate for up to an hour.) To prepare Pineapple Salsa, heat remaining oil in a medium skillet. Add yellow pepper and onion and saute until soft. about 4 minutes. Add crushed pineapple, raisins, cayenne and remaining lemon juice and ginger; saute until pineapple is warm, about 4 minutes longer. (Salsa can be made ahead up to 24 hours; but bring to room temperature before using.) Grill fish 4 to 5 inches from hot coals, turning once, until fish is barely opaque in the center, and just begins to flake when tested with a fork about 2 minutes per side for 3/4-inch thick fish steaks. Divide spinach and romaine among six plates and place a grilled fish steak on each. Top with pineapple salsa as a dressing
- salmon, halibut, swordfish - tuna, mahimahi, amberjack - or opah - about 6 ounces each 2 ts + 1 tb oil; divided
4 ts Lemon juice; divided
4 ts Minced fresh ginger; divided
1 Medium yellow bell pepper
- diced 1 Small sweet onion
- or red onion - finely chopped 2 cn Crushed pineapple in juice
- 8 ounce cans 1/2 c Golden raisins
1/4 ts Cayenne pepper
3 c Torn fresh spinach
3 c Torn fresh romaine
Rinse fish in cool water and pat dry. Combine 2 teaspoons oil, 2 tablespoons lemon juice and 1 teaspoon ginger and coat both sides of fish. (Refrigerate for up to an hour.) To prepare Pineapple Salsa, heat remaining oil in a medium skillet. Add yellow pepper and onion and saute until soft. about 4 minutes. Add crushed pineapple, raisins, cayenne and remaining lemon juice and ginger; saute until pineapple is warm, about 4 minutes longer. (Salsa can be made ahead up to 24 hours; but bring to room temperature before using.) Grill fish 4 to 5 inches from hot coals, turning once, until fish is barely opaque in the center, and just begins to flake when tested with a fork about 2 minutes per side for 3/4-inch thick fish steaks. Divide spinach and romaine among six plates and place a grilled fish steak on each. Top with pineapple salsa as a dressing
Hawaiian Kabobs Recipe
1 cn Pineapple chunks; 20 oz can
-unsweetened 2 lg Green peppers;
- cut into 1 inch pieces 1 lg Onion; quartered, optional
16 md Mushrooms; fresh
16 Cherry tomatoes
1/2 c Soy sauce; light
1/4 c Olive oil
1 tb Brown sugar
2 ts Ginger, ground
1 ts Garlic powder
1 ts Mustard, dry
1/4 ts Pepper
Cooked rice, optional Drain pineapple, reserving 1/2 cup juice. Place pineapple chunks and vegetables in a large bowl; set aside. In a sauce pan, combine reserved pineapple juice with soy sauce, olive oil, brown sugar and seasonings; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Pour over vegetable mixture; cover and refrigerate for at least 1 hour, stirring occasionally. Remove pineapple and vegetables from marinade and reserve marinade. Alternate pineapple, green pepper, onion if desired, mushrooms and tomatoes on skewers. Grill kabobs for 20 minutes or until soft, turning and basting with marinade frequently. Serve over rice if desired.
-unsweetened 2 lg Green peppers;
- cut into 1 inch pieces 1 lg Onion; quartered, optional
16 md Mushrooms; fresh
16 Cherry tomatoes
1/2 c Soy sauce; light
1/4 c Olive oil
1 tb Brown sugar
2 ts Ginger, ground
1 ts Garlic powder
1 ts Mustard, dry
1/4 ts Pepper
Cooked rice, optional Drain pineapple, reserving 1/2 cup juice. Place pineapple chunks and vegetables in a large bowl; set aside. In a sauce pan, combine reserved pineapple juice with soy sauce, olive oil, brown sugar and seasonings; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Pour over vegetable mixture; cover and refrigerate for at least 1 hour, stirring occasionally. Remove pineapple and vegetables from marinade and reserve marinade. Alternate pineapple, green pepper, onion if desired, mushrooms and tomatoes on skewers. Grill kabobs for 20 minutes or until soft, turning and basting with marinade frequently. Serve over rice if desired.
Healthy Hamburger Recipe
1/4 c Plus 1 Tbs. plain nonfat
-yogurt 1 oz Crumbled feta cheese (1/4
-cup ) 1/2 ts Ground cumin
1 Ib low fat ground beef
1/4 c Minced green onions
1/4 c Cilantro leaves, finely
-minced 1 lg Clove garlic, crushed
1 tb Grated fresh gingeroot
4 Lettuce leaves
20 Very thin slices peeled
-cucumber 4 Onion: rolls, split and
-toasted
In a small bowl combine yogurt, cheese and cumin; blend with fork until cheese is finely crumbled. Cover and chill at least 1 hour. Combine beef and nest 4 ingredients, mixing well. Shape into 4 patties. Cook in non stick skillet, or grill 3 inches from heat for 6-7 minutes on each side or until meat and juices are
no longer pink. drain on paper towels. Place lettuce leaf, 5 slices on cucumber and beef patty on each roll half. Top with 2 tablespoons yogurt mixture and remaining half roll.
-yogurt 1 oz Crumbled feta cheese (1/4
-cup ) 1/2 ts Ground cumin
1 Ib low fat ground beef
1/4 c Minced green onions
1/4 c Cilantro leaves, finely
-minced 1 lg Clove garlic, crushed
1 tb Grated fresh gingeroot
4 Lettuce leaves
20 Very thin slices peeled
-cucumber 4 Onion: rolls, split and
-toasted
In a small bowl combine yogurt, cheese and cumin; blend with fork until cheese is finely crumbled. Cover and chill at least 1 hour. Combine beef and nest 4 ingredients, mixing well. Shape into 4 patties. Cook in non stick skillet, or grill 3 inches from heat for 6-7 minutes on each side or until meat and juices are
no longer pink. drain on paper towels. Place lettuce leaf, 5 slices on cucumber and beef patty on each roll half. Top with 2 tablespoons yogurt mixture and remaining half roll.
Heinz Sweet And Zesty Barbecue Sauce Recipe
1/2 c HEINZ Tomato Ketchup
2 tb Honey
2 tb HEINZ Apple Cider Vinegar
1 tb HEINZ Worcestershire Sauce
1/2 t Chili powder
Combine ingredients. Brush on turkey pieces several times during last 15 minutes of grilling time.
2 tb Honey
2 tb HEINZ Apple Cider Vinegar
1 tb HEINZ Worcestershire Sauce
1/2 t Chili powder
Combine ingredients. Brush on turkey pieces several times during last 15 minutes of grilling time.
Herb-Tomato Grilled Chicken Recipe
3 lb Chicken, cut-up
1 ds Salt
1 ds Black pepper
2 T Oil or melted butter
3/4 c Tomato ketchup
2 T Lemon juice
2 Cloves garlic, minced
2 t Dried basil leaves
Cut off excess fat from chicken pieces. Loosen skin away from the meat (this helps the basting sauce to reach the meat underneath). Sprinkle chicken with salt and pepper. Mix together and blend well the oil, tomato ketchup, lemon juice, the garlic and basil. Place chicken pieces on rack. Brush both sides with basting sauce. Grill chicken for 12 to 15 minutes on one side, brushing with basting sauce from time to time. Turn chicken over. Brush again with sauce. Grill chicken for another 12 to 15 minutes or until chicken is done and juices run clear when pierced with a fork. Serve immediately with crusty bread and a tossed green salad, tomatoes, and crispy baked potato wedges.
1 ds Salt
1 ds Black pepper
2 T Oil or melted butter
3/4 c Tomato ketchup
2 T Lemon juice
2 Cloves garlic, minced
2 t Dried basil leaves
Cut off excess fat from chicken pieces. Loosen skin away from the meat (this helps the basting sauce to reach the meat underneath). Sprinkle chicken with salt and pepper. Mix together and blend well the oil, tomato ketchup, lemon juice, the garlic and basil. Place chicken pieces on rack. Brush both sides with basting sauce. Grill chicken for 12 to 15 minutes on one side, brushing with basting sauce from time to time. Turn chicken over. Brush again with sauce. Grill chicken for another 12 to 15 minutes or until chicken is done and juices run clear when pierced with a fork. Serve immediately with crusty bread and a tossed green salad, tomatoes, and crispy baked potato wedges.
Herbed Steak And Onions Recipe
1 c Tomato juice
1 tb Olive or cooking oil
1/2 ts Dried basil, crushed
1/2 ts Dried oregano, crushed
1/4 ts Pepper
Clove garlic, minced 1 lb Top round steak, 1" thick
2 x Lg onions,thin sliced rings
For marinade, combine tomato juice, oil, basil, oregano, pepper, and garlic. Set aside. Trim fat from steak and cut into 4 equal portions. Place meat in a plastic bag set in a deep bowl. Pour marinade over steak. Seal bag; turn to coat steak well. Marinate overnight in the refrigerator. Then, drain steak, reserving marinade. Place onion slices on an 18" square of heavy foil. Turn edges of foil up slightly. Drizzle 1/2 cup of the reserved marinade over onions. Fold foil tightly to seal. Grill onion packet and steak on an uncovered grill directly over medium coals for 10 minutes. Turn onion packet and steak; brush steak with marinade. Grill steak to desired doneness, allowing 8-10 minutes more for medium. Grill onions 8 minutes more or till tender. Unwrap onions and place on a serving plate. Arrange meat atop onion. Spoon any remaining sauce from onions over the meat.
1 tb Olive or cooking oil
1/2 ts Dried basil, crushed
1/2 ts Dried oregano, crushed
1/4 ts Pepper
Clove garlic, minced 1 lb Top round steak, 1" thick
2 x Lg onions,thin sliced rings
For marinade, combine tomato juice, oil, basil, oregano, pepper, and garlic. Set aside. Trim fat from steak and cut into 4 equal portions. Place meat in a plastic bag set in a deep bowl. Pour marinade over steak. Seal bag; turn to coat steak well. Marinate overnight in the refrigerator. Then, drain steak, reserving marinade. Place onion slices on an 18" square of heavy foil. Turn edges of foil up slightly. Drizzle 1/2 cup of the reserved marinade over onions. Fold foil tightly to seal. Grill onion packet and steak on an uncovered grill directly over medium coals for 10 minutes. Turn onion packet and steak; brush steak with marinade. Grill steak to desired doneness, allowing 8-10 minutes more for medium. Grill onions 8 minutes more or till tender. Unwrap onions and place on a serving plate. Arrange meat atop onion. Spoon any remaining sauce from onions over the meat.
Hint Of Ginger Marinade Recipe
--------------FOR POULTRY, PORK, FISH--------------
3/4 c Soy sauce
1/4 c Dry sherry
1 Small carrot; peeled, minced
1 Garlic clove; minced
1 T Sweet red pepper; minced
1 1/2 t Ginger root; minced
2 Small scallions; chopped
1 t Lemon peel; grated
Combine all ingredients in a bowl. Makes about 1-1/4 cups
3/4 c Soy sauce
1/4 c Dry sherry
1 Small carrot; peeled, minced
1 Garlic clove; minced
1 T Sweet red pepper; minced
1 1/2 t Ginger root; minced
2 Small scallions; chopped
1 t Lemon peel; grated
Combine all ingredients in a bowl. Makes about 1-1/4 cups
Hoisin Chicken Recipe
1 ts Fresh thyme leaves -OR-
1/2 ts -Dried thyme leaves
3 tb Hoisin sauce
2 tb Rice wine
1 tb Olive oil
4 Chicken breast halves, boned
MIX THE MARINADE INGREDIENTS together and rub each chicken breast on both sides. Cover with plastic wrap and marinate for 30 minutes at room temperature or for 1 hour in the refrigerator. If refrigerated, bring to room temperature before grilling. When the grill is hot or when the charcoal turns ash white, quickly grill the chicken breasts on both sides, being careful not to overcook them.
1/2 ts -Dried thyme leaves
3 tb Hoisin sauce
2 tb Rice wine
1 tb Olive oil
4 Chicken breast halves, boned
MIX THE MARINADE INGREDIENTS together and rub each chicken breast on both sides. Cover with plastic wrap and marinate for 30 minutes at room temperature or for 1 hour in the refrigerator. If refrigerated, bring to room temperature before grilling. When the grill is hot or when the charcoal turns ash white, quickly grill the chicken breasts on both sides, being careful not to overcook them.
Homestyle Barbecue Sauce Recipe
2 tb Butter (25mL)
1/2 c Onion; chopped (125mL)
3/4 c Ketchup (175mL)
1/2 c Beef stock (125mL)
2 tb Worcestershire Sauce (25mL)
2 tb Lemon juice (25mL)
2 tb Red wine vinegar (25mL)
1/4 c Brown sugar (50mL)
1 1/2 ts Dry mustard (7mL)
1 1/2 ts Black peppercorns; cracked
- or black pepper (7mL) In saucepan, cook onion in butter until softened. Add remaining ingredients; bring to boil. Reduce heat and simmer 15-20 minutes. Makes 1 1/2 cups
1/2 c Onion; chopped (125mL)
3/4 c Ketchup (175mL)
1/2 c Beef stock (125mL)
2 tb Worcestershire Sauce (25mL)
2 tb Lemon juice (25mL)
2 tb Red wine vinegar (25mL)
1/4 c Brown sugar (50mL)
1 1/2 ts Dry mustard (7mL)
1 1/2 ts Black peppercorns; cracked
- or black pepper (7mL) In saucepan, cook onion in butter until softened. Add remaining ingredients; bring to boil. Reduce heat and simmer 15-20 minutes. Makes 1 1/2 cups
Honey And Herb Grilled Pork Roast Recipe
3 pounds Boneless pork loin roast
1 cup Beer
1/2 cup Honey
1/2 cup Dijon mustard
1/4 cup Olive oil
1/2 small Onion -- chopped finely
1 Garlic clove -- minced
2 teaspoons Dried rosemary
1/2 teaspoon Salt
1/4 teaspoon Freshly ground pepper
Combine all ingredients, except pork roast. - Put pork roast in large= plastic bag (or plastic container). Pour marinade over pork. Marinate at= least 4 hours in refrigerator, or overnight. - Remove pork roast from= marinade, reserving marinade. - Grill covered (or bake at 350 degrees) for= 30 minutes per pound, basting occasionally. - Simmer remaining marinade for at least 5 minutes, serve drizzled over sliced roast.
1 cup Beer
1/2 cup Honey
1/2 cup Dijon mustard
1/4 cup Olive oil
1/2 small Onion -- chopped finely
1 Garlic clove -- minced
2 teaspoons Dried rosemary
1/2 teaspoon Salt
1/4 teaspoon Freshly ground pepper
Combine all ingredients, except pork roast. - Put pork roast in large= plastic bag (or plastic container). Pour marinade over pork. Marinate at= least 4 hours in refrigerator, or overnight. - Remove pork roast from= marinade, reserving marinade. - Grill covered (or bake at 350 degrees) for= 30 minutes per pound, basting occasionally. - Simmer remaining marinade for at least 5 minutes, serve drizzled over sliced roast.
Honey Barbequed Salmon With Mache Recipe
***FOR SAUCE***
1 cup ketchup
1 cup honey
1/4 cup coarse-grained mustard
1/4 cup finely chopped fresh jalapenoĮձo chili
2 tablespoons rice vinegar -- not seasoned
1 teaspoon Tabasco -- or to taste
3 tablespoons firmly packed light brown sugar
1 tablespoon curry powder
1 1/2 teaspoons sweet paprika
1 teaspoon soy sauce
1 teaspoon minced garlic
1 teaspoon vegetable oil
1/2 teaspoon Worcestershire sauce
1/2 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
***FOR DRESSING***
2 tablespoons malt vinegar
1 teaspoon honey
1/2 cup olive oil
2 tablespoons finely chopped fresh coriander sprigs
1 tablespoon finely chopped shallot
***
6 salmon fillet -- (4-ounce pieces)
2 cups mache -- (lamb's-lettuce)*
* available at specialty foods shops and specialty produce markets
Make sauce:
In a heavy saucepan stir together sauce ingredients and simmer, stirring occasionally, 15 minutes. (Sauce keeps, covered and chilled, 1 week.)
Make dressing:
In a small bowl whisk together dressing ingredients with salt and pepper to taste until combined well. Chill dressing 15 minutes.
Brush both sides of each salmon fillet with about 1/3 cup sauce and grill on a well-oiled rack set about 4 to 5 inches over glowing coals 3 minutes on each side, or until salmon just flakes.
Divide mache among 6 plates and top with salmon. Spoon dressing over salmon.
1 cup ketchup
1 cup honey
1/4 cup coarse-grained mustard
1/4 cup finely chopped fresh jalapenoĮձo chili
2 tablespoons rice vinegar -- not seasoned
1 teaspoon Tabasco -- or to taste
3 tablespoons firmly packed light brown sugar
1 tablespoon curry powder
1 1/2 teaspoons sweet paprika
1 teaspoon soy sauce
1 teaspoon minced garlic
1 teaspoon vegetable oil
1/2 teaspoon Worcestershire sauce
1/2 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
***FOR DRESSING***
2 tablespoons malt vinegar
1 teaspoon honey
1/2 cup olive oil
2 tablespoons finely chopped fresh coriander sprigs
1 tablespoon finely chopped shallot
***
6 salmon fillet -- (4-ounce pieces)
2 cups mache -- (lamb's-lettuce)*
* available at specialty foods shops and specialty produce markets
Make sauce:
In a heavy saucepan stir together sauce ingredients and simmer, stirring occasionally, 15 minutes. (Sauce keeps, covered and chilled, 1 week.)
Make dressing:
In a small bowl whisk together dressing ingredients with salt and pepper to taste until combined well. Chill dressing 15 minutes.
Brush both sides of each salmon fillet with about 1/3 cup sauce and grill on a well-oiled rack set about 4 to 5 inches over glowing coals 3 minutes on each side, or until salmon just flakes.
Divide mache among 6 plates and top with salmon. Spoon dressing over salmon.
Honey Grilled Pork Recipe
1 3 lb pork loin
1 Can stale beer
6 Cloves garlic; minced
1/2 c Honey
1/2 c Dijon mustard
Salt & pepper to taste 1/4 c Olive oil
4 T Fresh rosemary
~ Place all ingredients (except pork) in a blender. Blend. Pierce pork on all sides, place in a zip-lock bag, add marinade. Chill, turning frequently, about 12 hours. Grill 1-1/2 hours, covered. Start roast on high to brown for about 15 minutes. Turn heat to low and baste frequently with marinade. Remove from heat and allow to rest at least 10 minutes before slicing. Throw additional whole sprigs of rosemary on the coals while cooking...smells wonderful. *This can also be done in a conventional oven.
1 Can stale beer
6 Cloves garlic; minced
1/2 c Honey
1/2 c Dijon mustard
Salt & pepper to taste 1/4 c Olive oil
4 T Fresh rosemary
~ Place all ingredients (except pork) in a blender. Blend. Pierce pork on all sides, place in a zip-lock bag, add marinade. Chill, turning frequently, about 12 hours. Grill 1-1/2 hours, covered. Start roast on high to brown for about 15 minutes. Turn heat to low and baste frequently with marinade. Remove from heat and allow to rest at least 10 minutes before slicing. Throw additional whole sprigs of rosemary on the coals while cooking...smells wonderful. *This can also be done in a conventional oven.
Honey Mustard Steaks With Grilled Onions Recipe
4 Ribeye or strip steaks;
-cut 1-inch thick 1/3 c Course-grain Dijon-style
-mustard 1 tb Parsley; chopped
1 1/2 tb Honey
1 tb Cider vinegar
1 tb Water
1/4 ts Hot pepper sauce
1/8 ts Course grind black pepper
1 lg Red onion; cut into 1/2-inch
-slices Combine mustard, parsley, honey, vinegar, water, pepper sauce and pepper. Place steaks and onion slices on grill over medium coals; brush both with glaze. Grill 9 to 12 minutes for rare (140 degrees) to medium (160 degrees), turning once and brushing with glaze.
-cut 1-inch thick 1/3 c Course-grain Dijon-style
-mustard 1 tb Parsley; chopped
1 1/2 tb Honey
1 tb Cider vinegar
1 tb Water
1/4 ts Hot pepper sauce
1/8 ts Course grind black pepper
1 lg Red onion; cut into 1/2-inch
-slices Combine mustard, parsley, honey, vinegar, water, pepper sauce and pepper. Place steaks and onion slices on grill over medium coals; brush both with glaze. Grill 9 to 12 minutes for rare (140 degrees) to medium (160 degrees), turning once and brushing with glaze.
Honey Mustard Steaks And Grilled Onions Recipe
4 thick well-trimmed boneless beef top loin or --
ribeye steaks 1 large red onion -- cut into 1/2-inch
thick slices GLAZE 1/3 cup coarse-grain Dijon-style mustard
1 tablespoon chopped parsley
1 1/2 tablespoons honey
1 tablespoon cider vinegar
1 tablespoon water
1/4 teaspoon hot pepper sauce
1/8 teaspoon coarse grind black pepper
Combine glaze ingredients. Place beef steaks and onions on grill over medium, ash-covered coals; brush both sides with glaze. Grill top loin steaks, uncovered, 15 to 18 minutes (ribeye steaks 11 to 14 minutes) until steaks are medium rare to medium and onion is tender, turning occasionally and brushing with glaze.
ribeye steaks 1 large red onion -- cut into 1/2-inch
thick slices GLAZE 1/3 cup coarse-grain Dijon-style mustard
1 tablespoon chopped parsley
1 1/2 tablespoons honey
1 tablespoon cider vinegar
1 tablespoon water
1/4 teaspoon hot pepper sauce
1/8 teaspoon coarse grind black pepper
Combine glaze ingredients. Place beef steaks and onions on grill over medium, ash-covered coals; brush both sides with glaze. Grill top loin steaks, uncovered, 15 to 18 minutes (ribeye steaks 11 to 14 minutes) until steaks are medium rare to medium and onion is tender, turning occasionally and brushing with glaze.
Honey-Grilled Tenderloins Recipe
1 1/2 pound pork, tenderloin
1/3 cup soy sauce
1/2 teaspoon ginger
5 each garlic, cloves, chopped
2 tablespoon brown sugar
3 tablespoon honey
2 teaspoon oil, sesame
1 cooking spray
Trim the fat from the tenderloins. Butterfly by making a lengthwise cut, cutting to with in 1/4 inch of the other side. Place in a shallow pan or zip-lock bag. Combine soy sauce, ginger and garlic. Pour over tenderloin. Cover or seal; refrigerate at least 3 hours turning occasionally. Remove tenderloin and discard marinade. Combine brown sugar, honey and sesame oil in a small saucepan. Cook over low heat, stirring until sugar dissolves. Coat grill rack with cooking spray. Grill over low to medium heat 10-15 minutes per side or until a meat thermometer reaches 160 degrees. Baste frequently with honey mixture.
1/3 cup soy sauce
1/2 teaspoon ginger
5 each garlic, cloves, chopped
2 tablespoon brown sugar
3 tablespoon honey
2 teaspoon oil, sesame
1 cooking spray
Trim the fat from the tenderloins. Butterfly by making a lengthwise cut, cutting to with in 1/4 inch of the other side. Place in a shallow pan or zip-lock bag. Combine soy sauce, ginger and garlic. Pour over tenderloin. Cover or seal; refrigerate at least 3 hours turning occasionally. Remove tenderloin and discard marinade. Combine brown sugar, honey and sesame oil in a small saucepan. Cook over low heat, stirring until sugar dissolves. Coat grill rack with cooking spray. Grill over low to medium heat 10-15 minutes per side or until a meat thermometer reaches 160 degrees. Baste frequently with honey mixture.
Honeymoon Hamburger Recipe
1 1/2 Lb. ground beef
3/4 C. chopped onion
1/2 C. chopped celery
2 eggs
5 C. lightly seasoned bread cubes
2 Cans cream of mushroom soup
3/4 C. milk
1 Tsp. salt
1/2 Tsp. pepper
Mix 1/4 teaspoon salt and 1/4 cup onions in the ground beef. Pat meat by hand or in hamburger press to 3/4 inch thickness. Set aside. In bowl, mix bread cubes with chopped onion, celery, salt, and pepper. Beat eggs, 1/4 cup milk, and 1/2 cup of soup together. Combine liquid mixture with bread cubes. Grease a large shallow baking dish. Put several rounded tablespoons of bread cube mixture into center of beef patties. Turn edges of ground beef patties up. Bake 30 minutes at 350 degrees. Mix rest of milk with rest of mushroom soup. Pour over hamburgers and stuffing. Bake for 25 more minutes. Serve with whipped potatoes and salad.
3/4 C. chopped onion
1/2 C. chopped celery
2 eggs
5 C. lightly seasoned bread cubes
2 Cans cream of mushroom soup
3/4 C. milk
1 Tsp. salt
1/2 Tsp. pepper
Mix 1/4 teaspoon salt and 1/4 cup onions in the ground beef. Pat meat by hand or in hamburger press to 3/4 inch thickness. Set aside. In bowl, mix bread cubes with chopped onion, celery, salt, and pepper. Beat eggs, 1/4 cup milk, and 1/2 cup of soup together. Combine liquid mixture with bread cubes. Grease a large shallow baking dish. Put several rounded tablespoons of bread cube mixture into center of beef patties. Turn edges of ground beef patties up. Bake 30 minutes at 350 degrees. Mix rest of milk with rest of mushroom soup. Pour over hamburgers and stuffing. Bake for 25 more minutes. Serve with whipped potatoes and salad.
Horseradish-Garlic Burgers Recipe
3/4 pound prime ground beef
1 tablespoon prepared horseradish
1 tablespoon roasted garlic paste
1 teaspoon fresh thyme chopped
1 teaspoon fresh chives chopped
Salt and pepper 2 slices havarti cheese
2 onion rolls
1 tablespoon butter, -- softened
Waffle-cut potatoes, -- fried for garnish
Preheat a barbecue or stovetop grill to very hot. Combine beef, horseradish, garlic paste and herbs. Mix well and season with salt and pepper to taste. Divide mixture and form 2 firm, round, :-inch thick patties. Place on hot grill and cook 5 minutes. Meanwhile, slice buns in half and brush with butter. Flip burgers and continue to cook 5 more minutes. Place buns, butter side down, on cooler part of grill and toast. Top each burger with a slice of cheese and continue to cook until cheese melts. Assemble burgers and serve them with fried potatoes.
1 tablespoon prepared horseradish
1 tablespoon roasted garlic paste
1 teaspoon fresh thyme chopped
1 teaspoon fresh chives chopped
Salt and pepper 2 slices havarti cheese
2 onion rolls
1 tablespoon butter, -- softened
Waffle-cut potatoes, -- fried for garnish
Preheat a barbecue or stovetop grill to very hot. Combine beef, horseradish, garlic paste and herbs. Mix well and season with salt and pepper to taste. Divide mixture and form 2 firm, round, :-inch thick patties. Place on hot grill and cook 5 minutes. Meanwhile, slice buns in half and brush with butter. Flip burgers and continue to cook 5 more minutes. Place buns, butter side down, on cooler part of grill and toast. Top each burger with a slice of cheese and continue to cook until cheese melts. Assemble burgers and serve them with fried potatoes.
Hot And Sweet Sausage Sandwiches With Grilled Peppers, Onions Recipe
2 French sandwich loaves
1 medium yellow onion -- sliced thin
1 Poblano pepper -- sliced thin
1 yellow bell pepper -- sliced thickly
1 red bell pepper -- sliced thin
salt freshly ground black pepper 4 pieces hot and sweet pork sausage -- 1/2 inch thick
1/2 cup Horseradish Mustard, recipe follows
Prepare a wood or charcoal grill, allow it to burn down to embers.
Slice sandwich loaves in half and hollow out. Grill on each side, just long enough to get grill marks, reserve.
In a mixing bowl combine peppers and onions, toss lightly in olive oil and season to taste with salt and pepper. Grill for 5 minutes or until done. Meanwhile slice sausages lengthwise and grill for 3 minutes on each side or until done.
Spread loaves with Horseradish Mustard and top with sausages, grilled onion and peppers
1 medium yellow onion -- sliced thin
1 Poblano pepper -- sliced thin
1 yellow bell pepper -- sliced thickly
1 red bell pepper -- sliced thin
salt freshly ground black pepper 4 pieces hot and sweet pork sausage -- 1/2 inch thick
1/2 cup Horseradish Mustard, recipe follows
Prepare a wood or charcoal grill, allow it to burn down to embers.
Slice sandwich loaves in half and hollow out. Grill on each side, just long enough to get grill marks, reserve.
In a mixing bowl combine peppers and onions, toss lightly in olive oil and season to taste with salt and pepper. Grill for 5 minutes or until done. Meanwhile slice sausages lengthwise and grill for 3 minutes on each side or until done.
Spread loaves with Horseradish Mustard and top with sausages, grilled onion and peppers
Hot Barbecue Sauce Recipe
1 1/2 c Tomato juice
1/3 c Brown sugar
1 Onion slice,thick
1/4 Green pepper,seeded
1 Celery stalk
1 Garlic clove,peeled
1/4 c Cider vinegar
1 t Chili powder*
1 T Prepared mustard
* - more if preferred. 1. Combine ingredients in a saucepan and let steam; keep just under simmering point for about 30 minutes. Remove and discard onion, green pepper, celery, and garlic. 2. Brush sauce on meat or chicken during last 15 minutes of cooking. If desired, spoon additional sauce over cooked meat when serving.
1/3 c Brown sugar
1 Onion slice,thick
1/4 Green pepper,seeded
1 Celery stalk
1 Garlic clove,peeled
1/4 c Cider vinegar
1 t Chili powder*
1 T Prepared mustard
* - more if preferred. 1. Combine ingredients in a saucepan and let steam; keep just under simmering point for about 30 minutes. Remove and discard onion, green pepper, celery, and garlic. 2. Brush sauce on meat or chicken during last 15 minutes of cooking. If desired, spoon additional sauce over cooked meat when serving.
Hot Grilled Trout Recipe
1/4 c Fresh Lemon Juice
2 tb Melted Butter Or Margarine
2 tb Vegetable Oil
2 tb Chopped Fresh Parsley
2 tb Sesame Seeds
1 tb Tabasco Pepper Sauce
1 t Grated Fresh Ginger
1/2 ts Salt
4 Whole Brook Trout, Cleaned
- About 1 Pound Each
Prepare a charcoal fire for grilling. In a shallow dish, mix the lemon juice, butter, oil, parsley, sesame seeds, Tabasco sauce, ginger, and salt. With a fork, pierce the skin of each fish in several places. Roll the fish in the lemon juice mixture to coat thoroughly. Leave the fish in the marinade, cover the dish and refrigerate for 30 minutes to 1 hour, turning the fish occasionally. Remove the fish, reserving the marinade, and place them in a hand-held hinged grill. Brush the fish with the marinade. Cook about 4 inches from the hot coals for 5 minutes. Turn, brush with marinade, and cook for 5 minutes longer, or until the flesh appears opaque and flakes easily.
2 tb Melted Butter Or Margarine
2 tb Vegetable Oil
2 tb Chopped Fresh Parsley
2 tb Sesame Seeds
1 tb Tabasco Pepper Sauce
1 t Grated Fresh Ginger
1/2 ts Salt
4 Whole Brook Trout, Cleaned
- About 1 Pound Each
Prepare a charcoal fire for grilling. In a shallow dish, mix the lemon juice, butter, oil, parsley, sesame seeds, Tabasco sauce, ginger, and salt. With a fork, pierce the skin of each fish in several places. Roll the fish in the lemon juice mixture to coat thoroughly. Leave the fish in the marinade, cover the dish and refrigerate for 30 minutes to 1 hour, turning the fish occasionally. Remove the fish, reserving the marinade, and place them in a hand-held hinged grill. Brush the fish with the marinade. Cook about 4 inches from the hot coals for 5 minutes. Turn, brush with marinade, and cook for 5 minutes longer, or until the flesh appears opaque and flakes easily.
Linguine Chekeni(Pasta With Grilled Chicken Recipe
4 tablespoons extra-virgin olive oil
2 cloves garlic, crushed and minced
1/2 teaspoon salt
1/8 teaspoon onion powder
2 teaspoons lemon juice
1/2 teaspoon sesame oil
1/2 teaspoon black pepper
1 tablespoon fresh oregano
1/4 teaspoon dried basil
4 boneless skinless chicken breasts
Herbed tomato sauce (see recipe)
Combine all ingredients but chicken and herbed tomato sauce. Place chicken breasts in non-metallic container. Pour marinade over chicken turning to coat evenly. Cover and refrigerate 1-24 hours.
Grill chicken 2 minutes on each side on high heat. Lower temperature and cook until thickest part of chicken shows no pink and juices run clear. Slice thinly before adding to sauce.
2 cloves garlic, crushed and minced
1/2 teaspoon salt
1/8 teaspoon onion powder
2 teaspoons lemon juice
1/2 teaspoon sesame oil
1/2 teaspoon black pepper
1 tablespoon fresh oregano
1/4 teaspoon dried basil
4 boneless skinless chicken breasts
Herbed tomato sauce (see recipe)
Combine all ingredients but chicken and herbed tomato sauce. Place chicken breasts in non-metallic container. Pour marinade over chicken turning to coat evenly. Cover and refrigerate 1-24 hours.
Grill chicken 2 minutes on each side on high heat. Lower temperature and cook until thickest part of chicken shows no pink and juices run clear. Slice thinly before adding to sauce.
Lipton Onion Burgers Recipe
1 ea Ea Env. Soup Mix; * 2 ea Lb Beef; Ground
* Use one of the following Recipe Soup mixes in this recipe: Onion. Onion-Mushroom,Or Beefy Mushroom Mix. In a large bowl, combine all ingredients; shape into 8 patties. Grill or broil until done. Serve if desired, on Hamburger buns. MICROWAVE: Prepare patties as above. In an oblong baking dish, arrange 4 patties and heat uncovered on high (Full Power) 6 minutes, turning patties once. Repeat with remaining patties. Let stand, covered, at least 5 minutes. Serve as above. NOTE: You can cover the dish with paper towels to prevent splattering on the inside of the oven, but do not cover with any type of lid. Also drain the grease from the pan when putting in the second batch of burgers or if using regular ground beef, when you turn them the first time.
* Use one of the following Recipe Soup mixes in this recipe: Onion. Onion-Mushroom,Or Beefy Mushroom Mix. In a large bowl, combine all ingredients; shape into 8 patties. Grill or broil until done. Serve if desired, on Hamburger buns. MICROWAVE: Prepare patties as above. In an oblong baking dish, arrange 4 patties and heat uncovered on high (Full Power) 6 minutes, turning patties once. Repeat with remaining patties. Let stand, covered, at least 5 minutes. Serve as above. NOTE: You can cover the dish with paper towels to prevent splattering on the inside of the oven, but do not cover with any type of lid. Also drain the grease from the pan when putting in the second batch of burgers or if using regular ground beef, when you turn them the first time.
Greek Burger Recipe
3/4 c Yogurt
1 tb Chopped red onion
1/2 tb Cgopped cucumber
1 ts Mint flakes
1/2 ts Marjoram
1/2 ts Cumin
1/2 ts Oregano
1/2 ts Salt
1/2 ts Black pepper
1/2 ts Red pepper
1 tb Red wine
Lettuce Tomato Assemble the above ingredients on grilled hamburgers and rolls.
1 tb Chopped red onion
1/2 tb Cgopped cucumber
1 ts Mint flakes
1/2 ts Marjoram
1/2 ts Cumin
1/2 ts Oregano
1/2 ts Salt
1/2 ts Black pepper
1/2 ts Red pepper
1 tb Red wine
Lettuce Tomato Assemble the above ingredients on grilled hamburgers and rolls.
Hawaiian Burger Recipe
1/2 c Barbecue sauce
1 tb Worcestershire sauce
1 tb Pineapple juice
1/2 ts Pepper
Green onions Assemble the above ingredients on grilled hamburgers and rolls.
1 tb Worcestershire sauce
1 tb Pineapple juice
1/2 ts Pepper
Green onions Assemble the above ingredients on grilled hamburgers and rolls.
Mexican Burger Recipe
3/4 c Salsa
1 ts Minced onion
1/2 ts Cumin
1/2 ts Oregano
1/4 ts Salt
1/4 ts Pepper
Lettuce Tomato Assemble the above ingredients on grilled hamburgers and rolls.
1 ts Minced onion
1/2 ts Cumin
1/2 ts Oregano
1/4 ts Salt
1/4 ts Pepper
Lettuce Tomato Assemble the above ingredients on grilled hamburgers and rolls.
Oriental Burger Recipe
2 ts Corn starch
2 tb Sherry
4 tb Soy sauce
1 Clove minced garlic
1 ts Ground Ginger
Green onions Give all ingredients, except the onions, a few minutes in a frying pan until the sauce thickens. Assemble the sauce and onions on grilled hamburgers and rolls.
2 tb Sherry
4 tb Soy sauce
1 Clove minced garlic
1 ts Ground Ginger
Green onions Give all ingredients, except the onions, a few minutes in a frying pan until the sauce thickens. Assemble the sauce and onions on grilled hamburgers and rolls.
Swiss Burger Recipe
Swiss cheese, Sauerkraut, Thousand island dressing. Assemble the above ingredients on grilled hamburgers and rolls.
Liula-Kebab Recipe
4 lb Lean ground lamb
12 T Mint leaves (fresh)
-or- 6 T Dried mint leaves
4 ts Salt
1/2 c Onion chopped fine
12 ea Scallions, chopped
1 T Black pepper ground
2 ea Garlic cloves minced
1/2 T Ginger ground
1 T Red pepper flakes
Make a layer of charcoal that has burned to a grey, hot coal. Mix in a large bowl the lamb & other ingredients. Beat with a wooden spoon until mixture is smooth. Form this mixture into "sausages" approx 3" long & 2" in diameter. Thread these "sausages" onto wooden skewers leaving a 1" space between the "sausages" then grill until done over the coals, usually about 12-15 minutes.
12 T Mint leaves (fresh)
-or- 6 T Dried mint leaves
4 ts Salt
1/2 c Onion chopped fine
12 ea Scallions, chopped
1 T Black pepper ground
2 ea Garlic cloves minced
1/2 T Ginger ground
1 T Red pepper flakes
Make a layer of charcoal that has burned to a grey, hot coal. Mix in a large bowl the lamb & other ingredients. Beat with a wooden spoon until mixture is smooth. Form this mixture into "sausages" approx 3" long & 2" in diameter. Thread these "sausages" onto wooden skewers leaving a 1" space between the "sausages" then grill until done over the coals, usually about 12-15 minutes.
Luau Pork Teriyaki Recipe
1 1/2 lb Pork, lean boneless
1 c Pineapple, sliced in syrup
1/2 c Teriyaki sauce
1/4 Green onion, finely chopped
1/2 ts Ground ginger
1/4 Garlic powder
1 c Rice, raw
Cut Pork into slices about 1/4 inch thick. Drain pineapple, reserv- ng all syrup. Blend syrup, teriyaki Sauce, Green Onions, Ginger and garlic powder: pour over Pork and pineapple. Cover and refrigerate at east 1 hour. Meanwhile, cook rice according to package directions and prepare grill. Remove Pork from marinade and grill about 5 inches from hot coals for about 5 minutes on each side or until completely cooked. Pour pineapple and remaining marinade into large skillet. bring to a boil. Remove from heat and serve Pork with Sauce and pineapple over rice.
1 c Pineapple, sliced in syrup
1/2 c Teriyaki sauce
1/4 Green onion, finely chopped
1/2 ts Ground ginger
1/4 Garlic powder
1 c Rice, raw
Cut Pork into slices about 1/4 inch thick. Drain pineapple, reserv- ng all syrup. Blend syrup, teriyaki Sauce, Green Onions, Ginger and garlic powder: pour over Pork and pineapple. Cover and refrigerate at east 1 hour. Meanwhile, cook rice according to package directions and prepare grill. Remove Pork from marinade and grill about 5 inches from hot coals for about 5 minutes on each side or until completely cooked. Pour pineapple and remaining marinade into large skillet. bring to a boil. Remove from heat and serve Pork with Sauce and pineapple over rice.
Luther's Barbecued Ribs-Voltz Recipe
-----FLORIDA BARBECUE SAUCE-----
2 c Margarine or butter
1 c Cider vinegar
1 c Catsup
6 oz Jar Prepared horseradish
6 Limes or lemons (the juice)
1 ts Salt
1 tb Worcestershire sauce
1 ts Hot pepper sauce
PREPARE FLORIDA BARBECUE SAUCE: In a medium stainless-steel or enamelware saucepan melt margarine or butter slowly. Add vinegar, catsup, horseradish, lime or lemon juice, salt and Worcestershire and pepper sauces. Simmer uncovered 20 to 25 minutes to blend flavors. Use as basting sauce for pork, chicken or other meats and serve as a table sauce. Leftover sauce can be refrigerated and kept up to a week. NOTE: If using this sauce for chicken, lemons are better than limes; limes give a pleasant tang to pork and other meats. DIRECTIONS: Place ribs about 6 inches above hot coals. Brush lightly with sauce and brown on one side. Keep a water bottle handy when using this sauce as it causes flames to shoot up. Turn, brush again with sauce, and brown the other side. Continue turning and basting every 10 minutes until ribs are done, about 1 hour. Check by cutting near bone in a center section. If juices run clear or golden the ribs are done. Remove ribs to a platter. Cut into 1- to 3-rib sections and serve with any remaining sauce.
2 c Margarine or butter
1 c Cider vinegar
1 c Catsup
6 oz Jar Prepared horseradish
6 Limes or lemons (the juice)
1 ts Salt
1 tb Worcestershire sauce
1 ts Hot pepper sauce
PREPARE FLORIDA BARBECUE SAUCE: In a medium stainless-steel or enamelware saucepan melt margarine or butter slowly. Add vinegar, catsup, horseradish, lime or lemon juice, salt and Worcestershire and pepper sauces. Simmer uncovered 20 to 25 minutes to blend flavors. Use as basting sauce for pork, chicken or other meats and serve as a table sauce. Leftover sauce can be refrigerated and kept up to a week. NOTE: If using this sauce for chicken, lemons are better than limes; limes give a pleasant tang to pork and other meats. DIRECTIONS: Place ribs about 6 inches above hot coals. Brush lightly with sauce and brown on one side. Keep a water bottle handy when using this sauce as it causes flames to shoot up. Turn, brush again with sauce, and brown the other side. Continue turning and basting every 10 minutes until ribs are done, about 1 hour. Check by cutting near bone in a center section. If juices run clear or golden the ribs are done. Remove ribs to a platter. Cut into 1- to 3-rib sections and serve with any remaining sauce.
Maple Barbecued Caribou Ribs Recipe
2 c Water
2 c Ketchup or tomato sauce
3 tb White vinegar
2 tb Lemon juice
1/4 c Worcestershire sauce
1/2 c Maple syrup
9 Juniper berries
2 md Onions; diced
1/2 ts Salt
6 lb Caribou ribs
Fresh ground black pepper In large non-metal bowl, combine all the ingredients except the ribs and pepper. Blend well and put in the ribs to marinade overnight. Preheat the oven to 325. Remove the ribs from the marinade, drain and pat dry with paper towels. Sprinkle ribs with pepper. Place in 5 qt. roasting pan in a double layer. Roast 1 hour. Pour sauce over ribs. Increase heat to 350 degrees and bake until ribs just begin to char on top, about 1 1/2 hours. Turn ribs over cover pan and bake about 30 minutes longer, until ribs are tender and sauce is thick. To serve, place ribs on serving platter. Serve the sauce in a gravy boat on the side.
2 c Ketchup or tomato sauce
3 tb White vinegar
2 tb Lemon juice
1/4 c Worcestershire sauce
1/2 c Maple syrup
9 Juniper berries
2 md Onions; diced
1/2 ts Salt
6 lb Caribou ribs
Fresh ground black pepper In large non-metal bowl, combine all the ingredients except the ribs and pepper. Blend well and put in the ribs to marinade overnight. Preheat the oven to 325. Remove the ribs from the marinade, drain and pat dry with paper towels. Sprinkle ribs with pepper. Place in 5 qt. roasting pan in a double layer. Roast 1 hour. Pour sauce over ribs. Increase heat to 350 degrees and bake until ribs just begin to char on top, about 1 1/2 hours. Turn ribs over cover pan and bake about 30 minutes longer, until ribs are tender and sauce is thick. To serve, place ribs on serving platter. Serve the sauce in a gravy boat on the side.
Marinaded Grilled Softshells Recipe
12 ea Crabs, softshell
1 c Salad oil
2 T Vinegar, white
1 t Salt
1/4 t Tarragon leaves
1 t Lemon pepper
1/8 t Lemon bits or rind
1/8 t Garlic powder
Liberally baste bottom of crabs with marinade. Grill over coals slowly, at least 12 inches from coals for 5 minutes. Baste top and turn; grill for 5 more minutes. Mix marinade and stand at room temp for several hours
1 c Salad oil
2 T Vinegar, white
1 t Salt
1/4 t Tarragon leaves
1 t Lemon pepper
1/8 t Lemon bits or rind
1/8 t Garlic powder
Liberally baste bottom of crabs with marinade. Grill over coals slowly, at least 12 inches from coals for 5 minutes. Baste top and turn; grill for 5 more minutes. Mix marinade and stand at room temp for several hours
Marinated Barbecue Brisket Recipe
5 pound beef, brisket, fresh
2 teaspoon meat tenderizer, unseasoned
1/2 teaspoon celery salt
1/2 teaspoon seasoned salt
1/2 teaspoon garlic salt
1/4 cup liquid smoke
1/4 cup worchestershire sauce
1 1/2 cup bbq sauce
Place the brisket on a large piece of heavy-duty aluminum foil. Sprinkle tenderizer and seasonings on both sides of the meat. Pour liquid smoke and worchestershire sauce over top. Cover and marinate in refrigerator 6 to 10 hours or overnight. Place foil-wrapped brisket in crockpot (cut brisket in half, if necessary, to fit easily). Cover and cook on Low setting for 8 to 10 hours. Chill cooked brisket, then cut across the grain into thin slices. Before serving, reheat in your favorite barbecue sauce.
2 teaspoon meat tenderizer, unseasoned
1/2 teaspoon celery salt
1/2 teaspoon seasoned salt
1/2 teaspoon garlic salt
1/4 cup liquid smoke
1/4 cup worchestershire sauce
1 1/2 cup bbq sauce
Place the brisket on a large piece of heavy-duty aluminum foil. Sprinkle tenderizer and seasonings on both sides of the meat. Pour liquid smoke and worchestershire sauce over top. Cover and marinate in refrigerator 6 to 10 hours or overnight. Place foil-wrapped brisket in crockpot (cut brisket in half, if necessary, to fit easily). Cover and cook on Low setting for 8 to 10 hours. Chill cooked brisket, then cut across the grain into thin slices. Before serving, reheat in your favorite barbecue sauce.
Marinated Grilled Chicken Recipe
1 teaspoon each ground coriander, cumin and paprika
1/4 cup fresh lime juice mixed -- with 1 tablespoon sugar
Salt and 1/4 teaspoon crushed red pepper 2 chickens (each about 3 pounds) -- cut up
2 cloves garlic, -- minced
2 tablespoons vegetable oil
1 1/2 cups plain whole milk yogurt
In a small iron skillet toast the coriander and cumin for a few seconds or until the spices emit a lovely aroma. Remove from heat and cool for a moment. In a small mixing bowl combine the toasted spices with the paprika, lime juice and sugar. Season with 1 teaspoon salt and crushed red pepper.
Prick the chicken pieces all over and rub the pieces with half of the lime/spice mixture. Combine remaining half of lime/spice mixture with garlic, vegetable oil and yogurt. Marinate the chicken in the yogurt mixture for 24 hours, turning the pieces on occasion.
Preheat the broiler (or heat an outdoor grill) and set the rack 4 inches away from heat source. Remove chicken from marinade and broil, skin side down for about 15 minutes a side or until cooked through and browned. Let rest at room temperature for up to an hour before serving. Or chill and bring back to room temperature before serving.
1/4 cup fresh lime juice mixed -- with 1 tablespoon sugar
Salt and 1/4 teaspoon crushed red pepper 2 chickens (each about 3 pounds) -- cut up
2 cloves garlic, -- minced
2 tablespoons vegetable oil
1 1/2 cups plain whole milk yogurt
In a small iron skillet toast the coriander and cumin for a few seconds or until the spices emit a lovely aroma. Remove from heat and cool for a moment. In a small mixing bowl combine the toasted spices with the paprika, lime juice and sugar. Season with 1 teaspoon salt and crushed red pepper.
Prick the chicken pieces all over and rub the pieces with half of the lime/spice mixture. Combine remaining half of lime/spice mixture with garlic, vegetable oil and yogurt. Marinate the chicken in the yogurt mixture for 24 hours, turning the pieces on occasion.
Preheat the broiler (or heat an outdoor grill) and set the rack 4 inches away from heat source. Remove chicken from marinade and broil, skin side down for about 15 minutes a side or until cooked through and browned. Let rest at room temperature for up to an hour before serving. Or chill and bring back to room temperature before serving.
Marinated, Grilled Boneless Rib Pork Roast Burritos Recipe
4 Large Cloves garlic
1 Teaspoon salt
1 Teaspoon paprika
1 Pinch cayenne pepper
1 Teaspoon freshly ground cumin
1 Teaspoon dried oregano
1 Pound boneless rib roast of pork enough for 8
large burritos
Peel and mash the garlic. Sprinkle garlic with the salt and chop to a fine paste. Mix well in a small bowl with the paprika, cayenne, cumin and oregano. Nick the rib roast in 8 places or so to allow the marinade to penetrate. Spread the marinade over the roast, cover, and marinate for 48 hours. When ready to prepare burritos, grill the roast until just past pink. Slice thinly.
1 Teaspoon salt
1 Teaspoon paprika
1 Pinch cayenne pepper
1 Teaspoon freshly ground cumin
1 Teaspoon dried oregano
1 Pound boneless rib roast of pork enough for 8
large burritos
Peel and mash the garlic. Sprinkle garlic with the salt and chop to a fine paste. Mix well in a small bowl with the paprika, cayenne, cumin and oregano. Nick the rib roast in 8 places or so to allow the marinade to penetrate. Spread the marinade over the roast, cover, and marinate for 48 hours. When ready to prepare burritos, grill the roast until just past pink. Slice thinly.
Marjoram Grilled Chicken With Dill/Chive Sauce Recipe
6 Chicken breast halves
-- (boneless, skinless) 2 tb Olive oil
1 tb Fresh lemon juice
6 tb Fresh marjoram
1/2 ts Fresh ground pepper
-----------SAUCE-----------
3/4 c Sour cream
3/4 c Plain nonfat yogurt
1/2 ts Salt
2 tb Fresh dill weed
1/4 c Fresh chives
Rub the chicken wtih olive oil and lemon juice and sprinkle with marjoram and pepper. Marinate for at least 1 hour in the refrigerator. In a skillet on medium-high heat, saute the chicken for 2 minutes and turn. Cook 4 to 8 minutes longer or until cooked through and browned.
SAUCE: Combine all ingredients. Serve over the chicken.
-- (boneless, skinless) 2 tb Olive oil
1 tb Fresh lemon juice
6 tb Fresh marjoram
1/2 ts Fresh ground pepper
-----------SAUCE-----------
3/4 c Sour cream
3/4 c Plain nonfat yogurt
1/2 ts Salt
2 tb Fresh dill weed
1/4 c Fresh chives
Rub the chicken wtih olive oil and lemon juice and sprinkle with marjoram and pepper. Marinate for at least 1 hour in the refrigerator. In a skillet on medium-high heat, saute the chicken for 2 minutes and turn. Cook 4 to 8 minutes longer or until cooked through and browned.
SAUCE: Combine all ingredients. Serve over the chicken.
Mary Nell Reck's Galveston Rub Recipe
------FOR POULTRY AND PORK------
6 Garlic cloves; crushed
1 T Cayenne pepper
2 T Paprika
1 T Lemon juice
Combine all ingredients in a bowl. Mash until smooth. Makes about 1/3 cup.
6 Garlic cloves; crushed
1 T Cayenne pepper
2 T Paprika
1 T Lemon juice
Combine all ingredients in a bowl. Mash until smooth. Makes about 1/3 cup.
Mcdunnah Burgers Recipe
2 T Guacamole
1 oz Jack cheese, 1-2 slices
Grilled hamburger, Grilled bun. Place burger on bun; top grilled with guacamole then cheese.
1 oz Jack cheese, 1-2 slices
Grilled hamburger, Grilled bun. Place burger on bun; top grilled with guacamole then cheese.
Meat Balls Recipe
1 pk minced beef,pork and veal
1 each onion
1 cn gaza b b q sauce
1 cn consomme
1 cn onion soup
Mix ingredients together and shape into 1/2 inch sized balls.
1 each onion
1 cn gaza b b q sauce
1 cn consomme
1 cn onion soup
Mix ingredients together and shape into 1/2 inch sized balls.
Mediterranean Grilled Chicken Salad Recipe
2/3 lb (2 medium) potatoes
-- cut into 3/4-inch cubes 4 oz Mushrooms; halved
4 oz Green beans; halved,
-steamed until crisp-tender
--------VINAIGRETTE--------
1/4 c Olive oil
2 tb White wine vinegar
1 Garlic clove; minced
2 ts Minced fresh tarragon; OR..
3/4 ts Dried tarragon
2 ts Dijon-style mustard
1/4 ts Sugar
1/4 ts Salt
1/8 ts Pepper
2 Chicken breast halves
-- (boned and skinned) -- (about 6 ounces each) 1/4 c Chopped red onion
Halved cherry tomatoes -- for garnish In 1-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water until tender, about 15 minutes; drain. Meanwhile, make vinaigrette: In bowl whisk together all vinaigrette ingredients. Place potatoes, mushrooms and beans in separate piles in large shallow dish; drizzle with 1/3 cup of the vinaigrette to coat. Cover; let stand 15 minutes. Heat broiler. Meanwhile, in bowl add chicken to the remaining vinaigrette; cover and let stand 15 minutes. Remove chicken from vinaigrette (discard vinaigrette); broil 4 to 5 inches from heat source about 8 minutes until juices run clear when chicken is pierced, turning once. To serve, slice chicken breasts and arrange on 4 plates with potatoes, mushrooms and beans, dividing equally. Sprinkle with onion and garnish with cherry tomatoes.
-- cut into 3/4-inch cubes 4 oz Mushrooms; halved
4 oz Green beans; halved,
-steamed until crisp-tender
--------VINAIGRETTE--------
1/4 c Olive oil
2 tb White wine vinegar
1 Garlic clove; minced
2 ts Minced fresh tarragon; OR..
3/4 ts Dried tarragon
2 ts Dijon-style mustard
1/4 ts Sugar
1/4 ts Salt
1/8 ts Pepper
2 Chicken breast halves
-- (boned and skinned) -- (about 6 ounces each) 1/4 c Chopped red onion
Halved cherry tomatoes -- for garnish In 1-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water until tender, about 15 minutes; drain. Meanwhile, make vinaigrette: In bowl whisk together all vinaigrette ingredients. Place potatoes, mushrooms and beans in separate piles in large shallow dish; drizzle with 1/3 cup of the vinaigrette to coat. Cover; let stand 15 minutes. Heat broiler. Meanwhile, in bowl add chicken to the remaining vinaigrette; cover and let stand 15 minutes. Remove chicken from vinaigrette (discard vinaigrette); broil 4 to 5 inches from heat source about 8 minutes until juices run clear when chicken is pierced, turning once. To serve, slice chicken breasts and arrange on 4 plates with potatoes, mushrooms and beans, dividing equally. Sprinkle with onion and garnish with cherry tomatoes.
Mediterranean Grilled Vegetable Soup Recipe
2 Bell peppers, red -- cored,
-seeded, and quartered -lengthwise 1 Bell pepper, yellow -- cored,
-seeded and quartered -lengthwise 2 sm Zucchini (1/2 lb. total)
-trimmed and quartered -lengthwise 1 Onion, red -- peeled and cut
-into 1/2-inch-thick slices 1 t Olive oil
3 lg Tomatoes, large, vine-
-ripened (1 3/4 lbs) -- cored -and chopped 1 Garlic clove -- peeled
1/2 ts Oregano
1/4 c Basil leaves -- shredded
1 tb Vinegar, red wine
Salt and pepper to taste
Prepare a grill or preheat the broiler. Grill or broil bell peppers, skin-side towards the flame, until the skin is blackened, 5 to 10 minutes. Place in a paper bag and set aside for 15 minutes. Meanwhile, brush zucchini and onion slices with oil and grill or broil until well browned and tender, about 5 minutes. Chop coarsely and set aside. Peel the peppers. Coarsely chop the yellow pepper and set aside with the reserved zucchini and onions. Place the red peppers in a food processor or blender, along with tomatoes, garlic and oregano; puree until smooth.Transfer to a bowl and stir in 1 cup waer, basil, vinegar and the reserved chopped vegetables. Season with salt and pepper. Cover and refrigerate until cool, about 30 minutes. The soup can be stored covered in the refrigerator for up to 2 days.
-seeded, and quartered -lengthwise 1 Bell pepper, yellow -- cored,
-seeded and quartered -lengthwise 2 sm Zucchini (1/2 lb. total)
-trimmed and quartered -lengthwise 1 Onion, red -- peeled and cut
-into 1/2-inch-thick slices 1 t Olive oil
3 lg Tomatoes, large, vine-
-ripened (1 3/4 lbs) -- cored -and chopped 1 Garlic clove -- peeled
1/2 ts Oregano
1/4 c Basil leaves -- shredded
1 tb Vinegar, red wine
Salt and pepper to taste
Prepare a grill or preheat the broiler. Grill or broil bell peppers, skin-side towards the flame, until the skin is blackened, 5 to 10 minutes. Place in a paper bag and set aside for 15 minutes. Meanwhile, brush zucchini and onion slices with oil and grill or broil until well browned and tender, about 5 minutes. Chop coarsely and set aside. Peel the peppers. Coarsely chop the yellow pepper and set aside with the reserved zucchini and onions. Place the red peppers in a food processor or blender, along with tomatoes, garlic and oregano; puree until smooth.Transfer to a bowl and stir in 1 cup waer, basil, vinegar and the reserved chopped vegetables. Season with salt and pepper. Cover and refrigerate until cool, about 30 minutes. The soup can be stored covered in the refrigerator for up to 2 days.
Mediterranean Lamb Burgers Recipe
for yogurt sauce: 1 12 ounce con plain yogurt
1 garlic clove -- minced and mashed
-- to a paste with -- 1/4 teaspoon salt 3 tablespoons shredded fresh mint leaves -- or to taste
for burgers: 1 1/2 pound fresh ground lamb from the shoulder
1 garlic clove -- minced
1 tablespoon minced fresh rosemary or 1 teaspoon
-- crumbled dried rosemary 1 tablespoon minced fresh parsley leaves or 1 teaspoon
-- dried thyme salt and freshly ground black pepper chopped salad: 1/3 cup coarsely chopped pitted kalamata olives
2 ripe medium tomatoes -- seeded and
-- coarsely chopped 3 tablespoons minced fresh parsley
2 tablespoons olive oil
2 teaspoons red wine vinegar
1/2 cup crumbled goat cheese
6 pita -- each split halfway
-- around edge to -- form a pocket
Make yogurt sauce: Drain yogurt in a sieve lined with a dampened paper towel set over a bowl 30 minutes. Transfer drained yogurt to a small bowl and stir in garlic paste and mint.
Make burgers: Prepare grill. In a bowl gently but thoroughly combine the lamb, garlic, rosemary, parsley, salt and pepper. Grill on an oiled rack set 5 to 6 inches over glowing coals 7 minutes on each side for medium-rare.
In a bowl combine olives, tomatoes, parsley, olive oil and red wine vinegar. Season with salt and pepper.
Transfer burgers to pita pockets and sprinkle with goat cheese. Top with chopped salad. Serve burgers with yogurt sauce.
1 garlic clove -- minced and mashed
-- to a paste with -- 1/4 teaspoon salt 3 tablespoons shredded fresh mint leaves -- or to taste
for burgers: 1 1/2 pound fresh ground lamb from the shoulder
1 garlic clove -- minced
1 tablespoon minced fresh rosemary or 1 teaspoon
-- crumbled dried rosemary 1 tablespoon minced fresh parsley leaves or 1 teaspoon
-- dried thyme salt and freshly ground black pepper chopped salad: 1/3 cup coarsely chopped pitted kalamata olives
2 ripe medium tomatoes -- seeded and
-- coarsely chopped 3 tablespoons minced fresh parsley
2 tablespoons olive oil
2 teaspoons red wine vinegar
1/2 cup crumbled goat cheese
6 pita -- each split halfway
-- around edge to -- form a pocket
Make yogurt sauce: Drain yogurt in a sieve lined with a dampened paper towel set over a bowl 30 minutes. Transfer drained yogurt to a small bowl and stir in garlic paste and mint.
Make burgers: Prepare grill. In a bowl gently but thoroughly combine the lamb, garlic, rosemary, parsley, salt and pepper. Grill on an oiled rack set 5 to 6 inches over glowing coals 7 minutes on each side for medium-rare.
In a bowl combine olives, tomatoes, parsley, olive oil and red wine vinegar. Season with salt and pepper.
Transfer burgers to pita pockets and sprinkle with goat cheese. Top with chopped salad. Serve burgers with yogurt sauce.
Mediterraneo's Grilled-Vegetable Sandwich Recipe
***HUMMUS-TAHINI SPREAD***
16 oz garbanzos
2 tablespoons tahini -- (sesame paste)
1 tablespoon pure olive oil
1 teaspoon fresh pressed garlic
OR prepared garlic paste 3 tablespoons fresh lemon juice
salt and pepper to taste
***SHALLOT-MUSTARD VINAIGRETTE***
1/2 cup champagne vinegar
1 tablespoon dijon mustard
1 cup extra virgin olive oil
1 1/2 cups pure olive oil
2 tablespoons finely chopped shallots
salt and pepper to taste
***VEGGIES***
1 large red bell pepper
1 large yellow bell pepper
2 medium zucchini
1 medium yellow squash
1 head fennel
3 portobello mushrooms
1/4 cup pure olive oil
2 tablespoons fresh thyme
2 tablespoons chopped fresh rosemary
salt and pepper to taste 12 slices walnut bread or bread of choice -- 6 slices if large
alfalfa sprouts
For the Hummus-Tahini Spread 1. Drain garbanzos, reserving liquid. 2. Blend first 5 ingredients in food processor or blender, adding enough liquid to mix. 3. Season to taste. For the Vinaigrette: 1. Mix vinegar and mustard in a stainless steel bowl. 2. Add olive oil in a steady stream, beating with wire whisk until well blended . 3. Add shallots and season to taste. For the Sandwich: 1. Start heating grill. Cut peppers into eighths, removing seeds and stems. 2. Cut zucchini, squash, & fennel lengthwise into slices 1/4 inch thick & 2 inc hes wide. 3. Remove stems from portobello mushrooms. 4. Place with vegetables in bowl and lightly coat with olive oil; add thyme and rosemary. 5. Season to taste with salt and pepper. 6. Lightly brush bread with olive oil. Grill bread until toasted on each side. 7. Grill vegetables 4 to 5 minutes on each side until browned and crisp-tender. Keep warm. To assemble sandwiches: 1. Spread hummus on bread, top with vegetables, and drizzle vinaigrette on vege tables. 2. Garnish with alfalfa sprouts and serve with your favorite potato salad.
16 oz garbanzos
2 tablespoons tahini -- (sesame paste)
1 tablespoon pure olive oil
1 teaspoon fresh pressed garlic
OR prepared garlic paste 3 tablespoons fresh lemon juice
salt and pepper to taste
***SHALLOT-MUSTARD VINAIGRETTE***
1/2 cup champagne vinegar
1 tablespoon dijon mustard
1 cup extra virgin olive oil
1 1/2 cups pure olive oil
2 tablespoons finely chopped shallots
salt and pepper to taste
***VEGGIES***
1 large red bell pepper
1 large yellow bell pepper
2 medium zucchini
1 medium yellow squash
1 head fennel
3 portobello mushrooms
1/4 cup pure olive oil
2 tablespoons fresh thyme
2 tablespoons chopped fresh rosemary
salt and pepper to taste 12 slices walnut bread or bread of choice -- 6 slices if large
alfalfa sprouts
For the Hummus-Tahini Spread 1. Drain garbanzos, reserving liquid. 2. Blend first 5 ingredients in food processor or blender, adding enough liquid to mix. 3. Season to taste. For the Vinaigrette: 1. Mix vinegar and mustard in a stainless steel bowl. 2. Add olive oil in a steady stream, beating with wire whisk until well blended . 3. Add shallots and season to taste. For the Sandwich: 1. Start heating grill. Cut peppers into eighths, removing seeds and stems. 2. Cut zucchini, squash, & fennel lengthwise into slices 1/4 inch thick & 2 inc hes wide. 3. Remove stems from portobello mushrooms. 4. Place with vegetables in bowl and lightly coat with olive oil; add thyme and rosemary. 5. Season to taste with salt and pepper. 6. Lightly brush bread with olive oil. Grill bread until toasted on each side. 7. Grill vegetables 4 to 5 minutes on each side until browned and crisp-tender. Keep warm. To assemble sandwiches: 1. Spread hummus on bread, top with vegetables, and drizzle vinaigrette on vege tables. 2. Garnish with alfalfa sprouts and serve with your favorite potato salad.
Memphis Style Basting Sauce For Ribs Recipe
1/4 c Brown Sugar; broken up
1 1/2 tb Memphis Dry Marinade
2 c Red Wine Vinegar
2 c Water
1/4 c Worcestershire
1/2 ts Tabasco sauce
2 x Neem leaves
: Combine Well. Baste the ribs every half hour or so. This baste keeps well in a large gallon glass bottle. (Like a vinegar Bottle).
1 1/2 tb Memphis Dry Marinade
2 c Red Wine Vinegar
2 c Water
1/4 c Worcestershire
1/2 ts Tabasco sauce
2 x Neem leaves
: Combine Well. Baste the ribs every half hour or so. This baste keeps well in a large gallon glass bottle. (Like a vinegar Bottle).
Memphis Style Dry Marinade For Ribs Recipe
3 tb Paprika; Hungarian, mild
2 ts Seasoned Salt
2 ts Black Pepper; freshly ground
2 ts Garlic Powder
1 ts Cayenne; not too hot
1 ts Oregano
1 ts Dry Mustard; S&B Sunbird
1/2 ts Chili Powder; or more
1 ts Thyme
1 ts Coriander
2 ts Green Peppercorns; dried
1 ts Allspice; Jamaican powdered
: Grind ingredients until fine and combine well. Hand rub this dry marinade on washed and dried spareribs several hours up to several days before smoking or cooking.
2 ts Seasoned Salt
2 ts Black Pepper; freshly ground
2 ts Garlic Powder
1 ts Cayenne; not too hot
1 ts Oregano
1 ts Dry Mustard; S&B Sunbird
1/2 ts Chili Powder; or more
1 ts Thyme
1 ts Coriander
2 ts Green Peppercorns; dried
1 ts Allspice; Jamaican powdered
: Grind ingredients until fine and combine well. Hand rub this dry marinade on washed and dried spareribs several hours up to several days before smoking or cooking.
Memphis Style Method For Ribs Recipe
------MEMPHIS STYLE METHOD------
Memphis Style refers to the John Wills method and recipe of John Wills Bar-B-Que Pit, in east Memphis Tennessee. John and his family have provided pork ribs "crunchy brown on the outside and lean white in the middle with a sweet and tangy sauce." Step #1: The Memphis starts with rubbing a spicy dry marinade into the meat before cooking. Step #2: Tending the ribs on a long, low, smokey fire, of white oak or hickory. Basting with a second marinade, turning often on a horizontal rack, every half hour or so. Cook over a (225F) degree, smokey fire. Cooking could take 5 to 9 hours depending on the size of the cooker etc. Stop using the basting sauce about an hour before serving. Step #3: Warm the Memphis sweet sauce and either brush it on during the last 20 minutes of cooking or serve it on the side. Weber Method; See #1 above and then. cook on low indirect fire on a large weber kettle with chunk style charcoal. Use a water filled drip pan under the ribs, a boiling pot of water over the coals. Stand the ribs up on edge in a vertical rack, and try to cook the ribs on a calm day, (wind under 10mph). Cook 5 to 7 hours basting often (every half hour), with the basting sauce, STOP using the basting sauce about an hour before serving.
Memphis Style refers to the John Wills method and recipe of John Wills Bar-B-Que Pit, in east Memphis Tennessee. John and his family have provided pork ribs "crunchy brown on the outside and lean white in the middle with a sweet and tangy sauce." Step #1: The Memphis starts with rubbing a spicy dry marinade into the meat before cooking. Step #2: Tending the ribs on a long, low, smokey fire, of white oak or hickory. Basting with a second marinade, turning often on a horizontal rack, every half hour or so. Cook over a (225F) degree, smokey fire. Cooking could take 5 to 9 hours depending on the size of the cooker etc. Stop using the basting sauce about an hour before serving. Step #3: Warm the Memphis sweet sauce and either brush it on during the last 20 minutes of cooking or serve it on the side. Weber Method; See #1 above and then. cook on low indirect fire on a large weber kettle with chunk style charcoal. Use a water filled drip pan under the ribs, a boiling pot of water over the coals. Stand the ribs up on edge in a vertical rack, and try to cook the ribs on a calm day, (wind under 10mph). Cook 5 to 7 hours basting often (every half hour), with the basting sauce, STOP using the basting sauce about an hour before serving.
Memphis Style Sweet Sauce For Ribs Recipe
8 oz Tomato Sauce
1/2 c Spicy Honey Mustard
1 c Catsup
1 c Red Wine Vinegar
c Water 1/4 c Worcestershire; smoked
1/4 c Worcestershire Sauce;regular
1/4 c Oil
2 tb Tabasco Sauce
1 tb Lemon Juice
2 tb Brown Sugar
1 tb Paprika; Hungarian, mild
1 tb Seasoned Salt
1 1/2 tb Garlic Powder; or 5 cloves
-fresh garlic, minced fine 1/8 ts Chili Powder
1/8 ts Anaheim Chili/cayenne
1/8 ts White Pepper
Black Pepper; freshly ground 1/8 ts Numex Chili Powder
1 Neem leaf; crushed or Bay
: Combine ingredients in a large heavy weight Dutch oven. Bring to a boil, reduce heat and simmer 30 minutes, stirring occasionally. : I like to serve this sauce at the table and not baste the ribs with it while they are on the grill. If you paint this sauce on while the ribs are hot but off from the fire they will glaze and very slightly brown. Baste the ribs with this marinade only during the last half hour of cooking, to glaze the ribs and make them slightly brown... If this sauce is put on the ribs too early the sugar will blacken the outside of the ribs and be unpleasant looking but not bad tasting.... The goal is NOT to blacken the outside of the ribs at all, so I usually serve the sauce at the table near the ribs..... Enjoy this sauce
1/2 c Spicy Honey Mustard
1 c Catsup
1 c Red Wine Vinegar
c Water 1/4 c Worcestershire; smoked
1/4 c Worcestershire Sauce;regular
1/4 c Oil
2 tb Tabasco Sauce
1 tb Lemon Juice
2 tb Brown Sugar
1 tb Paprika; Hungarian, mild
1 tb Seasoned Salt
1 1/2 tb Garlic Powder; or 5 cloves
-fresh garlic, minced fine 1/8 ts Chili Powder
1/8 ts Anaheim Chili/cayenne
1/8 ts White Pepper
Black Pepper; freshly ground 1/8 ts Numex Chili Powder
1 Neem leaf; crushed or Bay
: Combine ingredients in a large heavy weight Dutch oven. Bring to a boil, reduce heat and simmer 30 minutes, stirring occasionally. : I like to serve this sauce at the table and not baste the ribs with it while they are on the grill. If you paint this sauce on while the ribs are hot but off from the fire they will glaze and very slightly brown. Baste the ribs with this marinade only during the last half hour of cooking, to glaze the ribs and make them slightly brown... If this sauce is put on the ribs too early the sugar will blacken the outside of the ribs and be unpleasant looking but not bad tasting.... The goal is NOT to blacken the outside of the ribs at all, so I usually serve the sauce at the table near the ribs..... Enjoy this sauce
Mesquite Grilled Brochettes Of Beef Recipe
1 1/2 lb Sirloin, Cubed
1/2 c Cabernet Sauvignon
1/4 c Red Wine Vinegar
1 t Thyme, Dried
1 Clove Crushed Garlic
1/2 c Olive Oil
2 tb Dijon Mustard
2 ds Tabasco Sauce
1/2 ts Ground Black Pepper
See Number 3 Below
1. Combine all ingredients and allow to marinade 6
hours at room temperature or 10-12 hours refrigerated. 2. Drain meat and remaining marinade.
3. Arrange on skewers with vegetables such as:
red, green, and yellow peppers, baby carrots, tomatillo whole cloves of garlic zucchini, baby turnips red onion 4. All vegetables except onions should be blanched for
2 minutes.
5. Grill over hot mesquite or charcoal to desired
degree of doneness, brushing occasionally with the remaining marinade. 6. Serve over couscous:
2 cups couscous, 2 cups chicken stock or water, Salt and pepper 7. Bring liquid to a boil, stir in couscous and let stand covered for 4 minutes; fluff with a fork. 8. Garnish finished dish with small hot peppers and tomatillo.
1/2 c Cabernet Sauvignon
1/4 c Red Wine Vinegar
1 t Thyme, Dried
1 Clove Crushed Garlic
1/2 c Olive Oil
2 tb Dijon Mustard
2 ds Tabasco Sauce
1/2 ts Ground Black Pepper
See Number 3 Below
1. Combine all ingredients and allow to marinade 6
hours at room temperature or 10-12 hours refrigerated. 2. Drain meat and remaining marinade.
3. Arrange on skewers with vegetables such as:
red, green, and yellow peppers, baby carrots, tomatillo whole cloves of garlic zucchini, baby turnips red onion 4. All vegetables except onions should be blanched for
2 minutes.
5. Grill over hot mesquite or charcoal to desired
degree of doneness, brushing occasionally with the remaining marinade. 6. Serve over couscous:
2 cups couscous, 2 cups chicken stock or water, Salt and pepper 7. Bring liquid to a boil, stir in couscous and let stand covered for 4 minutes; fluff with a fork. 8. Garnish finished dish with small hot peppers and tomatillo.
Wednesday, June 29, 2011
Starbucks Black Bottom Cupcakes Recipe
Ingredients:Copycat Starbucks Black Bottom Cupcakes
***Filling:***
8 ounces cream cheese, room temp
1/3 cup sugar
1 large egg
dash salt
1 small bag milk chocolate chips
***Cake Batter:***
2/3 cup cocoa
3 cups flour
2 cups sugar
2 teaspoons baking soda
1/2 teaspoon salt
2 cups water
2/3 cup oil
2 tablespoons vinegar
2 teaspoons vanilla
Directions:
Preheat oven to 350 degrees.
Cream the sugar and cream cheese. Mix in the egg and salt. Now stir in chocolate chips. Set the filling aside.
Sift together flour, sugar, cocoa, baking soda, and salt. Next add water, oil, vinegar and vanilla. Mix well.
Fill cupcake liners a little more than half full with chocolate batter. Drop about a generous teaspoon of cream cheese mixture on the top of each in the middle.
Bake in a 350 degree oven for approximately 20 minutes. About 10 minutes into baking, sprinkle some extra chocolate chips on top of each cupcake.
***Filling:***
8 ounces cream cheese, room temp
1/3 cup sugar
1 large egg
dash salt
1 small bag milk chocolate chips
***Cake Batter:***
2/3 cup cocoa
3 cups flour
2 cups sugar
2 teaspoons baking soda
1/2 teaspoon salt
2 cups water
2/3 cup oil
2 tablespoons vinegar
2 teaspoons vanilla
Directions:
Preheat oven to 350 degrees.
Cream the sugar and cream cheese. Mix in the egg and salt. Now stir in chocolate chips. Set the filling aside.
Sift together flour, sugar, cocoa, baking soda, and salt. Next add water, oil, vinegar and vanilla. Mix well.
Fill cupcake liners a little more than half full with chocolate batter. Drop about a generous teaspoon of cream cheese mixture on the top of each in the middle.
Bake in a 350 degree oven for approximately 20 minutes. About 10 minutes into baking, sprinkle some extra chocolate chips on top of each cupcake.
Starbucks Gingerbread Loaf Recipe
1 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
2 1/4 teaspoons ginger
1 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
1 teaspoon orange extract, optional
1 cup applesauce
1 teaspoon baking soda
FROSTING
1 (8 oz.) pkg. cream cheese, softened
1 teaspoon vanilla extract
1/2 teaspoon orange extract
2 1/2 cups confectioner’s sugar
Preheat your oven to 350 degrees F. Grease and flour a 9 inch square pan.
In a medium bowl, mix together flour, cinnamon, cloves, ginger, and salt.
Then set aside.
In a large bowl, cream butter and sugar until fluffy. Stir in orange extract.
Mix baking soda into applesauce and stir into creamed butter mixture.
Add flour mixture. Mix until smooth.
Pour batter into prepared loaf pan.
Bake at 350 degrees F for 40 to 50 minutes or until a
toothpick inserted into center of cake comes out clean.
FROSTING:
Beat cream cheese until fluffy. Beat in vanilla and orange extract. Slowly beat in confectioner’s sugar.
Once the cake has cooled, evenly spread the frosting on top. Decorate with chopped candied orange peel or candied ginger .
2 teaspoons ground cinnamon
1 teaspoon ground cloves
2 1/4 teaspoons ginger
1 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
1 teaspoon orange extract, optional
1 cup applesauce
1 teaspoon baking soda
FROSTING
1 (8 oz.) pkg. cream cheese, softened
1 teaspoon vanilla extract
1/2 teaspoon orange extract
2 1/2 cups confectioner’s sugar
Preheat your oven to 350 degrees F. Grease and flour a 9 inch square pan.
In a medium bowl, mix together flour, cinnamon, cloves, ginger, and salt.
Then set aside.
In a large bowl, cream butter and sugar until fluffy. Stir in orange extract.
Mix baking soda into applesauce and stir into creamed butter mixture.
Add flour mixture. Mix until smooth.
Pour batter into prepared loaf pan.
Bake at 350 degrees F for 40 to 50 minutes or until a
toothpick inserted into center of cake comes out clean.
FROSTING:
Beat cream cheese until fluffy. Beat in vanilla and orange extract. Slowly beat in confectioner’s sugar.
Once the cake has cooled, evenly spread the frosting on top. Decorate with chopped candied orange peel or candied ginger .
Starbucks Tazo Chai Tea Recipe
2-1/2 cups water
6-8 green cardamom pods
2 whole black peppercorns
1-2 slices fresh ginger, peeled and diced
2 sticks cinnamon
1-2 cloves
2/3 cup (175 ml) milk
4 tsp honey
2-3 tsp loose black tea
Put the water in a saucepan, add the spices, and bring to a boil. Turn down the heat and let simmer for 5 to 10 minutes. Add milk and sugar and bring to a boil. Be careful not to burn.
Add tea, turn off the heat, and let infuse for two to three minutes. Strain into two cups and serve hot.
6-8 green cardamom pods
2 whole black peppercorns
1-2 slices fresh ginger, peeled and diced
2 sticks cinnamon
1-2 cloves
2/3 cup (175 ml) milk
4 tsp honey
2-3 tsp loose black tea
Put the water in a saucepan, add the spices, and bring to a boil. Turn down the heat and let simmer for 5 to 10 minutes. Add milk and sugar and bring to a boil. Be careful not to burn.
Add tea, turn off the heat, and let infuse for two to three minutes. Strain into two cups and serve hot.
Starbuck’s Low Fat Blueberry Muffins Recipe
3 cups unbleached flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup skim milk
2 egg whites
2/3 cup applesauce
1 1/2 cup fresh blueberries
non-stick cooking spray
Preheat oven to 375 degrees F. In a bowl, blend together the flour, sugar, baking powder and salt. In another bowl, combine the milk, applesauce and egg whites; mix well. Add the wet ingredients into the dry ingredients and blend together. Fold in the blueberries. Spray some muffin tins with cooking oil. Spoon the muffin batter equally among the cups. Bake until muffins are golden brown, about 25 minutes. Test with a long toothpick or a fork to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes.
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup skim milk
2 egg whites
2/3 cup applesauce
1 1/2 cup fresh blueberries
non-stick cooking spray
Preheat oven to 375 degrees F. In a bowl, blend together the flour, sugar, baking powder and salt. In another bowl, combine the milk, applesauce and egg whites; mix well. Add the wet ingredients into the dry ingredients and blend together. Fold in the blueberries. Spray some muffin tins with cooking oil. Spoon the muffin batter equally among the cups. Bake until muffins are golden brown, about 25 minutes. Test with a long toothpick or a fork to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes.
Starbucks Caramel Scones Recipe
3 cups unbleached all-purpose flour
1/2 cup unsalted butter
1/3 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 pinch nutmeg
3/4 cup milk
1 egg
1 1/2 teaspoons pure vanilla
1/2 teaspoon butterscotch extract
1 cup butterscotch chips
=== TOPPING ===
1/3 cup butterscotch chips – finely chopped
1 egg white — whisked
Confectioners’ sugar — (optional)
Preheat oven to 425 degrees F. Line top sheet of doubled up baking sheets with parchment paper or line 8 tuna tins with muffin liners and spray
inner sides with non-stick cooking spray.
In a food processor, place the flour and butter and pulse to break up butter. Add sugar, baking powder, salt and nutmeg or cloves and pulse to combine.
Turn out dough into a large bowl. Make a well in the center and stir in cream, vanilla, butterscotch extract and egg. Stir to make a soft dough.
Fold in butterscotch chips.
Scoop onto baking sheet or into prepared tins. Brush tops with egg white and add ground butterscotch chips.
Bake until browned — 16 to 18 minutes. Dust with confectioner’s sugar when cool.
1/2 cup unsalted butter
1/3 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 pinch nutmeg
3/4 cup milk
1 egg
1 1/2 teaspoons pure vanilla
1/2 teaspoon butterscotch extract
1 cup butterscotch chips
=== TOPPING ===
1/3 cup butterscotch chips – finely chopped
1 egg white — whisked
Confectioners’ sugar — (optional)
Preheat oven to 425 degrees F. Line top sheet of doubled up baking sheets with parchment paper or line 8 tuna tins with muffin liners and spray
inner sides with non-stick cooking spray.
In a food processor, place the flour and butter and pulse to break up butter. Add sugar, baking powder, salt and nutmeg or cloves and pulse to combine.
Turn out dough into a large bowl. Make a well in the center and stir in cream, vanilla, butterscotch extract and egg. Stir to make a soft dough.
Fold in butterscotch chips.
Scoop onto baking sheet or into prepared tins. Brush tops with egg white and add ground butterscotch chips.
Bake until browned — 16 to 18 minutes. Dust with confectioner’s sugar when cool.
Mesquite Grilled Chicken With Pineapple Salsa Recipe
1 lb Chicken Breast, skinless
- and boneless 1 pk Chicken Mesquite Marinade
- McCormick/Schilling
------PINEAPPLE SALSA------
1 cn Pineapple, DOLE
-crushed and drained 1/4 c Red bell pepper, chopped
1 ea Green onion, sliced
1 tb Lime juice, fresh
1 tb Soy Sauce, Chun King Lite
1/4 ts Hot Shot Black & Red Pepper
-McCormick/Schilling blend - up to 1/2 ts, as desired Prepare 1 pkg (1.37 oz) Chicken Mesquite Marinade according to package directions, using 1 lb, boneless, skinless chicken breast. Grill Chicken. Serve with Pineapple Salsa. PINEAPPLE SALSA: Combine pineapple, red bell pepper, green onion, lime juice, soy sauce and black & red pepper blend.
- and boneless 1 pk Chicken Mesquite Marinade
- McCormick/Schilling
------PINEAPPLE SALSA------
1 cn Pineapple, DOLE
-crushed and drained 1/4 c Red bell pepper, chopped
1 ea Green onion, sliced
1 tb Lime juice, fresh
1 tb Soy Sauce, Chun King Lite
1/4 ts Hot Shot Black & Red Pepper
-McCormick/Schilling blend - up to 1/2 ts, as desired Prepare 1 pkg (1.37 oz) Chicken Mesquite Marinade according to package directions, using 1 lb, boneless, skinless chicken breast. Grill Chicken. Serve with Pineapple Salsa. PINEAPPLE SALSA: Combine pineapple, red bell pepper, green onion, lime juice, soy sauce and black & red pepper blend.
Mesquite Grilled Cumin-And-Lime-Marinated Chicken Recipe
1 T Cumin
1/2 c Fresh lime juice
2 T Olive oil
2 cl Garlic, chopped
Salt/freshly ground pepper 4 (6-oz)boneless, skinless
Chicken breasts Relish RELISH 3 Ears corn in the husks
1 t Olive oil
1/2 c Cilantro,chopped plus sprigs
For garnish 2 c Cooked black beans, drained
Salt/freshly ground pepper In a small bowl, combine cumin, lime juice, oil, garlic, salt and pepper. Place chicken in a large bowl. Pour marinade over chicken, mix well, cover and marinate in regrigerator 1 hour. Grill chicken breasts over mesquite chips until fully cooked but not dry. To serve, place relish in center of each of 4 plates. Slice chicken breasts at an angle and arrange slices around the relish on each plate. Garnish with cilantro sprigs. RELISH: Roast corn in the husks on hot grill, turning occasionally, until tender, about 15 minutes. Remove from grill and set aside until cool enough to handle. Remove husks and cut kernels from cobs (you should have 2 cups). Heat oil in skillet. Add corn and chopped cilantro; saute 1 minute. Stir in beans. Season with salt and pepper to taste.
1/2 c Fresh lime juice
2 T Olive oil
2 cl Garlic, chopped
Salt/freshly ground pepper 4 (6-oz)boneless, skinless
Chicken breasts Relish RELISH 3 Ears corn in the husks
1 t Olive oil
1/2 c Cilantro,chopped plus sprigs
For garnish 2 c Cooked black beans, drained
Salt/freshly ground pepper In a small bowl, combine cumin, lime juice, oil, garlic, salt and pepper. Place chicken in a large bowl. Pour marinade over chicken, mix well, cover and marinate in regrigerator 1 hour. Grill chicken breasts over mesquite chips until fully cooked but not dry. To serve, place relish in center of each of 4 plates. Slice chicken breasts at an angle and arrange slices around the relish on each plate. Garnish with cilantro sprigs. RELISH: Roast corn in the husks on hot grill, turning occasionally, until tender, about 15 minutes. Remove from grill and set aside until cool enough to handle. Remove husks and cut kernels from cobs (you should have 2 cups). Heat oil in skillet. Add corn and chopped cilantro; saute 1 minute. Stir in beans. Season with salt and pepper to taste.
Mesquite-Grilled Breast Of Chicken With Citrus Sauce Recipe
1 c Vegetable oil
2 x Garlic cloves, crushed
2 tb Coriander, fresh, minced
1 tb Thyme leaves, fresh
2 x Scallions, chopped
4 x Chicken breasts *
2 x Shallots, minced
1 t Ginger, fresh, minced
2 tb Unsalted butter
2 x Lemons **
2 x Limes **
2 x Oranges **
2 c Chicken broth
1 t Cornstarch
1 t Water
1/4 c +2tb Grand Marnier
White pepper to taste * skinless, boneless, about 1/2 lb each, halved ** the rind, pith, and membrane cut away with a serrated knife and discarded and the fruit chopped, reserving any juice In a ceramic or glass bowl, combine the oil, garlic, coriander, thyme, scallions, and the chicken breasts. Let them marinate, chilled, for at least 8 hours or overnight. In a saucepan, cook the shallots and the ginger in the butter over a moderately low heat, stirring, until the shallots are softened. Add the chopped lemons, limes, and oranges with all the reserved juices and simmer the mixture for 10 to 12 minutes, or until the liquid is reduced to a syrup like consistency. Add the broth, increase the heat to moderate, and boil the mixture, stirring occasionally, for 10 to 15 minutes, or until it is reduced by 1/3. Mix the cornstarch and water together. Stir in the cornstarch mixture, simmer the sauce for 30 seconds, and strain through a fine sieve into a bowl. Add the Grand Marnier, the white pepper, and salt to taste. Remove the chicken from the marinade and let it stand at room temperature for 15 minutes. Grill the chicken on a rack set about 5 inches above the mesquite, turning it once, for 10 to 12 minutes, or until it is just cooked through. Transfer the chicken to a platter, spoon the sauce over it, and garnish the platter with lemon wedges.
2 x Garlic cloves, crushed
2 tb Coriander, fresh, minced
1 tb Thyme leaves, fresh
2 x Scallions, chopped
4 x Chicken breasts *
2 x Shallots, minced
1 t Ginger, fresh, minced
2 tb Unsalted butter
2 x Lemons **
2 x Limes **
2 x Oranges **
2 c Chicken broth
1 t Cornstarch
1 t Water
1/4 c +2tb Grand Marnier
White pepper to taste * skinless, boneless, about 1/2 lb each, halved ** the rind, pith, and membrane cut away with a serrated knife and discarded and the fruit chopped, reserving any juice In a ceramic or glass bowl, combine the oil, garlic, coriander, thyme, scallions, and the chicken breasts. Let them marinate, chilled, for at least 8 hours or overnight. In a saucepan, cook the shallots and the ginger in the butter over a moderately low heat, stirring, until the shallots are softened. Add the chopped lemons, limes, and oranges with all the reserved juices and simmer the mixture for 10 to 12 minutes, or until the liquid is reduced to a syrup like consistency. Add the broth, increase the heat to moderate, and boil the mixture, stirring occasionally, for 10 to 15 minutes, or until it is reduced by 1/3. Mix the cornstarch and water together. Stir in the cornstarch mixture, simmer the sauce for 30 seconds, and strain through a fine sieve into a bowl. Add the Grand Marnier, the white pepper, and salt to taste. Remove the chicken from the marinade and let it stand at room temperature for 15 minutes. Grill the chicken on a rack set about 5 inches above the mesquite, turning it once, for 10 to 12 minutes, or until it is just cooked through. Transfer the chicken to a platter, spoon the sauce over it, and garnish the platter with lemon wedges.
Michael's Braised Ribs Recipe
-------BRAISING SAUCE-------
1 lg Onion; finely minced
1 md Carrot; finely minced
1 Celery stalk; finely sliced
1 tb Minced garlic
1 tb Tomato paste
6 lb Baby back ribs
1 1/2 ts Salt
1 ts Freshly ground black pepper
4 c All-purpose stock
-OR low-sodium chicken broth 3 Bay leaves
1 Sprig fresh thyme; -=OR=-
1/2 ts -Dried thyme
-------BARBECUE RIBS-------
6 lb Braised baby back ribs
Braising liquid from ribs 1 tb Brown sugar
1/4 c Cider vinegar
2 tb Catsup
1 tb Dry mustard
1 ts Worcestershire sauce
1/4 ts Ground cloves
1 ts Chili powder
1/4 ts Cayenne pepper
BRAISING SAUCE: Preheat oven to 350F. Mix onions, carrots, celery, garlic and tomato paste together and then place in a roasting pan large enough to comfortably hold the ribs in a single layer. Lay the ribs on top and sprinkle with salt and pepper. Add stock, bay leaves and thyme. Cover and place in the oven for 1 hour. Remove from oven, remove the ribs and set aside to cool. Strain the braising liquid and discard the vegetables. TO FREEZE RIBS: Pour the liquid into a small freezer container and place in refrigerator to cool for 1 hour. When cool, remove and discard any fat that has congealed on the surface of the liquid. Cover tightly and place in freezer for up to 3 months. Wrap the meat in plastic wrap and then place in airtight plastic freezer bags or containers. You may freeze meat for up to 3 months, also.
BARBECUE RIBS: TO BARBECUE THE RIBS: Preheat oven to 375F or light a charcoal grill. Defrost the braising liquid. Defrost the ribs or not; it's not important. Combine the sugar and vinegar in a 1-quart pot 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 rib braising liquid, then the catsup, mustard, Worcestershire, cloves, chili powder and cayenne pepper. Cook, reducing the liquid until it has a thick sauce-like consistency. Remove from the heat and set aside. TO COOK RIBS IN THE OVEN, place ribs in a roasting pan, cover, place in oven and turn temperature to 350F. Cook for 30 minutes, basting with more barbecue sauce every 10 minutes. TO COOK ON THE GRILL, wait until the coals become white hot and pile them on one side of the 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 30 minutes, basting with more barbecue sauce every 10 minutes. When ribs are well heated, remove to a platter and serve. Offer any additional barbecue sauce on the side.
1 lg Onion; finely minced
1 md Carrot; finely minced
1 Celery stalk; finely sliced
1 tb Minced garlic
1 tb Tomato paste
6 lb Baby back ribs
1 1/2 ts Salt
1 ts Freshly ground black pepper
4 c All-purpose stock
-OR low-sodium chicken broth 3 Bay leaves
1 Sprig fresh thyme; -=OR=-
1/2 ts -Dried thyme
-------BARBECUE RIBS-------
6 lb Braised baby back ribs
Braising liquid from ribs 1 tb Brown sugar
1/4 c Cider vinegar
2 tb Catsup
1 tb Dry mustard
1 ts Worcestershire sauce
1/4 ts Ground cloves
1 ts Chili powder
1/4 ts Cayenne pepper
BRAISING SAUCE: Preheat oven to 350F. Mix onions, carrots, celery, garlic and tomato paste together and then place in a roasting pan large enough to comfortably hold the ribs in a single layer. Lay the ribs on top and sprinkle with salt and pepper. Add stock, bay leaves and thyme. Cover and place in the oven for 1 hour. Remove from oven, remove the ribs and set aside to cool. Strain the braising liquid and discard the vegetables. TO FREEZE RIBS: Pour the liquid into a small freezer container and place in refrigerator to cool for 1 hour. When cool, remove and discard any fat that has congealed on the surface of the liquid. Cover tightly and place in freezer for up to 3 months. Wrap the meat in plastic wrap and then place in airtight plastic freezer bags or containers. You may freeze meat for up to 3 months, also.
BARBECUE RIBS: TO BARBECUE THE RIBS: Preheat oven to 375F or light a charcoal grill. Defrost the braising liquid. Defrost the ribs or not; it's not important. Combine the sugar and vinegar in a 1-quart pot 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 rib braising liquid, then the catsup, mustard, Worcestershire, cloves, chili powder and cayenne pepper. Cook, reducing the liquid until it has a thick sauce-like consistency. Remove from the heat and set aside. TO COOK RIBS IN THE OVEN, place ribs in a roasting pan, cover, place in oven and turn temperature to 350F. Cook for 30 minutes, basting with more barbecue sauce every 10 minutes. TO COOK ON THE GRILL, wait until the coals become white hot and pile them on one side of the 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 30 minutes, basting with more barbecue sauce every 10 minutes. When ribs are well heated, remove to a platter and serve. Offer any additional barbecue sauce on the side.
Micronesian Chicken Recipe
4 Chicken breasts
-(leave bones and -skin intact) 3 Lemons
1 md Onion, chopped
12 oz Beer
4 oz Soy sauce
1 Garlic clove,
-mashed or chopped Squeeze the juice of the lemons over the chicken and let stand while preparing the rest of the marinade. In a large bowl, combine the beer, soy sauce, chopped onion and chopped garlic. Drain the lemon juice from above into this mixture. Put the chicken in the marinade, cover and refrigerate for 3 hours minimum. It's better to marinate overnight. Make sure chicken is covered by marinade. Over an OPEN outdoor grill (gas or charcoal), cook the chicken for about 40 minutes turning every 10 minutes or so. Each time the chicken is turned, re- dip the pieces in the marinade.
-(leave bones and -skin intact) 3 Lemons
1 md Onion, chopped
12 oz Beer
4 oz Soy sauce
1 Garlic clove,
-mashed or chopped Squeeze the juice of the lemons over the chicken and let stand while preparing the rest of the marinade. In a large bowl, combine the beer, soy sauce, chopped onion and chopped garlic. Drain the lemon juice from above into this mixture. Put the chicken in the marinade, cover and refrigerate for 3 hours minimum. It's better to marinate overnight. Make sure chicken is covered by marinade. Over an OPEN outdoor grill (gas or charcoal), cook the chicken for about 40 minutes turning every 10 minutes or so. Each time the chicken is turned, re- dip the pieces in the marinade.
Minced Barbeque Recipe
1 Fresh pork, shoulder or
Ham (4 to 6 lbs) 1/4 ts 1/2 tsp. garlic
1 Onion (sliced)
1/2 ts White vinegar
1/4 c Salt (or less)
1 ts Black pepper
1 ts Red pepper (crushed or
Cayenne) 1 tb Hot sauce
1/2 ts Salt
1 ts Sugar
Add enough water to cover meat. Soak for 8 to 10 hrs 1. Wash meat rinse, and soak. 2. After soaking, boil meat in the mixture until done. Make sure fat side is facing up. 3. As meat boil taste mixture for vinegar flavor, add vinegar to taste. 4. Do not cook meat until mushy, must be able to chop or cube meat easily. 5. Let meat cool in mixture, remove chop and/or cube. 6. Place chopped meat in large pan or skillet. 7. Taste meat to see if extra seasoning are required. 8. Add about 1 tablespoon of ketchup,vinegar,sugar,pepper,and salt to taste.
Ham (4 to 6 lbs) 1/4 ts 1/2 tsp. garlic
1 Onion (sliced)
1/2 ts White vinegar
1/4 c Salt (or less)
1 ts Black pepper
1 ts Red pepper (crushed or
Cayenne) 1 tb Hot sauce
1/2 ts Salt
1 ts Sugar
Add enough water to cover meat. Soak for 8 to 10 hrs 1. Wash meat rinse, and soak. 2. After soaking, boil meat in the mixture until done. Make sure fat side is facing up. 3. As meat boil taste mixture for vinegar flavor, add vinegar to taste. 4. Do not cook meat until mushy, must be able to chop or cube meat easily. 5. Let meat cool in mixture, remove chop and/or cube. 6. Place chopped meat in large pan or skillet. 7. Taste meat to see if extra seasoning are required. 8. Add about 1 tablespoon of ketchup,vinegar,sugar,pepper,and salt to taste.
Minty Lambs Burgers Recipe
1 lb ground lamb
1 ea small onion -- coarsely
: grated 1 ts garlic -- minced finely
1/4 c fresh mint -- chopped
: salt and freshly ground : pepper to taste 4 ea hamburger buns -- toasted
4 sl tomato
1/3 c plain yogurt, non-fat --
: drained prepare hot coals for grilling. place the ground lamb in a bowl and mix well with onion, garlic and chopped mint, being sure not to overmix. season to taste with salt and pepper. gently form the mixture into 4 patties. grill the burgers over hot coals, 3 inches from heat, for about 4 minutes per side for rare meat, or 5 minutes per side for medium rare. serve the lamb burgers immediiately on buns topped with a tomato slice and a dollop of yogurt, if desired.
1 ea small onion -- coarsely
: grated 1 ts garlic -- minced finely
1/4 c fresh mint -- chopped
: salt and freshly ground : pepper to taste 4 ea hamburger buns -- toasted
4 sl tomato
1/3 c plain yogurt, non-fat --
: drained prepare hot coals for grilling. place the ground lamb in a bowl and mix well with onion, garlic and chopped mint, being sure not to overmix. season to taste with salt and pepper. gently form the mixture into 4 patties. grill the burgers over hot coals, 3 inches from heat, for about 4 minutes per side for rare meat, or 5 minutes per side for medium rare. serve the lamb burgers immediiately on buns topped with a tomato slice and a dollop of yogurt, if desired.
Miso Barbequed Tofu Recipe
1 tb Arrowroot powder
-OR- cornstarch 1/2 c Water
1/4 c Barley miso
1/2 c Mirin
1/4 c Plum sauce
1 tb Brown sugar
4 Atsu age cakes
12 sm Japanese eggplants
8 Whole shiitake mushrooms
--(fresh, not dried) 1 bn Whole green onions
In a small saucepan, whisk together arrowroot and water. Heat and add miso, mirin, plum sauce and brown sugar. Stir and continue cooking until thickened, about 5 minutes. Remove from heat and let cool. Slice each eggplant in half lengthwise and trim ends from green onions. Wipe shiitake mushrooms with a damp towel to remove dirt. Set aside. Brush grill with oil to prevent sticking. Cook tofu over medium-hot coals 7 to 8 minutes each side until edges start to crisp. While tofu grills,
place whole green onions, shiitake mushrooms and eggplant (cut-side down) on grill and cook 5 minutes. Turn and baste with miso sauce. Continue cooking 5 to 8 minutes until eggplant can be pierced easily with a fork. Serve with extra sauce.
-OR- cornstarch 1/2 c Water
1/4 c Barley miso
1/2 c Mirin
1/4 c Plum sauce
1 tb Brown sugar
4 Atsu age cakes
12 sm Japanese eggplants
8 Whole shiitake mushrooms
--(fresh, not dried) 1 bn Whole green onions
In a small saucepan, whisk together arrowroot and water. Heat and add miso, mirin, plum sauce and brown sugar. Stir and continue cooking until thickened, about 5 minutes. Remove from heat and let cool. Slice each eggplant in half lengthwise and trim ends from green onions. Wipe shiitake mushrooms with a damp towel to remove dirt. Set aside. Brush grill with oil to prevent sticking. Cook tofu over medium-hot coals 7 to 8 minutes each side until edges start to crisp. While tofu grills,
place whole green onions, shiitake mushrooms and eggplant (cut-side down) on grill and cook 5 minutes. Turn and baste with miso sauce. Continue cooking 5 to 8 minutes until eggplant can be pierced easily with a fork. Serve with extra sauce.
Modern Fajitas Recipe
1 tb Chili powder
1 tb Minced garlic
1 ts Cocoa powder
Cayenne pepper; to taste 2 ts Salt
2 tb Tomato paste
1/2 c Tequila
1 1/2 lb Flank steak
Tortillas Guacamole Chopped tomatoes Salsa Chopped onions Refried beans Cilantro TO MAKE THE MARINADE, combine chili powder, garlic, cocoa powder, cayenne, salt, tomato paste and tequila in a blender or food processor and blend. Pour over the steak, mix everything to coat the steak well, cover and set in the refrigerator overnight. Light a grill. When the coals are white, carefully place the meat on the grill and cook to desired doneness. Place the grilled steak on a cutting board and slice diagonally across the grain into strips 1/2-inch thick. At the same time, warm the tortillas on the grill, turning once. Place tortillas in a covered bowl to stay warm. Place meat in a serving dish. Accompany with guacamole, chopped tomatoes, salsa, onions, refried beans and cilantro.
1 tb Minced garlic
1 ts Cocoa powder
Cayenne pepper; to taste 2 ts Salt
2 tb Tomato paste
1/2 c Tequila
1 1/2 lb Flank steak
Tortillas Guacamole Chopped tomatoes Salsa Chopped onions Refried beans Cilantro TO MAKE THE MARINADE, combine chili powder, garlic, cocoa powder, cayenne, salt, tomato paste and tequila in a blender or food processor and blend. Pour over the steak, mix everything to coat the steak well, cover and set in the refrigerator overnight. Light a grill. When the coals are white, carefully place the meat on the grill and cook to desired doneness. Place the grilled steak on a cutting board and slice diagonally across the grain into strips 1/2-inch thick. At the same time, warm the tortillas on the grill, turning once. Place tortillas in a covered bowl to stay warm. Place meat in a serving dish. Accompany with guacamole, chopped tomatoes, salsa, onions, refried beans and cilantro.
Moo Shu-Style Grilled Chicken Recipe
8 scallions -- trimmed
3 Tablespoons reduced-sodium soy sauce
1/4 cup plum jam or hoison sauce
2 Tablespoons +2 tsp reduced sodium ketchup
2 Tablespoons +1 tsp rice vinegar
3/4 teaspoon five-spice powder
1 pound skinless boneless chicken breast
8 8 inch flour tortillas
1 red bell pepper -- cut in thin strips
In a large bowl of water, soak the scallions until ready to cook.
In a small bowl, combine the soy sauce, plum jam, ketchup, vinegar, and five spice powder. Transfer 1/2 cup of the plum jam mixture into a measuring cup and spread onto the chicken breasts. Set the chicken aside. Using the remaining mixture, spread one side of the tortillas with the plum jam mixture and set aside.
Preheat the grill to a medium heat. Spray the rack--off the grill--with nonstick cooking spray. Grill the chicken and scallions, covered, for 3 minutes or until the scallions are cooked tuning once, for 5 minutes or until cooked through. Remove the chicken from the grill and grill the tortillas, jam-sides up, for 20 seconds to warm through.
Thinly slice the chicken on the diagonal. Dividing evenly, place the chicken, scallions, bell peppers on the jam side of the tortillas. Place 2 filled tortillas on each of 4 plates and serve open face or rolled.
3 Tablespoons reduced-sodium soy sauce
1/4 cup plum jam or hoison sauce
2 Tablespoons +2 tsp reduced sodium ketchup
2 Tablespoons +1 tsp rice vinegar
3/4 teaspoon five-spice powder
1 pound skinless boneless chicken breast
8 8 inch flour tortillas
1 red bell pepper -- cut in thin strips
In a large bowl of water, soak the scallions until ready to cook.
In a small bowl, combine the soy sauce, plum jam, ketchup, vinegar, and five spice powder. Transfer 1/2 cup of the plum jam mixture into a measuring cup and spread onto the chicken breasts. Set the chicken aside. Using the remaining mixture, spread one side of the tortillas with the plum jam mixture and set aside.
Preheat the grill to a medium heat. Spray the rack--off the grill--with nonstick cooking spray. Grill the chicken and scallions, covered, for 3 minutes or until the scallions are cooked tuning once, for 5 minutes or until cooked through. Remove the chicken from the grill and grill the tortillas, jam-sides up, for 20 seconds to warm through.
Thinly slice the chicken on the diagonal. Dividing evenly, place the chicken, scallions, bell peppers on the jam side of the tortillas. Place 2 filled tortillas on each of 4 plates and serve open face or rolled.
Mushroom Beef Patties Recipe
Combine beef, crumbs, milk, Worcestershire sauce, 1/2 teaspoon salt, pepper and garlic powder; mix well. Shape into 3 or 4 oval patties; cook on both sides until no longer pink. Cook the mushrooms and basil in 2 Tablespoon butter over medium-high heat until tender. Increase heat to high; cook and stir until most of the liquid evaporates. Melt the remaining butter; stir in flour. Gradually blend in cream. Add 1/2 cup water, hot pepper sauce and remaining salt; cook and stir on low until thickened and bubbly. Cook and stir for 2 minutes more. Add enough remaining water to make a medium-thin sauce. Add mushrooms; heat through. Serve over beef patties; top with cheese and onions.
N.C. Bbq Sauce Recipe
2 c Vinegar
1 c Water
1/2 c Ketchup
2 1/2 tb Chili powder
1 tb Pepper
1 1/2 tb Brown sugar
1 tb Lemon juice
1/2 ts Salt
Bring vinegar and water just to simmer. Add other ingredients and stir well
1 c Water
1/2 c Ketchup
2 1/2 tb Chili powder
1 tb Pepper
1 1/2 tb Brown sugar
1 tb Lemon juice
1/2 ts Salt
Bring vinegar and water just to simmer. Add other ingredients and stir well
Nancy's Honey Mustard Grilled Chicken Or Pork Recipe
1 chicken, or pork
1/2 cup honey
1/4 cup mustard, dijon
1/4 cup lemon, juice, fresh
1/4 cup soy sauce
2 each garlic, cloves, crushed
Combine ingredients. Marinate chicken or pork for 2-8 hours, then grill.
1/2 cup honey
1/4 cup mustard, dijon
1/4 cup lemon, juice, fresh
1/4 cup soy sauce
2 each garlic, cloves, crushed
Combine ingredients. Marinate chicken or pork for 2-8 hours, then grill.
New-Mexico Chile Salve Recipe
-------------FOR BEEF, POULTRY, & PORK-------------
3 T Mild ground chiles,
-=OR=- chili powder 1 t Hungarian hot paprika
Pinch of coriander 2 T -=OR=- 3 Tbsp. vegetable oil
Combine all ingredients in a bowl. Mash until smooth. Makes anout 1/3 cup
3 T Mild ground chiles,
-=OR=- chili powder 1 t Hungarian hot paprika
Pinch of coriander 2 T -=OR=- 3 Tbsp. vegetable oil
Combine all ingredients in a bowl. Mash until smooth. Makes anout 1/3 cup
Next Day Turkey And Bacon Cheeseburgers Recipe
2 Cups finely chopped cooked turkey
8 Slices OSCAR MAYER Center Cut Bacon -- crisply cooked &
crumbled* 1/4 Cup cracker crumbs
2 eggs -- beaten
1 Tablespoon Worcestershire sauce
1 Dash pepper
4 KRAFT American Singles Process Cheese
-- Food 4 CLAUSSEN Super Slices for Burgers
4 hamburger buns -- split
*Substitute 1/4 cup OSCAR MAYER Real Bacon Pieces for Bacon.
MIX turkey, bacon, crumbs, eggs, Worcestershire sauce and pepper in medium bowl. Shape into 4 patties.
HEAT lightly oiled skillet on medium heat 1 minute. Add patties to skillet; cover. Cook 3 to 4 minutes on each side or until golden brown. Top each patty with process cheese food slice during last minute of cooking time.
TOP each patty with 1 pickle; serve on hamburger bun with condiments.
8 Slices OSCAR MAYER Center Cut Bacon -- crisply cooked &
crumbled* 1/4 Cup cracker crumbs
2 eggs -- beaten
1 Tablespoon Worcestershire sauce
1 Dash pepper
4 KRAFT American Singles Process Cheese
-- Food 4 CLAUSSEN Super Slices for Burgers
4 hamburger buns -- split
*Substitute 1/4 cup OSCAR MAYER Real Bacon Pieces for Bacon.
MIX turkey, bacon, crumbs, eggs, Worcestershire sauce and pepper in medium bowl. Shape into 4 patties.
HEAT lightly oiled skillet on medium heat 1 minute. Add patties to skillet; cover. Cook 3 to 4 minutes on each side or until golden brown. Top each patty with process cheese food slice during last minute of cooking time.
TOP each patty with 1 pickle; serve on hamburger bun with condiments.
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