Broiled Or Grilled Fish With Black-Bean Salsa
Yield: 4 Servings
115-16oz. can black beans
2 oranges,peeled,chopped
1 tomato,seeded,chopped
1/2 c cilantro,fresh,chopped
1 jalapeno pepper,lg, minced
1 1/2 T lime juice,fresh
1 T olive oil
1 avocado,peeled,chopped
46 oz. red snapper fillets
1 olive oil
1 lime juice,fresh
1 cilantro,chopped
Combine first 7 ingredients in medium bowl (jalapeno should be
seeded, but not deveined. Black Beans should be drained and rinsed).
Season salsa to taste with salt and pepper. (can be prepard 1 day
ahead. cover and refrigerate.). Mix chopped avocado into salsa. cover
and refrigerate
Preheat grill. Brush fish with oil; sprinkle with fresh lime juice, salt
and pepper. Broil or grill until just cooked through (about 9 minutes per inch of thickness if broiling). Transfer fish to plates. Sprinkle with chopped fresh cilantro. serve fish with salsa.
Broiled Chicken With Mustard
Yield: 4 Servings
3/4 lb very small potatoes
1 large carrot
4 small white onions
1 salt & pepper
4 lb chicken split for broiling
2 T dijon (or dusseldorf
-mustard)
2 T peanut oil
2 T butter
1/3 lb mushrooms
1 T red wine vinegar
2 T finely parsley,Chopped
1. Preheat the grill. 2. Peel the potatoes. If they are not very
small,cut them in half. Put them in a saucepan and cover with water.
3. Trim and peel the carrot. Cut into 2-in. lenght, then cut into
quarters. Peel the onions and cut them in half. Add the carrots and
onions to the potatoes. Add salt to taste and bring to a boil. Let
stand 10 min. 4. Meanwhile, sprinkle the chicken halves with salt and
pepper. Brush on all sides with mustard. Arrange the halves side by
side in a baking dish, skin side down. Sprinkle with the oil. Place
on the grill and cook for 10 min. 5. Drain the vegetables. Melt
the butter in a skillet and when quite hot but not brown, add the
vegetables. Cook over relatively high heat, shaking the skillet and
stirring the vegetables. Add the mushrooms and sprinkle with salt and
pepper to taste. Continue cooking, shaking the skillet and stirring
occasionally, about 7-8 min. 7. Pour off all the fat from the baking
dish and turn chicken halves again. 8. Turn then oven heat to 400.
Place the dish in the oven and bake 10 min. 9. Place the dish on top
of the stove. Add the vinegar to the liquid and cook for a few
seconds over high heat,stirring. Sprinkle with parsley.
Bastille Day Grilled Lamb With Rosemary
Yield: 4 Servings
1 lg clove garlic,minced
1 T fresh rosemary,minced
1 T olive oil
2 t white wine vinegar
2 t Dijon mustard
1/2 t salt
1 1/2 lb leg of lamb*
1black pepper,Freshly Ground
*Brought to room temperature. A butterflied leg of lamb has a center
portion and two flaps. This recipe uses only the center portion. The
remaining portions can be stored in the freezer for later use. The
larger flap (sirloin) can be grilled. The smaller one is excellent to
use for kebabs. If you’re cooking for a larger group, use the entire
leg.
1. Prepare a medium-hot charcoal fire. Or heat oven to 450 degrees
and line jellyroll pan with aluminum foil.
2. Combine garlic, rosemary, oil, vinegar, mustard and salt in a small
bowl. Rub over entire surface of lamb. (Can be done as long as 12
hours ahead of time, if desired.)
3. Place lamb on grill or baking sheet and sprinkle generously with
ground pepper. Grill or bake until it registers 120 degrees on an
instant reading thermometer for rare, 22 to 25 minutes; or longer as
desired. Let rest for 5 minutes before slicing.
Basil-Grilled Loin Chops
Yield: 4 Servings
8 lamb loin chops
1 T dijon mustard
1 T balsamic (or red wine-vinegar)
2 garlic cloves, minced
1/4 t pepper
1/4 c olive oil
4 t basil leaves, slivered, fresh
Use fresh or frozen chops. If using frozen, thaw in refrigerator
overnight. Dry chops well, slash each edge once and arrange in single
layer in shallow glass baking dish. In small bowl, whisk in mustard,
vinegar, garlic and pepper. slowly whisk in oil; then stir in basil.
Pour and spread over chops, turning to coat both sides. Cover and
refrigerate for at least 1 hour, but not more than four hours. Bring
to room temperature 30 minutes before grilling. Place chops on oiled
grill 4 to 6 inches above medium-hot coals or on medium-high setting
and grill for about 5 minutes per side or until done to your liking.
Basil Grilled Chicken
Yield: 4 Servings
3/4 t pepper,coarsely ground
4 chicken breast halves without skin
1/3 c butter (or margarine),melted
1/4 c fresh basil,chopped
1 T Parmesan cheese,grated
1/4 t garlic powder
1/8 t salt
1/8 t pepper
1fresh basil,sprigs, optional
Recipe by: Southern Living, Five Star Recipe Collection Press 3/4 t
pepper into meaty sides of chicken breast halves. Combine the
Combine softened butter, the 2 T basil, Parmesan cheese, garlic
powder, salt
Grill chicken over med coals 8 - 10 min on each side, basting
frequently.
Barbeque-Spiced Grilled Tenderloin Steaks
Yield: 1 Servings
1 T brown sugar
1 T sweet paprika
1 t dry mustard
1 t allspice,Ground
1/4 t pepper
26 oz 1 thick tenderloin
-steaks
Combine first 6 ingredietns in small bowl. (Can be prepared 1 week
ahead. Store in airtight container.)
Prepare barbeque (high heat).Rub spice mixture generously into both
sides of steaks.Grill steaks to desired doneness, about 3 minutes
per side for medium-rare.
Serve hot.
Smoke-Grilled Salmon
Yield: 4 Servings
1 t lime rind,Grated
1/4 clime juice
1 T vegetable oil
1 t dijon mustard
1 pn pepper
4 salmon steaks,1-inch thick
-[1-1/2,lb]
1/3 c sesame seed [optl],Toasted
In shallow dish, combine lime rind and juice, oil, mustard and
pepper; add fish, turning to coat. Cover and marinate at room
temperature for 30 minutes, turning occasionally.
Reserving marinade, remove fish; sprinkle with sesame seed. Place on
greased grill directly over medium heat. Add soaked wood chips. Cover
and cook, turning and basting with marinade halfway through, for
16-20 minutes or until fish flakes easily when tested with fork.
Grain & Cheese Burger
Yield: 4 Servings
1 1/2 cmushrooms,chopped
1/2 cgreen onions,chopped
1 Tmargarine
1/2 crolled oats,regular
1/2 cbrown rice,cooked
2/3 cshredded cheese,mozzarella
1or cheddar
3 Twalnuts,chopped
3 Tcottage (or ricotta cheese)
1low fat
2 lg eggs
2 Tparsley,chopped
1salt,pepper
1buns,mayo, tomato, lettuce
In a 10 to 12 inch nonstick frying pan over medium heat, cook
mushrooms and green onions in margarine until vegetables are limp,
about 6 minutes. Add oats and stir for 2 minutes. Remove from heat,
let cool slightly, then stir in cooked rice, cheese, walnuts, cottage
cheese, eggs, and parsley. Add salt and pepper to taste. On an oiled
12X15 inch baking sheet shape into 4 patties, each 1/2 inch thick.
Grill 3 inches from heat, turning once, 6 to 7 minutes total. Serve
on bread with mayo, onion rings, and lettuce.
Beer sticks
Serving size: Serves 6
Cuisine type: British/Scottish/Irish
Cooking time: Less than 30 minutes
Course: Finger food
Favourite flavours: Beef, Pork
INGREDIENTS
2 cabana sausages
2 tablespoons olive oil
1 teaspoon smoked paprika, optional
sourdough bread, sliced thickly
good quality Dijon mustard
mayonnaise
tomato sauce
beer of your choice, to serve
METHOD
Slice sausages in half lengthways and then into 10cm lengths. Preheat a char-grill pan until very hot.
Toss sausages in a large bowl with olive oil and paprika. Chargrill sausages on all sides for approximately 10 minutes or until browned, slightly crispy and heated through.
Brush bread with any remaining oil and grill on one side on same grill. The bread will warm through and absorb some of the flavours from the sausage oil on the grill pan.
Arrange sausages and bread on a clean bread board with little bowls of mustard, mayonnaise and tomato sauce to accompany.
Serve with beer of your choice.
Glazed Tuna Steaks
Yield: 4 Servings
1/3 c dry sherry
1 T gingerroot,Minced
1 T low sodium soy sauce
1 t honey
1 cl garlic,Minced
1 lb tuna steaks cut into 4
1pieces
Combine Sherry, Gingerroot, Soy Sauce, Honey & Garlic in A 1 Cup Glass Measure. Microwave Uncovered At High 1 Min. OR Until Mixture Boils.
Cool Slightly. Place Tuna in An 11 X 7 X 1 1/2 in. Baking Dish. Pour Marinade Over tuna. Cover & Chill 2 Hours. Remove Tuna From Marinade, Reserving Marinade. Preheat Grill
Arrange Tuna On Grill With Thickest Portions To The outside. Turn Steaks Over & Baste With Marinade.
Serve Immediately With Warm Marinade.
Ayam Panggang Mesanten
Yield: 4 Servings
2 lb chicken
1 t salt
1 coil
1 t shrimp paste,Dried
4 shallots,chopped
3 garlic cloves,crushed
3 chilies,red, fresh
2 T oil
2 1/3 c coconut milk
2 bay leaves
1 lemon grass stalk
1 T juice,lime
1 chilies,red, fresh
Dried shrimp paste is also called terasi. Seed and shred the chilies.
Crush lemon grass with side of cleaver.
Cut chicken in half.Wash and pat dry.Rub with salt and oil. Grill over hot coals about 10-15 minutes each side, until done.
Slice chicken into bite-sized pieces.Wrap shrimp paste in foil and grill each side over moderate heat about 2 minutes. Pound shallots, garlic, chilies, and toasted shrimp paste into a paste. Heat oil in frying pan. Add paste and fry on moderate heat, stirring, for about 4-5 minutes, or until dry, do not burn.
Add coconut milk gradually, stirring after each addition. Add bay leaves and lemon grass.Bring to a boil. Simmer 5 minutes to allow flavors to blend.
Add lime juice.Stir.Add cooked chicken and reheat in sauce. Garnish with the shredded chilie.Serve with rice and Sambal Ulek.
Australian Grilled Fish
Yield: 4 Servings
4fish steaks
1/4 clime juice
2 T vegetable oil
1 t dijon mustard
2 t fresh ginger root –,Grated
1/4 t cayenne pepper
1 black pepper
* For the steaks: they should be 8-10 ounces and 1-inch thick each. Use Swordfish, Halibut or Salmon steaks.
1. In a bowl, combine the lime juice, 1 tablespoon oil, ginger, cayenne pepper and enough freshly ground black pepper to suit your taste. 2. Marinate the fish in the marinade for 45-60 minutes. Turn steaks 2-3 times. 3. Have the grill prepared with white coals and brush the cooking grill with the remaining one tablespoon oil. 4. Grill the fish, brushing several times with the marinade, until cooked through and opaque in the center. Turn fish after about 4-5 minutes. Total grilling time will dependon your grill and the heat of the coals.
* To broil instead, use a broiler pan brushed with oil and broil until center is opaque. Will take about 10 minutes total in broiler. Turn steaks after 5 minutes, and baste often with marinade.
Asian Hot-Que Grill Sauce For Chicken
Yield: 1 Servings
1stephen ceideburg
2 Tbrown sugar
2 Tred wine vinegar
1 cketchup
1/2to 1 teaspoon chinese hot mustard
1 lg garlic clove,minced
1 Tsoy sauce
1to 3 teaspoons asian chile paste with garlic
Combine all ingredients except chile paste in a small saucepan.
Bring to a boil, then turn off heat. Stir in chile paste. Makes 1 1/4 cups.
To use: Brush on chicken, beef or pork while grilling.
Anticuchos Picantes
Yield: 16 Servings
1beef heart
MARINADE
8garlic cloves,pressed
2chiles,rocoto,stemmed,
-seeded,minced
2 Tcumin,ground
1/2 Toregano,dried
1salt,to taste
1pepper,black,to taste
2 cvinegar,wine, red
SAUCE
1/3 cchiles,dried, aji,crushed
1 Toil,vegetable
1salt,to taste
HEAT SCALEHOT
Clean the beef heart thoroughly, removing all nerves and fat. Cut into 1″ cubes, place in non-reactive bowl, refrigerate and set aside. Combine garlic, chiles, cumin, oregan, salt and pepper and 1 ½ cups vinegar. Pour over meat. Add more vinegar, if necessary, to cover meat completely. Marinate, refrigerated, 12-24 hours. About 1 hour before grilling, remove meat from marinade and thread on skewers. Reserve marinade.
Soak the crushed chile in 1/3 cup warm water for 30 minutes. In processor, combine chiles and water with oil and salt. Add enough reserved marinade (3/4 cup) to make thick sauce, puree.
Brush skewered meat with sauce and grill over hot coals or under a broiler, turning and basting to cook quickly on all sides. Best cooked medium well, 4-6 minutes on the grill. Serve with remaining sauce for dipping.
Anchovy-Grilled Salmon Steaks
Yield: 4 Servings
4 salmon steaks
1 parsley sprigs
Lemon wedges anchovy butter
6 anchovy fillets
2 T milk
6 T butter
1 dr tabasco sauce
1 pepper
Pre-heat the grill to high heat.Oil the grill rack and place each steak to ensure an even heat.Place a small knob of Anchovy Butter (divide a quarter of the mixture in four) on each steak. Grill for 4 minutes.
Turn the steaks with a fish slice and place another quarter of the butter among the steaks.Grill on the second side 4 minutes. Reduce the heat and allow to cook for a further 3 minutes, less if the steaks are thin.
Serve with a neatly arranged pat of anchovy butter on top of each steak. Garnish with parsley sprigs and lemon wedges.
Anchovy Butter: Soak all the anchovy fillets in milk. Mash in a bowl with a wooden spoon until creamy. Cream all ingredients together and chill.
Grilled Chicken Breasts
Yield: 4 Servings
4 chicken breast halves
1 without skin
2 t dijon mustard
3 1/2 T white wine vinegar
2 t garlic –,Minced
2 t honey
1 1/3 T fresh thyme,or 2 teaspoons
1– minced, Dried
1/3 t coarse salt
1 1/3 ds red pepper flakes
1 T olive oil
4sprigs fresh thyme
Place the chicken breasts within a folded piece of plastic wrap; sligtly flatten upper portion of each breast with the broad side of a chef’s knife to promote even grilling. Place breasts in a shallow glass or ceramic dish. Place mustard, vinegar, garlic, honey, thyme, salt and pepper flakes in a small bowl; stir with fork to combine.
Add oil a little at a time and whisk to combine marinade. Pour marinade over breasts. Cover with plastic wrap and marinate in refrigerator,turning once or twice in marinade, for at least 2 hours, or up to 4 hours. Remove breasts from marinade, scraping any bits clinging to chicken back into the shallow dish. Transfer all marinade to small saucepan and bring to a boil; reserve. Lightly grease grill rack with cooking spray. Preheat grill. Place breasts on grill. Cook covered with lid, basting frequently with marinade, until tender, approximately 5 to 6 minutes on each side.
30-Min: Lamb Grill For Two
Yield: 2 Servings
1 T low-sodium soy sauce
2 t sesame oil
1 green onion,chopped
1 garlic clove,minced
2 t gingerroot,minced
1/4 t pepper
4lamb loin chops (8 oz)
1salt
In shallow dish, whisk together soy sauce, oil, onion, garlic, ginger and pepper. Add lamb, turning to coat; let stand for 10 minutes.
Reserving marinade, place lamb on greased grill over medium-high heat; cover and cook, basting with marinade, for 5-7 minutes on each side for medium-rare or until desired doneness. Season with salt to taste.
Serve with sauted zucchini slices and sweet potatoes.
Glazed Tuna Steaks
Yield: 4 Servings
1/3 c dry sherry
1 T gingerroot,Minced
1 T low sodium soy sauce
1 t honey
1 cl garlic,Minced
1 lb tuna steaks cut into 4
1pieces
Combine Sherry, Gingerroot, Soy Sauce, Honey & Garlic in A 1 Cup Glass Measure. Microwave Uncovered At High 1 Min. OR Until Mixture Boils.
Cool Slightly. Place Tuna in An 11 X 7 X 1 1/2 in. Baking Dish. Pour Marinade Over tuna. Cover & Chill 2 Hours. Remove Tuna From Marinade, Reserving Marinade. Preheat Grill
Arrange Tuna On Grill With Thickest Portions To The outside. Turn Steaks Over & Baste With Marinade.
Serve Immediately With Warm Marinade.
Apple Crisp
Yield: 8 Servings
21 oz pie filling,apple or cherry
1/3 c sugar,brown,packed
1/2 t cinnamon
1/4 t nutmeg
2 T lemon juice
1/2 pk cake mix,yellow (18.5 oz)
-approx.,2 cups
1/2 c butter (or margarine), cut in this,
Slices
1 whipped topping (or ice-cream)
1. Spray 9-inch baking pan with PAM. Pour pie filling into 9-inch baking pan. Sprinkle with brown sugar, cinnamon, nutmeg, and lemon juice. Sprinkle cake mix over pie filling to cover. Dot with butter slices.
2. Preheat grill on medium for 10 minutes, then turn left side of grill off and invert a baking pan on left cooking grid. Place baking pan on inverted pan. Close lid and bake 55-65 minutes, or until browned and bubbly.
3. Let stand until warm. Serve topped with whipped topping or ice cream.