Grilled Polynesian Chicken
-------------------------------KAREN GODFREY------------------------------- 2 tb Soy sauce, lite 1 tb Brown sugar 1/4 ts Ginger 1/8 ts Garlic powder 4 Chicken breast, boneless 8 oz Pineapple slices, drained 4 ts Coconut In small bowl, combine soy sauce, brown sugar, ginger and garlic powder; mix well. Place chicken on plate. Brush both sides of each breast half with soy sauce mixture. Cover; let stand 15 min. at room temperature to marinate. Heat grill. When ready to barbecue, oil grill rack. Place chicken on gas grill over med. high heat or on charcoal grill 4-6 inches from med. high coals. Cook 8-10 min. or until chicken is tender and juices run clear, turning once. Top each with pineapple slice during last few minutes of cooking time. Serve sprinkled with coconut. S: Fast & Healthy. Calories: 190, Fat: 4g
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Grilled Chicken with Warm Fruit Salsa
3 kiwifruit 1 cup strawberries -- cut in half 1 cup cantaloupe cubes 1 teaspoon chopped fresh tarragon 1 tablespoon olive oil 2 tablespoons chopped shallots 2 tablespoons raspberry vinegar 1/4 teaspoon coarse black pepper 4 skinless -- boneless chicken -- breasts Hot cooked rice Directions: Peel kiwifruit and cut into 1/4-inch thick slices. Cut slices in half to form half circles. Toss kiwifruit rounds with strawberries, melon cubes and tarragon in mixing bowl. Heat olive oil in small saucepan. Stir in shallots; saut‚ until soft but not brown. Stir in vinegar and pepper; heat until mixture boils. Drizzle hot dressing over fruit, tossing gently to mix well. Set fruit aside to marinate 1-2 hours. Grill or broil chicken breasts until cooked through. Spoon fruit compote and juices over chicken just before serving. Serve with hot cooked rice, if desired. Makes 4 servings. Posted To Fabfood January 1999~Busted With 2.0 by <melizajane@aol.com>
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Grilled Flank Steak with Summer Vegetables
***** NONE ***** 1 md Lemon 1 md Garlic clove 6 tb Olive oil 1 lb Flank steak 1/4 c Basil leaves, stemmed -(loosely packed) 4 md Tomatoes (about 1 pound) Salt (to taste) Freshly-ground black pepper -(to taste) 4 md Zucchini (about 1 pound) 4 sl Italian bread (3/4-inch -thick) PREPARATION: Squeze 2 1/2 tablespoons lemon juice into a large, shallow dish. Peel and mince the garlic, and add it to the lemon juice with 5 tablespoons of the olive oil. Add the flank steak to the dish, turn once in the marinade, and set aside for 15 minutes. Mince the basil. Thinly slice the tomatoes and put them in a flat dish with the remaining olive oil. Sprinkle the tomatoes with the basil and salt and pepper; set aside. Trim and cut the zucchini lengthwise into 1/4-inch thick slices. COOKING AND SERVING: Heat the grill. Season the meat with salt and pepper and place on the grill. Brush the zucchini and the bread with the remaining meat marinade and place on grill. Grill the meat, zucchini and bread for 3 minutes. Turn, and grill for 3 minutes more, until the meat is medium-rare, zucchini is crisp-tender, and bread is toasted. Slice the meat thinly across the grain. Arrange the meat, zucchini, bread, and tomato slices on individual serving plates. Spoon any meat juices (from the carving board) over the meat and bread. Serve immediately. Makes 4 servings. [COOKS; Jul/Aug 1988] Posted by Fred Peters.
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Grilled Maryland Soft Crabs & Seafood Marinade - Part 1 Of 2
12 Maryland soft crabs; live -or frozen Seafood marinade; see part 2 Recipe by: The Maryland Seafood Cookbook. Dress live crabs see (*) below; thaw crabs if frozen. Liberally baste bottom sides of crabs with marinade and carefully p-lace, bottom side down, on barbecue grill. Grill over slow fire, at least 12 inches from coals, for 5 minutes. Liberally baste top of crabs with marinade, turn carefully and grill five minutes more. Makes six servings, two crabs each. (*) To Dress Soft Shell Crabs: Use only live crabs. With a sharp knife, cut off ""apron"" or flap that folds under the rear of the body. Turn the crab and cut off the face at a joint just back of the eyes. Lift each point at the sides with the fingers, remove the gills, and wash the crabs in cold water. Pat dry with paper towels. Formatted for you by: Bill Webster -----
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Grilled Lobster with Warm Corn, Chanterelle and Bacon Salad
Lobster: 1/4 pound butter, -- melted 10 leaves fresh basil, -- coarsely chopped 4 1 1/2- pound l -- obsters Salt Pepper Salad: 3 strips bacon, -- jullienned 6 tablespoons olive oil 1/4 pound Chanterelles Salt Pepper 3 ears corn, -- kernels removed 1 red onion, -- diced 1 yellow pepper, -- finely julienne 1 red pepper, -- finely julienned 2 heads frisee 2 tablespoons sherry vinegar 1 tablespoon chopped chives Lobster: In bowl stir basil into melted butter. Steam or broil lobster for about 4 minutes. To stock the cooking process shock the lobster with cold water. Allow lobster to cool. Heat grill to a moderately high heat. Split lobsters in half. Remove meat from claws. Lightly brush meat with basil butter and place lobsters on grill, meat side down for 3 - 4 minutes. Turn over, and brush meat liberally with more butter and continue grilling for 3 - 4 minutes with shell side down, until shell is bright red. At that time place claw meat on grill and cook for 3 - 4 minutes. Remove lobster from grill. Serve with salad. Salad: In large non-stick pan cook bacon until crispy. Drain and set aside. In same pan heat 1 tablespoon olive oil and saute Chanterelles until golden brown. Season lightly with salt and pepper and set aside. Add another tablespoon of oil to the pan. Add corn and onion and cook for 2 - 3 minutes, until the corn is cooked and the onion is tender. Add peppers and toss until peppers are warm. Add mushrooms and frisee to pan. Toss for 1 minute. Add remaining oil, vinegar and salt and pepper to taste. Toss together until frisee just begins to wilt. Add bacon and serve with lobster
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Grilled Pineapple
1 med pineapple 1 tbsp butter -- melted 1 tbsp packed brown sugar 1/8 tsp curry powder 1/2 c nonfat vanilla yogurt 2 tbsps toasted coconut Cut pineapple crosswise into six 3/4-inch-thick slices. Stir together butter, brown sugar and curry powder. Grill pineapple slices on an uncovered grill directly over medium coals for 6 to 8 minutes or till heated through, turning once and brushing once or twice with butter mixture. Combine yogurt and coconut. To serve, cut pineapple slices in half. Serve warm with yogurt.
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Grilled Leg Of Lamb with Olive Relish
2 tablespoons red wine vinegar 1 tablespoon worcestershire sauce 2 teaspoons red pepper flakes 1 shallot -- minced 1 tablespoon chopped garlic freshly ground black pepper -- to taste 2 teaspoons salt 1/4 cup olive oil 5 1/2 1/2 pound leg of lamb -- trimmed boned and -- butterflied (about -- 3 , (up to 6) 1/2 1/2 pounds boneless) -- (up to 4) In a bowl, whisk together the red wine vinegar, Worcestershire sauce, red pepper flakes, shallot, garlic, pepper and salt. Whisk in the olive oil. Trim as much remaining fat as possible from lamb and in a shallow dish spread oil mixture over both sides of it. Prepare grill or heat grill pan over medium heat. Bring lamb to room temperature and grill on an oiled rack set 5 to 6 inches over glowing coals 10 to 12 minutes on each side, or until meat thermometer registers 140 degrees, for medium rare meat. Alternatively, lamb can be grilled on a grill pan for about the same amount of time per side. Transfer lamb to a cutting board and let stand 10 minutes. Serve lamb thinly sliced across the grain, with relish.
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Grilled Peaches and Berries
Large ripe peaches Blueberries Brown sugar Lemon Juice Wash, peel and halve the peaches, removing pit. Place each half on a double thickness of heavy-duty aluminum foil. Fill peach halves generously with fresh or frozn blueberries. Sprinkle 2 teaspoons brown sugar and 1 teaspoon lemon juice on each. Wrap securely. Cook on grill 18-20 minutes turning once. Serve right out of the foil. Can also be baked in the oven and served in stemmed glasses to dress up a meal. Bake in foil or glass dish for about 15 minutes at 350 degrees or until peaches are done. Allow 1/2 peach per serving. Calories 58.9, Fiber 1 G, Fat .089 G, Cholesterol 0 Mg., Vit. A 24.5, Vit C 5.4 Mg, Calcium 10.9 Mg, Sodium 5.65 Mg. Note: Recipe appeared in Farmers and Consumers Market Bulletin, Georgia Department of Agriculture, December 25, 1991.
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Grilled Pork
Beer (to cover) Lemon Pepper Seasoning Marinade meat in beer to cover, at least overnight, or longer. Start fire. Rub in lemon pepper seasoning on all sides, including any cavities and creases. Cook meat on grill until done. This may be used for ribs, roasts, or chops. May use Cavendar's instead of lemon-pepper.
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Grilled Orange Chicken
1/2 c Thawed frozen orange juice -concentrate 1/4 c Soy sauce 1 tb Instant minced onion 1 1/2 ts Dried tarragon leaves 1/2 ts Garlic powder 1/4 ts Pepper 1 Broiler-fryer chicken, cut -in to 10 pieces Grilled Orange Chicken In bowl, combine all ingredients except chicken and let stand 10 minutes. Arrange chicken in a single layer in a flat baking dish. Pour marinade over chicken; turn pieces to coat all sides. Marinate eight hours or overnight in refrigerator. Remove chicken pieces from marinade and place on grill, six to eight inches from heat. Broil about 20 minutes on each side. Baste with marinade during last 15 minutes of cooking. Serves 5.
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Grilled Garlic and Lime Pork Tenderloin w/Onion Marmalade
Onion Marmalade: (makes 2 cups) 1 1/4 lb red or yellow onions -- (4 cups) finely chopped salt and pepper to taste 3 tbsp olive oil 2 tbsp honey or sugar 3 tbsp red wine vinegar -- (3 to 4) 1/4 cup water Marinade: 6 large cloves garlic -- chopped 2 tbsp soy sauce 2 tbsp fresh ginger root -- grated 2 tsp Dijon mustard 1/3 cup fresh lime juice 1/2 cup olive oil cayenne pepper to taste salt and pepper to taste 4 pork tenderloins (3/4 lb each) -- trimmed Onion Marmalade: In a pan, cook onions in oil with salt and pepper to taste over medium heat. Stir until onions become soft. Add honey or sugar, and cook, stirring for 1 minute. Add vinegar and simmer, stirring until all the liquid is evaporated or reduced. Add water and simmer until mixture is slightly thickened and onions are very tender (approximately 10 minutes). Season marmalade with salt and pepper. Marmalade may be made up to 2 days ahead of time and chilled. Reheat prior to serving. Pork Tenderloin: In a blender or food processor, blend the marinade ingredients together with salt and pepper to taste. Marinate with pork tenderloins for up to 2 days in a sealed container and place in refrigerator. When ready to cook, let pork stand at room temperature for 30 minutes. Place on grill or barbecue and turn every five minutes until cooked (about 15 to 20 minutes). Transfer meat to cutting board and let stand 5 minutes before slicing. Serves 6 to 8. Per serving: Total Energy: 607 kcal, 2539 kJ; Protein: 67.0 gm; Carbohydrate: 21.5 gm; Fat: 27.5 gm (41% calories from fat) http://www.globalserve.on.ca/~nsbrud/pork.html#garlicdijonporkbrochettes [FoodLines Home Page] MC formatting by bobbi744@acd.net ICQ# 12099532
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Grilled Eggplant, Tomato, Zucchini & Squash Sandwich With
1 Eggplant, sliced in -circles 1 Zucchini, sliced on the -bias 1 Yellow squash, sliced on -the bias 1 Beefsteak tomato; sliced 1/4 c Shredded Gouda cheese 1/2 c Whole-wheat bread crumbs, -seasoned 2 Egg whites, lightly beaten 2 tb Balsamic vinegar 1 Roasted red pepper, -julienned Slice the vegetables 1/4-inch thick. Clean and slice eggplant. Place in lightly beaten egg whites, then dredge in whole-wheat bread crumbs. Bake at 350 degrees for 15-20 minutes or until soft. Wash and slice remaining vegetables. Pat dry and grill or steam zucchini and yellow squash. Place in a bowl, sprinkle with vinegar and cover for 10 minutes. To assemble: place Reggplant crustS on bottom. Layer with zucchini, squash, and tomato slices. Sprinkle with cheese and reheat to melt. Serve with optional red pepper stripes on top and Pearl Barley Salad (recipe follows). Makes 4 servings.
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Grilled Lemon-Oregano Swordfish Sandwiches W Cucumberyogurt
1 tablespoon fresh lemon juice 1 tablespoon olive oil 1 tablespoon fresh oregano -- minced or 1 -- teaspoon dried -- oregano, crumbled salt and freshly ground black pepper 2 four ounce pieces swordfish (about 1/2- -- to 3/4-inch thick) 1 medium cucumber -- peeled and seeded 1/3 cup plain yogurt 1 tablespoon chopped fresh mint leaves 1/2 teaspoon minced garlic mashed with 1/4 teaspoon -- salt 2 sourdough -- salt, caraway, or -- poppyseed sandwich -- rolls, sliced in -- half watercress or arugula leaves -- washed and dried lemon wedges Prepare the grill. (Alternately, the swordfish can be prepared in a hot skillet and cooked for 3 minutes per side.) In a shallow dish combine the lemon juice, olive oil, oregano and salt and pepper with a fork. Place the swordfish in the dish and turn to coat with the marinade. Cover and chill while preparing the cucumber sauce. Coarsely shred the cucumber onto a clean cloth and squeeze to extract the liquid. Transfer the cucumber to a bowl and stir in the yogurt, mint and garlic. Season to taste with salt and pepper. Chill until ready to use. Grill the swordfish for 2 to 3 minutes per side depending on thickness of steak. Transfer each swordfish steak to a roll and top with cucumber sauce and watercress or arugula. Garnish with lemon wedges.
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Grilled Fish with Winter Root Slaw
2 small sea bass, -- cleaned, gutted and scaled Salt and pepper 1/4 cup olive oil 1/2 cup each julienned carrot, parsnips and celery root 1/4 cup walnuts, -- toasted and roughly chopped 3 tablespoons chervil leaves, -- plus extra sprigs for garnish 2 tablespoons champagne vinegar 1 teaspoon walnut oil Light grill or pre-heat broiler. Cut a long slit in flesh of sea bass on either side of fish. Season each slit with salt, pepper and 1 tablespoon oil. In a bowl toss together julienned vegetables, walnuts, chervil leaves, vinegar and walnut oil; season to taste. Grill fish for 5 minutes, moving them around a few times to keep from sticking. Fillet fish: Starting at top, insert your knife at top fin. Meat should separate easily from bones as you work your way down the fish. Mound generous portion of slaw on 2 dinner plates and set 2 fillets on top of each; garnish with chervil sprigs.
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Grilled Fish w/ Garlic Beurre Rouge
1/2 cup olive oil -- green fruity variety 5 tablespoons lemon juice -- freshly squeezed 4 cloves garlic -- slivered 1/2 cup cilantro -- chopped salt and pepper -- to taste 6 pieces grouper -- or other firm fish 4 ounces butter -- unsalted 1/4 cup red onion -- chopped 2 small green chili pepper -- finely minced 1 tablespoon garlic -- minced 1 pound tomatoes -- peeled and chopped lemon wedges and cilantro sprigs Mix together olive oil, 4 tablespoons lemon juice, slivered garlic, 1/4 cup cho pped cilantro, salt and pepper. Add fish fillets and marinate for at least one hour or as long as overnight. To prepare garlic beurre rouge: In a frying pan over medium heat, melt two tabl espoons butter and saute onion, chilies, and minced garlic until soft, stirring often. Add tomatoes and remaining lemon juice. Cook for 10 minutes, stirring o ccasionally. Remove from heat and season to taste. Stir in 1/4 cup chopped cila ntro. Slowly stir in remaining butter until melted. Drain marinade from fish. Barbecue fillets over low glowing coals (or broil if desired), turning only once. Be careful not to overcook. Remove to a warm servi ng platter and top with garlic beurre rouge. Garnish with lemon slices and cila ntro sprigs.
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Grilled Mustard-Crusted Dolphin
8 Oz Dolphin Fillets Salt And Pepper -- to taste 2 Tbsp Butter -- melted 4 Tbsp Dijon Mustard 1/2 C Bread Crumbs 1 Oz Chopped Fresh Herbs 2 Tbsp Mustard Seeds Season dolphin with salt and pepper; rub with a little melted butter; reserve remaining butter. Over very hot grill (500°) cook dolphin only until grill marks appear. Remove from grill at once. Rub Dijon mustard on filet; top with mixture of remaining butter, bread crumbs, fresh herbs and mustard seeds. Bake in oven at 350° until dolphin is brown on top and moist in center. Makes 2 servings. Source: William Burke of The Contented Sole, West Palm Beach billspa@icanect.net
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Grilled Lamb Cutlets with Pea-Pod & Basil Pur
1 lb Pea pods 1 oz Butter 2 oz Cream 4 Lamb cutlets 1 Clove Garlic Olive oil Salt and Pepper Handful of basil leaves Steam the pea pods until just tender and pass through a sieve. You can liquidise them, but I found it allowed too much of the fibre into the puree. Reheat the puree gently with the butter and the cream. cut the garlic clove in two and rub over the surface of the meat. Brush the olive oil over the meat and season well with salt and pepper. Grill for a few minutes each side, depending on whether you like your lamb pink, or well done. Roughly chop the basil leaves with a sharp knife and stir into the puree off the heat, season with salt and pepper and serve with the meat. Source: Hugo Arnold, Evening Standard, London, UK
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Grilled Mahimahi w/ Red Onion Couscous & Chunky Papaya Avoc
***For The Vinaigrette*** Juice of 6 limes juice of 3 oranges 3 cups vegetable oil 2 papayas -- cubed 2 avocados -- cubed 2 tablespoons sugar 1 teaspoon salt 1 bunch fresh cilantro -- chopped ***For The Mahimahi*** 4 mahimahi or swordfish fillets -- 8 ounces each 1 Pinch salt 1 tablespoon vegetable oil ***For The Couscous*** 4 cups red onions -- chopped 2 tablespoons vegetable oil 1 cup red wine 1 tablespoon balsamic vinegar 4 cups chicken stock 2 packages couscous -- 8 ounces each Salt and pepper -- to taste Grilled Mahimahi W/ Red Onion Couscous & Chunky Papaya Avocado Citrus Vinaigret te (entire title) For The Vinaigrette: Combine the lime and orange juices in a bowl. Add the oil gradually, whisking c onstantly until combined. Add the papayas, avocados, sugar, salt and cilantro, mixing well. For The Mahimahi: Sprinkle the fillets with salt and brush with the oil. Grill over hot coals for 5 minutes. Turn and grill for 2 minutes longer. For The Couscous: Saute the onions in the oil in a skillet over medium heat for 10 minutes. Add t he wine and vinegar. Cook for 5 minutes to reduce, stirring occasionally. Add t he chicken stock. Bring to a boil; remove from heat. Stir in the couscous. Let stand, covered, fo r 10 minutes. Season with salt and pepper. To Assemble: Spoon a mound of the Couscous in the center of each serving plate. Spoon the vi naigrette around the couscous. Place the mahimahi on top of the couscous.
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Grilled Chicken, New Potato & Roasted Garlic Quesadilla Ftv
2 Large boneless chicken breasts Olive oil Salt and freshly ground pepper 8 Small new potatoes -- cut in half Twelve 6-inch flour tortillas 1 Cup Monterey Jack cheese -- finely grated 1 Cup white Cheddar cheese -- finely grated 1 Head roasted garlic 2 Tablespoons finely chopped fresh thyme Salt and freshly ground pepper Preheat grill. Brush chicken with olive oil and season with salt and pepper to taste. Grill for 5 minutes on each side or until cooked through, remove and let rest. Toss potatoes in olive oil and season with salt and pepper to taste. Grill cut side down until golden brown, turn over and continue grilling until cooked through. Place 8 tortillas on a flat surface. Divide both cheeses among the tortillas. Slice chicken on the bias into 1/4-inch thick slices. Cut each potato half in half. Divide the chicken, potatoes, garlic and thyme among the 8 tortillas. Stack tortillas to make four. Top the four tortillas with the remaining four tortillas. Brush the top with olive oil and season with salt and pepper to taste. Grill, oil side down until golden brown. Carefully flip over and continue grilling until golden brown and the cheese has melted. HOT OFF THE GRILL SHOW #HG1A22 Recipe courtesy Bobby Flay Diane Geary
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Grilled Pizza Sandwiches (Sandwich Machine)
2/3 c Pizza sauce (canned) 8 Slices bread 4 Large slices salami 4 Slices cheese 1 Garlic powder 1 Butter or margarine Spread pizza sauce on one side of each bread slice. Top one slice with salami slice then cheese slice. Sprinkle with garlic powder. Top with second slice of bread, sauce side down. Butter both sides. Grill From Better Homes & Gardens, April 1959, by Mrs. J. C. Baker, Solon, Ohio Posted by: Sheila Exner - October 1991
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Grilled Fish w/Pineapple-Cilantro Sauce
1 md Pineapple (about 2 lb) -peeled, cored and -cut into 1"" chuncks 3/4 c Unsweetened Pinapple Juice 2 tb Lime Juice 2 cl Garlic, Minced 1/2 ts To 1 ts Jalapeno Pepper 2 tb Minced Cilantro 1 tb Cornstarch 2 tb Cold water 2 tb To 3 Tb NutraSweet -(r) Spoonfull (tm) Salt Pepper 6 oz 4 oz Halibut, Haddock -or Salmon steks or fillets. -Grilled Heat Pineapple, Juices, Garlic and Jalapeno pepper to boiling in a medium saucepan; Reduce heat and simmer, uncovered about 5 minutes. Stir in cilantro; Heat to boiling. Mix Cornstarch and cold water, Stir into boiling mixture. Boil, stiring constantly, until thickened. Remove from heat; Cool 2-3 minutes. Stir in NutraSweet (r) Spoonfull (tm); Season to taste with salt and pepper. Serve warm over Fish or Pork. Makes six servings Nutritional Information Serving size 1/6 recipe (figgured with a 3 ox fish fillet) Calories -------- 185 Saturated Fat -------- Trace Protein --------- 24g Cholesterol ---------- 36mg Cargohydrates --- 16g Fiber---------------- 1g Total Fat ------- 3g Sodium --------------- 159mg Diabetic Food Exchange 2 1/2 lean meat, 1 fruit Source: NutraSweet (r) Spoonful (tm) Refill Pack Wrapper. From: John Davis Reformatted for you and yours via Nancy O'Brion and her Meal-Master
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Grilled Fillets
2 tbsps balsamic vinegar 2 tbsps lemon juice -- at room temperature 1 tbsp olive oil 4 cloves garlic -- crushed 1 tbsp ginger 1/8 tsp white pepper 4 5 oz fish fillets In a shallow glass casserole dish, combine vinegar, lemon juice, oil, garlic, ginger, and pepper. Add fillets; turn to coat with marinade. Cover and refrigerate at least 2 hours, turning occasionally. Spray grill with cooking spray. Preheat grill. Drain and discard any remaining marinade. Grill fillets 4 minutes on each side, until cooked through.
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Grilled Eggplant & Basil Vinaigrette
<TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TD colSpan=3><B>Ingredients</B> 2 pound eggplant, firm, japanese 1 oil, olive 1 salt, to taste 1 pepper, to taste 1 vinegar, balsamic 3 each garlic, cloves, thinly sliced 1 cup basil, fresh, leaves, torn into small pieces <B>Directions:</B>This is a dish whose flavors improve with time, so make it when you have your grill going anyway. Grill the eggplant when the coals are dying, assemble the recipe, and it will be ready for a meal the next day. Wipe eggplants and slice lengthwise or diagonally into pieces a little less than 1/2-inch thick. Discard the end pieces that are mostly skin. Brush each piece on both sides with oil and grill over the coals. (You can also fry the eggplant slices instead of grilling them, or even broil them, if you prefer.) To make crisscross grill marks, turn each slice just once at a 45-degree angle. Cook on both sides until eggplant is nicely colored and tender. As you work, make a layer of cooked eggplant in a non-corrosive dish. Season with salt and freshly ground pepper, scatter garlic and basil leaves on top and splash a little vinegar over all. Add the next layer of eggplant and continue until everything is used. The warmth from the eggplant will bring out the flavors of the garlic and the basil. It will smell wonderful. Cover the dish and refrigerate for several hours or overnight. Bring to room temperature before serving. <IMG height=33 src=""http://www.recipeland.com/laurie/herbs/smlwlogo.gif"" width=150 border=0></TBODY></TABLE>"
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Grilled Mullet
1 1/2 lb Mullet filets 2 To 3 limes; juice of 1/2 c Butter 1 ts Salt 1/2 ts Pepper Place filets in a flat pan; squeeze lime juice on top. Refrigerate 4 hours to tenderize. When ready to cook, place on an oiled grill over hot coals and brush with butter. Season with salt and pepper. Baste frequently with butter as fish browns. ""Mullet - an Okaloosa County tradition found at political gatherings, seafood festivals and the inspiration for the annual Boggy Bayou Mullet Festival. Mullet is served with cheese grits, cole slaw and hush puppies."" From Lisa Madden in _Sugar Beach: A Cookbook by The Junior Service League/Fort Walton Beach, Florida_. Orlando, FL: Moran Printing Company, 1984. Pg. 163. ISBN 0-961356-0-0. Typed for you by Cathy Harned.
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Grilled Iowa Pork Chops Dijonnaise
2 tb Dijon Mustard 1 ts Dry mustard 1 ts Salt 1/2 ts Pepper, freshly ground 4 To 6 Iowa chops 3 tb Butter 2 tb Softened butter 1 tb Finely chopped parsley 1 tb Finely chopped chives 1/2 ts Lemon juice Salt and pepper This is a pork chop recipe that will just melt in your mouth. [It does too. Amazing... S.C.] From a collection that was tried in the test kitchens at Hatfield Quality Meats. . Make a paste of the mustards, salt, and pepper and 2 tablespoons butter. Rub this paste into the chops. Grill the chops over a very hot charcoal fire for 4 to 6 minutes on each side. Place each chop in tin foil and brush with the herb butter. Wrap each chop and place on grill for 10 minutes. Brush chops with herb butter and serve. This recipe originated in the Pig Out cookbook by produced by the Junior League of Waterloo-Cedar Falls, Iowa. Posted by Stephen Ceideberg; October 5 1992.
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Grilled Herb Mustard Steaks
2 bonesless beef top loin or rib eye steak -- 1"" thick Herb Mustard: 2 large garlic cloves -- crushed 2 teaspoons water 2 tablespoons dijon mustard 1/2 teaspoon pepper 1/2 teaspoon thyme leaves -- dried Make sure your steaks are well trimmed from fat. 1. In glass measure, combine garlic and water; microwave 30 seconds on HIGH. Stir in remaining mustard ingredients; spread onto both sides of beef steaks. 2. Place steaks on grid over medium ash-covered coals. Grill top loin steaks uncovered 16 to 18 minutes (rib eyes 12 to 14 minutes) for medium rare to medium doneness, turning occasionally. 3. Season steaks with salt, as desired. Carve steaks crosswise into thick slices. Entered by Gayle Albert gayle@cyberspace.com or stampmad@aol.com
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Grilled Haole-Style Yams with Pineapple Butter
6 md Yams 8 1/4 oz Crushed pineapple in syrup -- drained 1/4 c Margarine 1/4 c Teriyaki Baste &amp; Glaze -- (Kikkoman) Wrap yams in foil, place on grill over medium-hot coals. Cook 45 to 60 minutes, or until tender when pinched. Meanwhile, combine remaining ingredients in saucepan. Heat, stirring, until margarine melts. To serve, remove foil from yams, slit open and spoon pineapple mixture into yams. Source: SPICE UP YOUR MEALS! with Kikkoman Teriyaki Sauces Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias
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Grilled Pork Skewers with Ginger(Gr)
2 pounds boneless pork butt red bell peppers --cut 1 1/2x3/4-inch strips red sweet onions --cut in 1 1/2x3/4x1/2-inch strips --marinade-- 1 tablespoon pineapple juice 1 tablespoon rice wine vinegar 1/4 teaspoon ground cumin 1/4 teaspoon ancho chile powder 2 tablespoons minced ginger 1 tablespoon minced garlic 1 ounce soy sauce Mix all marinade ingredients well. Cut the pork butt into 1inch cubes and marinate, covered in the refrigerator for 4 hours. Remove the meat from the marinade. Discard the remaining marinade. Thread the pork, red pepper and onion on skewers. Season to taste with salt and pepper. Grill over medium heat 5 minutes on each side. Busted by Gail Shermeyer &lt;4paws@netrax.net&gt; on Jul 12, 97
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Grilled Chicken with Creamy Herb Sauce
4 Chicken breasts -Cooking Sauce: 1/4 c Mayonnaise 1/4 c Sour cream or plain nonfat -yogurt 1/2 tb Brown mustard 1/3 c Minced green onion 1 ts Worcestershire sauce 1 tb Lemon (or lime) juice 2 ts Dried basil 1/4 ts Cayenne pepper (or less) 1/4 ts Salt Mix sauce ingredients. Make a sauce for the table using a small amount of cooking sauce (3 tablespoon ?) mixed with 1 tablespoon sour cream or yogurt and 1/2 teaspoon paprika. Coat chicken with remainder of cooking sauce. Grill over moderately hot fire for 12 to 15 minutes, turning every 3 minutes. Serve with the table sauce. serves 4
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Grilled Leg Of Lamb with Currant-Bell Pepper Chutney
1/2 leg of lamb (approx. 4lbs.)* -- *see notes --Marinade-- 1 1/2 Cups dry red wine 1 Tablespoon high-quality curry powder 1 Tablespoon crushed rosemary &lt;&lt;OR&gt;&gt; 1/2 Tablespoon dried rosemary 1 Tablespoon fresh thyme &lt;&lt;OR&gt;&gt; -- chopped 1/2 Tablespoon dried thyme 2 garlic cloves -- minced 1/8 teaspoon red chile flakes Kosher salt freshly ground black pepper --Currant-Bell Pepper Chutney-- 1/2 cup currants 2 tablespoons olive oil 1 cup onions -- chopped 1 1/2 cups red bell pepper -- chopped 1 cup chicken stock 1/4 cup port or cassis 1 1/2 tablespoons sherry vinegar Reserved marinade 1 tablespoon fresh mint -- chopped Salt and freshly ground black pepper =20 FOR THE LAMB: In a large, sealable plastic bag, marinate the lamb in a mixture of the red wine, curry powder, rosemary, thyme, garlic, and chile flakes in the refrigerator for 3 to 4 hours. Remove the lamb from the marinade and reserve marinade for use in the chutney. Pat the lamb dry and season with salt and pepper. FOR THE CHUTNEY: Cover the currants in warm water for 30 minutes. Drain. In a large saute pan, heat the oil over medium-high heat. Add the onions and bell peppers and saute for 3 minutes, or until the onions are just beginning to soften. Add the chicken stock, port, vinegar, and reserved marinade. Reduce over moderately high heat until most of the liquid is evaporated, about 10 to 15 minutes. Stir in the mint and season to taste with salt and pepper. Keep= warm Grill the lamb over a mesquite or charcoal fire for approximately 8 to 10 minutes per side, or until the lamb is medium-rare and juicy inside. Carve into thin slices and top with chutney. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
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Grilled Pork Loin
Grilled Pork Loin No. 48 Yields 6 Servings 4 1/2 lbs pork loin roast, pepper, coarse center cut 2 tbls rosemary, fresh, salt chopped This, and all large, dense, pieces of meat, should be cooked using the ""indirect method."" This consists of arranging the hot coals in racks on either side of the grill and placing a heavy foil drip pan on the fire floor under the roast. Have the butcher bone the loin and tie it back on its rack of bones. Rub it with the salt, pepper, and rosemary. Wrap it loosely. Let rest at room temperature an hour or so. It is vital to the cooking time that the meat isn't refrigerator-cold. When the coals are pink and covered with white ash, lay the roast on top of the oiled grill rack directly over the drip pan. Put on the cover, with its vents fully open. The lower vents under the coals should also be fully open. Roast - do not baste or peek - for about one and a half hours to an internal temperature of 150 degrees. Let the pork rest on a board for about 10 minutes before carving so that it will retain all its juices.
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Grilled Eggplant Salad with Onion and Cucumber
2 Small eggplants* 2 tb Salad oil (approx) 1 Medium European cucumber** 1 Sm red onion,thinly sliced 1/2 c Cider vinegar 2 tb Firmly packed brown sugar 1/2 ts Salt * - end trimmed, cut into 3/4"" thick slices ** - thinly sliced ====================================================================== === 1. Lightly brush eggplant slices with oil and put them on a tray. 2. On a barbecue with lid, place grill 5-6"" over a solid bed of hot coals (you can hold your hand at grill level only 2-3 seconds). When grill is hot, rub it lightly with a paper towel dipped in salad oil. 3. Lay eggplant slices close together on grill. Cover barbecue, open drafts, and cook until slices are well browned and soft when pressed, 15-20 minutes; turn, as needed, with a wide spatula. Return slices to the tray. If slices are cooked ahead, cover and chill up to a day. 4. In a bowl, cover cucumber and onion slices with ice water. Quickly squeeze slices to briuse lightly, then cover and chill 30 minutes to 1 hour; drain. In bowl, mix cucumber, onion, vinegar, sugar, and 1/2 teaspoon salt. If made ahead, cover and chill up to 4 hours. Coarsely chop eggplant and spoon onto a rimmed platter; top with cucumber and onion mixture. Add salt to taste.
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Grilled Pork Chops with Cinnamon-Apple Relish
4 Center-cut pork chops, - 1 inch thick. Kosher salt to taste Fresh cracked black pepper ---------------------------CINNAMON-APPLE RELISH--------------------------- 1 sm Red bell pepper, diced 1 sm Onion, diced 4 Granny Smith apples, peeled -and soaked in lemon water 2 tb Fresh ginger grated or chopt 2 tb Brown sugar 1/4 ts Red pepper flakes 1 tb Curry powder (Madras?) 1/2 ts Turmeric 1 Cinnamon stick 5 Whole cloves 2 Bay leaves 1 1/2 c Apple juice 1 c Apple cider vinegar 1 c Toasted almonds 1 tb Cornstarch 1 1/2 tb Water Season pork chops with salt and pepper. Sear on both sides in a hot pan over medium-high heat until golden brown. Remove and place on a baking sheet. Place in a 375 degree oven for 8 minutes. Remove from oven. Spoon cinnamon-apple relish on a serving platter and arrange chops on top. CINNAMON-APPLE RELISH: (Also delicious with grilled quail, chicken or venison sausage.) Coat a large skillet with vegetable oil spray and place over medium heat; add bell pepper and onion and saute until softened. Add apples, ginger, brown sugar, pepper flakes, curry powder, turmeric, cinnamon stick, cloves and bay leaves; continue to saute until they release their aroma. Add apple juice and vinegar and bring to a boil. Add almonds. Dissolve cornstarch in water and stir into mixture; simmer and let reduce for 20 minutes. Use as directed above.
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Grilled Fish In Foil
1 lb Fish Fillets,Fresh or Frozen 2 T Margarine Or Butter 1/4 c Lemon Juice 1 T Chopped Parsley 1 t Dill Weed 1 t Salt 1/4 t Pepper 1 x Paprika 1 ea Med. Onion, Thinly Sliced On 4 large buttered squares of heavy-duty aluminum foil, place equal amounts of fish. In small saucepan, melt margarine; add lemnon juice, parsley, dill weed, salt and pepper. Pour equal amounts over fish. Sprinkle with paprika; top with onion slices. Wrap foil securely around fish, leaving space for fish to expand. Grill 5 to 7 minutes on each side or until fish flakes with fork. Refrigerate leftovers.
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Grilled Green Onion Tart
8 whole green onions Drizzle of olive oil Salt and pepper 4 (4-inch) puff pastry shells, -- blind-baked 2 cups thinly sliced new potatoes, -- blanched 4 slices of Provolone cheese 1/2 cup crispy bacon pieces, -- about 5 slices 1 tablespoon finely chopped parsley Preheat the oven to 350 degrees. Preheat the grill. Season the green onions with olive oil, salt and pepper. Place the onions on the grill and cook for 1 minute on each side. Remove from the grill. Drizzle each pastry shell with olive oil. Season each shell with salt and pepper. Starting in the center of the pastry, layer the potatoes, forming a swirl, on each tart. Season the potatoes with salt and pepper Lay a piece of cheese on top of the potato layer. Lay two grilled green onions on each tart. Sprinkle each tart with the bacon. Place the tarts on a baking sheet and bake for 8-10 minutes, or until the cheese melts and the tarts are golden brown. Place a tart on a plate and garnish with parsley.
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Grilled Marinated Seafood
2 c Olive oil 1/2 c Fresh lemon juice 2 tb Chopped fresh dill 1/8 c Fresh horseradish 1/8 c Dijon mustard -Salt and freshly ground -black pepper to taste 1 lb Fresh salmon fillet, -boneless, skinless 1 lb Fresh tuna 1 lb Fresh swordfish 1 lb Large shrimp, peeled and -deveined 20 Long bamboo skewers Make two marinades as follows: Place 1 cup of the olive oil and 1/4 cup of lemon juice in each of two bowls. Add the dill to the first bowl and the horseradish and mustard to the other. Add salt and pepper to both marinades. Cut the salmon, tuna and swordfish into 1/2 by 1/2 by 2 inch pieces. Place the salmon and the swordfish in the horseradish-mustard marinade and the shrimp and tuna in the dill marinade for about 30 minutes. While the seafood marinates, soak the bamboo skewers in cold water. Thread the seafood on the skewers, alternating fish, and beginning and ending with a shrimp. Grill over hot coals for about 2 minutes, turning occasionally. Makes 10 servings. From: Asbury Park Press 6/15/94 Shared By: Pat Stockett From: Pat Stockett Date: 16 Jun 94 From: Fred Towner Date: 06-22-96
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Grilled Game Sausage Crepinettes with Wilted
1 lb Magret of duck with fat 1/2 lb pork butt 1/4 lb pancetta 1 ts cumin seeds 1 ts cinnamon 1 ts salt 1/4 lb caul fat (available at : specialty butcher shops) 4 TB extra virgin olive oil 2 cloves garlic, -- thinly : sliced 2 c kale (bitter escarole), cut : into 1/2-inch ribbons : Salt and freshly ground : pepper to taste 2 bottles balsamic vinegar, : -reduced to 20 percent to : -syrup Preheat the broiler or grill. Cut the duck, pork butt and pancetta into 1/4-inch cubes. Run the meat through a grinder. The mixture should be quite rough. In a large mixing bowl, combine the ground meat with the cinnamon, cumin and salt. Mix very well. Divide the mixture into 8 equal oval patties, about 1/2-inch thick. Wrap each patty in caul fat. Place the patties under the broiler or on the grill and cook through, about 4 to 5 minutes per side. Set aside. In a large 12- to 14-inch saute pan, heat the olive oil until just smoking. Add the garlic and sautJ until very light brown, about 2 minutes. Toss in the kale and sautJ, stirring quickly, about 2 to 3 minutes, until just wilted but not too soft. Remove from the heat and season with salt and pepper. Divide the mixture equally on 4 plates and serve. Recipe By :MOLTO MARIO SHOW #MB5685 Serving Size :New Text Import Date: Tue, 29 Oct 1996 23:09:23 -0500 -----
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Grilled Japanese Eggplants
1 Garlic clove 2 T Olive oil 1 T Chopped fresh basil Salt, white pepper 16 Japanese eggplants * 1 Red bell pepper 1 Grn. or yellow bell pepper 1/4 c Chopped fresh herbs ** 8 1/2"" slices goat cheese 1/2 c Walnut pieces 1 T Butter 1 T Brown sugar, packed Cayenne pepper -----------------------------BALSAMIC DRESSING----------------------------- 2 T Balsamic vinegar *** 1/4 c Virgin olive oil Salt, pepper *Note: Eggplants should be split lengthwise. ** (basil, oregano, thyme) ***Fresh lemon juice may be substituted for Balsamic vinegar if desired. Combine garlic, olive oil, basil and salt and white pepper to taste in shallow pan. Place eggplants, split side down, in marinade and turn several times to coat well. Let marinate 20 minutes. Grill eggplants, split side down, over medium coals. Set aside when done. Roast peppers on grill until charred. Place in plastic bag until cool enough to peel. Under cold running water, peel off charred portions of skin. Cut peppers into eighths, discarding seeds. Set aside. Press herbs onto goat cheese medallions. Heat at 350F 3 minutes until warmed. Saute walnuts in butter. Toss with brown sugar, cayenne and dash of salt. Set aside. Arrange 4 eggplant halves on each of 8 plates and place 2 strips each of red and green peppers between eggplant halves. Set 2 cheese medallions beside peppers. Sprinkle sauteed walnuts over top. To make dressing, combine vinegar, oil and salt and pepper to taste. Drizzle dressing over salad.
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Grilled Chicken with Yogurt Sauce
6 boned and skinned chicken -breast halves 1/4 c lemon juice 4 lg garlic cloves; minced 1 ts salt 2 c plain yogurt; *see note 1 2 tb olive oil 2 ts dried mint flakes; *note 2 1/2 ts freshly ground black pepper 2 ts cornstarch *Note 1: Use only unflavored, all-natural yogurt, without any additives or stabilizers. *Note 2: or use 2 tablespoons chopped fresh mint. 1. Put chicken breasts in a single layer in a shallow glass baking dish. Pour lemon juice over chicken. Turn chicken twice to coat it well. 2. Use a mortar and pestle to crush garlic and salt to form a smooth paste. 3. In a separate bowl, whisk together garlic paste, yogurt, olive oil, mint and black pepper. 4. Pour yogurt mixture over chicken, turning chicken twice to coat it with the marinade. Cover and marinate in refrigerator for 1 to 2 hours. 5. When ready to grill, remove chicken pieces from marinade; reserve marinade. Grill chicken over medium heat for 5 to 7 minutes on each side (depending on thickness) until thoroughly cooked. 6. While chicken is grilling, transfer marinade to a small saucepan. Cook over medium heat, stirring frequently, until mixture comes to a full boil. Boil for 1 minute. Remove pan from heat. 7. Dissolve cornstarch in 1 tablespoon cold water and stir it into the sauce. Return pan to stove and cook for 1 minute over medium heat, stirring constantly, to thicken sauce. 8. Serve chicken hot, with warm yogurt sauce spooned over each serving. Heat Scale: Mild Recipe by: Chile Pepper Magazine, August 1998 -----
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Grilled Pork Tenderloin w/Steamed Asparagus
1 pork tenderloin -- cut into 2-3"" round medallions 2 garlic cloves -- sliced 1 teaspoon crushed and chopped rosemary 10 asparagus spears Water Trim the pork tenderloin of fat, then cut into the medallions. Make small slits in each medallion with sharp knife, then slip a slice of garlic into each slit. Sprinkle with a little of the rosemary, and grill. Meanwhile, put the asparagus in a second health grill pan, with just enough water to fill the grooves. Cover and steam until the asparagus is crisp-tender. http://www.qvc.com/ MC formatting by bobbi744@acd.net ICQ#2099532
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Grilled Jumbo Shrimp with Citrus Sauce
-JUDI M. PHELPS -------------------------MARINADE------------------------- 1/2 c Vegetable oil Grated zest of 1 orange Grated zest of 1 lime 1 tb Fresh basil; minced OR 1/2 tb Dried basil 1 ts Fresh thyme; minced OR 1/2 ts Dried 1 lb Extra-large shrimp; about 18 -shells removed; cleaned ----------------------VEGETABLE SAUTE---------------------- 1 tb Vegetable oil 3 c Vegetable; (use artichokes, -fennel, red bell pepper, -and zucchini) cut into -1/2-inch-wide sticks about -2 inches long 1 Clove garlic; minced Salt and ground black pepper 3 tb Balsamic vinegar -----------------------CITRUS SAUCE----------------------- 1 tb Orange juice 1 tb Grapefruit juice 1 tb Lime juice 2 tb Honey 1 tb Dijon-style mustard For the marinade, combine all the ingredients in a mixing bowl. Add the shrimp and marinate for about 3 hours. (Note the recipe states to marinate at room temperature, but I would not leave it out for that amount of time. The safest thing to do is to marinate in the refrigerator.) When the marinating time is over, make the vegetable saute. In a saute pan over medium heat, warm the oil. Add the vegetables and garlic; saute for 4 minutes, stirring constantly. Season with salt and pepper. Add the balsamic vinegar and continue cooking for 1 minute more. To make the citrus vinaigrette, combine all the ingredients in a mixing bowl. Whisk to dissolve the honey. Remove the shrimp from the marinade and grill or broil for 2 minutes on each side. Divide the sauteed vegetables among 6 salad plates, put 3 shrimp on top of each, and pour on the citrus vinaigrette. Source: Burt Wolf's Table Cookbook. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com -----
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Grilled Pork Butt Slices
4 sl Pork butt, cut 1/2 inch -thick 1 tb Polyunsaturated oil 1 Garlic clove, finely chopped 1 tb Finely powdered dried -pasilla Chile 1/4 c Chopped parsley 1 tb Dijon mustard 1 Piece chile chipotle, -finely powdered Quick broth or water Salt and freshly ground -pepper Brush the slices of meat lightly with oil. Combine garlic, the powdered pasilla and half the parsley; mix very well and pat on both sides of each slice of meat. Let stand while you prepare the mustard. Mix Dijon, finely powdered chipotle and as little or as much broth or water as you like. Grill the chops for 3 or 4 minutes on each side, season well with salt and pepper. Serve with the prepared mustard and sprinkle with remaining parsley. Serves 4. From the San Francisco Chronicle, 6/15/88. Posted by Stephen Ceideberg
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Grilled Or Broiled Zuchinni
EVA ESTES BXGT29B 4 sm Zuchinni 4 tb Butter 1/2 ts Lemon-pepper seasoning ds Garlic salt 2 tb Parmesan cheese Wash, dry and halve lengthwise the zucchini and arrange in a single layer on a greased broiler pan or hinged grill. Score zucchini diagonally. Melt butter and add lemon-pepper seasoning and garlic salt. Brush on cut side of zuchinni. Sprinkle with cheese. Broil 8 minutes or grill until tender and cheese browns. No need to turn.
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GRILLED MARINATED SIRLOIN STEAK
<TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TD colSpan=3><B>Ingredients</B> 1 pound sirloin steak, boneless, cut 1 inch thick, well trimmed &nbsp; &nbsp; --- Marinade --- 1 tablespoon vinegar, balsamic 1 tablespoon tomato paste 2 each garlic, cloves, minced 1 tablespoon thyme, fresh or 1 ts dried thyme 1 tablespoon marjoram, fresh or 1 ts dried marjoram 1/2 teaspoon peppercorns, black, cracked<B>Directions:</B>Place the steak in a shallow glass dish or pie pan. Combine the marinade ingredients; spread evenly over both sides of the steak. Let stand at room temperature 30 minutes, or cover and refrigerate up to 8 hours.Prepare a charcoal grill or preheat the broiler. Grill or broil the steak 4 to 5 inches from the heat source 4 minutes per side for medium rare, or to desired doneness. Discard the marinade.Slice the steak into thin strips; serve immediately.Nutritional Information Per Serving (about 3 ounces):Calories: 146, Fat: 5 g, Cholesterol: 65 mg, Sodium: 52 mg,Carbohydrate: 2 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 22 gDiabetic Exchanges: 3 Lean meat</TBODY></TABLE>"
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Grilled Fish Salad On Bruschetta
Olive oil -- for grilling 1 1/2 pounds fish fillet 1 large red bell pepper 1 zucchini 1 crookneck squash 1 small eggplant 1 bunch fresh basil leaves -- roughly chopped chopped parsley 2 garlic cloves --minced 1 garlic clove -- whole 1 lemon -- juice Salt and pepper 3 large tomatoes -- cut in half 6 slices Italian bread -- 1/2 inch thick chopped parsley -- handful To prepare the pepper, remove stem, seeds, and white ribs; cut into quarters. Cut squashes and eggplant lengthwise into 1/4-inch thick slices or sticks. Use more basil than parsley, Italian preferred. Select 3 to 4 ripe but firm tomatoes. Heat a charcoal or gas grill or ridged stovetop griddle until very hot. Use a towel dipped in oil to rub onto the grids. Lightly brush the fish fillet and all sliced vegetables with oil. Begin by grilling the fish fillet just until cooked through. (The flaky structure of the fish will become apparent.) Remove the fish from the grill with a spatula and set aside to cool. Then grill the veggies until grill marks are clearly visible and the vegetables soften. Remove the veggies from the grill with a spatula or tongs, and set aside to cool. When the fish is cool enough to handle, pull it apart into small pieces and remove any bones. Cut the pepper into thin strips. In a medium bowl, combine the fish, pepper strips, basil, parsley, minced garlic, extra-virgin olive oil, lemon juice and salt and pepper to taste. Cover the bowl with a kitchen towel and set aside to marinate at room temperature. Cut the zucchini and eggplant into thin crosswise strips. Toss together in a small bowl and set aside. Just before you are ready to serve grill the tomatoes. When soft, transfer with a spatula to a plate. To make the bruschetta, grill the bread slices on both sides. As you remove the bread from the grill, rub one side of each slice with the whole garlic clove and drizzle with a bit of oil. Flatten a tomato half onto each slice of bread, rubbing it into the bread. Place the bruschetta on a large platter. Top each piece with some zucchini and eggplant strips and spoon on the fish salad. Garnish with chopped parsley. Drizzle w/extra-virgin olive oil. Serve with lots of napkins. Wm. Morrow, Publisher. Featured by Chefs Mary Sue Milliken and Susan Feniger on weekly radio program Good Food on KCRW 89.9FM in Los Angeles, feature recipes from their restaurant (the Border Grill), their cookbooks (Mesa Mexicana and City Cuisine), or others' cookbooks. web page dated May 11, 1996.
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Grilled Pepper Quesadillas
3 tb Vegetable oil 1/2 Med red onion, peeled thinly 8 8-in flour tortillas 1 Red bell pepper roasted peel 4 oz Mozzarella cheese, grated 6 oz Monterey Jack cheese, grated 2 Garlic cloves, peeled and mi 2 tb Fresh chopped marjoram 2 tb Fresh chopped oregano 1/2 ts Salt 1 pn Black pepper HEAT 2 T of the oil in a skillet over medium heat. Add the onion and saute over medium heat, stirring occasionally, until the onion is wilted and translucent, about 5 minutes. Heat a skillet over high heat. Soften tortillas by grilling for 30 seconds on each side. Mix the onion, red pepper strips, cheeses, garlic, marjoram, oregano, salt and pepper. Divide evenly over 4 tortillas, and top with the remaining 4, pressing them down gently. Brush both sides lightly with remaining oil. Preheat an oven to 400F. Bake the quesadillas for 3 to 5 minutes, or until lightly browned and cheese is melted. Cut into quarters, and serve. Makes 16 wedges. NOTE: This can be taken through step 3 up to two days in advance. Stack separated with plastic wrap and covered.
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Grilled Fish with Pineapple-Cilantro Sauce
Stephen Ceideburg 1 md Pineapple * 1/4 c Unsweetened pineapple juice 2 tb Lime juice 2 Cloves garlic, minced 1/2 ts To 1 ts minced jalapeno -pepper 2 tb Minced cilantro 1 tb Cornstarch 2 tb Cold water 2 tb To 3 tb NutraSweet Spoonful Salt Pepper 6 Halibut, haddock or salmon -steaks or fillets grilled * peeled, cored, cut into scant 1-inch chunks Grilled salmon steaks with spicy pineapple sauce is as delightful to look at as it is to eat. What's more, the sauce goes equally well over lots of other fish and meat dishes. HEAT PINEAPPLE, pineapple juice, lime juice, garlic and jalapeno pepper to boiling in medium saucepan; reduce heat and simmer, uncovered, 5 minutes. Stir in cilantro; heat to boiling. MIX CORNSTARCH and cold water; stir into boiling mixture. Boil, stirring constantly, until thickened. Remove from heat; cool 2 to 3 minutes. STIR IN NUTRASWEET SPOONFUL; season to taste with salt and pep- per. Serve warm sauce over fish. NOTE: Pineapple-Cilantro Sauce is also excellent served with pork and lamb. NUTRITIONAL INFORMATION Serving Size: 1/6 recipe (3 OZ. fish fillet) Calories..........185 Saturated Fat...Trace Protein..........24 g Cholesterol.....36 mg Carbohydrates....16 g Fiber.............1 g Total Fat.........3 g Sodium.........159 mg DIABETIC FOOD EXCHANGE: 2 1/2 lean meat, 1 fruit From ""The NutriSweet Spoonful Recipe Collection"", 1992. Posted by Stephen Ceideburg
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Grilled Portabella Chevre and Arugula Sandwiches
2 Tablespoons olive oil 2 Cloves Garlic -- crushed 2 Large portabella mushrooms 2 Thick Slices red onion 4 Thick Slices crusty rustic style bread 4 Ounces chevre -- (goat cheese) 2 Tablespoons roasted garlic mayo fresh arugula leaves or lettuce salt &amp; freshly ground pepper Mix olive oil with crushed garlic until smooth. Brush mushrooms and red onion w ith olive oil mix. Grill on both sides until done - about 5 minutes per side. S alt &amp; pepper to taste. Grill bread on both sides. Spread one piece with mayo an d the other with chevre. Fill with mushroom, onion slices and arugula. Serves 2. Adapted from Napa Valley Kitchens recipe booklet. busted by Judy R.
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Grilled Langoustines with Garlic Butter
1/2 cup softened butter 3 garlic cloves -- minced 2 tablespoons minced parsley 1/2 lemon -- Juice of Salt and pepper 8 langoustines -- split, deveined Preheat a stovetop grill pan over medium-high heat for at least 5 minutes until very hot. In a small bowl combine butter, garlic, parsley, lemon juice, salt and pepper and beat until well mixed. Brus h langoustines with garlic butter and grill, basting several times and turning once, until cooked through.
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Grilled Mussels with Hot Fish Sauce
2 lb Fresh mussels 1 Lemon Grind to paste -or 1t powder 3 tb Fish sauce Nuc-Mam Vietnamese (or Thai) 1 ts Sugar 2 Dried hot red pepper 2 Cloves garlic 2 tb Water 1. Clean and scrub the mussels as shown in class. 2. While mussels are draining, prepare sauce: Blend garlic and red peppers into a paste. Add juice of 1 lemon, 3 tb fish sauce, 1 tb sugar, and finally, 2 tb water. 3. Preheat broiler. 4. Place clean, dry mussels in a single layer on a baking sheet. 5. Broil mussels just until they are all open and aromatic. 6. Remove from broiler and serve with rice. Dip mussels into sauce to eat.
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Grilled Hamburgers with Sour Cream and Herbs
2 2/3 lb Lean ground beef 1/4 c Sour cream 1 tb Minced fresh thyme or 1 tsp -dried 1 tb Minced fresh parsley 1 ts Minced fresh rosemary OR 1/4 ts Dried, crumbled 3/4 ts Pepper Thoroughly combine first 6 ingredients in medium bowl. Shape beef mixture into 8 1-inch thick patties. Cover and chill at least 1 hour or up to 8 hours. Prepare barbecue (medium-high heat) Place burgers on grill. Cover grill and cook burgers to desired doneness, about 4 minutes for medium rare. Source: Bon Appetit, July 1992 Note: Nonfat yogurt works as well as sour cream, makes the flavor tangier. * The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN
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Grilled Ginger Lamb
1 Leg of lamb (5 to 7 lbs.) -- butterflied 1/2 c Burgundy or other dry red -wine 1/2 c Vegetable oil 1/3 c Fresh ginger root; grated 1/4 c Soy sauce 1/4 c Onion; minced 2 Garlic cloves; minced 1 Lemon; juice of 1 tb + 1 1/2 tsp. honey 1 1/2 ts Salt 1/2 ts Pepper 1/8 ts Ground red pepper 1 c Canned beef broth; diluted Trim all visible fat from lamb. Place lamb in a large shallow dish; set aside. Combine Burgundy and remaining ingredients except broth in container of an electric blender; cover and process until smooth. Pour marinade over lamb; cover and marinate in refrigerator for 8 hours, turning occasionally. Remove lamb from marinade, reserving marinade. Grill lamb over medium coals, 15 to 20 minutes on each side, or until meat thermometer registers 140 F. (rare) or 150 F. (medium rare), basting frequently with reserved marinade. Combine 3/4 cup remaining marinade and beef broth in a medium saucepan; cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute. Serve with lamb. From _Gatherings_ by The Junior League of Milwaukee, WI. In _America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pp. 190-191. ISBN 0-8487-0765-6. Electronic format by Cathy Harned.
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Grilled Mussels with Hot Bean Sauce
2 lb Fresh mussels 1 Lemon 3 tb Fish sauce Nuc-Mam Vietnamese (or Thai) 1 ts Sugar 2 Dried hot red pepper Grind to pasteor 1t powder 2 Cloves garlic 2 tb Water 1. Clean and scrub the mussels as shown in class. 2. While mussels are draining, prepare sauce: Blend garlic and red peppers into a paste. Add juice of 1 lemon, 3 tb fish sauce, 1 tb sugar, and finally, 2 tb water. 3. Preheat broiler. 4. Place clean, dry mussels in a single layer on a baking sheet. 5. Broil mussels just until they are all open and aromatic. 6. Remove from broiler and serve with rice. Dip mussels into sauce to eat.
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Grilled Loin Of Pork with Tart Cherry Sauce
4 lb Boneless pork loin roast, -fat trimmed Salt Pepper 1 c Dry red wine 1/2 c Orange juice 3 tb Chopped shallots or onions 1 Clove garlic, minced 1/4 ts Minced ginger root 1/8 ts Ground allspice 1/8 ts Pepper 3 tb Cornstarch 1/3 c Cold water 1 lb Fresh or frozen cherries 1/4 To 1/3 cup NutraSweet -Spoonful Dunno how you feel about NutriSweet and such ilk, but I'm posting a bunch of stuff from NutriSweets cookbook. Some of it looks right good. Tart cherries in a red wine sauce are the perfect complement to roast pork, while they give a dinnertime favorite new taste appeal. Lightly sprinkle the roast with salt and pepper; place on rack in roasting pan. Insert meat thermometer so tip is in center of meat. Roast at 325F until thermometer registers 170F, about 2 hours. Heat the wine, orange juice, shallots, garlic, ginger root, allspice and 1/8 teaspoon pepper to boiling in medium saucepan; reduce heat to low and simmer, covered, for 10 minutes. Heat to boiling once more. Mix cornstarch and cold water; stir into boiling mixture. Boil, stirring constantly, until thickened. Stir in cherries; cook over low heat for 2 to 3 minutes. Remove from heat; cool for 2 to 3 minutes. Stir in NutraSweet Spoonful. Slice pork and arrange on platter; serve with Cherry Sauce. NOTE: Tart Cherry Sauce is also excellent served with venison or other game. Makes 12 servings. NUTRITIONAL INFORMATION Serving Size: 1/12 recipe (approx. 4 oz. meat) Calories..........315 Saturated Fat.....5 g Protein..........33 g Cholesterol.....90 mg Carbohydrates.....9 g Fiber............&lt;1 g Total Fat........16 g Sodium..........99 mg DIABETIC FOOD EXCHANGE: 4 lean meat, 1 fat, 1/2 fruit From ""The NutriSweet Spoonful Recipe Collection"", 1992. Posted by Stephen Ceideberg; October 27 1993.
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Grilled Pork Loin with Mustard Sauce
1 pound pork loin chops -- boneless 3 tablespoons white wine vinegar 1 tablespoon white Worcestershire sauce 1 tablespoon salad oil 2 garlic cloves -- coarsely crushed 1 freezer bag -- quart 1/2 cup sour cream -- light 2 tablespoons Dijon mustard Place pork loin chops in freezer bag. Combine vinegar, white Worcestershire sau ce, salad oil and crushed garlic cloves; pour over meat. Freeze. To prepare: th aw meat in marinade mixture. Grill until well-cooked over barbecue or under ove n broiler. Serve with mustard sauce. Mustard Sauce: combine light sour cream an d Dijon mustard; chill until ready to serve. Serving Ideas : White/Wild Rice, S teamed Broccoli, French Bread busted by sooz
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Grilled Gulf Snapper with Avocado and Tomatillo Salsa
5 Tomatillos -- husks removed and coarsely chopped 1/4 White Onion -- peeled and roughly chopped 2 Cloves Garlic -- peeled 2 Serrano or Jalapeno Chilies, stemmed -- seeded, and coarsely chopped 1 C Water 1 Tb Red Wine Vinegar 1/2 Avocado -- peeled and pitted 1 Sm Bunch Cilantro -- chopped 1 Lime -- juiced Salt Ground Black Pepper 32 Oz Gulf Snapper Fillets 4 Ts Dried Oregano Vegetable Cooking Spray 2 Limes -- cut in wedges 1 Sprig Fresh Cilantro Combine tomatillos, onion, garlic, chilies, water and vinegar in a saucepan. Bring to a boil and simmer for about 15 minutes. Transfer solid ingredients to a blender. Add avocado, chopped cilantro, lime juice, and 1tb of the cooking liquid. Blend just until smooth, adding additional cooking liquid if necessary. Transfer to a saucepan, season with salt and pepper and heat through just before serving. Sprinkle snapper with oregano, salt and pepper. Lightly coat grill with vegetable spray. Grill fish over medium-high heat until cooked, but not falling apart, about 4 minutes on each side. Presentation: Spoon a puddle of salsa onto 4 dinner plates and place snapper on top of sauce. Arrange line wedges on or around the fish; garnish with sprigs of cilantro and serve.
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Grilled Flatbread with Fillet Of Beef, White Bean Puree and Sun Dried
1 recipe flatbread -- (see related recipe) 1 8 ounce beef tenderloin 1/2 cup olive oil 1 head garlic -- skin removed and -- smashed 1 cup cooked white beans 3 cloves garlic -- smashed 2 tablespoons olive oil 1 tablespoon lemon juice 1 tablespoon fresh thyme Salt and freshly ground pepper 6 sundried tomatoes -- in oil, drained and -- julienned 4 roasted shallots -- sliced thin 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1 teaspoon honey Marinate the beef overnight in the olive oil and garlic, 4 hours or overnight. Grill on both sides for 3 to 4 minutes, for mediumrare. Let rest and slice thinly. Puree the beans, olive oil, garlic, lemon juice, thyme in a food processor until smooth. Season with salt and pepper to taste. Mix together the tomatoes, shallots, olive oil, vinegar and honey and season with salt and pepper to taste. Flatten dough, throw on grill. Grill on one side until golden, turn over, spread with white bean puree, sliced beef and tomato chutney. Serve. HOT OFF THE GRILL SHOW #HG1A13 8/6/98 FLATBREADS All recipes Copyrighted by Bobby Flay 1998. Copyright, 1998, FOOD NETWORK, G.P., All Rights Reserved Busted and Posted to MCrecipe and Kitmail 8/98 by JoAnn Pellegrino
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Grilled Gulf Red Snapper w/Basil Lime Sauce
Grilled Gulf Red Snapper w/Basil Lime Sauce No. 40 Yields 4 Servings 2 small poblano chilies, ozs each) charred, seeded and 1 tbls olive oil peeled salt, to taste 1/4 cup pumpkin seeds or black pepper, freshly 1/4 cup pine nuts, lightly ground, to taste toasted in a dry 1/4 cup heavy cream skillet 1/4 cup basil leaves, finely 1 clove garlic, finely chopped chopped 3 tbls shallots, finely 1 tsp lime zest, finely chopped chopped 1/2 cup chicken stock 2 tbls lime juice 4 fillets red snapper, (6 to 7 Preheat a grill or broiler. Combine the chilies, pumpkin seeds, garlic, shallots and chicken stock in a blender. Puree for about 30 seconds. Transfer the puree to a saucepan. Bring to a boil. Set aside. Lightly brush the snapper fillets with the olive oil. Sprinkle with salt and pepper. Grill or broil the fillets 3 to 4 minutes on each side or until fish flakes easily. Just before serving, add the cream, basil, lime zest, juice and salt and pepper to the sauce. Simmer 3 to 4 minutes. Spoon the sauce onto the dinner plates. Top with the fish.
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Grilled Hoisin Marinated Pork with Pineapple-Grilled Relish
1/4 cup hoisin sauce 2 tablespoons rice wine vinegar 2 tablespoons soy sauce 3 cloves garlic -- coarsely chopped 1 teaspoon sesame oil 1 boneless pork tenderloin -- (2 pound) Salt and freshly frond pepper Combine hoisin, vinegar, soy, garlic and sesame oil in a small bowl. Place the tenderloin in a medium shallow baking dish, pour over the marinade and marinate in the refrigerator 3 to 4 hours or overnight, turning once. Preheat the grill. Remove the pork from the marinade, removing any excess. Season with salt and pepper and grill 10 to 12 minutes for medium doneness. Pineapple and Grilled Onion Relish Recipe follows... HOT OFF THE GRILL SHOW #HG1A07 8/7/98 All recipes Copyrighted by Bobby Flay 1998. Copyright, 1998, FOOD NETWORK, G.P., All Rights Reserved Busted and Posted to MCrecipe and Kitmail 8/98 by JoAnn Pellegrino
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Grilled Lamb Chops w/ Mole Rojo & Goat Cheese Whipped Potat
***For The Sauce*** 1 recipe Veal Demi-Glace -- see recipe 1 cup prepared mole sauce ***For The Lamb Chops*** 3 racks lamb -- French-cut Cavander's Greek seasoning -- to taste ***For The Potatoes*** 3 potatoes -- peeled &amp; cubed 3 tablespoons butter 1/4 cup whipping cream 1/2 cup goat cheese -- crumbled Salt and freshly ground pepper -- to taste Grilled Lamb Chops w/ Mole Rojo &amp; Goat Cheese Whipped Potatoes, (entire Title). For The Sauce: Prepare a veal demi-glace, substituting lamb bones for veal bones. Mix 1 cup of the demi-glace with 1 cup of prepared mole sauce. For The Lamb Chops: Slice the lamb between the bones. Wrap the ends of the bones with foil. Sprinkle with the seasoning. Grill over medium-hot coals for 3 to 4 minutes per side. For The Potatoes: Boil the potatoes in water to cover in a saucepan until tender. Drain well. Beat the potatoes in a mixer bowl until fluffy. Add the butter, cream, cheese, salt and pepper, beating until smooth. To Assemble: Spoon a mound of the potatoes in the center of each of 4 serving plates. Arrange 6 lamb chops in a circle around the potatoes with the bones pointing up. Drizzle the sauce around the edge of the plates.
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Grilled Eggplant Salad
2 Large tomatoes * 3 Shallots; minced 2 T Chopped fresh mint Olive oil 3 T Vinegar Salt Freshly grnd. white pepper 1 t Grated lemon peel 2 White eggplants 2 Yellow tomatoes 16 Mint leaves *Note: tomatoes should be peeled, seeded and chopped. Combine tomatoes, shallots and chopped mint in bowl. Add 1/3 cup olive oil and vinegar. Season to taste with salt and pepper. Add lemon peel. Refrigerate at least 1 hour to blend flavors. Cut eggplants into 1/4-inch slices. Sprinkle with salt and pepper and brush both sides of each slice with olive oil. Place eggplant slices on grill over low coals and cook until eggplant is browned on both sides, brushing frequently with olive oil to keep moistened. Keep warm. When ready to serve, cut yellow tomatoes into 1/4-inch slices. Pour chopped tomato mixture on platter, spreading to cover bottom. Alternately, arrange overlapping slices of eggplant and tomato. Insert mint leaf between each vegetable slice. Sprinkle with salt and pepper and splash of olive oil, if desired.
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Grilled Italian Sandwich
8 slices crusty Italian bread 1/2 cup Mixed Olive Mayonnaise 1 tablespoon Dijon mustard 1/2 cup Italian Sandwich Spread 24 thin summer sausage or salami slices 8 ounces fresh mozzarella cheese -- cubed or 4 ounces processed mozzarella -- sliced 1 Roasted Bell Pepper -- cut into 16 slices 4 ounces provolone or feta cheese thinly sliced or crumbled 1/4 cup extra virgin olive oil Spread mayonnaise inside tops and bottoms of the bread and spread mustard on the inside tops only. Cover bottoms with sandwich spread. Layer the salami, mozzarella, the pepper slices, and provolone in that order over the spread. Put the sandwiches together, brush the outside tops and bottoms with olive oil, and grill until the crusts are golden brown and the cheeses have melted. Transfer the sandwiches to a cutting board, let them set up for 2 minutes, cut, and serve.
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Grilled Pasta Salad
4 Zucchini and/or yellow -squash, sliced 1 Spanish onion, cut into -large chunks 1 pk Lipton Recipe Secrets -Italian Herb with Tomato -Soup Mix 1/4 c Olive or vegetable oil 8 oz Uncooked penne, cooked and -drained 3/4 c Diced roasted red peppers 1/4 c Red wine vinegar, apple -cider vinegar or white -vinegar On broiler pan, arrange zucchini and onion. Brush with Italian Herb with Tomato Soup Mix blended with oil. Grill or broil 5 minutes or until golden and crisp-tender. In bowl, toss cooked pasta, vegetables, roasted peppers and vinegar. Serve warm or at room temperature. Makes about 4 main dish or 8 side dish servings. Taste Tested Recipe from The Lipton Kitchens.
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Grilled Hawaiian Fish In Basil-Coconut Curry Sauce
2 lb Hawaiian fish* Fresh basil sprigs Salt -------------------------BASIL-COCONUT CURRY SAUCE------------------------- 1/2 c Dry white wine 1 1/2 tb Minced fresh ginger 1/4 c Minced fresh lemon grass* 1 tb Dried kaffir lime leaves** 2 ts Red curry paste (follows) 2 ts Cornstarch 1 c Canned coconut milk ------------------------------RED CURRY PASTE------------------------------ 1 Large CA or NM chili 1 Garlic clove,minced 2 ts Salad oil 1/2 ts Ground coriander 1/4 ts Ground cumin 1 Seeds of cardamom pod * - cut into 6 eaual pieces, grilled Spoon sauce equally onto 6 warm plates; set fish in sauce and garnish with basil. Add salt to taste. *** BASIL-COCONUT CURRY SAUCE *** * - or 2 teaspoons grated lemon peel ** - or chopped fresh lemon leaves 1. In a 1 1/2 to 2 quart pan on high heat, bring to a boil white wine, fresh ginger, fresh lemon grass (or lemon peel), kaffir lime leaves and red curry paste. Simmer, covered, for 15 minutes. 2. In a blender, whirl mixture with cornstarch and coconut milk until smooth. Return to pan (with 1 tablespoon dried basil leaves if not using fresh, following). Stir sauce over high heat until boiling. If made ahead, chill airtight up to 1 day. Reheat to simmering; if needed, add coconut milk to thin. Stir in fresh basil leaves. Use hot. *** RED CURRY PASTE *** NOTE: Use purchased Thai Muslim curry paste or all of this mixture. Rinse chili; stem, seed and break into small pieces. In a 6-8"" frying pan over medium heat, stir garlic in salad oil until golden, about 2 minutes. Add chili, coriander, cumin, and cardamom pod seeds. Stir just until chili browns lightly, about 45 seconds. Use hot or cold.
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Grilled Pork Tacos & Papaya Salsa
-MARY WILSON BWVB02B -----------------------PAPAYA SALSA----------------------- 1 Papaya; peeled, seeded, cut - in 1/2 inch cubes 1 sm Red chili; seeded and fine - chopped 1/2 c Red onion; chopped 1/2 c Red bell pepper; chopped 1/2 c Fresh mint leaves; chopped 2 tb Lime juice -----------------------PORK MIXTURE----------------------- 1/4 lb Pork boneless center loin - roast; cut in 2x1/4 inch - strips 1/2 c Fresh papaya; chopped 1/2 c Fresh pineapple; chopped 10 Flour tortillas (6 or 7"" in - diameter); warmed 1 1/2 c Monterey Jack cheese; - shredded (6 oz) 2 tb Margarine or butter; melted Cook pork in 10-inch skillet over medium heat about 10 minutes, stirring occasionally, until no longer pink; drain. Stir in papaya and pineapple. Heat, stirring occasionally, until hot. Heat oven to 425~F. Spoon about 1/4 cup of the pork mixture onto half of each tortilla; top with about 2 tbsp. of the cheese. Fold tortillas over filling. Arrange five of the filled tortillas in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch; brush with melted margarine. Bake uncovered about 10 minutes or until light golden brown. Repeat with remaining tacos. Serve with Papaya Salsa. Makes 5 servings. Salsa: Mix all ingredients. Cover and refrigerate about 30 minutes or until chilled. Makes 3 cups salsa. -----
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Grilled Lime Chicken
1/4 c Chopped fresh parsley 1/2 t Freshly ground pepper 1/2 t Grated Lime rind 2 T Lime juice 1 c Dry White Wine (or Chablis) 6 x Chicken breast halves * * 6 (4 oz each) skinned, boned chicken breast halves Combine all ingredients except chicken in a shallow baking dish. Add chicken, turning to coat. Cover and marinate in refrigerator for 1 day. Remove chicken from marinade, reserving marinade. Coat grill rack with Pam, place rack on grill over med-hot coals. Place chicken on rack, and cook 5 minutes on each side or until done, basting with reserved marinade. PER SERVING: 146 calories, 25.8 g protein, 2.9 g fat, 2.4 g carbohydrates 70 g cholesterol, 1.2 mg iron, 64 mg sodium, 21 mg calcium.
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Grilled Key West Fish Steaks
1/4 c Teriyaki Marinade &amp; Sauce -- (Lite, Kikkoman) 1/2 ts Grated lime peel 1 tb Orange juice 2 ts Lime juice 4 sm White fish steaks -- (about 1-1/2 lbs.), -- 3/4 inch thick -- (halibut, grouper, -- sea bass, or swordfish) Minced fresh parsley (opt.) Combine first 4 ingredients; pour over fish in large plastic bag. Press air out of bag; close top securely. Refrigerate 45 to 60 minutes; turn bag over occasionally. Reserve marinade, cook fish on grill 4 inches from hot coals 4 minutes. Turn fish over; brush with reserved marinade. Cook 3 to 4 minutes longer, or until fish flakes easily with fork. Sprinkle with parsley. (OR, broil fish 4 to 5 inches from heat 4 minutes. Turn fish over; brush with reserved marinade. Broil 3 to 4 minutes longer, or until fish flakes easily with fork.) Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias
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Grilled Jalapeno Buffalo Burgers
Hot Chile Sauce; * 1 1/2 lb Buffalo Or Beef; Ground 1/2 c Onion; Finely Chopped, 1 Med Jalapeno Chiles; ** 1 Clove Garlic; Finely Choppe * See Sowest 2 for recipe. ** Jalapeno chiles should be seeded and finely chopped. Use 2 or 3 or to taste. Prepare Hot Chile Sauce and set aside. Mix remaining ingredients. Shape into 6 patties, each about 1/2 inch thick. Brush grill with vegetable oil. Grill patties about 4 inches from the coals, turning once, until they are done to your taste, 4 to 6 minutes on each side for medium doneness. Serve with Hot Chile Sauce. BROILED JALAPENO BUFFALO BURGERS: Set oven control to broil. Place patties on rack in the broiler pan. Broil with the tops about 3 inches from the heat, turning once, until done. Broil for 4 to 6 minutes for medium done.
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Grilled Game Hens
2 Cornish game hens, 1 1/2 pounds apiece -- split lengthwise 1/4 cup olive oil 1/3 cup white wine vinegar 4 cloves garlic -- minced 3 tablespoons cilantro or parsley -- chopped 3 tablespoons honey 3 tablespoons soy sauce 1 tablespoon ground ginger 1/4 teaspoon crushed red pepper flakes dash pepper Place hens in a large resealable plastic bag or shallow glass container. Add remaining ingredients (up to 2 tablespoons ground ginger); seal or cover and refrigerate for at least 1 hour. Remove hens, reserving marinade. Place hens in a 13-in. x 9-in. x 2-in. disposable aluminum pan. Pour marinade over hens; cover pan. Grill, covered, over medium-hot coals, basting frequently, for 35-40 minutes or until juices run clear and a meat thermometer reads 170 degrees. Place hens directly over coals for the last 3-4 minutes of cooking
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Grilled Gingered Swordfish
6 ea Swordfish steaks,1""thick 3/8 c Dry sherry 1 1/2 ea Garlic clove,mince 2 1/4 ts Ginger,mince 1 1/2 ts Lemon zest,grated 1 c Soy sauce 1 1/2 ea Carrot,small,minced 1 1/2 tb Red bell pepper,nince 3 ea Scallions,small,chop fine 3 tb Extra virgin olive oil 1) Place fish in glass dish. 2) Combine soy sauce,sherry,carrot,garlic,red pepper,ginger,scallions &amp; lemon zest.Pour over fish.Cover &amp; set aside 1hr at room temperature.Remove fish from marinade &amp; pat dry,&amp; brush w/oil. 3) Light grill or broiler.Brush grill rack or broiler pan w/vegetable oil &amp; cook fish steaks,4"" from heat,turning once &amp; basting occasionally w/remain- marinade until the fish is opaque throughout,4-5min @ side.
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Grilled Dried Beef (Thit Bo Kho)
1 lb Lean bottom round or -sirloin, in one piece, -about 6 inches in Diameter 2 Stalks fresh lemon grass, -or 2 tablespoons dried -lemon grass 2 sm Red chile peppers, seeded 2 1/2 tb Sugar or honey 1 tb Nuoc mam (Vietnamese fish -sauce) 3 tb Light soy sauce Here's a Vietnamese version of beef ""jerky"" made with red chilies and honey or sugar that sounds like it's off in the direction of your Chinese Dried Fried Beef recipe. This Vietnamese-style ""beef Jerky"" is delicious served with drinks. The Vietnamese enjoy eating it as a snack with glutinous rice. It is also an ingredient in Green Papaya Salad. Cut the beef across the grain onto very thin 3 by 3 inch slices. If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. Cut into thin slices and finely chop. If you are using dried lemon grass, soak in warm water for 1 hour. Drain and finely chop. Combine the chiles and sugar in a mortar and pestle and pound to a fine paste. Add the chopped lemon grass, fish sauce and soy sauce and stir to blend. (If using a blender, combine all of these and blend to a very fine paste.) Spread the paste over the beef pieces to coat both sides. Let marinate for 30 minutes. Spread out each slice of marinated beef on a large, flat wire rack or baking sheet. Let stand in the sun until both sides are completely dried, about 12 hours. (You can also place a rack on a jelly roll pan and let the beef dry in the refrigerator for 2 days.) Grill the beef over a medium charcoal fire or transfer the rack from the refrigerator to the middle of a preheated 400F oven and bake until brown and crisp, about 10 minutes. Serve with glutinous rice. NOTE: After cooking, the meat may be kept for up to 1 week in a covered jar at room temperature. Makes 4 servings. From ""The Foods of Vietnam"" by Nicole Rauthier. Stewart, Tabori &amp; Chang. 1989. Posted by Stephen Ceideburg August 28 1990.
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Grilled Chicken with Hazelnut Butter
6 Chicken breast halves withou Melted butter; as needed Garnish: fresh tarragon or p Hazelnut butter: 8 oz Butter; divided 1/4 c Hazelnuts, dry-roasted; skin 1/4 c Parmesan cheese 1 Lemon; zested 2 ts Fresh tarragon; chopped Salt and pepper; to taste Recipe by: Lance Dean Velasquez, Moose's, San Francisco To grill chicken: rub with melted butter and grill. To make hazelnut butter, combine ingredients and blend until smooth. Roll into cylinder and chill. Top chicken with 2 slices of hazelnut butter. Serve with roasted new potatoes, grilled portabello mushrooms and sauteed escarole.
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Grilled Flank Steak w/ Tomato Ginger Vinagrette
1 c Olive oil, divided 6 Cloves garlic, finely -chopped and divided 1/4 c Balsamic vinegar, divided 2 tb Lemon juice 3 1/2 tb Grated fresh ginger, divided 2 tb Soy sauce 1 lb Flank steak 1/4 ts Salt 1 cn (14 1/2-ounce) DEL MONTE -FreshCut Diced Tomatoes, -undrained 1 tb Hickory-flavored barbecue -sauce Combine 2/3 cup oil, 5 cloves garlic,1 tablespoon balsamic vinegar, lemon juice, 2 tablespoons ginger, and soy sauce in a shallow baking dish. Add steak, turning to coat. Cover and refrigerate overnight, turning occasionally. Drain tomatoes, reserving tomatoes and juice separately. Combine remaining 1/3 cup oil, 1 clove garlic, 3 tablespoons balsamic vinegar, 1 1/2 tablespoons ginger, salt, barbecue sauce, and reserved tomato juice in container of an electric blender; cover and process until smooth. Pour into a bowl; add reserved tomatoes. Cover and refrigerate until ready to serve. Place steak on cooking grate; grill over medium-hot coals (350° to 400°) 7 to 8 minutes on each side or to desired degree of doneness. Cut steak diagonally across grain into thin strips; serve with tomato mixture. -----
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Grilled Mustard & Pepper-Crusted Steaks
1/2 c Dry red wine 1/2 c Vegetable oil 2 Shallots, minced 1 sm Clove garlic, minced 1/4 c Grainy mustard 2 tb Worcestershire sauce 1 1/2 tb To 2 1/2 coarsely cracked -peppercorns 1 ts Dried thyme Salt and hot red pepper -sauce to taste 6 Steaks, such as strip or -rib-eye 1. Combine wine, oil, shallots, garlic, 2 teaspoons of the mustard, the Worcestershire sauce, 1/2 teaspoon of the peppercorns, thyme and salt in a <A class=iAs style=""PADDING-BOTTOM: 1px; COLOR: darkgreen;"
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Grilled Game Sausage with Wilted Greens
1 pound Magret of duck with fat 1/2 pound pork butt 1/4 pound Pancetta 1 teaspoon cumin seeds 1 teaspoon cinnamon 1 teaspoon salt 1/4 pound caul fat available at specialty butcher shop 4 tablespoons extra virgin olive oil 2 cloves garlic -- thinly sliced 2 cups kale (bitter escarole) -- cut in 1/2"" ribbons Salt and freshly ground pepper -- to taste 2 bottles balsamic vinegar, reduced to 20 percent -- to syrup Preheat the broiler or grill Cut the duck, pork butt and Pancetta into 1/4-inch cubes. Run the meat through a grinder. The mixture should be quite rough. In a large mixing bowl, combine the ground meat with the cinnamon, cumin and salt. Mix very well. Divide the mixture into 8 equal oval patties, about 1/2-inch thick. Wrap each patty in caul fat. Place the patties under the broiler or on the grill and cook through, about 4 to 5 minutes per side. Set aside. In a large 12- to 14-inch saute pan, heat the olive oil until just smoking. Add the garlic and saute until very light brown, about 2 minutes. Toss in the kale and saute, stirring quickly, about 2 to 3 minutes, until just wilted but not too soft. Remove from the heat and season with salt and pepper. Divide the mixture equally on 4 plates and serve.
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Grilled Chicken with Peach and Onion Relish
2 lbs peaches -- peeled and pitted -- cut into thin wedges 2 tbsps fresh lemon juice 1 1/2 c chopped red bell pepper 1 1/4 c chopped sweet onion 2 tbsps curry powder 1/2 tsp cayenne pepper 1/2 c packed brown sugar 1/2 c cider vinegar 1/2 c chopped fresh cilantro 6 skinless boneless chicken breasts Combine peaches and fresh lemon juice in medium bowl. Place red bell pepper and onion in medium non-stick saucepan. Stir over medium-low heat until vegetables are crisp-tender, about 6 minutes. Add curry powder and cayenne pepper to saucepan and stir 1 minute. Add brown sugar and stir until dissolved, about 2 minutes. Add vinegar; stir 2 minutes. Add peach mixture and accumulated juices to pan and cook until heated through, about 3 minutes. Transfer to a bowl and cool completely. Season relish to taste with salt and pepper. (Can be prepared up to 5 days ahead. Cover and refrigerate.) Mix chopped cilantro into relish. Prepare grill. Season chicken with salt and pepper. Grill until just cooked through, about 5 minutes per side. Cut chicken into thin diagonal slices. Arrange on plates; surround with peach relish.
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Grilled Green Bean & Eggplant Salad
2 ea Japanese eggplants 1/2 lb Fresh green beans, whole 1/4 c Balsamic vinegar 2 lg Red bell peppers, julienned 2 c Mixed greens 2 tb Minced red onion 1 tb Olive oil 2 tb Lemon juice 2 tb Balsamic vinegar Salt &amp; pepper Slice eggplants into rounds 1/4"" thick. Toss with green beans in balsamic vinegar. Grill 8 to 10 minutes, turning frequently. In a large salad bowl, toss together bell peppers, greens, onions, live oil, lemon juice &amp; 2 tb balsalmic vinegar. Add salt &amp; pepper. Arrange grilled vegetables on top. Serve immediately. ""Vegetarian Times"" July, 1993
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Grilled Moroccan Spices
1 Medium onion 1/2 c Olive oils 5 tb Lemon juice 2 tb Soy sauce 2 tb Minced fresh parsley 5 1/2 tb Minced fresh ginger 1 tb Ground cumin 1 tb Chili powder 2 ts Sherry 1 ts Turmeric 1 ts Dried oregano 1 ts Coursely ground pepper 2 Large garlic clove 4 lb Flank steak Mix frist 13 ingredients in large bowl. Divide marinade mixture between 2 large shallow baking dishes. Add steaks to marinade, turning to coat. Cover and refrigerate overnight. Grill steaks to desired degree of doneness, about 8 minutes on each side. Heat marinade in saucepan. Cut steaks diaganally into thin slices. Pour some marinade over . Garnish with cilantro and serve.
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Grilled Fajitas
1 beef flank steak (about 1 pound) 1 env onion soup mix 1/4 c vegetable oil 1/4 c lime juice 1/4 c water 2 garlic cloves -- minced 1 tsp grated lime peel 1 tsp ground cumin 1/2 tsp dried oregano 1/4 tsp pepper 1 med onion -- thinly sliced green, red, yellow peppers -- julienned 1 tbsp cooking oil 8 flour tortillas -- warmed Place flank steak in a glass dish. Combine the next nine ingredients; pour over meat. Cover and refrigerate 4 hours or overnight. Drain and discard marinade. Grill meat over hot coals until it reaches desired doneness, about 4 minutes per side for medium, 5 minutes per side for medium-well. Meanwhile, in a skillet, saute onion and peppers in oil for 3-4 minutes or until crisp-tender. Slice meat into thin strips across the grain; place on tortillas. Top with vegetables; roll up and serve immediately.
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Grilled Fajitas(4 Hrs To Overnight)
1 beef flank steak (about 1 pound) 1 each onion soup mix 1/4 cup vegetable oil 1/4 cup lime juice 1/4 cup water 2 garlic cloves -- minced 1 teaspoon grated lime peel 1 teaspoon ground cumin 1/2 teaspoon dried oregano 1/4 teaspoon pepper 1 medium onion -- thinly sliced Green, sweet red and/or yellow peppers -- julienned 1 tablespoon cooking oil 8 flour tortillas (7 inches) -- warmed Place flank steak in a glass dish. Combine the next nine ingredients; pour over meat. Cover and refrigerate 4 hours or overnight. Drain and discard marinade. Grill meat over hot coals until it reaches desired doneness, about 4 minutes per side for medium, 5 minutes per side for medium-well. Meanwhile, in a skillet, saute onion and peppers in oil for 3-4 minutes or until crisp-tender. Slice meat into thin strips across the grain; place on tortillas. Top with vegetables; roll up and serve immediately.
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Grilled Halibut
1/2 c Soy sauce; low salt 1 ts Ginger; (grated) 1/4 c Brown sugar 1 c Garlic 1 ts Dry mustard Mix ingredients in a marinade dish and add halibut steaks. Cover both sides and let stand 4 hours turning frequently. Heat grill to medium temp. (A seafood cooking screen helps hold fish together) Grill steaks until well done but not dry, basting with marinade frequently. Serve with rice or veggies. Good stuff!! FROM: DENNIS CONOVER (MHDR79B)
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Grilled Jerk Pork Chops
1/4 cup chopped onion 1 teaspoon dried thyme -- crumbled 1 teaspoon sugar 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon cayenne 1/2 teaspoon ground allspice 1/8 teaspoon freshly grated nutmeg 1/8 teaspoon cinnamon 2 rib (l/2-inch-thick) pork chops (each -- about 4 ounces) Prepare grill. Mince and mash onion to a coarse paste with thyme, sugar, salt, and spices. Pat pork chops dry and rub all over with jerk paste. Grill pork on an oiled rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until just cooked through. (Alternatively, pork may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Serves 2. A seasoning mix that originated in Jamaica, jerk is popular throughout the Caribbean in the preparation of meats such as pork and chicken for grilling. Jerk seasoning typically includes chilies, onion, allspice, and thyme.
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Grilled Flank Steak with Pecans, Black Beans & Chiles
2 Jalapenos;w/ seeds,chopped 4 Serrano chiles; seeded,diced 1 Flank steak (1 1/2 to 2 lbs) 3/4 c Corn oil 2 c Dry red wine 2 T Soy sauce 3 T Fresh coriander; chopped 5 Garlic cloves; 3 chopped 1 T Coarsely ground black pepper 1/3 c Pecan halves 9 oz Unsalted butter 1 T Minced chives 1/3 c Chicken stock / canned broth 1/3 c Red wine vinegar 1 Lg Shallot; chopped 1 t Fresh lime juice 1/4 c Black beans, cooked Salt Freshly ground black pepper Flour tortillas; warmed Place the flank steak in a shallow nonaluminum pan. Add 1 1/2 cups of the wine and the oil, soy sauce, 2 tablespoons of the coriander, Jalapenos, chopped garlic and the coarsely cracked black pepper. Cover and marinate in the refrigerator for at least 2 hours or overnight. Preheat the oven to 350 degrees. In a small baking dish, toast the pecans until slightly browned, about 5 minutes. Remove from the oven and set aside. Rub the remaining two whole garlic cloves with 1/2 tablespoon of the butter and roast in the oven until soft and light brown, about 20 minutes. Reduce the oven temperature to 250 degrees. In a mortar, combine the pecans, roasted garlic and Serrano chiles. Crush with a pestle. Blend in 2 tablespoons of the butter and the chives. Preheat a grill or the broiler. In a medium nonaluminum saucepan , combine the stock, remaining 1/3 cup red wine, the vinegar, shallot, lime juice and 1 teaspoon of the coriander. Bring to a boil over moderate heat and boil until reduced to 2 tablespoons, 10 to 12 minutes. Reduce the heat to low and whisk in the remaining 2 sticks of butter, 2 tablespoons at a time. Stir in the black beans and season the sauce with salt and pepper to taste. Keep the sauce warm over simmering water. Lightly brush the flank steak with oil. Season with salt and pepper. Grill the steak over a moderately hot fire or broil until medium rare, 5 to 7 minutes. Thinly slice the steak crosswise on the diagonal and arrange on warmed plates. Spoon the sauce over each serving and accompany with warm flour tortillas. Chile Pepper Magazine
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Grilled Marinated London Broil
5 lg garlic cloves 1 tsp salt 1/4 c dry red wine 1/4 c balsamic vinegar 1 tbsp soy sauce 1 tsp honey 1 1/2 lbs London broil Mince and mash garlic to a paste with salt and in blender blend with remaining marinade ingredients. In a sealable bag combine meat with marinade. Seal bag, pressing out excess air, and put in shallow baking dish. Marinate steak, chil led, turning occasionally, at least 4 hours and up to 24. Bring steak to room temperature before grilling, about 1 hour. Prepare grill. Remove steak from marinade, letting excess drip off, and grill on oiled rack 7 to 9 minutes on each side for medium rare. Transfer steak to a cutting board and let stand for 10 minutes. Holding a knife at a 45° angle, cut steak across grain into thin slices.
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Grilled Flank Steak
1/4 c Chopped onion 1 x Clove Garlic, minced 1/2 t Chili powder 1 T Margarine 1/2 c Tomato sauce 2 T Vinegar 1 T Honey 1/4 t Salt 1/4 t Pepper 1 1/2 lb Beef flank Steak, 3/4"" thick For sauce, in a small saucepan cook onion, garlic, and chili powder in margarine till tender. Stir in tomato sauce, vinegar, honey, salt, and pepper. Bring to boiling, stirring constantly. Boil 5 minutes or till slightly thickened. Meanwhile, trim fat from flank steak. Score steak diagonally into diamonds on both sides. Brush with sauce. Grill steak on uncovered grill directly over medium coals for 7 minutes. Turn and grill to desired doneness, allowing 5-7 minutes more for medium. Brush occasionally with the remaining sauce. To serve, thinly slice the flank steak across the grain. Broiling Directions: Place meat on the unheated rack of a broilerpan. Broil 3"" from heat for 6 minutes. Turn and broil to desired doneness, allowing 6-8 minutes more for medium. Brush occasionally with sauce. ************************************************************ Per serving: 240 calories, 21 g protein, 5 g carbohydrates, 14 g fat, 58 mg cholesterol, 304 mg sodium, 436 mg potassium.
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Grilled Lobster with Herb Salad
2 Spiny lobsters, 1 1/2 pounds each -- raw and live 2 Tablespoons extra virgin olive oil -- plus 4 T 1/2 Cup fennel fronds 1/2 Cup basil leaves, washed -- and spun dry 1/2 Cup mint leaves, washed -- and spun dry 1/2 Cup scallions -- julienned 1/2 Cup Italian parsley leaves, washed -- and spun dry 1/2 Cup chives, cut into -- 4"" batons 1/2 Cup chervil leaves Juice and zest of 1 lemon Preheat grill. Split lobsters lengthwise, brush each with 1/2 tablespoon olive oil and place cut-side down on grill. Lobster should cook in 7 to 10 minutes, turning once. Meanwhile, toss all herbs in a mixing bowl with 4 tablespoons olive oil, lemon juice and zest and season with salt and pepper. Toss to dress and arrange on platter. Remove cooked lobster from grill and arrange on plate, next to herb salad.
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Grilled Chicken with Garlic
2 whole boneless skinless chicken breasts -- halved 2 1/2 cups red wine 3 sprigs thyme 10 garlic cloves -- minced 1/4 cup olive oil fresh ground pepper In a medium baking dish, combine chicken, red wine, thyme, and half of the minc ed garlic. Marinate for 2 to 3 hours in the refrigerator. Spread remaining cloves of garlic evenly across bottom of a small baking dish, cover with olive oil, and sprinkle with pepper. Bake garlic mixture in a 300-d egree oven for 1&amp;1/2 hours or until garlic is tender. Place garlic mixture in a food processor or blender and puree. Remove chicken from marinade. Grill chicken for 10 to 15 minutes, turning frequently and brushing with pureed garlic. Transfer to a platter and serve hot. 4 servings/Serving size: 3-4 oz Exchanges: Lean Meat Exchange -- 4 Fat Exchange -- 1 Calories -- 276 Calories f rom Fat -- 149 Total Fat -- 16g Saturated Fat -- 3g Cholesterol -- 72mg Sodium -- 65mg Carbohydrate -- 2g Dietary Fiber -- 0g Sugars -- 2g Protein -- 27g Copyright © 1998 American Diabetes Association Recipe for Friday, 8/7/98 For your end-of-summer parties, try a recipe from The Complete Quick &amp; Hearty D iabetic Cookbook, one of our newest publications, featuring dozens of simple, y et elegant, recipes that your friends and family will adore. You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733). Notes: Roasted garlic is the secret to this flavorful chicken dish. MC formatted by Barb at Possum Kingdom using MC Buster 2.0g &amp; SNT on 8/10/98 Converted by MC_Buster.
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Grilled Lemon Pepper Chicken Breasts with Thyme Gremolata
1/4 cup fresh lemon juice 1 tablespoon coarsely ground black pepper Salt 1/2 cup extra-virgin olive oil 3 whole boneless skinless chicken breasts For gremolata: 1 tablespoon fresh thyme leaves 2 large garlic cloves, -- minced 1 teaspoon freshly grated lemon zest Garnish: Lemon slices Thyme sprigs In a bowl whisk together lemon juice, pepper and salt to taste and add oil in a stream, whisking until marinade is emulsified. With a rolling pin or smooth side of a meat pounder flatten chicken 1/4-inch thick between sheets of plastic wrap. In a large resealable plastic bag marinate chicken in marinade, chilled, 30 minutes. Prepare grill. Make gremolata: In a small bowl stir together gremolata ingredients. Grill chicken on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 2 minutes on each side. Serve chicken sprinkled with gremolata and garnished with lemon and thyme.
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Grilled Mahi Mahi with Pineapple
Gingered Pineapple Marinade 1 1/4 pounds mahi mahi fillet -- 1/2--3/4 thick 4 slices fresh pineapple -- 3/4"" thick **************************************** Gingered Pineapple Marinade: 1 1/2 cups unsweetened pineapple juice 1/4 cup reduced sodium soy sauce 3 Tablespoons packed brown sugar 1 Tablespoon sesame oil 2 teaspoons grated ginger root 1 1/2 teaspoons finely chopped garlic 1/2 teaspoon crushed red pepper 4 medium green onions -- chopped (1/4 cup) Prepare Gingered Pineapple Marinade by mixing all ingredients. Remove 1 cup of the marinade; cover and refrigerate remaining marinade for basting. Cut fish into 4 serving pieces. Place fish in shallow glass or plastic dish. Pour 1 cup marinade over fish. Cover and refrigerate, turning once, at least 2 hours but no longer than 12 hours. Generously spray grill rack with nonstick cooking spray before heating grill. Heat coals or gass grill. Remove fish from marinade; discard marinade. Cover and grill fish and pineapple about 4 inches from medium heat 8 to 12 minutes, brushing frequently with reserved marinade and turning once, until fish flakes easily with fork. If pineapple becomes too brown, remove from grill.) Discard any remaining basting marinade. Makes 4 servings.
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Grilled Flank Steak with Chimichurri Sauce
2 lb Flank steak -----------------------------------SAUCE----------------------------------- 4 Jalapeno peppers, remove -stems and seeds, chop fine 1/2 c Chopped onion 4 Cloves garlic, minced 1/4 c Chopped fresh parsley 1 ts Oregano 1 ts Fresh ground black pepper 1/2 c Olive oil 1/4 c Red wine vinegar 2 tb Lemon juice 1/4 c Water Combine all ingredients for the Chimichuri Sauce. Score each side of the steak about 1/8 to 1/4"" deep and rub in the sauce, reserving some of the sauce to serve with the meal. Place the meat and marinade in a ceramic or glass pan and marinate overnight in the refrigerator. Remove the meat and extra sauce from the refigerator and allow to sit at room temperature before grilling. Grill the meat over charcoal or under a broiler until medium-rare. Carve the steak immediately accross the grain into strips about 1/4"" thick and serve with extra sauce. If the meat is allowed to sit before carving, it will toughen.
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Grilled Lamb Chops Dijon
<TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TD colSpan=3><B>Ingredients</B> 3 tablespoon orange, zest, minced 3 tablespoon thyme, leaves, fresh 2/3 cup mustard, dijon 4 teaspoon sugar, light brown, packed 12 each lamb, small loin chops, trimmed of fat 1 salt, to taste 1 pepper, to taste<B>Directions:</B>In small bowl, mash orange zest and thyme into paste with back of spoon. Stir in mustard and brown sugar. Let stand at room temperature 1 hour. Preheat grill. Lightly brush one side of lamb chops with about 1/4 of the mustard mixture, dividing it evenly.When fire is hot, lay chops on rack, mustard side down. Cover and grill 2 minutes. Brush chops with 1/4 of mustard, turn, cover and grill another 2 minutes. Brush and turn chops twice more, grill until mustard mixture is used up, about 10 minutes for rare, or until done to your liking. Season with salt and pepper. Makes 4 servings.<IMG height=33 src=""http://www.recipeland.com/laurie/herbs/smlwlogo.gif"" width=150 border=0></TBODY></TABLE>"
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Grilled Margarita Grouper
1 1/2 lb Grouper fillets 1/3 c White or gold tequila 1/2 c Triple sec 3/4 c Fresh lime juice 1 ts Salt plus more to taste 2 Or 3 large cloves garlic, -crushed 1 tb Vegetable oil 3 md Tomatoes, diced 1 md Onion, finely chopped 1 tb Minced jalapeno or serrano -chilies, or more to Taste 2 To 4 Tbsp chopped fresh -cilantro 1 pn Of sugar Serves 4 freshly ground black pepper Place fish in a dish large enough to hold it in a single layer. Combine tequila, triple sec, lime juice, salt, garlic and 2 tsp oil and pour over fish, rubbing all over. Cover and marinate for 1/2 hour at room temperature or up to 3 hours in the refrigerator, turning occasionally. Just before serving, combine tomatoes, onions, chiles, cilantro, sugar and salt to taste. Heat the grill to very hot. Remove fish from marinade, pat dry (reserving marinade) and brush lightly with 1 tsp oil and grind pepper over the surface. Cook on a greased grill for about 4 minutes per side or until flesh is opaque. Meanwhile, boil marinade in saucepan for 2 minutes, remove and discard garlic cloves, and spoon a little of it over the fish, Spoon the tomato salsa alongside and serve. *//ichael* &amp; Ms. //
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Grilled Pompano with Smoked Tomato and Balsamic Vinaigrette
4 2 pound pompano -- cleaned &amp; gutted ****** Tomato &amp; Balsamic Vinaigrette ***** 4 large tomatoes, red ripe 1/2 bunch onion -- minced 1 tablespoon basil chiffonade 3 ounces 12 year old balsomic vinegar salt pepper Make 1/2-inch deep slits 2-inches apart on both sides of the pompano. Smoke for 1 hour at 200 degrees. Remove pompano from smoker and lightly oil and season with salt and pepper. Grill pompano for 7 minutes on each side. Serve with vinaigrette.
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Grilled Flank Steak Ii
***** NONE ***** Fresh tomato salsa (see recipe) 1 cup dry red wine 3/4 cup balsamic vinegar 2 tablespoon olive oil 4 tablespoon coarsely chopped italian parsley 2 large cloves finely minced garlic 1 teaspoon coarse black pepper Place flank steak in glass dish. Combine marinade ingredients in a bowl and pour over steak. Cover and marinate for 4 hours at room temperature, turning meat twice; or cover and refrigerate overnight. Cook 3-4 inches over hot coals until juicy and pink inside, 3-4 minutes per side. Baste with remaining marinade while steak is cooking. Remove from grill. Let rest for 5 minutes, then slice thinly on the diagonal. Arrange on a serving platter, topped with fresh tomato salsa. BBS: High Country East Date: 07-19-93 (21:28) Number: 2055 From: FRED TOWNER Refer#: NONE To: PERRY LOWELL Recvd: NO Subj: Recipes Needed Conf: (33) GormetCook
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Grilled Lamb Burgers
1/4 cup bulgur wheat 1 pound ground lamb 1/2 cup snipped parsley 2 Tablespoons finely chopped onion 1 Tablespoon dry red wine 1 clove garlic -- minced 1/8 teaspoon dried mint -- crushed 1/4 teaspoon ground allspice 1/2 teaspoon salt pita bread lettuce leaves chopped cucumber plain yogurt Soak bulgar wheat in warm water for 1 hour; drain well. Combine bulgar with ground lamb, parsley, onion, red wine, garlic, mint, allspice and salt. Shape into patties andgrill over medium coals for 16-18 minutes or until done. Serve with pita bread, lettuce, cucumber and yogurt.
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Grilled Eggplant Salad - Wolfgang Puck, Spago
2 lg Tomatoes -peeled, seeded and chopped 3 Shallots -minced 2 tb Chopped fresh mint Olive oil 3 tb Vinegar Salt &amp; fresh ground pepper 1 ts Grated lemon peel 2 White eggplants 2 Yellow tomatoes 16 Mint leaves Combine the first three in a bowl. Add 1/3 cup olive oil and vinegar. Season to taste with salt &amp; pepper. Add lemon peel. Chill at least 1 hour to blend flavors. Cut eggplants into 1/4"" slices. Sprinkle with salt and pepper. Brush both sides of each slice with oilve oil. Place eggplant slices on grill over low coals and cook until browned on both sides, brushing frequently with oil to keep moist. Keep warm. When ready to serve, cut the tomatoes into 1/4"" slices. Pour chopped tomato mixture on platter, spreading to cover bottom. Alternately arrange overlapping slice of eggplant and tomato. Insert a mint leaf between each vegetable slice. Sprinkle with salt and pepper and a splash of olive oil. Source: New California Cuisine ISBN 0-8109-1293-7 Shared by Joan Mershon
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Grilled Chicken with Honey, Lime and Garlic G
1/3 c Fresh lime juice 2 tb Honey 4 Garlic cloves, peeled, ends -removed and garlic chopped 1 Small fresh Serrano or -Jalapeno pepper, washed, -cored, seeded and minced 1 Chipotle pepper in adobo -sauce (sold in cans in -speciality markets) 1/4 ts Cornstarch 1 tb Minced cilantro 4 Boneless, skinless chicken -breasts, washed and patted -dry Preheat grill. In a food processor or blender, puree lime juice, honey, garlic, serrano, chipolte in adobo sauce and cornstarch. Transfer mixture to a medium sized sauce pan and boil until slightly thickened, about 1 minute. Stir in cilantro. Brush breasts lightly with glaze. Grill 4 minutes each side, turning once. Just before removing from the grill, baste chicken with the remaining glaze. Remove from grill and serve.
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Grilled Garlic Chicken
1 envelope Lipton Recipe Secrets Garlic Mushroom Soup Mix 3 tablespoons olive or vegetable oil 4 boneless skinless chicken breast halves -- about 1 1/4 pounds 1. In medium bowl conbine soup mix with oil. 2. Add chicken; toss to coat. 3. Grill or broil until chicken is no longer pink. 4 servings. Also terrific with Savory Herb with Garlic Soup Mix.
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Grilled Country Ribs From George Fassett
------------------------------MARINATING SAUCE------------------------------ 1 c Vegetable oil 1/4 c White vinegar 4 Eggs 1 tb Salt 1/2 ts Black pepper 3/4 ts Bell's seasoning 1 tb Parsley flakes 1/4 ts Oregano 1/4 ts Garlic Powder ------------------------------FOILED POTATOES------------------------------ 5 md Potatoes 1/4 Stick of butter 1/2 ts Parsley 1 Clove garlic, chopped 1 sm Onion, halved and sl Salt &amp; Pepper to tas Veg. shortening Marinating the Ribs: Place country pork rib slices in a large container, such as a tupperware-type with a tight-fitting lid, add all ingredients for marinade. Cover and shake vigorously to mix. Refrigerate, overnight best but a few hours at the least. This is an adaptation to the class ""Fireman's Field Days"" marinade. Preparing the potatoes: Spread out two 3 ft. sheets of heavy duty aluminum foil, splic together to form one wide one. Rub vegetable shortening on center 2/3 of foil to prevent sticking. Slice potatoes, skin still on, onto foil food processor works wonders..). Season potato slices with remainder ingredients, slice butter over top. Carefully draw sides of foil together and crimp (don't pull apart seam on bottom!) and then roll up ends. Cooking: Get grill hot, place foil potatoes over high heat and cook for to 20 min., then move to low-heat area, upper shelf, or keep warm in oven. (Check potatoes by unrolling top a bit and they should be soft, bottom layer browned well.) Keeping grill hot, lay out pork slices from marinade and grill Adjust temp for flaming/burning, not letting them fire or char. Turn baste, letting marinade cook on top of meat before turning again. The egg congeals on the hot surface of the ribs and helps to coat the ribs Continue turning and basting every few minutes until all marinade is g approx. 30-40 minutes. Cut into thickest part of a slice and check fo doneness - there should be no pink. The object of turning and basting to build up a coating of the cooked marinade on the meat, almost like crust. Meat will have a well-cooked appearance but should not be char black (don't let flames ignite marinade and burn it). Serve foil potatoes hot from foil (mmm, get the crispy ones on bottom, like potato chips!) and dive into the ribs. Add your favorite vegetable or corn on the cob for a great meal, any time of the year! From George Fassett, Cyberealm BBS Watertown NY 315-786-1120
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Grilled Eggplant
1 lg Eggplant 1/3 c Butter (or marg.); melted 1/2 ts Garlic salt 1/2 ts Italian seasoning 1/4 ts Salt 1/8 ts Pepper Peel the eggplant, and then cut into 3/4"" slices. Combine butter, garlic salt, and Italian seasoning; stir well. Brush eggplant sliced with butter mixture, and sprinkle with salt and pepper. Place eggplant about 3 to 4 inches from coals. Grill over medium coals 10 minutes or until tender, turning and basting occasionally. SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by Nancy Coleman.
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