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Wednesday, April 30, 2014

Hawaiian Sweet Rolls

Yield: 18 rolls
Prep Time: 20 minutes
Cook Time: 18 - 20 minutes
Total Time: 4 hours

Sweet yeast rolls with pineapple bits

1/3 cup milk
1 package instant dry yeast
1/2 cup brown sugar
1/4 cup vegetable oil
1/4 cup butter, melted and slightly cooled
2 large eggs, lightly beaten
1 - 8 oz. can crushed pineapple, NOT drained (about 2/3 cup)
4 cups bread flour (I used half bread flour and half regular flour)
1 teaspoon salt

For the tops:
1 egg
1/4 cup water
A few tablespoons melted butter

Mix together the milk and yeast. Let it sit for about 5 minutes. Add the oil, butter, sugar, eggs, and pineapple and mix to combine.

Add the salt and flour about 1 cup at a time, mixing well after each addition. It should be sticky, but not gooey.

Knead for about 10 minutes by hand or in a stand mixer with a dough hook. Cover and let rise until doubled (about 60 minutes). Punch the dough down and divide into 18 equal balls. Place on a well buttered cookie sheet.

Preheat oven to 350ºF. Beat together the egg and water for the top and brush the tops of the risen rolls with the egg wash. Bake for about 25 minutes or until the tops are nicely browned. Brush the top with some melted butter and serve warm.

Grilled Game Sausage Crepinettes With Wilted

Yield: 4 Servings

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 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.

Yield: 4 servings

Grilled Margarita Grouper

Yield: 4 Servings

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 t salt plus more,To Taste
2 or 3 large cloves garlic-crushed
1 T vegetable oil
3 md tomatoes,diced
1 md onion,finely chopped
1 T jalapeno (or serrano),Minced-chilies, or more to taste
2 to 4 tbsp fresh,Chopped-cilantro
1 pn of sugar
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 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, patdry (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.

Grilled Whole Chilies

Yield: 1 Servings

1 fruit - select firm ripe
1 fruit in season
110 ml plain yoghurt
1 t honey
1 fresh mint,Chopped
1 mint sprigs
1 slice the fruit.

2. Serve with a dollop of yoghurt mixed with honey and mint.
Garnish with mint sprigs.

Grilled Witloof Endive

Yield: 1 Servings

1 head fresh witloof endive -(1 head,per person)
1/2 c olive oil
2 T balsamic vinegar
1 sm garlic clove

Mash the garlic into a paste and blend with the oil and vinegar. If
desired, season lightly with salt and pepper.

Slice the heads of endive lengthwise and brush with the oil mixture.
Grill about 4 minutes per side, basting occasionally with the oil.

(This is a wonderful accompaniment to grilled fish. The recipe will
work equally well with radicchio.)

Hoisin Grilled Pork Loin With Braised Cabbage

Yield: 1 Servings

1 pork loin,boneless, eye of-the loin

MARINADE =======================
2 c hoisin sauce
1 t cajun spice
2 blood oranges,juice only
1 T catsup
1/3 c vegetable oil
1 garlic,smashed
1 peppercorns,Cracked
1 bay leaf

1/2 c bacon,minced
1 c red onion,minced
1/3 c red wine vinegar
1/3 c white wine
1 qt savoy cabbage,shredded
1 qt red cabbage,shredded
1 c granny smith apples, peeled,-,Diced
2 c chicken stock
1 salt, pepper, chopped-parsley
1 brown sugar and caraway seed

Mix all of the ingredients for the marinade and spread on the pork
loin at least one hour before grilling.

Place loin on hot grill and grill, turning every 10 minutes or so,
until an instant read meat thermometer indicates almost done. Remove
from the grill and cover lightly with foil for about 10 minutes
before carving.

1. Render the bacon until it is crisp. Add the onions and the
cabbage. Saute for 5 minutes.

2. Add the vinegar, wine, stock, apples and herbs. Cover and braise
for 20 minutes. Adjust the seasoning. Serve with slice grilled pork

Tuesday, April 29, 2014

Grilled Acorn Squash~ Mushroom & Asparagus

Yield: 4 Servings

4 acorn squash -- and, Halved cleaned
1 salt and pepper --,To Taste
4 sprigs rosemary
4 T onions --,Minced
4 T celery --,Minced
4 T carrots --,Minced
4 T olive oil
2 c vegetable stock
1 lb quinoa -- washed
2 lb fresh mushrooms -- wild
2 lb asparagus -- pencil
1 preferred

Rub acorn squash with salt, pepper, oil and rosemary vigorously,
inside. Grill face down for 8 minutes. Turn over, put rosemary inside
and cook, covered for
20 minutes.

In a pot, place onions, celery, carrots and 1 tablespoon olive oil and
cook. Add stock and quinoa and bring to a boil. Cover tightly and
simmer for 10 minutes. Uncover squash, place quinoa mixture inside
squash and cover. Cook for an additional 10 minutes.

Lightly toss mushrooms and asparagus with olive oil, salt and pepper.
Grill for 3 minutes on each side. Serve squash with quinoa inside and
have mushrooms and asparagus flowing around.

Grilled Cheese Gobblers

Yield: 4 Servings

8 sl sourdough (or multigrain)
1 bread
1/2 c cranberry sauce
6 oz turkey,cooked and sliced
4 oz cheddar cheese,mild or
1 sharp,thinly sliced
1 butter

Spread 4 slices of bread with cranberry sauce; top with turkey,
cheese and remaining bread slices. Lightly spread outside of
sandwiches with butter; cook in large skillet over medium-low heat
until browned on both sides.

Makes 4 servings.

Grilled Chicken Breast With Garlic Lemon

Yield: 1 Servings

6 chicken breast halves
1/4 c olive oil
2 cloves garlic --,Minced
2 T lemon juice -- strained
1 t black pepper
1 t cumin -- optional,Ground
1/2 t salt

Place chicken in shallow dish. Combine all ingredients, pour over
both sides of chicken. Cover and refrigerate, fish up to to 2 hours and
chicken overnight if you wish. Grill covered or broil about 10 min.
each side until done, serve immediately.


Garlic-herb marinade for chicken or fish: Prepare marinade as above,
omitting cumin and using only 1/2 teaspoon black pepper. Add 1
teaspoon dried leaf thyme or 1 teaspoon oregano and 1/2 teaspoon
minced fresh rosemary.

Grilled Chicken Halves

Yield: 1 Servings

2 whole chickens --,Halved
8 cloves garlic --,Minced
2 T fresh ginger,Crushed
2 T myseasoning
1 sm jar
1 lg jar
1 damson plum jam
1 pimentos

Rub the chicken inside and out. I mixed everything together in a
blender and poked holes in the chicken where I could ... and stuck in
the fridge for 3 hours this morning. The smell is wonderful! Serving
with basmati rice, sliced fresh tomatoes and old fashioned coleslaw.

Grilled Steak With Tasso Maque Choux

Yield: 4 Servings

4 rib eye steaks (10oz)
2 T olive oil
2 T essence
2 T olive oil
4 oz tasso,diced
1 1/2 c fresh corn,scraped from cob
1/4 c onions,chopped
1 T shallots,minced
1 T garlic,minced
1 c heavy cream
1/3 c red bell peppers,minced
1/4 c green onions,chopped
1 salt and pepper
1 c fried onion rings,warmed
2 T green onions,chopped
2 T brunoise red peppers
2 T brunoise yellow onions

For the maque choux: In a saute pan, heat the olive oil. When the
pan is smoking hot, add the tasso and saute for 30 seconds. Add the
corn ad saute for 1 minute. Add the onions and continue sauting for 1
minute. Add the garlic and season with salt and pepper. Saute for 1
minute. Stir in the cream, red pepper, and green onions and simmer
until mixture is heated through, about 2 minutes. For the steak:
Rub each steak with the olive oil and season with Essence.

In a hot saute pan, cook steaks for 4 minutes on each side for medium
rare. Remove from pan. Spoon the maque choux in the center of the

Place steak on top of the maque choux. Garnish with the fried
onions, green onions, peppers and yellow onions.

Monday, April 28, 2014

Grilled Shark Teriyaki

Yield: 4 Servings

1 1/2 lb shark steaks (or other)-firm-fleshed,fish
1 cn pineapple chunks (20 oz)
3 T salt-reduced soy sauce
2 T sherry
1 T ginger root,Grated
1/2 t dry mustard
2 cloves garlic,minced
1 t brown sugar
1 to 2 large green peppers cut- into l,arge pieces
1 skewers

Rinse shark with cold water; pat dry with paper towels. Set aside.
Drain pineapple, reserving 3 tablespoons of juice; set pineapple
chunks aside. Make marinade by combining reserved juice, soy sauce,
sherry, ginger, mustard, garlic and brown sugar. Stir well and pour
over shark. Cover and marinate in refrigerator for 1 hour, turning
once. Using bamboo or metal skewers, make kabobs by alternating
pineapple and green pepper; set aside. Drain shark, reserving
marinade. Place on well-greased grate 4-5 inches from hot coals and
cook 4-5 minutes. Baste with marinade and turn. Cook an additional
4-5 minutes, or until shark flakes when tested with a fork. Baste
fruit and vegetable kabobs and place on grill. Cook 15-30 seconds on
each side, or until just browned. Makes 4 servings. NOTE: Shark may
be broiled on a well-greased broiler pan 5-6 inches from source of
heat. Follow grilling times and directions.

Grilled Shrimp

Yield: 4 Servings

2 lb large shrimp
1/4 c fresh parsley
1 c olive oil
1 T oregano
4 T lemon juice
1 T garlic,Chopped
4 drops hot sauce
1 t salt
1 T tomato paste
1 pepper,To Taste

Combine all ingredients in a glass dish. Marinade 2
hours at room temperature.
Broil 3-4 inches from heat for 3 minutes. Turn and
broil more. Shrimp can be served over rice with green
salad and Italian bread

Grilled Shrimp With Mustard Fruit Dip

Yield: 6 Servings

1 t curry powder
2 T soy sauce
1 T ginger,Grated
1 t brown sugar
1 T lime juice
1 lb large shrimp,Shelled
1 mustard fruit dip
2 T dijon mustard
1/4 c mango chutney
2 t lime juice

Mix together curry powder, soy sauce, ginger, brown sugar and lime
juice in a bowl. Stir in shrimp. Marinate for 20 minutes to one
hour. Thread shrimps onto skewers.

Grill about 2 minutes per side or until pink. Serve piled onto a
lettuce-lined platter.

To make the dip, combine mustard, chutney and lime juice. Serve
alongside shrimp. Serve 6

Grilled Skirt Steak

Yield: 4 Servings

1 t dry mustard
1 t cumin, Ground
1 bay leaf, crumbled with the
1 main rib removed
1 lg clove garlic,minced
1 c well seasoned beef broth
1 heated to, Boiling
1/4 c worcestershire sauce
1 T cider vinegar
1 T vegetable oil
1 t hot pepper sauce
2 skirt steaks, about 12 oz ea

In a small bowl or 2-cup measure, blend the mustard, cumin, bay leaf,
and garlic. Add the boiling broth and blend well, mashing any lumps
of mustard against the sides of the bowl or cup. Stir in the
Worcestershire sauce, vinegar, oil and pepper sauce. Cover and let
cool. Place the steaks in a plastic bag or shallow dish, add the
marinade, turn and let marinate 2 to 3 hours at room temperature,
turning 2 or 3 times. Remove the meat from the marinade and grill 4
to 5-inches above hot coals until well browned, 6 to 8 minutes; turn
and brown the other side for 6 to 8 minutes. Brush with the marinade
and serve at once.

Any leftover marinade can be frozen and re-used.

Grilled South Of The Border Steak

Yield: 6 Servings

2 lb Beef round steak, 1/2 inch thick
1 envelope Instant meat marinade, (4/5 ounce)
1/4 c Catsup
1 TB Worcestershire sauce
1/8 ts Red pepper sauce
1 cn Refried beans (15 1/2 ounces)
1/4 c Cheddar cheese, shredded Chili peppers
Potato chips

Score each side of meat 1/8 inch deep in diamond pattern. Prepare
instant meat marinade as directed on envelope except stir in catsup,
Worcestershire sauce, and red pepper sauce. Marinate meat as directed
on envelope. Remove meat from marinade; reserve marinade. Heat beans
in foilware pan 15 to 20 minutes on side of grill. About 5 minutes
before serving, sprinkle cheese on beans. Place meat on grill 2
inches from hot coals. Cook 5 minutes on each side, brushing
frequently with reserved marinade. Cut steak into serving pieces;
serve with spoonfuls of beans, chili peppers, and potato chips.

Makes 6 servings

Sunday, April 27, 2014

Root Beer BBQ Pork


3 lb. Boneless Pork Loin Roast
1 Tbsp. Oil
Handful BBQ Seasoning Mix (store bought;dry rub)
18 oz. BBQ Sauce
1 1/4 Cup Root Beer
1 tsp. Salt
1 Tbsp. Garlic, minced
3 dashes Liquid Smoke
3 Tbsp Brown Sugar
1 Tbsp Mustard

Oven method: preheat to 350 degrees. Ninja: preheat to roasting setting at 375 degrees.

Pat your roast dry and season generously with a good palmful off BBQ Dry Rub. (BBQ Seasoning)

Heat in deep skillet over high heat, 1 Tbsp oil.

Sear the roast on all sides until a nice and caramelized, about 2-3 minutes per side.

Remove from pan and place in roasting pan (Ninja: place on roasting rack in Ninja) and roast in oven for about 1 hour 15 minutes or until internal temp is 14 degrees in thickest part.

Remove the roast and shred with forks. Toss with the sauce (recipe below) and place back in Ninja or oven for about 10 minutes to allow the sauce to caramelize onto the meat.

Remove when done and serve on toasty buns!

Combine BBQ sauce, root beer, salt, garlic, liquid smoke, brown sugar and mustard in saucepan.

Bring to a boil over medium high heat.

Reduce heat and allow to simmer for about 15-20 minutes stirring occasionally. The sauce will reduce allowing the flavors to blend together perfectly.

Grilled Salmon

Yield: 1 Servings

6 md salmon steaks 1 inch thick
1/3 c olive oil
4 cloves garlic,crushed
1/2 c parsley,Chopped
1/4 t dill weed
1 t salt
1 c fine dry bread crumbs
1/4 c butter (or margarine)

Place salmon on well-greased broiler pan. Combine and blend oil,
garlic, parsley, dill weed, and salt in blender container. Stir in
bread crumbs and set aside. Brush steaks with butter. Broil about 4
inches from heat 8 minutes, or until fish flakes easily when tested
with a fork. Spread about 2 Tablespoons garlic mixture on each salmon
steak. Return to broiler and broil 1 or 2 minutes, or until lightly

Grilled Salmon With Surf Sauce

Yield: 4 Servings

1 c mushroom,Slices
1 T margarine
1 c kraft think 'n spicy
1 chunky barbecue sauce
6 oz frozen cooked shrimp,thawed
1 T prepared horseradish
1 1/2 lb salmon steaks, 1 thick

Saute mushrooms in margarine. Reduce heat. Stir in 1/2 cup barbecue
sauce, shrimp and horseradish; heat thoroughly, stirring constantly.

Place fish on greased grill over low coals (ash gray). Grill,
uncovered, 6 to 8 minutes on each side or until fish flakes easily
with fork, brushing frequently with remaining sauce. Serve with
shrimp mixture.

Place fish on greased rack of broiler pan. Broil 5 minutes on each
side or until fish flakes easily with fork, brushing frequently with
remaining barbecue sauce. Serve with shrimp mixture.

Grilled Spiced "Chips"

Yield: 1 Servings

1 lb potatoes,sliced into fries and par, boiled

SPICE MIX ======================
3 T olive oil
3 T vegetable oil
2 garlic cloves,minced
1 pn cayenne
1 salt and pepper
1 1/2 t chili powder

Mix together the spice mix. When the potatoes have been parboiled,
drain them and plunge immediately into the prepared spice mix. Toss
gently and remove to a prepared grill. Kebob baskets are very helpful
here. Grill over hot coals until the chips are done to their desired
consistency. Any left over spice mix can be used to baste as the
potatoes continue to cook.

Grilled Steaks & Tomatoes With Basil-Garlic Bread

Yield: 4 Servings

2 each t-bone steaks*
3 T olive oil
1 t basil leaves,Dried
1/2 t garlic powder
1 loaf french bread
6 tomato slices, 3/4 thick
2 T parmesan,Grated

* 1" thick
Combine oil,. basil and garlic powder; reserve. Place beef steaks on
grid over medium coals. Grill steaks 10 to 14 minutes for rare to
medium, turning once. Season with salt and pepper, if desired.
Meanwhile cut bread in half lengthwise; brush 1 1/2 tbsp. basil
mixture evenly on cut side of bread. Brush remaining basil mixture
on one side of each tomato slice. About five minutes before steaks
are done, place bread, cut side down, and tomatoes on grid with
steaks; grill 2 to 3 minutes. Turn bread and tomatoes over; sprinkle
with parmesan cheese. Continue grilling 1 to 3 minutes or until bread
is golden brown and tomatoes are just heated through. Cut bread
diagonally into slices. Carve steaks into thick slices. Serve with
bread and tomato slices.

Grilled Sweet Peppers

Yield: 4 Servings

4 T red wine vinegar
1 T dijon mustard
2 T red onion,minced
4 garlic cloves,minced
1 pepper,to taste
2 lg red bell peppers,quartered
2 lg green bell peppers,quarter'

Preheat broiler or grill. In a small bowl, combine the mustard,
onion, garlic and pepper. Place bell peppers on the grill or broiler
and brush with the mustard mixture. Cook until lightly browned, then
turn. Brush the other side and cook until browned and slightly softened.
Serve hot or cold with what is left of the marinade.

Saturday, April 26, 2014

Grilled Cuban Sandwich

Yield: 4 Servings

8 sl pork loin -- 1 ounce each
8 sl ham, -- 1 ounce each
12 dill
8 sl Swiss cheese
4 sandwich rolls
Dijon mustard to taste
pickle chips

Prepare a wood or charcoal fire and allow it to burn to embers. Layer
each sandwich with the cheese, ham , pork, and pickles.

Grill the sandwich, top side down for 1 minute, turn over and place a
saute pan on top and continue to cook until cheese is melted about 3
to 4 minutes.

Grilled Marinated Portobellos

Yield: 2 Servings

1 lb portobello mushrooms,sliced- thick
1/2 t salt,or to taste
1 white pepper,freshly ground
1 T olive oil

MARINADE =======================
3 oz extra-virgin olive oil
2 limes,juice of
1 clove garlic,minced
1 sm shallot,chopped
1 t fresh rosemary,chopped
1 t fresh parsley,chopped

Season mushrooms with salt, white pepper and olive oil to taste.
Grill over high heat for 4 min or until soft. Let cool.

MARINADE: In shallow platter, mix  together marinade ingredients.
Add mushroom slices. Marinate at least one hour. Serve chilled.

Grilled Mustard Chicken

Yield: 4 Servings

1 c dry white wine
1/2 c olive oil
1 salt,pepper
1 fresh (or thyme),Dried
3 lb chicken,in serving pieces
2 T dry mustard
1 T honey

Combine wine and oil in large bowl. Season to taste with salt,
pepper and thyme. Place chicken in mixture at least 1 hour. Remove
chicken from marinade, reserving marinade. Broil chicken on both sides in
oven or on barbecue grill 35 to 40 minutes. Meanwhile, combine 2
tablespoons reserved marinade, dry mustard and honey. When chicken is
just done, brush with mustard sauce and serve. Makes 4 to 6 servings

Heritage Grilled Breast Of Chicken & Sauce

Yield: 8 Servings

1 chicken
8 chicken breast halves,skinl
3 cl garlic,chopped
16 lg basil leaves

1/2 cup white wine
5 tablespoons olive oil
3 cloves garlic, chopped
1/2 teaspoon salt
1/4 teaspoon pepper

Fresh Basil Tomato Sauce (2 c.):
1/4 cup green pepper, chopped
1/4 cup onion, chopped
1 clove garlic, chopped
2 tablespoons butter or margarine
2 (8 oz.cans) tomato juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup fresh basil leave, chopped

Insert 1/8 of the garlic and basil leaves under skin of each chicken
breast; place in shallow, non-metallic baking dish.

In a small bowl, combine marinade ingredients; pour over chicken.
Cover and refrigerate 4-6 hrs. or overnight.

Remove chicken from marinade; grill over hot coals, 8-10 min. per

In a med. skillet, cook onion, green pepper, and garlic in butter
until tender. Add tomato sauce, salt and pepper and bring to a boil.
Reduce heat and simmer uncovered for 10 min. Add the basil and serve
immediately with chicken.

Radicchio~ Gruyere~ Grilled Bread Salad

Yield: 4 Servings

4 sl country bread, thin, cut-from a lg round loaf
1 clove garlic,peel/halve
2 md radicchio heads,cored/ cut-in thin strips
3 oz gruyere cheese, thin shaved
2 T walnuts, coarsely chopped
4 T extra-virgin olive oil
3 T red wine vinegar
1 t fine-quality mustard
salt and pepper to taste

"The colors and aromas -- the deep magenta leaves of radicchio, the
rich flavor of walnuts, and the golden hue and pungent fragrance of
ripe cheese, make this a winter dish. The ingredients are tossed in a
mustard-spiked dressing on top of large, thin slices of garlicky
grilled bread, and each person is served a piece of bread with its
share of salad."

Lightly grill or toast the bread and rub one side of each slice with
the cut clove of garlic.

Line a seving dish with the grilled bread and distribute the
radicchio over the bread slices. Top with the Gruyere cheese shavings
and sprinkle with chopped walnuts.

In a small bowl combine the olive oil, vinegar, mustard, and salt and
pepper to taste. Beat with a fork until well blended.

Pour the dressing over the salad and carefully toss the salad on top
of the bread, using it as a base. Correct the seasonings. Each person
is served a piece of grilled bread topped with salad.

Source: "Verdura" by Viana La Place

Friday, April 25, 2014

Grilled Seafood Flautas

Yield: 5 Servings

1 roasted tomato sauce,*
8 oz crab meat,**
1/2 c green onions with tops, sliced
1 T butter (or margarine)
1/2 c dairy sour cream
1/2 c monterey jack cheese,shred
14 oz artichoke hearts,***
10 flour tortillas,****
4 T butter (or margarine)

* See Sowest 2 for recipe.
** Use 1 package of Frozen salad-style imitation crabmeat, thawed
*** Artichoke hearts should be drained and cut into quarters. Use one
**** Flour tortillas should be 7 to 8 inches in diameter and be warm.

Grilled Sweetbreads

Yield: 4 Servings

1 3/4 lb sweetbreads
1 t powdered mustard
4 T soy sauce
2 T pernod (optional)
2 T honey
1 pn allspice,Ground
1 lemon wedges

THE DAY BEFORE grilling, place sweetbreads in a pot of cold water,
place over high heat on the stove and bring to a boil. Immediately
drain the sweetbreads and rinse them in cold water. Trim any fat and
membrane. Prepare the marinade. Combine mustard, soy sauce, Pernod,
honey and allspice in a bowl or plastic bag and mix well. Place the
sweetbreads in a the marinade, cover and place in the refrigerator
overnight. Light a grill or preheat a broiler. Place the sweetbreads
on the grill or under the broiler and cook 15 to 20 minutes on each
side. Arrange sweetbreads on a platter, surround with lemon wedges
and serve immediately.

Grilled Tenderloins - Venison

Yield: 2 Servings

2 elk tenderloins, 8-10 oz ea
1 white pepper
1 garlic
1 salt
1 barbecue sauce
1 honey
1 lemon pepper seasoning

Wash and trim the tenderloins well. Rub with white pepper, garlic,
and salt. Make a sauce of commercial barbecue sauce, honey and
lemon pepper seasoning and marinate the tenderloins. Roll the
tenderloin in a foil and place it on the back of the grill. Cook
slowly at low flame.

Pimentos Grilled Chicken With Raspberry Butter Sauce

Yield: 4 Servings

4 boneless,skinless chicken
1 breasts (approx 1 1/2 lbs)
5 T butter,Unsalted
1/2 sm shallot,chopped
2 T pesto
1/4 t tarragon
3 T raspberry wine vinegar
2 t raspberry jam
1 T red wine
1 salt and pepper
1/4 c fresh raspberries
1 (optional)

Print Source: Toronto Daily Star, Starweek, "Chef's Showcase" Recipe
Source: Pimentos, 120 Brock St.N, Whitby, Ontario

Cook the chicken on a grill or under a very hot broiler in the oven for
about 3 to 5 minutes on each side, depending on their thickness and the
intensity of the heat. (The chicken can also be sauteed in a frying pan.)
Set aside.

Spicy Grilled Steak (Shawayuh)

Yield: 6 Servings

2 lb beef boneless sirloin steak- (1 1/2,-inches thick)
1 1/2 t pepper,Coarsely Ground
3/4 t caraway seeds
3/4 t turmeric,Ground
1/4 t cardamom seeds,crushed

Slash outer edge of fat on beef steak diagonally at 1-inch intervals
to prevent curling (do not cut into lean). Mix together remaining
ingredients.Sprinkle on both sides of beef and lightly press into beef.

Cover and refrigerate at least 1 hour. Grill beef 4 to 5 inches
from medium hot coals, turning 2 to 3 times, until of desired doneness,
25 to 35 minutes for medium. Cut into serving pieces.

Thursday, April 24, 2014

Crock Pot Meatball Sliders with Peach Chipotle BBQ Sauce


For the meatballs:
1 lb ground pork
1 lb ground turkey
1 egg
3/4 cup panko bread crumbs
1.5 tsp cumin
1.5 tsp chili powder
1 tsp paprika
1 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1 tbsp extra virgin olive oil
1/4 cup beer or broth

For the Peach Chipotle BBQ Sauce
1 tbsp extra virgin olive oil
1/2 onion, diced
3 garlic cloves, minced
1/4 cup peppers and sauce from canned chipotles in adobo, minced
2/3 cup ketchup
1/4 - 1/2 cup beer or broth
1 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tbsp molasses
1/2 cup peach preserves
Salt, to taste
Slider Buns/Rolls

For the meatballs: In a large bowl, add the first 10 ingredients and mix with your hands. Once the ingredients are combined, shape into meatballs. You can use a medium sized cookie scooper or 2 tablespoons would work. Add olive oil to a large skillet at medium heat. Brown meatballs on all sides, do not over cook. You just want to give the meatball a nice sear. Cook meatballs in batches - don't over crowd the skillet. Add cooked meatballs to a slow cooker coated with cooking spray. Once all of the meatballs are in the slow cooker, pour in beer or broth. Cook on low for 5 to 6 hours.

For the sauce: In a sauce pan set at medium heat, add oil and onions. Cook until onions are translucent. Add garlic and stir. Cook until fragrant. Add chipotle peppers and sauce. Stir until combined with onion and garlic. Stir in the ketchup, vinegar, water, mustard, molasses, and peach preserves. Simmer for 10-15 minutes. Taste and add salt if needed.

Once the meatballs are cooked, remove from slow cooker. Drain out the liquid. Return meatballs to slow cooker and cover with BBQ sauce. Turn slow cooker setting to warm and cover with lid. Let the meatballs sit in the slow cooker for at least 10 minutes. Serve BBQ meatballs on slider rolls.

Grilled Bourbon Tri-Tip

Yield: 8 Servings

4 to 6 pounds tri-tip

BOURBON MARINADE ===============
2 lg red onions
1/2 c fresh rosemary
1/2 c fresh mint leaves
1/2 c bourbon
1 T salt
3/4 c to 1 cup balsamic vinegar
2 c tomato juice
6 to 12 garlic cloves
1/2 c soy sauce

1. Combine all of the ingredients for the marinade in a food
processor fitted with the metal blade.

2. Place the tri-tip in a glass, ceramic, or plastic pan and pour the
marinade over it. let sit for 2 hours at room temperature or up to 3
days refrigerated.

3. To grill, have the coals hot and set them on each side of a
kettle-type barbecue. For a smokier flavor, add several handsfuls of
soaked smoke chips to the hot coals. Place the meat on the grill and
cover with the lid. Grill for about 30 minutes or until a meat
thermometer inserted into the center reaches 120 degrees for rare or
130 degrees for medium.

Can prepare the marinade up to 7 days in advance and refrigerate. Can marinate for up to 3 days refrigerated.

Grilled Chicken Adobo

Yield: 6 Servings

10 chicken breast halves,*
1/4 c achiote sauce base,below
1 c orange juice
2 T vegetable oil
1 t basil leaves,dried
1 t cinnamon,ground
1/2 t salt

ACHIOTE SAUCE BASE =============
1/3 c achiote seeds-(annottoseeds)
1/3 c orange juice
1/3 c vinegar,white
1 t red chiles,ground
1/2 t pepper
1 clove garlic

* There should be 10 breast halves (about 3 1/2 lbs) which should
be boneless and skinless. Place chicken breasts in shallow glass or
plastic dish. Mix remaining ingredients and pour over the chicken. Cover and refrigerate for at least 2 hours. Remove chicken from marinade and set the marinade aside. Cover and grill the chicken t to 6 inches from medium coals for 10 to 20 minutes. Turn the chicken; cover and grill, turning and brushing with the marinade 2 to 3 times, until done, about 10 to 20 minuteslonger. Heat remaining marinade to boiling; boil uncovered until thickened, 8 to 10 minutes. Serve with the chicken.

Cover the achiote seeds with boiling water. Cover and let stand at
least 8hours. Drain seeds. Place seeds and remaining ingredients in
food processor workbowl fitted with steel blade. Cover and process until the seeds are coarsely ground.

Grilled Chicken Breast Sandwiches With Roasted Peppers

Yield: 6 Servings

1 6 chicken breast halves without skin -- boned and skinned

5 TB olive oil
1 TB black pepper -- cracked
2 TB fresh thyme
2 red bell peppers
1/2 c mayonnaise
1/4 c Dijon mustard
1 ts Worcestershire sauce
1 ts red wine vinegar
1 ds salt
3 oz arugula leaves
3 red ripe tomatoes -- for: slicing
12 sl multi-grain bread

STEP ONE: For the Chicken -- Rub the chicken breasts with 3
tablespoons of the olive oil, the black pepper, and thyme leaves.
Cover and refrigerate a minimum of 6 hours, preferably overnight.
Remove from refrigerator 1 hour before cooking.

STEP TWO: For the Peppers-- Preheat oven to 500 degrees and place 2
red bell peppers on the rack and roast. Turn the peppers occasionally
until the skins are completely charred (20 to 30 minutes). Place the
peppers in a paper bag and seal the top. This allows them to steam
and aids in peeling. Remove the peppers from the bag and remove the
skins with your fingers. Sometimes a little cold running water helps.
Remove the cores and seeds and slice into 1/4-inch strips. Toss the
peppers with 2 tablespoons olive oil and store in a glass container
until ready to use.

If a charcoal fire is available, you can roast the peppers directly
on the coals. This can be very tricky, so you need to watch them
constantly. As the peppers begin to char, turn them so they char
evenly. Once you have an even char, proceed as in oven roasting. The
charcoal roasting imparts a smoky flavor that enhances the sandwich.

STEP THREE: For the Sauce-- Mix mayonnaise, Dijon mustard,
Worcestershire sauce, red wine vinegar, and dash of salt together
well and refrigerate in a glass container until ready to use.

STEP FOUR: Assembling the Sandwiches -- The chicken, peppers, and
mustard sauce  can be prepared to this point a day in advance. When
you are ready to serve the sandwiches, prepare a charcoal fire or
preheat the broiler for the chicken and bread. Grill or broil the
breasts 6 to 10 minutes per side, depending on the heat of your fire.
As they are cooking, brush a little butter or olive oil on one side
of 12 slices of the bread. When the breasts are cooked, transfer to a
platter and allow to cool slightly, at which time you will need to
either grill or broil the bread until slightly toasted. Spread a
liberal amount of the mustard sauce on the oiled or buttered side of
the bread slices so that the dry sides will be on the outside of the

Slice the breasts on a diagonal and place each sliced breast on a
slice of toasted bread. Top with some of the roasted pepper strips, 2
slices of tomato, some of the arugula, and the top piece of bread.
Cut and serve as you would with any sandwich. Serve immediately.

Grilled Chicken Breasts With Cilantro-Lime Butter

Yield: 4 Servings

1 cilantro-lime butter
6 T butter --,Softened
1 sm lime
1 sm shallot
3 T cilantro leaves, Minced
1/4 t salt and pepper, To Taste
1/8 t cayenne pepper
1 chicken and marinade
2 whole split chicken breasts
1 with wings,skin and
1 bones (1 1/2 pounds)
1 salt and pepper
1 md lime
2 T olive oil
1 1/2 T cilantro leaves

Preparation: For the cilantro-lime butter, cream the butter. Grate
1/2 teaspoon zest and squeeze 1 1/2 teaspoons juice from the lime.
Beat zest and juice into the butter. Peel, mince, and stir in the
shallot. Stir in the cilantro, 1/4 teaspoon salt, 1/4 teaspoon
pepper, and cayenne pepper. Transfer mixture to a sheet of plastic
wrap and roll into a 1-inch log; set aside. (Can refrigerate butter
overnight or freeze up to 1 month.) For chicken and marinade:

Remove the top two thirds of each chicken wing, leaving the segment
nearest the breast meat attached, but off the knobby wing joints and
scrape around the bones. Sprinkle with 1 teaspoon salt and 1/2 teasoon
pepper. Squeeze 2 tablespoons lime juice into a nonreactive baking
dish. Stir in oil and cilantro and turn to coast each side of chicken
breasts in the marinade. Set chicken aside at room temperature for 2
hours (Can cover and regrigerate overnight). Cooking: If the
cilantro-lime butter has been refrigerated, bring it to room
temperature. Heat a grill, or adjust oven rack to high position and
heat broiler. Grill or broil the chicken breasts until the juices run
clear when pierced in the thickest part of the breast, turning once,
7 to 8 minutes per side. Serving: Transfer chicken breasts to warm
dinner plates and top each with a tablespoon of herb butter.

Grilled Corn

Yield: 8 Servings

6 T butter,unsalted, room temp
1 T cilantro leaves,chopped
1/4 t chili powder
1/8 T cumin, ground
8 corn on cob with husks

Combine the butter, cilantro, chili powder and cumin, set aside.
Carefully peel back corn husks to within an inch of bottom of the
cob. Discard the silks. Rub ears of corn evenly with the reserved
butter mixture. Rewrap corn husks and tie at the top with kitchen
string. Soak, covered, in cold water for 20 minutes. Preheat the
grill to medium-high. Grill the corn 5 inches above the heat source
for 15 minutes, turning occasionally. Remove from the heat and serve.

Wednesday, April 23, 2014

Grilled Spiced Fish

Yield: 4 Servings

4 oz sole,skinned
1 salt and pepper,To Taste
2/3 c plain yogurt
2 t garam masala
1 t coriander,Ground
2 garlic cloves,crushed
1/2 t chile powder
1 T lemon juice
1 lemon wedges,For Garnish

Rinse fish, pat dry with paper towels and place in a shallow non-
metal dish. Sprinkle with salt and pepper.

Mix together yogurt, coriander, chile powder, garlic, and lemon
juice. Pour over fish. Cover and refrigerate 2 to 3 hours to allow
fish to absorb flavors.

Preheat broiler. Transfer fish to a broiler rack; cook about 8
minutes, until fish just begins to flake, basting with cooking juices
and turning over halfway through cooking. Serve hot, garnished with
lemon wedges.

Grilled Steaks & Torch Bananas

Yield: 4 Servings

4 rib eye (or sirloin steaks)

MARINADE =======================
1/2 c soy sauce
1/2 c pineapple juice
1 T dried ginger,shredded
4 T sherry
1 T butter,melted
1 t dry mustard
1 clove garlic,pressed
1/2 t curry powder

TORCH BANANAS ==================
2 lg ripe,firm bananas
1 T lemon juice
1 T pineapple juice
2 T butter,melted
1 T honey
3 T coconut,shredded

FLAMING SAUCE ==================
3 T brandy

Preheat the barbecue - it is ready when all the coals have an even
coating of thick, gray ash. Score the fat edges of the steaks every
2". Place the steaks in a shallow dish. Combine the marinade
ingredients. Pour the marinade over the steaks. Turn the steaks.
Cover. Marinate refrigerated for at least 3 hours, turning once. Peel
the bananas. Cut each banana in half lengthwise. Brush with lemon
juice. Make "cups" out of foil to hold the bananas, two banana halves
to each "cup". Mix the pineapple juice, butter and honey. Brush the
bananas with this mixture. Sprinkle with shredded coconut. Bring the
top of the foil over to fully enclose the bananas.

Grilled Stuffed Fresh Pasilla Chile With Avocados

Yield: 6 Servings

1 stephen ceideburg
6 fresh pasilla (poblano)-chiles,ana,heims or pimie
1/2 c fontina cheese,Grated
1/2 c monterey jack cheese,Grated
1/2 c jarisberg cheese,Grated
1 c white cheddar cheese,Grated
1/2 c asiago (or parmesan),Grated-cheese
12 cilantro sprigs
1 avocado salsa
2 ripe avocados
1/2 to 1 jalapeno chile-roasted,seede,d and mince
1/2 sm red onion,minced
3 scallions, minced (white-part and 2,inches of green
3 T roughly cilantro,Chopped
2 T rice vinegar
6 T olive oil
1 kosher (or sea salt)
1 pepper,Freshly Ground

Prepare the chiles by cutting all the way around the stem so that
you can remove the stem and seed base in 1 piece. Keeping the stems
and top intact, trim off any seeds and membranes, and if any get
let behind in the pepper, remove them, too. Blanch the chiles for
2 minutes in lightly salted boiling water. Remove the chiles,
refresh in ice water, and drain.

Combine the grated cheeses in a bowl and mix well. Stuff each chile
with about 1/2 cup of the cheese mixture. Do not overstuff or pack
the cheese in too densely. Replace the stem and top of the chile.

Cook on a grill over a medium fire, turning frequently until the
cheeses are melted and the chiles are hot all the way through.

Avocado Salsa: Cut each avocado in half. Remove the seed, make
dice-sized crisscrosses in the avocado flesh with a knife, and scoop
out the dice with a spoon. Place in a mixing bowl and add the chile,
onion, scallions and chopped cilantro. Whisk together the vinegar and
oil in a separate bowl, add salt and pepper to taste, and pour over
the avocado mixture. Mix gently, being careful not to mash the
avocado or the salsa will look like guacamole and taste "muddy."

Place on a bed of Avocado Salsa and garnish with the cilantro sprigs.

Grilled Tarragon Chicken With Mustard Sauce

Yield: 6 Servings

6 boneless chicken breast-halves
3 T dijon mustard
5 T tarragon or,Chopped
3 T tarragon,Dried
5 juice of limes or 3 lg lemons

With mallet, pound chicken breasts between sheets of plastic wrap.
In small bowl, combine mustard, tarragon and lime juice and mix well
with fork. Brush mustard-tarragon mixture on each chicken cutlet.
Grill chicken until done, about 4 minutes on each side. Do not

Each serving contains about 179 calories; 90 milligrams sodium; 73
milligrams cholesterol; 3 grams fat; 2 grams carbohydrate; 28 grams
protein; trace fiber; 15 percent calories from fat.

Grilled Tempeh With Red Onion & Eggplant

Yield: 6 Servings

3 tempeh cakes
6 sl red onion
2 sm eggplants,sliced into 1/3-thick rolls
1 olive oil
12 sl whole wheat bread
1 bn arugula

RED WINE MARINADE ==============
1 c red wine
4 T olive oil
2 lg garlic cloves into,Sliced-ovals
1 T rosemary leaves,-or- dried-rosemary
1/4 t fennel seeds
1 black pepper,Coarsely Ground

1/2 c mayonnaise
2 T lemon juice
1 t dijon-style mustard
1 t honey
1 garlic clove to a, Minced-paste
1 salt
1 pepper, Freshly Ground

Combine all ingredients for Red Wine Marinade. Slice the tempeh
cakes in half crosswise, then split each half horizontally by slicing
carefully. Marinate the tempeh cakes at room temperature for 1 hour,
or longer in the refrigerator.

Combine all ingredients for the Sweet Lemon Mayonnaise and set aside
in the refrigerator.

Brush the eggplant slices with olive oil. On an open or closed grill
over medium-hot coals, grill the eggplant and onion slices for 10
minutes per side and the tempeh for 8 minutes per side or until
well-browned. Grill the whole wheat bread slices over low coals until
toasty. Arrange the vegetables and tempeh on slices of whole wheat
toast spread with Sweet Lemon Mayonnaise and several sprigs of fresh
arugula. Add salt and pepper to taste

Tuesday, April 22, 2014

Chile-Coated Grilled Summer Squash & Zucchini

Yield: 4 Servings

1/4 c olive oil
1 T garlic,Minced
1/4 c fresh chile pepper of,Minced
1 your choice
2 T comino seeds, or 1 t ground
1 cumin
1 salt and pepper, To Taste
2 md zucchini,cut length-wise
1 into 1/2 inch planks
2 md summer squash,cut length-
1 wise into 1/2 inch planks

FOR THE DRESSING ===============
1/4 c olive oil
1/3 c fresh lime juice
3 T honey
1/4 c roughly fresh,Chopped
1 cilantro
1 salt and pepper,To Taste

Make the dressing: In a small bowl, whisk together all of the
ingredients and put aside.

In a medium bowl, combine the olive oil, garlic, chile pepper and
comino seeds and mix well. Add the squash and zucchini planks and
toss well so the squashes are completely covered with the mixture.
Place the squashes on the grill over a medium-hot fire and cook for
about 3 minutes on each side, or until well browned. Remove the
squashes from the grill, place on a platter, drizzle with the
dressing, and serve.

Herb Marinated Grilled Vegetables

Yield: 4 Servings

3/4 c olive oil
1/4 c red wine vinegar
1 t fresh rosemary,chopped --
1 or 1/2 t rosemary,Dried
1 t fresh thyme leaves -- or 1/2 t thyme,Dried
1 t fresh basil,chopped -- or 1/2 t basil,Dried
1 t fresh oregano,chopped --
1 or 1/2 t oregano,Dried
1 T garlic --,Minced
1/2 t salt
Ground black pepper VEGETABLES =
2 lb assorted vegetables
1 left whole if small (or cut)
1 in half

Marinade - whisk together all ingredients in a small bowl. Arrange
the vegetables in shallow dish or plastic container, pour the marinade
over them, cover and refrigerate for 2 hrs. Prepare a grill. Remove
the vegetables from the marinade (reserve marinade). Grill the
vegetables 6" away from the heat source until they are tender,
brushing them with the marinade as they cook. Cooking times will vary
according to the vegetables.

Herbed Potatoes On The Grill

Yield: 6 Servings

1/4 c celery,finely chopped
3/4 c butter,melted
1 t whole oregano,Dried
1/2 t salt
1/4 t garlic powder
1/8 t pepper
6 md baking potatoes,unpeeled
1 md onion,thinly sliced

Saute celery in butter in a small saucepan until tender. Stir in
oregano, salt, garlic powder, and pepper. Remove butter mixture from
heat, and keep warm.

Wash potatoes; cut each into 1/2-inch slices, cutting to, but not
through, bottom peel.

Place a slice of onion between each slice of potato.

Place each potato on a square of heavy-duty aluminum foil; drizzle
about 2 tablespoons butter mixture over each. Fold foil edges over,
and wrap securely.

Grill foil-wrapped potatoes over medium coals 1 hour or until done.

Herb-Grilled Pizza With Prosciutto

Yield: 4 Servings

1/4 c fresh parsley, Chopped
2 T fresh oregano, Chopped
1 lb pizza dough
1 cornmeal
2 T olive oil
2 1/2 c fontina cheese, Shredded-(1/2 pound,)
2/3 c tomato sauce
1/4 c fresh basil, Chopped
6 thin prosciutto or, Slices-ham, coarsely chopped

On lightly floured surface, knead parsley and oregano into dough
until evenly distributed. Cut in half and form into balls; cover and let
rest for 15 minutes. Roll out each ball thinly to make 12 inch round.

Place each pizza round on cornmeal-dusted pizza pan; brush with some
of the oil. Scatter cheese on cornmeal dusted pizza pan; brush with some
of the oil. Scatter cheese evenly over top; spoon tomato sauce over
cheese. Drizzle with remaining oil.

Place in 500F oven or on covered greased grill over medium-high
heat; cook for about 12 minutes or until crust is crisp and cheese is
melted and bubbly. Scatter basil and prosciutto over top. Makes 4

Herb-Tomato Grilled Chicken

Yield: 4 Servings

3 lb chicken,cut-up
1 ds salt
1 ds black pepper

BASTING SAUCE ==================
2 T oil (or butter),Melted
3/4 c tomato ketchup
2 T lemon juice
2 cloves garlic,minced
2 t basil leaves,Dried

Cut off excess fat from chicken pieces. Loosen skin away from the
meat (this helps the basting sauce to reach the meat underneath).

Sprinkle chicken with salt and pepper. Mix together and blend well
the oil, tomato ketchup, lemon juice, the garlic and basil. Place
chicken pieces on rack. Brush both sides with basting sauce. Grill
chicken for 12 to 15 minutes on one side, brushing with basting sauce
from time to time. Turn chicken over. Brush again with sauce. Grill
chicken for another 12 to 15 minutes or until chicken is done and
juices run clear with pierced with a fork. Serve immediately with
crusty bread and a tossed green salad, tomatoes, and crispy baked
potato wedges.

Monday, April 21, 2014

Blueberry Chipotle Chicken Wings

This makes about 5-6 appetizer-sized servings

For the wings
4 lbs chicken wings, tips removed and drummettes and flat pieces separated if they don't already come that way
3 tablespoons olive oil
Kosher salt
Black pepper

For the sauce
6 tablespoons unsalted butter, melted
1/2 cup blueberry jam (substitute strawberry or seedless raspberry, if desired)
1/3 cup Chipotle Tabasco sauce
1 teaspoon smoked spanish paprika (optional, but enhances smoky flavor)
1/2 teaspoon kosher salt

Preheat oven to 400 degrees. Top 2 baking sheets with a metal rack. (You can use the same kind you use to cool cakes.) Line a third baking sheet with foil.

Remove chicken wings from package and pat very dry with a paper towel. Toss in a bowl with olive oil and generously season with kosher salt and black pepper, then arrange on the prepared baking sheets, allowing at least 1 inch between each piece of chicken on all sides.

Bake for 45 minutes to 1 hour, or until crisp and golden brown. (You can turn the broiler on for the last 3-5 minutes to give them even more color, if desired.)

While the chicken cooks, make the sauce. Combine the butter, blueberry jam, and Chipotle Tabasco in a small saucepan over medium heat and whisk continuously until it starts to boil. Lower the heat to a simmer, and whisk in paprika and salt. Let simmer 5 minutes, whisking occasionally, until the sauce thickens. Taste and adjust seasoning, if desired.

Once the chicken is ready, remove from oven and use tongs to roll each piece in the sauce, then place on the prepared foil-lined baking sheet. Lower oven to 350, and bake 7 minutes to set glaze. Serve immediately with additional sauce on the side for dipping.

Grilled Turkey En Brochette

Yield: 4 Servings

4 turkey tenderloin-steaks(about 1 pound)
1/3 c chili sauce
2 T lemon juice
1 T sugar
2 bay leaves
8 md cherry tomatoes
8 md mushrooms
1 lg seeded green pepper,cut-into eight,hs
2 sm peeled,quartered onions
1 md zucchini,cut into 1/2slices
2 T vegetable oil

Cut turkey steaks into 2" cubes and place in bowl. Combine chili
sauce, lemon juice, sugar and bay leaves. Pour over turkey cubes.
Refrigerate at least 4 hours or overnight. Pour over turkey cubes.
Refrigerate at least 4 hours or overnight. Stir to coat several times
during marinating. Thread turkey on skewers, alternating with
tomatoes, mushrooms, green pepper, onion and zucchini. Brush lightly
with oil. Grill over hot coals 6" from heat source, turning
occasionally, about 10 to 15 minutes. Brush with reserved marinade
while turning. Makes 4 servings.

Grilled Turkey legs

Yield: 6 Servings

4 turkeylegs
18 oz peaches
4 T peanutbutter,soft
2 T coconut,grated
1 clove garlic
1 T honey
1 ingwer,walnut size
1 chilipowder

Puree the peaches in blender. Smash the garlic; add to it. Chop the
ingwer very fine; add to it and the honey and coconut. Mix all
together and marinade the turkey legs in it, let stand in the fridge
for, at least, 5 hours. Grill for 60 minutes and spread with the
marinade often and turn often.

Grilled Turkey spears With 3 Sauces

Yield: 4 Servings

18 oz turkeybreast filets
3 limes
3 1/2 oz mild pepperoni,sliced
2 corn cobs
2 T oil
1/2 T chilipowder

Sauce ==========================
1 3/4 oz sweet cream
1 banana,soft, mashed
1 curry,salt, pepper

Sauce ==========================
3 1/2 oz blue cheese,crumbled
3 1/2 oz yogurt
1 pepper

Sauce ==========================
3 1/2 oz sweet cream
1 3/4 oz cranberries,jellied,mashed
1 horseradish,To Taste

Mix the juice from one lime with the oil and the chilipowder
Cut the turkey filets into cubes. Slice the limes into thin slices.
Cut each corncob in half. Take all and put on long scewers and
spread with the oil mix and grill for about 10-15 minutes.
For the sauces mix all the ingridients together and put in bowls and
serve with turkey.

Jack Daniel's Grilled Chuck Roast

Yield: 6 Servings

1/3 c jack daniel's whiskey
1/2 c brown sugar
1/3 c soy sauce
1/3 c water
1 T worcestershire sauce
1 t lemon juice
1/8 t garlic powder
1 chuck roast (2-3 lb)

Combine whiskey, brown sugar, soy sauce, water, Worcestershire sauce,
lemon juice and garlic powder; mix well. Place roast into a plastic
bag; add marinade and seal. Place in a dish; refrigerate overnight,
turning occasionally. Grill over medium coals (with Jack Daniel's
Barrel Chips, soaked in water--if you can find them), about 20 to 25
minutes per side for medium. Baste occasionally with marinade. To
serve, cut into thin slices. Serves 4 to 6.

Jazzy Lime Grilled Chicken

Yield: 1 Servings

1 broiler-fryer chicken-quartered
1/3 c lime juice
1/4 c brown sugar,packed
1/4 c cooking oil
2 T prepared yellow mustard
1 t lime peel,grated
1 clove garlic,minced
1/2 t salt
1/2 t bottled hot pepper sauce

In a bowl, mix together lime juice, brown sugar, oil, mustard, lime
peel, garlic, salt and hot pepper sauce. In a shallow dish, place
chicken in a single layer. Pour lime mixture over chicken, turning to
coat all sides. Cover and refrigerate for 4 hour or overnight (Turn
several times). Place chicken on prepared grill about 8 inches from
the heat. Cook, turning every 5-8 minutes, about 45 minutes. Brush
with sauce and cook 30 minutes longer or until chicken is fork

Sunday, April 20, 2014

Chocolate Caramel Macadamia Nut Bars

The topic of the article was macadamia nut farms in Hawaii. Cathy Haber, a chef at the Aloha Angel Cafe on The Big Island, created these bars and it is now their specialty.

Buttery, crunchy and chocolatey.... these bars are rich tasting and delicious. Believe it or not, they are easy to make too!!

1-1/2 cups flour
1 cup brown sugar
1/2 cup cold butter
1 cup chopped macadamia nuts, toasted

3/4 cup butter (1-1/2 sticks)
1/2 cup brown sugar

1-1/2 cups semisweet or bittersweet chocolate chips (I like to use the mini ones.)

Preheat over to 350F. Grease (or spray) a 13x9 inch baking pan.

In a skillet on low heat, lightly toast the chopped macadamia nuts. Remove from heat.

In a medium bowl, whisk together the flour and sugar. Cut the butter into small chunks and work into the flour mixture with a pastry blender. Or, using a cheese grater, grate the butter in, stirring often. Use your fingers to mix it all until crumbly. Pour into pan and spread. Sprinkle toasted macadamia nuts on top and press firmly to make a compact layer.

In a heavy medium saucepan, melt butter on low heat. Add brown sugar and stir until thoroughly combined and smooth. Increase heat to medium-high and cook, stirring constantly, until entire surface of caramel is bubbly. Immediately pour hot caramel over crust and spread using off-set spatula or the back of a metal spoon.

Bake 18-20 minutes or until caramel is bubbly.

Remove pan from oven. Wait 1 minute and sprinkle chocolate chips evenly over caramel. Let stand a few minutes for chocolate to melt, then spread evenly with off-set spatula or back of metal spoon. Cool completely then refrigerate to set. Cut into bars. Store in refrigerator.

Saturday, April 19, 2014

Grilled Turkey With Walnut Pesto

Yield: 12 Servings

5 1/2 lb turkey breast, boneless

WALNUT PESTO SAUCE =============
8 oz cream cheese spread
7 oz prepared pesto
1/2 c walnuts, chopped, toasted
1/3 c milk
1 garlic clove,minced
1/8 t red pepper,Ground

Prepare grill for cooking. Place aluminum drip pan in center of
charcoal grate under grilling rack. Arrange hot coals around drip
pan. Place turkey on greased grill. Grill, covered, 1-1/2 to
2 hours or until internal temperature reaches 170. Slice
turkey; serve with Walnut Pesto Sauce. Garnish as desired.

WALNUT PESTO SAUCE: Stir together all ingredients in a small bowl
until well blended. Serve chilled or at room temperature.

Turkey breast can be from 4 to 5-1/2 lbs. Guess it depends on how
much your family (or guests) eat!!

Honey & Herb Grilled Pork Roast

Yield: 1 Servings

3 lb boneless pork loin roast
1 c beer
1/2 c honey
1/2 c dijon mustard
1/4 c olive oil
1/2 sm onion,chopped finely
1 garlic clove,minced
2 t rosemary,Dried
1/2 t salt
1/4 t pepper,Freshly Ground

Combine all ingredients, except pork roast. - Put pork roast in
large plastic bag (or plastic container). Pour marinade over pork.
Marinate at least 4 hours in refrigerator, or overnight. Remove
pork roast from marinade, reserving marinade. Grill covered (or
bake at 350 degrees) for 30 minutes per pound, basting occasionally.
Simmer remaining marinade for at least 5 minutes, serve drizzled
over sliced roast.

Honey Apple Grilled Pork Chops

Yield: 1 Servings

4 pork loin chops (8 oz each)
1 1/2 c apple cider
1/4 c lemon juice
1/4 c soy sauce
2 T honey
1 clove garlic,minced
1/4 t pepper

Combine all ingredients, EXCEPT pork chops. Mix well. Place
chops in a shallow dish; pour marinade over chops. Cover and
refrigerate overnight, turning meat occasionally.

Remove pork chops from marinade. Place on grill approximately six
inches above low to medium coals. Grill for 40 to 50 minutes, turning
and basting with marinade every 10 to 15 minutes.

Honey Grilled Pork

Yield: 1 Servings

1 pork loin roast
6 cloves garlic,minced
1 salt & pepper,to taste
4 T fresh rosemary,or more
1/2 c honey
1/2 c dijon mustard
1/4 c olive oil

Place all ingredients (except the roast) in a blender and blend.
Pierce roast on all sides and place in a zip-lock with the marinade. Chill,
turning frequently about 12 hours. Grill one and one half hours, covered.
Start roast on a hot grill, about 15 minutes, to char outside; turn
heat to low. Baste frequently with marinade. Remove from heat, allow to
rest 10 minutes, slice and serve. If you have fresh rosemary throw a
couple sprigs on the coals as you grill...smells wonderful.

Hot Grilled Trout

Yield: 4 Servings

1/4 c fresh lemon juice
2 T butter (or margarine),Melted
2 T vegetable oil
2 T fresh parsley,Chopped
2 T sesame seeds
1 T tabasco pepper sauce
1 t fresh ginger,Grated
1/2 t salt
4 whole brook trout, cleaned-about 1, pound each

Charcoal-grilled fish takes on a new level of flavor when marinated
in this wonderful sauce, intensified by a full tablespoon of Tabasco
sauce. ----

Thursday, April 17, 2014

Grilled Summer Fruit

Yield: 4 Servings

4 T unsalted butter,melted
1/4 c dark-brown sugar,Packed
4 ripe yellow (or white)
-peaches,cut i,n half
4 ripe red plums,cut in half
4 miniature ripe bananas,cut-in half,lengthwise

Heat a grill until medium hot, or heat the broiler. In a large bowl,
combine the melted butter and brown sugar. Add all fruit, and toss.
Fold the edges of a piece of heavy-duty aluminum foil to form a
shallow baking pan, and place on grill. Arrange the fruit, cut sides
down, on the foil. Cook fruit until browned and caramelized around
the edges, rearranging occasionally to prevent burning. Turn the
fruit over, and repeat; serve warm. Yield: 4

Improved Grilled Mediterranean Chicken

Yield: 12 Servings

1 bn cilantro -- coarsely chopped
8 scallions -- thinly sliced including greens
8 cloves garlic -- finely chopped
4 TB fennel seeds -- toast and crush
2 TB fresh ginger root
2 TB hot Hungarian paprika
2 ts cayenne
2 ts cumin
1 ts saffron threads -- or less finely chopped
1 ts salt
1 c water
1/2 c fresh lemon juice
2 TB extra virgin olive oil
12 4 oz chicken breast halves, bone-in, skin removed

Serve 1 breast per person with tzaziki sauce, couscous and grilled
bell pepper strips. TZAKIKI SAUCE, a Greek sauce made with yogurt,
cucumbers and garlic. This recipe works equally well when cut in half
to serve 6.

Mix all ingredients, except chicken, in a nonmetallic bowl. Add
chicken to the marinade; toss gently to coat pieces well. Cover and
refrigerate for 1 to 2 days. Prepare a barbecue grill so coals are
white-hot. Spray grill with nonstick coating. Remove chicken pieces
from marinade and place on grill. Cook, turning chicken frequently so
it does not burn, until juices run clear when large part of breast
halves are pierced. Cooking time will vary between 12 and 20 minutes,
depending on the heat of grill and the thickness of the breasts.

Jalapeno Grilled Chicken

Yield: 4 Servings

1 chicken,broiler/fryer, -quartered
1 T oil,cooking
1/4 c onion,chopped
1 garlic,clove, minced
1 c catsup
2 T vinegar
1 T sugar,brown
1 T peppers,jalapeno, minced
1/2 t salt
1/2 t mustard,dry

Heat the oil up in a saucepan over medium heat.

Add onion and garlic, then cook, stirring occasionally, for
about 5 minutes or until the onion is tender.

Add catsup, vinegar, brown sugar, jalapeno peppers, salt , and
mustard. Cook, stirring occasionally, until mixture is blended.

Place the chicken, skin side up, on a prepared grill about 8
inches from the heat. Grill, turning every 8 to 10 minutes, for
about 40 minutes.

Brush chicken with sauce, grill, turning and basting with sauce
every 5 minutes, about 20 mintues more or until chicken is fork

Oriental Grilled Vegetables

Yield: 4 Servings

1 T coriander seeds
2 T soy sauce
2 T dry sherry
1 T honey
2 t fresh ginger,Minced
1 t chili (or sesame oil)
2 cl garlic
1 lg yellow squash,cut into
1 1/2 inch,Slices
1 lg onion,cut into 8 wedges
1 red bell pepper,cut into 8
1 pieces
1 green bell pepper,cut into
1 8 pieces

Put coriander seeds into a medium bowl and crush, using the back of
a spoon. Add the soy sauce, sherry, honey ginger, oil, and garlic. Add
the vegetables and toss. Let stand for 15 minutes.

Preheat the grill or boiler. String the vegetables onto 4, 6-inch
skewers. Cook 4 inches from the heat source, 3 minutes per side,
brushing once with the marinade.

Skewer Grilled Chicken

Yield: 6 Servings

2 lb chicken breasts
1 t garlic,Crushed
1/4 t tumeric
1 t fish sauce
1 t lemon juice
1 t lemongrass,Ground
1/2 t paprika
1/2 t salt
1 t light soy sauce
1 T oil

Take breasts and bone, skin and cut into 1/4" thick bite size chunks.

In a bowl combine chicken with the remaining ingredients, mix, cover
and refrigerate for 3-4 hrs. Soak bamboo skewers in water 3-4 hrs and
start charcoal fire in grill. Thread chicken pieces onto skewers and
BBQ about 3 min , turn and 3 min more. Serve.

Wednesday, April 16, 2014

Grilled Portabella Mushrooms

Yield: 2 Servings

1 pk portabella mushroom caps
1/4 c olive oil
2 T balsamic vinegar
1 whole shallot-finely, Chopped
1 clove garlic-finely, Chopped

1. Remove stems and wipe caps clean with a damp paper towel.
2. Combine oil, vinegar, shallots and garlic.
3. Turn mushrooms on their backs, with dark "gill" side up. Spoon dressing over gills.
4. Grill on rack over hot coals, gill sides up, for 4 minutes. Slice and serve.

Grilled Salisbury Steak In Belmont Sauce

Yield: 6 Servings

1 3/4 lb finely lean chuck,Ground
1 beef
2 T onion,Grated
2 T ran green bell,Grated
1 pepper
1 cl garlic,mashed
1 1/2 T finely chives,Chopped
1 salt
1 black pepper
1 paprika
1 pinch of powdered thyme

BELMONT SAUCE ==================
3 T butter
1/3 c tomato ketchup
1 T lemon juice
1 t worcestershire sauce
1 generous dash tabasco sauce
1 t prepared mustard
1 salt
1 black pepper
1 a little mace,To Taste
1 dry sherry wine

Mix all ingredients together and shape into 6 individual small
steaks,about3/4" thick.Sprinkle with seasoned flour and brush with
olive oil. Broil themfor 5 to 6 minutes or more on each side,depending on
degree of doneness desired. Belmont Sauce: Melt butter with the rest
of the ingredients. Blend well. Stir in 2 tbsp. sherry and bring almost to a
boiling point. Arrange steaks on a hot platter and pour sauce over them.