steaks
bstitute catfish, halibut or cod
aks over
sh
es in butter and
e, melted
l
-
d
k,
12
elled & divined
s
ng marinade. On each
wers, thread 2
allops, alternating with
nks. Place skewers on
0 minutes, basting and
e
ool place. Turn the BBQ grill
and
dded cheddar cheese
.) condensed cream of
edium
et stand 5
inutes before serving.
BROIL
. Grill 5 to 7
g
de. In the
from the
a skillet on grill
To serve,
hin slices,
inch slices.
cchini, tomatoes and
f
ssing, Worcestershire sauce,
e. Grill 5 to 7
nd basting
nkle liberally with
eak or boned chicken
e juice
BBQ SALMON
2 large salmon
2 tbs. oil
Salt & pepper
2 oz. thin bacon slices
2 tbs. butter
1 tbs. lemon juice
Sprig of parsley
Lemon wedges
*You can su
for salmon.
Preheat the BBQ
Brush the steaks with oil and season with
salt and pepper. Place on BBQ grill and
cook for 10 minutes, turning ste
halfway through cooking time.
Meanwhile fry the bacon in a pan on the
side burner. Drain on paper towels. Melt
the butter in a small saucepan taking care
not to discolor it. Arrange the fish and
bacon on serving plates. Pour the butter
over and sprinkle with lemon juice. Garni
with parsley sprigs and lemon wedges.
Serve with boiled potato
sprinkled with parsley.
BAKED CHILI CORN
6 medium ears corn, husked
3 tbs. butter or margarin
Dash ground cumin
Dash ground coriander
About ½ hour before cooking, turn the gril
on for butter. Place each ear on a heavy
duty foil. In a bowl, combine remaining
ingredients. Mix well. Brush 1-1/2 tsp.
butter mixture over each ear. Close foil an
fold up ends to seal. Place on grill. Coo
turning packets occasionally 10 to
minutes or until cooked through.
TANGY SEAFOOD KABOBS
1 lb. large shrimp, sh
¾ lbs. Sea scallop
2/3 c. chili sauce
¼ c. cider vinegar
3 tbs. Chopped parsley
1 tbs. Vegetable oil
1 tbs. Worcestershire sauce
½ tsp. Prepared horseradish
1 clove garlic, minced
1 20 oz. Can pineapple chunks in juice
Drained.
In medium bowl, combine shrimp and
scallops. In small bowl, combine chili sauce
and next six ingredients. Pour over
seafood. Toss to coat. Cover,
refrigerate 2 hours.
Half-hour before cooking, turn the
burner to the grill on high. Drain
seafood-reservi
of twelve 10 in. ske
shrimps and 2 sc
pineapple chu
grill. Cook 7-1
turning often.
PORK CHOPS
4 pork chops
Marinade
1 large onion
2 tbs. lemon juice or vinegar
2 tbs. oil
½ tsp. freshly ground black pepper.
1 tsp. sugar
½ tops. Paprika
1 clover garlic
Peel, grate onion, and add rest of the
ingredients except the pork chops. Mix
well. Pour over chops and marinate on
hour in a c
on high. Heat 10 minutes. BBQ the
chops brushing with the marinade
occasional
ly. Serve with mixed salad,
dressed with vinaigrette flavored with
fresh dill.
BARBECUED POTATOES
CHEESE
1 –1/2 cups shre
1 can (10-3/4 oz
mushroom soup
1/3 cup milk
2 tbs. barbecue sauce
¼ tsp. oregano
¼ tsp. salt
1/8 tsp. pepper
4 cups thinly sliced potatoes (4
medium-sized potatoes)
Preheat grill. Combine cheese,
condensed soup, milk, BBQ
sauce, oregano, salt and pepper
in a large mixing bowl. Stir in
potatoes until well coated. Turn
into well-buttered 1-1/2 quart
rectangular baking dish. Cover
dish with aluminum foil. Bake
covered 25 minutes on m
with the lid of your BBQ grill
closed. Remove foil and continue
baking 15 minutes longer or until
potatoes are tender. L
m
BARBECUED LONDON
4 to 6 servings
¾ c. Italian dressing
1tsp. Worcestershire sauce
1tsp. Dry mustard
¼ tsp. Thyme, crushed
1 medium onion, sliced
1 pound flank steak, scoured
2 tbs. Butter, melted
Combine first 4 ingredients, add onion
and marinade flank steak with it.
Refrigerate at least 4 hours or
overnight. Remove steak and grill on
preheated BBQ grill
minutes on each side bastin
frequently with the marina
meantime, sauté onions
marinade in butter in
side burner for 3 minu
tes.
slice steak diagonally into t
sprinkle onions over top. Garnish with
vegetable kabobs.
VEGETABLE KABOBS
3 medium-size zucchini
12 cherry tomatoes
12 fresh mushrooms
Grated parmesan cheese
Parboil whole zucchini 5 minutes on
grill side burner or until just tender.
Drain and cut into ½
Thread zu
mushroom
s alternately on each of six
skewers. Brush with marinade made o
Italian dr
e
mustard a
nd thym
minutes turning a
occasionally. Spri
Parmesan cheese
.
FAJITAS
1-1/2 lb. flank st
breasts
2 tbs. oil
½ cup lim
½ tsp. salt
½ tsp. celery salt
¼ tsp. garlic powder
½ tsp. pepper
¼ tsp. oregano
¼ tsp. cumin
Flour tortillas
Lemon
Pound flank steak to ¼ inch thickness or
flatten chicken breasts. Mix oil, limejuice and
seasonings in a zip lock bag. Add meat and
shake bag to coat the meat. Refrigerate
GRILL RECIPES
36
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