Grill Recipes, Bbq Salmon, Baked Chili Corn

GRILL RECIPES

BBQ SALMON

2 large salmon steaks

2 tbs. oil

Salt & pepper

2 oz. thin bacon slices

2 tbs. butter

1 tbs. lemon juice Sprig of parsley Lemon wedges

*You can substitute catfish, halibut or cod 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 steaks over 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. Garnish with parsley sprigs and lemon wedges. Serve with boiled potatoes in butter and sprinkled with parsley.

BAKED CHILI CORN

6 medium ears corn, husked

3 tbs. butter or margarine, melted Dash ground cumin

Dash ground coriander

About 1/2 hour before cooking, turn the grill 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 and fold up ends to seal. Place on grill. Cook, turning packets occasionally 10 to 12 minutes or until cooked through.

TANGY SEAFOOD KABOBS

1 lb. large shrimp, shelled & deveined 3/4 lbs. Sea scallops

2/3 c. chili sauce 1/4 c. cider vinegar

3 tbs. Chopped parsley

1 tbs. Vegetable oil

1 tbs. Worcestershire sauce 1/2 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-reserving marinade. On each of twelve 10 in. skewers, thread 2 shrimp and 2 scallops, alternating with pineapple chunks. Place skewers on grill. Cook 7-10 minutes, basting and turning often.

PORK CHOPS 4 pork chops Marinade

1 large onion

2 tbs. lemon juice or vinegar

2 tbs. oil

1/2 tsp. freshly ground black pepper 1 tsp. sugar

1/2 tsp. paprika 1 clover garlic

Peel, grate onion, and add rest of the ingredients except the pork chops. Mix well. Pour over chops and marinate one hour in a cool place. Turn the BBQ grill on high. Heat 10 minutes. BBQ the chops brushing with the marinade occasionally. Serve with mixed salad, dressed with vinaigrette flavored with fresh dill.

BARBECUED POTATOES and

CHEESE

1 –1/2 cups shredded cheddar cheese

1can (10-3/4 oz.) condensed cream of mushroom soup

1/3 cup milk

2tbs. barbecue sauce

1/4 tsp. oregano 1/4 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 medium with the lid of your BBQ grill closed. Remove foil and continue baking 15 minutes longer or until potatoes are tender. Let stand 5 minutes before serving.

BARBECUED LONDON BROIL 4 to 6 servings

3/4 c. Italian dressing

1tsp. Worcestershire sauce 1tsp. Dry mustard

1/4 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. Grill 5 to 7 minutes on each side basting frequently with the marinade. In the meantime sauté onions from the marinade in butter in a skillet on grill side burner for 3 minutes. To serve, slice steak diagonally into thin slices, sprinkle onions over top. Garnish with vegetable kabobs.

VEGETABLE KABOBS

3medium-size zucchini

12cherry tomatoes

12fresh mushrooms Grated parmesan cheese

Parboil whole zucchini 5 minutes on grill side burner or until just tender. Drain and cut into 1/2 inch slices. Thread zucchini, tomatoes and mushrooms alternately on each of six skewers. Brush with marinade made of Italian dressing, Worcestershire sauce, mustard and thyme. Grill 5 to 7 minutes turning and basting occasionally. Sprinkle liberally with Parmesan cheese.

FAJITAS

1-1/2 lb. flank steak or boned chicken breasts

2 tbs. oil

1/2 cup lime juice 1/2 tsp. salt

1/2 tsp. celery salt 1/4 tsp. garlic powder 1/2 tsp. pepper

1/4 tsp. oregano 1/4 tsp. cumin Flour tortillas Lemon

Pound flank steak to 1/4 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 overnight or at least 6 to 8 hours. Wrap tortillas in foil. Remove meat from marinade. Cook on a pre-heated gas grill for 5 to 8 minutes on each side. While meat is cooking,