RIB EYE STEAKS WITH GRILLED GARLIC
As they cook, the gadic cloves mellow inflavor,
making a delicious sauce for any grilled meat.And for
an appetizer, spread the softened cloves over toasted
slices of french bread! Makes 4 servings.
Ingredients
1
2
1
2
wholeHead ofgarlic
tablespoons oliveoil or cooking oil
tablespoon snipped fresh basil, or 1/2
teaspoon dried basil, crushed
tablespoon snipped fresh rosemary or1/2
teaspoon dried rosemary, crushed
twelve-oz, boneless ribeye steaks
Preparing the Garlic
Use a cooking pan or tear off a 24x18-inch piece of
aluminum foil and fold long length inhalf, then trim to
make a12-inch square. Remove theouter layer of
garlic Head, then cut off and discard the top 1/2-inch of
garlic Head to expose the garlic cloves. Place garlic
Head in center of a cooking pan or incenter of foil with
all sides ofthe foil folded up around the garlic toform a
cup. Drizzle gadic with oil and sprinkle with basil and
rosemary. Cover pan or twist the ends of the foil to
completely enclose the garlic.
Preparing Steaks
Place steaks and the garlic pack on grill directly over
MEDIUM heat and cook about 7 minutes with the lid
up. Turn steaks and grill for5 to 8minutes more, or
until cooked to taste. Then remove steaks and place
on platter. Remove garlic and drizzle itsjuices over
your steak. Remove the softened garlic cloves and
spread over your steak. Season with salt and pepper
as desired and cut into serving-size pieces.
Preparation
Combine ketchup, pepper, rosemary, basil and garlic
powder. Coat both sides of steak with mixture. Grill
steak with lid up, directly over medium heat for 6
minutes. Turn steak and grill for 8to 12minutes more
or until cooked as desired. Cut intoserving size
pieces.
BARBECUEDRIBS
Serve this tangy barbecue classic with corn-on-the-
cob, green salad, potato salad or coleslaw!
Makes 4 servings.
Ingredients
2 pounds American style pork spareribs
1/2 cup barbecue sauce
1/2 cup tomato sauce
2 cloves garlic, crushed
juice of 1lemon
few drops of tobasco sauce
Preparation
Place ribs into a large glass or ceramic dish.
Combine remaining ingredientsand pour over the
ribs. Refrigerate for several hours.
Preheat your grill 3 minutes and place the ribs on
cooking grid. Cook indirectly, over a low tomedium
heat until cooked. During thelast few minutes of
cooking you can cook the ribs over a direct fire for
added barbecue flavor and texture.
HERB-PEPPER SIRLOIN STEAK
The hearty beefflavor is complemented with a deli-
cious herb coating! Makes 6servings.
Ingredients
2 tablespoons ketchup
1/2 teaspoon coarsely ground pepper
1 1/2 teaspoons snipped fresh rosemary or 1/2
teaspoon dried rosemary, crushed
1 1/2 teaspoons snipped fresh basil or 1/2teaspoon
dried basil, crushed
1/8 teaspoon garlic powder
1 1 1/2-pound boneless beef sirloin steak,
cut 1-inch thick
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