GRILL RECIPE SUGGESTIONS
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
Note: 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 ½ hour before cooking, turn the grill on for butter. Place each ear on a
remaining ingredients. Mix well. Brush
TANGY SEAFOOD KABOBS
1 lb. large shrimp, shelled & divined
¾Lbs. Sea scallops 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.
PORK CHOPS 4 pork chops Marinade
1 large onion
2 tbs. lemon juice or vinegar
2 tbs. oil
½tsp. freshly ground black pepper. 1 tsp. sugar
½tps. 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
1can
1/3 cup milk
2tbs barbecue sauce
¼tsp. oregano
¼tsp. salt
1/8 tsp. pepper
4 cups thinly sliced potatoes (4
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
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
¾ c. Italian dressing
1tsp. Worcestershire sauce 1tsp. Dry mustard
¼tsp. 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
3
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 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
2 tbs. oil
½ cup lime juice
25
