RECIPES
SHRIMP KABOBS WITH
CURRY BUTTER
Direct/High
For the curry butter:
½ cup butter
2 tablespoons finely chopped onion
1 teaspoon snipped fresh dill
1 to 1½ teaspoons curry powder Dash garlic powder
16 to 20 jumbo shrimp (1½ to 2 pounds), peeled and deveined
Olive oil
Lime or lemon wedges Fresh dill or parsley sprigs
SALMON STEAK KYOTO
Direct/Medium
For the marinade:
¹⁄³ cup soy sauce
¼cup orange juice concentrate
2 tablespoons olive oil
2 tablespoons tomato sauce
1 tablespoon spring onion and top, minced
1 teaspoon lemon juice
½teaspoon prepared mustard
½teaspoon minced ginger root
1 clove garlic, minced
4salmon steaks, about 1" thick Olive oil
SWEET CORN IN HUSKS
Direct/Medium
Trim excess silk off end of corn with kitchen shears. Place corn in a deep container; cover corn with cold water and soak at least 1 hour. When ready to grill, remove corn from water; shake to remove excess water.
Grill over direct medium heat for about 25 minutes, turning 3 times. Use gloves to remove husks and silk before serving.
To make the curry butter: in a small pan, melt the butter over
Thread shrimp on skewers, leaving space between pieces. Lightly brush or spray the shrimp with olive oil. Grill over direct high heat until the shrimp turn pink and are tender, 2 to 5 minutes, turning and brushing with the curry butter once halfway through grilling time. Arrange shrimp on serving plate. Garnish with lime wedges and dill.
Makes 4 servings.
To make the marinade: in a shallow, glass baking dish, combine the marinade ingredients. Add the salmon and turn to coat each side. Cover and refrigerate 30 to 60 minutes. Remove the salmon and reserve the marinade. Pour the reserved marinade into a small saucepan. Bring to a boil over high heat and boil for 1 full minute.
Lightly brush or spray salmon with oil. Grill over direct medium heat until fish is tender and flakes with a fork, 5 to 10 minutes, depending upon thickness of fish. Turn salmon and brush with marinade once halfway through grilling time.
Makes 4 servings. | 17 |
