Path: swen.emba.uvm.edu!news.cs.utah.edu!dog.ee.lbl.gov!agate!howland.reston.ans.net!newsfeed.internetmci.com!in2.uu.net!EU.net!usenet2.news.uk.psi.net!uknet!dispatch.news.demon.net!demon!mail2news.demon.co.uk!alexr.idiscover.co.uk From: Joel Ehrlich Newsgroups: rec.food.recipes Subject: COLLECTION (14) Grill Recipes Followup-To: poster Date: Mon, 27 May 1996 19:47:54 GMT Organization: Salata * Redondo Beach, CA * 310-543-0439 28.8k Lines: 404 Sender: Mark Alexander Approved: Mark Alexander Message-ID: <435_9605270905@salata.com> Reply-To: Joel Ehrlich X-NNTP-Posting-Host: alexr.idiscover.co.uk X-Mail2News-Path: redtape.lewisham.gov.uk!alexr.idiscover.co.uk Responding to: Christi Brogan CB> I am in search of some really great grilling recipes now that summer CB> is underway. Anything that has to do with grilling, whether it be CB> marinades for the perfect chicken, beef or fish, vegetables or fruits, CB> or even desserts, if you've got 'em I'd love to have 'em! Thanks! Here are few you might like: Spicy Grilled Beef Roast No. 8364 Yields 6 Servings 1 tsp rosemary, dried 2 lb beef roast or large 1 tsp oregano, dried steak (chuck eye or 1/4 tsp cayenne pepper shoulder underblade) 1/2 tsp salt 1 1/2 inches thick Preheat a charcoal or gas grill. Mix the rosemary, oregano, pepper and salt in a small bowl, crushing the rosemary with your fingers. Spread the seasoning mixture on both sides of the roast. Place the roast on the grill. Cover. Cook about 8 to 10" from heat for about 8 minutes on each side for medium-rare meat. Transfer the meat to a platter. Let rest in a warm place for 10 minutes before carving. To serve, cut on a slant into very thin slices. Arrange on individual plates. Serve hot. Southwestern Grilled Chicken Salad No. 992 Yields 4 Servings 2 Tbls Olive Oil 1 Tbls Cilantro, Chopped Fine 1 tsp Cumin, Ground Salt 1 tsp Cayenne Pepper 1 Tbls Cilantro, Chopped 3 small hds Red or Green Leaf Salt Lettuce 4 Chicken Breast Halves 1 1/2 Cups Cheddar, Shredded 6 Tomatillo, Chopped 1 1/2 Cups Monterey Jack, 1/2 Cup Olive Oil Shredded 3 Tbls Red Wine Vinegar 2 Ancho Chiles, Seeded Combine the first measure of olive oil, ground cumin, cayenne, the first measure of cilantro and salt (to taste) in a bowl. Remove the skin and bones from the chicken breasts. Rub the chicken with the olive oil & herb mixture. Grill the chicken on both sides until tender (15 to 20 minutes). Set aside in a small bowl. Stir the chopped tomatillo, the second measure of olive oil, the red wine vinegar, the ancho chiles, the second measure of cilantro and salt and pepper to taste in a small bowl. Set aside. Wash and dry the lettuce and tear into chunks. Arrange in a large bowl. Cut the chicken breasts into 1/2" thick slices and arrange in the center of the lettuce. Arrange the shredded Cheddar and Monterey Jack around the chicken. Pour the vinaigrette over the salad and serve. Simple Grilled Eggplant No. 6108 Yields 6 Servings 2 1/2 lbs eggplant ground 1/3 cup olive oil, virgin 1/4 cup Italian parsley, salt, to taste finely chopped black pepper, freshly If using large eggplant, remove the stems, then slice the eggplants horizontally 1/2" thick. Small eggplants should be sliced vertically 1/2" thick. Place the eggplant slices in a large, heavy plastic bag such as a freezer bag. Add the olive oil, salt and pepper to the bag. Close the top. Toss the eggplant with the seasonings until the slices are evenly coated. Preheat a grill. Grill the eggplant slices over medium-high heat until tender and attractively browned. Do not allow them to char. For a picnic, layer the grilled eggplant slices in a large, shallow plastic container. Sprinkle each layer with the parsley. Alternatively, arrange the slices on a platter and sprinkle with parsley. Serve at room temperature. Shrimps On The Barbie w/Soy Dressing No. 3082 Yields 2 Servings 1 Lb Jumbo Shrimp 1 Clove Garlic, Minced 1/4 Cup Soy Sauce 2 Tbls Honey 3 Tbls Chinese Rice Wine 2 tsp Sesame Oil 1 tsp Ginger, Minced Shell and devein the shrimp but leave the tails on. Mix all the remaining ingredients together. Place the shrimp in a glass baking dish. Pour the dressing over. Toss the shrimp to coat. Marinate for 1 hour. Prepare the grill, it is NOT ready until ALL the coals have a THICK coating of gray ash. Grill the shrimp 4" to 6" from the coals until the flesh becomes opaque (about 2 minutes per side.) Serve hot. Salsa Garlic Flank Steak No. 2959 Yields 4 Servings 1 Lb Lean Flank Steak 1 1/2 tsp Fresh Garlic, Minced 1 tsp Cumin, Ground - Cooking Spray 1 tsp Coriander, Ground 1/4 Cup Whole Kernel Corn 1/2 tsp Chili Powder 1/2 Cup Medium Picante Sauce 1/2 Cup Medium Picante Sauce Trim the fat from the steak. Combine the cumin, coriander and chili powder. Rub the steak with the spice mixture. Combine the steak, the first measure of picante sauce and the garlic in a zip-top, heavy duty, plastic bag. Seal the bag. Marinate, refrigerated, for at least 8 hours, turning the bag occasionally. Prepare the grill - it is NOT ready until ALL the coals have a THICK, even coating of gray ash. Coat the grill rack with non-stick cooking spray. Remove the steak from the bag. Discard the marinade. Grill the steaks to the desired degree of doneness (usually about 8 minutes per side). Cut diagonally across the grain into thin slices. Combine the remaining picante sauce with the corn. Stir well. Spoon over the steak slices. Serve. Salmon Steaks w/Citrus Vinaigrette No. 2856 Yields 4 Servings 1 Cup Chicken Broth 2 tsp Fresh Mint, Chopped AND 1/2 tsp Lime Peel, Grated 2 Cloves Garlic, Sliced Thin 1/4 tsp Hot Red Pepper Flakes, REDUCED TO Crushed 1/2 Cup (See Instructions) - Salt 1/4 Cup Red Onion, Sliced Thin - Pepper 1/4 Cup Cucumber, Sliced & 4 3 1/2 oz Salmon Steaks Quartered 2 Cups Couscous, Cooked 1 Tbls Olive Oil - Fresh Mint Sprigs 1 Tbls Lemon Juice 2 tsp Black Olives, Chopped Combine the broth and garlic in a medium skillet over medium high heat. Bring to a boil. Cook until the mixture is reduced to the indicated amount (5-10 minutes will reduce 1 cup to 1/2 cup). Remove from the heat. Cool to room temperature. Transfer the mixture to a small bowl. Add all the remaining ingredients except the salmon, couscous and mint sprigs. Preheat the broiler (you may use an outdoor grill if you wish - such a grill is NOT ready until ALL the coals have a THICK, even coating of gray ash). Broil or grill the salmon steaks just until cooked through (about 3 minutes per side). Place the salmon over the couscous. Top with the broth mixture. Garnish with mint sprigs. Serve hot. ~~~ Penny Watson Marinated Monkfish Brochettes No. 8423 Yields 4 Servings 1 3/4 lbs monkfish fillets 1 tsp cumin, ground 2 medium red peppers, sweet 1/8 tsp red pepper flakes, hot salt, to taste 2 tsps garlic, chopped fine black pepper, freshly 1 tbls rosemary, fresh ground, to taste chopped 2 tbls lemon juice 4 tbls butter, melted 1 tbls Dijon-style mustard, 4 tbls parsley, fresh, choppd coarse Cut the monkfish into 1 1/2" cubes. Cut away and discard the core and veins of the peppers and cut them into about an inch square. Blend all the ingredients but the butter and parsley in a large bowl. Cover with plastic wrap and marinate 15 minutes at room temperature. Heat the grill or oven broiler to high. Soak large wooden skewers in cold water until ready to use. On each skewer arrange alternately 6 or so pieces of monkfish and pepper. Brush with the marinade. Set aside the leftover marinade. Put the skewers on the grill or under the broiler and cook about 4 minutes. Turn the skewers over and cook 3 to 4 minutes longer. While cooking, brush them with the reserved marinade. Put them on a warm serving platter and brush with melted butter and sprinkle over parsley. Serve immediately. Marinated Grilled Butterflied Leg of Lamb No. 6118 Yields 6 Servings 8 1/2 lbs American leg of lamb 2 tbls fennel seeds salt to taste 2 tbls garlic, finely chopped pepper, freshly ground 4 sprigs thyme, fresh, or to taste 2 tsps thyme, dried 1/4 cup olive oil 2 tsps cumin 1 cup red wine, dry 1 bay leaf, crumbled 2 tbls Dijon mustard 2 tbls butter Have the butcher butterfly the leg of lamb or do it at home. Cut the meat, leaving in one piece, so that it will lie flat on a grill. Preheat broiler or charcoal grill. Prepare the lamb for grilling; lay it out flat and sprinkle it on all sides with salt and a generous quantity of pepper. Combine all of the remaining ingredients except the butter in a bowl. Blend them thoroughly. Place the lamb in a baking dish large enough to hold it. Pour the marinade over the meat. Turn and rub the lamb so it is evenly coated. It is not essential to refrigerate before cooking, but if it has been, let it return to room temperature before starting to cook. Remove lamb from marinade. Place it flat on the grill, or if an oven broiler is used, place the lamb under it 4 to 5 inches from the source of heat. Reserve the marinade. Cook the lamb on the grill or under the broiler for about 10 minutes. Turn and cook another 10 minutes for rare meat; for medium or well done, cook longer according to taste. Transfer the marinade to a saucepan. Simmer for about 3 minutes. Add the butter. Transfer the lamb to a baking dish. Pour the marinade over. Cover loosely with aluminum foil. Let the meat rest in a warm place for 10 to 15 minutes. Slice the meat thin. Serve with the pan gravy. Kentucky Whiskey Glazed Ribs No. 4211 Yields 6 Servings Glaze: 1/2 tsp liquid smoke flavoring 1/2 cup butter, unsalted 1/2 tsp salt 1/3 cup vegetable oil 1 tbls orange peel, finely 1 cup onion, minced grated 2/3 cup catsup Ribs: 2/3 cup whiskey, or 3 pork sparerib racks, 2/3 cup bourbon cut into 5-rib 1/2 cup cider vinegar sections 1/2 cup orange juice, fresh 4 tsps sugar 1/2 cup maple syrup, pure 1 1/2 tsps allspice, ground 1/3 cup molasses, light, un- salt sulfured pepper, freshly ground 2 tbls Worcestershire sauce green onions, (option- 1/2 tsp black pepper, cracked al) For glaze: Melt butter in heavy large saucepan over medium heat. Add oil and heat 2 minutes. Add onion. Saute until pale golden, about 5 minutes. Add catsup, whiskey, vinegar, orange juice, maple syrup, molasses, Worcestershire, pepper, liquid smoke and salt. Bring to simmer, stirring frequently. Reduce heat to medium-low. Cook until mixture is thick and glossy, stirring occasionally, about 1 hour. Add orange peel. Cook 5 minutes, stirring occasionally. (Glaze can be prepared 1 day ahead. Cover tightly and refrigerate. Before using, stir over low heat until heated through.) For ribs: Season both sides of ribs with sugar, allspice, salt and pepper. Cover. Let stand 45 minutes. Prepare barbecue grill (medium-high heat). Lightly oil grill. Place ribs on grill. Sear 5 minutes per side. Move ribs to outer edges of grill. Cover with grill lid or heavy-duty foil and continue grilling until meat is tender, turning ribs occasionally and brushing with some of glaze during last 5 minutes, about 30 minutes. Arrange ribs on platter. Garnish with green onions. Serve with remaining glaze. Grilled Tuna w/Lime Juice No. 5749 Yields 8 Servings 3 lbs tuna steaks, 1 1/2 2 limes, halved inch thick Prepare barbecue (medium-high heat). Place the tuna on the grill. Cook to the desired degree of doneness, about 5 minutes per side for medium-rare. Cut the tuna into 1" wide strips. Place on a small platter. Squeeze juice from the limes over. Serve. Grilled Shrimp w/Oregano & Garlic No. 1449 Yields 6 Servings 36 LARGE Shrimp 7/8 Cup Olive Oil 3 Tbls Dried Oregano Salt 1 Tbls Garlic, Minced Pepper 2 Tbls Olive Oil Lemon Wedges 1/3 Cup Red Wine Vinegar Preheat the barbecue - it is ready when all coals have a thick, even coating of gray ash. Oil the grill on which the grilling is to be done. Shell and devein the shrimp. Set aside. Warm the first measure of olive oil in a small saucepan over medium heat. Add the oregano and garlic. Cook for about 2 minutes. Remove from the heat and stir in the vinegar and the second measure of olive oil. Season to taste with salt and pepper. Cool. Pour over the shrimp. Marinate, refrigerated, for at least 2 hours (the longer the better). Thread 3 shrimp onto each skewer. Grill, on the oiled grill, 4 to 6 inches from the heat until pink (about 2 minutes per side). Serve with lemon wedges. Grilled Lime Chicken No. 2945 Yields 6 Servings 1/4 Cup Fresh Parsley, Chopped 2 Tbls Lime Juice 1/2 tsp Lime Rind, Grated 6 4 oz Chicken Breast Halves, 1 Cup Chablis Skinned & Boned 1/2 tsp Pepper, Ground Combine all the ingredients except the chicken breasts in a shallow baking dish. Add the chicken. Turn to coat. Cover. Marinate, refrigerated, for at least 24 hours. Prepare the grill - it is NOT ready until ALL the coals have a THICK, even coating of gray ash. Coat the grill rack with non stick vegetable spray. Place the rack on the grill. Remove the chicken from the marinade. Reserve the marinade. Place the chicken breasts on the rack. Grill until done (about 5 minutes per side), basting with the reserved marinade. ~~~ Anne Marie Chiappetta Grilled Fish Yucatan Style No. 2741 Yields 6 Servings 1 4 Lb Red Snapper, Cleaned, - Coarse Salt Head & Tail Intact - Black Pepper, Ground 2 Limes, Juice Only 1/2 Cup Red Wine Vinegar 4 Dried Ancho Chiles 3 Tbls Peanut Oil 4 Dried Pequin Chiles 2 Limes, Cut Into Wedges - BOILING(!) Water 3 Cloves Garlic Prepare the grill - it is NOT ready until ALL the coals are EVENLY covered with a THICK coating of gray ash. Wipe the fish dry with paper towels. Squeeze the first measure of limes onto the skin and into the cavity of the fish. Let the fish stand to marinate. Remove the stems from the chile peppers. Soak the chiles in BOILING(!) water to cover for 30 minutes. Place the plumped chiles in a blender along with the garlic, salt, pepper, vinegar and oil. Blend to a puree. NOTE: Fresh Green (Anaheim) Chiles can be used in place of the dried chiles if the dried chiles are unavailable. Coat the fish with the chile pepper paste. Broil over hot coals, basting occasionally with additional oil. Turn once. Serve with lime wedges. Grilled Smoked Pork Chops w/Cheese Grits No. 1848 Yields 4 Servings 4 Cups Chicken Stock 1/4 Cup Butter 1 1/3 Cups Quick Cooking Grits or 4 6 oz Smoked Pork Chops Yellow Cornmeal 1/2 Cup Parmesan, Grated Bring the stock to a boil in a large, heavy saucepan. Reduce heat to a simmer. Add the grits in a slow, steady stream, stirring constantly. Simmer until thick (about 10 minutes). Remove from the heat. Mix in the cheese and butter. Season with salt and pepper. Set aside and keep warm. Prepare the barbecue grill or preheat the broiler (the barbecue is not ready until all the coals are evenly covered with a thick coating of gray ash). Grill the pork chops until light brown and heated through (about 4 minutes per side). Transfer to serving plates. Serve with grits. Joel -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article which is now available on line: http://www.duke.edu/~tfdpress/rfrpost.html. Recipes/articles go to recipes@rt66.com; requests go to cocina@mbay.net; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.