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25
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
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 & divined
¾ Lbs. 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.
Half-hour before cooking, turn the
burner to the grill on high. Drain
seafood-reserving marinade. On
each of twelve 10” skewers, thread 2
shrimps 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
½ tsp. freshly ground black pepper.
1 tsp. sugar
½ tps. 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
1 can (10-3/4 oz.) condensed cream
of mushroom soup
1/3 cup milk
2 tbs barbecue sauce
¼ tsp. oregano
¼ 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
¾ c. Italian dressing
1tsp. Worcestershire sauce
1tsp. Dry mustard
¼ 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
3 medium-size zucchini
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
1-1/2 lb. flank steak or boned
chicken breasts
2 tbs. oil
½ cup lime juice
½ tsp. salt
½ tsp. celery salt
¼ tsp. garlic powder