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GRILL RECIPE SUGGESTIONS
TANGY SEAFOOD KABOBS
1 lb. Large shrimp, shelled &
deveined
¾ lbs. sea scallops
2/3 c. chili sauce
¼ c. cider vinegar
butter and sprinkled with
chopped parsley and a crisp
lettuce salad.
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.
Note: Substitute catfish, halibut
or cod for salmon.
PORK CHOPS
4 Pork chops
Marinade
1 large onion
2 tbs. lemon juice or vinegar
2 tbs. oil
½ tsp. powdered mustard
2 tsp. Worcestershire sauce
½ tsp. freshly ground black
pepper
1 tsp. sugar
½ tsp. paprika
1 clove 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 full.
Heat 10 minutes. BBQ the chops
brushing with the marinade
occasionally. Serve with mixed
salad, dressed with vinaigrette
flavored with fresh dill.
3 tbs. chopped parsley
1 tbs. vegetable oil
1 tbs. Worcestershire sauce
½ tsp. prepared horseradish
1 cove garlic, minced
1 20 oz. Can pineapple chunks in
juice, drained
BBQ SALMON
2 large salmon steaks
2 tbs. Oil
Salt & pepper
2 oz. thin bacon slices
2 tbs. Butter
1 tbs. Lemon juice
Spring of parsley
Lemon wedges
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 cooking time.
Meanwhile fry the bacon in a pan
on the side burner. Drain on
paper towels. Meld 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 springs and lemon
wedges. Serve with boiled
potatoes tossed in butter and
sprinkled with chopped parsley
and a crisp lettuce salad.
Note: Substitute catfish, halibut
or cod for salmon.
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 butter on for grill. Place
each corn 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.
Half hour before cooking, turn the
burner to the grill on full. 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, often basting and
turning.
BARBECUED LONDON BROIL
4 to 6 servings
¾ c. Italian dressing
1 tsp. Worcestershire sauce
1 tsp. dry mustard
¼ tsp. thyme, crushed
1 medium onion, sliced
1 pound flank steak, scored
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 your 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 your side
burner for 3 minutes. To serve,
slice steak diagonally into thin
slices, sprinkle onions over top.
Garnish with vegetable kabobs.
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)
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