Grilled Peaches with Almonds and Honey Watermelon Feta And Balsamic "Pizzas"(photo)
Watermelon Feta And Balsamic "Pizzas"
1 watermelon slice, cut 1-inch thick from center of the widest part
1 oz crumbled Feta cheese
5 to 6 Kalamata Olives, sliced
1 tsp mint leaves
1/2 tbsp balsamic glaze
Slice the widest part of a round watermelon in half. Lay the flat side down on a cutting board and cut a 1-inch thick slice from each half. Cut each half into 4 wedges.
Place them on a round dish like a pizza and top with cheese, olives, balsamic glaze and mint leaves.
5 pounds beef crosscut (flanken style) ribs
3 cups dark soy sauce
1 cup unseasoned rice vinegar
3 tablespoons fish sauce
2 cups water
1 lemon, zested and juiced
1 cup grated Asian pear
3 cups brown sugar
4 tablespoons crushed garlic
2 tablespoons crushed ginger
8 tablespoons sesame seeds
2 tablespoons toasted sesame seeds
1 bunch green onions, chopped
Make the marinade: In a large bowl or plastic bag, mix together dark soy sauce, rice vinegar, fish sauce, water, lemon zest, lemon juice, and grated pear. The pear tenderizes the ribs and adds some sweetness. Add brown sugar and mix until dissolved. Add garlic, ginger, sesame seeds and half of the chopped green onions, and then add ribs or pour over if using a bowl. I
like using freezer style zip top bags because they're sturdy and can be easily turned while marinating.
Marinate as long as possible! I like making the marinade on Friday and cooking the ribs on Sunday. Try for at least 6-8 hours minimum.
Cook ribs over a medium grill for approximately 4 minutes per side.
Don't overcook! These ribs are thin and cook fast. They can still be pink inside.
Toast sesame seeds in a small frying pan until brown. Watch carefully, they can go from brown to burnt quickly.
Boil the marinade and serve the ribs, sprinkled with remaining green onions and toasted sesame seeds. Boil any remaining marinade to serve on the side for white rice.
2 racks baby back ribs
6 tablespoons Emeril's Rib Rub spice blend
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
Emeril's Sweet Original Bam BQ Barbecue Sauce, or your favorite barbecue sauce
Preheat the oven to 300°F. Line a large baking sheet with a piece of aluminum foil that is large enough to cover the pan twice (you will be folding this over the ribs and sealing it).
Arrange the ribs, meat side up, in one layer on the prepared baking sheet. In a small bowl, combine the Rib Rub, salt, pepper, and celery salt, and stir to combine. Divide the seasoning evenly between the 2 slabs of ribs, coating them well on both sides. Fold the extra length of foil over the ribs, and seal it tightly on all sides. Place the baking sheet in the oven and bake, undisturbed, for 2 1/2 to 3 hours, or until the ribs are very tender.
Preheat a grill to medium-high (or leave the oven on).
Remove the baking sheet from the oven and peel back the foil so that the ribs are exposed. Using a basting brush or the back of a spoon, coat the meaty side of the rubs lightly with barbecue sauce. Place the slabs of ribs, meaty side up, on the grill and cook until the barbecue sauce is thickened and lightly browned, 5 to 10 minutes. (Alternatively, return the baking sheet to the oven and continue to bake the ribs, without the foil covering, until the barbecue sauce is thickened and lightly browned, 20 to 30 minutes.)
Plating / Assembly: Remove the ribs from the grill (or oven), and let them cool briefly. Then cut between the ribs and serve, with additional barbecue sauce on the side if desired. Recipe courtesy of Emeril Lagasse
1/4 cup sugar
Kosher salt and freshly ground black pepper
Two 12-ounce bottles amber beer, chilled
1 head garlic, split crosswise
2 fresh bay leaves
2 teaspoons whole black peppercorns
Two 4-pound chickens, cut into 8 pieces each
Vegetable oil, for brushing
Alabama White Barbecue Sauce:
1 cup mayonnaise
1/4 cup white wine vinegar
2 tablespoons drained prepared horseradish
2 teaspoons sugar
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Hot pepper sauce, such as Tabasco, for seasoning
For the chicken: In a pot large enough to hold the chicken, combine the sugar, 1/4 cup salt and 2 cups cold water. Stir until the salt and sugar dissolve. Pour in the beer and add the garlic, bay leaves and peppercorns. Submerge the chicken in the brine. Cover and refrigerate at least 8 hours and up to overnight.
For the Alabama white barbecue sauce: Meanwhile, whisk together the mayonnaise, vinegar, horseradish, sugar and Worcestershire in a medium bowl until smooth. Season with 1 teaspoon salt, hot sauce to taste and a liberal grinding of black pepper. Cover and refrigerate until you're ready to cook the chicken. (Can be made a day ahead, along with the chicken brine.)
Prepare a grill for medium indirect grilling. Drain and rinse the chicken and pat very dry. Season the chicken lightly with salt and more liberally with black pepper. Brush lightly with vegetable oil.
Brush the grill grates with vegetable oil and lay the chicken, bone-side down, on the indirect heat side of the grill. Cover and cook until the skin is golden and the chicken is about three-quarters cooked (130 to 135 degrees F on an instant read thermometer), 20 to 25 minutes. Flip the chicken pieces so they are skin-side down and continue indirect grilling until the chicken is cooked through and reads 165 degrees F on an instant-read thermometer, about 15 minutes more.
Brush the chicken all over with some of the Alabama white barbecue sauce and move the chicken, skin-side down, to the direct heat side of the grill. Grill just until the skin crisps, about 3 minutes, moving as necessary to keep it from burning. Let rest for 5 minutes before serving.
Serve the remaining Alabama white sauce on the side for dipping.
Spice Rubbed Smoked Ribs with Maple-Horseradish Baste
Maple-Horseradish Glaze:
Ribs:
Glaze:
Whisk all ingredients together in a medium bowl. Season with salt and pepper, to taste.
Ribs:
Stir spices together in a medium bowl.
About 1/2 hour before cooking time, soak hickory chips in enough water to cover. Drain chips. In a covered grill, place slow burning charcoal in both sides of a drip pan. Sprinkle coals with wood chips.
Rub top side of each rack of ribs with about 3 tablespoons of the rub. Place ribs, bone side down, on grill. Close cover or place cover on the smoker. Grill about 1 1/2 hours, adding chips every 20 minutes. During the last 10 minutes of grilling, brush liberally with the Maple-Horseradish Glaze.
1/3 cup mayonnaise
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
Kosher salt
8 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
Vegetable oil, for brushing
1 1/2 cups breadcrumbs
3 large tomatoes, halved crosswise
Freshly ground black pepper
Combine the mayonnaise, chili powder, cayenne and 1/2 teaspoon salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate at least 2 hours or overnight.
Preheat a grill to medium low. Brush the grill grates with vegetable oil. Place the breadcrumbs in a shallow dish, then add the chicken, turning to thoroughly coat. Grill the chicken, turning once, until golden brown and cooked through, 20 to 25 minutes per side. Meanwhile, brush the tomatoes with vegetable oil and season with salt and black pepper. Place cut-side down on the grill and cook until marked, about 4 minutes per side. Serve with the chicken. Yield:
4 servings - Source: Foodnetwork Per serving: Calories 570; Fat 35 g (Saturated 7 g); Cholesterol 122 mg; Sodium 535 mg; Carbohydrate 25 g; Fiber 2 g; Protein 35 g
Make dressing: Whisk to combine 3 tablespoons extra virgin olive oil, 1 teaspoon lemon zest, 1/4 cup lemon juice, 2 tablespoons chopped basil, 1 teaspoon chopped thyme, 1/4 teaspoon kosher salt, 1/8 teaspoon pepper, and 1/4 cup grated Parmesan; set aside.
Coat 1 large sliced yellow squash, 1 large sliced zucchini, 1/2 pint skewered grape tomatoes, 1 seeded and quartered bell pepper, and 1 sliced red onion (skewered so pieces stay together) with cooking spray and grill until soft and lightly charred. Brush warm veggies with the dressing and serve with any extra. Serves 4. Source: LHJ - Per Serving: 160 cal, 12g fat (2.5g sat), 210mg sodium, 11g carb, 4mg chol, 4g protein, 3g fiber
1 12oz. can frozen lemonade or limeade concentrate
1 cup light soy sauce
1 bunch scallions,chopped,white and green parts included
3 tbles toasted sesame oil
Combine all ingredients in a resealable plastic bag. Use to marinate
pork,chicken, or fish for 29 min. to 4 hours.
Makes about 21/2 cups.Source:
Pam
4 T brown sugar
1 T hickory salt
1 T oregano
1 T cumin
2 T garlic powder
2 T chili powder
2 T paprika
1 T onion powder
2 T dry mustard
1/4 t cayenne
Mix dry ingredients thoroughly. Rub generously into
skinless chicken,
pork chops or whatever. Let the meat 'marinate' for an
hour, then toss
on the grill for a slow cooking.
2-3 pounds baby back ribs
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon cayenne pepper
1 teaspoon garlic powder
½ teaspoon Colman’s mustard
2 tablespoons vegetable oil
1 cup chicken broth
8 ounces of your favorite BBQ sauce
Mix all the spices together and rub into the ribs. Heat the oil in the pressure cook and brown the ribs on both sides.
Insert a cooking rack and place the ribs on the rack.
Add the broth, close and lock. Bring to pressure on high heat, 60 minutes 4. Release pressure.
Serve with a little bit of its natural juices mixed with BBQ sauce.
Serves: 4-6
Pressure Cooking Time: 60 min
Note: Cook for 45 min. under pressure, then put onto grill and baste with bbq sauce.
4 - 3 or 4 ounce fresh or frozen sole or flounder fillets, 1/4 to 1/2 inch thick
2 tablespoons mayonnaise or salad dressing
2 tablespoons plain yogurt
1/2 teaspoon snipped fresh tarragon
1 pound fresh asparagus
4 thin slices lemon
2 green onions, thinly sliced
4 sprigs fresh tarragon
Tarragon sprigs (optional)
Thaw fish, if frozen.
For sauce, combine mayonnaise or salad dressing, yogurt, and 1/2 teaspoon tarragon.
Cover and chill until serving time.
Break off and discard woody bases from asparagus. Cut asparagus into 4-inch pieces.
Tear off four 24x18-inch pieces of foil. Fold each in half crosswise to make 12x18-inch rectangles. Place a fish fillet on each foil square, tucking thin ends under.
Top each fillet with a lemon slice. Divide green onions and asparagus evenly among fillets.
Top each with a tarragon sprig. Bring up two opposite edges of foil and seal with double fold. Then fold remaining hands to completely enclose, leaving space for steam to build.
Grill packets on an uncovered grill directly over medium coals about 15 minutes or just until fish begins to flake easily when tested with a fork.
Serve with sauce. Garnish with additional tarragon sprigs, if desired. Makes 4 servings. Source: BH&G
Grilled Chicken and Sausages with Herbed Tomato Salad
1/3 cup plus 2 tablespoons balsamic vinegar
3 tablespoons coarsely chopped fresh rosemary
4 tablespoons chopped garlic
1/2 cup plus 3 tablespoons olive oil, plus additional for rack
7 pounds chicken parts (breasts, thighs, and drumsticks) with skin, halve breasts if too large
1 tablespoon finely chopped shallot
2-1/2 pounds assorted small and large heirloom tomatoes, large ones sliced and small halved
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil
3 packages (13 oz. each) precooked turkey or chicken sausages
Whisk together 1/3 cup vinegar, the rosemary, and 3 tablespoons garlic in a small bowl. Add 1/2 cup oil in a slow stream, whisking until thickened and emulsified; salt and pepper to taste, for marinade. Divide chicken and marinade between 2 large heavy-duty resealable plastic bags and seal. Turn until chicken is coated well. Marinate, chilled, at least 2 hours or overnight, placing bags in large bowls to catch any leaks.
Whisk together remaining 2 tablespoons vinegar, 1 tablespoon garlic, and the shallot in a serving bowl. Add remaining 3 tablespoons oil in a slow stream, whisking, until thickened and emulsified; salt and pepper to taste, for dressing. Add tomatoes, cilantro, and basil to dressing; toss gently to coat.
Preheat grill and lightly oil rack. Remove chicken from marinade (discard marinade) and grill on rack over moderate heat, turning once, until cooked through, about 35 minutes. Transfer to a serving platter. Halve sausages lengthwise and grill on lightly oiled rack over moderate heat, turning, until heated through, about 6 minutes. Transfer to platter with chicken. Top all with herbed tomato salad and serve remaining salad on the side. Makes 16 servings.
3/4 cup white grape juice
2 tablespoons olive oil or cooking oil
2 tablespoons lime juice
1-1/2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 cloves garlic, minced
1/8 teaspoon ground cinnamon
1 pound boneless lamb round steak or sirloin steak, cut into 1-inch cubes
2 cups baby carrots (about 1/2 pound)
2 medium zucchini or yellow summer squash, sliced into 1/2- to 3/4-inch-thick pieces
1 large green or red sweet pepper, cut into 1-inch pieces
Fresh rosemary (optional)
For marinade, in a screw-top jar combine grape juice, oil, lime juice, rosemary, garlic,
and cinnamon. Cover and shake well. Place lamb cubes in a plastic bag set in a shallow
dish. Pour marinade over lamb; close bag. Marinate in the refrigerator for 4 hours, turning
once to distribute marinade. Drain lamb cubes, reserving marinade.
Trim carrots, leaving 1/2 to 1 inch of stem, if desired. Scrub but do not peel. Cook carrots
in a small amount of boiling water for 3 minutes. Add zucchini or summer squash and cook
for 1 to 2 minutes more or until vegetables are crisp-tender; drain.
On eight 8-inch skewers, alternately thread lamb cubes, whole carrots, zucchini or
summer squash, and green or red sweet pepper.
Place kabobs on an uncovered grill directly over hot coals. Grill for 8 to 12 minutes for
medium doneness, brushing with reserved marinade and turning kabobs occasionally.
Garnish with sprigs of fresh rosemary, if desired.
Nutrition facts per serving: 265 calories, 12 g total fat, 3 g saturated fat, 57 mg
cholesterol, 94 mg sodium, 20 g carbohydrate, 4 g fiber, 20 g protein, 174% vitamin a, 45%
vitamin c, 3% calcium, 15% iron. Source: Better Homes and Gardens
2 (16-ounce) cans baked beans, drained (recommended: Bush's)
1/2 cup chili sauce (recommended: Heinz)
1/4 cup bourbon (recommended: Jim Beam)
1/4 cup real bacon pieces (recommended: Hormel)
1 tablespoon molasses (recommended: Grandma's)
2 tablespoons brown sugar
Combine all ingredients in medium saucepan. Bring to boil over medium-high heat.
Reduce to medium and continue boiling for 10 minutes.
Serve hot.Recipe courtesy Sandra Lee
4 tbl. oil
1 tsp. salt
½ tsp. each pepper and garlic powder
6 tbl. each chili sauce and vinegar
2 tbl Worcestershire
1/8 tsp. hot pepper
1/4 c. minced fresh parsley
2# raw shrimp, shelled
4 tbl. melted butter
Combine oil, salt, pepper, garlic powder, chili sauce, vinegar, worcestershire, hot pepper and parsley.
Pour over shrimp; cover and refrigerate for 1-2 hours. Lift shrimp from marinade and drain.
Thread onto skewers and place on a well-greased grill.
Cook, turning and basting with reserved marinade for about 4 min. on each side or until shrimp turn pink.
Ribs are topped with a quick balsamic barbecue sauce and baked to tender perfection in the oven.
4 pound slab of pork spareribs
1 Tbsp onion powder
1 Tbsp garlic powder
Salt and freshly ground pepper to taste
For the Barbecue Sauce:
1/2 cup fresh-squeezed lemon juice (about 2 large juicy lemons)
1 cup bottled barbecue sauce
1/2 cup ketchup
2 Tbsp balsamic vinegar
Preheat oven to 325° F. Select a large baking pan to fit ribs in one layer. Line with heavy duty foil. Place baking rack (a cake rack works fine) inside lined pan to keep ribs from resting on the bottom of the pan. Remove the thin membrane from the back side of the ribs if not already done by the butcher.From Peggy Trowbridge Filippone
6 whole tiny new potatoes
1 small zucchini or yellow squash, cut into 1" slices
2 small boneless, skinless chicken breast halves (8z)
1/4 cup lemon or lime juice
1 tablespoon olive oil or cooking oil
1 tablespoon water
2 cloves garlic, minced
1/2 teaspoon dried basil or oregano, crushed
1/4 teaspoon dried thyme or rosemary, crushed
1/8 teaspoon salt
1/8 teaspoon pepper
Remove a narrow strip of peel from the center of each potato. Cook potatoes, covered, in a small amount of boiling water for 12 minutes. Add zucchini and cook, covered, for 1 to 2 minutes more or until vegetables are nearly tender. Drain and cool.
Rinse chicken and pat dry. Cut each breast half into 4 lengthwise strips. Place chicken in a plastic bag in a mixing bowl. Set aside.
For marinade, in a bowl combine the lemon juice, olive oil, water, garlic, basil, thyme, salt and pepper. Add potatoes and zucchini to the plastic bag with the chicken. Pour the marinade over chicken and vegetables in the bag. Close bag and turn to coat well. Marinate at room temperature for 30 minutes or in the refrigerator for 2 hours, turning bag occasionally. Drain the chicken and vegetables, reserving marinade.
On 2 long or 4 short skewers, alternately thread the chicken, accordion style, with potatoes and zucchini.
To grill, place kabobs on the rack of an uncovered gill. Grill directly over medium-hot coals 8 to 10 minutes or until chicken is tender and no pink remains, turning and brushing with marinade often.
Or, to broil, place skewers on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 5 minutes, brushing with marinade frequently. Turn and broil for 3 to 5 minutes more or until chicken is tender and no pink remains, brushing with marinade often. Makes 2 servings.
Menu Suggestion: Team these hearty kabobs with a crisp lettuce salad and icy cold glasses of lemonade.Source: Better Homes and Gardens
Beef Sate Grill Marinade:
3/4 C. soy sauce
1/4 C. fresh lime juice
2 T. honey
4 garlic cloves minced
1 t. ground coriander
1/2 t. ground turmeric
Combine all ingredients in a bowl and stir until dissolved.
1 1/2 lbs. beef sirloin
Cut sirloin into strips that are 3 x 1/2 x 1/4 inches. Add to marinade and marinate for 30-60 minutes. Soak 8-10 6 inch bamboo skewers in warm water. After marinating sirloin, thread the beef on the skewer. Preheat grill to high. Cook quickly about 2 minutes per side. Serve with Peanut Dipping Sauce.
Peanut Dipping Sauce:
1 tomato peeled, seeded and diced
2 garlic cloves minced
3 scallions
1 to 4 jalapenos seeded and minced
1/4 C. cilantro chopped
1/2 C. chunky peanut butter
1/2 C. chicken stock
3 T. lime juice
3 T. soy sauce
2 T. brown sugar
Place tomato, garlic, scallions, jalapeno and cilantro into a food processor and process into a fine paste. Add the rest of the ingredients and process to a sauce. The sauce should be pourable, if not, add a little more broth. This sauce will keep 3 to 4 days. Serves 4 to 6 From: Marla
ref:07/16/05
2/3 cup olive oil
1/2 cup beef broth
1/2 cup lemon juice
2 garlic cloves, minced
2 tsp. curry powder
2 tsp. salt
4 bay leaves
16 whole peppercorns
2 pounds beef tenderloin, cut into cubes
2 large green peppers, cut into pieces
3 medium tomatoes, cut into wedges
3 medium onions, cut into wedges
In a large resealable plastic bag,
combine the first eight ingredients; mix well.
Remove 2/3 c. for basting; refrigerate.
Add beef to remaining marinade in bag; turn to coat.
Cover and refrigerate for 8 hours or overnight.
Drain and discard the marinade.
On metal or soaked bamboo skewers,
alternate beef, peppers, tomatoes and onions.
Place on a greased rack in broiler or place on outside grill.
Broil 5 inches from heat for 3 minutes on each side.
Baste with reserved marinade.
Continue broiling, turning and basting for 8-10 min.
until meat reaches desired doneness. from Taste of Home - ref:6/6/99
Grilled Lamb Steaks
with choice of Basting Sauces 2 American lamb center leg steaks,
cut 1-inch thick In a small bowl, combine the basting sauce ingredients. Trim fat from steaks. Place lamb on the grill rack directly over moderate coals. Grill 4 inches from coals for 15-20 minutes or to desired doneness, turning once and brushing occasionally with desired basting sauce.
Makes 4 Servings
Mint Raspberry Sauce: 2 tablespoons olive oil
2 tablespoons raspberry vinegar
1 teaspoon chopped fresh mint
1 clove garlic, minced
Teriyaki Sauce:
1/4 cup lemon juice
1/4 cup soy sauce
1/4 cup honey
1 teaspoon grated gingerroot
or ½ teaspoon ground ginger
1 clove garlic, minced
Curry Sauce: 1/4 cup plain yogurt
1 teaspoon curry powder
1 clove garlic, minced
Lemon Pepper Sauce:
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon finely chopped onion
1 ½ teaspoons lemon pepper Courtesy of American Lamb Council - ref:07/14/01
Choose medium to small onions. Peel off most of the skin, leaving the inner layer on. Cut each end and dig a hole in the top of each onion. Place onions on a sheet of tin foil. Pour a little oil into hole of onion, sprinkle with salt and pepper. Wrap tightly in foil and grill until tender. Kathy's Kitchen -
ref:07/21/01
Put all ingredients in food processor or blender.
Marinade fish for several hours in refrigerator.
Grill and baste with marinade. Thanks to my Aunt Theresa Koszalka,
From Greenwich, CT -
ref:8/31/97
About 1 1/2 hours before serving,
combine oil, soy sauce, garlic,
and ginger in bottom of broiling pan. Place fillets in pan,
and turn to coat with oil mixture.
Refrigerate 1 hour or more.
Broil 8 to 10 minutes or
until fish flakes easily.
Sprinkle with green onions
and lemon wedges for garnish.
Try the barbeque, Yum! Thanks to my cyberfriend Terry Boyce -
ref: 07/12/98
8 scallops, 10/20 ct.
8 shrimp, 26/30 ct.
1 doz. bamboo skewers, soaked in water
1 large roasted red bell pepper
1 tbl. chopped garlic
1 whole fresh lemon
1 tbl. chopped fresh thyme
8 large button mushrooms, capped
1/2 cup extra virgin olive oil
Peel and cut roasted red bell pepper into 1" squares.
Alternately place scallops, shrimp, roasted red bell
pepper squares and mushrooms on skewers.
Rub with thyme and chopped garlic, then brush with olive oil.
Grill skewers until shrimp turn pink.
Or place them in a preheated cast iron skillet
with a little oil and cook on each side
for 2-3 minuteson medium high heat.
Sprinkle with salt, ground black pepper and lemon juice.
12 oz. fresh mozzarella, cut into cubes
1 small basket cherry tomatoes
12 whole fresh basil leaves
Ground black pepper and Kosher salt to taste
1 small jar of pureed roasted red bell pepper
12 cup extra virgin olive oil
Cut cherry tomatoes in half.
Alternately place mozzarella cubes, cherry tomato
halves and basil leaves on skewers.
Mix together olive oil and pureed roasted red bell pepper.
Set aside.
Grill skewers for a few minutes or until cheese turns golden brown.
Or place them in a preheated cast iron skillet and a little oil
and cook on each side for 2-3 minutes on medium high heat.
Brush with olive oil and pepper mix.
Sprinkle with salt and pepper to taste. Kathy's Kookbook - ref: 7/4/99
Chicken parts
Pineapple juice
Fresh ginger
Soy sauce
Garlic cloves
Pulverize fresh pineapple in blender.
Squeeze ginger and garlic in garlic press.
Add all ingredients and mix in bowl.
Pour over chicken and
marinade overnight in fridge. Thanks Lyle Haiku and Kansas - ref: 08/09/98
Wash mushrooms. Place on tin foil. Make slits in mushrooms and insert garlic. Brush with oil and sprinkle with scallions. Brush with teriyaki and wine. Grill. Thanks to my daughter, Mary - ref:07/21/01
2# fresh ono or mahi mahi fillets
3/4 c. onion, grated fresh
2 cloves garlic, grated fresh
3 tbl. orange juice
3 tbl. lemon juice
2 tsp. orange rind, grated
½ tsp. salt
1/8 tsp. parsley
Cut fish into 6 portions. Place in a well-greased baking dish,
(12 x 8 x 2 inches). Combine onion, garlic, orange and lemon juice,
orange rind, and parsley. Pour over fish; cover and place in refrigerator
to marinate for at least 2 hours. Sprinkle fish with salt.
Bake in a moderate oven, (350°F), for 25 to 30 minutes or
until fish flakes easily when tested with fork.
Also delicious grilled over charcoal.
Serve with rice and freshly steamed broccoli or asparagus.
Delicious and low calorie too! Thanks to Pat LeMay from Kihei, Maui - ref:09/21/97
l cup soy sauce
l/2 cup Asian Sesame oil
l/2 cup lime juice
l/4 cup Mirin (sweet cooking saki)
2 tbls. chopped fresh ginger
2 cloves garlic chopped
2 tbls. red pepper flakes
Soak fish a couple hours or overnight. From My Friend Bev in Maui - ref:8/15/99
2 tablespoons white Tequila
2 tablespoons jalapeno pepper jelly, melted
2 tablespoons fresh lime juice
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
4 (4-ounce) lean, boned center-cut loin pork chops (about 1/2 inch thick)
Canola oil
Papaya Mango Salsa (recipe follows)
Prepare your grill or broiler. Combine first 6 ingredients in a large zip-top plastic bag. Seal bag; marinate in refrigerator 8 hours, turning bag occasionally. Remove pork from bag, reserving marinade. Place pork on grill rack or broiler pan coated with canola oil; cook 7 minutes on each side or until pork is done, basting occasionally with reserved marinade. Serve with Papaya Mango Salsa. Yield: 4 servings
Papaya Mango Salsa
1/2 firm-ripe papaya
1 medium firm-ripe mango
1 small red onion, chopped fine
2 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
1/2 small fresh jalapeno chili
1 tablespoon chopped fresh coriander sprigs
Kosher salt and black pepper to taste
Seed and peel papaya. Peel mango and cut flesh from pit. Cut papaya and mango into 1/4-inch pieces. In a small bowl toss together fruit, onion, and lime juice and lemon juice. Wearing rubber gloves, seed and mince jalapeno and stir into salsa with coriander and salt and pepper to taste. Chill, covered, at least 2 and up to 24 hours. Yield: about 2 1/2 cups.
From: Les Kincaid - ref:08/30/03
Prosciutto-Wrapped Shrimp with Garlic Dipping Sauce
18 thin slices prosciutto
18 fresh basil leaves
18 extra-large shrimp, peeled, deveined
18 bamboo skewers, soaked in water 30 minutes
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon chopped garlic
1 cup olive oil
Place 1 prosciutto slice on work surface, short end parallel to edge. Place 1 basil leaf at 1 short end of prosciutto slice. Place 1 shrimp atop basil leaf. Roll up shrimp in prosciutto. Thread shrimp on skewer. Repeat with remaining prosciutto, basil, shrimp and skewers. (Can be prepared 1 day ahead. Wrap tightly in plastic and refrigerate.) Prepare barbecue (medium-high heat) or preheat broiler. Combine vinegar, mustard and garlic in blender. Gradually add oil; blend well. Transfer to small bowl. Season sauce with salt and pepper. Grill wrapped shrimp until opaque in center, turning frequently, about 6 minutes. Transfer to platter. Serve hot or at room temperature with sauce. Makes: 6 servings Bitsy's Kitchen
4 6-oz. fresh skinless salmon fillets,
1/2 to 3/4 inch thick
3 or 4 slices lemon
2 tablespoons snipped fresh dill
or "It's a Dilly"
Fresh ground pepper
Seasoned salt
Rinse fish; pat dry.
Season with salt, pepper and dill.
Place in a Reynolds Foil Pouch.
Place slices of lemon on top of fish.
Seal bag. Place on grill for about 6 min. each side.
(Time for grilling depends on the thickness of your fish). From:Capn Dave - ref:12/16/00
Tested and liked by me)
Pork Chops with Papaya Mango Salsa
