Kathy's Recipe Korner
Mom's Kitchen

BAR-B-Q ARCHIVES

BBQ

--meat--poultry--sauces-seafood--veggies--fruits

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(Please click on spatula to see recipe instructions)

Meat Recipes

spacerspatula Baby Back Ribs

spacerspatula Beef Kebabs

spacerspatula Beef Sate Grill

spacerSpatula Curried Beef Kabobs

spacerSpatula Easy Baked Spareribs
spacerSpatula Firecracker Ribs

spacerSpatula Grilled Lamb Steaks

spacerSpatula Herb Grilled Kabobs

spacerSpatula Pork Chops with Papaya Mango Salsa

spacerSpatula Rosemary Lamb Kabobs

spacerSpatula Spice Rubbed Smoked Ribs with Maple-Horseradish Baste new

 

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Veggie Recipes


spacerspatula Bourbon Baked Beans

spacerSpatula Fresh Mozzarella, Tomato and Basil Kabobs

spacerSpatula Grilled Maui Onions
spacerSpatula Grilled Vegetables with Lemon-Herb Dressingnew

spacerSpatula Mary's Portabello Mushrooms

 

 

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Poultry Recipes

spacerspatulaChipotle-Yogurt Chicken Kebabs

spacerspatula Crispy Grilled Chicken Thighsnew

spacerSpatula Feta-Stuffed Chicken Burgers

spacerSpatula Grilled Chicken/ Sausages w/ Herbed Tomato Salad

spacerSpatula Indian-Spiced Chicken and Potato Salad

spacerSpatula Jamaican Jerk Chicken

spacerspatula Lemon-Herb Chicken and Vegetable Kabobs

spacerSpatula Moroccan Chicken with Chile-Corn Salsa

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Seafood Recipes

spacerSpatula Fish Fillets Oscar
spacerSpatula Grilled Swordfish Marinade

spacerSpatula Haddock Fillets

spacerSpatula Maui Ono or Mahi Mahi

spacerSpatula Prosciutto-Wrapped Shrimp with Garlic Dipping Sauce

spacerSpatula Salmon ala Capn' Dave

spacerSpatula Shrimp and Scallop Kebobs
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spacerSpatula
Spicy Marinated Shrimp

 


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Sauces/Marinades/Rubs Recipes

spacerSpatula All Purpose Marinade

spacerSpatula Dry Barbecue Rub

spacerSpatula Lyle's Chicken Marinade
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spacerSpatula Pacific Marinade

spacerSpatula Pork Rub Mix

 

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Fruits

spacerSpatula Grilled Peaches with Almonds and Honeynew


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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.

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Crispy Grilled Chicken Thighs

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

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Grilled Vegetables with Lemon-Herb Dressing

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

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All Purpose Marinade

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

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Dry Barbecue Rub

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.

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Pork Rub Mix

1 Tb paprika
1 Tb garlic powder
1 Tb onion powder
1 tsp Salt & Pepper
1 tsp chili powder
1 tsp oregano
1 tsp thyme

Mix all together and enjoy! Source: Marla

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Baby Back Ribs

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.

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Fish Fillets Oscar

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

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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.

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Rosemary Lamb Kabobs

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.

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Bourbon Baked Beans

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

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Beef Kebabs

1 lb. top sirloin cut into 16 - 1 inch pieces

Marinade:

2 T. soy sauce
2 T. olive oil
2 T. red wine vinegar

Mix together and pour over beef, marinate for 1 hour.
1 green pepper cut into 16 pieces
16 cherry tomatoes
1 onion cut into 16 pieces

8 bamboo skewers soaked in cold water 1 hour
Thread 2 each of beef, tomato, green pepper and onion on a skewer.

Preheat grill to high. Grill about 5 to 6 minutes.

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Herb Grilled Kabobs

1 boneless beef sirloin steak (1-1/2 lb.), cut into 1-1/2-inch pieces
Assorted cut-up fresh vegetables (bell peppers, mushrooms, onions and zucchini)
1/2 cup MIRACLE WHIP Salad Dressing
1/2 cup KRAFT Zesty Italian Dressing

ALTERNATELY arrange meat and vegetables on skewers. Mix dressings.

PLACE kabobs on grill over medium-high coals; brush with dressing mixture.

GRILL 10 to 15 minutes or until cooked through, turning once. Kraft

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Spicy Marinated Shrimp

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.

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Easy Baked Spareribs Recipe

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

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Lemon-Herb Chicken and Vegetable Kabobs

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

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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

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Curried Beef Kabobs

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

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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
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Grilled Maui Onions

Medium to Small Onions
Olive Oil
Salt and Pepper

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

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Grilled Swordfish Marinade

Teriyaki Sauce
Olive Oil
Lemon Juice
Garlic
Fresh Parsley (Italian)
Ground Pepper

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

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Haddock Fillets

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
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Shrimp And Scallop Italian-Style Skewers

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.
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Fresh Mozzarella, Tomato And Basil Skewers

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
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Lyle's Chicken Marinade

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

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Mary's Portabello Mushrooms

1 pkg. portabello mushrooms
Garlic
Scallions
Olive oil
Wine or teriyaki sauce

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

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Maui Ono Or Mahi Mahi

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

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Pacific Fish Marinade

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

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Pork Chops with Papaya Mango Salsa

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

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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

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Salmon Ala Capn Dave

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

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