Grand Classic 720-0077-LP, Use And Care Manual, Page: 28 / 32

27
GRILL RECIPE SUGGEST
IONS
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.
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
and brush with the marinade
occasionally. Serve with mixed
salad and dressing with vinaigrette
flavored with fresh dill.
BBQ 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.
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
rackets 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 cove 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 the next
six ingredients. Pour over seafood.
Toss to coat. Cover and refrigerate
2 hours. Half an hour before
cooking, turn the burner to the grill
on full. Drain seafood reserved
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 POTATOES and
CHEESE
1-1/2 cups shredded cheddar
cheese
1 can of (10-3/4 oz.) condensed
cream of mushroom soup
1/3 cup of 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
buttered1-1/2 quart rectangular
baking dish. Cover dish with