13
12
3.
Add the chicken wings; toss well to coat the wings in the
oil-spice mixture. Seal the bag, pressing out any air, or cover
the bowl; refrigerate for 2 to 4 hours.
4.
Place the wings on the grill. Grill for 25 to 30 minutes or until
done, turning with tongs every 10 minutes to prevent burning
and to ensure even cooking. To test for doneness, cut into the
thickest part of the wing, the meat should be white, with no
trace of pink and the juices should run clear.
Plum Fancy Pork Swords
Recipe Courtesy of the National Pork
Producers Council
Preparation time: 10 minutes
Marinating time: 1 hour
Grilling time: 10 minutes
Yield: 4 Servings
4 bamboo skewers
(soak in water before using)
3
⁄
4
pound ham, fully cooked, cut into 1-inch cubes
1
⁄
4
cup plum preserves
1 tablespoon Dijon-style mustard
1 teaspoon lemon juice, fresh
1
⁄
4
teaspoon cinnamon
Place ham in shallow bowl. Combine remaining ingredients
in small pan. Heat until dissolved. Pour sauce over ham.
Marinate for 1 hour. Place cubes on bamboo skewers that
have been soaked in water. Grill for 10 minutes. Turn skewers
frequently. Baste with sauce.
Nutritional Information
Per Serving
Serving Size: 1
Nutrient
Per Serving
Calories
183
Total Fat
5g
Cholesterol
44mg
Sodium
1340mg
Protein
19g
3.
Remove the steak from the marinade, shaking off any excess.
Discard the marinade. If desired, sprinkle the steak with salt.
Place the steak on the grill and grill 35 to 45 minutes for
medium doneness, turning every 15 minutes.
4.
Transfer the steak to a cutting board and let stand for
5 minutes, loosely covered with foil. Thinly slice across
the grain.
Spicy Chili Chicken Wings
Preparation time: 20 minutes
Marinating time: 2 to 4 hours
Grilling time: 25-30 minutes
Yield: 2 main dish servings or 4 appetizer servings
1
1
⁄
2
pounds chicken wings (about 8 wings)
3 tablespoons olive oil
3 tablespoons fresh lime juice
4 large cloves garlic, peeled and minced
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon peeled and grated ginger
1 teaspoon salt, or to taste
1
⁄
2
teaspoon hot chili powder or cayenne pepper
1
⁄
2
teaspoon cinnamon
1.
Rinse the chicken wings under cold running water and pat
dry with paper towels. Cut off the wing tips at the joints and
discard the tips. (Or wrap and freeze tips to use later to add
flavor to canned or homemade soups and stocks.)
2.
Combine all the remaining ingredients in a large, resealable
plastic bag or mixing bowl, blending them well.
