RECIPES
HONEY GRILLED SALMON
3/4 cup honey
1 tsp ground black pepper
1/3 cup soy sauce
1/2 tsp cayenne pepper
1/4 cup dark brown sugar, packed
1/2 tsp paprika
1/4 cup pineapple juice
1/4 tsp garlic powder
Juice of 1 lemon (about 2 tbsp)
4 8oz salmon fillets (without skin)
2 tbsp white vinegar
2 tsps olive oil
vegetable oil
Make the sauce by combining all ingredients in a medium
saucepan over medium/low heat. Stir occasionally until
sauce begins to boil, then simmer uncovered for 15 minutes
or until syrupy. Watch the sauce closely to be sure it doesn’t
bubble over. Preheat barbecue grill to medium heat. Rub
each salmon fillet with vegetable oil, then sprinkle salt and
pepper. Grill the salmon for 4 to 7 minutes per side or until
done. Serve salmon with a small cup of the honey pepper
sauce on the side.
CLASSIC BURGERS
1 ½ lb ground beef chuck (80% lean)
1 tsp salt
1 tsp Worcestershire sauce
¾ tsp freshly ground pepper
4 slices sharp cheddar cheese
4 large sesame hamburger buns, split
½ thousand island BBQ dressing (recipe follows)
4 thick slices large tomato
4 thick slices large sweet onion
4 leaves lettuce
In medium bowl, gently mix together beef, salt,
Worcestershire sauce and pepper. Shape into 4 (4 inch
thick) patties ¾ inch thick. Heat grill. Place burgers on grill
4 to 6 inches from medium coals; cover grill. Grill 7 to 8
minutes or until thoroughly cooked and no longer pink in
center, turning once. Top each burger with 1 slice cheese;
grill 1 minute or until cheese has melted. Place buns on
grill; grill 30 to 60 seconds or until lightly toasted. Spread
each bun with 2 tbsp of the dressing. Top burgers with
tomato, onion and lettuce.
Thousand Island BBQ Dressing
1 cup mayonnaise
¼ cup chili sauce
2 tablespoon smoky barbeque sauce
1 tablespoon sweet pickle relish
1 tsp Worcestershire sauce
In small bowl, stir together all ingredients until well blended.
CHERRY CHICKEN
1 cup cherry preserves
1 tbs. margarine or butter
1/2 tsp. finely shredded lemon peel
2 tbs. lemon juice
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/8 tsp. salt
Dash of ground cloves
2 to 2 1/2 lbs chicken pieces
In a small sauce pan combine cherry preserves, margarine
or butter, lemon peel, lemon juice, cinnamon, allspice, salt,
and cloves. Cook and stir until all combined. Remove skin
from chicken (if desired red). Rinse chicken; pat dry.
Preheat grill. Adjust heat for direct cooking. Place chicken,
bone side up on grill rack over medium heat. Cover and grill
for 30 to 45 minutes or until tender and no longer pink. Turn
chicken halfway through cooking. Brush with sauce
frequently the last 10 minutes of grilling.
HOMEMADE PORK SAUSAGE LINKS
3 tbsp finely snipped fresh basil
1 tsp sugar
1 tsp fennel seeds
1 tsp crushed red pepper
¾ tsp salt
½ tsp black pepper
1 clove garlic, minced
1 ½ lbs ground pork
4 frankfurter buns, split and toasted
¼ cup Bacon and Brown Sugar Mustard
In a bowl, combine basil, sugar, fennel seeds, red pepper,
salt, black pepper, and garlic. Add ground pork; mix well.
Divide pork mixture into four equal portions. Shape each
portion around a flat-sided metal skewer into a 6 inch long
link. Grill links on the rack of an uncovered grill directly over
medium coals for 14 to 18 minutes or until done (160
degrees), turning once halfway through grilling.
Bacon and Brown Sugar Mustard
In small bowl stir together ¾ cup yellow mustard; 3 slices of
bacon, crisp-cooked, drained, and finely crumbled; and 4
tsps packed brown sugar. Cover and chill for 8 hours to 2
days. Makes 1 cup.
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