BBQ SALMON
2 large salmon steaks
2 tbs. Oil
Salt & pepper
50 g 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 the barbeque 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.
Melt the butter in a small saucepan
taking care not to discolour 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.
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, melt the
butter. Place each corn in 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 packets occasionally 10
to 12 minutes or until cooked through.
TANGY SEAFOOD KEBABS
1 lb. Large shrimp, shelled & deveined
350 g sea scallops
2/3 cup chili sauce
¼ cup cider vinegar
butter and sprinkled with chopped
parsley and a crisp lettuce salad
In medium bowl, combine shrimp and
scallops. In small bowl combine chili
sauce and next six ingredients. Pour
over seafood. Toss to coat. Cover,
refrigerate 2 hours.
3 tbs. chopped parsley
1 tbs. vegetable oil
1 tbs. Worcestershire sauce
½ tsp. prepared horseradish
1 clove garlic, minced
1 550 g Can pineapple chunks in juice,
drained half hour before cooking, turn
the burner on HIGH. Drain seafood
reserving marinade. On each of twelve
250 cm skewers, thread 2 shrimps and
2 scallops, alternating with pineapple
chunks. Place skewers on grill. Cook 7-
10 minutes, often basting and turning.
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 barbeque
on full. Heat 10 minutes.
BBQ the chops brushing with the
marinade occasionally. Serve with
mixed salad, dressed with vinaigrette
flavored with fresh dill.
BARBECUED LONDON BROIL
4 to 6 servings
¾ cup Italian dressing
1 tsp. Worcestershire sauce
1 tsp. dry mustard
¼ tsp. thyme, crushed
1 medium onion, sliced
500 g 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 barbeque. 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.
BARBECUED POTATOES and
CHEESE
1-1/2 cups shredded cheddar cheese
1 can (300 gram) condensed cream of
mushroom soup
1/3 cup 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 barbeque. 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 1 litre rectangular
baking dish. Cover dish with aluminum
foil. Bake covered 25 minutes on
medium with the lid of your barbeque
closed. Remove foil and continue
baking 15 minutes longer or until
potatoes are tender. Let stand 5
minutes before serving.
VEGETABLE KEBABS
3 medium-sized zucchini
12 cherry tomatoes
12 fresh mushrooms
Grated Parmesan cheese
Parboil whole zucchini 5 minutes on
your side burner or until just tender.
Drain and cut into 15 mm slices.
Thread zucchini, tomatoes and
mushrooms alternately on each of six
skewers. Brush with marinade made of
Italian dressing, Worcestershire sauce,
mustard and thyme. Grill 5 to 7 minutes
turning and basting occasionally.
Sprinkle liberally with Parmesan
cheese.
FAJITAS
700 g flank steak or boned chicken
breasts
2 tbs. oil
½ cup limejuice
½ tsp. salt
½ tsp. celery salt
¼ tsp. garlic powder
½ tsp. pepper
¼ tsp. oregano
¼ tsp. cumin
Flour tortillas lemon
Pound flank steak to 7 mm thickness or
flatten chicken breasts. Mix oil, lime
juice and seasonings in a zip lock bag.
Add meat and shake bag to coat the
meat. Refrigerate overnight or at least 6
to 8 hours. Wrap tortillas in foil.
Remove meat from marinade. Cook on
a preheated gas barbeque for 5 to 8
minutes on each side. While meat is
cooking, heat tortillas on the grill. Slice
meat across grain in thin slices. Place
on hot platter. Squeeze lemon juice
over. Wrap meat and any of the
following toppings in tortillas: chopped
tomatoes, guacamole, sour cream, taco
sauce.
Recipe Suggestions
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