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GRILL RECIPE SUGGESTION
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, adds 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 brushing with
the marinade occasionally. Serve with mixed
salad, dressed with vinaigrette flavored with
fresh dill.
BARBECUED LONDON BROIL
4 to 6 servings
¾ c. Italian dressing
1 tsp. Worcestershire sauce
1 tsp. dried 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 each side basting frequently
with the marinades. 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
packets occasionally 10 to 12 minutes or
until cooked through.
TANGY SEAFOOD KABOBS
1 lb. large shrimp, shelled & defined
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 next six ingredients. Pour over seafood.
Toss to coat. Cover refrigerates 2 hours.
Half-hour before cooking, turn the burner to
the grill on full. Drain seafood-reserving
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 (10-3/4 oz.) 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 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 aluminum foil. Bake
covered 25 minutes on medium with the lid
of your BBQ grill closed. Remove foil and
continue baking 15 minutes longer or until
potatoes are tender. Let stand 5 minutes
before serving.
VEGETABLE KABOBS
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 ½ inch 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
1-1/2 lb. 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 ¼ inch 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 pre-heated gas grill for 5 to 8
