14
STUFFED RED SNAPPER
This fabulous stuff ed fi sh makes a very impressive presen-
tation. Easy to prepare.
Yield: 6-8 servings
Grill temp: MED/HI
Cooking time: Approx. 20 min.
(Preheat- 10 min.)
1 Red Snapper fi sh, scaled, cleaned & dressed, with or
without head removed. (approx. 2 to 2-1/2 lb. & 2” thick}
Stuffi ng:
1/2 cup rice (not instant)
1 cup water
1 tsp. or 1 cube of beef bouillon
2 tblsp. melted butter
1/2 lb. mushrooms, chopped
4 med. cloves fresh garlic, minced
1/2 cup chopped onions
3 stalks celery, sliced
1/4 tsp. (rounded) white pepper
1 tsp. basil
Salt to taste
2 tblsp. coarsely chopped fresh parsley
Dissolve bouillon in water, add rice and continue cook-
ing according to package directions. Meanwhile, prepare
vegetables and saute in butter for 3 min. Add vegetables
and remaining ingredients to cooked rice. (Heat and serve
remaining stuffi ng as a side dish.)
Rinse the fi sh. Butter a large piece of heavy duty aluminum
foil.
Stuff fi sh. Place on foil and wrap foil tightly. Place on
heated grill. Roast on Medium-High heat for approximately
10 min. per inch of thickness, or until fl esh fl akes apart eas-
ily when tested with a fork.
BARBECUED PORK
Thicker pork cuts should be cooked slowly. The secret is to
brown the meat, but not to grill it so long that it becomes dry.
Yield: 4 servings
Grill temp.: MED
Cooking time: 30-45 minutes
4 pork steaks or chops, 1/2-inch thick
1 beef bouillon cube
2 tablespoons hot water
1 teaspoon ground ginger
1 /4 cup soy sauce
2 teaspoons salt
1 /4 cup molasses
Dissolve bouillon cube in hot water, add remaining 4 ingre-
dients and blend. Put meat in dish and pour marinade over
meat; cover and refrigerate 2 hours, turning occasionally.
Remove pork from marinade, drain well and grill on preheat-
ed grill at MEDIUM setting for 15 minutes per side, basting
occasionally with remaining marinade.
Marinated Beef Roast on the Rotisserie
Yield: 10-12 servings
Grill temp: MED/HI
Cooking time: Approx. 60 min. (rely on meat thermometer)
(Preheat- 10 min.)
1 (5 to 6 pound) beef tenderloin, trimmed
3 1/2 cups Magnifi cent Marinade
Place tenderloin in the large shallow dish or a heavy-duty,
zip-top plastic bag. Pour Magnifi cent Marinade over tender-
loin. Cover and marinate in refrigerator 6 to 8 hours, turning
occasionally.
Remove tenderloin from marinade. Tie tenderloin securely
with heavy string at 2-inch intervals. Thread tenderloin on
spit; secure with prongs at each end of spit. Balance tender-
loin properly to avoid strain on motor. Place spit on rotisserie.
Grill tenderloin, hood closed, on Medium-Hot setting of grill
until meat thermometer registers 140 degrees Fahrenheit
(rare) or 160 degrees Fahrenheit
(medium). Remove tenderloin from spit. Let stand 10 minutes
before slicing.
Magnifi cent Marinade
1 1 /2 cups vegetable oil
3/4 cup soy sauce
1 /2 cup red wine vinegar
1 /3 cup lemon juice
1 /4 cup Worcestershire sauce
2 cloves garlic, crushed
2 tablespoons dry mustard
1 tablespoon coarsely ground pepper
2 1 /2 teaspoons salt
2 teaspoons chopped fresh parsley
Combine all ingredients in a medium bowl, stirring well. Store in
an airtight container in the refrigerator.
Lemon & Dill Grilled Salmon
Yield: 3-4 servings
Grill temp.: HI
Cooking time: 10-15 minutes
1 large salmon fi llet (either with or without skin)
1/4 cup of lemon juice (approx. 1/2 lemon)
1/4 - 1/2 cup of mayo
fresh or dried dill to taste
coarsely ground black pepper to taste
1/4 cup of olive oil (only for skin on fi llet)
Wash and dry the fi llet. If cooking a skin-on fi llet, apply olive
oil to the skin only to keep the fi llet from sticking to the cook-
ing grid. Flipping is not be necessary. Apply lemon juice and
let sit for 5 minutes. Generously spread mayo on top of the
fi llet. NOTE: This step is mainly to help keep the meat moist.
Season with dill and pepper to taste. Cook until the meat
starts to fl ake and is barely opaque in the center, 10-15 min-
utes. The salmon will continue to cook after removing from
the grill.
Do not overcook.
Содержание 9350 Series
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