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BBQ SALMON
2 large salmon steaks
2 tbs. oil
Salt & pepper
2 oz. thin bacon slices
2 tbs. butter
1 tbs. lemon juice
Sprig of parsley
Lemon wedges
Note: Substitute catfish, halibut or
cod for salmon.
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 through 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 discolor it. Arrange
the fish and bacon on serving plates.
Pour the butter over and sprinkle with
lemon juice. Garnish with parsley
sprigs and lemon wedges. Serve with
boiled potatoes in butter and sprinkled
with parsley.
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
grill on for butter. Place each ear 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 &
divined
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 clove garlic, minced
GRILL RECIPE SUGGESTIONS
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, refrigerate
2 hours.
Half-hour before cooking, turn the burner to
the grill on high. 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, basting and
turning often.
PORK CHOPS
4 pork chops
Marinade
1 large onion
2 tbs. lemon juice or vinegar
2 tbs. oil
½ tsp. freshly ground black pepper.
1 tsp. sugar
½ tps. paprika
1 clover 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 BBQ grill
on high. Heat 10 minutes. BBQ the
chops brushing with the marinade
occasionally. Serve with mixed salad,
dressed with vinaigrette flavored with
fresh dill.
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-buttered 1-1/2 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.
BARBECUED LONDON BROIL
4 to 6 servings
¾ c. Italian dressing
1tsp. Worcestershire sauce
1tsp. Dry mustard
¼ tsp. Thyme, crushed
1 medium onion, sliced
1 pound flank steak, scoured
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 preheated
BBQ grill. 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 grill side
burner for 3 minutes. To serve, slice
steak diagonally into thin slices, sprinkle
onions over top. Garnish with vegetable
kabobs.
VEGETABLE KABOBS
3 medium-size zucchini
12 cherry tomatoes
12 fresh mushrooms
Grated parmesan cheese
Parboil whole zucchini 5 minutes
on grill 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 lime juice
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