GRILL RECIPE SUGGESTIONS
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, 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 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. dry 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 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
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 &
deveined
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, refrigerate 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
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