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Recipes
….. Meats & Fish
Old Fashioned Burgers
Ingredients:
1 lb. Ground Beef
1 Tsp. Red Wine
1 Egg, beaten
1 Tsp. Vegetable Oil
1 Tsp. Fresh Ginger Root, minced
1/4 Minced Onions
1/2 Tsp. Of Salt & Pepper combined
2 Tbsp. Cornstarch
Combine ground beef, salt & pepper, wine, ginger, egg, and cornstarch into a large bowl. Mix
well.
Flatten meat into 4 individual meat patties. Brush each pattie with vegetable oil on both sides.
Brush a thin coat of oil onto surface of grill. Place patties onto grill
and cook for 10-15 minutes
making sure to turn and cook both sides.
Servings: 4-5
Spicy Grilled Lamb Chops
Ingredients:
3 Tbsp. chili powder
1 Tbsp. ground cumin
2 tsp dried thyme – crumbled
2 tsp. sugar
1 1/2 tsp salt
3/4 tsp. ground allspice
1 tsp freshly ground black pepper
4 lamb chops about 1 1/2" thick.
2 C. hot pepper jelly
Combine chili powder, cumin, thyme, sugar, salt, allspice, and black pepper into small bowl.
Sprinkle the mixture over the chops, rub it evenly all over the meat. Chill the chops, covered, for
at least overnight.
Brush a thin coat of oil onto surface of grill. Place chops onto grill
and cook for 15-20 minutes
making sure to turn and cook both sides.
Servings: 4
Bahama-Rama Grilled Chicken Breasts
Ingredients:
4 Chicken Breasts
Salt and Freshly Ground Black Juice from 2 Fresh Limes
Pepper
1/4 cup Bacon, finely diced
2 Tbs. Olive Oil
1/2 cup Green Bell Pepper Strips, thinly sliced
1/2 cup Red Onion, finely chopped
2 cups Diced Canned Tomatoes (with juice)
1/2 cup Celery, finely chopped
1 cup Chicken Stock
1 Tbs. Worcestershire Sauce
Season the chicken with salt and pepper and marinate in lime juice for about 2 hours.
Brush a thin coat of oil onto surface of grill. Place chicken breasts onto grill
and cook for 15-20
minutes making sure to turn and cook both sides.
Meanwhile, heat oil and bacon in a large saucepan over medium heat. When bacon is browned,
add the onion, green pepper, and celery, and sauté, cover the saucepan and reduce the heat to
low. Simmer for about 10 minutes or until everything is tender. Add the tomatoes, chicken stock,
and Worcestershire sauce. Continue to simmer, uncovered, for about 10 minutes. Season with
salt and pepper to taste.
Serve sauce over chicken and with steamed rice.
Servings: 4
Pepper Steak with Cabernet
Ingredients:
6 Sirloin Steaks
4 Tbsp. Cracked Peppercorn mix
½ Tsp. Salt
1 Tbsp. Olive Oil
3 Shallots, sliced
1 Cup Cabernet wine
1 ½ Cups beef broth
1 Cup Cream
2 Tbsp. Butter
Season steaks with peppercorn and salt. Brush a thin coat of oil onto surface of grill. Place
steaks onto grill
and cook for 30 minutes or until desired doneness making sure to turn and cook
both sides.
Over medium heat, in a saucepan, combine olive oil and 1 Tbsp. Butter, shallots and cabernet.
Stir and cook until the mixture thickens slightly to a glaze. Add cream and reduce mixture. Mix
well and keep warm. Season with salt.
Remove steaks from grill and serve with sauce.
Servings: 6
Savory Grilled Fish
Ingredients:
1/3 Cup Fat-free Mayonnaise
1 ½ lb. Swordfish, halibut, shark, tuna or salmon steaks
1½ Tbsp. Finely chipped Fresh basil
1 Tbsp. Lemon Juice
2 Tbsp. Bottled sun-dried tomato
Combine all ingredients except fish into a small bowl; mix well. Set aside 4 Tbsp. of mixture for
later use.
Brush remaining mixture onto both sides of fish steaks. Let stand for 10 minutes for marinate.
Brush a thin coat of oil onto surface of grill. Place fish steaks onto grill
and cook for 15-20
minutes making sure to turn and cook both sides.
To serve, transfer fish steaks onto plate and top each with the remaining mayonnaise mixture.
Servings: 4
