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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
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.
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
Grill Recipe Suggestion
butter and sprinkled with chopped parsley
and a crisp lettuce salad.
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.
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 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.
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, 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
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.
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.