GRILL RECIPE SUGGESTIONS
TANGY SEAFOOD KABOBS
1 lb. Large shrimp, shelled & deveined
¾ lbs. sea scallops
2/3 c. chili sauce
¼ c. cider vinegar
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, 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.
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.
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.
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 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)
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