|
|
|
|
Barbecue, like Chili, is still a man's domain. Go to any back yard barbecue and you'll find the men, beer in hand, congregated around the grill while the women, left to their own devices, busy themselves doing...well...whatever it is they do while we're standing around the grill. It must be some primal thing. Nothing says manly like tossing chunks of animal flesh onto a wire grate suspended above searing hot coals. The laughter of the men seems to deepen to a near pirate-like "Har, har, har!" Every one of them is telling himself, if not the whole group, what a damn sight better job of it HE could do than the cook. Ahh, yes. I can feel the testosterone levels rising already! Want to branch out a little? Willing to try someone else's recipe BEFORE you criticize? Here you go:
America's Cut Caribbean
4 1 1/2 inch-thick-boneless pork loin center chops 1 large red onion -- sliced 3/4 cup lime juice 1/2 teaspoon cayenne pepper Combine onion, lime juice and pepper. Marinate pork in mixture, refrigerated, several hours. Prepare medium-hot coals in covered grill, banking coals on sides of grill. Remove chops from marinade, reserving marinade. Place chops on grill and grill over indirect heat 15-18 minutes, turning once. Heat marinade to boiling, serve with pork.
Source: "National Pork Producers Council" http://www.nppc.org
Backyard Barbecue Spareribs
4 pounds pork spareribs 1 cup catsup Salt and pepper -- to taste 1/4 cup Worcestershire sauce 1 1/2 cups cherry cola soft drink 1/4 cup vinegar 2 teaspoons paprika 2 teaspoons chili powder 1 medium onion -- finely chopped Cut ribs into serving-size pieces and place on grill over grey-white coals. Slowly cook 1 to 1 1/4 hours, turning often. Combine remaining ingredients in a saucepan and simmer 10-15 minutes. Brush ribs generously with sauce and continue to cook, about 30 minutes, basting and turning often. Source: "National Pork Producers Council" http://www.nppc.org
Barbados Chops with Black Bean Relish
4 pork chops -- 1 1/2 inch thick 1 tablespoon vegetable oil 2 garlic cloves -- minced 2 teaspoons finely chopped green olives 1/2 jalapeño chile -- seeded and finely chopped 1 teaspoon thyme 1/2 teaspoon ground allspice 2 tablespoons lime juice
RELISH 1 tablespoon olive oil 1 small onion -- diced 1 15-ounce can black beans -- drained and rinsed 1/2 red bell pepper -- diced 2 tablespoons cider vinegar 1/2 teaspoon salt 1/2 teaspoon hot pepper sauce 1 tablespoon chopped cilantro In a large self-sealing bag, mix vegetable oil, garlic, olives, jalapeño (use rubber gloves when chopping and handling pepper), thyme, allspice and lime juice; add pork chops and mix to coat all surfaces; seal bag and refrigerate 4-24 hours. For Relish: Heat olive oil in small sauté pan, sauté onion just until tender, about 4 minutes. In medium bowl, stir together onion with black beans and remaining ingredients. Cover and let rest at room temperature one hour to let flavors blend. Refrigerate for longer storage. Prepare moderately hot fire in kettle-style grill. Remove chops from marinade, discarding marinade. Place chops directly over heat, lower grill hood and grill 8 minutes; turn and grill 7 minutes more. Serve with Black Bean Relish. Source: "National Pork Producers Council" http://www.nppc.org
Barbecued Baby Back Pork Ribs
4 pounds Trim & Tender Pork back ribs Your favorite barbecue sauce Place ribs in shallow pan. Cover with foil and bake at 300 degrees F. for 2 hours. Finish on grill by turning and basting ribs with barbecue sauce for 12 minutes. Source: "Swift & Company" http://www.freshpork.com/index.html
Barbecued Beef Tri-Tip
1/3 cup white vinegar 1/3 cup vegetable oil 3 tablespoons brown sugar 3 tablespoons soy sauce 3 green onions -- chopped 1 clove garlic 1/2 teaspoon black pepper -- ground 1 1/2 pounds beef tri-tip Mix all ingredients except beef. Pour over beef in shallow pan and refrigerate 24 hours. Remove from marinade and grill to desired doneness. Slice thinly. Bring remaining marinade to a boil and dip beef slices in it before adding to omelet. Source: "California Egg Commission" http://www.eggcom.com
Barbecued Pork Ribs
4 pounds Armour pork ribs 4 tablespoons barbecue seasoning -- (purchased) Barbecue sauce -- (purchased) Place ribs in shallow pan. Cover with foil and bake at 300 degrees F for 2 hours. Finish on grill or under broiler by turning and basting ribs with barbecue sauce for 12-15 minutes. Source: "Swift & Company" http://www.freshpork.com/index.html
Barbecued Pork Steaks 4 Armour Premium Pork Tenderloin -- 3/4-inch thick 1/2 cup bottled barbecue sauce 1/3 cup honey 1 tablespoon Worcestershire sauce 1 teaspoon garlic salt 1/2 teaspoon prepared mustard Prepare charcoal grill with medium-hot coals. Stir together all ingredients except steaks in small bowl; mix well. Brush steaks on both sides with sauce. Place steaks on grill about 4 inches above coals. Cook about 8 minutes on each side, turning once, brushing steaks with sauce again during grilling. Source: "Swift & Company" http://www.freshpork.com/index.html
Barbecued Pork Steaks 2
4 pork blade steaks -- cut 1 to 1 1/4 inches thick 1/2 cup bottled barbecue sauce 1/3 cup honey 1 tablespoon Worcestershire sauce 1 teaspoon garlic salt 1/2 teaspoon prepared mustard Pound steaks with meat mallet. For sauce, in a small bowl, combine the remaining ingredients; mix well. Place steaks on grill about 4 inches above medium-slow coals. Cook about 8 minutes on each side. Brush steaks with sauce and continue cooking 5 minutes more, turning and brushing with sauce. Source: "National Pork Producers Council" http://www.nppc.org
Beef, Pepper and Mushroom Kabobs
1 pound boneless beef sirloin steak -- cut 1 inch thick 1 large green, red or yellow bell pepper -- cut in 1 1/4" pieces 12 large mushrooms 1 6 ounce package long grain and wild rice blend 1/4 teaspoon salt
SEASONING 1 tablespoon fresh lemon juice 1 tablespoon olive oil 1 tablespoon water 2 teaspoons Dijon-style mustard 1 teaspoon honey 1/2 teaspoon dried oregano leaves 1/4 teaspoon pepper Trim fat from beef steak; cut into 1 1/4 inch pieces. In large bowl, whisk together seasoning ingredients; add beef, bell pepper and mushrooms, tossing to coat. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch metal skewers. Prepare rice according to package directions; keep warm. Meanwhile place kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 9 to 12 minutes for medium-rare to medium doneness, turning occasionally. Season with salt. Source: "The Texas Beef Council" http://www.txbeef.org/
Beer-Grilled Chops
4 boneless pork loin chops -- trimmed, about 1 pound
MARINADE 1/4 cup soy sauce 1 cup beer -- room temperature 2 tablespoons brown sugar 2 teaspoons grated fresh ginger root Combine marinade ingredients together well; place chops in a self-sealing plastic bag and pour marinade over, seal bag and refrigerate 4-24 hours. Prepare medium-hot coals in kettle-style grill. Remove chops from marinade; place on grill directly over coals, lower grill lid and grill for 10 minutes, turning once.
Brew 'n Barbecue
3 pounds boneless pork loin 1 12-ounce can beer 1/2 cup dark corn syrup 1/2 cup finely chopped onion 1/3 cup prepared mustard 1/4 cup cooking oil 1 tablespoon chili powder 2 cloves garlic -- minced Place pork loin in a large shallow glass or enamel dish. In a medium bowl, stir together remaining ingredients; pour over pork. Cover and refrigerate over night, turning occasionally. Remove pork from marinade. Place over drip pan on grill; grill, covered, with banked charcoal or on gas grill. Baste frequently with marinade. Remove from grill when meat thermometer reads 155ºF, about 1 hour. Let rest 10 minutes before slicing thinly to serve.
Butterflied Chops with Sundried Tomato Sauce
4 Armour Pork Butterflied Chops 1 teaspoon olive oil 1 clove garlic -- finely chopped 3/4 cup reduced-sodium chicken broth 2 tablespoons white wine 1 1/4 cups water -- divided 1/4 cup evaporated skim milk 3 tablespoons tomato paste 2 tablespoons sundried tomato bits 1 1/2 teaspoons dried basil leaves 1 teaspoon sugar 1/8 teaspoon freshly ground black pepper 2 tablespoons cornstarch 4 cups hot cooked pasta Prepare grill for medium direct heat. Spray cooking grid with nonstick cooking spray. Place chops on cooking grid. Grill, covered, 12 to 15 minutes or until pork reaches an internal temperature of 160ºF. Turn pork once during grilling. In 10-inch nonstick skillet, heat oil over medium-high heat; sauté garlic. Combine broth and wine; deglaze pan. Add I cup water, milk, tomato paste, tomato bits, basil, sugar and pepper. Cook over medium heat, until sauce comes to a boil, stirring constantly. Combine remaining 1/4 cup water and cornstarch; add to sauce. Cook over medium heat until sauce is thickened, stirring constantly. Serve butterflied chops on bed of pasta topped with sauce. Source: "Swift & Company" http://www.freshpork.com/index.html
Cajun Ribs
4 pounds pork back ribs 2 tablespoons paprika 2 teaspoons salt 2 teaspoons onion powder 2 teaspoons garlic powder 2 teaspoons red pepper 1 1/2 teaspoons white pepper 1/2 teaspoon black pepper 1 teaspoon dried thyme leaves 1 teaspoon oregano Cut ribs into serving-size pieces. Combine seasonings together well and rub on all surfaces of ribs. Place ribs on covered grill over indirect heat and cook, turning every 15 minutes, for 1 1/2 hours.
Calypso Pork Chops
6 4 ounce boneless pork loin chops 1 cup chicken broth 1/2 cup orange juice 2 tablespoons dark rum -- (optional) 2 tablespoons lime juice 2 tablespoons brown sugar 1 clove garlic -- minced 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves Combine all ingredients in a ziplock bag; seal bag and refrigerate for 4-24 hours. Remove chops from marinade; discarding leftover marinade. Grill chops quickly over indirect heat in covered grill about 10-12 minutes, turning once to brown both sides.
Campfire Meatballs
1 pound ground beef 1/4 cup dry bread crumbs 1 egg -- slightly beaten 3/4 teaspoon garlic salt 1/4 teaspoon pepper Heavy aluminum foil 2 medium zucchini -- 1/2 inch slices 2 cups prepared spaghetti sauce Parmesan cheese -- grated Garlic bread sticks (optional) In medium bowl, combine ground beef, bread crumbs, egg, 1/4 cup water, garlic salt and pepper, mixing lightly but thoroughly. Shape into 24 (approx. 1 1/4 inch) meatballs. Cut four 18 × 12-inch long sheets heavy duty aluminum foil. Place equal amounts of meatballs and zucchini in center of each; top each with 1/3 cup spaghetti sauce. Bring shorter edges of foil together over the center; fold down loosely to seal, allowing room for heat expansion and circulation. Fold in open ends to seal. Place packets on grid over medium ash-covered coals. Grill, uncovered, 16 to 18 minutes or until meatball centers are no longer pink and zucchini is tender, turning packets over once. To serve, carefully unfold ends and tops of packets; sprinkle cheese over meatballs. Source: "The Texas Beef Council" http://www.txbeef.org/
Caribbean Grilled Turkey Recipe By :Developed by Food Marketing Support Services, Inc. June 1995 1 package Butterball® Turkey Breast Tenderloins 2 tablespoons peach preserves 4 green onions 4 garlic cloves 1 teaspoon bottled hot pepper sauce 1/4 teaspoon black pepper 1 teaspoon salt 2 tablespoons lime juice 1 teaspoon shredded lime peel 1 teaspoon soy sauce To outdoor grill, lightly spray unheated grill rack with nonstick cooking spray. Prepare grill for medium direct heat cooking. In food processor or blender, puree preserves, green onions, garlic, hot pepper sauce, pepper, salt, lime juice, lime peel and soy sauce. Spread tenderloins with the purée. Place tenderloins on rack over medium hot grill. Turn frequently for even cooking and browning. Cook tenderloins for about 20 minutes or until meat is no longer pink. To broil: Spread tenderloins with the purée and place on broiler pan sprayed with nonstick cooking spray. Broil 6 minutes. Turn over; brush with purée and return to broiler for about 5 minutes. Brush again with purée and broil for another 4 to 5 minutes until tenderloin reaches 170º on meat thermometer. Makes 4 to 6 servings. Source: "The Butterball Turkey Company" http://www.butterball.com/ Copyright: "© 1998 Butterball Turkey Company"
Caribbean Pork and Couscous Salad
2 4 ounce boneless pork chops -- cut into 3/4-inch cubes 1 tablespoon Caribbean-style rub* 1 1/2 cups dry couscous 2 cups boiling water 1/2 teaspoon salt 1/2 cup dried cherries 4 green onions -- sliced 2 oranges or can of mandarin oranges -- peeled & sliced 1 11 ounce can mandarin oranges -- drained 1 medium cucumber -- sliced 4 tablespoons olive oil 2 tablespoons orange juice Zest of one orange 1 1/2 teaspoons brown sugar Salt and pepper -- to taste 2 tablespoons chopped pecans In plastic bag, shake together the rub and pork cubes to evenly coat pork. Skewer cubes and grill over medium-hot coals for 8 minutes, turning occasionally. Set aside. Meanwhile, cover the couscous with boiling water seasoned with 1/2 teaspoon salt; cover and let rest 5 minutes. Stir cherries and green onions into couscous. Arrange cucumber slices around the edge of four dinner plates; equally portion couscous mixture onto plates; topping with orange slices and pork cubes. Stir together oil, orange juice, zest, brown sugar and salt & pepper; drizzle over salads and garnish each salad with some chopped pecans. Source: "National Pork Producers Council" http://www.nppc.org NOTES : *Or combine 4 teaspoons ground allspice, 1 tablespoon EACH dried thyme and paprika, 1 teaspoon EACH cayenne, garlic powder, onion powder, salt and 1/4 teaspoon black pepper.
Carolina Barbecue
1 5-pound Armour Boston Butt roast 2 teaspoons vegetable oil 1 1/2 cups water 1 8-ounce can tomato sauce 1/4 cup cider vinegar 1/4 cup Worcestershire sauce 1/4 cup brown sugar 1 teaspoon celery seeds 1 teaspoon chili powder Dash hot pepper sauce Salt and pepper -- to taste Randomly pierce the surface of the roast with a sharp knife. In a Dutch oven, brown roast on all sides in hot oil. In a mixing bowl, combine remaining ingredients and mix well. Pour sauce over roast and bring to boil. Reduce heat, cover and simmer 2 hours or until pork is fork-tender. Baste roast with sauce during cooking time. Remove pork from pan cool slightly and slice or chop to serve. Source: "Swift & Company" http://www.freshpork.com/index.html
Carolina-Style Pulled Pork Shoulder
5 pounds boneless pork butt (shoulder) -- tied or netted
RUB 2 tablespoons paprika 1 tablespoon black pepper 2 teaspoons cayenne
BASTE 1/2 cup bourbon 2 tablespoons molasses 1 1/2 cups cider vinegar 1 cup water 2 chopped chipotle peppers (rehydrated if dried) -- (2 to 4 peppers) 2 tablespoons salt 1 tablespoon crushed red pepper 1 tablespoon black pepper 2 teaspoons cayenne pepper Hardwood chips -- soaked in water for 1 hour To make Rub: mix all ingredients together in a small bowl. To make Baste: mix all ingredients together in saucepan, simmer for 5 minutes Rub pork shoulder on all surfaces with rub mixture; cover and refrigerate up to 24 hours. Prepare a medium fire in smoker (or covered grill with banked coals). Smoke pork shoulder with soaked hardwood chips; adding more charcoal and wood chips to maintain a medium-low heat — between 250 and 300ºF —and smoke until internal temperature of pork shoulder is between 170 and 180ºF. This slow cooking process should take between 5 and 6 hours. Baste the shoulder every 20 to 30 minutes during the last couple of hours of cooking. Boil any leftover basting sauce for 5 minutes, shred ("pull") the meat and sauce it; serve on sandwich buns with cole slaw. Source: "National Pork Producers Council" http://www.nppc.org
Central Texas Marinated Skirt Steak
1 pound beef skirt steak (or flank steak) -- deeply pierced 3/4 cup Lawry's Herb and Garlic Marinade with Lemon Juice
In large resealable plastic bag, combine beef and Herb and Garlic Marinade. Marinate in refrigerator at least 3 hours or overnight. Grill until desired doneness is reached. Shred beef to use in a variety of recipes as 'carne asada'. Source: "Lawry's" http://www.lawrys.com/
Clarke Brothers' Tenderloin Steak
1 tenderloin steak 1 bottle Clarke Brothers Marinade Shake one bottle of Clarke Brothers Marinade. Pour enough to cover both sides of steak. Marinate for 1/2 hour in refrigerator. Place steak on a very hot grill or broiler and baste with additional marinade. Cook 4 to 5 minutes on each side for medium rare. For added flavor, serve with additional marinade. Source: "The Texas Beef Council" http://www.txbeef.org/ NOTES : If you can't find a bottle of this excellent marinade, contact: Clarke Brothers Foods 5502 Grand Lake Houston, TX 77081 1-800-589-8913 CLARK. BROTHERS http://www.txbeef.org/internetMCI.COM
Claude's Ultimate Tenderloin
6 pounds beef tenderloin -- (1 full tenderloin) 1 16-ounce bottle Claude's BBQ Brisket Sauce Trim tenderloin well; place in a plastic bag. Add brisket sauce, allowing 2 ounces per pound. Marinate in the refrigerator for 8 hours. Flip small end over and pin to middle of tenderloin with metal skewer to create a uniform thickness. Grill tenderloin over medium heat turning every five minutes until brown but not seared. Use meat thermometer to determine doneness. Cook to 145 degrees F for medium rare. Allow tenderloin to rest 10 minutes before slicing. Slice thinly and serve. Source: "The Texas Beef Council" http://www.txbeef.org/
NOTES : The secret to this recipe is Claude's BBQ Brisket Sauce. You can contact them at: Claude's Sauces 935 Loma Verde El Paso, Texas 79936 Phone: 915-858-4299 Fax: 915-858-4298
Coriander-Pepper Chops
4 boneless pork chops -- about 1-inch thick 2 cloves garlic -- crushed 1 tablespoon crushed coriander seeds 1 tablespoon coarsely ground black pepper 1 tablespoon brown sugar 3 tablespoons soy sauce Combine all ingredients except pork chops. Place chops in a shallow dish and pour marinade over; let marinate 30 minutes. Prepare medium-hot coals in grill bed. Remove pork from marinade, discarding marinade, and grill chops for 7-8 minutes, turning once. Or broil chops 3-4 inches from heat source 7-8 minutes, turning once. Source: "National Pork Producers Council" http://www.nppc.org
Fiesta Beef Steaks
32 ounces beef rib eye steaks -- cut 1 inch thick 2 tablespoons fresh lime juice 8 small flour tortillas Salt Pepper 1 cup prepared chunky salsa Sprinkle both sides of beef steaks with lime juice. Wrap tortillas securely in heavy-duty aluminum foil. Place steaks on grid over medium ash-covered coals. Grill uncovered 12 to 14 minutes for medium rare to medium doneness, turning occasionally. Place tortilla packet on outer edge of grid and heat 5 minutes, turning once. Trim fat from steaks. Season steaks with salt and pepper, if desired; serve with salsa and tortillas. Source: "The Texas Beef Council" http://www.txbeef.org/
Firecracker Grilled Alaska Salmon
4 4-ounce Alaska salmon steaks fillets (4 to 6 ounces each) 1/4 cup peanut oil 2 tablespoons soy sauce 2 tablespoons balsamic vinegar 2 tablespoons chopped green onions 1 1/2 teaspoons brown sugar 1 clove garlic -- minced 3/4 teaspoon grated ginger 1/2 teaspoon red pepper flakes -- or to taste 1/2 teaspoon sesame oil 1/8 teaspoon salt Place salmon steaks or fillets in a glass dish. Whisk together remaining ingredients and pour over salmon. Cover with plastic wrap and marinate in refrigerator 4 to 6 hours. Remove salmon from marinade and place on a well-oiled grill 5 inches from coals. Grill for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking. Source: "Alaska Seafood Marketing Institute" http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm
Grilled Chicken Kebabs
1 jar Chicken Tonight Cooking Sauce for Chicken — Sweet and Sour 2 tablespoons Worcestershire sauce 2 tablespoons lemon juice 1 pound boneless chicken breasts -- cut into 1" cubes 12 ounces bacon strips -- cut in half Hot cooked rice In a medium saucepan, thoroughly combine sauce, Worcestershire sauce and lemon juice. Remove 1 cup sauce mixture and place in a sealable plastic bag with chicken cubes. Marinate chicken in the refrigerator for 1 hour or longer. Preheat grill or broiler. Remove chicken from marinade; wrap with bacon and place on skewers. Discard remaining marinade. Grill or broil 10 to 15 minutes or until chicken is thoroughly cooked. Heat remaining sauce in a saucepan and serve with chicken. Serve kebabs over rice. Source: "Ragú" http://www.eat.com/index.html
Grilled Fresh Ham
4 pounds Armour boneless fresh ham (4-5 pound pork leg) 3/4 cup chili sauce 1/4 cup red wine vinegar 2 tablespoons lemon juice 1 teaspoon dry mustard 1 clove garlic -- minced Prepare covered grill with drip pan in center, bank with medium-hot coals. Place ham in center of grill. Grill over slow coals until meat thermometer registers 165ºF. about 2 - 2 1/2 hours. Mix remaining ingredients; brush ham frequently with sauce during the last hour of grilling time. Let ham stand at least 10 minutes before carving. Source: "Swift & Company" http://www.freshpork.com/index.html
Grilled Honey-Soy Pork Steaks
2 1/2-pound pork blade steaks -- cut 1-inch thick 2 small cloves garlic -- minced 2 tablespoons finely chopped onion 2 tablespoons lemon juice 2 tablespoons soy sauce 1 tablespoon honey Combine all ingredients in a self-sealing plastic bag; seal bag and place in refrigerator 4-24 hours. Remove steaks from marinade, discarding marinade. Grill over medium-hot coals, 7 minutes per side, turning once. Source: "National Pork Producers Council" http://www.nppc.org
Grilled Sirloin and Potatoes
1 pound boneless beef top sirloin steak -- cut 1 inch thick 2 tablespoons olive oil 2 large baking potatoes -- cut lengthwise into 8 wedges 4 slices red onion (1/2 inch thick slices)
SAUCE 2/3 cup prepared steak sauce 1 tablespoon garlic -- crushed In 2-cup glass measuring cup, combine sauce ingredients; cover and microwave on HIGH 2 minutes or until hot and bubbly, stirring halfway. Remove 3 tablespoons; brush onto both sides of beef steak. Reserve remaining sauce. Brush oil onto cut sides of potatoes and onion. Place steak and vegetables on grill over medium ash-covered coals. Grill uncovered 16 to 20 minutes until steak is medium rare to medium doneness and vegetables are tender, turning steak and vegetables occasionally. Brush vegetables with some of reserved sauce during last 5 minutes of grilling. Trim fat from steak. Carve steak crosswise into slices; serve with vegetables. Pass remaining sauce. Source: "The Texas Beef Council" http://www.txbeef.org/
Grilled Steaks and Tomatoes with Basil-Garlic Bread
32 ounces T-bone or Porterhouse steaks -- cut 1 inch thick 3 tablespoons olive oil 1 teaspoon dried basil leaves 1/2 teaspoon garlic powder 1 8 ounce loaf loaf French bread 6 slices tomato -- 3/4 inch thick 2 tablespoons Parmesan cheese -- grated Combine oil, basil and garlic powder; reserve. Place beef steaks on grid over medium coals. Grill steaks 10 to 17 minutes for rare (140ºF) to medium (160ºF), turning once. Season with salt and pepper, if desired. Meanwhile cut bread in half lengthwise; brush 1 1/2 tablespoons basil mixture evenly on cut side of bread. Brush remaining basil mixture on one side of each tomato slice. About five minutes before steaks are done, place bread, cut-side down, and tomatoes on grid with steaks; grill 2 to 3 minutes. Turn bread and tomatoes over; sprinkle with Parmesan cheese. Continue grilling 1 to 3 minutes or until bread is golden brown and tomatoes are just heated through. Cut bread diagonally into slices. Carve steaks into thick slices. Serve with bread and tomato slices. Source: "The Texas Beef Council" http://www.txbeef.org/
Grilled Swordfish Kabobs with Tomato Salsa
TOMATO SALSA 3 tablespoons olive oil 3 garlic cloves -- peeled and minced 1 medium red onion -- finely chopped 18 Gaeta olives or other mild black olives -- pitted 1/4 cup capers -- drained and rinsed Dash hot pepper flakes 1 tablespoon fresh oregano OR 1 teaspoon dried oregano 2 pounds firm, ripe, red tomatoes -- peeled, cored, seeded and finely diced 2 tablespoons balsamic vinegar 1/2 cup chopped Italian parsley
GRILLED SWORDFISH KABOBS 2 pounds fresh swordfish -- cut into 2 inch cubes, discarding any bones 1/4 cup olive oil 2 tablespoons freshly squeezed lemon juice Salt and freshly ground black pepper 1/2 cup chopped Italian parsley In a large sauté pan, warm olive oil over medium beat. Add garlic, and onion, cook for 10 minutes, or until onion is soft. Add all remaining ingredients and cook for another 15 minutes, stirring occasionally. Set aside and keep warm in the oven. GRILLED SWORDFISH KABOBS: Thread swordfish cubes on 6 metal skewers. Combine remaining ingredients except parsley in a small bowl and beat with a fork until salt has dissolved. Set aside. Place swordfish over a high beat source on grill. Grill for 5 to 7 minutes, turning occasionally. Remove and transfer the fish to a large warm serving platter. Prick each cube with a fork in several places. Brush olive oil-lemon mixture over fish cubes. Spoon the Tomato Salsa over the grilled swordfish, garnish with the parsley and serve. Source: "Florida Tomato Committee"
Grilled Szechuan Pork Chops
4 boneless pork chops -- 1-inch thick 2 green onions with tops -- finely chopped 2 tablespoons soy sauce 2 cloves garlic -- minced 1 tablespoon toasted sesame oil 1 tablespoon lemon juice 2 teaspoons chile paste OR 2 tablespoons Oriental chile oil 1 teaspoon sugar 1 teaspoon grated fresh ginger root 1/2 teaspoon chile oil For marinade, in a small bowl combine green onions, soy sauce, garlic, sesame oil, lemon juice, chile paste, sugar, ginger root and chile oil. Place chops in a 1-gallon self-sealing plastic bag, pour marinade over chops, seal bag. Marinate in the refrigerator for 4 hours or overnight. Drain chops, reserving marinade. Place chops on a kettle-style grill directly over medium-hot coals, lower grill hood and grill for 4-5 minutes. Brush chops with reserved marinade; turn and brush again. Grill for 4-5 minutes more until chops are just done. Source: "National Pork Producers Council" http://www.nppc.org
Grilled Turkey with Cilantro Salsa Recipe By :Food Marketing Support Services. July 1995 1 3-pound Butterball® Boneless Breast of Turkey 2 tablespoons vegetable oil 1 teaspoon garlic salt 1 teaspoon chili powder
SALSA 8 plum tomatoes -- seeded and chopped 6 green onions -- sliced 1/4 cup chopped cilantro 1/2 teaspoon ground black pepper 2 tablespoons olive oil 1/4 cup balsamic vinegar 1 teaspoon salt Prepare grill for indirect method. Remove wrapper, but not string netting. Brush turkey with oil. Combine garlic salt and chili powder; sprinkle over turkey. Place turkey on grill. Cover grill and cook according to package directions. Combine tomatoes, onions, cilantro, pepper, olive oil, balsamic vinegar and salt. Chill. Serve with sliced, grilled turkey. Yield: 6 to 8 servings Source: "The Butterball Turkey Company" http://www.butterball.com/ Copyright: "© 1998 Butterball Turkey Company"
Grilled Yogurt and Spice Marinated Chicken Thighs
6 large chicken thighs -- bone removed 1 cup plain yogurt 1 1/2 teaspoons ground turmeric 1/2 teaspoon cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground cardamom 1/4 teaspoon pepper 1/2 lime -- juiced 1/2 teaspoon salt 1 tablespoon oil Baby Spinach and Shiitake Salad -- recipe follows
BABY SPINACH AND SHIITAKE SALAD 1 pound Baby spinach leaves -- washed and dried 24 shiitake mushrooms -- cut into strips 1 tablespoon olive oil 1/4 teaspoon salt 1/8 teaspoon pepper 1 shallot -- chopped 1 clove garlic -- chopped 1/2 teaspoon chopped fresh thyme 2 red bell peppers -- finely julienned 1 tablespoon olive oil 1 tablespoon fresh lemon juice 1/8 teaspoon freshly ground pepper In medium bowl, place yogurt. Stir in turmeric, cumin, coriander, cardamom, pepper and lime juice. Place chicken in large zip-closure freezer bag and pour yogurt mixture over chicken. Place in refrigerator and marinate overnight. Heat grill to moderate heat, remove chicken from marinade and sprinkle lightly with salt. Brush chicken with oil and place on grill, skin side down. Grill about 10 minutes, turn and continue cooking about 8 minutes more or until chicken is golden and crispy and fork can be inserted with ease. Slice each thigh into 3 or 4 serving pieces and arrange on top of Baby Spinach and Shiitake Salad. To prepare Baby Spinach and Shiitake Salad, wash and dry 1 pound baby spinach leaves. Cut 24 shiitake mushrooms into strips and sauté in 1 tablespoon olive oil over medium heat until tender. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; stir in 1 chopped shallot, 1 chopped clove garlic and 1/2 teaspoon chopped fresh thyme. Drain and set aside. In large bowl, toss together spinach, mushrooms and 2 finely julienned red bell peppers. Season with mixture of 1 tablespoon olive oil, 1 tablespoon fresh lemon juice and 1/8 teaspoon freshly ground pepper. Source: "National Broiler Council"
Herbs and Orange Grilled Chicken
4 broiler-fryer chicken quarters 2 cloves garlic -- minced 1 teaspoon grated orange peel 1 teaspoon salt 1/2 teaspoon thyme leaves 1/2 teaspoon rosemary 1/2 teaspoon pepper 1/2 cup orange juice 2 tablespoons vinegar 1 tablespoon Worcestershire sauce In small bowl, mix together garlic, orange peel, salt, thyme, rosemary and pepper. Slip fingers between skin and flesh of chicken, leaving skin attached. Spread 1/4 of herb mixture under skin of each chicken quarter, pulling skin back over spices. Mix together orange juice, vinegar and Worcestershire sauce. Place chicken on prepared grill, skin side up, about 8 inches from heat. Cook, turning and basting with orange juice mixture every 5 minutes, about 40 minutes or until fork can be inserted in chicken with ease. Source: "National Broiler Council"
Honey Barbecue Baste
1 tablespoon vegetable oil 1/4 cup minced onion 1 clove garlic -- minced 1 8-ounce can tomato sauce 1/3 cup honey 3 tablespoons vinegar 2 tablespoons dry sherry 1 teaspoon dry mustard 1/2 teaspoon salt 1/4 teaspoon coarsely ground black pepper Heat oil in medium saucepan over medium heat until hot. Add onion and garlic; cook and stir until onion is tender. Add remaining ingredients. Bring to a boil; reduce heat to low and simmer 20 minutes. Serve over grilled chicken, pork, spareribs, salmon or hamburgers. Source: "The National Honey Board" http://www.honey.com/
Honey Barbecued Glazed Salmon
1 large onion -- sliced 1 cup dry white wine 1 cup tomato juice 1/2 cup ketchup 1/4 cup honey 1 tablespoon Worcestershire sauce 1/2 teaspoon chopped garlic 1/2 teaspoon chili powder Salt and pepper -- to taste 4 4 ounce salmon steaks Combine onion and white wine in large saucepan; bring to a boil over medium-high heat. Add remaining ingredients except fish; mix well. Reduce heat to medium. Cook 10 minutes, stirring frequently. Transfer barbecue glaze to blender or food processor; process until smooth. Grill salmon over medium-hot coals, basting with barbecue glaze, about 10 minutes per inch thickness or until fish turns opaque and flakes easily when tested with fork. Source: "The National Honey Board" http://www.honey.com/
Honey Mustard Steaks with Grilled Onions
24 ounces boneless beef top loin steaks -- cut 1-inch thick 1/3 cup coarse-grain Dijon-style mustard 1 tablespoon parsley -- chopped 1 1/2 tablespoons honey 1 tablespoon cider vinegar 1 tablespoon water 1/4 teaspoon coarse grind black pepper 1 large red onion -- 1/2-inch-thick slices Combine mustard, parsley, honey, vinegar, water and pepper. Place beef steaks and onion on grid over medium coals; brush both with glaze. Grill 9 to 12 minutes for rare (140ºF) to medium (160ºF), turning once and brushing with glaze. Source: "The Texas Beef Council" http://www.txbeef.org/ NOTES : Recipe may also be prepared using beef rib eye steaks cut 1 inch thick.
Hoppin' Habañero and Honey Pork Chops
4 boneless pork chops -- 1-inch thick 1 12-ounce can beer 3 tablespoons honey 1 tablespoon hot habañero pepper sauce 1 clove garlic -- minced 1 bay leaf For marinade, in a small saucepan combine beer, honey, pepper sauce, garlic and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Remove and discard bay leaf. Place chops in a 1-gallon self-sealing plastic bag; pour marinade over chops, seal bag and refrigerate for 2 hours. Drain chops, discarding marinade. Place chops on a kettle-style grill directly over medium-hot coals, lower grill hood and grill chops for 4-5 minutes. Turn chops and grill for 4-5 minutes more or until chops are just done. Source: "National Pork Producers Council" http://www.nppc.org
Hot 'n Spicy Turkey Burgers
1 pound ground turkey 1/3 cup quick-cooking oats
SAUCE 1/2 cup ketchup 1 tablespoon vinegar 1 tablespoon Worcestershire sauce 2 cloves garlic -- minced 1/4 teaspoon crushed chilies (1/4-1/2 teaspoon) 1/4 teaspoon Tabasco sauce 1/4 teaspoon ground pepper In a small bowl, mix all sauce ingredients together. Set aside. Combine turkey and oats in a large bowl. Add one-half the sauce and mix thoroughly. Form mixture into four patties. Grill on preheated barbecue at medium-high for 5-7 minutes per side. Baste with remaining sauce after burgers have been turned. Source: "BC Turkey Marketing Board" http://www.uniserve.com/bcturkey/core.html
Hot and Spicy Spareribs
3 pounds rack pork spareribs 2 tablespoons butter or margarine 1 medium onion -- finely chopped 2 cloves garlic -- minced 1 15-ounce can tomato sauce 2/3 cup cider vinegar 2/3 cup firmly-packed brown sugar 2 tablespoons chili powder 1 tablespoon prepared mustard 1/2 teaspoon pepper Melt butter in a large skillet over low heat; add onion and garlic, and sauté until tender. Add remaining ingredients, except ribs, and bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally. Build a banked fire bed in a covered grill. Place ribs on grill over indirect heat; close grill hood. Roast for 1 1/2 hours and then begin basting with sauce every ten minutes, for 30 more minutes. Remove ribs from grill and serve, cutting into serving-size portions. If desired, serve any remaining sauce on the side, bringing it to a boil and boiling gently for 5 minutes. Source: "National Pork Producers Council" http://www.nppc.org
Indian Tandoori Ribs
2 slabs pork spareribs 2 8-ounce cartons plain yogurt 2 cloves garlic -- crushed 3 tablespoons grated ginger root 2 jalapeño peppers -- seeded 1/2 cup fresh cilantro leaves 1 tablespoon ground cumin Red food coloring Combine yogurt, garlic, ginger, chiles, cilantro and cumin in blender container; purée. Add a few drops of red food coloring. Place ribs in large plastic bag, coat with marinade, seal bag and refrigerate overnight. Build medium-hot banked fire in kettle-style grill. Drain ribs from marinade and place over drip pan; close grill hood and grill for 1 1/2 hours, until ribs are tender. Source: "National Pork Producers Council" http://www.nppc.org
Jamaican Jerk Ribs
2 pounds pork back ribs 2 tablespoons dried minced onion 1 tablespoon onion powder 4 teaspoons ground thyme 2 teaspoons salt 2 teaspoons ground allspice 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1 tablespoon sugar 2 teaspoons black pepper 1 teaspoon cayenne In a small jar with tight-fitting lid, shake together all dry ingredients until well-blended. Rub dry mixture onto all surfaces of ribs. Grill ribs over indirect heat in covered grill, turning occasionally, until ribs are very tender, about 1-1/2 hours (OR roast ribs on rack in shallow pan in 350ºF oven for 1-1/2 hours). Cut into 1- or 2-rib portions to serve. Source: "National Pork Producers Council" http://www.nppc.org
Javanese Pork Saté
1 pound boneless pork loin 2 tablespoons peanut butter 1/2 cup minced onion 1 clove garlic -- minced 2 tablespoons lemon juice 2 tablespoons soy sauce 1 tablespoon brown sugar 1 Dash hot pepper sauce 1 tablespoon vegetable oil Cut pork into 1/2-inch cubes. Blend remaining ingredients together (a blender does this well). Marinate pork in mixture for 10 minutes. Thread pork on skewers (if using bamboo skewers, soak in water for one hour to prevent burning). Grill or broil for 10-12 minutes, turning occasionally, until done. Serve with hot cooked rice, if desired. Source: "National Pork Producers Council" http://www.nppc.org
Joe's Blackened 'n Grilled Alaska Seafood Recipe By :Recipe by Alaska Fisherman Joseph R. Brunner, Homer, Alaska 1 teaspoon blackened Cajun seasoning mix OR 1 teaspoon Cajun seasoning mix 1/2 teaspoon garlic salt 1/4 teaspoon onion powder 1/8 teaspoon black pepper 1/8 teaspoon cayenne pepper 1/2 cup olive or canola oil 4 4-ounce Alaska salmon, halibut steaks or steaks (4 to 6 ounces each)
Blend all seasonings with oil and pour into gallon size zip-lock plastic bag. Add salmon, turning over to coat on all sides. Refrigerate salmon while heating grill. Heat heavy duty skillet or range top. Sear seafood, about 15 to 30 seconds on each side. Remove to platter. Transfer seafood to oiled hot grill. Turn once, basting with remaining marinade; cook about 6 to 12 minutes per inch of thickness. Do not overcook. Source: "Alaska Seafood Marketing Institute" http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm
NOTES : Over 130 recipes were entered in ASMI's first fishermen's recipe contest. Based on flavor, originality and ease of preparation, this recipe was one of ten recipes selected for publication.
Jumping Jacques Jalapeño Burgers
1 pound ground beef 1 tablespoon cream 1/2 teaspoon salt 1/2 teaspoon pepper 4 teaspoons jalapeño nacho slices -- chopped 1 small onion (approximately 4 tablespoons) -- diced 1 clove garlic -- crushed 4 teaspoons Salsa Picante 1/2 cup Cheddar cheese -- shredded Mix beef, onion, cream, garlic, salt and pepper and form into 8 thin patties. Top each of 4 patties with 1 teaspoon Salsa Picante, 1 teaspoon Jalapeño Nacho Slices and 2 tablespoons cheese. Top with remaining 4 patties, press edges to seal in toppings. Grill over medium coals for 12 minutes. Turn once after 7 minutes. Source: "The Texas Beef Council" http://www.txbeef.org/
Latin American Rub
4 tablespoons ground cumin 4 tablespoons chili powder 2 tablespoons ground coriander 1 tablespoon cinnamon 2 tablespoons brown sugar 2 tablespoons salt 1 tablespoon red pepper flakes 2 tablespoons ground black pepper Place all ingredients in a jar with a tight-fitting lid; shake well to blend seasonings thoroughly. Store covered at room temperature. Makes about 1 cup (enough to coat 2 slabs of pork back ribs). Source: "National Pork Producers Council" http://www.nppc.org
Lemon-Herbed Steak and Vegetables
1 pound boneless beef top loin steaks -- cut 1 inch thick 2 tablespoons butter -- melted 1 tablespoon fresh lemon juice Salt 1 package Green Giant American Mixtures Heartland Style Frozen Vegetables
SEASONINGS 2 large cloves garlic -- minced 2 teaspoons lemon peel -- grated 1 teaspoon dried thyme leaves 1/4 teaspoon pepper In small bowl, combine seasoning ingredients; mix well. Remove 1 tablespoon seasoning; press evenly into both sides of beef steaks. Stir butter, lemon juice and 1/4 teaspoon salt into remaining seasoning in bowl; set aside. Place steaks on grid over medium ash-covered coals. Grill 16 to 18 minutes for medium-rare to medium doneness, turning occasionally. Meanwhile prepare vegetables according to package directions. Combine vegetables and reserved butter mixture; toss to coat. Trim fat from steaks. Carve steaks crosswise into thick slices; season with salt, as desired. Source: "The Texas Beef Council" http://www.txbeef.org/
Marinated Pork Chops with Whiskey Sauce
4 boneless pork chops -- 1-inch thick 1 6-ounce can frozen apple juice concentrate -- thawed 1/3 cup whiskey 1/4 cup olive oil 1 tablespoon molasses 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon garlic salt 2 teaspoons coarsely ground black pepper 1 teaspoon fennel seed -- crushed 1 tablespoon cold water 1 teaspoon cornstarch For marinade, in a small bowl combine apple juice concentrate, whiskey, olive oil, molasses, cumin, coriander and garlic salt. Place chops in a 1-gallon self-sealing plastic bag; pour marinade over chops; seal bag. Marinate in refrigerator for 8 hours or overnight. Drain chops, reserving marinade. In a small bowl combine ground pepper and fennel seed. Press the pepper mixture onto both sides of the chops. Place chops on a kettle-style grill directly over medium-hot coals, lower grill hood and grill for 4-5 minutes, turn chops and grill for 4-5 minutes more, until just done. Meanwhile, strain the reserved marinade. In a small saucepan bring marinade to boiling. Combine water and cornstarch; stir into mixture in saucepan and cook over medium heat, stirring constantly, until sauce thickens. Serve sauce with chops. Source: "National Pork Producers Council" http://www.nppc.org
Marinated Turkey Medallions
3 tablespoons olive oil 1/3 cup white balsamic vinegar 1/4 cup grated Parmesan cheese 1 teaspoon Italian seasoning 3/4 teaspoon garlic salt 1/2 teaspoon coarse ground black pepper 1 1.25 pound package Butterball® 99% Fat Free Fresh Turkey Breast Medallions
In small bowl, whisk together oil, vinegar, cheese, Italian seasoning, garlic salt and pepper. Pour marinade into plastic bag. Add medallions, close bag and work marinade around turkey. Refrigerate and let stand 15 to 30 minutes. Heat broiler or prepare outdoor grill for direct heat cooking. Thread medallions on metal skewers. Cook 18 to 20 minutes, turning once or twice, until turkey reaches 170ºF. Source: "The Butterball Turkey Company" http://www.butterball.com/ Copyright: "© 1998 Butterball Turkey Company"
Mustard-Bourbon Kabobs
1 pound boneless pork -- cut into 3/4" cubes 4 tablespoons Dijon-style mustard 4 tablespoons brown sugar 2 tablespoons bourbon 2 tablespoons soy sauce In self-sealing plastic bag, combine all ingredients and mix well. Refrigerate overnight (6-24 hours). Remove pork from marinade and thread pork cubes onto skewers. (Note: If using wooden skewers, soak skewers in water for an hour before using to prevent burning.) Broil or grill kabobs about four inches from heat source, turning occasionally, for 8-10 minutes, until nicely browned. Source: "National Pork Producers Council" http://www.nppc.org
Old West Burgers
1 pound ground beef OR 1 pound ground turkey 1 1-ounce package Lawry's Taco Spices and Seasonings 4 slices cheddar cheese 4 Kaiser, onion or hamburger buns
GARNISHES Sliced onion Tomatoes Lettuce Salsa In bowl, combine meat and Taco Spices and Seasonings; shape into 4 patties. Grill or broil until no longer pink inside, about 8 to 10 minutes. Top each patty with cheese and place on open bun. Garnish with onions, tomatoes, lettuce and salsa. Source: "Lawry's" http://www.lawrys.com/
Oven Barbequed Salmon Recipe By :Deanna, Kodiak, Alaska 1 5-pound sockeye salmon (4-5 pounds) 1 lemon -- sliced 1 strip bacon 1/2 cup light Karo syrup 1 cup ketchup 1 medium onion -- sliced 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon garlic powder Remove head and tail from salmon and fillet. Place one-half skin side down on a large sheet of foil in a baking pan. Add spices and layer with lemon, onion, and bacon. Mix syrup and ketchup; pour half of this mixture over the fillet. Place second fillet flesh side down over the first; pour rest of sauce over all. Seal with the foil and bake 30-40 minutes at 400 E Fish will flake easily with a fork in the thickest part when it is done. Do not overbake. Serve hot. Source: "Alaska Seafood Marketing Institute" http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm
Poc Chuc (Pork Steaks Yucatan)
4 boneless pork blade steaks -- about 1/2"thick 1 large red onion -- sliced 1/2 cup fresh lime juice 1 teaspoon salt 1/2 teaspoon cayenne (ground red pepper) Place pork and onions in a self-sealing plastic bag. Combine remaining ingredients and pour over pork; seal bag and refrigerate for 2-4 hours. Lift pork steaks from marinade; brushing off onions. Broil or grill over hot coals for 8-10 minutes, turning once. Heat onions and marinade to boiling. Serve onions with pork steaks and warmed tortillas. Source: "National Pork Producers Council" http://www.nppc.org
Pork Teriyaki
1 pound pork tenderloin -- cut into 6 × 1/2 × 1/8 inch strips 2 tablespoons sliced green onion 1 tablespoon brown sugar 1/2 teaspoon ginger 1 clove garlic -- minced 1/2 cup soy sauce 1/4 cup dry sherry Combine all ingredients except pork strips, mix well. Add pork to marinade, cover and marinate in refrigerator at least one hour. Thread meat onto skewers. Broil or grill, turning frequently, 4-5 minutes. Serve with rice, if desired.
Raleigh-Durham Pork Barbecue
4 pounds boneless pork shoulder (Boston Butt) 1 quart cider vinegar 1 tablespoon crushed red pepper 1 tablespoon black pepper Stir together vinegar and peppers. Prepare medium-hot coals in covered grill, banking coals when hot. Position drip pan in center of grill bed, between banks of coals. Place pork on grill over drip pan, close hood. Cook for 2 1/2- 3 1/2 hours, basting frequently with vinegar marinade, until pork is very tender. Remove pork from grill, cool slightly; chop meat and serve with hush puppies and cole slaw, if desired. Source: "National Pork Producers Council" http://www.nppc.org
Smoky Chicken Breast Fillets and Apples
6 chicken breasts -- boned and skinned 1 1/2 teaspoons liquid smoke -- divided 1/2 teaspoon poultry seasoning 1/2 teaspoon salt 1/4 teaspoon mace 1/4 teaspoon nutmeg 1/4 teaspoon dry mustard 1/4 teaspoon pepper 3 tablespoons clarified butter 3 cooking apples -- peeled and sliced Rub each chicken breast fillet with 1/4 teaspoon liquid smoke. In small bowl, mix together poultry seasoning, salt, mace, nutmeg, dry mustard and pepper; sprinkle on both sides of chicken and let sit about 5 minutes.* In 10-inch nonstick fry pan over medium temperature, pour clarified butter and heat about 2 minutes. Add seasoned chicken fillets and cook about 5 minutes. Turn chicken and add apples, arranging so they touch bottom and sides of pan and lie on top of chicken; cook 5 minutes more. Rearrange so that chicken is on top of apples; cook about 4 minutes more or until chicken and apples are tender. Source: "National Broiler Council"
Soy / Wasabi Marinade
1/3 cup Japanese soy sauce 1/3 cup water 1/3 cup Japanese mirin Fresh ground black pepper 1 large knob fresh ginger root -- finely sliced 1 teaspoon sugar 1 teaspoon Hot "NAMIDA" Wasabi Paste Fresh lemon juice from one lemon Fresh coriander (cilantro) leaves or parsley Mix first 8 ingredients together for marinade. Adjust quantities of first 3 ingredients so that marinade will cover item(s) to be marinated. Source: "New Zealand Wasabi Limited" http://www.wasabi.co.nz/top.html
Spicy Cured Pork Loin 3 pounds boneless pork loin roast (3 to 4 pounds)
BRINE 2 quarts water 1/2 cup sugar 1/4 cup kosher salt 3 tablespoons fennel seed -- coarsely crushed 2 tablespoons thyme 2 tablespoons black peppercorns 1 teaspoon crushed red pepper flakes 2 tablespoons orange zest Wood chips -- for fire, soaked in water for one hour
Bring all ingredients of Brine to a boil in a large saucepan. Let cool. Place pork loin in a very large plastic bag in a large rectangular pan; pour cooled brine over and seal bag; place pan in refrigerator for 3 days turning bag occasionally. Build a medium-hot fire in covered kettle-style grill and bank the coals. Remove pork from brine; discarding liquid but setting aside the seasonings. Add wood chips to fire, along with the reserved seasonings. Place pork on grill and cook over indirect heat, about 15 minutes per pound, until internal temperature measured with a meat thermometer registers 150ºF. Remove from grill, let rest 10 minutes to allow meat temperature to rise to 160ºF. Slice thinly to serve. Source: "National Pork Producers Council" http://www.nppc.org
Spirited Grilled Salmon Recipe By :Toni Bocci, Cordova, Alaska 1/2 cup chopped cilantro 1/2 cup tequila 1/4 cup Rose's lime juice OR 1/4 cup fresh lime juice 1/4 cup triple sec OR 1/4 cup orange juice 1/4 cup olive oil 2 teaspoons minced garlic 2 teaspoons pepper 1 teaspoon salt 4 Alaska salmon steaks or fillets (4 to 6 ounce each) Blend together all ingredients, except salmon, in gallon size zip-lock plastic bag or flat dish. Add salmon to marinade; turn several times to coat. Cover, if needed, and refrigerate for 1 hour (or longer), turning salmon over after 30 minutes. Grill salmon on oiled hot grill, turning once during cooking, about 6 to 12 minutes per inch of thickness. Do not overcook. Source: "Alaska Seafood Marketing Institute" http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm
NOTES : Over 130 recipes were entered in ASMI's first fishermen's recipe contest. Based on flavor, originality and ease of preparation, this recipe was one of ten recipes selected for publication.
Tangy Red Grilled Chicken
4 broiler-fryer chicken quarters 2 cups apple cider vinegar 1/2 cup bottled brown steak sauce 2 tablespoons prepared Russian dressing 1 teaspoon garlic salt 1/4 teaspoon coarsely ground pepper In medium bowl, place chicken and pour vinegar over all. Cover and marinate in refrigerator at least 4 hours or preferably overnight. In small bowl, mix steak sauce and Russian dressing. Pour off and discard vinegar; sprinkle chicken with garlic salt and pepper. Place chicken on prepared grill, skin side up, about 8 inches from heat. Cook, turning and basting with sauce every 7 minutes, about 45 minutes or until fork can be inserted in chicken with ease. Source: "National Broiler Council"
Tart and Tangy Grilled Chicken
4 broiler-fryer chicken quarters 4 tablespoons margarine 1/2 cup finely chopped onion 1/2 cup wine vinegar 1/3 cup low-sodium soy sauce 1/4 cup sugarless all-fruit orange marmalade 3/4 teaspoon salt 1/2 teaspoon pepper In small fry pan over medium temperature, melt margarine. Add onion and cook, stirring, until clear, about 5 minutes. Stir in vinegar, soy sauce and orange marmalade. Pour mixture into food processor or blender and blend about 1 minute. Sprinkle chicken with salt and pepper and arrange in shallow bowl in single layer. Pour sauce over chicken, cover and refrigerate for at least 2 hours. At cooking time, place chicken on prepared grill, skin side up, about 8 inches from heat. Place marinade in small saucepan on grill or stovetop and heat to boiling. Grill chicken, turning and basting with sauce every 10 minutes, for about 1 hour or until fork can be inserted in chicken with ease. Source: "National Broiler Council"
Teriyaki-Glazed Turkey Burgers
1/3 cup honey 1/4 cup soy sauce 1 1/2 teaspoons grated fresh gingerroot 1 teaspoon minced garlic 1 pound ground turkey 1/2 cup finely chopped celery 1/4 cup thinly sliced green onions 4 hamburger buns -- toasted Combine honey, soy sauce, ginger and garlic in small bowl until well blended. Mix together turkey, celery and green onions in large bowl. Blend in 3 tablespoons honey-glaze mixture. Divide mixture into 4 (1/2- to 3/4-inch-thick) patties. Place patties on oiled grill, 4 to 6 inches from hot coals. Grill, turning 2 to 3 times, brushing generously with glaze, until patties are well browned and cooked through. Serve in buns. Source: "The National Honey Board" http://www.honey.com/
Texas-Style Honey Barbecue Rub
4 4-ounce boneless beef top sirloin steaks 1/4 cup honey 4 cloves garlic -- minced 2 teaspoons salt 2 teaspoons medium-grind black pepper 2 teaspoons ground mustard 2 teaspoons chili powder Rub each steak with one tablespoon of honey. Combine remaining ingredients and rub onto steaks. Let stand 20 to 30 minutes. Barbecue or broil to desired degree of doneness. Source: "The National Honey Board" http://www.honey.com/
Thai Pork Chops
4 boneless pork chops -- 1-inch thick 1/4 cup soy sauce 1/4 cup water 1 clove garlic -- minced 1 teaspoon pepper 1/2 teaspoon ground ginger
DIPPING SAUCE 1/4 cup water 2 cloves garlic 2 fresh green chiles 2 tablespoons vegetable oil 2 tablespoons lime or lemon juice 2 tablespoons soy sauce 1 teaspoon Thai fish sauce (nam pla) For marinade, in a small bowl combine 1/4 cup soy sauce, 1/4 cup water, 1 clove minced garlic, pepper and ginger. Place pork chops in a 1-gallon self-sealing bag, pour marinade over, seal bag and marinate in refrigerator for 4 hours or overnight. Drain chops, discarding marinade. Place chops on a kettle-style grill directly over medium-hot coals. Lower grill hood and grill chops for 4-5 minutes, turn chops and grill for 4-5 minutes more until chops are just done. Meanwhile, for Dipping Sauce, blend all remaining ingredients in blender container until almost smooth. Serve with chops.
Turkey Burger with Mushrooms & Sundried Tomatoes
1 pound ground turkey 3/4 cup mushrooms -- finely chopped 1/4 cup quick-cooking oats 1/4 cup green onion -- chopped 1/4 cup sundried tomatoes (packed in oil) -- finely chopped 1 tablespoon grated Parmesan cheese 1 tablespoon water 1/2 teaspoon dried oregano 1/8 teaspoon ground pepper 1/8 teaspoon seasoning salt Preheat barbecue to medium-high and lightly grease grills. Combine all ingredients in a large bowl. Form into 4 patties. Grill on medium-high for 5-7 minutes per side or until meat is no longer pink in center. Serve immediately. Source: "BC Turkey Marketing Board" http://www.uniserve.com/bcturkey/core.html |
|
Send mail to mike at thesandwich dot com with questions or comments about
this web site.
|
