Recipes included: Korean Steak On A Stick Spicy Garlic Lime Chicken Grilled Flank Steak A Bit Of Everything Grilled Chicken (*note: this recipe calls for sherry) Marinated Grilled Shrimp Basil Burgers Teriyaki Salmon Lemon Herb BBQ Chicken Chicken Fajitas (fresh meal) Honey Mustard Grilled Chicken Chipotle Crusted Pork Tenderloin Savory Garlic Steak Grilled Beef Tenderloin with Herb Garlic Marinade Pecan Pork
ANGIE GUBLER Korean Steak on a Stick 1 ¼ lb Flank steak, thinly sliced 6 scallions, finely chopped ½ c cider vinegar ¼ c honey 2 T sugar 1 T grated fresh ginger 2 garlic cloves, minced 2 tsp Asian fish sauce 1 tsp chili garlic sauce Preparation: 1. Soak wooden skewers in water for 30 mins 2. Thread marinating steak onto skewer 3. spray broiler rack with nonstick spray 4. Broil in oven 5 inches from heat turning until meat is browned (about 4 mins per side) 5. arrange skewers on platter and drizzle steak with additional sauce. Serve over rice Spicy Garlic Lime Chicken 3/4 tsp salt 1/4 tsp black pepper 1/4 tsp cayenne pepper 1/8 tsp paprika 1/4 tsp garlic powder 1/8 tsp onion powder 1/4 tsp dried thyme 1/4 tsp dried parsley 4 boneless, skinless chicken breast halves 2 T butter 1 T olive oil 2 tsp garlic powder 3 T lime juice Preparation: 1. In a small bowl, mix spices together. 2. Sprinkle spice mixture generously on both sides of chicken breasts. 3. Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. 4. Combine garlic and lime juice and sprinkle on top of chicken. Cook 5 minutes, stirring frequently to coat evenly with sauce.
DENETTE WALKER Grilled Flank Steak Grilled Brown Sugar Pork Chops 1/2 cup brown sugar, firmly packed 1/2 cup apple juice 4 T vegetable oil 1 T soy sauce 1/2 tsp ground ginger salt and pepper to taste 2 tsp cornstarch 1/2 cup water 6 boneless pork chops 1. Preheat an outdoor grill for high heat. 2. In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt, and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick. Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce. KAREN PULA A Bit of Everything Grilled Chicken 1/4 cup distilled white vinegar 1/3 cup vegetable oil 1/3 cup soy sauce 1 lime, juiced 1/2 lemon, juiced 1/4 cup sherry 2 T ground mustard 2 tsp honey 4 cloves garlic, crushed 1/3 cup brown sugar 2 T lemon pepper 1 tsp dried oregano 1 tsp rosemary 1 tsp salt 6 skinless, boneless chicken breast halves 1. In a large glass bowl, stir together the vinegar, oil, soy sauce, lime juice, lemon juice, sherry, mustard, and honey. Mix in the garlic, brown sugar, lemon pepper, oregano, rosemary, and salt. Place the chicken in the mixture. Cover, and marinate in the refrigerator 8 hours or overnight. 2. Preheat the grill for high heat. 3. Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook 6 to 8 minutes per side, until juices run clear.
Marinated Grilled Shrimp 3 cloves garlic, minced 1/3 cup olive oil 1/4 cup tomato sauce 2 T red wine vinegar 2 T chopped fresh basil 1/2 tsp salt 1/4 tsp cayenne pepper 2 lb fresh shrimp, peeled and deveined skewers 1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice. 2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. 3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque. KELLI DESPAIN Basil Burgers 1 ¼ lb ground beef 3 Tbsp Worcestershire sauce 1 ½ Tbsp dried basil 2 tsp dried onion ¼ tsp garlic salt ¼ tsp pepper Assembly; in a bowl mix the ground beef, Worcestershire sauce, basil, garlic salt, and pepper. Form the mixture into 4 patties. Freeze on cookie sheet them bag them. *It seems like you could freeze right away if you just put wax paper or parchment paper between them. To serve: lightly oil the grill grate, and cook burgers about 6 min turning once to an internal temp of 160 or desired doneness. Serve with buns
KELLY AHLANDER Teriyaki Salmon 1 c. brown sugar 2 tsp salt 8 tsp soy sauce 8 tsp sesame oil 4 minced garlic cloves Mix all ingredients and pour over salmon in 9x13 pan. Bake at 400 for 15-20 minutes, depending on thickness of salmon. 4 salmon fillets Lemon Herb BBQ Chicken 1/2 cup vegetable oil 1/4 cup lemon juice 1 tsp minced onion 1 tsp salt 1/4 tsp dried thyme 1/8 tsp dried marjoram 2 cloves garlic, minced 8 skinless, boneless chicken breast halves 1. Preheat grill for high heat. 2. In a blender or food processor, blend the oil, lemon juice, onion, salt, thyme, marjoram, and garlic until thick and smooth. Coat the grill grate with aluminum foil. Poke holes in the foil and spray with cooking spray. Arrange chicken on grate, and cook 15 minutes, turning once and brushing constantly with the sauce, until juices run clear. MIRANDA JONES Chicken Fajitas *FRESH MEAL* 1 lb boneless skinless chicken breasts, chicken thighs, or steak 2-3 bell peppers 1 large onion ( Marinade: 1/4 C fresh lime juice 1/3 C water 2 T vegetable oil 2 cloves garlic, pressed or finely minced 3 tsp vinegar 2 t soy sauce 1-2 tsp liquid smoke 1 t salt 1/2 tsp chili powder, or chipotle chili powder 1/2 tsp cayenne pepper 1/4 tsp ground black pepper 1/4 tsp onion powder Place meat in a zip-top bag or shallow dish. Place vegetables in another. In a medium bowl, combine all marinade ingredients and whisk well. Reserve 3-4 Tablespoons of marinade for later use. With remaining marinade, add a splash to the vegetables (enough for a light coating) and the remaining to the meat. Marinate for 4-6 hours and up to overnight. Preheat BBQ grill (my preference), indoor grill pan, or large skillet. If you re using a grill, place everything on at the same time. If using a skillet, slice peppers and onions first. Cook chicken for a few minutes on each side until cooked through and remove from pan. Cover with foil to keep warm. Add vegetables and cook until crisp tender. Remove vegetables from cooking surface and slice. Slice meat. Toss with reserved marinade.
Honey Mustard Grilled Chicken 1/3 cup Dijon mustard 1/4 cup honey 2 tablespoons mayonnaise 1 tsp steak sauce 4 skinless, boneless chicken breast halves 1. Preheat the grill for medium heat. 2. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning! SUSAN MARLOWE Chipotle Crusted Pork Tenderloin 1 tsp onion powder 1 tsp garlic powder 3 T chipotle chile powder 1 1/2 tsps salt 4 T brown sugar 2 (3/4 lb) pork tenderloins 1. Preheat grill for medium-high heat. 2. In a large re-sealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes. Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing. Savory Garlic Steak 1/2 cup balsamic vinegar 1/4 cup soy sauce 3 tablespoons minced garlic 2 tablespoons honey 2 tablespoons olive oil 2 tsps ground black pepper 1 tsp Worcestershire sauce 1 tsp onion powder 1/2 tsp salt 1/2 tsp liquid smoke flavoring 1 pinch cayenne pepper 2 (1/2 lb) rib-eye steaks 1. In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper. 2. Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days. 3. Preheat grill for medium-high to high heat. 4. Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness.
SUSIE I would quarter this recipe and use tenderloin pieces instead of the whole thing (or, if it s cheaper, buy the whole thing and cut it up yourself) Grilled Beef Tenderloin with Herb Garlic Marinade 1 (5 lb) whole beef tenderloin 6 tablespoons olive oil 8 large garlic cloves, minced 2 tablespoons minced fresh rosemary 1 tablespoon dried thyme leaves 2 tablespoons coarsely ground black pepper 1 tablespoon salt 1. Mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside. 2. Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes. Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving. Pecan Pork 1 C Minced Onion 1/4 C Chopped Pecans 1/4 C Olive Oil 1/4 C Lemon Juice 1/4 C Soy Sauce 1/2 Brown Sugar 1 T minced Garlic 1/4 tsp Cheyenne pepper 1/4 C Molasses Use for 4-6 Boneless Pork Fillets, combine all ingredients into lg Ziploc bag.