Cooking Tips

• Barbecue vegetables on a “barbecue grate” on top of the grill, that way veggies don’t fall into the flames.

• To prevent food from sticking to the grill surface, dip a 2”x 2” folded-up paper towel in olive oil and rub over the grate before turning on your grill..

• For the perfect steak, let it rest for 3-4 minutes before serving, so juices can flow from the center of the meat back to the exterior.

• Use tongs to lift and turn meat. Avoid using a fork pierces the meat since it will allow juices to escape

• Never put BBQ sauce on the food until the last 10-15 minutes of barbecuing. The sugars in the sauce can burn easily and leave a black, unappetizing crust on the food.

• Be safe and use a meat thermometer

• Keep the lid of the grill closed. Every time the lid of the grill is raised, 15 minutes of cooking time is lost.

Week #1


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.

very cool

Sweet!!!

WEEK #2

BARBECUED LONDON BROIL
4 to 6 servings
¾ c. Italian dressing
1 tsp. Worcestershire sauce
1 tsp. dries 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.

WEEK # 3

TANGY SEAFOOD KABOBS
1 lb. large shrimp, shelled & defined
¾ lbs. sea scallops
2/3 c. chili sauce
¼ c. cider vinegar
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.

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.

Keep them coming. Always looking for new ideas and receipes.

Great receipies, thanks

WEEK #4



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.

veery nice

Week # 5

Honey Barbecue Chicken
6 boneless skinless chicken breasts
12 tablespoons barbecue sauce
6 tablespoons honey
1/2 teaspoon red pepper
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon chives
1. Boil the chicken in hot water for a few minutes before you place it on the grill. This will help make sure the insides are cooked before you finish it on the barbecue for the great grilled flavor.

2. Arrange the chicken breasts on the grill over medium heat. Generously baste them with barbecue sauce and honey, and sprinkle with the spices. Turn once while cooking and cook for four to five minutes on each side.



General Tips For Grilling Chicken
If you are cooking chicken with a barbecue sauce, be careful that it doesn't contain much sugar. Sugar burns at a relatively low temperature, so putting sweet barbecue sauce on fatty chicken skin is sure to cause charred chicken. Even if you take the skin off, the bitter flavor will still be there.

If you want to use barbecue sauce, brush it on just a few minutes before you take the chicken off of the grill. By doing this, you can have the flavor from the sauce, but you won't risk burning the meat.

Chicken should be cooked slowly. The faster you cook it, the drier it tends to be. Using low heat for a long time will help it stay moist, and using a dry rub will give it a lot of flavor without leaving anything to burn.

Enjoy

Substituted this with cilantro...Wife and mother in law thought was the BOMB!!!! Thanks for the recipes!!! very cool!!

No Problem...Enjoy!

new week, wheres that recipe

Made the chicken last night...Boiling before made a huge difference!!! Loved it!!!

Every Thurs...Stay Tuned...

Week #6

Beer-Grilled Chops....Just for you Esco

Ingredients:
4 boneless pork loin chops -- trimmed,
-- about 1 pound
MARINADE
1/4 cup soy sauce
1 cup beer -- room temperature
2 tablespoon brown sugar
2 teaspoons grated fresh ginger root

Instructions:
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.

Week #7

Apricot-Sauced Ribs
Ingredients:
4 pounds pork spareribs -- cut into
serving-size
1 8 ounce ca undrained apricot halves
3 tablespoon catsup
3 tablespoon brown sugar
2 tablespoon lemon juice
1 tablespoon Dijon-style mustard
1 teaspoon dry ginger
1 Dash salt

Instructions:
Bank medium-hot coals in covered grill. Place ribs on grill over drip pan, cover grill and cook ribs over direct heat for 1 1/2 hours, turning occasionally. Meanwhile, mix remaining ingredients together in blender. Brush ribs generously with sauce and continue to cook, about 30 minutes, basting and turning over.

righteous

Week # 8

Brew n Barbecue
Ingredients:
3 pounds boneless pork loin
1 12 ounce c beer
1/2 cup dark corn syrup
1/2 cup onion -- finely chopped
1/3 cup prepared mustard
1/4 cup cooking oil
1 tablespoon chili powder
2 cloves garlic -- minced

Instructions:
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 155F, about 1 hour. Let rest 10 minutes before slicing thinly to serve

Week # 9

Chili Barbecued Beef

Ingredients:
marinade-----
4 teaspoons cumin
2 teaspoons chili powder
1/8 teaspoon cinnamon
1/4 cup olive oil
1/4 cup fresh lime juice
1/4 cup balsamic vinegar
2 tablespoon molasses
2 tablespoon chopped fresh oregano
or
1 teaspoon dried oregano
1 tablespoon minced garlic
1-1/2 pounds beef flank or top round --
steak or pork tender
curly endive -- radishes or
other greens -- for garnish

Instructions:
Marinade: Combine cumin, chili powder and cinnamon in small saucepan. Cook over high heat until fragrant, 40 seconds. Whisk in oil, lime juice, vinegar, molasses, oregano and garlic. Pour marinade over meat in shallow dish, turning to coat. Cover and refrigerate 4 hours or overnight. Remove meat from refrigerator 30 minutes before grilling. Prepare grill. Remove meat from marinade. Grill beef over medium coals, basting occasionally, 7 to 8 minutes per side for medium-rare, pork 12 to 15 minutes, until meat thermometer inserted in thickest part reaches 160F. Let stand 5 minutes. Slice thin across the grain. Serve with a black bean salsa. Source: Ladies' Home Journal Magazine/July, 1993 Cooking the spices, even for a few seconds, helps reduce their rawness. Your guests will never guess the ingredients in the marinade---it tastes sweeter than you might expect.

Week #10

Barbecued Kabobs

Ingredients:
2 pounds boneless pork shoulder*
3/4 cup peanut oil
1/4 cup cider vinegar
1 garlic clove -- peeled/split
1/2 teaspoon salt
1 teaspoon Italian herbs -- mixed
3 green peppers -- medium**
1 can pineapple chunks -- (16 oz)

Instructions:
* - cut pork shoulder into 1" cubes. ** - seed and cut green peppers into 1" squares. 1. Place pork cubes (1") in a nonmetal bowl. 2. Combine oil, vinegar, garlic, salt and herbs, blend well, and pour over pork cubes. Cover and refrigerate for 4 hours or more, overnight if desired. Drain and reserve. 3. Alternately thread pork cubes, peppers (1" square), and pineapple chunks on metal skewers. Brush with marinade and place on barbecue grill as far as possible over glowing coals. Broil, brushing with marinade and turning often, for 30 to 40 minutes.

Gonna try this saturday

Week # 11

BBQ Garlic Chicken


Ingredients:
3 pounds roasting chicken
3 teaspoons garlic -- chopped
2 teaspoons salt
2 tablespoon black peppercorns
1 cup fresh coriander -- chopped
2 tablespoon lime juice
tomatoes
scallions

Instructions:
Cut chicken in half lengthwise, and remove bones, if desired. Crush the garlic with salt into a smooth puree. Coarsely crush the peppercorns with a mortar and pedestal or blender. Combine in a flat dish with the coriander, and lime juice. Rub the mixture well into the chicken on all sides, cover and refrigerate overnight or at least one hour. BBQ chicken over glowing coals, turning about every 5 minutes, until chicken is no longer pink and the skin is crisp. Garnish with tomatoes and curls of scallions. Serve with a salad of cucumber, scallions and tomatoes, seasoned with lime and salt.

First time I saw this post. Gotta try one of the recipes this weekend. I'm getting hungry

Week # 12

Backyard Barbecue Spareribs

Ingredients:
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

Instructions:
Cut ribs into serving-size pieces and place on grill over gray-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.

Week #13



Honey Apple Grilled Pork Chops

Ingredients:
4 pork loin chops -- (8 oz each)
1-1/2 cups apple cider
1/4 cup lemon juice
1/4 cup soy sauce
2 tablespoon honey
1 clove garlic -- minced
1/4 teaspoon pepper

Instructions:
Combine all ingredients, EXCEPT pork chops. Mix well. Place chops in a shallow dish; pour marinade over chops. Cover and refrigerate overnight, turning meat occasionally. Remove pork chops from marinade. Place on grill approximately six inches above low to medium coals. Grill for 40 to 50 minutes, turning and basting with marinade every 10 to 15 minutes.

These are all low calorie of course.

Week #14

Tasty Taco Chicken Grill

Ingredients:
1 grill chicken -- cut in part
1 small onion -- minced
1 8 oz can Spanish-style tomato sauce
1 4 ounces c taco sauce
1/4 cup molasses
2 tablespoon vinegar
1 tablespoon cooking oil
1 teaspoon salt
1/2 teaspoon oregano leaves
1/8 teaspoon pepper
1/2 cup grated jack cheese -- (optional)

Instructions:
Lay out chicken parts in baking dish and bake in 350 degree oven for 40 minutes Cool them a bit and pour sauce (method below) over the chicken, cover and marinate in refrigerator for at least an hour, or overnight would be better. When ready to grill, drain excess sauce and reserve. Place chicken on prepared grill, skin side up, about 8" from heat. Grill, turning a few times, for about 20 min or until fork can be inserted with ease. Brush generously with reserved sauce during 20 min of grilling. When chicken is done, place on platter; top with remaining sauce and sprinkle with cheese, if you like. Sauce: In small saucepan, make sauce by mixing together onion, tomato sauce, taco sauce, molasses, vinegar, oil, salt, oregano, and pepper. Bring mixture to a boil. Remove from heat and cool 2 min.

Week #15


Grilled Fish Tacos

Ingredients:
1 text

Instructions:
Marinate shark or fish fillets (tuna, swordfish, halibut, mahi-mahi, or whatever) in lime juice and salsa picante (as "picante" as you wish) for about 30 minutes. Grill the fillets on a charcoal, electric, or gas BBQ grill (or a ribbed cast iron "grilling" pan on a stove top), sprinkling both sides with Rich's pico de gallo spice mix (see above) during the grilling. The grill can be brushed with olive, corn, or peanut oil to keep the fish from sticking. When done, slice the fish into approx. 1/2 inch slices and serve as above. To be honest, when I suggest fish tacos to visiting friends or relatives from out of the So. Calif. area, I usually get some sort of a response such as "you ain't gonna put no fish on MY taco." But those who try 'em usually like 'em...

TOP 2 sound delish

Week # 16

Grilled Herb Chicken With Pesto

Ingredients:
2 teaspoons grated lemon rind
1/2 cup fresh lemon juice
2 tablespoon olive oil
2 tablespoon water
1/4 cup minced fresh basil
2 teaspoons minced fresh thyme
1 teaspoon minced fresh rosemary
1/4 teaspoon freshly ground pepper
2 cloves garlic -- minced
6 skinned chicken breast
halves -- (6-ounce)
vegetable cooking spray
tomato-basil pesto
Instructions:
During the last 15 minutes that the chicken cooks, cut 6 baby eggplants into diagonal slices and put them on the grill. Baste them with the herb marinade used for the chicken. Combine first 9 ingredients in a large zip-top heavy-duty plastic bag. Add chicken to bag; seal bag, and marinate in refrigerator 8 hours, turning bag occasionally. Remove chicken from bag, reserving marinade. Coat grill rack with cooking spray, and place rack on grill over medium-hot coals. Place chicken, bone side up, on rack, and cook for 50 minutes or until chicken is done, turning and basting with reserved marinade every 15 minutes. Yield: 6 servings (serving size: 1 chicken breast half and 2-1/2 tablespoons Tomato-Basil Pesto). NOTES : Serve chicken with Tomato-Basil Pesto

http://www.glamisdunes.com/invision/index....howtopic=208905

OMG!!! YUM!! I just found this thread...gonna warm up the grill

Recipe for momorial Day Baby Backs, Tri-tip, Mahi Mahi, Hefeweizen





Click to view attachment

THANKS. ..sounds Great....but busy doing shows most weekends.
Truth be told I'm not the grilling Guru. But, I can eat it.

Week #17

Dry Rub For Barbequed Chicken

Ingredients:
1/2 cup paprika
1/4 cup brown sugar
1/8 cup salt
1/8 cup garlic powder
1/8 cup dried chipotles peppers ground
1 tablespoon celery salt
1 tablespoon onion powder
1 tablespoon pepper -- black, fresh ground
1 tablespoon chimayo red chile -- ground

Instructions:
Mix thoroughly. To me, the thing that makes this outstanding is the chipotles. And note that these are not the canned ones in adobo - they're dried. This makes their smokiness a bit more intense. You might have difficulty finding them. Look for them in the Hispanic section of larger grocery stores. Same with the Red pepper, use cayenne instead.

Week #18

BBQ Cheeseburgers - Texas-Style

Ingredients:
1 pound lean ground beef
1/4 cup onion -- finely chopped
Barbecue sauce
4 slices American cheese
4 crusty rolls
Romaine lettuce -- split
Tomato -- sliced
Instructions:
In medium bowl, combine ground beef, onion and 2 tablespoons barbecue sauce, mixing thoroughly. Shape into four 1/2-inch-thick patties. Place patties on grid over medium ash-covered coals. Grill 14 to 16 minutes or until centers are no longer pink, turning once. Approximately 1 minute before end of cooking time, brush top side of burgers with additional barbecue sauce; top each with 1 slice cheese. Cook until cheese slices are melted. Line bottom half of each roll with lettuce and tomato; top with cheeseburger. Close sandwiches.

cheeseburger

Week #19

El Pollo Loco Chicken

Ingredients:
4 chicken breasts -- boneless
***MARINADE***
1 lemon -- juice of
1 large orange -- juice of
2 tablespoon vinegar
1 teaspoon Worcestershire sauce
3/4 cup Heinz chili sauce
2 teaspoons sugar
2 teaspoons garlic powder
Tabasco sauce to taste
2 tablespoon vegetable oil

Instructions:
Mix all marinade ingredients together. Place chicken in a glass baking dish and marinate in refrigerator for 4-24 hours. Grill over indirect medium heat for about 10 minutes on each side. Serve with tortillas and salsa.

was cooking?

THIS....

HAPPY 4th of JULY


Week #20

Lime n Pepper Tri-Tip

Ingredients:
1-1/2 pounds beef tri-tip -- up to 2
***MARINADE***
6 limes juice of -- (about 3/4 cups)
1/4 cup olive oil
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
***RUB***
2 tablespoon coarse grind black pepper
1 tablespoon kosher salt

Instructions:
Trim the fat from the tri-tip. Combine marinade ingredients. Place meat and marinade in covered glass dish or plastic bag. Refrigerate 1 1/2 to 2 hours. Remove meat from marinade, discarding marinade. Combine rub ingredients and press into all surfaces of meat. Seasoned meat may be refrigerated for one hour to enhance flavor or grilled immediately. Grill tri-tip to desired doneness over medium coals for 30 - 40 minutes, turning occasionally. Remove from heat and tent with foil for 10 minutes before carving across the grain into thin slices.

WEEK #21

Italian Pork Sandwiches

Ingredients:
1 pound boneless pork -- cut into 3/4" cubes
1 8 oz bottl low-calorie Italian dressing (purchased)
4 French-style rolls -- split and toasted

Instructions:
In self-sealing plastic bag, marinate pork cubes in dressing, refrigerated, overnight (6-24 hours). Discard dressing and thread pork cubes onto barbecue skewers. (Note: If using wooden skewers, soak skewers in water for an hour before using to prevent burning.) Grill or broil, about four inches from heat, for 8-10 minutes, turning to brown all sides. Place cubes inside rolls and serve with purchased marinated roasted peppers, if desired

Week #22

Carlos Fajitas

Ingredients:
4 cups soy sauce; use light-dark -- imported
1 cup brown sugar; packed
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 cup lemon juice; freshly squeezed
4 teaspoons ginger; ground
1 pound beef skirt steak; -- (about 3/4 inch
-- thick)
1 single flour tortillas; warmed

Instructions:
Yield: 3 (4 to 6 oz) s Prep Time: In a 2 quart jar, combine soy sauce, brown sugar, garlic and onion powders, lemon juice and ginger. Tighten lid on jar and shake to mix well and dissovle sugar. Let marinade stand in sealed jar, refrigerated, overnight. Place beef in a glass baking dish and pour as much marinade as needed over beef; marinate 3 hours to overnight in refrigerator in sealed container. Remove beef from marinade and grill over very hot coals for a short time; it should take only about 10 minutes per steak if meat is 3/4 inch thick or less. Brush meat with marinade two or three times while cooking. To serve, chop meat with a cleaver into bite size pieces. Fold into warm flour tortillas and serve with Pico de Gallo, picante sauce and or guacamole . By: Carlos Antonio Rios, Houston Chronicle photographer meats, mexican, grilling, beef

Yum, I'm going to try a few of these, Thanks

Week #23

Brook Trout Grilled With Wild Rice

Ingredients:
1 tablespoon olive oil
2 cups thinly sliced leek --
divided
1-1/2 cups sliced mushrooms
1 clove garlic -- crushed
4 cups water
1/2 cup uncooked wild rice
1/4 teaspoon salt -- divided
1/4 teaspoon pepper -- divided
4 thyme sprigs
4 cleaned brook trout --
(8-ounce)
1 tablespoon butter
1 tablespoon chopped fresh parsley
additional thyme sprigs --
(optional)

Instructions:
Heat oil in a medium saucepan over medium-high heat. Add 1/4 cup leek, mushrooms, and garlic; sauté‚ 3 minutes. Add water, rice, 1/8 teaspoon salt, 1/8 teaspoon pepper; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until rice is tender. Drain rice, reserving 1 cup cooking liquid; set rice aside. Return cooking liquid to pan. Bring to a boil, and cook 8 minutes or until reduced to 1/2 cup. Remove from heat; set broth aside, and keep warm. Place 1 thyme sprig in the center of each of 4 (10-inch) squares of aluminum foil. Place 1 fish on top of each thyme sprig. Sprinkle remaining salt and pepper over inside cavities of fish. Stuff 1/2 cup rice mixture into the cavity of each fish. Wrap fish in foil, twisting the ends to seal. Prepare grill, and place the foil wrapped fish on grill rack; grill 10 minutes on each side or until fish flakes easily when tested with a fork. Unwrap fish; remove and discard skin. Set the fish aside, and keep warm. Melt butter in a small saucepan over medium-high heat. Add remaining leek, and sauté‚ 2 minutes or until tender. Divide leek evenly among 4 individual plates, and top with fish. Drizzle 2 tablespoons broth over each fish, and sprinkle with parsley.

Week #24

Pasta With Chicken And Grilled Veggies

Ingredients:
1-1/2 pounds boned and skinned chicken
breast halves
2 portabella mushrooms
6 halves
oil-packed -- drained
chopped
1/2 cup basil -- fresh, minced
2 roma tomato -- halved
2 japanese eggplant --
quartered lengthwise
4 cloves garlic -- (or to taste)
minced
3/4 pound linguine or fettucine
1/2 cup olive oil -- (or to taste)
1 cup romano or parmesan cheese --
shredded or grated
sandp to taste
sun-dried tomatoes -- --
coarsely

Instructions:
Cook pasta al dente, set aside in hot water to keep hot. Lightly oil and grill chicken, eggplant, mushrooms, and roma tomatoes over med heat until done. Cook tomatoes on skin side only, so as not to lose any juice. Eggplant should be soft, tomatoes hot and lightly charred, and mushrooms and chicken cooked through. Cut chicken and eggplant into bite-sized pieces, and slice portabellas. (You can slice them first and grill the slices if you prefer) If the mushrooms are large, you may need to halve the slices. Cut tomato halves into two or four pieces, saving juice. Drain pasta, and toss with several drizzles of olive oil, garlic, basil, sundried tomatoes and 1/4 c cheese. Add chicken and veggies, toss again. Season to taste with sandp. Serve hot with the rest of the cheese. NOTE: The amounts may be played with, especially the amounts of chicken and pasta, and the mushrooms may be sautéed in butter rather than grilled if preferred. I really like the smoky taste from the grill.

Week # 25

Chili Burgers

Ingredients:
1 pound ground beef
1 medium-sized ripe tomato -- seeded and cut into
-- 1/4 inch dice
1/2 cup black olives -- pitted, chopped
1 teaspoon garlic -- finely minced
1/2 teaspoon Dijon mustard
1 tablespoon chili powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
lemon zest -- grated, finely
2 tablespoon fresh dill or parsley -- chopped
1 pinches salt
1 pinches pepper
4 hamburger buns -- toasted
1/3 cup sour cream
3 scallion -- 3 inches left on
-- & sliced
1/2 cup Monterey Jack cheese -- grated

Instructions:
Prepare hot coals for grilling. Place beef in bowl and mix well with the tomato, olives, garlic, mustard, chili powder, basil, oregano, lemon zest and dill (or parsley).season to taste with salt and pepper. Gently form the mixture into 4 patties. Grill the burgers over hot coals, 3 inches from heat, for about 4 minutes per side for rare meat. Serve immediately on buns. If desired, top with sour cream, sliced scallions and grated Monterrey Jack cheese

Week #26

Jerk Ribs

Ingredients:
2 pounds pork back ribs
2 tablespoon 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

Instructions:
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 350F oven for 1 1/2 hours). Cut into 1- or 2-rib portions to serve. Serves 16 as an appetizer.

Week #27

Grilled Hawaiian Fish With Papaya Relish

Ingredients:
2 pounds Hawaiian fish*
1/2 cup fresh cilantro leaves
salt
pepper
-----papaya relish-----
1/4 cup minced white onion
1-1/4 cups diced ripe papaya
3/4 cup diced red bell pepper
1/4 cup chopped fresh cilantro
1 tablespoon minced fresh ginger
2 tablespoon olive oil
2 tablespoon lemon juice

Instructions:
* - cut into 6 equal portions Arrange papaya relish and hot fish equally on 6 warm plates. Garnish plates with cilantro. Add salt and pepper to taste. PAPAYA RELISH: In a fine strainer, rinse white onion. Soak onion in ice water for 30 minutes; drain. Mix with rest of relish ingredients.

Week #28

Grilled Orange Chicken

Ingredients:
1 12 ounce ca orange juice
concentrate -- defrosted
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup oil
8 chicken breasts
- skinned and boned

Instructions:
Combine orange juice concentrate, cinnamon, lemon juice, and oil in a non-reactive dish. Add chicken and turn to coat on all sides. Cover and refrigerate for several hours or overnight, turning chicken occasionally. Remove chicken from marinade. Grill until cooked through but not dry, 5-8 min, depending on the intensity of the heat.