Cut the broccoli into fairly large flowerets; peel the stems and cut into spears or rounds. Steam it, and while it steams prepare the rest of the ingredients.
When the broccoli is cooked, warm some water in a large pan and add the sliced garlic. Then add the steamed broccoli, peppers, marjoram, and parsley. Saute over lively heat until everything is warmed. Serve warm, with a few Lemon Wedges.
Kabobs
1 lb stew meat -- cut into 1
inch pieces
1/2 cup teriyaki sauce
1/3 cup dry red wine
1 tablespoon worcestershire sauce
1/2 teaspoon garlic salt
unseasoned instant meat
tenderizer
1/2 small pineapple (or canned)
1 large green pepper -- cut into 1
inch
1 large onion -- cut into 1 inch
Place meat in bowl. Mix teriyaki sauce, wine, worcestershire sauce, and garlic salt. Pur over meat. Cover and refrigerate overnight or let stand at room temperature for 2 hours, stirring occasionally. Drain meat, reserving marinade. Sprinkle meat with tenderizer according to package
Prepare pineapple, cut into wedges. On four skewers thread meat alternately with green pepper, pineapple, and onion. Grill over hot coals 8 minutes, baste with marinade. Turn, grill 7 minutes more. (Or broil 4-5 inches from heat for 8 minutes, turn, baste, then grill 7 minutes more). Brush once more.
Serves up to 4.
Okra and Corn
1/4 cup fresh lime juice
1 tablespoon cajun seasoning
1 teaspoon grated lime rind
1 clove garlic, minced
5 1/2 oz tomato juice, (1 can)
3 ears shucked corn, cut crosswise into 1/2-inch slices
1/2 lb okra
1 red bell pepper, cut into 1-inch squares
vegetable cooking spray
Combine first 5 ingredients in a large zip-top heavy-duty plastic bag. Add vegetables to bag, and seal. Marinate in refrigerator 1 hour, turning bag occasionally.
Prepare grill. Remove vegetables from bag, reserving marinade. Thread vegetables alternately onto each of 6 (12-inch) skewers. Place kebabs on grill rack coated with cooking spray, and cook 13 minutes or until tender, turning and basting frequently with the reserved marinade.
Feeds 6.
Catfish Salad
For Marinade:
3 catfish fillets (5-8oz)
1/4 cup butter,melted
1/4 cup louisiana cane syrup
1 tablespoon dried thyme
1 tablespoon dried basil
1 tablespoon cracked black pepper
1 salt to taste
For Salad:
6 leaves red leaf lettuce
6 leaves romaine lettuce
6 leaves curly endive
1/2 cup crumbled blue cheese
1 cup blue cheese dressing
6 cherry tomatoes, sliced
cracked black pepper
to taste
For Marinade: In a mixing bowl combine all of the marinade ingredients and mix well to ensure that spices are well blended. Allow fillets to set in marinade appoximately thirty minutes. Charbroil the fillets on a hot barbecue grill three to five minutes on each side or until fish is cooked to desired doneness. Remove and keep warm.
For Salad: On a six inch salad plate, place one piece of red leaf lettuce as a base. In a large mixing bowl, combine the other three lettuces and break into appropriate size serving pieces. Place one handful of mixed lettuces on top of red leaf lettuce. Using a sharp knife, cut grilled catfish into one inch slices. Place an equal number of slices on top of each salad, sprinkle with blue cheese crumbles and top with salad dressing. Garnish each salad with tomato circles and cracked pepper.
Grilled Chicken And Vegetables With Wild Rice
1 1/2 cup balsamic vinegar
1/2 cup olive oil
1/2 cup honey
1 1/2 tablespoon oregano
1 1/2 tablespoon sage
1/2 teaspoon ground allspice
1/2 teaspoon cumin
8 large boneless skinless chicken breast halves
2 cup wild rice, cooked as directed
2 large red onions, cut into 3/4 rounds
3 zucchini, trimmed, cut lengthwise into thirds
2 large red bell peppers, seeded, cut into 1" wide strips
Combine first 7 ingredients in large glass baking dish. Add chicken, turning to coat. Cover and chill 2 to 4 hours.
Prepare barbecue (medium-high heat). Spread rice in center of large platter. Remove chicken from marinade and sprinkle with salt and pepper. Grill until just cooked through, about 5 minutes per side. Transfer chicken directly from grill to platter and arrange atop rice.
Add vegetables to marinade and turn to coat. Transfer to barbecue. Sprinkle vegetables with salt and pepper and grill until just cooked through, about 6 minutes per side for onions and 4 minutes per side for zucchini, eggplant and pepper. Transfer to platter and arrange atop rice with chicken. Pour marinade into small saucepan and bring to boil. Brush over chicken; drizzle lightly over vegetables.
Flank Steak
1/4 cup chopped onion
1/2 teaspoon chili powder
1/2 cup tomato sauce
1 tablespoon honey
1/4 teaspoon pepper
1 clove garlic, minced
1 tablespoon margarine
2 tablespoon vinegar
1/4 teaspoon salt
1 1/2 lb beef flank steak, 3/4 thick
For sauce, in a small saucepan cook onion, garlic, and chili powder in margarine till tender. Stir in tomato sauce, vinegar, honey, salt, and pepper. Bring to boiling, stirring constantly. Boil 5 minutes or till slightly thickened. Meanwhile, trim fat from flank steak. Score steak diagonally into diamonds on both sides. Brush with sauce. Grill steak on uncovered grill directly over medium coals for 7 minutes. Turn and grill to desired doneness, allowing 5-7 minutes more for medium. Brush occasionally with the remaining sauce. To serve, thinly slice the flank steak across the grain.
Broiling Directions: Place meat on the unheated rack of a broilerpan. Broil 3" from heat for 6 minutes. Turn and broil to desired doneness, allowing 6-8 minutes more for medium. Brush occasionally with sauce.
Japanese Eggplant With Chili-Garlic Goat Cheese
8 japanese eggplants
1 olive oil
1 salt and pepper
1/2 lb fresh mild goat cheese like chevre
2 teaspoon minced garlic
1 teaspoon red pepper flakes
6 basil leaves; shredded
Prepare the grill. Cut the eggplants in half lengthwise. Brush the cut edges with olive oil and season with salt and pepper. In a mixing bowl, combine the cheese, garlic, red pepper flakes, basil and a pinch of salt and blend well. Refrigerate until ready to use. Place the eggplant halves on the grill, flesh side down, and cook until almost soft, about two minutes. Remove from the grill and let cool slightly. Spread the goat cheese mixture on the warm eggplant pieces and serve at once. Serves four.
Lamb Chops
3 tablespoon minced orange zest
3 tablespoon fresh thyme leaves
2/3 cup dijon mustard
4 teaspoon packed light brown sugar
12 small loin lamb chops; trimmed of fat
salt and pepper; to taste
In small bowl, mash orange zest and thyme into paste with back of spoon. Stir in mustard and brown sugar. Let stand at room temperature 1 hour.
Preheat grill. Lightly brush one side of lamb chops with about 1/4 of the mustard mixture, dividing it evenly.
When fire is hot, lay chops on rack, mustard side down. Cover and grill 2 minutes.
Brush chops with 1/4 of mustard, turn, cover and grill another 2 minutes.
Brush and turn chops twice more, grill until mustard mixture is used up, about 10 minutes for rare, or until done to your liking.
Season with salt and pepper. Makes 4 servings.
Lobster with Herb Salad
2 spiny lobsters, 1 1/2 pounds each,; raw and live
2 tablespoon extra virgin olive oil, plus 4 teaspoons
1/2 cup fennel fronds
1/2 cup basil leaves, washed, and spun dry
1/2 cup mint leaves, washed, and spun dry
1/2 cup scallions, julienned
1/2 cup italian parsley leaves, washed, and; spun dry
1/2 cup chives, cut into, 4 batons
1/2 cup chervil leaves
1 juice and zest of 1 lemon
Preheat grill.
Split lobsters lengthwise, brush each with 1/2 tablespoon olive oil and place cut-side down on grill. Lobster should cook in 7 to 10 minutes, turning once. Meanwhile, toss all herbs in a mixing bowl with 4 tablespoons olive oil, lemon juice and zest and season with salt and pepper. Toss to dress and arrange on platter. Remove cooked lobster from grill and arrange on plate, next to herb salad.
Yield: 4 servings
Mix Italian dressing, lemon juice, oregano, thyme, and garlic in large glass or plastic bowl. Add mushrooms; stir to coat with marinade. Cover and let stand for 1 hour. Remove mushrooms from marinade. Grill mushrooms about 4 inches from medium coals for 15-20 minutes turning 2-3 times, until tender. Sprinkle with pepper. Servings: 4
Grilled Onion Guacamole
2 tablespoon corn oil
2 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon crushed black pepper
1 teaspoon ground whole cumin seeds
3/4 teaspoon salt
1 large red onion
3 avocados; peeled, seeded, in 1/2 dice
1 large tomato; diced
2 cloves garlic; minced
3 serrano chilies; chopped
1 bunch fresh cilantro; chopped
1 fresh lime juice to taste
In a small bowl, combine oil, lemon juice, vinegar, pepper, cumin, and salt. Mix thoroughly.
Peel and slice onion 1/4-inch thick and pour marinade over top. Marinate for 1 hour. Drain off liquid and lay the onion slices on a hot grill. Grill for 3 minutes per side. When done, combine with remaining ingredients in a medium bowl until thoroughly mixed. Taste for seasoning, and keep at room temperature until ready to serve.
Preheat the grill - flat out. Halve & stone the peaches, put them cut side up into a flat heatproof dish, then put 7g dollops of mascarpone cheese in the hollows. Sprinkle with half the sugar and place under grill. Cook 4 mins, remove from heat & sprinkle wth remaining sugar. Grill once more until fruit is tender, the cheese is melted & the sugar is golden in patches.
Grilled Pears With Butterscotch Sauce
4 large firm-ripe anjou or bartlett pears
3 tablespoon fresh lime juice
2 tablespoon granulated sugar
1/3 cup evaporated milk
2 tablespoon firmly packed light brown sugar
2 teaspoon unsalted butter
1/2 teaspoon vanilla extract
Preheat the grill and the grill topper to medium heat. When ready to cook, spray the rack--off the grill-- with nonstick cooking spray.
Peel the pears, halve them lengthwise, and core. With a sharp knife, cut a very thin slice from the rounded side of each pear half so it will lie flat on the grill topper. In a medium bowl, toss the pear halves with the lime juice and granulated sugar.
Grill the pear halves on the grill topper for 4 minutes. Turn the pears over, drizzle with any remaining lime juice mixture, and grill for 5 minutes or until tender.
Meanwhile, in small saucepan, combine the eveaporated milk, brown sugar, butter, and vanilla. Cook directly on the grill ont he stovetop over medium heat, stirring constantly, until the mixture comes to a gentle boil. Cook until the sauce is smootha nd slightly thickened, about 2 minutes. Divide the pears among 4 plates, drizzle with the butterscotch sauce, and serve hot or warm.
Pepper Steak with Bell Pepper Salsa
1/3 cup balsamic vinegar
2 tablespoon molasses
1 teaspoon dried thyme
1 teaspoon vegetable oil
1/4 teaspoon salt
1/4 teaspoon black pepper
4 beef tenderloin steaks; 4 ounces each, about 1 in thick
3 large shallots; peeled and halved lengthw
1 large red bell pepper; seeded and quartered
cooking spray
4 teaspoon coarsely ground pepper
thyme sprigs; optional
Combine first 10 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes. Remove steaks and vegetables from bag, reserving marinade. Place reserved marinade in a small saucepan; bring to a boil. Cook until reduced to 3 tablespoons (about 2 minutes.).
Place grill pan coated with cooking spray over medium-high heat until hot. Add shallots and bell peppers; cook 3 minutes on each side or until crisp-tender. Chop shallots and bell peppers; place in a small bowl. Stir in reduced marinade; set aside.
Press 1 teaspoon coarsely ground pepper onto 1 side of each steak. Wipe pan clean with paper towels; re-coat with cooking spray. Place pan over medium-high heat until hot. Add steaks, peppered sides down; cook 3 minutes on each side or until desired degree of doneness. Add bell pepper salsa; cook until thoroughly heated. Garnish with thyme sprigs, if desired.
Yield: 4 servings (serving size: 1 steak and 1/2 cup salsa).
Pineapple Salsa
1 medium pineapple, skin removed and sliced; into rings
1 medium red onion finely chopped
2 jalapeno peppers, seeded and minced
1 garlic clove, minced
1/2 cup chopped fresh cilantro or mint
1 teaspoon sugar
1/4 teaspoon salt
Brush pineapple slices lightly with oil (or spray with cooking spray). Place on a hot grill and cook, turning once or twice, until lightly browned on both sides (about 10 minutes). Let cool and finely dice (discarding hard core). Mix with remaining ingredients. Allow to marinate at least 2 hours at room temperature or cover and refrigerate up to 3 days. Serve at room temperature. This is great with a grilled chicken breast or turkey tenderloin marinated in lemon juice, black pepper and onion.
