Recipes For The Grill

Grilled Turkey legs

Yield: 6 Servings

4 turkeylegs
18 oz peaches
4 T peanutbutter,soft
2 T coconut,grated
1 clove garlic
1 T honey
1 ingwer,walnut size
1 chilipowder

Puree the peaches in blender. Smash the garlic; add to it. Chop the
ingwer very fine; add to it and the honey and coconut. Mix all
together and marinade the turkey legs in it, let stand in the fridge
for, at least, 5 hours. Grill for 60 minutes and spread with the
marinade often and turn often.



Grilled Tempeh With Red Onion & Eggplant

Yield: 6 Servings

RED WINE MARINADE ==============
1 c red wine
4 T olive oil
2 lg garlic cloves,sliced into -
- ovals
1 T rosemary leaves
1/4 t fennel seeds
1 black pepper
GRILLED TEMPEH =================
3 tempeh cakes
1 lg red onion,sliced into 6 -
-rounds
2 sm eggplants,sliced into 1/3 -
- thick,rounds
1 olive oil
12 sl whole wheat bread
1 bn arugula

Prepare the marinade by combining all the ingredients & mixing.

Slice the tempeh cakes in half crosswise, then split each half
horizontally by slicing carefully. Marinate in the red wine marinade
for an hour at room temperature.

Brush the eggpolant slices with olive oil. On an open or closed
grill over medium-hot coals, grill the eggplant & onion slices for 10
minutes per side. Grill the bread slices over low coals until toasty.

Arrange the vegetables & tempeh on the slices of toasted bread
garnished with sprigs of arugula.



Grilled Szechuan Chicken Salad

Yield: 4 Servings

1 lb chicken breast,boneless,
-skinned
1/4 t seasoned pepper,to taste
1 cn pineapple,sliced,drained
-pineapple,juice, reserved
1 lettuce leaves
1 red onion,sliced
1 red bell pepper
SALAD DRESSING =================
3 T oil,vegetable
2 T hot soy sauce,chun king
2 T pineapple juice,from reserv
1 T whoite vinegar
1 T honey
1/4 t ginger,ground

Lightly sprinkle both sides of boneless, skinned, chicken breasts
with seasoned pepper. Grill; slice into strips. Reserve 2
tablespoons juice from can of pineapple slices. Prepare Salad
Dressing (directions follows). Brush pineapple slices with some Salad
Dressing, grill 2-3 minutes. Arrange chicken and pineapple over
lettuce and vegetables. Top with Salad Dressing.
SALAD DRESSING: In a covered jar, combine oil, hot soy sauce, 2 tb
pineapple juice, white vinegar, honey and ground ginger. Shake well.



Grilled Summer Fruit

Yield: 4 Servings

4 T unsalted butter,melted
1/4 c dark-brown sugar,Packed
4 ripe yellow (or white)
-peaches,cut i,n half
4 ripe red plums,cut in half
4 miniature ripe bananas,cut
-in half,lengthwise

Heat a grill until medium hot, or heat the broiler. In a large bowl,
combine the melted butter and brown sugar. Add all fruit, and toss.
Fold the edges of a piece of heavy-duty aluminum foil to form a
shallow baking pan, and place on grill. Arrange the fruit, cut sides
down, on the foil. Cook fruit until browned and caramelized around
the edges, rearranging occasionally to prevent burning. Turn the
fruit over, and repeat; serve warm. Yield: 4



Grilled Flank Steak With Chimichurri Sauce

Yield: 6 Servings

2 lb flank steak
SAUCE ==========================
4 jalapeno peppers,remove
-stems and,seeds, chop fine
1/2 c onion,Chopped
4 cloves garlic,minced
1/4 c fresh parsley,Chopped
1 t oregano
1 t black pepper,Fresh Ground
1/2 c olive oil
1/4 c red wine vinegar
2 T lemon juice
1/4 c water

Combine all ingredients for the Chimichuri Sauce.
Score each side of the steak about 1/8 to 1/4" deep and rub in the
sauce, reserving some of the sauce to serve with the meal. Place the
meat and marinade in a ceramic or glass pan and marinate overnight in
the refrigerator. Remove the meat and extra sauce from the
refigerator and allow to sit at room temperature before grilling.
Grill the meat over charcoal or under a broiler until medium-rare.
Carve the steak immediately accross the grain into strips about 1/4"
thick and serve with extra sauce. If the meat is allowed to sit
before carving, it will toughen.


Grilled Flank Steak With Pecans~ Black Beans

Yield: 6 Servings

2 jalapenos,w/ seeds,chopped
4 serrano chiles,seeded,diced
1 flank steak (1 1/2 to 2 lbs)
3/4 c corn oil
2 c dry red wine
2 T soy sauce
3 T fresh coriander,chopped
5 garlic cloves,3 chopped
1 T black pepper,Coarsely Ground
1/3 c pecan halves
9 oz butter,Unsalted
1 T chives,Minced
1/3 c chicken stock / broth,Canned
1/3 c red wine vinegar
1 lg shallot,chopped
1 t fresh lime juice
1/4 c black beans,cooked
1 salt
1 black pepper,Freshly Ground
1 flour tortillas,warmed

Place the flank steak in a shallow nonaluminum pan. Add 1 1/2 cups
of
the wine and the oil, soy sauce, 2 tablespoons of the coriander,
Jalapenos, chopped garlic and the coarsely cracked black pepper.
Cover and marinate in the refrigerator for at least 2 hours or
overnight. Preheat the oven to 350 degrees. In a small baking dish,
toast the pecans until slightly browned, about 5 minutes. Remove from
the oven and set aside. Rub the remaining two whole garlic cloves
with 1/2 tablespoon of the butter and roast in the oven until soft
and light brown, about 20 minutes. Reduce the oven temperature to 250
degrees. In a mortar, combine the pecans, roasted garlic and Serrano
chiles. Crush with a pestle. Blend in 2 tablespoons of the butter and
the chives. Preheat a grill or the broiler. In a medium nonaluminum
saucepan , combine the stock, remaining 1/3 cup red wine, the
vinegar, shallot, lime juice and 1 teaspoon of the coriander. Bring
to a boil over moderate heat and boil until reduced to 2 tablespoons,
10 to 12 minutes. Reduce the heat to low and whisk in the remaining 2
sticks of butter, 2 tablespoons at a time. Stir in the black beans
and season the sauce with salt and pepper to taste. Keep the sauce
warm over simmering water. Lightly brush the flank steak with oil.
Season with salt and pepper. Grill the steak over a moderately hot
fire or broil until medium rare, 5 to 7 minutes. Thinly slice the
steak crosswise on the diagonal and arrange on warmed plates. Spoon
the sauce over each serving and accompany with warm flour tortillas.





Grilled Marinated Spicy Ribs

Yield: 4 Servings

1 large cooking onion
1 or 1/2 spanish onion
4 garlic cloves
2 T red wine vinegar
1 T cumin seeds
1 t red pepper flakes
2 t leaf oregano,Dried
3/4 t salt
1/4 t cayenne pepper
2 racks pork back ribs,about
1 3 1/2 lbs.

1. Cut onion into wedges and place in a food processor. Add garlic,
vinegar, cumin, red pepper flakes, oregano, salt and cayenne. Whirl
until onion is very finely chopped, stopping to scrape down sides as
necessary. 2. Spread both sides of ribs with onion mixture. Place
ribs in a resealable plastic bag or flat dish. Close bag or cover
dish and refrigerate for at least 6 hours or up to 1 day. Turn ribs
once during marinating time. 3. When ready to cook, oil grill and
preheat barbecue. Set barbecue temperature to medium or medium - low.
Barbecue with lid down or loosely covered with foil, turning once or
twice, until deep golden with slightly singed areas, about 50 to 60
minutes. If ribs are browning too quickly, move to a cooler part of
grill or reduce heat. For appetizers,serve individual ribs.




Grilled Marinated Vegetables

Yield: 1 Servings

8 zucchini lengthwise,Halved
8 crookneck squash (or
-pattypan)
- squash,, halved lengthwis
4 red bell peppers,quartered
-lengthw,ise
8 mushrooms
1 lemon-herb marinade

Arrange all vegetables in glass baking dish. Pour marinade over.
Let
stand 30 minutes at room temerature.

Prepare barbecue (high heat). Remove vegetables from marinade. Grill
until golden, turning frequently with tongs, about 10 minutes.
Transfer to platter. Season with salt and pepper and serve.




Grilled Shrimp & Sole

Yield: 4 Servings

1/4 t paprika
1 c flour
4 lg sole fillets
1 T vegetable oil
1 T butter
1/2 lb mushrooms,quartered
1/2 lb shrimp peeled,deveined and
1 cut into 3 pieces
1 T chives,Chopped
1 salt and pepper,To Taste
1 juice of one lemon

1) Preheat oven to 150 F.

2) Mix paprika and flour season well. Dredge fish in flour and shake
off excess.

3) Heat oil and butter in large frying pan. Add fish and cook 2
minutes over medium-high heat.

4) Turn fillets over, season and continue cooking 2 minutes.

5) Remove fish from pan and keep hot in oven.

6) placed remaining ingredients in pan and cook 3-4 minutes over
medium heat.

7) Serve with the sole.