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.
Note: Substitute catfish, halibut or
cod for salmon.
BAKED CHILI CORN
6 medium ears corn, husked
3 tbs. Butter or margarine, melted
Dash ground cumin
Dash ground coriander
About ½ hour before cooking, turn
the butter on for grill. Place each
corn on a heavy-duty foil. In a bowl,
combine remaining ingredients.
Mix well. Brush 1-1/2 tsp. Butter
mixture over each ear. Close foil
and fold up ends to seal. Place on
grill. Cook, turning packets
occasionally 10 to 12 minutes or
until cooked through
.
Grill Recipe Suggestion
TANGY SEAFOOD KABOBS
1 lb. Large shrimp, shelled &
deveined
¾ lbs. sea scallops
2/3 c. chili sauce
¼ c. cider vinegar
butter and sprinkled with chopped
parsley and a crisp lettuce salad.
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.
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 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.
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.
BARBECUED LONDON BROIL
4 to 6 servings
¾ c. Italian dressing
1 tsp. Worcestershire sauce
1 tsp. dry 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.
BARBECUED POTATOES and
CHEESE
1-1/2 cups shredded cheddar
cheese
1 can (10-3/4 oz.) condensed
cream of mushroom soup
1/3 cup milk
2 tbs. barbecue sauce
¼ tsp. oregano
¼ tsp. salt
1/8 tsp. pepper
4 cups thinly sliced potatoes (4
medium-sized potatoes)
40
Figure 83
CSA INTERNATIONAL
Project 2056658
41 of 45
