Happy Memorial Day BBQ Recipes

[Geee]

Chicken BBQ

 

 

 

2 whole(abt 3-3/12# ea) chickens

marinade:

4 tbsp fresh rosemary needles or 2 tbsp dried rosemary needles

½ cup olive oil

¼ cup dry marsala wine

4 cloves garlic, peeled and crushed

juice of 1 lemon

to taste salt and pepper

Mix everything together for the marinade. Cut the chicken in half and marinate for 2 hours.

 

 

 

Cook over a medium fire in your BBQ. If you are using a dome, the fire should be 375 to 390. Cook for about an hour or until the chicken is done to your taste. Baste the birds with the remaining marinade now and then. If you are using a covered or lidded BBQ, it will not be necessary to turn the chicken. An open BBQ means the chicken must be turned once. If you wish to have a smoky flavor, put some soaked wood chips or sawdust on your charcoal.

 

 

Grilled Strawberry Shortcake

 

4 servings

 

 

1 quart fresh strawberries, washed, hulled and sliced

to taste granulated sugar

1 cup chilled heavy whipping cream

2 tbsp powdered sugar

½ tsp vanilla extract

1 loaf(10.75 oz) frozen pound cake, thawed and sliced 1" thick

3-4 tbsp almond-flavored liqueur, (optional)

fresh mint for garnish

 

 

Sprinkle strawberries with granulated sugar to taste and allow to stand at room temperature for one hour.In a chilled bowl, beat cream, powdered sugar and vanilla extract until stiff. Refrigerate up to 2 hours before serving.

Just before serving, place pound cake on a medium-low outdoor or indoor grill. Grill until golden brown, turn and grill other side. Immediately brush one side of cake with almond liqueur, if desired.Arrange one slice toasted pound cake on each dessert plate. Top with a spoonful of strawberries and whipped cream. Add another slice of cake and more berries and cream. Garnish with fresh mint. Serve immediately.

 

 

 

 

Lamb Kebabs

 

 

4 servings

1 # lamb, cut into 1" cubes

⅔ cup basic marinade or 1/3 cup Heinz 57 mixed with 1/3 cup honey

8 whole large mushrooms

1 red pepper , cut into 8 pieces

1 green pepper, cut into 8 pieces

8 cherry tomatoes

1 red onion, cut into 8 pieces

skewers

 

Put the cut up lamb in a glass bowl and cover with the marinade. Refrigerate overnight. If you are using wooden skewers, soak them in water at least one hour before using. Skewer ingredients, placing some of each ingredient on each skewer.Place the kebabs on the grill over medium heat or fire, brushing with marinade as you cook.

Serve over couscous or rice.

 

 

Pork Tenderloin for Grill

--

2 tsps ginger

2 tsps dry mustard

2 tsps salt

2 tbsp soy sauce

¼ cup honey

½ cup cooking oil

½ cup lemon juice

4 cloves garlic, minced

pork tenderloin

Combine all ingredients and marinate pork tenderloin in covered bowl in refrigerator for about 3 hours. Place on grill. Baste each side as it is turned. Grill about 20 minutes or until just pink in the middle.

 

 

 

 

Salmon Steaks on the Grill

 

 

6 servings

6 (1/2#) salmon steaks

1 ½ cups olive oil

1 cup dry white wine

2 tablespoons soy sauce

2 cloves garlic, minced

1 teaspoon paprika

to taste salt and pepper

 

 

 

Mix olive oil, wine, soy sauce and garlic together for the marinade. Place salmon in marinade at least two hours before grilling. Turn at halfway point. Oil the grill to minimize sticking.Sprinkle paprika, salt and pepper on each steak. Place steaks on hot grill for approximately 4 to 5 minutes, then turn. Lower heat to medium and continue cooking 10 minutes for each inch of thickness.

You may have to turn steaks over again. Do not overcook. The fish becomes more firm as it cooks. As soon as the inside flesh begins to flake easily, it is done. Serve with melted butter and lemon wedges.

 

 

Trout on the Grill

2 servings

 

 

fish grilling rack

2 whole fresh trout cleaned

olive oil

1 lemon

8 oz fresh spinach

2 tablespoons butter

dash salt

dash white pepper

12 green onions

 

 

You will need a fish grilling rack to easily cook trout on the grill. Otherwise you will have a time of it, trying to keep the fish from sticking to the grill. The rack should be of the type that opens to accommodate the fish, then closes securely holding the fish in place between the sides. Grease the rack on all sides, using vegetable oil and a brush, or a piece of paper toweling.Clean the fish if necessary, pat dry on paper towel. You may leave the head on until cooked or remove it ahead of time.

Cut the lemon in half and squeeze the juice from one half, reserving the second half for garnish. Rinse the fresh, whole leaves of spinach to clean and cook in the microwave for just one minute--enough to wilt it, but do not cook it completely. Sprinkle some of the lemon juice over the spinach.Open the fish up and divide the spinach between the two fish. Put a tablespoon of butter inside each fish on top of the spinach. Close the fish back up and sprinkle the remaining lemon juice on the outside of the fish followed by a sprinkle of salt and pepper.

Place three green onions, stalks lengthwise, on each side of each trout and close the trout up into the fish rack.Cook on the grill, over medium heat(about four inches from the coals) about 7 to 10 minutes on each side. Do not overcook! Test for flakiness, then serve immediately.

The spinach inside the trout helps to keep the fish moist, and it tastes good too. The addition of the green onions on the outside of the grilling fish adds to the flavor , and makes a nice appearance. Garnish with the reserved half lemon.Trout has a very fine skin, which can be eaten. If a person should not desire to do so, it can usually be stripped away at the dinner table quite easily.

 

 

 

 

Balsamic Strawberry Sauce

--

2 quarts balsamic vinegar

½ cup brown sugar

2 cups fresh strawberries

 

 

Place vinegar and brown sugar in a stainless steel sauce pan over medium heat. Leave it uncovered and cook until the liquid is reduced by two-thirds, meaning you will have about 1/3 of what you started with, about 2 3/4 cup. Add the sliced strawberries and bring back to a simmer. Remove from heat and let cool. This is a good sauce to use over grilled heavy fish such as salmon, mahi mahi, or tuna.

 

 

Cole Slaw

4 servings

 

⅔ cup granulated sugar

dash salt

pinch black pepper

pinch celery seed

1 tsp prepared mustard

2 ½ oz cider vinegar

13 oz mayonnaise(not salad dressing)

1 tbsp fresh lemon juice

¾ # green cabbage, finely chopped

½ large carrot, grated

 

 

In a large bowl, mix together all ingredients except cabbage and grated carrot. Stir in cabbage and carrot and refrigerate to chill. Mixture will keep well in refrigerator.

 

 

Broccoli Carrot Salad

5 servings

 

1 large bunch broccoli

1 cup shredded carrots

1 cup chopped yellow onions

1 cup raisins

1 cup mayonnaise

1 8 oz container low-fat plain yogurt

¼ cup white vinegar

½ cup sugar

½ tsp black pepper

 

 

Trim and cut broccoli into small pieces.In a large bowl, combine carrots, onions, broccoli, raisins and mayonnaise.

In another bowl, blend yogurt, vinegar, sugar and pepper. Stir in yogurt mixture into vegetable mixture. Refrigerate at least an hour before serving. Serve in small bowls.