Extreme Cuisine

5 lb Beef short ribs

3 c Black Jack BBQ Sauce

Place ribs in a flat pan or dish.
Pour sauce over ribs, turning so as to coat both sides; pierce meat with a large fork.
Marinate 8 hrs.
turning once.
Remove ribs from marinade and brush off excess sauce to avoid burning Broil or cook over coals for 10 mins.
Brush with marinade and cook 4-5 mins.
more.
Heat remaining sauce and serve with ribs.(Ribs may be cooked in a covered pan in a 350 deg. oven for 1 1/2 hours, if desired.)

2 cups beef or veal stock

2 cups dry red wine, preferably Pinot Noir

1/2 cup garlic cloves — roasted

1/2 cup shallots — chopped

1/2 cup fresh parsley — chopped

1 dash salt — to taste

1 dash fresh ground black pepper — to taste

1/4 cup toasted pistachios — chopped

1/4 cup toasted sunflower seeds — chopped

2 pounds beef tenderloin — cut in 8-oz steaks

2 tablespoons olive or corn oil

4 sprigs fresh parsley — for garnish

Preparation

Preheat the grill or broiler.

STEP ONE: Making the Red Wine Sauce– In a large saucepan, combine the stock, red wine, 3 tablespoons of the= roasted garlic, the shallots, and 1/4 cup of the chopped parsley.
Bring to= a simmer over medium heat and cook until reduced to coat the back of a= spoon, about 20 minutes.
Transfer to a blender and puree until smooth.= Strain through a fine sieve into another saucepan, then adjust the salt and= pepper.
Stir in the remaining parsley, then reduce heat to low.

STEP TWO: In a small bowl, combine the remaining garlic, the pistachios, sunflower= seeds, and 2 tablespoons of the Red Wine Sauce.
Mix well.
Rub the surface= of the steaks with the oil.

STEP THREE: Grilling the Steaks– Grill until well-seared on the surface, about 5 minutes.
Turn over and cook= until you reach desired doneness, about 4 minutes for medium-rare,= depending on the thickness.

STEP FOUR: Brush the tops of the steaks with a small amount of Red Wine Sauce, then= press the steaks, top side down, into the pistachio mixture, coating the= surface well.
Position the steaks on serving plates, spoon the remaining= sauce around them, garnish with parsley sprigs, and serve.

1/2 cup Dijon mustard

1/4 cup Olive oil

1/2 small Onion — chopped finely

1 Garlic clove — minced

2 teaspoons Dried rosemary

1/2 teaspoon Salt

1/4 teaspoon Freshly ground pepper

Combine all ingredients, except pork roast.
- Put pork roast in large= plastic bag (or plastic container).
Pour marinade over pork. Marinate at= least 4 hours in refrigerator, or overnight.
- Remove pork roast from= marinade, reserving marinade.
- Grill covered (or bake at 350 degrees) for= 30 minutes per pound, basting occasionally.
- Simmer remaining marinade for=

at least 5 minutes, serve drizzled over sliced roast.

Karen Mintzias 500 g Finely ground fatty pork

500 g Finely ground veal or lamb

1 lg Onion; finely chopped

-or- grated 1/2 c Finely chopped parsley

2 ts Salt

250 g Panna (caul fat from pig)

Combine pork with veal or lamb, onion, parsley, salt and a generous grinding of black pepper.
Dip panna into a bowl of warm water for a minute or two, remove and carefully open out a piece at a time, laying it out flat on work surface.
Cut with kitchen scissors into pieces about 10 cm (4 inches) square.
Take a good tablespoon of meat mixture and shape into a thick sausage about 5 cm (2 inches) long.
Place towards one edge of piece of panna, fold end

and sides over meat and roll up firmly.
Repeat with remaining ingredients.
Thread sausages on flat sword-like skewers, leaving space between them.
Number on each skewer depends on their length. Cook over glowing charcoal, turning frequently.
Do not place too close to heat as sheftalia must cook fairly slowly so that the inside is well cooked and the outside nicely browned without being burnt.
The panna melts during cooking, keeping the meat moist and adding flavour.
Excessive flaring of fire can be controlled by a sprinkle of water on the coals.
Serve sheftalia as an appetizer or a main course.
Source: The Complete Middle East Cookbook, by Tess Mallos Typed for you by Karen Mintzias

1 tablespoon sugar

3 tablespoons soy sauce

1 tablespoon sake

4 large cloves garlic — finely chopped

3 scallions — white part only,

– minced 2 teaspoons finely chopped ginger

2 teaspoons toasted sesame oil

1 pound skirt steak — trimmed and cut

– into 4 portions 1 tablespoon vegetable oil

Salt and freshly ground pepper

Preheat grill.
Combine sugar, soy sauce, sake, garlic, scallions, ginger and sesame oil in a mediumsize flat dish.
Add the steak and coat well with the marinade.
Let marinate at room temperature for 30 minutes, turning once.
Remove meat from marinade and grill on each side for 2 to 3 minutes, for medium rare.
Remove from grill, cover and let rest for 5 minutes.
Slice thinly against the grain.

Recipes by Bobby Flay HOT OFF THE GRILL 8/5/98 SHOW #HˇA15

All recipes Copyrighted by Bobby Flay 1998.

Copyright, 1998, FOOD NETWORK, G.P., All Rights Reserved

Busted and Posted to MCrecipe and Kitmail 8/98 by JoAnn Pellegrino

6 Chicken breast halves

– (boneless, skinless) 2 tb Olive oil

1 tb Fresh lemon juice

6 tb Fresh marjoram

1/2 ts Fresh ground pepper

———————————–SAUCE———————————– 3/4 c Sour cream

3/4 c Plain nonfat yogurt

1/2 ts Salt

2 tb Fresh dill weed

1/4 c Fresh chives

Rub the chicken wtih olive oil and lemon juice and sprinkle with marjoram and pepper.
Marinate for at least 1 hour in the refrigerator.
In a skillet on medium-high heat, saute the chicken for 2 minutes and turn.
Cook 4 to 8 minutes longer or until cooked through and browned.

SAUCE: Combine all ingredients.
Serve over the chicken.
* Source: The Herb Companion, October/November 1993 * Typed for you by Karen Mintzias

1/2 lb Fresh or frozen Scallops

1 ts Finely shredded Orange Peel

1/2 c Orange juice

2 tb Soy Sauce

1 ts Grated Gingerroot

1 x Clove garlic, minced

1/4 ts Ground Red Pepper

12 x Fresh or frozen Pea Pods

1 x Orange, cut in 8 wedges

12 fresh or frozen large Shrimp, peeled and deveined (about 1/2 lb total)

Halve any large scallops.
Place scallops and shrimp in a plastic bag set in a deep bowl.
For marinade, combine orange peel, orange juice, soy sauce, gingeroot, garlic, and red pepper.
Pour over seafood.
Seal bag.
Marinate in the refrigerator 30 minutes.
Drain, reserving marinade.
If using fresh pea pods, cook in boiling water about 2 minutes; drain.
Or, thaw and drain frozen pea pods.
Wrap 1 pea pod around each shrimp.
Thread pea pods and shrimp onto four 10-12″ skewers alternately with scallops and orange wedges.

Grill kabobs on an uncovered grill directly over medium-hot coals for 5 minutes.
Turn and brush with marinade.
Grill 5-7 minutes more or till shrimp turn pink and scallops are opaque. Brush occasionally with marinade.
Broiler Directions: Place kabobs on the unheated rack of a broiler pan.
Broil 4″ from the heat for 4 minutes.
Turn and broil 4-6 minutes more or till shrimp turn pink and scallops are opaque.
Brush occasionally with marinade. *********************************************************** Per serving: 133 calories, 22 g protein, 7 g carbohydrates, 1 g fat, 105 mg cholesterol, 305 mg sodium, 380 mg potassium.

Stir baking mix, milk and eggs until blended.
Pour over beef mixture.
Sprinkle with remaining onion.
Bake 25-27 minutes or until crust is light golden brown.

15 corn husks — soaked

6 american red snapper fillets

–6 ounces each olive oil salt and freshly ground pepper — to taste spicy orange vinaigrette

Prepare a wood or charcoal grill and let it burn down to embers.

Brush each filet with olive oil and season to taste with salt and pepper.
For each fillet, lay one corn husk flat on work surface, place fillet inside and top with second corn husk.
Using strips of corn husks tie at each end in a knot.
Brush the snapper package with more olive oil and place seam side down on grill.
Cook for 3 1/2 minutes on each side.
Remove from grill, open the husk with a knife, being careful not to cut the fish, and drizzle with Spicy Orange Vinaigrette.

All Recipes

Busted for you by Gail Shermeyer <4paws@netrax.net>

1 garlic clove, minced and mashed to a paste with

1/4 teaspoon salt

1 tablespoon red-wine vinegar

2 tablespoons olive oil plus additional for brushing the chicken

2 tablespoons water

1/4 teaspoon ground cumin, — or to taste

Tabasco to taste 1 slice of homemade-type white bread, — torn into pieces

2 plum tomatoes, — seeded and chopped fine

1/2 cup finely chopped, seeded and peeled cucumber

1/3 cup finely chopped green bell pepper

1/4 cup finely chopped red onion

2 tablespoons finely chopped fresh coriander or parsley

– or to taste 1 whole boneless chicken breast with skin

(about 1 pound), — halved

In a blender blend together the garlic paste, the vinegar, 2 tablespoons of the oil, the water, the cumin, the Tabasco, the bread, half the tomatoes and salt and pepper to taste until the mixture is smooth, transfer the mixture to a bowl, and stir in the remaining tomatoes, the cucumber, the bell pepper, the onion, and the coriander or parsley.

Brush the chicken with the additional oil, season it with salt and pepper, and grill it on a rack set 5 to 6 inches over glowing coals, or in a hot well-seasoned ridged grill pan, covered, over moderately high heat, for 5 minutes on each side, or until it is cooked through.
Cut the chicken on the diagonal into 1/4-inch-thick slices and serve it with the salsa.

Roasted Tomato Sauce; * 8 oz Crab Meat; **

1/2 c Green Onions w/tops; Sliced

1 tb Butter Or Margarine

1/2 c Dairy Sour Cream

1/2 c Monterey Jack Cheese; Shred

14 oz Artichoke Hearts; ***

10 Flour Tortillas; ****

4 tb Butter Or Margarine

* See Sowest 2 for recipe.
** Use 1 package of Frozen salad-style imitation crabmeat, thawed *** Artichoke hearts should be drained and cut into quarters.
Use one **** Flour tortillas should be 7 to 8 inches in diameter and be warm. ~————————————————————————- Prepare Roasted Tomato Sauce; set aside.
Cook crabmeat and onions in 1 Tbls of margarine over medium heat, stirring frequently, until onions are tender.
Mix in cour cream, cheese and artichoke hearts. Spoon about 13 of a cup of the mixture onto one end of each tortilla.
Roll up tightly into a cylinderical shape; secure with wooden picks.
Heat 2 Tbls of margarine in 10-inch skilled over medium heat until hot and bubbly.
Cook 3 or 4 flautas

in margarine, turning frequently, until golden brown, about 5 minutes.
Keep warm in 300 degree F.
oven.
Repeat with remaining flautas, adding the remaining margarine as needed.
Serve with warm Roasted Tomato Sauce.

1 recipe flatbread — (see related recipe)

1 8 ounce beef tenderloin

1/2 cup olive oil

1 head garlic — skin removed and

– smashed 1 cup cooked white beans

3 cloves garlic — smashed

2 tablespoons olive oil

1 tablespoon lemon juice

1 tablespoon fresh thyme

Salt and freshly ground pepper 6 sundried tomatoes — in oil, drained and

– julienned 4 roasted shallots — sliced thin

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 teaspoon honey

Marinate the beef overnight in the olive oil and garlic, 4 hours or overnight.
Grill on both sides for 3 to 4 minutes, for mediumrare.
Let rest and slice thinly.
Puree the beans, olive oil, garlic, lemon juice, thyme in a food processor until smooth.
Season with salt and pepper to taste.
Mix together the tomatoes, shallots, olive oil, vinegar and honey and season with salt and pepper to taste.
Flatten dough, throw on grill.
Grill on one side until golden, turn over, spread with white bean puree, sliced beef and tomato chutney.
Serve.

HOT OFF THE GRILL SHOW #HG1A13 8/6/98 FLATBREADS

All recipes Copyrighted by Bobby Flay 1998.

Copyright, 1998, FOOD NETWORK, G.P., All Rights Reserved

Busted and Posted to MCrecipe and Kitmail 8/98 by JoAnn Pellegrino

1/4 pound monterey jack cheese — grated

1 fresh hot chile pepper

1 tomato

1 1/2 pounds lean ground beef

2 teaspoons oil

salt and pepper to taste 8 slices crusty bread

2 tablespoons fresh coriander — chopped

1.
Shred the cheese, seed and chop the chile pepper, combine. Slice the tomato; set aside.
2.
Shape the beef into 8 thin patties, put 1/4 of the cheese mixture in the cen ter of 4 of the patties. Top with remaining patties and pinch to seal.
3.
Toast the bread. Heat oil in a frying pan and cook the hamburgers 6-8 minute s over medium heat for medium rare.
Sprinkle with salt and pepper.
4. Place cooked hamburgers on the toast and top with tomato slices and another slice of toast.

Notes: Per burger: 651 calories, 40g fat

2 tb Dijon Mustard

1 ts Dry mustard

1 ts Salt

1/2 ts Pepper, freshly ground

4 To 6 Iowa chops

3 tb Butter

2 tb Softened butter

1 tb Finely chopped parsley

1 tb Finely chopped chives

1/2 ts Lemon juice

Salt and pepper This is a pork chop recipe that will just melt in your mouth.
[It does too.
Amazing…
S.C.] From a collection that was tried in the test kitchens at Hatfield Quality Meats.
. Make a paste of the mustards, salt, and pepper and 2 tablespoons butter.
Rub this paste into the chops.
Grill the chops over a very hot charcoal fire for 4 to 6 minutes on each side.
Place each chop in tin foil and brush with the herb butter.
Wrap each chop and place on grill for 10 minutes.
Brush chops with herb butter and serve.
This recipe originated in the Pig Out cookbook by produced by the Junior League of Waterloo-Cedar Falls, Iowa.
Posted by Stephen Ceideberg; October 5 1992.

4 pounds boneless beef chuck

2 cups water

1 onion stuck with 3 whole cloves

2 bay leaves

2 tablespoons butter

1/2 cup finely chopped onion

2 tablespoons brown sugar

1/2 teaspoon salt

1/2 teaspoon dried mustard

1 cup ketchup

2 tablespoons cider or white vinegar

2 tablespoons Worcestershire sauce

Place meat, water, onion, bay leaf in pressure cooker.
Cook 30 minutes, allow vent to cool down on its own.
(Or, if preferred, double the amount of water and simmer in a heavy saucepot until tender, about 3 hours).
Remove meat and reserve one cup of broth. Discard the onion and bay leaves.
Cut and (or) shred beef into bite-sized pieces.
In small pan melt butter, saute chopped onion until tender and golden.

Add all the remaining ingredients, along with the reserved broth, to the onions and simmer for 5-10 minutes.
Pour sauce over meat.
Simmer 30 minutes.
Serve on rolls or bread.
(Keeps well in a crockpot - can be taken to picnics, potlucks, etc.
Leftovers freeze well).
Serves 10-12.

4 Veal T-bone loin chops, 1

-inch thick 2 ts Olive oil

2 ts Dried oregano, crumbled

Salt Freshly-ground black pepper 4 ts Olive oil

1 md Onion, finely minced

1 cn Italian plum tomatoes with

-basil, drained and Coarsely chopped (reserve -juice) 2 lg Garlic cloves, flattened

1 ts Sugar

1 ts Dried basil, crumbled

1 ts Dried oregano, crumbled

8 Anchovy fillets, pounded to

-smooth paste 4 ts Capers, drained

Fresh Italian parsley, -minced (garnish) 4 Lemon wedges (garnish)

Pat veal chops dry, then rub with oil, oregano, salt, and pepper.
Arrange in a single layer in baking dish.
Set aside at room temperature for 2 hours.
Heat oil in heavy (or non-stick) large skillet over medium heat.
Add onion and cook until wilted.
Stir in chopped tomatoes, garlic, sugar, basil, and oregano.
Increase heat to medium-high cook until juice evaporate, about 5 minutes.
Blend in reserved tomato juice with anchovy fillets.
Partially cover and cook until thickened, about 10 minutes.
Stir in capers and cook for 5 minutes longer.
Grease broiler pan and position about 3 inches from heat; preheat pan and broiler.
Transfer chops to heated pan cook, turning several times, until charred and crusty on outside and juicy inside, about 10 minutes total.
Brush chops during last several minutes with any marinade remaining in dish.
Transfer chops to individual plates (warmed).
Nap evenly with sauce.
Sprinkle with parsley.
Garnish with lemon wedges.
Makes 4 servings.
[Bon Appetit’s LIGHT AND EASY SPECIAL] Posted by Fred Peters.

1/2 c Olive oil

1/2 c Apricot preserves

2 tb Dijon mustard

2 tb Curry powder

2 tb Garlic; minced

2 tb Cilantro; chopped

4 ts Jalapeno chili; minced

-and seeded 16 lg Shrimp; peeled, deveined,

-tails left intact 12 Sea scallops

4 Bamboo skewers; soaked in

-water 30 minutes Combine first seven ingredients in medium bowl.
Add shrimp and scallops, toss to coat.
Cover and refrigerate at least 30 minutes and up to 1 hour, tossing occasionally.
Prepare barbecue.
Skewer 4 shrimp and 3 scallops alternately on each skewer.
Grill until shrimp are just cooked through and scallops are opaque, brushing frequently with marinade, about 3 minutes per side.
Bring remaining marinade to simmer in small saucepan.
Serve on skewers, passing marinade separately.
Source: Bon Appetit, Barbecue Special Edition, 1993 From the MM database of Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or jphelps

4 rainbow trout fillets — about 6 oz.
each

1 tablespoon ginger root

1 teaspoon grated lime peel

1/4 cup safflower oil

1 teaspoon crushed red pepper

2 tablespoons lime juice

salt — to taste

In a medium bowl, saute ginger in oil just lightly browned and aromatic.
Remove pan from heat; stir in red pepper.
When oil cools completely, whisk gradually into lime juice and peel.
Set aside. Heat grill and brush with oil.
Grill trout flesh side down 2 minutes.
Gently turn.
Grill for 2 more minutes, or until trout turns opaque.
Serve immediately with lime-ginger mixture.

4 pounds whole squid — skinned and cleaned

olive oil — to brush on squid salt pepper Sweet and Sour Cucumber Salad

Brush squid lightly and season with salt and pepper.
Grill for 20-30 seconds on each side.
Slice squid in 1/2-inch slices.
Toss with salad and marinade.
Serve.

————————-FOR BEEF,POULTRY,PORK,LAMB————————-
1 Garlic clove crushed

10 Allspice berries; crushed

1/2 t Finely chpd.rosemary leaves

2 T Olive oil

Combine all ingredients in a bowl.
Mix until smooth.
Makes about 1/4 cup.