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.)

1/4 c Water

1 lb Ground chuck

2/3 lb Coarsely ground pork

1 ts Baking soda

1 1/2 ts Salt

1 ts Black pepper

1/2 ts Dried thyme, whole

1/2 ts Dried basil

1/2 c Beef stock

Now Let’s MITITEI ! :)

Crush the garlic well in the water, using a fork.
Stir the meat, baking soda, seasonings, and garlic puree together.
Add Beef Stock and mix well.
For each sausage, take 1/3 cup of the meat mixture, and roll between the palms of your hands into a sausage shape about 4 inches long.
Place sausages side by side in a container and cover.
Refrigerate overnight so that the flavors can blend.
These are excellent on the grill.
They may also be broiled or baked in the oven.
Broil the sausages about 3 minutes per side until cooked through and browned..
HINT: When hand rolling sausages or meatballs of any kind, keep a small bowl of water near you so that you can keep your hands a bit wet.
This way the meat will not stick to your hands.

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.

1/4 c Olive oil

1/4 ts Fresh garlic

1/4 ts Onion salt

1/4 ts Celery salt

1/4 ts Black pepper

1/4 ts Sweet basil

1/8 ts Ginger

Mushroom Onions Green peppers Cherry tomatoes Mix juice, oil and spices. Marinate the venison kabobs overnight or at least 4 hours in the refrigerat Thread the kabob on skewers. Alternate skewered meat with mushrooms, onion and green peppers. Grill over hot fire for several minutes. Do not overcook While cooking, baste meat and vegetables several times with leftover marina Serve on a warmed platter.

Bon Apetit !

4 Zucchini and/or yellow

-squash, sliced 1 Spanish onion, cut into

-large chunks 1 pk Lipton Recipe Secrets

-Italian Herb with Tomato -Soup Mix 1/4 c Olive or vegetable oil

8 oz Uncooked penne, cooked and

-drained 3/4 c Diced roasted red peppers

1/4 c Red wine vinegar, apple

-cider vinegar or white -vinegar On broiler pan, arrange zucchini and onion.
Brush with Italian Herb with Tomato Soup Mix blended with oil.
Grill or broil 5 minutes or until golden and crisp-tender.
In bowl, toss cooked pasta, vegetables, roasted peppers and vinegar.
Serve warm or at room temperature.
Makes about 4 main dish or 8 side dish servings.
Taste Tested Recipe from The Lipton Kitchens.

4 Medium ears corn

2 Large garlic cloves, smashed

1/8 ts Cayenne pepper

1 Large live lobster halved

Lemon wedges 1 Stick butter (4 oz.)

2 ts Minced fresh oregano

1/2 ts Salt

1 tb Olive oil

12 Littleneck clams, scrubbed

Light grill.
Fill large bowl halfway with cool water.
Add ears of corn with husks intact, let soak for 20 minutes.
In small saucepan, combine butter and garlic and melt over low heat.
Stir in oregano, cayenne, and 1/2 teaspoon salt.
Cover and set aside.
Using blunt edge of knife, crack lobster claws and knuckles in 2 spots on 1 side without crushing meat.
Brush shell of lobster body and uncracked side of claws and knuckles with olive oil.
Place lobster pieces cracked side up on platter, brush with some reserved herb butter.
Drain ears of corn and place on center of grill.
Cover and grill for 5 minutes.
Add lobster pieces, cracked side up, cover and grill, occasionally brushing with herb butter, for 15 minutes. Brush ears of corn thouroughly with fresh water and rotate slightly to blacken evenl.
Add the clams to the hotest spot on the grill. Cover and grill about 5 minutes, until clams open.
Leave unopened clams on grill while

transferring opened clams, corn and lobster to a large platter. Using tongs, check lobster for doneness by pulling up the tail meat and ckecking underside; it should be firm and dark orange; return to grill if required (DO NOT OVERCOOK!).
Remove remaining clams from grill, discard any unopened.
Brush the clams and lobster tails with more herb butter.
Peel and discard husks and silks from corn; brush with herb butter.
Garnish with lemon wedges and serve; pass remaining butter for dipping.

1 c Couscous

1 tb Couscous

6 tb All-purpose flour

1 1/2 ts Ground coriander

3/4 ts Baking powder

1/4 ts Salt, or to taste

1/4 ts Ground white pepper, or to

-taste 3 Eggs, lightly beaten

1 c Milk

1 1/2 tb Melted unsalted butter, plus

-additional for cooking the -pancakes This is a light dish from “What’s for Dinner” by Michael Roberts (Morrow) that is worthy of main-course status.
Top them with ratatouille or grilled vegetables.
Combine the couscous, flour, coriander, baking powder and 1/4 teaspoon each of the salt and pepper in a bowl.
Add the eggs and milk, mixing well.
Stir in the butter, cover and set aside to rest for 20 minutes.
To cook the pancakes: Place an 8″ skillet over medium heat and brush with a little melted butter.
Stir the batter to recombine.
Then spoon 2-3 tablespoons of batter per pancake into the skillet, making 3 pancakes at a time.
Cook until bubbles rise to the surface of the pancakes and break, about 1-2 minutes.
Using a spatula, flip the pancakes and cook for 2 minutes. Remove pancakes from the skillet, cover and keep warm.
Repeat with the remaining batter, using as little butter as possible without allowing the pancakes to stick to the bottom of the pan.
To serve, warm the pancakes in a hot oven, if necessary.
Arrange the pancakes on individual plates, and mound the ratatouille or grilled vegetables next to them.
Spoon any vegetable juices around, and serve Per serving: 238 calories; 10 grams protein; 25 grams carbohydrates; 11 grams fat; 5 grams saturated fat; 225 miiligrams cholesterol; 682 milligrams sodium.

6 Coriander sprigs; with stems

1/2 ts Chinese chili sauce or

; chili flakes 3 tb Soy sauce

1 tb Oyster sauce

2 Garlic cloves; crushed

1/2 ts Sugar

4 ea Boneless chicken breasts

; skin on 1 Leaf lettuce

Coriander Mint springs 3 Green onions; slivered

————————–TART SWEET DIPPING SAUCE————————–
1 c Sugar

1/2 c Water

1/2 c White vinegar

2 tb Garlic; chopped

2 tb Fish sauce

1 1/2 ts Chinese chili sauce

2 tb Lime juice

1/4 c Carrot; shredded

If you don’t like coriander, use basil or mint instead.
For a spicier dish, increase the chili sauce.
In a blender or by hand, combine coriander, chili sauce, soy sauce, oyster sauce, garlic and sugar.
Spread on chicken and marinate for 4 hours or overnight. Preheat broiler or barbecue.
Broil chicken skin side down for 4 minutes.
Turn and broil 4 minutes longer until skin is crispy and chicken is cooked through.
Cut chicken in 1/2-inch strips.
Place lettuce leaves on platter and arrange chicken on top.
Carnish with coriander, mint sprigs and green onions.
To eat in the Thai manner, roll chicken in lettuce leaves along with herbs and onions.
Dipp into dipping sauce.
Alternatively, serve lettuce, chicken and garnishes together.
Tart Sweet Dipping Sauce Tbis is the traditional Thai dipping sauce used for salad rolls, spring rolls and most everything else.
Combine sugar, water and vinegar.
Bring to boil and boil for 5 minutes.
Stir in garlic, fish sauce and chili sauce.
Simmer for 2 minutes.
Cook and add lime juice and shredded carrot.

12 ounces Cacique brand Menonita cheese

6 8 oz.
beef tenderloin steaks

3 tablespoons butter

Cacique brand Cotija cheese cilantro — chopped ***Chipotle Sauce*** 3 medium onions — sliced 1/2″ thick

3 tablespoons garlic — minced

2 teaspoons dried oregano

2 cups cilantro — chopped

15 Roma tomatoes

3 limes — juice of

5 Chipotle chilies in adobo — canned

salt and pepper — to taste

Grill the tenderloins over a white ash fire, to desired doneness.
For best resu lts the BBQ should be covered or closed, to act as an oven.
Heat the sauce thro ugh and whisk in the butter. Melt the Menonita cheese.
Place meat on serving tr ay and pour cheese over the top of the meat.
Sprinkle with Cotija, and garnish with the cilantro.

Chipotle Sauce: Toss the tomatoes in vegetable oil and preferably grill the onions, and the tom atoes, over Mesquite coals.
The tomatoes should have blistered skins (if not gr illing, blister tomatoes skins in a very hot skillet and then add the onions wi th some vegetable oil to a hot sauce pan).
Add garlic and continue to cook for about 2 minutes.
Add the oregano, cilantro, and the chilies, which have been ri nsed and cleaned of their veins, and seeds and cook slowly, covered, for about 20 minutes. Let cool and then puree in the blender, adding the lime juice and s alt and pepper to taste.
For spicier sauce, add some of the adobo from the cann ed chilies.

2 Cornish game hens (1 to 1

-1/2 pounds each) 3 tb Olive Oil

1/3 c Lemon juice

1 tb Coarsely crushed black

-pepper 1/2 ts Salt

1 Sprig fresh rosemary

-(Optional) 50 Briquets charcoal (about 3

-pounds) Split the hens lengthwise, rinse and pat dry.
In a small bowl, combine olive oil, lemon juice, crushed pepper and salt.
Place the hen halves in a plastic bag.
Set the bag in a bowl. Pour the marinade over the hens.
Cover and refrigerate for several hours or overnight, turning the hens occasionally.
When the charcoal briquets are medium hot, arrange them around a drip pan in a covered grill.
Just before grilling, add the rosemary sprig to the coals.
Remove the hens from the marinade and place them, skin side up, on the grill over the drip pan.
Cover the grill and cook the hen halves for 45 minutes or until done, basting occasionally with the marinade.
Makes 4 servings.
Posted by Stephen Ceideberg; August 6 1992.

2 t-bone or porterhouse steak — 1″ thick

1/4 cup Parmesan cheese — grated

2 tablespoons olive oil

2 tablespoons red wine vinegar

2 red or yellow bell peppers — quartered

1 large red onion cut crosswise into 1/2″ slices

Seasoning: 1 tablespoon garlic — crushed

2 teaspoons basil leaves — dried

1 teaspoon pepper

Make sure your steaks are well trimmed of fat.

1.
In a small bowl, combine seasoning ingredients; mix well. Reserve 4 teaspoons seasoning; press into both sides of beef steaks.

2.
Add cheese, oil and vinegar to remaining seasoning, mixing well; set aside.

3.
Place steaks in center of grid over medium ash-covered coals; arrange vegetables around steaks.
Grill steaks uncovered 14 to 16 minutes for medium rare to medium doneness, turning occasionally. Grill peppers 12 to 15 minutes and onion 15 to 20 minutes or until tender, turning once.
Brush vegetables with reserved cheese mixture during last 10 minutes of grilling.

4.
Season steaks with salt, as desired.
Remove bones.
Carve steaks crosswise into thick slices.
Serve with vegetables.

* This is a great dish!!!

Entered by Gayle Albert gayle@cyberspace.com or stampmad@aol.com

3 lg Fresh portobello mushrooms;

-stems removed and cleaned 2 tb Olive oil

5 Garlic cloves; finely

-chopped pn Salt pn Freshly ground black pepper pn Oregano Chopped parsley for garnish Quarter the caps.
Place them on a broiler pan pre-coated with a little olive oil, bottoms up.
Cover the mushrooms with chopped garlic, salt and pepper.
Drizzle half the olive oil over the mushrooms.
Put under the broiler for about five minutes.
Remove the mushrooms and probe with the fork for softness.
Sprinkle with oregano and parsley and return to oven, this time for another five minutes, checking every two minutes for the perfect tenderness.
They should be soft on both tops and bottoms.
Serve hot as a main course with a vegetable-rice mixture.
Total calories per serving: 87 fat: 8 g Vegetarian Journal/Sept-Oct 94/MM by DEEANNE Shared on rec.food.rec by Judi M.
Phelps, 6/17/95.
Internet: jphelps@shell.portal.com Submitted By JUDI MAE PHELPS On MON, 19 JUN 1995 151157 GMT

1 Leg of lamb (5 to 7 lbs.)

– butterflied 1/2 c Burgundy or other dry red

-wine 1/2 c Vegetable oil

1/3 c Fresh ginger root; grated

1/4 c Soy sauce

1/4 c Onion; minced

2 Garlic cloves minced

1 Lemon; juice of

1 tb + 1 1/2 tsp.
honey

1 1/2 ts Salt

1/2 ts Pepper

1/8 ts Ground red pepper

1 c Canned beef broth diluted

Trim all visible fat from lamb.
Place lamb in a large shallow dish; set aside.
Combine Burgundy and remaining ingredients except broth in container of an electric blender; cover and process until smooth.
Pour marinade over lamb; cover and marinate in refrigerator for 8 hours, turning occasionally.
Remove lamb from marinade, reserving marinade.
Grill lamb over medium coals, 15 to 20 minutes on each side, or until meat thermometer registers 140 F.
(rare) or 150 F.
(medium rare), basting frequently with reserved marinade. Combine 3/4 cup remaining marinade and beef broth in a medium saucepan; cook over medium heat, stirring constantly, until mixture comes to a boil.
Boil 1 minute.
Serve with lamb.
From _Gatherings_ by The Junior League of Milwaukee, WI.
In _America’s Best Recipes: A 1989 Hometown Collection_.
Birmingham, AL: Oxmoor House, Inc., 1989.
Pp.
190-191.
ISBN 0-8487-0765-6.
Electronic format by Cathy Harned.

1 pound pork loin chops — boneless

3 tablespoons white wine vinegar

1 tablespoon white Worcestershire sauce

1 tablespoon salad oil

2 garlic cloves — coarsely crushed

1 freezer bag — quart

1/2 cup sour cream — light

2 tablespoons Dijon mustard

Place pork loin chops in freezer bag.
Combine vinegar, white Worcestershire sau ce, salad oil and crushed garlic cloves; pour over meat.
Freeze.
To prepare: th aw meat in marinade mixture. Grill until well-cooked over barbecue or under ove n broiler.
Serve with mustard sauce.
Mustard Sauce: combine light sour cream an d Dijon mustard; chill until ready to serve.
Serving Ideas : White/Wild Rice, S teamed Broccoli, French Bread

busted by sooz

1 lb flank steak

1 tsp ground cumin

1 14.5oz can Diced tomatoes w/Garlic and onion

1 15.25oz can Golden Sweet whole kernal corn — drained

1/2 c thick and chunky salsa

1/2 c diced green bell pepper

1/2 c sliced green onions

Rub cumin over meat.
Season with salt and pepper, if desired. Grill or broil meat to desired doneness.
(6-8 minutes for medium rare; 8-10 minutes for medium; 10-12 minutes for well done, turning once).

Combine tomatoes, corn, salsa, green pepper and onion.
Thinly slice meat and serve over vegetables.
Serve with lime wedges and cilantro, if desired.

4 Large Cloves garlic

1 Teaspoon salt

1 Teaspoon paprika

1 Pinch cayenne pepper

1 Teaspoon freshly ground cumin

1 Teaspoon dried oregano

1 Pound boneless rib roast of pork enough for 8

large burritos

Peel and mash the garlic.
Sprinkle garlic with the salt and chop to a fine paste.
Mix well in a small bowl with the paprika, cayenne, cumin and oregano.
Nick the rib roast in 8 places or so to allow the marinade to penetrate.
Spread the marinade over the roast, cover, and marinate for 48 hours.
When ready to prepare burritos, grill the roast until just past pink.
Slice thinly.

TASTE SHOW#TS0059

Diane Geary

1 t Seasoned salt

1/8 t Coarsely ground black pepper

2 Whole boneless chicken

-breasts, halved 4 Buns, split and toasted

4 sl Swiss cheese (1 oz ea)

4 sl Baked ham, warmed (1 oz ea)

Lettuce leaves
——————————PEACH-MINT SALSA——————————
1 Fresh California peach,

-chopped (about 2/3 cup) 1/3 c Chopped green onions

1 Tomato, chopped

1 1/2 T Chopped fresh mint

1/4 t Chili powder

—————————SAVORY GRILLED PEACHES—————————
4 Fresh California peaches

Combine seasoned salt and pepper.
Lossen one edge of chicken skin and rub seasoning mixture underneath skin.
Cook chicken skin-side down on covered grill over medium, indirect heat about 30-25 minutes or until chicken is tender and no longer pink.
Remove and discard skin.
Serve chicken on buns topped with cheese, ham, and salsa.
Garnish with lettuce.
Serve with Savory Grilled Peaches. Makes 4 hearty sandwiches.
CONVENTIONAL OVEN METHOD: Prepare as above.
Roast skin-side up in 350′F.
oven for about 30 minutes or until chicken is tender and no longer pink.
Continue as directed. TIP: Sandwiches are delicious served either hot or cold.
PEACH-MINT SALSA: In small bowl, combine all ingredients.
Refrigerate leftovers.
Makes about 1 1/2 cups.
SAVORY GRILLED PEACHES: Cut 4 fresh California peaches in half.
Cook on covered grill over medium, indirect heat 4 minutes.
Turn and cook an additional 4 minutes or until heated through.
Makes 4 servings.
Favorite recipe from CALIFORNIA TREE FRUIT AGREEMENT.