The Grill Recipes Blog

Hope this new year brings you : Hopes for a bright future Affection and love Peace for the heart Prosperity thats unlimited Year round fun HAPPY NEW YEAR 2009 taken from 123greetings

Yes we are at the end of the year, and the new year is coming. New year means new in everything. New life, new resolutions, new career and probably new kitchen stuff (I didn't suggest for new wife or husband hehehehe). Yes I really mean it when I say new kitchen stuff. Have you check your kitchen before? Have you find any broken microwave, old fashioned refrigerator or may be some dishwasher from The Flinstones era? If you're kitchen full with those stupid stuff, I think it's time for you to throw those things away from your cooking castle. 2009 is the time for new microwave, refrigerator, dishwasher and of course new grill! The next question is, where do I find those thing? The question is nowhere! Yes ,You wouldn't find those modern kitchen stuff anywhere. Why? Because you have to buy it by yourself hehehe. Where do I buy those things? I choose to buy online. I think it's easier for busy person like me. Just click, click and click, it will be delivered to you s

The shish kebabs is almost looks like a satay in south east asia. It's basically a dish consisting of meat threaded on a skewer. Sometimes it isn't only meat, vegetables and fruit are often threaded on the skewer as well. If you'd like to make this famoust Turkish dishes by yourself, I'll try to share the recipes for you. Here's the complete shish kabobs recipes : INGREDIENTS 2 lbs beef, cut into small cubes 1/2 cup olive oil 1 tablespoon white vinegar 1/2 teaspoon coriander 1/2 teaspoon paprika 1 teaspoon cumin 1 teaspoon minced garlic DIRECTIONS In a bowl, combine olive oil, white vinegar, coriander, paprika, cumin and minced garlic. Pour the marinade into plastic freezer bag and add the beef cubes. Marinate in the refrigerator for about 24 hours. Soak the skewer for about 30 minutes. Remove the meat from refrigerator and thread meat cubes onto soaked skewers. Preheat the grill for medium head. Grill for about 10 minutes each side, or until desired doneness. Serv

It's been two days I couldn't see Bidvertiser ads on my blog. I don't know what is going on with them, suddenly it dissapear. Hey, what's going on with you? I'm kinda missing you.

Satay is famous among Asian countries, especially in Southeast Asia. Wikipedia said it may originate in Java, Indonesia. It's very easy and simple recipes, consisting cubed beef on bamboo skewers. There's various type of sauce to serve satay with. Some people use black soy sauce, sliver of onion and chili (Asian love chili very much). But my favorite is peanut sauce. Here's the complete recipe. INGREDIENTS satay : 1 pound boneless chicken, cubed. bamboo skewers season sauce : 4 tablespoon sweet soy sauce 3 tablespoon peanut paste 2 tablespoon oil bamboo skewers peanut paste : 1/2 pound dry roasted peanut (unsalted) 500 ml coconut milk salt peanut sauce : peanut paste 6 tablespoon sweet soy sauce a cup red onion chili powder DIRECTIONS Blend all peanut paste ingredients on blender together. Put four cubed chicken on each skewers. In a small bowl, stir together sweet soy sauce, peanut paste and oil to make season sauce. Preheat the grill for medium heat. Grill the chicken sat

On Friday night when I review my blog, I’ve just realize that I’ve never posted any desert recipes before. So far I just concentrate on main course recipes. But now, I’ll try to start posting desert recipes on this blog. But of course, it has to be grilled! For the beginning I’ll post a very simple recipe. All you need is just a banana and various additional topping (it’s up to you, you can put anything you want). In this recipe I use chocolate sauce, almond, vanilla ice cream and strawberry. So simple, isn’t it? It only takes less than 20 minutes. And here’s the complete recipe. INGREDIENTS 2 bananas, unpeeled Chocolate sauce Strawberry Vanilla ice cream Honey (optional) DIRECTIONS Slice bananas in a half lengthwise and crosswise. If you like sweet, you can brush honey on cut sides of bananas. Preheat grill for low heat. Grill bananas for over 2 minutes each sides, or until grill marks appear. Put grilled bananas on a serving plate. Top the bananas with two sc

It’s almost a month I didn’t post any recipes in this blog, because I had some problem with my PC. I don’t know exactly about the trouble, but suddenly I couldn’t boot my PC. It’s totally black out! There’s nothing I can do to fix it. And the only way is I have to reprogram my PC and it means I lost everything in my PC. I’m so desperate because I put all my recipes and my pictures there. I started to think about stop blogging and closed this blog. But yesterday, when I checked my email, I read a message from foodbuzz . It said that I got my first payment from foodbuzz featured publisher program. Wow! It’s surprising. Because when I joined for the first time, I didn’t expect a lot from this program. And the most important thing is it’s already sent to my PayPal account! So excited, because it’s the first payment I got for monetizing my blog hehehe. And you know what? It brings my blogging spirit back. MONEY DOES MATTER, doesn’t it? Hahaha.

INGREDIENTS 4 large potatoes slice in half lengthwise 2 pkg. (4-oz. each) blue cheese 1/2 c. (1 stick) butter or margarine, softened 2 tsp. chopped fresh parsley 1 tsp. coarsely ground black pepper 2 tsp. salt onions, cut in 1/4-inch thick slices aluminum foil DIRECTIONS In a small bowl, stir together blue cheese, butter, parsley, pepper and salt. Spread this mixture on each sides of both halves potatoes. Put 6 to 8 onion slice inside of potatoes. Put each potato back together and wrap each potato separately in a piece of alumunium foil. Preheat the grill for about 400F. Put thel foil wrapped potatoes on grill and cover the grill. Turn the potatoes every 15 minutes. Grill for about 50-60 minutes. No Picture Yet

INGREDIENTS 1 Dozen Oyster 2 tablespoon white wine 1/2 cup melted butter 1/2 cup lemon juice parsley DIRECTIONS Blend together white wine, butter, lemon juice and parsley. Preheat grill for high heat Grill oyster for about five minutes, or until it open. Spoon the blended sauce over the oyster. Grill again for about five minutes.

INGREDIENTS 2 pork tenderloins 1 cup balsamic vinegar 1 teaspoon chopped garlic 1/4 cup olive oil 3 tablespoons fresh rosemary Salt and pepper to taste DIRECTIONS Combine vinegar, garlic and oil with rosemary. Add pork tenderloins and marinate them for 20 minutes in the refrigerator. Preheat a grill for medium heat. Remove from marinade. Season tenderloins with pepper and salt. Grill over medium heat, for 15-25 minutes.

INGREDIENTS 6 boneless, skinless chicken breast 6 slices Swiss cheese 3/4 cup seasoned bread crumbs 6 thin slices deli ham 3 tablespoons olive or vegetable oil DIRECTIONS Flatten the chicken breast. Place a slice of ham and swiss cheese on each chicken breast. Fold in half and secure with toothpicks. Brush with oil and roll in bread crumbs. Preheat a grill for a medium heat Grill and covered for 15 minutes.

INGREDIENTS 1 pound fresh sea bass 1 teaspoon olive oil 1 tablespoon lemon juice salt and pepper to taste 1 bay leaf DIRECTIONS In a small bowl, stir together olive oil, lemon juice, pepper, salt and bay leaf. Rub fish with mixture inside and out. Preheat an outdoor grill for medium heat. Grill the fish over medium heat for 8 to 10 minutes each side.

INGREDIENTS 1 1/2 cups olive oil 9 tablespoons soy sauce 6 garlic cloves, minced 6 tablespoons minced peeled fresh ginger 6 2-pound live lobsters 6 tablespoons chopped green onions DIRECTIONS Cook first 4 ingredients in medium saucepan over low heat until garlic and ginger begin to brown, about 8 minutes. Set aside. (Sauce can be made 1 day ahead. Cover; chill. Rewarm before using.) Prepare barbecue (medium-high heat). Drop 1 lobster headfirst into large pot of boiling water. Cover; cook 3 minutes (lobster will not be fully cooked). Using tongs, transfer lobster to baking sheet. Return water to boil. Repeat with remaining lobsters. Transfer 1 lobster, shell side down, to work surface. Place tip of large knife in center of lobster. Cut lobster lengthwise in half from center to end of head (knife might not cut through shell), then cut in half from center to end of tail. Use poultry shears to cut through shell if necessary. Repeat with remaining lobsters. Place lobster halves, meat

INGREDIENTS 1 1/2 pounds flank steak 10 fluid ounces teriyaki sauce 1 teaspoon ground ginger 1 tablespoon dark sesame oil 1/8 teaspoon cayenne pepper 1 tablespoon grated orange zest 2 cloves garlic, minced 1/4 cup cider vinegar 1/4 cup water DIRECTIONS In a medium bowl, mix teriyaki sauce, ginger, sesame oil, cayenne pepper, orange zest, garlic, vinegar and water. Place steak in a shallow dish, and pour marinade over meat. Cover, and refrigerate for at least 2 hours. Preheat grill for high heat. Lightly oil the grate, and place meat on grill. Cook for 3 to 5 minutes per side. Serve on top of rice.

INGREDIENTS 3 Large Zucchini cut into 1/2-inch-thick slices 3 Tablespoons Olive oil 2 Minced garlic cloves 2 Tablespoons chopped fresh oregano 1 teaspoon chopped fresh rosemary salt pepper DIRECTIONS Brush zucchini with olive oil. Sprinkle both sides of zucchini with oregano, garlic and rosemary. Season zucchini slices generously with salt and pepper. Prepare barbecue on medium-high heat Grill until zucchini is tender, about 4 minutes per side.

INGREDIENTS 3 pounds potatoes 3 chopped garlic cloves 1 cup thinly sliced green onions 3 tablespoons chopped parsley 3 tablespoons grated Parmesan 2 teaspoons chopped fresh oregano 4 tablespoons olive oil DIRECTIONS Bake potatoes in large pot of boiling salted water about 15 minutes. Drain potatoes; cool. Preheat barbecue. Cut potatoes in half. Add 2 tablespoons olive oil and toss to coat. Grill potatoes until golden brown about 5 minutes. Drizzle 2 tablespoons remaining olive oil over potatoes. Add chopped garlic, green onions, chopped parsley, parmesan and oregano. Season with salt and pepper. Serve the potatoes warm.

INGREDIENTS 2 pounds lamb chops 3 cloves garlic, peeled and crushed 1/4 cup chili sauce 1/4 cup fish sauce 1 tablespoon grated fresh ginger root 1 1/2 tablespoons dark sesame oil DIRECTIONS In a medium bowl, whisk together fish sauce, chili sauce, garlic, ginger and sesame oil. Set aside a few tablespoons of the mixture for brushing the steaks during grilling. Score lamb chops and place in a shallow dish. Pour remaining marinade over the steak, and turn to coat. Cover, and marinate in the refrigerator at least 3 hours for better result. Preheat an outdoor grill for high heat. Lightly brush the grilling surface with oil. Grill steak 5 minutes per side, or to desired

INGREDIENTS 4 skinless boneless duck breast halves 1/4 cup soy sauce 1/4 cup fresh lime juice 1 tablespoon minced garlic 1 1/2 teaspoons curry powder 1 tablespoon minced peeled fresh ginger 1 small onion, sliced 1 cup canned low-salt chicken broth Nonstick vegetable oil spray DIRECTIONS Whisk first 5 ingredients to blend in 8 x 8 x 2-inch glass baking dish. Add duck breast and onion. Cover and let marinate at room temperature 1 hour or refrigerate up to 3 hours, turning duck breast occasionally. Prepare barbecue. Remove duck breast from marinade. Strain marinade into medium saucepan; add broth. Boil about 14 minutes. Meanwhile, spray duck breast with vegetable oil spray. Grill or broil until just cooked through, about 4 minutes per side. Transfer to platter. Spoon sauce over duck breast and serve.

INGREDIENTS Grilled calamari : 8 pieces fresh calamari Juice of one lemon 1/4 cup olive oil 1/4 teaspoons salt 1/2 teaspoons pepper 1/4 teaspoons chili plakes Mango Sauce : 1/2 cup cubed mango 1 whole mango 1 1/2 inch knob fresh ginger 1 tablespoons dark soy sauce 1 tablespoons cornstarch 1 tablespoons bourbon 1/4 cup water zest and juice of half lime DIRECTIONS Clean calamari and remove the tentacles. Make slits in each calamari. Mix olive oil, lemon juice, chilli flakes, salt and pepper in a non reactive bowl. Marinated calamari for about 10 minutes only. Preheat grill or barbecue. Grill calamary, 3 minutes per side. Meanwhile, scoop the roasted mango out of the skin. Place in a saucepan with the cubed mango, cornstarch, ginger, bourbon and soy sauce. Heat, stirring occasionally until a thick sauce forms. Serve the calamari with mango sauce

INGREDIENTS 1 (4 pounds) turkey breast 1/4 cup fresh parsley sprigs 1/4 cup fresh basil leaves 3 tablespoons butter 4 cloves garlic, halved 1/2 teaspoon salt 1 medium lemon, thinly sliced 1 medium orange, thinly sliced 1 tablespoon cornstarch 2 tablespoons water 1 cup orange juice 1 teaspoon grated orange peel 1 teaspoon grated lemon peel 1/4 teaspoon pepper DIRECTIONS Using fingers, carefully loosen the skin from both sides of turkey breast. In a food processor or blender, combine the parsley, basil, butter, garlic and salt; cover and process until smooth. Spread under turkey skin; arrange lemon and orange slices over herb mixture. S

INGREDIENTS 1 lime, juiced 1 (12 fluid ounce) can light colored beer 1 teaspoon honey 2 cloves garlic, minced 2 tablespoons chopped fresh cilantro Salt and pepper 4 skinless, boneless chicken breast halves DIRECTIONS In a bowl, mix the lime juice, beer, honey, garlic, cilantro, and salt and pepper until the honey dissolves. Pour the mixture over the chicken, cover and marinate for 30 minutes. Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade and shake off excess; discard remaining marinade. Grill chicken until tender

INGREDIENTS 1/4 cup Worcestershire sauce 2 tablespoons olive oil 1/2 teaspoon hot sauce 2 tablespoons minced garlic 1/4 teaspoon black pepper 8 skinned, boned duck breast halves DIRECTIONS Stir together the Worcestershire sauce, olive oil, hot sauce, garlic, and pepper. Add the duck breasts, and toss well to coat. Cover, and marinate in the refrigerator for at least 30 minutes to overnight. Preheat a grill for medium-high heat. Grill the duck to desired doneness, about 5 minutes per side for medium-well, depending on the size of the breast, and the temperature of the grill.

INGREDIENTS 1 1/2 pounds salmon fillets 1/3 cup soy sauce 1/3 cup brown sugar 1/3 cup water 1/4 cup vegetable oil lemon pepper to taste garlic powder to taste salt to taste DIRECTIONS Season salmon fillets with lemon pepper, garlic powder, and salt. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours. Preheat grill for medium heat. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

INGREDIENTS (1 1/4-inch-thick) New York strip steaks (each about 6 ounces) 8 tablespoons (1 stick) chilled unsalted butter, divided 1 large shallot, minced 1/2 cup balsamic vinegar 2 large fresh rosemary sprigs 2 pounds mixed sweet onions, large shallots, baby leeks, and green onions 2 tablespoons olive oil 2 tablespoons orange juice DIRECTIONS Melt 6 tablespoons butter in heavy small saucepan over medium heat. Add minced shallot and cook until translucent, about 2 minutes. Add vinegar and rosemary and simmer until syrupy and reduced to 1/2 cup, about 6 minutes. Remove from heat (balsamic sauce will separate as it stands). Prepare barbecue (medium-high heat). Peel sweet onions, then cut into 1/2-inch-thick rounds. Skewer horizontally with toothpicks to keep intact. Peel shallots; cut in half lengthwise. Trim root ends and tops of leeks. Cut in half lengthwise; rinse to remove any dirt. Trim root ends of green onions. Place sweet onions, shallots, leeks

INGREDIENTS 6 (1 1/4-inch-thick) loin lamb chops (2 to 2 1/2 lb total) 1 12/ teaspoons cumin seeds, toasted and cooled 3 fresh lemongrass stalks, root ends trimmed and 1 or 2 tough outer leaves discarded from each 2 large shallots, chopped (1/2 cup) 4 garlic cloves, chopped 1 1/2 tablespoons chopped peeled fresh ginger 1 1/2 tablespoons sugar 1 teaspoon salt 1/2 teaspoon turmeric 1/4 teaspoon cayenne 3 tablespoons water 1/4 cup plus 3 tablespoons vegetable oil 1/4 teaspoon finely grated fresh lime zest 1 tablespoon fresh lime juice 1/2 cup small fresh basil leaves 1/4 cup small fresh mint leaves 1/4 cup fresh cilantro leaves DIRECTIONS Finely grind cumin seeds in an electric coffee/spice grinder or with a mortar and pestle. Thinly slice bottom 6 inches of lemongrass, discarding remainder. Purée lemongrass, shallots, garlic, ginger, cumin, sugar, salt, turmeric, cayenne, and water in a food processor, scraping down side occasionally

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INGREDIENTS 1 1- to 1 1/4-pound pork tenderloin, cut into 1/2-inch-thick medallions 3 tablespoons vegetable oil 1/2 onion, coarsely chopped 3/4 cup pumpkin seeds (pepitas) 1/4 cup peanuts (1 1/2 ounces) 1/4 cup sesame seeds (1 1/2 ounces) 2 garlic cloves, minced 4 cups water 12 ounces tomatillo,* husked 2 teaspoons coarsely chopped seeded jalapeño chili 1 1/2 cups fresh cilantro leaves 1 1/2 cups torn romaine leaves 1 1/4 cups low-salt chicken broth 3 radishes, trimmed, chopped DIRECTIONS Place pork between 2 sheets of waxed paper. Pound to 1/4- to 1/2-inch thickness. (Can be made 4 hours ahead. Cover; chill.) Heat 2 tablespoons oil in heavy large skillet over medium heat. Add next 5 ingredients. Sauté until seeds are lightly browned, about 4 minutes. Set aside. Place 4 cups water, tomatillos, and jalapeño in small saucepan. Simmer over medium heat until tomatillos are soft and olive-green color, about 15 minutes. Drain, reserving 1/4 cup cooking liquid. Transfer tomatillos, jalapeño

INGREDIENTS 4 (1 1/4- to 1 1/2-pound) live lobsters 2 pounds small (1 1/2- to 2-inch) boiling potatoes (preferably yellow-fleshed) 3 tablespoons red-wine vinegar 5 tablespoons fresh lemon juice 3 garlic cloves, minced 1/2 teaspoon dried hot red-pepper flakes, or to taste 1 teaspoon sugar 1/2 teaspoon salt 2/3 cup extra-virgin olive oil 1/2 cup chopped fresh basil 1/2 pound baby arugula (about 10 cups loosely packed) DIRECTIONS Plunge lobsters headfirst into a 12-quart pot of boiling salted water. Cook, covered, over high heat 4 minutes (for 1 1/4-lb lobster) to 5 minutes (for 1 1/2-lb lobster) from time they enter water. Transfer with tongs to a large colander to drain and cool. (Lobsters will not be fully cooked.) Return cooking water to a boil. Add potatoes to boiling water and simmer, uncovered, until just tender, 15 to 20 minutes. Drain in a colander. When lobsters are cool enough to handle, twist off claws (including knuc

INGREDIENTS 6 1/2- to 7-lb bone-in leg of lamb 4 large garlic cloves 1 1/2 teaspoons salt 2 tablespoons olive oil 1 teaspoon fresh lemon zest 1 tablespoon fresh lemon juice 5 teaspoons minced fresh thyme 1 teaspoon black pepper 1/2 teaspoon ground allspice DIRECTIONS Mince garlic, then mash to a paste with salt. Stir together garlic paste, oil, lemon zest and juice, thyme, pepper, and allspice. Put lamb, fat side up, in a large ceramic or glass dish. Using a paring knife, make 1 1/2-inch-long slits (about 2 inches deep) 2 inches apart all over leg. Reserve 1 teaspoon thyme mixture and push remainder into slits, then rub all over with reserved teaspoon of mixture. Marinate lamb, covered and chilled, 12 hours. Prepare grill for indirect-heat cooking over medium-hot charcoal (high heat for gas). If using a gas grill, preheat all burners on high, covered, 10 minutes, then turn off all burners except burner closest to you. Oil grill rack, then grill lamb over area with no coals (or ov

INGREDIENTS 2 pounds beef skirt steak 2 tablespoons lemon juice 1/3 cup prepared spicy brown mustard 1 pinch salt and pepper to taste 1 cup blue cheese dressing DIRECTIONS In a small bowl, stir together the lemon juice and mustard. Trim away most of the fat from the steaks, and rub with the mustard marinade. Place into a resealable bag, and marinate in the refrigerator for at least 1 hour, and up to 24 hours. Preheat a grill or large skillet for medium-high heat. Grill or fry s

INGREDIENTS 1/2 cup chicken stock 1/4 cup balsamic vinegar 1/4 cup orange juice 1 teaspoon honey 1 tablespoon cornstarch 1/4 cup chicken stock 1 cup fresh blueberries 2 teaspoons chopped fresh chives 4 (6 ounce) salmon steaks 2 tablespoons olive oil salt and pepper to taste DIRECTIONS Pour 1/2 cup chicken stock, vinegar, orange juice, and honey into a saucepan. Bring to a boil over high heat, then reduce heat to medium. Dissolve cornstarch in 1/4 cup of chicken stock, and stir into the simmering sauce. Cook and stir until the sauce thickens and turns clear, 1

INGREDIENTS 2 boneless pork chops 1/2 cup white wine 3 tablespoons olive oil 1 tablespoon lemon juice 1 clove garlic, crushed 1/2 teaspoon dried sage 2 teaspoons dried parsley Pepper, to taste Hickory wood chips DIRECTIONS Mix wine, oil, lemon juice, garlic, sage, parsley, and pepper in a small bowl. Place pork chops in a plastic bag or shallow dish and cover with marinade. Refrigerate the pork, covered, for 2 to 4 hours. Meanwhile, soak the hickory chips in a bowl of water for at least 30 minutes.

INGREDIENTS 1/4 cup distilled white vinegar 2 teaspoons salt 1/2 teaspoon black pepper 1 tablespoon minced garlic 1 onion, thinly sliced 2 tablespoons olive oil 2 pounds lamb chops DIRECTIONS Mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 2 hours. Preheat an outdoor grill for medium-high heat. Remove lamb from the marinade and leave any onions on that stick to the meat. Discard any remaining marinade. Wrap the

INGREDIENTS 3 slabs pork back ribs 1/2 cup sugar 1/4 cup paprika 3 tablespoons seasoned salt 2 tablespoons chili powder 2 tablespoons ground black pepper 1 tablespoon celery salt 1 tablespoon onion powder 1 tablespoon garlic powder 2 teaspoons ground sage 1 teaspoon dry mustard 1 cup your favorite barbecue sauce 1/2 cup honey DIRECTIONS In pint-jar with tight-fitting lid, combine sugar, paprika, seasoned salt, chili powder, black pepper, celery salt, onion powder, garlic powder, ground sage and dry mustard. Place lid on jar and shake jar to combine thoroughly.

INGREDIENTS 6 pounds pork spareribs 1/2 cup packed brown sugar 2 tablespoons chili powder 1 tablespoon paprika 1 tablespoon freshly ground black pepper 2 tablespoons garlic powder 2 teaspoons onion powder 2 teaspoons ground cumin 2 teaspoons kosher salt 1 teaspoon cayenne 1 teaspoon jalapeno seasoning salt (optional) 1 teaspoon ground cinnamon Mop Sauce: 1 cup apple cider 3/4 cup apple cider vinegar 1 tablespoon onion powder 1 tablespoon garlic powder 2 tablespoons lemon juice 1 jalapeno pepper, finely chopped (optional) 3 tablespoons hot pepper sauce kosher salt and ground black pepper to taste 2 cups wood chips, soaked

INGREDIENTS 2 boneless pork chops, cut into 3/4-inch cubes 1 tablespoon Caribbean-style rub 1 (10 ounce) package couscous 1/2 cup dried cheries 2 cups boiling water 1/2 teaspoon salt 4 tablespoons olive oil 4 green onions, sliced 2 oranges, peeled and sliced 1 medium cucumber, sliced 2 tablespoons orange juice Zest of 1 orange 2 tablespoons chopped pecans 1 1/2 teaspoons brown sugar Salt and pepper, to taste DIRECTIONS In plastic bag, shake together the pork cubes and Caribbean rub to evenly coat the pork. Skewer pork and grill over medium-hot fire for 8 minutes, turning occasionally to brown evenly. Meanwhile, in large bowl combine couscous and boiling water and 1/2 teaspoon salt; let sit 5 minutes. Stir cherries and gre

INGREDIENTS 5 pounds pork spareribs, cut into serving size pieces 1/2 cup butter 1 medium onion, chopped 1 tablespoon minced garlic 1/2 cup distilled white vinegar 1 cup water 1 cup ketchup 1 cup hickory smoke flavored barbeque sauce 1 lemon, juiced salt and pepper to taste DIRECTIONS Place ribs in large skillet or roasting pan. Cover with lightly salted water, and bring to a boil. Reduce heat to low, and simmer for 1 hour, or until meat is tender, but not quite falling off the bone. Remove from heat, and drain. Place the boiled ribs in a roasting pan, and cover with sauce. Cover, and refrigerate for at least 2 hours. Melt butter in a saucepan over medium heat. Cook the onion and garlic in butter until the onion is tende

INGREDIENTS 1/3 cup red wine vinegar 1 tablespoon spicy brown mustard 1 tablespoon honey 3 tablespoons extra virgin olive oil Dash garlic herb seasoning 1 to 1 1/2 pounds fresh tuna steaks DIRECTIONS Grill these delicious tuna steaks on the charcoal or gas grill or use a stovetop grill pan. Serve with roasted new potatoes or rice, along with salad greens for a delicious and light summer meal. Use sushi-grade tuna for the very best flavor. Combine the first 5 ingredients in a jar or covered container; shake to mix well. Put tuna in a food storage bag; add about 4 tablespoons of the mustard mixture. Seal the bag and let marinate for about 20 minutes.

INGREDIENTS 2 tablespoons olive oil 1 tablespoon butter 1 cup diced onion 1 cup diced bell peppers, red, yellow, and green 3 medium cloves garlic, finely minced 1 cup brown rice 1 teaspoon Cajun seasoning 1 teaspoon salt 1/4 teaspoon ground black pepper 2 cups chicken broth 1 can (15 ounces) petite diced tomatoes, drained 1 can (15 ounces) black beans, drained 1 cup fresh or frozen corn kernels 1 tablespoon fresh chopped parsley 4 to 6 boneless chicken breast halves Light balsamic vinaigrette 1 tablespoon honey Dash cayenne pepper Juice of 1 lime DIRECTIONS Wash chicken and pat dry. In a food storage bag, combine the chicken, vinaigrette, honey, cayenne, and lime juice. Marinate for 2 to 4 hours. Heat olive oil and butter over medium heat; add onion and sauté until tender. Add diced peppers and garlic. Continue simmering until tender. Add the rice, Cajun seasoning, pepper, salt, and chicken broth. Bring to a simmer; cover and simmer over low heat for about 12 minutes, until most of the

INGREDIENTS Grilled Chicken: 4 boneless, skinless chicken breasts 3 tablespoons extra virgin olive oil 2 tablespoon balsamic vinegar 4 teaspoons kosher salt Freshly ground black pepper Roasted Red Pepper Sauce: 2 grilled red bell peppers (about 2 pounds) 3 tablespoons extra virgin olive oil 1 tablespoon balsamic vinegar ¼ teaspoon salt Freshly ground black pepper 4 ounces crumbled feta cheese 12 ounces spinach DIRECTIONS To prepare chicken, place chicken, olive oil, vinegar, salt and pepper in a zip-top plastic bag; place in refrigerator and marinate 2 to 24 hours. To prepare sauce, place 2 grilled peppers, oil, vinegar, salt and pepper in a food processor; purée until smooth. Remove chicken from marinade; discard marinade. Grill chicken 7 minutes, turn, top with feta and cook 7 more minutes or until cooked through. Arrange spinach on serving plate, top with chicken and serve with red pepper sauce. Serves 4.

INGREDIENTS 2 garlic cloves, minced 1 teaspoon minced rosemary 3 tablespoons plus 1 teaspoon extra-virgin olive oil Freshly ground pepper Four 6-ounce skinless, boneless chicken breast halves 1/2 cup diced whole wheat bread (1/2-inch) 1 1/2 ounces Canadian bacon, cut into 1/2-inch dice (1/2 cup) 1/4 cup golden raisins 2 tablespoons sherry vinegar 1 tablespoon Dijon mustard 1 tablespoon fresh lemon juice Salt Two 6-ounce bunches of watercress, thick stems discarded 1/4 cup walnut pieces DIRECTIONS Preheat the oven to 400°. In a large dish, combine the garlic with the rosemary, 1 tablespoon of the olive oil and 1 teaspoon of pepper. Add the chicken and turn to coat. Refrigerate for 30 minutes. Light a grill or preheat a grill pan. Spread the diced bread on a pie plate and bake for 5 minutes. In a small nonstick skillet, heat 1 teaspoon of the olive oil. Add the Canadian bacon and raisins and cook over moderately high heat until the bacon is browned, 1 minute. Transfer to a small plate. A