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Showing posts from July, 2008

Grilled Chicken Cordon Blue

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.

Grilled Golden Seabass

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.

Grilled Lobster With Ginger, Garlic, and Soy Sauce

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 side up…