Limed Fish Fillets

Serves: 4-6

Clean and fillet a 3 pound fish (Bass, Pike, Mackerel or Trout), wash fish and pat dry; brush with salad oil and sprinkle with paprika.

Place fish in hinged grill or on well greased grill 3 to 4 inches from medium coals. Cook 5 to 7 minutes on each side or until fish flakes easily with fork, basting frequently with mixture of 1/2 cup melted butter and 1/4 cup lime juice. (Skin may blister as fish cooks.) Just before serving, sprinkle with salt and pepper. Serve with lime wedges.

Bacon-Wrapped Fish Fillets:

Before placing fish on grill, place lime slices on side of fish; wrap fish and lime slices with bacon slices. Secure bacon with wooden picks, and Grill just like above.

Shrimp Creole

Serves: 6

Long-grained rice, gulf shrimp and Creole cooking secrets make this subtly flavored New Orleans specialty

Ingredients:

1 1/2 cup chopped onions

1 cup finely chopped celery 

2 medium green peppers, finely chopped

2 cloves garlic, minced

1/4 cup butter

1 can (15 oz.) tomato sauce

2 tsp. snipped parsley

1 tsp. salt

1/8 tsp. Cayenne red pepper 

2 bay leaves crushed 

14-16 oz. fresh or frozen cleaned raw shrimp

3 cups hot cooked rice

Method:

cook and stir onion, celery, green pepper and garlic in butter until onion is tender. Remove from heat; stir in tomato sauce, water and seasonings. Simmer uncovered 10 minutes. Add water if needed.

Stir in shrimp. Heat to boiling. Cover and cook over medium heat 10 to 20 minutes or until shrimp are pink and tender, Serve over Rice.

Note: Rinse frozen shrimp under running cold water to remove ice glaze.

Party Burgers

Serves: 10

Ingredients

3 pounds lean ground beef
2 tablespoons instant chopped onion
1/2 cup flat beer
2 teaspoon salt
1/2 teaspoon pepper
10 French rolls

Directions

Prepare coals. Mix all ingredients except rolls, form into 10 oval patties and grill 4 inches from flame to desired boneless. Place on split rolls, toasted on barbecue grill. Guests assemble their own international burgers from sauces and garnishes that follow:

Mexican Burger

Sauce: Mix 2 medium tomatoes, chopped; 1/2 small onion, chopped; 1/2 green pepper, chopped; 2 tablespoons bottled Taco sauce and salt to taste. Garnish: chopped avocado with shredded cheddar cheese.

Italian Burger

Sauce: 1 can Pizza sauce; 1/4 teaspoon garlic powder and 1/2 teaspoon Italian seasoning, mixed.Garnish: sliced ripe olives and shredded Mozzarella cheese.

French Burger

Sauce: Mix 4 chopped mushrooms; 1 tablespoon flour; 1/2 cup beef bouillon and 3 ounces bottled Diable sauce. Garnish: sliced mushrooms, sauteed in butter.

British Burger

Sauce: Mix 1/2 cup sour cream; 2 tablespoons mayonnaise and 1 to 2 tablespoons horseradish (to taste).Garnish: capers.

Spunky Shoulder Slices

Servings: 5-6 people

Ingredients:

1 ½ cups orange juice

½ cup vinegar

¼ cup brown sugar

2 tablespoons clove

1 tablespoon dry mustard

1 tablespoon ginger                    

1 tablespoon molasses

2 tablespoon brandy, if desired

1 ½ pound smoked boneless pork shoulder butt

Spiced apple rings

Method:

Mix all ingredients accept meat and apple rings with rotary beater. Cut meat into ¾ - inch slices. Place meat in shallow glass dish; pour orange juice mixture over meat. Cover; refrigerate at least 8 hours. Remove meat from sauce, reserve sauce.

Place meat on grill 4 inches from medium coals. Cook 15 – 18 minutes or until well done, turning and basting frequently with reserved sauce.

·        To compliment these piquant pork slices, serve mounds of potato salad and spices apple rings or Grilled Cinnamon Apples (Below)

Grilled Cinnamon Apples:

Core 6 medium baking apples; cut crosswise into thirds. Brush both sides with soft butter; arrange in hinged grill. Place on grill 4 inches from medium coals. Cook 8 minutes. Turn; sprinkle with granulated, brown sugar and cinnamon. Cook 5-10 minutes longer or until tender.

Spit-Barbecued Ribs

Serves: 4

Ingredients:

3 to 4 pounds pork loin back ribs

1 cup soy sauce

½ cup sherry or pineapple juice

2 tablespoons honey

1 clove garlic

½ cup honey

Method:

Place meat in plastic bag or shallow glass dish. Mix soy sauce, sherry, 2 tablespoon honey and the garlic; pour over meat. Fasten bag securely or cover dish with plastic wrap. Refrigerate 8 hours, turning meat occasionally.

Remove meat from marinade; reserve marinade. Lace ribs on spit-rod; secure with holding forks. Check balance by rotating spit in palms of hands. Arrange medium hot coals at back of firebox; place foil drip pan under spit area.

Cook ribs on rotisserie 1 ½ to 2 hours or until done, basting frequently with reserved marinade. Brush ribs with ½ cup honey during last 30 minutes of cooking. Add coals when necessary to maintain even heat.

·         Make a meal of succulent, honey-glazed ribs, chilled potato salad and a platter of icy crisp relishes, topped off with strawberry shortcake.

Sausage-Bean Casserole

Serves: 10-12

Ingredients:

1 packet (10 ounces) frozen lima beans

3 cans (about 19 ounces each) baked beans (6 cups)

3 cans (about 15 ounces each) kidney beans, drained (5 cups)

1 pound Italian link sausages or pork loin sausage

½ pound smoked ham, cut into ½- Inch cubes

½ cup chopped onions

¼ cup catsup

¼ cup brown sugar

1 tablespoon salt

½ teaspoon pepper

½ teaspoon dry mustard

Method:

Heat oven to 400*. Cook lima beans as directed on package; drain. Turn into ungreased 4 ½ - quart casserole. Add baked beans and kidney beans.

In covered skillet, simmer sausages in small amount of water for 5 minutes. Drain liquid from skillet; panfry sausages until brown on all sides. (Do not prick sausages.) Cut each sausage into 2-3 pieces; add with ham to beans.

Stir together remaining ingredients; pour over casserole. Gently mix all ingredients. Bake un covered for 1 hour.

·         A Bean-Fancier’s delight-wholesome, zesty and high in protein. A handy carry-along casserole for a party, too.

Puffy Omelet for Two

Serves: 2

Ingredients:

4 eggs, separated

¼ cup water

¼ teaspoon salt

1/8 teaspoon pepper

1 tablespoon butter or margarine

Method:

In a small mixer bowl, beat egg whites with water and salt until stiff but not dry. In another bowl, beat egg yolks with pepper until thick and lemon colored. Fold into egg whites.

Heat oven to 325*. Heat butter in 10-inch skillet with oven proof handle until just hot enough to sizzle a drop of water. Pour omelet mixture into skillet; level surface gently. Reduce heat. Cook slowly until puffy and lightly browned on the bottom, about 5 minutes. (Lift Omelet at edge to judge color.)

Place in oven; bake 12-15 minutes or until knife inserted in centre comes out clean. To serve, tip skillet; loosen omelet by slipping pancake turner or spatula under and fold omelet into half without breaking.

For Puffy Desert Omelet:

Omit pepper; add ¼ cup sugar to egg yolks before beating. Mix ½ cup sliced strawberries and ½ cup dairy sour cream. Spread half the strawberry mixture on omelet before folding; spread remaining mixture on top. Sprinkle with confectioners’ sugar.

Mexican Chicken Legs

Serves: 4

Ingredients;

1 can (8 ounces) tomato sauce

1 tablespoon parsley flakes

1 tablespoon sugar

1 teaspoon salt          

½ teaspoon chili powder

1/8 teaspoon pepper

1/8 teaspoon red pepper sauce

6 chicken legs (drumsticks plus thighs)

Grilled Pineapple (Below)

Method: 

Mix all ingredients accept chicken legs and pineapple. Place chicken bone side down on grill about 4 inches from hot coals. Cook about 40 minutes, turning and brushing frequently with tomato mixture. Serve with grilled pineapple.

Grilled Pineapple:

Select a ripe pineapple. Cut off to, but do not pare, cut pineapple length wise into 8 wedges. Place wedges into baking pan, 13x9x2 inches. Drizzle 3 tablespoons honey over the fruit, let stand for 1 hour, turning occasionally, so wedges are completely coated with honey.

Place skin side down on grill 3 inches from medium coals. Cook 15-20 minutes or until pineapple is steaming hot. Serve immediately.

Ham on a Spit

Serves: 12 - 15

Ingredients:

6 pound fully cooked boneless ham

1 can (8 ¾ ounces) crushed pineapple

1 cup brown sugar

1 tablespoon prepared mustard

2 tablespoons lemon juice

Method:

Score fat on ham in a diamond pattern. Insert spit rod lengthwise through centre of ham; secure meat on spit with holding forks. Check balance by rotating spit in palms of hands. Insert meat thermometer in center of ham, making sure it does not touch spit

Arrange medium hot coals at back of firebox; place foil drip pan under spit area. Combine pineapple (with syrup), sugar, mustard and lemon juice. Cook ham on rotisserie 2 hours 45 minutes, basting frequently with pineapple mixture. (Meat thermometer should register 130*.) Add coals when necessary to maintain even heat

·         Serve with Sweet Potato Kabobs (below)

Sweet Potato Kabobs:

Method:

Cover sweet potatoes with boiling salted water and simmer 25-30 minutes. Cool; slip off skin and cut potatoes into 1 inch cubes. On skewers, alternate potatoes cubes and pineapple chunks; brush with melted butter. Place on grill 4 inches from medium-hot coals. Cook 20 to 30 minutes or until brown.

Crab Quiche

Serves 8

Ingredients:

½ packet of pie crust mix

4 eggs

2 cups light cream

1/3 cup minced onion

1 teaspoon salt

1/8 teaspoon cayenne red pepper

1 c an (7 ½ ounces) crab meat, drained and cartilage removed

1 cup shredded Swiss or Mozzarella cheese (about 4 ounces)

Snipped parsley

Method:

Heat oven to 425*. Prepare pastry for 9 inch One-Crust Pie as directed on the package. Beat eggs until blended. Stir in cream, onion, salt and cayenne red pepper.

Pat crab meat dry with paper towels, sprinkle crabmeat and cheese in pastry-lined pie pan. Pour egg mixture over crab meat and cheese; sprinkle with parsley.

Bake 15 minutes. Reduce oven temperature to 300*, bake 30 minutes longer or until knife inserted 1 inch from edge comes out clean. Let quiche stand 10 minutes before cutting into wedges.

·         An elegant appetizer or continental luncheon dish.

Burgundy Beef

Serves: 4 – 6

Ingredients:

2 tablespoons shortening

5 medium onions, sliced

½ pound mushrooms, trimmed and sliced

2 pounds boneless beef chuck or round steak cut into 1 – inch cubes

1 teaspoon salt

¼ teaspoon marjoram leaves

¼ teaspoon thyme leaves

1/8 teaspoon pepper

1 ½ tablespoons flour

¾  cup beef broth*

1 ½ cup red Burgundy

Method:

Melt shortening in a large skillet. Cook and stir onions and mushroom until onions are tender; remove vegetables.

In same skillet, brown meat; add shortening if necessary. Sprinkle seasonings and herbs over meat. Mix flour and broth; stir into skillet. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in wine. Cover nad simmer 1 ½ to 2 hours or until meat is tender. (Liquid should always just cover the meat. If necessary, add more broth and wine – 1 part broth to 2 parts wine)

Gently stir in onions and mushrooms; cook 15 minutes or until heated through.

*Beef Broth: it can be made by dissolving 1 beef bouillon cube or 1 teaspoon instant beef bouillon into ¼ cup boiling water. Or use canned beef broth.

·         A robust yet glamorous stew. Serve with a huge salad and thick toasted slices of French bread.

Beef Roast in the Coals

 Serves: 8 – 10

Ingredients:

3 ½ to 4 pounds beef sirloin tip roast, about 4 inches thick

1 jar (6 ounces) prepared mustard

About 1 cup salt

Method:

Prepare fire so that the coals are very hot. It is a good idea to keep a “feeding fire” nearby so that fresh coals can be added during cooking to maintain heat.

Cover entire surface of meat with mustard. Pat salt into mustard until it will hold no more. Insert meat thermometer in centre of meat. Place salt-covered meat directly on the coals; rake coals around meat.

Cook about 45 minutes; turn roast and cook 45 minutes longer for rare (140*), an hour or more for medium (160*) to well done (170*)

Remove meat from coals; remove the black crust which was formed by the salt, coal and mustard.

To serve, slice across the grain.

Beef Paprika

Serves: 6-8

Ingredients:

¼ cup shortening

2 pound beef chuck or round, cut into 1 inch cubes

1 cup sliced onion

1 small clove garlic, minced

¾ cup catsup

2 tablespoons Worcestershire sauce

1 tablespoon brown sugar

2 teaspoons salt

2 teaspoons paprika

½ teaspoon dry mustard

Dash cayenne red pepper

1 ½ - cups water

2 tablespoons flour

¼ cup water

3 cups hot cooked noodles

Method:

Melt shortening in large skillet. Add meat, onion and garlic; cook and stir until meat is brown and onions are tender. Stir in catsup, Worcestershire sauce, sugar, salt, paprika, mustard, cayenne and 1 ½- cups water. Cover; simmer 2 to 2 ½ hours

Blend flour and ¼ cup water; stir gradually into meat mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over noodles.

·         Serve with orange-onion-cucumber salad, poppy seed rolls and Riviera Peaches (below)

  Riviera Peaches:

Place 2 peach halves in each of 8 sherbet glasses, melt 2/3 cup raspberry jelly; pour over peaches. Chill 3 hours. Just before serving, top each serving with 1 scoop pistachio ice cream.

Barbecued Country-Styled Ribs

Serves: 4

Place 4 pounds country-style ribs* in a large pan; add enough water to cover. Cover; heat to boiling. Reduce heat; cook 1 hour. Remove ribs; drain. Place bone side down on grill 3 inches from medium coals, cook about 30 minutes, turning frequently.

Prepare Orange Sauce (below). Spoon sauce over ribs; cook 5 minutes. Turn; spoon sauce over ribs and cook 5 minutes longer or until ribs are done.

Orange Sauce:

1/3 cup orange marmalade

¼ cup lemon juice

¼ cup soy sauce

1 clove garlic, minced

2 teaspoons cornstarch

2 tablespoon water

Method:

In a saucepan, mix marmalade, lemon juice, soy sauce and garlic. Mix cornstarch and water until smooth; stir into saucepan. Cook, stirring constantly, just until mixture thickens and boils.

*Thick meat from the rib end of the pork loin. If you prefer to use spareribs, decrease cooking time in water to 20 minutes; increase grill time to 50 minutes.

Note: Parboil a good supply of ribs ahead of time, wrap in aluminum foil and freeze. They’ll be ready to thaw and cook on the grill whenever you need them. 

Barbecued Chuck Roast

Serves: 6-8

Select a 3 – 4 pound beef chuck roast, 2 ½ to 3 inches thick.

Place meat in shallow glass dish; pour California Marinade (below) over meat. Cover dish with plastic wrap. Refrigerate 24 hours, turning meat frequently.

Remove meat from marinade. Stir 2 tablespoons catsup into marinade; heat through on grill. Brush on meat. Place roast on grill 4 inches from medium coals.

Cook 1 to 1 ¼ hours or until tender, turning frequently and basting every 5 to 6 minutes with hot marinade. Serve roast rare in the middle and browned on the outside.

California Marinade:

Ingredients:

2 cloves garlic, crushed

¼ cup olive oil or salad oil

1 teaspoon rosemary leaves, crushed

½ teaspoon dry mustard

2 teaspoons soy sauce

¼ cup wine vinegar

¼ cup sherry or apple juice

Method:

Cook and stir garlic in oil; add rosemary, mustard and soy sauce. Remove from heat and stir in vinegar and juice.

Pork Roast In Wine

Here's one of my Favourite recipe that I just couldn't wait to give it a try.

Pork Roast in Wine

Ingredients:
1½ kg. Pork Shoulder (washed & drained )
For the Marinade:
2 tbsps. Ginger-Garlic paste
1 tbsp. dry Kashmiri Chilli paste (deseeded)
½ tsp. Pepper pwd.
2 inch Cinnamon Sticks
6 Cloves
2 Bay Leaves
1 tsp. Salt or to taste
½ cup homemade wine / Port Wine
2 tbsps. refine oil
Procedure:
In a sufficiently large bowl, combine all the marinade ingredients.
Use a sharp knife to score the top surface of the meat i.e. the fat & skin side of the meat.
Place the whole chunk of pork in the bowl and rub in the marinade. Make sure to get the marinade into the scored slits.
Keep the bowl of meat in the fridge to marinate for 8-12 hours but preferably overnight.
When ready to roast, place the scored side of the meat in a roasting tray.
Pour the remaining marinade on top of the meat.
Roast uncovered in a pre-heated oven at 180C for 2 hours and then reduce the temperature to 150C and roast for another hour.
Let the pork roast stand for about 15 mins. before you slice.