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FIVE-SPICE CHICKEN BREASTS
6 servings

~Submitted by Pat, Auburn, WA

Complement the spicy flavor of these grilled chicken breasts with a creamy cucumber topping.

Sauce:
1/4 cup finely chopped peeled cucumber
3 Tbsp. sour cream (regular, light, or no-fat)
Dash lemon pepper seasoning

Chicken:
2 Tbsp. butter, melted
2 tsp. Chinese five-spice powder **
6 (4 ounces each) boneless skinless chicken breasts

1.Heat gas grill on medium or charcoal grill until coals are while. In small bowl, stir together all sauce ingredients. Cover; refrigerate until serving time.
2.In small bowl, combine butter and five-spice powder.
3.Place chicken breasts on grill. Grill, turning and basting with butter mixture, until chicken is not longer pink (10 to 12 minutes). Serve sauce over chicken

** Substitute
3/4 tsp. cinnamon
3/4 tsp. anise seed
1/4 tsp. crushed fennel seed
1/4 tsp. pepper
Dash ground cloves

Nutrition (1 serving): 180 calories; 27g protein; 1g carbohydrate; 7g fat; 80mg cholesterol; 115mg sodium.

From: Land O Lakes 20-Minute Chicken

GRAND MARNIER MARINADE

~Submitted by Treva, NC

6 Tbsp Grand Marnier (or other orange liqueur)
1/4 cup freshly squeezed lime juice
1/4 cup soy sauce
3 Tbsp honey
2 tsp Asian chile sauce
1 tsp salt
1 Tbsp finely mince orange zest
1/4 cup very finely minced ginger
1/4 cup chopped fresh basil
2 minced green onions

Combine all ingredients. Use as a marinade for grilled vegetables, poultry, meat or fish.

Yield: about 1 cup

GRILLED CHICKEN BREASTS

~Submitted by Carol, No. CA

So simple and so delicious

4 half breasts, with skin and bones
1/2 of a small bottle of Kikkoman Teriyaki sauce
a CHARCOAL grill

Pour sauce over chicken just before you light the fire. When coals are covered with grey ash, cook chicken 20 min. per side.

Cover grill with vents open while cooking.

Just before serving, I sprinkle chicken with fresh out-of-the-bottle teriyaki sauce.

4 servings.

AMERICAN LEGION BAR-B-Q SAUCE

~Submitted by Hal, OH

This is the recipe I promised for Bar-B-Q ing Chicken on a grill. A non- tomato, not sweet sauce for chicken or pork chops. This is TNT for over a Million halves of chicken and Thousands of Pork Chops. Wear short sleeves! Support your right to bare arms!

3 QTS WHITE VINEGAR
3 QTS WATER
2 LBS BUTTER
5 OZ'S WORCESTERSHIRE SAUCE
1 CUP SALT

Bring to boil (stirring) let simmer. Watch closely

So it doesn't boil over.

Above will Bar-B-Q 45 Chicken halves.

Chicken to be sprayed every 5 minutes at every turn. Chicken to be sprayed before serving.

Let sauce cool a little before pouring into spray bottle, it may melt the sprayer.


FOR 8 CHICKEN HALVES

1 PINT WHITE VINEGAR
1 PINT WATER
1 ¼ STICK BUTTER
1 OZ. WORCESTERSHIRE SAUCE
3 OZ. SALT

PULLED PORK BARBECUE

~Submitted by Larry Holmes, Ontario, Canada

Source: The Toronto Star, May 19, 2004

1 tablespoon paprika
1 tablespoon firmly packed light brown sugar
1 ½ teaspoon each: chili powder, ground cumin
1 teaspoon each: kosher salt, coarsely ground pepper
½ teaspoon cayenne
4 to 5 pound boneless pork shoulder roast,
rolled and tied (also called Boston butt)
BBQ sauce
hamburger buns

In small bowl, combine paprika, sugar, chili powder, cumin, salt, pepper and cayenne. Rub evenly into roast. Let stand at room temperature 30 minutes.

Heat grill to medium (350° F.) then turn off one side. Place roast on cool side and close lid. Roast 4 to 5 hours or until internal temperature reaches 190° F. and pork pulls apart easily. Remove from grill, place on platter and loosely cover with foil. Let rest about 20 minutes.

To serve, thinly slice, chop or pull meat into shreds with two forks, discarding any large bits of fat. Moisten meat with a little barbecue sauce; mix in a bowl.

Grill buns over medium heat until lightly toasted, about 30 minutes.

Serve pulled pork warm on buns with sauce on the side.

Makes 12 to 15 servings.

HAWAIIAN TERIYAKI BEEF
4 to 6 servings

~Submitted by Pat, Auburn, WA

1 cup (8 oz) prepared teriyaki marinade* (see recipe below)
1 Tbsp. grated lemon peel
2 pounds sirloin steak, cut into 1-inch cubes
1 pineapple**
6 skewers

Before grilling, prepare beef teriyaki marinade (makes 1-1/3 cups).

BEEF TERIYAKI MARINADE

1 cup soy sauce (Use lite to reduce sodium)
1/4 cup sugar
2 Tbsp. lemon peel
1-1/4 tsp. ground ginger
4 bay leaves, crushed
4 cloves garlic, crushed

Combine all ingredients; stir until well blended.

Pour marinade over steak cubes in non-metallic bowl or plastic bag. Marinate at least two hours at room temperature or overnight in refrigerator. Drain meat, save marinade for basting sauce. Peel and cut pineapple into 1-inch cubes. Thread steak and pineapple on six skewers.

Place skews on grill 3 to 4 inches from hot coals. Cook 15 to 20 minutes or until of desired doneness, basting with marinade, until beef is browned.

*Red wine or pineapple juice can be used for part of teriyaki marinade if milder flavor is desired.
**If fresh pineapple is not available, 1 cup (13-ounce can) frozen pineapple chunks can be used.

Kabobs can be broiled, as directed, in oven.

Nutrition (1 serving)
210 calories; 26g protein; 14g carbohydrate; 6g fat; 2655mg sodium; 190mg potassium

CRANBERRY LEMON BARBECUE GLAZE

~Submitted by Janette, Ontario, Canada

1 can cranberry sauce, whole, 8 oz. can
1/2 tsp. lemon peel, finely shredded
2 tbsps. lemon juice
1/8 tsp. rosemary, dried, crushed

In saucepan, combine all ingredients. Bring to a boil. Use to baste lamb or pork last 15 minutes of grilling.

Makes 1 c.

GRILL POTATOES AND...

~Submitted by Peggy, Jacksonville, AR

This is my first recipe submission. Enjoy!!

One large piece heavy duty foil per person 18x16 or larger

Place in the center of each piece of foil for each person:
1 med to lg raw scrubbed and thick sliced red potato
1/2 sliced onion
4 baby carrots
1/2 rib celery
1 rounded teaspoon onion soup mix
2 pats butter or margarine
pepper and seasonings to taste

Bring the long ends of the foil together and make a 1/4 in fold and fold again to seal do the same on each end to make a leak proof packet.

Place on med to hot grill and cook for 25 min. Turn over and cook an add'l 15 - 20 min or until tender when pierced with a fork.

These can be make in the oven on a cookie sheet. You can add or omit any vegetable you like.

APRIL'S BURGERS

~Submitted by Shirley, Bellingham, WA

2 lb. Ground Beef
1 small onion
2 eggs
2 cloves smashed and chopped garlic
2 tbs dried bread crumbs
salt and pepper to taste
8 slices of streaky bacon
1 small jar of mushrooms in gravy
4 slices of Swiss cheese

Mix beef with eggs and bread crumbs. Divide into 8 portions.

Pat out 4 portions onto waxed paper 1/4 inch thick.

Mix mushroom gravy, garlic and chopped onion. Spread on each patty almost to the outside edge. Cover with a slice of cheese on each one and then pat out the four remaining patties and very carefully cover the cheese and mushroom gravy, sealing edges.

Take two pieces of bacon and cross them and lay burgers on them, pulling them up over the top of the burgers and securing with a tooth pick. Sprinkle with salt and pepper.

Place on grill till bacon is crispy and hamburger is done to your likeness.

Note from Shirley,
These my children called Whoppers long before BK used the term. Grandson had hollow legs and put 2 or 3 away and we all use to set back and watch him eat. Take care in turning them as they may leak.

GRILLED ROSEMARY CHICKEN

~Submitted by Mary, TN

1/3 cup vegetable oil
3 tablespoons lime juice
3 tablespoons chopped green onion with green
1 tablespoon chopped parsley
1/2 tablespoon chopped fresh rosemary leaves, or 1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
1 broiler chicken, about 3 1/2 pounds, quartered
4 rosemary sprigs
1 lime, cut into 4 wedges

In a shallow baking dish, combine the vegetable oil, lime juice, green onion, parsley, chopped rosemary, salt and pepper. Add the chicken quarters, turning them all sides are well-coated with marinade. Cover with plastic wrap and refrigerate for 3 to 5 hours, turning the chicken once or twice. Prepare the coals and put the rosemary sprigs in water to soak for 30 minutes. When the coals are ready, place the rosemary sprigs directly on the coals. Place the chicken quarters bone side down on the grill about 4 inches above the coals and cook them for about 12 minutes, brushing frequently with the marinade. Turn the chicken and grill about 12 minutes more, basting frequently. Continue turning and basting the chicken until the quarters are well browned and the juices no longer run pink, about 20 minutes more. Serve with lime wedges.

Grilled rosemary chicken serves 4.

CHEESY POTATOES

~Submitted by Leasa, Eagan, MN

Here's a really simple side dish recipe that you can throw together quickly and the kids love it!! I really enjoy your list. I just started culinary school here at the Le Cordon Bleu a month ago, and I've been passing out your address to my fellow students. I Love Larry!!

1 pkg (20 oz) frozen crinkle cut French fries, thawed
1 C shredded cheddar cheese
1/2 C chopped green onions (with tops)
1/4 C half and half (I've used milk)
2 T butter or margarine
1 t salt
1/2 t paprika

Place potatoes on 18 inch square of double thick foil. Top with cheese, green onions, half and half, dot with margarine. Sprinkle with salt and paprika. Wrap securely in foil. Cover and grill packet 4-5 inches from medium coals, turning 2 or 3 times, until potatoes are hot and cheese is melted, 20 - 25 mins. (If it rains, you can also just put them in a 350 degree oven and bake for about 20 mins)

6 servings

Source: Betty Crocker's Barbecue Lover's Cookbook

BEEF ALAMO

~Submitted by Barbara, Chula Vista, CA

1 pound beef flank steak
1/2 cup hot mustard
8 to 12 flour tortillas
2 medium tomatoes
1 medium red onion
1 4 ounce can green chili peppers, seeded and rinsed

To score meat cut diagonally at 1 inch intervals on both sides, making diamond shaped cuts.

Spread mustard on both sides of the steak. Cover, refrigerate several hours.

Grill steak over medium hot coals 8 to 10 minutes per side. Stack tortillas; wrap in foil. Place on edge of grill to warm.

Finely chop tomatoes, red onion, and green chili peppers; stir together. Cut steak into thin slices. Place atop warm tortillas; spoon on tomato mixture. Roll up tortillas.

Makes 4 to 6 servings.

Better Homes and Gardens His Turn to Cook - Published 1983

GRILLED SWEET ONIONS

~Submitted by Jessica, Corfu, Greece

sweet onions (preferably Vidalia)
melted butter (or substitute)

For each onion:
Cut two squares of aluminum foil large enough to wrap the onion with a little bit of airspace left on top. Lay the squares one on top of the other on the counter. Peel the onion, cut each end off flat, and place the onion on one of its flat ends on the aluminum foil. Gently scoop out a shallow depression in the top of the onion, approximately 1/4 inch deep. Into each onion, pour a small amount of melted butter or liquid butter substitute (the amount varies with the size of the onion, approximately 1 teaspoon for a small onion and scale up accordingly for larger onions). Fold the aluminum foil squares up around the onion and fold closed at the top. Grill over medium heat until onions are soft, about 30 minutes. Serve with any juices that may result from cooking. Great as an appetizer or side-dish.

KANSAS CITY SMOKED PORK RIBS

~Submitted by Debbie, WY

Makes 4 racks of ribs
4 racks baby back ribs
3/4 cup firmly packed dark brown sugar
1/4 cup mild New Mexico red chile powder
1/4 cup mild paprika
2 1/2 tablespoons kosher salt
2 1/2 tablespoons freshly-ground black pepper
1 tablespoon granulated onion
1/2 tablespoon granulated garlic
1/2 teaspoon cayenne pepper
Kansas City Barbecue Sauce (below)

Remove membrane from back of ribs. Combine sugar, Chile powder, paprika, salt, pepper, onion, garlic and cayenne together and rub about 2/3 of the mixture well into the ribs. Wrap in plastic and refrigerate overnight.

The next day, rub remaining mixture well into the ribs. Slow-smoke for about 3 hours, until rub is fully caramelized onto outside of ribs.

Brush the ribs with Kansas City Barbecue Sauce and continue to smoke for at least 1 more hour.

Kansas City Barbecue Sauce

1 cup cola
1 cup tomato sauce
1/2 cup firmly packed dark brown sugar
1/2 cup dark molasses
1/2 cup white vinegar
1 (6 ounce) can tomato paste
1/4 cup sweet butter
1/4 cup Worcestershire sauce
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
1 tablespoon dry mustard
1 tablespoon mild New Mexico red chile powder
1/2 tablespoons kosher salt
1/2 tablespoon freshly-ground black pepper
1 tablespoon wasabi powder
1 tablespoon summer savory
1 tablespoon marjoram
1 tablespoon granulated garlic
1 tablespoon onion powder
2 dashes Tabasco® Habanero Sauce

Mix all ingredients together and simmer over low heat until thick enough to coat the back of a metal spoon.

LAYERED CHOCOLATE DESSERT

~Submitted by Treva, NC

First Layer:
1 stick butter, melted
1 cup flour
dash salt
1 cup chopped nuts

Second Layer:
1 (8 oz.) pkg. cream cheese
1 cup powdered sugar
1 cup Cool Whip from a 9 ounce container

Third Layer:
2 (3 3/4 oz.) boxes instant chocolate pudding
3 1/2 cups milk

Fourth Layer:
Remaining Cool Whip

First Layer: Mix all ingredients. Press thinly into a 9x13"pan. Bake for 20 minutes at 350 until lightly browned. Cool Completely.

Second Layer: Cream ingredients in second layer together and spread on top of first layer.

Third Layer: Mix chocolate pudding with milk. Beat for 3 minutes and pour over second layer. (Let set up in fridge for a bit).

Fourth Layer: Spread Cool Whip over top.

BUTTERFLIED LEG OF LAMB

~Submitted by Shirley, Borrego Springs, CA

1 750-ml bottle Merlot Wine
1/4 cup olive oil
16 sprigs fresh rosemary, lightly bruised, or 2 tablespoons dried
12 branches fresh thyme, lightly bruised, or 2 teaspoons dried
1 branch fresh sage, lightly bruised, or 1/4 teaspoon dried
3 garlic cloves, lightly crushed
1 teaspoon freshly ground pepper
1 teaspoon salt
1 6-7 pound leg of lamb, boned and butterflied

Combine all ingredients. Except lamb in large bowl and blend well. Add lamb, cover and refrigerate 24 hours, turning at least once. Drain marinade. Pat lamb dry. Place lamb flat on bar-b-que and cook over moderately hot coals until meat thermometer inserted in thickest part registers desired degree of doneness. (about 135 for med-rare)

About 20 minutes per side. Let stand about 10 minutes, then slice thinly.

This is good served with rice pilaf (see recipe later in this issue), salad and garlic bread. Even people who say they don’t like lamb seem to like this.

MEMORIAL DAY BARBEQUE MENU

~Submitted by Dorine, Philadelphia, PA
Publisher - The Global Epicure, a daily free recipezine
Subscribe at http://groups.yahoo.com/group/global-epicure/

These are my personal recipes that I have developed over the years.

Memorial Day Barbeque Menu

This menu is entirely friendly for individuals living with diabetes.

While family and friends gather, start with a cocktail spread. Make frozen margaritas or sangria in advance and serve the following appetizers:

Feta cheese cubes and Greek olives on toothpicks
Hummus with crudites and grilled pita wedges to dip in it
Charcoal grilled bivalves with cocktail sauce and aioli
Tortilla española
Cerignola olives wrapped in anchovies and skewered on toothpicks
Pickled eggs and beets

And for dinner:

Marinated barbequed London broil
Barbequed portobello mushrooms
Veggie skewers
Salad assortment: macaroni with shrimp, potato salad, cole slaw

Dessert:

Charcoal grilled fresh fruit skewers

Charcoal Grilled Bivalves
Fresh mussels, oysters and cherrystone clams

Debeard and scrub the mussels with a wire brush. Put the shellfish in a large bowl of very cold water and sprinkle with cornmeal so they eat the cornmeal and disgorge their sand. Change every hour at least 3-4 times.

When the coals are hot, place the shellfish on the grill with the curbed side of the shell down so the juices stay in the shell. Cook 5-15 minutes, until the shells pop open. Discard any that do not open. Do not push them around or mess with them while cooking or you will lose the juices!!! Carefully remove to a serving platter.

Cocktail sauce

Combine equal parts of prepared horseradish and best quality ketchup; stir in freshly squeezed lemon juice to taste.


Aioli

2 egg yolks
Juice of 1 lemon
4-6 cloves garlic, chopped
Small handful flat-leaf parsley chopped
About 3 cups good quality olive oil
Salt and freshly ground white pepper to taste

Put egg yolks, lemon juice, garlic and parsley in blender and whiz until well blended. With the blender running, add oil drop by drop and as it begins to emulsify, add in a very thin stream. When it emulsifies more slowly again and makes sucking noises, it is done. Season to taste.


This is what the people of Spain call a Spanish omelet--and what they call a tortilla. It is one of the national dishes of Spain.

Tortilla Española (authentic Spanish omelet)

4 all-purpose potatoes, cut into chips about 1-1 1/2 inches across
1 onion, sliced thinly
2 cloves garlic, chopped
Salt
8 eggs
Olive oil

In a large, heavy skillet, slowly cook the potatoes, onions and garlic, stirring sometimes, in 1/4 cup olive oil until they are tender. Remove
to a bowl and sprinkle with salt and pepper.

In another bowl, vigorously whisk the eggs. Pour into the potato mixture and combine well.

Wipe the skillet clean with paper towels and pour in some more oil. Heat over medium flame. Pour the egg and potato mixture onto the pan. Start shaking the pan horizontally across the burner to keep the egg from sticking to the pan. When it slides easily, slide a flexible spatula under it to see if it is brown enough. Turn the tortilla out onto a plate and add some more oil to the skillet. Slice the tortilla back into the pan from the plate, uncooked side down. Shake again, until the second side is done. Turn out onto a plate and allow to cool to room temperature. Cut into 1-1 1/2" squares. Offer toothpicks to eat the squares. Serve at room temperature. Do not chill.


Pennsylvania Pickled Eggs and Beets

2 cans small whole beets and their juice
Juice from a jar of sweet gherkins
1 small onion, cut into thick rings
8 hard-boiled eggs, peeled

Remove beets from cans and put juice into a saucepan. Add pickle juice and bring to a boil; simmer 5 minutes. Add remaining ingredients and
pack into a clean, hot glass jar. Store in the refrigerator for at least 2 days before eating. The eggs keep for months this way.


Barbequed London Broil Chez Dorine

1 London broil
2 cups very dry and full-bodied red wine (such as Hungarian Bull's Blood)
3 T. good olive oil
1 clove garlic, thoroughly crushed

1 sprig rosemary, bruised
2-3 sprigs thyme, bruised
1 bay leaf, bruised

6 whole black peppercorns
4 whole allspice
4 whole coriander seeds
4 whole cardamom pods
1 tsp. whole cumin seeds

Whisk wine, oil and garlic. Add bruised herbs. Put spices in a mortar and pestle and crush slightly; stir into marinade. Place in a glass or pottery dish and add the meat. Make sure it is covered. Marinate several hours or overnight, turning several times. **Do not pierce the meat at any time.**

Make the coals very hot on the grill. Use blunt tongs to place meat on grill. Spoon on some of the marinade. Cook 5-8 minutes. **Do not mess with the meat, pierce it, ir press at it. If you have these impulses (which ruin the meat by pushing out the juices), walk away from the grill--leave the meat alone!!!** Turn the meat over and spoon on some more marinade. Cook 3-5 minutes. Turn over gently one more time and cook 30 seconds to cook marinade. Put on a clean plate and slice thinly on the diagonal after the meat rests a few minutes. Best served very rare. Overcooking easily destroys the meat.

Barbequed Portobello Mushrooms

12 Portobello mushrooms
3/4 cup good olive oil
1 clove garlic, thoroughly crushed
1 small sprig fresh rosemary, minced fine
1 large sprig fresh thyme, minced fine
Freshly ground black pepper

Clean, trim and peel mushrooms. Place top down (gills up) over hot coals and drizzle on oil mixture. Cook 8-10 minutes, until tender.

This makes an excellent main dish for vegetarians.


Veggie Skewers

Bamboo skewers, soaked in water at leat 30 minutes

Thick slices and cubes of yellow crookneck squash, zucchini (marrow), eggplant, green peppers (capsicums) and any other veggies that appeal

Equal parts dark (Asian) sesame oil, soy sauce and rice wine vinegar
1 tsp. sugar
2 tsp. toasted sesame seeds

Chopped fresh cilantro
Chopped scallions (white and green parts)

Arrange veggies to taste on skewers. Whisk together liquids and sugar until the sugar dissolves. Add sesame seeds. Thoroughly brush veggies on all sides with the mixture and arrange on a platter. Sprinkle with cilantro and scallions.


Grilled Fruit Skewers

Bamboo skewers soaked at least 30 minutes

Cubes of firm fresh fruit such as peaches, mangos, pineapple, plums
Grape seed oil
Balsamic vinegar

Thread fruit on skewers and brush lightly with peanut oil. (Corn oil has too coarse a flavor for fruit, and generic vegetable oil can ruin the flavor.) Lay on grill and leave 1-2 minutes. Do not twitch about with the skewers! Turn and grill another minute or so. Arrange on a platter and sprinkle with balsamic vinegar. Garnish with fresh mint leaves.

SHASHLIK
4 servings

~Submitted by Diane, OH

1 1/2 lbs. boneless sirloin steak, cut 1" thick
1 cup dry red wine
5 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
3 garlic cloves, smashed
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt (I use less.)
1/4 teaspoon freshly ground pepper (I use more.)
8 small white boiling onions (about 1 1/2 " diameter)
4 small Portobello mushrooms
2 bell peppers (preferably one red and one green) cut into1 1/2 inch squares

1. Trim all excess fat from steak and cut into 1 1/2" cubes.

2. In a medium bowl, combine wine, 2 tablespoons oil, vinegar, garlic, thyme, oregano, salt and pepper. Add beef and marinate for up to 24 hours in refrigerator.

3. Trim root tips off onions and make a tiny x in the bottom of each onion with a small knife. Bring a small pot of water to boil. Add onions and boil for 5 minutes. Drain off water and fill pot with cold water. Continue to drain and add cold water until onions are cool enough to handle. Trim onion tops and peel.

4. Brush mushrooms all over with olive oil. Season with additional salt and pepper. In a small bowl, toss peeled onions and pepper pieces with remaining olive oil to coat lightly.

5. Skewer steak, onions and peppers onto long metal skewers, alternating ingredients. Top off each skewer with a mushroom. Grill kabobs over a hot fire or broil, turning, for 5-6 minutes for medium-rare.

6. Serve with corn on the cob or couscous.

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For Two...

CILANTRO JALAPENO BARBECUE SHRIMP
Serves 2

Ingredients:

1 jalapeno pepper, fine chopped
2 tablespoons vegetable oil
1 Roma tomato, diced
1/2 yellow onion, diced
1/2 cup chicken stock
2 tablespoons cilantro, chopped
1/4 teaspoon black pepper
1/2 cup sour cream
16 large shrimp, peeled & deveined

Method:

Cook the jalapeno pepper, tomato, and onion in one tablespoon of oil in a medium sized sauté pan over medium heat until soft. Add the chicken stock, cilantro, and pepper. Remove from heat and puree. Add sour cream and set aside.

Take shrimp and salt and pepper and remaining oil and toss. Place on grill and barbecue for two to three minutes per side. Remove and brush with jalapeno sauce or use as dipping sauce.