Chicken Breasts in Chardonnay

Ingredients

5 skinless, boneless chicken breasts
2 cup of chardonnay
5 tart apples (macintosh are best)
pine nuts (optional)
poultry seasoning
dill weed

How to prepare

Marinate the chicken in the wine overnight. Set the chicken in a pan and dust lightly with dill and poultry seasoning. Pour a little of the wine over the chicken breasts Slice the apples and layer over the chicken. Scatter pine nuts over the top. Bake at 350 until the chicken is cooked through, about half an hour.

Share

Spicy marinade for shrimp

Ingredients

24 shrimp, large, cleaned
1 cup vinegar, rice
1/4 cup lime juice
1/2 cup olive oil
2 tbsp cilantro, chopped
2 garlic clove, minced
1 tsp oil, sesame

1 salt
1 tsp chili paste

How to prepare

Combine all ingredients and marinate shrimp for 30 minutes. Thread 3 shrimp onto a water-soaked bamboo skewer and grill 2 to 3 minutes per side.

Share

Scallop kabobs

Ingredients

1 lb. Scallops
1 can button mushrooms, drained
2 tab salad oil
2 tab soy sauce
2 tab lemon juice
2 tab parsley
1/2 tea salt & dash pepper
13 oz can pineapple chunks
green pepper chunks
melted butter

How to prepare

If large scallops are used, cut into 3 or 4 pieces. Place scallops and mushrooms in a shallow glass dish. Combine oil, soy sauce, lemon juice, parsley, salt and pepper and pour over scallops. Cover and refrigerate 30 mins, turning scallops and mushrooms once. Partially fry the bacon, drain and cut into half. On kabob skewers place alternate scallops, mushrooms, bacon, pineapple and green peppers. Set oven control on broil and/or 550. Broil kabobs 3″ from heat for 5 to 8 mins, turning once and basting with melted butter.

Share

Chicken breasts with spicy rub

Ingredients

4 chicken breasts
2 tsp vegetable oil

Rub —
2 tbsp ground cumin
2 tbsp paprika
2 tbsp brown sugar
1 tbsp black pepper
1 tsp curry powder
1 tsp cayenne
1 tsp salt
1/2 tsp five spice powder
1 tbsp dijon mustard
1 tbsp red wine vinegar
1 tbsp vegetable oil
2 cloves garlic, minced

How to prepare

Pat chicken breasts dry. Combine ingredients for rub. Smear rub over both sides of chicken, the more you use the spicier it will be. Heat barbecue. Brush grill with 2 tbsp oil. Place chicken on grill skin side down. Cook over med heat skin side down about 10 to 12 minutes per side until chicken is just cooked through. (if heat is too high, coating burn, if too low, cooking time will be a little longer). Servings 4.

Share

Indonesian grilled chicken

Ingredients

3-lb roasting chicken
1 lg onion chopped
3 cloves garlic
3 fresh red chilies
2 tsp chopped fresh ginger
2 strips lemon rind or 1 stalk lemon grass
1/2 tsp turmeric

1 tsp ground black pepper
2 tsp ground coriander
1-1/2 tsp salt
4 curry leaves
2 lime or lemon leaves (optional)
3 cup coconut milk

How to prepare

Split the chicken down the breast and flatten to spread out. Put onion, garlic, chilies, ginger and lemon rind in blender with 2-3 tbsp coconut milk and make paste. Add turmeric, pepper, coriander and salt and a spoonful more milk and blend again. Spread some of the paste inside and outside chicken and marinate at least a half hour. Put remaining mix in large pan with lemon leaves and coconut milk and bring slowly to simmer, stirring. Place chicken in sauce and simmer for 10 minutes. Turn chicken for 10 more minutes. Grill chicken until brown. Serve with sauce.

Share

Grilled spiced fish

Ingredients

4 sole filets, skinned
salt and pepper to taste
2/3 cup plain yogurt
2 tsp garam masala
1 tsp ground coriander
2 garlic cloves, crushed
1/2 tsp chile powder
1 tbsp lemon juice lemon wedges, to garnish

How to prepare

Rinse fish, pat dry with paper towels and place in a shallow non-metal dish. Sprinkle with salt and pepper. Mix together yogurt, coriander, chile powder, garlic, and lemon juice. Pour over fish. Cover and refrigerate 2 to 3 hours to allow fish to absorb flavors. Preheat broiler. Transfer fish to a broiler rack; cook about 8 minutes, until fish just begins to flake, basting with cooking juices and turning over halfway through cooking. Serve hot, garnished with lemon wedges.

Share

Greek lemon baste for chicken

Ingredients

1/2 cup lemon juice
1/4 cup olive oil
2 garlic cloves, minced
grated zest of 1 lemon
2 tbsp chopped parsley
1 tsp dried oregano, or 1 tbsp chopped fresh oregano

Salt and freshly ground black pepper, to taste

How to prepare

Combine all ingredients. Makes 3/4 cup. Enough for 3 lb of chicken.
To use: brush on skinned chicken pieces, quarters or halves and let marinate 30 minutes to 1 hour before grilling.

Share

Grilled salmon

Ingredients

2 lb salmon fillets
1 sliced onion
2 sliced carrots
1 can peas
2 sliced potatoes
salt and pepper
2 tbsp lemon juice

How to prepare

Place fillets on large piece of doubled aluminum foil. Cover with rest of ingredients. Salt and pepper and dot with butter or margarine. Fold ends of foil together and seal. Cook on grill about 4″ above hot coals for about 40 minutes.

Share