Chicken satedo

Ingredients

1 large boneless and skinless chicken breast, cut into thin strips
2 tbsp low-sodium soy sauce
2 tbsp water
2 tsp brown sugar
1/4 tsp dried red pepper flakes
1 med clove garlic, pressed
Sauce:
1/2 cup low-sodium chicken broth
2 tbsp peanut butter, either regular or crunchy
2 tsp lime juice
1 tsp grated fresh ginger
1/8-1/4 tsp hot chili oil

1 tsp low-sodium soy sauce
1 tsp cornstarch plus 2 tsp water

How to prepare

Cook’s notes: the chicken breasts can be left whole and marinated in the same way. Bake or saut

Share

Grilled shrimp with papaya-rocotillo salsa

Ingredients

Papaya-rocotillo salsa
4 oz rocotillo chiles – seeded, diced
1 red onion, small – diced
1 green bell pepper, small – diced
2 papayas – peeled, seeded – diced
1/4 cup cilantro – minced
1/4 cup orange juice
1/3 cup pineapple juice
1/3 cup lime juice

32 shrimp, large
1/4 cup olive oil
1 tsp salt
1/2 tsp black pepper, ground

How to prepare

For the salsa: mix all ingredients in a medium nonreactive bowl. For the shrimp, slit through the shell lengthwise along the back from head to tail if using wooden skewers, soak eight 10″ skewers for at least 15 minutes. Brush shrimp with oil; sprinkle with 1 tsp salt and 1/2 tsp pepper. Thread 4 shrimp onto each skewer.
Heat the grill. Grill shrimp, turning once, until browned and cooked through, about 3 minutes on each side. Spoon a portion of the papaya-rocotillo salsa onto each dinner plate. Place 2 shrimp skewers atop the bed of salsa and serve immediately. Seafood 4 servings

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

Scallops tandoori

Ingredients

3/4 cup plain low-fat yogurt
3 tbsp lime or lemon juice
1 clove garlic, minced
1 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cumin
1 tsp to 1 tbsp curry powder

1 lb large sea scallops
1 tsp salad oil
paprika

How to prepare

In a non-metallic bowl, combine everything except the oil and paprika. Mix well to coat scallops evenly. Cover and refrigerate at least two hours, turning the scallops occasionally. Thread scallops onto skewers and brush lightly with oil. Sprinkle with paprika. Broil or barbecue about 4″ from heat source, turning frequently, about 8-10 minutes. Serve hot with cooked basmati. Makes 4 servings

Share

Grilled leg of lamb

Ingredients

5 lb leg of lamb boned & butterfly and remove as much fat as possible.
Marinade 8888
1/2 cup olive oil
6 tbsp red-wine vinegar
8 cloves garlic
4 tsp dried oregano
1 tbsp dried thyme
1 tbsp rosemary
1 tbsp freshly ground pepper
4 long bay leaves
1/2 tsp salt fresh rosemary, thyme and oregano for garnishing

How to prepare

Process marinade ingredients in a food processor or blender. Put butterflied leg of lamb in a large dish or pan and pour marinade over it. Rub the marinade into the meat, turning to coat. Place bay leaves on the lamb and cover and refrigerate for 2 days (48 hours).
To grill: remove and discard bay leaves. Save marinade for basting meat as it cooks. Place meat on grill about 5″ above hot coals. Cover with grill top or make a tent out of aluminum foil. Grill for 40-50 minutes, turning and basting meat every 10 minutes. Remove lamb to a cutting board and sprinkle with the salt and let stand 15 minutes. Thinly slice the lamb and arrange on a platter. Garnish with the rosemary, thyme and oregano.

Share

Louisiana smoked chicken hens

Ingredients

2 baking hens
stuffing
1 cup green onions, chopped
1/2 cup parsley, chopped
dried bread or old toast
2 tbsp louisiana hot sauce
8 drops peychaud’s bitters
1 cup water
smoked sausage, sliced
smoked or fresh oysters, optional
italian sausage, sliced
1/2 cup bell peppers, chopped
1/2 cup celery, chopped
4 eggs, beaten

1 tbsp worcestershire sauce
2 cup white wine, dry
1/2 tsp dried mint, crushed
water container seasoning
1 cup white wine, dry
1 garlic clove, whole
1 tsp dried mint, crushed
2 tbsp worcestershire sauce
1 onion, whole, peeled
1 tbsp liquid smoke
6 drops peychaud’s bitters

How to prepare

Stuffing: mix dressing with vegetables, bread, eggs, seasonings, and wine. Make 1/2 with smoked sausage and 1/2 with italian sausage.
Stuff the hens full. Water pan: put smoker ingredients in the water pan. Smoking: light charcoal and let it burn down. Put soaked wood chips on briquettes. Place water pan in smoker and fill with water. Put hens on rack and smoke about 5 hours. Yield: 1 servings

Share

Grilled mahi- mahi in wine marinade

Ingredients

4 six-oz mahi-mahi fillets
1/4 cup fresh lemon juice (1 to 2 lemons)
1 tbsp grated lemon zest
1 cup chardonnay
1 tsp vanilla extract
1/4 cup grapeseed oil
1/4 tsp kosher salt
1 tsp diced jalapeno pepper (deveined and seeded )
2 garlic cloves, pressed

How to prepare

To make the marinade, combine the lemon juice, lemon zest, vanilla, and chardonnay in a nonreactive mixing bowl. Whisk in the oil a little at a time. Add the salt, jalapeno, and garlic. Place the mahi-mahi in a non reactive container and pour the marinade over. Refrigerate for 1 to 2 hours. Remove the mahi-mahi from the marinade. Bring the marinade to a low boil in a non reactive saucepan or microwave the marinade on high for 3 minutes. To grill, lightly brush the grill with vegetable oil. Grill and baste the mahi-mahi for about 5 minutes. Turn the fillets and grill for 3 to 4 more minutes, or until the fish begins to fake when tested with a fork. Brush on a little of the warmed marinade while grilling. To cook indoors, preheat the oven to 350

Share

Tandoori chicken

Ingredients

4 lb chicken parts

the marinade:
2 cups plain yogurt
2 onions, chopped
2 tbsp ginger, minced
2 tbsp garlic, minced
1 tsp turmeric
1/2 tsp chile powder
1/2 tsp black pepper
1/2 tsp cumin powder
1/2 tsp garam masala
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ground cloves
salt to taste

the rub:
1/4 tsp saffron, or 1 tsp turmeric and little red food coloring 4 tbsp warm milk

How to prepare

The method: mix all marinade ingredients and pour over chicken. Using your fingers, rub it into the meat. Cover and refrigerate 24 hours, turning at least once. 15 minutes before cooking, combine the saffron and warm milk and rub the chicken pieces with it. Place the grill 2″ over the coals and broil 10 minutes. Raise the grill to 5″ and continue cooking 20 minutes. Use the marinade as a baste. Serves: 4-6 heat scale: mild

Share

Galveston grilled air-dried chicken

Ingredients

2 3 lb chickens, cut into pieces
1 lemon, cut in half
6 cloves garlic, crushed
1 tbsp cayenne pepper
2 tbsp paprika
vegetable oil
salt

How to prepare

Rub the chicken pieces with the lemon halves. In a small bowl, mash the garlic with the cayenne pepper and paprika to form a paste. Rub over the chicken pieces. Place the pieces skin side up on a rack in a shallow pan. Let stand in a cool place (do not refrigerate) uncovered for 24 hours. Preheat the grill. If using presoaked wood chips sprinkle over the hot coals or lava rocks. Brush the grid lightly with oil. Place the dark meat of the chicken on the grill and cover-cook with the vents open over hot or high heat, turning once, for 15 minutes. Add the white meat to the grid and continue to cover-cook, turning once, until both meats are crisp and the juices run yellow when pricked with a fork, 15 to 20 minutes longer. Sprinkle with salt and pepper to taste before serving. The recipe originated from the well known cooking teacher and chef, mary nell reck. It’s a winner in the tongue-sizzling sweepstakes!

Share