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.

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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.

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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

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Cilantro pesto fish tacos

Ingredients

Cilantro pesto 88888
1 cup cilantro leaves, packed
1 tbsp olive oil
1 large garlic clove
1 tbsp lemon juice
1 tbsp ice water
1/2 jalapeno pepper
1/2 cup feta cheese, very mild, or mexican cacique cheese
1/4 cup walnuts
4 sole fillets, 6 oz ea
freshly ground pepper to taste
4 corn tortillas
6 green onions
1/2 head of purple cabbage
6 roma tomatoes

How to prepare

Cilantro pesto: place all ingredients in a food processor and process into a thick paste. The ice water prevents heat from building up during the process and spoiling the color. Chop green onion. Thinly slice cabbage. Slice tomatoes thinly. Mix together with 1 tbsp cilantro pesto and set aside. Put 1 cilantro leaf in middle of each fillet – this one leaf will add great flavor. Grind pepper over the fillets to taste. No salt! Brush a broiler pan with olive oil. Place your folded fish package on it and broil about 4″ from the heat source until fish flakes in center when pressed with a fork, about 6 minutes. Heat tortilla on both sides, 30 to 35 seconds, just until they go limp. To assemble the tacos: spread 1 tablespoon cilantro pesto on warm tortilla. Place a cooked fish fillet on top. Spoon the cabbage, tomato and green onion salad on top.

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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

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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

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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

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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.

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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

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