Chinese Tuna Steaks On The Grill

Chinese Tuna Steaks On The Grill




1 tuna steak

1 t salt

1 t finely ginger root,Chopped

1/4 t white pepper

1 t cornstarch

2 T salted black beans

4 green onions with tops

2 t green chilies

1 T cornstarch

1 T water

1 t sugar

2 T peanut oil

1 T peanut oil

2 t garlic,Finely Minced

1 c chicken broth (or fish stock)

1 spinach (or red-leaf -lettuce)



Pat fish dry w. paper towels. Mix salt, ginger & pepper. Coat both

sides offish with mixture and rub 1 tsp. cornstarch on both sides of fish. Cover & refrigerate 30 minutes.

Place black beans in bowl and cover with warm water. Stir about 2

minutes. Remove and drain. Discard water. Partially pulverize beans.

Chinese cooks use the back end of their cleaver handle. Cut 3 of green onions on diagonal into 1 inch pieces, remaining one into thin slices (strings). Remove seeds and membranes from chilies. Cut chilies into very thin slices. Mix 1 Tbs cornstarch, water and sugar.



[If grilled fish is preferred, grill on charcoal about 4-5 minutes each side or 10 minutes per inch of thickness, not too close to coals - otherwise fry in wok]



Heat wok until hot & add 2 Tbs oil, tilting to coat sides. Fry fish 2 minutes or until brown, turning once. Reduce heat to low, cover and simmer 10 minutes turning after 3 minutes. Uncover & remove from wok. Bring wok back up to very hot over high heat. Add 1 Tbs oil, tilt & coat. Add black beans, chilies, garlic & green onion pieces & stir fry all for 1 minute. Add broth/stock and heat to boiling. Stir in cornstarch /sugar water mixture, stir cooking until thickened. Add fish steaks turning to coat with sauce. Heat 2 minutes. Line platter with spinach/lettuce leaves, place fish on bed and garnish top with green onion slivers.

Cheesy Apple Ham Grill

Cheesy Apple Ham Grill

Yield: 4 Servings

1 c apple,Chopped

1/2 c miracle whip (or miracle

-whip)

- light,dressing, divided

1/4 c walnuts,Chopped

1 ds cloves (opt),Ground

8 sl raisin cinnamon bread

4 sl kraft natural sharp cheddar

-cheese,,cut in half

1 pk oscar mayer smoked,Cooked

-ham slice,s (6 oz)



Mix apple, 1/3 cup of the dressing, walnuts and cloves. For each

sandwich, top 1 bread slice with 1 cheese slice, apple mixture, ham,

second cheese slice and second bread slice. Spread outside of

sandwiches with remaining dressing. Grill until lightly browned on

both sides.



Makes 4 sandwiches.

Charcoal Grilled Salmon With Spicy Black Bean

Charcoal Grilled Salmon With Spicy Black Bean

Yield: 4 Servings

1/2 lb black beans,soaked

1 sm onion,chopped

1 sm carrot

1/2 celery rib

2 oz ham,chopped

2 jalapeno peppers,stemmed

-and,Diced

1 clove garlic

1 bay leaf,tied together with

3 sprigs thyme

5 c water

2 cloves garlic,minced

1/2 t hot pepper flakes

1/2 lemon,juiced

1 lemon,juiced

1/3 c olive oil

2 T fresh basil,chopped

24 oz salmon steaks



Combine in a large saucepan the beans, onion, carrot, celery, ham,

jalapenos, whole clove garlic, bay leaf with thyme, and water. Simmer

until beans are tender, about 2 hours, adding more water as necessary

to keep the beans covered. Remove the carrot, celery, herbs and

garlic, and drain off the remaining cooking liquid. Toss the beans

with the minced garlic, hot pepper flakes and the juice of 1/2 a

lemon. Set aside.

While the beans are cooking, combine the juice of a whole lemon,

olive oil, and basil leaves. Pour over the salmon steaks, and

refrigerate for 1 hour. Grill the salmon over a moderately high flame

for 4-5 minutes per side, basting with some of the marinade every

minute. Serve each steak with a portion of beans.

Calypso Grilled Pineapple

Calypso Grilled Pineapple




Yield: 8 Servings



1/2 c worcestershire sauce

1/2 c honey

1/2 c (1 stick) butter (or marg.)

1/2 c light brown sugar,Packed

1/2 c dark rum

1 pineapple,cut into 8 wedges

- and co,red*

1 vanilla ice cream



To prepare sauce, combine Worcestershire, honey, butter, sugar and

rum in 3 quart saucepan. Bring to a full boil over medium-high heat,

stirring often. Reduce heat to medium-low. Simmer 12 minutes or

until sauce is slightly thickened, stirring often. Remove from heat;

cool completely.



Brush pineapple wedges with some of the sauce. Place pineapple on

oiled grid. Grill over hot coals 5 minutes or until glazed, turning

an basting often with sauce. Serve pineapple with ice cream and

remaining sauce. Garnish as desired. Refrigerate any leftover

sauce.** Prep time: 15 mins. Cook time: 15 mins. *You may substitute other fruits, such as halved peaches, nectarines or thick slices of mangoes, for the pineapple. **Leftover sauce may be reheated in microwave. Microwave and stir for 30 seconds at a time.

Butterflied Pork Loin On The Grill

Butterflied Pork Loin On The Grill




Yield: 8 Servings



1 4lb boneless pork loin roast

2 onions,finely chopped

1 T fresh thyme leaves

1/2 t allspice,Ground

1/4 t nutmeg,Ground

1/4 t cinnamon,Ground

1 T sugar

2 T hot pepper sauce

1/2 c soy sauce

2 T vegetable oil





Trim any excess fat from the pork roast. Butterfly the roast by

cutting horizontally through the center. The meat should lie flat.

Place the pork in a flat dish. Combine the remaining ingredients to

make a jerk paste. Spread the paste over the pork loin, cover and

marinate in the refrigerator for at least 4 hours. Prepare a fire on

the grill. When the coals have burned down and are medium hot, to

catch the drippings. The roast should cook over medium coals for

approximately 2 hours or until a meat thermometer reads 150 to 160

degrees. Cut the pork loin in half lengthwise and carve in thin

slices.

Broiled/Grilled Caribou Steaks

Broiled/Grilled Caribou Steaks

Yield: 6 Servings

6 1/2 thick caribou steaks

1 bacon fat (or lard)

1 basting sauce

1 1/2 c red wine

3 T oil

1/8 t ginger,Ground

1 ds hot pepper sauce

1 salt and black pepper



Combine all the basting sauce ingredients and soak the venison

slices in the sauce for at least 24 hours. Pour off and reserve the sauce.

Put the meat on a board and pat it dry, then nick the edges of the

slices and rub them all over with the fat.



Heat the grill to medium-high and grill the steaks until medium-rare.

Baste the meat with the reserved basting sauce while cooking and turn

it once. When done, transfer the slices to a warmed serving platter,

and serve at once, with the remaining sauce in a sauce boat.

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