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Ingredients:
4 7 oz tuna steaks 1" thick
1/4 cup fresh lemon juice
1 tablespoon extra-virgin olive oil
2 centiliter garlic -- minced
2 teaspoons chopped fresh oregano
1 tablespoon grated lemon zest
1/4 teaspoon salt Instructions:
Freshly ground pepper Prepare a charcoal grill. Meanwhile, rinse the tuna, pat dry, and place in a shallow glass or ceramic dish. In a small bowl, whisk the remaining ingredients.
Pour over the fish and cover with plastic wrap; marinate for 30-45 minutes in the refrigerator.
When the fire is ready, drain the tuna and place it in a fish or meat basket. Grill the steaks 4" from the heat, 3 minutes per side for rare or approximately 5 minutes per side to cook through.
Pierce with a fork to see if the fish is flaky and done. Baste with remaining marinade if desired.
Note: You can substitute lime juice and zest for the lemon.
Ingredients:
1-1/2 pounds firm -- whitefish fillets
- such as red snapper
- or halibut
***Marinade***
1 small onion; chopped
1/4 teaspoon ground cloves
1 tablespoon brown sugar
1 teaspoon chili powder
1/4 cup cider vinegar
1/4 teaspoon cayenne pepper
2 tablespoon catsup
2 tablespoon dry mustard
1 teaspoon Worcestershire sauce Instructions:
COMBINE ALL SAUCE INGREDIENTS in a pot, place over medium heat and boil until reduced to a thin syrup. Pour the syrup through a strainer, discard the cooked ingredients in the strainer and chill the marinade.
Place fish steaks or fillets in a baking dish and spoon some marinade over them, coating all sides. Marinate in the refrigerator for 1 hour.
Pour off marinade into a small pan and heat to boiling. Grill the fish over hot coals, basting with a teaspoon of the marinade on each side.
Remove fish when internal temperature reaches 155F or the fish is just flaky and the translucent color is gone.
Ingredients:
4 4 pound chickens -- quartered
1/4 cup vegetable oil
4 teaspoons thyme
2 teaspoons crushed red pepper
salt and freshly ground black pepper
true Texas barbecue sauce Instructions:
Light a grill, preferably charcoal. Rub the chicken with the oil and season with the thyme, red pepper, salt and black pepper. When the fire is medium hot, arrange the chicken, skin side down, on the grill. Cover and cook, rotating from time to time, so the fat is rendered, about 10 minutes. Turn the chicken, cover and continue cooking until almost cooked through, about 15 minutes longer. Uncover and generously spoon the True Texas Barbecue Sauce all over the skin. Turn the chicken skin side down and grill, basting and turning so it doesn't burn, until the pieces are nicely glazed and slightly charred, about 10 minutes. Serve hot off the grill.
Ingredients:
6 sirloin lamb steaks
1/2 cup vegetable oil
1/4 cup lemon juice
1/4 cup red wine vinegar
1/4 cup strong black coffee
1 teaspoon Dijon mustard
1/2 teaspoon curry powder
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/4 teaspoon savory
1 teaspoon salt
1/4 teaspoon pepper Instructions:
Have butcher cut 1-inch thick steaks from the sirloin part of the lamb leg. Mix all remaining ingredients in a large bowl and marinate the steaks, 4 hours to overnight. Grill quickly over very hot fire, about 4 to 6 minutes per side. Serve with rice or grain pilaf, honeyed carrots, and a chilled green salad.
Ingredients:
marinade-----
4 teaspoons cumin
2 teaspoons chili powder
1/8 teaspoon cinnamon
1/4 cup olive oil
1/4 cup fresh lime juice
1/4 cup balsamic vinegar
2 tablespoon molasses
2 tablespoon chopped fresh oregano
or
1 teaspoon dried oregano
1 tablespoon minced garlic
1-1/2 pounds beef flank or top round --
steak or pork tender
curly endive -- radishes or
other greens -- for garnish
Instructions:
Marinade: Combine cumin, chili powder and cinnamon in small saucepan. Cook over high heat until fragrant, 40 seconds. Whisk in oil, lime juice, vinegar, molasses, oregano and garlic. Pour marinade over meat in shallow dish, turning to coat. Cover and refrigerate 4 hours or overnight. Remove meat from refrigerator 30 minutes before grilling. Prepare grill. Remove meat from marinade. Grill beef over medium coals, basting occasionally, 7 to 8 minutes per side for medium-rare, pork 12 to 15 minutes, until meat thermometer inserted in thickest part reaches 160F. Let stand 5 minutes. Slice thin across the grain. Serve with a black bean salsa. Source: Ladies' Home Journal Magazine/July, 1993 Cooking the spices, even for a few seconds, helps reduce their rawness. Your guests will never guess the ingredients in the marinade---it tastes sweeter than you might expect.
