 Teriyaki
Salmon Steaks
Chicken Skewers with Lemon and Cilantro
Barbecue Spareribs
Herb Stuffed Loin of Pork
Teriyaki
Salmon Steaks
3 tablespoons soy sauce
3 tablespoons dry vermouth or sherry
1 1/2 tablespoons sugar
1 teaspoon finely chopped fresh ginger
1 garlic clove, minced
4 salmon steaks, cut 1 inch thick (about 5 to 6 oz. each)
1 tablespoon vegetable oil
Prepare
hot fire using all-natural lump charcoal. In a small bowl combine
soy sauce, vermouth, sugar, ginger and garlic. Set teriyaki sauce
aside.
Brush salmon with oil and place on an oiled grill, setting 4-6 inches
from coals. Grill, brushing fish several times with teriyaki sauce,
until lightly browned on bottom, about 5 to 6 minutes.
Using a wide spatula, carefully turn salmon steaks over and brush
cooked side with teriyaki sauce. Continue to grill, basting frequently,
until second side is browned and salmon is just opaque in center,
about 5 to 6 minutes longer.
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Chicken
Skewers with Lemon and Cilantro
4 skinless, boneless chicken breasts
1 teaspoon ground coriander
2 teaspoons lemon juice
1 1/4 cups of unsweetened yogurt
1 lemon
2 tablespoons chopped, fresh cilantro
Oil for bushing
Salt and pepper
Cut the chicken into 1 inch pieces and place them in a shallow non-metallic
dish. Add the coriander, lemon juice, salt and pepper to taste,
and 4 tablespoons of yogurt to the chicken and mix together until
thoroughly combined. Cover and chill for at lest two hours, preferably
overnight. To make the lemon yogurt, peel and chop the lemon discarding
any pits. Stir the lemon into the yogurt, together with the fresh
cilantro. Chill in the refrigerator until ready to serve. Thread
the chicken pieces onto skewers. Brush the rack with oil and broil
the chicken over hot all natural lump coal for about 15 minutes
basting with oil. Transfer the chicken kabobs to warm serving plates
and garnish. Serve with chilled lemon yogurt.
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Barbecue
Spareribs
2 lbs. spareribs
Salt and pepper
1/4 salad oil
1/4 cup brown sugar
1/4 cup cider vinegar
2/3 cup ketchup
1/3 cup water
2 tablespoons soy sauce
1 tablespoon prepared mustard
1 medium onion, finely chopped
6 very thin lemon slices
2 table spoons liquid smoke
1/4 teaspoon coarsely ground pepper
1/4 teaspoon cayenne pepper
1 1/2 teaspoons salt
2 tablespoons Worcestershire sauce
Place
ribs over all natural lump charcoal heat. Sprinkle with salt and
pepper. Combine remaining ingredients in pot and simmer slowly until
well blended. Cool ribs slowly, brushing with barbecue sauce every
15 to 20 minutes.
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Herb
Stuffed Loin of Pork
1 1/2 pounds boneless pork loin
2 tablespoons Dijon mustard
2 garlic cloves, crushed
3 tablespoons chopped fresh or freeze dried chives
2 tablespoons chopped fresh sage or 1 1/2 teaspoons dried
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried
1 teaspoon salt
1 tablespoon coarsely cracked black pepper
2 tablespoons olive oil
Trim
all excess fat from meat. Cut down the length of loin halfway through
and open up like a book to butterfly roast.
Combine mustard and garlic: rub all over meat. Combine chives, sage,
thyme and rosemary. Sprinkle herbs evenly over opened side of pork.
Season with 1/2 teaspoon salt and 1 teaspoon pepper. Fold roast
back together and tie with butcher's twine or kitchen string that
has been moistened with water to prevent burning. Season outside
of porkloin with remaining salt and pepper; rub with olive oil.
Prepare a medium fire using all-natural lump charcoal. Place pork
on an oiled grill, set 4 to 6 inches from the coals. Grill pork
loin, turning and changing position occasionally, until golden brown
and crisp outside and white throughout yet still moist, about 45
minutes. (Fire will probably be low by the time the meat is done.)
Let the roast stand 5 to 10 minutes before carving.
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