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Brett’s Salmon Parmesan

Brett’s Salmon Parmesan

Ingredients

  • wild salmon filet
  • soy sauce
  • favorite spices
  • Parmesan cheese

Instructions

  • Take a filet of wild salmon and soak in soy sauce overnight skin side up. You can get away with an hour if that is all you have for a quick dinner. Turn it a few times to let the sauce soak in evenly. Rub the filet with your favorite spices (I use Mrs. Dash) and cover with Parmesan cheese. Grill until the filet is firm but not hard over a medium heat. Don’t overcook it or it will be tough.
  • Serve with wild rice and grilled mixed vegetables and a Prairie Fume or your favorite white wine.

Notes

If you like smoked trout or salmon, do the same thing with only 3-4 briquettes and let it sit an hour or so.
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Chicken Kabobs

Chicken Kabobs – Gail Martinelli

Ingredients

Dry Marinade

  • 1 ½ tsp salt
  • 1 ½ tsp freshly ground pepper
  • 1 ½ tsp dried sage
  • ¾ tsp dried thyme
  • dash cayenne pepper
  • 1-2 cloves minced garlic

Other Ingredients

  • 4 boneless skinless chicken breast halves
  • 1 doz. large mushrooms
  • 1 tbsp vegetable oil
  • 2 tbsp olive oil

Instructions

  • Mix the dry marinade of herbs and salt in a small bowl. Set about ¼ of the marinade aside for tossing the vegetables. Cut the chicken breasts into 3 inch long and 1 inch wide strips.  Pat them dry and place in a large bowl.  Add 1 tablespoon vegetable oil and toss to coat.  Add the dry marinade and toss again.  Let stand about 1 hour.
  • Prep grill. Position the oiled grill rack 4-6 inches above fire.
  • Toss mushroom caps , cherry tomatoes  (or whatever grilling vegetables you like)  with the olive oil and then toss with the reserved dry marinade.
  • Alternate chicken and vegetables on skewers.  Arrange the skewers on the rack. Turn frequently while grilling until kabobs are lightly browned and chicken is cooked through, 8-10 minutes. (Be sure to grill so chicken is safe but don’t overcook.) 
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Garlic Steak

Garlic Steak

Ingredients

  • 1 lbs beef top round steak 1 inch thick
  • ¼ cup A-1 steak sauce
  • 2 tbsp vegetable oil
  • 1 tsp cracked black pepper
  • 2 cloves crushed garlic

Instructions

  • Combine steak sauce, oil, pepper and garlic. Place steak in bag; add marinade, turning to coat. Close bag securely and marinade in refrigerator for at least 1 hour, turning once. Remove steak from marinade; place steak on broiler in broiler pan so surface of meat is 3-4 inches from heat. Broil or grill 15 to 18 minutes to desired doneness (rare to medium rare) turning once. NOTES : We have grilled this recipe with same success.
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Grilled Chicken Breasts with Wild Mushrooms

Grilled Chicken Breasts with Wild Mushrooms

Ingredients

  • ½ cup chopped fresh rosemary
  • ½ cup lemon juice
  • 2 tbsp Dijon mustard
  • salt and pepper to taste
  • 1 ½ cups olive oil
  • 20 chicken breast halves skinned and boned
  • 10 chopped shallots
  • 60 mil chopped garlic
  • 1 ½ lbs sliced shiitake mushrooms
  • 2 ⅓ oz dried mixed wild mushrooms soaked in hot water for 30 mins; drain and chop
  • 5 tbsp flour
  • 6 cups rich beef stock broth
  • ½ cup whipping cream
  • ½ cup bourbon (or more to taste)

Instructions

  • Make a marinade by whisking 2 T rosemary, lemon juice, mustard, salt and pepper together, then slowly adding 1 Cup of olive oil. Pour over chicken breast halves and marinate from 1 to 8 hours. 2. Make the sauce in a large heavy-bottomed pan. Saute the shallots and garlic in 1/4 cup olive oil until light gold. Add remaining olive oil and rosemary, shiitakes, wild mushrooms and tomatoes. Stir well then sprinkle on flour. Cook an stir for 1 or 2 minutes, then slowly add the stock, stirring until a sauce forms. Add cream, bourbon salt and pepper. Bring to a boil, reduce heat and simmer 8 minutes. Remove from heat, taste, adjust seasoning to taste, and add more bourbon as desired. 3. Remove chicken from marinade and grill or broil until cooked but still moist (about 10 min.). Meanwhile, reheat sauce. (Recipe may be done ahead. Reheat sauce and chicken separately.) 4. Arrange chicken on a serving platter and top with sauce.
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Grilled Steak & Vegetables

Grilled Steak & Vegetables

Ingredients

  • 6 rib eye steaks 1 inch thick
  • ½ lbs butter
  • 1 lemon
  • hot sauce to taste
  • 1 lbs sliced mushrooms
  • sliced white onions
  • sliced bell peppers
  • sliced tomatoes
  • salt and pepper to taste

Instructions

  • Prepare ahead of time lemon sauce by melting butter and juice of one lemon, peel of 1/2 lemon and a dash of hot sauce. Wrap Mushrooms, peppers, onions, and tomatoes and garlic in a wire grill that closes to hold them. Put on grill, basting with lemon sauce and turning frequently. When almost done, move to coolest area of grill surface. On hottest part of fire, put steaks on for five minutes about 2 inches from coals. Baste with lemon sauce and turn over. Grill for another 5 minutes for rare (total 10), 10 minutes for medium (total 15, 15 minutes for well done (total 20). Turn again and again as needed, basting as you please. Put on platter and dump vegetables over. Put remaining lemon sauce over top and serve.
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Carlos Fajitas

Carlos Fajitas

Ingredients

  • 4 cups soy sauce
  • 1 cup brown sugar packed
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ cup lemon juice freshly squeezed
  • 4 tsp ground ginger
  • 1 lbs beef skirt steak ~¾ inch thick
  • 1 pkg flour tortillas

Instructions

  • Yield: 3 (4 to 6 oz) s Prep Time: In a 2 quart jar, combine soy sauce, brown sugar, garlic and onion powders, lemon juice and ginger. Tighten lid on jar and shake to mix well and dissolve sugar. Let marinade stand in sealed jar, refrigerated, overnight. Place beef in a glass baking dish and pour as much marinade as needed over beef; marinate 3 hours to overnight in refrigerator in sealed container. Remove beef from marinade and grill over very hot coals for a short time; it should take only about 10 minutes per steak if meat is 3/4 inch thick or less. Brush meat with marinade two or three times while cooking. To serve, chop meat with a cleaver into bite size pieces. Fold into warm flour tortillas and serve with Pico de Gallo, picante sauce and or guacamole.
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BBQ Cheeseburgers – Texas-Style

BBQ Cheeseburgers – Texas-Style

Ingredients

  • 1 lbs lean ground beef
  • ¼ cup finely chopped onion
  • barbecue sauce
  • 4 slices American cheese
  • 4 crusty rolls
  • Romaine lettuce
  • tomato

Instructions

  • In medium bowl, combine ground beef, onion and 2 tablespoons barbecue sauce, mixing thoroughly. Shape into four 1/2-inch-thick patties. Place patties on grid over medium ash-covered coals. Grill 14 to 16 minutes or until centers are no longer pink, turning once. Approximately 1 minute before end of cooking time, brush top side of burgers with additional barbecue sauce; top each with 1 slice cheese. Cook until cheese slices are melted. Line bottom half of each roll with lettuce and tomato; top with cheeseburger. Close sandwiches.
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Tortilla S’mores

Tortilla S’mores

Ingredients

  • small flour tortillas
  • mini marshmallows
  • mini Snickers or mini Milky Way bars
  • aluminum foil

Instructions

  • Take 1 tortilla, put a handful of mini marshmallows and bits of 2 cut up candy bars in the middle of the tortilla shell, fold the end and roll up like a burrito. Wrap in aluminum foil and place on a warm grill or fire embers for about 3 minutes, take off, unroll and enjoy! These are very fun and a unique twist to traditional S'mores.
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Dessert Skewers

Dessert Skewers

Ingredients

  • 1 cup packed brown sugar
  • ¼ cup lime juice
  • ½ tsp vanilla extract
  • pinch salt
  • 1 medium pineapple

Instructions

  • Place brown sugar, lime juice, vanilla and salt in a small saucepan. Whisk the mixture over medium heat until it boils. Continue stirring until sugar is completely dissolved. Remove from heat and allow to cool in a shallow pan. Core pineapple and cut into 8-10 long pieces; thread on skewers. Coat pineapple pieces with some of the sauce. Grill over medium-high heat until all sides are golden-brown, about 4 to 5 minutes per side. Serve with any remaining sauce.

Notes

Use long metal skewers and place one pineapple piece per skewer.   Number of Servings: 8-10
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Grilled Pork with Citrus Marinade

Grilled Pork with Citrus Marinade

Ingredients

  • 1 lbs pork chops or loin
  • ½ – ⅓ cup lime juice
  • 1 tbsp vegetable oil
  • 3 cloves smashed or minced garlic
  • 2 tbsp orange juice
  • ½ tsp pepper
  • ¼ tsp salt

Instructions

  • Mop: Juice of 1 or 2 limes Meat: Pork (it rules!) boneless chops, pork loin cut into 3/4 inch thick slabs or anything similar. Not too much fat…lean is good. Combine the ingredients for the marinade. Trim the pork, place in a dish sized so that the marinade completely covers the pork. marinate 4 – 6 hours. Over a fairly hot fire, grill the pork steaks until they reach at least 150F internally (I check it with an instant read thermometer). Should take about 6 to 7 minutes a side. Mop once on each side with fresh lime juice. If you aren't into lime, skip the mop. Serve with black beans and rice.