Gill'n

When I was traveling with my sister and brother-in-law through Yellowstone and the Grand Tetons, last week, they used their barbecue quite a few times. My sister shared some of her recipes again, and the first one they made while I was working on the Hysham Echo on my laptop computer in their motor home. Thank goodness they had a mifi or I would not have been able to go with them and get this newspaper done at the same time. - But I digress as I think we were talking about food..... here are some grilling recipes!

Marinated Lemon Chicken Breasts

1 T. canola oil
1 T. garlic pepper
1 T. sugar
1 T. chopped fresh rosemary
2 t. fresh thyme
2 t. finely grated lemon rind
1/4 t. salt
4 (14 oz.) bone-in chicken breasts
Basting sauce:
2 T. olive oil
1 T. red wine vinegar
2 t. honey mustard
1/4 t. salt
1/2 t. pepper, coarsely ground
Combine first dry ingredients, add chicken and toss to coat. Cover and refrigerate up to 24 hours. Prepare basting sauce. Preheat grill. Place chicken on grill and grill 16 minutes. Turn, baste. Grill 8 minutes. Turn baste, Turn, baste, turn, baste until thermometer register 165 F.

Grilled Salmon

1/4 c. packed brown sugar
1/4 c. soy sauce
3 T. unsweetened pineapple juice
3 T. red vinegar
1 T. lemon juice
1 t. ground ginger
1/2 t. garlic pepper
1/2 t. hot pepper sauce
1 2# salmon fillet
In a small bowl, combine all ingredients except salmon. Pour 3/4 cu into a large plastic bag; add salmon. Seal bag and turn to coat. Refrigerate for 1 hour turning occasionally. Set aside remaining marinate for basting. Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Place salmon skin side down on rack. Grill, covered, over medium indirect heat, for 5 minutes. Brush with reserved marinade. Grill 15-20 minutes longer or until fish flakes easily with a fork. Serves 8

Pacific Rim Chicken with Wild West Sauce

2 T. minced garlic
2 T. soy sauce
2 T. maple syrup
2 T. rice vinegar
1 T. salad oil
1 T. Asian sesame oil
1 T. minced fresh ginger
1 t. fresh-ground pepper
6 boned, skinless chicken breast halves
In a 1 gallon plastic food bag, mix all ingredients. Seal bag, turn to coat. Chill at least 30 minutes or up to 2 hrs.
Barbecue or grill basting with marinade.

Wild West Sauce

1 mango - pitted, peeled and chopped
3/4 c. water
1/2 c. catsup
1/3 c. soy sauce
1/4 c. rice vinegar
2 T. firmly packed brown sugar
1 T. tamarind paste or lemon juice
2 t. chili powder
2 t. minced garlic
1 t. minced fresh ginger
1/2 t. cayenne
1/2 t. fresh ground pepper
Combine and bring to a boil. Simmer for 25 min. Smooth in blender if desired. Serve warm by placing spoonful on plate and placing chicken on sauce.

Turkish Shish Kebab

1/2 c. olive oil
1/4 c. lemon juice
1 t. salt
1 t. marjoram
1 t. thyme
1 clove garlic, ,minced
1/2 c. chopped onion
1/4 c. snipped parsley
2 Lb. boneless lamb or beef
Mushroom caps
Green pepper
Cherry tomatoes
Combine first 8 ingredients for marinade. Reserve 1/4 cup. Add lamb cubes and stir to coat. Refrigerate overnight or let stand at room temperature 2 to 3 hours, turning meat occasionally Fill skewers, alternating meat cubes with vegetables. Sprinkle with pepper. Grill 8 to 10 minutes basting with reserved marinade. Serve with hot cooked rice. Serves 6 to 8

Grilled Salmon with Thai Curry Sauce and Basmati Rice

For rice:
1 cup basmati rice
1 1/2 cups water
2 tablespoons unsalted butter
For sauce:
1 1/8 teaspoons minced peeled fresh ginger root
1 1/8 teaspoons minced garlic
2 1/4 teaspoons peanut oil
3/4 teaspoon ground coriander seeds
1 1/2 teaspoons curry powder
1 1/2 teaspoons Thai red curry paste
1 1/2 teaspoons paprika
3/4 teaspoon ground cumin
1 1/4 cups well-stirred unsweetened coconut milk
3 tablespoons tomato purée
1 tablespoon soy sauce
1 1/2 tablespoons packed dark brown sugar
For vegetables:
3 cups finely shredded green cabbage
3/4 cup julienne strips of seeded peeled cucumber
3 tablespoons finely chopped fresh coriander
3 tablespoons finely chopped fresh mint leaves
1 tablespoon soy sauce
3 tablespoons rice vinegar - (not seasoned)
4 (6-oz.) pieces salmon fillet
olive oil for brushing salmon
1/4 cup roasted peanuts
Make rice: Preheat oven to 400°F.
In a saucepan with an ovenproof lid bring rice, water, and butter to boil. Bake rice, covered, in middle of oven 12 minutes. Keep rice warm.
Make sauce: In a heavy saucepan sauté ginger root and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and sauté, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm. Prepare vegetables: In a bowl toss together all vegetable ingredients. Prepare grill.
Brush salmon with oil and sprinkle with salt and pepper to taste. Grill salmon on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 5 minutes on each side.
Put each in center of 4 plates and arrange salmon on top. Top salmon with vegetables and spoon sauce around it. Sprinkle vegetables with peanuts. ✍ Print this post