300 Recipes for the Grill by F. Keith Johnson

By F. Keith Johnson

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Extra resources for 300 Recipes for the Grill

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Mash the flesh with a large fork gradually adding the garlic, lemon juice, tahini, sea salt, parsley and yoghurt. Grill the kebabs under (or over) high heat, brushing with oil to keep moist being careful not to toughen the meat. Spoon the eggplant puree onto the plates. Remove skewers and pile the meat cubes onto the puree. Serve immediately. Page 25 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.

Just before serving, place half the butter on two hot serving plates. Place the cooked steaks on top and the rest of the butter on the top of the steaks. Serve very hot. Page 44 Escalibada (Grilled Vegetables) Yield: 4 Servings 2 red bell peppers 2 green bell peppers 2 md eggplants 4 md tomatoes DRESSING ======================= 1 T parsley,chopped 1/4 c olive oil 2 T vinegar 1 garelic clove,minced Grill the peppers over moderate heat on the barbecue. Pierce the skin of the eggplants to prevent their skins from bursting & grill them with the peppers for 15 minutes, turning severla times.

Let stand in a cool place (do not refrigerate) uncovered for 24 hours. Preheat the grill. If using presoaked wood chips or chunks (chips for gas), or other flavorings, spinkle over the hot coals or lava rocks. Brush the grill lightly with oil. Place the dark meat of the chicken on the grill and cover-cook with the vents open over hot or high heat, turning once for 15 min. Add the white meat to the grill and continue to cover-cook, turning once, until both meats are crisp and the juices run yellow when pricked with a fork, 15 - 20 min.

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