Chutney Marinade For Chicken
1.5 C. plain yogurt
1/2 C. chutney
1/4 C. vegetable oil
1 green onion chopped
1 T. Dijon mustard
2 t. curry
1 T. mint chopped
8 chicken breasts or 16 thighs (with or without bones)
Combine the first 7 ingredients to make the marinade.
marinate and raw chicken in a plastic container making sure chicken
is well coated. Refrigerate overnight. You can flip the chicken
around if you want during the refrigeration to recoat it. Before
cooking the chicken take it out of the refrigerator for about an hour.
Cook the chicken by broiling or grilling.
Beer and Lime Marinated Chicken
Total time: 45 minutes plus marinating time
1 (12 ounce) bottle dark Mexican beer
1/2 C. freshly squeezed lime juice
4 cloves garlic, minced
2 canned chipotle chilies in adobo sauce, finely chopped
1/2 t. kosher salt
1/2 t. ground cumin
1/2 t. crushed dried oregano
1/2 C. peanut oil
1 chicken (2.5 to 3 pounds) cut into quarters
1. Combine the beer, lime juice, garlic, chipotles, salt,
oregano and mix well. Stir in the oil. Reserve 1/2 C. for brushing
on the chicken.
2. Place the chicken in
a glass or plastic dish and pour the marinade
over it. Cover and marinate for at least 1 hour and not more than 4
hours. Return the chicken to room temperature for 30 minutes
3. Heat the grill. Lay the chicken on the grill, skin
side down. Cook,
basting occasionally with the reserved marinade, until the juices run
clear, about 15 minutes on each side.
Grilled Pork Chops with Garam
Total time: 20 minutes
2 t. garam masala
1 t. coarse salt (kosher or sea salt)
1 t. fresh ground pepper
4 lamb shoulder shops (each 6-7 ounces and 3/4 inches thick)
2 T. extra virgin olive oil
1. Heat the grill. Combine the dry ingredients. Drizzle
with the oil distribute evenly by rubbing. Sprinkle with the spice
mixture and rub into the meat. Repeat for the other side of the meat.
2. Grill about 3 minutes per size for medium rare. Serve
garnished with cilantro.
Grilled Shrimp and Lemon Wedges
Total time: 25 minutes
3 T. freshly squeezed lemon juice
3 T. extra virgin olive oil
1 t. grated lemon zest
2 cloves garlic minced
1 pound peeled and de-veined shrimp (26-30 count)
8-10 wooden skewers soaked for 30 minutes in water
Salt and pepper to taste
1. In a large bowl , whisk together the lemon juice,
olive oil, lemon
zest, and garlic. Add the shrimp stir to coat. Cover and refrigerate
for at least 1 hour and not more than 3 hours.
2. Soak the skewers. Cut each lemon into 8 wedges and
seeds. Thread the shrimp and the lemon on the skewers. Season
with salt and pepper and grill until the shrimp turn pink about 1-2
minutes on each side. Serve immediately.
2" thick sirloin steak (about 3 pounds)
1 T. black peppercorns
2 cloves garlic, minced
4 C. salt (course salt or kosher salt is good)
3/4 C. water
Trim excess fat from the steak. Crack peppercorns coarsely
mince garlic. Press peppercorns and garlic into both sides of the
steak and let stand at room temperature for 1 hour. Make a thick
paste of salt and water; cover top side of the steak with half the salt.
If cooking over coals cover salt side with wet cloth or paper towel
and place salt side down on the grill. (cloth or paper holds the salt
in place; will char as the steak cooks, but this does not affect the
taste.) Cover the top side with the remaining salt and another piece
of wet cloth or paper towel. If broiling, put the salt side up, 3 inches
from heat. Put salt on the other side of the streak when it is turned.
Cook 15 minutes on each side for rare (this is for a 2" thick steak) or
less for a thinner steak. Remove salt before eating.
Baja Style Fish Tacos
Grilled Halibit/Mahi/white fish of your choice with lime-garlic dressing
1/4 C. minced garlic
1/2 C. minced green onions
1/2 C. freshly squeezed lime juice
1/2 C. finely chopped sweet cherry peppers (red bell pepper is fine)
1 1/2 T. minced serrano or jalapeno pepper (optional)
1/2 t. salt
1/4 t. pepper
3 T. mayonnaise or olive oil
Whisk all but the mayo / olive oil in a bowl until blended.
Then gradually whisk in the mayo / olive oil until blended.
Set aside until ready to serve. Makes 1 cup.
4 - 6 oz. halibut fillets
1/4 t. salt
1/8 t. freshly ground black pepper
1 T. olive oil
8-12 small corn tortillas
1/2 head of cabbage shredded
1/2 C. cilantro leaves
Heat the grill pan over medium high heat. Season the halibut
with salt and pepper and lightly brush with olive oil. Grill the fillets on
each side for about 3 minutes or until the fish flakes. Time can vary
depending on the thickness of the fillets. A general rule is about
8-10 minues for every inch of thickness.
Wrap the tortillas in foil and heat briefly in the oven.
Or warm them in a saute pan until just warm but still soft.
For each taco take 2 tortillas and lay them on top of each other.
Top with the fish, shredded cabbage, and dressing, garnish with cilantro.
Fold taco in half. Serve immediately.
Grilled Marinated Flank Steak with Citrus
1 3/4 lbs. flank steak
1/4 C. toasted sesame oil
1/2 C. soy sauce
1/4 C. lime juice
1/4 C. orange juice
1 t. lemon zest
1 t. orange zest
2 T. minced garlic
2 T. minced fresh ginger
1 serrano or jalapeno chile, seeded, cored, and minced
In a bowl whisk together all ingredients (not the steak)
to make the marinade. Put the steak in a large re-sealable plastic bag and
pour the marinade over the top. Seal the bag and toss a bit to coat.
Refrigerate at least 1 hour or overnight.
Remove the steak from the refrigerator and allow to warm about 30 minutes
at room temperature. Grill the steak approximately 6 minutes on each side
or until medium rare. Allow to rest for 5 minutes, then slice the steak,
very thinly on the bias, against the grain.
Grilled Pork Steaks with Fennel
3 lbs. pork steaks bone in okay, or pork chops
2 T. fennel seeds
1 scant T. black peppercorns
1 scant T. salt
1 t. anise seeds
1. Using a spice grinder, blender or mortar and pestle, grind the spices
to a coarse powder. Set aside.
2. Lightly oil the pork on both sides. Dust both sides of each steak with
the fennel mixture and rub to distribute across the surface.
3. Grill the steaks over a hot fire, turning when well browned, 3 to 4
minutes per side. Set aside for 5 minutes before serving.
Grilled Portobello Mushrooms
1 lb. portobello mushrooms (about 4)
1/4 C. canola oil
3 T. chopped onion
4 cloves garlic minced
4 T. basalmic vinegar
Wash mushrooms and remove stems. Combine oil, onion, garlic,
and basalmic. Place mushrooms gill side up and pour oil mixture over the gills.
Let stand 1 hour.
Using a medium grill (350 degrees or so) Grill for 10 minutes.
Move them around for even cooking after 5 minutes but do not turn over.