Red meat is not bad for you. Now blue-green meat, that’s bad for you!
Tommy Smothers

Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat.
Fran Lebowitz

Serves 6-8

3 T. dijon mustard
2 T. honey
3 T. soy sauce
Grated zest of one orange
2 C. orange juice
3 T. fresh lemon juice
4 pounds of chicken

Combine the ingredients in a non-metal bowl and mix well. Add the
chicken and refrigerate overnight or marinate at room temperature
for 2 hours. Return the chicken to room temperature before grilling.


Peanut Sauce For Satay

2/3 C. chunky peanut butter
1.5 C. unsweetened coconut milk
1/4 C. fresh lemon juice
2 T. soy sauce
2 T. brown sugar or molasses
1 t. fresh ginger, grated
4 garlic cloves minced or pressed
1/4 C. chicken stock
1/4 C. heavy cream
grated lime zest
cayenne pepper
fresh cilantro for garnish

Combine first 7 ingredients in saucepan over moderate heat and
cook stirring constantly, until the sauce is as thick as heavy cream,
about 15 minutes. Transfer to a food processor and puree briefly.
Add chicken stock and cream and blend until smooth. Season to
taste with lime zest and cayenne. This can be made ahead and kept
the in the refrigerator. Return to room temperature before serving.


Satay With Peanut Sauce For Beef Or Chicken

Makes About 18 Skewers.
Allow 2 Per Serving As Appetizer Or 4 Or More As A Main Course

1 T. light brown sugar
1 T. curry
2 T. chunky peanut butter
1/2 C. soy sauce
1/2 C. freshly squeezed lime juice
2 garlic cloves minced or pressed
red chili pepper flakes
6 boned and skinned chicken breasts (or equivalent beef) cut into
1/2 inch wide strips.

Combine first 7 ingredients in a shallow non-metal container. Thread
the chicken or beef onto wooden skewers by weaving them. Place
the skewers in the marinade. Marinate at room temperature for at
least 2 hours or preferably overnight in the refrigerator. Return the
chicken to room temperature before grilling or broiling. Cook the
chicken or beef, turning several times and basting with the marinade,
over medium hot coals until crispy on the outside but still moist on
the inside, about 6-8 minutes. Garnish. Dip in peanut sauce while


Shrimp Satay

Total time: 30 minutes plus 30 minutes for marinating

Serves 4

Note: Stored in a glass jar with a tight fitting lid the marinade with
keep for one week in the refrigerator.

1 pound peeled and de-veined shrimp (26-30 count)
1 t. white peppercorns
1 t. coriander seeds
4 cloves garlic minced
1 t. ginger root minced
1 t. cayenne pepper
1/4 t. course salt (sea or kosher salt)
1/3 C. Thai basil or mint leaves minced
2 T. soy sauce

1. Dry roast the peppercorns and coriander seeds over medium
high heat until fragrant about 1-2 minutes. Grind in a spice blender.
Combine all of the ingredients except the shrimp until blended. Add
the shrimp and toss to coat. Cover and refrigerate for at least 20
minutes but no longer than 1 hour.

2. Soak 16-18 wooden skewers in water for 30 minutes. Thread the
shrimp from the head through the body to the tail adding 3-4 shrimp
to each skewer. Spray the shrimp with vegetable oil if you like. Grill
until the shrimp are pink turning frequently about 3-4 minutes.


Pork Tenderloin Satay

Total time: 30 minutes plus 20 minutes for marinating

Serves 4

1 T. coriander seeds dry roasted and ground
1 T. cumin seeds dry roasted and ground
2 T. shallot minced
1/3 C. unsalted peanuts dry roasted and lightly ground
1 t. turmeric
1 t. sea salt
1/2 t. sugar
1/2 t. brown sugar
3/4 C. unsweetened coconut milk or coconut cream
2 T. sake
1 pound pork tenderloin sliced into 1 to 6 inch paper-thin slices
10-12 wooden skewers soaked in water
vegetable oil or spray

1. Combine coriander and cumin seeds, shallot, peanuts, turmeric,
salt, and sugars. Add the coconut milk and sake and mix well. Add
the pork and mix to coat. Cover and let stand for up to 1 hour or
refrigerate overnight. Remove from the refrigerator an hour before
grilling to come up to room temperature.

2. Thread 3-4 pieces of pork onto each skewer in a tight bundle.
Sprat the pork generously with cooking oil spray. Grill over medium
high heat turning frequently until the outside is crispy brown and the
inside white and tender about 10-12 minutes. Serve immediately.


Provencal Marinade For Chicken

Makes enough marinade for 6-8 pieces of chicken

1/2 C. Dijon mustard
1/4 C. balsamic or red wine vinegar
1/4 C. fresh lemon juice
6 garlic cloves minced or pressed
2 T. fresh basil, fresh rosemary, & lavender flowers chopped (herbes
de provence)
1 C. olive oil

Combine the above and mix into the chicken pieces using a non
metal container. Marinate at room temperature for 2 hours or in
refrigerator overnight. Return the chicken to room temperature
before grilling.


Grilled Marinated Flank Steak With Soy, Sherry And Dijon

Serves 6

3 lbs. flank steak, skirt steak, or London broil
2 T. soy sauce
3 T. sherry
3 T. Dijon mustard
1/4 C. light brown sugar, packed
1 T. curry powder
1.5 t. salt
.5-1 t. pepper
3 green onions, chopped

Score both sides of the steak with a sharp knife. Place soy sauce,
sherry, mustard, brown sugar, and curry in a shallow non-metal
bowl. Add steak, turning once so that both sides are marinated.
Cover and let sit at room temperature no more than 2 hours or
refrigerate overnight, turning occasionally. Before grilling, remove
and place the marinade juices in a small saucepan, bring to a boil
and set aside. Sprinkle steak with salt and pepper and place on grill
or under broiler. Cook about 5 minutes on each side, basting
occasionally with reserved marinade. Cut steak into 6 large squares
and serve immediately. Garnish with green onions.


Chutney Marinade For Chicken

Serves 8

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. Combine the
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

Servings: 4

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, cumin, and
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
before grilling.

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 Masala

Total time: 20 minutes

Serves: 4

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 the chops
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 immediately
garnished with cilantro.


Grilled Shrimp and Lemon Wedges

Total time: 25 minutes

Servings: 4

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
3 lemons
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 remove
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.


Spike Steak

Serves 4-6

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 and
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

Serves 4

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
Lime-garlic dressing
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

Serves 6

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

Serves 6-8

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

Serves 4

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.