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Basil-Grilled Loin Chops
2007-05-26 02:53:00
Yield: 4 Servings 8 lamb loin chops 1 T dijon mustard 1 T balsamic (or red wine -vinegar) 2 garlic cloves,minced 1/4 t pepper 1/4 c olive oil 4 t basil leaves,slivered,freshUSe fresh or frozen chops. If using frozen, thaw in refrigeratorovernight. Dry chops well, slash each edge once and arrange in singlelayer in shallow glass baking dish. In small bowl, whisk in mustard,vinegar, garlic and pepper. slowly whisk in oil; then stir in basil.Pour and spread over chops, turning to coat both sides. Cover andrefrigerate for at least 1 hour, but not more than four hours. Bringto room temperature 30 minutes before grilling. Place chops on oiledgrill 4 to 6 inches above medium-hot coals or on medium-high settingand grill for about 5 minutes per side or until done to your liking.
More About: Basil , Chops , Grille , Grilled , Grill

Bastille Day Grilled Lamb With Rosemary
2007-05-26 02:53:00
Yield: 4 Servings 1 lg clove garlic,minced 1 T fresh rosemary,minced 1 T olive oil 2 t white wine vinegar 2 t dijon mustard 1/2 t salt 1 1/2 lb leg of lamb* 1 black pepper,Freshly Ground*Brought to room temperature. A butterflied leg of lamb has a centerportion and two flaps. This recipe uses only the center portion. Theremaining portions can be stored in the freezer for later use. Thelarger flap (sirloin) can be grilled. The smaller one is excellent touse for kebabs. If you're cooking for a larger group, use the entireleg.1. Prepare a medium-hot charcoal fire. Or heat oven to 450 degreesand line jellyroll pan with aluminum foil.2. Combine garlic, rosemary, oil, vinegar, mustard and salt in a smallbowl. Rub over entire surface of lamb. (Can be done as long as 12hours ahead of time, if desired.)3. Place lamb on grill or baking sheet and sprinkle generously withground pepper. Grill or bake until it registers 120 degrees on aninstant reading ...
More About: Lamb , Grille , Still , Grilled , Rosemary

Basil Grilled Chicken
2007-05-26 02:52:00
Yield: 4 Servings 3/4 t pepper,coarsely ground 4 chicken breast halves withou 1/3 c butter (or margarine),melted 1/4 c fresh basil,chopped 1 T parmesan cheese,grated 1/4 t garlic powder 1/8 t salt 1/8 t pepper 1 fresh basil,sprigs, optionaRecipe by: Southern Living, Five Star Recipe Collection Press 3/4 tpepper into meaty sides of chicken breast halves. Combine theCombine softened butter, the 2 T basil, Parmesan cheese, garlicpowder, salGrill chicken over med coals 8 - 10 min on each side, bastingfrequently w/
More About: Chicken , Basil , Grille , Grilled

Barbeque-Spiced Grilled Tenderloin Steaks
2007-05-26 02:51:00
Yield: 1 Servings 1 T brown sugar 1 T sweet paprika 1 t dry mustard 1 t allspice,Ground 1/4 t pepper 2 6 oz 1 thick tenderloin -steaksCombine first 6 ingredietns in small bowl. (Can be prepared 1 weekahead. Store in airtight container.)Prepare barbeque (high heat). Rub spice mixture generously into bothsides of steaks. Grill steaks to desired doneness, about 3 minutesper side for medium-rare. Serve hot.
More About: Grille , Spice , Ender , Steaks , Grilled

HOT MUSHROOM TURNOVERS
2007-05-25 04:16:00
Ingredients:------------3 3oz pkg cream cheese, softenedbutter or margarine, softenedall-purpose flour1/2 lb. mushrooms, minced1 large onion, minced1 t salt1/4 t thyme leaves1/4 C sour cream1 egg, beatenInstructions:-------------Early in day: In large bowl, with elec. mixer at med speed,beat cream cheese, 1/2C butter and 1 1/2 C flour until softdough forms; wrap dough in waxed paper; chill at least 1 hr.In med skillet, in 3 T butter, saute mushrooms and onion untiltender; blend in salt, thyme, and 2 T flour; stir in sour cream;chill.On floured surface, roll half of dough in 15 inch circle (about1/16" thick); cut into twenty 2 3/4" circles. Roll scraps intoball; chill.On one half of each circle, place teaspoonful of mushroom mixture.Brush edges with egg; fold other half over filling; with fork, pressedges together; prick tops to let out steam; place on ungreasedcookie sheet. Repeat with rest of dough, scraps, filling. Brush withegg; cover; chill.About 20 min before serving: Preheat o...
More About: Mushroom , Room , Turn , Mush

GRILLED PORTOBELLA MUSHROOMS WITH MANGO CHUTNEY
2007-05-25 04:16:00
(4 servings)Ingredients:------------4 Portobellas1 large ripe mango1 red bell pepper1 jalapeno pepper (optional)soy saucevinegar1 tsp miso1 bunch arugula lettuceInstructions:-------------Carefull y remove stems from mushrooms (use for soup) and clean themthoroughly. Marinate in vinegar/miso/soy sauce for an hour or so.Dice the mango and pepper, chop the jalapeno, and toss with a littlevinegar.Clean the lettuce and separate into single leaves.Grill the mushrooms on both sides. When grilling the top, turn themushroom 90 degrees halfway through to get a square or diamondcrosshatch pattern.To serve, fan 3 lettuce leaves on the plate, center the mushroom, andplace a dollop of chutney on either side.
More About: Mango , Mushrooms , Chutney , Grille , Room

GARDEN-STUFFED MUSHROOMS
2007-05-25 04:15:00
Ingredients:------------1/2 cup (125 mL) dried, crumbly-style herb seasoning stuffingmix, crushed1/4 cup (50 mL) butter or margarine, melted1/4 cup (50 mL) finely chopped carrot1/4 cup (50 mL) finely chopped green pepperpinch of pepper2 tblsp (30 mL) finely chopped onion16 mushrooms, about 2-inch (5 cm), stems removedInstructions:-------------Heat oven to 350F (180C). In small bowl, stir all the ingredientstogether except mushrooms. Stuff each mushroom cap with 1 tablespoon(15 mL) filling. Place in buttered 13x9-inch (33x23 cm) baking pan.Bake for 20 to 25 minutes or until tender.Microwave Directions:Mush room Recipes : COLLECTIONhttp://www.cs.cmu.edu/~mjw/reci pes/vegetables/mushrooms/mush-coll.html (7 of 26) [12/17/1999 12:10:50 PM]---------------------Prepare mushrooms as directed. Place in buttered 12x8-inch (30x20 cm)baking dish. Cover and microcook on high, turning dish after half thetime, until tender (8 to 9 minutes).
More About: Garden , Mushrooms , Room , Arden

EGG AND MUSHROOM STROGANOFF
2007-05-25 04:14:00
Ingredients:------------4 eggs1/2 cup long grain rice1 tblsp melted butter1 small onion, Finely chopped3 bacon rashers, chopped1 cup sliced mushrooms225 g carton sour creamsalt and pepperparsley, chopped for garnishInstructions:-------------Hard boil eggs. Cook the rice in boiling salted water until tender.Drain well and place on a serving plate. Arrange the eggs on top andkeep warm. In a frying pan melt the butter, then fry the onions, baconand mushrooms until tender. Stir in the sour cream. Mix well, thenpour the mixture on top of the eggs. Sprinkle with parsley. Serveimmediately.
More About: Mushroom , Room , Mush

CRISP SAUTEED MUSHROOMS
2007-05-25 04:14:00
Ingredients:------------1 # large whole fresh mushroomsthese mushrooms must be absolutely fresh and the caps shouldnot be separating from the stems.Instructions:-------------Brush off mushrooms and slice into 1/4" slices from the top down,including the stems.With a fine mist spray bottle, mist the mushrooms to just barely dampen.Drop into a paper bag or large ziplock bag that contains 1 or 2 cups ofa/p flour. Stir well or shake very gently. Then, let the mushrooms"marinate" for a while in the flour while you prepare to cook them.In a large, well seasoned cast-iron skillet or a commercial quality nonstickskillet melt 1/2 stick of fresh unsalted butter and ~1/4 cup ofolive oil. Mix the oils well and heat to ~300-325 degrees F.Drop the mushrooms into a colander to remove excess flour. Drop a fewat a time into the butter/oil and coat each well. Continue 'til all themushrooms are in the skillet. Turn down the heat to the saute leveland continue to cook, turning frequently. After a few m...
More About: Mushrooms , Room , Mush , Cris

CREAMED MUSHROOMS
2007-05-25 04:13:00
Ingredients:------------1 medium onion peeled and quartered2 tblsp salad oil450 g mushroomsjuice of 1 medium lemon142 ml soured creamsalt & ground black pepperparsley for garnishingInstructions:-------------Reduc e onion to a puree in processor or blender, lightly saute in oil ina large frying pan. If necessary peel and trim mushrooms slice finely.Add mushroom to onion, sprinkle with seasoning and lemon juice. Cover.Cook gently about 6 minutes. Lightly stir in soured cream. Adjustseasoning to taste. Cook for 2 minutes more. Serve garnished withsprigs of parsley.This is a recipe equally good hot or cold. Good for barbecues (cold).
More About: Mushrooms , Room , Cream , Mush

Grain & Cheese Burger
2007-05-24 07:17:00
Yield: 4 Servings1 1/2 c mushrooms,chopped1/2 c green onions,chopped1 T margarine1/2 c rolled oats,regular1/2 c brown rice,cooked2/3 c shredded cheese,mozzarella1 or cheddar3 T walnuts,chopped3 T cottage (or ricotta cheese)1 low fat2 lg eggs2 T parsley,chopped1 salt,pepper1 buns,mayo, tomato, lettuceIn a 10 to 12 inch nonstick frying pan over medium heat, cookmushrooms and green onions in margarine until vegetables are limp,about 6 minutes. Add oats and stir for 2 minutes. Remove from heat,let cool slightly, then stir in cooked rice, cheese, walnuts, cottagecheese, eggs, and parsley. Add salt and pepper to taste. On an oiled12X15 inch baking sheet shape into 4 patties, each 1/2 inch thick.Grill 3 inches from heat, turning once, 6 to 7 minutes total. Serveon bread with mayo, onion rings, and lettuce.
More About: Cheese , Burger , Grain , Urge

Bar-B-Q: Smoke-Grilled Salmon
2007-05-24 07:17:00
Yield: 4 Servings1 t lime rind,Grated1/4 c lime juice1 T vegetable oil1 t dijon mustard1 pn pepper4 salmon steaks,1-inch thick-[1-1/2,lb]1/3 c sesame seed [optl],ToastedIn shallow dish, combine lime rind and juice, oil, mustard andpepper; add fish, turning to coat. Cover and marinate at roomtemperature for 30 minutes, turning occasionally.Reserving marinade, remove fish; sprinkle with sesame seed. Place ongreased grill directly over medium heat. Add soaked wood chips. Coverand cook, turning and basting with marinade halfway through, for16-20 minutes or until fish flakes easily when tested with fork.
More About: Smoke , Grille , Grilled , Grill

Ayam Panggang Mesanten
2007-05-24 07:16:00
Yield: 4 Servings2 lb chicken1 t salt1 c oil1 t shrimp paste,Dried4 shallots,chopped3 garlic cloves,crushed3 chilies,red, fresh2 T oil2 1/3 c coconut milk2 bay leaves1 lemon grass stalk1 T juice,lime1 chilies,red, freshDried shrimp paste is also called terasi. Seed and shred the chilies.Crush lemon grass with side of cleaver.Cut chicken in half. Wash and pat dry. Rub with salt and oil. Grillover hot coals about 10-15 minutes each side, until done.Slice chicken into bite-sized pieces. Wrap shrimp paste in foil andgrill each side over moderate heat about 2 minutes. Pound shallots,garlic, chilies, and toasted shrimp paste into a paste. Heat oil infrying pan. Add paste and fry on moderate heat, stirring, for about4-5 minutes, or until dry, do not burn.Add coconut milk gradually, stirring after each addition. Add bayleaves and lemon grass. Bring to a boil. Simmer 5 minutes to allowflavors to blend.Add lime juice. Stir. Add cooked chicken and reheat in sauce.Garnish with the shredded chil...
More About: Sant , Pang , Mesa

Australian Grilled Fish
2007-05-24 07:15:00
Yield: 4 Servings4 fish steaks1/4 c lime juice2 T vegetable oil1 t dijon mustard2 t fresh ginger root --,Grated1/4 t cayenne pepper1 black pepper* For the steaks: they should be 8-10 ounces and 1-inch thick each.Use Swordfish, Halibut or Salmon steaks.1. In a bowl, combine the lime juice, 1 tablespoon oil, ginger,cayenne pepper and enough freshly ground black pepper to suit yourtaste. 2. Marinate the fish in the marinade for 45-60 minutes. Turnsteaks 2-3 times. 3. Have the grill prepared with white coals andbrush the cooking grill with the remaining one tablespoon oil. 4.Grill the fish, brushing several times with the marinade, untilcooked through and opaque in the center. Turn fish after about 4-5minutes. Total grilling time will dependon your grill and the heat ofthe coals.* To broil instead, use a broiler pan brushed with oil and broil untilcenter is opaque. Will take about 10 minutes total in broiler. Turnsteaks after 5 minutes, and baste often with marinade.
More About: Fish , Australian , Grille , Stra , Grilled

Asian Hot-Que Grill Sauce For Chicken
2007-05-24 07:14:00
Yield: 1 Servings1 stephen ceideburg2 T brown sugar2 T red wine vinegar1 c ketchup1/2 to 1 teaspoon chinese hot-mustard1 lg garlic clove,minced1 T soy sauce1 to 3 teaspoons asian chile-paste wi,th garlicCombine all ingredients except chile paste in a small saucepan.Bringto a boil, then turn off heat. Stir in chile paste. Makes 1 1/4 cups.To use: Brush on chicken, beef or pork while grilling.
More About: Chicken , Asian , Sauce , Grill

Anticuchos Picantes
2007-05-24 07:13:00
Yield: 16 Servings1 beef heartMARINADE =======================8 garlic cloves,pressed2 chiles,rocoto,stemmed,-seeded,minced2 T cumin,ground1/2 T oregano,dried1 salt,to taste1 pepper,black,to taste2 c vinegar,wine, redSAUCE ==========================1/3 c chiles,dried, aji,crushed1 T oil,vegetable1 salt,to tasteHEAT SCALE HOT ================Clean the beef heart thoroughly, removing all nerves and fat. Cutinto 1" cubes, place in non-reactive bowl, refrigerate and set aside.Combine garlic, chiles, cumin, oregan, salt and pepper and 1 1/2cups vinegar. Pour over meat. Add more vinegar, if necessary, tocover meat completely. Marinate, refrigerated, 12-24 hours. About 1hour before grilling, remove meat from marinade and thread onskewers. Reserve marinade.Soak the crushed chile in 1/3 cup warm water for 30 minutes. Inprocessor, combine chiles and water with oil and salt. Add enoughreserved marinade (3/4 cup) to make thick sauce, puree.Brush skewered meat with sauce and grill over hot coals...
More About: Anti , Cant , Pica , Antes