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Grilled Chicken Italiano
2007-07-26 07:28:00
Yield: 4 Servings 3 1/2 lb chicken,cut-up 1 c italian dressing (i use -kraft free,italian) 1/4 c dry white wine 1/4 t garlic powderRinse chicken with cold water and pat dry. Arrange chicken piecesina glass baking dish. In a med. bowl, combine salad dressing withwine and garlick and pour over chicken. Cover and marinate 2 to 4hours at room temperature, or overnight refrigerated. Remove chickenfrom marinade and place on oiled grill set 4 to 6 inches over coals.Grill chicken pieces, turning frequently and brushing with reservedmarinade, until browned outside and cooked through, with no trace ofpink near bone, about 35 to 40 minutes.
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Grilled Chicken Halves
2007-07-26 07:27:00
Yield: 1 Servings 2 whole chickens --,Halved 8 cloves garlic --,Minced 2 T fresh ginger,Crushed 2 T myseasoning 1 sm jar 1 lg jar 1 damson plum jam 1 pimentosRub the chicken inside and out. I mixed everything together in ablender and poked holes in the chicken where I could....and stuck inthe fridge for 3 hours this morning. The smell is wonderful! Servingwith basmati rice, sliced fresh tomatoes and old fashioned coleslaw.
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Grilled Chicken Breasts With Mango Salsa
2007-07-19 06:16:00
Yield: 6 Servings 6 chicken breast halves -boneless 2 T dark soy sauce 2 T salad oil 2 T honey 2 T fresh,strained lime juice 1/2 t salt 1/4 t cayenne pepper MANGO SALSA ==================== 2 mangos (about 1 lb. each) ** 1/2 c finely red onion,Diced 1/2 c cucumbers - see instructions 2 peppers,seeded and diced 1 juice of two limes 1/2 t salt BASICCAPER MAYONNAISE ========== 2 egg yolks 1 1/2 T strained fresh lime juice 1/4 t salt,heapingCucumbers should be finely dice, unpeeled.-Trim the chicken breast halves of all fat and gristle and separate thetenderloin. Mix soy, oil, honey, lime juice, salt, and cayenne in ashallow dish just large enough to hold the chicken in one close layer.Marinate the chicken in this mixture for 1 hour at room temperatureor for several hours the refrigerator, turning several times. Grillthe chicken breasts for 3 to 4 minutes per side, the tenderloinsab...
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Grilled Chicken Breasts With Cilantro-Lime Bu
2007-07-18 03:29:00
Yield: 4 Servings 1 cilantro-lime butter 6 T butter --,Softened 1 sm lime 1 sm shallot 3 T cilantro leaves --,Minced 1/4 t salt and pepper --,To Taste 1/8 t cayenne pepper 1 chicken and marinade 2 whole split chicken breasts 1 with wings,skin and 1 bones (1 1/2 pounds) 1 salt and pepper 1 md lime 2 T olive oil 1 1/2 T cilantro leavesPreparation: For the cilantro-lime butter, cream the butter. Grate1/2 teaspoon zest and squeeze 1 1/2 teaspoons juice from the lime.Beat zest and juice into the butter. Peel, mince, and stir in theshallot. Stir in the cilantro, 1/4 teaspoon salt, 1/4 teaspoonpepper, and cayenne pepper. Transfer mixture to a sheet of plasticwrap and roll into a 1-inch log; set aside. (Can refrigerate butterovernight or freeze up to 1 month.) For chicken and marinade: Removethe top two thirds of each chicken wing, leaving the segment nearestthe breast meat attached. but off the k...
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Grilled Chicken Breasts In Raspberry Vinegar
2007-07-17 04:00:00
Yield: 6 Servings 4 chicken breasts halves 1/4 c chicken stock 1 T lemon juice 1 shallot,finely chopped 1 black pepper 1/2 c raspberry (or wine vinegar) 2 T olive oil 1 t lemon peel,Grated 1/2 t tarragon leaves,DriedRemove excess fat from chicken breasts; place them in sealableplastic bag or non-aluminum bowl. Combine remaining ingredients;pour evenly over chicken breasts. Seal bag or cover bowl; marinate inrefrigerator 4 hours or overnight. Turn occaisionally. Removechicken from marinade. Arrange in one layer in large, shallowmicrowaveable dish, with thicker parts toward outer edges. Pierceskin in several places with sharp knife. Cover with waxed papper.Microwave at high 4 minutes per pound. Turn over and rearrangepart-way through cooking. Transfer immediately to preheated grill,skin side up, over low heat. Turn often for even grilling. Cook untiltender and juices run clear when chicken is pierced with fork, 10 to20 minutes.
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Grilled Chicken Breasts
2007-07-16 07:38:00
Yield: 8 Servings 2 garlic cloves,Sliced 1/4 c dry white wine 5 t olive oil 1 T finely fresh basil,Chopped 1 or 1 1/2 ts basil,Dried 1 T finely fresh oregano,Chopped 1 or 1 1/2 ts,Dried 1 salt and pepper 1 T finely mint or,Chopped 1 1 1/2 ts,Dried 8 sm skinless,boneless chicken 1 breast halves (about 2#)IN LARGE SHALLOW BOWL OR BAKING DISH, COMBINE GARLIC, WINE, OLIVE OIL, HERBS AND SALT AND PEPPER. ADD CHICKEN, COATING WELL WITH MARINADE.COVER AND REFRIGERATE 2 TO 4 HRS., TURNING OCCASIONALLY. PREPARE OUTDOOR GRILL FOR COOKING OR PREHEAT BROILER. PLACE CHICKEN ON COOKING SURFACE OF GRILL OR BROILER PAN. GRILL OR BROIL ABOUT 3 MIN. ON EACH SIDE OR UNTIL NOLONGERPINK IN CENTER. LET STAND 3 TO 5 MIN. BEFORE SLICING. TO SERVE, CUT EACH BREAST DIAGONALLY INTO THIN SLICES. ARRANGE ON PLATE AND GARNISH WITH LETTUCE.
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Grilled Chicken Breast With Garlic Lemon
2007-07-06 03:06:00
Yield: 1 Servings 6 chicken breast halves 1/4 c olive oil 2 cloves garlic --,Minced 2 T lemon juice -- strained 1 t black pepper 1 t cumin -- optional,Ground 1/2 t saltPlace chicken in shallow dish. Combine all ingredients, pour overboth sides of chicken. Cover and refrigderate, fish up to 2 hours andchicken overnight if you wish. Grill covered or broil about 10 min.each side until done, serve immediately.Variation:Garlic -herb marinade for chicken or fish: Prepare marinade as above,omitting cumin and using only 1/2 teaspoon black pepper. Add 1teaspoon dried leaf thyme or 1 teaspoon oregano and 1/2 teaspoonminced fresh rosemary.
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Grilled Chicken Breast Sandwiches With Roaste
2007-07-02 04:09:00
Yield: 6 Servings 1 6 chicken breast halves : without skin -- boned & : skinned 5 TB olive oil 1 TB black pepper -- cracked 2 TB fresh thyme 2 red bell peppers 1/2 c mayonnaise 1/4 c Dijon mustard 1 ts Worcestershire sauce 1 ts red wine vinegar 1 ds salt 3 oz arugula leaves 3 red ripe tomatoes -- for : slicing 12 sl multi-grain bread STEP ONE: For the Chicken -- Rub the chicken breasts with 3 tablespoons of the olive oil, the black pepper, and thyme leaves. Cover and refrigerate a minimum of 6 hours, preferably overnight. Remove from refrigerator 1 hour before cooking. STEP TWO: For the Peppers-- Preheat oven to 500 degrees and place 2 red bell peppers on the rack and roast. Turn the peppers occasionally until the skins are completely charred (20 to 30 minutes). Place the peppers in a paper bag and seal the top. This allows them to steam and aids in peeling. Remove the peppers from the bag and remove the ski...
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Grilled Chicken Appetizer Roll-Ups
2007-06-29 03:14:00
Yield: 16 Servings 4 boneless,skinless chicken 1 breasts (about 1 lb) 1 salt and pepper,To Taste 2 T olive (or vegetable oil) 2 T lime juice 1 md clove garlic,minced 8 oz port wine (or sharp cheddar) 1 cold pack cheese food 1 softened 8 flour tortillas 1/3 c green onions,Chopped 1/2 c sour cream Cut chicken breasts in half lengthwise. Salt and pepper chicken. Combine oil, lime juice and garlic; marinate chicken 30 minutes or longer. Remove from marinade. Grill or barbecue chicken 10 to 12 minutes, turning once, until chicken is just cooked thouugh (or saute in nonstick skillet 10 to 12 minutes). Divide cheese in half; reserve one half. To make each roll-up, spread 1 tablespoon cheese on lower third of tortilla. Lay 1 chicken strip across; sprinkle with a little green onion. Fold in sides of tortillas; roll up tightly. Wrap in foil (can be made ahead and re...
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Grilled Chicken Adobo
2007-06-28 06:00:00
Yield: 6 Servings 10 chicken breast halves,* 1/4 c achiote sauce base,below 1 c orange juice 2 T vegetable oil 1 t basil leaves,dried 1 t cinnamon,ground 1/2 t salt ACHIOTE SAUCE BASE ============= 1/3 c achiote seeds -(annottoseeds) 1/3 c orange juice 1/3 c vinegar,white 1 t red chiles,ground 1/2 t pepper 1 clove garlic * There should be 10 breast halves (about 3 1/2 lbs) which should be boneless and skinless. Place chicken breasts in shallow glass or plastic dish. Mix remaining ingredients and pour over the chicken. Cover and refrigerate for at least 2 hours. Remove chicken from marinade and set the marinade aside. Cover and grill the chicken t to 6 inches from medium coals for 10 to 20 minutes. Turn the chicken; cover and grill, turning and brushing with the marinade 2 to 3 times, until done, about 10 to 20 minuteslonger. Heat remaining marinade to boiling; ...
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Grilled Chicken & Red Pepper Taco
2007-06-27 03:24:00
Yield: 6 Servings 1 1/2 lb boneless,skinless chicken b 2 red bell peppers roasted pee 2 stalks celery,washed and sl 1 med red onion,peeled and ch 1/2 c black beans (about 2,Cooked 1/4 c cilantro leaves,Chopped 1/4 c balsamic vinegar 1/4 c oil 1/4 c orange juice 1/4 c lime juice 2 cloves garlic,peeled and mi 1 t coriander seed,Ground 1/2 t pepper 1/2 t salt 1/4 c sour cream (or non-fat -yogurt) 6 (8-in) flour tortillas LIGHT A GRILL OR PREHEAT a broiler. Pound the chicken breasts to an even thickness, and grill or broil on both sides until cooked through, but not dried out, about 4 minutes on a side. It makes sense to grill the peppers at the same time. Slice, and set aside. Combine the bell peppers, celery, onion, black beans and cilantro in a mixing bowl. Combine the vinegar, oil, orange juice, lime juice, garlic, coriander, pepper. Combine wit...
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Grilled Cheese-Chipotle Sandwich
2007-06-26 03:14:00
Yield: 2 Servings 4 sl white (or wheat bread) 2 t pureed chipotle chiles 5 oz cheese (or thinly),Shredded -sliced 1 ripe tomato,sliced 1 thinly red onion,Sliced 1 cilantro leaves coarsely -chopped 1 soft butter SPREAD EACH PIECE OF BREAD with thin coating of pureed chiles, or more if you like your sandwich really hot. Cover bottom slice with layer of cheese, tomato and onion slices and as much cilantro as you like. Top with second slice of bread and butter it. Place sandwich, butter-side down, in cast-iron skillet. Spread top piece of bread with butter as well and cook sandwich slowly. When golden brown on bottom, turn it over and cook on the other side. Covering pan will help melt cheese by the time bread is crisped and golden. Eat right away with something very cold to drink.
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Grilled Cheese Gobblers
2007-06-25 03:20:00
Yield: 4 Servings 8 sl sourdough (or multigrain) 1 bread 1/2 c cranberry sauce 6 oz turkey,cooked and sliced 4 oz cheddar cheese,mild or 1 sharp,thinly sliced 1 butter Spread 4 slices of bread with cranberry sauce: top with turkey, cheese and remaining bread slices. Lightly spread outside of sandwiches with butter; cook in large skillet over medium-low heat until browned on both sides. Makes 4 servings.
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Grilled Breast Of Chicken W/Maple Whiskey Gla
2007-06-23 03:38:00
Yield: 2 Servings 1 t thyme,Dried 2 chicken breasts* boned,skin 1/2 c pure maple syrup 3 T jack daniel's whiskey 1 T vegetable oil *Note: Chicken breasts should be boned, skinned & split. Rub thyme over both sides of chicken breasts. Combine syrup, whiskey and oil. Marinate breasts in the refrigerator for several hours. Grill or broil breasts, basting frequently with marinade for a shiny brown glaze. (Glaze burns easily, so watch carefully.)
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HOW TO CREATE THE PERFECT BACKYARD BARBEQUE
2007-06-22 16:03:00
by: Dakota Caudilla Planning the perfect barbeque is easy. Just follow these five easy steps towards creating a memorable barbeque.1. Because good company is what makes or breaks a successful backyard barbeque make sure you organize your guests first. Send out invitations or call as much in advance as you can to guarantee that the people you want to come will be able to come.2. Choose a theme and decorate the backyard and your home to suit that theme. Match tablecloths and napkins. Add candles and fresh flowers. A backyard barbeque needs a theme to induce a fun mood amongst guests and to make it memorable.3. Plan the menu. Check to see what your guests are bringing and cross those items off your list. Make a list of what you need (don't forget insect repellent) and do all the shopping the day before so that ingredients are fresh and so that the morning of your backyard barbeque can be dedicated to food preparation. Make sure you purchase the highest-quality meat products you can ...
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The Popularity of Humorous Aprons
2007-06-21 15:53:00
by: Thomas Morva One of the earliest references to aprons comes from the story of Adam and Eve. They were said to have sewn together fig leaves to cover their bodies; this is certainly the first historical account of an apron being used. Fast forward to the 19th and 20th centuries where aprons continued their functional use for keeping clothing clean and for carrying cooking utensils and the like.Today's apron options are much more fun and exciting than aprons of past years. We have all seen the aprons bearing the words, "Kiss the Cook" and similar sayings. There are certainly more humorous aprons out on the market than we could ever imagine. During the Martha Stewart scandal, you could even find black and white striped aprons that poked fun at the homemaking goddess' pending jail sentence. Some of today's most popular humorous aprons have sayings like, "If you want breakfast in bed, then sleep in the kitchen" and "I'm not aging, I'm marinating!" Humorous aprons ar...
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Grilled Bourbon Tri-Tip
2007-06-21 03:29:00
Yield: 8 Servings 4 to 6 pounds tri-tip BOURBON MARINADE =============== 2 lg red onions 1/2 c fresh rosemary 1/2 c fresh mint leaves 1/2 c bourbon 1 T salt 3/4 c to 1 cup balsamic vinegar 2 c tomato juice 6 to 12 garlic cloves 1/2 c soy sauce 1. Combine all of the ingredients for the marinade in a food processor fitted with the metal blade. 2. Place the tri-tip in a glass, ceramic, or plastic pan and pour the marinade over it. let sit for 2 hours at room temperature or up to 3 days refrigerated. 3. To grill, have the coals hot and set them on each side of a kettle-type barbecue. For a smokier flavor, add several handfuls of soaked smoke chips to the hot coals. Place the meat on the grill and cover with the lid. Grill for about 30 minutes or until a meat thermometer inserted into the center reaches 120 degrees for rare or 130 degrees for medium. Can prepare the marinade up to 7 d...
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Grilled Bluefish Wrapped In Mammoth Basil Leaf
2007-06-20 09:38:00
Yield: 4 Servings 10 mature mammoth basil leaves- (fresh) 1 1/2 lb bluefish 4 T pesto Heat outdoor grill. Soak the Mammoth basil leaves in water. Slice the bluefish into strips 2 inches wide, making 8 slices. Spread pesto on each slice of fish. Wrap each slice in a Mammoth basil leaf, securing with a toothpick or wooden skewer. Place the wrapped fish on the hot grill over glowing coals, 6 inches from the heat. Cover the grill and cook for 5 minutes on each side.
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Grilled Bananas
2007-06-19 05:39:00
Yield: 6 Servings 12 green bananas Confectioners sugar Grill unpeeled bananas 4 inches from medium coals, turning once, for 20 minutes or until peel is black and bananas soft. Split and sprinkle with sugar. Serve banana in peel, slit and topped with sour cream and toasted coconut
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Grilled Balsamic Veal Chops
2007-06-18 04:44:00
Yield: 4 Servings 2 shallots 2 garlic cloves 2 sprigs fresh rosemary 3 c balsamic vinegar,divided 1/2 c olive oil 1/2 t kosher salt 1/2 t black pepper 4 veal chops,10 oz each 1 c balsamic vinegar 4 t basil-infused oil 4 sprigs fresh thyme (garnish)To be served with Balsam ic Ratatouille and Mashed Potatoesw/Mascarpone Cheese & Roasted Garlic1. Roughly chop shallots, garlic and rosemary. Place in a casseroledish large enough to hold the veal chops, along with 2 cups balsamicvinegar and the olive oil, salt, and pepper. Add chops, cover, andmarinate in the refrigerator for 6 to 8 hours.2. Remove veal chops from marinade. Place on a hot grill. Cook atmedium temperature, turning once, for 9 to 13 minutes, until done toyour liking. If using a gas grill, the barbecue experts who staff theWeber Grill Line (1-800-474-5568) recommend grilling the chops overmedium heat using the indirect method until chops reach 160 degreesfo...
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Grilled Asparagus With Lemon Dip
2007-06-15 02:54:00
Yield: 4 Servings 2 T olive oil 1 lb asparagus,ends broken off 1 salt and,Freshly Ground -pepper 1 lemon dip 1/4 c mayonnaise 1 t lemon rind,Grated 2 T lemon juice 1 pepper,Freshly GroundPreheat grill to high. Brush oil on asparagus. Place across grilland cook for 2 to 3 minutes per side or until crisp-tender. Seasonwith salt and pepper.To make lemon dip, combine ingredients. Season to taste. Eat withfingers. Serves 4
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ALOHA SWEET POTATOES
2007-05-28 03:57:00
Ingredients:------------4-5 medium sweet potatoes1/2 cup Pineapple Preserves2 tblsp butterInstructions:-------------Boil sweet potatoes in their jackets until tender, about 25 minutes.Let cool, then peel and cut into 1/2 inch thick slices. In a largeskillet melt pineapple preserves and butter; add sweet potatoes toskillet. Cook gently; tossing lightly until sweet potatoes are glazed.
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ARMENIAN POTATOES
2007-05-28 03:57:00
Ingredients:------------750 g old potatoes, peeled thinly and diced3 tblsp tomato paste (I used one with added herbs and onion)1/4 cup water4 cloves garlic, very finely chopped1 tsp salt1/2 tsp paprika1/4 cup oil (I used a bit less and used some of my own herbed olive oil)1 cup finely chopped parsleyInstructions:-------------Place the whole lot in a casserole dish and bake at around 375F for 45minutes or until the potatoes are tender.I cooked it for somewhat longer than this because the males in thefamily vanished to watch some field hockey later afternoon and were abit delayed coming home. As long as you don't use mush spuds, I wouldsay this dish is fairly forgiving of being left to fend for itself.We had it with some small lamb roasts (these are cut from the rump andweight about 7 ounces) which I patted dry, then rubbed with a mix ofherbs and spices and barbecued till medium rare then sliced thinly. Wealso had some al dente whole baby green beans.
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Marjoram Potato Casserole
2007-05-28 03:56:00
750 g potatoessaltbunch of fresh marjoram (dried otherwise)250g cream2 egg yolksfreshly ground pepper40 g butter75g ham(If I want this as a main meal, then I use minced meat and prepareit the same way I would for Lasagna (ie spicy and rich)I then just alternate the layers of meat mix and the potato recipe.)- Wash, peel and slice the potatoes thinly.- In lightly salted, rolling boiling water, cook for 5 mins.(sorry about the sentence stucture- I'm translating this from Germanthisis an "authentic" Austrian recipe...)- Drain the potatoes thoroughly in a sieve.- Take the Marjoram from the stalks, and chop finely.- Mix salt, pepper and marjoram with the egg yolks and cream.- Grease a casserole dish, and place half the potatoes in the form.- Chop the ham finely, and spread half over the potatoes.- Sprinkle s and p over the layers.- Place the rest of the potatoes in the dish, and then pour theegg mix over the top. Sprinkle with ham, and dot the top with the remainderof the butter used for...
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Gratin of Potatoes Girardet
2007-05-28 03:55:00
Categories: GratinServings: 4400 g Floury potatoes (14 oz) 20 g Unsalted butter (3/4 oz)1 x Small clove of garlic Salt, pepper, cayenne and200 ml Milk (scant 1/2 pint) - nutmeg100 ml Double cream (scant 1/4 pintIMPORTANT: The gratin is best if it is given gentle, slow cookingPeel the potatoes and cut them into thin slices about 3 mm (1/8 in) thick.ABOVE ALL, DO NOT WASH THEM.Peel and chop the clove of garlic very finely and mix it with the sclicesof potato.Put the potatoes into a saucepan with just enough milk to cover them.Season with salt, pepper, cayenne and a few gratings of nutmeg.Put the pan over a fairly high heat and cook the potatoes for 4-5 minutes,or until you can see that the milk has blended and thickened a little withthe starch given out by the potatoes. At this point, add half the creamand just bring the pan to the boil. Take it off the stove and taste forseasoning.Butter a gratin dish. This should be big enough to take the potatoes in alayer NOT MORE THAN 2 cm (3/4 i...
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Low-fat Scalloped Potatoes
2007-05-28 03:55:00
2 or 3 baking potatoes1 1/2 cups skimmed milk2 tablespoons flour1/2 teaspoon salt1/4 teaspoon garlic powder1/4 teaspoon cayenne pepper1/2 cup shredded low fat cheddar cheesePeel and slice potatoes thinly. In a saucepan, combine milk,flour, salt, garlic powder and cayenne pepper and cook overmedium heat until sauce thickens.Layer casserole dish with potato slices. Spoon half of sauceover slices and repeat with remaining potatoes and sauce.Cover and bake in oven preheated at 350 degrees for 50 minutesto an hour. Remove from oven and sprinkle with cheddarcheese.
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Baked Potato Slices
2007-05-28 03:54:00
Ingredients:4 medium even potatoes1 tsp salt2 to 3 Tbsp melted butter2 to 3 Tbsp. chopped fresh herbs (parsley, chives, thyme, sage)- or -2 to 3 tsp. dried herbs- or -1.5 tsp caraway seeds or cumin4 Tbsp grated Cheddar cheese1.5 Tbsp Parmesan cheesePreparation:1) Peel potatoes if the skin is tough, otherwise just scrub and rinse2) Cut potatoes into thin slices but not all the way through. Use ahandle of a spoon to prevent the knife from cutting all the way.3) Put potatoes in a baking dish. Fan them slightly.4) Sprinkle with sale and drizzle with butter. Sprinkle with herbs.5) Bake potatoes at 425 degrees for about 50 minutes6) Remove from oven. Sprinkle with cheeses.7) Bake potatoes for another 10 to 15 minutes until lightly browned,cheeses are melted and potatoes are soft inside. Check with afork.
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Broiled Or Grilled Marinated Chicken
2007-05-26 02:55:00
Yield: 4 Servings 1 stephen ceideburg 3 T cilantro root,Minced 3 T fish sauce 3 T chinese light soy sauce 2 T fresh lime juice 1 T black pepper,Freshly Ground 1 T garlic (3 cloves),Minced 2 lb chicken legs (or breasts) -skin and f,at removedCombine cilantro root, fish sauce, soy sauce, lime juice, pepper andgarlic in a blender or food processor. Blend until smooth and pourinto a shallow, non aluminum dish. Add chicken and turn to coatevenly with marinade. Cover and marinate in the refrigerator for atleast 1 hour or up to 8 hours, turning occasionally.Preheat the broiler or prepare a charcoal or gas grill. Drain thechicken and reserve the marinade for basting. Broil or grill thechicken on a lightly oiled rack approximately 3 inches from the heatfor 10 minutes. Turn the chicken and baste with the reservedmarinade. Discard any leftover marinade. Cook for 10 to 15 minuteslonger, or until the outside is browned and the inside is...
More About: Chicken , Grille , Mari , Grilled , Nate

Broiled Or Grilled Fish W/ Black-Bean Salsa
2007-05-26 02:55:00
Yield: 4 Servings 1 15-16oz. can black beans 2 oranges,peeled,chopped 1 tomato,seeded,chopped 1/2 c cilantro,fresh,chopped 1 jalapeno pepper,lg, minced 1 1/2 T lime juice,fresh 1 T olive oil 1 avocado,peeled,chopped 4 6oz. red snapper fillets 1 olive oil 1 lime juice,fresh 1 cilantro,choppedCombine first 7 ingredients in medium bowl (jalapeno should beseeded, but not deveined. Black Bean s should be drained and rinsed).Season salsa to taste with salt and pepper. (can be prepard 1 dayahead. cover and refrigerate.). Mix chopped avocado into salsa. coverand refrigeratePreheat grill. Brush fish with oil; sprinkle with fresh lime juice, salt and pepper. Broil or grill until just cooked through (about 9 minutes per inch of thickness if broiling). Transfer fish to plates. Sprinkle with chopped fresh cilantro. serve fish with salsa.
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Broiled Chicken With Mustard (Poulet Grille A
2007-05-26 02:54:00
Yield: 4 Servings 3/4 lb very small potatoes 1 large carrot 4 small white onions 1 salt & pepper 4 lb chicken split for broiling 2 T dijon (or dusseldorf -mustard) 2 T peanut oil 2 T butter 1/3 lb mushrooms 1 T red wine vinegar 2 T finely parsley,Chopped1. Preheat the grill. 2. Peel the potatoes. If they are not verysmall,cut them in half. Put them in a saucepan and cover with water.3. Trim and peel the carrot. Cut into 2-in. lenght, then cut intoquarters. Peel the onions and cut them in half. Add the carrots andonions to the potatoes. Add salt to taste and bring to a boil. Letstand 10 min. 4. Meanwhile, sprinkle the chicken halves with salt andpepper. Brush on all sides with mustard. Arrange the halves side byside in a baking dish, skin side down. Sprinkle with the oil. Placeon the grill and cook for 10 min. 5. Drain the vegetables. Meltthe butter in a skillet and when quite hot but not brown, add thevegeta...
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