Steak with Peppers, Onions, and Bean Sauce

A friend in British Columbia learned how to make this dish in a Chinese cooking class. 

6 oz. beef (round steak, flank steak, or fillet)

2 green peppers

1 red pepper

l large onion

1 tbl. black bean sauce

1 clove garlic

Salt to taste

4 tbl. oil

Marinade for beef:

2 tsp. soy sauce

1/2 tsp. salt (optional)

1 1/2 tsp. cornstarch

pinch of sugar

Dressing:

2 tsp. soy sauce

2 tsp. wine

1 1/2 tsp. cornstarch

1/2 cup stock or water

Stir well until smooth

Cut beef into thin slices (1 1/2 inch by 1 inch). Marinate. Slice peppers and onions the same size as the beef. Chop garlic. 

Heat oil in wok, add garlic and brown slightly, then add beef and stir fry until the color changes. Remove from wok. 

Add onions to wok, brown slightly, add peppers and stir fry together until the peppers are glossy. Add bean sauce and salt to taste. Add dressing and stir well. Bring to a boil, then return beef and mix. Serve immediately with rice. 

Cranberry Upside Down Cake

• 4 tablespoons sweet butter, very soft
• 3/4 cup light brown sugar, firmly packed
• 1/4 teaspoon cinnamon
• 1/2 teaspoon orange zest, finely grated (optional)
• 2 cups cranberries, fresh or frozen (If using frozen, thaw first)

Cake

• 12 tablespoons sweet butter, very soft
• 7/8 cup white sugar (1 cup minus 2 tablespoons)
• 1 large egg yolk
• 2 large eggs
• 1 teaspoon vanilla extract
• 2/3 cup sour cream, room temperature
• 1/2 teaspoon salt
• 1 3/4 cups cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda

1. Pre-heat oven to 350 degrees.
2. Place 4 tablespoons of butter in a 9 inch cake pan. (The pan should have at least a 2 1/2 inch rim.) Place the pan in heated oven for 4 to 5 minutes until the butter is fully melted. Stir in the brown sugar, cinnamon and orange zest (optional). Spread the sugar mixture evenly across the bottom of the cake pan. Spread out the cranberries in an even layer over the butter and sugar mix.
3. To make the cake, begin by using a wooden spoon to cream together the butter, sugar and egg yolk for about 30 seconds. Switching over to a whisk, stir in the eggs one at a time. Continue to whisk another minute until the sugar crystals dissolve. Whisk in the vanilla extract, salt and sour cream.
4. Sift the flour, baking soda and baking powder into the bowl with the wet ingredients. Whisk everything together until the batter is smooth and lump-free.
5. Pour the batter over the cranberries and bake for 50 to 65 minutes. When done, the center of the cake should be dry to the touch and spring back when lightly poked.
6. Remove the cake from the oven and set on a rack for 5 to 10 minutes (no longer as the bottom begins to set as it cools).
7. Run a knife around the edge of the pan. Invert cake onto a serving plate and remove pan. Let it rest an additional 15 minutes before serving.
8. Best served warm.

This recipe comes from Recipezaar.

Marie's Good Beans

I guess it goes without saying that this is a recipe to be enjoyed occasionally, followed by a brisk walk or a little jog around the block. 

Marie didn't give amounts or measurements, but I'm sure you can work it all out.

Van Camp's Baked Beans

bacon fat

catsup

maple syrup

tabasco sauce

salt (I'll go out on a limb and call this optional)

brown sugar

Mix all and bake for a while in a covered casserole. 

Dad's Rice Pudding

This recipe appears on Beez's blog, Pirate Dogs and Pilgrims. This is the best dessert, and the ability to make such a simple dish with such elegant results elevates my husband from the backyard grilling brigade to the status of Real Cook. I have quoted much of it with permission, but you should go read it on his blog for all of his narrative.

4 Cups Milk

3 Tablespoons long-grain rice (Texmati, Carolina, Basmati, or 

    Jasmine all work)

1/2 teaspoon salt

1/4 cup white sugar

1/2 or 1 teaspoon vanilla extract (depending on your taste-- I use 

a full teaspoon)

Preheat the oven to 300F and butter an 11X7 oven-proof glass baking pan.

Stir together all of the ingredients except the vanilla.  Put in the oven.  Bake for 2 hours, stirring  every half hour to keep the rice distributed.  Add the vanilla to the last stirring.  Continue baking for an additional 1 - 1 1/2 hours, until browned slightly on top.  

This makes the best rice pudding I've ever had and I've eaten in some diners run by Greeks that made awfully good rice pudding!!!  You can add raisins and vary the amount of rice to get a firmer texture,  I've made this with both whole and skim milk and it's always been good.   This recipe is basically the one appearing in  Atlantic Feb 2007. Check the link for the original recipe with variations.  With the end of football season, what else is there to do on a Sunday afternoon?? 

Swedish Beef Cakes

Simple as it is, this dish is really quite delicious. Serve with noodles or potatoes. 

1 1/2 lbs. ground beef (preferably chuck)

1/2 cup sour cream (I have substituted plain yogurt)

1 tsp. salt

1/4 tsp. pepper

1/2 tsp. garlic powder

1 tsp. chicken or sausage fat (may substitute butter or olive oil).

Mix the beef, sour cream salt, pepper, and garlic powder. Form the soft mixture into four large, flat cakes. Refrigerate them for a bit to firm them up. 

Heat fat in a large heavy frying pan until it sizzles. Brown the beef cakes quickly, turning to brown on both sides. Pour off any fat as it accumulates. Cook 8 to 10 minutes on each side, until well done. Remove the cakes to a hot, ovenproof platter and place them in a slow (275) oven for 10 minutes while you prepare the gravy. 

Gravy:

1 cup sour cream

1/4 tsp. garlic powder

1/2 tsp. sugar

2 tbl. fresh chopped dill or 1 tsp. dill seed

Salt and pepper, if needed

Remove the pan from the heat, drain excess fat. Put sour cream into the pan, stir around, getting all the juices and brown crispy bits left from the meat. Keep stirring until well mixed, adding any juices drained from the beef cakes in the oven. Add remaining ingredients, stir well, and serve with the beef cakes.

This recipe came originally from the Blueberry Hill Cookbook, by Elsie Masterton.

Coq au Vin

Chicken cooked in wine--very delicious. In our house, I'm afraid we used to call this "dirty chicken."

A young plump chicken, cut up

3 tbl. butter or olive oil

1/4 lb. minced salt pork

¾ cup chopped mild onions or ½ c pearl onions

1 sliced carrot

3 minced shallots

1 peeled clove garlic

2 tbl. flour

2 tbl. minced parsley

1 tbl. fresh chervil or marjoram

½ bay leaf

½ tsp. thyme

1 tsp. salt

1/8 tsp. freshly ground pepper

1 ½ cups dry red wine or sherry

½ lb. sliced mushrooms

 

In a large, heavy skillet (or electric skillet):

1) Melt butter

 

2) Add and brown lightly:

            salt pork

            onions

            carrot

            shallots

            garlic

 

3) Push vegetables aside.  Brown the chicken in the fat.  Add and stir:

            flour

            parsley

            chervil or marjoram

            bay leaf

            thyme

            salt

            pepper

            wine

 

4) Simmer the chicken over low heat until done, about 1 hour.  Keep it covered.  Add for the last 5 minutes of cooking:

            mushrooms

 

5) Skim off excess fat.  Correct the seasoning. Remove the bay leaf before serving.

Potatoes, Old French Style

2 lbs. boiling potatoes

1 medium yellow onion, peeled and chopped

2 tbl. flour

4 tbl. olive oil

2 tbl. parsley, chopped

1/4 tsp. ground nutmeg

Salt and pepper to taste

Grated rind and juice of 1 lemon

Peel and cut the potatoes into quarters. Parboil in salted boiling water for 3 minutes, then drain. Mix all the remaining ingredients, except the lemon juice, in a large salad bowl. Place mixture in a buttered baking dish, and drizzle a little more oil over the top. 

Bake in a 450 oven for 20 to 25 minutes, until nicely browned and tender. Pour the lemon juice over the top just before serving. Keep this dish very hot until you serve it. 

From the Frugal Gourmet, by Jeff Smith.

Pork Roast

1/2 teaspoon of salt

1 tablespoon of oregano

1 tablespoon of olive oil

3 pounds of boneless pork

1/4 teaspoon of black pepper

Put the oven rack in the center of the oven and preheat the oven to 450 degrees.

Measure one tablespoon of olive oil in a small dish.

Add salt, pepper, dried oregano (or rosemary, sage or thyme) to the oil. Mix this spice rub together and rub it all over the pork roast.

Place the roast on a rack in a roasting pan, fat side up, and put the roast in the 450 degree preheated oven.

Roast for 10 minutes, then RE-SET THE OVEN TEMPERATURE TO 250 DEGREES.

Continue cooking for about 50-80 minutes or until the meat registers 150 degrees on a meat thermometer.

Remove the roast from the oven and set on a cutting board. Cover the meat with tin foil and let it rest for about 15 minutes before slicing it.

Adapted from: Joy of Cooking, found on startcooking.com

Coconut Custard Pie

1 cup sugar

2 tbl. all purpose flour

2 eggs 

1/2 stick butter, melted

1 cup milk

1 tsp. vanilla

1 6-oz. package of coconut

Mix all ingredients and blend well. Pour into a 9-inch unbaked pie shell. Bake for 45 minutes at 350 degrees, or until the crust is brown and the custard is firm. 

From Cooks.com

Chicken with Corn, Beans, and Salsa

4-5 boneless chicken breasts

1 (15 - 1/2 oz.) can black beans, drained

1 (15 oz.) can corn, or 1 - 1/2 cups frozen corn

1 (15 oz.) jar of salsa, any kind

1 (8 oz.) pkg. of cream cheese

Place chicken, beans, corn, and salsa in a crock pot.  The chicken and corn can even be frozen at this point. Cook for 4 to 5 hours until the chicken is cooked. Cut up the cream cheese and place it on the top of the chicken mixture and continue to cook for another half hour. 

You can also bake this as a casserole in the oven. Start with thawed chicken and corn, add salsa and beans. Bake covered for an hour at 350 degrees, add the cheese and continue to bake, uncovered for another half an hour.

I found the original version of this recipe on Recipezaar.

Sweet Potato Sourdough Bread

I've borrowed Judy's sourdough bread recipe, quoted below, so that I can give you this variation that I came up with. It makes a beautiful golden loaf. Be sure to visit her blog, Recipes from a Southern Country Cook for some wonderful cooking ideas. 

I've put my additions in italics. The rest is quoted from Judy's blog.

1 cup sourdough starter

1 1/2 cups warm water

1 1/2 teaspoons salt

1/2 cup white sugar

1/2 cup corn oil (can use vegetable or canola)

1 cooked, peeled, mashed sweet potato

6 cups all-purpose flour (you'll need to add an additional cup or two of flour, depending on the size of your sweet potato)

Mix sugar, oil, salt, water and starter, and mashed sweet potato in a large bowl. Add flour. Turn out onto floured surface and knead several times until forms a ball adding flour if needed. Place the dough into a large, oiled bowl, turn once so that dough will be greased, cover with clean dish towel and let rise overnight.

The next day, punch the dough down, turn out onto floured surface, knead for several minutes, divide in half, place in 2 (or 3) greased bread pans. Cover and let double in size. Bake at 350 degrees for 40 to 45 minutes or until golden brown. Turn out to cool.

Granola

7 cups rolled oats

1 cup wheat germ

1 cup unsweetened flaked coconut

1/2 cup unsalted sunflower seeds

1/8 cup sesame seeds

1 cup chopped almonds

1/2 cup vegetable oil

1/2 cup honey

1/2 cup boiling water

1/4 cup brown sugar

1/2 teaspoon salt

1 teaspoon vanilla extract

Preheat the oven to 325 degrees F.

In a large bowl, stir together the oats, wheat germ, coconut, sunflower seeds and almonds. In a separate bowl, mix together the oil, honey, boiling water, brown sugar, salt and vanilla. Pour the liquid ingredients into the dry ingredients, and stir until evenly coated. Spread in a thin layer on a large baking sheet.

Bake for 30 to 40 minutes in the preheated oven. Stir every 10 minutes, until lightly toasted and fragrant. Granola will crisp up more when cooled.

For a lower-fat version, click here.

Falafel

From:    catsmeow@aol.com

Adapted from Moosewood Cookbook (sans the oil and

frying).

 

 4 cups cooked chick peas (garbanzo beans) Canned okay (2 cans)

 4 medium cloves garlic, minced

 2 tsp cumin

 1 tsp turmeric

 1 tsp salt

 1/2 cup finely minced onion or 6 minced scallions

 1/4 cup (packed) minced parsley

 1/4 cup water

 1 Tbs lemon juice

 dashes of cayenne

 1/3 cup flour

 

 Rinse the garbanzos and drain them well.  If they were canned, just drain them.  

 

 Combine all ingredients (except flour) in a food processor or a medium sized bowl and process or mash until batter is uniform.

 

Add flour and stir/process until thoroughly combined.  The batter can be stored in the refrigerator in a tightly covered container for days.

Preheat oven to 400F.  Get a baking pan, cookie sheet, pie tin--whatever. Spray it with non-stick spray and form the batter with a spoon into a flattened ball.  It should not be much bigger than your spoon.  For a felafel in a small pita bread, make 2-3 felafel patties.  For a larger one, 4-5 will do.

 

Bake them for about 20-25 minutes.  You might flip them over halfway through baking.  They're finished when they are golden brown.  The aroma will fill  your kitchen!  Serve these in pita bread with sliced bell peppers, onions,  tomatoes--whatever you'd like.

Emily's Spanish Rice

Serves 4 as a main dish.

1 tablespoon olive oil
1/2 pound hamburger
1 yellow onion, peeled and coarsely chopped
1 green pepper, cored and coarsely chopped
1/2 teaspoon commercial chili powder
1 1/2 cups water
1/2 cup tomato sauce
1 tablespoon butter
1 cup converted rice
2 tablespoons Worcestershire sauce
1/4 teaspoon Tabasco
1/4 teaspoon whole thyme leaves
Salt and pepper to taste

Heat a 2-quart Dutch oven and add the oil, hamburger, and onions. Saute until the meat browns and falls apart and the onions are clear. Remove excess fat from pan and add the green pepper and chili powder. Saute an additional 5 minutes. Add all remaining ingredients and bring to a boil. Cover the pan and cook over low heat for 25 minutes, or until the rice is tender.

From Jeff Smith's The Frugal Gourmet Cooks American

Gaye's Crescent Rolls

½ pint sour cream

½ pound margarine or butter

2 cups of flour

Cream ingredients together; form into a ball. Refrigerate overnight.

Cut ball into quarters; roll each into a 10” round. Cut each round into 8 pie-shaped pieces.

Dab a very small amount apricot jam on the large end; roll up and pinch edges to seal.

Bake on cookie sheet for 20 minutes at 375º.

Cranberry Chutney

1 cup water
2 cups white sugar
1 (12 ounce) package fresh cranberries
1 cup apples - peeled, cored and diced
1/2 cup cider vinegar

1/2 cup raisins
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves

1 In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often.

2 Pour mixture into a mixing bowl. Place plastic wrap directly on the chutney.

Chicken Potstickers

1 pound ground chicken 

2 tablespoons garlic, minced
2 tablespoons fresh ginger, minced
2 tablespoons shallots, minced
1 cup chunky peanut butter
1/4 cup brown sugar
2 tablespoons Thai hot chili paste
2 tablespoons fresh basil leaves, chopped
2 tablespoons fresh cilantro leaves, chopped
30 wonton wrappers 

In a hot pan saute ground chicken, garlic, ginger and shallots together until the chicken is thoroughly cooked. Drain off the excess fat and mix the chicken together in a bowl with the peanut butter, brown sugar, chili paste, basil and cilantro. Chill the mixture, and then wrap in wonton wrappers. Bring the edges into a corner or simply fold into triangles, using a dab of water to "glue" the edges. In a pot fitted with a steamer basket, bring 1 to 2 inches of water to a boil. Steam the pot stickers in the steamer basket for 8 to 10 minutes until the wrappers are translucent. Serve with a dipping sauce of your choice (we always like a mixture of soy sauce, rice vinegar, sesame oil, and a bit of grated ginger).

Cannoli

Cannoli Shells: 1 1/3 cups flour, 1 tbsp shortening, pinch of salt, 1/2 tsp. sugar, wine (sweet or dry).

Mix flour, shortening, salt and sugar. Add enough wine to make a stiff but workable dough. Roll into a ball and let stand for about an hour. Roll out dough 1/8" thick. Cut into 5" squares. Place cannoli tube* across the corners of the square. First fold one corner around the tube, then the other corner and press the corners together. Deep fry one at a time until a dark golden brown. Remove carefully and let cool completely before filling. Makes 12.

* Cannoli tubes can be found at specialty stores, or you can get a aluminum tube from the hardware store. Get a tube about 8 inches long and about an inch thick. Or if all else fails, use an unpainted broom or mop handle.

Ricotta Filling: 1 pound ricotta, 2 tbsp. chocolate chips or shaved chocolate, 1 tbsp. candied orange peel or rind, 1 jigger of almond liqueur or crème de cacao, or any other liqueur you prefer, 2 tbsp. powdered sugar.

Cinnamon Rolls

2-1/2 cups flour

1 tbl. sugar

½ tsp. salt

1 tbl. yeast

¾ cup warm water

2 tbl. soft butter or margarine

½ tsp. vanilla

1 egg

2 tbl. butter, melted

½ firmly packed brown sugar

½ tsp. cinnamon

¼ cup raisins

¼ cup chopped nuts

Combine 1 cup of flour, sugar, salt, yeast.  Add warm water, butter, vanilla, egg.  Blend, beat 3 minutes, add the remaining flour to make a stiff dough.  Cover, let rise in bowl about 1 hr.  

Toss onto floured board, roll out to 16 x 10 rectangle.  Cover with melted butter, brown sugar, cinnamon, raisins, and nuts.  Roll up, cut into 16 slices.  Place on greased cookie sheet, let rise a bit.  

Bake at 375 for 18  to 20 minutes.  Drizzle with powdered sugar glaze (mix together a tablespoon of melted butter, 1/2 cup powdered sugar, 1/2 tsp. vanilla, and cream enough to make it thinnish) while warm.

Shaker Style Butternut Squash and Corn Chowder

½ lb. smoked bacon, diced

1 medium onion, diced

½ lb. red potatoes, diced

2 cups butternut squash, peeled and finely diced

1 bay leaf

Chicken stock

1 tbl. chopped parsley

½ cup light brown sugar

2 cups corn kernels

¼ cup chopped scallions

2 cups heavy cream

Fry bacon in a soup pot, drain off half the grease, return pot to the stove. Add diced onion, cook 2-3 minutes until clear.  Add potatoes, squash, bay leaf, and enough chicken stock to cover.  Simmer until potatoes are tender.  Add corn, parsley, scallions, brown sugar, and cream.  Simmer until the corn is tender, about 5-10 minutes.  Season with salt and pepper and serve.

Sweet-Sour Pork

1 1/2 pounds lean pork, cut into 2 x 1/2 inch strips

1 No. 2 can pineapple chunks in own juice (2 1/2 cups)

1/4 cup brown sugar

2 tbl. cornstarch

1/4 cup vinegar

1 tbl. soy sauce

1/2 tsp. salt (optional, and not really necessary)

3/4 cup green or red pepper strips

1/4 cup thinly sliced onion

Brown pork slowly in a bit of olive oil. Add 1/4 cup water; cover, simmer until tender, about an hour, adding water as needed. 

Drain pineapple, reserving juice. Combine brown sugar and cornstarch; add pineapple juice, vinegar, soy sauce. Pour over hot, cooked pork; cook and stir over low heat till thick, add peppers and onions. Cook for an additional 2 or 3 minutes. 

Serve with steamed rice. Serves 6. 

Steamed Clams

Plan on 2 lbs. clams per person. Wash them by stirring them around in a pan in the sink. Keep fresh cold water running, discard any clamshells that are filled with mud. Soak clams in fresh water for about 1 hour. They will clean themselves out.

Heat a 12 quart pan, and add ¼ cup olive oil and 3 cloves garlic, sliced thin. Add ½ cup chopped parsley, 1 cup dry white wine, and the drained clams.

Cover and bring to a boil. Stir well once. Cover and simmer for just a few minutes until the clams open. This should take about 8-10 minutes. Discard those that do not open.

The stock in the bottom of the pan is wonderful; you can serve it by the cup with a bit of fresh ground pepper on top.

From The Frugal Gourmet Cooks American by Jeff Smith.

Whitefish with Lemon and Filbert Sauce

Note: This recipe makes enough sauce for up to 3 lbs. of sole. We just use the sauce ingredient amounts as given and prepare enough sole to serve 4.

This dish can be made with cod, sole, flounder, or any firm whitefish.

Divide fish into serving sized pieces and place in a buttered baking dish, adding salt and pepper to taste. Brush each piece with butter and sprinkle each with a tablespoon or so of chopped filberts (almonds are good, too). Pour juice of one lemon over the fish and bake at 350 for 20-25 minutes or until fish is tender.

Sauce:
Melt 2 tbl. butter in a small saucepan, add 2 tbl. flour. Cook for a minute, then stir in 1 cup clam juice or fish stock. Stir over medium heat until the sauce thickens. Add salt and pepper to taste, stir in ¼ cup white wine. Just before serving, add juice of ½ lemon. Serve over fish and pan juices.

From The Frugal Gourmet Cooks with Wine, by Jeff Smith

Sole Italian Style

1 ½ lbs. sole fillets
Salt and pepper to taste
Butter for browning
1 tsp. oregano
½ cup Parmesan cheese
4 tbl. olive oil
¼ cup fish stock (Knorr’s has fish bouillon cubes) or bottled clam juice
2 tbl. lemon juice

Pat sole dry, season with salt and pepper. Saute in a little butter in heavy skillet until browned on both sides. Do not overcook. Sprinkle with the cheese and the oregano, and top with the olive oil. Add the fish stock to the bottom of the pan (do not pour over the fish, but along the side), cover, and simmer over low heat for 5 minutes. Sprinkle with the lemon juice before serving.

From The Frugal Gourmet, by Jeff Smith

Shrimp Steamed in Beer

1 can of beer
1 ½ lbs. shrimp in their shells
½ tsp. thyme
½ tsp. dry mustard
1 bay leaf
1 clove garlic, chopped
½ tbl. salt
1 tbl. chopped parsley
¼ tsp. pepper
½ tsp. chopped chives or onion

In a large saucepan, and bring to a boil all ingredients. As soon as the liquid comes to a boil, reduce heat and start timing. Let shrimp simmer for 3 minutes. They should just get pink, no more.

Serve at once with Dunk Sauce.

Dunk Sauce
4 tbl. (1/2 stick) butter
2 tbl. lemon juice
1 tbl chopped parsley
1 tbl. chopped chives or onion
Salt, if desired

Melt the butter, add all other ingredients and mix thoroughly.

From the Blueberry Hill Cookbook, by Elsie Masterton.

Shrimp Kebabs with Sun-Dried Tomatoes and Fresh Basil

Peel and devein 24 fresh large shrimp

Marinate in this mixture:
1 tbl. olive oil
½ tsp. freshly grated lemon zest
2 tbl. fresh lemon juice
2 tsp. fresh or dried chopped thyme
salt and freshly ground pepper

Thread onto skewers, alternating with fresh basil leaves and sun-dried tomato pieces that have been briefly soaked and patted dry. Broil or grill for 1 minute per side.

Oysters

Dip fresh oysters into a beaten egg that has a little milk added to it. Gently place the oysters, one at a time (chopsticks are helpful), in a bowl of Panko Bread Crumbs . Let the breaded oysters sit on a rack to dry for a few minutes before frying them in preheated oil (heat until it just starts to smoke) until golden brown.

Orange and Oregano Shark Steak

Four 8-oz. mako or other shark steaks, skin removed, or swordfish steaks, about 1 inch thick.

Sour Orange Marinade:
1 ½ cups orange juice
½ cup fresh lime juice
1 tbl. dried oregano
1 tbl. Mexican hot sauce or Tabasco

Salt
Fresh oregano sprigs, optional, for garnish.

At least an hour (up to 4 hours) before you plan to grill, prepare the marinade. Score both sides of the fish about 1//4 inch deep at ½ inch intervals. Place the steaks in a plastic bag, pour the marinade over, and refrigerate. Remove the steaks from the refrigerator, drain them, discard the marinade, and let steaks sit covered for 30 minutes at room temp. Blot any excess moisture from them, salt lightly. Grill uncovered on oiled grill over high heat for 8-10 min. per inch of thickness, turning once.

From Born to Grill by Cheryl and Bill Jamison.

Broiled Salmon with Dill Sauce

2 - 10 oz. salmon steaks
½ cup olive oil
¼ cup Chinese light soy sauce
½ tsp. dried dill weed
1/8 cup lemon juice
Tiny pinch of ground cloves

Preapre a sauce of the olive oil, soy sauce, dill, lemon, and clove. Mix well, brush over the salmon steaks. Place on a cookie sheet and broil steaks on both sides until lightly browned and tender. Do not overcook. This will take very little time, so be careful.

From The Frugal Gourmet, by Jeff Smith.

Beer Moppin’ Sauce

This is a great basting sauce for grilling meat.

¼ cup vegetable oil
1 medium onion, chopped fine
2 cloves garlic, minced
1 12 oz. bottle of beer
1/3 cup honey
1/3 cup cider vinegar
2 tbl. Worcestershire sauce
2 tbl. prepared brown mustard

Cook onion and garlic in oil until softened, about 4 minutes. Stir in the remaining ingredients, bring to a simmer, and continue cooking on low heat for about 10 minutes.

Tequila Mockingbird Marinade

This is another recipe (see also Boilermaker Sauce) quoted from the July 1995 issue of Bon Appetit.

Here's a marinade that was inspired by the spicy food served at a favorite Connecticut restaurant of the same name. It's nice for jumbo shrimp, sea scallops and chicken. The recipe makes enough to marinate about 1 1/2 pounds of seafood or poultry. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.

1/4 cup vegetable oil
3 tablespoons fresh lime juice
3 tablespoons tequila
2 tablespoons triple sec
1 large jalapeño chili, seeded, minced
1 1/2 teaspoons grated lime peel
1 teaspoon chili powder
1 teaspoon sugar
1/2 teaspoon coarse salt

Mix all ingredients in small bowl. Let stand 15 minutes. (Can be prepared 1 day ahead.) Cover and refrigerate.

Marinate poultry 1 to 3 hours and seafood 30 minutes in refrigerator. Drain (do not pat dry) and grill. Boil remaining marinade in heavy small saucepan 1 minute. Drizzle some of marinade over poultry or seafood just before serving.

Makes about generous 3/4 cup.