….Recipes………
Southern Grilled Shrimp
Ingredients:
1 lb. Large shrimp ½ medium onion
4 cloves garlic 3 Tsp. lime juice
¼ c Cholula Hot Sauce 1 Tsp. chopped, fresh ginger
Peel and de-vein shrimp.
Place remaining ingredients in blender or food processor and puree until smooth.
Pour contents of blender over shrimp in a non-metal container and marinate for at least
one hour, or as long as eight hours.
Place each individual shrimp onto Grill and grill for 3-5 minutes or until shrimp turns
pink.
If desired, baste with remaining sauce for more flavor.
Old Fashioned Burgers
Ingredients:
1 lb. Ground Beef 1 Tsp. Red Wine
1 Egg, beaten 1 Tsp. Vegetable Oil
1 Tsp. Fresh Ginger Root, minced 1/4 Minced Onions
1/2 Tsp. Of Salt & Pepper combined 2 Tbsp. Cornstarch
Combine ground beef, salt & pepper, wine, ginger, egg, and cornstarch into a large
bowl. Mix well.
Flatten meat into 4 individual meat patties. Brush each pattie with vegetable oil on both
sides.
Place patties onto Grill. Grill for 10-12 minutes or to desired doneness.
Spicy Grilled Lamb Chops
Ingredients:
3 Tbsp. chili powder 1 Tbsp. ground cumin
2 tsp dried thyme -- crumbled 2 tsp. sugar
1 1/2 tsp salt 3/4 tsp. ground allspice
1 tsp freshly ground black pepper 4 lamb chops each about 1 1/2"
2 C. hot pepper jelly thick.
Combine chili powder, cumin, thyme, sugar, salt, allspice, and black pepper into small
bowl. Sprinkle the mixture over the chops, rub it evenly all over the meat. Chill the
chops, covered, for at least overnight.
Place chops onto Grill . Grill for 10-12 minutes. Serve chops with pepper jelly.
Bahama-Rama Grilled Chicken Breasts
Ingredients:
4 Chicken Breasts Salt and Freshly Ground Black
Juice from 2 Fresh Limes Pepper
2 Tbs. Olive Oil 1/4 cup Bacon, finely diced
1/2 cup Red Onion, finely chopped 1/2 cup Green Bell Pepper Strips,
thinly sliced
1/2 cup Celery, finely chopped 1 cup Chicken Stock
2 cups Diced Canned Tomatoes (with juice) 1/2 tsp. Dried Thyme
1 Tbs. Worcestershire Sauce
Season the chicken with salt and pepper and marinate in lime juice for about 2 hours.
Place chicken breasts onto Grill and grill for 5-10 minutes.
Meanwhile, heat oil and bacon in a large saucepan over medium heat. When bacon is
browned, add the onion, green pepper, and celery, and sauté, cover the saucepan and
reduce the heat to low. Simmer for about 10 minutes or until everything is tender. Add
the tomatoes, chicken stock, Worcestershire sauce, and thyme. Continue to simmer,
uncovered, for about 10 minutes. Season with salt and pepper to taste.
Serve sauce over chicken and with steamed rice.
Seafood Kebobs with Spicy Pimiento Sauce
Ingredients:
Sauce 1 Cup Mayonnaise 2 (4oz.) Jars sliced Pimientos,
drained
2 Small garlic cloves, minced ½ -1 Tsp. Crushed red pepper
flakes
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Kebobs ¼ Cup olive oil or vegetable oil 4 Tsp. Fresh lemon juice
½ Tsp. Salt ½ Tsp. Pepper
18 Uncooked fresh medium shrimp, 18 uncooked fresh sea scallops
shelled, tails left on, de-veined.
In food processor, blend all sauce ingredients at high speed until smooth. Set aside.
In small bowl, combine oil, lemon juice, salt and pepper; mix well. Mix in shrimp and
scallops so mixture covers thoroughly.
Alternately skewer shrimp and scallops onto the six kebob rods. Place Spit Rods
assembly into oven. Snap kebob rods into place on Spitting Wheels.
Serve with Spicy Pimiento Sauce.
(37 pages)
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