--------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EBX00002Date: 07/26/97 From: GHISLAINE DUMONT Time: 01:08pm \/To: ALL (Read 1 times) Subj: recipes Grilled * Crossposted from: National Cooking Echo MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Grilled Veal Chops Categories: Meats Yield: 4 Servings 4 Veal Loin OR Shoulder Chops; Cut About 3/4 Inch Thick Salt And Freshly Ground Black Pepper Marjoram OR Thyme Olive Oil Wine Vinegar Or Lemon Juice Place the veal on a platter and sprinkle lightly with the seasonings of choice. Drizzle the olive oil over the veal, using about 1/2 ts for each side of the chop. Sprinkle with vinegar or lemon juice. Place 3 to 4 inches over a hot fire and grill until browned. Turn and brown the other side. Total cooking time will be about 8 minutes. Do not overcook or the veal will be tough. Serve with sauteed mushrooms and boiled Potatoes. MMMMM ... Sincerely yours Gigi --- Blue Wave/DOS v2.30 * Origin: Juxtaposition BBS. Lasalle, Quebec, Canada (1:167/133) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EBX00003Date: 07/26/97 From: GHISLAINE DUMONT Time: 01:09pm \/To: ALL (Read 1 times) Subj: recipes Grilled * Crossposted from: National Cooking Echo MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: PASTA WITH GRILLED SHRIMP AND VEGETABLES MARINARA Categories: Main dish, Seafood Yield: 9 Servings 1 md Zucchini -cut into 3/4" thick slices -quartered 1 sm Sweet red pepper - cut into 1-inch chunks 1 sm Sweet yellow pepper - cut into 1-inch chunks 6 oz Sliced fresh mushrooms 3/4 c Italian salad dressing -(reduced-calorie), divided 3/4 lb Medium-size fresh shrimp - peeled and deveined 12 oz Fettuccine, uncooked 28 oz Jar marinara sauce Cook vegetables and shrimp on your outdoor grill during summer or broil indoors during cold weather. Either way, you won't miss the fat in this colorful, tangy dish. 1.In large baking dish, toss vegetables and 1/2 cup salad dressing; cover. 2.In small bowl, toss shrimp and remaining dressing; cover. Marinate vegetables and shrimp 30 minutes; drain. 3.Grill or broil vegetables until slightly brown, about 5 minutes on each side. Grill or broil shrimp until pink, about 2 minutes on each side. 4.Cook pasta according to package directions; drain. Meanwhile, in large saucepan, stir toge through. Toss hot pasta and sauce. 9 servings (about 1 cup each). For best results, use AMERICAN BEAUTY, RONZONI, SAN GIORGIO or SKINNER Fettuccine. NUTRITIONAL INFORMATION PER SERVING = 1/9 OF RECIPE 270 Calories 12 g Protein 41 g Carbohydrate 6 g Total Fat ( 50 mg Cholesterol 620 mg Sodium MMMMM ... Sincerely yours Gigi --- Blue Wave/DOS v2.30 * Origin: Juxtaposition BBS. Lasalle, Quebec, Canada (1:167/133) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EBX00004Date: 07/26/97 From: GHISLAINE DUMONT Time: 01:09pm \/To: ALL (Read 1 times) Subj: recipes Grilled * Crossposted from: National Cooking Echo MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Nobake Chocolate Oatmeal Cookies Categories: Chocolate, Cookies Yield: 36 Servings 1 1/2 c Sugar 1/2 c Margarine 1/3 c Milk 1/4 c Pecans -- chopped 1/4 c Dried coconut 2 c Oats -- quick-cooking 6 oz Chocolate -- small pieces 2 tb Candied citrus peel * Use candied lemon peel or other fruit peels if preferred. 1. Fit the steel knife blade into the work bowl of a food processor. Process sugar, margarine and milk until mixture is smooth. Add pecans, coconut, orange peel, oatmeal and chocolate pieces (use semi-sweet for best taste). Process with 5-6 quick on/off motions to mix well. 2. Line cookie sheets with waxed paper. Drop mixture by teaspoonfuls onto waxed paper. Refrigerate at least 1 hour before serving. To store, put into an airtight container and refrigerate. MMMMM ... Sincerely yours Gigi --- Blue Wave/DOS v2.30 * Origin: Juxtaposition BBS. Lasalle, Quebec, Canada (1:167/133) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EBX00005Date: 07/26/97 From: GHISLAINE DUMONT Time: 01:10pm \/To: ALL (Read 1 times) Subj: recipes Grilled * Crossposted from: National Cooking Echo MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Australian Grilled Fish Categories: Grill/campi, Seafood, Healthwise Yield: 4 Servings 4 Fish steaks 1/4 c Lime juice 2 tb Vegetable oil 1 ts Dijon mustard 2 ts Fresh ginger root -- grated 1/4 ts Cayenne pepper 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 your taste. 2. Marinate the fish in the marinade for 45-60 minutes. Turn steaks 2-3 times. 3. Have the grill prepared with white coals and brush the cooking grill with the remaining one tablespoon oil. 4. Grill the fish, brushing several times with the marinade, until cooked through and opaque in the center. Turn fish after about 4-5 minutes. Total grilling time will dependon your grill and the heat of the coals. * To broil instead, use a broiler pan brushed with oil and broil until center is opaque. Will take about 10 minutes total in broiler. Turn steaks after 5 minutes, and baste often with marinade. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Ayam Panggang Mesanten (Grilled Chicken With Categories: Poultry, Main dish, Ethnic Yield: 4 Servings 2 lb Chicken 1 ts Salt 1 c Oil 1 ts Dried shrimp paste 4 Shallots; chopped 3 Garlic cloves, crushed 3 Chilies, red, fresh 2 tb Oil 2 1/3 c Coconut milk 2 Bay leaves 1 Lemon grass stalk 1 tb Juice, lime 1 Chilies, red, fresh Dried 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. Grill over hot coals about 10-15 minutes each side, until done. Slice chicken into bite-sized pieces. Wrap shrimp paste in foil and toast each side over moderate heat about 2 minutes. Pound shallots, garlic, chilies, and toasted shrimp paste into a paste. Heat oil in frying pan. Add paste and fry on moderate heat, stirring, for about 4-5 minutes, or until dry, do not burn. Add coconut milk gradually, stirring after each addition. Add bay leaves and lemon grass. Bring to a boil. Simmer 5 minutes to allow flavors to blend. Add lime juice. Stir. Add cooked chicken and reheat in sauce. Garnish with the shredded chilie. Serve with rice and Sambal Ulek. MMMMM ... Sincerely yours Gigi --- Blue Wave/DOS v2.30 * Origin: Juxtaposition BBS. Lasalle, Quebec, Canada (1:167/133) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EBX00006Date: 07/26/97 From: GHISLAINE DUMONT Time: 01:11pm \/To: ALL (Read 1 times) Subj: recipes Grilled * Crossposted from: National Cooking Echo MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Baby Spinach Salad with Grilled Onions,tomato Vinaigrette Categories: New america, Salads, Healthy and Yield: 6 Servings 1 1/2 tb Tomato paste 1 tb Tamarind pulp 1/2 tb Shallots; chopped 1/4 c Sherry vinegar 1 1/4 c Olive oil 1/4 ts Kosher salt 1 ds Black pepper 1 Red onion 1 1/2 tb Balsamic vinegar 6 c Spinach Recipe by: Ed Kasky, Executive Chef at Engine Co. No. 28, Los Angeles Preparation Time: 0:30 FOR THE DRESSING: Place the tomato paste, tamarind pulp, shallot, and vinegar in a blender an mix well. Slowly add the oil a drop at a time at first and then in a slow b steady stream until it is all incorporated. Add the salt. Can be kept in th refrigerator for 1 week. FOR THE ONIONS: Peel and slice one large red onion thick enough so that you can handle the slices and they will not fall apart when you cook them. Rub them with a little olive oil and cook the onions over a charcoal fire or under a hot broiler until soft. (Approximately 5 to 6 minutes per side.) Toss in a bowl with 1-1/2 tablespoons balsamic vinegar so that the slices become single rings. These will keep refrigerated 2 to 3 days. TO ASSEMBLE THE SALAD: Wash and dry one medium handful (about 1 cup) spinach for each portion and toss with enough dressing to coat each leaf, being careful not to over-dres the salad. Arrange the onions over the salad and serve. Always serve salads on chilled plates. CHEF'S NOTE: Tamarind pulp can be purchased at Latin specialty stores. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Balsamic Glazed Chicken with Grilled Treviso Categories: New, Text, Import Yield: 4 Servings 4 lb chicken 2 cloves garlic, -- finely : minced 4 TB chopped rosemary leaves 2 TB freshly ground black pepper 1 ts sea salt 3 TB virgin olive oil 2 oz Prosciutto rind 2 oz Parmesan rind 2 md red onion, -- sliced into 1 inch disks 1 glass Lambrusco 4 TB balsamic vinegar -- plus 4 : tablespoons 6 lg Radicchio di Treviso 2 TB extra virgin olive oil Rinse and pat dry chicken. Remove the giblets and set aside. Chop the garlic, rosemary, pepper and sea salt together and mix with virgin olive oil. Rub the outside of the chicken all over with the rosemary mixture. Place the Prosciutto and Parmesan rinds inside the cavity and allow to sit refrigerated overnight. Preheat oven to 375 F and preheat grill. Place onion disks and giblets in bottom of a small heavy bottomed roasting pan. Place chicken on top of onions, breast side up. Pour glass of Lambrusco over onions and rub chicken all over with 4 tablespoons balsamic vinegar. Place in oven and cook for 1 hour and 10 minutes, or until a skewer pushed into thickest part of the thigh shows clear -- not bloody -- juices. Cut the Radicchio in half lengthwise and place it on the grill and cook for 3 to 4 minutes per side. Remove from grill and brush with extra virgin olive oil and set aside. Remove bird from oven and allow to rest 5 minutes. Transfer the chicken to a carving platter. Put onions and giblets in a bowl, with the juices. Carve the chicken, drizzle with remaining vinegar and serve immediately. Yield: 4 servings MMMMM ... Sincerely yours Gigi --- Blue Wave/DOS v2.30 * Origin: Juxtaposition BBS. Lasalle, Quebec, Canada (1:167/133) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EBX00007Date: 07/26/97 From: GHISLAINE DUMONT Time: 01:11pm \/To: ALL (Read 1 times) Subj: recipes Grilled * Crossposted from: National Cooking Echo MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Barbequespiced Grilled Tenderloin Steaks Categories: Barbeque, Beef Yield: 1 Servings 1 tb Brown sugar 1 tb Sweet paprika 1 ts Dry mustard 1 ts Ground allspice 1/4 ts Pepper 2 ea 6 oz 1" thick Tenderloin -Steaks Combine first 6 ingredietns in small bowl. (Can be prepared 1 week ahead. Store in airtight container.) Prepare barbeque (high heat). Rub spice mixture generously into both sides of steaks. Grill steaks to desired doneness, about 3 minutes per side for medium-rare. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Barbq Smokegrilled Salmon Categories: Fish, Bar-b-q Yield: 4 Servings 1 ts Grated lime rind 1/4 c Lime juice 1 tb Vegetable oil 1 ts Dijon mustard 1 pn Pepper 4 Salmon steaks, 1-inch thick -[1-1/2 lb] 1/3 c Toasted sesame seed [optl] In shallow dish, combine lime rind and juice, oil, mustard and pepper; add fish, turning to coat. Cover and marinate at room temperature for 30 minutes, turning occasionally. Reserving marinade, remove fish; sprinkle with sesame seed. Place on greased grill directly over medium heat. Add soaked wood chips. Cover and cook, turning and basting with marinade halfway through, for 16-20 minutes or until fish flakes easily when tested with fork. Per serving: about 225 calories, 30 g protein, 10 g fat, trace carbohydrate. MMMMM ... Sincerely yours Gigi --- Blue Wave/DOS v2.30 * Origin: Juxtaposition BBS. Lasalle, Quebec, Canada (1:167/133) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EBX00008Date: 07/26/97 From: GHISLAINE DUMONT Time: 01:12pm \/To: ALL (Read 1 times) Subj: recipes Grilled * Crossposted from: National Cooking Echo MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Basil Grilled Chicken Categories: Poultry Yield: 4 Servings 3/4 ts Pepper; coarsely ground 4 Chicken breast halves withou 1/3 c Butter or margarine; melted 1/4 c Fresh basil; chopped 1 tb Parmesan cheese; grated 1/4 ts Garlic powder 1/8 ts Salt 1/8 ts Pepper Fresh basil; sprigs, optiona Recipe by: Southern Living, Five Star Recipe Collection Press 3/4 t pepper into meaty sides of chicken breast halves. Combine the Combine softened butter, the 2 T basil, Parmesan cheese, garlic powder, sal Grill chicken over med coals 8 - 10 min on each side, basting frequently w/ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: BasilGrilled Loin Chops Categories: Lamb, Main dish Yield: 4 Servings 8 Lamb loin chops 1 tb Dijon mustard 1 tb Balsamic or red wine vinegar 2 Garlic cloves; minced 1/4 ts Pepper 1/4 c Olive oil 4 ts Basil leaves;slivered,fresh USe fresh or frozen chops. If using frozen, thaw in refrigerator overnight. Dry chops well, slash each edge once and arrange in single layer 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 and refrigerate for at least 1 hour, but not more than four hours. Bring to room temperature 30 minutes before grilling. Place chops on oiled grill 4 to 6 inches above medium-hot coals or on medium-high setting and grill for about 5 minutes per side or until done to your liking. MMMMM ... Sincerely yours Gigi --- Blue Wave/DOS v2.30 * Origin: Juxtaposition BBS. Lasalle, Quebec, Canada (1:167/133) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EBX00009Date: 07/26/97 From: GHISLAINE DUMONT Time: 01:13pm \/To: ALL (Read 1 times) Subj: recipes Grilled * Crossposted from: National Cooking Echo MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Broiled or Grilled Fish W/ Blackbean Salsa Categories: Fish, Seafood, Salsa Yield: 4 Servings 1 ea 15-16oz. can black beans 2 ea Oranges; peeled,chopped 1 ea Tomato; seeded,chopped 1/2 c Cilantro; fresh,chopped 1 ea Jalapeno pepper; lg, minced 1 1/2 tb Lime juice; fresh 1 tb Olive oil 1 ea Avocado;peeled,chopped 4 ea 6oz. red snapper fillets 1 x Olive oil 1 x Lime juice, fresh 1 x Cilantro,chopped Combine first 7 ingredients in medium bowl (jalapeno should be seeded, but not deveined. Black Beans should be drained and rinsed). Season salsa to taste with salt and pepper. (can be prepard 1 day ahead. cover and refrigerate.). Mix chopped avocado into salsa. cover and refrigerate Preheat broiler (if used). 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Broiled or Grilled Marinated Chicken (Gai Yang) Categories: Thai, Chicken Yield: 4 Servings Stephen Ceideburg 3 tb Minced cilantro root 3 tb Fish sauce 3 tb Chinese light soy sauce 2 tb Fresh lime juice 1 tb Freshly ground black pepper 1 tb Minced garlic (3 cloves) 2 lb Chicken legs or breasts, -skin and fat removed A street and market food served everywhere in Thailand, this chicken is traditionally associated with the Northeast. At the train stations or bus stop, you can get a few skewers and a little bag of sticky rice for a delicious snack or light lunch. The marinade dates back to a time before the introduction of chilies by the Portuguese. Black peppercorns were used in enormous quantities, and they still have an important role in Thai cooking. Combine cilantro root, fish sauce, soy sauce, lime juice, pepper and garlic in a blender or food processor. Blend until smooth and pour into a shallow, non aluminum dish. Add chicken and turn to coat evenly with marinade. Cover and marinate in the refrigerator for at least 1 hour or up to 8 hours, turning occasionally. Preheat the broiler or prepare a charcoal or gas grill. Drain the chicken and reserve the marinade for basting. Broil or grill the chicken on a lightly oiled rack approximately 3 inches from the heat for 10 minutes. Turn the chicken and baste with the reserved marinade. Discard any leftover marinade. Cook for 10 to 15 minutes longer, or until the outside is browned and the inside is no longer pink. 209 CALORIES PER SERVING: 37 G PROTEIN, 4 G FAT, 4 G CARBOHYDRATE; 673 MG SODIUM; 96 MG CHOLESTEROL. MMMMM ... Sincerely yours Gigi --- Blue Wave/DOS v2.30 * Origin: Juxtaposition BBS. Lasalle, Quebec, Canada (1:167/133) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EBX00010Date: 07/26/97 From: GHISLAINE DUMONT Time: 01:13pm \/To: ALL (Read 1 times) Subj: recipes Grilled * Crossposted from: National Cooking Echo MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Broiled/grilled Caribou Steaks Categories: Game, Caribou, Steak, Jw Yield: 6 Servings 6 1/2" thick Caribou steaks Bacon fat or lard Basting Sauce: 1 1/2 c Red wine 3 tb Oil 1/8 ts Ground ginger 1 ds Hot pepper sauce Salt and black pepper Combine all the basting sauce ingredients and soak the venison slices in the sauce for at least 24 hours. Pour off and reserve the sauce. Put the meat on a board and pat it dry, then nick the edges of the slices and rub them all over with the fat. Heat the grill to medium-high and grill the steaks until medium-rare. Baste the meat with the reserved basting sauce while cooking and turn it once. When done, transfer the slices to a warmed serving platter, and serve at once, with the remaining sauce in a sauce boat. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Brown Rice, Corn and Grilled Vegetable Salad Categories: Salads, Grill, Side dish, Vegetables Yield: 6 Servings 1 1/2 c Brown rice 4 ea Zucchini, halved lengthwise 1 lg Red onion, cut crosswise -- into 3 thick slices 1/4 c Olive oil, plus... 1/3 c Olive oil 5 tb Soy sauce 3 tb Worcestershire sauce 1 1/2 c Mesquite wood chips -- soaked in cold water -- for 1 hour (optional) 2 c Fresh corn kernels 2/3 c Fresh orange juice 1 tb Fresh lemon juice 1/2 c Chopped Italian parsley Cook rice in a large pot of boiling salted water until just tender, about 30 minutes. Drain well. Let cool to room temperature. Combine 1/4 cup oil, 2 tablespoons soy sauce and 2 tablespoons Worcestershire sauce; pour over zucchini and onion slices in a shallow dish. Let marinate 30 minutes, turning vegetables over once during this time. Prepare barbecue (medium-high heat). When coals turn white, drain mesquite chips (if using) and scatter over coals. When chips begin to smoke, place onion and zucchini on grill, seasoning with salt and pepper. Cover and cook until tender and brown (about 8 minutes), turning occasionally and brushing with marinade. Remove vegetables from grill. Cut onion slices into quarters and zucchini into 1-inch pieces. Place in a serving dish with cooled rice and corn. Whisk together orange juice, lemon juice, 1/3 cup oil, 3 tablespoons soy sauce and 1 tablespoon Worcestershire sauce. Pour 1 cup of dressing over salad and toss to combine. Stir in parsley and season with salt and pepper. Serve salad with additional dressing on the side. MMMMM ... Sincerely yours Gigi --- Blue Wave/DOS v2.30 * Origin: Juxtaposition BBS. Lasalle, Quebec, Canada (1:167/133) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EBX00011Date: 07/26/97 From: GHISLAINE DUMONT Time: 01:14pm \/To: ALL (Read 1 times) Subj: recipes Grilled * Crossposted from: National Cooking Echo MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Cafe Kula Grilled Tofu Categories: Vegetarian, Main dish Yield: 4 Servings 1 lb Tofu, firm 1/4 c Mirin 1/4 c Tamari 1 ts Ginger, fresh; minced ds Pepper, cayenne Cut tofu lengthwise into 4 "filets". Mix together mirin, tamari, ginger and cayenne. Marinatae tofu in mixture for at least one hour or overnight. Grill tofu over hot coals until heated through and lightly browned. Per serving: 193 cal, 19 g prot, 93 mg sod, 6 g carb, 10 g fat, 0 mg chol, 227 mg calcium MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Calciumrich Grilled Tofu Categories: Vegetables Yield: 4 Servings 1 lb Firm tofu 2 tb Soy sauce 1 tb Packed brown sugar 1 tb Ketchup 1 tb Horseradish 1 tb Cider vinegar 1 Garlic clove, minced Tofu [or soybean curd] is an excellent source of protein. The equivalent of cottage cheese, it is made by curdling fresh, hot soy milk with a coagulant such as calcium sulphate, a naturally occurring mineral. It is the tofu's reaction with calcium sulphate that makes it an excellent calcium source. Slice tofu into 1/2-inch thick slices; place in glass baking dish. Whisk together soy sauce, brown sugar, ketchup, horseradish, vinegar and garlic; pour over tofu, turning to coat well. Cover and refrigerate for at least 1 hour or up to 24 hours, turning occasionally. Place tofu on greased frill, reserving marinade. Grill over medium-high heat, basting with marinade, for 3 minutes per side or until browned. Per serving: about 190 calories, 18 g Protein, 10 g fat, 11 g carbohydrate excellent source calcium and iron. Source: Canadian MMMMM ... Sincerely yours Gigi --- Blue Wave/DOS v2.30 * Origin: Juxtaposition BBS. Lasalle, Quebec, Canada (1:167/133)