By F. Keith Johnson
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Extra resources for 300 Recipes for the Grill
Add 1 Tbs oil, tilt & coat. Add black beans, chilies, garlic & green onion pieces & stir fry all for 1 minute. Add broth/stock and heat to boiling. Stir in cornstarch / sugar water mixture, stir cooking until thickened. Add fish steaks turning to coat with sauce. Heat 2 minutes. Line platter with spinach/lettuce leaves, place fish on bed and garnish top with green onion slivers. Page 36 Citrus Grilled Jumbo Scallops Yield: 4 Servings 1 butter -- as needed,Melted 1 fresh parsley --,Chopped 12 jumbo scallops --,Halved 1 widthwise 1 sauce -1 c water 1/4 lemon --,Juiced 1 c chardonnay 1 T butter 2 t honey 1 pn salt 1/2 clove garlic --,Diced 1 cornstarch -- dissolved in 1 water In small saucepan, combine water, wine, juice, butter, honey with peppers and garlic.
Leave a little space for thefood to expand while cooking. Place on hot grill and grill for 5-7 minutes per side. Fish should flake easily when done. Page 48 Galveston Grilled Chicken Yield: 1 Servings 2 sm chickens 21/2- 3 pounds cut 1 into peices 1 lemon --,Cut In Half 6 cloves garlic --,Crushed 1 T cayenne 2 T paprika 1 veg oil 1 salt --,To Taste Rub the Chicken pieces with the lemon halves. In a small bowl, mash the garlic with the cayenne and paprika to form a paste. Rub over the chicken pieces.
When the skins are blistered & charred, remove from heat. Wrap in a towel & place in a paper bag. Set aside. Score the skin of the tomatoes with a cross. Grill for 5 minutes, turning occasionally. When cool, peel the peppers & eggplant & remove the pepper seeds. Peel the tomatoes. Slice the vegetables. Arrange the vegetables on a platter with the tomatoes in the centre. Toss together the dressing ingredients. Drizzle the dressing over the vegetables. Serve hot or cold as a side dish or as a main course with bread.
300 Recipes for the Grill by F. Keith Johnson