Recipes

Steve Raichlen

This marinade has all the ingredients of a margarita! Marinate the chicken breasts for an hour (not much longer, or the lime juice will start to cook the chicken) and then grill over medium-hot coals. Servings are based on the number of chicken pieces. If you have hearty eaters, this will not serve 8! Delicious!

When summer time came around I started experimenting with my favorite veggie zucchini! We were having steak one night and I wanted to compliment the flavors and this happened!

DH and I made these tasty lamb burgers from the Grilling 2010 magazine a couple of nights ago. The recipe is credited to Tony Rosenfeld of "Big Guy Cooking." I really liked these burgers. DH liked them, but likes my Moroccan Lamb Burgers (also posted) better. The fresh dill in my garden wasn't looking so hot, so I subbed 1 Tb dried dill. This worked, but I'm sure the fresh would be even better. I would definitely make these again. Prep time includes 15 mins marinating time.

Layers of flavors...sweet on front end then comes the kick in the rear. Good with saffron rice. (Golden Syrup is a South African cane syrup. Try Delta or Lyle's brand.) My husband loves these. See below grill method. Don't forget the blue cheese dressing and a beer. I don't like beer..DH said to say that.

Sriracha Garlic Wings Rating: 0 Created: Jul 27, 2010 4:07:38 AM

Cook these chicken skewers on the BBQ for a tasty and low calorie summer barbecue dish. This marinade is also perfect for pork and lamb fillets. Time does not include marinating.

Straight out of Better Homes and Gardens. Well...almost. Prep includes chill time.

DH and I made this recipe on the BBQ last night to accompany Grill Roasted Chicken with Chimichurri Rojo. From Williams-Sonoma. We enjoyed the potatoes very much. We easily halved the recipe, but still used 2 garlic cloves. We also used salted butter and this was fine.

In 'Weber's Big Book of Grilling'

I found this recipe, entitled "Pork Gyros with Yogurt-Tomato Sauce, Red Onion, and Arugula" on another recipe site some time back. It appeared in the June 2006 issue of Bon Appetit. Ice Cool Kitty posted the recipe for the sauce portion of these gyros, Recipe #386313 386313. Please see her recipe for making the Yogurt-Tomato sauce portion. I am posting the gyros portion so that other chefs will know what the recipe had looked like in its entirety. DH and I made these for dinner two nights ago and thought they were very tasty. Prep time does not include overnight marinating of the pork tenderloin, nor the time it takes to make the yogurt-tomato sauce as Ice Cool Kitty gave an estimate for that in her recipe posting. While the original recipe says it makes 12 pitas, and that is how I am posting it, DH and I found it to make about 5 large pitas.

Street vendors across Mexico sell this style of roasted or grilled corn topped with mayonnaise, chili powder and Cotija cheese. You can serve the unadorned corn on a platter with small bowls of the sauce, cheese and lime on the side so everyone can make their own. Found online on Eating Well.

A great idea for your summer barbecue!