GRILLED JALAPENO CHICKEN (serves 6)
6 chicken breasts, skinned, cut into halves
1/2 cup fresh lime juice
1/4 cup honey
2 TBL chopped fresh cilantro
2 TBL soy sauce
3 jalapenos, seeded & minced
3 cloves garlic, minced
1/4 tsp each salt & pepper

Rinse the chicken & pat dry. Arrange in a shallow nonmetallic dish. Process the lime juice, honey, cilantro, soy sauce, halapenos, garlic, salt & pepper in a blender until smooth. Reserve 1/4 cup of the marinade & store, covered in the refrigerator. Pour the remaining marinade over the chicken, turning to coat. Marinate in the refrigerator about 6 hours, turning occasionally; drain. Grill over medium-hot coals for about 35 minutes or until cooked through, turning & basting w/the reserved marinade frequently.~~Texas Ties

GRILLED LEG OF LAMB WITH ONIONS (serves 4-6)
1 leg of lamb, 4-6 lbs, boned & butterflied
6 medium onions, peeled & left whole
1 cup peanut oil
2 cups dry red wine
6 cloves garlic, chopped coarsely
2 tsp cracked peppercorns
2 tsp salt
Juice of 1 lemon
1 tsp dried tarragon
1/2 tsp dried basil

Remove as much fat & sinew as possible from teh lamb before marinating. Opening the meat flat, place in a pan large enough to accommodate the meat, marinade & onions. Prick the onions all over with the tines of a fork to allow marinade absorption. Place in the pan with the meat.
Make a marinade by combine the oil, red wine, garlic, peppercorns, salt, lemon juice & herbs. Pour over the meat & onions. Marinate at least 6 hours in a cool place or overnight in the refrigerator. Turn often. The lamb should be grilled in the same manner as a steak. For rare, cook 8 minutes on each side. Onions should be place on grill before the meat in order to brown well.~~Cotton Country Collection

GRILLED SWORDFISH

(this is so simple and delicious you won't believe it!)

1 inch thick swordfish steaks, coat each side with anchovy paste - grill on medium high for about 4 minutes/side (or to taste but DON'T overcook!!)

I like to serve these as a one-dish meal on top of a nice Greek salad that includes lettuce with a side of grilled garlic bread.

seagrass

Linda, I make your onions all the time! Thanks!

Seagrass, I've had a tube of anchovy paste in my pantry for at least a year - now I know why I bought it, thank you for the recipe.

Here's a favorite recipe of ours.

GRILLED CHICKEN CORN SALAD

4 Chicken breast halves, boneless and skinless, grilled and sliced diagonally

2 tablespoons olive oil
2 cloves garlic, minced
3 tablespoons lime or lemon juice
1/4 teaspoon black pepper
1 tablespoon chili powder
1 tablespoon lime or lemon zest
1/2 teaspoon salt
2 (11 oz.) cans whole kernel corn, drained, or fresh corn
1 (16 oz.) can black beans, rinshed and drained
2 plum tomatoes, cut into wedges
1 medium red onion, thinly sliced
1/4 cup chopped fresh cilantro

Heat oil in heavy skillet. Add garlic and cook just until it sizzles. Add chili powder and cook, stirring, for 30 seconds. Remove from heat and add salt, pepper, zest and juice. Mix well. Add corn and beans, mix well. Spoon mixture into large serving bowl, add chicken, tomatoes, onions and cilantro. Toss and serve immediately.

Or, place corn and beans mixture on a platter and arrange chicken, tomatoes and onions on top and sprinkle with cilantro.

We love to try new things on the grill. Most of my recipes are from Steve Raichlen (I have 3 of his books). We probably do "beer can chicken" the most; sometimes with wine. We also love to just set mussels and clams on the grill and when they open we baste with herb butter.

This we don't make often, but it is a show stopper and goes well with pork loin.

Barbecued Cabbage (whole)
=========================

4 tablespoons (1/2 stick) butter
4 slices bacon (1/4 pound), cut crosswise into 1/4 inch slivers
1 small onion, finely chopped
1 medium-size green cabbage (about 2 pounds)
1/4 cup of your favorite Barbecue Sauce
Coarse salt and black pepper

1. Melt 1 tablespoon of the butter in a skillet over medium heat. Add the bacon and onion and cook until just beginning to brown. Drain the bacon and onion in a strainer over a bowl and reserve the drippings. Crumble a piece of aluminum foil and shape it into a ring about 3 inches in diameter (the cabbage will "sit" on this).

2. Cut the core out of the cabbage and discard. Cut the remaining butter into dice. Stir the bbq sauce into the bacon and onion mixture. Prop the cabbage up right on the aluminum foil ring, cavity facing up. Place the bacon and onion mixture in the cavity and top with as many pieces of butter as will fit. Using a basting brush, paint the outside of the cabbage with bacon drippings. Season the cabbage lightly with salt and generously with pepper.

3. If using a gas grill, place wood chips in the smoker box or make a pouch and preheat on high until you see smoke, then reduce the heat to medium.

4. Place the cabbage on its aluminun foil ring in the center of the hot grate away from the heat - you want indirect heat.

5. Grill the cabbage until very tender (when done it will be easy to pierce with a skewer), 1 to 1/2 hours. To serve, peel off any dired-out or charred outside leaves and discard. Cut the cabbage into wedges and serve.

This one makes a great presentation - it is so easy. We like to do these as an appetizer for guests - they take only minutes once they are prepped.

Rosemary-Grilled Scallops
=========================
1 2/3 pounds sea scallops
28 to 32 rosemary sprigs (each 3 to 4 inches long)
3 ounces prosciutto, sliced paper-thin
3 tablespoons extra-virgin olive oil or basil oil
1 lemon, cut in wedges
Caorse salt and black pepper

1. Pull off and discard the muscles if they have it. Rinse and blot dry. Strip the bottom leaves off the rosemary sprigs. Cut the prosciutto into strips just large enough to wrap around the scallops (about 3/4 by 3/2 inches).

2. Lay scallop flat on your work surface. Wrap a piece of prosciutto around it and skewer it with a rosemary sprig. Arrange the scallops on a plate or in a a nonreactive baking dish. Drizzle with oil over both sides of the scallops, squeeze lemon juice over them, and season with salt and pepper (easy on the salt, as the prosciutto is fairely salty). Let marinate for 15 minutes while you light the grill.
3. Set up the grill for direct grilling and preheat to hight. Brush and oil the grill grate. Place the skewered scallops on the hot grate and grill until cooked, 2 to 3 minutes per side. The scallops are done when they turn white and feel firm.

This we make often:

Ginger-Soy London Broil
=======================

1 piece (2 inches) fresh ginger, peeled and thinly sliced
1/2 red onion, cut into 1-inch chunks
4 cloves garlic, coarsely chopped
1/2 cup chopped fresh cilantro or parsley
1/4 cup dry red wine
1/4 cup soy sauce
1/4 cup vegetable oil
1/2 teaspoon black pepper
1 flank steak (1/2 to 2 pounds)

1. Prepare the marinade: Place the ginger, onion, garlic, and cilantro in a food processor and process until a smooth paste forms. Add the wine, soy sauce, oil and pepper and process to combine.

2. Place the steak in a baking dish just large enough to hold it and spread the marinade over it. Let marinate in the refrgerator, covered, for at least 4 hours, ideally 6 hours, or even overnight, turning the steak a few times.

3. Set up grill for direct grilling and preheat to high. Brush and oil the grill grate. Remove steak and drain well. Place the steak on the hot grate and grill, 6 to 8 minutes per side for medium-rare, 2 minutes more per side for medium, rotating the steak 90 degrees after 3 minutes if a crosshatch of grill marks is desired. Let rest for 5 minutes. Using a sharp knife, carve it into broad think slices, holding the knife blade at a 45 degree angle to the top of meat.

I have more - I will have to come back later. Grilled Eggplant with Caprese Salsa and Yagatori Chicken.

Grilled Fish with Brazilian Garlic Marinade

6 cloves garlic, peeled and quartered
1/2 medium onion, peeled and quartered
1/2 red sweet pepper, cored and seeded
2 Tblsp. olive oil
1/4 cup dry white wine
2 Tblsp. ketchup
2 tsp. sweet paprika
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 cup freshly snipped cilantro
1-1/2 lb. fish steak or fillets, such as sea bass, swordfish, tuna, or salmon -- cut 1" thick

For marinade, combine the garlic, onion, red pepper, oil, wine, ketchup, paprika, salt, and pepper in a blender or food processor. Process until smooth. Transfer to a shallow baking dish and stir in cilantro. Add the fish, spooning marinade over fish. Marinate in refrigerator for 2-4 hours, turning occasionally. Drain fish, reserving marinade. Grill fish on rack of an uncovered grill directly over medium coals for 5 minutes. Turn fish and brush with reserved marinade. Grill 3-7 minutes longer or until fish flakes easily with a fork.

Recipe From: The Barbecue Bible.

SPICY GRILLED CATFISH

2 Tblsp. lime juice
1/2 cup white wine
1 Tblsp. dry mustard
1 Tblsp. chili powder
1 tsp. pepper
1/4 cup fresh cilantro, chopped
1/4 tsp. salt, optional
1 lb. catfish fillets
1 Tblsp. olive oil

Mix together lime juice, wine, mustard, chili powder, pepper, cilantro and salt, in a medium bowl. Add catfish to bowl and marinate for 15 minutes, then drain fillets.
Prepare a grill or preheat the broiler. Lightly oil grill or broiler rack pan. Grill or broil fillets about 4 inches from heat source about 5 minutes a side or until fish flakes when tested with a fork. Baste with marinade while cooking. Makes 4 servings.

Source: Houston Chronicle 3/8/00.

SQUAM LAKE SALMON FILLET

2 or 2 ½ lb. salmon fillet
2 Tbs. Dijon mustard
3 Tbs, dry sherry
1 Tbs. honey
Juice of one lime
2 tsp. olive oil
½ tsp. dry tarragon
¼ tsp. salt

Rinse and pat salmon dry. Place in china or glass dish (not metal). Mix rest of ingredients together and pour over salmon. Marinate in refrigerator 1 or 2 hours, turning every ½ hour. Grill or bake skin side down at 400 degrees for 20 to 25 minutes or until filet is firm to touch, basting with leftover marinade. Serves 5 or 6

BEEF-BARLEY SALAD serves 4

10 oz. well-trimmed flank steak
1/ 2 tsp. salt
1/ 4 cup fresh lemon juice
2 1/ 2 cups defatted chicken broth
3 cloves garlic, minced
1 tsp. grated lemon zest
1/ 2 tsp. ground ginger
1 1/ 2 cups quick-cooking barley
6 oz. green beans, cut into 1 inch lengths
1 Tbs. olive oil
2 carrots, shredded
2 tomatoes, cut into 8 wedges each
2 Tbs. coarsely chopped toasted pecans
4 cups torn romaine lettuce leaves

Rub the steak with I Tbs. of the lemon juice and the salt. Grill or broil until medium-rare. Let cool, then refrigerate overnight. Next day, cut the steak on the diagonal in bite-size pieces, reserving any juices.

In a medium saucepan, combine 2 cups of the broth, 1/ 2 cup of water, the garlic, lemon zest, and ginger and bring to a boil over medium heat. Add the barley, reduce to a simmer, cover, and cook until the barley is almost tender, about 8 minutes. Add the green beans and cook until the beans are crisp-tender and the barley is tender, about 3 minutes. Remove from the heat; do not drain any remaining liquid.

In a large bowl, combine the remaining 1/ 2 cup broth, the remaining 3 Tbs. lemon juice, the steak juices, and the oil. Add the beef and everything else except the lettuce, tossing well to combine.

When I take this for lunch, I pack lettuce and salad mixture separately and serve salad on top of lettuce.

Grilled portabello mushrooms: drizzle over the mushrooms (gill side) olive oil, balsamic vinegar, herbs of your choice, and grill until done to taste. So easy!

I have a flank steak marinating in 1/3 soy sauce, 1/3 teriyaki sauce, and 1/3 Italian dressing. Have used this recipe for years.

Bacon Baked Potatoes

Scrub russet potatoes and pat dry. Poke holes in potatoes and place each on a piece of foil large enough to completely surround it. Sprinkle each potato with kosher salt and fresh ground pepper. Wrap one slice of bacon around each potato and seal them in the foil. Bake at 400° or on the grill over hot coals 40 to 50 minutes turning over half way through baking time.

Marilyn

{{gwi:2046223}}

Combine in a bowl;

1 1/2 pounds cleaned shrimp (large or small)
2 tablespoons olive oil
Pinch of cayenne pepper
2 cloves garlic; minced
1/2 teaspoon oregano
a squeeze of lime or lemon juice
1/2 teaspoon kosher salt
dash fresh ground pepper

Allow to marinate in refrigerator at least 30 minutes but no more than 2 hours (if you over marinate it the lime juice will begin to "cook" the shrimp). If shrimp are large enough, place on skewers (I like to use two skewers at a time so shrimp won't curl. If shrimp are small use a grill tray or fish rack. Pre-heat grill to very hot. Add shrimp mixture; cook until shrimp turn pink, two to four minutes. Do not over cook!

*This is wonderful served on top of risotto with roasted colored bell peppers and broccoli at the side.

**If using wooden skewers, soak in water at least 30 minutes before grilling

Marilyn

Grilled Chicken Skewers

2 chicken breast halves
2 tablespoons olive oil
1/8 teaspoon cayenne pepper
2 cloves garlic; minced
1/2 teaspoon oregano
Juice from 1/2 of lime (or lemon)
1/2 teaspoon kosher salt
Fresh ground pepper to taste

1 sweet bell pepper
1/2 sweet onion (or red onion)
Cherry or grape tomatoes (optional)
1 lime (or lemon) cut into chunks
1 tablespoon olive oil
Salt and Pepper to taste

Cut chicken breast into bite-sized pieces. Combine next 7 ingredients in a plastic bag and add chicken, coating well with mixture. Marinate in refrigerator at least 30 minutes but no more than 2 hours (if you marinate it too long the acid in the lime juice will begin to "cook" the chicken).
Cut bell pepper and onion into 1-inch chunks. Toss bell peppers, onions, grape or cherry tomatoes and lemon or lime chunks with olive oil and salt and pepper; place one between each piece of chicken on skewers. **To keep food from sliding off the end of the skewer, place half of a garlic clove at the tip.
Cook on a pre-heated, hot grill. Chicken cooks quickly so be careful to not over cook or chicken will be tough; cook about 4 minutes, turn and cook another 3 or 4 minutes.

Marilyn

Here are a couple more:

{{gwi:2046224}}

Thick cut (1 1/2-inch) chops are the best. Brine first refrigerated in a mixture of 4 cups cold water, 1/4 cup kosher salt and 1/4 cup sugar (4 large chops) for 2 hours. Remove from brine, rinse and dry well then drizzle with olive oil.

Place on a very hot grill or sear in hot oil in a very hot skillet until well browned (5 minutes each side). Chops should reach an internal temperature of 140°. If chops are cooked in a skillet and get too brown, transfer to 450° oven only until internal temperature reaches 140° (insert meat thermometer sideways into chop being careful to not touch the bone). Allow chops to rest off the heat for about 10 minutes before serving. Internal temperature will increase to at least 150° during standing time. Dangerous bacteria are killed at 137°. Do not over cook

Marilyn

{{gwi:2046225}}

4 (6 oz.) beef filets or sirloin; room temperature
1/4 teaspoon Kosher salt
dash fresh ground pepper
dash pure garlic powder
2 tablespoons butter; room temperature
1 teaspoon Dijon mustard
1 clove fresh garlic; minced
2 teaspoons Worcestershire sauce
1 teaspoon Brandy

Season beef with salt, pepper and garlic powder; allow to reach room temperature (about 1 hour). Pre-heat grill. Meanwhile, in a small bowl combine butter, mustard, garlic, Worcestershire sauce and brandy; allow to sit at room temperature also. Cook steak over hot coals as desired and place on serving plate. Immediately spread butter mixture over steaks and allow to stand for 10 minutes before serving. 4 servings.

Marilyn

GRILLED STUFFED PEACHES serves 4

4 large peaches
2 Tbs. fresh lemon juice
1/ 3 cup quick-cooking oats
2 Tbs. firmly packed light brown sugar
1 Tbs. finely chopped almonds
1 Tbs. butter, melted
1/ 2 tsp. cinnamon

In a large pot of boiling water, cook the whole peaches for 30 seconds. Rinse them under cold water and carefully peel the skins. Halve and pit the peaches and cut a very thin slice from the back of each so it will lie flat. In a bowl, toss the peach halves with the lemon juice.

Preheat the grill to medium heat. Combine the remaining ingredients and divide evenly, filling the centers of the peach halves. Place the filled peaches on the grill and cook, covered, for 5 or 6 minutes or until the peaches are tender. Place the peach halves on 4 plates and serve hot or warm. (161 calories per serving)

Oh Ruthanna! I am so glad you posted that grilled peaches recipe again! I wanted to try them last year and never got around to it, but couldn't find the recipe again! So I will make a point of grilling these as son as I can get decent peaches here!

Linda