READ REPLIES

Bee Ingram

Hi, I was chatting with a couple of nice women on 6/12 and they gave me some recipes but as I am not so good at this yet I didn't copy and paste them. If you wouldn't mind giveing me those recipes again I'd appriecate it.
Anything for grilling and marinates also some good side dishes. Thanks to any and all.

Recipe(tried): Caesar Grilled Chicken/Potatoes on a Stick

Risa G.

I don't have the recipes you are talking about but I have a couple of my
own that you might like.

Caesar Grilled Chicken (from Mr. Food)

4 boneless, skinless chicken breasts
2/3 c. olive oil
1/2 tsp. garlic powder (or 1 tsp. fresh minced garlic)
1/4 c. lemon juice
1/4 c. parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
4 anchovy fillets (optional)

Cut chicken into strips. Put them in a bowl. Combine remaining ingredientss
and put them in a blender. Blend on high speed until the mixture is smooth.
Pour over the chicken and marinate for 2-3 hours or overnight. Preheat the
grill to medium high heat. Grill for 7-10 minutes until the chicken is no longer pink inside. Turn strips occasionally.

Also a put potatoes on the side (recipe to follow) and a salad and the meal was wonderful.

Potatoes on a stick

8 wooden skewers (soak for an hour or two before grilling)
1/4 c. vegetable oil
1/2 tsp. salt
1/4 tsp. white pepper
1/2 tsp. ground cumin
1 Tbsp. paprika
2 cans (15 ounces each) whole white potatoes, drained

Preheat the grill to medium high. In a medium sized bowl, combine the oil, salt. pepper, cumin and paprika; mix well. Add the potatoes and toss to coat evenly. Place the potatoes on the skewers, reserving any oil mixture. Grill the potatoes for 5-7 minutes, turning them occasionally and basting with reserved oil mixture.

NOTE: Be sure to use tongs and oven mitts when removing the skewers from the grill.

Hope you enjoy these two recipes. I made this for a crowd last week and it went over BIIIGGGG!!!

Recipe: Bourbon Marinade and Hoison Marinade

Betsy at TKL

BOURBON MARINADE
Makes 1 cup

1/4 cup bourbon
1/4 cup soy sauce
1/4 cup Dijon-style mustard
1/4 cup minced scallion
1/4 cup firmly packed brown sugar (dark or light)
1 teaspoon salt
A dash of Worcestershire sauce
Ground black pepper to taste.

Combine all ingredients for the marinade. Use the marinade to marinate shrimp or scallops for 1 hour or beef or chicken, or pork in the refrigerator overnight and to baste the shellfish or meat as it is grilled. (Boil the marinade for a few minutes before using it as a baste.)

HOISIN MARINADE
Makes about 3/4 cup

In a bowl combine
1/4 cup hoisin sauce
3 tablespoons rice wine (or medium dry sherry)
2 tablespoons minced scallion
2 tablespoons soy sauce
2 garlic cloves, minced
1 teaspoon peeled and grated gingerroot
1 teaspoon sugar
1 teaspoon salt

Combine all ingredients for the marinade. Use the marinade to marinate chicken, pork, or beef in the refrigerator overnight and to baste as grilled. (Boil the marinade for a few minutes before using it as a baste.)

RECIPE NOTES:
"These recipes (Bourbon Marinade and Hoisin Marinade) are from a June 1980 issue of Gourmet Magazine. Easy to prepare and both are delicious. I have made them many times and recommend them highly. The bourbon marinade is wonderful on swordfish (when I can afford it) and does not need to be marinated for very long (about 1 hour). I have marinated beef and pork for as long as two days. It's wonderful on the barbeque grill." - Robin Palmer-Kulwicki

Adapted from source: Gourmet Magazine, June 1980

Recipe(tried): Italian Dressing Marinade

SNEAKY PETE

BEE - TRY:

In a 1 gallon (zipper type) plastic bag combine: Italian salad dressing mix (like Good Seasons) - to package directions:

Shake well then add the meat - chicken, beef etc. (whole or cut-up into pieces)

Shake well to coat all sides of the meat.

Marinate in the refrigerator for 2 or more hours, turning occasionally.

Drain and grill, fry or bake.

TRY IT - YOU'LL LIKE IT!!

ENJOY! - - SP