Fernando Fajita Bath
1 1/2 c. vegetable oil
1 c. lemon juice
1 tbsp. green onion, chopped
1/4 tsp. dried rosemary
1/4 tsp. dried thyme
1 tbsp. dried oregano
1 clove garlic, minced
In a medium bowl, mix together vegetable oil, lemon juice, green onion, rosemary, thyme, oregano and garlic. Place beef or chicken in the marinade. Cover and marinate in the refrigerator approximately 24 hours before grilling as desired.
All Girl BBQ Sauce
1 c. minced onion
1 stick butter
4 cloves garlic, minced
1/2 c. white vinegar
2 tsp. dry mustard
1 tbsp. Chinese chili paste
5 tbsp. Worcestershire sauce
Juice of 2 limes
1 tbsp. Tabasco sauce
2 bay leaves
1/4 c. brown sugar, firmly packed
2 c. dark beer (or use chicken stock)
In a heavy pot, sautÃ[emoji]169[/emoji] the onion in butter until soft and almost golden. Add garlic and sautÃ[emoji]169[/emoji] a couple of minutes more. Add everything else and simmer on low for 45 minutes to an hour, stirring often.
Roasted Red Pepper-Dill Dressing
4 lg. red bell peppers
4 med. shallots, minced
1 tsp. olive oil
1 1/2 tsp. dried dill
1/2 c. vegetable broth
1/2 c. rice vinegar
1 tsp. honey
1 tsp. salt
1/2 tsp. pepper
Bake bell peppers on an aluminum foil-lined baking sheet at 500° for 20 minutes, or until bell peppers look blistered, turning once. Place bell peppers in a zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel bell peppers; remove and discard seeds.
SautÃ[emoji]169[/emoji] shallots in hot oil in a skillet over medium-high heat until softened. Remove from heat; stir in dill. Process peppers, shallot mixture, broth, and remaining ingredients in a blender until smooth. Serve over salad greens, or drizzle over grilled fish or chicken.
Sauce Florentine
1 c. fat-free milk
1 (10 oz.) pkg. frozen spinach, thawed and drained
1/3 c. Dijon mustard
1 tbsp. green onion, chopped
1 clove garlic, chopped
1/4 c. red pepper, chopped
Cook and stir milk, spinach, mustard, green onion and garlic in medium saucepan on medium heat 3 to 5 minutes, or until hot. Cool slightly.
Puree spinach mixture in food processor or electric blender until smooth. Return to saucepan. Add red pepper. Cook on low heat until heated through, stirring frequently. Serve warm with fish, or chicken.
Creamy BBQ Dipping Sauce
1/2 c. sour cream
1/3 c. barbecue sauce
Mix sour cream and barbecue sauce. Use as a dipping sauce for grilled meat or poultry, chicken nuggets or French fries.
Sweet & Spicy BBQ Sauce
3/4 c. brown sugar
1/2 c. ketchup
1/3 c. molasses
1/4 c. cider vinegar
1/4 c. olive oil
3 tbsp. prepared mustard
3 cloves garlic
2 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. cayenne pepper
1/4 tbsp. ground black pepper
Combine sugar, ketchup, molasses, vinegar, olive oil, mustard, garlic, Worcestershire sauce, salt, cayenne pepper and black pepper in blender; cover. Blend until smooth. Refrigerate until ready to use.
SERVING SUGGESTION:
Pour Sweet & Spicy BBQ Sauce over 1 pound beef, chicken or pork; marinate for at least 2 hours or overnight before cooking.
Barbecue Sauce With Mustard
1/2 c. sugar
1/4 tsp. ground oregano
1/2 tsp. ground thyme
1 tsp. salt
1/2 tsp. pepper
1/8 tsp. cayenne pepper
1/2 tsp. cornstarch
1/2 c. vinegar
1 c. molasses
1 c. ketchup
1 c. prepared mustard
2 tbsp. oil
Combine first 7 ingredients in a small saucepan. Stir in enough vinegar to make a paste. Combine molasses, ketchup, mustard, oil and remaining vinegar; add to herb paste. Bring to a boil, stirring constantly. Reduce heat and simmer 10 minutes. Remove from heat; cool completely. Pour into a glass jar; cover tightly. Store refrigerated for up to 3 months. Baste over chicken, turkey, ham or hot dogs. Makes 6 servings.
Barbecue Teriyaki Sauce
3/4 c. soy sauce
1 tbsp. Sake or other wine
1/2 c. sugar
1 tsp. grated or ground ginger
1 clove garlic or
1/8 tsp. garlic powder
Soak meat in sauce for at least an hour before cooking. Grill chicken, shrimp, beef, fish, ribs as desired. Serve with extra sauce heated.
Dry Rub
2 tbsp. brown sugar
1 tbsp. paprika
1 tsp. garlic powder
1 tsp. kosher salt
1 tsp. freshly ground black pepper
1 tsp. dried rosemary leaves
1/2 tsp. cayenne pepper
Mix all ingredients together in a small bowl. Rub on ribs, steaks, chops, lamb, chicken or salmon an hour or more before putting on the grill. Heap the coals to one side before putting the meat on the grill, or the brown sugar in the rub will burn as the meat cooks.
Basic Red Sauce
1/4 c. salad oil
2 tbsp. soy sauce
1/4 c. bourbon, sherry, or wine
1 tsp. garlic powder
1 tsp. freshly ground pepper
Combine all ingredients and pour over meat. Marinate in refrigerator. Also use to baste meat as you cook it. Good on red meat, fish or chicken
Honey Barbecued Chicken Recipe
BASTING SAUCE:
6 tbsp. honey (8 tbsp. if necessary)
3 tbsp. tarragon or white wine vinegar
1 tsp. curry powder
1 tsp. dried tarragon
2 (3 lb.) chickens
Salt and pepper
In bowl, combine honey, vinegar, curry powder and tarragon. Remove grids from barbecue. Place one or two shallow drip pans, filled with water or stock (you can also add a splash of white wine on the lava rocks).
Preheat the barbecue to high setting. Arrange chickens on spit, making sure they are evenly balanced. Brush with honey basting sauce and install rotisserie on barbecue with drip pans directly underneath.
Barbecue at high setting for 10 minutes. Reduce heat to medium and roast chickens, with lid down, for about 1 1/2 to 2 hours, basting every 30 minutes with sauce, until thermometer inserted in thickest part of thigh registers 185°. Remove from barbecue, season with salt and pepper, and tent with foil. Let stand 10 minutes before carving.
Fiery-Sweet Barbecue Sauce Recipe
10 1/4 oz. orange marmalade
1 c. catsup
1/4 c. cider vinegar
1 tbsp. soy sauce
3/4 tsp. celery seed
1/2 tsp. ground red pepper
Combine all ingredients in a 1 quart glass measuring bowl. Stir until well mixed. Microwave on high for 5 to 7 minutes; stir after 3 minutes. When mixture boils it is done. Excellent with beef, pork, or chicken.
1 1/2 c. vegetable oil
1 c. lemon juice
1 tbsp. green onion, chopped
1/4 tsp. dried rosemary
1/4 tsp. dried thyme
1 tbsp. dried oregano
1 clove garlic, minced
In a medium bowl, mix together vegetable oil, lemon juice, green onion, rosemary, thyme, oregano and garlic. Place beef or chicken in the marinade. Cover and marinate in the refrigerator approximately 24 hours before grilling as desired.
All Girl BBQ Sauce
1 c. minced onion
1 stick butter
4 cloves garlic, minced
1/2 c. white vinegar
2 tsp. dry mustard
1 tbsp. Chinese chili paste
5 tbsp. Worcestershire sauce
Juice of 2 limes
1 tbsp. Tabasco sauce
2 bay leaves
1/4 c. brown sugar, firmly packed
2 c. dark beer (or use chicken stock)
In a heavy pot, sautÃ[emoji]169[/emoji] the onion in butter until soft and almost golden. Add garlic and sautÃ[emoji]169[/emoji] a couple of minutes more. Add everything else and simmer on low for 45 minutes to an hour, stirring often.
Roasted Red Pepper-Dill Dressing
4 lg. red bell peppers
4 med. shallots, minced
1 tsp. olive oil
1 1/2 tsp. dried dill
1/2 c. vegetable broth
1/2 c. rice vinegar
1 tsp. honey
1 tsp. salt
1/2 tsp. pepper
Bake bell peppers on an aluminum foil-lined baking sheet at 500° for 20 minutes, or until bell peppers look blistered, turning once. Place bell peppers in a zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel bell peppers; remove and discard seeds.
SautÃ[emoji]169[/emoji] shallots in hot oil in a skillet over medium-high heat until softened. Remove from heat; stir in dill. Process peppers, shallot mixture, broth, and remaining ingredients in a blender until smooth. Serve over salad greens, or drizzle over grilled fish or chicken.
Sauce Florentine
1 c. fat-free milk
1 (10 oz.) pkg. frozen spinach, thawed and drained
1/3 c. Dijon mustard
1 tbsp. green onion, chopped
1 clove garlic, chopped
1/4 c. red pepper, chopped
Cook and stir milk, spinach, mustard, green onion and garlic in medium saucepan on medium heat 3 to 5 minutes, or until hot. Cool slightly.
Puree spinach mixture in food processor or electric blender until smooth. Return to saucepan. Add red pepper. Cook on low heat until heated through, stirring frequently. Serve warm with fish, or chicken.
Creamy BBQ Dipping Sauce
1/2 c. sour cream
1/3 c. barbecue sauce
Mix sour cream and barbecue sauce. Use as a dipping sauce for grilled meat or poultry, chicken nuggets or French fries.
Sweet & Spicy BBQ Sauce
3/4 c. brown sugar
1/2 c. ketchup
1/3 c. molasses
1/4 c. cider vinegar
1/4 c. olive oil
3 tbsp. prepared mustard
3 cloves garlic
2 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. cayenne pepper
1/4 tbsp. ground black pepper
Combine sugar, ketchup, molasses, vinegar, olive oil, mustard, garlic, Worcestershire sauce, salt, cayenne pepper and black pepper in blender; cover. Blend until smooth. Refrigerate until ready to use.
SERVING SUGGESTION:
Pour Sweet & Spicy BBQ Sauce over 1 pound beef, chicken or pork; marinate for at least 2 hours or overnight before cooking.
Barbecue Sauce With Mustard
1/2 c. sugar
1/4 tsp. ground oregano
1/2 tsp. ground thyme
1 tsp. salt
1/2 tsp. pepper
1/8 tsp. cayenne pepper
1/2 tsp. cornstarch
1/2 c. vinegar
1 c. molasses
1 c. ketchup
1 c. prepared mustard
2 tbsp. oil
Combine first 7 ingredients in a small saucepan. Stir in enough vinegar to make a paste. Combine molasses, ketchup, mustard, oil and remaining vinegar; add to herb paste. Bring to a boil, stirring constantly. Reduce heat and simmer 10 minutes. Remove from heat; cool completely. Pour into a glass jar; cover tightly. Store refrigerated for up to 3 months. Baste over chicken, turkey, ham or hot dogs. Makes 6 servings.
Barbecue Teriyaki Sauce
3/4 c. soy sauce
1 tbsp. Sake or other wine
1/2 c. sugar
1 tsp. grated or ground ginger
1 clove garlic or
1/8 tsp. garlic powder
Soak meat in sauce for at least an hour before cooking. Grill chicken, shrimp, beef, fish, ribs as desired. Serve with extra sauce heated.
Dry Rub
2 tbsp. brown sugar
1 tbsp. paprika
1 tsp. garlic powder
1 tsp. kosher salt
1 tsp. freshly ground black pepper
1 tsp. dried rosemary leaves
1/2 tsp. cayenne pepper
Mix all ingredients together in a small bowl. Rub on ribs, steaks, chops, lamb, chicken or salmon an hour or more before putting on the grill. Heap the coals to one side before putting the meat on the grill, or the brown sugar in the rub will burn as the meat cooks.
Basic Red Sauce
1/4 c. salad oil
2 tbsp. soy sauce
1/4 c. bourbon, sherry, or wine
1 tsp. garlic powder
1 tsp. freshly ground pepper
Combine all ingredients and pour over meat. Marinate in refrigerator. Also use to baste meat as you cook it. Good on red meat, fish or chicken
Honey Barbecued Chicken Recipe
BASTING SAUCE:
6 tbsp. honey (8 tbsp. if necessary)
3 tbsp. tarragon or white wine vinegar
1 tsp. curry powder
1 tsp. dried tarragon
2 (3 lb.) chickens
Salt and pepper
In bowl, combine honey, vinegar, curry powder and tarragon. Remove grids from barbecue. Place one or two shallow drip pans, filled with water or stock (you can also add a splash of white wine on the lava rocks).
Preheat the barbecue to high setting. Arrange chickens on spit, making sure they are evenly balanced. Brush with honey basting sauce and install rotisserie on barbecue with drip pans directly underneath.
Barbecue at high setting for 10 minutes. Reduce heat to medium and roast chickens, with lid down, for about 1 1/2 to 2 hours, basting every 30 minutes with sauce, until thermometer inserted in thickest part of thigh registers 185°. Remove from barbecue, season with salt and pepper, and tent with foil. Let stand 10 minutes before carving.
Fiery-Sweet Barbecue Sauce Recipe
10 1/4 oz. orange marmalade
1 c. catsup
1/4 c. cider vinegar
1 tbsp. soy sauce
3/4 tsp. celery seed
1/2 tsp. ground red pepper
Combine all ingredients in a 1 quart glass measuring bowl. Stir until well mixed. Microwave on high for 5 to 7 minutes; stir after 3 minutes. When mixture boils it is done. Excellent with beef, pork, or chicken.