300 Recipes for the Grill by F. Keith Johnson

By F. Keith Johnson

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High heat. When hot tip in the cherry tomatoes. Stir quickly and cook 20 secs. until glazed. Turn onto a plate. Warm the extra virgin olive oil in a frypan. Add the ground spices then add the diced tomatoe and strained jus, a good splash of balsamic vinegar, 1/4 ts of salt and the herbs. WArm through then turn off the heat. Slice the meat thinly across the grain and transfer to the plates. Spoon over the tomatoe jus and garnish with the tomatoes, mushrooms and parsnips. Serve immediately. Page 30 Cheesy Apple Ham Grill Yield: 4 Servings 1 c apple,Chopped 1/2 c miracle whip (or miracle -whip) - light,dressing, divided 1/4 c walnuts,Chopped 1 ds cloves (opt),Ground 8 sl raisin cinnamon bread 4 sl kraft natural sharp cheddar -cheese,,cut in half 1 pk oscar mayer smoked,Cooked -ham slice,s (6 oz) Mix apple, 1/3 cup of the dressing, walnuts and cloves.

Source; kitchen of Marina cheesman Page 40 Djerba-Style Grilled Prawns Yield: 4 Servings 16 whole green prawns backs -split open,& deveined 2 t harissa paste 4 T extra virgin olive oil 1 T lemon juice TOMATO RELISH ================== 2 lg ripe tomatoes,diced 1 c shallotts,Diced 1 lg spanish onion,diced 2 t coriander,Chopped 1 t cumin,Ground 1 T garlic,Chopped 2 T capers,Chopped 2 T lemon juice 2 T light olive oil 1 pinch of sugar Combine harissa paste, olive oil, and lemon juice and baste the cut flesh of the prawns.

Put the lid on the kettle with the vents 1/4 open. Cook for approximately 2 hours, adding a handful of fresh charcoal every 30 minutes or so. At the 2-hour point, check the rib with a meat thermometer to determine doneness; remove from the fire at 118 F for very rare, 122 F for rare, 126 for medium rare, and so on, adding 4 F for each degree of doneness. Allow to rest for 30 minutes before slicing. Page 43 Entrecote Bercy (Grilled Beef Steak) Yield: 2 Servings 1 : 2 6-8 oz each sirloin steak salt and pepper 6 TB unsalted butter -- softened 2 ts parsley -- minced 2 ts chervil -- minced 2 shallots -- minced Sprinkle both sides of the steak with salt and pepper.

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