Scampi-Style Chicken Thighs
Yield: 4 Servings

4 ea Skinned chicken thighs *
1/3 c Fresh squeezed lemon juice
2 tb Fresh parsley; minced
2 tb Dry white wine (or chablis)
1 tb Margarine; melted
1 tb Olive oil
1 ea Clove garlic; minced
1/8 ts Onion powder
1/8 ts Paprika

Trim excess fat from chicken. Rinse chicken with cold water, pat dry.
Place chicken in a shallow container. Pour lemon juice over chicken,
and let stand 20 minutes. Combine parsley and rest of ingredients in
a small bowl; stir well. Spray rack of a broiler pan with Pam. Remove
chicken from lemon juice, discarding lemon juiice. Arrange chicken on
rack, and brush with parsley mixture. Broil 6" from heating element,
4 minutes on each side or till tender.Transfer chicken to a serving
platter. Garnish with lemon wedges and parsley, if desired.

Mustard Grilled Chicken
Yield: 2 Servings

4 ea Chicken breasts
1/4 c Dijon mustard
1/4 c Lemon juice
1 ts Worcestershire sauce
1 x Salt to taste
1 x Pepper to taste

Paint chicken with mustard. Sprinkle on lemon juice and
worcestershire sauce. Marinate 15 minutes. Grill 3-4 minutes.

Salt-Brined Grilled Pork
Yield: 8 Servings

8 c Water
1/2 c Sugar
1/4 c Salt
3 tb Fennel seeds; crushed
2 tb Thyme leaves
2 tb Whole black peppercorns
1 ea Orange; peel from; only the colored part
4 lb Boneless pork loin roast-center cut

In a 3 to 4 quart pan, combine water, sugar, salt, fennel seeds,
thyme, peppercorns, and orange peel. Bring to a boil over high heat;
then remove from heat and let cool. Set a large heavy-duty plastic
bag in a 9 x 13 inch pan. Pour brine into bag, then add pork; seal
bag securely. Rotate bag to distribute marinade. Refrigerate for 2 to
3 days, turning bag over occasionally. Barbecue meat by indirect
heat. Lift meat from brine and drain briefly, then place on a lightly
greased grill directly above drip pan. Pour brine through a wire
strainer; discard liquid and distribute seasonings over coals. Cover
barbecue and adjust dampers as necessary to maintain an even heat.
Cook until a meat thermometer inserted in thickest part registers 150
to 155 degrees (45 to 55 minutes). To serve, let meat stand for 10
minutes; then cut across the grain into thin slanting slices. Makes 8
to 10 servings.
Per serving: 427 cal 35g protein 29g fat Source: The UltimateGrill Book (Sunset)

Grilled Catfish
Yield: 4 Servings

1 lb Skinless catfish fillets
2 ts Worcestershire

Brush fish with worcestershire sauce. Place on lightly oiled
grill, 4 to 6 inches from moderately hot coals. Grill for 4 to 5
minutes. Brush fish again. Turn and grill 4 to 5 minutes longer or
just until fish flakes easily.

Barbecued Turkey
Yield: 18 Servings

1 ea 20-22 lb. Turkey; thawed
2 ts Poultry seasoning
1/4 ts Pepper
1 c Port wine
1 lg Onion; quartered
2 lg Carrots; cut into chunks
2 ea Stalks celery; chunks
1 ea Clove garlic; quartered
4 ea Fresh rosemary sprigs

Remove turkey neck and giblets; reserve for other uses, if desired.
Discard large lumps of fat, then rinse turkey inside out and pat dry.
Combine poultry seasoning and pepper. Sprinkle some of the mixture
into neck and body cavities; rub remaining mixture over skin. Place
turkey on its breast and spoon 1 to 2 tablespoons of the port into
neck cavity; bring skin over opening and secure to back with a metal
skewer. Turn turkey on its back and place onion, carrots, celery, and
garlic in body cavity. Barbecue turkey by indirect heat, placing
bird, breast up, on a lightly greased grill directly over drip pan.
Pour about 1/3 cup of the reamining port into body cavity; cover
barbecue and adjust dampers as necessary to maintain an even heat.
Cook until a meat thermometer inserted in thickest part of thigh
reads 185 degrees or until meat near thighbone is no longer pink.
Total cooking time should be 4 to 4 1/2 hours; allow about 12 minutes
per pound. Several times during cooking, place a rosemary sprig on
the coals to add fragrance as it smolders. During last hour, brush
turkey with port several times, using all remaining port. When turkey
is done, discard stuffing. Makes 16 to 18 servings. Source: The
Ultimate Grill Book (Sunset)

Grilled Corn with Chile-Lime Spread Yield: 6 Servings

1/2 c Butter; softened
1/2 ts Grated lime peel
3 tb Lime juice
1 ts Ground red chiles
6 ea Ears corn (with husks)

Mix all ingredients except corn. Remove large outer husks from each
ear; turn back inner husks and remove silk. Spread each ear with
about 2 teaspoons butter mixture; reserve remaining butter mixture.
Pull husks up over ears; tie with fine wire to secure. Grill corn 3
inches from medium coals, turning frequently, until done, 20-30
minutes. Serve with remaining butter mixture. Source: Betty Crocker's
Best Recipes of the Year (1989)

Caribbean-Style Mahi Burger (Burger Meister)
Yield: 4 Servings

1 ea Small potato; peeled
2 tb Salt
1 ts Salt; for boiling water
1 lb Fresh Mahi Mahi; 1/4" pieces
1/2 c Minced onions
1 ea Large egg; lightly beaten
2 ea Scallions; sliced thin
1 tb Fresh parsley; chopped
1/4 ts Fresh thyme; chopped
1/4 ts Red pepper flakes
1/4 ts White pepper
1/2 c Olive oil
1/2 c Yellow cornmeal

Boil potato in salted water and cut in half. Cool in refridgerator then grate.
Combine burger ingredients and mix well. Form into patties and roll in corn meal.
Refridgerate one hour. Pan fry in oil until golden brown over medium-high heat;
about 2 minutes on each side. Transfer to baking sheet and place in 400 degree oven
for 10 minutes. Source: The Burger Meister (The Learning Channel - 2/95)

Chili-Rubbed Chicken with Rosemary and Tomato
Yield: 6 Servings

2 lb Chicken breast;boned/skinned
3 tb Tomato paste
2 tb Chili powder
3 tb Water
1 tb Seasoned rice vinegar
2 ea Garlic cloves; minced
1/2 ts Salt
2 ea Tomatoes; firm & ripe
6 ea Fresh rosemary sprigs
6 ea Wooden skewers; 10" / soaked

Arrange chicken breasts, skinned side down, on a cutting board.
Remove fillet strip from each breast and reserve for another use.
In a small bowl whisk together tomato paste, chili powder, water,
vinegar, and garlic paste (mash garlic with the 1/2 tsp salt to form
the paste). In a shallow baking dish large enough to hold chicken in
one layer coat chicken with the chili paste. Marinate chicken,
covered and chilled, at least 1 hour and up to 24 hours.
Prepare the grill. With a serrated knife cut off stem end of
tomatoes and cut each tomato into three 1/4" thick slices. Arrange 1
tomato slice and 1 rosemary sprig on wide end of skinned side of a
chicken breas and fold narrow end over to sandwich tomato and
rosemary. Thread a skewer through ends of chicken breast and then
through folded side, letting pointed end of skewer extend about 1 1/2
inches beyond chicken breast. Stuff remaining chicken with remaining
tomatoes and rosemary and thread with remaining skewers in same manner.
Grill chicken on an oiled rack set 5-6 inches above coals until
cooked through, about 8 minutes on each side. (13% fat) Source:
Gourmet Magazine May 1996
If you'd like these recipes in Mealmaster format, please feel free to contact me
Just ask for "grill.txt"

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