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Dining In: A backyard barbecue is perfect for Memorial Day

Lamb chop Dijon

Lamb chop Dijon is a tasty, healthy suggestion for Memorial Day.

Lamb Chops Dijon
(from the American Institute for Cancer Research)
   12 loin lamp chops
   1 tsp. dried rosemary
   2 Tbsp. Dijon mustard
   1/4 tsp. whole black peppercorns, crushed

   Remove the excess fat from the lamb chops and arrange them in a single layer on a broiler pan. In a small bowl, combine the mustard, rosemary, and peppercorns. Spread the mixture evenly over the meat. Broil or grill the lamb chops 4 inches from the heat for 5 minutes. Turn and cook them for 4 to 6 minutes longer until medium-rare, or until desired degree of doneness.

Thai Salad with Grilled Lamb
(from the American Institute for Cancer Research)
   4 tsp. fresh lime juice
   4 tsp. reduced-sodium soy sauce
   1 tsp. sugar 1 clove garlic, minced
   1 1/2 tsp. canola oil
   Freshly ground pepper
   1/2 lb. boneless lamb loin, well trimmed
   3 Tbsp. fresh lime juice
   1 1/2 Tbsp. reduced-sodium soy sauce
   2 Tbsp. fish sauce or 1 mashed anchovy filet, rinsed and dried
   1 tsp. sugar
   1 Tbsp. minced shallot
   1/4 c. loosely packed cilantro leaves, chopped
   1 Tbsp. canola oil
   1 1/2 Tbsp. rice vinegar
   Freshly ground pepper
   12 leaves green leaf lettuce, cut crosswise in 3/4-inch strips
   1 bunch watercress, tough stems removed
   1 c. coarsely chopped cilantro leaves
   1 c. coarsely chopped mint leaves
   1/3 c. coarsely chopped basil leaves
   1 red bell pepper, seeded and julienned
   1/2 c. thinly sliced red onion
   2 serrano or jalapeno peppers, sliced

   Combine the lime juice, soy sauce, sugar, garlic, oil, and pepper to taste for the marinade in a glass or plastic container large enough to hold the meat. (A zip-top freezer bag works nicely.) Add the lamb and marinate 30 minutes, or up to 3 hours. (Keep the meat in the refrigerator if marinating more than 30 minutes.)
   In a glass or stainless steel bowl or plastic container, whisk together the lime juice, soy sauce, fish sauce, sugar, shallots, and cilantro until the sugar dissolves. Whisk in the oil. Season to taste with the pepper. Store up to 8 hours, tightly covered, in the refrigerator.
   Preheat a gas or charcoal grill or heat up a ridged cast iron grill. Remove the meat from the marinade and pat dry. Discard the marinade. Grill the lamb in one piece to the desired degree of doneness. Set it on a cutting board and let the meat sit 10 minutes.
   Meanwhile, arrange the lettuce on a large serving platter. Distribute the watercress over the lettuce, leaving a border of lettuce. Sprinkle the cilantro, mint, and basil over the cress. Arange the red pepper and onions nicely over the greens.
   Cut the lamb into thin slices. Stack 2-3 slices and cut them into thin strips. Continue until all the lamb has been cut up. Mound the meat in the center of the salad. Present the salad, then pour on the dressing and toss to combine all the ingredients. Serve immediately.

Mixed Vegetable Grill with Feta
   2 c. (1/2-inch) sliced zucchini
   1 pkg. (4 oz.) crumbled feta cheese
   1 c. (1/2-inch) green pepper strips
   1 c. tomato wedges
   1/2 c. (1/4-inch) onion rings
   1 Tbsp. chopped fresh oregano or 1/2 tsp. dried oregano leaves, crushed
   1 Tbsp. olive oil

   Heat grill. Mix all ingredients. Wrap mixture in double thickness of aluminum foil. Grill over medium coals 10 minutes. Turn packet over. Grill 8 minutes or until vegetable are tender.
   Top of stove: Cook and stir zuccchini, pepper, and onion in oil in large non-stick skillet on medium-high heat until vegetables are tender. Stir in tomato; cook 1 minute. Stir in cheese. Serve immediately.

Grilled Salmon Salad
   1 lb. fresh salmon fillets, pounded thin
   4 c. fresh salad greens (Boston, red leaf or arugula lettuce)
   3 large, ripe tomatoes chopped large
   1 c. pitted black olives, quartered
   Summer Vinaigrette:
   1 Tbsp. minced shallots
   1 c. extra virgin olive oil
   1 c. Canola oil
   3 Tbsp. white wine vinegar
   1 Tbsp. white wine
   1 Tbsp. Dijon mustard
   Salt and fresh-ground pepper to taste

   Whisk vinaigrette ingredients and refrigerate. Grill or sauté salmon fillets one minute per side. Toss greens, tomatoes, and olives with enough dressing to thoroughly coat; place on serving platter. Arrange salmon atop greens. Spoon additional dressing over each fillet.

Hot & Spicy Grilled Short Ribs
   3 to 4 lbs. beef short ribs, about 2 1/2-inches long
   1/2 c. prepared Teriyaki baste & glaze
   2 cloves garlic, pressed
   2 tsp. prepared horseradish
   3/4 tsp. crushed red pepper

   Score meaty side of ribs, opposite bone, 1/2 inch apart, 1/2 inch deep, lengthwise and crosswise. Combine teriyaki baste and glaze, garlic, horseradish, and crushed red pepper. Place ribs on grill 5 to 7 inches from hot coals; brush with glaze mixture. Cook ribs 15 minutes, or until brown and crispy.
   Turn ribs over frequently and brush occasionally with teriyaki glaze mixture. Or, place ribs, scored side up, on rack of broiler pan; brush with teriyaki glaze mixture. Broil 4 to 5 inches from heat 15 minutes, or until ribs are brown and crispy. Turn ribs over occasionally and brush with teriyaki glaze mixture.

Peachy Grilled Chicken Wrap
   2/3 c. frozen orange juice concentrate, thawed
   1/2 c. lemon juice from concentrate
   2 Tbsp. Dijon-style mustard
   1/2 tsp. ground cinnamon
   2 medium peaches or nectarines, pared, seeded and sliced (about 2 c.)
   1 lb. skinned, boneless chicken breast halves
   4 (about 7-inch) flatbreads or pita breads
   Leaf lettuce
   Sliced green onions
   Chopped tomatoes

   In medium bowl, combine juice concentrate, lemon juice, mustard, and cinnamon; mix well. Combine 1/2 c. lemon mixture with peaches; set aside. Grill or broil chicken until fully cooked, basting frequently with remaining lemon mixture. Slice chicken into strips, if desired. Top each flatbread with lettuce, chicken, peach mixture, green onions, and tomatoes; roll up. Refrigerate leftovers.

Honey-Mustard Teriyaki Chicken
   1 1/2 Tbsp. prepared Dijon mustard
   1 1/2 Tbsp. honey
   1 large clove garlic, pressed
   1/3 c. Teriyaki Marinade & Sauce
   6 boneless chicken breast halves

   Combine mustard, honey, and garlic; gradually stir in teriyaki sauce. Brush chicken thoroughly with sauce mixture. Cook chicken on grill 4 to 5 inches from hot coals 12 to 14 minutes, or until no longer pink in center; turn over and brush occasionally with remaining sauce. (Or, broil chicken 4 to 5 inches from heat 7 minutes. Turn over; brush again with sauce. Broil 7 to 8 minutes, or until no longer pink in center; brush occasionally with remaining sauce.)