April 20, 1998

Home & Garden

Recipes

Here's a cue - It's time to barbecue


  
   Mango Glazed Salmon with Tropical Salsa
  
   4 medium-sized thick salmon fillets or steaks
   Large pinch curry powder and cayenne pepper
   2 Tbsp. mango chutney (available at most supermarkets)
   2 tsp. Dijon-style mustard
  
   Salsa:
   1 c. finely diced fresh papaya or pineapple
   1/4 c. each minced red onion and diced red pepper
   1/2 tsp. minced jalapeno chili
   1/4 c. lime juice
   1/4 c. finely sliced scallion greens
  
   Preheat the broiler or prepare the grill. Rub each salmon fillet with salt, a little curry powder and cayenne. In a small bowl combine the mango chutney and mustard. Brush the salmon with the mango glaze and broil or grill for 4 minutes on each side, brushing it again with the glaze after turning.
   In the meantime, combine the remaining salsa ingredients together and let stand while the salmon is cooking. Spoon some salsa on top of each salmon fillet and serve.
  
   Three-Pepper Beef Kabobs
  
   1 lb. boneless beef sirloin steak, cut 1-inch thick
   2 Tbsp. vegetable oil
   1 Tbsp. each fresh lemon juice and water
   2 tsp. Dijon-style mustard
   1 tsp. honey
   1/2 tsp. dried oregano leaves
   1/4 tsp. pepper
   1 medium green, red, or yellow bell pepper, cut into 1-inch pieces
   8 large mushrooms
  
   Cut beef steak into 1-inch pieces. Whisk together oil, lemon juice, water, mustard, honey, oregano, and pepper in large bowl; add beef, bell pepper and mushrooms, stirring to coat. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch skewers. Place kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil approximately 9 to 12 minutes for medium-rare to medium doneness, turning occasionally. Season with salt, if desired.
  
   Glazed Flank Steak
  
   1 beef flank steak (approx. 1 1/2-2 lbs.)
   Orange slices and rosemary sprigs
   1/3 c. honey
   1/3 c. fresh orange juice
   1 Tbsp. chopped fresh rosemary
  
   Marinade:
   1 c. prepared teriyaki marinade
   1/2 c. chopped onion
   1 Tbsp. dark sesame oil
   1 large clove garlic, crushed
   Pepper
  
   In medium shallow dish, combine marinade ingredients, adding pepper, as desired; whisk until blended. Remove and reserve 3/4 c. for basting.
   With sharp knife, lightly score both sides of beef steak in a crisscross pattern. Place steak in remaining marinade in dish, turning to coat. Cover and marinate in refrigerator 30 minutes, turning once.
   Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium-rare to medium doneness, basting occasionally with reserved 3/4 cup marinade and turning once.
   Place remaining basting marinade in small saucepan; place on grid of grill and bring to a boil. Meanwhile, carve steak diagonally across the grain into thin slices; arrange on platter. Spoon hot marinade over beef, as desired. Garnish with orange slices and rosemary sprigs.
  
   Beef and Chicken Satay
  
   1/4 c. lemon juice
   2 Tbsp. soy sauce
   1 Tbsp. brown sugar
   1 Tbsp. Dijon mustard
   2 garlic cloves, finely chopped
   2 tsp. chili powder
   1 Tbsp. peanut oil
   2 whole chicken breasts, skinned, boned, halved and cut into thirds lengthwise
   1 lb. boneless beef rib steak, cut into 1-inch cubes
  
   In a bowl, combine the lemon juice, soy sauce, sugar, mustard, garlic, chili powder and peanut oil. Add the beef and chicken. Marinate for 1 hour.
   Thread the chicken and beef onto wooden skewers.
   Preheat the grill or broiler, cook the meat for about 2 minutes on each side or until done. Serve immediately.
  
   Kansas City-Style Ribs
  
   2 sheets (18x24-inches each) aluminum foil
   3 lbs. baby back pork ribs
   1/2 c. water
   1/2 tsp. liquid smoke
   2 Tbsp. butter or margarine
   1/2 c. finely chopped onion
   2 c. catsup
   1/4 c. Worchestershire sauce
   1/4 c. cider vinegar
   1 Tbsp. prepared mustard
   1 Tbsp. molasses
   1/2 tsp. ground cumin
   1/2 tsp. liquid smoke
  
   Cut each rack of ribs into thirds. Place half of ribs in single layer on each sheet of aluminum foil. Wrap ribs by bringing two sides of foil sheet to center. Leaving room for heat circulation inside packet, fold foil down. Fold in one end to seal. Through open end, add 1/4 cup water and 1/4 tsp. liquid smoke. Fold foil in to seal. Repeat for second packet. Grill 45 minutes to 1 hour over medium coals in covered grill. Melt butter or margarine in medium saucepan over medium-high heat. Add onion and cook until tender. Add remaining ingredients. Simmer over medium-low heat 20 to 25 minutes while ribs are steaming in the foil packet. Remove steamed ribs carefully from foil and place directly on grill. Grill 10 to 15 minutes on medium in uncovered grill, brushing ribs generously with sauce and turning every 5 minutes to cook evenly. Three to four ice cubes may be substituted for the water in each packet of ribs, if desired.