Northwest NEWS

June 15, 1998

Home & Garden

DINING IN

Grill Favorites


   Baby Back Barbecue Ribs
   2 sheets (18x24-inches each) extra heavy aluminum foil
   3 lbs. baby back pork ribs
   1 Tbsp. brown sugar
   1 Tbsp. paprika
   2 tsp. garlic powder
   1 1/2 tsp. black pepper
   1/2 c. water
   1 1/2 c. of your favorite barbecue sauce
  
   Preheat grill to medium. Cut each rack of ribs into thirds. Place half of ribs in single layer on each sheet of heavy duty aluminum foil.
   Combine brown sugar, paprika, garlic powder, and pepper. Sprinkle and rub seasoning over ribs, turning to coat evenly.
   Wrap by bringing two sides of foil sheet to center. Leaving space for heat circulation inside packet, fold foil down. Fold in one end to seal. Through open end, add 1/4 c. water. Fold foil in to seal. Repeat for second packet.
   Grill 45 minutes to 1 hour on medium in covered grill. Remove steamed ribs carefully from foil and place directly on grill.
   Brush ribs generously with barbecue sauce and continue grilling 10 to 15 minutes on medium grill, turning every 5 minutes to cook evenly.
  
   Filet Mignon with Rum Butter
   2/3 c. dark rum
   1 Tbsp. lime juice
   4 beef tenderloin steaks
   3 Tbsp. butter
   1/4 c. minced shallots
   1/2 tsp. crushed red pepper
   1/2 tsp. salt
   1 Tbsp. minced parsley
  
   Combine half of rum, shallots, lime juice and pepper in shallow dish. Add steaks. Marinate 30-60 minutes: turn once. Sprinkle with salt. Heat remaining rum, shallots, lime juice and pepper in small pan on pre-heated outdoor grill. Stir in butter a small piece at a time. Stir in parsley. Brush steaks with half of rum butter and grill 8-10 minutes. Turn; brush with remaining rum butter. Grill another 8 minutes or until desired doneness.
  
   Grilled New Potatoes
   8 small, thin-skinned new potatoes
   2-3 Tbsp. olive oil
   Salt and pepper to taste
   4 fresh rosemary sprigs
  
   Center new potatoes on sheets of heavy duty aluminum foil; drizzle with oil, season to taste and tuck in a sprig of rosemary. Fold foil sides and ends to form packets. Place on hot grill for 20 minutes or until potatoes are tender, turning at least twice. Before serving, open ends of packets first to allow steam to escape.
  
   Grilled Marinated Steak and Vegetables
   2 lbs. boneless steak (top round, sirloin or flank)
   1 c. Italian salad dressing, divided
   12 oz. large white mushrooms, halved (about 4 cups)
   1 large red onion, cut in 8 wedges
   2 small zucchini, cut in 1-inch thick rounds (about 2 cups)
   8 large cherry tomatoes
  
   Preheat grill or broiler. With fork tines pierce steak on both sides. In a shallow pan or resealable plastic bag place steak. Add 1/2 c. of the salad dressing; turn meat to coat; marinate for 15 minutes. In the center of a broiler rack or grill place steak (discard marinade). Cook steak about 5 minutes; turn. Place mushrooms, onion and zucchini around steak; brush vegetables lightly with dressing. Cook until meat is done as desired and vegetables are tender, adding cherry tomatoes a few minutes before steak is done. Transfer steak to a carving board; let stand for 5 minutes. Place vegetables in a bowl; sprinkle with any remaining dressing. Cut meat in thin diagonal slices and serve with vegetables.
  
   Grilled Ginger-Garlic Chicken Breasts
   1 lb. boneless, skinless chicken breasts
   2 Tbsp. lemon juice
   2 tsp. minced garlic
   2 tsp. minced, fresh gingerroot
   2 tsp. olive oil
   1 tsp. cumin
   Pepper (to taste)
  
   Pound chicken breasts between two sheets of waxed paper to a 1/2-inch thickness. Combine lemon juice, garlic, ginger, oil and cumin and spread over chicken. Marinate, cover and refrigerate chicken, for 10 minutes or up to 4 hours, turning once.
   Cook the meat on a lightly greased grill approximately 4 inches from the heat, for 5 to 6 minutes on each side or until no longer pink inside. Season with pepper to taste.