The Rural Voice, 1994-08, Page 44Rediscover your barbecue
As summer heat hits soaring
highs, cooks are turning off the
stoves and turning on the barbecue
grills.
While traditional hamburgers
and steak are favourites, by August
everyone is looking for imaginative
ways to serve them.
Ilere are some ways to
rediscover your grill.
SWEET AND SPICY GRILLED
CHICKEN LEGS
1/2 cup frozen orange juicc
conccntratc, thawed
2 tbsp commercial extra spicy
seasoning
1/2 cup red winc vinegar
1/4 cup salt -free tomato paste
4 chicken legs with thigh attached,
about 2 1/4 pounds.
In a small howl, combine orange
juice conccntratc, vinegar, tomato
paste and seasoning; blend until
smooth. Place chicken in 12x8 inch
baking dish; pour orange juice
mixture over chicken turning to coat
with marinade. Cover; marinate in
refrigerator several hours or
overnight, turning occasionally.
Drain chicken, reserving marinade.
Grill chicken over medium -hot coals
25-35 minutes or until done, turning
every five minutes. Brush with
reserved marinade during last 10
minutes of cooking.
JALAPENO TURKEY BURGERS
1 Ib (500 g) ground turkey
1 onion, chopped
2 jalaperio peppers, finely chopped
1 clove garlic, minced
1 egg, slightly beaten
1/2 cup (125 ml) brcad crumbs
Combine ingredients and form
into six patties. Grill on medium hot
coals for five to seven minutes on
each side or until no longer pink in
centre. Serve with salsa and shredded
low fat cheese if desired.
TURKEY TERIYAKI
1 Ib (500 g) boneless turkey
breast, fillets or cutlets
Marinade:
2 tbsp (25 ml) each soy sauce and
sherry
1 tbsp (15 ml) finely chopped
ginger root or 1 tsp (5 mI) dried
1 tbsp (15 ml) vegetable oil
40 THE RURAL VOICE
Delicious Country Barbecued Ribs are a winner at summertime meals.
1 tsp (5 ml) brown sugar
1 clove garlic, minced
Combine all marinade ingredients;
mix well. Pour over turkey and
marinade for two hours or overnight.
Remove turkey from marinade,
reserving marinade. Place over
mcdium-hot coals; grill 18-25
minutes or until no longer pink
inside, turning and brushing with
marinade during last 10 minutes of
cooking.
TURKEY KABOBS WITH WINE
SAUCE
Marinade:
3/4 cup (175 ml) dry white wine
1/4 cup (50 ml) vegetable oil
1 tbsp (15 ml) lemon juice
2 cloves garlic, minced
1/4 tsp (10 mI) each rosemary, salt
and pepper
2 tsp (10 ml) oregano
Kabobs:
1 1/4 lb (575 g) boneless turkey
breast or thigh
1 red, green or yellow pepper, cut
in squares
2 medium onions, quartered
8-16 mushrooms, halved or whole
8-16 cherry tomatoes
2 tsp (10 ml) cornstarch
1/3 cup (75 ml) cold water
Cut turkey into 16 (1 inch/25 cm)
cubes. In a large bowl, combine
marinade ingredients. Pour marinade
over turkey. Cover and refrigerate 4-5
hours. Add vegetables after three
hours of marinating. Alternately
skewer turkey and vegetables on four
skewers. Reserve marinade. Grill in
the oven or on the barbecue six
inches (15 cm) from heat, 20-30
minutes. Turn kabobs and brush
frequently with the marinade. In a
skillet, combine cornstarch with cold
water; mix in reserved marinade.
Bring to a boil, stirring constantly,
until sauce thickens. Serve kabobs
with thickened sauce.
CAJUN STEAK
4 boneless pork loin steaks or
chops (3/4-1 inch thick)
1/2 tsp (2 ml) black pepper
1/4 tsp (1 ml) cayenne pepper
1 tsp (5 ml) onion powder
2 tsp (10 ml) paprika
1/4 tsp (1 ml) salt
1/2 tsp (2 ml) fennel seeds
(optional)
Combine spices and sprinkle onto
meaL Grill for three minutes per side
and serve immediately with potatoes
and a salad.
COUNTRY BARBECUED RIBS
4 lbs (2 kg) pork back or side ribs
Barbecue Sauce:
1/4 cup (50 ml) molasses
2 tbsp (25 ml) vinegar
2 tbsp (25 ml) prepared mustard
2 tbsp (25 ml) brown sugar
2 tbsp (25 ml) lemon juice
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) pepper