Preparation: (1) To make sauce: In 2-quart saucepan over medium
heat, in hot oil, cook onion and garlic until onion is tender, stirring
often. Stir in barbecue sauce and honey. Heat to boiling. Reduce heat to
low; simmer, uncovered, 10 minutes, stirring occasionally. (2) In covered
grill, arrange preheated coals around drip pan; test for medium heat above
pan. (3) On grill rack, place ribs, fat side up, over pan but not over coals. Grill,
covered, 1 1⁄2 to 2 hours or until well-done. Adjust vents and add more charcoal as necessary. Turn and brush with
sauce every 30 minutes. Makes 10 servings. To roast: Place ribs, fat side up, on rack in roasting pan. Roast,
uncovered, at 350˚F. 1 1⁄2 to 2 hours or until well-done. Turn and brush often with sauce during the last 30 minutes.
NEW YORK STEAK WITH DIJON-MUSHROOM GRAVY
8/29/2010
Ingredients: ~ 1 1/2 To 2 Pounds NY Strip Steaks
Cut About 1 Inch Thick
~ 1/4 Cup Sweet Vermouth
~ 1/2 Cup Finely Chopped Onion
~ 1 Can (10 1/2 Oz.) Prepared Gravy
~ 2 Tsp. Dijon-Style Mustard
~ 1/4 Tsp. Cracked Pepper
Preparation: (1) To make sauce: In 1-quart saucepan over high heat,
cook onion in vermouth until liquid is almost evaporated. Reduce heat to
medium. Add gravy, mustard and pepper; heat through, stirring constantly.
(2) On grill rack, place steak above medium coals. Grill, uncovered, until done
(allow 22 minutes rare and 26 minutes for medium); turn and brush often with sauce.
Heat sauce; serve with steak. Makes 6 servings. To broil: Place steak on rack in broiler pan. Broil 4 inches
from heat until done (allow 30 minutes for medium); turn and brush often with sauce.
SHARK WITH SOUR CREAM-DILL SAUCE
8/22/2010
Ingredients: ~ 4 Shark, Salmon, Halibut Or Swordfish Steaks,
Cut 1 Inch Thick (About 1 1/2 Pounds)
~ 1 Cup Marie’s Refrigerated Sour Cream And
Dill Salad Dressing
~ 2 Tablespoons Chopped
Capers
~ Lemon Twists For Garnish
~ Fresh Dill For Garnish
Preparation: Arrange fish in large shallow nonmetal dish. In small bowl,
stir together salad dressing and capers. Spread 1/2 cup of the dressing mixture over
both sides of fish. Cover; refrigerate salmon and remaining dressing mixture at least 2
hours. Brush grill rack with oil. On grill rack, place fish directly above medium-hot coals.
Grill, uncovered, 10 minutes or until fish begins to flake when tested with fork, turning once. Garnish with lemon twists
and dill. Serve with reserved dressing mixture. Makes 4 servings. Arrange fish on rack in broiler pan. TO BROIL: Broil 4
inches from heat 12 minutes or until fish begins to flake when tested with fork, turning once.
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