The
Barbeque Season Starts:
There could be no more fitting way to celebrate Memorial Day (the
official kick-off for Barbeque Season) than with a cookout! Spend
the afternoon hanging around the food table at your house,
backyard or friend's houses. So get ready to warm up the coals,
pull out the cooler, and toss some inventive summer salads!
4 potatoes,
sliced
1 red onion, sliced
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons butter
Directions
Preheat
a grill for indirect heat.
Measure out 2 or 3 sheets of aluminum foil large enough to easily
wrap the vegetables, and layer one on top of the other. Place
potatoes and onion in the center, sprinkle with salt and pepper,
and dot with butter. Wrap into a flattened square, and seal the
edges.
Place aluminum wrapped package over medium heat, and cover. Cook
for approximately 30 minutes, turning once. Serve hot off the
grill.
In
a medium bowl, combine the vinegar, soy sauce, garlic, honey,
olive oil, ground black pepper, Worcestershire sauce, onion
powder, salt, liquid smoke and cayenne pepper.
Place steaks in a shallow, nonporous dish, and pour marinade over
steaks. For optimum flavor, rub the liquid into the meat. Cover,
and let marinate in the refrigerator for 24 to 48 hours.
Preheat an outdoor grill for medium-high to high heat.
Grill steaks for 7 to 8 minutes per side on a lightly oiled grate,
or until internal temperature reaches at least 145 degrees F (63
degrees C).
1 cup unsweetened
pineapple juice
1/2 cup packed brown sugar
1/3 cup light soy sauce
2 pounds chicken breast tenders, raw
Method:
In
a small saucepan over medium heat, mix pineapple juice, brown
sugar and soy sauce. Remove from heat just before the mixture
comes to a boil.
Place chicken tenders in a medium bowl. Cover with juice mixture,
and marinate in the refrigerator at least 30 minutes.
Preheat an outdoor grill for medium heat, and lightly oil grate.
Thread chicken onto wooden skewers.
Grill chicken tenders about 5 minutes per side, until no longer
pink and juices run clear. They cook quickly, so watch them
closely.
2
1/2 tablespoons olive oil
1/4 cup butter, melted
1 1/2 lemons, juiced
3 tablespoons coarse grained prepared mustard
4 ounces minced fresh basil
3 cloves garlic, minced
salt to taste
1 pinch white pepper
3 pounds fresh shrimp, peeled and deveined
Method:
In
a shallow, non-porous dish or bowl, mix together olive oil and
melted butter. Then stir in lemon juice, mustard, basil and
garlic, and season with salt and white pepper. Add shrimp, and
toss to coat. Cover, and refrigerate for 1 hour.
Preheat grill to high heat.
Remove shrimp from marinade, and thread on skewers.
Lightly oil grate, and arrange skewers on grill. Cook for 4
minutes, turning once, until done.
1
1/2 cups crushed pretzels
1/4 cup white sugar
2/3 cup butter, melted
1 (14 ounce) can sweetened condensed milk
1/4 cup fresh lime juice
1/4 cup tequila
4 tablespoons orange liqueur
1 cup sliced fresh strawberries
2 drops red food coloring
2 drops yellow food coloring
2 cups whipped cream, divided
Method:
In
a large bowl, combine crushed pretzels, sugar and butter. Mix well
and press onto the bottom and sides of a 9 inch pie pan.
In a large bowl, combine sweetened condensed milk, lime juice,
tequila and orange liqueur. Pour half of the mixture into another
bowl. Add strawberries and a few drops of red food coloring to one
half. To other half, add only a drop or two of yellow food
coloring. Fold one cup of whipped cream into each half.
Spoon into crust, alternating colors. Freeze for 4 hours or
overnight.
