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| Outdoor_Cooking Recipes - Page # 1 | ||
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| Title | Ingredients | Directions |
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A DILL BUTTER GRILL FISH
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1 1/2 lb. white meat fish fillets 1/2 C. butter 1 Tbsp. chopped parsley 1 tsp. dill flakes 2 Tbsp. lemon juice 2 tsp. salt Pepper to taste | Cut fillets into serving size portions. Cover grill with aluminum foil. Place fillets on the foil over moderate heat coals. Combine the rest of the ingredients and baste fish with the resulting sauce. Cook about 4 inches from heat for 8-10 minutes. Turn and baste again, cooking for an additional 5-7 minutes or until fish flakes with fork. Note: For indoor use - same directions can be applied using broiler. Extend cooking time 5-7 minutes per side, 4 inches from heat. |
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A PIG PICKEN
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1 (45 lb.) dressed and split pig SAUCE: 5 C. vinegar 5 C. water 3 Tbsp. Worcestershire sauce 4 Tbsp. A-1 steak sauce 6 Tbsp. sugar Salt and pepper to taste 2 Tbsp. Texas Pete hot sauce 15 shakes red pepper | Mix all ingredients for sauce, except for last two. Bring to a boil, add Texas Pete and red pepper. Set aside. Rub split pig with vegetable oil. Cook covered over coals, approximately 6-7 hours. Baste occasionally with sauce. Serve sauce on the side to dip meat in. This recipe is great for family gathering or large cookouts. |
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AFRICAN APRICOT CHICKEN ON SKEWERS
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3 lbs. boneless chicken breasts, cut into 4 inch chunks 2 cloves garlic, minced Salt and pepper to taste 4 med. onions, finely chopped 2 Tbsp. oil 1 1/2 tsp. coriander 1/2 tsp. cumin 1 1/2 tsp. hot curry powder 1 Tbsp. brown sugar 1/2 C. fresh lemon juice 4 Tbsp. apricot jam 2 Tbsp. flour 30 dried apricot halves 1 onion, cut into 2 inch squares 2 bay leaves | In a large bowl, combine chicken pieces, garlic, salt and pepper; set aside. In a medium frying pan, fry onions in oil until golden. Stir in coriander, cumin and curry powder. Stir to coat onions, then add brown sugar, lemon juice and jam. Add 1/2 cup water. Bring to a boil, stirring constantly. Remove from heat. When cool, pour over chicken. Add bay leaves and refrigerate overnight. The next day, thread meat with onions and apricots on skewers. Grill over coals or broil in oven (7 minutes on each side). While meat grills, remove bay leaves from marinade and transfer it to a heavy pot. Bring to a boil. Serve over rice. Serves 6. |
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ALASKA BARBECUED SALMON
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1 whole dressed salmon, thawed Salt and pepper 2 Tbsp. butter or margarine 1/2 med. onion, sliced 1/2 lemon, sliced 2 or 3 sprigs fresh parsley Oil | Wash salmon and pat dry. Sprinkle inside with salt and pepper, dot with butter. Arrange overlapping slices of onion, lemon and parsley in cavity. Brush salmon with oil. Wrap in heavy-duty aluminum foil; seal edges with double fold. Place on grill over medium-hot coals. Carefully turn salmon every 10 minutes. Test for doneness after 45 minutes; when salmon flakes easily with a fork in thickest part. Serve with lemon wedges. Makes 8-12 servings. |
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ALBACORE SUPREME
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1 albacore steak (1-1 1/2 thick 8" dia. 1 (8 oz.) bottle BBQ sauce 1 C. beer 4 strips Ranch style bacon 4 toothpicks | Cook bacon (2/3 done). Cut 4 circular fillets out of steak (no skin). Wrap bacon strips around the fillets and pin. Mix BBQ sauce with beer. Marinate steaks in the sauce for 24 hours. Cook over hot coals for 3-4 minutes or until done (don't over cook). Baste the steaks heavily while they cool. Serve over a bed of rice with a fruit salad. |
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ALL AMERICAN SHORTCAKE
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1 (4 x 8 inch) prepared pound cake 2 C. sliced strawberries (fresh or frozen) 2 C. blueberries (fresh or frozen) Vanilla ice cream or whipped cream topping | Cut cake into 1 to 1 1/2 inch slices. Grill over moderately hot coals until warm and lightly toasted. Top with fruit and ice cream. Serves 6. |
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ALLINAPACKAGE STEAK SUPPER
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1 1/2 lb. steak (1 inch thick) 1/2 envelope onion soup mix 3 med. carrots, quartered 2 stalks celery, sliced 2 to 3 med. potatoes, peeled and sliced 2 Tbsp. butter or margarine Salt to taste, optional | Tear off 2 1/2 foot length of 18 inch aluminum foil. Place mat in center; sprinkle with onion soup and cover with vegetables. Dot vegetables with butter. Fold foil over and seal securely to hold in juices. Place on baking sheet. Bake at 400 degrees for 1 to 1 1/2 hours. Good also for barbecue grill but use double foil. Cook over slow coals. |
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ANGEL MELTS
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Angel food cake Chocolate chips Miniature marshmallows | This is an easy dessert for after a bar-b-que, when the coals are still warm. Place a slice of cake on foil, sprinkle with chips and marshmallows. Wrap the foil up well and place over heat (coals, warm oven, even the hood of a car in the summer works well). Leave it just long enough for the chips and marshmallows to melt. Unwrap and serve. |
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ANTICUCHOS DE PESCADOS
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4 fillets of bass or cod 1/2 C. red wine vinegar 2 fresh Jalapeno chilies, deveined and seeded 2 Tbsp. olive oil 2 cloves garlic, peeled 1/2 tsp. cumin seed Salt and pepper to taste | Cut the fish into 2 inch cubes, remove any skin and bones. Place in a glass or stainless bowl and set aside. Place the remaining ingredients in a blender and process until the chilies and garlic are pureed. Pour this sauce over the fish and marinate in refrigerate for 1 1/2-2 hours. Remove fish from sauce and place on wooden skewers. Broil over hot coals or under broiler until fish flakes easily; 3-4 minutes. Baste and turn frequently while cooking. Serves 4. |
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ANTICUCHOS PERUANOS
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1 1/2 lbs. lean chuck roast 1 C. water 1/4 C. red wine vinegar 1 Tbsp. tomato paste 1 tsp. garlic salt 1/2 tsp. salt 1 tsp. pepper 1 bay leaf 1/2 C. chopped Jalapeno peppers, seeds and stems removed 1 C. chopped onion | Cut meat in 1 inch squares. Cutting meat while partially frozen makes this very easy. Combine remaining ingredients in a large glass or plastic bowl. Stir in meat; cover tightly, and marinate at least 24 hours, stirring occasionally. When ready to cook, place 5-6 cubes of meat on a skewer and grill over hot coals, basting with 1/2 cup marinade. simmer remaining marinade about 15 minutes and serve with anticuchos. This was traditionally served as an hors d'oeuvre in Lima, Peru and is similar to the anticuchos served during Fiesta Week at "A Night in Old San Antonio". Serves 4. |