Procedure :

3 lb Short ribs (or chicken)

2 c Chicken broth

2 c :Water, or enough to

-barely cover ribs 1 tb Brown sugar

1/4 c Cider vinegar

1/4 c Catsup

2 tb Tomato paste

1 tb Dry mustard

1 ts Worcestershire sauce

1/4 ts Ground cloves

1 ts Chili powder

1/4 ts Cayenne pepper

THE DAY BEFORE GRILLING THE RIBS, put the sugar and vinegar in a pot large enough to hold the ribs and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully, as the syrup will suddenly darken in color. Immediately add the broth, water, catsup, tomato paste, mustard, Worcestershire, cloves, chili powder and pepper and bring to a boil. Add the ribs and cook 20 minutes. (If using chicken, cook for 10 minutes.) Remove from heat, remove the ribs from the liquid and place covered in the refrigerator. Cook the liquid over medium heat until it becomes thick and syrupy. The next day, light a charcoal grill. Place the ribs on the grill so they are not directly over the coals and cover the grill so that smoke collects inside. If your grill does not have a cover, improvise one out of aluminium foil. Cook for 40 minutes, basting with barbecue sauce every 10 minutes. When ribs are well heated, remove to a platter and serve. Offer any additional barbecue sauce on the side.

Procedure :

1 lg Onion, thinly sliced

1 tb Vegetable Oil

1 pt Red Cherry Tomatoes, stemmed

And halved 1 pt Yellow Cherry Tomatoes,

Stemmed and halved ———————————-DRESSING———————————- 1 Clove Garlic, minced

1/3 c Olive Oil

1/4 c Wine Vinegar

1 tb Basalmic Vinegar

2 tb Italian Parsley, chopped

Salt Ground Pepper Brown onion in vegetable oil in a large skillet. Toss with cherry tomatoes and dressing ingredients. Serve. Per Serving: Calories: 261, Protein: 3g, Carbohydrates: 15g, Fat: 22g, Saturated Fat: 3g, Cholesterol: 0mg, Sodium: 21mg, Fiber: 4g. Source: San Francisco Chronicle Typed by Katherine Smith

Procedure :

1 sm Onion; chopped

1 tb Brown sugar

1/4 c Cider vinegar

2 tb Catsup

2 tb Dry mustard

1 ts Worcestershire sauce

1/4 ts Ground cloves

1 ts Chili powder

1/4 ts Cayenne pepper

1 1/2 lb Firm, whitefish fillets

- such as Red Snapper – or Halibut COMBINE ALL SAUCE INGREDIENTS in a pot, place over medium heat and boil until reduced to a thin syrup. Pour the syrup through a strainer, discard the cooked ingredients in the strainer and chill the syrup. Place fish steaks or fillets in a baking dish and spoon some syrup over. Marinate in the refrigerator for 1 hour. Cook the fish on a hot grill, basting with a teaspoon of barbecue syrup on each side. ~–

Procedure :

————————–FOR POULTRY, LAMB, FISH————————– 1/2 c Dry white wine

1/2 c Soy sauce

1/4 c Water

2 T Light brown sugar

1 Small white onion; minced

1 Small garlic clove; crushed

1/8 t Hot pepper sauce

1/4 t Freshly ground pepper

Combine all ingredients in a bowl. Makes about 1-1/2 cups

Procedure :

1 c White wine

3 c Apple cider

1/4 c Honey

2 tb Dijon mustard

1/4 c Soy sauce

2 tb Brown sugar, packed

1 tb Minced garlic

1 tb Minced fresh ginger root

1 tb Whole coriander

2 Sprigs fresh thyme

1 Brisket of beef (2-1/2 lb)

COMBINE WINE, CIDER, HONEY, mustard, soy sauce, brown sugar, garlic, ginger root, coriander and thyme in Dutch oven or heavy roasting pan. Add brisket. Cover tightly and place in oven. Turn oven to 350F and cook 1 hour. Remove brisket from cooking liquid, cover and set aside. Transfer liquid to medium pan and cook over medium heat until reduced to a glaze and thick enough to coat back of spoon. Using covered grill, light about 12 charcoal briquettes and add small piece of mesquite or other wood. Be sure to place charcoal and wood to one side of grill. Arrange brisket on grill so that it is not directly over burning wood. Paint it with some glaze. Place cover on grill and smoke brisket 1 hour, turning meat and coating with glaze every 15 minutes. Add charcoal or wood, small piece at a time, if fire seems to get too cold. Remove from grill, thinly slice meat against grain and serve. Offer any remaining glaze on side.

Procedure :

1 1/2 lb Chicken Wings

1 ts Salt

1/4 c Chopped Lemon Grass

8 Cloves Garlic, Chopped

1/2 ts White Pepper

1/4 c Minced Cilantro Root Or:

-Coriander Root 1 ts Tumeric

This is a favorite barbecue recipe. The enticing aroma of the sizzling meat on the grill makes it very popular with the street vendors’ clientele. ~————————————————————————- Combine all the marinade ingredients and marinate the chicken wings overnight. Barbecue the wings over medium coals for 5 to 7 minutes on each side until they are cooked through and golden brown. Serve with steamed sticky rice. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

Procedure :

1 can (20 oz) DOLE Pineapple slices, undrained 2 tbsp. lemon juice 1 tbsp. vegetable 2 tsp. dried oregano leaves 1 tsp. garlic powder 5 boneless chicken breast halves

Combine all ingredients but chicken in shallow non-metallic dish. Add chicken; turn to coat. Cover; marinate 15 minutes in refrigerator. Grill or broil chicken and pineapple 10 minutes on each side or until chicken is no longer pink. Discard marinade.

Serves 5.

Source: Dole Pineapple advertisement

Procedure :

1/4 cup plus 2 tsp. green onions — sliced

1/4 cup cilantro or Chinese chives — chopped

1 1/2 tablespoons fresh gingerroot — finely minced

2 1/2 tablespoons garlic — finely minced

1/4 cup plus 1 T. soy sauce

1 1/2 tablespoons Chinese rice wine OR dry sherry

1 1/2 teaspoons kosher salt

1 teaspoon black pepper

1 1/2 tablespoons hot chili oil

1/4 cup chicken stock

3 pounds pork butt — coarsely ground

(1 part fat to 3 to 4 parts lean) 2 French baguettes — each cut crosswise

– into 4 equal — portions peanut oil Dijon mustard

In a large bowl, combine the green onion, cilantro, ginger, garlic, soy sauce, rice wine or sherry, salt, pepper, chile oil, and stock and mix well. Add the pork and stir in one direction with your hands or a large spoon just until the mixture can be thoroughly blended. Do not overcook the meat. (At this point the mixture can be sealed airtight and refrigerated overnight. The flavors will actually enlarge. Bring to room temperture before cooking.)

Handling the meat mixture as little as possible to avoid compacting it, divide it into 8 equal portions nd form the portions into rectang;es to fir the bread. Brush a heavy skillet with a film of oil. Remember that the pork will render some of its own fat, so you’ll need only minimal oil for cooking. Place the pan over high heat and heat it as hot as possible. Add the patties and sear, turning once, until well browned on both sides. Reduce the heat and cook until done to your preference.

Cut the French bread lengthwise and spread the cut surfaces of the baguette portions with mustard and enclose the patties inside.

Serves 8.

NOTE: “Burgers made from leftover spicy pork wonton filling is a favorite staff lunch at China Moon Cafe in San Francisco. The meat mixture is moist and zestily seasoned, so a mild Dijon mustard is a terrific accompaniment…. Wonton, by the way, translates as “cosmic chaos”. The word dates back to Chinese antiquity when the universe was described as a jumble of light and dark enclosed in a thin shell, hence the edible invention of the wonton.”

Procedure :

1 beef flank steak (about 1 pound)

1 env onion soup mix

1/4 c vegetable oil

1/4 c lime juice

1/4 c water

2 garlic cloves — minced

1 tsp grated lime peel

1 tsp ground cumin

1/2 tsp dried oregano

1/4 tsp pepper

1 med onion — thinly sliced

green, red, yellow peppers — julienned 1 tbsp cooking oil

8 flour tortillas — warmed

Place flank steak in a glass dish. Combine the next nine ingredients; pour over meat. Cover and refrigerate 4 hours or overnight. Drain and discard marinade. Grill meat over hot coals until it reaches desired doneness, about 4 minutes per side for medium, 5 minutes per side for medium-well. Meanwhile, in a skillet, saute onion and peppers in oil for 3-4 minutes or until crisp-tender. Slice meat into thin strips across the grain; place on tortillas. Top with vegetables; roll up and serve immediately.

Procedure :

————————–FOR POULTRY, PORK, LAMB————————– 2 T Black bean sauce

1/2 t Dry mustard

2 T Dry sherry

2 T Soy sauce

1 T Sesame oil

Combine all ingredients in a bowl. Makes about 1/2 cup

Procedure :

1/2 c sour cream

3 green onions — chopped,

: with tops 3 TB bread crumbs

1/2 ts Worcestershire sauce

1/2 ts lemon pepper

1 lb lean ground beef

4 hamburger buns

: shredded lettuce 1 tomato — 4 slices/hamburger

1 yellow onion — 4

: slices/hamburger 2 ts mustard

1 TB mayonnaise

1 TB catsup

1. Prepare white or yellow sweet onion by slicing in

thick slices, place in plastic bag or glass jar with ice water, seal and refrigerate until ready to use. This makes the onions very crisp and juicy. 2. Slice a vine-ripened tomato into thick slices. Mix

sour cream, chopped green onions, bread crumbs, Worcestershire sauce and lemon pepper seasoning. Mix this in with the ground meat until combined well. Shape into 4 patties. 3. Cooking the hamburger patties: GRILL: Place meat on

grill over hot coals and cook to desired doneness, turning only once or twice. BROIL: Place meat in broiler pan; broil to desired doneness. MICROWAVE: Place meat in a microwave-safe dish and cover loosely with plastic wrap (made for microwave purposes); vent one edge slightly. Microwave on highest power for 3 minutes. Turn patties over and cook 3 minutes longer or until desired doneness. Rotate the dish 1/4 turn every 1-2 minutes. Drain well. 4. Mix the mayonnaise, mustard and catsup. Blend well.

5. To serve, divide the catsup mixture evenly on the

warmed hamburger buns, top with a meat patty, tomato slice, onion slice and shredded lettuce. Also good with alfalfa or radish sprouts. Recipe By : Jo Anne Merrill —–

Procedure :

4 Brined pigs’ trotters

2 x Carrots

Stick celery Onion 6 fl Wine vinegar

Melted butter Dried breadcrumbs 1 pn Allspice

Get plain pig’s trotters from your butcher and then brine them for 24 hours. Once they’ve been brined long enough, bandage them with several strips of cheesecloth, or tie them several times around the short way with string, since they will try with all their might to fall apart into many pieces while cooking. Put into a pot with the vegetables, and cover with water and the vinegar. Simmer gently for 6 or 7 hours. Allow to cool in the liquid. — To serve, split the trotter in two the long way and roll in melted butter and dried breadcrumbs mixed with a pinch of allspice. Heat slowly under a broiler, or in the oven at 350 F, until hot and crisp on the outside. Serve with mustard and horseradish for those who like such things….and LOTS of wet wipes and paper towels. . Basic brine for trotters: . 12 1/2 cups water: 3/4 lb sea salt: 3/4 lb brown sugar: 2 oz saltpeter

(optional): 1 t juniper berries: small piece ungrated nutmeg: 1 bay leaf: 3 sprigs thyme: 1 t black peppercorns: 4 cloves. Put all ingredients in a pan, bring to boiling point, skim and remove from the heat. Let cool. Add trotters, weight down with a very clean stone or other nonreactive weight, and leave for 24 hours. (The spices are also optional if you’re in too much of a hurry.)

Procedure :

1 1/4 lb ground meat

1 egg

2 tb finely chopped onion

2 tb finely chopped green pepper

1 tb soy sauce

1 tb tomato ketchup

2 tb half-half

1 tb cornstarch

————————–SNAPPETIZERSY BASTING S—————————

————————————–C————————————- 1/2 c ketchup,

1/4 c water and

1 tb lemon juice.

————————————–A————————————- 1 tb brown sugar,

1 tb worcestshire sauce and a

1 ds hot pepper sauce.

Stir to blend well. Add dash salt and black pepper. In a large mixing bowl, combine ground meat, egg and onion. Add green pepper, soy sauce, and ketchup. Mix half and half and cornstarch. Add to meat mixture, mixing to blend well. Form portions of meat to even, rather thick meat patties. Place patties on preheated barbecue grill. Broil 3 to 4 inches from source of heat, basting with sauce and turning

patties over from time to time for even browning. Grill 12-15 minutes total or to your liking- time depends on how well you like your meat done. Serve meat patties on hamburger buns, if you like, or with French Fries. Serve reMain dishing sauce alongSide dish. Makes 4 servings From: Great American Recipes 12-11 —–

Procedure :

1 ts Ground ginger

1 ts Ground coriander

1/2 ts Paprika

1/4 ts Pepper

1 ts Salt

3 lb Pork loin back ribs or

1 1/2 lb Spareribs

Glaze 1/2 c Red currant jelly

3 tb Orange juice

1 tb Lemon juice

1 tb Dijon mustard

Thin orange slices,garnish COMBINE THE FIRST FIVE INGREDIENTS AND RUB ONTO THE MEATY SIDE OF THE RIBS. COVER AND REFRIGERATE FOR 2 HOURS. AN HOUR OR SO BEFORE SERVING, START COOKING RIBS 10 TO 12″ FROM COALS (OR UNDER BROILER) TURNING FROM TIME TO TIME. PORK WILL TAKE 60 TO 70 MINUTES TO COOK DEPENDING ON THEE THICKNESS. MEANWHILE, HEAT TO COMBINE RED CURRANT JELLY, ORANGE AND LEMON JUICE WITH MUSTARD. BRUSH RIBS FREQUENTLY WITH THE GLAZE DURING THE LAST 15 MINUTES OF COOKING. GARNISH WITH ORANGE SLICES.

Procedure :

6 1/2″ thick Caribou steaks

Bacon fat or lard Basting Sauce: 1 1/2 c Red wine

3 tb Oil

1/8 ts Ground ginger

1 ds Hot pepper sauce

Salt and black pepper Combine all the basting sauce ingredients and soak the venison slices in the sauce for at least 24 hours. Pour off and reserve the sauce. Put the meat on a board and pat it dry, then nick the edges of the slices and rub them all over with the fat. Heat the grill to medium-high and grill the steaks until medium-rare. Baste the meat with the reserved basting sauce while cooking and turn it once. When done, transfer the slices to a warmed serving platter, and serve at once, with the remaining sauce in a sauce boat.