Put the strips in a bowl and pour enough olive oil to coat them along with salt and black pepper…. While I was grilling the veggies, TLW made this dressing: 2 T fresh lemon juice 2 t Creole mustard 1/4 t sugar 2 T olive oil Combine the above ingredients in a bowl and pour the dressing over the grilled vegetables before serving.
Here’s the menu: smoked pork loin (marinated in mojo), lemon pepper chicken, our famous cole slaw with a sweet vinegar sauce, tossed green salad vidalia onion vinaigrette dressing and green beans (that turned out to be quite a hit)…. Ironically, the green beans caught the attention of the guests before the remainder of the menu…probably because they were health conscious fit young people…mostly models, students and faculty members.
Late April and early May is the time you want to make sure you treat yourself to some Alaskan King salmon…. Be sure when you use the marinade on your salmon…never to marinate fish more than an hour (45 minutes is ok)…especially if it has lemon juice in it as it will break down the protein in the flesh.
cured, bone-in ham (sliced or unsliced) Honey Brown sugar Ground cloves Allspice Whole cloves (optional) • Select a cured but not cooked ham*…. Olive-Cured Smoked Leg of Lamb 1 head garlic 1⁄4 to 1⁄2 cup olive olil 1 cup Kalamata olives, rinsed, drained, pitted and prueed Zest of 2 lemons Chopped fresh thyme and rosemary to taste 4 pounds boneless, butterflied leg of lamb • Preheat a conventional oven to 350oF.
To make the wrap, sprinkle a blend of shredded monterey jack/colby cheese on the soft tortilla, place the grilled tilapia on top of the cheese mixture and finish it off with the topping…. Here are some things I didn’t add, that you may want to try: green onions, black olives, guacomole, sour cream, Mexican style kernel corn, and chopped iceberg lettuce.
TG has never seen so many ‘kilted’ men and the word on the street is that the sand gnats really enjoyed all those bare legs (and other body parts.)… You can also smoke your cabbage by coring out the center and replacing it with a stick of butter and some Lea and Perrins Worcestershire sauce.
Evidently we were not alone in our search, since all the prime rib had sold out and the fresh Maine lobsters from Wal-Mart next door had been bought up well before our arrival…. For two people: 1/2 stick butter, salted 2 C sliced mushrooms 2 T Lea and Perrins Worchestershire sauce Seasoned salt Black pepper Saute over medium heat until mushrooms begin to brown.
Last week TLW found on The BBQ Forum a very easy recipe for chicken wings: 1 C ketchup 1/4 C dijon mustard 1/4 C hot sauce (we like Chalula) 1/4 C soy sauce 1 T brown sugar The General combined all the ingredients and let the wings marinate overnight…. I thought that perhaps next time I might throw them in hot oil in the black iron skillet or (easier)…putting them over direct heat to finish them.
Luckily TG followed his own advice by writing down this very good marinade, so I wouldn’t forget about it…. 1 C olive oil 1/2 C soy sauce 1/2 C vinegar 1 T garlic salt Mix all ingredients together in ziploc bag.
We cut the sandwich in half and secured each piece with cool picks we purchased on line from Pick On Us. The second entry was a pulled pork sandwich topped with a peppery vinegar cole slaw…. 2 C apple cider vinegar 2 C sugar 1 1/2 T canola oil 1/2 C chopped onion 1/4 C green bell pepper 3/4 t celery seed 1/2 t kosher salt, finely ground 1/2 t ground black pepper 1/4 t chopped garlic We quadrupled the recipe to provide enough slaw for the 1000+ people in attendance.