Sunday, September 17, 2006
Hi everybody!
I've made yet more friends, over at Yahoo! and they have been kind enough to contribute some delicious recipes to this blog. I've been a busy, busy guy lately, but I finally got around to posting some of the best ones (and there's more on the way!).
If you like what you see, please feel free to leave a comment, or drop me an email. And if you're so inclined, maybe post a recipe of your own!
I've made yet more friends, over at Yahoo! and they have been kind enough to contribute some delicious recipes to this blog. I've been a busy, busy guy lately, but I finally got around to posting some of the best ones (and there's more on the way!).
If you like what you see, please feel free to leave a comment, or drop me an email. And if you're so inclined, maybe post a recipe of your own!
Tex-Mex Chicken Marinade contributed by LADY74 (Yahoo!)
1 tablespoon corn starch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken buillion cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
Combine all ingredients with 1/4 cup of olive oil and marinate overnight. Grill the next day.
This recipe has a really good tex-mex flavor.
Really good to make fajitas or just for a change from
regular barbecued chicken.
1 tablespoon corn starch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken buillion cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
Combine all ingredients with 1/4 cup of olive oil and marinate overnight. Grill the next day.
This recipe has a really good tex-mex flavor.
Really good to make fajitas or just for a change from
regular barbecued chicken.
CURRIED MUTTON KEBABS contributed by Catz (Yahoo!)
6 mutton chump chops (lamb chops)
Salt and freshly ground black pepper
1 onion, finely chopped
30 ml curry powder (about 2 tablespoons)
10 ml sugar (about 2 teaspoons)
5 ml corn flour (about 1 teaspoon)
60 ml vinegar (about 1/4 cup)
12 rashers streaky bacon
12 prunes, soaked and stoned
MAKES 6 KEBABS
Cut each chop into cubes and season well. Fry the onions in the butter. Add the curry powder, sugar, corn flour and vinegar to make a coating sauce. Cool. Pour over the meat, mix well and leave overnight. Thread the meat on skewers alternately with the bacon and the prunes. Grill, while turning frequently for about 15-20 min (instead of grilling, barbeque!)
6 mutton chump chops (lamb chops)
Salt and freshly ground black pepper
1 onion, finely chopped
30 ml curry powder (about 2 tablespoons)
10 ml sugar (about 2 teaspoons)
5 ml corn flour (about 1 teaspoon)
60 ml vinegar (about 1/4 cup)
12 rashers streaky bacon
12 prunes, soaked and stoned
MAKES 6 KEBABS
Cut each chop into cubes and season well. Fry the onions in the butter. Add the curry powder, sugar, corn flour and vinegar to make a coating sauce. Cool. Pour over the meat, mix well and leave overnight. Thread the meat on skewers alternately with the bacon and the prunes. Grill, while turning frequently for about 15-20 min (instead of grilling, barbeque!)
Latin Grilled Halibut with Green Sauce contributed by I Love the Weekends (Yahoo!)
6 small halibut, about 3/4 inch thick (about 2 1/2 pounds)
1 tablespoon olive or vegetable oil
1 teaspoon seasoned salt
1 jar (16 oz) green salsa (salsa verde) (2 cups)
1 ripe avocado, pitted, peeled and chopped
2 tablespoons chopped ripe olives
Sour cream
Fresh cilantro leaves
Brush fish lightly with oil; sprinkle with seasoned salt.
Grill fish uncovered 4 to 5 inches from medium-high heat about 10 minutes, turning once, until fish flakes easily with fork.
Mix salsa, avocado and olives. Serve over fish. Garnish with sour cream and cilantro. Enjoy!!
6 small halibut, about 3/4 inch thick (about 2 1/2 pounds)
1 tablespoon olive or vegetable oil
1 teaspoon seasoned salt
1 jar (16 oz) green salsa (salsa verde) (2 cups)
1 ripe avocado, pitted, peeled and chopped
2 tablespoons chopped ripe olives
Sour cream
Fresh cilantro leaves
Brush fish lightly with oil; sprinkle with seasoned salt.
Grill fish uncovered 4 to 5 inches from medium-high heat about 10 minutes, turning once, until fish flakes easily with fork.
Mix salsa, avocado and olives. Serve over fish. Garnish with sour cream and cilantro. Enjoy!!
