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Saturday, January 23, 2010

Grilled Shrimp Kabobs


8 (6 inch) wooden skewers
(4 oz) pearl white or red onions (about 16), unpeeled
1 (14 oz) can artichoke hearts, drained and quartered lengthwise
(12 oz) medium large shrimp, peeled and de-veined
12 refrigerated spinach and cheese tortellini, cooked, drained and cooled
Lemon Tarragon Vinaigrette (see recipe below)
Radicchio or red Swiss chard leaves (optional)
Freshly shredded Parmesan or Romano cheese (optional)


1. Soak skewers in water for 30 minutes; drain. Pour boiling water over the onions; let stand for 3 minutes; drain. Trim off root ends and gently press to slip off skins. Alternately thread onions, artichoke hearts, shrimp and tortellini onto prepared skewer. Set on oiled grilling rack.

2. Grill for 6 to 8 minutes or until shrimp turn opaque, brushing frequently with Lemon Tarragon Vinaigrette and turning once. To serve place over radicchio or red Swiss chard leaves and pass Parmesan or Romano cheese if desired.

Makes 8 servings.

Lemon Tarragon Vinaigrette:

Stir together 2 tbl olive oil; 2 tsp finely shredded lemon peel; 2 tbl lemon juice or dry vermouth; 1 tbl snipped fresh tarragon or 1 1/2 tsp dried tarragon, crushed; 2 cloves garlic, minced; 1/4 tsp crushed red pepper; 1/4 tsp salt; and 1/8 tsp pepper. Makes about 1/3 cup.

Easy Grilled Cinnamon Apples


1 cup butter
1 1/2 tbs cinnamon
3 tbs honey
4 Granny Smith apples, cored and sliced 1/4 inch thick
Dash salt and ground black pepper
  1. In a small saucepan, heat butter, cinnamon and honey over low heat until melted, stirring constantly.
  2. Season apples with salt and pepper; place slices on hot grill. Grill apple slices about 2 minutes on each side while brushing with butter mixture.
Serves 8

Southwestern Barbecued Beef Short Ribs

3 to 4 pounds beef short ribs
1 tbs vegetable oil
2 tsp chili powder
1/2 tsp dried oregano, crushed
1 (8 oz) can tomato sauce
1/3 cup picante sauce
2 tbs packed brown sugar
1/2 tsp dry mustard

1. Trim fat from ribs. Cut ribs into serving size pieces. Place in a large cooking pot or Dutch oven. Add water to cover ribs. Bring to a boil and reduce heat. Cover and simmer for 1 1/2 to 2 hours or until tender. Drain ribs.

2. Meanwhile heat oil in a small saucepan over medium hot heat. When hot add chili powder and oregano and cook stirring constantly for a few seconds. Immediately add remaining ingredients and bring to a boil. Reduce heat and simmer, uncovered for 5 minutes stirring occasionally.

3. In a covered grill arrange medium hot coals (350 to 400 F / 175 to 205 C) around a drip pan. Place ribs on grill rack over drip pan. Brush with sauce. Cover and grill for 15 to 20 minutes or until nicely browned; brushing occasionally with sauce. Serve ribs with any remaining sauce.

Yield: 4 to 6 servings

Back Yard B.B.Q. Ribs

2 slabs pork spareribs
1 cup ketchup
1/4 cup Worcestershire sauce
1 1/2 cups cherry cola soft drink
1/4 cup vinegar
2 teaspoons paprika
2 teaspoons chili powder
1 teaspoon ground black pepper
1 medium onion, chopped

1. Prepare a medium-hot banked fire in covered kettle style grill.
2. Cut each slab of ribs between ribs into four pieces.
3. Place rib-side-down over indirect heat and grill for 1 1/4 hours.
4. Meanwhile in a saucepan combine catsup, Worcestershire sauce, cherry cola, vinegar, paprika, chili powder, pepper and onion; simmer 10 to 15 minutes, stirring occasionally.
5. Brush ribs generously with sauce and continue to cook, about 20 to 30 minutes, basting and turning often, until ribs are nicely glazed.

Makes 4 servings.

Barbecued Lamb Chops


* 1/4 cup tomato sauce
* 2 tablespoons barbeque sauce
* 2 teaspoons Worcestershire sauce
* 1 tablespoon malt vinegar
* 1 teaspoon Dijon mustard
* 2 teaspoons brown sugar
* 2 pounds lamb chops


1. In a large bowl, mix the tomato sauce, barbeque sauce, Worcestershire sauce, vinegar, mustard, and brown sugar. Place the lamb chops into the mixture, and marinate in the refrigerator at least 20 minutes.
2. Preheat an outdoor grill for high heat.
3. Cook the lamb chops about 10 minutes on the prepared grill, turning frequently and basting often with the marinade. The internal temperature of the chops should reach a minimum of 145 degrees F (63 degrees C).