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Wednesday, January 27, 2010

Charcoal Grilled Rib-Eye Steaks


6 rib eye steaks, 1" thick
1/2 pound butter
1 lemon
hot sauce to taste
1 pound mushrooms, sliced
white onions, sliced
bell peppers, sliced
tomatoes, sliced
salt and pepper to taste


1. Prepare ahead of time lemon marinade by melting butter and juice of one lemon, peel of 1/2 lemon and a dash of hot sauce.

2. Wrap Mushrooms, peppers, onions, tomatoes and garlic in a wire grill that closes to hold them.

3. Place vegetables on grill, basting with marinade and turning frequently. When almost done, Move to coolest area of grill surface.

4. On hottest part of fire put steaks on for five minutes, about 2 inches from coals. Baste with marinade and turn over. Grill for another 5 minutes for rare (total time of 10 minutes), for medium (total 15 minutes), for well done (total 20 minutes). Turn as often as needed, basting as often as you like. Put on serving platter and cover with vegetables. Put remaining marinade over top and serve.

Serves: 6

Grilled Hamburgers and Swiss Cheese


1 pound ground beef
1/4 cup catsup
1 tablespoon instant minced onion
2 teaspoons salt
1 teaspoon pepper
1 teaspoon celery seed
1/4 teaspoon garlic powder
1/2 cup red wine vinegar
1/4 cup salad oil
1/2 teaspoon dill weed
2 medium red onions, thinly sliced
8 rye buns, or your favorite variety of buns
sliced Swiss cheese( optional)


1. In large bowl, mix meat, catsup, instant minced onion, salt, pepper, celery seed, and garlic powder. Shape mixture into 16 thin patties; chill. Mix vinegar, oil, and dill weed. Place onion slices in shallow glass dish.

2. Pour vinegar mixture over onions. Cover and refrigerate at least 30 minutes.

3. Wrap buns in a single thickness heavy duty aluminum foil. Place on grill 4 inches from medium hot coals. Heat 20 minutes, turning occasionally.

4. Remove onions from marinade; reserve marinade.

5. Place hamburgers on grill 4 inches from medium hot coals. Cook 5 minutes on each side or until done, brushing frequently with reserved marinade.

6. To serve, place 1 hamburger patty on bottom of warm bun; top with onions, a slice of Swiss cheese(optional), a second patty and top of bun. Makes 8 servings.

Best Grilled Shark and Swordfish Steaks


1/2 cup soy sauce
1/2 cup orange juice
1/4 cup catsup
1/4 cup chopped fresh parsley
2 tablespoon lemon juice
1/3 tablespoon ground pepper
1 clove garlic, minced
6 shark steaks, swordfish or salmon steaks


1. In a suitable sized container or dish, combine soy sauce, orange juice, catsup, chopped parsley, lemon juice, pepper and minced garlic.

2. Add fish to marinade, cover and place in refrigerator for 2 hours.

3. Remove fish and reserve marinade. Grill fish over hot coals 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with marinade.

Yield: 6 servings.