| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables, Eggs |
Japanese |
Lifetime tv, Life1 |
1 |
servings |
INGREDIENTS
|
|
**SKEWERED BEEF AND ONION MARINADE** |
| 1 |
|
Jalapeno pepper; seeded and chopped, |
|
|
; or more to taste |
| 1 |
|
Red onion; thinly sliced |
| 2 |
ts |
Freshly ground black pepper |
| 2 |
tb |
Grape jelly |
| 6 |
tb |
Hot-pepper jelly; or marmalade |
| 1/3 |
c |
Red wine |
| 6 |
tb |
Chopped fresh cilantro |
|
|
One lemon; juice of |
| 2 |
lb |
Beef round; cut into 1 1/2- to |
|
|
; 2-inch cubes |
| 2 |
lg |
Onions; cut into eights |
|
|
**OLD-FASHIONED BARBECUE SAUCE** |
| 1 |
c |
Ketchup |
| 2 |
tb |
Apple cider vinegar |
| 1 |
tb |
Brown sugar |
| 1 |
tb |
Whole grain mustard |
| 1 |
tb |
Dry mustard |
| 2 |
tb |
Worcestershire sauce |
| 12 |
ts |
Red pepper flakes |
| 1/2 |
ts |
Black pepper |
| 1/2 |
c |
Water |
| 1 |
ts |
Paprika |
| 1 |
ts |
Chili powder |
|
|
**GRILLED GARDEN VEGETABLES** |
| 2 |
md |
Zucchini; cut into 1/2-inch |
|
|
; cubes |
| 1 |
|
Red bell pepper; cut into 1 1/2-inch |
|
|
; cubes |
| 1 |
|
Yellow bell pepper; cut into 1 1/2-inch |
|
|
; cubes |
| 1 |
|
Green bell pepper; cut into 1 1/2-inch |
|
|
; cubes |
| 3/4 |
lb |
Button mushrooms; washed |
| 2 |
|
Medium-sized vidalia onions; cut into eights, |
|
|
; leaving root |
|
|
; intact, up to 3 |
| 4 |
|
Japanese eggplants; cut into 1 1/2-inch |
|
|
; slices |
|
|
Olive oil |
|
|
Salt and freshly ground black pepper; to taste |
| 1 |
c |
Chopped fresh mixed herbs; parsley, chives, |
|
|
; basil, thyme |
INSTRUCTIONS
**Skewered Beef and Onion Marinade**
Mix together the jalapeno pepper, onion, jellies, wine, cilantro and
lemon juice in a bowl. Add beef and toss well. Marinate for at least
three hours in refrigerator. Bring beef to room temperature before
grilling. Preheat the grill. Thread beef and onion alternately on
metal skewers. Grill over high heat for approximately 10 minutes,
turning a quarter turn every two to three minutes until the meat is
brown. Or until done according to personal preference. Let rest for
two to three minutes before serving. Serve on achiffonade of romaine.
**Old-Fashioned Barbecue Sauce**
Mix all the ingredients together in a non-reactive saucepan. Bring to
a boil. Reduce the heat and simmer for 15 minutes. Store in a glass
jar in refrigerator for up to four weeks.
**Grilled Garden Vegetables**
2 medium zucchini, cut into 1/2-inch cubes 1 red bell pepper, cut
into 1 1/2-inch cubes 1 yellow bell pepper, cut into 1 1/2-inch cubes
1 green bell pepper, cut into 1 1/2-inch cubes 3/4 pound button
mushrooms, washed 2 to 3 medium-sized Vidalia onions, cut into
eights, leaving root intact 4 Japanese eggplants, cut into 1 1/2-inch
slices olive oil salt and freshly ground black pepper to taste 1 cup
chopped fresh mixed herbs (parsley, chives, basil, thyme © 1997
Janeen Sarlin, The New Meat Lover'sCookbook
Notes: BBQ! Barbecue Favorites Summer is here so let's really break
in that grill! Invite the neighbors over 'cause it's gonna be a
bonanza! Our Home wants you to grill safely, so read the safety tips
first!
© 1997 Lifetime Entertainment Services. All rights reserved.
Formatted using MC Buster by Barb at PK
continued in part 2
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