Stuffed Grilled Pork Chops

4 extra-thick rib pork chops, about 1" to 1 1/4" thick, to serve four
3/4 cup dry breadcrumbs
large pinch dry rosemary, crumbled fine
large pinch dry marjoram, crumbled fine
1 Tbsp. melted butter
1/2 cup sweet onion, minced
1 small clove garlic, minced
1/2 tsp. salt

Make pockets in the chops by slitting from the edge of the eye to the bone with a sharp knife. Combine the breadcrumbs, butter, garlic, onion, rosemary, marjoram and salt, and stuff the mixture into the pockets. Use a small skewer if necessary to hold the edges closed. Grill the chops over medium-high heat for 8 to 10 minutes per side, turning several times, until the fat is crisp and the meat nicely browned.

24 ears corn, ends trimmed, shucks on or off

2 heads cabbage, quartered or sliced

10 pounds red potatoes, quartered

4 pounds baby carrots

4 large green peppers, quartered

4 pounds onions, quartered

salt and black pepper

10 pounds bratwurst or Polish sausage

1 pound bacon

Line bottom of a 10-gallon milk can vertically with ears of sweet corn (standing on end). Layer the remaining vegetables on top of the corn. Lightly season with salt and pepper. Arrange the sausages on top of the vegetables. Top with bacon. Pour one gallon of water over meat and vegetables.

Drill a 3/16-inch hole in the lid of the milk can. Place the lid on the can. Place the milk can over low heat over a propane burner or on a gas grill. Place a penny over the hole in the lid of the can. When the penny blows off the hole this masterpiece is done. The cooking time should be about 1 1/2 to 2 hours.

Remove the lid from the milk can. If serving immediately, place the sausages and bacon on a serving platter. Drain most of the liquid from the milk can. Remove the vegetables and arrange them on serving platters. Or, to keep the meat and vegetables warm, pour the drained vegetables into a large cooler. Arrange the meats in a pan or tray that will fit in the cooler. Place the pan of meats on top of vegetables and close the lid until ready to serve.

Serves 24 to 30.

Pork Chops with Cherry Barbecue Sauce

4 center cut pork chops

Barbecue rub:
2 T. garlic salt
1 1/2 T. white pepper
1/4 C. paprika
2 T. dried mustard
2 T. vinegar
2 T. Worcestershire sauce
2 oz. regular beer
Cherry Barbecue Sauce (recipe follows)

Prepare barbecue sauce. Place dry ingredients of the barbecue rub in a bowl and mix. Add vinegar, Worcestershire sauce, and beer and mix into a paste. Rub paste on pork to marinate. Grill on both sides, about 7 minutes per side depending on thickness.

Cherry Barbecue Sauce
1/4 C. onion, chopped
2 t. garlic, chopped
3 T. sesame oil
1/3 C. water
1/3 C. cider vinegar
2 T. ketchup
1/4 C. cherry preserves
2 T. molasses
2 t. Worcestershire sauce
2/3 C. cherries (tart), fresh or frozen, pits removed
1 t. red pepper flakes
1 t. ginger, ground
2 t. cumin seed (whole)
3 T. brown sugar
1 T. cornstarch dissolved in 1/4 C. water

Saute onions and garlic in sesame oil until tender. Add other ingredients and spices and simmer for 30 minutes. Thicken slightly with cornstarch and water.

Yield: 4 servings

Chinese Baby Back Ribs

2 sides pork baby back ribs or your favorite type of rib
1 C. hoisin sauce
1/2 C. plum sauce
1/3 C. oyster sauce
1/4 C. red or white wine vinegar
1/4 C. honey
2 T. dark soy sauce
2 T. dry sherry or Chinese rice wine
1 T. dark sesame oil
1 T. Asian chili sauce
1/2 t. five spice powder
1 T. grated or finely minced orange zest
10 cloves garlic, finely minced
1/4 C. finely minced fresh ginger
1/4 C. finely minced green onion, green and white parts

Remove membrane from underside of ribs. Place in rectangular baking dish.

To make sauce, combine all ingredients (except ribs); stir well to combine.

Coat ribs evenly on both sides with marinade. Marinate ribs, refrigerated for at least 15 minutes. For more flavor, marinate up to 8 hours.

Preheat grill. If using gas grill, heat to 325°F. If using charcoal or wood, prepare fire.

Grill ribs 1 hour-1 1/4 hours, basting with extra sauce (stop basting 15 minutes before removing ribs from grill).

Presentation:
Cut into individual ribs. Serve.

Yield: 4 main-course servings

Grilled Salmon With a Ginger Orange Soy Glaze

2 salmon filets, 1 1/2 inches thick

For the marinade/glaze:
1/4 C. orange juice
1/4 C. soy sauce
1/4 C. cream sherry
1/4 C. Dijon mustard
2 T.  freshly grated ginger
2 T. honey

Combine all marinade/glaze ingredients and pour over salmon in an airtight plastic bag. Marinate for no longer than 30 minutes.

Preheat barbecue to medium-hot. Remove salmon from marinade and place 2 T. of the marinade in a small dish (for the glaze) and the remainder in a small saucepan. Place salmon flesh-side down on the clean grill. Cook salmon about 4 to 6 minutes. Flip and brush with glaze. Cook another 4 to 6 minutes. Keep an eye on it, as the fat from the salmon can create flames.

Meanwhile, cook marinade until bubbling and slightly thickened, about 3 to 4 minutes. Remove salmon and top with sauce. Serve immediately.

Serves 2.

Whole Grilled Fish with Chili-Ginger Sauce

2 1/2 to 3 lb. whole fish (such as bluefish), cleaned, with head and tail intact
1 t. salt
5 T. lime juice
half a large red bell pepper, cored, seeded and coarsely chopped
6 red or green hot chili peppers, cored, seeded and coarsely chopped
4 large shallots, quartered
1 1/2-inch piece fresh ginger, peeled and coarsely chopped
2 T. vegetable oil
extra vegetable oil (for brushing grill)

Light a charcoal fire in a grill. Cut deep diagonal slits in the fish about 1 1/2 inches apart. Put the fish in a dish large enough to hold it and rub 1 teaspoon salt onto the skin, into the slits and inside the cavity.

Sprinkle the fish with 2 1/2 tablespoons of the lime juice. Set the fish aside for 15 minutes.

Meanwhile in a blender or food processor combine the bell pepper, chili peppers, shallots, ginger and remaining lime juice. Work the mixture until it forms a coarse paste. Transfer half the paste to a small serving bowl; it will serve as dipping sauce. Put the remaining paste in a mixing bowl. Add the oil to make a basting sauce.

Rub half the basting sauce on the fish, in the slits and inside the cavity.

When the coals turn gray, brush the grill rack with oil. Set the fish on the rack and cook over the least-hot part of the fire for 10 minutes. Turn the fish over and cook about 4 minutes more or until the fish is golden and cooked through. Serve at once with the dipping sauce and a big bowl of white rice.

Serves 4.

Grilled Orange-and-Bourbon Salmon 1/4 cup bourbon 1/4 cup fresh orange juice 1/4 cup low-sodium soy sauce 1/4 cup packed brown sugar 1/4 cup chopped green onion 3 tablespoons chopped fresh chives 2 tablespoons fresh lemon juice 2 cloves garlic, chopped 4 (6 ounce) salmon fillets (about 1 inch thick) cooking spray Combine first 8 ingredients in a large zip-top plastic bag, and add salmon to bag. Seal and marinate in refrigerator 1-1/2 hours, turning bag occasionally. Prepare grill or broiler. Remove salmon from bag, reserving marinade. Place salmon on a grill rack or broiler pan coated with cooking spray. Cook 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade.

Grilled Shrimp Scampi

1/4 cup light olive oil
1/4 cup lemon juice
3 tablespoons chopped fresh parsley
1 tablespoon minced garlic
ground black pepper to taste
1/4 teaspoon crushed red pepper
1 1/2 pounds shrimp

In a medium, non-reactive bowl, combine the olive oil, lemon juice, parsley, garlic, black pepper and crushed red pepper. Stir in shrimp to coat. Marinate for 30 minutes or less.

Preheat grill for high heat.

Remove shrimp from marinade, and thread onto skewers. Grill for about 2 to 3 minutes on each side, or until done.

Coca-Cola Burgers

1 egg
1/2 C. Coca-Cola, divided
1/2 C. crushed saltine crackers
1/4 C. finely chopped onion
6 T. creamy French salad dressing, divided
2 T. grated Parmesan cheese
1/4 t. salt
1 1/2 lbs. ground beef
6 hamburger buns, split

In a mixing bowl, combine the egg, 1/4 cup of Coca-Cola, cracker crumbs, onion, 2 tablespoons of the dressing, cheese and salt.

Add the meat and mix well.

Form into six 3/4-inch thick patties.

For the sauce: Mix the remaining Coca-Cola and dressing.

Grill the meat over medium coals until desired doneness. Turn once, basting occasionally with sauce. Serve on buns. Remaining sauce may be used as a topping.

Serves 6.

My Big Fat Greek Burgers

1 cup mayonnaise
2 teaspoons minced garlic
2 pounds ground lamb
1/4 cup bread crumbs
1 bulb fennel, chopped
3 tablespoons shallots, minced
1 teaspoon dried oregano
1/2 teaspoon salt
ground black pepper to taste
6 hamburger buns

In a small bowl, mix together mayonnaise and minced garlic. Cover, and refrigerate for at least 2 hours.

Preheat grill for high heat.

Mix together lamb, bread crumbs, fennel, shallot, oregano, and salt. Form into 3/4 inch thick patties, and sprinkle black pepper over surfaces.

Brush grate with oil, and place burgers on grill. Cook for 3 to 5 minutes per side, turning once, or until done. Serve on buns with garlic mayonnaise.

New Mexico Green Chile Burgers

1 1/2 pounds ground beef
1 clove garlic crushed
1 dash pepper generous
1 teaspoon ground chile mild
1/2 teaspoon salt
1/2 cup Monterey jack cheese shredded
4 hamburger buns
4 green chiles parched, chopped or substitute canned green chiles
4 slices red onion
1 medium tomato sliced
4 leaves romaine or red lettuce
fresh salsa

Mix beef with garlic, pepper, ground chile, and salt in a large bowl. Shape into 4 flat patties. Preheat broiler or grill. Cook burgers to desired doneness. Just before serving, sprinkle cheese on top of each bun.

Toast the buns until they are lightly browned and the cheese is melted.

Top each bun with a hamburger patty, green chiles, an onion slice, tomato slice, and lettuce leaf. Serve immediately with fresh salsa on the side.

Serves 4.

Grilled Blue Cheese Burgers

2 1/2 lbs. ground sirloin
1/2 large red onion, finely chopped
1 egg
4 oz. crumbled blue cheese
1/2 t. hot sauce, such as Tabasco
ground black pepper, to taste
garlic salt, to taste
optional seasoning: salt, ground pepper

In large bowl, combine beef, onion, egg, blue cheese, hot sauce, pepper and garlic salt. Gently mix by hand.

Gently hand form into 8 burgers. Place in single layer on platter and, if desired, season again, with salt, pepper. Cook on preheated grill.

Serves 4-8.

Boston Back Bay Burger

1 lb. ground turkey
1/4 C. ketchup
1 egg, slightly beaten
1/4 C. whole berry cranberry sauce
2 green onions, sliced
1/4 C. dry bread crumbs
sandwich buns
leaf lettuce
salt and pepper to taste

Mix together the ground turkey, egg, onions and bread crumbs; form into 4 patties. Sprinkle both sides of patties with salt and pepper. Grill slowly until cooked through. Blend the ketchup and cranberry sauce. Serve burgers in buns, topped with lettuce and cranberry-ketchup mixture.

Makes 4 servings.

Brewed Brat Sandwiches with Caraway Kraut

Brat marinade:
2 bottles (12 oz. each) beer
1 large onion, chopped
6 T. brown mustard
1 t. each: caraway seeds, ground coriander
12 uncooked bratwursts, about 5 oz. each

Caraway kraut:
2 T. butter
1 small onion, chopped
2 t. each: caraway seeds, brown mustard
2 C. drained sauerkraut
freshly ground pepper

Sandwiches:
8 kaiser rolls or 16 large slices of rye bread
brown mustard
8 thin slices cheese, such as Swiss, provolone, Gouda or Gruyere
1 C. chopped dill pickles

For marinade, combine beer, onion, mustard, caraway seeds and coriander in a large saucepan. Heat to boil; reduce heat, simmer 5 minutes. Add bratwursts; simmer, covered, 15 minutes. Remove from heat, leave brats in liquid..

Heat grill to high. For kraut, melt butter in medium saucepan over medium heat. Stir in onion and caraway seeds; cook until onion turns translucent, about 3 minutes. Stir in mustard, sauerkraut and pepper to taste. Reduce heat to low; cover, keep warm.

Drain brats; discard marinade. Halve brats lengthwise; cut halves in half crosswise. Grill brat pieces uncovered until browned but still juicy, about 2 minutes per side. Toast rolls, cut side down, on edge of grill, about 30 seconds.

To assemble sandwiches, coat both sides of each toasted roll with mustard. On bottom roll, add slice of cheese, 6 brat pieces and large dollop kraut; sprinkle dill pickle on top. Close with top roll; push roll down to mingle juices and ingredients. Repeat with remaining ingredients.