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Reply
| | From:  Genie· (Original Message) | Sent: 1/29/2008 2:11 AM |
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Reply
| | | From: Genie· | Sent: 5/27/2008 10:52 PM |
Chi Chi's Margarita Marinade - Genie
1 - 10 oz. can Chi Chi's diced tomatoes and green chilies, drained
1/4 cup orange juice
1/4 cup Tequila
1/4 cup vegetable oil
2 tablespoons fresh lime juice
1 tablespoon honey
1 teaspoon fresh garlic, minced
1 teaspoon grated lime peel
Use With Two Pounds:
Pork tenderloin, or
Chicken breasts, or
Beef tenderloin, or
Flank steak
In large recloseable plastic food bag, combine all ingredients except meat. Mix
well. Add meat, seal the bag and turn over several times to coat meat
thoroughly. Place bag in refrigerator, turning bag occasionally 8 hours or
overnight.
Preheat broiler.
Remove meat from marinade; reserve marinade. Place meat on broiler pan. Broil 7
to 8 inches from heat source until desired doneness. Ina small saucepan, bring
marinade to a boil, boil one minute. Serve marinade with the meat.
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Reply
| | | From: Genie· | Sent: 5/27/2008 10:53 PM |
Outback Steakhouse® Steak Marinade - Genie “This is the steak marinade that the Outback Steakhouse chooses for their first quality steaks. It’s a simple marinade to make, just douse the steak and combine all of the dry ingredients! For best results, fry the steak in butter after marinating, and use real ale, not beer, for the marinade.�? 1 cup Scottish Ale 2 teaspoons brown Sugar 1/2 teaspoon seasoned salt 1/4 teaspoon ground black pepper 1/4 teaspoon monosodium glutamate 1. Place any cut of steak in a shallow pan (a pie plate works great). Pour the ale over the steak and cover the pan. Place it in the refrigerator for 1 hour to marinate. Turn the steak occasionally to ensure both sides get soaked. 2. After 1 hour, remove the steak from the refrigerator. In another shallow pan, combine the remaining ingredients. Stir the dry ingredients until they are completely blended. 3. Remove the steak from ale and dip it into the dry ingredients. Turn the steak to mix and coat it with the ingredients. Rub the mixture generously over all sides. Leave the steak in the dish with the dry mixture, and cover it with plastic wrap. Place it in the refrigerator, turning occasionally, for 30 minutes. 4. When the 30 minutes are almost up, preheat a skillet or grill to med high heat. Add a bit of butter and heat until it begins to bubble. Then remove the steak from the refrigerator. 5. Add the steak to the hot skillet or grill and cook it to perfection. Cook steak as desired and serve immediately. Makes enough marinade for 1 1/2 pounds of beef. |
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Reply
| | | From: Genie· | Sent: 5/27/2008 10:53 PM |
Steak and Ale Meat Marinade
Notes: This is a marinade that can makes beef and or chicken taste great.
Ingredients:
3.5 C. Pineapple Juice
1 C. Soy Sauce
1 C. Dry White Wine
1/2 C. Red Wine Vinegar
3/4 C. Sugar
2 tsp. Garlic, minced fine
Preparation:
Simply mix all together. You can let the meat sit in here for up to 24 hours. I would highly suggest a grilling, or even a pan-frying of the meat of your choice. Add a little bit of butter to the pan if you are going to cook it in a skillet. | | |
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Reply
| | | From: Genie· | Sent: 5/27/2008 10:54 PM |
Cadillac-Jack's�?Baby-Backs! - Lindah Fall off the bone restaurant quality baby back RIBS! 1 pound pork babyback ribs per serving CADILLAC JACK'S Original Savory BBQ sauce (see recipe below) Cooking directions: Pre-heat oven to 350°F. Rip about 18" of foil (a 12x18 piece) for each serving. Foil should be big enough to eventually wrap ribs in its entirety. Place 1 lb serving of ribs on foil and slather both sides with Cadillac Jack's BBQ sauce. Wrap tightly in foil with meaty side down and seams on top. Reduce oven temperature to 300°F and place wrapped ribs in oven on center rack, seam side up.Bake 2 to 2 1/2 hours until bone is exposed about 1/2 inch. Remove from oven and foil and place on pre-heated indoor or outdoor barbecue grill, adding more sauce. Grill 3-5 minutes per side, just enough to char to desired amount. (or put on broiler pan 4-6 inches from heat and broil 3-5 minutes per side until charred.) Be careful....the ribs may begin to fall of the bone as you transfer them to grill or broiler. SERVE HOT and....ENJOY the most tender, tastiest ribs EVER! OH...and you better have alot of napkins. ++++++++++++++++++++++++++++++++++++++++++ Cadillac Jack's® ORIGINAL Barbecue Sauce
INGREDIENTS: 2 cups Heinz® ketchup
2 Tablespoons cider vinegar
2 Tablespoons corn syrup
1 Tablespoon worcestershire sauce
1/2 Tablespoon mild molasses
2 teaspoons WRIGHT'S�?hickory liquid smoke
1 teaspoon Tabasco® sauce
1 teaspoon maple syrup
1/2 teaspoon each: garlic powder, onion powder, salt, pepper, and Accent® (if allergic to msg, omit)
1/2 teaspoon McCormick�?barbecue seasoning
(use 1/4 teaspoon paprika if unavailable)
2 Tablespoons brown sugar COOKING DIRECTIONS: Pre measure dry ingredients, mix well, set aside. Combine remaining ingredients in a medium sized saucepan and bring to a boil, stirring continuously. Reduce heat and add spices. Blend well and keep stirring until sauce slows to a simmer. Over medium-low heat, continue to simmer, uncovered, 40 to 45 minutes, stirring every 5-10 minutes.
Remove from heat and allow to cool to room temperature. Refrigerate in an airtight container until needed...up to 3 months. Makes 2 cups of killer sauce! |
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Reply
| | | From: Genie· | Sent: 5/27/2008 10:55 PM |
| World Famous Rendezvous Dry Ribs - BettyGa |  |
4 cups white distilled vinegar
4 cups water
1/3 cup Rendezvous Famous Seasoning
2 and down pork loinback ribs
Mix vinegar, water and seasoning together to make your basting sauce. Cook meat over direct heat on the grill, approximately 18-inches above fire. Coals should be at 325 to 350 degrees. Start ribs bone side down, until bone side is golden brown. Baste 2 times with basting sauce then flip slab and cook meat side down until this side reaches a nice golden brown. The meat is ready when it is so hot that you cannot touch it with your fingers. That is approximately 30 minutes per side. Baste again and sprinkle with Rendezvous world famous seasoning and you are ready to serve. Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 1 hour
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Reply
| | | From: Genie· | Sent: 5/27/2008 10:55 PM |
| From: ChadsAngel (Original Message) | Sent: 9/16/2006 11:23 PM | Outback Steakhouse Outback Special 2 14 Oz. Well-Trimmed 1 ½ inch thick Boneless Sirloin Steaks Spice Rub: 1 Tbsp. Each Old Bay Seasoning and Light Brown Sugar ½ tsp. Each Garlic Powder, Onion Powder, and Ground Cumin Heat on outdoor grill, stovetop grill pan or broiler. Cut steaks in half crosswise. Mix spice rub ingredients; rub on both sides of steak. Grill or broil 5 minutes on each side for medium-rare. Remove to plates; let rest 5 minutes before serving. | |
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Reply
| | | From: Genie· | Sent: 5/27/2008 10:56 PM |
| Red Lobster Grilled Shrimp Kabobs
1/2 C. melted butter
1/2 tsp. chopped garlic
1 medium onion, cut into 1/2" wedges
2 medium tomatoes, cut into wedges
2 medium zucchini, cut into 1/2" pieces
36 shrimp, peeled and deveined with tail on
Salt and pepper
Combine melted butter and garlic; reserve. Peel the onion and cut from
top to bottom. Place cut side down and cut each half into six wedges
(widest part of the onion should be 1/2"). Break wedges apart so two
or three layers of onion stay together. Steam the onions approximately
3 minutes to soften slightly. Remove the core from the tomato. Slice
the tomato in half from top to bottom. Place cut side down and cut
each half into three wedges. Remove the pulp and seeds from each
wedge. Cut zucchini into 1/2 slices. Cut small slices (1 1/2" diameter
or less) into two pieces; cut large slices (over 1-1/2" diameter) into
three pieces lengthwise (do not cut into wedges).
Thread items onto skewer in this order, three shrimp (about 1/2 from
the thick end), onion wedge, zucchini, tomato, three shrimp, onion
wedge, zucchini, tomato, three shrimp. Brush skewers with butter
mixture. Sprinkle with salt and pepper. Refrigerate until ready to
cook. Lightly brush charcoal grill rack with oil, place skewer on
grill rack and cook over medium coals until shrimp are done and
vegetables cooked, about 8 - 10 minutes. Turn once or twice while
cooking to prevent burning. Or place on broiler pan. Broil about 4
inches from source of heat for 8 minutes, turning once while cooking.
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Reply
| | | From: Genie· | Sent: 5/27/2008 10:56 PM |
Pappasito's Mixed Grill
12 green bell pepper wedges
12 red bell pepper wedges
12 red onion wedges
6 pineapple slices
2 T. black pepper
2 T. red pepper
2 T. paprika
2 T. granulated garlic
2 C. Italian dressing
12 jumbo shrimp
6 slices of bacon
12 chicken breast slices
6 12" wooden or metal skewers
1/2 lb. butter, unsalted
1/2 C. white wine
Rinse shrimp in a strainer. Remove 3/4 of the shell, leaving the last section and the tail intact.
With a small sharp paring knife, cut the shrimp along the underneath vein. Be careful not to cut completely through the top of the shrimp (cutting shrimp from the bottom and not all the way through helps when stuffing).
Both veins should now be exposed. Wash them out of the shrimp. Complete procedure for all shrimp and place on a plate in the refrigerator when finished.
Cut bacon in half all at once and set aside.
Cut peppers in half from top to bottom and deseed. Cut twelve 2" x 2" pieces and set aside.
Cut twelve 2" x 2" red onion pieces and set aside.
Slice twelve pieces uncooked beef for fajitas into 1" wide, 4" long strips.
Slice twelve pieces of uncooked chicken breasts for fajitas into 1" wide, 4" long strips.
Cut six 1 1/2" x 1 1/2" cubes of pineapple and set aside.
Combine black pepper, paprika, and red pepper. Stir until well-blended and set aside.
Soften the butter at room temperature and whip with garlic and wine until well-combined. Set in refrigerator.
Wrap one half piece of bacon around shrimp body (not tail). Set on plate and repeat until all shrimp are finished.
With all prepared vegetables and shrimp in front of you, take one 12" skewer and with the sharp end, stab in the following order: one green bell pepper wedge, beef, red onion wedge, chicken, red bell pepper wedge, bacon-wrapped shrimp (through the main part of the body), red bell pepper wedge, chicken, red onion wedge, beef and green bell pepper wedge. Do not shove vegetables, meat and shrimp too close together or they will not cook evenly.
Place the prepared skewers on a plate in the refrigerator while you prepare the grill to a medium low flame (gas grill low flame, lid open). Have a small cup of water ready to sprinkle over the fire if this happens).
Soak the skewers in Italian dressing for 2 to 3 minutes. Place on the grill, sprinkle with seasonings and baste with butter mixture (about 1/2 cup total).
Serve remainder of butter slightly melted with mixed grill.
Servings: 6
Source: Pappasito's
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Reply
| | | From: Genie· | Sent: 5/27/2008 10:56 PM |
TGI Friday's Jack Daniels Grill Glaze 1 head garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup Kikkoman teriyaki sauce
1 tablespoon Kikkoman soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniels whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper Preheat oven to 325 degrees F. Cut about 1/2 inch off of the top of the garlic head. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so the cloves stay together. Put garlic in a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake for 1 hour. Remove garlic and let it cool until you can handle it. Combine water, pineapple juice, teriyaki sauce, soy sauce and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils, then reduce heat until mixture is just simmering. Add remaining ingredients to pan and stir. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons into the saucepan and whisk to combine. Let mixture simmer 35-45 minutes or until reduced by half and is thick and syrupy. Make sure it doesn't boil over. Makes 1 cup of glaze. | |
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Reply
| | | From: Genie· | Sent: 8/12/2008 3:47 AM |
| Red Lobster Grilled Shrimp Kabobs
1/2 cup melted butter
1/2 teaspoon chopped garlic
1 medium onion, cut into 1/2" wedges
2 medium tomatoes, cut into wedges
2 medium zucchini, cut into 1/2" pieces
36 shrimp, peeled and deveined with tail on
Salt and pepper
Combine melted butter and garlic; reserve.
Peel the onion and cut from top to bottom. Place cut side down and
cut each half into six wedges (widest part of the onion should be
1/2"). Break wedges apart so two or three layers of onion stay
together. Steam the onions approximately 3 minutes to soften
slightly.
Remove the core from the tomato. Slice the tomato in half from top
to bottom. Place cut side down and cut each half into three wedges.
Remove the pulp and seeds from each wedge.
Cut zucchini into 1/2 slices. Cut small slices (1 1/2" diameter or
less) into two pieces; cut large slices (over 1 1/2" diameter) into
three pieces lengthwise (do not cut into wedges).
Thread items onto skewer in this order, three shrimp (about 1/2 inch
from the thick end), onion wedge, zucchini, tomato, three shrimp,
onion wedge, zucchini, tomato, three shrimp.
Brush skewers with butter mixture. Sprinkle with salt and pepper.
Refrigerate until ready to cook. Lightly brush charcoal grill rack
with oil, place skewer on grill rack and cook over medium coals until
shrimp are done and vegetables cooked, about 8 - 10 minutes. Turn
once or twice while cooking to prevent burning. Or place on broiler
pan. Broil about 4 inches from source of heat for 8 minutes, turning
once while cooking.
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Reply
| | | From: Genie· | Sent: 10/22/2008 8:06 PM |
| Tony Roma's Baby Back Ribs
~~~Sauce~~~
1 cup ketchup
1 cup vinegar
1/2 cup dark corn syrup
2 tsp. sugar
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. tabasco sauce
To make the Sauce:
Combine all of the ingredients in a saucepan over high heat. Use a
whisk to blend the ingredients until smooth. When the mixture comes to a
boil, reduce the heat and simmer uncovered. In 30 to 45 minutes, when the
mixture thickens, remove it from the heat. If you want a thicker sauce,
heat it longer. If you make the sauce too thick, thin it with more vinegar.
~~~Ribs~~~
2 full rack of ribs
To make the Ribs:
When you buy ribs at the butcher counter, you often get a full rack
of ribs that won't fit on a plate. Usually you have to cut these long racks
in half to get the perfect serving size (about 4 to 6 bones per half rack.)
You'll get 4 such half racks from 2 full racks of ribs.
Preheat the oven to 300º F. Tear off 4 pieces of aluminum foil that are
roughly 6" longer than the ribs. Coat the ribs, front and back, with
the barbecue sauce. Place a rack of ribs, one at a time, onto a piece of
foil lengthwise and wrap it tightly.
Place the ribs into the oven, with the seam of the foil wrap facing up.
Cook for 2 to 2-1/2 hours or until you see the meat of the ribs shrinking
back from the cut ends of the bones by about 1/2 inch. This long cooking
time will ensure that the meat is tender.
Toward the end of the cooking time, prepare the barbecue grill. Remove the
ribs from the foil and smother them with additional barbecue sauce. Be sure
to save some of the sauce for later.
Grill the ribs on the hot barbecue for 2 to 4 minutes per side, or just
until you see several spots of charred sauce. Watch for flames and do not
burn.
When the ribs are done, use a sharp knife to slice the meat between each
bone about halfway down. This will make it easier to tear the ribs apart
when they are served. Serve the ribs piping hot with additional sauce on
the side, if desired.
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