Real Recipes

6 T butter,Unsalted
2 T dark soy sauce
1 t sichuan peppercorn (roasted
-and fin,ely ground)
2 t finely fresh chiles,Chopped
1 salt,To Taste
8 ears sweet fresh corn (shucked)

IN A SMALL PAN, combine the butter, dark soy sauce, Sichuan
peppercorn and chiles. Make a charcoal fire and, when the coals are
ash white, grill the corn. Baste them with the soy butter and cook
for 5-to-8 minutes, turning frequently. Serve at once.

6 T butter,unsalted, room temp
1 T cilantro leaves,chopped
1/4 t chili powder
1/8 T cumin,ground
8 corn on cob with husks

Combine the butter, cilantro, chili powder and cumin, set aside.
Carefully peel back corn husks to within an inch of bottom of the
cob. Discard the silks. Rub ears of corn evenly with the reserved
butter mixture. Rewrap corn husks and tie at the top with kitchen
string. Soak, covered, in cold water for 20 minutes. Preheat the
grill to medium-high. Grill the corn 5 inches above the heat source
for 15 minutes, turning occasionally. Remove from the heat and serve.

2 boneless chicken breasts – 1 skin on
6 T soy sauce
1 T honey
1 T coriander seed,Ground
2 cloves garlic, Mashed
2 t fresh ginger root finely grated
1/4 t turmeric
1/4 t cayenne
1 hot sweet-and-sour peanut
1 sauce — see recipe

Cut each breast half crosswise into 2 pieces and cut 2 parallel
diagonal slits on the meat side of each breast, cutting all the way
through to the bone but being careful not to cut through an edge. In
a large bowl whisk together the soy sauce, the honey, the coriander
seed, the garlic, the gingerroot, the turmeric and the cayenne, add
the chicken, turning it to coat it with the marinade, and let it
marinate, turning it occasionally, at room temperature for 1/2 hour
or covered and chilled for 1 hour. Grill the chicken skin sides down,
turning it once and basting it with the marinade, for 12 to 15
minutes, or until it is golden brown and cooked through. Transfer
chicken to a platter and serve it with the Hot Sweet-and-Sour Peanut
Sauce.

1 long thin loaf ( 18 inches)
-french,bread
1/2 c mayonnaise
1/4 c bold and spicy mustard
2 T finely red onion,Chopped
2 T horseradish
1/2 lb sliced smoked ham,Boiled
1/2 lb honey-baked deli,Sliced turkey
1 lg ripe tomato,sliced
8 oz brie cheese,thinly sliced
1 bn watercress,washed and drained

Cut bread in half lengthwise. Combine mayonnaise, mustard, onion
and horseradish in small bowl; mix well. Spread mixture on both
halves of bread. Layer ham, turkey, tomato, cheese and watercress
on bottom half of bread. Cover with top half; press down firmly. Cut
loaf crosswise into 1 1/2 inch pieces. Thread two mini sandwiches
through crusts onto metal skewer. Repeat with remaining sandwiches.
Place sandwiches on well oiled grid. Grill over medium-low coals
about 5 minutes or until cheese melts and bread is toasted, turning
once. Serve warm. Prep time: 15 minutes Cook time: 5 minutes

WHOLE FAMILY COOKBOOK:
3 1/2 lb chicken,cut in half
2 T fresh rosemary
3 garlic cloves,peeled, crush
1 lemon juice
1/4 c olive oil
1 salt
1 pepper

Place the chicken in a large bowl with the remaining ingredients.
Toss together until all is coated. Allow to marinate for 1 hour.
Grill the chicken over medium low heat, about 25 minutes per side.
Brush the chicken with the remaining marinade while grilling. The
chicken is done when you pierce the bottom of a thigh and the juices
run clear.

6 boneless chicken breasts
-(about 1,1/2 pounds)
1/2 c lemon juice
2 cloves garlic
1 T red wine vinegar
1 t rosemary
1/4 c olive oil
1 salt and pepper,To Taste
1 jar (28 ounces) Rag=FA Hearty
-Roasted Garlic Pasta Sauce
2 tb chopped fresh basil
2 tb chopped fresh parsley
Grilled crusty bread
Fresh herbs for garnish (optional)

Place chicken in a bowl with lemon juice, garlic, vinegar, rosemary,
olive oil, salt and pepper. Marinate in the refrigerator for several
hours or overnight. In a medium saucepan, heat sauce over low heat,
stirring occasionally until heated through. Add fresh basil and
parsley to the sauce just before serving. Meanwhile, preheat grill or
broiler. Grill chicken about 3-5 minutes per side or until chicken is
thoroughly cooked. Server grilled chicken with roasted garlic sauce
of grilled crusty bread. Garnish with fresh herbs.

4 chicken breast halves skinned and boned
1 salt and pepper,Fresh Ground
1/2 md red bell pepper
1 c pineapple in juice,Crushed
-or
1 c fresh pineapple cubes
1/2 c green onion,slinly sliced
2 T fresh cilantro or,Chopped
2 T fresh parsley plus,Chopped sprigs to garnish

1. Light a medium-hot fire in a BBQ grill. Pound the chicken breasts
slightly to flatten evenly. Season lightly with salt and pepper.
finely dice the red pepper. 2. In a medium bowl, stir together the
pinepple with its juice, / cup sliced green onions, the red pepper
and the chopped cilantro. Season with salt and generously with pepper
to taste. Let stand at room temperature while you cook the chicken.
3. On an oiled grill rack, grill the chicken a total of about 8
minutes, turning 2 or 3 times, until the chicken is nicely browned on
the outside and white but still moist in the center. 4. Serve the
chicken topped with a generous spoonful of pineapple salsa. Garnish
with the remaining green onion slices and sprigs of cilantro.

1 jim vorheis
2 1/2 lb large chicken pieces
- with t,he skin attached
2 garlic cloves,peeled
1 sm white onion,roughly sliced
1 c reduced chicken broth
12 additional garlic cloves peeled and minced
3 T oaxacan (or mexican), dried oregano,s,tems removed
1 and roughly,Crumbled
2 T additional chicken broth
1/2 t sea salt (or),To Taste
1 chicken fat (or oil),Melted for broiling

Put the chicken pieces into a saute pan in one layer. Add the whole
garlic cloves, onion, and 1 cup chicken broth and cook, covered, over
medium heat, turning the pieces over from time to time, until the
broth has completely reduced and the chicken is tender – about 25 minutes.
Crush the minced garlic into a mortar with the oregano, 2 tablespoons
broth, and salt and work to a rough paste (or put it all into a
blender jar and blend very briefly). Spread the paste over the
chicken pieces, turning them so they ar evenly covered; return to the
pan and cover. Set aside to season for 2 hours. Heat a broiler or
grill and brown lightly, brushing with a little melted chicken fat if
necessary.

2 bn green onion –,Chopped
1/3 c red wine vinegar
2 T vegetable oil
2 T soy sauce,low sodium
2 T allspice berries — whole
2 jalapeno peppers,canned –
1 cut in half
2 t salt
1 t pepper
1 t cinnamon,Ground
1/4 t nutmeg,Ground
8 lg boneless skinless chicken
1 breast halves

Coursely puree first 10 ingredients in processor. Pour puree into
large bowl. Add chicken breasts; turn to coat. Cover and refrigerate
at least 3 hours or overnight, turning occasionally.
Prepare barbecue grill (medium heat). Remove chicken from
marinade.
Grill chicken until cooked through, turning occasionally, about 20
minutes. Transfer to plates and serve.

6 chicken breast halves withou
1 melted butter,as needed
1 garnish,fresh tarragon
1 hazelnut butter
8 oz butter,divided
1/4 c hazelnuts,dry-roasted,skin
1/4 c parmesan cheese
1 lemon,zested
2 t fresh tarragon,chopped
1 salt and pepper,to taste

To grill chicken: rub with melted butter and grill. To make hazelnut butter,
combine ingredients and blend until smooth. Roll into cylinder and
chill. Top chicken with 2 slices of hazelnut butter. Serve with
roasted new potatoes, grilled portabello mushrooms and sauteed
escarole.