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BBQ Chicken
Serves 8

2 Tbs. Olive Oil
1 large Onion, Chopped
2-15oz. cans Tomato Sauce
1 cup Red Wine Vinegar
1/2 cup Light Molasses
1/4 cup Worcestershire Sauce
1/3 cup Brown Sugar, firmly packed
3/4 tsp. Cayenne Pepper
2-3 1/2 lb. quartered Chickens, skin removed if desired

In skillet or saucepan over medium heat, warm the olive oil.
Add the onion and sauté until tender, about 5 or 6 minutes.

Stir in tomato sauce, vinegar, molasses, Worcestershire
Sauce, brown sugar, and ground red pepper, and heat to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, for about 45 minutes, or until sauce thickens slightly.

Reserve about 1 1/2 cups of the BBQ sauce to serve with
the grilled chicken.

Place chicken quarters on a grill that has been prepared for medium heat. Grill for about 20 to 25 minutes, turning the chicken at least once. Generously brush the chicken with some of the BBQ sauce and cook another 20 minutes longer, turning pieces often and brushing with sauce frequently, until juices run clear when the chicken is pierced with tip of a knife. Serve warm with the reserved sauce.

1 Tbs. Ginger Root, minced
1 tsp. Grated Lime Peel
1/4 cup Canola Oil
1 tsp. Crushed Red Pepper
2 Tbs. Fresh Lime Juice
4 6-oz. Rainbow Trout Fillets
Salt to taste

In a saucepan over medium heat, sauté the fresh ginger
and grated lime peel in the canola oil until just lightly browned and aromatic.

Remove the saucepan from the heat, and stir in the
crushed red pepper. When the oil has cooled completely,
gradually whisk in the lime juice and reserve.

Prepare the grill for moderate cooking. Brush the
grilling surface with a bit of oil to reduce sticking, and grill the trout fillets with the flesh side down for about 2 minutes. Gently turn the fillets and grill for 2 minutes more, or until the trout turns opaque.

Serve immediately with a splash of the lime and ginger
mixture, and enjoy.

Grilled Tuna Steaks
Serves 4

4 small Tuna steaks (or 2 medium, or 1 large)
2 tsp. Salt
2 tsp. Ginger Root, finely chopped
1/2 tsp. White Pepper
4 Tbs. Cornstarch, divided
4 tsp. Green Chilies
1/4 cup Water
1 Tbs. Granulated Sugar
1/4 cup Peanut oil
1 Tbs. Garlic, minced
1 cup Chicken Broth
2 Green Onions, thinly sliced (include green tops)
Spinach or Leaf Lettuce for garnish

Pat the tuna steaks dry with paper towels to remove
excess moisture.

Mix salt, ginger, and white pepper together in a small
bowl. Coat both sides of the fish with the mixture, and
rub about one tablespoon of the cornstarch on the sides
of the steaks. Cover and refrigerate for 30 minutes.

Mix the green chilies with the remaining tablespoons of
the cornstarch, water, and sugar in a small saucepan
over medium heat. Add the peanut oil, minced garlic,
and chicken broth, and blend well. Bring to a boil and
stir constantly, until thickened a bit. Cool and reserve for basting while grilling the tuna steaks.

To prepare the green onions, cut them into thin,
vertical, string-like slices and reserve for a garnish.

Prepare the grill for moderate cooking. Brush the grates of the grill with oil to prevent sticking. Grill the tuna steaks about 4 or 5 minutes on each side, making sure to baste frequently with the prepared liquid.

Grilling time will vary with the thickness of the steaks; estimate 10 minutes per inch of thickness.

Line a serving platter with spinach or lettuce leaves,
and place the fish on the bed of greens, garnishing with the green onion strings.
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