Recipes

Choice cuts, because of their more

abundant marbling, are best for the

grill (unless, of course, you can get

Prime Grade).

For a tender, juicy steak let the meat

stand at room temperature for 20 to 30

minutes and salt it just before grilling.

After removing the steak from the grill,

let it rest for 5 to 10 minutes to allow

the juices to redistribute.

To get the best grill marks on your next

steak, lightly brush or spray the steak

with an extra-virgin olive oil just before

placing it on the cooking grate.

Marinate less tender cuts of beef like

flank steak before grilling. To tenderize,

a marinade must contain an acidic

ingredient such as fruit or vegetable

juice, yogurt, wine, or vinegar.

Poultry Grilling Tips

As a general rule, grill

boneless skinless chicken breast halves

over direct medium heat for 8 to 12

minutes or until the juices run clear and

the meat is no longer pink in the center,

turning once halfway through grilling

time.

Grill bone-in breast halves over indirect

medium heat, bone side down, for 30 to

40 minutes or until the juices run clear

and the meat is no longer pink in the

center.If you like a crispy skin, you can

place the breast skin-side down over

direct medium heat during the last five

minutes of grilling time.

Whole chicken and turkey is safely

cooked when the juices run clear and it

reaches an internal temperature of 170F

in the breast and 180F in the thickest

part of the thigh.

When taking the temperature of a whole

bird, be careful not to let the

thermometer probe contact bone. It could lead to a false reading.

Lamb Grilling Tips

Lamb is naturally fattier than other

meats, so trim it well before placing it on

the grill to minimize the risk of flare ups.

Choose lamb that is light red with bones

that are slightly pink rather than white.

Ground lamb, like other ground meats, is

safe cooked to an internal temperture of

160F (medium doneness). For other cuts,

cooking to an internal temperature of

145F (medium rare) is safe and preferred

by most people.

When you grill rack of lamb, cover the

bones with foil to prevent them from

scorching.

Fish & Shellfish Grilling Tips

Fish cooks rapidly on the grill, so don't

leave the grill for too long.

Unless you are grilling very delicate, thin

fillets such as sole or flounder, you can

skip the alluminum foil. Instead of sealing

fillets in a foil packet where they won't

benefit from the direct contact with the

fire, lightly brush or spray them with oil

to keep them from sticking to the

cooking grate.

Fish is cooked to perfection when it is

slightly opaque throughout. Insert a

sharp paring knife between the layers of

the fish meat and turn it slightly to get a

good look inside. If the fish still looks

translucent in the center, give it a

minute or two.

Grilling Tips For Wild Game

Pheasant And Prairie Chicken

Prepare like chicken (any method).

Especially delicious "smothered" using

one of the following Gourmet Supreme

Sauces, Ginger Herb, Lavender Herb or

Coriander Spice BBQ Sauce.

Quail And Ruffed Grouse

Split in halves and grill breast side down.

Baste often with lots of sauce and cook

them low and slow over Indirect heat.

Use one of the Gourmet Supreme

Sauces, Ginger Herb, Coriander Spice

or GS Original BBQ Sauce.

Venison

Follow general directions for cooking

Beef.It is usually well cooked. Most

people feel that it is unappetizing when

rare. Baste with one of the following

Gourmet Supreme Sauces, Rosemary,

Lavender Herb, Tarragon Herb or

Original. If you like the "wild" flavor, cook

a shorter time with simple seasoning.

If you do not, increase cooking time and

add more seasoning. Never overcook!

Venison becomes dry and unflavorful.

Braise if uncertain of age.

Squirrel And Rabbit

Prepare like chicken and baste often with

plenty of sauce using Gourmet Supreme

Sauces, Ginger Herb, Coriander Spice or

GSC Lavender Herb BBQ Sauce.

.Beef Recipe # 1 Beef Ribs

Grill cook beef ribs over indirect moder-

ate heat for about 1 hour, turning often

to brown on both sides. Place the ribs

in a shallow foil pan, brush on the desired amount of sauce, Tightly cover

with foil and bake on the grill or in an oven at 350F for about 30 to 45 minutes to really tenderize the beef. Serve with additional sauce on the side.

Beef Recipe # 2, Meat Loaf

Mix thoroughly, 1 1/2 lb of ground chuck 1 cup dry bread crumbs and 1 1/4 cups milk. 1 egg beaten, 1/4 cup minced onion, 1 1/4 tsp salt, 1/4 each, pepper.

1 tbsp.each, horse radish and ketchup, celery salt, and garlic salt. 1 tbsp Worchestershire sauce.Shape into a loaf on a shallow baking pan. Bake on the grill or a 350F oven until done. Spread 3 tbsp. ketchup on top before baking. Baking time, 1 1/2 hours.Serve with Gourmet Supreme Ketchup on the side.

Beef Recipe # 3, Beef Hamburgers

Use 1 tsp. salt and 1/4 tsp. pepper for each lb.grd chuck. For extra juicy hamburgers, add 1/2 cup water or evaporated milk per lb of meat.

1 lb makes 4 thick or 8 thin patties.

Grill, over indirect high heat turning once. Rare: 8 Min., Medium: 12 Min., Well Done: 16 Min.

Poultry Recipe # 1, Lemon BBQ Chicken

Follow directions for Grilled Chicken in Poultry Grilling Tips. After turning pieces skin side up, brush with butter and squeeze lemon juice over the pieces, cook a few minutes more, remove from grill and pour over recomended Gourmet Supreme Barbeque Sauce for Poultry. Personally, I prefer GS Ginger Herb BBQ Sauce with this dish.

Poultre Recipe # 2, BBQ Chicken

Grill chicken as in Poultry Grilling Tips, do

not season. Gril until light brown on all sides. Spoon or brush Gourmet Supreme

Original BBQ Sauce over pieces, continue

grilling until tender. Baste often and Serve with sauce on the side.

Poultry Recipe # 3, Marvelous BBQ Chicken

Grill chicken as in Poultry Grilling Tips. Rub all surfaces with cut lemon (squeezing to release juice). Brush with melted butter and honey Sprinkle with mixture of 1 tsp. salt, 1/4 tsp. paprika, and 1/8 tsp. pepper

for each half. Pour on one of the

Recomended Gourmet Supreme Sauces

for Poultry,wrap in foil and grill over medium heat for 10 Min. Serve with Sauce on the side.

Lamb Recipe # 1

Season on both sides with salt 1" thick loin

or shoulder lamb chops boned.

Grill over low indirect heat (300F) uncovered for 1/2 hour. Wrap in foil and grill for 2-1/2

hours or until tender.

Lamb Recipe # 2 (Lamburgers)

Soak, 2 cups soft bread crumbs in 1/4 cup water. Add:1 egg, 1 lb. ground lamb, 1 tbsp. soft butter, 1-1/2 tsp. salt, 1/2 tsp. pepper

2 tbsp. chopped onion, 1 small clove garlic, minced, 3 tbsp. minced parsley.

Shape lightly into 8 patties.

Grill for 15 min. over medium indirect heat.

Turn to brown. Serve with GS Ketchup.

Lamb Recipe # 3 (Kabobs)

Have 1-1/2 lb. lamb shoulder or shank cut

into 1" cubes. Marinate in GS Ketchup for

1 hr. or over night. Cut in 1" pieces, 2 green

peppers, 1 large onion, 2 firm tomatoes.

Alternate meat cubes, pieces of pepper,

onion, and tomato on metal skewers.

Grill 3" from heat, allowing 30 min. Turn as

meats and vegetables brown.

Fish & Shellfish Recipe # 1 Gravad Lax

For 8 -10

1 1/2 cups (200g) coarse sea salt, 1 tbsp

white pepper corns, crushed large bunch

of fresh dill, chopped, 2 tbsp vodka or

brandy, 7 tbsp (85g) sugar, 4 lb (2kg) middle cut of salmon, scaled, boned, and filleted. 3 tbsp Dijon mustard, 1 egg yolk,

2/3 cup(150ml) sunflower oil, 1 tbsp lemon

juice, 3 tbsp chopped fresh dill.

Combine the salt, pepper corns,dill, vodka,

and all but 2 tsp sugar. Put a quarter of this cure into a shallow dish just large enough to hold the fish. Put in one fillet, skin side down and cover with most of the

remaining cure. Place the other fillet on top, skin side up. Spread with the rest of the cure. Cover with plastic wrap and a weighted plate. Refrigerate for at least 18

and up to 48 hours, turning the fish once or

twice. Wipe the salmon and slice it thinly on the diagonal with a sharp, thin knife.

Discard the skin. It will keep 5 - 6 days if

refrigerated. To make the sauce, whisk the

mustard and 2 tsp sugar into the egg yolk.

Beat in the oil as if making mayonaise.

Stir in the lemon juice and dill.

Fish & Shellfish Recipe # 2 Shrimp

For 3 - 4

1 lb (500g) large raw shrimp, peeled, salt.

1/2 tsp mustared seeds, 1/2 tsp turmeric or zedoary, 2 tsp ground coriander, 1 tsp

ground anise, 3 tbsp sunflower oil, 2 tbsp

green masala, 2 onions, thinly sliced, 1 3/4

cup (400ml) coconut milk.

Devein the shrimp, rub with salt, and set aside. Dry roast the mustard seeds quickly,

then add the other spices. Stir and shake

the pan; when the aroma rises, remove the spices from the pan and let cool. Heat the oil in a heavy pan and fry the green masala

paste for 2 - 3 minutes. Add the onions and

stir for a few minutes more. Add the spices

and the coconut milk, and simmer, uncovered, for 8 - 10 minutes, stirring frequently. Put in the shrimp and simmer for 4 - 6 minutes, until they are cooked through.

Do not overcook or they will be tough. Serve

with rice.

Green Masala

2oz (60g) fresh ginger, 2 garlic cloves, 4 - 6

hot green chili peppers, large handful of

cilantro - leaves and young stems, 1/2 tsp

salt. Peel and chop the ginger and garlic;

remove seeds from the chilies and slice the

flesh. Put all the ingredients into a food processor and blend to a paste with a little

water.

The mixture will keep for up to 2 weeks in a

tightly closed container in the refrigerator, or

it can be frozen for up to 3 months. A simpler Masala can be made without the

cilantro, if you prefer.