Good stuff!

Ingredients / Directions
3/4 cup(s) butter
2/3 cup(s) chopped onions
3 cloves garlic
chopped
1/4 cup(s) fresh lemon juice
1 pinch salt
1 1/2 pounds large sea scallops
1/3 cup(s) chopped fresh parsley Preheat an outdoor grill for medium heat and lightly oil grate.

Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent
about 5 minutes. Remove from heat
and stir in lemon juice and salt. Place scallops in a large bowl
and toss with butter mixture. Let stand for about 2 minutes.

Thread scallops onto skewers
or use a wire grill basket. Cook on preheated grill for about 4 minutes per side.

Return butter mixture to saucepan
and bring to a boil. Reduce heat to low
and keep warm while scallops cook. Toss with grilled scallops and serve.

Um! Yummy!

Ingredients / Directions
1/2 pound extra lean ground beef
1/2 pound lean ground turkey (skinless)
2 tablespoons minced onions
2 cloves garlic
minced
1 egg white
1 tablespoon ketchup
1 teaspoon lite Worcestershire sauce
1/2 teaspoon each chili powder and celery seeds
1/4 teaspoon each ground cumin
salt
and black pepper
4 hamburger rolls Combine all burger ingredients (beef through black pepper) in a large bowl. Mix well (using your hands works best). Divide into 4 equal portions. Shape each portion into a 1/2 inch thick patty. Separate patties using wax paper. This also makes it easier to transfer them to the grill.

Prepare grill. Cook burgers 4-5 minutes on each side
or until desired doneness is reached. Baste with your favorite barbeque sauce.

Serve on hamburger rolls with your favorite toppings. Makes 4 servings.

Show Stopper Burger Topper

This salsa is a snap to make and tastes fabulous on grilled burgers or grilled chicken sandwiches.

2 cup(s)s seeded and diced tomatoes
3/4 cup(s) diced onions
1 jalapeno pepper
seeded and minced
2 tablespoons chopped fresh coriander
2 teaspoons lime juice
1/2 teaspoon granulated sugar
Salt and pepper to taste

Combine all ingredients in a small bowl. Mix well. Allow to stand for 30 minutes for flavors to develop. Spoon salsa over hot burgers.

Makes about 2 cup(s)s.

HINT: Top your burger with non-fat or low-fat cheese slices instead of the regular kind and save about 7 grams of fat per burger.

Yes!

Ingredients / Directions
1 (1 pound) pork tenderloin
6 ounces black cherry soda
1/3 cup(s) packed brown sugar
1/4 cup(s) soy sauce
1/3 cup(s) plum jam Combine soy sauce
brown sugar and jam in saucepan over low heat; cook until well combined. Set aside 1/4 cup(s) of mixture to use as a baste (to thicken add more jam). Place remaining sauce in a zip-top plastic bag with the soda and pork tenderloin. Marinate in the refrigerator for at least 4 hour(s) or overnight.

Prepare grill for medium heat. Oil grate
and place tenderloin on grill . Cook for 15 to 20 minutes
until caramelized
basting with the reserved sauce. Let meat rest for 5 minutes and then slice into 1/4 inch thick medallions and serve!

Makes 2 servings.

It’s alright!

Ingredients / Directions
1 3/4 pounds beef sirloin steak
1/3 cup(s) olive oil
3 tbsp red wine vinegar
2 tbsp lemon juice
1 clove garlic
minced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
3/4 cup(s) crumbled blue cheese
8 cup(s)s romaine lettuce – rinsed
dried
and torn into bite-size pieces
2 tomatoes
sliced
1 small green bell pepper
sliced
1 carrot
sliced
1/2 cup(s) sliced red onion
1/4 cup(s) sliced pimento-stuffed green olives Preheat grill for high heat.
Lightly oil grate. Place steak on grill and cook for 3 to 5 minutes per side or until desired doneness is reached. Remove from heat and let sit until cool enough to handle. Slice steak into bite size pieces.
In a small bowl
whisk together the olive oil
vinegar
lemon juice
garlic
salt
pepper and Worcestershire sauce. Mix in the cheese. Cover and place dressing in refrigerator.
Onto chilled plates arrange the lettuce
tomato
pepper
onion and olives. Top with steak and drizzle with dressing. Serve with crusty grilled French bread.

Try this one!

Ingredients / Directions
8 oz. Mahi Mahi fillets
6 shallots
coarsely chopped
4 quarter-size slices fresh unpeeled ginger
1 clove garlic
3 tbsp unsalted butter
1/2 cup(s) chicken broth
4 teaspoon cornstarch
1/3 cup(s) dry white wine
1 tbsp fresh lemon juice
2 teaspoon grated lemon zest
1/2 teaspoon freshly ground black pepper Preheat grill or broiler; spray a grilling basket or broiler pan with nonstick cooking spray and arrange the Mahi Mahi fillets on top. In a food processor
mince shallots
ginger and garlic.
In a small skillet
melt butter. Add shallot-ginger mixture and cook
stirring until just golden
8 – 10 minutes. Remove skillet from heat.
Brush Mahi Mahi fillets with half the ginger-shallot mixture. Grill or broil 4 – 5 inches from heat
turning once
until lightly colored and the flesh just flakes when tested with a fork
about 6 minutes.
In a small bowl
blend together chicken broth and cornstarch. Return skillet to medium heat and stir in wine
lemon juice
zest
and pepper. Bring to a boil
add cornstarch mixture and return to a boil
stirring constantly.
Reduce heat to medium-low and simmer
stirring occasionally
for 1 minute or until thickened and slightly glossy. Transfer fillets to plates and drizzle shallot-ginger glaze over them

You got to try this!

Ingredients / Directions
4 porc tenterloins clean 6-8 oz each 1/4 lt. cream
2 diced sour gherkins 2 tbsp Dijon mustard
1 small diced onion
1 teaspoon vinegar
1 teaspoon sugar
salt & pepper. 1 teaspoon flour disolved in cold water to thicken sauce.
1. Flavor meat with mustard
salt and pepper. 2. Grill meat and place aside. 3. Prepare sauce: heat in pan (where meat was grilled)cream with mustard
gherkins and onions. 4.Add vinegar and sugar. 5. Thicken sauce with flour. 6. ad meat back to sauce
heat up and serve.

Wow!

Ingredients / Directions
Basting Sauce
1/2 cup(s) margarine
Cayenne pepper
to taste
3 dashes dill
1/2 cup(s) ReaLemon� juice
4 cup(s)s brown sugar Mix together. the sauce should be the consistency of pancake batter.

Put salmon steaks on grill or in special holder for grilling. Grill to desired doneness
basting often with sauce. Serve with extra sauce. Recipe can be reduced for a smaller amount.

the best!

Ingredients / Directions
Servings: 6

1/3 cup(s) Jack Daniel”s Whiskey
1/2 cup(s) brown sugar
firmly packed
1/3 cup(s) soy sauce
1/3 cup(s) water
1 tablespoon Worcestershire Sauce
1 teaspoon lemon juice
1/8 teaspoon garlic powder
1 (2 1/2 pound) chuck roast Combine whiskey
brown sugar
soy sauce
water
Worcestershire sauce
lemon juice and garlic powder
mix well.

Place roast into a plastic bag; add marinade (saving some back for basting) and seal. Place in a dish; refrigerate overnight
turning occasionally.

Grill over medium coals (with Jack Daniel”s Barrel Chips
soaked in water – if you can find them)
about 20 to 25 minutes per side for medium. Baste occasionally with extra marinade.

To serve
cut into thin slices.

Serves 4 to 6.

No other!

Ingredients / Directions
1 small white onion
chopped coarsely
divided
1 garlic clove
peeled and roughly chopped
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1/4 teaspoon cayenne
1/2 teaspoon salt
1 pound beef skirt steak or flank steak,
trimmed of surface fat In a food processor or blender
combine one-quarter of the onion
the garlic
lime juice
cumin
cayenne and salt. Process to a smooth paste. Place the skirt steak in a non-aluminum baking dish. Using a spoon
smear the marinade over both sides of the skirt steak. Cover and refrigerate for at least 1 hour(s) or up to 8 hour(s) (NO MORE than 8 hour(s)).

Remove the steak from the marinade. Oil the steak well on both sides and lay it over the hottest part of the grill. Grill
turning once
until richly browned and done to your liking
about 1 1/2 to 2 minutes per side for medium-rare.

Yes!

Ingredients / Directions
Olive oil
to brush on squid
16 whole squid
skinned and cleaned
2 diced mangos
2 1/2 cup(s)s cooked black beans
4 cup(s)s of arugula
4 tbsp rice wine vinegar
1/3 cup(s) extra virgin olive oil
2 teaspoon chipotle puree
1 tbsp honey
2 tbsp fresh mint chiffonade
3 tbsp cilantro
chopped
Salt and pepper to taste Brush squid with olive oil and season with salt and pepper.
Grill squid for 1 1/2 minutes on each side and cut into 2 inch pieces
While the squid is still warm
toss the squid with the remaining ingredients and serve on a platter.