This week we celebrate (again!!) Father's Day and the first day of summer. It is the time to get our grills ready for “Chillen 'n Grillen” and much more. Cooking outside is BBQ and has become an American tradition. It can include Ribs, Chicken, Fish and even a Crab Boil! There are as many side dishes as there are main dishes – enough for the whole summer!
Essential
to the grilling is the marinade and again, there are many. Today I
have included one for chicken, one for fish, and one for meat. Each
of these can be adapted to whatever ingredients you have in your
cupboard as marinades are supposed to be quick and easy. You can use
each marinade for any meat or fish you like.
Enjoy
and experiment!!
GRILLED
CHICKEN
Italian
salad dressing – 16 oz
1
TB Tabasco sauce
¼
– ½ fresh lemon juice
Combine
the salad dressing, Tabasco sauce and lemon juice in a jar and shake
well to mix.
- To marinate chicken: take the chicken you will use and put into a gallon zip lock bag with the marinade. Chill in refer for 2-6 hours.
- On a very hot grill, place chicken and grill as you usually grill. When you turn the chicken over, baste with a little more marinade.
- Served with steamed rice and a fresh, crispy green salad.
GRILLED
SALMON
½
cup soy sauce or Tamari sauce
¼
cup brown sugar
¼
cup olive oil
¼
to ½ cup water
2
fresh minced garlic cloves
2
squeezes of fresh lemon
salt,
garlic powder, and lemon pepper to sprinkle on the fish
- Rinse and pat dry the salmon filets. (about 1-2 lbs.)
- Season with dry seasonings. Set aside.
- Dissolve the sugar in the soy sauce, mix well then add all other ingredients. Mix well by shaking in a jar.
- Pour marinade over the fish and marinate in the fridge for about 2 hours.
- Spray your grill with olive oil spray and heat. Place salmon on heated grill and cook for about 7 minutes on each side. The fish should separate easily with a fork and be slightly flaky.
- Enjoy!
GRILLED
STEAK OR CHOPS
¼
cup soy sauce
¼
cup balsamic vinegar
1/4-1/3
cup olive oil
2
Tb Worcestershire sauce or ketchup
2
Tb Dijon mustard
4
cloves garlic, minced
freshly
ground pepper to taste
- Whisk all ingredients together in a bowl then pour over steaks and cover.
- Place in fridge for about four hours or overnight.
- Let steaks come to room temp then season with dry seasonings such as garlic powder or any dry steak seasoning.
- Place on hot grill and cook until done to your liking.
- Serve with baked potatoes and salad.
