By F. Keith Johnson
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Additional info for 300 Recipes for the Grill
Microwave and stir for 30 seconds at a time. Page 23 Cantonese Style Grilled Leg Of Lamb Yield: 8 Servings 3 lb leg of lamb,trimmed of all 1/2 c hoisin sauce 2 T dijon mustard 2 T ketchup 2 T honey 1 T soy sauce 1 t chinese chili paste 1 t black pepper,freshly ground 2 cl garlic,minced 1 T ginger root,minced Recipe by: Bonnie Stern, Simply Heartsmart Cooking Preparation Time: 1:00 Cut lamb open so meat lies as flat as possible; trim all fat. Combine remaining ingredients and smear over lamb. Preheat barbecue and grill lamb for 10 to 15 minutes per side, depending on Allow meat to rest for 5 to 10 minutes before carving.
Grill the salmon over a moderately high flame for 4-5 minutes per side, basting with some of the marinade every minute. Serve each steak with a portion of beans. Page 26 Charcoal Grilled Shiitakes Yield: 4 Servings 8 1 1 1 1 1 1 1 oz shiitakes T olive oil T tamari T garlic,crushed t rosemary,minced salt & black pepper t maple syrup t sesame oil,otional Rinse mushrooms. Remove & discard stems. Toss mushrooms with remaining ingredients & marinate for 5 minutes. Grill caps over coals until lightly charred.
Rub over the chicken pieces. Place the pieces skin side up on a rack in a shallow pan. Let stand in a cool place (do not refrigerate) uncovered for 24 hours. Preheat the grill. If using presoaked wood chips or chunks (chips for gas), or other flavorings, spinkle over the hot coals or lava rocks. Brush the grill lightly with oil. Place the dark meat of the chicken on the grill and cover-cook with the vents open over hot or high heat, turning once for 15 min. Add the white meat to the grill and continue to cover-cook, turning once, until both meats are crisp and the juices run yellow when pricked with a fork, 15 - 20 min.
300 Recipes for the Grill by F. Keith Johnson