Grill Recipes For Steak and Asian Hot-Que Grill Sauce For Chicken

Grill Recipes For Steak and Asian Hot-Que Grill Sauce For Chicken

Grill Recipes For Steak and Asian Hot-Que Grill Sauce For Chicken

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Steak and chicken are always great for the grill. Anchovy grilled salmon steaks, anticuchos picantes and Asian hot que grill sauce for chicken are 3 delicious recipes that prove this.

Below are the 3 recipes for you to try on your grill:

1. Anchovy-Grilled Salmon Steaks

Yield: 4 Servings

Ingredients:

– 4 salmon steaks

– 1 parsley sprigs

Lemon wedges anchovy butter

– 6 anchovy fillets

– 2 T milk

– 6 T butter

– 1 dr tabasco sauce

– 1 pepper

Directions:

– Pre-heat the grill to high heat.

– Oil the grill rack and place each steak to ensure an even heat.

– Place a small knob of Anchovy Butter (divide a quarter of the mixture in four) on each steak.

– Grill for 4 minutes.

– Turn the steaks with a fish slice and place another quarter of the butter among the steaks.

– Grill on the second side 4 minutes.

– Reduce the heat and allow to cook for a further 3 minutes, less if the steaks are thin.

– Serve with a neatly arranged pat of anchovy butter on top of each steak. Garnish with parsley sprigs and lemon wedges.

– Anchovy Butter: Soak all the anchovy fillets in milk. Mash in a bowl with a wooden spoon until creamy.

– Cream all ingredients together and chill.

Serves 4.

2. Anticuchos Picantes

Yield: 16 Servings

Ingredients:

= Beef Heart =

Marinade

– 8 garlic cloves, ressed

– 2 chiles, rocoto, stemmed, seeded, minced

– 2 T cumin, ground

– 1/2 T oregano, dried

– 1 salt, to taste

– 1 pepper, black, to taste

– 2 c vinegar, wine, red

= Sauce =

– 1/3 c chiles, dried, aji, crushed

– 1 T oil, vegetable

– 1 salt, to taste

Heat Scale Hot

Directions:

– Clean the beef heart thoroughly, removing all nerves and fat.

– Cut into 1″ cubes, place in non-reactive bowl, refrigerate and set aside.

– Combine garlic, chiles, cumin, oregan, salt and pepper and 1 1/2 cups vinegar.

– Pour over meat.

– Add more vinegar, if necessary, to cover meat completely. Marinate, refrigerated, 12-24 hours.

– About 1 hour before grilling, remove meat from marinade and thread on skewers.

– Reserve marinade.

– Soak the crushed chile in 1/3 cup warm water for 30 minutes.

– In processor, combine chiles and water with oil and salt.

– Add enough reserved marinade (3/4 cup) to make thick sauce, puree.

– Brush skewered meat with sauce and grill over hot coals or under a broiler, turning and basting to cook quickly on all sides.

– Best cooked medium well, 4-6 minutes on the grill.

Serve with remaining sauce for dipping.

3. Asian Hot-Que Grill Sauce For Chicken

Yield: 1 Servings

Ingredients:

– 1 stephen ceideburg

– 2 T brown sugar

– 2 T red wine vinegar

– 1 c ketchup

– 1/2 to 1 teaspoon chinese hot mustard

– 1 lg garlic clove, minced

– 1 T soy sauce

– 1 to 3 teaspoons asian chile paste with garlic

Directions:

– Combine all ingredients except chile paste in a small saucepan.

– Bring to a boil, then turn off heat.

– Stir in chile paste. Makes 1 1/4 cups.

To use: Brush on chicken, beef or pork while grilling.


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Source by Lucille Green

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