Juice and rind of 2 navel oranges,
For the lamb chops:
8 lamb loin chops
2 tablespoons olive oil
Salt and freshly ground pepper to taste
For the gremolata:
1/4 cup chopped mint
1 garlic clove, minced
To prepare the lamb chops: Place lamb in a flat glass or ceramic dish. Combine orange juice with olive oil and pour over lamb, turning chops to coat well in mixture. Season to taste with salt and pepper, cover with plastic, and marinate 20 to 30 minutes, turning the chops occasionally during that time.
To make the gremolata: combine finely chopped orange rind, mint, and garlic in a small bowl and set aside.
Preheat grill to medium. Pat lamb dry and grill 4 minutes on each side or until cooked as preferred. For medium rare, the chops should register 130 degrees on a meat thermometer or be plump and spring when pressed.
Serve lamb with green beans and spoon orange-mint gremolata over all or serve on the side.
Yield: 4 servings
Source: Australian Lamb
For the walleye:
4 6 to 8-ounce walleye fillets
1 tablespoon olive oil
Fine kosher or sea salt and freshly
ground pepper to taste
For the tapenade-tossed linguine:
1 pound linguine, cooked according
to package directions
4 tablespoons extra virgin olive oil
4 tablespoons black olive paste or
For the tangy red pepper sauce:
2 tablespoons unsalted butter
1 12-ounce jar roasted red peppers,
drained and chopped
2 cloves garlic, minced
2 teaspoons anchovy paste
2 teaspoons capers
To prepare the walleye: Place fish fillets on a doubled baking sheet. Lightly brush with olive oil and season with salt and pepper. Set aside.
To prepare the tapenade-tossed linguine: Place cooked pasta in a large bowl. Add olive oil and black olive paste and toss to coat. Cover and set aside.
To make the tangy red pepper sauce: Melt butter in a saute pan over medium-high heat. Add red peppers, garlic, anchovy paste, and capers. Simmer for 2 to 3 minutes.
Prepare hot fire in your grill. Lightly oil a grill rack on both sides. Place the grill rack on the grill grates. Then place the fish fillets on the grill rack. Grill 4 minutes on the flesh side, then turn and grill for another 4 minutes, until opaque and just beginning to flake when tested with a fork. Serve topped with pepper sauce, along side linguine.
Source: Weeknight Grilling with the BBQ Queens
8 boneless chicken breasts
2 teaspoons salt
1 teaspoon ground black pepper
1 1/4 cups vegetable oil
1/2 cup cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons dry mustard
1 teaspoon Tabasco sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon minced garlic
1 cup your favorite barbecue
sauce or glaze
Season chicken with salt and pepper. Combine oil, vinegar, Worcestershire sauce, sugar, mustard, Tabasco, garlic powder, onion powder, and minced garlic to make a marinade. Pour marinade over chicken, turning the chicken pieces to coat evenly. Cover and let marinate in the refrigerator for at least 3 hours or up to overnight.
Preheat grill to medium. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a light coating of white ash. Spread coals in an even bed. Clean the cooking grate. Place a rack over lightly dampened hardwood chips in an aluminum pan and place the smoker setup on the grill. Allow the chips to start smoking slightly.
Place the chicken on the rack and cover tightly. Smoke until the chicken is light golden brown, 3 minutes. Remove chicken from smoker and finish grilling over direct heat until done (165 degrees), about 8 to 10 minutes more. Brush chicken with barbecue glaze about halfway through the cooking time and again before removing it from the grill. Serve with additional barbecue sauce if desired.
Source: The Culinary Institute of America Grilling