Jenn-Air 730-0339 Instruction Manual - Grill Recipes
26
steaks
bstitute catfish, halibut or cod
aks over
r
s in
th parsley.
e, melted
-
to
elled & divined
s
auce and next six ingredients. Pour over
eafood. Toss to coat. Cover,
frigerate 2 hours.
s
skewers on
minutes, basting and
round black pepper.
lly. Serve with mixed salad,
ith
ded cheddar cheese
ensed cream of
sauce
um
ontinue baking 15 minutes
nger or until potatoes are
e
ARBECUED LONDON BROIL
to 6 servings
d
nutes. To serve,
Garnish with
thyme. Grill 5 to 7
rning and basting
ak or boned chicken
owder
regano
tsp. cumin
Flour tortillas
BBQ SALMON
2 large salmon
2 tbs. oil
Salt & pepper
2 oz. thin bacon slices
2 tbs. butter
1 tbs. lemon juice
Sprig of parsley
Lemon wedges
*You can su
for salmon.
Preheat the BBQ
Brush the steaks with oil and season with
salt and pepper. Place on BBQ grill and
cook for 10 minutes, turning ste
halfway through cooking time.
Meanwhile fry the bacon in a pan on the
side burner. Drain on paper towels. Melt
the butter in a small saucepan taking care
not to discolor it. Arrange the fish and
bacon on serving plates. Pour the butte
over and sprinkle with lemon juice.
Garnish with parsley sprigs and lemon
wedges. Serve with boiled potatoe
butter and sprinkled wi
BAKED CHILI CORN
6 medium ears corn, husked
3 tbs. butter or margarin
Dash ground cumin
Dash ground coriander
About ½ hour before cooking, turn the grill
on for butter. Place each ear on a heavy
duty foil. In a bowl, combine remaining
ingredients. Mix well. Brush 1-1/2 tsp.
butter mixture over each ear. Close foil
and fold up ends to seal. Place on grill.
Cook, turning packets occasionally 10
12 minutes or until cooked through.
TANGY SEAFOOD KABOBS
1 lb. Large shrimp, sh
¾ Lbs. Sea scallop
2/3 c. chili sauce
¼ c. cider vinegar
3 tbs. Chopped parsley
1 tbs. Vegetable oil
1 tbs. Worcestershire sauce
½ tsp. Prepared horseradish
1 clove garlic, minced
1 20 oz. Can pineapple chunks in juice
drained.
In medium bowl, combine shrimp and
scallops. In small bowl, combine chili
s
s
re
Half-hour before cooking, turn the
burner to the grill on high. Drain
seafood-reserving marinade. On each
of twelve 10” skewers, thread 2 shrimp
and 2 scallops, alternating with
pineapple chunks. Place
grill. Cook 7-10
turning often.
PORK CHOPS
4 pork chops
Marinade
1 large onion
2 tbs. lemon juice or vinegar
2 tbs. oil
½ tsp. freshly g
1 tsp. sugar
½ tsp. paprika
1 clover garlic
Peel, grate onion, and add rest of the
ingredients except the pork chops. Mix
well. Pour over chops and marinate
one hour in a cool place. Turn the BBQ
grill on high. Heat 10 minutes. BBQ
the chops brushing with the marinade
occasiona
dressed with vinaigrette flavored w
fresh dill.
BARBECUED POTATOES and
CHEESE
1 –1/2 cups shred
1 can (10-3/4 oz.) cond
mushroom soup
1/3 cup milk
2 tbs. barbecue
¼ tsp. oregano
¼ tsp. salt
1/8 tsp. pepper
4 cups thinly sliced potatoes (4
medium-sized potatoes)
Preheat grill. Combine cheese,
condensed soup, milk, BBQ
sauce, oregano, salt and pepper
in a large mixing bowl. Stir in
potatoes until well coated. Turn
into well-buttered 1-1/2 quart
rectangular baking dish. Cover
dish with aluminum foil. Bake
covered 25 minutes on medi
with the lid of your BBQ grill
closed. Remove foil and
c
lo
tender. Let stand 5 minutes befor
serving.
B
4
¾ c. Italian dressing
1tsp. Worcestershire sauce
1tsp. Dry mustard
¼ tsp. Thyme, crushe
1 medium onion, sliced
1 pound flank steak, scoured
2 tbs. Butter, melted
Combine first 4 ingredients, add onion
and marinade flank steak with it.
Refrigerate at least 4 hours or
overnight. Remove steak and grill on
preheated BBQ grill. Grill 5 to 7
minutes on each side basting
frequently with the marinade. In the
meantime sauté onions from the
marinade in butter in a skillet on grill
side burner for 3 mi
slice steak diagonally into thin slices,
sprinkle onions over top.
vegetable kabobs.
VEGETABLE KABOBS
3 medium-size zucchini
12 cherry tomatoes
12 fresh mushrooms
Grated parmesan cheese
Parboil whole zucchini 5 minutes on
grill side burner or until just tender.
Drain and cut into ½ inch slices.
Thread zucchini, tomatoes and
mushrooms alternately on each of six
skewers. Brush with marinade made
of Italian dressing, Worcestershire
sauce, mustard and
minutes tu
occasionally. Sprinkle liberally with
Parmesan cheese.
FAJITAS
1-1/2 lb. flank ste
breasts
2 tbs. oil
½ cup lime juice
½ tsp. salt
½ tsp. celery salt
¼ tsp. garlic p
½ tsp. pepper
¼ tsp. o
¼