It's June, time for those summer barbeques. Here's a few recipes to help out with that.
I'll have more as the summer goes by, but here's a good start. Fire up the grill and let's get cooking!
Thai BBQ
Ingredients:
3 Tbsp fish sauce
2 Tbsp rice wine or sherry
1 Tbsp sesame oil
4 Tbsp sugar
1 Tbsp garlic, chopped
2 Tbsp ginger, freshly grated
2 Tbsp honey
Directions:
Mix in a food processor or with a whisk. Coat meat. Leave to marinade overnight (or at least 6 hours). Barbeque, broil or grill to taste.
Dilled Wine Marinade
Ingredients:
1 cup white zinfandel
1/4 cup olive oil
1/2 onion, thinly sliced
1 carrot, thinly sliced
1/8 cup parsley sprigs or
2 tsp dried parsley flakes
1/8 cup dill sprigs or 2 tsp dried dillweed
1/8 cup chives, minced
Dash of pepper
Directions:
Combine all of the ingredients in a medium bowl and blend well. Select the vegetables you wish to marinate. Prep into appropriate sized pieces for grilling. Add the vegetables to the marinade. Cover and marinate for 1 hour. Remove the vegetables from the marinade and finish on the grill.
Peppery BBQ Sauce
Ingredients:
2 cups brown sugar, firmly packed
2 Tbsp pepper
1 to 1 1/2 tsp salt
4 garlic cloves, minced
4 cups ketchup
1 cup white vinegar
2 Tbsp vegetable oil
2 Tbsp dijon mustard
2 Tbsp Worcestershire sauce
2 Tbsp hot sauce
Directions:
Stir together all ingredients in a saucepan. Heat to almost bubbling and cook 5 minutes to blend flavors. Pour into hot sterilized jars, and process using guidelines from your county extension office.
If not canned, the sauce stores in the refrigerator for up to 1 month.
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