Grill Recipe Suggestion - Nexgrill 720-0888N Manual Del Usario

BBQ SALMON
2 large salmon steaks
2 tbs. Oil
Salt & pepper
2 oz. thin bacon slices
2 tbs. Butter
1 tbs. Lemon juice
Spring of parsley
Lemon wedges
Preheat the BBQ.
Brush the steaks with oil and season
with salt and pepper. Place on BBQ
grill and cook for 10 minutes, turning
steaks over halfway cooking time.
Meanwhile, fry the bacon in a pan on
the side burner. Drain on paper towels.
Melt the butter in a small saucepan Melt the butter in a small saucepan
taking care not to discolor it. Arrange
the fish and bacon on serving plates.
Pour the butter over and sprinkle with
lemon juice. Garnish with parsley
springs and lemon wedges. Serve with
boiled potatoes tossed in butter and
sprinkled with chopped parsley and a
crisp lettuce salad.
Note: Substitute catfish, halibut or cod
for salmon.
BAKED CHILI CORN
6 medium ears corn, husked
3 tbs. Butter or margarine, melted
Dash ground cumin
Dash ground coriander
About ½ hour before cooking, turn the
butter on for grill. Place each corn 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. Close foil and fold up ends to seal.
Place on grill. Cook, turning packets
occasionally 10 to 12 minutes or until
cooked through.
TANGY SEAFOOD KABOBS
1 lb. Large shrimp, shelled & deveined
¾ lbs. sea scallops
2/3 c. chili sauce
¼ c. cider vinegar
butter and sprinkled with chopped butter and sprinkled with chopped
parsley and a crisp lettuce salad. parsley and a crisp lettuce salad.
In medium bowl, combine shrimp and In medium bowl, combine shrimp and
scallops. In small bowl combine chili scallops. In small bowl combine chili
sauce and next six ingredients. Pour sauce and next six ingredients. Pour
over seafood. Toss to coat. over seafood. Toss to coat.
Cover, refrigerate 2 hours. Cover, refrigerate 2 hours.
3 tbs. chopped parsley 3 tbs. chopped parsley
1 tbs. vegetable oil
1 tbs. Worcestershire sauce 1 tbs. Worcestershire sauce
½ tsp. prepared horseradish ½ tsp. prepared horseradish
1 cove garlic, minced 1 cove garlic, minced
1 20 oz. Can pineapple chunks in juice, 1 20 oz. Can pineapple chunks in juice,
drained half hour before cooking, turn drained half hour before cooking, turn
the burner to the grill on full. Drain the burner to the grill on full. Drain
seafood reserving marinade. On each seafood reserving marinade. On each
of twelve 10" skewers, thread 2 of twelve 10" skewers, thread 2
shrimps and 2 scallops, alternating with shrimps and 2 scallops, alternating with
pineapple chunks. Place skewers on pineapple chunks. Place skewers on
grill. Cook 7-10 minutes, often basting grill. Cook 7-10 minutes, often basting 10 minutes, often basting 10 minutes, often basting
and turning.
PORK CHOPS
4 Pork chops
Marinade
1 large onion
2 tbs. lemon juice or vinegar 2 tbs. lemon juice or vinegar
2 tbs. oil
½ tsp. powdered mustard ½ tsp. powdered mustard
2 tsp. Worcestershire sauce 2 tsp. Worcestershire sauce
½ tsp. freshly ground black pepper ½ tsp. freshly ground black pepper
1 tsp. sugar
½ tsp. paprika
1 clove garlic
Peel, grate onion, and add rest of the Peel, grate onion, and add rest of the
ingredients except the pork chops. Mix ingredients except the pork chops. Mix
well. Pour over chops and marinate well. Pour over chops and marinate
one hour in a cool place. Turn the BBQ one hour in a cool place. Turn the BBQ
grill on full. Heat 10 minutes. grill on full. Heat 10 minutes.
BBQ the chops brushing with the BBQ the chops brushing with the BBQ the chops brushing with the BBQ the chops brushing with the
marinade occasionally. Serve with marinade occasionally. Serve with
mixed salad, dressed with vinaigrette mixed salad, dressed with vinaigrette
flavored with fresh dill. flavored with fresh dill.
BARBECUED LONDON BROIL BARBECUED LONDON BROIL
4 to 6 servings
¾ c. Italian dressing ¾ c. Italian dressing
1 tsp. Worcestershire sauce 1 tsp. Worcestershire sauce
1 tsp. dry mustard
¼ tsp. thyme, crushed ¼ tsp. thyme, crushed
1 medium onion, sliced 1 medium onion, sliced
1 pound flank steak, scored 1 pound flank steak, scored
2 tbs. butter, melted 2 tbs. butter, melted
17

Grill Recipe Suggestion

Combine first 4 ingredients, add onion
and marinade flank steak with it.
Refrigerate at least 4 hours or
overnight. Remove steak and grill on
your 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 your
side burner for 3 minutes. To serve,
slice steak diagonally into thin slices,
sprinkle onions over top. Garnish with
vegetable kabobs.
BARBECUED POTATOES and
CHEESE
1-1/2 cups shredded cheddar cheese
1 can (10-3/4 oz.) condensed cream
of mushroom soup
1/3 cup milk 1/3 cup milk
2 tbs. barbecue sauce
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 buttered1-1/2
quart rectangular baking dish. Cover
dish with aluminum foil. Bake covered
25 minutes on medium with the lid of
your BBQ grill closed. Remove foil
and continue baking 15 minutes
longer or until potatoes are tender. Let
stand 5 minutes before serving.
VEGETABLE KABOBS
3 medium-sized zucchini
12 cherry tomatoes 12 cherry tomatoes
12 fresh mushrooms
Grated Parmesan cheese
Parboil whole zucchini 5 minutes on
your 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 thyme. Grill 5 to 7
minutes turning and basting
occasionally. Sprinkle liberally with
Parmesan cheese.