Serve: 4

Ingredients:
2 Green onions; chopped
1/2 cTomatoes; chopped
2 slLemon
1/8 tsPepper
1/4 cOnions; chopped
1 2-lbWhole bangus
1 1/2 tsSalt

Method:
With sharp knife, cut along back of the fish and remove the backbo Rub fish inside and out with lemon slices, sprinkle with salt and pepp

Mix tomatoes, onions and green onions. Stuff fish with the mixtur through its back opening. Wrap in foil and grill over live coals unti done. (about 15 minutes on each side).

Serve with lemon wedges or with a lemon juice and patis (fish sauc dip.

Inihaw Na Bangus Grilled Milkfish

Prep Time: 10 Min
Cook Time: 4 Hrs
Ready In: 4 Hrs 10 Min
Serve: 16

Ingredients:
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon white sugar
1 tablespoon garlic powder
1 tablespoon seasoned salt
1 tablespoon ground black pepper
1 (4 pound) beef brisket
1 1/2 cups beef broth
2 tablespoons chili powder

Method:
Preheat oven to 350 degrees F (175 degrees C).

Combine the chili powder, salt, garlic powder, onion powder, black pepper, sugar, and seasoning salt in a medium bowl, and blend thoroughly. Apply rub to surface of brisket.

Cook brisket, uncovered, in preheated oven for 1 hour. Remove from oven and add beef broth to roasting pan. Lower oven temperature to 300 degrees F (150 degrees C),
cover roasting pan tightly with foil, and cook 3 more hours. Let brisket rest 30 minutes before slicing.

Best Ever Brisket Recipe

Prep Time: 10 Min
Cook Time: 10 Min
Ready In: 20 Min
Serve: 1

Ingredients:
1 tablespoon softened butter
1 tablespoon extra-virgin olive oil
1/4 cup sliced fresh mushrooms
1/4 cup baby spinach (optional)
2 slices bread
2 slices Swiss cheese
salt and ground black pepper to taste

Method:
Heat olive oil in a skillet over medium heat, and cook and stir mushrooms and spinach until mushrooms are tender and spinach is wilted, about 3 minutes. Season to taste with salt and pepper; set aside.

Spread one side of each bread slice with butter. Place one bread slice, buttered side down, into the skillet.

Top with the Swiss cheese, then spread the mushroom mixture on top of the cheese.

Cover with the second slice of bread, buttered side up. Cook until the sandwich is golden brown on both sides, turning once. Cut in half and serve hot.

Grilled Mushroom and Swiss Recipe

BABY BACK RIBS
4 1⁄2 lb pork loin back ribs
1 teaspoon salt
1 teaspoon pepper

SPICY BARBECUE SAUCE
1 cup ketchup
1⁄2 cup water
1⁄3 cup packed brown sugar
1⁄4 cup white vinegar
1 tablespoon celery seed
1⁄2 teaspoon red pepper sauce
1⁄2 teaspoon liquid smoke, if desired

Method:
1 Heat oven to 325°F. Cut ribs into serving pieces; sprinkle with salt and pepper. Place ribs in ungreased 15×10×1-inch pan. Cover tightly with foil; bake about 2 hours 30 minutes or until tender.

2 Meanwhile, in 2-quart saucepan, mix sauce ingredients. Heat to boiling over medium heat, stirring frequently. Reduce heat to low; simmer uncovered 15 minutes, stirring occasionally.

3 Heat gas or charcoal grill for indirect cooking as directed by manufacturer.

4 Place pork on unheated side of two-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Cover grill; cook 15 to 20 minutes, brushing with sauce every 5 minutes, until pork is tender and no longer pink next to bones.

5 Discard any remaining sauce.

Notes and Tips:
If you prefer, you can finish the ribs in the oven instead of on the grill. After baking 2 hours 30 minutes in step 1, increase oven temperature to 450°F. Bake uncovered 15 to 20 minutes longer, brushing with sauce every 5 minutes, until pork is tender and no longer pink next to bones.

baby back ribs with spicy barbecue sauce recipe

Serves 4–6

Ingredients:
4 lemongrass stalks, tough outer
layer removed, finely sliced
1 teaspoon salt
1 teaspoon sugar
6 garlic cloves, finely chopped
3 fresh coriander (cilantro) roots
or 6 cilantro stems, finely
chopped
1 tablespoon crushed black
peppercorns
1 tablespoon fish sauce such
as nam pla
4 whole chicken breasts, with
skin on, each cut into 4 pieces
4 chicken boneless thighs, with
skin on, halved

1. Using a mortar and pestle, grind the lemongrass with the salt and sugar to make a rough paste. Add the garlic and coriander root or stems; continue to pound.

2. Add the crushed black pepper, and pound until you have a semi-smooth paste. Finally, add the fish sauce and mix until well blended. Rub the chicken pieces thoroughly
with the paste, and marinate in the refrigerator for at least 2 hours.

3. Preheat a ridged cast-iron grill pan or charcoal barbecue until medium-hot. The chicken is cooked slowly to impart a smoky flavor and allow the marinade to caramelize. Place the chicken in the pan or on the barbecue where it is not too close to the direct heat.

4. Turn frequently every 3 minutes or so to prevent burning. When the chicken has caramelized on the outside and the meat is cooked, serve with the Isaan dipping sauce below.

Naam jaew (Isaan dipping sauce)
Using a pair of scissors, cut the tops off 3 large dried chiles, and split the chiles up the middle. Seed. Put the chiles in a bowl, and cover with boiling water. Leave for 30 minutes until softened. Wrap 2 teaspoons kapi (Thai shrimp paste) in some foil. Heat a heavy pan over a medium-high heat, and cook the foil parcel for 5 minutes on each side. This makes the paste aromatic, rather than pungent. Chop the drained soaked chiles very finely. Using a mortar and pestle, pound the chiles with ½ teaspoon salt and ½ teaspoon sugar to form a rough paste. Add 6 finely chopped shallots and 2 finely chopped garlic cloves; continue to pound. Work in the roasted kapi. Add 2 tablespoons tamarind pulp, 1 tablespoon fish sauce (nam pla), and 2 tablespoons water. You will be left with a thick jam-like sauce known as a jaew.

Isaan-style grilled chicken recipe

Serve: 6

Ingredients:
1 (8 ounce) package cream cheese
6 fresh jalapeno peppers, halved lengthwise and seeded
12 slices bacon

Method:
Preheat an outdoor grill for high heat.

Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.

Place on the grill, and cook until bacon is crispy.

Grilled Bacon Jalapeno Wraps Recipe

Ingredients
1/2 cup balsamic vinegar
1/4 cup soy sauce
3 tablespoons minced garlic
2 tablespoons honey
2 tablespoons olive oil
2 teaspoons ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon liquid smoke flavoring
1 pinch cayenne pepper
2 (1/2 pound) rib-eye steaks

Method:
In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.

Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.

Preheat grill for medium-high to high heat.

Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.

Savory Garlic Marinated Steaks Recipe

Serves 4

IngredientS:
1 1/4 cups (10 fl oz/300 ml) thin coconut cream or coconut milk
3 cloves garlic finely chopped
2 small red chilies, seeded and finely chopped
1 teaspoon freshly grated ginger
1/2 cup (1 oz/30 g) fresh cilantro (fresh coriander) leaves
grated zest (rind) and juice of 1 lime
3 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon grated palm sugar ot brown sugas
4 chicken beast fillets with skin
1 tablespoon vegetable oil
1 burch (13 oz/400 g) bok choy, rinsed and cut in half lengthwise

Method:
In a food processor or blender. combine coconut cream, garlic. chilies, ginger, cilantro, rind. juice, soy sauce, fish
sauce and sugar. Process until smooth. about 30 seconds, to make marinade.

Place chicken fillets onto a cutting board and make 3 silts in skin side of each fillet using a sharp knife. Place chicken into a shallowe nonmetallic dish.

Pour marinade ingredients over chicken and cover dish with plastic wrap Refrigerate fir 2 hours, Drain chicken. reserving marinade.

Preheat a grill pan or barbecue, then brush grill lightly with oil. Grill chicken until tender, 4-5 minutes each side. Test chicken by piercing the thickest part with a skewer chicken is cooked if juices run clear. Remove from grill.

Meanchile, steam or blanch bok choy in a saucepan of boiling water until tender crisp, about 2 minutes. Place reserved marinade ingredients into a small saucepan. Stir oven medium heat and bring to a boil.

Boil for 1 minute, remove from heat and set aside. Toserve. arrange bok choy on serving plates and top each with a chicken fillet. Drizzle with warm marinade.

Serve any extra marinade in a seperate serving dish.

Grilled Coconut Chicken Recipe

Serves 2

Ingredients:
1 lb (500) g chicken breast fillets
3 teaspoons ground coriander
2 teaspoons ground turmeric
1 small red chili, seeded and finely chopped
4 cloves garlic, finely chopped
2 tablespoons superfine (caster) sugar
1 teaspoon sea salt
12 bamboo skewers
2 tablespoons peanut oil
6 1/2 oz (200 g) choy sum or other Asian greens, coarsely chopped

For Mint Yogurt:
1/2 cup (4 fl oz/125 ml) plain (natural) yogurt
2 cloves garlic finely chopped
2 tablespoons chopped fresh mint leaves
1/4 CUP (1 1/2 oz/40 g) peeled seeded and chopped cucumber

Method:
Cut chicken fillets into 1 1/2-inch (4-cm) cubes. In a small bowl, combine ground coriander, turmeric, chili, garlic, sugar and salt. In a bowl, toss chicken pieces in spice mixture.

Cover bowl with plastic wrap and refregirate for 2 hours. Soak bamboo skewers in water for 10 minutes, then drain. Thread chicken pieces onto bamboo skewers.

Preheat a grill pan or barbecue, then brush grill with oil. Grill chicken skewers until golden and tender, 2-3 minutes each side.

Steam or blanch choy sum in boiling water until tender crisp, about 2 minutes, then drain. Serve chicken warm with mint yogurt and steamed choy sum.

To make iny Yogurt:
In a small bowl, combine yogurt, garlic, mint and cucumber. Mix until well combines. Cover and chill before serving.

Spicy Chicken Skewers with Mint Yogurt Recipe

Serve 4

Ingredients:
1 lb (500 g) ground (minced) chicken thigh meat
8 oz (250 g) ground (minced) lean pork meat
8 scallions (shallots/spnng onions) chopped
3 cloves garlic, finely chopped
3 small red chilies, 1 seeded and finely
chopped, 2 seeded and sliced
1/4 cup (1/3 oz/10 g) finely chopped fresh cilantro
(fresh coriander) leaves
2 teaspoons grated fresh kaffir lime zest (rind)
2 tablespoons fresh kaffir lime juice
1 1/2 cups (3 oz/90 g) fresh white breadcrumbs
1 egg, beaten
2 tablespoons vegetable oil
12 fresh basil leaves
1 baby Romaine (cos) lettuce, leaves separated and washed, for serving

Method:
In a large mixing bowl, combine chicken, pork, scallions, garlic, chopped chilies, cilantro, zest, juice, breadcrumbs and egg. Using wet hands, mix until well combined.

Divide into 12 portions and shape each into a round patty. Place in a single layer on a plate, cover with plastic wrap and refregirate for 1 hour.

Preheat a grill pan or barbecue, then brush grill lighly with oil. Grill patties until golden and tender, 2-3 minutes each side. Remove from grill.

In a small saucepan, warm leftover vegetable oil and try basil leaves and sliced chilies until aromatic, about 1 minute.

To serve, place chicken patties into serving plates with lettuce leaves and top each with fried basil and cili slices.

Lime Chicken and Pork Patties Recipe

Ingredients:
1 tb Water
1 1/2 tbFresh lime juice
2 tablespoon Honey
2 tablespoonb Soy sauce
2 teaspoon Vegetable oil
2 teaspoon Dijon mustard
2 6-oz piecessalmon fillet

Method:
In a small bowl whisk together honey, soy sauce, lime juice, mustard, and water.

In a small nonstick skillet heat oil over moderately high heat until hot but not smoking and cook salmon 2 to 3 minutes on each side, or until golden and just cooked through.

Transfer salmon to 2 plates.

Add honey glaze to skillet and simmer, 1 minute. Pour glaze over salmon.

Honey and Soy Glazed Salmon Recipe

Prep: 20 minutes, Grill: 15 minutes, Serve: 6 (1/2 cups)

Ingredients:
1 pound (about 3 small) orange sweet potatoes, peeled, cut into 1-inch pieces
1 small onion, cut into thin wedges
1 small (1/2 cup) red bell pepper, coarsely chopped
2 tablespoons LAND O LAKES  Butter, softened
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon balsamic vinegar
2 tablespoons fully cooked real bacon bits

Method:
1. Heat gas grill on medium or charcoal grill until coals are ash white. Place sweet potatoes, onion and red bell pepper onto 12-inch length of heavy duty aluminum foil.

2. Dot top of vegetables with small pieces of softened butter. Top with another 12-inch length of foil. Seal edges of foil by folding over twice.

3. Place aluminum foil packet onto grill. Grill, turning once, until potatoes are tender (15 to 20 minutes).

4. Carefully open packet; spoon vegetables into serving bowl. Add all remaining ingredients; gently toss to coat.

5. Serve warm or at room temperature. Substitute 2 slices bacon, cooked, crumbled.

Notes and Tips:
• Sweet potatoes are found in two varieties. A pale-skinned variety and a darker-skinned variety sometimes incorrectly called a yam. Pale sweet potatoes have a thin yellow skin and pale yellow flesh. They are not sweet and moist like the darker orange-skinned variety which has orange flesh.

Grilled Sweet Potato Salad Recipe

Prep: 15 minutes, Bale: 12 minutes, Grill: 12 minutes, Serve: 8

FOR FRIES:
2 tablespoons LAND O LAKES Butter, melted
2 medium sweet potatoes, peeled, cut into 1/2-inch strips
1 teaspoon chili powder
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon ground red pepper

FOR BURGERS:
1 pound lean ground beef
1/4 cup finely chopped onion
2 tablespoons chili sauce
1/2 teaspoon pepper
1/4 teaspoon salt
4 (3/4-ounce) slices LAND O LAKES!) Deli American Cheese
4 hamburger buns, if desired

Method:
1. Heat oven to 425°F. Place melted butter into large bowl; add sweet potatoes. Toss to coat. Add all remaining fries ingredients; toss to coat sweet potatoes.

2. Arrange sweet potatoes in single layer on greased l5xlOxl-inch baking pan. Bake for 20 to 25 minutes, turning sweet potatoes once, until golden brown.

3. Heat gas grill on medium or charcoal grill until coals are ash white. Meanwhile, combine ground beef, onion, chili sauce, pepper and salt ¡n large bowl; mix well. Form mixture into 4 (4-inch) patties.

4. Place patties onto grill. Grill, turning once, until internal temperature reaches at least 160°F and meat is no longer pink in center (12 to 15 minutes).

5. Top each burger with 1 slice cheese. Serve on hamburger buns, if desired.

Notes and Tips:
• Sweet potato flesh can range from yellow to deep orange. The orange fleshed varieties are generally sweeter and include the Garnet, Jewel and Beauregard varieties. Sweet potatoes are high in vitamins A and C and are a good source of potassium and fiber.

Chili Burger with Sweet Potato Fries Recipe

SERVES 4

Ingredients:
2-pound marbled beef sirloin about 1½ inches thick, cut into 16 cubes
16 large shrimp, peeled and deveined, tails on
¾ cup EVOO (extra-virgin olive oil)
Salt and pepper
4 teaspoons sweet or sweet smoked paprika
¾ pound Spanish chorizo, casing removed, cut into 16 pieces
1 cup packed fresh flat-leaf parsley leaves
A couple sprigs of rosemary, leaves stripped from stems
½ cup loosely packed fresh sage leaves
2 to 3 sprigs of fresh oregano or marjoram, leaves stripped from stems
1 shallot, chopped
2 large garlic cloves, finely chopped or grated
1 teaspoon crushed red pepper flakes
3 to 4 tablespoons red wine vinegar (eyeball it)
2 lemons, cut into wedges

Method:
A good Argentinean meal does not go unfinished without a tasty green chimichurri! Serve with white or brown rice cooked according to the package directions or try the Pimiento Rice.

Preheat a grill or grill pan to medium-high.

Place the beef and shrimp into 2 separate bowls and toss each with about 2 tablespoons EVOO, some salt and pepper, and about 2 teaspoons paprika.

Thread the beef and chorizo alternately onto metal skewers, placing a chunk of sausage after every 2 cubes of beef. For the shrimp skewers alternate shrimp and chorizo.

When the grill is hot, place the beef skewers on first and cook for about 8 minutes for pink meat, turning occasionally.

Place the shrimp on the grill a couple minutes later and cook for 5 to 6 minutes, turning occasionally, or until the shrimp are firm.

Fill a food processor bowl with the parsley, rosemary, sage, oregano or marjoram, shallots, garlic, red pepper flakes, and red wine vinegar.

Pulse the machine to chop up the herbs and then turn it on and stream in about ½ cup EVOO to make a thick herb sauce.

Season the condiment with salt and pepper to taste. When the skewers are ready, lay them next to rice and serve with the lemon wedges and the chimichurri.

Argentinean surf and Turf Skewers with Chimichurri Recipe

SERVES 4

Ingredients:
Salt
½ pound orzo pasta
1 tablespoon chopped fresh oregano or marjoram leaves or 1 teaspoon dried oregano
5 tablespoons EVOO (extra-virgin olive oil)
1 teaspoon onion powder
1 teaspoon garlic powder
Black pepper
2 pounds lamb top round or shoulder steaks, cut into bite-size cubes
1 small onion, finely chopped
3 to 4 garlic cloves, finely chopped or grated
½ cup vegetable stock
3 cups spinach, divided
1 cup crumbled feta cheese

Try with the Greek Salad with Yogurt Dressing if you need to eat more vegetables.

Method:
Preheat the broiler or a grill.

Bring a large pot of water to a boil over high heat for the pasta. Salt the boiling water and cook the pasta to al dente according to the package directions. Drain the cooked pasta and reserve.

While the pasta is cooking, in a large mixing bowl whisk together the oregano, 3 tablespoons of the EVOO, onion powder, garlic powder, and some salt and pepper.

Toss the lamb cubes in the mixture to coat. Thread the lamb onto metal skewers (wooden skewers are OK, too, just soak them in water for 20 minutes prior to use).

Broil or grill the lamb until seared and cooked to medium, 2 to 3 minutes per side.

While the lamb is cooking, prepare the orzo: Place a large skillet over medium-high heat with the remaining 2 tablespoons EVOO. Add the onions and garlic to the pan and sauté until tender, about 5 minutes.

While the veggies are cooking, add the vegetable stock and about 2 cups of the spinach to the bowl of a food processor and process until smooth.

Add the puree to the onions and garlic to heat through, about 30 seconds.

Remove the pan from the heat and stir in the reserved orzo, the remaining whole leaves of spinach, the feta, and some salt and pepper.

Serve the shish kebabs over the orzo.

shish kebabs with spanakopita orzo Recipe

California Grilled Veggie Sandwich Recipe

Scott Hibb's Amazing Whisky Grilled Baby Back Ribs Recipe

Barbecue Ribs Recipe