Greatest Recipes

3 lb Short ribs (or chicken)

2 c Chicken broth

2 c :Water, or enough to

-barely cover ribs 1 tb Brown sugar

1/4 c Cider vinegar

1/4 c Catsup

2 tb Tomato paste

1 tb Dry mustard

1 ts Worcestershire sauce

1/4 ts Ground cloves

1 ts Chili powder

1/4 ts Cayenne pepper

THE DAY BEFORE GRILLING THE RIBS, put the sugar and vinegar in a pot large enough to hold the ribs and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully, as the syrup will suddenly darken in color. Immediately add the broth, water, catsup, tomato paste, mustard, Worcestershire, cloves, chili powder and pepper and bring to a boil. Add the ribs and cook 20 minutes. (If using chicken, cook for 10 minutes.) Remove from heat, remove the ribs from the liquid and place covered in the refrigerator. Cook the liquid over medium heat until it becomes thick and syrupy. The next day, light a charcoal grill. Place the ribs on the grill so they are not directly over the coals and cover the grill so that smoke collects inside. If your grill does not have a cover, improvise one out of aluminium foil. Cook for 40 minutes, basting with barbecue sauce every 10 minutes. When ribs are well heated, remove to a platter and serve. Offer any additional barbecue sauce on the side.

1 lg Onion, thinly sliced

1 tb Vegetable Oil

1 pt Red Cherry Tomatoes, stemmed

And halved 1 pt Yellow Cherry Tomatoes,

Stemmed and halved ———————————-DRESSING———————————- 1 Clove Garlic, minced

1/3 c Olive Oil

1/4 c Wine Vinegar

1 tb Basalmic Vinegar

2 tb Italian Parsley, chopped

Salt Ground Pepper Brown onion in vegetable oil in a large skillet. Toss with cherry tomatoes and dressing ingredients. Serve. Per Serving: Calories: 261, Protein: 3g, Carbohydrates: 15g, Fat: 22g, Saturated Fat: 3g, Cholesterol: 0mg, Sodium: 21mg, Fiber: 4g. Source: San Francisco Chronicle Typed by Katherine Smith

1 sm Onion; chopped

1 tb Brown sugar

1/4 c Cider vinegar

2 tb Catsup

2 tb Dry mustard

1 ts Worcestershire sauce

1/4 ts Ground cloves

1 ts Chili powder

1/4 ts Cayenne pepper

1 1/2 lb Firm, whitefish fillets

- such as Red Snapper - or Halibut COMBINE ALL SAUCE INGREDIENTS in a pot, place over medium heat and boil until reduced to a thin syrup. Pour the syrup through a strainer, discard the cooked ingredients in the strainer and chill the syrup. Place fish steaks or fillets in a baking dish and spoon some syrup over. Marinate in the refrigerator for 1 hour. Cook the fish on a hot grill, basting with a teaspoon of barbecue syrup on each side. ~–

————————–FOR POULTRY, LAMB, FISH————————– 1/2 c Dry white wine

1/2 c Soy sauce

1/4 c Water

2 T Light brown sugar

1 Small white onion; minced

1 Small garlic clove; crushed

1/8 t Hot pepper sauce

1/4 t Freshly ground pepper

Combine all ingredients in a bowl. Makes about 1-1/2 cups

1 c White wine

3 c Apple cider

1/4 c Honey

2 tb Dijon mustard

1/4 c Soy sauce

2 tb Brown sugar, packed

1 tb Minced garlic

1 tb Minced fresh ginger root

1 tb Whole coriander

2 Sprigs fresh thyme

1 Brisket of beef (2-1/2 lb)

COMBINE WINE, CIDER, HONEY, mustard, soy sauce, brown sugar, garlic, ginger root, coriander and thyme in Dutch oven or heavy roasting pan. Add brisket. Cover tightly and place in oven. Turn oven to 350F and cook 1 hour. Remove brisket from cooking liquid, cover and set aside. Transfer liquid to medium pan and cook over medium heat until reduced to a glaze and thick enough to coat back of spoon. Using covered grill, light about 12 charcoal briquettes and add small piece of mesquite or other wood. Be sure to place charcoal and wood to one side of grill. Arrange brisket on grill so that it is not directly over burning wood. Paint it with some glaze. Place cover on grill and smoke brisket 1 hour, turning meat and coating with glaze every 15 minutes. Add charcoal or wood, small piece at a time, if fire seems to get too cold. Remove from grill, thinly slice meat against grain and serve. Offer any remaining glaze on side.

1 1/2 lb Chicken Wings

1 ts Salt

1/4 c Chopped Lemon Grass

8 Cloves Garlic, Chopped

1/2 ts White Pepper

1/4 c Minced Cilantro Root Or:

-Coriander Root 1 ts Tumeric

This is a favorite barbecue recipe. The enticing aroma of the sizzling meat on the grill makes it very popular with the street vendors’ clientele. ~————————————————————————- Combine all the marinade ingredients and marinate the chicken wings overnight. Barbecue the wings over medium coals for 5 to 7 minutes on each side until they are cooked through and golden brown. Serve with steamed sticky rice. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.