Ingredients
1/8 teaspoon cayenne pepper, to taste
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 teaspoon dried oregano
2 tablespoons olive oil
4 ears corn, husked and cleaned
Procedure
Preheat an outdoor grill to medium high heat.
In a medium bowl, combine the cayenne pepper, garlic powder, chili powder and oregano. Add the olive oil and mix well.
Brush this mixture lightly onto each ear of corn and place each ear onto a piece of aluminum foil big enough to wrap up the corn. Wrap each ear of corn like a burrito and twist the ends to close.
Grill over medium high heat for 20 to 25 minutes, or until the corn is tender when poked with a fork.
Serving Information
Serves: 4
Fat: 60.0 g
Calories: 120
Showing posts with label BBQ. Show all posts
Showing posts with label BBQ. Show all posts
Thursday, November 6, 2008
Barbecued Oriental Chicken
Ingredients
1 cup soy sauce
1 cup sake (Japanese rice wine) or
1 cup grapefruit juice or 1 cup dry sherry
1/4 cup cooking oil
1 teaspoon sugar
1/2 teaspoon grated fresh ginger root or ground ginger
* one 2 1/2 pound chicken, cut up
Procedure
1. Mix together soy sauce, sake or grapefruit juice or sherry, sugar and ginger in a large shallow dish. Add chicken, turning to coat both sides.
2. Cover and marinate in refrigerator, several hours or overnight, turning occasionally. Remove chicken from marinade and brush with oil.
3. Grill about 6 inches from source of heat, brushing with marinade and turning frequently until brown and tender.
Serving Information
Serves: 4
1 cup soy sauce
1 cup sake (Japanese rice wine) or
1 cup grapefruit juice or 1 cup dry sherry
1/4 cup cooking oil
1 teaspoon sugar
1/2 teaspoon grated fresh ginger root or ground ginger
* one 2 1/2 pound chicken, cut up
Procedure
1. Mix together soy sauce, sake or grapefruit juice or sherry, sugar and ginger in a large shallow dish. Add chicken, turning to coat both sides.
2. Cover and marinate in refrigerator, several hours or overnight, turning occasionally. Remove chicken from marinade and brush with oil.
3. Grill about 6 inches from source of heat, brushing with marinade and turning frequently until brown and tender.
Serving Information
Serves: 4
Barbecued Lamb Chops
4 pounds lamb chops
1 teaspoon prepared mustard
1 piece ginger, beaten
2 medium-sized onions, sliced
1 tablespoon salad oil
1 cup water
* salt to taste
2 tablespoons chill/tomato sauce
1 tablespoon Worcestershire/Pickapeppa sauce
1 tablespoon vinegar
* hot pepper sauce to taste
* black pepper
Procedure
1. Season chops with mustard, ginger, salt and pepper. Place sliced onions over chops in baking pan.
2. Combine other ingredients and pour over onions and chops. Bake, covered, in moderate oven, basting frequently, for approximately 15-20 minutes or until done. Remove lid 10 minutes before chops are cooked.
Serving Information
Serves: 6
1 teaspoon prepared mustard
1 piece ginger, beaten
2 medium-sized onions, sliced
1 tablespoon salad oil
1 cup water
* salt to taste
2 tablespoons chill/tomato sauce
1 tablespoon Worcestershire/Pickapeppa sauce
1 tablespoon vinegar
* hot pepper sauce to taste
* black pepper
Procedure
1. Season chops with mustard, ginger, salt and pepper. Place sliced onions over chops in baking pan.
2. Combine other ingredients and pour over onions and chops. Bake, covered, in moderate oven, basting frequently, for approximately 15-20 minutes or until done. Remove lid 10 minutes before chops are cooked.
Serving Information
Serves: 6
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