Grill Broiled Sirloin Steak Recipe

 
      Yield: 1 Servings
 
      1    beef sirloin steak,cut
      1    1-inch thick
      1    salt
      1    pepper

Place  steak on grill over ash-covered coals so the surface of steak
is 2 to 3 inches from the heat. Broil at moderate temperature. When
one side is browned, turn,  season and finish cooking on the second
side. Turn and season. A steak cut 1 inch thick requires 18 to 20
minutes for rare and 20 to 25 minutes for medium.

Grill Chicken With Havana Sauce
 
      Yield: 8 Servings
 
     28 oz plum tomatoes,drained and
    1/3 c  olive oil
    1/4 c  white wine
      1 T  white vinegar
      3    green onions,chopped
      4 c  garlic,minced
    1/2 t  salt
    1/2 t  pepper
      2 t  celentro,minced
      8    chicken,breasts , skin re
      1    pepper,Ground

In lg. bowl combine all the ingredents for the sauce. Mix well,
cover and refrigerate over night. Heat an outside grill and let the sauce come to room temp. Sprinkel the chicken with lime juice and with salt
and pepper, as you like.  Place on grilland cook for about 6 min per
side or until brown.  brush the sauce on the chicken throughout the
grilling and top each with more sauce when serving.

Grill Poached Salmon
 
      Yield: 6 Servings
 
      2 lb salmon fillets -- (or
           -steaks)
      2 T  butter
      1 t  salt
      6 sl lemon -- (thin)
    1/2 c  white wine
      1    few grains pepper

Cut salmon into serving-size pieces.  Place each piece on a square
of
heavy duty aluminum foil.  Double thickness of foil may be used.
Sprinkle salmon with salt and pepper, top with butter, a slice of
lemon and drizzle with wine.  Close package securely and cook on the
grill for 20-30 minutes or until fish flakes easily when tested with
a fork.

Grilled 'napalm' Shrimp
 
      Yield: 1 Servings
 
      2 lb shrimp 20-26 count
      1 lg habanero chile stem removed
      1    chopped
    1/2    stick butter
  1 1/2 T  onion --,Chopped
      1 T  cayenne
      2 t  worcestershire sauce
      1 t  lemon juice
    1/2 t  pepper
    1/2 t  paprika
    1/2 t  cumin seed --,Ground
      1 T  brown sugar
      1    bambo  skewers

First, peel and de-vein shrimp.  Wash, drain and place on skewers 5-
6 per skewers.  Saute onions and garlic in butter, remove from heat and place in blender.  Add cayenne, worchestershire sauce, lemon juice pepper, cumin, brown sugar and the habaneros with seeds. Blend till smooth. Brush onto the shrimp skewers and marinate for 30-60 min. in fridge. Start grill and cook till opaque and slightly crispy. dust
with paprika and serve.