Grilled Blue Cheese Slices Recipe

 
      Yield: 8 Servings
 
    1/4 c  (1/2 stick) margarine or
           -butter,so,ftened
    1/4 c  blue cheese,Crumbled
      2 T  parmesan cheese,Grated
    1/2    loaf (1 lb.) french bread

Mix margarine and cheeses.  Cut bread horizontally in half. Spread
one cut side with cheese mixture.  Top with remaining bread half.
Wrap in heavy-duty aluminum foil. Grill bread 5 to 6 inches from
medium coals about 6 minutes, turning once, until hot. Yield: 8
Slices.

Grilled Pepper Cheese Slices:  Omit Parmesan cheese. Substitute 1/2
cup shredded pepper Jack cheese for the blue cheese. Mix margarine
and cheese.

Grilled Herb-Lemon Cheese Slices:  Omit blue cheese and Parmesan
cheese. Mix margarine, 2 tsp. chopped fresh herbs or 1/2 tsp. dried
herbs, 1 tsp. lemon juice and dash of salt.

Grilled Bluefish Wrapped In Mammoth Basil Leaf
 
      Yield: 4 Servings
 
     10    mature mammoth basil leaves- (fresh)
  1 1/2 lb bluefish
      4 T  pesto

Heat outdoor grill.  Soak the Mammoth basil leaves in water. Slice
the bluefish into strips 2 inches wide, making 8 slices. Spread pesto on
each slice of fish. Wrap each slice in a Mammoth basil leaf, securing
with a toothpick or wooden skewer.  Place the wrapped fish on the hot
grill over glowing coals, 6 inches from the heat. Cover the grill and
cook for 5 minutes on each side.

Grilled Bourbon Tri-Tip
 
      Yield: 8 Servings
 
      4    to 6 pounds tri-tip
  BOURBON MARINADE  ===============
      2 lg red onions
    1/2 c  fresh rosemary
    1/2 c  fresh mint leaves
    1/2 c  bourbon
      1 T  salt
    3/4 c  to 1 cup balsamic vinegar
      2 c  tomato juice
      6    to 12 garlic cloves
    1/2 c  soy sauce

1. Combine all of the ingredients for the marinade in a food
processor
fitted with the metal blade.

2. Place the tri-tip in a glass, ceramic, or plastic pan and pour the
marinade over it. let sit for 2 hours at room temperature or up to 3
days refrigerated.

3. To grill, have the coals hot and set them on each side of a
kettle-type barbecue. For a smokier flavor, add several handfuls of
soaked smoke chips to the hot coals. Place the meat on the grill and
cover with the lid. Grill for about 30 minutes or until a meat
thermometer inserted into the center reaches 120 degrees for rare or
130 degrees for medium.

Can prepare the marinade up to 7 days in advance and refrigerate. Can marinate for up to 3 days refrigerated.