Grilled Dove Recipe
Yield: 4 Servings
12 dove breasts
2 garlic cloves,crushed
4 T butter,Unsalted
1 salt & pepper,To Taste
In a saucepan, heat the butter and saute the garlic until it is
translucent. Allow to cool.
Pepper and salt the breasts. Place the breasts on the hot grill and
brush them with the garlic butter. Don't skimp on the butter, dove
breasts are very lean. Baste every minute or so. Turn the breasts
after 3 to 5 minutes and grill and baste for another 1 to 2 minutes.
This is a very simple and delicious recipe.
Grilled Eggplant
Yield: 6 Servings
1 lg eggplant
1/3 c butter (or marg.),melted
1/2 t garlic salt
1/2 t italian seasoning
1/4 t salt
1/8 t pepper
Peel the eggplant, and then cut into 3/4" slices.
Combine butter, garlic salt, and Italian seasoning; stir well. Brush
eggplant sliced with butter mixture, and sprinkle with salt and
pepper.
Place eggplant about 3 to 4 inches from coals. Grill over medium
coals 10 minutes or until tender, turning and basting occasionally.
Grilled Filet Mignons & Sauce
Yield: 1 Servings
4 1 thick
1 each
4 sl bacon,Lean
4 T coarsly black pepper,Ground
4 fresh
1 garnish
1 garlic and pimiento
1 mayonnaise -- (recipe
1 follows)
1 filets mignons -- 6-7 oz.
1 rosemary sprigs -- for
1 Pat the filets dry on paper towels, wrap a slice of the bacon
around the edge of each filet, and
secure it with kitchen string. Rub 1 teaspoon of the pepper onto
the cut sides of each filet and grill the filets, sprinkled with salt
to taste, on an oiled grill over glowing coals for 4 to 5 minutes on
each side, or until thay are springy to the touch for medium-rare
meat. 2. Transfer the filets to a cutting board, discard the string
and the bacon. Let stand for 5 minutes and slice them thin. Arrange
the slices on 4 heated plates and garnish each plate with a rosemary
sprig. Serve the filets with the mayonnaise sauce
MAYONNAISE SAUCE 1 cup Best Foods Mayonnaise 2 cloves garlic 1
teaspoon lemon juice 1/8 teaspoon cayenne pepper 1/2 teaspoon Dijon
style mustard 1/2 teaspoon dried basil Throw everything into a
blender, then spoon into a small serving dish for guests to help
themselves.
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