Grilled Herbed Mushrooms In Cold Tomato Dress Recipe

Yield: 4 Servings
 
      1 lb large button mushrooms -
           -wiped clea,n
  MARINADE  =======================
      1 c  olive oil
      4    garlic cloves,minced
      1 t  red pepper flakes,crushed
      1 T  fresh parsley,chopped
      1 T  fresh cilantro (or basil -)
           -(chopped)
    1/2 t  salt
    1/4 t  pepper,Freshly Ground
  COLD TOMATO DRESSING  ===========
      3    tomatoes,peeled, seeded -
           -and chop
      3    shallots,minced
    1/4 c  sherry wine vinegar
    1/4 c  tomato juice
    1/4 c  extra virgin olive oil
      1    lime,juiced
      2 T  fresh parsley,Chopped
      2 T  fresh cilantro or-,Chopped
           -basil

Cecila came up with this combination for actress Darryl Hannah, a
vegetarian who cooks for meat eaters. The Philippines-inspired cold
tomato and lime dressing is compatible with grilled fish or chicken
as well as mushrooms.  To prevent the bamboo skewers from splintering
in the heat of the fire, soak them in cold water for about half an
hour and place them in the freezer for a few minutes before cooking.

Combine all marinade ingredients in a glass or ceramic bowl. Add the
mushrooms, toss to coat and set aside to marinate for 1 hour at room
temperature. 

Grilled Honey Mustard Chicken - An Adaptation
 
      Yield: 2 Servings
 
      4    chicken thighs,skinned
      3    cloves garlic,crushed
      3 T  english mustard,ready-made
      2 T  clear honey
      2 t  lemon juice
      1    pepper,Fresh Ground
      1    salt
      4 T  oil

In a bowl, mix garlic, mustard and honey, add lemon juice, salt &
pepper to taste. Mix well. Gradually add oil and beat well, lemon
juice will ensure the mixture emulsifies. Coat chicken in marinade
and leave to marinate, several hours. Grill under a fairly hot grill
until done and wel browned. During grilling baste with any remaining
marinade.

Grilled Honey Mustard Chicken Breasts
 
      Yield: 6 Servings
 
      6    whole chicken breasts
      1    without skin --,Halved
      1    *marinade*
      3    cloves garlic --,Minced
    1/2 c  dijon mustard
    1/4 c  honey
      1 T  lemon juice
    1/4 t  pepper,Fresh Ground
    1/2 c  canola oil

Place garlic. mustard, honey, lemon juice and freshly ground pepper
in
workbowl of food processor fitted with steel blade and process to mix.
Gradually add oil in a thin stream into the bowl or through feed tube
and process to mix until mixture is thoroughly blended. Taste and
adjust seasoning if necessary.

Pour all of marinade over chickens and spread to coat. Let marinate at
least several hours or up to 24 hours ahead. Cover loosely with
plastic wrap.  Turn several times while marinading.

Bring to room temp before cooking.

Cook over grill approximately 6 minutes on each side.