Grilled Marinated Skirt Steak Recipe

 
 Yield: 6 Servings
 
    1/2 c  cumin seeds
      4    jalapeno peppers,halved and
           - seeded
      3    cloves garlic
      4 t  black pepper,Cracked
  1 1/2 t  salt
    1/3 c  lime juice (from about 4
           -limes)
      2 c  coarsely cilantro,Chopped
           -leaves an,d stems
      1 c  olive oil
      3 lb skirt steak,trimmed of
           -excess fat,and cut into 6
      1    avocado corn relish
     12    flour tortillas,heated

1. In a small, heavy frying pan, toast the cumin seeds over
moderately high heat, shaking the pan, until fragrant, about 30
seconds. Transfer the cumin seeds to a blender.

2. Add the jalapenos, garlic, black pepper and salt to the blender and
puree with the lime juice until the cumin seeds are finely ground.
Then add the cilantro and oil and puree until smooth.

3. Rub the meat all over with some of the marinade and roll each
piece into a cylinder. Arrange the meat in a shallow glass dish or
stainless-steel pan. Pour the remaining marinade over the meat. Cover
and marinate in the refrigerator for 24 to 48 hours. About 30 minutes
before cooking, remove the meat from the refrigerator and unroll each
steak.

4. Light the grill or heat the broiler. Grill or broil the steaks for
3 minutes. Turn the meat and cook to your taste, about 3 to 4 minutes
longer for medium-rare. Transfer to a carving board and let rest in a
warm spot for 5 minutes. Slice the steaks across the grain and on the
diagonal. The slices should be about 1/4 inch thick. Serve with the
Avocado Corn Relish and warm flour tortillas.

Look for a robust red wine that won't be overwhelmed by the strong
Southwestern flavors of this marinated steak with its spicy relish.
Try a recent bottling of garnacha from Spain.

Grilled Marinated Spicy Ribs
 
      Yield: 4 Servings
 
      1    large cooking onion
      1    or 1/2 spanish onion
      4    garlic cloves
      2 T  red wine vinegar
      1 T  cumin seeds
      1 t  red pepper flakes
      2 t  leaf oregano,Dried
    3/4 t  salt
    1/4 t  cayenne pepper
      2    racks pork back ribs,about
      1    3 1/2 lbs.

1.  Cut onion into wedges and place in a food processor. Add garlic,
vinegar, cumin, red pepper flakes, oregano, salt and cayenne. Whirl
until onion is very finely chopped, stopping to scrape down sides as
necessary. 2.  Spread both sides of ribs with onion mixture. Place
ribs in a resealable plastic bag or flat dish. Close bag or cover
dish and refrigerate for at least 6 hours or up to 1 day. Turn ribs
once during marinating time. 3. When ready to cook, oil grill and
preheat barbecue. Set barbecue temperature to medium or medium - low.
Barbecue with lid down or loosely covered with foil, turning once or
twice, until deep golden with slightly singed areas, about 50 to 60
minutes. If ribs are browning too quickly, move to a cooler part of
grill or reduce heat. For appetizers,serve individual ribs.

Grilled Marinated Vegetables
 
      Yield: 1 Servings
 
      8    zucchini lengthwise,Halved
      8    crookneck squash (or
           -pattypan)
           - squash,, halved lengthwis
      4    red bell peppers,quartered
           -lengthw,ise
      8    mushrooms
      1    lemon-herb marinade

Arrange all vegetables in glass baking dish.  Pour marinade over.
Let
stand 30 minutes at room temerature.

Prepare barbecue (high heat).  Remove vegetables from marinade. Grill
until golden, turning frequently with tongs, about 10 minutes.
Transfer to platter.  Season with salt and pepper and serve.

Grilled Meli Melo Of Seafood With Soy Beurre
 
      Yield: 6 Servings
 
      3 c  vegetable oil
      4 lg leeks,(white parts only)
           -julie
      2    salmon fillets (5 oz each)
      2    sea bass fillets (5 oz each)
     12 md shrimp,peeled and deveined
     12 md scallops
    1/4 c  olive oil
  SOY BEURRE BLANC  ===============
      2 T  butter
      1 md onion,coarsely chopped
      1 lg carrot,coarsley chopped
      2 c  white wine
    1/2 lb butter  cut into small
           -pieces
      1 T  soy sauce

In a large saucepan place the vegetable oil and heat it on medium
high
until it is hot (350F).  Add the leeks and fry them for 3 minutes, or
until they are golden brown. Drain the leeks on paper towels. Set them
aside and keep them warm.

Brush the seafood pieces with the olive oil.  Grill (or broil) the
salmon, swordfish, and sea bass for 2 to 3 minutes on each side, or
until they are just done. Cut each piece of fish crosswise into 3
pieces.

Grill the shrimp and scallops for 1 to 2 minutes on each side, or
until they are just done.

On each of six individual serving plates place the fried leeks. Place
1 piece of each kind of fish on top. Add 2 of the shrimps and 2 of the
scallops. Drizzle on the Soy Beurre Blanc.

Soy Beurre Blanc:  In a medium saucepan place the 2 tablespoons of
butter and heat it on medium until it has melted. Add the onions,
carrots, and celery. Saut the vegetables for 4 to 5 minutes, or
until they are tender.

Add the white wine.  Reduce the heat to low and simmer the
ingredients for 45 to 60 minutes, or until the liquid is reduced to 1
cup.

Place the mixture in a food processor and pure it. Return the pure
to the saucepan.  While whisking constantly over low heat, add the
pieces of butter one at a time. Add the soy sauce and stir it in.