Grilled Mustard Chicken Recipe
Yield: 4 Servings
1 c dry white wine
1/2 c olive oil
1 salt,pepper
1 fresh (or thyme),Dried
3 lb chicken,in serving pieces
2 T dry mustard
1 T honey
Combine wine and oil in large bowl. Season to taste with salt,
pepper
and thyme. Place chicken in mixture at least 1 hour. Remove chicken
from marinade, reserving marinade. Broil chicken on both sides in
oven or on barbecue grill 35 to 40 minutes. Meanwhile, combine 2
tablespoons reserved marinade, dry mustard and honey. When chicken is
just done, brush with mustard sauce and serve. Makes 4 to 6 servings
Grilled Mustard Turkey
Yield: 4 Servings
1 lb turkey breast cutlet,1/4
-thick
2 T dijon-style mustard
1 T no-cholesterol,reduced-
-calorie ma,yonnaise
1 t fresh lemon juice
1 pepper,To Taste
1 paprika
2 T fresh parsley,Chopped
Preheat broiler. Coat broiler pan with non-stick cooking spray.
Rince
turkey and pat dry. Mix together mustard, mayonnaise and lemon juice
in a small bowl. Coat one side of the turkey with half of mustard
mixture. Broil about 4 inches from heat source 5 minutes. Turn and
coat other side of turkey with mustard mixture and sprinkle with
pepper and paprika. Broil 1 minute or until top is browned. Garnish
with chopped parsley.
Grilled New Potatoes With Garlic
Yield: 6 Servings
1 no ingredients
1 lb Potatoes -- new not tiny
: scr
2 c Garlic
1 ts Rosemary -- dried
2 TB Olive oil
1 ts Salt
: Ground pepper
Cook potatoes on stove top in water to cover or in microwave oven on
HIGH (l00T power) until almost tender. Drain potatoes. Toss with
garlic, rose- mary and olive oil. Season to taste with salt and
pepper. Can be prepared day ahead to this point and refrigerated. To
grill, divide potatoes in half. Place each batch in single layer be-
tween large pieces heavy duty foil (or double thickness regular
foil). Bring up ends of foil to close airtight. Puncture several
holes in each packages. Place on grill rack over hot coals, turning
several times, until cooked, about 7 minutes total. Unwrap and serve
immediately. Makes 6 serv- ings. Puncturing the foil with holes
allows some ot the smokiness to permeate the potatoes.
Grilled Octopus With Oregano
Yield: 12 Servings
3 2 pound octopuses,thawed if
- frozen,and rinsed
1 lemon,cut into 1/4 slices
2 t salt
1 t whole black peppercorns
1 1/2 c extra-virgin olive oil
1 (preferably greek)
1/4 c red-wine vinegar
2 1/2 T oregano,Dried
Cut octopus pouches (heads) from tentacles, leaving enough pouch to
keep tentacles attached in 1 piece (for small octopuses discard
pouches.) In a 8 quart kettle combine octopus pouches and tentacles,
lemon, salt, peppercorns, and water to cover by 1 inch and simmer
gently, covered, until octopus is knife-tender, 20 to 30 minutes. In
a colander drain octopus and cool until it can be handled. With
hands rub off purplish skin from pouches and tentacles (skin around
suction cups may not come off completely). In a large bowl whisk
together remaining ingredients and salt and pepper to taste and add
octopus, turning to coat. Marinate octopus, covered and chilled, 1
day.
Prepare grill.
Transfer octopus to paper towels to drain and reserve marinade. Grill
octopus on an oiled rack set 5 to 6 inches over glowing coals, turning
occasionally, until browned, about 6 minutes. Cut octopus into
bite-size pieces (leave small octopus whole) and toss with reserved
marinade. Octopus may be made 1 day ahead and chilled, covered.
Serve octopus at room temperature. Serves 12
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