Grilled Skirt Steak Recipe

 
Yield: 4 Servings
 
      1 t  dry mustard
      1 t  cumin,Ground
      1    bay leaf,crumbled with the
      1    main rib removed
      1 lg clove garlic,minced
      1 c  well seasoned beef broth
      1    heated to,Boiling
    1/4 c  worcestershire sauce
      1 T  cider vinegar
      1 T  vegetable oil
      1 t  hot pepper sauce
      2    skirt steaks,about 12 oz ea

In a small bowl or 2-cup measure, blend the mustard, cumin, bay leaf,

and garlic.  Add the boiling broth and blend well, mashing any lumps
of mustard against the sides of the bowl or cup. Stir in the
Worcestershire sauce, vinegar, oil and pepper sauce. Cover and let
cool. Place the steaks in a plastic bag or shallow dish, add the
marinade, turn and let marinate 2 to 3 hours at room temperature,
turning 2 or 3 times. Remove the meat from the marinade and grill 4
to 5-inches above hot coals until well browned, 6 to 8 minutes; turn
and brown the other side for 6 to 8 minutes. Brush with the marinade
and serve at once.

NOTE:

Any leftover marinade can be frozen and re-used.

Grilled Smoked Sausage With Marinated Grilled
 
      Yield: 4 Servings
 
  HERB MARINADE  ==================
      1 qt chicken broth (swanson's)
    3/4 oz corn starch
    1/2 qt red wine vinegar
    1/2 qt extra virgin olive oil
    1/2 t  salt
      1 t  fresh basil,Chopped
      1 t  fresh oregano,Chopped
    1/2 t  fresh garlic,Chopped
      1 t  fresh thyme,Chopped
  VEGETABLES  =====================
      1    leek,Cut In Quarters
      1    zucchini 1/8 thick,Sliced
      1    yellow squash 1/8 thick
      1    onion 1/8 thick,Sliced
      1    tomato 1/8 thick,Sliced
      4    smoked sausages

Bring stock (broth) to boil. Dilute corn starch in a little cold
water or stock (broth). Gradually incorporate the diluted corn
starch. Stir until the stock is thick enough to lightly coat back of
spoon.

Allow stock to cool. When cool, incorporate the vinegar and oil along
with herbs into food processor. Add salt to taste.

Heat grill. Lightly toss vegetables in marinade, just enough to coat.
Place on grill and cook until tender, approximately 3-5 minutes
(depending on size of vegetables).

Grill smoked sausage alongside vegetables. Serve smoked sausage with
arrangement of vegetables.

Garnish with basil.

Grilled Soft Shell Crabs With Braised Scallio
 
      Yield: 4 Servings
 
      1    no ingredients

1/2 lb broccoli rabe, blanched, --
:          refreshed and left whole
3 TB extra virgin olive oil --
:          plus 1/4 cup
24    scallions or spring onions,
:          root end trimmed
1/2 c  sweet vermouth
1/4 c  sundried tomatoes, soaked 10
:          minutes -- in 1/2 cup=
:          boili
2 TB balsamic vinegar
1 TB capers
12    prime or small soft shell
:          crabs

Preheat grill.

Remove florets from broccoli rabe and cut stems and leaves into 1-inch
pieces. In a 10-inch to 12-inch saute pan, heat 3 tablespoons extra
virgin olive oil until just smoking. Toss scallions and cook 2
minutes, stirring often until just wilted. Add broccoli rabe and
sweet vermouth and continue cooking 2 to 3 minutes, until scallions
are quite soft. Season with salt and pepper. Set aside and allow to
cool to room temperature. In a blender, add sundried tomatoes,
soaking water, balsamic vinegar, capers and 1/4 cup extra virgin
olive oil and blend until smooth, about 1 minute. Remove from blender
and set aside.

Clean soft shell crabs by cutting off face and removing. Season with
black pepper and throw onto grill. Cook until crisp and bright red
(about 5 minutes each side). Meanwhile, divide rabe/scallion mixture
among 4 plates. Place 3 crabs on each plate, drip 2 tablespoons
tomato pesto around crabs and serve immediately.

Yield: 4 servings