Grilled Tofu With Summer Vegetables Recipe

Yield: 12 Servings
 
     16 oz firm chinese tofu,cubed
    3/4 c  teriyaki sauce
     12 lg mushrooms,halved
      1    red bell pepper cut into 1
           -pieces
      1    green bell pepper  cut into
           -1 piece,s
      1 lg white onion  cut into 1
           -pieces
     12    bamboo skewers  soaked in
           -water for,1 hour
      2 T  canola (or safflower oil)
      2 c  barbecue sauce - (see
           -separate reci,pe)

1. Combine tofu and teriyaki sauce in sealed plastic bag. Freeze
overnight and thaw next day. Turn bag once or twice during thawing
process. Reserve marinade.

2. Place tofu, peppers, onion, and mushrooms on skewers, alternating
the order, beginning and ending with tofu. Com bine oil with reserved
marinade and brush on the tofu and vegetables. Place on a grill and
brown on all sides. brush on BBQ sauce and grill a while longer.

Grilled Tomatillo Shrimp
 
      Yield: 1 Servings
 
      5    tomatillo
      1    avocado
      1    green tomato,cored &
           -quarter
      2    garlic,cloves
      1    jalapeno chili,seeded;
      1    cilantro,sprigs;
      1    salt
      6    mesquite chip
    1/4 c  safflower oil
    1/4 c  butter
      2 T  chili powder
      2 T  fresh lemon juice
      1 lb shrimp,large

For green salsa: Husk, core and quarter tomatillos. Peel, pit and
cut
avocado into 1-inch pieces. Finely chop tomatillos, tomato and garlic
in processor, using on/off turns. Transfer to heavy medium saucepan.
Simmer until beginning to soften, stirring occasionally, about 3
minutes. Pour mixture into blender. Add avocado, chili, cilantro and
salt. Blend until smooth, stopping occasionally to scrape down sides
of blender, about 3 minutes. (Can be prepared 1 day ahead and
refrigerated.) Serve at room temperature or slightly chilled. Soak
mesquite chips in water to cover 30 minutes and drain. Prepare
barbecue grill with white-hot coals (or set gas grill on high). For
marinade: Combine oil, butter, chili powder and lemon juice in small
saucepan. Stir over medium heat until butter melts. Cool marinade
slightly. Peel shrimp (leave tail on) and devein. Place in non
aluminum bowl. Add marinade, mixing to coat. Marinate 15 minutes,
turning occasionally. Oil barbecue rack. Add mesquite to coals.
Thread shrimp on skewers. Grill until shrimp turn opaque, about 1 1/2
minutes on each side. (Can be prepared 30 minutes ahead. Wrap in foil
and keep at room temperature.) Serve with green salsa. *Available at
Latin American markets.

 Grilled Tomato & Goats Cheese Rounds
 
      Yield: 4 Servings
 
      4 sl bread,white
      1 lg tomato,wiped & sliced
      4 sl goats cheese rounds 2oz each
      1    dressing
      2 T  olive oil
      2 t  lemon juice
      1 t  vinegar,balsamic
      1    salt & pepper,Fresh Ground
      1    to serve
      1    selection of salad leaves

1. Using a 3 inch round metal cutter, cut out 4 rounds from the
bread
slices then toast under a medium preheated grill for 1-2 minutes until
golden.

2. Top the toast rounds with the tomato and goats cheese rounds and
cook for a further 4-5 minutes until golden.

3. Whisk the dressing ingredients together, then transfer the cooked
goats cheese rounds to serving plates on a bed of salad leaves.
Drizzle over the dressing and serve immediately.

Grilled Tomatoes & Green Onions
 
      Yield: 4 Servings
 
  NORMA WRENN MSN  ================
    1/3 c  olive oil
      1 T  fresh lemon juice (or wine)
      1    vinegar
      2 T  fresh basil,chopped
      1 T  shallots,chopped
    1/2 t  salt
    1/4 t  pepper,Freshly Ground
      3 lg tomatoes,cut into slices
           -1/2-3/4 i
     10    to 12 green onions,trimmed
      1    including 4 of green tops
      1    sprigs of fresh basil or
      1    parsley

Firm tomatoes, even those that are slightly green, should be used
for
this recipe.  They are less juice and hold their shape better when
grilled than fully ripe ones. Fresh basil is wonderful with tomatoes,
but you could also use chopped tarragon or even parsley in the
basting sauce. Serve warm or at room temperature, with grilled lamb
or fish.

Prepare a fire in a grill.  Position the oiled grill rack 4-6 inches
above the fire.

In a small bowl stir together the oil, lemon juice or vinegar, chopped
basil, shallots, salt and pepper.

Arrange the tomatoes and onions on the rack. Grill, turning them two
or three times and brushing with the oil mixture, about 5 minutes. If
the onions are large, they might take 1 or 2 minutes longer.

Transfer the tomatoes and onions to a platter and garnish with basil
or parsley sprigs.

Grilled Tournedos Of Beef With Mushrooms
 
      Yield: 6 Servings
 
      6    6-oz tournedos of beef
           -(center cuts of fillet mi
      6    7-8 oz rib eye steaks
      1    salt and pepper,To Taste
      4 T  olive oil
      1    juice of 1 lemon
      3    cloves garlic,crushed
      1 lg onion,thinly sliced
    1/2 lb mushrooms,sliced
    1/2 c  red wine

Place the tournedos side by side in a shallow pan and sprinkle them
with salt and pepper.  Mix 2 tablespoons olive oil with the lemon,
garlic, and onion.  Rub the mixture into the tournedos. Set them
aside on a plate to marinate at room temperature for 1 hour.

Heat the remaining 2 tablespoons olive oil in a large skillet over
high heat.  Remove the tournedos from the marinade and reserve it.
With a paper towel, wipe or blot the tournedos and add them to the
pan. Cook them to the preferred degree of doneness (about 8 minutes
for rare, 10 to 12 minutes for medium).  Remove them to a lightly
heated platter and keep them warm.

Add the marinade, mushrooms, and onions to the skillet and stir-fry
until the onions and mushrooms are lightly browned. Add the red wine.
Raise the heat to high to burn off the alcohol quickly. Cook until
the sauce reduces to a slightly creamy consistency, then spoon it
over the reserved tournedos.