Delicat.ca » Barbeque

Asian Chicken Satay

amyt — Fri, 09 May 2008 16:24:03 +0000

A simple, healthy, delicious way to enjoy chicken breast. This was modified from a Thai recipe, but is generic enough that I’d prefer just to call it “Asian”. These sticky skewers can be eaten alone, or with any number of sauces. We love dredging them in a Thai peanut-chili sauce.

10-12 bamboo skewers
2 lbs boneless skinless chicken breast
1/4 c soy sauce
1 Tbsp honey
2 Tbsp oil

Soak the bamboo skewers in cold water for at least 30 minutes.

Slice chicken breast into long strips abotu 3/4 inch wide, thread onto skewers and place in a shallow glass dish.

Mix the soy sauce, honey, and oil. Pour over the chicken, turning the chicken skewers to ensure all of the chicken is coated with the marinade. Cover dish and marinate for at least 30 minutes (but can be refrigerated overnight if you want).

Drain the chicken and save the marinade. Grill over medium-high heat, turning often and brushing with marinade, until cooked through.

Serve hot with your favorite sauce.

Serves 4

Grilled Pork Tenderloin

amyt — Mon, 04 Jul 2005 11:20:49 +0000

Yield: 6 Servings

2 (1 pound) pork tenderloins
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup barbeque sauce

Prepare grill for indirect heat.
Season meat with garlic powder, salt, and pepper.
Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.
Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or to desired doneness. Slice pork, and serve.

Nutritional Information Per Serving: 189 cals, 6.2g fat, 71mg chol, 777mg sodium, 5.9g carbs, .6g fibre, 25.8g protein

Pineapple Ham Steak

amyt — Wed, 22 Jun 2005 01:10:11 +0000

2 Ham steaks, 2 cm thick
1/4 c Brown sugar, packed
1 Tbsp Cornstarch
1 tsp Paprika
1/4 tsp Cloves
1/2 c Pineapple juice

Slash fat on steaks at intervals to prevent curling. Remove excess fat. Ham may be cut for easier handling and serving or left whole.

Put brown sugar, cornstarch, paprika, and cloves in small saucepan. Mix well.

Stir in pineapple juice. Heat and stir until it boils and thickens. Lay ham on greased grill over medium-high heat to brown both sides slightly. Brush with sauce; turning and brushing often, just until hot and glazed.

Serves 6

Grilled Asparagus

amyt — Mon, 16 May 2005 16:33:46 +0000

1 lb asparagus spears
1 Tbsp olive oil
1 tsp salt

Snap the asparagus spears and use a vegetable peeler to peel the stalks below the bumpy flowery part. Lay out on a plate and drizzle with the olive oil and salt, toss to coat well.

Grill the spears on the BBQ at medium heat, turning 1/4 turn every minute or so, cook 5 minutes in total.