Recipes Included On This Page Gas-Grilled Filet Mignons Ginger Beer I Ginger Beer II Great Pork Chops Grilled Salmon with Lemon Butter Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Gas-Grilled Filet Mignons Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-06 June 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 center-cut filet mignons -- 1 1/2-2 inches thick [7-8 ounces each] patted dry with paper towels 4 teaspoons olive oil salt and ground black pepper -- to taste * Turn on burners to High, close lid and heat grill until very hot, about 15 minutes. Scrape grill grate clean with grill brush; leave one burner on High and turn other burner(s) down to Medium. Meanwhile, rub each side of steaks with 1/2 teaspoon oil and season generously with salt and pepper. Grill steaks, uncovered, on hotter side of grill until well browned on each side, 2 1/2-3 minutes per side. (If flare- up occur, extinguish flames with spray bottle filled with water.) Move steaks to cooler side of grill and continue cooking, turn over once after 3 minutes, to desired doneness, about 6 minutes total for rare, 7 minutes for medium-rare, about 8 minutes for medium. Transfer steaks to platter and let rest 5 minutes; serve with one of the accompaniments below, if desired. Roasted Red Pepper and Smoked Paprika Butter: Using fork, beat 3 tablespoons softened unsalted butter, 2 tablespoons very finely minced jarred roasted red peppers (about 1 ounce), 1 tablespoon minced fresh thyme, 3/4 teaspoon smoked paprika, 1/2 teaspoon salt and ground black pepper to taste in small bowl until combined. Just before serving, spoon about 1 tablespoon butter on each steak. (4 tablespoons) Lemon, Garlic and Parsley Butter: Using fork, beat 4 tablespoons softened unsalted butter, 1/2 teaspoon grated lemon zest, 1 tablespoon minced fresh parsley leaves, 1 medium garlic, clove, pressed through garlic press or minced to puree (about 1 teaspoon); 1/2 teaspoon salt; and ground black pepper to taste in small bowl until combined. Just before serving, spoon about 1 tablespoon butter onto each steak. (Makes 4 tablespoons) Grilled Filets with Olive Oil and Lemon: A peppery extra virgin olive oil is ideal here. Follow recipe above. Just before serving, drizzle each steak with extra-virgin olive oil. Serve with lemon wedges. Source : "Cook's Illustrated Magazine, #63, July-August, 2003" S(mastercook formatting by): "bobbi744@attbi.com" NOTES : * For seasoning the steaks, we prefer coarse-grained kosher salt because it's easier to sprinkle than fine-grained table salt. If the steaks are misshapen or unevenly cut, tie a 12 inch piece of kitchen twine around the center of each steak. Snip off excess twine at the knot to make sure it doesn't ignite on the grill. Adjust the shape of the tied filets by gently rolling or patting it with your hand until it appearance and thickness are more uniform. Bobbie's Note: I cut the recipe in half for the two of us. These were wonderful. I did use the kosher salt and instead of a butter I just sprinkled the filets with a little granulated garlic. I cooked them a total of 7 minutes and they were perfect for us. I want to try one of the butters next time. Contributed to the FareShare Gazette by Bobbie; 10 June 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 40 Calories; 5g Fat (100.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 1 Fat. * Exported from MasterCook * Ginger Beer I Recipe By :Susan Feniger and Mary Sue Milliken Serving Size : 10 Preparation Time :0:00 Categories : Volume 6-06 June 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces Fresh ginger root 4 quarts Boiling water Juice and zest of 2 limes 2 ounces Cream of tartar 1 Fresh yeast cake - (0.6 oz) 1/3 cup Warm water 2 1/4 pounds Granulated sugar 1/2 cup Dark rum -- (optional) Wash ginger root but do not peel. Chop roughly and process in food processor until reduced to a textured paste. Put ginger in a large non-reactive container and pour boiling water over it. Stir in the lime juice, zest and cream of tartar. Cover and stir occasionally as mixture cools. When lukewarm, mix the yeast with the warm water, pressing out lumps, and add to container. Cover and let stand for 6 hours. Stir the sugar into the ginger beer until completely dissolved and immediately pour into sterilized bottles, making sure the stoppers are well sealed and airtight. The ginger beer will keep for 3 to 4 days in a cool place. To keep longer, add rum. To serve, strain and pour into glasses (over shaved ice if desired), with a sprig of mint and thin slice of lime. This recipe yields 4 quarts. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6310 broadcast 07-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-21-1997 Contributed to the FareShare Gazette by Linda; 22 June 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 447 Calories; trace Fat (0.2% calories from fat); trace Protein; 108g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 18mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 7 Other Carbohydrates. * Exported from MasterCook * Ginger Beer II Recipe By :The Old Farmer's Almanac Colonial Cookbook Serving Size : 10 Preparation Time :0:00 Categories : Volume 6-06 June 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound sugar 1 ounce lemon juice 1 teaspoon honey 1 ounce ginger root 1 gallon water 1/4 cup yeast -- (liquid yeast) 1 teaspoon egg white -- beaten Cook all ingredients except beaten egg white to melt sugar and blend well. Cool. When cold add 1 teaspoon beaten egg white. Let stand for 4 days. Bottle. Keep in cool place. Source : "The Old Farmer's Almanac Colonial Cookbook, p. 63" S(MC formatting by): "bobbi744@attbi.com" Copyright : "(c) 1976 Yankee, Inc., Dublin, New Hampshire, I.S.B.N. 0-911658-70-X" Contributed to the FareShare Gazette by Linda; 22 June 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 195 Calories; trace Fat (1.1% calories from fat); 2g Protein; 48g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 15mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Other Carbohydrates. * Exported from MasterCook * Great Pork Chops Recipe By :Great American Recipes Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-06 June 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pork chops -- 1/2 to 3/4-inch thick -- about 1 1/2 pounds 1 tablespoon oil 1 garlic clove Sauce: 2 teaspoons oil 4 tablespoons sherry -- or broth 4 tablespoons soy sauce 2 tablespoons brown sugar 1/4 teaspoon crushed red pepper 2 teaspoons cornstarch 2 tablespoons water Trim pork chops of fat. Heat oil in skillet. Brown shops on both sides. Remove chops and add a little more oil, if needed. Saute garlic for a minute, being careful not to burn it. Combine oil, sherry and broth, soy sauce, brown sugar and red pepper. Place chops in skillet. Pour sauce over them. Cover tightly. Simmer over Low heat until chops are tender and cooked through, about 30-40 minutes. Turn once. If needed, add more water so sauce doesn't cook down too much. Remove chops to plates or platter. Stir cornstarch dissolved in water into pan. Cook until thickened. Pour over chops and serve. Source : "Great American Recipes" S(mastercook formatting by): "bobbi744@attbi.com" NOTES : Bobbie's Note: We served this over rice. It was delicious. The pork was very tender and the sauce flavorful. I used boneless country-style pork loin which was cut about 1 inch thick, so cooked it a little longer than 40 minutes. Contributed to the FareShare Gazette by Bobbie; 11 June 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 335 Calories; 20g Fat (58.4% calories from fat); 24g Protein; 9g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 1090mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Grilled Salmon with Lemon Butter Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-06 June 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter -- melted 2 tablespoons lemon juice 1 tablespoon parsley 1 tablespoon liquid smoke flavoring 2 teaspoons salt 4 8 ounce salmon fillets Baste salmon with above and grill for about 8 minutes, then baste again and grill an additional 7 to 10 minutes or until fish flakes and loses transparency. Contributed to the FareShare Gazette by Jennie; 5 June 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 469 Calories; 31g Fat (60.0% calories from fat); 46g Protein; 1g Carbohydrate; trace Dietary Fiber; 180mg Cholesterol; 1465mg Sodium. Exchanges: 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.