300 Recipes for the Grill by F. Keith Johnson

By F. Keith Johnson

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Cook for approximately 2 hours, adding a handful of fresh charcoal every 30 minutes or so. At the 2-hour point, check the rib with a meat thermometer to determine doneness; remove from the fire at 118 F for very rare, 122 F for rare, 126 for medium rare, and so on, adding 4 F for each degree of doneness. Allow to rest for 30 minutes before slicing. Page 43 Entrecote Bercy (Grilled Beef Steak) Yield: 2 Servings 1 : 2 6-8 oz each sirloin steak salt and pepper 6 TB unsalted butter -- softened 2 ts parsley -- minced 2 ts chervil -- minced 2 shallots -- minced Sprinkle both sides of the steak with salt and pepper.

3 T olive oil 4 garlic clove,crushed 8 strips of orange peel 4 lamb rumps about 150gr. ea 3 bird's eye chillies,dried 1 bunch spinach,washed&trimmed 150 g roma tomatoes 16 button mushrooms 16 cherry tomatoes 4 T extra virgin olive oil 2 T mint,fine chopped 2 T coriander,fine chopped 1 dash balsamic vinegar 1 salt 1 pepper 1 oil of deep frying 1 sprig of rosemary Peel the parsnips, trim and shave into long strips. Fry in hot oil in a deep fryer til lightly golden. (Can be kept up to 2 days) Split the cardamom pods and extract the seeds.

Remove skewers and pile the meat cubes onto the puree. Serve immediately. Page 25 Charcoal Grilled Salmon With Spicy Black Bean Yield: 4 Servings 1/2 lb black beans,soaked 1 sm onion,chopped 1 sm carrot 1/2 celery rib 2 oz ham,chopped 2 jalapeno peppers,stemmed -and,Diced 1 clove garlic 1 bay leaf,tied together with 3 sprigs thyme 5 c water 2 cloves garlic,minced 1/2 t hot pepper flakes 1/2 lemon,juiced 1 lemon,juiced 1/3 c olive oil 2 T fresh basil,chopped 24 oz salmon steaks Combine in a large saucepan the beans, onion, carrot, celery, ham, jalapenos, whole clove garlic, bay leaf with thyme, and water.

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