| Chef2Chef Recipe Club - Volume 1 Number 029 - October 25, 2001. Forum, Subscribe & Unsubscribe Information are at the end of this message. ----------------------------------------------------------------------- Good Day Recipe Club. I use my Weber gas grill year round. Yes, winter time too, and I live in a large ski area in Colorado. So even though it is starting to feel like fall in many areas of the country, I'm sending you another item for your grill. This is a great marinade for almost any meat. I use it often on pork tenderloin and I do an elk dish over a bed of morel mushrooms as well. Note: If you are not a hunter or if you are an unlucky hunter, see my friend Steve at http://www.prairieharvest.com He'll sell you some great game products. I'm also going to give you a baked bean recipe that we love. It's quite simple and always draws great reviews from our friends. A simple dessert when grilling this chicken would be fresh grilled pineapple. Grab one at the store, clean it up and slice some nice thick slices and toss them on the grill while your chicken is finishing. I often add one in my smoker when I'm smoking meats and sausage. Kid's love it and it is very healthy for them. Bon Appetit, Chef David Nelson ------------------------------------------------------------------------- SESAME MARINATED GRILLED CHICKEN Serves 4 Preparation :20 Cook :50 Stand 3:00 Total 4:10 This memorable marinade makes your chicken want to go on a picnic. Ingredients 1 tablespoon Mirin, sweet rice cooking wine 1/2 cup white wine 1/4 cup olive oil 1/4 cup sesame oil 1/2 cup soy sauce 1 tablespoon dry mustard 1 teaspoon cracked peppercorns 1 tablespoon fresh garlic, chopped 2 scallions, chopped 3 tablespoons sesame seeds, toasted 2 tablespoons ginger, freshly grated 1 chicken, about 3-4 lbs. cut into 8 pieces Preparation Briskly whisk the marinade ingredients together in a small bowl until well incorporated. In a large zip lock style bag, place both the chicken and enough of the marinade to cover. You'll have leftover marinade, store it in a glass jar under refrigeration. Marinate the chicken for 3 hours or longer in the refrigerator. Grill the chicken over a medium-hot fire for 45-55 minutes until the juices run clear when pierced with a knife. Turn the chicken often during the cooking time to avoid burning. Baste often while grilling, with the marinade, to ensure a moist and flavorful product. This dish would be nicely complemented with basmati rice or the Oriental Rice from Monday's recipes and a nice dry Chardonnay. Source: David Nelson Date Published: 1994 (C) BARB'S BODACIOUS BAKED BEANS Serves 8 Preparation :10 Cook :45 Stand :00 Total :55 Another in a long line of high fiber, low octane recipes from the Nelson test kitchen. 1 14 oz. can baked beans, drain off most of the liquid 1 14 oz. can lima beans, drain off most of the liquid 1 14 oz. can kidney beans, drain off most of the liquid 1 teaspoon Worcestershire sauce 1 each onion, medium chopped 4 slices bacon 1/4 pound American cheese 1/2 cup ketchup 1/2 cup brown sugar Brown the bacon and dice into small pieces. Discard all but 2 tablespoons of the bacon fat and brown the onions lightly in the fat. Mix with all the other ingredients and bake for 45 minutes in a preheated oven of 350 degrees. Note: I usually use more than 4 slices of bacon because I like it that way. Source: David Nelson Date Published: (c)1995 Shopping Lists Mirin, sweet rice cooking wine White wine Olive oil Sesame oil Soy sauce Dry mustard Peppercorns Fresh garlic Scallions Sesame seeds Fresh gingerroot 1 chicken, about 3-4 lbs. 1 14 oz. can baked beans 1 14 oz. can lima beans 1 14 oz. can kidney beans Worcestershire sauce 1 each onion 4 slices bacon American cheese Ketchup Brown sugar ----------------------------------------------------------------------- Chef2Chef Recipe Club - Simply the best daily recipe Club on the Web! Free delicious recipes delivered daily via email. Encourage your family and friends to subscribe! http://chef2chef.net/news/subscribe.htm Discussion Forum: http://forums.chef2chef.net Unsubscribe requests honored instantly http://chef2chef.net/news/subscribe.htm ----------------------------------------------------------------------- |