Volume 8, Issue 086 - May 2, 2005

Hello Recipe Club,

Spring is here in the states and that means its time to clean the grill and get down to some serious barbecuing! Chef2Chef celebrates this time of year by launching our latest seasonal recipe guide devoted to this very topic. In our Grilling and Barbecue Recipe Guide you will find whole collections of recipes in the following categories: Beef, Chicken, Compound Butters and Marinades, Pork, Game Meats, Sauces, Seafood and Side Dishes. Plus we have added Great Grilling and Smoking Tips as well.

Grab your tongs, spatula and basting brushes and fire up that grill! But before you do, arm yourself with all the information you will need to dazzle your family and friends. Click Here

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Asian Style Grilled Scallops Wrapped In Bacon

Makes 24 pieces

Ingredients:

3 tablespoons soy sauce
1 tablespoon Mirin (Chinese rice wine)
1/4 teaspoon hot Asian garlic chili sauce
1 teaspoon grated fresh ginger
1 teaspoon garlic, finely chopped
1 pinch sugar
1 teaspoon sesame oil
12 large sea scallops, halved
12 thin slices bacon
24 wooden toothpicks, soaked in water for 1 hour

Preparation:

In a bowl, combine the soy sauce, Mirin, chili sauce, ginger, garlic, sugar and oil. Add scallops and toss well. Set aside to marinate for 1/2 hour under refrigeration.

Cook the bacon until lightly browned but only about half cooked. It must still be flexible enough to wrap around the scallops. Cut each piece in half.

Preheat your grill to a medium heat.

Remove the scallops from the marinade and pat dry. Wrap each scallop in a piece of bacon and secure it with a toothpick.

Place the wrapped scallops on the grill and cook for about 6 minutes until bacon is crispy and the scallops are firm. Watch for flare ups and turn them often. Serve immediately.

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Grilled Portobello with Basil and Gorgonzola

Makes 4 servings

Ingredients:

4 Portobello mushrooms, about 4 inches in diameter
1/4 cup olive oil
2 tablespoons fresh chopped basil
1/3 to 1/2 cup crumbled gorgonzola

Preparation:

Remove stems from mushrooms and, if desired, scoop out gills with small spoon to make more room for cheese. Clean mushrooms, lightly brush both sides with oil. Place cap side down on grill, cook over medium-high heat 2 to 3 minutes. Turn caps over, sprinkle with basil and cheese and cook 2 to 3 minutes more, or until mushrooms are tender and cheese has partially melted.

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Grilled Picante Sauce

Ingredients:

8 Roma tomatoes, halved
1 large onion, chopped
2 jalapeño peppers, seeds and ribs removed
3 Anaheim peppers, seeds and ribs removed
olive oil
1-5 ounce can V8--we prefer the spicy V8
1 lime, juiced
fresh cilantro, to taste
1 teaspoon sea salt

Preparation:

Put the tomatoes, onions and peppers in a zip-lock bag. Add a little oil and the salt. Shake the bag to cover all vegetables. Cook veggies on the grill (use hickory, apple, or mesquite wood if desired). Do not burn the peppers and cook the tomatoes over medium heat until the skin is ready to lift off.

Remove all vegetables and peel tomatoes. Peel peppers too if you charred them. Place veggies in the blender or food processor. Add some V8, the lime juice, and the cilantro. Blend until it looks right for your taste.