Volume 9, Issue 119 - December 15, 2005

Hello Recipe Club Member,

Did I mention that there is a Barbeque category on Cathy Leslie's Newest Recipe CD? Here are just a few of the tasty recipes you would find there if you owned of the CD's. :-)

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Barbecued Fish Margarita

Ingredients:

1 1/2 pounds fish fillets (your choice)

Marinade:

1/2 cup tequila, white or gold
1/2 cup triple sec
3/4 cup lime juice
1 teaspoon salt
2 1/2 garlic cloves, crushed
3 teaspoons vegetable oil, divided

Salsa:

3 each tomatoes, medium, diced
1 each onion, finely chopped
1 tablespoon jalapeños, minced
2 tablespoons cilantro, fresh, chopped
1 pinch sugar
salt to taste

Preparation:

Place fish in a non-aluminum dish large enough to hold it in a single layer. Combine tequila, triple sec, lime juice, salt, garlic and 2 teaspoons oil and pour over the fish, rubbing all over. Cover and marinate for 1/2 hour at room temperature or up to 3 hours in the refrigerator, turning occasionally.

Just before serving, combine tomatoes, onions, chilies, cilantro, sugar and salt to taste.

Heat the grill to very hot. Remove fish from marinade, pat dry (reserving marinade) and brush lightly with remaining 1 teaspoon oil and grind pepper over the surface. Cook on a greased grill for about 4 minutes per side, or until flesh is opaque.

Meanwhile, boil marinade in a saucepan for 2 minutes, remove and discard garlic cloves and spoon a little over the fish. Spoon the tomato salsa along side and serve.

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Barbecued Oysters with Spicy Garlic Butter

Ingredients:

12 tablespoons unsalted butter, room temperature
2 tablespoons parsley, minced
1 tablespoon lemon juice
2 teaspoons garlic, minced
1 teaspoon hot pepper sauce
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
24 oysters in their shells, washed

Preparation:

In a bowl combine all the ingredients except the oysters and mix well. Adjust the seasoning to taste and transfer the mixture to a large piece of plastic wrap. Roll up the flavored butter to form a tight log and freeze. (Alternately, the flavored butter can be stored in the refrigerator for up to 1 week.)

Preheat a gas or charcoal grill. Remove the cold log of butter from the freezer and unwrap.

Shuck the oysters and discard the top shell, leaving the oysters on the bottom half shell. Slice thin rounds of butter, about 1 1/2 teaspoons each, and place 1 round on top of each oyster. Place the oysters on the heated grill, close the grill cover and cook, covered, until the butter is melted and bubbly and the oysters are no longer opaque and have curled around the edges, about 4 minutes. Serve immediately.

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Dark Rum Spareribs

Ingredients:

6 pounds spareribs
1 cup dark rum
1/2 cup vegetable oil
1/2 cup brown sugar
1/4 cup strong Dijon mustard
1 tablespoon Tabasco hot sauce
1 teaspoon freshly ground black pepper

Preparation:

Mix the rum, oil, sugar, mustard, Tabasco and pepper in a deep bowl. Add the ribs and let them marinate for 3 to 4 hours, tossing them now and again, to coat them well.

Prepare the grill and get the coals good and hot. Cook the ribs slowly, for about 1 hour, turning often and basting each turn with the marinade, until dark brown and cooked through.

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Jack Daniel's Stillhouse Barbecue Sauce

Ingredients:

1 cup Jack Daniel's Tennessee Whiskey
1 cup ketchup
1 cup cider vinegar
1 cup brown sugar
1/2 cup finely-chopped onion
2 tablespoons Worcestershire sauce
2 tablespoons hot pepper sauce

Preparation:

Combine all ingredients in a large saucepan. Bring to a boil and simmer about 30 minutes, or until slightly thickened.