Sesame-Ginger Chicken

(low fat, low sodium) 4 boneless, skinless, chiken breast halves (about 1 1/4 lbs) 2 tablespoons light teriyaki sauce 1 tablespoon toasted sesame seeds 1 tablespoon ground ginger 2 sliced medium green onions Mix the teriyaki sauce, sesame seeds, and ginger and brush the mixture over the chicken. Spray a 10-inch skillet with cooking spray and heat it over medium-high heat. Cook the chicken for about 15 minutes, turning once, until the thickest part reaches an internal temperature of 185°F (85°C). Sprinkle with the green onions. Serves 4. To toast sesame seeds, bake uncovered in an ungreased shallow pan at 350'F (175°C) for 8 to 10 minutes, stirring occasionally, until golden brown. Or cook in an ungreased heavy skillet over medium heat for about 2 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Restaurant-Style Buffalo Chicken Wings

oil for deep frying 1/4 cup butter 1/4 cup hot sauce 1 dash ground black pepper 1 dash garlic powder 1/2 cup all-purpose flour 1/4 teaspoon paprika 1/4 teaspoon cayenne pepper 1/4 teaspoon salt 10 chicken wings 1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving. 2. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes. 3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

Pork Souvlaki

1 lemon, juiced 1/4 cup olive oil 1/4 cup soy sauce 1 teaspoon dried oregano 3 cloves garlic, crushed 4 pounds pork tenderloin, cut into 1 inch cubes 2 medium yellow onions, cut into 1 inch pieces 2 green bell peppers, cut into 1 inch pieces skewers 1. 1 In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add pork, onions, and green peppers, and stir to coat. Cover, and refrigerate for 2 to 3 hours. 2. Preheat grill for medium-high heat. Thread pork, peppers, and onions onto skewers. 3. Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.

Marinated Pork Tenderloin

1/4 cup soy sauce 1/4 cup packed brown sugar 2 tablespoons sherry 1 1/2 teaspoons dried minced onion 1 teaspoon ground cinnamon 2 tablespoons olive oil 1 pinch garlic powder 2 (3/4 pound) pork tenderloins 1. 1 Place soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a large resealable plastic bag. Seal, and shake to mix. Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours. 2. Preheat grill for high heat. 3. Lightly oil grate. Place tenderloins on grill, and discard marinade. Cook 20 minutes, or to desired doneness. Slice into medallions, and serve. Makes 4 servings.

Best Carolina BBQ Meat Sauce

1 1/2 cups prepared yellow mustard 1/2 cup packed brown sugar 3/4 cup cider vinegar 3/4 cup beer 1 tablespoon chili powder 1 teaspoon freshly ground black pepper 1 teaspoon freshly ground white pepper 1/2 teaspoon cayenne pepper 1 1/2 teaspoons Worcestershire sauce 2 tablespoons butter, room temperature 1 1/2 teaspoons liquid smoke flavoring 1 teaspoon Louisiana-style hot sauce, or to taste 1. In a heavy non-reactive saucepan, stir together the mustard, brown sugar, vinegar, and beer. Season with chili powder and black, white, and cayenne peppers. Bring to a simmer over medium-low heat, and cook for about 20 minutes. DO NOT BOIL, or you will scorch the sugar and peppers. 2. Mix in the Worcestershire sauce, butter, and liquid smoke. Simmer for another 15 to 20 minutes. Taste, and season with hot sauce to your liking. Pour into an airtight jar, and refrigerate for overnight to allow flavors to blend. The vinegar taste may be a little strong until the sauce completely cools. Makes 12 servings.

Marinated Grilled Shrimp

 

3 cloves garlic, minced 1/3 cup olive oil 1/4 cup tomato sauce 2 tablespoons red wine vinegar 2 tablespoons chopped fresh basil 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 2 pounds fresh shrimp, peeled and deveined skewers 1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice. 2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. 3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque. Makes 6 servings.

Grilled Salmon

4 (4 ounce) fillets salmon 1/4 cup peanut oil 2 tablespoons soy sauce 2 tablespoons balsamic vinegar 2 tablespoons thinly sliced green onion 1 1/2 teaspoons brown sugar 1 clove garlic, minced 3/4 teaspoon ground ginger 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon sesame oil 1/8 teaspoon salt 1. Whisk together peanut oil, soy sauce, balsamic vinegar, green onions, garlic, brown sugar, ginger, red chile flakes, sesame oil, and salt. Place fish in a glass dish, and pour marinade over all. Cover with plastic wrap, and refrigerate for 4 to 6 hours. 2. Preheat barbecue or gas grill. 3. Oil the grill rack, and adjust height to 5 inches from coals. Remove salmon from marinade, and place on grill. Grill for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking. Makes 6 servings.

 

Louisiana Shrimp Etouffee

1/4 cup margarine 1/2 cup chopped onion 1/2 cup chopped green onion 1/2 cup chopped green bell pepper 4 cloves minced garlic 1/2 cup celery, diced 1/2 cup chopped fresh parsley 3 tablespoons tomato paste 1 (10.75 ounce) can condensed cream of chicken soup 1 pound cleaned shrimp salt to taste 1/4 teaspoon hot pepper sauce to taste 1/4 teaspoon cayenne pepper 1. In a 2 quart microwave safe dish, combine margarine, onion, green onion, bell pepper, garlic and celery. Heat on High settings for 8 to 9 minutes. 2. Stir in parsley, tomato paste, soup, shrimp, salt, hot pepper sauce and cayenne. Heat on High setting for 5 minutes. Stir and cook for another 5 minutes until mixture thickens. Serve over white rice. Makes 6 servings.

 

Beef Portuguese Style

 

3/4 cup red wine 1/4 cup water 10 cloves garlic, chopped 1 tablespoon chile paste 1/2 teaspoon white pepper 1/2 teaspoon salt 6 (4 ounce) beef tenderloin steaks 1/3 cup vegetable oil 1. 1 In a medium bowl, combine red wine, water, garlic, chile paste, white pepper and salt. Add beef, and turn to coat evenly. 2. In a large heavy skillet over medium heat, fry 3 steaks for 2 minutes on each side; Set steaks aside, and drain liquids into the red wine mixture. Repeat with remaining beef. 3. Pour oil into skillet, and reduce heat to medium-low. Fry steaks for a second time, 2 minutes on each side. Drain oil, and return all steaks and marinade to the pan. Allow to boil for 2 minutes. Makes 6 servings.