Cooker’s Pot

You’ll Need:

1 (1 pound) pork tenderloin, cut into 3/4-inch cubes
1/3 cup smoky barbecue sauce
1/3 cup orange marmalade
2 tablespoons prepared horseradish

Procedure:

Thread tenderloin cubes onto skewers (if using bamboo skewers, soak in water for 30 minutes before using to prevent burning). Stir together remaining ingredients for basting sauce. Place kabobs over medium-hot coals and grill, turning to brown evenly, brushing frequently with sauce, about 10 to 12 minutes.

You’ll Need:

4 pounds meaty beef short ribs
3 tablespoons granulated sugar
1/4 cup sesame oil
1/2 cup soy sauce
1 tablespoon cider vinegar
2 scallions and tops, minced
2 cloves garlic, minced
1 tablespoon finely minced fresh ginger root
1 teaspoon dried red pepper flakes
1/4 cup sesame seeds
1 tablespoon flour

Procedure:

Make deep cuts in the meat between the ribs so the meat will absorb the marinade. Rub meat well with the sugar and sesame oil and let sit for 30 minutes. Combine remaining ingredients; pour over ribs, and let stand for 1 hour. Bake or barbecue, turning and basting frequently with marinade, for 20 to 30 minutes or until meat is cooked.

You’ll Need:

1 boneless beef top sirloin steak, cut 1-inch thick
1 (1 ounce) packet dry ranch salad dressing mix
2 tablespoons water
1 tablespoon vegetable oil
1 medium green or red bell pepper cut into 1-inch pieces
1 medium yellow squash or zucchini, halved lengthwise,
sliced crosswise into 3/4-inch pieces

Procedure:

In small bowl, combine dressing mix, water and oil; mix well. Cut steak into 1 1/4 x 1-inch pieces. Alternately thread beef and vegetables onto four 12-inch metal or wooden skewers (soak wooden skewers in water for 30 minutes prior to using). Brush kabobs with dressing mixture. Place kabobs on grill over medium, ash-covered coals. Grill, uncovered, approximately 10 to 12 minutes for medium-rare to medium doneness, turning occasionally.

You’ll Need:

1 (12 ounce) can frozen lemonade concentrate, thawed
1/2 cup basil leaves, cut into thin strips
4 tablespoons olive oil
1 or 2 cloves garlic, crushed
4 loin pork chops, at least 1-inch thick

Procedure:

Mix the first four ingredients. Reserve 1/4 cup of the marinade to brush on while grilling. Pour remaining marinade over the pork chops, and refrigerate them for 2 hours, turning once. Grill chops for approximately 20 minutes, turning them once and basting them.

You’ll Need:

2 tablespoons dill weed
1 teaspoon garlic powder
1/4 teaspoon Beau Monde� seasoning
4 tablespoons olive oil
2 tablespoons white wine vinegar with tarragon
Juice of 2 lemons

Procedure:

Mix. Pour marinade over 1 1/2 pounds salmon steaks. Marinate in the refrigerator for at least 2 hours, turning once. Brush remaining marinade on salmon while grilling.

You’ll Need:

12 ounces lemon-lime soda (Sprite or 7-Up)
1/4 cup chopped fresh cilantro
1/4 cup lime juice
1/4 cup vegetable oil
2 cloves garlic, minced
2 jalape�os, unseeded and finely chopped
1 (1 1/2-pound) flank steak
Vegetable cooking spray
Salt

Procedure:

Combine first 6 ingredients in a 2-quart shallow dish, stirring well; add flank steak, turning to coat. Cover and chill 8 hours, turning meat occasionally. Remove steak from marinade, discarding marinade. Coat grill rack with cooking spray, and place on grill. Cook steak, covered with grill lid, over medium-hot coals (350 to 400 degrees F) about 7 minutes on each side or until desired degree of doneness. Remove steak from grill, and sprinkle evenly with salt to taste. To serve, cut steak diagonally across grain into thin slices.

Yield: 4 servings.

You’ll Need:

1/2 pound extra lean ground beef
1/2 pound lean ground turkey (skinless)
2 tablespoons minced onions
2 cloves garlic, minced
1 egg white
1 tablespoon ketchup
1 teaspoon lite Worcestershire sauce
1/2 teaspoon each chili powder and celery seeds
1/4 teaspoon each ground cumin, salt, and black pepper
4 hamburger rolls

Procedure:

Combine all burger ingredients (beef through black pepper) in a large bowl. Mix well (using your hands works best). Divide into 4 equal portions. Shape each portion into a 1/2 inch thick patty. Separate patties using wax paper. This also makes it easier to transfer them to the grill. Prepare grill. Cook burgers 4-5 minutes on each side, or until desired doneness is reached. Baste with your favorite barbeque sauce. Serve on hamburger rolls with your favorite toppings. Makes 4 servings. Show Stopper Burger Topper This salsa is a snap to make and tastes fabulous on grilled burgers or grilled chicken sandwiches. 2 cups seeded and diced tomatoes 3/4 cup diced onions 1 jalapeno pepper, seeded and minced 2 tablespoons chopped fresh coriander 2 teaspoons lime juice 1/2 teaspoon granulated sugar Salt and pepper to taste Combine all ingredients in a small bowl. Mix well. Allow to stand for 30 minutes for flavors to develop. Spoon salsa over hot burgers. Makes about 2 cups.

HINT: Top your burger with non-fat or low-fat cheese slices instead of the regular kind and save about 7 grams of fat per burger.

You’ll Need:

1 1/2 pounds pork, lean boneless
1 cup pineapple, sliced in syrup
1/2 cup teriyaki sauce
1/4 green onion, finely chopped
1/2 teaspoon ground ginger
1/4 garlic powder
1 cup raw rice

Procedure:

Cut pork into slices about 1/4 inch thick. Drain pineapple, reserving all syrup. Blend syrup, teriyaki sauce, green onions, ginger and garlic powder. Pour over pork and pineapple. Cover and refrigerate at least 1 hour. Meanwhile, cook rice according to package directions and prepare grill. Remove pork from marinade and grill about 5 inches from hot coals for about 5 minutes on each side or until completely cooked. Pour pineapple and remaining marinade into large skillet. Bring to a boil. Remove from heat and serve pork with sauce and pineapple over rice.

Yield: 4 servings

You’ll Need:

2/3 cup frozen orange juice concentrate, thawed
1/2 cup tequila
1/3 cup fresh lime juice
2 tablespoons olive oil
2 tablespoons chopped fresh ginger
2 medium cloves garlic, crushed
1 teaspoon salt
1 teaspoon dried oregano leaves
1/4 teaspoon ground red pepper
1 1/2 pounds well-trimmed boneless beef
1 (1-inch thick) round steak
Orange Salsa (recipe follows)

Procedure:

Combine orange juice concentrate, tequila, lime juice, oil, ginger, garlic, salt, oregano and red pepper. Place steak in a plastic bag: add marinade, turning to coat. Close bag securely and marinate, refrigerated, for 4 hours, or up to overnight. Prepare Orange Salsa (recipe below). Remove steak from marinade; discard marinade. Place steak on grill over medium coals (you should be able to hold your hand 4 inches above the coals for a count of 4 seconds). Grill 22 to 26 minutes for medium-rare to medium doneness, turning once. Remove steak to carving board; let stand 10 minutes. Carve steak crosswise into thin slices: Arrange on serving platter. Garnish with cilantro and lime; serve with Orange Salsa. Makes 5 to 6 servings. Orange Salsa 2 oranges, peeled and cubes 1 small onion, chopped 1 jalapeno, seeded and chopped 1/4 cup chopped fresh cilantro 2 to 3 tablespoon fresh lime juice 2 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon dried oregano leaves In a nonreactive bowl, combine all ingredients. Refrigerate at least one hour. Makes 1 1/2 cups.

You’ll Need:

1 cup margarita mix (or 1 cup lime juice, 4 teaspoons
granulated sugar and 1/2 teaspoon salt)
1 teaspoon ground coriander
1 clove garlic, minced
1 pound Armour Trim & Tender Pork Tenderloin,
cut into 1-inch cubes
1 large green or red bell pepper,
cut into 8 pieces
2 ears corn, cut into 8 pieces
2 tablespoons butter or Fleischmann’s or Parkay
margarine, softened
2 teaspoons lime juice
1/8 teaspoon sugar
1 tablespoon minced parsley

Procedure:

Prepare charcoal grill with hot coals or preheat gas grill on high heat. Combine margarita mix, coriander, and garlic. Place pork cubes in heavy plastic bag; pour marinade over to cover. Marinate for at least 30 minutes. Thread pork cubes onto skewers, alternating with pieces of corn and pepper. (If using bamboo skewers, soak in water 20 to 30 minutes before using.) Grill over hot coals for 10 to 15 minutes, basting with butter mixture and turning frequently.