Cooker’s Pot

You’ll Need:

1/3 cup orange marmalade
1 jalapeno pepper, seeded and finely chopped
2 tablespoons tequila or lime juice
1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
4 boneless pork loin chops, cut 1-inch thick (about 1 1/2 pounds total)
Snipped fresh cilantro
Lime and orange wedges (optional)

Procedure:

For glaze, stir together the orange marmalade, jalapeno, tequila or lime juice and ginger in a small mixing bowl. Trim fat from the pork chops. For a charcoal grill, place the chops on the grill rack directly over medium coals. Grill, uncovered, for 12 to 15 minutes or till juices run clear, turning chops once and frequently brushing with glaze during the last 5 minutes of grilling. For a gas grill, preheat grill. Reduce heat to medium. Place the chops on the grill rack, cover and grill as above. To serve, sprinkle with cilantro. If desired, garnish with lime and orange wedges.

Yield: 4 servings

You’ll Need:

1/2 cup Marie’s Caesar Dressing
1 pound shrimp, cleaned
1 teaspoon parsley, chopped
5 skewers

Procedure:

Combine dressing and parsley together, reserving about 1/3 of the mixture. Place shrimp in dressing and let marinate for one hour, or more if desired. Skewer shrimp, and grill. Serve with reserved sauce on the side. Serve warm with Marie’s Caesar Dressing.

Yields 5 servings.

You’ll Need:

1 cup Marie’s Raspberry Vinaigrette Dressing
1 pork tenderloin
1 bag assorted greens, prepared
1 red onion, sliced
1 tomato, sliced
1 French baguette, cut into fourths for sandwiches

Procedure:

Marinate tenderloin in dressing; grill. Slice tenderloin and place onto baguette sections with greens, red onion and tomato. Serve additional dressing on the side. Serve warm with the Raspberry Vinaigrette Dressing.

Yields: 4 servings

You’ll Need:

1 (4- to 6-pound) roast beef (chuck or sirloin tip)
1/2 cup vegetable oil
1/2 cup dry red wine
Juice of one lemon
1/4 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon rosemary
1 teaspoon monosodium glutamate
3 tablespoon scallion or onion flakes
1 teaspoon salt
3 teaspoons cracked black pepper
1 garlic clove, crushed
2 bay leaves
2 tablespoons meat tenderizer

Procedure:

Mix all ingredients and pour into a plastic or glass bowl deep enough to hold entire roast and marinade. Put roast in bowl and turn twice. Add more wine if roast is not completely submerged into marinade. Using meat fork, punch holes all over roast. Cover and marinate 48 hours at room temperature in a place without much light. Grill on red hot coals after draining marinade and sprinkling meat with more pepper. Grill 20 minutes on each side. Allow roast to remain in grill with hood closed and while coals smolder for 10 to 15 minutes. Slice thickly and serve with horseradish sauce.

Yields 8 servings.

You’ll Need:

1 medium onion, coarsely chopped
1 tablespoon grated lemon zest
1/4 cup fresh lemon juice
1/2 cup balsamic vinegar
2 tablespoons olive oil
3 garlic cloves, minced
1 1/2 teaspoons basil
1/2 teaspoon black pepper
1 (1 1/2 pound) London broil, cut 1 1/4 inches thick

Procedure:

In a shallow bowl combine, onion, lemon zest, lemon juice, vinegar, oil, mustard, garlic, basil and pepper. Place the steak in the dish. Spoon marinade on top. Cover dish and marinate the meat for 8 hours or overnight, turning the steak every few hours. Prepare grill. Spray with nonstick cooking spray. Remove steak from marinade and brush off any particles. Grill the meat for 7 minutes. Turn the steak grill for 7 minutes more for rare, 9 minutes for medium, 11 minutes for medium well done. Adjust time if using broiler. Let steak stand for 5 minutes before carving.

You’ll Need:

1 1/2 pounds flank steak
1/2 cup Jack Daniels Tennessee Hickory
Mesquite Grilling Sauce
1/4 cup red wine

Procedure:

Cut flank steak in half lengthwise; cut each half into thirds. Place in a heavy-duty zip lock plastic bag. Combine Jack Daniels’ Grilling Sauce with red wine; pour mixture over steak. Seal bag and turn several times to coat steak. Marinate 4 to 24 hours in refrigerator, turning several times. Discard marinade. Grill steak over medium heat to desired doneness, turning and brushing with additional Jack Daniels’ Tennessee Hickory Mesquite Grilling Sauce.

Servings: 4

You’ll Need:

3 tablespoons gin
2 tablespoons vegetable oil
1 tablespoon dry vermouth
2 cloves garlic, crushed
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/4 teaspoon salt
Dash Angostura bitters (optional)
4 (5 ounce) strip loin, rib-eye or sirloin steaks
12 pimiento-stuffed olives

Procedure:

In shallow dish, combine all ingredients except meat and olives. Score steaks by making shallow cuts in crisscross pattern on one side; add to marinade. Marinate at room temperature for at least 2 hours, turning several times. Remove steaks, reserving marinade. Place on grill about 3 inches above red hot coals or at high setting of electric or gas barbecue. Baste meat several times with marinade; cook for about 4 minutes per side for rare; 6 minutes for medium. Garnish with olives on a wooden pick.

Makes 4 servings.

You’ll Need:

6 steaks
2 tablespoons butter
1 clove garlic, minced
1 cup red, ripe Anaheim chiles, peeled,
seeded and chopped (or substitute)
3 red bell peppers, seeded and sliced
into thin strips

Procedure:

Choose your favorite steak. Grill the steaks al carb�n and serve them topped with the chiles or bell peppers. To prepare the topping, heat butter in a skillet over medium heat. Add garlic and chiles or peppers and saut� them until they are soft. If you are using bell peppers, add black pepper, to taste.

You’ll Need:

4 pounds country style spareribs, trimmed and
cut into serving size pieces
1 (12 ounce) can beer
1/2 cup dark corn syrup
1/2 cup finely chopped onion
1/3 cup prepared mustard
1/4 cup vegetable oil
1 to tablespoons chili powder
2 cloves garlic, minced or pressed

Procedure:

Place ribs in large shallow baking dish. In medium bowl stir together beer, corn syrup, onion, mustard, vegetable oil, chili powder and garlic. Pour over ribs. Cover; refrigerate overnight. Remove ribs from marinade. Grill 6 inches from source of heat for about 40 to 45 minutes or until tender, turning and basting frequently, about 40 to 45 minutes or until tender.

You’ll Need:

Rub
1 tablespoon mild paprika
2 teaspoons light brown sugar
1 1/2 teaspoons paprika
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon dry mustard
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/4 teaspoon salt

1 (8 pound) pork butt roast

Vinegar Sauce
2 cups cider vinegar
1 1/3 cups water
5/8 cup ketchup
1/4 cup firmly packed brown sugar
5 teaspoons salt
4 teaspoons crushed red pepper flakes
1 teaspoon ground black pepper
1 teaspoon ground white pepper

Procedure:

In a small bowl, mix mild paprika, light brown sugar, paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder and salt. Rub the pork butt roast vigorously on all sides with the paprika mixture. Wrap in plastic. Chill in the refrigerator 8 hours, or overnight. Prepare an outdoor grill for indirect heat. Lightly oil the grate. Place a few hickory chunks on the hot coals. Place pork butt roast over drip pan. Cover grill and cook pork at least 6 hours, until the internal temperature reaches a minimum of 160 degrees F (75 degrees C). Check hourly, adding fresh coals as necessary to maintain even heat. Remove pork from heat and place on a cutting board. Allow the meat to cool approximately 15 minutes, then shred into bite-size pieces with a fork. In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper and white pepper. Continue to whisk until brown sugar and salt have dissolved completely. In a large saucepan, place shredded pork and vinegar sauce. Cover and place on the grill over low heat for approximately 1 hour.

Makes 10 servings.