Charcoal Grilled Salmon With Spicy Black Bean

Yield: 4 Servings

1/2 lb black beans,soaked
1 sm onion,chopped
1 sm carrot
1/2 celery rib
2 oz ham,chopped
2 jalapeno peppers,stemmed
-and,Diced
1 clove garlic
1 bay leaf,tied together with
3 sprigs thyme
5 c water
2 cloves garlic,minced
1/2 t hot pepper flakes
1/2 lemon,juiced
1 lemon,juiced
1/3 c olive oil
2 T fresh basil,chopped
24 oz salmon steaks

Combine in a large saucepan the beans, onion, carrot, celery, ham,
jalapenos, whole clove garlic, bay leaf with thyme, and water. Simmer
until beans are tender, about 2 hours, adding more water as necessary
to keep the beans covered. Remove the carrot, celery, herbs and
garlic, and drain off the remaining cooking liquid.

Toss the beans with the minced garlic, hot pepper flakes and the juice of 1/2 a
lemon. Set aside.

While the beans are cooking, combine the juice of a whole lemon,
olive oil, and basil leaves. Pour over the salmon steaks, and
refrigerate for 1 hour.

Grill the salmon over a moderately high flame for 4-5 minutes per side, basting with some of the marinade every minute. Serve each steak with a portion of beans.

Cantonese Style Grilled Leg Of Lamb

Yield: 8 Servings

3 lb leg of lamb,trimmed of all fat
1/2 c hoisin sauce
2 T dijon mustard
2 T ketchup
2 T honey
1 T soy sauce
1 t chinese chili paste
1 t black pepper,freshly ground
2 cl garlic,minced
1 T ginger root,minced

Recipe by: Bonnie Stern, Simply Heartsmart Cooking Preparation

Cut lamb open so meat lies as flat as possible; trim all fat.

Combine remaining ingredients and smear over lamb.

Preheat barbecue and grill lamb for 10 to 15 minutes per side,
depending on size of leg.

Allow meat to rest for 5 to 10 minutes before carving. Carve in thin
slice slices.

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Grilled Shrimp With Bacon

Yield: 12 Servings

1 judy garnett - pjxg05a
2 lb fresh jumbo shrimp
1/4 c lemon juice
1/4 c catsup
3 ds hot pepper sauce
1 garlic clove,crushed
1/2 c oil
1/2 lb bacon,(or more)
1 lemon wedges

Shell and devein uncooked shrimp. In a bowl, mix next 5 ingredients.

Marinate shrimp in mixture 30 mins. to 1 hour at room temp. Cut bacon into thirds or halves and wrap bacon around shrimp. Thread onto skewers.

Grill until bacon is crisp, 10 to 12 mins. Turn several times and brush with reserved marinade. Bacon dripping will cause the grill to flare up, so keep the water spritzer handy.

Serve at once with lemon wedges.

Grilled Shrimp

Yield: 4 Servings


2 lb large shrimp
1/4 c fresh parsley
1 c olive oil
1 T oregano
4 T lemon juice
1 T garlic,Chopped
4 drops hot sauce
1 t salt
1 T tomato paste
1 pepper, To Taste


Combine all ingredients in a glass dish. Marinade 2 hours at room temperature.


Broil 3-4 inches from heat for 3 minutes. Turn and broil more. Shrimp can be served over rice with green salad and Italian bread.