Welcome to Soul Food Lovers' Newsletter

What’s Inside This Issue, Volume #030

To All Fathers- Happy Father’s Day!

Welcome New Subscribers
Special Announcements
Feature Article: Father’s Day Special
Great Grilling Recipes for Father’s Day
Earl’s Grilling Tips
Link to Your Gift
Soul Food Resource Center

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Special Grilling Recipes for Father’s Day

For this special dad’s day, I have a few great grilling recipes for you to try. These recipes are great especially during the warmer weather.

Why not enjoy a cookout this Father’s day with family and friends and enjoy these wonderful grilling recipes.

GRILLED HAMBURGERS


1 lb. hamburger
1 c. mushrooms, chopped
1/2 c. onions, chopped
1/4 c. Barbeque Sauce
Salt & pepper to taste

Mix all ingredients together then make patties. Grill to taste. Medium recommended.

LEMON GRILLED CHICKEN


1 (3 to 3 1/2 lb.) chicken, cut into quarters
3/4 c. fresh lemon juice
1/4 c. olive oil
3 to 4 cloves garlic, mashed
1 tsp. dried oregano
1 tsp. chopped fresh parsley
Seasoned salt
Freshly ground pepper

TO MARINATE: In a bowl large enough to hold the chicken, combine all the ingredients for the marinade. Then marinate the chicken from 3 to 8 hours, turning the chicken and mixing the marinade every so often.

TO GRILL: Preheat the grill. Lay a piece of aluminum foil on grill and brush with oil. Grill the chicken about 10 to 12 minutes per side (depending on heat and closeness to flame). Do not overcook. Brush chicken with marinade every 5 minutes during cooking. Serves 4.

GRILLED RIB-EYE STEAKS


Rib-eye steaks (3-4 inch to 1-inch in thickness)
Celery salt
Onion salt
Garlic salt
Kitchen bouquet
Butter or margarine (use 1 stick or
1/2 cup for 6 steaks)

Sprinkle generous amounts of the three salt-mixes on the steaks. Use each in amounts to suit individual tastes. Pour some kitchen bouquet over the steaks, each side, and rub salt and liquid well into the meat. Wrap in foil together until ready to grill.

Grill steaks until of desired doneness, basting with the butter or margarine as needed. Remove from grill when ready to wrap back in the foil to take to table. The juices which come from the steaks are very good to pour over the steaks from the foil.

GRILLED CHOPS


3/4 c. soy sauce
1/4 c. lemon juice
1 tbsp. chili sauce
1 tbsp. brown sugar
1 garlic clove, minced
6 rib or loin pork chops (about 1 1/2-inch thick)

Combine the first five ingredients. Place chops in a glass baking dish and pour marinade over. Cover and refrigerate 3-6 hours or overnight. To cook, remove chops from marinade and grill or broil 4 inches from the heat to desired doneness. Brush occasionally with the marinade. Yield: 6 servings.

These pork chops make a quick company dish. Our family enjoys them on the grill, as the simmer weather in our part of the country is hot and muggy. In the wintertime, they're wonderful prepared in the broiler.

GRILLED VEGETABLE KABOBS


12 lg. fresh mushrooms
Boiling water
1/4 c. Italian dressing
2 tbsp. lemon juice
1 1/2 tsp. Worcestershire sauce
2 med. zucchini, cut into 1 inch
diagonal slices
4 cherry tomatoes

Place mushrooms in medium bowl; cover with boiling water. Let stand 1 minute; drain. Combine dressing, lemon juice and Worcestershire sauce in small bowl. Alternately thread mushrooms and zucchini on four skewers. Grill kabobs over medium coals about 10 minutes, turning and brushing frequently with dressing mixture. Remove from heat.

Thread cherry tomatoes onto ends of skewers. Continue grilling 5 minutes, turning and brushing with remaining dressing mixture. Garnish as desired. Makes 4 servings.

GRILLED RED POTATOES


2 lb. red potatoes, quartered
1/2 c. water
1/2 c. Miracle Whip salad dressing
1/4 c. chicken broth
2 tsp. dried oregano leaves
1 tsp. garlic powder
1/2 tsp. onion powder

Cook potatoes until partly done. Drain off water. Mix remaining ingredients, stir in potatoes, cover and refrigerate 1 hour. Drain, reserving salad dressing mixture. Arrange potatoes or skewers. Place on grill over hot coals.

Grill covered for 4 minutes. Rotate skewer; brush with reserved salad dressing mixture. Continue grilling until done and brown.

GRILLED SWEET POTATOES WITH CILANTRO SAUCE


Cilantro Sauce
1 c. low-fat plain yogurt
1/2 c. sour cream
1 fresh jalapeno or other hot chili
pepper, cored, seeded, and very
finely chopped
1/4 c. chopped fresh cilantro
2 tbsp. grated raw onion
3 tbsp. bottled salsa (hot or mild)

In a bowl, stir together the yogurt and sour cream. When the mixture is smooth, add the jalapeno or hot pepper, cilantro, onion, and salsa. Stir again, and when the sauce is well blended, cover it tightly with plastic wrap and refrigerate for at least 15 minutes. (You can store this sauce for up to 2 days).

SWEET POTATOES


6 lg. sweet potatoes, rinsed, with
skins intact
1/4 c. olive oil
Salt and freshly ground black pepper,
to taste

Light the grill. Cut the sweet potatoes lengthwise into 8 spears each (you will have 4 dozen all together). Set them, skin down, on a rimmed baking sheet. Brush the cut sides with oil. When the coals turn gray, place the spears on the grill, cut sides down.

Cook the potatoes for about 8 minutes, turning them often, until they are charred in spots and cooked through (test them with the tip of a knife to make sure they're soft). Arrange the potatoes on a large platter and serve with the cilantro dipping sauce.

HERBED GRILLED CORN


1/2 c. butter, softened
2 tbsp. chopped parsley
2 tbsp. chopped chives
1/2 tsp. salt
Dash of pepper
8 cleaned ears of corn

Blend butter with parsley, chives, salt and pepper. Spread 1 heaping tablespoon on each ear; wrap individually in heavy-duty foil. Grill over glowing coals 15-20 minutes or until tender, turning occasionally.

Recipes are from Nancy’s Kitchen.

MARINADE MEAT GRILLING RECIPE

This marinade is to flavor poultry, pork, and red meat.

1/2 cup Light Soy Sauce
1/4 cup Honey
2 tablespoons Rice Wine Vinegar
3-4 pressed Garlic Cloves
2 tablespoon Ground Ginger
1 tablespoons Dijon Mustard
1 lb meat (pork, chicken or steak)
Small bowl for mixing
1 plastic gallon size bag
Garlic press

How to Marinade Meat in a Jiffy

Step 1 - Whisk all the above ingredients to a small bowl, making sure all ingredients have blended well together.
Step 2 - Using the plastic bag, combine meat with marinade.
Step 3. Put bag in fridge and marinade for at least 10 minutes. Grill, bake or panfry, making sure to reach the temp recommended.

Marinade and Instructions are from e-How for grilling.

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EARL’S GRILLING TIPS

· Before placing food on the grill, brush the rack with vegetable oil to help prevent food from sticking. This always help make grill marks more visible.

· Make sure your grill is really hot before placing food on it. This helps the food get done faster.

· When grilling burgers, do not pat burgers down--this will keep the juices in and prevent dryness.

· When meat is turned on the grill, close the lid to help the meat cook more evenly.

· Cook meat to the temperature recommended on the meat package to avoid a food-born illness.

· When grilling vegetables, make sure to watch carefully as they seem to grill a lot quicker than meat.

· Always wash your hands with soap and water after handling raw meat.

Watch for more exciting cooking tips next month!

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Until Next Time

Cassandra Harrell is an avid soul food lover and the author of the new Soul Food Lovers’ Cookbook with 250 easy-to-follow soul food and southern recipes from three generations of Southern cooks. Throughout the cookbook you’re find helpful cooking tips and fun recipe stories about the dish.

Cassandra Harrell
Editor & Soul Food Advisor
(c) copyright 2009 Soul Food Advisor