Recipes
Marinades
Broiled Salmon Steaks
4 Salmon steaks about 1-1/2” thick1 Cup Lemon Pepper Oil
Marinade
Place salmon steaks in re-sealable plastic bag,
pour in 1 cup of Lemmon Pepper Oil, place in refrigerator
for 30 minutes to 1 hour.
Cooking
Remove steaks from bag, saving marinade for basting.
Place salmon steaks in oven-proof dish, on broiler rack, steaks
should be about 6” from the heat. Broil for 6-8 minutes,
basting once with left over marinade; turn over and continued
to broil 5-7 minutes basting once.
4-6 servings
Fiery Beef Satay Skewers
1-1/2 Lbs Boneless beef top sirloin 1-1/2” thick (Can substitute 1-1/2lbs skinless, boneless chicken breast if desired)
6 Each Green onions, cut into 1” pieces
1/2 Cup Pepper Oil
1/2 Cup Roasted Garlic Oil
1/4 Cup Honey
1/2 Cup Dijon-style mustard
Marinade
In a large bowl combine Pepper Oil, Roasted Garlic Oil, honey, and Dijon-style mustard. Mix well,
remove and reserve 1/2 cup for basting. Trim fat from beef
steak; cut into 1-1/2” cubes. Add beef re-sealable plastic
bag, add remaining marinade mix, seal and place in refrigerator
for 30 minutes to 3 hours.
Skewers
Remove beef from
marinade, discard marinade in bag. Alternately thread an equal
amount of beef and green onions onto each of four 12”
metal skewers.
Cooking
Place skewers on grid over
medium, ash covered coals. Grill, uncovered for 10-12 minutes
for medium rare to medium doneness, basting frequently with
reserved 1/2 cup marinade and turning occasionally.
4 servings
Rolled Rib of Beef
1 Rib of Beef, unrolled1 Cup Roasted Garlic Oil
1 Medium Onion, thick sliced and delayered
Marinade
Place unrolled rib of beef in large plastic bag
or large pan. Pour over Roasted Garlic Oil, cover and put
in refrigerator for 2-4 hours.
Cooking
Remove rib of beef
from bag, discarding used marinade. Lay rib of beef flat,
placing single onion layers on top, along with a few fresh
thyme leaves. Roll the rib of beef fairly tightly and secure
with roaster string or metal skewers. Place on spit or grill,
basting with your favorite barbecue sauce. When done, slice
in rounds and serve on buttered rolls.
6-8 servings
Texas Broiled Fish Filets
3 Lbs Flounder, Red Fish, or Orange Rougy filets1 Cup Lemon Pepper Oil
1/2 Teaspoon Paprika
1/2 Teaspoon Black pepper
Marinade
Place fish filets in re-sealable plastic
bag, pour in 1 cup of Lemon Pepper Oil, place in refrigerator
for 30 minutes or up to 2 hours.
Cooking
Remove fish
filets from bag, discarding marinade, place filets in 13”x7”
baking dish. Sprinkle with paprika and black pepper. Broil
about 6” from away from heat for about 7-10 minutes,
depending on thickness of filets, or until golden brown.
4 servings