Broiled Salmon Steaks

4 Salmon steaks about 1-1/2” thick
1 Cup Lemon Pepper Oil

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.

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 1-1/2
lbs 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

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.

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.

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, unrolled
1 Cup Roasted Garlic Oil
1 Medium Onion, thick sliced and delayered

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.

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 filets
1 Cup Lemon Pepper Oil
1/2 Teaspoon Paprika
1/2 Teaspoon Black pepper

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.

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