Yield 1 whole chicken

Ingredients:

I most always make up an extra recipe then freeze the beef with marinade in a large gallon bag, I remove from the freezer in the morning to grill in the evening, a good flank steak is the best although I have also used boneless sirloin steaks, make certain to slice the flank steak thinly across the grain and for easier slicing slice it partially frozen, adjust the chili flakes to suit heat level…don’t forget to soak the wooden skewers in cold water for 30 minutes prior to threading on the meat, plan ahead the beef must marinade for 6-24 hours

SERVINGS 6

INGREDIENTS:

6 tablespoons hoisin sauce

6 tablespoons sherry (or can use rice wine vinegar)

1/2 cup soy sauce

1/4 to 1/2 teaspoon crushed chili flakes (or adjust to heat level)

3 teaspoons barbecue sauce( do not use hickory flavor)

2 teaspoons brown sugar

2 large garlic cloves, minced (garlic lovers can use more)

1-1/2 tablespoon fresh minced gingerroot (can increase to 2 tablespoons)

1/2 teaspoon fresh ground black pepper

1-1/2 pounds flank steak (cut across the grain into about 1/4-inch slices)

1 green onion, chopped

wooden skewers

INSTRUCTIONS:————————————–

Place the sliced beef with the green onions into a 1-gallon resealable plastic bag.

In a bowl combine the hoisin sauce with the next 8 ingredients until well blended, then pouir over the beef in the bag.

Seal bag then turn a few times to coat the beef with the marinade.

Place in the refrigerator for 6-24 hours turning the bag a few times during refrigeration time.

Preheat the grill to medium-high heat.

Remove the beef and discard the marinade.

Thread the beef onto wooden skewers.

Oil the grill grate then grill about 3 minutes per side.

One of my favorite burgers! you may omit the jalapeno but don’t not omit the cream cheese feel free to season with your favorite spices…plan ahead the burgers need to be refrigerated overnight to blend flavors

Yield 8 burgers

Ingredients:

1 large jalapeno pepper, seeded and finely chopped

1 (8-ounce) package cream cheese, softened

1 garlic love, minced (can omit if desired if you are a garlic lover add it in!)

2 pounds ground beef

1/2 package dry onion soup mix (can use the whole package if desired)

4 cloves garlic, minced

2 teaspoons Montreal Steak seasoning (or use fresh ground black pepper)

Instructions:————————————–

In a small bowl mix the cream cheese with jalapeno and 1 minced garlic clove.

In another bowl combine the ground beef with 1/2 package dry onion soup mix (or use the whole package)  4 minced garlic cloves and 2 teaspoons Montreal steak seasoning.

Divide the ground beef into 16 equal portions.

Pat each portion into about 1/2-inch thickness (doesn’t have to be exactly 1/2-inch).

Spoon a scant 2 tablespoons of the cream cheese mixture into the center of 8 patties (do not spread).

Top with remaining patties pressing down the edges to seal the meat together.

Place on a plate/s then cover with plastic wrap and refrigerate for 24 hours or up to 2 days.

Heat grill to medium heat, then oil the grill grates.

Grill for about 10 minutes per side (do not press down the burger while cooking or the cream cheese mixture may drizzle out).

You will probably never search for another salmon marinade after trying this one!

Yield 1-1/2 cups

Ingredients:

1/2 cup oil (use either vegetable or canola or peanut oil)

1 teaspoon sesame oil

3 tablespoons lime juice or lemon juice (I recommend to use freshly squeezed)

1/4 cup balsamic vinegar

1/4 cup soy sauce

1-1/2 tablespoons brown sugar (2 tablespoons won’t hurt!)

1-1/2 teaspoons ground ginger powder

3/4 teaspoon paprika

pinch cayenne pepper or crushed chili flakes

6 garlic cloves, finely chopped (or can use 1 to 1-1/2 teaspoons garlic powder… garlic lovers can use more fresh garlic if desired)

4 green onions, chopped

fresh ground black pepper, to taste

Instructions:—————————————–

In a large bowl whisk together the first 9 ingredients until very well blended.

Mix in the garlic and green onions then season with black pepper.

Pour over salmon.

Cover and refrigerate for 8-24 hours turning the salmon in the marinade a few times during chilling.

Remove the salmon and discard marinade.

Grill salmon over medium-high heat for about 4 minutes per side depending on the thickness of  salmon cooking time may vary slightly.

I quite often use this easy marinade for my grilled chicken and you will too! there is enough marinade for up to 10 pieces of chicken

Notes from our test kitchen; make certain to use a good quality Italian dressing the cheaper brands have a large amount of vinegar and not enough flavor, also do not marinade the chicken pieces for more than 6 hours or the vinegar in the dressing with to “cook” the chicken

Ingredients:

1 (475 ml) bottle Italian salad dressing (use the larger size bottle such as Kraft salad dressing or a good quality dressing, do not use low-fat or fat-free)

1 tablespoons Dijon mustard, optional (but good to add in)

1/4 cup oil (can use vegetable, canola or olive oil)

4 large garlic cloves, finely chopped

1 teaspoon fresh ground black pepper, or to taste

Instructions:

In a bowl mix all ingredients together until well blended.

Pour over the chicken.

Refrigerate for no more than 6 hours.

Remove the chicken and discard the marinade.

Season chicken with seasoned salt and fresh ground black pepper before grilling (or season as desired)