Pound the steak with a meat mallet to tenderize. Sprinkle both sides lightly with black pepper. Sprinkle the meat with enough of the Romano cheese to make a thin layer (3 to 4 tablespoons). Finely mince the garlic. Mash the garlic, salt and basil together into a paste. Spread evenly on the steak

Season the ribs with salt and pepper. In a small mixing bowl, whisk the oil, lime juice, tequila, onions, garlic, jalapenos, and cilantro. Season with more salt and pepper. Place the ribs, meat side down, in a glass baking dish. Pour the marinade over the ribs, coating each side completely. Cove

Lightly score steak on both sides with knife so marinade can soak in. Mix remaining ingredients for marinade. Place steak in marinade and turn often. (A large plastic bag or zip-type bag is good for marinating.) Let stand in refrigerator for 4 to 6 hours. Barbecue over flaming coals,

Using a smoker-type cooker with lid, arrange charcoal with coals on only 1/2 the cooking area. Pour 1/4-inch water into a 2-inch deep baking pan. Stir in 2 tablespoons barbecue sauce. Arrange ribs in pan and parboil in preheated 300 degree F oven for about 45 minutes, turning once hal

Thread cubes onto skewer (if using bamboo skewers, soak in water for 30 minutes). Stir together remaining ingredients for basting sauce. Place kabobs over medium-hot coals. Brush with basting sauce. Grill 10 to 12 minutes, turning and brushing frequently with sauce.

Marinate in sauce overnight in refrigerator, turning several times. Use a fork to make holes in brisket and spoon on marinade sauce to penetrate through the meat. Place whole brisket on hot grill to sear and brown fat. Remove from grill and place in foil ware pan. Cover pan tightly with foil, cl

In a bowl combine the spices. Spread on wax paper. Coat both sides of steaks with seasoning mixture. Combine steak sauce and butter. Grill steaks 10 to 15 minutes or until done, turning and brushing often with steak sauce and butter mixture. Serve steaks with remaining sauce.

Sprinkle lime juice and salt on the meat. Let set for 10 minutes, then broil it over charcoal until just done. Slice the meat into bite-size pieces and place on heated corn tortillas. Top with guacamole, minced onion, chopped cilantro and sauce of your choice, to taste.

Rub ribs with garlic. Sprinkle with salt and pepper. Arrange onion in large baking pan. Place ribs on top. Add 1/4 cup water to pan. Cover with foil. Bake 30 minutes. Combine remaining ingredients. Spoon over ribs. Bake, uncovered, 1 hour longer. Makes 4 to 6 servings.

Remove all fat from the steak and wipe the meat with paper towels. Combine the marinade ingredients and mix well. Place the steak and the marinade in a shallow dish. Let stand at cool room temperature or in the refrigerator for at least 6 hours, turning frequently. Drain off the liqui

Barbecue Sauce: Combine ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer 1 1/2 hours, stirring every 10 minutes or so. Pour into sterilized canning jars, seal and let stand 2 to 6 weeks before use. Dry Rub: Mix ingredients together thoroughly. (by user)
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Strawberry-Jalapeno Barbecue Ribs

Sauce: In a small saucepan cook the onion and garlic in hot oil until tender. Stir in the catsup, strawberry preserves or jam, vinegar or beer, jalape�o peppers, steak sauce and chili powder. Bring just to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until mixture thickens

(by user)
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Strip Steaks with Bacon-Mushroom Sauce

Cook bacon in skillet until crisp. Remove bacon from skillet; pour off all but 2 tablespoons drippings from skillet. Add mushrooms to reserved drippings in skillet; cook and stir 5 minutes or until mushrooms are tender. Return bacon to skillet. Add steak sauce, sherry and brown sugar;

(by user)
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Barbecued Rock Lobster Tails

Using kitchen shears, snip off thin shell on the underside of the lobster tail; then starting at the tail end, split the lobster shell up the back about 3/4 of the length. Combine remaining ingredients for a basting sauce; refrigerate sauce and lobster tails until time to cook. Prepar

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Quiche Lorraine

Brown slightly sliced bacon and sliced onion in a little butter, let it cool down and place in pastry shell, add ground cheese, beat vigorosly eggs, cream, salt and pepper, pour in shell. Backe at 375? F for aprox. 35 min or until brown.

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French Onion Soup

Cut onions in 1/2 rings, roast onions in butter, ad flour until slightly roasted, add all liquids, salt & pepper and let simmer for 10 min. pour in soup bowl, top with tosted bread and cheese and bake until cheese is melted.

(by user)

Buffalo Shrimp

Using 5 wooden skewers, place 4 shrimp on each skewer. Combine Cholula and barbecue sauce and pour over shrimp skewers. Marinate overnight. Grill.

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Caramelized Salmon with Cherry Salsa

Thaw fish, if frozen. Stir together brown sugar, orange peel and pepper. Place fish, skin side down, in a shallow pan. Rub sugar mixture over fish. Cover and refrigerate 2 to 8 hours. Remove fish from pan, draining off any juices. Place salmon, skin-side down, on gas grill

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Catfish Pate

Smoke the catfish in a Cajun cooker with hickory sticks and charcoal for 2 1/2 to 3 1/2 hours. Mix ingredients in a large bowl and season to taste with garlic, paprika, etc. Shape into a loaf and cover with chopped parsley and pecans. Serve on crackers or Melba toast.

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Laing

# Wash dried taro root and separate leaves from stalks. # Discard the prickly part of the stalk. # Cut into 1 " # Extract the cream from the grated coconut. # In a pan, saut? garlic, onion, ginger, pork meat and stir. # Add in dried shrimp, hot chili pepper, alamang, and

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Teriyaki Pork Chops

Combine all ingredients in bowl or plastic bag and marinate from 30 minutes to overnight in refrigerator. Remove chops and grill directly over hot coals for 12 to 15 minutes, turning once.

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Foil Grilled Shrimp

Melt butter and add all ingredients except shrimp. Using foil (12 x 18-inches) packets or small foil pans, add shrimp to butter sauce and divide evenly. Seal your packets or pans with foil completely so you can turn these over the coals after 8 minutes; grill another 8 minutes until done. <

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Garlic Shrimp

Saut� garlic in butter. Remove from heat; add lemon juice, salt, pepper, Worcestershire, parsley and chives. Stir. Add shrimp. Marinate for 20 minutes. Put shrimp on skewers. Put foil on barbecue and lay shrimp on foil. Grill for 6 to 10 minutes or until done.

(by user)

Grilled Catfish

After coals have burned, place fish on grill. Combine all ingredients for basting sauce and baste frequently as fish cook. Cook for 20 minutes on one side; turn and cook an additional 15 minutes, basting often.

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Grilled Catfish Cajun-Style

Combine first 4 ingredients in a small bowl. Sprinkle lemon juice and seasoning mixture on both sides of fish. Spray a wire fish basket with cooking spray; place fish in basket. Grill fish, covered, over medium coals (400 degrees F) for 7 to 10 minutes on each side or until fish flakes easily wh

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Grilled Fish with Coffee Butter

Combine lemon juice, instant coffee, butter, onion powder and salt. Brush mixture thickly onto fillets. Broil 3 to 4 inches from the outdoor grill for 10 minutes. Turn and brush fish again with sauce. Broil 10 minutes longer or until fish flakes easily. Brush the catfish again with th

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Kangkong Chicharon

# Separate the leaves from stalk. (use stalk for other cooking) # Wash leaves and drain well. # In a mixing bowl, beat egg # Add cold water, cornstarch, flour, salt and pepper. # Whisk well. # Heat oil in a deep fryer. # Dip Kangkong in batter and let excess batter

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Asian Honey-Tea Grilled Shrimp

In a sturdy, resealable plastic bag, combine tea, honey, vinegar, soy sauce, ginger and pepper to make a marinade. Remove1/2 cup marinade and set aside for dipping sauce. Add shrimp to marinade remaining in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 30 minutes

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Barbecued Fish with Fennel

Leave skin on fish and have it split almost through and the long backbone removed. Slice fennel lengthwise, including outside stalks, as they will go one the grill. Fill fish with tender inside slices of fennel. Skewer fish closed over fennel and tie, if necessary. Grease grill thoroughly with o

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Grilled Pineapple Bacon Shrimp Kabobs

Place the first 5 ingredients in a small saucepan and cook over medium heat for 10 minutes. Slowly add the water-cornstarch mixture and cook for 1 1/2 minutes, stirring continuously. Remove from heat and set aside. Alternate the shrimp, bacon, and pineapple on each skewer. Place the s

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Grilled Salmon and Pasta

Prepare barbecue grill for direct cooking (medium heat). Thirty minutes before needed, combine lemon juice, oregano, garlic, pepper and olive oil. Reserve two thirds of olive oil mixture. Brush remaining olive oil mixture onto salmon, Portabella mushrooms and zucchini while grilling.

(by user)

Grilled Salmon Steaks

Mix together. The sauce should be the consistency of pancake batter. Put salmon steaks on grill or in special holder for grilling. Grill to desired doneness, basting often with sauce. Serve with extra sauce. Recipe can be reduced for a smaller amount.

(by user)

Grilled Sea Scallops

Preheat an outdoor grill for medium heat and lightly oil grate. Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixtu

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Grilled Shrimp

Wash shrimp and drain on paper towels. Mix oil, lemon juice, salad dressing mix, salt, pepper and Worcestershire sauce. Place shrimp in bowl and cover with marinade. Marinate in refrigerator 2 to 4 hours or overnight, stirring occasionally. Lift shrimp from marinade with slotted spoon

(by user)

Grilled Shrimp Cocktail

Sauce: Preheat oven to 275 degrees F. Line jellyroll pan with aluminum foil. Bring pot of water to a boil. Working with half the tomatoes at a time, cook tomatoes in pot 30 seconds. Remove to colander; rinse with cold water to cool. Peel and core tomatoes; halve lengthwise; remove see

(by user)

Citrus Shrimp Kabobs

Blend lemon juice, lime juice, orange juice, oil, honey and oregano in small bowl. Place shrimp and 1/3 cup juice mixture in nonmetal bowl or plastic bag; refrigerate for 1 hour, turning occasionally. Reserve remaining juice mixture. Remove shrimp, discarding marinade. Place shrimp al

(by user)

Foil Barbecued Shrimp

In a saucepan melt butter; stir in parsley, curry powder, garlic, salt and pepper. Add shrimp; stir to coat. Divide shrimp mixture equally among 6 (18 x 12-inch) pieces of heavy duty foil. Fold foil around shrimp, sealing the edges well. Grill shrimp over hot coals about 8 minutes. Tu

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Dinuguan - Pork Blood Stew

# In a pot, simmer pork for 30 minutes and remove scum that rises to the surface. Keep stock. # In a casserole, heat oil and saute garlic and onion for a minute. # Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5 minutes. # Add in vinegar and br

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Grilled Tequila Shrimp

Combine all marinade ingredients and mix well. Pour over shrimp and marinate, covered, for six hours in the refrigerator. Grill shrimp over hot coals until opaque, about 3 minutes on each side. Yields 15 servings.

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Grilled Texas Shrimp

Mix all ingredients except shrimp in shallow glass or plastic dish. Stir in shrimp. Cover and refrigerate for 1 hour. Remove shrimp from marinade, reserving marinade. Thread 4 shrimp on each of six (8-inch) metal skewers. Grill over medium coals, turning once, until pink, 2 to 3 minut

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