Recipes August week 4

Marinated Fish Steaks

2 pounds fresh or frozen salmon, swordfish, or halibut steaks, 1 inch thick
1/4 cup lime juice or lemon juice
2 tablespoons snipped fresh oregano or thyme, or 1 teaspoon dried oregano or thyme, crushed
4 teaspoons olive oil
4 cloves garlic, minced
2 teaspoons lemon-pepper seasoning
8 lime wedges

1.  Thaw fish, if frozen.  Rinse fish steaks; pat dry with paper towels.  cut into 8 serving-size pieces, if necessary.  For marinade, in a shallow dish combine lime juice, oregano, oil, garlic, and lemon-pepper seasoning.  Add fish; turn to coat with marinade.  Cover and marinate in refrigerator for 30 minutes to 1 1/2 hours, turning steaks occasionally.

2.  Drain fish, reserving marinade.  Place fish on the greased unheated rack of a broiler pan.  Broil 4 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once and brushing with reserved marinade halfway through cooking.  Discard any remaining marinade.  Before serving, squeeze the juice from 1 lime wedge over each steak.

Hickory-Smoked Pork Loin

3 cups hickory or oak wood chips
1 2- to 2 1/2-pound boneless pork top loin roast (single loin)
2 tablespoons brown sugar
1 teaspoon finely shredded orange peel
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon black pepper

1.  At least 1 hour before grilling, soak wood chips in enough water to cover.

2.  Meanwhile, trim fat from meat.  Place meat in a shallow dish.  In a small bowl, stir together brown sugar, orange peel, coriander, paprika, salt, ginger, and pepper.  Sprinkle mixture evenly over all sides of meat; rub in with your fingers.  Cover and let stand at room temperature for 30 minutes or in the refrigerator for 20 to 4 hours.

3.  Drain wood chips.  For a charcoal grill, arrange medium coals around a drip pan.  Test for medium-low heat above the pan.  Sprinkle half of the drained wood chips over the coals.  Place meat on grill rack over drip pan.  Cover and grill for 1 to 1 1/2 hours or until 155 degrees Fahrenheit.  Add remaining wood chips halfway through grilling.  (For a gas grill, preheat grill, reduce heat to medium-low.  adjust for indirect cooking.  Place meat on a rack in a roasting pan, place on grill rack and grill as above.)

4.  Remove meat from grill; cover with foil and let stand for 15 minutes.  The temperature of the meat after standing should be 160 degrees Fahrenheit.

Chicken Fried Steak

2 pounds boneless beef tip round steak cut 1/2 inch thick
1 1/2 cups fine dry bread crumbs
1 tablespoon snipped fresh basil or oregano or 1 teaspoon dried basil or oregano, crushed
1 teaspoon salt
1/2 teaspoon pepper
2 beaten eggs
2 tablespoon milk
1/4 cup cooking oil
1 large or 2 small onions, sliced and separated into rings
1/4 cup all-purpose flour
2 2/3 cups milk
salt and pepper

1.  Trim fat from meat.  Cut meat into 8 serving-size pieces.  Working from center to edges, pound meat lightly with the flat side of a meat mallet to 1/4-inch thickness. 

2.  In a shallow dish combine bread crumbs, basil, salt, and pepper.  In another shallow dish combine egg and milk.  Dip meat pieces into egg mixture, then coat with the bread crumb mixture.

3.  In a 12-inch skillet cook meat, half at a time, in hot oil over medium heat about 6 minutes or until brown, turning once.  (Add more oil, if necessary.)  Return all meat to skillet.  Reduce heat to medium-low.  Cover and cook for 45 to 60 minutes more or until meat is tender.  Transfer meat to a serving platter, reserving drippings in skillet.  Keep warm.

4.  For gravy, cook onion in reserved drippings until tender but not brown.  (add more oil, if necessary.)  Stir in flour.  Gradually stir in the milk.  Cook and stir over medium heat until thickened and bubbly.  cook and stir for 1 minute more.  If desired, season to taste with additional salt and pepper.  Serve gravy with meat.

Oven-Barbecued Chicken

2 1/2 to 3 pounds meaty chicken pieces (breast halves, thighs and drumsticks)
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
1 tablespoon cooking oil
3/4 cup bottled chili sauce
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon prepared mustard
1/2 teaspoon prepared horseradish
1/4 teaspoon crushed red pepper.

1.  Skin chicken.  Arrange chicken pieces, bone side up in a baking pan.  Bake in a 375 degree oven for 25 minutes. 

2.  Meanwhile, for suace, in a saucepan cook onion and garlic in hot oil until tender but not brown.  Stir in chili sauce, honey, soy sauce, mustard, horseradish and red pepper; heat through.

3.  Turn chicken bone side down.  Brush half of the sauce over chicken.  Bake for 20 to 30 minutes more or until chicken is no longer pink (170 for breasts; 180 for thighs and drumsticks).  Reheat remaining sauce; pass with the chicken.