Karen Mintzias 500 g Finely ground fatty pork

500 g Finely ground veal or lamb

1 lg Onion; finely chopped

-or- grated 1/2 c Finely chopped parsley

2 ts Salt

250 g Panna (caul fat from pig)

Combine pork with veal or lamb, onion, parsley, salt and a generous grinding of black pepper.
Dip panna into a bowl of warm water for a minute or two, remove and carefully open out a piece at a time, laying it out flat on work surface.
Cut with kitchen scissors into pieces about 10 cm (4 inches) square.
Take a good tablespoon of meat mixture and shape into a thick sausage about 5 cm (2 inches) long.
Place towards one edge of piece of panna, fold end

and sides over meat and roll up firmly.
Repeat with remaining ingredients.
Thread sausages on flat sword-like skewers, leaving space between them.
Number on each skewer depends on their length. Cook over glowing charcoal, turning frequently.
Do not place too close to heat as sheftalia must cook fairly slowly so that the inside is well cooked and the outside nicely browned without being burnt.
The panna melts during cooking, keeping the meat moist and adding flavour.
Excessive flaring of fire can be controlled by a sprinkle of water on the coals.
Serve sheftalia as an appetizer or a main course.
Source: The Complete Middle East Cookbook, by Tess Mallos Typed for you by Karen Mintzias

1 tablespoon sugar

3 tablespoons soy sauce

1 tablespoon sake

4 large cloves garlic — finely chopped

3 scallions — white part only,

– minced 2 teaspoons finely chopped ginger

2 teaspoons toasted sesame oil

1 pound skirt steak — trimmed and cut

– into 4 portions 1 tablespoon vegetable oil

Salt and freshly ground pepper

Preheat grill.
Combine sugar, soy sauce, sake, garlic, scallions, ginger and sesame oil in a mediumsize flat dish.
Add the steak and coat well with the marinade.
Let marinate at room temperature for 30 minutes, turning once.
Remove meat from marinade and grill on each side for 2 to 3 minutes, for medium rare.
Remove from grill, cover and let rest for 5 minutes.
Slice thinly against the grain.

Recipes by Bobby Flay HOT OFF THE GRILL 8/5/98 SHOW #HG1A15

All recipes Copyrighted by Bobby Flay 1998.

Copyright, 1998, FOOD NETWORK, G.P., All Rights Reserved

Busted and Posted to MCrecipe and Kitmail 8/98 by JoAnn Pellegrino

6 Chicken breast halves

– (boneless, skinless) 2 tb Olive oil

1 tb Fresh lemon juice

6 tb Fresh marjoram

1/2 ts Fresh ground pepper

———————————–SAUCE———————————– 3/4 c Sour cream

3/4 c Plain nonfat yogurt

1/2 ts Salt

2 tb Fresh dill weed

1/4 c Fresh chives

Rub the chicken wtih olive oil and lemon juice and sprinkle with marjoram and pepper.
Marinate for at least 1 hour in the refrigerator.
In a skillet on medium-high heat, saute the chicken for 2 minutes and turn.
Cook 4 to 8 minutes longer or until cooked through and browned.

SAUCE: Combine all ingredients.
Serve over the chicken.
* Source: The Herb Companion, October/November 1993 * Typed for you by Karen Mintzias

1/2 lb Fresh or frozen Scallops

1 ts Finely shredded Orange Peel

1/2 c Orange juice

2 tb Soy Sauce

1 ts Grated Gingerroot

1 x Clove garlic, minced

1/4 ts Ground Red Pepper

12 x Fresh or frozen Pea Pods

1 x Orange, cut in 8 wedges

12 fresh or frozen large Shrimp, peeled and deveined (about 1/2 lb total)

Halve any large scallops.
Place scallops and shrimp in a plastic bag set in a deep bowl.
For marinade, combine orange peel, orange juice, soy sauce, gingeroot, garlic, and red pepper.
Pour over seafood.
Seal bag.
Marinate in the refrigerator 30 minutes.
Drain, reserving marinade.
If using fresh pea pods, cook in boiling water about 2 minutes; drain.
Or, thaw and drain frozen pea pods.
Wrap 1 pea pod around each shrimp.
Thread pea pods and shrimp onto four 10-12″ skewers alternately with scallops and orange wedges.

Grill kabobs on an uncovered grill directly over medium-hot coals for 5 minutes.
Turn and brush with marinade.
Grill 5-7 minutes more or till shrimp turn pink and scallops are opaque. Brush occasionally with marinade.
Broiler Directions: Place kabobs on the unheated rack of a broiler pan.
Broil 4″ from the heat for 4 minutes.
Turn and broil 4-6 minutes more or till shrimp turn pink and scallops are opaque.
Brush occasionally with marinade. *********************************************************** Per serving: 133 calories, 22 g protein, 7 g carbohydrates, 1 g fat, 105 mg cholesterol, 305 mg sodium, 380 mg potassium.

Stir baking mix, milk and eggs until blended.
Pour over beef mixture.
Sprinkle with remaining onion.
Bake 25-27 minutes or until crust is light golden brown.

15 corn husks — soaked

6 american red snapper fillets

–6 ounces each olive oil salt and freshly ground pepper — to taste spicy orange vinaigrette

Prepare a wood or charcoal grill and let it burn down to embers.

Brush each filet with olive oil and season to taste with salt and pepper.
For each fillet, lay one corn husk flat on work surface, place fillet inside and top with second corn husk.
Using strips of corn husks tie at each end in a knot.
Brush the snapper package with more olive oil and place seam side down on grill.
Cook for 3 1/2 minutes on each side.
Remove from grill, open the husk with a knife, being careful not to cut the fish, and drizzle with Spicy Orange Vinaigrette.

All Recipes

Busted for you by Gail Shermeyer <4paws@netrax.net>

1 garlic clove, minced and mashed to a paste with

1/4 teaspoon salt

1 tablespoon red-wine vinegar

2 tablespoons olive oil plus additional for brushing the chicken

2 tablespoons water

1/4 teaspoon ground cumin, — or to taste

Tabasco to taste 1 slice of homemade-type white bread, — torn into pieces

2 plum tomatoes, — seeded and chopped fine

1/2 cup finely chopped, seeded and peeled cucumber

1/3 cup finely chopped green bell pepper

1/4 cup finely chopped red onion

2 tablespoons finely chopped fresh coriander or parsley

– or to taste 1 whole boneless chicken breast with skin

(about 1 pound), — halved

In a blender blend together the garlic paste, the vinegar, 2 tablespoons of the oil, the water, the cumin, the Tabasco, the bread, half the tomatoes and salt and pepper to taste until the mixture is smooth, transfer the mixture to a bowl, and stir in the remaining tomatoes, the cucumber, the bell pepper, the onion, and the coriander or parsley.

Brush the chicken with the additional oil, season it with salt and pepper, and grill it on a rack set 5 to 6 inches over glowing coals, or in a hot well-seasoned ridged grill pan, covered, over moderately high heat, for 5 minutes on each side, or until it is cooked through.
Cut the chicken on the diagonal into 1/4-inch-thick slices and serve it with the salsa.

Roasted Tomato Sauce; * 8 oz Crab Meat; **

1/2 c Green Onions w/tops; Sliced

1 tb Butter Or Margarine

1/2 c Dairy Sour Cream

1/2 c Monterey Jack Cheese; Shred

14 oz Artichoke Hearts; ***

10 Flour Tortillas; ****

4 tb Butter Or Margarine

* See Sowest 2 for recipe.
** Use 1 package of Frozen salad-style imitation crabmeat, thawed *** Artichoke hearts should be drained and cut into quarters.
Use one **** Flour tortillas should be 7 to 8 inches in diameter and be warm. ~————————————————————————- Prepare Roasted Tomato Sauce; set aside.
Cook crabmeat and onions in 1 Tbls of margarine over medium heat, stirring frequently, until onions are tender.
Mix in cour cream, cheese and artichoke hearts. Spoon about 13 of a cup of the mixture onto one end of each tortilla.
Roll up tightly into a cylinderical shape; secure with wooden picks.
Heat 2 Tbls of margarine in 10-inch skilled over medium heat until hot and bubbly.
Cook 3 or 4 flautas

in margarine, turning frequently, until golden brown, about 5 minutes.
Keep warm in 300 degree F.
oven.
Repeat with remaining flautas, adding the remaining margarine as needed.
Serve with warm Roasted Tomato Sauce.

1 recipe flatbread — (see related recipe)

1 8 ounce beef tenderloin

1/2 cup olive oil

1 head garlic — skin removed and

– smashed 1 cup cooked white beans

3 cloves garlic — smashed

2 tablespoons olive oil

1 tablespoon lemon juice

1 tablespoon fresh thyme

Salt and freshly ground pepper 6 sundried tomatoes — in oil, drained and

– julienned 4 roasted shallots — sliced thin

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 teaspoon honey

Marinate the beef overnight in the olive oil and garlic, 4 hours or overnight.
Grill on both sides for 3 to 4 minutes, for mediumrare.
Let rest and slice thinly.
Puree the beans, olive oil, garlic, lemon juice, thyme in a food processor until smooth.
Season with salt and pepper to taste.
Mix together the tomatoes, shallots, olive oil, vinegar and honey and season with salt and pepper to taste.
Flatten dough, throw on grill.
Grill on one side until golden, turn over, spread with white bean puree, sliced beef and tomato chutney.
Serve.

HOT OFF THE GRILL SHOW #HG1A13 8/6/98 FLATBREADS

All recipes Copyrighted by Bobby Flay 1998.

Copyright, 1998, FOOD NETWORK, G.P., All Rights Reserved

Busted and Posted to MCrecipe and Kitmail 8/98 by JoAnn Pellegrino

1/4 pound monterey jack cheese — grated

1 fresh hot chile pepper

1 tomato

1 1/2 pounds lean ground beef

2 teaspoons oil

salt and pepper to taste 8 slices crusty bread

2 tablespoons fresh coriander — chopped

1.
Shred the cheese, seed and chop the chile pepper, combine. Slice the tomato; set aside.
2.
Shape the beef into 8 thin patties, put 1/4 of the cheese mixture in the cen ter of 4 of the patties. Top with remaining patties and pinch to seal.
3.
Toast the bread. Heat oil in a frying pan and cook the hamburgers 6-8 minute s over medium heat for medium rare.
Sprinkle with salt and pepper.
4. Place cooked hamburgers on the toast and top with tomato slices and another slice of toast.

Notes: Per burger: 651 calories, 40g fat