Ingredients

500g indian mackerel/spanish mackerel

some banana leaves (20cmx 30cm) and stapler

sambal, to serve with fish

10 fresh red chillies

2-1/2 cm toasted shrimp paste/belacan

1 tbsp lime juice

salt to taste

60g shallots, chopped

60g garlic, chopped

2 tbsp curry powder

2 tbsp chilli powder

1 tsp turmeric powder/saffron powder

6 tbsp thick coconut milk

1-1/2 tsp salt

Method

Mix fish with ingredients a and season for at least 1 hour in fridge. Wrap each fish

individually with a piece of banana leaf (by rolling up)

Staple both ends. Grill fish in a preheated oven at 220oC for 15 min. Turn over and grill for

another 10 min.

Serve hot with the prepared sambal. For the sambal,pound red chillies and shrimp paste

until smooth .Add in the lime juice/limau kasturi juice.

“For a mouthwatering change of taste at your next barbecue,

take steak to new flavor heights by basting your choice of cuts

with a great garlicky blend that requires just minutes to fix. “

– Taste of Home Test Kitchen

You Will Need

10 garlic gloves

1 1/2 tablespoons salt

2 tablespoons olive oil

1 tablespoon lemon juice

2 teaspoons Worcestershire sauce

1/2 teaspoon pepper

4 New York strip or rib eye steaks (8 ounces each and 1 1/4 inches thick)

What to Do

1. In a small bowl, mash garlic with salt to form a paste. Add the oil, lemon juice, Worcestershire sauce, and

pepper; mix well.

2. Grill the steaks over medium-hot coats, turning once or until meat reaches desired doneness (for rare, a

meat thermometer should read 140°F; medium, 160°F; well-done, 170°F).

3. Brush with garlic mixture during the last few minutes of cooking.

Serves: 4

1/4 cup orange juice

2 Tablespoons soy sauce

2 Tablespoons ketchup

2 Tablespoons vegetable oil

2 Tablespoons fresh parsley or 1 Tbsp dried parsley, chopped

1 Tablespoon fresh lemon juice

1/2 Teaspoon oregano

1/2 Teaspoon pepper

1 clove garlic, minced

4 6-oz. halibut steaks, cleaned

1 cup Apple Wood chips

Combine orange juice, soy sauce, ketchup, oil, parsley, lemon juice,

oregano, pepper and garlic in a small bowl. Brush the mixture evenly on the

steaks, refrigerate.

Brush the grill lightly with oil. Light the coals or gas grill. Soak the

apple wood chips in water for about 45 minutes. When the coals turn white

add the wood chips. When the chips start to smoke place the steaks on the

grill rack and cook turning once, about 5 to 6 minutes per side, or until

the steaks flake when tested with a fork.

1 pound Large onion

1 pound Red bell pepper

1 pound Green bell pepper

1 pound Yellow squash

1 pound Zucchini squash

1 cup Olive oil

1/3 cup Italian seasoning

Peel onions and cut top-to-bottom in large wedges. Cut tops from bell

peppers, remove core, and cut in large top-to-bottom pieces. Trim ends

from squash and cut in diagonal rounds, about 1/2″ thick. Toss all

vegetables in a large bowl with olive oil and seasoning, breaking up the

onion wedges somewhat. Place in a single layer on a very hot grill

(watch out for the flare-ups!) and grill, turning occasionally, until peppers

are slightly charred and veggies are tender (about 5 minutes).

Serve immediately. These are also good refrigerated, then microwaved

to reheat.

2 medium leeks, green tops trimmed, split up to the root ends, cleaned

1 Tablespoon olive oil

1 large red bell pepper

1 large yellow bell pepper

4 Tablespoon unsalted butter

1 large clove, garlic, minced fine

1/3 cup dry vermouth

salt and freshly ground pepper to taste

12 oz. fresh fettuccine

1 Tablespoon fresh thyme leaves

1 cup Apple Wood chips

Prepare a medium-hot fire in the grill. Coat the leeks with olive oil.

When the coals are covered in gray ash add the presoaked chips to the fire.

When the chips start to smoke place the leeks and peppers on the cooking

grid directly over the fire.

Grill, turning as needed, until leeks are tender and golden brown, about

10-12 minutes, and skin of peppers is charred, about 15 minutes. Remove the

leeks from grill and let cool. Remove the peppers from the grill and place

in a paper or plastic bag and seal; set aside and allow to steam.

When cool, trim root ends from leeks, then cut into thin strips. Peel and

seed bell peppers and cut into thin strips.

Meanwhile, heat a large pot of water to boiling.

Heat butter in a large skillet over medium heat. Add garlic and cook,

stirring frequently, until pale golden. Add vermouth, and reduce to syrupy

consistency. Stir in leeks and peppers and season with salt and pepper.

Salt boiling water, add pasta, and cook until tender but still firm to the

bite. Drain thoroughly, add to skillet and toss well. Sprinkle with thyme

and serve hot.

3 pounds Chicken breasts; boneless, skinless

1 cup Key lime juice

1 tablespoon Honey

3/4 cup Water

1/2 teaspoon Fresh ground black pepper

1/2 teaspoon Ground thyme

2 tablespoons Vegetable oil

1 tablespoon Fresh ginger; peel, grated

Combine all ingredients except chicken in blender or food processor.

Process until combined well. Pour over chicken. Cover and let

marinate in the refrigerator overnight. Grill over hot coals, turning

once, until done. Garnish with cilantro and lime slices.

• 12 pounds whole turkey
• 2 cups water
• 3 tablespoons chicken bouillon powder
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon poultry seasoning
• 1/2 teaspoon chopped parsley
• 1 teaspoon paprika

Directions

Prepare an outdoor grill for indirect medium heat, and lightly oil grate.
Rinse turkey, and pat dry. Place turkey breast side down on the prepared grill.
Sear turkey on both sides until skin is golden to dark brown.
In a large roasting pan, mix together the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika. Place turkey breast
side down in the roasting pan. Scoop the pan mixture over the turkey.
Cover tightly with foil and place on grill. Grill 3 to 4 hours, until the internal temperature of the thigh reaches 180F.
Remove turkey from grill and let stand 15 minutes before carving.

• 1 lb peeled and rinsed 20# shrimp
• ground red pepper
• 1 red bell pepper
• salt
• 1 green bell pepper
• 1 onion
• 10 strips of thick bacon
• 5 skewers
• onion powder
• garlic powder

Directions

Cut the bacon strips in half. Cut up the onion and bell peppers for the kabobs. Sprinkle the shrimp with the seasonings. Wrap the shrimp, individually with a peice of bacon. Alternate the bell peppers, onion, and four shrimp on a skewer.

Cook the kabobs on a grill at 300 degrees, for 10 minutes. Turn and cook for another 10 minutes. Continue to cook until the bacon done.

Servings: 5

• 4 Eight Ounce Fillets of Fish
• 6 Garlic cloves crushed
• 2 Tsp. Grated Lemon Peel
• 1/3 Cup Olive Oil (extra virgin)
• 1 Bunch Basil (thinly sliced)
• 1/3 Cup Capers ( small ones)
• 1 Lemon (juice)
• Salt and Pepper to taste

Directions

Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend. Stir in capers and basil. Season vinaigrette with salt and pepper to taste. Let stand at room temperature.
Prepare your fire on your barbecue, (high heat) or use broiler. Season fillets with salt and pepper and coat fillets with vinaigrette. Cook until fish flakes, be careful not to break fillet when turning. When fish is done place fillet on platter and pour remaining vinaigrette over fish.