Grilled Tuna with Citrus Salsa

Living in the Milwaukee area we are fortunate to have Empire Fish, a fish store that provides all the fish and seafood needs to some of the top restaurants in the area. They also have a small retail store on Watertown Plank Road. For many years we took this shop for granted until we moved away and realized our only source of fish was something that was wrapped up in the meat department at our local grocery store. You never knew how many days that fish was sitting there. You can get onto Empire's website : http://www.empirefish.com/a/Documents/specials_2008-04-28.pdf
and check out their weekly specials. One of the added bonuses to shopping at Empire is that they offer recipe cards to give you ideas how to cook the fish you bought. This is one of the recipes that came from Empire.

Grilled Tuna:
2 tuna steaks (about 6-8 ounces each)
1 T. olive oil
1/2 t. kosher salt
2 T. cracked black peppercorns

Citrus Salsa:
2 oranges
1 jalapeno pepper, chopped - seeded and trimmed of membrane
1 red onion, chopped
1/2 cup cilantro leaves, chopped
1 T. olive oil
1 lime juiced
Salt
Freshly ground pepper

Rub tuna steaks with olive oil, salt, cracked peppercorns and set aside while you make the salsa.

To make the salsa, section oranges, removing all peels and pith. Chop orange sections into 1/2 inch pieces. Combine orange with jalapeno, onion, cilantro, olive oil and lime juice. Toss together, season with salt and pepper and set aside.

Pre heat grill to medium high. Rub grill with oil - grill tuna about 3-5 minutes each side for medium rare, 2-4 more minutes (each side) for medium to well. Remove from grill and let stand for 5 minutes. Serve topped with citrus salsa.

Freak'n Good Ribs

This is still our favorite ribs recipe. I found it on Allrecipes.com a couple of years ago. I think what makes this recipe so tender and flavorful is that the ribs are marinated over night.

INGREDIENTS

• 3 cups pineapple juice
• 1 1/2 cups brown sugar
• 1 1/2 tablespoons mustard powder
• 1/3 cup ketchup
• 1/3 cup red wine vinegar
• 1 1/2 tablespoons fresh lemon juice
• 2 tablespoons soy sauce
• 1/2 teaspoon ground cloves
• 2 teaspoons ground ginger
• 4 cloves garlic, minced
• 1/2 teaspoon cayenne pepper
• 2 pounds baby back pork ribs
• 1 (18 ounce) bottle barbeque sauce

DIRECTIONS

1. In a large baking dish, mix together the pineapple juice, brown sugar, mustard powder, ketchup, red wine vinegar, lemon juice, and soy sauce. Season with cloves, ginger, garlic, and cayenne pepper. Cut ribs into serving size pieces, and place into the marinade. Cover, and refrigerate, turning occasionally, for 8 hours or overnight.
2. Preheat oven to 275 degrees F (80 degrees C). Cook ribs in marinade for 1 1/2 hours, turning occasionally to ensure even cooking.
3. Preheat grill for medium heat.
4. Lightly oil grate. Grill ribs for 15 to 20 minutes, basting with barbecue sauce, and turning frequently until nicely glazed.

Uncle Terry's Meat

Great recipe to use to grill out during the summer. The marinate makes the meat tender and favorable. I've used this marinade on many different cuts of beef.

1/2 cup vegetable oil 1/2 cup ketchup 1/4 cup red wine 2 tablespoons red wine vinegar 2 cloves garlic, minced 1/2 teaspoon salt

1/2 teaspoon ground black pepper 1/2 teaspoon dry mustard 1/2 teaspoon celery salt 1/2 teaspoon chili powder 4 pounds chuck roast or steaks

Directions
1 Preheat an outdoor grill for medium heat and lightly oil grate.
2 In a large, nonporous bowl, combine the oil, ketchup, wine, vinegar, garlic, salt, ground black pepper, mustard powder, celery salt and chili powder and mix well. Pierce the roast with a fork all over the meat. Place the meat in the bowl with the marinade and turn several times to coat. Cover and marinate in the refrigerator for at least 12 hours, turning occasionally.
3 Grill over medium heat for 10 to 12 minutes per side, or until internal temperature reaches at least 145 degrees F (65 degrees

Kabobs

Grilled steak and chicken that doesn't dry out on the grill, but stays moist and flavorful. These kabobs are simple to make, and delicious to eat. Skewered meat with peppers, onions, and mushrooms in a honey teriyaki sauce.

1/2 cup teriyaki sauce
1/2 cup honey
1/2 teaspoon garlic powder
1/2 pinch ground ginger
2 red bell peppers, cut into
2 inch pieces
1 large sweet onion, peeled and cut into wedges

1 1/2 cups whole fresh mushrooms
1 pound beef sirloin, cut into 1 inch cubes
1 1/2 pounds skinless,
boneless chicken breast halves - cut into cubes
skewers

Directions
1 In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
2 Preheat grill for medium-high heat.
3 Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
4 Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

Marinated Pork Roast

Marinated Pork Roast
This is a great marinade for any meat. I especially like it on pork roasts, but it can easily be used on chicken or ribs. Prep Time: approx. 15 Minutes. Cook Time: approx. 2 Hours . Ready in: approx. 4 Hours 15 Minutes. Makes 8 servings.

1 (4 pound) pork roast 1/2 cup Worcestershire sauce 2 tablespoons honey 2 tablespoons cider vinegar 1/2 teaspoon mustard seed

1/2 teaspoon mustard powder 1 teaspoon lemon pepper 1/2 teaspoon celery salt 1 clove garlic, minced

Directions
1 Prepare grill for indirect heat.
2 In a large resealable plastic bag, combine the Worcestershire sauce, honey, vinegar, mustard seed, mustard powder, lemon pepper, celery salt, and garlic; seal, and mix
ingredients. Place the roast in the plastic bag, press air out of bag, and seal. Marinate for 2 hours in the refrigerator, turning the roast occasionally to help coat while marinating.
3 Lightly oil grill grate. Place roast on grill, and discard marinade. Cover, and cook for 1 1/2 to 2 hours, or until internal temperature is 160 degrees F (70 degrees C).

Glen's Marinated Pork Shoulder

This tangy marinade for grilled pork shoulder is swimming with spices. You'll really taste the garlic! Prep Time: approx. 15 Minutes. Cook Time: approx. 3 Hours . Ready in: approx. 7 Hours 15 Minutes. Makes 8 servings.

1/4 cup chopped garlic 1/2 cup chopped onion 1 dash soy sauce 1 tablespoon corn syrup 2 tablespoons apple juice 3 tablespoons Worcestershire sauce 1 teaspoon molasses 1/4 cup wine 1/4 cup Italian-style salad dressing

1/2 cup distilled white vinegar 1/2 teaspoon garlic powder 1/8 teaspoon salt 1/2 teaspoon onion powder 1 tablespoon Cajun seasoning 1/2 teaspoon crushed red pepper 1/4 teaspoon seasoning salt 1/4 cup brown sugar 8 pounds pork shoulder

Directions
1 In a large bowl, mix garlic, onion, soy sauce, corn syrup, apple juice, Worcestershire sauce, molasses, wine, Italian-style salad dressing, distilled white vinegar, garlic powder, salt, onion powder, Cajun seasoning, crushed red pepper, seasoning salt and brown sugar.
2 Score pork shoulder 1/8 to 1/4 inch deep. Place in the bowl with the marinade mixture. Marinate at least 4 hours in the refrigerator.
3 Preheat an outdoor grill for medium high heat and lightly oil grate.
4 Cook marinated pork shoulder on the prepared grill 3 hours, or until the internal temperature has reach a minimum of 165 degrees F (75 degrees C). Marinate frequently with
the mixture while grilling.

Beer Can Chicken

A couple of years ago when we were welcoming a new sister-in-law into the family we all got together and put a recipe box together of our favorite recipes. This is a recipe that my sister-in-law, Susie contributed. When we first made this on the grill we had a hard time balancing the chicken on the grill. Since the popularity of tbeer can chicken has increased, you can now by special stands which stabalize the chicken while it is cooking. No more spilled beer on the hot coals.....
For the Rub:
1 teaspoon dry mustard
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon Kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper


1 whole chicken
2 teaspoons vegetable (we use olive oil)
1 can (16 oz.) beer (tall boy)

To make the rub: In a small bowl combine the rub ingredients. Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly spray or brush all over with the vegetable oil and season, inside and out with the rub. Open the beer can and pour off half of the beer (or drink it as we do!!) Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the bird to the grill, keeping the can upright. Carefully balance the bird on its two legs and the can. Grill over "Indirect Medium" heat until the juices run clear and the internal temperature reaches 170 degrees in the breast and 180 degrees in the thickest part
of the thigh, for 1 1/4 to 1 1/2 hours. Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer--it will be hot. Let the chicken rest for about ten minutes before lifting it from the can. Discard the beer. Cut the chicken into serving pieces. Serve warm. Makes 4-6 servings.

Fajitas

I discovered this recipe in an old southwest cookbook a number of years ago. It continues to be a family favorite.

4 c. soy sauce

1 c. packed light brown sugar

1 tsp garlic powder

1 tsp onion powder

8 tbl fresh lemon juice

4 tsp ground ginger

1 skirt steak for every 3 persons

warm flour tortillas

Combine soy sauce, brown sugar, garlic powder, lemon juice and ginger in a jar; shake to mix well and dissolve sugar. Let marinade stand in sealed jar overnight. Pour marinade over beef and let marinate 2 hours or overnight in refrigerator in sealed container. Remove fajitas from marinade and grill over very hot coals a short time, about 10 minutes per steak if meat is 3/4 inch thick. Brush meat with marinate two or three times while cooking. Chop meat with a cleaver and wrap in warm tortillas to serve.

Serve with cut up tomatoes, lettuce, grated cheese, your favorite salsa, guacamole, sour cream etc. Instead of skirt steaks I usually use sirloin steaks