Amazon Basics B0B8R16CS2 Manual Del Usuario página 15

Recipes
BBQ Salmon
2 large salmon steaks
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2 tbsp. oil
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Salt & pepper
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2 oz. thin bacon slices
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Preheat the grill. Brush the steaks with oil and season with salt and pepper. Place on the grill and cook for 10 minutes, turning
the steaks over halfway through the cooking time.
Meanwhile, fry the bacon in a pan on the side burner. Drain on paper towels. Melt the butter in a small saucepan taking care
not to discolor it. Arrange the fish and bacon on serving plates. Pour the butter over and sprinkle with lemon juice. Garnish with
parsley sprigs and lemon wedges.
Serve with boiled potatoes tossed in butter and sprinkled with chopped parsley and a crisp lettuce salad.
NOTICE
Substitute catfish, halibut, or cod for salmon.
Backed Chili Corn
6 medium ears corn, husked
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3 tbsp. butter or margarine, melted
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About ½ hour before cooking, add butter to the corn. Place each ear of corn on a piece of heavy-duty foil. In a bowl, combine
remaining ingredients and mix well. Brush 1-½ tsp. butter mixture over each ear. Close foil and fold up ends to seal. Place on the
grill. Cook, turning packets occasionally for 10 to 12 minutes or until cooked through.
Pork Chops
4 pork chops
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1 large onion, peeled and grated
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2 tbsp. lemon juice or vinegar
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2 tbsp. oil
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½ tsp. powdered mustard
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Mix all the ingredients except the pork chops. Pour over chops and marinate for one hour in a cool place. Turn the grill on full
and heat for 10 minutes.
Grill the pork chops, brushing with the marinade occasionally. Serve with mixed salad, dressed with vinaigrette flavored with
fresh dill.
Barbecued London Broil
4 to 6 servings
1 lb. flank steak, scored
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¾ c. Italian dressing
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1 tsp. Worcestershire sauce
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1 tsp. dry mustard
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Combine the Italian dressing, Worcestershire sauce, dry mustard, and thyme. Add onion to the mixture and marinade the flank
steak with it. Refrigerate for at least 4 hours or overnight.
Remove the steak and grill on your preheated grill for 5 to 7 minutes on each side, basting frequently with the marinade. In
the meantime, sauté onions from the marinade in butter in a skillet on your side burner for 3 minutes. To serve, slice steak
diagonally into thin slices, sprinkle onions over top. Garnish with vegetable kabobs.
Barbecued Potatoes and Cheese
1-½ cups shredded cheddar cheese
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1 can (10-3/4 oz.) condensed cream of mushroom soup
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1/3 cup milk
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2 tbsp. barbecue sauce
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Preheat the grill. Combine cheese, condensed soup, milk, BBQ sauce, oregano, salt, and pepper in a large mixing bowl. Stir in
potatoes until well coated. Turn into a well-buttered 1-1/2 quart rectangular baking dish. Cover the dish with aluminum foil.
Bake covered 25 minutes on medium with the lid of your grill closed. Remove foil and continue baking 15 minutes longer or
until potatoes are tender. Let stand for 5 minutes before serving.
PR-KMY0YMPZVX_B0B8R16CS2_6 burner Gas Grill_User Man_V1_EN_BK1.indb 15 PR-KMY0YMPZVX_B0B8R16CS2_6 burner Gas Grill_User Man_V1_EN_BK1.indb 15
2 tbsp. butter
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1 tbsp. lemon juice
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Spring of parsley
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Lemon wedges
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Dash of ground cumin
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Dash of ground coriander
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2 tsp. Worcestershire sauce
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½ tsp. freshly ground black pepper
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1 tsp. sugar
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½ tsp. paprika
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1 clove garlic
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¼ tsp. thyme, crushed
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1 medium onion, sliced
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2 tbsp. butter, melted
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¼ tsp. oregano
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¼ tsp. salt
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1/8 tsp. pepper
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4 cups thinly sliced potatoes (4 medium-sized potatoes)
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