Deviled Chicken

1/2 cup dry mustard
1/3 cup white wine
3-4 chicken breasts, skinned, boned, halved
peanut oil
soft bread crumbs
salt
pepper

Make a paste of mustard and wine. Let stand at least 10 minutes. Flatten chicken breasts with a mallet or rolling pin dipped in water to keep it from sticking. Brush chicken lightly with oil. Season with salt and pepper. Precook one minute on each side on gas grill. Remove from grill and brush both sides generously with mustard paste. Dip in soft bread crumbs to coat. Sprinkle lightly with peanut oil. Grill until delicately brown. Turn gently, sprinkle with oil and continue cooking until done.

Chicken Chipotle BBQ

1/2 c. ketchup
1/4 c. orange juice
1 T. onion, finely minced
1/4 t. cumin
1 T. cider vinegar
1 T. brown sugar
1 T. Chipotle in adobo sauce, pureed in food processor
1/8 t. ground oregano
1/8 t. salt

Chipotle, or smoked jalapeno chiles (often sold canned in an adobo sauce), is a pungent and flavorful ingredient. If you want more character and more "heat," simply add more Chipotle to the BBQ sauce.

Mix all ingredients. Place 2-4 boneless chicken breasts in 2/3 of the BBQ sauce, reserving 1/3 for basting. Roll the breasts in sauce, cover with plastic wrap, and refrigerate for 24 hours. Remove chicken from sauce, season with salt and black pepper. Brush with 1/3 reserved BBQ sauce while it is grilling. Grill until done then remove from heat. Serves 2-4

Teriyaki Beef Kabobs

2 lbs. beef, to serve four
2/3 cup soy sauce
1/4 cup medium-dry sherry
1 Tbsp. fresh ginger, grated
1 large clove garlic, pulped

Cut the beef into 1" cubes, discarding any white connective tissue. Tenderize by pounding gently with the flat of a cleaver, then press back into cubes. Combine the soy sauce, sherry, ginger and garlic.

Marinate the beef cubes in marinade mixture for 4 to 6 hours at room temperature. Drain well. Cook on skewers on medium-high heat for 10 to 12 minutes. Turn frequently to brown evenly. For a one-course meal, alternately add cherry tomatoes, pearl onions and mushrooms between meat.

4 rib eye steaks
3 minced garlic cloves
1 1/2 t. minced fresh thyme
1 1/2 t. minced fresh rosemary
1 1/2 t. Pernod (optional)
3 T. extra virgin olive oil
salt and black pepper
1/2 c. coarsely chopped black nicoise olives
3 red onions, thinly sliced and sautéed in olive oil until soft

Combine all ingredients except salt and pepper and marinate in the refrigerator for 4-24 hours. Before grilling, season well with salt and pepper. To add to the "nicoise" flavor, add several large sprigs of fresh rosemary on top of the briquets. Grill steaks over high heat until desired doneness. Sprinkle with chopped nicoise olives and serve on a bed of sautéed red onions. Serves 4

Barbequed Salmon

Salmon Steaks (6 oz. each)
2 Tbsp. lemon juice
garlic powder
pepper
2 cup brown sugar
1/4 lb. butter (or margarine)
1 cup soy sauce
2 Tbsp. liquid smoke
Tabasco - 3 good shakes

Baste steaks every 3 minutes or so with a mixture of last 5 ingredients. When finished cooking salmon will flake easily with fork. Sprinkle with lemon juice, pepper and garlic powder. Place on serving platter and spoon more barbecue sauce over salmon.

Blackened Fish

fish fillets (redfish, orange roughy, catfish)
butter
Cajun seasoning

Heat an iron skillet or griddle on gas grill set on high until skillet is extremely hot. This will require 15 to 20 minutes. Dip fish fillets in butter, sprinkle with Cajun seasoning. When skillet is smoking hot, melt 2 to 3 Tbsp. butter in skillet; add fish fillets. Cook quickly with grill lid down 4 to 8 minutes each side or until fish flakes easily and is slightly blackened.

6 6" wooden skewers soaked in water for several hours
18 pieces scallop (should be about 1 lb.)
1 jalapeno, seeds and most of the white vein removed*
2 T. fresh lime juice
1/4 c. fresh orange juice
6 T. vegetable or extra virgin olive oil
2 green onions, minced
1/2 c. finely chopped cilantro (about 1/2 bunch)
1/4 t. salt
1 mango, peeled and cut into a large dice

1. Mix jalapeno, lime juice, orange juice, oil, green onion, cilantro, and salt in a food processor or blender until well ground. (If a food processor or blender is unavailable, the salsa can be mixed briefly by hand using a wire whisk.)
2. On each skewer, thread three scallops with a piece of mango in between each one. (Can be done hours in advance & kept covered in the refrigerator.) Place in a baking dish and pour a small amount of salsa (about 1/3 of the salsa) over the skewers. Roll the skewers in the salsa. Let marinate in the refrigerator, covered, for 1 ½ hours.
3. Remove scallops from marinade and discard marinade. Grill over high heat. After about 5 minutes, the scallops should be cooked through.(Scallops are cooked through when they firm up and the inside changes from translucent to an opaque, bright white color.
4. Remove from grill and coat with some of the reserved salsa. Additional salsa can be served on the side.

* Be sure to clean jalapenos wearing gloves, or if using bare hands, wash them immediately after cleaning chiles. If a hotter salsa is desired, leave some or all of the veins and seeds in the jalapeno.