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Put butterflied leg oflamb in a large dish or pan and pour marinade over it. Rub t LAMB 'N GARLIC Get the butcher to bone and butterfly a 5lb leg of lamb and remove as much fat as possible. 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"DATE.TIME.LINE" ....JM=Ҡ,4,2))BTM1630,1640,1650,0=+IBOTM/2-.5):I=IBOTM:I/2=I/2)I=I-1 œ2120B=B$(I),16)," ")-1 B$(I),"BASIC 0")850B$(I),"TEXT 0")890 B$(I),"CAT 0")1140*B$(I),"FONT 0")18504B$(I),"FOTO 0")1930>B$(I),"PASTXB$(I);v:520: 500THPOS=4:I/2=I/2)I=I-1I=IBOTM THPOS=44:I/2<>I/2)I=I+1I2=-1:I=I-2:IBOTM<30THPOS=44I=IBOTM/2)*2:=+IBOTM/2)-1:CA)"PRINT.ALL": OA+P 3HA=(81+UCA)A=(81+LCA):::: OA+Q Quits 3IA=(83+LCA)A=(83+UCA)"PRINT.SHOW": OA+S 2JA=(68+LCA)A=(68+UCA)/Screen.Savers/HELLON=THPOS:B$(I);XA<8A>11540bA-7640,660,690,720l:=THPOS:he marinade into the meat, turning to coat. Place bay leaves on the lamb and cover and refrigerate for 2 days (48 hours). To Grill: Remove and discard bay leaves. Save marinade for basting meat as it cooks. Place meat on grill about 5" above hot coals. eshly ground black pepper vegetable oil for the grill chopped fresh herbs for garnish: thyme, mint, parsley 2 - 3 Tbs fresh lemon juice 1/2 cup cubed ham fat (optional, but very nice!) ------------------------------ Marinate the pork ribs starting about anely sliced 2 Tbs olive oil, preferably French (But not a heavy Tuscan oil) Herb Flavored Oil ~~~~~~~~~~~~~~~~~ 3 sprigs thyme 1/2 medium sized Turkish bay leaf 1 tsp fennel seed 2 sprigs fresh mint 2 sage leaves 1/2 cup olive oil 4 - 6 medium potatoes frp Kosher salt 1 tsp fresh thyme leaves or 1/2 tsp dried, crumbled 1 Turkish bay leaf (California Bay Laurel is too strong and oily) 1/2 tsp fennel seed, slightly crushed 1/2 tsp crushed Rosemary 6 fresh mint leaves, slivered 1 sage leaf 4 cloves garlic, fifrom Languedoc: BARBECUED SPARERIBS LANGUEDOC STYLE "Coustelou au Feu de Bois" ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 3-lbs pork loin rib ends or 4-lbs Cotry-style spare ribs (Don't substitute regular spare ribs for this recipe) Marinade ~~~~~~~~ 1 1/2 tsaring the meat and giving it a wonderful charred ham flavor. You can simulate this technique by heating some ham fat from, say, a Smithfield ham, or even a domestic "prociutto," in a heavy saucepan and basting the meat with the fat. So, here's the recipe s a perforated wrought iron cup fastened to a long rod. The flambadou is a basting instrument used in charcoal cookery. The cup is made red hot in the cols, then a piece of ham fat is placed inside. The fat instantly melts and drips through the holes, sehe pork, which is marinated with herbs, will clearly show its flavor, and the potatoes, also flavored with herbs and sizzling ham fat, are a delightfully different treat. The old recipes for this dish call for a special implement, the "flambadou," which i !"#o compared to some of the "latest" techniques used here in the states and often found in "trendy" restaurants and upscale joints. Whether you prepare these ribs ove cals or in your broiler you'll find them to be a unique and exciting eating experience. TBARBECUED SPARE RIBS - FRENCH STYLE Barbecue is where you find it! I recently came across a recipe from Southwest France for barbecued spare ribs. What fascinated me was the similarity of ingredients and techniques used in France over a hundred years ag. Garnish with the roasemary, thyme and oregano. Cover with grill top or make a tent out of aluminum foil.Grill for 40-50 minutes, turning and basting meat every 10 minutes. Remove lamb to a cutting board and sprinkle with the sat and let stand 15 minutes. Thinly slice the lamb and arrange on a platter day before you plan to fire up the grill. Since you're not using an acid, such as vinegar, citrus juice or wine in this marinade you can go as much as days, but that would be the maximum. Make the herb flavored oil about 2 or 3 days in advance. Use a clean glass jar or bottle with a non-reactive top. Set it aside in a cool place away from sunlight and shake the oil gently about twice a day. About two hours before grilling, remove the ribs from the refrigerator, wipe off the excess marinade, and set asices Vinaigrette, recipe follows Procedure: Combine 2/3 cup yogurt, onion, orange juice, cilantro, garlic and spices in blender container or food processor fitted with the metal blade; process until smooth. Add salt to tast. Combine 1/2 of yogurt mixturen 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon coarsely ground black pepper 8 cups mixed greens, such as spinach and romaine, thinly sliced 3 cups diagonally sliced peeled carrots Garnish: sprigs of fresh cilantro Garnish: orange slo 2 pound boneless lamb loin (double) roast, tied 1 cup plain yogurt, divided use 1/4 cup thinly sliced onion 2 tablespoons fresh orange juice 2 tablespoons chopped fresh cilantro 2 garlic cloves, peeled 1/2 teaspoon ground caramon 1/2 teaspoon ground cumi$&'()eless lamb loin roast is showcased in a prize-winning fashion with an aromatic yogurt sauce and ginger-curry dressed salad. So interesting are the blends of flavors that the salad and yogurt sauce could easily accompany any of your favorite lamb cuts. 1 t Moroccan Lamb With Curried Carrot Spinach Salad This recipe is the original creation of Janet Hill of Sacramento. It was the winner in the Sizzlin' Lamb Barbecue Contest sponsored by the Lamb Committee of the National Livestock ad eat Board. Grilled bon 1992 Sheldon Belinkoff; 76177,3361 ut 15 or 20 minutes. When there are only cubes of fat and rendered fat left in the pan spread them on the ribs and potatoes during the last 5 minues or so of grilling. This recipe came from Paula Wolfert's book "The Cooking of Southwest France." May 12,arm oven until the meat is ready. Serve the pork hot with a sprinkling of fresh ground pepper, herbs and a squeeze or two of lemon juice. If you plan to flavor the meat with the rendered hot ham fat, simmer the fat in 3 Tbs of water over low heat for abo then once during the grilling process. The ribs should be cooked to your liking; well done will take about 45 minutes to an hour. If the potatos start to get too cooked, move them to a cooler spot on the grill (if you have the room) or place them in a wlain vegetable oil and arrange the ribs flat on the grill. Every 10 minutes or so turn and baste the ribs with the herb- infused oil. Add the potatoes after the first 10 minutes or so and baste them well with the oil. Don't let them over cook, and turnide, allowing the meat to come up to room temperature. Peel the potatoes and cut them into 1-inch thick slices and brush them lightly with the hrb-flavored oil. After the coals in your grill have burnt down to a nice white ash, brush the grill with the p with remaining plain yogurt for sauce; refrigerate until serving. Place lamb in plastic bag; pour remaining yogurt mixture over meat. Turn meat to coat with mixture. Close bag securely and marinate in refrigerator for 2 hours or overnight, turning occasionally. Remove lamb from marinade and place on grill over medium coals. Grill about 20 minutes for rare, turning 1/4 turn every 5 minutes. Allow to stand 10 minutes. Meanwhile prepare the Vinaigrette (recipes follows) Toss Vinaigrette with carrots and gre.0123 Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 lb beef, lean suchas filet or *************************************************** ***** BEEF BROCHETTES W/RED PEPPERS & CORIANDER ***** ***************************************************** Categories: Beef Main Course Calories per serving: 7 minutes per side, 12 - 14 minutes total. Should be just done inside. *** Recipe Via Compu-Chef (tm) *** to allow flavors to mix. Place enderloin in 1 gallon heavy plastic freezer bag, give marinade marinade mixture a final stir and pour over pork, covering it. Allow to sit four hours or preferably, overnight. Grill over medium charcoal fire Tbsp Dry Mustard (Colemans) 2 Tbsp Lemon Pepper 1 1/2 lb Pork Terderloin DIRECTIONS ------------------------------------------------------------ Combine first 10 ingredients in glass bowl and allow to sit for 1 hour Juice From 1 Large Lemon 1/2 cup Orange Juice 3 Tbsp Worcesteshire Sauce 1/2 cup Dry Shery 3 Garlic Cloves, Cruhed 3/4 cup Parsley, Chopped (Fresh) 1 *,-4 Fat grams per serving: Approx. Cook Time: 15 Cholesterol per serving: Marks: E INGREDIENTS ---------------------------------------------------------- 1/2 cup Peanut Oil 1/3 cup Soy Sauce **************************************** ***** Tom Brown's Pork Tenderloins ***** **************************************** Categories: Meats Outdoor Pork Calories per serving: Number of Servings: ablespoons olive oil, 1 tablespoon fresh orange juice, 1 teaspoon minced fresh ginger, 1/4 teaspoon curry powder, 1/4 teaspoon sugar, salt (to taste) and pepper (to taste). Uploaded 11 April 1992 by Lon Hall ens; place on large serving platter. Carve roast into slices and arrange over salad. Presentation: Garnish with sprigs of fresh cilantro and orange slices. Serve with reserved sauce. Yield: Makes 6 to 8 servings. Vinaigrette: In a medium bowl, whisk 2 t top sirloin 2 red onions, about 1/2 lb 2 med red peppers 2 Tbsp lemon juice 2 Tbsp coriander seeds 1 tsp garlic, chopped 1/4 tsp red pepper flakes 1/2 Title: Smoked Beef Roast and Pork Roast Keywords: beef, pork, bake, smoker Ingredients: 20 lb beef roast 15 lb pork roast 20 garlic cloves - whole 20 cayenne peppers - fresh or pickled 10 green onions - whole WATER PAN SEAng roasting process. Add wood to charcoal. Place wine in water pan, then fil to top with water. Place roast on wire rack and smoke for 6 to 8 hours. Check after 4 hours; add more water if necessary. top of roast. Smoker cooker Ingredients: 3 pieces apple or hickory wood full pan of charcoal water pan, full Burgundy wine Directions: Soak apple or hickory wood for 30 minutes in water. Start charcoal 20 to 30 minutes before starti46oss roast. Place one slice of bacon in each cut. Place half a clove of garl at ach end of the cuts. Rub salt and pepper on top of roast. Cover top of roast with slices of onion. Wrap with bacon, secure with toothpicks. Alternate slices of lemon and lime on Title: Smoked Venison Roast Keywords: venison, roast, smoker Ingredients: 5-7 lb venison roast 1 lb bacon 3 cloves garlic 1 large onion 1 lemon 1 lime salt and pepper Directions: Make deep cuts acrulveyhouse 73330,2525 tes for rare, basting with reserved marinade and turning often. If the brochettes are to be cooked on a grill, place them on the grill and cook for 4 minutes for rare, basting often with the reserved marinade while turning UPL by Dr. Jim Cnions and peppers on skewers. Reserve the marinade for basting. If the brohettes are to be cooked under the broiler, arrange them on a rack about 4 inches from the source of heat, leaving the door slightly ajar. Cook for about four minu. Cut the peppers into 24 equal-size pieces and set aside until ready to cook. Combine the meat and remaining ingredients in a mixing bowl. Blend well and marinate for 15 minutes. Drain the meat and arrange equal portions of meat, oe beef into 1 inch cubes. There should be 24 cubes. Peel and cut the onions into 24 1 inch cubes. Reserve the remaining onion for another use. Set the cubes aside until ready to cook. Cut away and discard the pepper cores and seedsto taste DIRECTIONS ----------------------------------------------------------- Preheat a charcoal grill to high or an oven broiler to 500 degrees. If wooden skewers are used, soak them in cold water until ready to use. Cut th tsp cumin 4 sprig thyme, fresh OR 1 tsp dried 1/4 cup red wine, dry 2 Tbsp honey 2 Tbsp olive oil 4 Tbsp coriander, Fresh coarsley chopped salt and pepper SONINGS: 1 cup wine - dry, red or white 1 onion - whole2 garlic cloves - whole 1 tbs liquid smoke 1 tsp mint - dried 2 tbs parsley 6 drops Peychaud's bitters 2 tbs Worcestershire sauce water Directions: Stick a knife into eac79:; cooked whol, shank or butt ham increasing cooking time for larger whole ham. If a country ham is used soak it in water or apple cider (for a sweeter flavor) a few hours or overnight to remove some of the salty taste. Remove thick skin if a strong smoke fr Ingredients: 1 bone in ham - 5 to 7 lb 1 1/2 cup maple syrup 1 tsp ginger 1/4 tsp nutmeg 1/2 tsp allspice 16 cloves - whole pineapple slices - canned Marachino cherries Directions: Use a fullyts. Mix brown sugar, mustard, ginger and cloves, adding enough pineaple juice to make a rather thick paste. Forty-five minutes before end of cooking time coat ham with brown sugar mixture and continue smoking. Title: Maple Glazed Ham Keywords: ham, smoke<>?@Aam in burgundy, port or red wine will greatly improve the flavor and tenderness of a bone-in ham. The wine removes any trace of salt from the ham and leaves it fork-tender and very sweet. Score ham, place on smoker grid and smoke according to cooking char Title: Smoked Burgundy Ham Keywords: ham, smoker Ingredients: 1 ham - whole, hal or picnic 1 cup brown sugar 1 1/2 tsp dry mustard pineapple juice 1 tsp ginger 1 tsp cloves - ground Directions: Soaking the hequently, until gravy thickens slightly. Serve over rice. uice from smoker cooker Directions: After making a small roux, add enough cold water to blend roux. Then add as much juice from smoker cooker pan as you wish. It has all the juice and the tasty fat from the meat that was cooked. Simmer, stirring frthen pork roast, in cooker and let them cook. I usually put these on about 11 P.M. and let them cook while I sleep. One 10-lb bag of charcoal will usually do. GRAVY 1/2 cup flour (for roux) 1/4 cup oil (for roux) cold water you get your fire going and are ready to put the meat on the smoker cooker, place some pre-soaked smoking wood (such as pecan or hickory) on the briquets. Place seasonings in water pan, then add water all the way to the top of the pan. Place beef roast, h roast in several places, making a deep puncture. With fingers, push 1 clove garlic in each hole, then a long pepper and a green onion. Slice the pepper and onion off even with the surface of the meat. Sprinkle the roasts with salt and red pepper. When lavor is desired. Trim fat leaving no more than 1/2 inch thick covering. Score ham. Combine syrup, ginger, nutmeg and allspice. Place ham in a large dish and baste with syrup mixture. Let the ham stand in syrup for 1 to 2 hours or until it reachesroom temperature; baste frequently with syrup. When ready to smoke, remove ham from dish, stud with cloves and place on smoker grid. Baste with syrup at least twice while smoking. Before last hour of smoking decorate with canned pineapple slices and cherries, ba GO FOR THE BURNED By Phyllis Hanes: The Christian Science Monitor from the Los Angeles Times 5 September 1991 Cambridge, Mass.-For three years rnng, Chris Schlesinger has both competed in and judged at the Memphis in May International Barbecue Championsh juice and the tasty fat from the meat that was cooked. Simmer, stirring frequently, until gravy thickens slightly. Serve over rice. 1/2 Cup flour (for roux) 1/4 Cup oil (for roux) cold water juice from smoker ooker After making a small roux, add enough cold water to blend roux. Then add as much juice from smoker cooker pan as you wish. It has all the an, then add water all the way to the top of the pan. Place beef roast, then pork roast, in cooker and let them cook. I usually put thee on about 11 P.M. and let them cook while I sleep. One 10-lb bag of charcoal will usually do. AU JUSTIN GRAVYce of the meat. Sprinkle the roasts with salt and red pepper. When you get your fire going and are ready to put the meat on the smoker cooker, place some pre-soaked smoking wood (such as pecan or hickory) on the briquets. Place seasonings in water pWorcestershire sauce water Directions: Stick a knife into each roast in several places, making a deep puncture. With fingers, push 1 clove garlic in each hole, the a long pepper and a green onion. Slice the pepper and onion off even with the surfaBDEFwhole WATER PAN SEASONINGS: 1 cup wine - dry, red or white 1 onion - whole 2 garlic cloves - whole 1 tbs liquid smoke 1 tsp mint - dried 2 tbs parsley 6 drops bitters 2 tbs Title: Smoked Beef Roast and Pork Roast Keywords: beef, pork, bake, smoker Ingredients: 20 lb beef roast 15 lb pork roast 20 garlic cloves - whole 20 cayenne peppers - fresh or pickled 10 green onions - 2-1/2 to 3-1/2 hours. ste again. If using a meat thermometer, fully cooked ham should reach an internal temperature of from 130 F to 140 degrees Make certain the themometer is not touching the bone. Charcoal - use 7 - 8 lb charcoal, 3 quarts hot water, 3-4wood sticks andsmoke ip. He has been cited for his professional expertise at grilling, for being a creative chef and for his cookbook, written with John Willoughby, "The Thrill of the Grill" (Morrow: $24.95). Schlesinger is passionate about cooking with fire. "That burned, cruGIJKLMN DRY MEAT RUB Tonight I worked up a new recipe for a dry rub for brisket and pork. Actually, it's more of a damp rub, since it combines, somewhat, the elements of a marinade and a dry rub. First, after cleaning and drying the brisket, I poured a little uce 2 tablespoons sugar 1 tablespoon salt 1 tablespoon freshly ground black pepper Combine vinegar, hot pepper sauce, sugar, salt and pepper in bowl. Makes 2 cups. Uploaded 11 September 1991 by Lon Hall erwise serve dry with sauce on side. Remove ribs from grill, cut in between bones and serve. Makes 5 serings. Note: Recipe is easily halved or doubled. Keep 2:1 proportion of sauce to rub. Basting Sauce 1 3/4 cups white vinegar 2 tablespoons hot pepper sas to 30 minutes per side, depending on heat and temperature of ribs. Ribs should have light outer crust and be heated throughout. (Longer cooking produces better ribs.) If you prefer juicy ribs, coat with Basting Sauce just before removing from grill. Oth sheets and cook in 180-degree oven 3 hours. Do not turn; slow cooking infuses spices. Remove from oven. (Ribs may be coered and refrigerated up to 2 days before grilling.) Use very low charcoal fire with rack set as high as possible. Grill ribs 5 minute2 tablespoons chili powder 4 tablespoons paprika 2 full racks of 3/down pork spareribs Basting Sauce (recipe follows) Combine salt, sugar, cumin, pepper, chili powder and paprika to make barbecue rub. Rub ribs thoroughly with mixture. Place ribs on bakinge term "3/down" refers to the weight of the ribs. In this case, it is three pounds or less for each slab of 10 t 12 ribs. BARBECUED RIBS, MISSOURI-STYLE 2 tablespoons salt 1/4 cup sugar 2 tablespoons ground cumin 2 tablespoons freshly ground black pepper spices, then oven-cooked slowly and finished on the grill. In "The Thrill the Grill," Schlesinger says his method comes close to true barbecuing, missing nothing but the intense smoky flavor that can be achieved only by three hours of slow barbecuing. Thankenthaler and Charles Robinson, Schlesinger and Wheaton plan to open another restaurant, the Blue Room, in Cambridge in the fl. Not as casual as the East Coast Grill, it will have a broader menu with more international dishes. These ribs are coated withk, vegetables and fruit are grilled over wood fires. In 1988, Schlesinger and partner Cary Wheaton opened a small place next door called Jake & Earl's. It's their own version of the American barbecue joint, with take-out barbecue a specialty. With Stan Frries from travels in tropical countries, including Costa Rica, Thailand and places in between. The atmosphere at his East Coast Gill is casual, with a marble- topped bar, tile floors and an open-pit barbecue at the rear of the dining room, where ribs, duc Schlesinger's food background includes not only cooking school but also his growing-up days in Virginia and "a Pennsylvania grandmother with an enormous repertoire of rural American dishes." His restaurant menus today also show evidence of flavor discovesty taste of my Dad's grilling was one of my first taste memories. It's one of the purest and simplest of cooking forms, and it's bee around for ages," he says. "There is good evidence that Homo erectus types such as Peking Man and Java Man were grilling."Jim Beam (Bourbon) over the meat, rubbed it in well, and let it mrinate for about an hour at room temperature. Then I rubbed on a very small amount of oil; I suppose any vegetable oil will do, but the first bottle I grabbedfro my cupboard was a French oilOQRSTkes 1 tsp sweet Hungarian paprika 1/8 tsp ground gloves 1 chipotle, minced 1/8 tsp celery seed 1/8 tsp ground coriander 1 tsp Colgin liquid smoke 1/4 tsp ground red, white, green and black peppercorns squeeze fresh lemon juice dash ground ginger ----------UWXY just fine. UNCLE SHEL'S RAINY DAY SAUCE """""""""""""""""""""""""""" 1 35-oz package Pomi unsalted tomato sauce 3/4 cup brown sugar 1 cup sorghum molases 1 large clove garlic, minced 1 Tbs good balsamic vinegar 1 tsp cayenne pepper 1/2 tsp red pepper fla It was a funky, rainy, kinda slow morning and I wanted to work up a simple sauce for some grilled chicken legs. I wasn't looking for anything to complicated or time consuming to make, so I whipped up this little number that fit the mood and circumstancesarch 22, 1992 re low, around 200 degrees. This makes a wonderful, spicy and flavorful rub, and, after tasting the meat after cooking for 7 hours I can say that this is a winner! The meat is very tender, and the flavor is very satsfying. Sheldon Belinkoff; 76177,3361 M. The meat then marinated, covered, at room temperature, for about three hours or so. Slow cook the brisket for about 12 - 14 hours using some hickory chips. The total cooking time will depend on the size of the brisket, of course, but keep the temperatu the meat well, making sure all areas, even the sides, were covered evenly, but not to heavily. Finally I took a small amount of minced garlic, probably no mare than 1/2 - 3/4 tsp, and rubbed it all over the meat, lettig it blend with the herbs and spices including seeds (pequins are good also) 1/2 tsp crushed dried thyme 1/2 tsp freshly ground cumin 1 tsp Coleman's mustard powder 1/8 tsp ground coriander 2 fresh ground cloves (about 1/8 tsp?) I mixed all these ingredients together and rubbed it intoed olive oil for this, however. Next I made the dry rub: 1 tsp fresh ground black pepper 1/2 tsp fresh ground "pepper melange" (red, green, white and black pepper) 2 tsp sweet Hungarian paprika 1/2 tsp cayenne peppr 1/2 tsp crushed chilpectin peppers, from Provence, Moulins de la Brague, which is a blend of sunflower oil and E.V olive oil infused with dried red peppers, bay leaves, rosemary and other herbs. It's medium hot and a bit spicy, with a great depth of flavor. I wouldn't use a heavily flavor---------- Pour the Pomi (or other good quality tomato sauce) into a heavy 3 quart, non reactive saucepan. Bring heat up to med and start the sace warming. Add the minced garlic, sugar, molasses, balsamic, and spices, and let the sauce warm until it just bubbles. You may turn up the heat a little, but don't let the sauce boil. When sauce starts to bubble add the liquid smoke and the squeeze of fresh lemon juice, and let sauce sit on low, or warm, until ready for use. This is a mildly hot sauce with a sor 1 tsp red wine vinegar 1/2 tsp Louisiana hot sauce (or more to taste) 1/2 tsp Worcestershire sauce (or more to taste) Combine and Heat the ingredients on simmer for 5-10 minutes. Great if allowed to sit for a day but still wonderful if used immediatable. Makes 5 1/2 cups and can be stored in the refrigerator coverd. Title: Jack's Quick Garlic bbq Sauce Keywords: sauce 1 btl open pit "original" flavor bbq sauce (or your favorite) 3 to 4 cloves of garlic pressed (or more to taste) 2 tbs brown sugarun the mixture through a blender or food processor. Add remaining ingredients and simmer for at least 10 minutes, the longer this sauce simmers the better it it makes it. TO SERVE: This sauce can be used either hot or cold for basting or served on the talt 2 tsp pepper Directions: Saute the garlic in the oil until oowned and almost crisp. Add the onions and cook until tender but not browned. Add green pepper, tomatoes, celery, basil, chili powder, stock and vinegar. Cover and simmer for 40 minutes then minced onion 1/4 cup chopped parsley 1 cup minced green pepper 1 cup red wine 1 cup peeled and chopped tomatoes 1 cup beef stock 2 stk celery minced 1 cup tomato puree 2 tbs red wine vinegar 1 1/2 tsp sith a pastry brush. -End Recipe Export- -Begin Recipe Export- QuikBook rsion 0.96 Beta A Title: PUNGENT BBQ SAUCE Keywords: sauce, BBQ Ingredients: 1 cup olive oil 1 tbs basil 6 cloves garlic, chopped 1 tbs chili powder 1 cupre sauce 1/2 cup catsup 2 tbs white vinegar 1/2 tsp salt 1/4 cup sugar 1/2 tsp pepper 1 tbs grated onion Directions: Mix all of the above ingredients in a small bowl. Brush mixture on food wZ\]^_`abcdefghijklmnopqrstuvwxyf of cooking period. Just before serving, top meat with remaining aue. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Barbecue Sauce No. 1 Keywords: sauce Ingredients: 1/2 cup coffee 2 tbs worcestershi BBQ SAUCES Title: Golden BBQ Sauce Keywords: sauce, bbq Ingredients: 1/2 cup prepared mustard 1/2 cup honey 1 tsp salt 1/2 tsp rosemary leaves 1/4 tsp pepper Directions: Mix all ingredients. Baste meat during the last halldon Belinkoff; 76177,3361 rt of sweet background. TIP: Use sorghum molasses if you can; Pomi, or home made tomato sauce works very well in this recipe; try to use a balsaic that's at least 6-years old, but don't spend a lot of money for very expensive vinegar. March 14, 1992 Sheely. Superb on chicken so fire up the grill and pass me another Corona. Please send me comments or any suggestions to improve the sauce -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Barbecue Sauce No. 2 Keywords: sauce 1 1/2 cups beer 1 1/2 cups ketchup (heinz) 1/2 cup dark brown sugar 4 tbs red wine vinegar 2 tsp dijon mustard 2 tbs worcestershire sauce 1 tsp dry mustard 1 tsp basil crushed 5 red chilies crushed 2 tb olive xture. Add garlic and onion, Cook together for about 10 minutes. Makes about 2 cups, enough to swab 4 to 5 lb of meat. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.6 Beta A Title: Phoenix Brand Championship Barbecue Sauce Keywords: Barbec cloves garlic, minced 1 - large onion, grated Juice of 1 lemon Directions: Melt butter. Add vinegar, water, tomato ketchup, Worcestershire and lemon juice. Mix mustard, chili powder, cayenne, pepper, salt, sugar and bay leaves. Add to other mi 1/2 cup tomato ketchup 2 tsp Worcestershire sauce 1 tsp dry mustard 2 tsp chili powder 1/4 tsp cayenne 1 tsp black pepper 1 tsp salt 1/4 cup sugar 2 - crushed bay leaves 2 -fburgers. Leftovers can be frozen. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Texas Style Barbecue Sauce Keywords: sauce, barbecue Ingredients: 1/4 - lb butter or margarine 1 cup vinegar 1 cup water wder 2 tsp sugar 1 tsp black pepper 1 1/2 tsp salt 1/2 tsp ground cloves Directions: Mix all of the ingredients together, blending well, an simmer at least 1 hour, but longer is better. Serve on roast, ribs, steaks or beeatsup Juice of 1 lemon 8 oz tomato sauce 3 large onions, diced 1 large clove garlic, minced 1/2 cup brown sugar, firmly packed 1 cup water 1 tbs liquid smoke 1 tbs red chili pos not as hot as it sounds, but it is spicy. Title: Cowman's Barbecue Sauce Keywords: Beef, Meats, Barbecue, Sauces This sauce dates from 1940 and is in used today. Yield: About 6 CupOf Sauce 1 cup beef stock 1 cup vinegar 1 cup cowdr 1/4 cup worcestershire sauce Directions: combine all ingredients and simmer until thick. when you use this remember its really a glaze not a sauce. this recipe makes about a gallon. I generally thin it with beer before use. and by the way it BAR-B-Q SAUCE Keywords: sauce, BBQ Ingredients: 1 1/2 tbs pork drippings 1/2 gal catsup 1/4 cup vinegar 1/2 cup sugar 1/2 bottle 57 sauce 1/2 tbs black pepper 2 tbs red pepper 1 tbs garlic salt 1/4 cup chili p tabasco sauce to taste cayenne pepper to taste Directions: Chop onions. Saute in margarine until lightly colored. Add all other ingredients and simmer 30 min. About 7 cups. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title:garine 6 tbs vinegar 1/2 cup lemon juice 6 tbs brown sugar 6 tsp prepared mustard 1 tbs Worcestershire sauce 3 tsp chili powder 3 cups ketchup 1-1/2 cups water salt to taste underlarge rib sections; slows the cooking; brush sauce on last 2 turns. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Tangy Sweet BBQ Sauce Keywords: sauce, BBQ Ingredients: 3 large onions 6 tbs marit hot so I use the red chilies liberally, & also use about 1 tbs black pepper added last. If using pork, parboil for 10 min, then bake until almost done, brush sauce on, & grill no more than 20 min. Beef (ribs) benefit from a water catch pan in the grilloil 3 cloves garlic crushed ground black pepper to taste Directions: combine vinegar, beer, worcestershire in saucepan over med heat add brn sugar & stir to dissolve add all rest, bring to boil, simmer 20 min. heat uncovered just before use. I like ue, Bbq, Sauce, Grill Ingredients: 1/2 large onion, minced 4 cloves garlic, minced 3/4 cup whiskey 2 cup ketchup 1/3 cup vinegar 1/4 cup Worcestershire sauce 1/2 cup packed brown sugar 3/4 cup molasses 1/2 tsp black pepper 1/2 tbs salt 1/4 cup tomato paste 2-3 tbs liquid smoke 1/3 tsp hot sauce, or to taste Directions: Combine onion, garlic and whiskey in a 3-quart saucepan. Saute until onion and ga2 tbs Lemon juice 1 cup Sweet pepper, chopped 1 tbs Salt 1/2 cup Parsley, dried 3 tbs Lea & Perrins 1 cup Dry white wine 1/2 tsp Mint, dried 3 tbs Vinegar 1 tbs Liquid smoke 2 c With Inside Help" -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Justin's Barbecue Sauce Keywords: Cajun, Sauces Ingredients: 3 cup Onions, chopped 1/4 cup Honey 1 tbs Garlic, chopped hile. Add the wineand the rest of the ingredients. Cover and cook for several hours. "I use a food dehydrator to preserve vegetables when they are in season, then I store them and use them when I need them." From Justin Wilson's "Outdoor Cooking Lemon juice 1 c Dry white wine 3 T Lea & Perrins 3 T Vinegar 1 T Liquid smoke 1 c Water Put all the dried ingredients in a pot and add water. Let it set a little w 1 c Onions, dehydrated 1 Ketchup 1/4 c Sweet peppers, dehydrated 2 T Louisiana hot sauce 1/4 c Parsley, dried 1 T Salt 1/2 c Honey 1/2 t Mint, dried 1 T n are finely chopped, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 Cups. From Paul Prudhomme's "Louisiana Kitchen" Title: Dehydrator Barbecue Sauce Keywords: Cajun, Sauces Servings: 8 rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and str until melted. Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacote. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently. Remove orange and lemon-quart saucepan fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking util onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally. Stir in the seasoning mix and cook about 1 minuonions 2 c Pork, beef or chicken stock 1 1/2 c Bottled chili sauce 2 T Minced garlic 1 t Tabasco sauce 4 T Unsalted butter Combine the seasoning mix ingredients in a small bowl and set aside. In a 2der 1 t Garlic powder 1/2 t White pepper 1/2 t Ground cayenne pepper -----------------------------MAIN INGREDIENTS------------------------------ 1/2 lb Bacon, minced 1 1/2 c Chopped ort- QuikBook version 0.96 Beta A Title: Cajun Barbecue Sauce Keywords: Cajun, Sauces Servings: 5 -------------------------------SEASONING MIX------------------------------- 1 1/2 t Black pepper 1 t Salt 1 t Onion powstrainer to remove onion and garlic bits if you prefer a smoother sauce. Make 4 cups. Note: This sauce gets better with age. If time permits, kep it in the refrigerator a day or so to develop a deeper, richer taste. -End Recipe Export- -Begin Recipe Exprlic are translucent, about 10 minutes. Remove from heat and light mixture; flame for 20 seconds. Add all remaining ingredients. Bring to a boil, then turn down mixture to a medium simmer. Simmer 20 minutes, stirring constantly. Run sauce through a medium up Ketchup 1/2 tbs Louisiana hot sauce Directions: Place all ingredients in a pot that is big enough to hold them. Bring to a boil. Cook, covered, on low heat for several hours. From Justin Wilson's "Outside Cooking with Inside Help" -End Recipe Exort- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Comforting Barbecue Sauce Keywords: Cajun, Sauces Servings: 25 4 c Onions, chopped 1 c Celery, chopped 1 c Bell pepper, chopped auce. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Plum Barbecue Sauce Keywords: Fruits, Sauce, Mexican Ingredients: 1/4 cup Onion; Chopped, 1 small 1/4 cup Butter Or Margarine 1/4 cup Chile Sauce es, red pepper and ancho chile in oil, stirring frequently, until onion is tender, about 5 minutes. Stir in remaining ingredients. Heat to boiling, reduce heat to low. Simmer uncovered, about 10 minutes, stirring occasionall. Makes about 2 1/3 cups of s 1 cup Orange Juice 1/2 cup Lime Juice 2 tsp Sugar 2 tsp Lemon Juice 1 tsp Fresh Cilantro; Snipped 1 tsp Salt Directions: * Ancho chile should be seeded and finely chopped. Cook onion, ground red chiluikBook version 0.96 Beta A Title: Citrus Barbecue Sauce Keywords: sauce, Vegetables, Fruits, Mexican Ingredients: 1 Onion; Large, Finely Chopped 1 tsp Ground Red Chiles 1/4 tsp Ground Red Pepper 1 Ancho Cile; * 1 tsp Vegetable Oil bine all of the ingredients in a small saucepan. Heat to boiling, then reduce the heat and simmer for 30 minutes. Makes enough sauce for basting pork loin back ribs, pork chops or roast, chicken or hamburgers. -End Recipe Export- -Begin Recipe Export- Qup Catsup 1 tbs Worcestershire Sauce 1 Cup Water 1/4 Cup Vinegar 1 tbs Sugar 1 Tsp Salt 1 Tsp Celery Seed 2 to 3 Dashes Bottled Hot Pepper Sauce Diections: Comil mixture boils. Microwave on 2/3rds power (medium-high) 4 to 5 mins. to blend flavors. Proceed as above. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: RIB SHACK BAR-B-Q SAUCE Keywords: sauce, barbecue Ingredients: 1 Crine on full power (high) 30 to 45 seconds or until melted. Add Onion and Garlic. Microwave on full power (high) 1 1/2 to 2 minutes, or until tender. Add remaining ingredients; cover with waxed paper. Microwave on full power (high) 3 to 5 mintes or unt and garlic in margarine until tender. Add remaining ingredients; bring to a boil. Reduce heat; simmer uncovered 15 to 20 minutes. Use as basting sauce for pork, chicken or beef. Refrigerate leftovers. MICROWAVE: In 1-qt glass measure, microwave marga 3 cloves garlic, minced 2 T Butter Or Margarine 1 c Catsup 1/4 c Brown Sugar, Firmly Packed 1/4 c Lemon Juice 1 T Worcestershire Sauce 1 t Prepared Mustard 1/8 t Hot Pepper Sauce In small saucepan, cookonion is mighty fine for soppin." From Justin Wilson's "Outdoor Cooking With Inside Help" -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Quick Barbecue Sauce Keywords: Sauces Servings: 2 1/2 cup onions, chopped ring to a boil. Lower heat and cover. Cook for 2 to 3 hours. This sauce can be stored in the refrigerator for several weeks. Makes 3 quarts to 1 gallon. Justin says, "This is not to drink, no. It's to use as a bubba-que sauce, but it also too,omfot Liquor In a large skillet, saute onions, celery, bell pepper and parsley in peanut oil until onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Salt to taste. Add Southern Comfort. B 1 c Fresh parsley, chopped 1 c Peanut cooking oil 2 T Garlic, chopped 3 c Steak sauce 1/2 c Louisiana hot sauce 3 c Ketchup 3 t Salt 1 c Southern C 2 tsp Mustard; Dijon-style 16 1/2 oz Purple Plums; 1 cn, * 6 oz Frozen Lemonade; Thawed,1 cn Directions: * Plums should be drained, pitted and finely chopped. Cook onion in margarine in 2-quart saucepan stirrin occasionally, until tender, about 2 minutes. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Simmer, uncovered, 15 minutes, stirring occasionally. Makes about 2 cups of sauce. Title: Spicy Texas Barbecue Sauce Keywords: sauce, Fruits, Tex-mex Ingredients: 1 cupger Optional: red wine or red wine vinegar. Bonny's variations (Bonny is Dorothy's daughter) add garlic salt and onion salt instead of salad dressing, use oil (i.e. equal parts soy sauce & oil) salt pepper For more sweetness, add more honey or substitut3 weeks. Makes 1 3/4 cups. Title: Dorothy's BBQ Sauce Keywords: sauce, BBQ To equal parts of soy sauce & Bernstein's Italian Dressing. Add about : 1 tbsp Worcestershire sauce 1 or 2 tbsp honey 1 tbsp Tang dash of Lawry's SeasonedSalt 1 tsp powdered ginpepper and chili powder. Cover with microwavesafe plastic wrap vented at one edge. Microwave at 100 percent power for 2 minutes until bubbly. Stir. Microwave, covered, at 50 percent power for 4 minutes. Stir at half time. Cool. Refrigerate for up to i powder Directions: Combine the onion, garlic and oil in a microwave-safe 8-cup measure. Microwave, uncovered, at 100 percent power for 3 to 3 1/2 minutes until the onion is very soft. Stir in the catsup, vinegar, water, corn syrup, mustard, steak sauce, garlic, finely chopped 1 tbs vegetable oil 3/4 cup catsup 1/4 cup cider vinegar 1/3 cup hot water 1/4 cup light corn syrup 1 tbs yellow mustard 2 tbs steak sauce 1/4 tsp black pepper 1/4 tsp chilcrowave at 50 percent power for 10 to 12 minutes until the chicken is fork-tender and lightly glazed, basting with sauce; rotate pan 180 degrees at half time. Title: Cajun Barbecue Sauce (Microwave) Ingredients: 1 onion, finely chopped 1 cloveions toward the outside at half time. Drain of the drippngs. Remove the rack. Turn the chicken, skin-side up, with the meatiest parts still toward the outside. Pour the Cajun Barbecue Sauce evenly over the chicken. Cover the pan with paper toweling. Miz|}~, in a single layer on a rack in a microwave-safe 11 x 8 x 2-inch bake-roast pan with the meatiest parts toward the outside, wings in the center. Cover with waxed paper. Microwave at 100 percent power for 15 to 17 minutes, rearranging the less-cooked port EVEN MORE BBQ SAUCES Title: Oven-Barbecued Chicken (Micowave) Keywords: chicken, microwave, sauce, barbecue, New Orleans, sauce Ingredients: 1 chicken, cut up 1 1/2 cup Cajun Barbecue Sauce (see recipe) Directions: Lay the chicken pieces, skin-side downour; stirring occasionally. Makes about 5 cups of sauce. alapeno Chiles; * 2 Cloves Garlic;Finely Chopped 12 oz Tomato Paste; 1 cn 12 oz Beer; Any Brand * Jalapeno chiles should be seeded and finely chopped. Heat all ingredients to boiling in a 2 quart saucepan; reduce heat to low. Cover and simmer 1 h Catsup 1/2 cup Brown Sugar; Firmly Packed 1/4 cup Lime Juice 2 tsp Ground Red Chiles; To Taste 1 tsp Vegetable Ol 1 tsp Worcestershire Sauce 1 1/2 cup Onion; Chopped, 3 Medium 2 Je 1 tbsp brown sugar. Eliminate Tang & use pineapple juice instead. Add 2 tbsp catsup. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: BBQ SAUCE (basic sweet and sour) Keywords: sauce, BBQ,chicken Ingredients: 1/4 cup Cream Sherry 3 tbs Honey 1/3 cup Soy Sauce, dark 1/2 tsp fresh ginger root, grated. (keep it in the freezer. Grates better. 2 small cloves garlic, pressed 3 tbs White Vinegar Directions: Mix honey into sherry till smooth, add soy sauce, press garlic and sauce. Stir into a paste; then add remainder of Worcestershire sauce. Pour this into heated mixture and boil slowly for 20 minutes. Refrigerate any unused portion. Keeps for several weeks. Sauce makes about one quart. -End Recipe Export- -Begin Recipe Ex final 15 minutes of cooking, baste both sides of the meat with barbecue sauce. Cut ribs to serve. To make sauce, combne catsup and water in large pot. Bring to a boil. Mix dry ingredients together. Add mustard, Liquid Smoke, and half of the Worcestershireith the above mixture. Place ribs on the grill in any type of covered smoker or barbecue pit, keeping away from direct heat so that the smoke does the cooking. Cook very slowly for 1 1/2 to 2 hours, or until meat comes away from the bone easily. During the1 tbs salt 4 tsp sugar 2 1/2 tsp paprika 1 1/2 tsp black pepper 1 1/2 tsp chili poder 1 tbs prepared mustard 1 1/2 tsp Liquid Smoke 1 cup Worcestershire sauce Directions: Season the slab of pork ribs on both sides w, grill Ingredients: 3 lb small pork ribs 1 part black pepper 1 part paprika 3 parts salt -----------SAUCE------------ 1 pt catsup 1 1/2 pt water 1/3 cup flour vinegar, Worcestershire sauce, soy sauce, mustard, meat concentrate, oregano and pepper in a large saucepan; stir well and simmer for 30 minutes. Taste; add salt, if needed. Keep warm. Title: Lone Star Ribs and Barbecue Sauce Keywords: ribs, sauce, porkire sauce 1 1/2 tablespoons soy sauce 1 1/2 tsp dry mustard 1 tablespoon bottled meat concentrate 1/4 teaspoon leaf oregano, crumbled 1/4 teaspoon black pepper Salt to taste Directions: Combine oil, onion,garlic, honey catsup,Barbecue Sauce Keywords: sauce, bbq Ingredients: 2 tablespoons olive or vegetable oil 1 medium size onion,grated(1/4 cup) 1 clove garlic, finely minced 1/2 cup honey 1/2 cup catsup 1/2 cup wine vinegar 1/4 cup Worcestershpers as well as the onion and garlic (if you use diced) in the sauce after the rest of the BBQing is done. It will only fall into the coals and give you a burnt smell. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Anna's r great color and great taste. You can put in a touch of garlic and onion is always good in it. Of course, the "chunky stuff" will have to be added after you are through BBQing and have it at the table fr the dipping and/or pouring over. Cook the bell peping to basic sauce. For beef add cinnamon and curry powder (get Madras if you can) to basic sauce. For pork add brown sugar and cinnamon to basic sauce. For other variations, add pineapple chunks, and/or bell pepper chunks, red, green and yellow make fostir as you simmer it a bit more. When it is thick enough so it doesn't run off immediately you have it just right. Offer left over sauce as dipping sauce with chicken. For a mexican flavor add Chili powde and Cayenne to taste. For lamb add mint flavor after turning each time. If the sauce is too thin you can thicken it with a bit of corn starch. Heat the sauce a bit, put corn starch into a separate bowl and add some of the warmed sauce to it, mixing till smooth, then add to the remaining sauce and add to the mixture. Grate ginger root and stir. Add 2 tbs white vinegar - taste - if you want more sour add 3rd tbs vinegar. Grill chicken as per your own liking, turning often, every five to eight minutes to preventcharring, and brush top side only port- QuikBook version 0.96 Beta A Title: Fresh Tomato Salsa Keywords: sauce, vegetable, spicy 5 medium tomatos, diced 1/3 cup tomato sauce 1/4 cup chopped purple onion 3 cloves garlic, minced 1 or 2 small jalapeno peppers,minced 2 Tbl minced parsley 1 tsp oregano ( whole) 2 Tbl fresh lime juice 1 tsp salt Combine all of the ingredients, stirring gently. Cover and chill. Serve over toasted French bread or with tortilla chips, fish, or chicken. Yield: 3 1te that is far more complex than it seems. It performs culinary marvels on grilled tuna and swordfish. ---------- 1 pound jalapeno peppers, stemmed, seeded, ad deveined 2 pounds peeled garlic cloves 1/2 cup water 1 cup extra-virgin olive oil Preheat the JALAPENO GARLIC PASTE ~~~~~~~~~~~~~~~~~~~~~ Sometimes it's the simple ingredients that pack the most flavor. Chef Bruce Cooper of Jake's in the Manyunk section of Philadelphia roasts garlic and jalapeno together, then adds extra-virgin olive oil for a tasght); spare ribs (8 hours to overnight) NOTE: I often leave the seeds in the chiles. May 26, 1992 Sheldon Belinkoff; 76177,3361 ng liquid as needed to moisten the mixture in a paste form. Store in an airtight jar in the refrigerator for 3 to 4 weeks. Yield: 2 to 3 cups Recommendations: Marinate chicken breasts (4 to 6 hours); wings (6 to 8 hours); beef brisket (8 hours to overniater and reserve 2 cups of soaking water. Combine the chilies. reserved soaking water (as needed), chipotle, onion, garlic, cumin, oregano, and salt in a food processor and puree until all the ingredients are blened into a smooth thick paste. Use the soakiied chipotles) l/2 cup chopped onion 4 garlic cloves 2 teaspoons ground cumin 2 tablespoon dried oregano (preferably Mexican) 1 teaspoon kosher salt Soak the ancho and New Mexican chile in hot water to cover for about 1 hour. Remove the chilies from the wavorite barbecue sauce to liven up the flavor. -------------------- 4 dried ancho chili peppers, stems, veins, and seeds removed 2 dried New Mexican chili peppers (guajillo), stems, veins, and seeds removed 2 cannedchotle chile peppers (or reconstituted dr New Mexican Red Pepper Paste ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ This paste, created by Chef Jon Jividen, is ideal for beef brisket, chicken breasts, and spare ribs. You can also add a couple of tablespoons of the paste to any of the basic marinades or to your fafood, fish sticks and chicken. 2 tbs Worcestershire Sauce 1/2 cup Dark Brown Sugar 1/2 cup Lemon Juice Directions: Heat all ingredients together in saucepan. Keep hot as needed. Makes about 4 cups. Use this salsa also for hot dogs, hamburgers, spareribs, se/3 cups. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Galliano Barbeque Sauce Keywords: Barbecue, Sauces, Texas Ingredients: 2 cup Catsup 1 cup Chili Sauce 1/2 cup Liquore Galliano oven to 350 degrees F. Place the garlic and jalapeno in a roasting pan. Add the water and olive oil. Roast for 1 hour. Place the roasted garlic, jalapeno, and pan liquid in a food processor and puree. May 26, 1992 Sheldon Belinkoff; 76177,3361 UNCLE SHEL'S BADLANDS (tm) BUSHWACKER'S SAUCE ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 1 Tbs Orange-Habanero-Chipotle Oil (recipe follows) 1/2 cup finely chopped onion 1/2 tsp finely mined arlic 2 35-oz boxes Pomi tomato sauce (or unsalted equivalent can be used immediately. Makes 4 cups. May 25, 1992 Sheldon Belinkoff; 76177,3361 /2 cup fresh lime juice 1 TBS Worcestershire sauce 2 teaspoons hot pepper sauce In a large, heavy nonreactive saucepan, melt butter and add remaining ingredients. Simmer slowly for 20 to 25 minutes, stirring frequently to prevent sauce from burning. Sauce sauce is excellent on fish and chicken, and interesting on pork. It is too delicate to match with beef. ----------------- 1 cup unsalted butter 1/2 cup firmly packed dark brown sugar 1 cup tomato puree 1/2 cup cider vinegar 6 ounces prepared horseradish 1 FLORIDA SAUCE ~~~~~~~~~~~~~ This unusual barbecue sauce includes horseradish and lime juice. It is tangy and sweet, with a delicate taste and a short shelf life. Try to make this the same day as your barbecue because the flavors tend to fade quickly. Thisnight); spare ribs (8 hours or overnight) ht jar. It will keep in the freezer for up to 6 months. NOTE: I use sweet or hot paprika depending on the effect I want and usually reduce the salt amount *substantially* or eliminate it altogether. Chicken wings (6 to 8 hours); brisket (8 hours or over dried thyme 1 teaspoon dried oregano 1 teaspoon freshly ground white pepper 1 teaspoon freshly ground black pepper 1 tablespoon kosher salt 1 tablespoon garlic powder 1 tablespoon onion powder Combine all he ngredients in a small bowl. Store in an airtig TUMBLEWEED SPICE MIX ~~~~~~~~~~~~~~~~~~~~ This recipe was part of a seasoning mix for Tumbleweed Onions in a recipe from Executive Chefs Bob Munich and Joe D'Aquila of Kinterra in Wayne, Pennsylvania. 2 tablespoons paprika 1 tablespoon cayenne 1 teaspoon) 1 cup lightly packed brown sugar 1/4 cup + 1 Tbs cider vinegar (don't use other vinegar in this recipe) 1/4 cup Colgin's liquid smoke 2 tsp mild flavored honey 2 - 3 Tbs Jim Beam or other bourbon juice from 1/2 lemon or lime (about 2 tsp or so) Spice Bl the peel off the fruit. Lay the peel skin side down on a hard surface and, with a small serrated knife, remove the bitter white pith that coats it. You're done when you longer see white pith, only peel. Peel can be dried overnight in a gas oven by the good oil presence. Dull, dry surfaces will taste dull when dried. When a recipe calls for citrus juice, save the peels. A rind is a terrible thing to waste. To prepare dried citrus peel, score the surface lightly with a paring knife and carefully pullfor the oil to run through the filter completely. From Jim Tarantino's book: "The flavors we identify most as orange, lemon, lime, grapefruit and tangerine come from the ols in the peel. The surface of the citrus should be shiny and fragrant, indicating aspot, away from direct sunlight, for 2 - 3 days, shaking the jar two or three times per day. Filter the oil through a paper coffee filter into a clean glass jar. Can be stored in the fridge, tightly covered, for about 6 months. NOTE: It may take a while l or orange zest, minced 2 cups canola oil -------------------- In a spice mill, grind the chipotles, habaneros and orange peel together, Combine the spice mix with the canol oil in a clean GLASS jar with a non-reactive top. Let the mixture sit in a cool ile the habaneros add a wonderful depth and background. The original recipe was from Jim Tarantino's book "Marinades" but has been modified slightly by the addition of the habaneros. 3 - 4 dried chipotle peppers 1 dried habanero 2 - 3 Tbs dried orange peeu might add a light brushing to your meat or chicken about 15 minutes before removing from grill or smoker. ORANGE-HABANERO-CHIPOTLE OIL ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Orange peels, drie chipotles and habaneros infuse this oil with a smokey-citrus flavor whring every now and then. Turn off the heat and let the sauce steep for at least 1/2 hour - 45 minutes to let the flavors fully meld. Taste and adjust your spice mixture. Serve hot as a table sauce. This is not a marinade or a cooking sauce, although you find the heat/flavor level you like. I found that 4 - 5 teaspoons was just nice. Add the optional cayenne (I do) and continue stirring. After a minute or two add the bourbn and the lemon/lime juice, and let sauce heat for another 5 minutes or so, stir to a spice grinder down to and including the whole clove. Grind up all the ingredients until you get a medium fine, somewhat grainy result. Add the habanero and Paprika and blend together. Stir in the spice mixture to the sauce, 1 tsp at a time until yoreduce heat to medium and continue cooking for another minute or two. Add the tomato sauce and stir well to mix. Add the remaining ingredients, one at a time, down to and includng the honey, stirring after each ingredient. Add the spice blend ingredients piquin pods, whole (I prefer the wild piquin) 1 whole clove 1/4 tsp ground dried habanero 2 tsp hot or sweet Hungarian Paprika 1/2 tsp cayenne -------------------- Saute the onion in the oil over medium-high heat until translucent, add the minced garlic, end ~~~~~~~~~~~~ 1 tsp whole white peppercorns 1 tsp whole black peppercorns 1 tsp whole coriander seed 1/2 tsp whole cumin seed 1/8 tsp whole fennel seed 3 - 4 small dried chipotls including seeds 1 ancho, stemmed but including seeds 20 chilpectin or wildpilot light, at 150 degrees in an electric oven, or on a rack in a warm, dry spot in a couple of days." When I first tried this technique I tried to dry the peel on low heat in my microwave; it doesn't work well. Time, and patience, is rewarded here. I strongly suggest getting this book; it's full of wonderful recipes for marinades, dry rubs and pastes for meat, chicken, fish, poultry or vegetables. It's published by Crssing Press, Freedom, CA 95019 ISBN 0-89594-531-2 Sheldon Belinkoff; 76177,3361 Mayng lid; pour marinade over meat, cover, and refrigerate for at least 8 hours or until next day, turning meat occasionally. Remove from fridge and let stand an hour or so to come up to room temperature. Cook meat by indirect heat. Lift meat from marinade ain tip roast Toast sesame seeds in a wide frying pan over medium heat until golden (about 3 minutes), shaking pan often. Remove from heat and add oil, soy, lemon juice, vinegar, sugar, garlic, andonion. Place meat in a non-reactive bowl with a tight fitti SESAME BEEF ROAST ~~~~~~~~~~~~~~~~~~ 1/3 cup sesame seeds 1/2 cup each salad oil and soy sauce 1/3 cup lemon juice 2 tablespoons white wine vinegar 1 tablespoon sugar 2 cloves garlic, minced or pressed 1 medium-size onion, sliced 4-pound crossrib or sirloerves 6 to 8 May 25, 1992 Sheldon Belinkoff; 76177,3361 e them over the hot coals. Place the lamb on the grid and cover-cook with vents open over a med-hot bed of coals 12 minutes per side for rare, 15 minutes per side for medium-rare. Let stand 10 minutes before serving. Swl. Stir in the buttermilk and pour over the lamb. Refrigerate covered overnight. Let stand at room temperature 1 hour before cooking. Preheat your grill and brush the grate lightly with ol. If using presoaked wood chips or chunks for flavorings, sprinkl freshly ground pepper 3 cups buttermilk Vegetable oil ---------------- Place the lamb in a shallow glass or ceramic dish. Add the garlic and rosemary sprigs to the dish. Combine the mustard, soy sauce, hot peppers, and freshly ground pepper in a bory, stems from the sheep region of the West. 1 leg of lamb, 5 to 6 pounds, boned and butterflied 2 cloves garlic, minced 2 sprigs fresh rosemary 1 tablespoon Dijon mustard 1 teaspoon soy sace 1/2 teaspoon crushed, dried hot red peppers 1/4 teaspoon BUTTERMILK BUTTERFLIED LAMB ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Buttermilk and lamb are a classic partnership - largely because the acid in the former tames the muscle fiber in the latter, resulting in a velvety soft bite. This version, dappled with fresh rosema 20, 1992 nd drain briefly (reserve marinade); then place on a lightly greased grill over a drip pan. Cover grill and adjust dampers as necessary to maintain an even heat. Cook, basting occasionally with marnade, until a meat thermometer inserted in thickest part registers 135 to 140 degrees F for rare (1 1/2 - 1 3/4 hours). Remove from grill and let meat stand for 10 minutes then cut across the grain into thin slices. Makes 6 to 8 servings. May 25, 1992 Sheldon Belinkoff; 76177,3361 Barbecued Potatoes Stuffed with Sausage (The title says it all.) Take a large potato and use a drill and a potato bit (looks suspiciously like a large CLEAN wood bit) and drill a hole down the potato the long way. Stuff with the sausage (italian oBBQ.VEGSv ' ',POTATO.BARBYB 9/TOMATO.SP.GRILL are done when they have a crispy exterior (about 15 minutes). Serve immediately. Serves 4. May 25, 1992 Sheldon Belinkoff; 76177,3361 e fire for direct-heat method of cooking. Remove ribs from marinade and reserve marinade. Allow ribs to come to room temperature. Place ribs on grill over hot fire and close lid. Turn ribs several times duringcooking and baste with reserved marinade. Ribs ombining green onions, garlic, soy sauce, sesame oil, vinegar, sesame seed, sugar, mustard, and pepper. Score ribs almost to the bone every 1/2 inch. Rub in marinade, cover, and refrigerate 8 to 12 hours. Turn ribs several times to marinate evenly. Preparinely chopped 1 teaspoon minced garlic 1/4 cup soy sauce 1/4 cup dark sesame oil 1/4 cup rice wine vinegar 2 teaspoons sesame seed 2 tablespoons sugar 1 teaspoon dry mustard 1 teaspoon freshly ground pepper 4 Pounds trimmed beef ribs Prepare marinade by c imbues it with hints of sesame and the sweet fragrance of garlic. Use a mesquite fire to round out the flavors. Meat is cooked in just 15 minutes and is crispy outside and rare and tender at the bone. ------------------------------------ 2 green onions, f SESAME BEEF RIBS ~~~~~~~~~~~~~~~~ Start this dish the day before serving it by marinating the ribs overnight in the refrigerator, covered, and in a non-reactive container. Most of the flavoring is accomplishe in e marinating, which tenderizes the meat and+SESAME.RIBS 6POTATO.BARBYB  .FLANK.PINWHEELQ +BEEF.KABOBS ,SEAR.SERLOINf r regular ora mixture) with a little salt and pepper (optional). Wrap in aluminum foil and put on grill to cook. You get the flavor of the sausage through out the potato. I got that recipe from my boss. If you think I like potatoes, he just eats the po What follows is one of my favorite recipes from one of my favorite "grill" books, THE THRILL OF THE GRILL: SEARED SIRLOIN, SUSHI STYLE ~~~~~~~~~~~~~~~~~~~~~~~~~~~ If you like steak tartare or carpaccio, and enjoy the accompaniments to sushi like wasabi,te meat and vegetables on skewers. Grill kabobs over medium heat for 15 minutes or until desired doneness. Turn and baste frequently with reserved marinade. e, vegetble oil, chili sauce, vinegar, worcestershire sauce, salt, organo, thyme and the crushed garlic, stirring well. Pour over meat. Cover and refrigerate over night, stirring meat occasionally. Remove meat from marinade, reserving marinade. Alternaove garlic, crushed 1/2 lb. large musharoom caps 2 lg. green peppers, cut into 1 1/2" pieces 1 pint cherry tomatoes 8 small onions, cut into quarters 4 small yellow squash, cut into 1" slices Place meat cubes in a large shallow container. Combine the win Beef kaobs 2 lbs. boneless sirloin steak, cut into 1" cubes 1/2 c. dry white wine ( I use chablis) 1/2 c. vegetable oil 2 Tab. chili sauce 1 tab. vinegar 1 tea. worcestershire sauce 1/2 tea salt 1/2 tea. dried whole organo 1/2 tea. dried whole thyme 1 clokouts when she was in high school. Teens and kids love it as well as adults. heels. Cover and refrigerate at least 8 hours. Remove pinwheels from marinade. Grill over medium-high coals 14-16 minutes or until desired doness, turning pinwheels frequently. Makes 8 servings I served this at several of Pixie's swimming parties and cotaste Diagonally slice steaks across grain into eight 1/4" thick slices; roll up slices and secure with wooden picks. Place pinwheels in a 13 x 9 bakng dish; sprinkle with chopped onion. Combine remaining ingredients, stirring well; pour marinade over pinw Here is a Flank Steak Pinwheel recipe that you will enjoy that is cooked on the grill. 1 1/2 lbs. Flank Steak 2 c. chopped onion 4 cloves garlic, minced 1 c. vegetable oil 2/3 c. vinegar 2 tea. salt 1/2 tea. dried thyme 1/2 tea. whole marjoram pepper to pickled ginger or soy sauce, this recipe is for you! The meat is rubbed with spices and seared quickly over very high heat which leaves the interior basically raw. I love it; it is simple and elegant and absolutely wonderful! Spice rub for steak ========reshly ground pepper to taste 1 large onion (I like Texas 10-15s for this) 3 cloves garlic 1/4 cup white wine vinegar 2 Tbs sugar 2 cups home made chicken stock 8 Tbs fresh lemon juice 2 Tbs good quality balsamic vinegar 4 - 6 Tbs chopped fresh basil -----aste that can't be beat, and it's great late summer treat. Wonderful with a good, fresh Italian bread dipped in Extra Virgin Olive Oil. 4-lbs excellent quality, vine ripened tomatoes (or the best you can get) Good quality olive oil for basting salt and f What follows is one of my favorite recipes from one of my favorite "grill" books, THE THRILL OF THE GRILL: CHILLED GRILLED TOMATO SOUP WITH FRESH BASIL ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Do I love this soup! It's got a smokey, fresh, lively ttato pieces that come out when he uses the potato bit (RAW!). around the pickled ginger and dip it in the soy sauce. May 13, 1992 Sheldon Belinkoff; 76177,3361 ep, covered, for up to two days. Remove it from the ridge about an hour or so before serving to remove the chill. Slice the meat very thin across the grain and arrange it on a platter with the accompaniments. Try rubbing some wasabi on the meat, roll ited surface, but since you want the heat to penetrate only the outer portion of the meat the fire must be very hot. Remove the meat from the grill and allow it to cool for at least 20 minutes before serving. You can refrigerate it if you like, and will keb ingredients together and rub the steak with it on all sides. Allow t stand at room temperature for an hour. Heavily sear the steak over a very hot fire on all its surfaces. About 2 minutes per side is fine. You want a well browned but thoroughly sear20 ounce sirloin steak, 2-inches thick and trimmed of ALL fat. Get the best piece of meat you can buy. Accompaniments ================ 1/2 cup soy sauce 6-ounces pickled ginger 4 Tbs wasabi mixed with 4 Tbs water -------------------- Mix all the spice ru=========== 1 Tbs freshly cracked white pepper 1 Tbs freshly craced black pepper 1 Tbs Kosher salt (I usually eliminate this or reduce it substantially) 1 Tbs Five Spice Powder 1 Tbs Paprika (Sweet or hot - I usually use sweet) 1 tsp powdered ginger 16 - --------------- Remove the stems from the tomatoes, split them in half horizontally, rub them lightly with the olive oil, salt and pepper and throw them on a grill with a low fire. You want to get a charred effect, but you also want some smokiness, so the longer the tomatoes stay on the grill the better. You want them to attain a little "charred" color. You can put the cover on the grill (if it has one) to increase the smokiness and to reduce the fire if the fire is too hot. Be careful you don't over-griW DC French $85-$105 La Brasserie NE DC French $20-$30 La Colline NW DC French $17-$21 La Forchette NW DC French $8. $4-$6 Full Kee NW DC Chinese $5-$9.50 Inn at Little Washington Washington VA American $68-$88 I Ricchi NW DC Tuscan $10-$22.50 Jean-Louis N Falls Church VA Thai $9-$20 Enriqueta's NW DC Mexican $11-$13 Fettoosh NW DC Lebanese $9-$16 Food Factory Arlington VA Arab $9-$15 Cafe Bethsda Bethesda MD Variety $14-$19.50 Cities NW DC Sicilian $7.50-$18 City Cafe NW DC American (Calif) $7.50-$12.50 Duangrat's NW DC Indian $6-$18.50 Burma Chinatown DC SE Asia $6-$15 C.F. Folks NW DC Lunch $7-$8 Cafe Atlantico NW DC Caribbean $7.50 Bacchus NW DC Lebanese $12.50-$14.75 Bacchus Bethesda MD Lebanese $12.50-$14.75 Bice N D Italian $14-$22 Bombay Club xed meal prices are included in the listing. NAME LOCATION TYPE PRICE ============================================================================ Adelis NW DC Home Cooking eminds us that these are not necessarly the best restaurants in the area -- but are her personal favorites. I have compiled a list from her writings. Please note that the prices are, in most cases, dinner entrees only, although, in some cases, lunch or fi RICHMAN'S FAVORITE RESTAURANTS 05/13/92 Phyllis C. Richman, the former main restaurant critic of the Washington Post, published a list of her favorite Washington area restaurants in the Washington Post Magazine's Fall Dining Issue, September 1991. She rmpletely. Add the lemon juice, balsamic vinegar and chopped basil. Season to taste and srve chilled or at room temperature. of chicken stock. Simmer uncovered for about an hour. Puree the cooked mixture and let it cool. Adjust the thickness of the soup by additional chicken stock. Ideally you want a consistency of something like a cream soup. Cover and chill the mixture coll these puppies! Peel and quarter the onion, oil it a bit, and place it on the grill unti lightly browned, about 5 to 7 minutes. Chop the grilled onions and tomatoes coarsely and place them in a non- reactive pot with the garlic, vinegar, sugar and 1 cup50-$15 Lauriol Plaza NW DC Mex/Span/Latin $7-$19 Le Caprice NW DC French $14-$28.50 Le Gaulois Alexandria VA French $5-$17.50 Le Lion D'Or NW DC French $22-$32 Lucie NW DC Continental $16-$40 Meskerem NW DC Ethiopoian $8-$11 Mr. Yung's Chinatown DC Chinese $5.50-inatown T. Cheng's Mongolian Rest. Chinese DC, NW, Chinatown Cactus Cantina Tex-Mex DC, NW, Cleveland Park Star of Siam Thai DC, NW, Downtown City Lights of China Chinese Chinese DC, NW, Chinatown Full Key Chinese DC, NW, Chinatown Hunan Chinatown Chinese DC, NW, Chinatown Li Ho Food Chinese DC, NW, Ch DC, NW, Adams Morgan Calvert Cafe Lebanese DC, NW, Adams Morgan Mixtec Mexican DC, NW, Adams Morgan Burma Restaurant Burmese DC, NW, Chinatown China Inn dirondacks Guatemalan DC, NE, Capitol Hill Cafe Atlantico Caribbean DC, NW, Adams Morgan Meskerem Ethiopian DC, NW, Adams Morgan Fish, Wings & Tings Jamaican nged the selections so that they are organized by location rather than the name of the restaurant. As of this date, I have eaten at 36 of the restaurants on the following list and can attest to their deserving to be chosen. GARY HAYMAN -- May 24, 1992 Ast restaurants in the area where you can go to get a good meal - cheap. It is highly recommended that you read the descriptions of the restaurants and what they have to offer bfore going as some are elegant and some are "holes in the wall." I have re-arra 100 BEST BARGAIN RESTAURANTS The following is from an article appearing in the May 1992 edition of the Washingtonian. The original authors are Robert Shoffner (DC), David Dorsen (MD) and Thomas Head (VA). It is a collection of what they feel are the be Rockville MD Korean $7.50-$50 Sholl's Colonial NW DC Cafeteria $1-$5 South Austin Grill Alexandria VA Tex-Mex $5-$12 Tabard Inn NW DC New American -BBQ $4-$11 Rio Grande Cafe Bethesda MD SW/Tex-Mex $7-$13 Ritz-Carlton Arlington VA Continental $68-$85 Sam & Harry's NW DC American $15-$27 Sam Woo NW DC Thai $7-$15 Red Hot & Blue Arlington VA Ribs-BBQ $4-$11 Red Hot & Blue Laurel MD Ribs-BBQ $4-$11 Red Hot & Blue Manassas VA Ribs Turkish $12-$20 Nora NW DC Eclectic-Health $16-$22 Notte Luna NW DC American-Italian $8-$17 Obelisk NW DC Italian $30-$35 Ploy $19 Morrison-Clark Inn NW DC Amer/Asia/Eur/Afr $15-$20 Morton's of Chicago NW DC Steak $19-$56 Morton's of Chicago Vienna VA Stea $19-$56 Nizam's Vienna VA DC, NW, Dupont Circle Straits of Malaya Malayan DC, NW, Dupont Circle Pizzeria Paradiso Pizza DC, NW, Dupont Circle Zed's Ethiopian Cuisine Ethiopian DC, NW, Georgetown Aditi Indian DC, NW, Georgetown Madurai Indian DC, NW, Georgetown Sarinah Satay House Indonesian DC, NW, Georgetown Nakeysa Persian Indian VA, Arlington Pines of Italy Italian VA, Arlington Matuba Japanese VA, Arlington Tachibana Japanese VA, Arlington Atami Pizza VA, Alexandria South Austin Grill Tex-Mex VA, Alexandria Cambodian Restaurant Cambodian VA, Arlington Crisp & Jucy Chicken VA, Arlington Delhi Dhaba hai VA, Alexandria Hard Times Cafe Chili VA, Alexandria Lite 'N' Fair International VA, Alexandria Savio's Italian VA, Alexandria Generous George's MD, Wheaton Silver Palace Chinese MD, White Oak Calvert Grille American VA, Alexandria Union Street Public House American VA, Alexandria Cajun Bangkok Cajun-T MD, Wheaton Sabang Indonesian MD, Wheaton Dusit Thai MD, Wheaton Thai Amarin Thai MD, Wheaton Nam's Vietnamese MD, Silver Spring Texas Ribs & Barbecue Barbecue MD, Waldorf Chicken Place Chicken MD, Wheaton Full Key Chinese MD, Wheaton Good Fortune Chinese MD, Rockville Bangkok-Bangkok Thai MD, Rockville Vietnam Taste Vietnamese MD, Rockville Three Amigos Mexican MD, Silver Spring Thai Orchid Thai MD, Rockville Wurzburg House German MD, Rockville Il Pizzico Italian MD, Rockville Kum San Oak Korean MD, Rockville Sam Woo Korean Langley Park Red Hot & Blue Barbecue MD, Laurel Hard Times Cafe Chili MD, Rockville Seven Seas Chinese MD, Rockville Sunny Garden Chinese Maharaja Indian MD, Greenbelt Jamaican d'Lite Jamaican MD, Langley Park Tabeer Pakistani MD, Langley Park Pho 75 Vietnamese MD, Persepolis Persian MD, Bethesda Bethesda Crab House Seafood MD, Bethesda Rio Grande Cafe Tex-Mex MD, Bethesda Lamberts Seafood MD, Glendale ed Hot & Blue Barbecue MD, Annapolis Matuba Japanese MD, Bethesda Tako Gril Japanese MD, Bethesda Louisina Express Co. Louisiana MD, Bethesda Thai DC, NW, Glover Park A.V.Ristorante Italiano Italian DC, NW, Lower Lebanese Taverna Lebanese DC, NW, Woodley Park Saigon Gourmet Vietnamese DC, NW, Woodley Park R DC, NW, Georgetown Vietnam-Georgetown Vietnamese DC, NW, Georgetown Faccia Luna Pizza DC, N, Glover Park Austin Grill Tex-Mex DC, NW, Glover Park Ploy Japanese, Vietnamese VA, Arlington Atlacatl Salvadoran VA, Arlington Atlacatl II Salvadoran VA, Arlington Chesapeake Seafood Crab House Seafood VA, Arlington Pho 75 Vietnamese VA, Arlington Fortune Chinese VA, Baileys Crossroads Duangrat's Thai VA, Baileys Crossroads Food Factory Pakistani VA, BalDC, NW *** Italian $$ Jean-Louis DC, NW *** Modern French $$$ La Chaumiere DC, NW *** French $$ La Colline DC, NW *** Frenc $$ Bistro Francais DC, NW * French $ Bombay Palace DC, NW ** Indian $ Galileo DC, NW **** Italian $$$ I Ricchi *** Indian c Austin Grill DC, NW ** Tex-Mex c Bacchus DC, NW ** Lebanese $ Bice DC, NW *** Italian LOCATION QUALITY CUISINE PRICE RANGE ========== ======== ======= ======= =========== Adirondacks DC, NE ** Modern American $$$ Aditi DC, NW selections so that they are organized by location rather than by the name of the restaurant. As of this date, I have eaten at 29 of the restaurants on the following list and can attest to their deserving to be chosen. GARY HAYMAN May 29, 1992 RESTAURANTfeel are the BEST restaurants in the area. This year, the list has been expanded from 50 to 100. It is highly recommended that you read the descriptions of the restaurants to gethe full flavor of the descriptions and recommendations. I have re-arranged the 100 BEST RESTAURANTS ==================== The following is from an article appearing in the January 1992 edition of the Washingtonian. The original authors are Robert Shoffner (DC), David Dorsen (MD) and Thomas Head (VA). It is a collection of what they VA, Springfield VA, Hayfield Tom Sarris' Orleans House American VA, Rosslyn Red Hot & Blue Barbecue VA, Rosslyn Star of Siam Thai VA, Rosslyn Generous George's Pizza Falls Church Haandi Indian VA, Falls Church Secret Garden Korean VA, Falls Church Bangkok-Vientiane Laotian VA, Falls Church Generous George's Pizza larendon Little Viet Garden Vietnamese VA, Clarendon Queen Bee Vietnamese VA, Clarendon P.J. Skidoos American VA, Fairfax Panjshir Afghan VA,lston Rio Grande Cafe Tex-Mex VA, Ballston Armadilla Grill Southwestern VA, Chantilly El Pollo Rico Chicken VA, Clarendon Hard Times Cafe Chili VA, Ch $$ Las Pampas DC, NW ** Argentine $ Lavandou DC, NW ** Provecal $ Le Caprice DC, NW *** French $$ Le Lion d'Or DC, NW **** French $$$ Lebanese Taverna DC, NW ** Lebanese $ Lucie (Embassy Row) DC, NW ** Modern American $$$ Madurai DC, NW MD, Rockville * Korean $ Sunny Garden MD, Rockville * Chinese c Viet. Taste & Chin. Noodles MD, Rockville * Vietnamese c Wurzburg Haus MD, Rockville * $$ Red Hot & Blue MD, Laurel ** Barbecue c Old Angler's Inn MD, Potomac ** Modern American $$ Andalucia MD, Rockville ** Spanish $$ Sam Woo , Bethesda * Italian $$ Carmack's MD, Chevy Chase ** American $ La Ferme MD, Chevy Chase * French $$ L'Auberge Chez Francois MD, Great Falls *** French $ Rio Grande Cafe MD, Bethesda *** Tex-Mex $ Tako Grill MD, Bethsda * Japanese c Terramar MD, Bethesda * Latin $ Tragara MDda ** French $$ Le Restaurant in Bethesda MD, Bethesda * French $$ Matuba MD, Bethesda ** Japanese c Persepolis MD, Bethesda * Persian us MD, Bethesda ** Lebanese $ Fellini's (Hyatt) MD, Bethesda * Italian $$ Kabul West MD, Bethesda ** Afghan $ La Miche MD, Bethes * Ethiopian c Japan Inn DC, NW Upper GT * Japanese $ Sushi-Ko DC, NW Upper GT ** Japanese $ Cafe Normandie MD, Annapolis * French $ Bacch DC, NW Dupont Cir. ** Italian $$ Obelisk DC, NW Dupont Cir. ** Italian $$ 1789 DC, NW GT ** Modern American $$ Zed's Ethiopian Cuisine DC, NW GT thiopian c China Inn DC, NW Chinatown *** Chinese c Hunan Chinatown DC, NW Chinatown ** Chinese c T. Chengs's Mongolian Rest. DC, NW Chinatown ** Chinese c Donna Adele DC, NW *** Italian $$ Cafe Atlantico DC, NW Adams Morgan * Caribbean $ I Matti DC, NW Adams Morgan ** Italian $ Meskerem DC, NW Adams Morgan * E c Taberna Del Alabardero DC, NW *** Spanish $$ Twenty-One Federal DC, NW **** Modern American $$ Unkai DC, NW ** Japanese $$$ Vincenzo W ** Modern American $$ Saigon Gourmet DC, NW ** Vietnamese c Sam & Harry's DC, NW ** American $$ Star of Siam DC, NW * Thai ccidental Grill DC, NW ** Modern American $$ Ploy DC, NW * Thai c Prime Rib DC, NW *** American $$ River Club DC, N * Indian Veg. c Morton's of Chicago DC, NW *** American $$$ Notte Luna DC, NW ** California-Italian $$ Occidental DC, NW * Modern American $$$ OGerman $ Chrisfield MD, Silver Spring *** Seafood $$ Chrisfield at Lee Plaza MD, Silver Spring *** Seafood $$ Dusit MD, Wheaton * Thai c Good Fortune MD, Wheaton ** Chinese c Sabang MD, Wheaton * Indonesian c Thai Amarin MD, Wheaton * Thai c Gas Light VA, Alexandria ory, oak, mesquite, and the ... | fire tends to be set away from the meat. ga Nanette | Dav, your question for Shel please? dave bennett: How does KC BBQ differ from Southwestern | versions? shel | Well, dave, th and techniques, but in essence it's the SLOW cooking .. | of meat by convection, rather than by direct heat, like ... | burgers on a grill. Most barbecue in this country is done ... | by smoking with wood, like hick | for years, though, & had just gotten back from a pigrimage ... | to BBQ Central, Kansas City. ga Nanette | Shel, what is barbecue? shel | Gee, nan, barbecue is what you make it. There are so many ... shel | styles 30 people who ... | showed up. I had 5 Webers goin, and was in heaven. A guy I... | know, little feller from LA, taught me the basics of ... | marinating and, whap, I was hooked. Had been eatin' 'cue ... *********** Cook's Online Forum 05/12/92 19:49:22 Nanette | Ok, Shel, tell us about your very first BBQ experience! shel | Sheesh, that was some time ago. I was putting on a surprise | party for my ex-wife and there were about VA, Falls Church ** Chinese c Haandi VA, Falls Church * Indian $ Red Hot & Blue VA, Manassas ** Barbecue c Nizam's VA, Vienna **n $ Duangrat's VA, Baileys X-Roads *** Thai $ Le Chef D'Oeuvre VA, Baileys X-Roads * French/Thai $ Peking Gourmet Inn VA, Baileys X-Roads * Chinese $ Fortune VA, Arlington ** Barbecue c Rio Grande Cafe VA, Arington *** Tex-Mex $ Tachibana VA, Arlington ** Japanese $ Woo Lae Oak VA, Arlington ** Korea c Dining Room (Ritz) VA, Arlington ** Modern French $$$ Matuba VA, Arlington ** Japanese c Queen Bee VA, Arlington ** Vietnamese c Red Hot & Blue xandria * Italian $$ Union Street Public House VA, Alexandria * American $ Yannick's (Radisson) VA, Alexandria ** Modern French $$$ Cambodian Restaurant VA, Arlington * Cambodian 's VA, Alexandria * American $ South Austin Grill VA, Alexandria * Tex-Mex c Sutton Place Cafe VA, Alexandria * American $$ Terrazza VA, Ale * Modern American $$$ La Bergerie VA, Alexandria ** French $$ Le Gaulois VA, Alexandria *** French $ Le Refuge VA, Alexandria * French $ RTe woods that are used are often different. SW . | tends to focus on mesquite, although oak is sometimes used ... | as are fruitwoods. Mesquite isn't found in KC as much. ... | Also, the sauces tend to be a little thicker and sweeter in .. shel | KC, but again, these are broad generalizations. he areas ... | and styles really do overlap. In some places there are ... | definite preferences for meat. ga Nanette | Dave did you a" and wondered what it | was did, etc. John/TX | Shel - Yes, you did.I was trying to get everyone else informed | on it, too. Nanette | Shel, what about Dave's question about rubs? shel | Nan, I didn't see daves your question for Shel? Everyone else, please type ? if | you Jack Oller: Just cue? shel | John, did I answer your question? Nanette | have... a question for our guest. dave bennett: I just recently heard the term "rub| YOU know that! ga Nanette | Jac, your comment for Shel? Jack Oller: I was upset at the thought of a law regulating good 'cue. John/TX | I second that, Jack. shel | Jack, the law doesn't regulate GOOD cue ga Nanette | Dave,ense of ... | good cooking, as well. The cooking process should be slow, .. | the temperasture even, and all things should proceed at a ... | "natural pace." You can't rush good 'cue. But, hey, John,.. now your wood, or fuel, and what ... | kinof flavor that imparts to any meat you're 'cueing, and ... | the sauces and spices should complimebnt each other, with no . | one item overpowering the other. Time is the ess the heart of the matter. I think the most important thing ... | is balance; the heat and the meat and the flavors must all ... | work together to create a "seamless" eating and taste ... | experience. You need to k question for Shel? John/TX | Shel - Give us a little burb on the heart of any good BBQ, the | wood. i.e. taste, heat, when to use what type, etc. shel | Gee John, thats a great question, and kinda cuts right to ... | simple is best, just a .. | little pepper and herbs, other times a full blown rub and ... | soak. Just depends on what's cookin' and whart wood is used . shel | and who I'm feeding. ga Nanette | John my friend, yourat about Randy's ? about your favorite marinades? shel | Randy, I have no fvorite marinade. I have a collection of ... | about 1500 marinade and dry rub recipes, and each has its ... | own function and purpose. Sometimesthough it ... | specifies the cooking over wood, shrinkage and the like, it .. | doesn't mean that the results are tasty barbecue, or even ... | barbecue in the classic or traditional sense. ga Nanette | Shel, wh Nanette | Randy, your question for Shel please? Randy Parr : what is your favorite marinade for meat? Ccken? shel | Thanks for that insight, Dave. There's also a Federal law ... | upon which the California one is based, but alve bennett: The specifications are for cooking over an open flame with | certain types of | wood. I don't know exactly what else, but it came about from | someone trying | to sell baked goods as BBQ. | dave bennett: You can't use BBQ in your name or on the menu | unless you conform to the | cooking specifications laid out.It doesn't help the taste. shel | What are the cooking specifications, Dave? dalso have a comment you wanted to make? dave bennett: Yeah. About What is BBQ. BBQ is defined by State | Law in CA. Nanette | Dave, what does this law say? shel | What is the law, Dave? And does the law make good 'cue? ga question. Could it be repeated ga dave bennett: what are rubs & what do they do?? Nanette | "I just recently heard the term "rub" and wondered what is was | did, etc." shel | Nan,I didn't see daves question | OH, OK ... Dave, a rub is made of dry ingredients unlike a ... | marinade which is usually made with some liquid, which might . | include an acid and some flavor agents. Som,etimes a rub is . | called a Dry marinade. $14-$20 Taberna Del Alabardero NW DC Spanish $17.50-$26 Terramar Bethesda MD Nicagaguan/Lat.Am $11-$19 Three Faces of Switzerland NW DC Swiss (Fr/Ger/Ita) $13.50-$23.50 Twenty-One Federal PRICE RANGE $$$ - Very Expensive; $$ - Expensive; $ - Moderate; c - Inexpensive GT - Georgetown Turkish $ Morton's-Tysons VA, Vienna Tysons *** American $$$ Inn at Little Washington VA, Washington *** Modern American $$$ CODE: QUALITY **** - Excellent; *** - Superior; ** - Very Good; * - Good el; G$:::320H: Error Routine 202:U=11:"79C";"BAD PATH ERROR (NO DISK IN DISK DRIVE OR DESIRED FILE NOT FOUND.)"X=11000:X:::210Z a$="{,|,~,}; selects; back 1 levg approximating the real thing, I'd ... | have to say yes. Let me also add that the tool is called a .. | GRILL, and it's designed for grilling, not slow cooking, so .. | any results will be a compromise... | temperature can't be kept low enough for slow cooking. ... | There's also a decided lack of smokiness, even with using ... | all the "smoker" attachments. Now,if you said can you get ... | edible cue, or somethinhat becomes a ... | personal experience. I think for someone like you, who has .. | had KC 'cue, it would be hard to accept gas-grill 'cue. One . | of the problems with a gas grill is that often the ... n, has opened a joint in Las vegas. I have my.. | man, Bill Petersen, checking the place out as we speak. ... | Now, to your question: I really don't think you can get ... | *decent* results using a gas grill, but tget *decent* results using a gas grill? And if so, how so? | ga shel | First, let me say that I love KC 'cue. And for those ... | southern Californians, and those in Nevada, Gates & Sons, a .. | KC institutio Passion of Barbecue" cookbook for | anyone wanting to ... | get a taste of what KC 'cue is all about!) ... | My question has to do with using a gas grill for 'e -- is it | possible ... | to oth a comment and a question, if that's | OK. ... | First, being a KC native, I really appreciate Shel's | complimentary remarks about ... | KC 'cue! ... | (and highly recommend "TheThere are a number of examoles in ... | the files. ga Nicole Novak-SF/Sta: but Jeffrey and I are rooting for you! He wants to | say hello, too! Nanette | Lana, your qustion for Shel? Lana | Thanks, Nan! I have b NW DC American Regional $18-$25 Viet Deli Hyattsville MD Vietnamese $2-$9 GARY HAYMAN May 13, 1992 a$,1)="/"5060:s=s-1 5030=a$240 MENU.MAKER 6.2 * Thanks to C.M.Davidson for his help!======================================= lm+5 1 cup whipping cream 1/4 cup sugar 1/2 teaspoon vanilla .lm-5 While beating whipping cream, gradually add sugar and vanilla. Beat until stiff, being careful not to overbeat, thus forming butter. .cj ======================================le (bottom section) with whipped cream. Cut top section in half to form "wings". Place "wings" on top of cream and you have fairy cakes. Makes 24 small cakes. WHIPPED CREAM ------------- .nd allow to cool completely in a draft-free area. Prepare whipped cream (see recipe). With a sharp pointed knife, cut away risen area from top of cake and set aside. (Cut out a conical section so that you have a hole in the bottom section.) Fill the hoixture into flour mixture with a metal spoon. Add melted butter and hot water. Blend thoroughly. Divide mixture into muffin tin cups. Bake 8 to 10 minutes. Remove from oven and allow to cool for 10 minutes in draft-free area. Remove cakes from pans aes. Select muffin tins with 1 1/2 inch cups and thoroughly grease and flour each cup. Sift flour with baking powder and set aside. Place eggs and sugar in a bowl and whisk until thick. Melt butter under low heat so as not to burn. Fold egg and sugar m teaspoon baking powder 1 tablespoon hot water 3 eggs Whipped cream (see recipe) 2/3 cup sugar .lm-5 Preheat oven to 425 degre ============================================================================= .lj FAIRY CAKES ----------- .lm+5 2/3 cup flour 2 tablespoons butter, melted 1LOMARTIREv'  '+FAIRY.CAKES(]