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Grilling season is packed with great recipes
It is grilling season, and outdoor cooking enthusiasts are in full swing. Claire Watson got a new grill for Mother's Day, and she has enjoyed trying out the grilling recipes that fill the summer cooking magazines. She has enjoyed them, but she always goes back to the recipe for Teriyaki Beef from her dear Aunt Bernice, who lived in Decatur, Ill. Her family has made this for many years, and they never get tired of it.
3 to 4 pounds chuck roast
1 clove garlic
1 tablespoon brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon coarse black pepper
1 tablespoon cooking oil
2 tablespoons water
1/4 cup soy sauce
1/2 teaspoon MSG Meat Tenderizer
At least three hours in advance, sprinkle meat tenderizer evenly over both sides of meat, using 1/2 teaspoon per pound. Pierce meat deeply with fork; leave at room temperature for one hour. For marinade, mash garlic with brown sugar to fine pulp. Mix with other ingredients. Cut roast into 1 1/2-inch cubes, add meat and marinade to zip-top bag. Marinate 1 1/2 to 2 hours (Claire prefers to marinate longer), turning occasionally. Drain, discard marinade, and cook meat over charcoal grill about 10 minutes, turning once. You may like to double the marinade recipe, reserve half, and heat the reserved portion to serve at the table.
Missouri Pork Chops
I got this recipe several years ago from John and Donna Telle of Uniontown, Mo. This is a good recipe, and we have enjoyed it on many occasions. John is famous for this recipe, and it is always a big hit.
4 pork chops, cut about 1 1/4-inches thick
1 cup soy sauce
1/4 cup red wine vinegar
1 tablespoon garlic powder
1 tablespoon brown sugar
Garlic powder, for when basting
Combine soy sauce, vinegar, 1 tablespoon garlic powder and brown sugar. Place chops in a shallow dish. Pour marinade over chops. Cover and refrigerate 2 hours. Place chops on grill about 6-inches above low to medium coals. Grill for 45 minutes, turning and basting with marinade every 10 to 15 minutes. Sprinkle chops lightly with garlic powder when basting, if desired. Serves 4.
This recipe is from my sister-in-law, Ann Seabaugh Kinsey, who just happens to be Donna Telle's sister from the previous recipe. It is so good and we enjoy this recipe when I want to make kabobs or just marinate a steak to grill.
1 to 1 1/2 pounds cubed beef (steak of any kind works well)
1/4 cup sugar
1/2 cup soy sauce
1 cup water
2 to 3 garlic cloves, chopped or sliced thin
3 to 4 green onions, chopped
1/2 teaspoon Accent flavor enhancer
1/4 teaspoon black pepper
Pinch of ginger
Marinade is for 1 to 1 1/2 pounds of cubed beef. Cut beef into kabob chunks. Sprinkle sugar over meat and allow to tenderize 1 hour. Mix the rest of the ingredients together and pour over meat. Marinate for 4 to 5 hours. Skewer meat, alternating with desired vegetables or fruit. Grill on high heat 2 minutes per side, or until desired degree of doneness.
Marinated Flank Steak
I enjoyed this recipe in the late 1980s at the home of my cousins, David and Camilla Dude when they lived in the St. Louis area. It immediately became one of my favorites and my children still love it today. Any leftovers we have I serve warm over a nice green salad the next day or wrapped in flour tortillas fajita style with sauteed onions.
1/2 cup oil
1/4 cup soy sauce
3 tablespoons honey
2 tablespoon vinegar
1 1/2 teaspoons ground ginger
1 1/2 teaspoon garlic powder
1 tablespoon instant minced onion
1 flank steak
Lightly score steak in a diamond pattern and place in glass dish or plastic zip-top storage bag. Combine all other ingredients, stir well. Pour over steak. Cover and refrigerate overnight or several hours. Grill steak 8 minutes on each side. Slice strips on the bias to serve.
Dry Rub for Ribs
Many years ago before you could buy any and every kind of dry rubs in the store, this was always my go-to dry rub for ribs. Out of desire and habit, it still is today.
3 tablespoons paprika
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon celery seed
1/4 teaspoon ground cayenne pepper
Combine all and use on grilled or smoked pork ribs. Also good on chicken and fish.
I got this recipe in 1998 from our friend John Keller of Memphis, Tenn. John frequently went to Alaska to bring home fresh salmon; the best ever. This is my favorite recipe for grilled salmon as the flavor combination is very good.
1 clove garlic, minced
4 to 6 green onions, chopped
1/4 teaspoon crushed red pepper
2 teaspoons ground ginger powder
1/4 to 1/2 cup canola oil
1/4 cup soy sauce
Pour over salmon steaks and marinate in refrigerator for 1 to 2 hours. Grill salmon skin side down on sprayed fish grate, or a sheet of heavy duty aluminum foil, until fish flakes. Grill, covered with lid, over medium heat and do not turn fish. Sprinkle toasted almonds on grilled salmon.
Charcoal Grilled Ham Steaks
Dorotha Strack of Cape Girardeau shared this recipe with me in 2005 and this is one of the only ways my husband will enjoy ham. As a general rule, he does not like ham, but will eat and enjoy it prepared this way.
2 fully cooked, center cut, smoked ham slices, about 1 inch thick
1 cup brown sugar, firmly packed
1/4 cup horseradish, or amount desired
1/4 cup lemon juice
Score each side of ham 1/4 inch deep in diamond pattern. Combine remaining ingredients in small saucepan. Heat to boiling, stirring constantly. Place ham slices on grill, 3 inches from medium coals. Cook 15 minutes on each side, basting frequently with brown sugar mixture. Yields 4 servings.
Grilled Pork Chops
Dorotha Strack also gave me this recipe, and I really enjoy it because of the rosemary. I like rosemary on just about anything, but it is especially good in this recipe.
6 (6-ounce) center cut pork chops
1 cup orange juice
1/3 cup soy sauce
1/4 cup olive oil
2 teaspoons dried rosemary, crushed
2 green onions, sliced
Combine all ingredients. Marinate pork chops in mixture for at least 1 1/2 to 2 hours in refrigerator. Grill over medium heat, approximately 4 to 7 minutes per side.
I am all out of room, but still have a few more favorite grilling recipes to share with you at another time. Have a great week, and until next time, happy cooking.
Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at email@example.com or by mail at P.O. Box 699, Cape Girardeau, MO 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.