Yield: 6 Servings

2 T olive oil
1 sm onion,minced
3 lg cloves garlic,minced
1 t cumin,ground
1/4 t red pepper,ground
1 c ketchup
1/2 c malt vinegar
1/4 c soy sauce
1/4 c light brown sugar
2 T worcestershire sauce
1/4 t liquid smoke
6 pork chops,butterflied

1. Heat oil in medium saucepan over medium heat. Add onion, garlic,
cumin and red pepper. Cook, stirring often, until onion is tender; 5
minutes. Add all remaining ingredients except pork chops. Simmer
gently, stirring often, until slightly thickened, about 10 minutes.
Sauce can be refrigerated several weeks.

2. Prepare a medium-hot charcoal fire. When coals are coated wtih
gray ash, add chops. Grill, turning once, until cooked, 6 to 7
minutes per side. Brush with sauce about 5 minutes before finished.

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Yield: 1 Servings

2 T dijon mustard
1 t dry mustard
1 t salt
1/2 t pepper,freshly ground
4 to 6 iowa chops
3 T butter

HERB BUTTER ====================
2 T butter,Softened
1 T finely parsley,Chopped
1 T finely chives,Chopped
1/2 t lemon juice
1 salt and pepper

This is a pork chop recipe that will just melt in your mouth. [It
does too. Amazing... S.C.] From a collection that was tried in the
test kitchens at Hatfield Quality Meats.

Make a paste of the mustards, salt, and pepper and 2 tablespoons
butter. Rub this paste into the chops. Grill the chops over a very
hot charcoal fire for 4 to 6 minutes on each side. Place each chop in
tin foil and brush with the herb butter. Wrap each chop and place on
grill for 10 minutes. Brush chops with herb butter and serve.

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Yield: 4 Servings

1/2 c reduced-sodium soy sauce
1/4 c olive oil
1 T garlic,minced
1 T fresh ginger,minced
1 T juniper berries,crushed
1 T orange peel,Grated
4 boneless chicken breasts
-skinless (about 1-1/2 lb
2 firm,ripe mangoes,(about 2
- lb total)
2 oranges
1 T coriander,Ground
1 T chinese five spice powder
1/4 t salt
1/4 t pepper
1/4 c balsamic vinegar
1 T dijon mustard
6 c frisee salad greens,(about
-1/2 lb),root ends
8 c butter leaves,(about 1 lb)
-rinsed and c
1/2 c raspberries (optional)

In a large bowl, combine soy, oil, garlic, ginger, juniper berries,
and orange peel. Add chicken; marinate 15 minute, turning often.

Meanwhile, with a sharp knife, cut skin from mangoes. Cut 2 rounded
cheeks from each pit. Trim remaining 1/2-inch of flesh from edge of
each mango; mince these trimmings and reserve for mango vinaigrette.
Cut and discard peel and white membrane from oranges. Slice each
orange crosswise into 6 rounds; set aside.

Combine coriander, five spice, salt, pepper. Lift chicken from
marinade; place on a baking sheet (reserve marinade for basting). Set
mango cheeks on a lightly oiled grill above a solid bed of hot coals
in a barbecue with a lid, or use a gas grill on high heat (you can
hold your hand at grill level only 2 to 3 seconds); close lid on gas
grill. Baste chicken and mango with reserved marinade. Using a
spatula, turn chicken and mangoes when they start to brown, in about
5 minutes. Baste again; cover barbecue. Let chicken and mango cook
until no pink remains when chicken is cut in thickest part, about 15
to 20 minutes; turn and baste chicken and mangoes every 5 minutes
(depending on mango ripeness, cooking time may be less than for the
chicken; remove mangoes when soft and seared).

Meanwhile, combine minced mango with vinegar and mustard. Mix with
frisee and lettuce. Evenly divide among 4 dinner plates.

Lay mangoes cut side down; slice each into 3/8-inch wide slices,
starting 1/2 inch from top down through wide bottom end. With a wide
spatula, transfer slices to plates atop greens. Gently fan slices
apart. Lay chicken and oranges next to mangoes; sprinkle with
raspberries.

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Yield: 1 Servings

2 sm chickens 21/2- 3 pounds cut
1 into peices
1 lemon –,Cut In Half
6 cloves garlic –,Crushed
1 T cayenne
2 T paprika
1 veg oil
1 salt –,To Taste

Rub the Chicken pieces with the lemon halves. In a small bowl, mash
the garlic with the cayenne and paprika to form a paste. Rub over the
chicken pieces. Place the pieces skin side up on a rack in a shallow
pan. Let stand in a cool place (do not refrigerate) uncovered for 24
hours. Preheat the grill. If using presoaked wood chips or chunks
(chips for gas), or other flavorings, spinkle over the hot coals or
lava rocks. Brush the grill lightly with oil.

Place the dark meat of the chicken on the grill and cover-cook with
the vents open over hot or high heat, turning once for 15 min. Add
the white meat to the grill and continue to cover-cook, turning once,
until both meats are crisp and the juices run yellow when pricked
with a fork, 15 - 20 min. longer . Sprinkle with salt and pepper
before serving.

Yield: 6 Servings

1/2 c vegetable oil
3/4 c soy sauce
2 t garlic powder
1 t black pepper,coursely
1 ground
1 T ginger,ground
1 t lemon peel
6 thick pork chops
1 well,Trimmed

Combine oil, soy sauce, garlic powder, pepper, ginger and lemon peel
for marinade. Pierce chops on both sides with a fork. Marinade chops
approximately 30 minutes before cooking on grill. Grill chops 8
minutes on one side; turn and grill 8 minutes on the remaining side.

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Yield: 4 Servings

1 lb breast of chicken,cut into
1 strips
1 md green pepper thin,Sliced
1 md red bell pepper thin,Sliced
1 md onion thinly,Sliced
4 oz monterey jack (or
-mozzarella)
1 cheese,Sliced
1/4 t garlic powder
1 T taco seasoning
1 salt and pepper,To Taste
4 sesame seed buns
1/2 t basil,Dried

In medium fry pan saute chicken breast, sprinkle wtih garlic powder,
salt, pepper and taco seasoning. Mix through thoroughly, add
peppers, onion, saute till tender, and chicken is no longer pink.
Butter outside of sliced sub buns sprinkle with basil if desired,
place in toaster oven for 3 minutes to melt butter, and crisp bun.
Remove bun, and put chicken mixture in bun. Top each sandwich with
grated cheese. Place back in toaster oven open until cheese bubbles
and begins browning. Serve with cucumber spears. Source; kitchen of
Marina cheesman

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Yield: 6 Servings

16 oz plain yogurt
1/4 c lime juice
2 cl garlic,finely
1 (or pressed),Chopped
2 t salt
1/4 t turmeric
1/2 t coriander
1 t cumin,Ground
1 1/2 t ginger,Ground
1/8 t cayenne pepper
1 (optional)
3 whole chicken breasts
1 split
1 lg onion,finely chopped
1 lg green pepper
1 finely,Chopped

In large bowl, combine:

Yogurt coriander Lime juice cumin Garlic ginger Salt
cayenne pepper Turmeric

Stir to mix. Add chicken pieces and toss to coat. Cover mixture and
chicken with peppers and onions. Cover. Chill overnight (or longer).

Prepare hot coals or preheat oven broiler for 10 minutes. Turn and
cook until done, approximately 15 to 20 minutes. Baste with marinade
throughout cooking.

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