Coupla grilled meat recipes

[Guest guest]

These are the recipes I mentioned earlier. They're two of my favorites.

PEPPERED CHICKEN BREASTS

Ingredients:

1/2 c. chili powder

1/4 cup brown sugar

1/2 teaspooon black pepper

1/2 teaspoon white pepper

2 teaspoons cayenne pepper

Boneless, skinless chicken breasts

In a small mixing bowl, combine the chili powder, brown sugar, black

pepper, white pepper, and cayenne. Rub the mixture into the chicken

breasts and let stand for an hour.

Grill chicken until cooked through, turning once during cooking (this

will take about 1 1/2 hours, depending on the grill and the chicken).

The meat will no longer be pink and the juices will run clear.

I don't know the point value of this meal off-hand, but it's gotta be

low. I've made it without the brown sugar, and it's just fine though

not as sweet.

(This is from _The Everything Barbecue Cookbook_, p. 165.)

PORK LOIN FAJITAS WITH APPLE, ONION, AND BACON SAUTE

This one's kind of complicated. First you need to make the " Agua Negra

Marinade " :

1 c. soy sauce

2 cups pineapple juice

2 tbsp ground cumin

1 1/2 tsp minced garlic

1/4 c. freshly squeezed lime juice

(I've used lemon juice and low-sodium soy sauce with no problems. Also,

you can use the same amount of marinade whether you're cooking two

pounds of pork or eight; you just have to be more creative with how you

do the marinading when you have eight.)

Marinade the chicken in the Agua Negra Marinade six to eight hours.

Then grill the pork. I usually make this for a lot of people, so I

grill up eight pounds of pork loin. Pork is cheap, point-wise (about a

point per ounce, as I recall).

Grill the pork until it's cooked all the way through. The cook book

says to rotate it once or twice to get the cool grill lines on the pork,

but I don't see a point to that (since you'll be slicing it up really

thin anyway).

Now you need to make the " Apple, Onion, and Bacon Saute " :

2 Granny apples

4 ounces bacon, cut into 1/4-inch-wide strips*

1/4 cup sugar**

1 white onion, cut into strips

1 large red bell pepper, stemmed, seeded and julienned***

1/2 tsp salt

2 tbsp seasoned rice vinegar

* I've used Sizzlean, crumbled. 1 pt. per oz.

** I've done this without sugar with no problems.

*** I like to add a green pepper too, just for variety.

Cut the apples into small pieces. In a large thick skillet, cook the

bacon until it's almost crisp, and drain the grease (if you use

Sizzlean, there won't be much grease). Add the sugar and cook until

it's brown. Add the onions and cook until translucent. Add the sliced

apples, bell peppers, and salt and cook for another two minutes. Then

add the vinegar and deglaze, making sure you scrape the bottom of the

skillet.

It's a lot simpler than it sounds, trust me. And when you serve it

with the La Tortilla tortillas, it's quite point-friendly.

--

S. Crawford / http://www.mossroot.com

AIM: Buffalo2K / ICQ: 11646404 / Y!: rscrawford

" You can't depend on your judgement when your imagination is out

of focus. " --Mark Twain, Notebook, 1898

[Guest guest]

Thanks for these great-sounding recipes!