As with every contest, you have winners and losers. After week 4 in the SEC standings, which is about the only conference I keep up with, only 4 teams of the 12 remain unbeaten. Now, the SEC normally has a better year. For those of you who follow other conferences, guess who is on top? The returning champions of last year – Florida. The other lossless teams are LSU, Alabama, and Auburn. So for you SEC fans I ask – who is gonna win the remaining games and go to Atlanta? Send me a comment.
1/4 cup Wesson oil
1/2 cup soy sauce
2 tablespoons Worcestershire
1 tablespoon lemon juice
1 tablespoon brown sugar
2 tablespoons dry mustard
1/2 teaspoons salt
1 tablespoon black pepper
1 teaspoon chopped fresh parsley
3 garlic cloves -minced
1/4 cup dry white wine
1/3 cup lemon juice
4 large boneless chicken breast, cut into bite size pieces
Combine above ingredients and place into a large resealable bag. Refrigerate for 2 to 3 hours.
Add any or all of the following the last hour: Button mushrooms, red or green bell peppers squares, cherry tomatoes, yellow squash slices, small pearl onions or pineapple chunks
Place on wooden skewers (soaked for 5 hours), metal skewers or in the newfangled grilling baskets and grill over medium fire 4 to 7 minutes each side or until chicken is done.
20 large shrimp, peeled and deveined
Juice of 1 lime
2 garlic cloves, minced
1/4 teaspoon oregano, crumbled
10 fresh jalapeno peppers, halved lengthwise and seeded
10 slices of bacon, cut in half
2 cups fresh pineapple chunks
3 spicy sausage links, cut into 1-inch pieces
1 large red or green bell pepper, seeded, cut into squares
Soak 8 to 12 wooden skewers in water for 1 hour. Toss shrimp with the lime juice, garlic and oregano. Let set for 10 minutes.
Place one shrimp inside each jalapeno half and wrap each with a bacon half.
For each kabob, alternate on skewer pineapple chunks, bacon wrapped shrimp, sausage, and bell pepper.
Lightly spray cooking grate with oil. Heat to medium heat and grill kabobs 4 to 5 minutes per side until bacon is cooked and shrimp is pink.
4 small red potatoes, quartered
1 red pepper -seeded and cut into squares
1 yellow pepper -seeded and cut into squares
2 small zucchini -cut into 1 inch slices
2 small yellow squash -cut into 1 inch slices
2 medium onions, peeled and cut into wedges
2 tbsp grainy mustard
1 tbsp fresh rosemary or 1 1/2 tsp dried
1 tsp fresh basil, minced or 1/2 tsp dried
2 shallots, peeled and chopped
1/2 cup white wine vinegar
3 garlic cloves, peeled and minced
1/4 tsp black pepper
Parboil potatoes until almost tender, about 6 minutes.
Mix marinade ingredients and marinate all vegetables 4 to 6 hours at room temperature, or overnight in the refrigerator.
Thread onto skewers and grill over coals or broil in the oven, approximately 5 minutes, basting with marinade and turning often. Spoon leftover marinade onto kabobs as a sauce.
1 -2 to 2 1/2 lbs beef roast (rump or sirloin)
1/4 cup soy sauce
1/4 cup sherry
1/4 cup water
1/4 cup vegetable oil
3 tbsp lemon juice
1/2 tsp natural unsalted tenderizer
1 tsp ground ginger
1 tsp brown sugar1 clove garlic, minced
1/4 lb fresh mushroom buttons
16 cherry tomatoes
1 large green pepper, cut into squares
Cut roast into 1/4 inch thick slices. Halve each piece lengthwise into 1/2 inch strips, set aside. In a medium bowl, thoroughly combine next 9 ingredients. Immerse meat in marinade. Marinate for 1 to 2 hours.
On skewers, alternately weave meat strips into an “S” shape, placing a cherry tomato, green pepper or a mushroom in each curve. Broil or grill 4 to 6 inches from heat source for 6 to 8 minutes. Baste with marinade every few minutes. Turn and baste cooking 6 to 8 minutes more.
Serve with a rice pilaf or brown rice side dish.