The Source 730-0274 Use And Care Manual page 27

½ tsp. salt
½ tsp. celery salt
¼ tsp. garlic powder
½ tsp. pepper
¼ tsp. oregano
¼ tsp. cumin
Flour tortillas
Lemon
Pound flank steak to ¼ inch thickness
or flatten chicken breasts. Mix oil,
limejuice and seasonings in a zip lock
bag. Add meat and shake bag to coat
the meat. Refrigerate overnight or at
least 6 to 8 hours. Wrap tortillas in foil.
Remove meat from marinade. Cook on
a pre-heated gas grill for 5 to 8 minutes
on each side. While meat is cooking,
heat tortillas on grill. Slice meat across
grain in thin slices. Place on hot platter.
Squeeze lemon juice over. Wrap meat
and any of the following toppings in
tortillas: chopped
guacamole, sour cream, and taco
sauce.
BEEF AND LAMB KABOBS
Serve 4
½ lb. boneless sirloin or beef cut into
1" cubes
½ lb. boneless loin of lamb cut into 1"
cubes
2/3 c. water, divided
¼ c. chopped onion
2 tbs. soy sauce
¼ c. vegetable oil, divided
1 tbs. dark brown sugar
1 tbs. fresh lemon juice
2 cloves garlic, minced
¼ tsp. ground cumin
¼ tsp. ground coriander
¼ tsp. ground turmeric
1/8 tsp. ground red pepper
1/8 tsp. ground ginger
1 red pepper cut into chunks
1 large banana, cut into chunks
8 small mushrooms
1/3 c. smooth peanut butter
In blender, process 1/3 c. water,
onion, soy sauce, 2 tsp. oil and the
next 8 ingredients until smooth.
Pour over meat cubes
marinate about 4 hours, turning
occasionally. Drain and reserve
marinade. On to four 12" skewers
alternately thread meat, pepper,
Bring marinade to boil on the side
burner in a saucepan. Add remaining
1/3 c. water and peanut butter. Stir to
blend. Heat through. If sauce gets too
thick, add 1 tbs. water. Serve sauce
with kabobs.
EGGPLANT CAVIAR
1 large eggplant
2 tbs. olive oil
2 tbs. wine vinegar
2 tbs. finely chopped onion
½ clove garlic, minced
1 medium tomato, chopped salt and
pepper
Roast eggplant on gas grill over
medium flame, turning occasionally
until thoroughly cooked. This may take
30 minutes. Remove from grill and cool
for handling. Strip off the skin and chop
eggplant finely. Add all the seasonings.
tomatoes, Chill thoroughly and serve on toast.
CHICKEN TANDOORI STYLE
8 large chicken thighs or drumsticks
1 c. plain nonfat yogurt
½ c. lemon juice
2 tsp. salt
½ tsp. cayenne
½ tsp. black pepper
½ tsp. crushed garlic
½ tsp. grated ginger
1 tbs. corn oil
Combine all the ingredients in a large
mixing bowl and marinate the chicken
for 8 hours in the refrigerator. Drain the
chicken and spread on the spit running
the rod on the fleshier side of the bone.
Rotis using the rotis burner. Cook on
medium high heat for 40 minutes
basting occasionally with the remainder
of the marinade mixture. Serve with
sliced onions and lemon wedges.
SPARE RIBS
Marinade:
1 c. soy sauce
and ½ c. honey
½ c. vinegar
½ c. dry shZerry
2 tsp. chopped garlic
2 tsp. sugar
24
1 chicken bouillon cube
1 can beer for basting sauce
Marinade ribs for 3 hours.
marinade for basting by adding beer to
it. Place pan under the ribs and baste
frequently. To cook ribs select lean,
meaty ribs and accordion pleat them
with your spit. Slide four-prong meat
hook down the length of spit and
tighten. At the beginning of the rack and
to its center, penetrate the second rib
with the pointed end of the spit and
push it between the meat. Skip a couple
and continue the process until the entire
rack is accordion pleated. Fasten the
second meat hook into the rack. Turn
rotisserie burner on high. Rotisserie for
50 minutes or until done.
PORK ROAST
Apple cider vinegar basting
sauce:
1 c. apple cider vinegar
6 oz. water
½ stick butter
Salt, pepper, parsley and garlic
seasoning
2 oz. lemon juice
10 lbs. pork roast
Time: 1-1/2 hours to 2 hours
Bring pork to room temperature
before placing it on the rotisserie
spit rod. Place on the rod and
test for balance. Light rotisseries
burner. Turn control knob to
high. Use the above basting
sauce for rotissing.
TURKEY
12 lb. turkey
Beer basting sauce:
1 can beer
12 oz. water
1 stick butter
1 tsp. salt
1 tsp. pepper
½ tsp. garlic flakes
1 tsp. parsley
Thaw the bird completely. Wash inside
out. Securely tie the legs and wings.
Before placing the turkey on the
rotisserie spit rod, light rotisseries
burner. Turn to high. Combine all the
ingredients for basting sauce in a
Use