4th of July Barbecue Recipes

Some ideas for 4th of July barbecue recipes including Grilled Sesame Chicken Breast, Sirloin Steak with Grilled Bell Peppers, Grilled Asparagus With Lemon Dip, BBQ Salmon with Sun-Dried Tomato Salsa, Angie's Barbecue Sauce, Japanese Eggplant with Sesame-Ginger Glaze...

Title: Grilled Sesame Chicken Breast

      1 tb Brown Sugar
      3 tb Soy Sauce
      1 ts Sesame seeds
      2 cl Garlic; chopped
    1/8 ts Black pepper; Fresh
      4 oz Chicken breast halves;
           - with skin removed

Combine the brown sugar, soy sauce, sesame seeds, garlic, and black pepper in a shallow dish.  Mix well. Add   chicken, turning to coat.

Cover and marinate in the refrigerator at least  2 hours.  Remove chicken from marinate.  Put the marinade aside.

Grill 4 to 5 inches from medium-hot coals for 15 inches.  Turn and baste frequently with reserve marinade. Serves 4.

Title: Sirloin Steak with Grilled Bell Peppers

      2 lb Top sirloin steak
      1    Large green, red, and yellow pepper
      1 tb Oil
      1 tb Lemon pepper
      1 ts Salt

Cut peppers in half lengthwise; trim and remove seeds. Cut each half into thirds.

Combine oil and lemon pepper; brush over peppers.

Place sirloin steak and peppers on grid over ash-covered coals.

Broil 16 to 20 minutes, turning steak once and the peppers occasionally.  Season steak and peppers with salt.

Carve steak into thin slices and serve with the grilled peppers.

Title: Grilled Asparagus With Lemon Dip

      2 tb Olive oil
      1 lb Asparagus, ends broken off
           Salt and freshly ground pepper
------Lemon Dip------------
    1/4 c  Mayonnaise
      1 ts Grated lemon rind
      2 tb Lemon juice
             Salt and Freshly ground pepper

Preheat grill to high.

Brush oil on asparagus.  Place across grill and  cook for 2 to 3 minutes per side or until crisp-tender. Season with salt and pepper.
 
Lemon Dip:
Combine the mayonnaise, lemon rind, and lemon juice.  Add salt and pepper to taste.

Title: BBQ Salmon with Sun-Dried Tomato Salsa

      2 lb Boneless, skinless salmon fillet
      2 tb Olive oil
      2 tb Lemon juice
      2 tb Chopped fresh herbs*
              Salt and pepper to taste
------Sun-dried Tomato Salsa------
   1/2 c  Sun-dried tomatoes
    1/2 c  Chopped black olives
      2 cl Garlic
      1 tb Chopped fresh basil
      2 tb Olive oil
      1 tb Balsamic vinegar

*dill, tarragon, mint, thyme
Place salmon on oiled foil.  Sprinkle with lemon juice, herbs, salt and pepper and remaining oil. Enclose with foil. Place on grill and close lid.

Grill for 8 to 12 minutes or until white juices just begin to appear.

For Sun-dried Tomato Salsa:
Chop tomatoes, olives, garlic and basil by hand or in a food  processor until chunky.  Stir in olive oil and balsamic vinegar.  Makes about 3/4 cup.
 
Remove salmon from grill, unwrap, slide onto serving platter and serve with the salsa.

Title: Angie's Barbecue Sauce

    3/4 c  Minced Onion
      1 c  Cider Vinegar
      3 tb Brown Sugar
      1 tb Worchestershire Sauce
      1 ts Chili Powder
      1 ts Hot Sauce

Place onion in a 1 quart glass measure; microwave, uncovered, on high for about 2 minutes or until tender.

Add the remaining ingredients; stir well.

Cover with wax paper; microwave on high for 10 to 12 minutes. Stir every 3 minutes.

Serve with chicken, beef, pork or lamb.

Title: Japanese Eggplant with Sesame-Ginger Glaze

      1 tb Apple cider vinegar
      1 tb Soy sauce
      3 tb Sesame oil
      1 tb Sugar
      2 tb Minced fresh ginger
      3    Garlic cloves; minced
      8 sm Japanese eggplant (4 oz ea.)
           -- halved lengthwise
      2 tb Oil
           Salt
           Freshly ground black pepper
      2    Scallions; minced

Whisk together vinegar, soy sauce, sesame oil,  sugar, ginger and garlic in a small bowl.

Brush oil over all surfaces of eggplant and sprinkle with salt and pepper to taste.

Prepare barbecue grill (medium heat).  Place eggplant, cut side down, on grill and let cook 5  minutes.  Turn eggplant and brush with glaze; continue cooking until  eggplant is very soft.

Transfer eggplant to serving platter and drizzle with more glaze.

Sprinkle with minced scallions and serve.

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