Jenn-Air 720-0101-NG Instructions Manual

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Jenn-Air 720-0101-NG Instructions Manual Manual pdf 23 page image

20GRILL RECIPE SUGGESTIONSBBQ SALMON2 large salmon steaks2 tbs. OilSalt & pepper2 oz. thin bacon slices2 tbs. Butter1 tbs. Lemon juiceSpring of parsleyLemon wedgesNote: Substitute catfish, halibut or codfor salmon.Preheat the BBQBrush the steaks with oil and season withsalt and pepper. Place on BBQ grill andcook for 10 minutes, turning steaks overhalfway through cooking time.Meanwhile fry the bacon in a pan on theside burner. Drain on paper towels. Meldthe butter in a small saucepan takingcare not to discolor it. Arrange the fishand bacon on serving plates. Pour thebutter over and sprinkle with lemon juice.Garnish with parsley springs and lemonwedges. Serve with boiled potatoes inbutter and sprinkled with parsley.BAKED CHILI CORN6 medium ears corn, husked3 tbs. Butter or margarine, meltedDash ground cuminDash ground corianderAbout ½ hour before cooking, turn thebutter on for grill. Place each corn on aheavy-duty foil. In a bowl, combineremaining ingredients. Mix well. Brush1-1/2 tsp. Butter mixture over each ear.Close foil and fold up ends to seal.Place on grill. Cook, turning packetsoccasionally 10 to 12 minutes or untilcooked through.TANGY SEAFOOD KABOBS1 lb. Large shrimp, shelled & divined¾ Lbs. Sea scallops2/3 c. chili sauce¼ c. cider vinegar3 tbs. Chopped parsley1 tbs. Vegetable oil1 tbsWorcestershire sauce½ tsp. Prepared horseradish1 cove garlic, minced1 20 oz. Can pineapple chunks injuice drained with chopped parsleyand a crisp lettuce salad.PORK CHOPS4 Pork chopsMarinade1 large onion2 tbs. lemon juice or vinegar2 tbs. Oil½ tsp. Freshly ground black pepper.1 tsp. Sugar½ tps. Paprika1 clover garlicPeel, grate onion, and add rest of theingredients except the pork chops.Mix well. Pour over chops andmarinate one hour in a cool place.Turn the BBQ grill on full. Heat 10minutes. BBQ the chops brushingwith the marinade occasionally.Serve with mixed salad, dressed withvinaigrette flavored with fresh dill.In medium bowl, combine shrimp andscallops. In small bowl combine chilisauce and next six ingredients. Pourover seafood. Toss to coat. Cover,refrigerate 2 hours.Half-hour before cooking, turn theburner to the grill on full. Drainseafood-reserving marinade. Oneach of twelve 10” skewers, thread 2shrimps and 2 scallops, alternatingwith pineapple chunks. Placeskewers on grill. Cook 7-10 minutes,often basting and turning.BARBECUED POTATOES andCHEESE1 –1/2 cups shredded cheddarcheese1 can (10-3/4 oz.) condensed creamof mushroom soup1/3 cup milk2 tbs barbecue sauce¼ tsp. Oregano¼ tsp salt1/8 tsp. Pepper4 cups thinly sliced potatoes (4medium-sized potatoes)Preheat grill. Combine cheese,condensed soup, milk, BBQsauce, oregano, salt andpepper in a large mixing bowl.Stir in potatoes until wellcoated. Turn into well-buttered 1-1/2quart rectangular baking dish. Coverdish with aluminum foil. Bakecovered 25 minutes on medium withthe lid of your BBQ grill closed.Remove foil and continue baking 15minutes longer or until potatoes aretender. Let stand 5 minutes beforeserving.BARBECUED LONDON BROIL4 to 6 servings¾ c. Italian dressing1tsp. Worcestershire sauce1tsp. Dry mustard¼ tsp. Thyme, crushed1 medium onion, sliced1 pound flank steak, scoured2 tbs. Butter, meltedCombine first 4 ingredients, addonion and marinade flank steak withit. Refrigerate at least 4 hours orovernight. Remove steak and grill onyour preheated BBQ grill. Grill 5 to 7minutes on each side bastingfrequently with the marinade. In themeantime sauté onions from themarinade in butter in a skillet on yourside burner for 3 minutes. To serve,slice steak diagonally into thin slices,sprinkle onions over top. Garnishwith vegetable kabobs.VEGETABLE KABOBS3 medium-size zucchini12 cherry tomatoes12 fresh mushroomsGrated Parmesan cheeseParboil whole zucchini 5 minutes onyour side burner or until just tender.Drain and cut into ½ inch slices.Thread zucchini, tomatoes andmushrooms alternately on each ofsix skewers. Brush with marinademade of Italian dressing,Worcestershire sauce, mustard andthyme. Grill 5 to 7 minutes turningand basting occasionally. Sprinkleliberally with Parmesan cheese.FAJITAS1-1/2 lb. flank steak or bonedchicken breasts2 tbs. oil½ cup limejuice

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