Jenn-Air 720-0339 User Manual
                                | |
Contents
| 
28BBQ SALMON2 large salmon steaks2 tbs. oilSalt & pepper2 oz. thin bacon slices2 tbs. butter1 tbs. lemon juiceSprig of parsleyLemon wedges*You can 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. Meltthe butter in a small saucepan taking carenot to discolor it. Arrange the fish andbacon on serving plates. Pour the butterover and sprinkle with lemon juice.Garnish with parsley sprigs 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 the grillon for butter. Place each ear on a heavy-duty foil. In a bowl, combine remainingingredients. Mix well. Brush 1-1/2 tsp.butter mixture over each ear. Close foiland fold up ends to seal. Place on grill.Cook, turning packets occasionally 10 to12 minutes or until cooked 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 tbs. Worcestershire sauce½ tsp. Prepared horseradish1 clove garlic, minced1 20 oz. Can pineapple chunks in juicedrained.In medium bowl, combine shrimp andscallops. In small bowl, combine chilisauce and next six ingredients. Pour overseafood. Toss to coat. Cover, refrigerate2 hours.Half-hour before cooking, turn theburner to the grill on high. Drainseafood-reserving marinade. On eachof twelve 10” skewers, thread 2 shrimpsand 2 scallops, alternating withpineapple chunks. Place skewers ongrill. Cook 7-10 minutes, basting andturning often.PORK CHOPS4 pork chopsMarinade1 large onion2 tbs. lemon juice or vinegar2 tbs. oil½ tsp. freshly ground black pepper.1 tsp. sugar½ tsp. paprika1 clover garlicPeel, grate onion, and add rest of theingredients except the pork chops. Mixwell. Pour over chops and marinateone hour in a cool place. Turn the BBQgrill on high. Heat 10 minutes. BBQthe chops brushing with the marinadeoccasionally. Serve with mixed salad,dressed with vinaigrette flavored withfresh dill.BARBECUED POTATOES andCHEESE1 –1/2 cups shredded cheddar cheese1 can (10-3/4 oz.) condensed cream ofmushroom 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 and pepperin a large mixing bowl. Stir inpotatoes until well coated. Turninto well-buttered 1-1/2 quartrectangular baking dish. Coverdish with aluminum foil. Bakecovered 25 minutes on mediumwith the lid of your BBQ grillclosed. Remove foil andcontinue baking 15 minuteslonger or until potatoes aretender. Let stand 5 minutesbefore serving.BARBECUED LONDON BROIL4 to 6 servings¾ c. Italian dressingGRILL RECIPES1tsp. Worcestershire sauce1tsp. Dry mustard¼ tsp. Thyme, crushed1 medium onion, sliced1 pound flank steak, scoured2 tbs. Butter, meltedCombine first 4 ingredients, add onionand marinade flank steak with it.Refrigerate at least 4 hours orovernight. Remove steak and grill onpreheated 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 grillside burner for 3 minutes. To serve,slice steak diagonally into thin slices,sprinkle onions over top. Garnish withvegetable kabobs.VEGETABLE KABOBS3 medium-size zucchini12 cherry tomatoes12 fresh mushroomsGrated parmesan cheeseParboil whole zucchini 5 minutes ongrill side burner or until just tender.Drain and cut into ½ inch slices.Thread zucchini, tomatoes andmushrooms alternately on each of sixskewers. Brush with marinade madeof Italian dressing, Worcestershiresauce, mustard and thyme. Grill 5 to 7minutes turning and bastingoccasionally. Sprinkle liberally withParmesan cheese.FAJITAS1-1/2 lb. flank steak or boned chickenbreasts2 tbs. oil½ cup lime juice½ tsp. salt½ tsp. celery salt¼ tsp. garlic powder½ tsp. pepper¼ tsp. oregano¼ tsp. cuminFlour tortillasLemonPound flank steak to ¼ inch thickness orflatten chicken breasts. Mix oil, limejuice andseasonings in a zip lock bag. Add meat andshake bag to coat the meat. Refrigerateovernight or at least 6 to 8 hours. Wraptortillas in foil. Remove meat from marinade.Cook on a pre-heated gas grill for 5 to 8minutes on each side. While meat is cooking, |
Related manuals for Jenn-Air 720-0339
This manual is suitable for:
manualsdatabase
Your AI-powered manual search engine