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Brush BiteSize Pepper Jelly over salmon or halibut
fillets on the BBQ for an easy glaze. Just warm on the stove to melt
and brush over. Add garlic, ginger & soy sauce plus any spice you
like.
Orange Rosemary Lamb Chops
1/3 cup carrot marmalade
1 Tbsp. dry sherry
1/2 tsp. dried rosemary
1/2 tsp. coarsely ground pepper
8 lamb rib chops, cut 1 inch thick
In a small bowl combine marmalade, sherry, rosemary and pepper; set
aside. Place chops oon cooking grate. Grill to desired
doneness brushing both sides of chops with marmalade mixture.
Spicy Tater Skins
4 russet potatoes
1 tbsp. vegetable oil
1 clove garlic, minced
1/4 tsp. cayenne pepper
1 cup shredded cheddar cheese
6 slices cooked and crumbled bacon
1/2 cup pepper jelly
3/4 cup thick and chunky salsa
3/4 cup sour cream
Scrub each potato and slice cleaned potatoes in half lengthwise and set
aside. Use a small bowl to cominbe oil, garlic, cayenne
then brush the surface of each potato with the oil mixture.
Preheat grill to a medium heat, place cut side downonto grill.
Grill potatoes uncovered for 20 to 25 minutes or until potaotes
are tender, turning only once halfway through grilling. Carefully
scoop out the insides of each potato half, leaving a 1/2 inch
shell. Add pepper jelly to remaining oil mixture and brush the
insides of each shell with the remaining oil mixture. Sprinkle
each potato with cheese and bacon bits and return them, cut side
up to the grill for approximately 5 to 7 minutes or until cheese is
completely melted. Once the cheeses have completely melted,
remove potato skins from grill and transfer to a serving platter.
top with salsa and sour cream. Serve and enjoy!
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