Hot off the Grille

Jana's Venus Burgers

3 lbs ground chuck
4 tbsp salsa
4 handfulls potato chips
1 egg
garlic salt
pepper

Mush up the ground chuck, salsa and egg real good with those potato chips.
Chips have to be crumbled to smithereens before adding of course.  Put a dash
of garlic salt and pepper in to taste.  Make into good sized patties for your
BBQ - enjoy!! they melt in your mouth :)



Love,

-Jana

Shashlik
(I became acquainted with this tasty dish while on a government paid *vacation* in Germany: )

get some boned lamb and cut it in cubes about 1 1/2 inch
for 1 pound you then cover it with:
1/2 cup Olive Oil (watch out for Popeye: )
1/2 cup wine vinegar
1 clove garlic - crushed or minced
1/2 teaspoon rosemary( crushed between your supberbly manicured fingers)
1/2 teaspoon coriander
and the always mentioned S & P to taste

marinate in the fridge overnight, covered
when ready to cook stick it on some skewers and broil on the grille or in the oven turning frequently and using the leftover marinate as a baste

Marinated BarnYard Pimp
(or Chicken with a Kick)

#1-- get thineself some boneless, skinless Chicken (dare I say it) Breasts

#2--put them in a bowl and not your bra (after all they are breasts: )

#3--cover them with a mix of white wine(or cooking white wine) and bottled Italian dressing in a ratio of 2 parts wine to 1 part dressing

#4--let it marinate in the fridge for at least 24 hours

#5--fire up the grille and enjoy-- using the leftover marinate as a baste and dipping sauce when done if you like

you can also broil them in the house oven if you wish

then season to taste after they are cooked

BBQ Sauce

grab your favorite sauce pan and throw in
about 1/2 cup *finely* chopped onion
1/2 cup very strong coffee or red wine(if the coffee can be used as a depilitory it's just right)
1/2 cup brown sugar
2 teaspoons DRY Mustard
4 ounces catsup ( 1/2 cup for those of you that are blonde)
1 tablespoon Worcestershire sauce
1 1/2 tablespoons white wine or white wine vinegar
and the ever popular salt and pepper to taste

simmer and stir from time to time over a moderate heat and then let cool

it refridgerates nicely and will yield about 2 cups of sauce

I usually make a double batch and use it whem bar be quing as a baste and it also works nicely as a standalone sauce for burgers, steaks ans hot dogs

you can also add a clove of crushed garlic if you wish(or garlic POWDER)

and can substitute orange juice for the coffee or wine to use with poultry