Game of Thrones: Finish Strong
Game of Thrones, Season Four.
Tyrion Lannister is found guilty of a crime he did not commit: poisoning the King. He chooses trial by combat; The Viper vs. The Mountain. He is doomed to die should The Viper fall.
For The Viper, the stakes are personal: a beloved slaughtered at the hands of The Mountain. Vengeance.
“My name is Inigo Montoya. You killed my Father. Prepare to die.”
“I have knocked you down. And now that I have knocked you down, I have a few things to say that are very important. And because they are important, I am going to say them.”
“… There’s more.
I am giving you a new name; you are no longer The Mountain.
You are The Viper’s Bitch.
I want to hear you say “I am the Viper’s Bitch”.
Say it.”
…oops.
“How did this happen?”
Additional oratory suspended, as it requires a face.
You’ve seen this before—if not through this story, through countless others.
When it’s time to finish, finish.
Turn off the showmanship. Skip the pageantry. Don’t gloat. Don’t savor an unsealed victory.
In one word: finish.
Without closure, nothing matters. If you overextend the campaign. If you set a bookend without placing the other. If you contemplate. Slow down. Look back. Hesitate. You lose.
Define the endpoint. Get there. Get it done.
End it. The final chapter is always the most important; the story is pointless without it.
How many get so close—and almost made it.
That’s their story.
It isn’t yours.
Finish strong.
Mark Joseph Huckabee
Mark Joseph Huckabee out-Martin’s George R.R. Martin
“Join us at hearth’s edge, Governess. A banquet awaits. Tonight Lord Stonefire’s Chef welcomes you with a feast fit for a Queen. Prepare for dishes such as:
1. GRILLED SANDWICHES
Mix all ingredients together. Spread thick on buns. Wrap in foil. Bake 12 to 15 minutes in 375~ oven. Can be frozen before baking.
2. GRILLED SWORDFISH WITH SPINACH PESTO
swordfish steaks (about 2 lb.), cut 1-inch thick firmly packed young and tender spinach, washed and dried with stems removed olive oil grated Parmesan cheese pine nuts garlic, finely minced salt and freshly ground pepper to taste lemon wedges and lemon juice.
3. GRILLED STEAK WITH MUSTARD MARINADE
Place the steak in a large glass or ceramic dish. In a medium bowl, whisk the remaining ingredients together. Pour over the meat; coat both sides. Cover and allow to marinate at room temperature.
4. GRILLED VEAL CHOPS
Preheat an outdoor grill or a broiler. Place the veal chops in a shallow dish and season with salt and pepper. Combine the oil with Herbes de Provence and brush lightly over both sides.
5. CHICKEN WINGS ON THE GRILL
Marinate chicken wings in the Italian dressing overnight. Grill over low heat for 30 minutes; turn and grill 30 minutes more. Enjoy!
6. GRILLED CATFISH
Skin and fillet catfish. Combine all ingredients except catfish in bowl, mixing well. Pour marinade over catfish in shallow dish. Let stand for 20 minutes. Drain, reserving marinade. Cook 4 minutes.
7. BARBECUE BEEF ON THE GRILL
Salt and pepper roast, using a liberal amount of garlic salt. Marinate in Worcestershire sauce 24 hours or more. Use enough Worcestershire sauce to cover meat.
8. GRILLED SWEET AND SOUR RIBS
rack fresh pork loin back ribs or country ribs or Texas ribs water soy sauce and 1 1/2 tsp. cornstarch water catsup packed brown sugar vinegar Worcestershire sauce few drops of red pepper sauce dash of pepper celery salt chili powder salt.
9. BEEF AND VEGETABLE GRILL
Sprinkle roast with salt; place on a large double sheet of heavy foil. Pour barbecue sauce over meat. Place onions and carrots on top of roast and potatoes around edges. Wrap securely.
10. CHICKEN KABOBS ON GRILL
Chicken cutlets, cubed peppers, cut into wedges mushroom caps onions (medium), cut into fourths and sectioned cherry tomatoes soy sauce sherry oil crushed garlic.
11. ROAST ON THE GRILL
Pierce chuck roast; cover with meat tenderizer and pepper well. Mix marinade of vegetable oil, ketchup, vinegar with garlic and a few shakes of Worcestershire sauce. Cover roast and marinate.
12. LONDON BROIL ON GRILL
London Broil (3 inches thick, 3 to 5 lb.) soy sauce vinegar black pepper garlic clove soy sauce Worcestershire sauce French onion soup mix water.
13. MARINATED CHICKEN FOR THE GRILL
Wash and cut up chicken. Mix all ingredients together in a large bowl. Add chicken and marinate for several hours. Drain marinade. Grill chicken, basting with marinade.
14. SLAB RIBS ON THE GRILL
Slab of ribs barbecue sauce water vinegar garlic powder.
15. SHRIMP ON THE GRILL
Large shrimp in shell salad oil lemon juice Italian salad dressing mix seasoned salt seasoned pepper.
16. TURKEY ON THE GRILL
You will also need heavy-duty aluminum foil (can use purchased foil pan). Wash turkey thoroughly. Salt and pepper neck and body cavities and outside of turkey. Stuff cavities with celery.
17. ASSORTED GRILLED HAMBURGERS
Lightly mix all ingredients and shape into 6 patties. Broil on grill over hot coals, turning once, about 10 minutes or until nicely browned.
18. BEST EVER GRILLED CHICKEN
Place fryer into a bowl with a tight fitting lid. Combine all other ingredients and pour over chicken early in the day. Place in the refrigerator. Shake the bowl several times that day. Cook.
19. CHARCOAL GRILLED FILLETS IN FOIL
Cut fillets into serving-size portions. Cut 4 pieces of aluminum foil 12 x 12-inches each. Grease lightly. Place fish skin side down on foil. Top with green pepper and onion. Mix and pour.
20. ON-THE-GRILL FISH STEAKS
Place serving size portions of fish on well-greased grill. Spray grill well before putting on fish. Baste fish with sauce and sprinkle with paprika. Cook about 5 inches from hot coals for 8 minutes.
21. CHARCOAL GRILLED WHITE FISH
Make 4 or 5 shallow slits on each side of fish. Brush fish generously with a mixture of oil, lemon juice, salt, pepper, oregano and Accent. Cook over coals until golden brown.
22. GRILLED GARLIC SHRIMP
Wash shrimp in cold water and dry well. Pour butter and olive oil into a 3-quart shallow bowl. Add shallots. Chop garlic with salt on a cutting board.
23. QUICK AND TASTY GRILLED BEEF ROAST
Marinate roast in beefy onion soup mix all day and night (turn often). Preheat gas grill; sear roast on both sides. Turn grill to low setting and baste well.
24. GRILLED BACON WRAPPED WIENERS
Split wieners lengthwise part way. Cut cheese in long strips and put one piece in each wiener. Press together and wrap with bacon or ham, fastening the ends with toothpicks.
25. GRILLED BRATS IN BEER
In skillet, put brats, onion and beer; simmer, uncovered, for about 30 minutes. Mix butter and onion salt together; spread on buns. Remove brats from beer.
26. GRILLED CATFISH
After coals have burned, place fish on grill. Combine all ingredients for basting sauce and baste frequently as fish cooks. Cook for 20 minutes on one side; turn and cook an additional 15 minutes.
27. SPICY GRILLED CHICKEN STRIPS
Boneless chicken or turkey small onion, sliced roughly 1-inch piece fresh ginger, peeled and chopped garlic, peeled ground coriander ground cumin ground cinnamon ground cardamon cayenne pepper red wine vinegar sunflower oil tomato sauce salt.
28. GRILLED CHUCK ROAST
Sprinkle meat with tenderizer, piercing with a fork. Layer 1/2 of onions in large shallow glass dish; place meat over onions and top with remaining onions. Combine remaining ingredients.
29. GRILLED FISH AND SHRIMP
Melt butter; add lemon juice and garlic and simmer 1 minute. Season fish and shrimp lightly with Greek seasoning. Place fish and shrimp in a large sheet of heavy foil with top loosely opened.
30. GRILLED FISH
Marinate fish for 30 minutes in mixed ingredients. Cook on grill about 8 minutes on each side or until fish flakes easily with fork. Baste fish while grilling and sprinkle with paprika.
31. HOT OFF THE GRILL HAM STEAKS
Combine sugar, horseradish and lemon juice; boil for 2 to 3 minutes. Brush on ham steaks and grill. Watch carefully, they burn easily. Tasty!
32. HOME STYLE GRILLED HAMBURGERS
Mix together lightly; shape in patties. Grill or fry until done.
33. GRILLED HOT DOGS
Slit hot dogs lengthwise. Fill with finely chopped onion. Cut cheese in 1/4-inch strips and place on top of onions. Wrap with a slice of bacon and pin with toothpick. Place on shallow pan.
34. GRILLED LONDON BROIL
Place London Broil in large casserole or container with lid. Pierce meat with fork all over and pour bottle of dressing on and cover overnight. Put more fork marks in to make sure it is complete.
35. GRILLED PORK CHOPS
Sprinkle pork chops with salt, lemon pepper and oregano. Place chops 4 to 5 inches from coals. Grill over low to medium hot coals 25 minutes or until the chops are no longer pink. Turn once.
36. GRILLED STUFFED FRANKS
Combine tomato sauce, sugar, mustard and garlic powder. Stir well. Slice frankfurters lengthwise to make a pocket. Brush inside each pocket with sauce; sprinkle with onion. Wrap each.
37. GRILLED TURKEY
You will need syringe and needle (can purchase at any pharmacy). Defrost turkey and wash bird. Mix all ingredients. Inject with hypodermic needle in all parts of turkey. Put in plastic.
38. TURKEY BURGERS ON THE GRILL
Mix ingredients and shape into patties. This can be used with hamburger or can be made into a loaf.
39. ITALIAN GRILLED SIRLOIN STEAK
Put stewed tomatoes, green pepper and Mozzarella cheese in a bowl and mix together. Put about a tablespoon (or more) on each steak, then roll steak. In another bowl mix Italian bread crumbs.
40. GRILLED AMBERJACK
Arrange fish in shallow glass dish. Whisk remaining ingredients together in a small bowl. Pour marinade over fish and turn to coat. Cover with plastic wrap and marinate for 30 minutes.
41. MARINATED SCALLOPS ON THE GRILL
Combine onion, oil, lemon juice, garlic, salt and pepper in a large shallow dish. Add scallops, stirring gently to coat. Refrigerate 2 hours. Thread scallops on skewers.
42. MESQUITE GRILLED CAJUN TURKEY
Prepare grill for indirect method. Brush turkey with oil. Combine remaining ingredients and sprinkle over turkey. Place turkey on grill. Cover grill and cook according to package directions.
43. GRILLED CARROTS
Place carrots on a large double layer of aluminum foil; fold up sides to form a container. Sprinkle carrots with onion flakes, garlic salt and pepper. Combine all remaining ingredients.
44. CHEESY EGGPLANT GRILL
Layer all ingredients, starting with eggplant and ending with Mozzarella. Place in foil. Make a ball of foil and close loosely on top, so it does not stick to cheese. Bake on barbecue.
45. GRILLED CORN
Strip husks down to the end of the cob, but do not tear off. Remove silk. If desired, soak in salted ice water to which 1/2 cup milk has been added for about 20 minutes; drain well.
46. FOIL WRAPPED VEGGIES ON GRILL
Cut a large square of heavy-duty aluminum foil. Mix all ingredients and place on square. Fold up securely so no juices escape. Place on charcoal grill, turning once during cooking, 45 minutes.
47. GREEN BEANS ON THE GRILL
Mix butter, horseradish, brown sugar, salt and pepper. Dab this mixture over green beans and wrap in heavy-duty foil and put on grill for 20 minutes. Remove and cut up 1 or 2 tomatoes.
48. ITALIAN MUSHROOM GRILL
Combine mushrooms and salad dressing in a small bowl and toss to coat. Let stand 10 minutes. Thread mushrooms on skewers and place 6 inches above hot coals. Grill 5 minutes or until tender.
49. POTATOES ON A GRILL
Mix together potatoes, green peppers and onion. Season with paprika, salt and pepper. Put mixture on heavy-duty foil and dab butter on top in several places.
50. FIESTA GRILLED PEPPERS
Quarter peppers. Remove seeds and membranes. Brush the skin side of each pepper with oil. Place peppers on the grill rack over medium-hot coals. Grill about 10 minutes.
51. PINEAPPLE ON THE GRILL
Place each pineapple slice on an 8-inch square of heavy-duty foil. Fill centers with 1 tablespoon preserves and coconut; fold into tight package. Heat on a preheated grill at low position.
52. GRILLED CINNAMON APPLES
Place cored apple in center of 24-inch length of aluminum foil, folded in half. Fill hole with a tablespoon each of cinnamon candies and raisins. Dot with butter. Bring foil up loosely.
53. SPICY GRILLED CORN
In a saucepan, melt butter. Stir in mustard, horseradish, Worcestershire sauce and lemon pepper. Place each ear of corn on a 12 x 9-inch piece of heavy-duty foil. Drizzle butter mixture.
54. GRILLED EGGPLANT
Combine all the ingredients for the marinade. Place in a flat-bottomed pan, such as a 9 x 13-inch cake pan. Place the eggplant slices in the pan. Allow the slices to soak on each side.
55. GRILLED VEGETABLES
Tear off four squares of foil. Place 1/4 vegetable mixture in center of each square. Dot with butter. Sprinkle with combined seasonings and cheese. Sprinkle with bread crumbs.
56. GRILLED ONION-POTATOES
Scrub potatoes; cut each into 1/2-inch thick slices. Blend butter and onion soup mix; spread on one side of each potato slice. Reassemble potatoes; wrap each in foil, sealing well.
57. GRILLED ONIONS
Peel onions and rinse. Tear aluminum foil into pieces slightly larger than onions. Cut each onion in half and place both halves on a square of foil.
58. GRILLED PEACH HALVES
Preheat griddle. Drain peaches; place on paper towels to absorb excess juices. Brush peaches with butter. Grill hollow side down 1 1/2 minutes or until lightly browned.
59. GRILLED VEGGIES
Slice squash, onion and mushrooms. Chop tomatoes. Lay out on a large piece of heavy-duty foil. Cut butter in pieces and scatter over vegetables. Fold over foil and seal well.
60. GRILLED SUMMER VEGETABLES
Cook potatoes in boiling water to cover 5 minutes or just until tender; drain. Arrange equal amounts of potato, zucchini, squash, yellow peppers and onion on 4 squares of aluminum foil.
61. GRILLED TOMATO HALVES
Cut tomatoes in half and place in shallow pan, cut side up. Combine remaining ingredients well and spread on tomatoes. Bake in a 450~ oven 8 to 10 minutes or until tops are lightly browned.
62. GRILLED VEGETABLE MEDLEY
Spread 1/2 of vegetables on sheet of heavy-duty aluminum foil. Top with butter and cheese, then spread the other 1/2 of vegetables on top. Season to taste with salt and teriyaki sauce.
63. GRILLED VEGETABLE TRIO
Tear off a length of aluminum foil. Place onion in center of foil in single layer. Top with zucchini, cheese, seasonings and butter. Bring four corners of foil up together in pyramid shape.
64. ZUCCHINI A LA GRILL
Slice zucchini lengthwise into slices 1/4-inch thick. Mix remaining ingredients and brush on zucchini slices. Grill over hot coals until they begin to brown and soften. Serves 4 to 6.
65. SOUR CREAM POTATOES ON GRILL
Place potatoes in center of 14-inch square of heavy-duty foil. Spread with butter. Blend remaining ingredients and pour over potatoes. Close foil and fold into secure package.
66. GRILLED FRENCH BREAD
Mix butter, parsley, onions, garlic powder and celery salt. Cut bread into 1-inch slices, cutting to bottom crust but not through. Spread butter mixture on each slice.
67. GRILLED CORNBREAD
In an 8 or 9-inch foil pan, melt butter. Turn off heat; swirl butter to coat bottom and sides of pan. In large bowl beat eggs and milk to blend; stir in creamed corn. Add muffin mix and stir.
68. GRILL BAKED APPLE-GINGER CAKES
You will also need 8 to 10-inch squares foil. Follow package directions for making gingerbread mix. Shape foil by placing a glass in center of square, bringing edges up around foil.
69. GRILLED APPLESAUCE CAKE
Combine sugar, brown sugar, oil, eggs and vanilla; beat until smooth. Stir in applesauce. Sift together flour, pumpkin pie spice, soda and salt; add to mixture, mixing well.
70. GRILLED RED SNAPPER
Melt butter in a saucepan. Add onions and sauté until clear. Add garlic, lemon/lime juice, mustard, salt and pepper. Preparation time: 15 minutes. Cooking time: 10 to 15 minutes.
71. PARAMOUNT GRILL'S GREEK SALAD
Iceberg lettuce canned pineapple, diced (2 Tbsp. per serving) canned beets, diced (2 Tbsp. per serving) Greek Feta cheese, crumbled (2 Tbsp. per serving) tomato (per serving) green onion (per serving) pepperoncini green pepper (per serving) Greek or black olive (per serving) part olive oil part water part vinegar.
72. BURRITO BURGERS ON THE GRILL
Combine beans, 2 tablespoons of chili peppers, onion and 3/4 teaspoon salt. Add beef; mix well. Form into eight 5-inch patties. Cut cheese slices in half. Place 1/2 cheese slice on each beef.
73. GRILLED CHICKEN SALAD
Mix honey and dressing for marinade. Place chicken breasts, cut in strips, in 1/2 marinade in refrigerator for 3 hours. Pour out marinade. Grill chicken until done.
74. GRILLED CATFISH WITH SALSA
Mix ingredients and pour over fillets. Marinate at least 15 minutes. Brush grill with salad oil and grill catfish over medium-hot coals for 7 to 8 minutes per side. Spoon salsa over fish.
75. GRILLED CHICKEN BREASTS
Grilled chicken breasts (boneless) vegetable oil juice of 2 lemons soy sauce Dijon mustard garlic salt oregano black pepper.
76. GRILLED DRY RIBS AND SAUCE
Combine salt and peppers; rub mixture all over ribs. Let ribs stand in refrigerator for 4 hours. Bring to room temperature before cooking. Soak wood chips for 30 minutes.
77. POTATOES ON THE GRILL
From a roll of heavy-duty aluminum foil, tear off approximately 24 to 36-inches. Leaving the foil in one piece, place half on a flat surface, with the other half away from the working area.
78. GRILLED ITALIAN TOMATOES
Cut tomatoes in half crosswise and sprinkle each half with 1 teaspoon Italian dressing, 1/4 teaspoon basil, salt and pepper. Combine butter and breadcrumbs; spoon over tomato halves.
79. GRILLED CHEESE SANDWICH
Melt butter in a pan. Put sandwich in the pan and put cheese in the middle and butter on the bread. Flip sandwich over when it is brown.
80. GRILLED CHICKEN SALAD
For vinaigrette, in a screw-top jar, combine oil, vinegar, dill weed, garlic, pepper and oregano. Cover and shake well. Let stand 1 hour. Meanwhile, sprinkle chicken breast halves lightly.
81. GRILLED VEGETABLE SALAD
Combine first 7 ingredients, set aside. Cut carrots and remaining vegetables into large pieces. Add to vinegar mixture, toss to coat. Let stand 30 minutes, stirring occasionally. Drain.
82. GRILLED CHICKEN SALAD
Rinse chicken; pat dry with paper towels. Place in a plastic bag set in a shallow dish. For marinade, stir together the 1/4 cup orange juice concentrate, the lemon peel, lemon juice, and oil.
83. SINALOA STYLE GRILLED CHICKEN
Combine vinegar, water, garlic, salt, chili powder, oregano, pepper and bay leaf. Wash chicken and pat dry. Place chicken in shallow baking dish and marinate. Cover and refrigerate 3 hours.
84. EASY HERBED GRILLED SALMON
Preheat grill. Make a tray out of heavy-duty foil by folding a long piece in half and folding up all 4 sides with the dull side up. Spray the bottom of the foil tray with cooking spray.
85. GRILLED BARBECUE CHICKEN
Vinegar salt mustard catsup lemon juice sugar salt margarine, melted mustard Worcestershire sauce black pepper.
86. MARINATED GRILLED CHICKEN BREAST
Mix first six ingredients to make the marinade. Wash the boneless skinless chicken breasts, then place in suitable covered container. Pour in marinade, then let marinate 4 hours.
87. GRILLED SALMON FILLETS
Make a marinade by mixing 2 tablespoons oil, ginger, cumin, coriander, salt and cayenne together in large shallow bowl. Add fish and marinate in the refrigerator for no more than 30 minutes.
88. BASIC GRILLED SALMON STEAKS
If you are using charcoal, build a fire about 45 minutes before you plan to start cooking. If you're using a gas grill, turn it on about 10 minutes ahead of cooking.
89. GINGER GRILLED PORK TENDERLOIN
pork tenderloin fillets (about 1 1/2 lb.) coarse ground pepper soy sauce Dijon-style mustard garlic chopped fresh ginger root.
90. GRILLED CHICKEN
Marinate. Place on grill or bake.
91. APRICOT-MUSTARD GRILLED PORK TENDERLOIN
Season tenderloin with salt and pepper. In small bowl, stir together the preserves and mustard. Grill pork over a medium-hot fire, brushing with mustard mixture frequently, turning once or twice.
92. GRILLED LEMON DILL FISH
Mix mayonnaise, lemon juice, dill and lemon peel. Place fish on greased grill over medium coals. Brush with 1/2 of the mayonnaise mixture. Grill 5 minutes, turn. Brush.
93. BRISKET ON THE GRILL
Sauté onion and pepper in butter until golden brown. Marinate the brisket in the 2 cups of sauces in a large pan in the refrigerator for 2 hours. Remove from refrigerator. Leave in same pan.
94. GRILLED SIRLOIN STEAK
In a large resealable plastic bag, combine the first 7 ingredients; add beef. Seal bag and turn to coat. Refrigerate for at least 3 hours or overnight. Drain and discard the marinade.
95. CITRUS AND ROSEMARY GRILLED PORK
To make marinade, combine first 5 ingredients in a bowl with a whisk or a fork. Pat chops dry with paper towels and rub on seasonings of salt and pepper. Turn chops in marinade and let stand 15 minutes.
96. FIESTA GRILLED AVOCADOS
Place olive oil in a small bowl. Dip Avocado halves in olive oil. Sprinkle avocados with fajita seasoning and place on a sheet pan. Heat coals or grill to medium heat, 375 degrees.
97. GRILLED PORK TENDERLOIN
To make marinade and sauce: Heat oil in medium saucepan; add onions and sugar. Sauté until onions are golden (6 minutes). Mix in wine and next 5 ingredients. Cook 1 minute longer.
98. TANGY GRILLED BEEF
Mix soup, sugar, lemon juice, oil, Worcestershire, garlic powder & thyme. Place steak on lightly oiled grill rack over medium- hot coals. Grill uncovered to desired doneness.
99. PINK LEMONADE GRILLED CHICKEN
Mix lemonade, soy and garlic. Marinate chicken in mixture. Refrigerate overnight. Cook chicken on charcoal grill for 15 minutes or until done. Serves 8.
100. CHAR-GRILLED SALMON STEAKS
salmon steaks (3/4-inch thick) or your favorite fish steaks garlic, minced reduced-sodium soy sauce yellow mustard butter or margarine ketchup Worcestershire sauce sliced lemon (for garnish) to 4 sprigs parsley (for garnish).
101. HONEY LIME GRILLED CHICKEN
In a resealable plastic bag, combine the honey, soy, and lime juice, mix well. Add chicken and turn to coat. Seal and refrigerate for 30 - 45 minutes. Drain and discard the marinade. Grill.
102. GRILLED ASPARAGUS
Crush garlic. Mix with olive oil in small bowl. Add salt and pepper; set aside. Wash and trim asparagus spears. Pat dry. Preheat grill. Brush spears lightly with garlic oil.
103. GRILLED THREE CHEESE POTATOES
Divide the potatoes and onions equally between 2 pieces of heavy-duty foil that have been coated with nonstick cooking spray. Combine Parmesan cheese and 3/4 cup each Cheddar and Mozzarella.
104. GRILLED VEGETABLES
Optional: Any over veggies - mushrooms, green or yellow bell pepper, tomato, asparagus, etc.
105. GRILLED BAKED BEANS
Fry bacon until crispy. Add onions and peppers and cook until vegetables are crisp-tender. Stir in sugar, barbecue sauce and syrups. Put the beans in a 12 x 6 x 3-inch foil pan. Add bacon.
106. GRILLED CHEESE BREAD
Heat grill. With serrated knife, slice bread lengthwise in half horizontally. In food processor, pulse together butter, sun-dried tomatoes, pesto, garlic, salt and pepper thoroughly.
107. PIZZA GRILLED CHEESE
Butter one side of each slice of bread. Place one slice in skillet, butter side down. Top with the cheese, pepperoni, pizza sauce and second bread slice, butter side up. Cook over medium heat.
108. PIZZA GRILLED CHEESE
Butter one side of each slice of bread. Place one slice in a skillet, butter side down. Top with cheese, pepperoni, sauce and second slice of bread, butter side up.
109. Grilled Jalapeno Peppers
Slice jalapenos lengthwise; stuff with cream cheese. Wrap with bacon and wrap in foil. Place on grill until bacon is done.
110. Grilled Mushrooms
Take a whole clean mushroom and wrap with foil and place on grill for 15 minutes. Open and drain liquid. Season with garlic salt, season salt and cayenne pepper. Place pats of butter.
111. LIGHT BASTING SAUCE FOR THE GRILL
Combine ingredients in tight glass jar. Refrigerate till needed. Shake well before using. May be used for basting beef, pork, chicken or lamb.
112. MARINATED GRILLED CHICKEN SALAD
(3 1/2 lb.) chicken, cut into 8 pieces extra virgin olive oil large head escarole, cored, washed, spun dry and cut into 2-inch pieces fresh lemon juice fresh oregano leaves or 1/4 tsp. dried cherry or grape tomatoes, halved Dijon mustard extra virgin olive oil red wine vinegar pinch of minced fresh oregano leaves.
113. BACON-TOMATO GRILLED CHEESE
Top 1 slice of bread with 1 slice of Mozzarella cheese, 1/4 of the tomato slices, 2 bacon strips, 1 tablespoon sour cream, 1 tablespoon onion, a pinch of oregano, 1 slice of Cheddar cheese.
114. BARBECUE CHICKEN FOR THE GRILL
Place chicken in a shallow glass dish. In a small saucepan, combine vinegar, butter, salt, pepper, water and spices. Bring to a gentle boil. Pour over quartered chicken. Cover and refrigerate.
115. GRILLED HONEY BURGERS
In a bowl, combine honey, cinnamon, paprika, curry powder, ginger and nutmeg. Add beef and mix well. Shape into 8 (3/4-inch) thick patties. Grill, uncovered, over medium heat for 3 minutes.
116. GRILLED HERBED MUSTARD BEEF STEAKS
well-trimmed boneless beef top loin or ribeye steaks, cut 1-inch thick water garlic, crushed Dijon style mustard dried basil leaves pepper dried thyme leaves.
117. GRILLED HAWAIIAN CHICKEN
Combine unsweetened pineapple juice and salt in a shallow dish; mix well. Add chicken, turning to coat. Cover and refrigerate chicken for several hours, turning occasionally. Combine.
118. THE ULTIMATE GRILLED CHEESE
In a mixing bowl, beat cream cheese and mayonnaise until smooth. Stir in cheeses, garlic powder, salt and bacon. Spread the mixture on a slice of bread (about 1/3 cup). Top with another slice.
119. GRILLED CHICKEN WITH SWEET ONION RELISH
Combine all ingredients in a large self closing bag, mixing well. Seal and marinate in refrigerator at least 2 hours, turning bag occasionally. Spray the grill with no stick spray before heating.
120. TURKEY ON THE GRILL
Heat grill to about 350~. Place turkey in pan with 1/2-inch sides; salt and pepper the whole turkey. Put about 1/8 to 1/4-inch water in pan.
121. GRILLED TURKEY TENDERLOIN
In a shallow pan, blend all marinade ingredients together. Add turkey, turning to coat both sides. Cover. Marinate in the refrigerator several hours or overnight, turning occasionally.
122. LEMON GRILLED SALMON
Combine first 4 ingredients. Sprinkle over salmon and place in a reclosable bag. Place in a shallow glass container. Combine rest of ingredients. Pour over salmon and place in refrigerator.
123. KEY LIME GRILLED CHICKEN
Combine all ingredients, except chicken, in blender. Mix well. Pour over chicken; marinate overnight (covered). Grill until done. Garnish with cilantro and lime slices.
124. Grilled Garlic Tenderloin
Combine first 6 ingredients; stir well. Place tenderloins in a 12 x 8 x 2-inch dish; brush olive oil mixture over all sides of tenderloins. Cover and chill 3 hours.
125. GRILLED PIZZA WITH RED PEPPERS AND CHEESE
Spray the grill grate with nonstick spray and preheat the grill to medium. Roll out the pizza dough with a rolling pin or use your hands to pat the dough into a circle about 12 to 14-inches.
126. GRILLED QUESADILLA
Flatten each roll into 8-inch circle on outdoor grill or on the stove top using a grilling pan. Grill one circle about 1 minute on each side. Grill another circle on one side.
127. GRILLED CHICKEN FAJITAS
Rub both sides of chicken with garlic. Place chicken, green pepper and onion slices on greased grill over medium hot coals. Grill 20 minutes or until cooked through, turning occasionally. Cut.
128. BOURBON GRILLED SALMON
Rinse the salmon filets and place them on a covered, paper towel-lined plate in the refrigerator. Prepare the marinade by placing all the ingredients, except the butter.
129. GRILLED TERIYAKI SALMON
Put seasoning on fish with 1/8 cup of water. Marinate overnight, skin side down. Place salmon on grill, medium-low, skin side down. Grill for 10 to 12 minutes.
130. GREAT GRILLED BURGERS
Mix together and form patties. Can be grilled or fried. I use a George Foreman grill. Brown patties and remove. Add thinly sliced velveeta to hot patties. Garnish as desired.
131. GRILLED BEEF STEAKS-BULGARIA
Grease both sides of steak with butter. Roast on grill for 5-6 minutes, or until browned. Lightly butter and salt both sides. Roast other side until brown. Place on dish and sprinkle with salt.
132. GRILLED VEGETABLE SANDWICH
Preheat the barbecue or stovetop grill. To prepare a spread, put 3 tablespoons of mayo into a small bowl and add parsley.
133. HERBY GRILLED POTATOES
In saucepan, melt margarine. Add celery and cook until tender. Stir in oregano, salt, garlic powder and pepper. Cutting not quite through, slit potatoes into 1/2 inch slices.
134. GRILLED MUSHROOMS
Thread mushrooms on skewers. Combine butter, dill and garlic salt; brush over mushrooms. Grill over hot coals for 10-15 minutes, basting and turning every 5 minutes.
135. GRILLED TERIYAKI CORN ON THE COB
Remove husk from corn. Lay each ear of corn on a piece of foil large enough to wrap around it. Brush lightly with teriyaki baste and glaze. Wrap foil around corn and seal edges.
136. GRILLED ASPARAGUS
Marinate asparagus in next 5 ingredients for 30 minutes. Grill for 5 minutes each side.
137. GRILLED VEGETABLE MARINADE
Mix well and pour over mixed vegetables. Marinate several hours. Grill until vegetables are tender.
138. GRILLED CORN-ON-THE-COB WITH HUSKS
Cream together butter, garlic, oregano, basil, marjoram, thyme, sugar and salt and pepper. Peel back husks and silk corn. Do not tear them off. Soak corn in ice water for 15 minutes. Drain.
139. GRILLED FRENCH BREAD ROLLS
Heat olive oil in a heavy medium skillet over medium low heat. Add garlic and cook until light brown, about 4 minutes. Discard garlic. Prepare barbecue (high heat). Split rolls in half horizontally.
140. OVEN GRILLED REUBENS
Heat oven to 350~. Mix together sauerkraut & caraway seeds. Spread dressing on one side of each slice of read. To 6 slices add corned beef. Top other 6 slices of bread (dressing side down).
141. GRILLED HAM AND EGG SALAD SANDWICHES
Slice bread horizontally into 5 equal layers. Spread bottom layer with horseradish; top with roast beef. Place next slice of bread over beef; spread with mustard on top with ham or turkey.
142. GRILLED CHEESE (WITH A TWIST)
Spread a small amount of mayonnaise on one slice of bread. Add bacon, tomato and cheese. Put another piece on top to make sandwich. I use mayo spread on both "outside" pieces and grill.
143. GRILLED VEGETABLE AND RAVIOLI SALAD
Combine pasta, vegetables and salad greens in a medium bowl. Combine sauce, oil and vinegar in small bowl; mix will. Add sauce mixture to pasta mixture; toss well. Serve immediately.
144. GRILLED LEMON SALMON
Sprinkle dill, salt, pepper and garlic powder over salmon and place in shallow pan. Mix sugar, bouillon, oil, soy sauce and green onions. Pour over salmon. Cover and chill for 1 hour; turn once.
145. GRILLED TURKEY TENDERLOIN
In a shallow pan, blend all marinade ingredients together. Add turkey, turning to coat both sides. Cover; marinate in refrigerator several hours or overnight, turning occasionally.
146. EASY GRILLED YELLOW FIN TUNA STEAKS FOR 4
Turn grill on and bring temp to medium high (approx. 20 minutes). Meanwhile, mix Stubbs pork marinade, molasses, soy sauce and ground pepper in a bowl or large cup. Set aside. Wash tuna steak.
147. GRILLED SWORDFISH STEAKS
Preheat broiler or grill. In a small bowl, combine butter, chili powder and chives. Put a small amount of seasoned butter on the top side of each steak. Grill or broil for about 5 minutes.
148. GRILLED LEG OF LAMB
In glass dish large enough to fit lamb, mix mustard, rosemary, ginger, garlic, soy sauce, and oil. Add lamb. Marinate overnight, turning after 1 hour. Remove lamb from marinade.
149. SEAFOOD ON THE GRILL
When grilling seafood, season with lemon, butter, salt, pepper, onions and bell peppers. Wrap in foil and place on grill for approximately 20 minutes. Easy to cook. Tastes great!
150. GRILLED CHEVRON CHOPS
Marinate loin or rib chops in a mixture of equal amounts of balsamic vinegar, olive oil, and dijon mustard for several hours in the refrigerator and then barbecue.
151. GRILLED CHICKEN WITH PEACH SAUCE
In a saucepan, combine sugar, cornstarch and water until smooth. Bring water to a boil over medium heat. Cook and stir for two minutes. Remove from heat. Stir in gelatin and peach; mix well.
152. GRILLED CAYENNE CHICKEN
Preheat grill or broiler. Combine mayonnaise, garlic powder, lime juice, salt and cayenne in a shallow bowl; stir well. Place chicken on grill rack. Coat well with sauce.
153. GRILLED SALMON SKILLET
Take one large salmon; cut in half to form a slab. Lay on grill with flame as low as possible. Coat fish with butter, then with liquid smoke. Add lemon pepper, crushed dill and garlic on top.
154. GRILLED ROAST BEEF SANDWICHES
Preheat skillet over medium heat and melt 2 tsp. of margarine. Sauté onions and mushrooms until golden. Next sauté slices of roost beef until darkened. Remove from pan.
155. GRILLED ITALIAN STEAK
Put steaks in a large shallow non-aluminum baking dish. Combine the Italian dressing, cheese, basil and pepper. Add to steak and turn to coat. Cover and marinade 4 to 5 hours in refrigerator.
156. GRILLED BURGERS
In a large bowl, combine the first five ingredients; add beef and mix gently. Shape into 10 patties. Grill, uncovered, over medium coals for 4 to 5 minutes on each side.
157. GRILLED ITALIAN CHICKEN
In a bowl, combine salad dressing and teriyaki sauce. Remove 1/4 cup for basting; cover and refrigerate. Place chicken in a large resealable plastic bag; add remaining marinade. Seal bag.
158. GRILLED PORK CHOPS
In a large resealable plastic bag, combine the first six ingredients. Set aside 1/3 cup for basting; add pork chops to the remaining marinade. Seal and refrigerate.
159. GRILLED CATFISH FILETS
Melt butter in microwave. Place filet on single piece of aluminum foil seasoning with salt, pepper, paprika and garlic to taste. Thinly slice lemon and squeeze lemon juice over filet.
160. GRILLED ROSEMARY PORK ROAST
In a saucepan combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. Place pork roast in a large resealable plastic bag.
161. GRILLED PORK TENDERLOIN
Combine first 9 ingredients. Place in heavy-duty zip top plastic bag or shallow container. Add tenderloins, turning to coat. Seal or cover and marinate in refrigerator at least 4 hours.
162. GRILLED PORK TENDERLOIN
Prepare grill for high heat. Season meat with the garlic powder, pepper and salt. Brush the grate with oil and place tenderloin on the grill over a drip pan. Cook.
163. GRILLED POTATO FANS
With a sharp knife, make cuts 1/2 inch apart in each potato, leaving slices attached at the bottom. Fan the potatoes slightly. Place each on a piece of heavy-duty foil (about 12-inch sq.).
164. CAMPFIRE GRILLED ONIONS
Cut onions into wedges. Mix remaining ingredients and pour over onions. Put on thick foil or double layer foil. Fold foil to seal packet tightly. Grill, covered over medium hot heat.
165. CHEESE POTATOES FOR THE GRILL
Slice potatoes but leave together. Place on a piece of heavy-duty foil. Sprinkle with salt, pepper, and garlic. Sprinkle with onion. Dot with butter. Wrap up tight. Place on grill at medium.
166. GRILLED CORN
Wrap ear of corn with slice of bacon. Cover back up with shucks, wrap with twine, grill and serve! Yummy!
167. GRILLED CHEESE BREAD
Heat grill. With serrated knife, slice bread lengthwise in half, horizontally. In food processor, pulse together butter, sun-dried tomatoes, pesto, garlic, salt and pepper thoroughly.
168. GRILLED SALMON MARINADE
Mix ingredients together. Place salmon in Zip-loc bag and pour in marinade. Best if soaked for 24 hours.
169. GRILLED ORANGE VINAIGRETTE CHICKEN SALAD
orange juice white wine vinegar olive oil Mrs. Dash garlic and herb sugar boneless skinless chicken breast romaine lettuce, torn Mandarin oranges, drained your choice chopped fresh vegetables.
170. GRILLED SALMON CAESAR SALAD
salmon fillets cubed French bread olive or vegetable oil garlic powder romaine, torn small cherry tomatoes olive or vegetable oil lemon juice mayonnaise sugar garlic cloves, minced salt pepper grated Parmesan cheese.
171. GRILLED HERB CHICKEN SALAD
Rinse and pat chicken breasts dry, cut the chicken into chunks. Spray a medium skillet with vegetable spray. Over medium-high heat, place chicken in skillet and sprinkle with Italian seasoning.
172. BROWN RICE SALAD WITH GRILLED CHICKEN
In a large bowl, combine the first 8 ingredients. In a jar with a tight-fitting lid, combine the vinegar, oil, lemon juice, salt and pepper; shake well. Pour over rice mixture and toss to coat.
173. LAURA'S GRILLED SHRIMP AND SCALLOPS
Pure all ingredients in blender. Alternate shrimp and scallops on skewers and place in shallow pan. Pour marinade over and refrigerate at least 1 hour. Grill skewers on a barbecue.
174. DIANE'S GRILLED SHRIMP
Marinate shrimp with tails in salad dressing at least one hour. Turn or toss every 15 minutes. Either put shrimp on skewers or on a grilling pan. Cook on hot grill 10 minutes each side.
175. GRILLED LEMON CHICKEN
In a small saucepan, combine butter, lemon juice, water, soy sauce, paprika, honey, cayenne pepper, mustard, garlic and salt. Heat until butter melts, stirring well.
176. HONEY-GRILLED TENDERLOINS
Make a lengthwise cut down center of each tenderloin to within 1/4-inch of opposite side; press to open. Combine soy sauce, garlic and ginger in a shallow dish. Add tenderloins. Cover or seal.
177. GRILLED CHICKEN
Place chicken in a dish or heavy duty zip top plastic bag. Combine vinegar and remaining ingredients; pour marinade over chicken. Cover and refrigerate 8 hours, turning occasionally.
178. EASY GRILLED HAM
Place steak in a large shallow dish. Combine ginger ale, orange juice, brown sugar, vegetable oil, vinegar, mustard, ginger and cloves. Stir until sugar dissolves. Pour over steak.
179. GRILLED HONEY-BOURBON SALMON
Thaw salmon if frozen. Rinse fish, pat dry, place in plastic bag set in a shallow baking dish. In a small bowl, stir together bourbon, brown sugar, honey, soy sauce, ginger and pepper. Pour.
180. LIME-SEARED GRILLED WHITEFISH
Mix the spices and sprinkle onto only one side of the fish. Squeeze 1 lime over fish, and grill over medium coals until fish is flakey. Garnish with mango salsa.
181. GRILLED TOP LOIN STEAKS
Place steaks on grill over ash-covered coals so they are 2 to 3-inches from coals. Broil at medium temperature. When first sides are browned, turn and season.
182. GRILLED GARLICKY CHICKEN BREASTS
Mix salad dressing mix and cheese. Moisten chicken in water; dip in dressing mixture. Grill over medium-hot coals 15 to 20 minutes or until cooked through.
183. GRILLED SIRLOIN STEAK
In a large resealable plastic bag, combine the first seven ingredients; add beef. Seal bag and turn to coat; refrigerate for at least 3 hours or overnight. Drain and discard the marinade.
184. STEAK HOUSE-STYLE GRILLED STEAK
Mix seasonings and brown sugar. Brush steaks with oil. Sprinkle seasoning mixture over both sides; press into steaks. Place steaks on medium-hot grill. Grill 6 to 8 minutes.
185. GRILLED GROUPER
Heat grill to medium. In a very small saucepan, melt butter. Add lemon juice and garlic. Place grouper, skin side down, on grill (do not turn). Baste with butter sauce approximately 3 times.
186. GRILLED SALMON
Heat grill to medium. In a very small saucepan, melt butter. Add lemon juice and garlic. Place salmon, skin side down, on grill (do not turn). Baste with butter sauce.
187. GRILLED SHRIMP KABOBS
Thread shrimp onto wooden skewers, using 2 skewers per kabob to facilitate turning (1 skewer through the meaty part, 1 skewer through the tail part of each shrimp). Brush grill with oil. Combine.
188. GRILLED HAWAIIAN CHICKEN
Spray or lightly oil meat. Rub dry mix on meat. Grill until almost done. Remove and place into container of liquid ingredients. Baste for approximately 10 to 15 minutes.
