Welcome to Seasoned Cooking and to Phil's International Flair! Summer is upon us and the time to cook outdoors is here! Cooking outdoors need not be limited to meat, fowl and fish. Many vegetables are also well suited to the outdoor grill. Corn, squash and even mushrooms are well suited to outdoor cooking (also see Grilled Asparagus from last month's column).
Shish kabobs are one of my favorite items to grill, so I've presented one of my favorites, Russian Lamb Kabobs. This recipe takes a little preparation ahead of time, but is well worth the effort. For those of you who are partial to vegetarian cuisine, the Grilled Portabellas may be just what the doctor ordered. The Bacon Wrapped Filet is an excellent choice for an outdoor barbecue when having company. Last but not least, give that grilled burger a new taste by adding salsa. This is a treat you are certain to remember.
The recipes presented this month are from my yet to be published cookbook, Phil's Family and Friends Cookbook. Feel free to email me at with your comments and requests. Be well, and good eating!
Now, on to the recipes!
This recipe stems from my cousin's wife Tanya who is of Russian descent. This is truly an incredible way to prepare lamb.
3 lbs. lamb, cut into large (1") cubes
3 lbs. yellow onions, quartered
3 lbs. lemons quartered
Cherry tomatoes
Bell pepper chunks
Fresh mushrooms
Place the cubed lamb, onions and lemons in a large pot for marinating. Do not squeeze the lemons, simply throw them into the pot quartered. Allow the mixture to marinate for 3 complete days under refrigeration, turning the mixture daily.
After 3 days, discard the lemons and save the onions for the skewers. Skewer the lamb on metal skewers with the onion chunks, tomatoes, mushrooms, bell peppers, or whatever other vegetables you happen to fancy. Grill over hot coals for approximately10 minutes, turning frequently. Enjoy!
Portabellas are a large dark mushroom that lends itself well to the grill. These are best marinated ahead of time for at least 3 hours, preferably overnight.
6 large Portabella mushrooms
1 cup teriyaki sauce
4 cloves fresh garlic, crushed and chopped
Remove the stems from the mushrooms and place the caps into a shallow pan or bowl for marinating. Allow the garlic to set in the teriyaki sauce for an hour or two before using. Pour the sauce over the mushrooms and allow to marinate for at least 3 hours prior to cooking over a hot grill. Marinating them overnight under refrigeration is preferred. Grill these for about 4 minutes a side and serve while hot.
Yields: 6 servings
Preparation Time: 3 hours minimum
Bacon Wrapped Filet
There is no greater barbecue than a good steak and the filet (beef tenderloin) tops the list. Allow one 6 to 8 ounce steak per person.
2 lbs. beef tenderloin (4 steaks)
8 slices thick bacon
Cook the bacon in a skillet until it is slightly browned, but not crispy. Wrap the bacon slices around the edges of the steaks and hold in place with toothpicks or skewers. You will need about 2 pieces of bacon for each steak. Once the bacon is attached to the filets, grill them over hot coals for about 5 to 6 minutes per side. The bacon may cause flare ups in the fire, so be prepared to douse the flames with a spray bottle of water. Serve hot with your favorite accompaniments.
Yields: 4 servings
Preparation Time: 30 minutes
Salsa Burger
Another recipe of my own invention, salsa burgers are a unique way to prepare the old standby with a touch of flair!
4 burger patties
4 tablespoons salsa
4 slices cheese (or Velveeta)
Prepare the burgers as you would normally, except after turning them over on the grill, top each burger with one tablespoon of salsa (see my recipe for salsa in the archives). Top each burger patty with a slice of cheese over the top of the salsa. Serve with the normal condiments and enjoy!
Welcome to Seasoned Cooking and to Phil's International Flair! Summer is upon us and the time to cook outdoors is here! Cooking outdoors need not be limited to meat, fowl and fish. Many vegetables are also well suited to the outdoor grill. Corn, squash and even mushrooms are well suited to outdoor cooking (also see