The Coral Gables Times

Grill, Griddle, Smoke, and Sizzle

MELANIE DE PROFT Food Editor A sizzling Marinated Black Pepper Steak, Fiesta Kabobs, Double-Treat Frank-Burgers, and Tom[TEXT LOST] Chef's Note: Cooking times and distances from coals in these recipes are given only as a guide. The final judgment must be that of the outdoor chef and will vary with the type of grill, the intensity of the heat, and the direction of the wind. MARINATED BLACK PEPPER STEAK The amount of crushed peppercorns used on this steak depends entirely on personal taste. As a guide, try two teaspoonfuls for each side of a large steak. Purchase a sirloin steak, cut 11⁄2 to 2 in. thick. (Allow 3⁄4 to 1 lb. per person.) Put steak in a large, shallow pan and cover with Steak Marinade; allow to marinate several hours or overnight, turning occasionally. Before grilling, remove steak from marinade and press coarsely crushed peppercorns liberally into both sides of steak. Grill 3 to 4 in. from coals, allowing about 15 min. for total grilling time; turn once. Test doneness by slitting meat near bone and noting color of meat. To serve, cut steak diagonally into thin slices. STEAK MARINADE TO PREPARE: 10 MIN. 1 cup red wine vinegar 1⁄2 cup salad oil 1⁄3 cup firmly packed brown sugar Few drops Tabasco 1⁄4 teaspoon salt 1⁄4 teaspoon marjoram 1⁄4 teaspoon rosemary 2 large onions, thinly sliced 1 clove garlic, minced Combine all ingredients and mix well to blend. About 2 cups marinade FIESTA KABOBS Thread on 12-in. skewers cherry tomatoes, 1-in. slices of zucchini, cooked small whole onions, pimiento-stuffed olives, carrot strips (marinated in dill pickle juice), artichoke hearts, green pepper squares, and large whole mushrooms. (See photo.) Grill about 3 in. from coals until lightly browned, brushing with French dressing. PEAS IN FOIL PACKETS TO PREPARE: 10 MIN. TO GRILL: 35 MIN. 2 10-oz. pkgs. frozen peas, slightly thawed 1 cup thinly sliced green onion with tops 1⁄2 lb. fresh mushrooms, thinly sliced lengthwise through stems and caps, or use small whole mushrooms 2 teaspoons celery seed 1 teaspoon sugar 1 teaspoon salt 1⁄4 teaspoon freshly ground black pepper 6 tablespoons butter or margarine 1. Put peas, onion, and mushrooms onto center of a large square of heavy-duty aluminum foil. Break peas apart, if necessary. 2. Sprinkle a mixture of celery seed, sugar, salt, and pepper over peas and dot with butter. Bring foil up over peas and seal tightly. 3. Place packet on grill about 5 in. from coals and cook about 35 min., or until peas are just tender; turn packet over once during cooking. About 10 servings 20 Suburbia Today, June 1962