The Coral Gables Times

Grill, Griddle, Smoke, and Sizzle

Continued from page 21 ROCK-LOBSTER TAILS WITH ORANGE-BUTTER SAUCE TO PREPARE: 20 MIN. TO GRILL: ABOUT 10 MIN. 1 6-oz. can frozen orange-juice concentrate, thawed 1/4 cup lemon juice 1/2 teaspoon dry mustard 1/4 teaspoon rosemary 1/2 teaspoon salt 1/2 teaspoon celery salt 1/2 teaspoon grated onion 1/4 teaspoon Angostura aromatic bitters 1 tablespoon snipped parsley 1/2 cup butter 12 frozen South African rock-lobster tails, thawed (2 1 1/2-lb. pkgs.) 1. Combine orange-juice concentrate and next seven ingredients in a saucepan. Heat slowly, stirring constantly, until mixture comes to boiling; boil 1 min. Stir in parsley and set aside. 2. When ready to grill, melt butter in a small saucepan over coals. Add seasoned juice, stirring until thoroughly blended. 3. Slit thin underside membrane of each lobster tail down center and peel open. Insert tails on prongs of a barbecue stand or thread on long skewers. If laid flat on grill, grasp tail in both hands and bend backwards toward shell side to crack sharply in several places. This prevents curling during cooking. 4. Place tails, shell side down, on grill about 4 in. from coals for 5 min., brushing occasionally with butter sauce. 5. Turn tails and grill 5 min. longer, or until meat is opaque and creamy white. Serve with remaining sauce. 6 servings GINGER CHICKEN TO PREPARE: 15 MIN. TO GRILL: ABOUT 30 MIN. 1 1/3 cups honey 1/2 cup currant jelly 1/2 cup finely chopped preserved ginger 6 cloves garlic, crushed in a garlic press 1 tablespoon salt 1/4 teaspoon Tabasco 2 broiler-fryer chickens, 2 1/4 to 2 1/2 lbs. each, ready-to-cook weight, quartered 1. Combine first six ingredients in a saucepan; heat, stirring occasionally, until jelly is melted. Remove from heat. 2. Place chicken quarters on greased grill. Brush with sauce. Grill 8 in. from source of heat about 30 min., turning and brushing with sauce every 5 min. until chicken tests done. 8 servings Note: If this sauce is made in advance and stored, the flavors will intensify.

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BE ORIGINAL WITH COOKOUTS AND LEA & PERRINS ... THE ORIGINAL WORCESTERSHIRE

TEXAS BARBECUE SAUCE. Boil 2 c. water. Stir in, simmer ab. 10 minutes: 4 tbs sugar, tsp garlic salt, 2 tsp salt, c. cider vinegar, tbs lemon juice, 5-oz bottle of Lea & Perrins, 4 tbs butter. Makes 1 quart. ORANGE BARBECUE SAUCE. Mash garlic clove with 1/2 tsp salt in bowl. Stir in 1/4 c. salad oil, 3/4 c. orange juice, 2 tbs grated onion, 1/2 tsp pepper, tsp Lea & Perrins. Chill. Makes 1 cup. WORCESTER BARBECUE SAUCE. Brown 2 med. chopped onions, in 4 tbs fat. Simmer with tsp garlic salt, 1/2 c. catsup, bouillon cube dissolved in c. water, 2 tbs Lea & Perrins, and salt and pepper, for 30 min. Makes about 1 pint. When you cook out, cook-in real barbecue goodness! Season your barbecue sauces with Lea & Perrins—the original, the only full-strength Worcestershire with a quality flavor that lasts. FREE! COOK BOOK. 168 original recipes! Write Lea & Perrins, Box U, Fair Lawn, N. J.