Fa-Hee-Ta

Grill season is winding down, although we do still use ours until the snow is too deep to get to it.  It's not a good idea to cook temperature sensitive meats like roasts on the grill in cold weather - it is difficult to be sure that the food will reach safe temperatures for long enough.  But you can still do pre-cooked or quick foods, like hotdogs and burgers and ham steaks, and as you can see here - fajitas!





Slice chicken or beef into strips, and marinate if desired.  I used lime juice, olive oil, and black pepper.

Grill on high for 10 minutes.  Small strips can be grilled in a grill basket or on a piece of foil with holes poked in it.

Serve with fajita fixins.

Onions and peppers can be sliced thin and sauteed with a little black pepper to bring out the flavor.

Top Secret Lamb Marinade

Many people don't enjoy the flavor of  lamb, but for those who do - a good marinade can turn it from a nice meal into a transcendent experience! I have evolved my marinade recipe through years of experimentation, and it is now ready to share with my loyal readers :)

For two pounds of lamb:

1/2 c. marsala cooking wine
1/4 c. olive oil
1 tbsp crushed garlic
1/8 tsp each - dill, mint, cumin seeds, black pepper, sea salt, oregano, basil, rosemary

Mix all ingredients in a zipper bag or plastic container with the meat. Marinate at least 3 hours; overnight if possible.  Shake or flip container occasionally to distribute marinade.  Grill large kabobs over medium heat or under broiler for 20-25 minutes.

The same marinade can of course be used for lamb roasts, however I usually add more wine to the roasting pan to keep the roast juicy.  Lamb roasts can also be done in a crockpot or stock pot; use the same marinade but add one 14oz can of tomato sauce and let stew until tender.

Marinate & Penetrate 2 - Chicken Skewers

Try coating the chicken pieces with olive oil before skewering - it keeps the juices in and the meat will char enough to give flavor without being burned.

Easiest Chicken Marinade - just cut up the chicken pieces into a covered container or zipper storage bag, and add olive oil, soy sauce, and crushed garlic. (I buy the pre-crushed kind in a jar)  Let marinade for 30 minutes before skewering.  Grill on medium heat for 20+ minutes depending on size.


My thoughtful cousin gifted us with this grill basket.  It is terrific for veggies or seafood that you would normally cook on foil to keep from dropping through the grill grids.

I stuffed these huge mushrooms with a mix of butter, italian breadcrumbs, parmesan cheese, crumbled bacon and chives. Mushrooms work out quite well on the grill - the moisture is able to drain away, leaving a nice solid texture to the mushroom.