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Everyone is cooking out-
doors, and nothing tastes bet-
ter than chicken on the grill.
Here are some helpful hints
and recipes from Empire
Kosher Poultry for your grill.
Fresh vegetables and fruits
of the season make a perfect
accompaniment for a meal
centering around chicken or
turkey on the grill. In
general, when using poultry
on the grill and a basting
sauce containing anything
sweet such as honey or brown
sugar or preserves, you may
want to pre-cook chicken
pieces and simply finish
browning the chicken on the
grill. Not only does this cut
the total cooking time, but it
prevents burning of the food.
A word about marinades:
Because some cuts of poultry
are very lean (boneless chick-
en cutlets, turkey tender-
loins), marinating the poultry
adds moisture and flavor.
When mixing marinades, set
aside one-third for brushing
poultry while grilling. Dis-
card used liquid in. which the
raw poultry has marinated
prior to cooking, and do not
use this for basting.
About food safety: Always
rinse uncooked poultry with
cold water inside and out
before cooking. It's particular-
ly important to make ab-
solutely sure that chicken or
turkey is completely done and
cooked throughout when
grilling.
SWEET AND
SOUR SAUCE
1 cup plum, apricot or
peach jelly
% teaspoon rosemary
2 tablespoons mustard
2 tablespoons lemon
juice
small
Combine
in
saucepan, bring to a boil and
stir until preserves have
melted. Brush on poultry
while cooking.
CHINESE MARINADE
AND SAUCE
% cup honey
1 /3 cup kosher sherry
one small onion, cut up
1 /3 cup kosher spicy rib
sauce
/2 cup soy sauce
/4 cup vinegar
2 cloves of garlic
2 tablespoons freshly
grated ginger or 1
teaspoon powdered
Combine all ingredients in
food processor or blender and
puree. Set aside one third for
brushing while on the grill;
marinate poultry in re-
1
1
mainder overnight in the
refrigerator.
BEST BARBECUE
SAUCE
/4 cup chili sauce
/4 cup brown sugar
/4 cup chopped onion
4 tablespoons melted
margarine
1 teaspoon prepared
horseradish
2 tbsp. hot pepper sauce
/4 cup catsup
1 clove garlic, minced
2 tablespoons vinegar
Simmer all ingredients in
small saucepan for a few
minutes. Brush poultry
liberally while cooking.
1
1
1
1
TURKEY FAJITAS
Side dishes such as gua-
camole and/or salsa can
either be made ahead of time
from scratch or purchased for
extra convenience.
/
PA cups olive oil
3 tablespoons soy sauce
2 fresh hot peppers,
seeded and minced
or 1/4 cup canned
chopped green chilies
1% pounds turkey
tenders or 2 pounds
turkey thighs, boned
% cup lime juice
1 minced garlic clove
2 tsp. oregano
1 tsp. ground cumin
2 medium onions
2 green peppers
12 flour tortillas
Combine 1 cup of the olive
oil, lime juice, soy sauce,
garlic, hot peppers, season-
ings. Remove 1/4 cup of mari-
nade and save for basting.
Flatten the turkey into 1 /2
inch thick cutlets. Add the
turkey to marinade, mix to
coat well. Cover tightly and
refrigerate for about 2 to 4
hours. Discard marinade.
Cut the onions into 1 /2 inch
rounds, leaving them in rings.
Cut the peppers in sixths.
Marinate onion and peppers
in oil until ready to grill.
Wrap tortillas in foil and set
on outside edge of grill, turn-
ing often until heated
through. Drain cutlets and
grill along with the onions
and peppers over medium
heat, basting with reserved -\
marinade, and turning often.
Allow about 6 to 8 minutes
for turkey to cook through,
then transfer to serving plat-
ter, and cut into 1/4 inch wide
strips.
Unwrap tortillas, and place
a few slices of grilled turkey
and some cooked onions and
peppers on each tortilla. Top
with salsa and/or guacamole.
Serves 4. 0