I
t h,1I1 h � '.11 th' I hI \ .IIlIlll.1 .1Ild III • I till' 11.1\\11 II
Il I �1I11' I l\ 'I h,1I 11.11 Ill' \\ ,'\ ," 1\ 'I 'J h 1\ '.1
��t1II1l� I, II' III hlll� 'I I' '1\' I III t I I �'I,III ',I ion
III we 'Ill \\' I' '\ 'II !.!Itlltll� Illl III \ \ t'l Ill,:!ht
1 .ul "lI' I'll) tcll u th:u hl�h ljll.III1\ h,1I 11,11 buquct
.11 " '1111,11 hll '.1 \ ,:!Itlltll� Iu lull '1l1"� the tunc- ,1\ 11l�
IHlUIJ heht lUI h .md �UI Il
"'ll� cnouch \\ uh iut I 'It�htlll� til �'I\ ' �"1I pl'llt� III
'1 I 1I1� tun '
'h.u '1),11 .. IIII11' .. 1"\ ,I� �I\' �I til' IIp I P '.It tl�1\ \11. lit
"more .. 1111 III It' \\ ,'" 1'.1I1l11l!.! til Illllil 'Ill -nt tlu II till tl\ '
111 � tl.t\lll uh herb .uul 1'1 ' lul'b'd Illlll' III '.It 1'1 lilt t I
1'1I11111� I h 'I "I III up 111.1 t 1I 'd III PIIIllll1 II � B 't'l t,1 '
III S IUIIl\\ ' tt'1I1 11,1\111 \\h -n rubl -d vuh ,I .luh I 1\\ lcr­
.uunn hi '11 I
'.1 II� I '\_' I�nll.lhl' tlun til It Lil uncuvc
'tl�t1 ,UIlIt t' tluc 'I I '.1 t \\ luch I ' 11I1I ' 1\11l�t'1. IIlLiIl 'l..'t
t!1I1111l� \ til-lip 11',1 t \\ 'I�h .rbout Illlt' III I \l) I llllld .1IlJ
t'l \' totu til 'I�ht P .oplc: � ou ',Ill \, tI� Illu�I' til' recipe
II)I 'Ill 'rt,11I111l� \\ 11 Il '\I\I"l.'d tl) III xhum 1,11'111 Ilk' .cntcr.
the rhmnc: uu ide c I�t' III rlu tl,I\lllful uuncul,n- hapcd
nl,1 t \\ til be III hum tll \\ 'II 1.11 Ill', , " 'nll� ,I d meue lor
l'\ 'I \ u t '
"llllll.1I1� 111'111.1 t \ uh . outhv c tern RI .c . OIJ\t'
',11.1 I 1 hi III 'dll'� \ll .olortul \t'!!el,lhl' and Calilornu npc
uhve til t'J \\ uh II" .md ,I ... lUI .re.un-hmc drc In� can
he prepared III the 1I111t' It 1.I"t' til 1't"ld� the 0.11 and .ook
the tn-up The putcd �1.1l.'" npc II" c add e vtr J lla« I' and
te ture tl the .II,IJ Whether \\ hole. pined. It 'til I r
'hopped, bl,ic npc nlt\t' .Irt'.111 '.I �, !lm- .alone \\J� to
add a P '1.11 touch (l fJ\ lint' Aid .1I1d Ide dl he -
medium- II nll\ t' hJ\ l' llnl� 11\ c .alonc ca 'h.
BI tro tea". ub \ nh 11\ c-Pepper Rei, h t an nher ca �
l rca. enter-
I
P 0
o
( deterrni ne the amount ( I charcoal) ou 'II
need for e\ en '0 iking. the barbecue pro at.
109 lord rc 'om menu u 109 enough brr-
quet t tenu in a ingle layer a out ( ne
10 h e) onu the area the d wi 11 ' \ er.
CO\ reu v. ith gray a h. t night the} v.-ill
ha\e a r\,;d glov.. I o. 'h ' the tempcra­
ture of the c( al. auti)u Iy hold y ur
hand, palm ide down, at C( >king height
(' u t ab)\ the grid). (unt the num er )f
econu (one th u anu ( ne, (n th)u anu
tv. , tc.) you 'an h< Id } >ur' hand in that
. po iti >n b f re th heat i. un '( mfortahlc
and yOU ha\c to pull it av.ay.
Hot
'M dium-hot
3 . econd
(io )d quality char 'oal hriquet lleeJ ah( LIt
25 to . () minute after they'rc I Jnlteu to
reach meJlum c()okin J temp 'I aWlc II
coal, al c too h()t. food can 'hal Oil tIll' IUt­
,ide hel ore the I n,lde i co( ,k 'd to thc
dc Ireu on 'ne
o uetermln ' the uUllenc, 01 gnlk r h' 'I.
ma l: a ,lit near thc 'cnter 01 honclc cul,
and ch . the olor: tor honc-In cut , 11 a� ,
a III near the h >IlC. n In Hull Icad thClll10-
meta can al,() h' u eu to �au 'c thc done-
n '\ of thic er h 'ct cut .
1 urn h 'el \\ Ith I()nll�handlcd long or a
patula: a f( r� \\ill Pll'll'C tilt' Illcat all mint!
tlavorlul JlIl 'l' to c 'ap'
cep h �t and ( thcl Il'll h"hk I (Ill I"
[ctn� -rat 'u until tllll' to �IIII.
beef tri-tip (bottom irloin) roa t or top
'irloin steak, cut 1-1/2 in h s thi k
can (15 ounces) black bean. rin d,
drain d
m diurn tomato, chopp ed
small r d onion, finely h pp d
3 tahle'poon!'! ch pp d fre. h cilantro
:�. \�()"'(.:
tahle\poon chili powd r
tea!'!poon ground cumin
t a�po()n all
1/2 t aloipoon ground red p pp r
'Illllhllll.! I.!<l onll1l' lngrc.!dienh: re erve 2 tea�p m.
tor III J nm tal fn m he!!!' roa l. Pre . r maining
!!J,ontn ' tnIXtun: c\cnlj inl -..urf e 0 r a l.
"I PIJl.c.! tn-lip on 'nd ()\ cr medium 'oal (medium-
lOlA COJI tor top Irlotn). nil tri-lip 35 t 45 minute
(top Irlom _5 to _ 0 minute,) for medium-rare to
medIum dOl1cne ... ,. turning m:c -..i nail. et. tand
I () 1llll1ute hdmc l.im mg.
\1eJII\\hlk. In Illl.!dlUIll ho",,1, comhme hean ,tomato,
411111)11, '1I,lnlrn ,tnd rs: eneu ea omng nll ture: .
III I IIl1tt! hknd�d
-l (.II\1.! rll.l t ,I ro thl' gralllmtll ,lice: .... cne �Ith
. hl,ld, hl.!,111 III J M(l"e\ () \e/TII1.�\.
Total preparation lind c
2-1/2 cup cook d long gr in rice, cool d
Ii htly
14 cup drain d, whol pitted alifornia
ripe ollv , lie d
1/2 cup rozen corn kernel ,d fro ted
112 cup fin Iy hopped r d bell pepper
112 cup ded nd fin Iy chopped
tomat
1/4 cup thinly lic d r n onion
i table poon chopped fr h cilantro
I tabl poon �nely chopped fr h
jalapeno pepper
alt and pepper (optional)
DR . I
1/3 cup dairy our cre m
2 table poon olive oil
tabl poon lim juice
1/2 t a poon round cumin
1/2 t P n It
I. In larg mixing wI,' mbin dr �sing ingredient�:
mix well.
dd ri t dre. in : mix l coat. Add rem ining
in lightly, e n with, It nd
pepper, immedi tely. Make 6
sl'fvings (. ervin8 . '�e: 14 cup).
( I ()<)3 \ur/(JI/(l/ R('e/ Coo"- �Il .. 8p\1 or Beer)
,.-----------_._- - ------------
WAYS
TO ADD
TO
MEALS
QUIC
XTRA �OS����
GRILLED
(inll \1' 'elJhh: alOI1,'llk Ihl.' � '1111
. tlllllpkll.' Ihl.' ITll.'al Llghtl, hru h thl.'
\ l'l.'l.'I,lhk IA llh 1111\ e "II and turn them
tl "1 11111,tll\
prior to lnilln J r th foil Win
In plred wmhtnUllon .....
• It Ii' n- C'omhlll' italian ea ( nlng
nl! 'arlit p I�d 'r or ru il d garh .
• (;r k- 'omhln ore 'ano. I m n
ped ,md lfU hed garll
• T - - 'omhlnl.' cumin and
hilI powder
• Jamaican- Comhlne lh m'. Cilln.!­
. mOil alt and red �pper Ilake ...
• Indian- Comh,m curr powd r,
)!llrlll pOlAlkr lind ground n.:d pepper
h',lyl'lllll' I 'Plx'r)
• 0' ,hced hla 'k npe olive, with
roa ... teJ red pepper ,tflP and � prep .. m:J
VIn Igrl.'tlc f( r a qUIck and d 'bclou ... alaJ
III de tr m n-hand Ingredl 'nt...
011" L toVN Mell �"I' 0111 \ 11111
h \Ior('(/ m Ih "(J".t!1II111 hmlt 111 II 100\('/\
(IJI ('r d (onl(lItll't It, Ih(' rdm:( tell", "1' ((I
/() dill'
• ()nion \\ l'd�l" I I 12 In h thll. I
I'rlil I" Illlnllll
• Whul ' gr · '11 union,
\.!rlll IllIIlUIl:
• �mall � 'IIm\ or lUlThini ,quash
hah td h.·ngtlH\ i .
1111, (II 12 Illlllltl
• Hdl pl'ppl'r hahl· ....
1!11I1 I ) Itl I 1I1lllllll'
Total preparation and cookin time: 0 minute
1-1/2 -pound bon I b f top irloin t ak,
cut l-in h thi k
all and pepp r (option I)
cru ty Italian or hoagi r911
(6 inch In), plit
romain 1 Uu I v
1/4 cup hr dd d P rm
OLlY -PEPP R R u �H:
1 clov rli
1 jar (12 oun ) roa t d r d p pp r ,
rin d dr in d
1 cup dr ined, whol pitt d aliforni
ripe ollv
2 m dium r cut into
I-in h pi
1/4 cup r d win
I. Pia e garli in f pr r wI. Pr 'e... nand
�f, until finely h pp d. dd remaining r t'i h .
ingr dient. � pr e.' until fin Iy 'h )pped. (D n t
pure .. ) t a. ld .
2. PIa
r medium-rare t mcthum donene. , ,
turning n 'e.
3. Trim fat r m -..teak: ar e , teak Into thin Ii 'e ..
a. n with. alt and p pper. a. d" ired. Lin b tt m
half f r 11: with leHU·. rrange stea� () er lettu e:
t pea h with 113 cup r li,h and ... prinklc \! ith ch
10 -..and\\lche-... Make., 6 \('I'1'lIIg.\.
(1993 (I/ul1Ia/ Bl'l1 Coo"- (f Ret'lp(')
For mor rilling tip alld idea end a
bu in - ize, elf-addre ed, tamped
nvelop to:
illg ford
p.o. Box 24 OS,' Dept. 3 4 FF
Oakland, 94623
For a op of Great (;rilled B' ef
lid a bu ill S-. ize" If-addre,\'s d,
tamp d ellvelope to:
M at Board T4 • t itchell.
/) pl. G(,R--PF
444 . Michi�all .. h'(',
'hi ago, II. 60611
