Newspaper-wrapped Swordfish with Capers and Anchovies (serves 12)

Do ahead: Wrap the fish steaks in newspaper 1 hour before; wet it just before cooking.
Store in the fridge.

12 swordfish steaks, weighing about 225 gr (8 oz) each
8 tbsp virgin olive oil
2 heaped tbsp nonpareilles capers
1 (50 gr) tin anchovies in olive oil, drained and fairly finely chopped
1 sprig fresh rosemary, needles removed
salt and freshly ground black pepper

You will also need, some parchment paper and 12 large sheets of newspaper.

Brush the swordfish with half of the olive oil and season well with salt and pepper.

Place each steak on a piece of dampened parchment cut large enough to fold over the fish steak, then lift on to a sheet of the newspaper.  Scatter over the capers, anchovies and rosemary, drizzle over some of the remaining olive oil and fold un to enclose the fish.

Tuck in the sides and wet the paper really well under the tap.  Prepare the rest of the swordfish steaks in the same way.

Place the newspaper packages directly on the barbecue, with the rack about 15 cm (6 in) above the glowing coals, for 12-15 minutes, turning once, until the fish is just cooked through and the paper is slightly charred.  be careful not to overcook swordfish since it gets quite tough if it dries out.

Unwrap each steak from its parcel and serve.

Arabian Style Kabobs

2 pounds beefsteak or pork loin
4 tbsp Baharat - Arabic curry powder
1/2 cup lime juice

Trim the fat from the meat and cut into 1 inch cubes.  In a bowl, combine the spice blend with the line juice and make a paste.  PLace the meat and the marinade paste into a sealing bag and seal.  Masssage the bag to get all the meat coated with the marinade paste.  Place bag in refrigerator for 2-4 hours.

Skewer the meat by itself or with your favorite kabob vegetables:  onions, mushrooms, green, red, yellow bell peppers, and grill over medium coals.

remove the meat from the grill when it is at the desired degree of doneness. Do not cover, cook the meat.  If using pork take it off the grill when it is still pink in the middle.

Apricot Glazed Pork Kabob

1 pound boneless pork loin cut in one-inch cubes
1 10 oz jar apricot preserves
4 tbsp orange liqueur
or
4 tbsp orange juice
2 tbsp butter

Stir togheter apricot preserves, oranges liqueur and butter, simmer in a small sauce pan until butter is melted. Or combine ingredientsin a two cup glass measure an microwave on high 1 minute.

Place pork cubes in heavy bag, pour 3/4 cup apricot over to coat.  Marinate at least 30 minutes.  Thread pork onto 4 - 6 skewers (i using bamboo skewers soak in water for 20-30 minutes bafore unsing).  Grill over hot coals 10-12 minutes turning occasionally.  Baste often with the marinade.  Warm remaining apricot sauce to boiling and serve along side kabobs if desired.

Barbacued Oysters

3 cups oysters
3/4 cup fluor
Seasoned salt and pepper, to taste
1 1/2 cups barbecue sauce

Drain oysters well.  Mix fluor, salt and pepper in brown grocery bag.  Shake oysters in fluor mixture.  Sauté oysters in hot oil just enough to form a crust, but not enough to completely cook.  Place oysters in an oblong baking dish and cover oysters with barbecue sauce.

Bake at 350ºC for 20 to 25 minutes.

Pate Barbacoa

190 granos de queso crema
80 gramos de jamón de cerdo picado
1 cucharada de salsa barbacoa

Mezclar los ingredientes hasta formar una pasta homogénea.  Colocar la mezcla sobre un plato y servir con galletas.

Apple Honey Glazed Chicken

1/3 cup apple jelly
1 tbsp honey
1 tbsp Dijon mustard
1/2 tsp ground cinnamon
1/2 tsp salt
4 chicken breasts

Heat grill.  In small bowl, combine all ingredients except chicken; blend well.  When ready to barbacue, oil grill rack.  Brush chicken with apple mixture; place on gas grill over medium heat.  Cook 15 to 20 minutes or until chicken is fork tender and juices run clear, turning occasionally and brushing frequently with apple mixture.

Anticucho Style Grilled Fish

4 fish fillets (like shark, tuna, cod, mahi.mahi)
2 pickled jalapeños, plus 2 tbsp of the juice
1/4 cup to 1/2 cup fresh lime juice
1/2 cup soy sauce
1/2 cup vegetable oil
5 peeled garlic cloves
1 tsp cracked black pepper
1 fistful of fresh cilantro leaves

Combine and blend all ingredients, except fish, in blender until smooth.  Marinate fish for 30.40 minutes.  Grill over medium hot coals until cooked through.  Baste with the reserved marinade several times during cooking.  Serve with lime wedges, avocado slices and pico de gallo.

You can also use this marinade on boneless, skinless chicken breast, for a couple hours through, and then barbacue like the fish.

Anniversary Burgers

2 eggs beaten
2 tablespoons whipping cream
2 tablespoons milk
2 slices bread, torn up
1 tbsp dried minced onion
1/2 tbsp salt
2 tsp horseradish
1/4 tsp black pepper
1/4 tsp thyme
1/2 tsp dry mustard
2 ounds lean ground beef
1/2 cup butter
1/2 cup catsup

Light a charcoal fire.  Mix eggs with cream and milk then add torn-up bread, onion, salt horseradish, pepper, thyme and dry mustard.
Stir well, let stand for 10 minutes, then stir well again, until all is well moistened and the bread is no longer in pieces.  Add ground beef and mix well.  Melt butter with catsup and keep warm.
Measure out beef in 1/2 cup increments and form patties.
Grill over hot coals on one side. Turn and brush with butter-catsup mixture.  Grill other side.  Serve hot.