Tuesday, November 29, 2016

Recipes by Jack Lemmon: Broiled Salmon; Marinades, Sauces, and Basters

Jack Lemmon's Broiled Salmon

For the fish:

4 salmon steaks, 1-inch thick
Cut lemon
Vegetable oil (olive or corn)
Ground white pepper

Rub fish steaks with lemon, vegetable oil and pepper lightly. Place on rack of barbecue grill, over coals (or in smoke oven). Cook until fish tests fork-tender for doneness.

For the sauce:

1/2 cup melted butter
1/4 cup dry white wine (or grapefruit juice)
1/16 tsp. ground thyme
1 tsp. parsley
1 tsp. minced scallions

Heat sauce, serve over fish (or use as a marinade for steaks, allowing steaks to sit in shallow container, turning several times; prepare steaks by rubbing with lemon, oil, white pepper on both sides before adding marinade). Delicious with flounder or sole, too. Makes 4 servings.

Jack Lemmon's Marinades, Sauces, and Basters

Barbecue Beginnings:

Steak: top sirloin, cut in 2-inch thickness, weighing 3-4 pounds. T-bones; boneless butterfly, or small filet of beef, rolled, tied, put on spit; lean, ground top round.
Lamb: boneless leg or lamb kabobs.
Fowl: roasting chicken, tied, put on spit; small turkeys or ducks.

Tangy Marinade

2/3 cup tarragon vinegar
1/2 cup light corn syrup
1/4 cup oil
2 tbsps. Worcestershire sauce
1 tsp. salt
1/2 tsp. prepared yellow mustard

Combine ingredients in jar. Cover tightly. Shake well until thoroughly mixed. Great on beef or lamb!

Marinade Orientale

1-inch piece ginger root, minced
1 small yellow onion, minced
2 tbsps. brown sugar (or molasses)
1/2 cup soy sauce
1/2 cup sherry

Combine ingredients in jar and shake well. Let meat marinate several hours in refrigerator, turning occasionally.

Variations: Use above formula, but substitute pineapple juice for sherry on chicken (or pork). Use Bar-le-Duc or red currant jelly in lieu of brown sugar for fowl to increase sweetness.

California Steak Marinade

1 cup water (or beef broth)
1/2 cup soy sauce
2 jiggers whiskey
1 clove garlic, pressed
1/2 tsp. ground ginger (or coriander)
1/4 cup Worcestershire sauce
2 tbsps. honey (or brown sugar)

Combine ingredients in glass jar; shake well. Pour over steaks (works well on T-bone or club steaks). Let marinate several hours in refrigerator, turning several times before grilling meat.

Devilish Steak Sauce

1/4 cup salad oil
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
1/4 cup prepared yellow mustard
1/2 tsp. garlic salt
1/8 tsp. freshly ground black pepper

Combine ingredients in small saucepan. Bring to a boil; simmer 5 minutes. Cool. Spread generously on both sides of steak or lamb or beef kabobs. Let stand 10 minutes. Broil or grill, basting with sauce several times. Makes 1 cup (enough for 3-4 lbs. of meat).


Use to brush on while cooking roasts instead of marinade. It keeps meat and fish moist.
Marvelous for fish and chicken: Equal parts melted sweet butter, fresh lemon juice, accents of paprika, finely grated lemon peel to taste.
For grilling fish, fowl or lamb: Equal parts butter, dry vermouth.
Excellent for lamb, beef or fowl: Equal parts olive oil, lemon juice, tarragon vinegar.

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