1 tablespoon sugar

3 tablespoons soy sauce

1 tablespoon sake

4 large cloves garlic — finely chopped

3 scallions — white part only,

– minced 2 teaspoons finely chopped ginger

2 teaspoons toasted sesame oil

1 pound skirt steak — trimmed and cut

– into 4 portions 1 tablespoon vegetable oil

Salt and freshly ground pepper

Preheat grill.
Combine sugar, soy sauce, sake, garlic, scallions, ginger and sesame oil in a mediumsize flat dish.
Add the steak and coat well with the marinade.
Let marinate at room temperature for 30 minutes, turning once.
Remove meat from marinade and grill on each side for 2 to 3 minutes, for medium rare.
Remove from grill, cover and let rest for 5 minutes.
Slice thinly against the grain.

Recipes by Bobby Flay HOT OFF THE GRILL 8/5/98 SHOW #HG1A15

All recipes Copyrighted by Bobby Flay 1998.

Copyright, 1998, FOOD NETWORK, G.P., All Rights Reserved

Busted and Posted to MCrecipe and Kitmail 8/98 by JoAnn Pellegrino

6 Chicken breast halves

– (boneless, skinless) 2 tb Olive oil

1 tb Fresh lemon juice

6 tb Fresh marjoram

1/2 ts Fresh ground pepper

———————————–SAUCE———————————– 3/4 c Sour cream

3/4 c Plain nonfat yogurt

1/2 ts Salt

2 tb Fresh dill weed

1/4 c Fresh chives

Rub the chicken wtih olive oil and lemon juice and sprinkle with marjoram and pepper.
Marinate for at least 1 hour in the refrigerator.
In a skillet on medium-high heat, saute the chicken for 2 minutes and turn.
Cook 4 to 8 minutes longer or until cooked through and browned.

SAUCE: Combine all ingredients.
Serve over the chicken.
* Source: The Herb Companion, October/November 1993 * Typed for you by Karen Mintzias

1/2 lb Fresh or frozen Scallops

1 ts Finely shredded Orange Peel

1/2 c Orange juice

2 tb Soy Sauce

1 ts Grated Gingerroot

1 x Clove garlic, minced

1/4 ts Ground Red Pepper

12 x Fresh or frozen Pea Pods

1 x Orange, cut in 8 wedges

12 fresh or frozen large Shrimp, peeled and deveined (about 1/2 lb total)

Halve any large scallops.
Place scallops and shrimp in a plastic bag set in a deep bowl.
For marinade, combine orange peel, orange juice, soy sauce, gingeroot, garlic, and red pepper.
Pour over seafood.
Seal bag.
Marinate in the refrigerator 30 minutes.
Drain, reserving marinade.
If using fresh pea pods, cook in boiling water about 2 minutes; drain.
Or, thaw and drain frozen pea pods.
Wrap 1 pea pod around each shrimp.
Thread pea pods and shrimp onto four 10-12″ skewers alternately with scallops and orange wedges.

Grill kabobs on an uncovered grill directly over medium-hot coals for 5 minutes.
Turn and brush with marinade.
Grill 5-7 minutes more or till shrimp turn pink and scallops are opaque. Brush occasionally with marinade.
Broiler Directions: Place kabobs on the unheated rack of a broiler pan.
Broil 4″ from the heat for 4 minutes.
Turn and broil 4-6 minutes more or till shrimp turn pink and scallops are opaque.
Brush occasionally with marinade. *********************************************************** Per serving: 133 calories, 22 g protein, 7 g carbohydrates, 1 g fat, 105 mg cholesterol, 305 mg sodium, 380 mg potassium.