Pepper Steak
Serves 4

Thick Steaks
1 Tablespoon Garlic Flavored Oil
¼ Cup Mixed Crushed Peppercorns
1 oz (30g) Butter

Instructions:

Brush each steak with the garlic flavored oil and roll each in peppercorns.  Melt butter in the Globe-Café cooking pan on the center of the cooking area, directly over a medium heat.  Add steaks and brown on both sides.  Transfer steaks to preheated Globe-Café grill and continue until done.  Meanwhile, add brandy to Globe-Café dish continuing the butter and bring to a boil.  Add mustard and cream and simmer over a low heat for several minutes. Serve sauce with pepper steak.

Sweet-and-Spicy Chicken
Serves 6 to 8

½ Cup Apricot Preserves
¼ Cup French Dressing
2 Tablespoons Finely-Chopped Onion
1 Tablespoon Packed Brown Sugar 2 Tablespoon Lemon Juice
¼ Teaspoon Pepper
2 broiler-Fryer Chickens (About 2 ½ lbs. Each)
cut up

Instructions:

Preheat grill for 10 Minutes. In small bowl, blend all ingredients except chicken. Set aside

Grill Chicken on LOW with hood closed until meat near bone is no longer pink, 35-45 minutes, turning pieces over and rearranging frequently. Brush with sauce during last 15-20 minutes of grilling.

 

Country Ham and Biscuit Bake
Serves 6 to 8

1/3 Cup Butter
2 Cups Chopped Onion
2 Cups Sliced Fresh Mushrooms
¼ Cup All-purpose Flour
2 Tablespoons Dried Parsley Flakes
1 Teaspoon Dried Marjoram Leaves
½ Teaspoon Salt
½ Teaspoon Pepper
1 ½ Teaspoon Water 1 ½ Teaspoon Water
2 Teaspoons Instant Chicken Bouillon Granules
4 Cups Peeled, Seeded, Coarsely-Chopped Tomatoes (About 4)
12 oz. Fully-Cooked Boneless Ham, Cut into Thin Strips (About 3 Cups)
2 Cups Buttermilk Baking Mix
2/3 Cup Milk
1/3 Cup Small Cheddar Cheese Cubes

Instructions:

Preheat grill for 10 Minutes. In small bowl, blend all ingredients except chicken. Set aside

Grill Chicken on LOW with hood closed until meat near bone is no longer pink, 35-45 minutes, turning pieces over and rearranging frequently. Brush with sauce during last 15-20 minutes of grilling.


Instructions:
SKILLET PICTURE
REMOVE Cooking Grid. Place Large Cast Iron Skillet or grill-safe baking dish on lava rock grate, arranging rocks around skillet. If your grill has two burners, cook over one burner only.

SKILLET WITH MUSHROOMS AND ONIONS
PLACE butter in skillet. Cooking at MEDIUM with hood open until butter melts. Add onion and mushrooms. Cook and stir at MEDIUM until tender. Stir in Flour, Parsley, Marjoram, Salt, and Pepper

SKILLET WITH MUSHROOMS AND ONIONS & HAM --- Tomatoes
ADD Water and Bouillon granules. Mix well. Stir in tomatoes and ham. Cook and stir at MEDIUM with hood open until bubbly, 8 to 10 minutes. Cover and remove from heat. Set aside.

GRID
SPREAD lava rock evenly across grate with long-handled tongs. Replace cooking grid. Close hood and heat grill at HIGH for 10 minutes.

COMBINATION
COMBINE baking mix and milk in small bowl. Stir just until baking mix is moistened. Stir in cheese. Drop by spoonfuls onto ham mixture to make about 8 biscuits.

TOTAL PICTURE
BAKE, Uncovered, using indirect MEDIUM-HIGH heat with hood closed until biscuits are deep golden brown and filling is bubbly, 15 to 20 minutes
 

Spaghetti Sauce
Serves 6 to 8

1 lb. Bulk Italian Sausage
1 lb. Ground Beef
¾ Cup Chopped Onion
1 Clove Garlic, Minced
1 Can (28 oz) Whole Tomatoes, Undrained, Cut up
1 Can (16 oz) Whole Tomatoes, Undrained, Cut up
1 Can (16 oz) Tomatoes Sauce
1 Cup Sliced Fresh Mushrooms ½ Cup Burgundy Wine
1 Can (6 oz) Tomato Paste
¼ cup Sliced Pimiento-Stuffed Olives
2 to 3 Teaspoons Italian Seasonings
2 Teaspoons sugar
2 Bay Leaves
1/8 Teaspoon Ground Nutmeg Hot Cooked Spaghetti

Instructions:

In a 5-Quart grill safe casserole combine sausage, ground beef, onion and garlic. Remove cooking grid. Place casserole directly on the lava rock grate, arranging rock around dish (if you have two burners only use one). Cook at MEDIUM-HIGH with hood open until meat is no longer pink, about 10 minutes, stirring occasionally. Drain. Stir in spaghetti. Reduce heat to LOW. Simmer with hood closed until flavors are blended, 45 to 60 minutes, stirring once. Serve over spaghetti.
 

Seafood rice
Serves 6

1 Cup Long Grain Rice, Uncooked
¼ Cup Chopped Green Pepper
¼ Cup Chopped Onion
1 Teaspoon Salt
2 Cups Water 2 Cups Water
1 pkg. (6 Oz) Frozen Cooked Crab Meat and Shrimp, Thawed
1 Tablespoon Snipped Fresh Parsley
1 Cup Picante Sauce

Instructions:

In 3-quart grill-safe casserole, combine rice, preen pepper, onion and salt. Stir in water. Cover. Remove cooking grid. Place casserole directly on lava rock grate, arranging rocks around dish. (if you have two burners or more only use one). Cook at HIGH with hood open until mixture boils. Stir. Re-cover. Reduce heat to LOW. Cook with hood closed until water is absorbed, about 15 minutes. Stir in seafood, parsley and Picante sauce. Cook and stir with hood open until heated through, 1 to 2 minutes.