Uproar2

The "Stars" of UPROAR and Their Favorite Recipes Please click on links for players homepages Divider

Earthquake's

Smoked Grilled Salmon

3/4 Teaspoon Grated Lime Rind

3 3/8 Tablespoons Lime Juice

1 1/8 Tablespoons Oil

Pepper (As You Like It)

I Shake Till It Looks Right

1" thick Salmon Steaks

Atlantic - acccept no substitutes

Soak wood chips ( i like hickory, mesquite is too strong )

for 1/2 hour (or so) Combine everything (except the steaks (duh)

to make a marinade, and marinade the steaks in this for 1/2 hour

(oddly enough, the same time as soaking the chips), turning when

you think of it (5 minute intervals?) While you're doing all this

heat up the barbeque ... medium heat is about #3 of 7 ticks

on MY propane grill (your mileage may vary).

Toss in the wood chips, grease the grill, and put the steaks on

(don't throw away the marinade) cook for 10 minutes turn over,

baste with the marinade and cook for another 6 minutes.

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CJ'S

New England Clam Chowder

   2      Lb            Little-Neck Clams In Shell
   1      Tbsp          Butter
   1      Oz            Salt Pork Or Bacon -- cubed
   2                    Potatoes -- peeled & diced
   1/2   Tsp           Salt And Pepper
   1      C             Warm Milk
   3/4   C             Heavy Cream

Under cold running water and using a clean nylon scrub pad or small brush,
scrub clams to remove loose barnacles and dirt. Place clams in large, deep
saucepan; add just enough water to cover. Bring to a boil; boil for 5
minutes or until shells open. Strain through fine-mesh sieve set over bowl,
seserving broth. Remove clams from shells; chop flesh into 1/2 inch pieces.
Reserve.
In large saucepan, melt butter over medium heat. Add salt pork; cook,
stirring often, for 2-3 min. or until just translucent. Add potatoes; cook,
stirring for 1 minute. Add reserved broth and bring to a boil; boil for
about 8 minutes or until potatoes are fork-tender. Add clams, salt and
pepper; cook for 1 minute or until clams are heated through. Remove from
heat; stir in milk and cream. Serve immediately.

Serves 6

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Quagmar's

5 Pepper Quick Chili

1 lb Ground Beef (preferably a high grade meat)

1 lb Hot Ground Sausage (like Jimmy Dean, etc.)

1 medium red bell pepper, diced

1 medium green bell pepper, diced

1 medium or large white onion, diced

1 jar (approx. 16 oz.) medium or hot salsa

1 small can tomato paste

1 can (approx 28 oz) tomato sauce

1/3 c. sugar

1 T. chopped garlic

3 T. chili powder or red pepper powder

2 T. salt

3 T. black pepper

cooking oil

Add the oil and garlic into a skillet and turn to medium-high until the oil is
hot. Add the beef and sausage and brown completely. Drain completely and
place the meats into a large pot (I use a 5 qt.). Put the pot back on the
medium-high heat and add all the other ingredients, beginning with the tomato-
based products. Bring to a boil, stirring constantly, adding salt, sugar, and
red and black peppers to taste. Cover and simmer for about 10 minutes,
stirring occasionally. Enjoy!
Quag's Hints: Chili is a beautiful thing in the sense that it is so flexible.
I personally use Habenero peppers in mine, which is this hottest pepper
readily available. The sugar is used to counteract the acidity of the tomato
paste, so don't use Equal or something....gross! You can add beans if you
must, but if you do, make sure to drain them if they are canned. When I won
the Disney contest with this chili, I used Paul Newman's Salsa (Hot) and a hot
sauce named Adrenaline Rush, which is bottled death!
Serves:1 of me....3 to 4 normal people
Calories per serving: Who cares?...it is actually not bad IF you drain the
meat completely.