These recipes are provided below:

Thai Satay with Peanut Coconut Sauce

Cumin Cilantro Skirt Steak

Beer Belly Chicken

Sesame Salmon

Roasted Vegetables and Fruit

Thai Satay with Peanut Coconut Sauce

1 pound skinless, bondless chicken breasts or beef steak

Marinade:

1/4 cup fresh lime juice

¼ cup coy sauce

1 tablespoon brown sugar

2 tablespoons sesame oil

Sauce: 

2 tablespoons fresh lime juice

2 table spoons brown sugar

1 tablespoon minced garlic

¼ cup minced onion

½ teaspoon ground coriander

Hot pepper sauce

½ cup creamy peanut butter

½ cup coconut milk

Cut meat into strips 3” long, 1 ½ inch wide and ½ inch thick.  Put into a bowl contains the well-mixed marinade.  Mix meat and marinade well; cover and marinate at least for 30 minutes or longer in refrigerator.  Mix the sauce ingredients in a food processor or blender and separate into two containers.  Lace meat on bamboo skewers soaked in water for at least 15 minutes.  Place on grill that is hot enough to sear the meat.  Baste with sauce and turn.  Use other container of sauce for dipping.  (Serves ? as appetizer.)

Cumin Cilantro Skirt Steak

½ cup cumin seeds

6 garlic cloves

1 tablespoon black pepper corns

½ cup fresh lime juice

1 bunch fresh cilantro

1 cup olive oil

2 pounds skirt steak

In a blender or a food processor, combine the cumin seeds, garlic, pepper corns lime juice and blend.  Add cilantro and olive oil and blend until smooth.  Cut meat into large manageable pieces and put into a reseal able gallon plastic bag.  Pour marinade into bag, seal and refrigerate at least overnight and up to two days. 

Remove steaks from bag and place onto a hot grill.  Sear steaks on both sides for 5 minutes.  Check for desired doneness. Remove to a cutting board and cut across the grain.  (Serves 4.)

Beer Belly Chicken a.k.a. Chicken a la Beer Can

1 whole 4 to 5 pound chicken

1 can beer, 16-ounces

1 tablespoon vegetable oil

Rub

¼ cup hawajj

1 tablespoon salt

Clean the chicken by removing any excess fat, giblets and the neck.  Rinse under cold water and pat dry with paper towels.  Rub chicken with vegetable oil and pat rub in and out side of the chicken.

Open beer and pour off 8 ounces into a measuring cup.  Slide beer can into the body cavity of the chicken without spilling the beer in the can.  Using the drumsticks as balance, place the can on the grill.  Using indirect medium heat, grill for one hour and 15 minutes.  Test the thickest part of the thigh for doneness and that the juices run clear.  Using oven mitts or a folded towel, remove the chicken from the grill and place on cookie sheet.  Let the chicken stand for 10 to 15 minutes before removing the can.  Cut into pieces.  (Serves 4.)

Sesame Salmon

2 salmons steaks at least 1 inch thick

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground cloves

½ cup olive oil

½ cup sesame seeds