Originally created 08/13/97

Marinade, special baste key to barbecue



Unless you're cooking for a huge crowd, this recipe will make more than you'll need to dress Ms. Gilliland's blue cheese-endive salad.

The remaining dressing will keep about a week in the refrigerator and can be used on other salads or as a basting sauce for chicken or fish.

CRANBERRY VINAIGRETTE

2/3 cup port

3 tablespoons chopped shallots

1/4 cup red wine vinegar

2 tablespoons sugar

1/2 cup dried cranberries

1/2 cup oil

Combine all ingredients except oil in heavy saucepan and simmer until alcohol has evaporated, 5 to 10 minutes. Let cool, then whisk in oil. Refrigerate several hours or overnight before using. Makes 11/2 cups.

Nutritional facts per serving (two tablespoons): 140 calories; 91 milligrams sodium; 4 milligrams cholesterol; 10 grams fat; 8 grams carbohydrates; 3 grams protein; 1.03 grams fiber.

BLUE CHEESE-ENDIVE SALAD WITH CANDIED WALNUTS

3/4 cup walnut halves

11/2 tablespoons sugar

1 head endive

12 cups baby greens (about 10 ounces)

1/2 cup crumbled blue cheese

1/2 cup cranberry vinaigrette

Place walnut halves in saucepan, add water to cover and bring to boil. As soon as water comes to boil, drain walnuts and toss with sugar until well coated. Cool.

Heat oil in skillet over medium heat and deep-fry walnuts, stirring often, until sugar crystallizes, 3 to 5 minutes. Drain on paper towels and store at room temperature.

Chop 1/2 endive and save rest for garnish.

Combine chopped endive and baby greens and toss with blue cheese and walnuts. Toss with cranberry vinaigrette and garnish with reserved whole endive leaves. Makes 12 servings.

Nutritional facts per serving: 140 calories; 91 milligrams sodium; 4 milligrams cholesterol; 10 grams fat; 8 grams carbohydrates; 3 grams protein; 1.03 gram fiber.

GERRI'S BARBECUE SEASONING AND BASTE

Seasoned salt:

1 cup kosher salt

1/2 cup garlic powder

3 tablespoons cayenne pepper

1 tablespoon white pepper

1 tablespoon black pepper

1 teaspoon onion powder

Garlic baste:

1 cup ground garlic

2 cups red wine vinegar

4 cups olive oil

Meats and mushrooms:

6 31/2 -pound chickens, quartered or 6 pounds (6 slabs) baby back ribs or 24 portabella mushrooms or combination

For the salt, combine salt, garlic powder, cayenne, white pepper, black pepper and onion powder. Makes 2 cups.

For the baste, combine garlic and vinegar. Slowly pour in oil and whisk. Makes 6 cups.

Place chicken, meat or mushrooms on well-heated greased grill. Sprinkle with seasoned salt and baste with garlic baste. Season and baste during cooking and turn as needed. Grill chicken until juices run clear when meat is pierced with fork, about 45 minutes. Grill ribs until tender and browned, about 35 minutes. Grill portabello mushrooms 8 to 10 minutes. Makes 12 servings.

Nutritional facts per serving: each 1/2 chicken: 1,381 calories; 7,369 mg sodium; 304 mg cholesterol; 115 grams fat; 8 grams carbohydrates; 77 grams protein; 0.46 gram fiber.

Seasoned Salt. Each tablespoon: 9 calories; 2,908 mg sodium; 0 cholesterol; 0 fat; 2 grams carbohydrates; 0 protein; 0.17 gram fiber.

Garlic Baste. Each tablespoon: 82 calories; 1 mg sodium; 0 cholesterol; 9 grams fat; 1 gram carbohydrates; 0 protein; 0.02 gram fiber.

Gilliland serves her signature barbecue sauce as a dip after the meat has cooked. It works well with ribs, brisket or chicken.

GERRI's BARBECUE SAUCE

1/2 large red bell pepper, cut in large pieces

1/2 large onion, cut in large pieces

4 cups bottled barbecue sauce

3 tablespoons Dijon mustard

3 tablespoons Worcestershire sauce

1/2 cup dark molasses

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh parsley

Process bell pepper and onion in blender until finely chopped.

Combine barbecue sauce, mustard, Worcestershire sauce, molasses, thyme, basil and parsley in large bowl and add bell pepper-onion mixture. Stir until well blended. Serve immediately or refrigerate, allowing sauce to come to room temperature 30 minutes before using. Recipe makes five cups.

Nutritional facts per serving (one tablespoon): 15 calories; 125 mg sodium; 0 cholesterol; 0 fat; 3 grams carbohydrates; 0 protein; 0.09 gram fiber.

MARINATED GOAT CHEESE

Olive oil

4 heads plus 4 cloves garlic

3 51/2 -ounce logs goat cheese, sliced into 8 pieces

8 sprigs thyme

2 bay leaves, crumbled

1 large sprig rosemary

1 teaspoon red pepper flakes

Salt, pepper

36 black olives, Mediterranean or Greek, pitted if desired

24 sun-dried tomatoes in oil

1 to 2 baguettes, sliced, optional

Once the cheese is removed from its marinade, the flavored oil can be used to season cooked pasta or vegetables, to make salad dressings or as a marinade for chicken, fish or vegetables.

Pour 4 tablespoons olive oil over whole, unpeeled heads of garlic in small baking dish. Roast in oven at 350 degrees 30 to 40 minutes. (Can also be roasted directly on outdoor grill.)

Peel and sliver 4 cloves garlic.

Place cheese slices, thyme, bay leaves, rosemary, slivered garlic, pepper flakes and salt and pepper to taste in small deep dish. Add enough olive oil to cover and let marinate at least 1 hour. (Note: Cheese can be refrigerated in its oil up to 1 month.)

Remove cheese from marinade and arrange on serving platter surrounded by olives, sun-dried tomatoes and roasted garlic. Serve bread in basket on side. 12 servings.

Nutritional facts per serving, without bread: 128 calories; 168 milligrams sodium; 18 milligrams cholesterol; 11 grams fat; 1 gram carbohydrates; 7 grams protein; 0.08 gram fiber.