Appetizer: Chicken Satay

2 tablespoons creamy peanut butter
1/2 cup soy sauce
1 /2 cup lemon or lime juice
1 tablespoon brown sugar
2 tablespoons curry powder
2 cloves garlic, chopped
1 teaspoon hot pepper sauce
6 skinless, boneless chicken breast halves - cut in 1/2 inch strips

In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best. Preheat a grill to high heat. Weave the chicken onto skewers, then grill for 5 minutes per side.
Remember if you are using wooden skewers to soak them in water over night before grilling.

Foil Wrapped Vegetables

2 1/2 pounds new potatoes, cut into
1/4 inch thick pieces
1 large sweet potato, cubed
2 Vidalia onions, sliced
1/4 inch thick
1/2 pound green beans, trimmed and cut into 1 inch pieces
1 sprig fresh rosemary
1 sprig fresh thyme
2 tablespoons olive oil salt and pepper to taste
1/3 cup olive oil

Preheat an outdoor grill for high heat. In a large bowl, mix new potatoes, sweet potato, Vidalia onions, green beans, rosemary and thyme. Cover with olive oil, salt and pepper. Toss to coat. Using 2 to 3 layers of foil, create desired number of foil packets. Brush inside surfaces of packets liberally with olive oil. Distribute vegetable mixture evenly amongst the packets. Seal tightly. Place packets on the prepared grill. Cook 30 minutes, or to desired doneness.

Marinated Flank Steak

1/4 cup soy sauce
3 tablespoons honey 2
tablespoons distilled white vinegar
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 cup vegetable oil
1 1/2 pounds flank steak

Combine soy sauce, honey, vinegar, ginger, garlic powder and vegetable oil in an electric blender. Blend for 15 seconds. Lay steak in a shallow glass or ceramic dish. Pierce flesh all over front and back with a sharp fork. Pour marinade over steak, and then turn and coat the other side. Cover and chill in the refrigerator 8 hours, or overnight. Preheat grill for high heat. Place grate on highest level, and brush lightly with oil. Grill steak for 15 to 20 minutes, turning once. Check for doneness.

Caramelized Pineapple

4 slices fresh pineapple
1 1/2 tablespoons honey
2 tablespoons cherry brandy
1 teaspoon lemon juice

To Marinate: Combine honey, brandy and lemon juice in a nonporous glass dish or bowl. Mix together and add pineapple; coat well with marinade mixture. Cover dish and marinate in refrigerator for 1 hour. Preheat grill to medium heat and lightly oil grate. Remove pineapple from dish or bowl, discarding any leftover marinade. Place pineapple wedges directly on rack or in a basket and grill for about 10 minutes, turning, until pineapple is hot and caramelized.

This would be wonderful with vanilla ice cream.