New Year  Happy New Year Wishes(2008)
From 101lifeStyle.com New Year Recipes: New Year Barbeque Recipes:  6.Barbeque Salmon:
Ingredients:
24x8x1 inch untreated cedar plank; 6 (4 ounce) fillets salmon; 1/2 cup extra virgin olive oil; 1 large red onion, chopped; 1 lemon, sliced; 1/2 tablespoon black peppercorns, crushed;
Method:
The salmon is slow cooked, which produces a rich, smoky flavor. The plank must be soaked overnight before use. Be sure to use wood that has not been treated with any chemicals. Submerge untreated cedar plank in water. Soak approximately 12 hours, or overnight. Preheat an outdoor grill for high heat. Place prepared plank on the grill, and sprinkle with coarse salt. Cover grill and heat plank 2 to 3 minutes, until dry. Adjust grill temperature for medium heat. Rub salmon filets with olive oil. Arrange on the plank. Top salmon with red onion, lemon slices and black peppercorns. Cook salmon, covered, 10 to 12 minutes, or until opaque and easily flaked with a fork.
 7.Grilled Eggplant, Tomato and Goat Cheese:
Ingredients:
1 medium eggplant, sliced into 1/4 inch rounds; 2 large tomatoes, sliced; 1 (11 ounce) log goat cheese; 4 tablespoons olive oil; 2 tablespoons balsamic vinegar; salt and pepper to taste;
Method:
Preheat grill for medium heat. In a large bowl, coat eggplant with olive oil and balsamic vinegar. Season with salt and pepper. Arrange half of the eggplant slices on a tray. Place a slice of tomato and a slice of goat cheese on each slice of eggplant. Sprinkle a little salt and pepper on the tomatoes and cheese. Top with remaining slices of eggplant, and secure each bundle with a toothpick. Lightly oil the grill grate. Remove toothpicks, and arrange bundles on grate. Cook about 7 to 8 minutes, then carefully flip. Continue cooking for 6 to 7 minutes.
 8.Grilled Stuffed Zucchini:
Ingredients:
6 medium zucchini; 2 cups cooked rice; 1 cup swiss cheese, shredded; 1 medium tomato, finely chopped; 3 tablespoons butter, melted; 3 cloves garlic, minced; 1 teaspoon dried oregano;
Method:
Cut zucchini lengthwise and scoop out flesh and discard. The shell should be about 1/4 inch thick. Combine remaining ingredients, except cheese, in a medium bowl. Preheat grill for medium heat. While grill is heating, transfer 1/4 cup of rice mixture into zucchini shells. Top each filled zucchini with cheese. Place onto a lightly oiled grill rack and allow to cook for 10 minutes, When zucchini is soft and cheese is melted, remove from heat and serve.
 9.Grilled Spicy Lamb Burgers:
Ingredients:
1 pound ground lamb; 2 tablespoons chopped fresh mint leaves; 2 tablespoons chopped fresh cilantro; 2 tablespoons chopped fresh oregano; 1 tablespoon garlic, chopped; 1 teaspoon sherry; 1 teaspoon white wine vinegar; 1 teaspoon molasses; 1 teaspoon ground cumin; 1/4 teaspoon ground allspice; 1/2 teaspoon red pepper flakes; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 4 pita bread rounds; 4 ounces feta cheese, crumbled;
Method:
Preheat grill for medium heat. Place the lamb in a large bowl, and mix with the mint, cilantro, oregano, garlic, sherry, vinegar, and molasses. Season with cumin, allspice, red pepper flakes, salt, and black pepper, and mix well. Shape into 4 patties. Brush grill grate with oil. Grill burgers 5 minutes on each side, or until well done. Heat the pita pocket briefly on the grill. Serve burgers wrapped in pitas with feta cheese.
 10.Quesadillas On The BBQ:
Ingredients:
1/2 cup salsa, divided; 4 (10 inch) flour tortillas; 1/4 cup chopped sweet onion; 1/4 cup chopped green bell pepper; 1/4 cup chopped red bell pepper; 1/4 cup chopped tomato; 2 tablespoons chopped fresh cilantro; 2 tablespoons chopped fresh chives; 1/4 cup sliced black olives; 1 cup cooked and peeled shrimp; 1/2 cup shredded Cheddar cheese; 1/4 cup sour cream;
Method:
Quesadillas on the grill make for a quick and easy supper on a hot day. Cooked chicken and imitation crab are great substitutes for the shrimp, as well as any vegetables and cheese of your choice. Serve with a tossed salad and Mexican rice. Preheat an outdoor grill for low heat. Spread 1 tablespoon of salsa on half of each tortilla. Distribute the onion, green bell pepper, red bell pepper, tomato, cilantro, chives, olives, and shrimp evenly among the tortillas. Sprinkle each with cheese, and fold tortillas in half to cover the filling. Lightly oil the grill grate. Place the filled tortillas directly on the grill. Cook about 2 minutes per side, until cheese is melted and the tortilla has grill marks. Serve with remaining salsa and sour cream.
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