Cuban Barbecue Mojito Steak	*Requires Marinating
1/3 cup olive oil 1 cup lemon or lime juice 1/2 cup BBQ sauce 1 cup thinly sliced onions 2 tsp. Cumin 8-10 cloves of garlic, minced well 2 tsp. Oregano 2 Tbsp. Parsley 2 Tbsp. Salt 2 Tbsp. Black pepper 1 pinch of cayenne pepper	DIRECTIONS: Mix all of the above-listed ingredients together well. Place a 2-2 1/2 lb. boneless skirt, flank chuck, or shoulder steak in the marinade. Leave for at least four hours; the longer the better. Fire up the grill and cook steak approximately 4-6 minutes on each side to a beautiful medium rare. Slice thinly against the grain and serve immediately.

Grilled Swordfish with Balsamic Barbecue Vinaigrette

1 1/2 to 2 lb. Sword fish steak 6 oz. steaks
1-2 tbsp. Olive oil
Kosher salt & black pepper
1/2 cup BBQ
1/2 cup balsamic vinegar
2 tbsp. dijon mustard or spicy brown
2 tsp. honey
1/2 cup olive oil
1 tsp cumin
1 tsp ground fennel
salt/pepper/tabasco to taste

DIRECTIONS:
Fire up grill to medium/hot

Brush swordfish with olive oil on both sides, salt & pepper generously.

Mix BBQ sauce, balsamic vinegar, mustard and honey until fully incorporated.

Slowly drizzle in olive oil, whisk vigorously until oil is fully emulsified. Add cumin and fennel, salt & pepper to taste.

Grill swordfish approximately 3 minutes each side until lightly cooked through. DON'T OVERCOOK

Ladle sauce over fish and serve

(ALSO MAKES A GREAT SALAD DRESSING)

Stuffed Chicken Highbrow

2-2 1/2 lbs. whole boneless, skinless chicken breasts - approx.
3/4 lb. hot Italian sausage
4 oz. goat cheese
1 bunch scallions (chopped small)
12 oz. BBQ Sauce
salt & pepper to taste

DIRECTIONS:
Take each individual chicken breast, roll or pound to 1/4 inch thick. Salt and pepper both sides.

Fry sausage till done. Then slice into 1/2 inch thick pieces. On one side of chicken breasts layer 1/2 of sausage, goat cheese and scallions. Fold other side of chicken breast over and work into a tight roll. Secure with string or metal skewers if necessary. Don't overfill. Grill on one side then gently flip over through. Heat up BBQ sauce and ladle over stuffed breast.