No recipies of my own, gatchamarie. My recipies tend to be in the half-hour to hour range. BUT-

Here's a website I've found very very useful in the past. I particularly love the search feature.

http://www.cooks.com/

__________________
Candi

Hollywood is a land of money and cowardice.

-Henry A. Lee, Cracked.com columnist

Here’s another recipe that a Mexican friend of mine taught me. It takes time to cook on the grill, but it requires almost no pre-cooking preparation.

Elote Asado (Mexican Grilled Corn)

Corn with husks still on
Melted butter
Mayonnaise
Grated parmesan cheese
Chili powder
Lime wedges

Completely immerse the corn in water, husks and all, for at least 30 minutes or until the husks absorb a good amount of water. Remove from water and place on a hot BBQ grill and let the corn steam cook, usually about 15-20 minutes. The husks should become burnt during this process. Take the corn off the grill and peel back the husks (be careful – it’s hot!) and place back on the grill. Cook corn until some of the kernels burn a little, turning brownish black. Take the corn off the grill and coat with melted butter. Then spread an even layer of mayonnaise, sprinkle with grated parmesan cheese and chili powder. Serve with lime wedges.

This is very common “street food” in Mexico (and in New York City, where I live) and it is delicious! Kinda messy to eat, but worth it! The original recipe calls for Mexican “crema” instead of mayonnaise and Cotija cheese instead of parmesan, but it’s not always easy to get those ingredients. The substitutes work just fine. Also, if you want a more smoky flavor, I would recommend using a chipotle chili powder to sprinkle on top. I will sometime serve this as a starch instead of rice or pasta. Enjoy!

Thanks to all for your help! I knew I could have been given some great ideas from you! Sometimes, I tend to spend hours browsing internet for recipes or searching for different ones through my books, this stealing a lot from my time, which is ever restricted ... so, again, thanks!

Candi ... the website you've suggested is one I've never encountered, and it seems very helpful and full of ideas! I'll surely take a good look at it and it's delicious recipes ... the ones on the main page already seem yummy! I appreciate a lot your sending me the link!

Nuni ... your recipes are the kind I'm searching for! I always like to try different and unusual things, apart from those we're traditionally used to, and the ingredients you've listed seem very interesting when combined with each other! I'm loving the Argentinian Chimichurri sauce recipe! It's just what I was looking for to go with my burgers! My only problem with the second recipe is that I don't know if, here, I could find corn with their husks still on! Maybe, I could use whole corn without husks, instead! Thanks a lot also for your meticulous guidance through the methods!

TJ ... your idea of including kebabs on one, or more, of the occasions is great, and it's one I have also thought about! You're right, owing to the small size of the meat or chicken chunks, cooking time will be much less and the preparation could be all done beforehand! The most thing that I like about kebabs, apart from the favourable things already mentioned, is that they're not so messy and that I don't have to include a lot of extra cutlery! I also like to make sausage kebabs, chopping bite-size pieces of different types of sausages and skewering them alternately! And, I agree ... the addition of bacon does make a difference, and adds a lot of flavour! One of your suggestions that I also like is that of a honey or vanilla dipping sauce as an accompaniment for fruit kebabs! I've always served such kebabs alone in the past, just putting them in a basket made out of a watermelon as a garnish, sometimes, but I've never tried dipping sauces before! Okay ... there were times when I've done melted chocolate as a dipping sauce, but not honey or vanilla, which surely sound yummy!

Thanks again!

__________________
To be or not to be a gatchamaniac - that's the dilemma!

You'll have to let us know what you made, and how your entertaining turned out, Marie!

__________________