No, this is not barbecued camel, but you could use it if American supermarkets would only wise up and stock it. (“Special Bactrian Hump, Just $12.95 a Pound!”) This Mongol specialty is our take on a nomadic campfire feast. So if you would like to camp in your backyard, this would work fine over a hardwood fire. You could also use your Lynx Grill.

Ingredients

For the Marinade:

• 2 tablespoons rice wine

• 1 tablespoon soy sauce

• 2 tablespoons minced leeks

• 1 teaspoon sugar

• 2 teaspoons sesame oil

• 2 teaspoons minced garlic

• 3 jalapeño chiles, stems and seeds removed, minced

• 1/4 teaspoon white pepper

 For the Lamb:

• 1 ½ pounds lamb, sliced 1 ½ inches thick

• Red Wine Chile Dipping Sauce

• 1/3 cup dry red wine

• 1 green onion, minced including the green

• 1 jalapeño chile, stem and seeds removed, minced

• 2 teaspoons chile oil (chiles steeped in vegetable oil)

• 1 clove garlic, minced

• Chile Garlic Dipping Sauce

• 1 tablespoon rice wine vinegar (or substitute 2 tablespoons rice wine)

• 4 red serrano or jalapeño chiles, seeds and stems removed, minced

• 4 cloves garlic, chopped

• 1 teaspoon sugar

• 1 teaspoon peanut oil

• The Vegetable Barbecue

• 12 cremini or button mushrooms

• 1 leek, cut in 3-inch lengths, then cut in strips

• 4 green onions, cut in 3-inch lengths

• 1 small bell pepper, thickly sliced

• 1/4 pound edible pea pods

• 2 jalapeño chiles, stems and seeds removed, cut in strips

Instructions

Combine all ingredients for the marinade in a blender or food processor and puree until smooth. Place the lamb in a glass dish and pour the marinade over it, coating it thoroughly. Marinate the meat for 3 to 4 hours, covered, in the refrigerator.

Combine all the ingredients for the dipping sauces in two bowls and allow to sit at for at least an hour to blend the flavors. Place the ingredients for the sauces in a blender or food processor in two batches and process until smooth. (Rinse out the blender between uses.)

Drain the lamb and transfer the leftover marinade in a saucepan. Simmer the marinade for 20 minutes. Toss the vegetables in the marinade and transfer to a vegetable grilling basket.

Over a medium fire, grill the lamb and the vegetables. The lamb should be cooked until medium rare about 10 to 12 minutes, then cut open a sample to check for doneness.. The vegetables should be shaken often and cooked until easily pierced with a knife, about 15 minutes.

Serve the lamb and vegetables with the rice and the dipping sauces on the side. Of course, you can pour the dipping sauces over the entire meal.

Variation; Thread the meat and vegetables on skewers to grill.

This is one of those cross-over dishes that can be served whole as an entree or cut into wedges as an appetizer. If ever there were such a thing as a “Grilled Shrimp Mexican-Style Pizza,” this would be it. Feel free to substitute chicken pieces for the shrimp if you like. Would you dare serve this with Tropical Rum Slush? Well, why not? We do.

Ingredients

Margarita Marinade

• 1/4 cup tequila

• 3 tablespoons triple sec

• 2 tablespoons vegetable oil

• 1 tablespoon chopped fresh cilantro

• 1 tablespoon finely chopped onion

• 2 serrano or jalapeño chiles, seeds and stems removed, finely chopped

• 1 teaspoon ground chipotle chile powder

The Shrimp and Final Preparation

• 1 pound small shrimp (26 to 30 per pound), peeled and deveined

• 6 7-inch flour tortillas

• Vegetable oil

• Guacamole (two mashed or finely chopped avocados mixed with
  1/2 chopped onion, 1/2 chopped tomato, 1 minced serrano or jalapeño
  chile, and a little lime or lemon juice)

• 1,5 cups shredded Monterey Jack or asadero cheese

• Chopped fresh cilantro.

Instructions

Combine all the ingredients for the marinade in a nonreactive bowl. Toss the shrimp in the mixture and marinate for one hour.

Place the shrimp in a grilling basket and place over the fire, shaking the basket often to make sure the shrimp is grilled on all sides. Grill for about 4 minutes over a medium fire, or until the shrimp just turn pink and are opaque. Remove from the fire.

Brush one side of 3 tortillas with the oil. Spread the guacamole over the other side of each oil-brushed tortilla, divide the shrimp among each, sprinkle with the cheese and cilantro, and press firmly together. Top with the remaining tortillas and brush with oil.

Grill the quesadillas over medium heat either by the indirect method for 5 minutes, or direct method for 3 to 4 minutes or until the tortillas start to brown and the cheese melts, turning once–carefully.

Cut the quesadillas into wedges, top with a dollop of guacamole if desired, and serve.

Rum is the favorite liquor of the Caribbean, where Dave and Mary Jane travel all the time. We prefer dark rum, but any variety will work in this cooler, which is enough for a party. Note: This recipe requires advance preparation.

Ingredients

• 1 12-ounce can frozen orange juice

• 1 12-ounce can frozen lemonade

• 1 12-ounce can frozen limeade

• 1 16-ounce package frozen strawberries

• 1 bottle of rum (750 milliliters)

• Water to cover

Instructions

Put all of the ingredients in a one gallon plastic container, shake, and fill with water up to 1½ inches of the top. Cover tightly, shake the container vigorously, and freeze overnight.

Scoop the mixture into chilled old-fashioned glasses and add a straw.

Raitas, or raytas, are India’s version of a salsa or salad that are served as cooling counterpoints to hot and spicy Indian foods. They are yogurt based and contain vegetables that are either raw or cooked, and low fat or whole yogurt. If using whole fat yogurt thin with a little water to produce a smooth texture. Because of the coolness of the yogurt, they are served during hot weather only. Serve with crudities or pieces of Indian bread called naan as an exotic appetizer.

Ingredients

• 1/2 cup plain yogurt

• 2 tablespoons chopped fresh mint

• 1 tablespoon minced onion

• 1/2 teaspoon garam masala, commercial or see recipe above

• 1/2 teaspoon minced serrano chile

• Pinch of sugar

• Salt to taste

Instructions

Combine all the ingredients in a bowl, cover and let sit at room temperature for an hour to blend the flavors. Refrigerate until ready to use.