STIMULUS BARBECUE MENU

As seen on "Live With Regis & Kelly"

MARINATED BEEF CHUCK ROAST

            2½ to 3 pounds chuck roast
            One 12 ounce bottle of beer with lime flavor; or regular beer
                        and squeeze juice of one lime
            4 garlic cloves, crushed
            1 tablespoon dried thyme
            ¼ teaspoon sea salt

            One large plastic storage bag

Trim fat and cut meat into desired pieces. Place trimmed meat in plastic bag and pour in the beer, add garlic, thyme, sea salt, and then seal the bag. Put the bag in the refrigerator for several hours. Discard marinade, brush meat with Colavita Extra Virgin Olive Oil and barbecue.

CORN ON THE COB

Remove Husks and silk floss, brush corn with Colavita Extra Virgin Olive Oil or butter.

            Option: Coriander butter.

            Mix coriander into melted butter.

SWEET POTATO PLANKS

Scrub skin until clean. Cut into thick slices and brush with Colavita Extra Virgin Olive Oil. Barbecue.

THREE BEAN SALAD

            1 can (approximately 15 ounces) pinto beans,
                        black beans, and chick peas, drained
            1 tablespoon or more of your favorite salad dressing

Combine beans and mix in salad dressing

TEXAS TOAST

            Favorite bread
            Colavita Extra Virgin Olive Oil or butter

Cut bread into thick slices. Brush with Colavita Extra Virgin Olive Oil or butter and grill both sides.

GRILLED CAKE WITH WARM BLUEBERRIES AND STRAWBERRIES

            Pound cake (store bought or home baked)
            Butter
            Blueberries
            Strawberries, sliced
            Honey
            Whipped Cream

Cut cake into thick slices, butter and grill on both sides. Heat blueberries and sliced strawberries. Add fruit to top of cake; drizzle with honey and top with whipped cream.

PINK BLUEBERRY LEMONADE

            1/3 cup sugar
            1¼ cups fresh blueberries, divided
            ½ cup lemon juice

Yield: 1 quart (4 one-cup servings)

In a one-quart glass measuring cup, combine sugar, 2 tablespoons of the blueberries and ½ cup water; microwave on high until hot, about 1 minute; stir until sugar dissolves. Add lemon juice, and enough water to make 1 quart; chill. Fill tall glasses with ice cubes, add chilled blueberry mixture and remaining berries, divided equally. Garnish with lemon slices, if desired.

To make blueberry ice cubes:

Place 3 berries in each of 12 ice cube cups. Fill with water and freeze. 36 berries equals about ¼ cup.