Caribbean Chops

2 Tsp. Fresh Ginger, Finely Ground
1 Tsp. Ground All Spice
1/2 Tsp. Cayenne Pepper
1/4 Tsp. Cinnamon
1/3 Cup Light Rum
1/4 Cup Worcestershire Sauce
1/3 Cup Fresh Lime Juice
2 Tbs. Brown Sugar
6 Lean Boneless Pork loin Chops

Mix al ingredients in large plastic container with tight seal. Add chops to marinade and turn to coat thoroughly. Refrigerate for 6-8 hours. Remove chops from marinade and grill over hot coals 4-5 minutes per side or until juices run clear. in small pan, bring remaining marinade and 1/4 cup water to a rolling boil; serve with chops/ NOTE: This dish is excellent with pineapple salsa side dish. 

Spicy Grilled Corn

3 Tbs Taco Seasoning Mix
1/3 Cup Margarine or Butter Softened
12 Ears Corn With Husks Cotton String

Carefully pull back husks of each ear of corn; remove silk. Soak string and corn in husks on water for 1/2 hour before grilling. Heat coals or gas grill. Mix margarine and taco seasoning mix. Spread margarine mixture over corn. Pull husks back over ears; tie husks securely with soaked string. Grill corn uncovered 4-6 inches from medium heat 20-30 minutes, turning frequently; until tender. 

Rosemary, Beef And Artichokes

2 Lbs. Beef Tenderloin ( Cut Into 1 Inch Squares)
3 Tbsp. Minced Garlic
6 Tbsp. Coarsely Ground Peppercorn
2 Small Jars Marinated Artichokes
12 Fresh Rosemary Spears

Drain artichokes, reserving the marinade. Put in beef cubes and marinate overnight. Trim the rosemary stems to about 5" long. Remove beef from marinade and roll ground peppercorns. Skewer rosemary spear stem end first through a beef cube, then an artichoke and another beef cube. Grill, turning only once for approximately 4 minutes.