Fire It Up!
You’ve got a grill...use it
Don’t let a perfectly good back yard, patio or deck go to waste. Grill something, for Pete’s sake!
Whether you prefer simple faves such as burgers and brats or fancy fare such as Portobellos and Cornish game hens, everything tastes better cooked over an open flame.
The following ten recipes can help you be the smokinest hostess this summer:
Roasted Vegetable Quesadillas With Melted Mozzarella
Paprika-Crusted Monkfish With Chorizo and Peppers Web Extra!
Bistecca Alla Fiorentina (Grilled T-Bone Steak Tuscan-Style)
Grilled Basil-Lemon Cornish Game Hens Web Extra!
Portobello Mushroom Burgers With Pepper Boursin and Mixed Greens
Butterflied Pork Chops Brushed With Tarragon Mustard Butter Web Extra!
Wood-Grilled Brie Burgers With Grilled Onions and Tomato-Avocado Relish
Char-Grilled Salmon and Baby Squash With Quick Aioli Web Extra!
Grilled Brats
Chicken Breasts With White Barbecue Sauce Web Extra!
“Barbecuing & Grilling Inside & Out”
By Linda Tubby
Published by Aquamarine
Roasted Vegetable Quesadillas With Melted Mozzarella
Yellow and 1 orange bell pepper, each quartered
and seeded
2 red bell peppers, quartered and seeded
2 red onions, cut into wedges with roots intact
8 long baby eggplants (about 6 ounces), halved
lengthwise
2 tablespoons olive oil
14-ounce block mozzarella cheese
2 fresh green chilies, seeded and sliced into rounds
1 tablespoon Mexican tomato sauce
8 corn or wheat flour tortillas
Handful fresh basil leaves
Salt and ground black pepper
Prepare a barbecue. Once the flames have died down, position a lightly oiled grill rack over the hot coals to heat.
When the coals are hot to medium-hot, or with a light to moderate coating of ash, heat a griddle until a few drops of water sprinkled on the surface evaporate instantly.
Toss the peppers, onions and eggplants in the oil on a large baking tray.
Place the peppers, skin-side down, on the griddle or directly on the grill rack and cook until seared and browned underneath. If the food starts to char, remove the griddle until the coals cool down.
Put the peppers in a bowl, cover with clear plastic wrap and set them aside.
Grill the onions and eggplants until they have softened slightly and are branded with brown grill marks. Set them aside.
Rub the skins off the peppers with your fingers. Cut each grilled pepper in half and add to the other vegetables.
Cut the mozzarella into 20 slices. Place them, along with the roasted vegetables, into a large bowl and add the chilies and tomato sauce. Stir well to mix, and season with salt and pepper to taste.
Place the griddle over medium-hot coals and cook the tortillas on one side only.
Place a tortilla on the griddle, cooked side up, and pile about a quarter of the vegetable mixture into the center of the tortilla. Scatter over some basil leaves.
When the tortilla browns underneath, put another tortilla on top, cooked-side down.
Carefully turn the quesadilla over using a wide pizza server with tubular handle and continue to cook until the underside has browned and the cheese just starts to melt.
Remove from the pan with the pizza server and serve immediately, or wrap in foil to keep warm while you cook the remaining quesadillas.
Makes 6 to 8 servings.
Paprika-Crusted Monkfish With Chorizo and Peppers
1 monkfish tail (about 2-1/4 pounds), trimmed and filleted
2 teaspoons smoked red paprika
2 red bell peppers, halved and seeded
1 tablespoon extra-virgin olive oil
16 thin slices of chorizo
Salt and ground black pepper
4 long skewers
For the Cucumber and Mint Sauce
2/3 cup plain yogurt
1/2 cucumber, halved lengthways and seeded
2 tablespoons chopped fresh mint leaves
Place both fish fillets in a flat dish. Rub them all over with 1 teaspoon salt. Cover the dish and leave it in a cool place 20 minutes.
Pour the yogurt for the sauce into a food processor. Cut the cucumber into it, season it with a little salt, and pulse to a pale-green puree. Transfer the mixture to a serving bowl and stir in the mint.
Prepare the barbecue.
Rinse the salt off the fish fillets and lightly pat them dry with paper towels.
Mix the paprika with a pinch of salt and gently rub the mixture evenly over the fish.
Slice each pepper into 12 long strips and cut each fillet into 10 equal pieces.
Thread 6 pieces of pepper and 5 pieces of fish on to each skewer and brush one side with a little olive oil.
Once the grill flames have died down, position a lightly oiled rack over the coals to heat.
When the coals are medium-hot, or with a moderate coating of ash, grill the skewered food, top-side down, about 3-1/2 minutes.
Lightly brush the top side with oil, turn over the skewers and cook 3 to 4 minutes more.
Remove the skewers from the heat and keep them warm.
Grill the chorizo slices for a second or two, until just warm.
Thread once piece on to the end of each skewer and serve the rest alongside on individual plates.
Serve with the prepared cucumber and mint sauce.
Makes 4 servings.
“The Culinary Institute of America Grilling” >
Published by Lebhar-Friedman Books
Bistecca Alla Fiorentina (Grilled T-Bone Steak Tuscan-Style)
4 T-bone steaks, 1-1/2 inches thick
1/4 cup extra-virgin olive oil, divided use
1/4 cup minced garlic
4 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons minced rosemary
3 tablespoons lemon juice
Preheat a gas grill to high; leave one burner off. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a light coating of white ash.
Spread the coals in an even bed on one side of the grill. Clean the cooking grate.
Brush the steaks with a bit of the oil and season generously with the garlic, salt, pepper and rosemary.
Grill the steaks over direct heat until marked, about 2 minutes on each side.
Move the steaks to the cooler part of the grill and continue to cook over indirect, medium heat until medium-rare, another 6 to 7 minutes on each side.
Transfer the meat to a cutting board or large platter. Drizzle each of the steaks with 2 teaspoons more olive oil and finish by sprinkling the steaks with lemon juice.
Let the steaks rest about 10 to 15 minutes before carving into slices.
Serve on a heated platter or plates.
Makes 8 servings.
Grilled Basil-Lemon Cornish Game Hens
1 cup lemon juice
1/4 cup olive oil
1/2 cup grated lemon zest
1/4 cup basil
1/4 cup chopped mint
2 tablespoons minced red jalapeno
8 Cornish game hens, halved
2 tablespoons salt
1 teaspoon ground black pepper
1 cup Meyer Lemon Salsa (see recipe below)
Combine the lemon juice, oil, lemon zest, basil, mint and jalapeno to make a marinade.
Place the game hens in a large, shallow pan. Pour the marinade over the top and turn the hens to coat evenly. Refrigerate at least 1 hour and up to 12 hours.
Preheat a gas grill to medium-high. Leave one burner off.
If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash.
Spread the coals in an even bed on one side of the grill. Clean the cooking grate.
Remove the game hens from the marinade and brush off any excess marinade. Season with salt and pepper.
Grill the game hens over direct heat until marked, about 4 minutes per side.
Move the hens to indirect heat and continue to grill, covered and turning as needed, until cooked through (165 degrees), about 12 to 15 minutes more.
Serve the game hens on a heated platter or plates with the Meyer Lemon Salsa on top.
Makes 8 servings.
Meyer Lemon Salsa
1 Meyer lemon
1 cup minced shallots
3/4 teaspoons salt
1/4 cup chopped flat-leaf parsley
1/4 cup extra-virgin olive oil
1/4 teaspoon ground black pepper
2 teaspoons Meyer lemon juice, optional
Cut the whole lemon, unpeeled, into crosswise slices, about 1/8 inch thick.
Remove the seeds and cut the slices into 1/8-inch dice. Place the diced lemon in a mixing bowl.
Add the shallots and salt and stir to combine. Let the mixture sit at room temperature 30 minutes.
Add the parsley and gradually whisk in the oil until thoroughly combined. Season with salt and pepper. Add additional lemon juice if desired.
Makes 2 cups.
“Big Book of Backyard Cooking”
By Betty Rosbottom
Published by Chronicle Books
Portobello Mushroom Burgers With Pepper Boursin and Mixed Greens
3 tablespoons balsamic vinegar
1-1/2 teaspoons Dijon mustard
3/4 teaspoon minced garlic
Kosher salt
Freshly ground black pepper
6 tablespoons olive oil, plus extra for oiling grill
rack and brushing mushrooms
6 large (4-inch) Portobello mushrooms
1 (5-ounce) package Pepper Boursin Cheese
3 cups loosely packed mixed greens, such as mesclun
6 good-quality buns, lightly toasted
Whisk together vinegar, mustard, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl. Whisk in 6 tablespoons of olive oil.
Remove and discard stems from mushrooms. Clean the mushrooms by wiping them with a damp paper towel.
Brush the mushrooms on all surfaces with about half of the vinaigrette dressing. Set aside.
On a plate, divide the Boursin into 6 equal portions. With a small spatula, flatten each portion into a thin disk and set aside.
When ready to grill, oil the grill rack and arrange the mushrooms 4 to 5 inches from the heat source. Prepare a grill for a hot fire (high temperature).
Brush the mushrooms with a little olive oil, and place them stem-side down on the grill. Cook 4 minutes, and then turn them over and place a disk of cheese into each cavity.
Grill another 4 minutes, or until mushrooms are very tender when pierced with a knife.
Season with salt and pepper.
Toss the mixed greens with just enough of the remaining dressing to coat lightly. (You may have a little dressing left over.)
Arrange the mushrooms, cheese-side up, on the bottoms of the toasted buns. Sprinkle lightly with salt and pepper. Mound with a little salad and cover with the tops of buns.
Makes 6 servings.
Butterflied Pork Chops Brushed With Tarragon Mustard Butter
3 tablespoons unsalted butter at room temperature
1-1/2 tablespoons chopped fresh tarragon, plus 6 sprigs for garnish
2 teaspoons, plus 2 tablespoons tarragon vinegar
1-1/2 teaspoons Dijon mustard
6 (5- to 6-ounce) butterflied, boneless pork chop, trimmed of excess fat
Kosher salt
Freshly ground black pepper
Vegetable oil for brushing on the grill rack
Combine butter, chopped tarragon, 2 teaspoons of the vinegar and the mustard in a small bowl. Stir well to blend. (Don't worry if all of the vinegar is not completely absorbed in the butter.)
Bring the pork chops to room temperature 30 minutes before grilling and place them in a shallow, nonreactive pan.
Using about 2 tablespoons of tarragon vinegar, sprinkle the chops generously on both sides. Salt and pepper both sides of the pork chops generously. Cover with plastic wrap and leave at cool room temperature.
Oil a grill rack and arrange it 4 to 5 inches from the heat source. Prepare the grill for a hot fire (high temperature). Grill the chops 3 to 4 minutes per side, or until cooked through and the flesh is white. (Internal temperature should be 160 degrees.)
Arrange the chops on a serving platter and place a dollop of the seasoned butter on top of each chop. The butter will start to melt and cover the meat with its flavors.
Garnish with a sprig of tarragon. Serve immediately.
Makes 6 servings.
“Weeknight Grilling With the BBQ Queens”
By Karen Adler and Judith Fertig
Published by The Harvard Common Press
Wood-Grilled Brie Burgers With Grilled Onions and Tomato-Avocado Relish
1 cup wood chips or 1/3 cup wood pellets
1 pound ground chuck, formed into 4 (1-inch-thick)
patties
1 large red onion, peeled and cut into 1/2-inch-thick
slices
One 6- to 8-ounce wheel baby Brie
cheese
Olive oil for brushing
Fine kosher or sea salt and freshly
ground black pepper to taste
4 seeded hamburger buns, Kaiser
rolls or ciabattini
Tomato-Avocado Relish (see recipe
below)
Prepare a hot fire in your grill. Oil a perforated grill rack and place on the grill.
If using a charcoal grill, throw moistened wood chips or a foil packet poked with holes containing dry wood pellets directly on the coals right before you start to grill.
If using a gas grill, enclose the dry wood chips or pellets in a metal smoker box or in a foil packet poked with holes. Place on the grill grate directly over the fire.
Heat 20 minutes until the wood begins to smoke.
Place the patties on a plate on a baking sheet. Brush the red onion slices and Brie with olive oil on both sides. Season with salt and pepper. Place on the baking sheet to take out to the grill.
Grill the onions on the prepared perforated grill rack, turning once, 8 minutes.
Grill the burgers directly on the grate, turning once, 7 minutes for medium.
Grill the Brie on the prepared perforated grill rack 5 to 7 minutes, or until the cheese is just beginning to ooze out of the rind.
Place each burger on the bottom half of a bun and top with the grilled onions.
Cut the Brie into 4 wedges and place a wedge on top of each burger.
Cover each burger with the top portion of the bun and serve immediately with the Avocado-Tomato relish on the side.
Makes 4 servings.
Tomato-Avocado Relish
1 pint cherry tomatoes, cut in half
1 large ripe avocado, pitted and diced
2 tablespoons finely chopped red onion
1 jalapeno pepper, seeded and diced
2 cloves garlic, minced
1/4 cup finely minced fresh Italian
parsley
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
Fine kosher or sea salt and ground
black pepper
In a large bowl, combine all ingredients. Cover and set aside.
Makes 4 cups.
Char-Grilled Salmon and Baby Squash With Quick Aioli
6 (6-ounce) salmon fillets, skin on
4 tablespoons olive oil
1/2 teaspoons freshly ground white pepper
1/2 teaspoon seasoned black pepper
1/2 teaspoons garlic salt
1 pound assorted whole baby squash, such as zucchini, pattypan and yellow crookneck
Kosher or sea salt and freshly ground black pepper
Prepare a hot fire in your grill. Oil a perforated grill rack and set it aside.
Lightly coat the salmon fillets with about 2 tablespoons of the olive oil, and then sprinkle the flesh side with the peppers and garlic salt.
In a bowl, toss the baby squash with the remaining 2 tablespoons of olive oil and the salt and black pepper. Place everything on a doubled baking sheet and take out to the grill.
Grill the salmon, flesh-side down first, about 5 minutes. Turn once and grill another 5 minutes. (Or, grill 10 minutes per inch of thickness, turning once, until the fish flakes easily.)
At the same time, place the squash on the perforated grill rack and grill, turning, until the squash have browned slightly and are crisp-tender, 6 to 8 minutes total.
Transfer the cooked food to the clean baking sheet.
Serve hot, with a dollop of the aioli on top of the fish or on the side.
Makes 6 servings.
Quick Aioli
2 cups mayonnaise
Juice and zest of 1 lemon
2 cloves garlic, minced
2 tablespoons chopped fresh basil
In a small bowl, combine all the ingredients and stir to combine. Chill the mixture until ready to serve.
Makes 2 cups.
“Cookout USA”
By Georgia Orcutt & John Margolies
Published by Chronicle Books
10 Bratwurst sausages (about 2 pounds)
2 onions, chopped
2 cans beer
10 crusty, Kaiser-style rolls, split in half
Brown mustard for serving
Build a medium fire in a charcoal grill or heat a gas grill to 350 degrees.
Meanwhile, put the brats in a large pot. Add the onions and beer and enough water to cover the brats. Bring the mixture just to a simmer over medium heat. Reduce the heat to medium-low and simmer gently 15 to 20 minutes. (Don’t let the liquid boil, or the brats might burst.)
Using tongs, remove the brats from the water.
Oil the grill grate, add the brats, and cook, turning every few minutes, 10 to 15 minutes, or until nicely browned and sizzling.
Put the brats in the rolls and serve immediately with the mustard.
Makes 5 to 10 servings.
Chicken Breasts With White Barbecue Sauce
4 boneless, skinless chicken breast halves (about 8 ounces each)
1/2 cup mayonnaise
1/2 cup cider vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon cayenne pepper (or to taste)
Salt and freshly ground black pepper
The night before grilling, place the chicken breasts in a glass dish to marinate.
To make the white sauce: Combine all the ingredients in a medium, non-reactive bowl and whisk until smooth.
Pour half the sauce over the chicken and turn each piece to coat well. Cover with plastic wrap and refrigerate overnight.
Cover and refrigerate the reserved sauce.
Build a medium fire in a charcoal grill or heat a gas grill to 350 degrees.
Remove the chicken from the marinade and place on paper towels, turning each piece to remove any marinade that clings to the meat.
Spoon 1/4 cup of the reserved sauce into a small bowl to use just for basting.
Oil the grill grate well and brush the tops of the chicken with some of the reserved basting sauce.
Cook 3 minutes, turn, and brush the tops of the chicken with some of the reserved basting sauce. Cook 3 minutes longer, or until the chicken is fork-tender. (Watch carefully to be sure it doesn't burn.)
Transfer the chicken to a platter. Serve with the remaining white sauce for dipping.
Makes 4 servings.