By Brack Johnson

 

Fire up the grill, and watch your family and friends go gaga as you produce delish meals in no time. Whether gathered around your Hillsborough patio or seated on a blanket in your Garner backyard, they're bound to ask for seconds even as the embers die down.

 

 

BBQ Bistro

Simple, Sophisticated French Recipes for Your Grill
Karen Adler and Judith Fertig
Running Press

 

 

 

 

 

 

 

 

Grilled Baby Artichokes With Parmesan and Lemon Drizzle
8 baby artichokes
Grated zest and juice of 1 lemon
1/2 teaspoon kosher salt
1 garlic clove, minced
1/2 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
Wedge of Parmesan cheese for shaving
1 loaf good French bread, sliced

 

Remove the bottom outer leaves from the artichokes and trim off the stems. Slice the artichokes in half lengthwise. Trim about 1 inch off the top.

 

Snip off the tops of the remaining outer leaves. With the tip of a teaspoon, remove the hairy chokes and discard.

Pour 2 cups water into a large pot and add the lemon zest, lemon juice and salt. Bring the water to a boil and add the artichokes, cover, and cook for 5 to 6 minutes, or until artichoke bottoms are tender when pierced with a fork. Drain well and set aside.

 

Prepare a medium-hot fire in your grill.

 

In a small bowl, combine the garlic, olive oil and lemon juice and season with salt and pepper. Brush the artichokes with some of the dressing.

 

Grill the artichokes for about 5 minutes, turning a couple of times, until lightly charred on all sides. Transfer to a platter and serve hot or warm with the remaining dressing drizzled over the top and a generous shaving of Parmesan cheese. Serve the sliced French bread alongside the artichoke platter to mop up the delicious dressing.

 

Makes 4 servings

 

 

 

Grilled Red and Savoy Cabbage With Roquefort and Celery Seed Dressing
1 small head red cabbage, quartered lengthwise
1 small head Savoy cabbage, quartered lengthwise
Olive oil for brushing
Kosher or sea salt and freshly ground pepper
8 ounces Roquefort cheese, crumbled
Celery Seed Dressing
3/4 cup vegetable oil
1/3 cup cider vinegar
2 tablespoons granulated sugar
1 teaspoon celery seeds
1/2 teaspoon kosher salt
1/2 teaspoon ground white pepper
1/4 teaspoon dry mustard
2 garlic cloves, minced

 

For the Celery Seed Dressing, combine all of the dressing ingredients in a bowl and whisk to blend. Set aside.

 

Prepare a medium-hot fire in your grill.

 

Brush the cut sides of the cabbages with olive oil and season with salt and pepper. Grill on the cut sides of the cabbage, turning once, until browned with good grill marks and warm and supple in the middle, about 5 minutes per side. Place cabbages on a platter and drizzle with dressing and sprinkle with cheese.

 

Makes 8 servings

 

 

Summer Cooking

Kitchen-tested Recipes for Picnics, Patios, Grilling and More

Chicago Tribune

 

 

 

 

 

 

 

 

Grilled Tomato and Olive Pizza
1/2 pint cocktail or grape tomatoes, halved
1/2 red onion, thinly sliced
1/4 cup olive oil
3 tablespoons each: pitted kalamata olives, drained, chopped sun-dried tomatoes
1/2 teaspoon salt
Freshly ground pepper
1 package unbaked pizza dough, stretched into 12-inch round, or prepared (12-inch) pizza crust (see note)
2 tablespoons chopped fresh parsley
1/4 to 1/2 cup shredded fontina
2 tablespoons each: torn basil leaves, shredded Parmesan

 

Heat a grill to high. Combine the tomatoes, onion, 3 tablespoons of the olive oil, olives, sun-dried tomatoes, salt and pepper to taste in a bowl, tossing to coat with your hands. Brush the remaining 1 tablespoon of the olive oil over both sides of the pizza crust.

 

Place the dough over direct heat on grill; cook until puffy, about 2 minutes; turn over. Cook 2 minutes. Move crust to a cooler part of the grill; top with the tomato-olive mixture. Sprinkle the parsley, fontina and basil over the top. Cover grill; cook until cheese melts, about 8 minutes. Sprinkle with Parmesan. Cover; cook until cheese melts, about 2 minutes. Remove from grill; cut into wedges.

 

Makes 3 servings

 

Note: If you are using a prepared crust, follow directions on the package for cooking instructions.

 

 

Caribbean-style Garlic-soaked Shrimp
1/2 cup fresh orange juice
1/4 cup fresh lime juice
2 large cloves garlic, chopped
1/4 cup extra-virgin olive oil
1/2 teaspoon each: kosher salt, freshly ground pepper
1-1/2 pounds shrimp, peeled, deveined
1/2 cup sliced green onions

 

Combine the juices, garlic, oil, salt and pepper in a large bowl. Reserve 1/2 cup in a separate container for serving; toss the shrimp in remaining marinade; marinate, refrigerated, 30 minutes to 2 hours.

 

Heat grill to medium high. Thread the shrimp on skewers. Grill, turning once, until pink and firm, about 2 minutes per side. Place on a platter; drizzle with reserved sauce. Serve topped with green onions.

 

Makes 6 servings

 

 

Southern Living Ultimate Book of BBQ

Complete Year-Round Guide to Grilling and Smoking

Pitmaster Christopher Prieto
Oxmoor House

 

 

 

 

 

 

Smoked Beef Tenderloin
1 (5-lb.) beef tenderloin, trimmed
Wood chips
2 tablespoons olive oil
2 tablespoons Hill Country Rub (recipe follows)
Vegetable cooking spray
Chimichurri Sauce (recipe follows)

 

Cover tenderloin, and let stand at room temperature 1 hour.

 

Meanwhile, soak wood chips in water 30 minutes. Prepare smoker according to manufacturer's directions, bringing internal temperature to 300 degrees; maintain temperature for 15 to 20 minutes.

 

Pat tenderloin dry; brush with olive oil, and sprinkle with Hill Country Rub.

 

Drain wood chips, and place on coals. Place tenderloin on cooking grate; cover with smoker lid.

 

Smoke tenderloin, maintaining temperature inside smoker at 300 degrees, for 45 minutes or until a meat thermometer inserted into thickest portion registers 130 degrees. Let stand at room temperature 30 minutes; cover and chill 12 to 24 hours.

 

Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 400- to 450-degree (high) heat. Place chilled tenderloin on cooking grate, and grill 2 minutes on each side. Let stand 5 minutes before slicing. Serve with Chimichurri Sauce.

 

Makes 8 to 10 servings

 

––– Hill Country Rub –––

1/4 cup coarsely ground black pepper
2 tablespoons ground red pepper

 

Stir together ingredients until well blended. Store in an airtight container up to 1 month.

 

Makes 1-3/4 cups

 

 

––– Chimichurri Sauce –––

4 cups firmly packed fresh flat-leaf parsley leaves
3/4 cup olive oil
4 garlic cloves
3 tablespoons fresh lemon juice
3 tablespoons sherry vinegar or red wine vinegar
2 tablespoons minced shallot
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried crushed red pepper

 

Process ingredients in a food processor until finely chopped. Refrigerate in an airtight container for up to 5 days.

 

Makes 1-3/4 cups

 

 

 

Grilled Chicken Thighs With White Barbecue Sauce
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon onion powder
1/2 teaspoon table salt
1/2 teaspoon freshly ground black pepper
10 (about 3 pounds) skin-on, bone-in chicken thighs
White Barbecue Sauce (recipe follows)

 

Combine first 7 ingredients until blended. Rinse chicken, and pat dry; rub seasoning mixture over chicken. Place chicken in a zip-top plastic freezer bag. Seal and chill 4 hours.

 

Preheat grill to 350- to 400-degree (medium-high) heat. Remove chicken from bag, discarding bag.

 

Grill chicken, covered with grill lid, 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 165 degrees.

 

Serve with White Barbecue Sauce.

 

Makes 5 servings

 

 

––– White Barbecue Sauce –––

1 cup mayonnaise
1/3 cup apple cider vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon hot sauce

 

Stir together mayonnaise, vinegar, 3 teaspoons water and next 6 ingredients in a small bowl. Serve immediately, or refrigerate in an airtight container up to 3 days.

 

Makes 1-1/2 cups

 

 

 

Grill Skills

Professional Tips for the Perfect Barbeque

Liselotte Forslin, Mia Gahne, Jan Gradvall, Bengt-Goran Kronstam, Catharina Lindeberg-Bernhardsson, Tove Nilsson, Mia Ohrn
Shiffer Publishing

 

 

 

 

 

Grilled Pineapple & Strawberry Skewers with Lime Dip
Lime dip
1 lime, finely grated zest
1 cup yogurt
1-2 tablespoons confectioner's sugar
Fruit skewers
1 pineapple
2 cups strawberries

 

Lime dip: Mix the lime zest and yogurt. Add confectioner's sugar a little at a time to sweeten dip to taste. Allow to stand in a cold place until served.

 

Fruit skewers: Slice off the top and bottom from the pineapple. Peel off the skin, and quarter. Remove the hard core and cut into pieces.

 

Rinse and clean the strawberries and cut into halves or quarters.

 

Thread the fruit onto skewers and grill on a hot or medium grill until the fruit softens. Serve with the lime dip.

 

Makes 4 servings

 

 

 

S'mores
8 large marshmallows
8 pieces dark chocolate
8 graham cracker squares

 

Thread the marshmallows onto a skewer and grill until they get a little color. This works fine over coals or an open fire.

 

Put two pieces of chocolate and two grilled marshmallows on a graham cracker. Top with another cracker. Repeat. Serve immediately.

 

Makes 4 servings