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OFF THE CHART GRILLING
In the lazy, hazy, crazy
days of summer….or so the song goes… I just want the food
to come to me without entering the kitchen heat chamber. Well, it
just doesn't happen that way but there are shortcuts and alternatives.
A great way, is to turn to grill cooking, but after a series of
"salt and pepper" my taste buds are ready for more exciting
flavors. I can turn to recipes if I feel ambitious and have the
time, or I can go out and find something interesting.
It takes a little bit
of creative shopping, the kind you do on a vacation. But sometimes
what's right under my nose is what I fail to see. Rarely do I just
browse local specialty shops like I do when I'm a visitor in another
city. I'm a shopper with a single minded purpose when I'm at home.
Like the other day,
I was looking for something "cool" for a high school graduate.
I suddenly noticed a dozen shelves with all kinds of interesting
sauces, bastes and marinades. Now, if this were in the Napa Valley
- I'd consider it a real find. I'd have bought a bunch of them.
But no, this was in Canal Park - actually at Grandma's Marketplace
and the Blue Heron. I wouldn't even have to weight down a suitcase.
"Think like a tourist",
I told myself, as I gathered Bobby Flay's Horseradish Maple Glaze
and Pomegranate Black Pepper Glaze into my arms, thinking of steaks
grilling. Oh! And there was the Stonewall Kitchen Bourbon Molasses
Mustard, that would be good on pork ribs!
"Hmm….and
this Balsamic Honey, and Garlic Onion Jelly - what would that be
good with?"
I could already see
that another "Off the Chart" was brewing in my mind. Simple
salt and pepper grilling was going to get a dash of flavor that
night. Oh, I could slosh ribs with plain old barbecue sauce at the
end of their cooking. But, for some new flavors, something a little
different, would be fun.
So now, I'm challenging
you to try a new marinade, or a new glaze. Follow one of the recipes
on the chart or take a "creative" shopping trip. Anything
to perk up the lazy, hazy days of summer!
The ideas in this chart
are a beginning. Mix and match as you wish, or pull out one of those
beautifully bottled condiments, and enjoy something different.
| INDONESIAN
CHICKEN |
3-1/2
pound frying chicken, cut up |
Marinate
chicken 24 hours in mixture of 1 clove garlic, mashed, 1/4 cup
soy sauce, 2 tbsp. Oil, 1 tsp. Each ground cumin and coriander |
Grill
skin side up 4-6" from heat for 15 min. Turn and cook 20 to
30 min longer. Serve with purchased Peanut Sauce or your favorite
Satay Sauce |
Try chicken
marinated in purchased Lemon thyme Vinaigrette instead of Indonesian
marinade |
| TEQUILA
LIME BEEF STEAK |
Boneless
beef top round steak, 1" thick, (2 lb.) |
Marinate
24 hrs in Tequila Marinade*:4 Tbsp. lime juice2 Tbsp. corn oil2
Tbsp. Tequila1/2 tsp. Salt1/2 tsp. Cumin1/2 tsp. Cayenne'2 cloves
garlic, mashed |
Grill
20-25 min. for med done; brush 2-3 times with marinade. Cut
thinly on the diagonal. Serve with freshly made salsa. |
Eliminate
marinade and brush with purchased Honey Balsamic Vinaigrette
while grilling |
| JAMAICAN
STYLE SPARERIBS |
For 4-6
servings3 to 4 lb. Slab pork spareribs, (begin marinating 1-2
hours ahead or the day before cooking |
In blender
combine 3/4 cup onion, 4 cloves garlic 2-4 fresh jalapeno peppers,
2 Tbsp. allspice, 1 Tbsp. minced fresh ginger, 1 tsp. Salt,
1 tsp. Nutmeg. Rub mixture over ribs; refrigerate up to 24 hours |
Grill
over indirect heat (coals banked on sides), for 1 to 1-1/4 hours |
Grill
ribs, salt and peppered. Glaze, last 10 minutes with bottled
"Hogwash" or Noodle House South East Asian Glaze |
| MARINATED
SALMON STEAKS OR FILLLETS |
For 2
servings:3/4 lb. Salmon fillet or steaks |
Mix 2
Tbsp. soy sauce, 1 crushed clove garlic, 2 tsp. Lemon juice,
1 tsp. Sugar; spread over salmon and marinate 30 min. |
Press
4 tsp. Coarse black pepper over salmon; brush with olive oilGrill
over med/high heatuntil fish flakes/ brush with mixture of half
honey, half Dijon mustard |
Brush
before grilling with olive oil and sprinkle with salt and pepper.Grill
until fish flakes and brush with Stonewall Kitchen Bourbon Molasses
Mustard |
| SAVORY
BURGERS |
For each
serving:1/4 to 1/3 pound burger patties |
Marinate
burgers in 1-2 hours in mixture of 1/2 cup soy sauce, 1/2 cup
water, 2 tsp. grated fresh ginger, 2 Tbsp. Worcestershire sauce
and 6 Tbsp. brown sugar |
Grill
4-6 inches above coals for 8 to 10 minutes or until done to
your liking |
Grill
until done to your liking (no marinade), and swish with CP Red
Wine & Porcini pan sauce or Bobby Flay's Pomegranate Black Pepper
Glaze |
| PORTOBELLO
BURGERS |
For 4
servings, 4 large portobello mushrooms |
Brush
mushrooms with mixture of 1 Tbsp. balsamic vinegar, 1 Tbsp.
olive oil, 2 tsp. Dijon mustard |
Grill
over med/high heat; brush with more dressing. Serve with sliced
roasted red peppers on buns |
Brush
before grilling with Lemon Pepper Marinade or Tra Vigne Balsamic
cooking Sauce |
| EAST INDIAN
SATAY SKEWERS |
For 6
to 8 servings:2 lbs. boneless, veal or chicken, cut into 1-inch
cubes; string on skewers |
In blender,
combine 1 tbsp. coriander, 2 tsp. Salt, 1/2 tsp. Pepper, 1 chopped
onion, 2 cloves garlic, 1/2 cup soy sauce, 1/4 cup lime juice,
1/2 cup peanut butter, 1/4 cup brown sugar, 1/2 cup oil; dash
tabasco. Roll skewers in sauce. |
Grill
over hot coals until brown but not dry, about 3-4 minutes on
each side; serve with remaining marinade |
Roll skewers
in Bobby Flay's Peanut Smoked Chile BBQ sauce or, Vong Spicy
Peanut Sauce - or one of other commercially available peanut
sauces. |
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