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1. Mix brown sugar and spices in small bowl. Stir in rum and
vanilla until sugar is dissolved. Alternately thread
fruit on double skewers**. Brush with spice mixture. Let
stand 5 minutes.
2. Grill over medium heat 10 minutes or until
lightly browned, turning occasionally and basting with spice
mixture.
**If using wooden skewers, soak thoroughly in water at
least 30 minutes. To prevent pieces of fruit from spinning
around when turning kabobs, thread fruit onto two parallel
skewers for each kabob.
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CORN ON THE
COB WITH CHEESE AND LIME
These messy but irresistible ears of corn coated with
cheese are a popular street snack in Mexico. For our recipe
we used cotija, a crumbly, pungent, aged-curd cheese that
can range in consistency from soft to very hard, depending
on the brand. You can, however, substitute feta, which is
more widely available.
This recipe can be prepared in 45 minutes or less
4 ears of corn in the husk
1/4 cup mayonnaise
1/8 teaspoon cayenne, or to taste
3/4 cup shredded cotija or feta
Accompaniment: lime wedges
Prepare grill.
Soak corn in husks in cold water 10 minutes. Drain corn
and grill on a rack set 5 to 6 inches until husks are
charred, about 10 minutes. Shuck corn and grill until
kernels are browned in spots, about 10 minutes.
While corn is grilling, in a small bowl whisk together
mayonnaise and cayenne. Using the small teardrop-shaped
holes on a four-sided grater grate cotija.
Brush mayonnaise mixture onto hot corn and sprinkle with
cojita.
Serve corn on the cob with lime wedges.
Serves 2.
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GRILLED SALMON WITH TOMATO, CUCUMBER AND CAPER SALSA
The salmon can be grilled two ways. The first method
requires a fish-grilling basket, which can be found at many
cookware and barbecue stores (use one that's about 18 by 6
inches for this recipe). The second technique doesn't call
for any special equipment at all — just a rimless baking
sheet and a spatula.
1/3 cup fresh lemon juice
1/3 cup extra-virgin olive oil
1/3 cup chopped shallots
1 tablespoon grated lemon peel
1 3/4 teaspoons ground cumin
1 medium English hothouse cucumber, unpeeled, diced
1 12-ounce basket small cherry tomatoes, each quartered
1 large yellow bell pepper, diced
1/4 cup drained capers
2 tablespoons chopped fresh cilantro
Nonstick vegetable oil spray
1 2 1/2- to 2 3/4-pound salmon fillet with skin (1 whole
side)
Whisk first 5 ingredients in small bowl. Season marinade
with salt and pepper.
Combine 1/2 cup marinade, cucumber and next 4 ingredients
in medium bowl; season salsa with salt and pepper. Let stand
30 minutes; toss occasionally.
Spray barbecue rack with nonstick spray and prepare
barbecue (medium-high heat). Place salmon, skin side down,
in large glass baking dish. Top with remaining marinade. Let
stand 10 minutes. Sprinkle with salt and pepper.
To grill salmon using fish basket:
Spray basket with nonstick spray. Place salmon in fish
basket, folding tail under if fish is too long. Place basket
on barbecue and grill salmon, skin side up, 5 minutes. Turn
basket over; grill salmon until just opaque in center, about
5 minutes longer. Turn salmon out onto platter.
To grill salmon without using a basket:
Spray rimless baking sheet with nonstick spray. Place
salmon, skin side up, on sheet. Spray skin with nonstick
spray. Slide salmon, skin side up, onto barbecue. Grill 5
minutes. Stand blade of large spatula at 1 long side of
salmon to hold in place. From opposite side, slide rimless
baking sheet completely under salmon. Hold salmon with
spatula; turn sheet and salmon over, releasing salmon, skin
side down, onto barbecue. Grill salmon until just opaque in
center, about 5 minutes longer. Slide baking sheet under
salmon; transfer fish to platter. Serve with salsa.
Serves 8.
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GRILLED POTATO SALAD WITH WATERCRESS, GREEN ONIONS, AND BLUE
CHEESE VINAIGRETTE
To impart smoky flavour to food when using an outdoor gas
grill, add a handful of wood chips (soaked in cold water 30
minutes and drained) to a smoker box and place it under the
grates and on top of ceramic briquettes in the far right or
left corner of the grill.
1/4 cup Sherry wine vinegar
1 large shallot, chopped
2 teaspoons Dijon mustard
1/2 cup olive oil
1/2 cup crumbled blue cheese
12 medium red-skinned potatoes, unpeeled (about 2 3/4
pounds)
Additional olive oil
2 bunches watercress, stems trimmed
3 green onions, chopped
Combine vinegar, shallot, and mustard in medium bowl.
Gradually whisk in oil. Mix in cheese. Season vinaigrette to
taste with salt and pepper.
Cook potatoes in large pot of boiling salted water until
almost tender, about 16 minutes. Drain; cool completely. Cut
potatoes into 1/4- to 1/2-inch-thick rounds. Brush rounds on
both sides with oil; sprinkle with salt and pepper.
Prepare barbecue (medium-high heat). Arrange watercress
on platter. Grill potatoes until golden and cooked through,
about 3 minutes per side.
Mound warm potatoes atop watercress; sprinkle with green
onions. Spoon vinaigrette over potatoes.
Makes 4 to 6 servings.
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GRILLED
SPICE-RUBBED FLANK STEAK
Active time: 25 min Start to finish: 9 1/2 hr (includes
marinating)
2 large garlic
cloves
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1 1/2 lb flank steak, trimmed
Mash garlic and ginger to a paste with salt and spices
using a mortar and pestle (or mince and mash with a large
knife). Pat steak dry, then rub paste all over and marinate
steak, covered and chilled, at least 8 hours.
Prepare grill for cooking.
Bring steak to room temperature (do not leave out longer
than 1 hour). When fire is hot (you can hold your hand 5
inches above rack 1 to 2 seconds), grill steak on lightly
oiled grill rack 5 to 8 minutes on each side for
medium-rare. Transfer steak to a cutting board and let stand
10 minutes.
Holding knife at a 45-degree angle, cut steak across the
grain into thin slices.
Cooks’ notes:
• Steak can be marinated up to 2 days.
• Steak can be grilled in a hot lightly oiled
well-seasoned ridged grill pan over moderately high heat.
Makes 6 servings.
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GRILLED MUSTARD-DILL
BURGERS
This recipe can be prepared in 45 minutes or less.
3 tablespoons sour cream
3 tablespoons Dijon mustard
1 1/2 tablespoons chopped fresh dill
10 ounces lean ground beef
2 hamburger buns, split
2 tomato slices
2 Bibb lettuce leaves
Prepare barbecue (medium-high heat). Mix first 3
ingredients in medium bowl. Transfer 3 tablespoons sauce to
small bowl and reserve. Add meat to remaining sauce in
medium bowl and mix gently. Divide meat mixture into 2 equal
portions. Flatten each to 1/2-inch-thick patty; sprinkle
with salt and pepper.
Grill cut side of buns until toasted, about 1 minute.
Grill patties to desired doneness, about 4 minutes per side
for medium. Spread bottom half of buns with reserved sauce.
Top each with burger, tomato slice, lettuce and bun top.
Serves 2; can be doubled.
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GRILLED STEAK
When accompanied by the delicious tang of chimichurri sauce,
all this steak needs is to be seasoned with salt and pepper
and grilled to the desired doneness.
8 T-bone steaks (each about 1-inch thick)
Accompaniment:
chimichurri sauce
Prepare grill. Pat steaks dry and season generously with
salt and pepper. Grill steaks on a well-oiled rack set 5 to
6 inches over glowing coals 4 minutes each side for
medium-rare. Transfer steaks as cooked to a platter and let
stand 10 minutes.
Serve steaks with chimichurri sauce.
Serves 8
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CHIMICHURRI SAUCE
This Argentinean sauce is served with both grilled meats
and fish. Its spice and herbal flavours go well with the
smokiness imparted by the grill, and the vinegar’s bite cuts
through the richness of steak.
This recipe can be prepared in 45 minutes or less.
3 large bunches fresh flat-leafed parsley
5 large garlic cloves
3/4 cup extra-virgin olive oil
1/2 cup distilled white vinegar
1/2 teaspoon dried hot red pepper flakes
Remove enough leaves from parsley to measure 4 packed
cups and in a food processor puré with remaining
ingredients. Sauce may be made 1 day ahead and chilled,
covered.
Makes about 2 cups.
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BLACK
BEAN, JICAMA, AND GRILLED CORN SALAD
2 large ears of corn, husked
5 tablespoons extra-virgin olive oil, divided
2 15-ounce cans black beans, rinsed, drained
1 cup 1/3-inch dice peeled jicama
1/2 cup 1/3-inch dice peeled carrots
1/3 cup thinly sliced green onions
1/3 cup chopped fresh cilantro
1/4 cup (packed) chopped fresh basil
3 tablespoons fresh lime juice
2 tablespoons orange juice
2 1/2 teaspoons grated lime peel
1/4 teaspoon ground cumin
Prepare barbecue (medium-high heat). Brush corn with 1
tablespoon olive oil. Grill corn until tender and brown in
spots, turning occasionally, about 10 minutes. Cool
slightly. Cut off corn kernels; place in large bowl. Add
black beans, jicama, carrots, green onions, cilantro, and
basil.
Whisk lime juice, orange juice, lime peel, cumin, and
remaining 4 tablespoons oil in small bowl. Mix dressing into
bean salad. Season generously with salt and pepper. (Can be
made 4 hours ahead. Cover; chill. Let stand at room
temperature 1 hour before serving.)
Makes 8 servings.
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ROASTED RED BELL PEPPERS
5 red bell peppers
2 small garlic cloves, very thinly sliced
2 tablespoons extra-virgin olive oil
1/2 teaspoon balsamic vinegar
1 tablespoon finely chopped fresh oregano
3/4 teaspoon coarse sea salt (preferably Sicilian)
1/4 teaspoon black pepper
Prepare grill for cooking. When using a gas grill,
preheat burners on high, covered, 10 minutes, then reduce
heat to moderately high.
Lay bell peppers on their sides on lightly oiled grill
rack and roast, turning occasionally with tongs, until skins
are blackened, 10 to 12 minutes.
Transfer to a bowl, then cover and let steam 10 minutes.
Peel and seed peppers (reserving juices), then cut into
1/4-inch-thick strips.
Stir together peppers (with their juices), garlic, oil,
vinegar, oregano, sea salt, and pepper and marinate 30
minutes at room temperature.
Cooks' notes:
• If your sea salt is very granular and pebble-like, crush
it using the flat side of a large heavy knife or the bottom
of a heavy skillet.
• If you're unable to grill outdoors, peppers can be broiled
on rack of a broiler pan about 2 inches from heat 10 to 20
minutes.
• Peppers can be roasted and cut into strips (but not
marinated) 2 days ahead and chilled, covered.
Makes 10 servings (as part of antipasti).
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For more delicious grill recipes, please
visit the recipe section of
Enersmartmag.com. |
It's easy to take your grilling into new tastes – try
grilled vegetables, fish and desserts. These great recipes have been double
tested, so be sure to try them the next time you grill!
