Archive for June, 2012

Here’s your basic salsa verde made with tomatillos, those wonderfully tart fruiting vegetables that resemble a small yellow-green tomato covered with a thin, papery husk. Be sure to remove the husks before grilling the tomatillos. The charred bits of tomatillo skin and jalapeno give this relish a well-rounded rustic flavor. Serve it as a chip dip or with grilled beef, lamb, pork, poultry, or fish.

TIMING
Prep: 10 minutes
Grill: 5 to 10 minutes.

BBQ TOOLS AND EQUIPMENT
– 5 or 6 skewers (optional)
– Long-handled tongs
– Long-handled spatula.

GETTING CREATIVE
– For Grilled Tomato Salsa, replace the tomatillos with 4 medium beefsteak tomatoes. Halve the tomatoes crosswise and dig out the seeds and pulp with your fingertips over a bowl. Grill as directed. Finely chop all of the vegetables by hand and combine with the remaining ingredients in a bowl, along with any accumulated juices. Add 2 to 3 teaspoons lime juice.
– Replace the jalapeños with 4 serrano chiles or 2 small canned chipotle chiles in adobo sauce. If using canned chipotle chiles, skip the grilling step and put the chipotles into the food processor along with the other grilled vegetables.
– For a thinner sauce to serve over grilled fish or pork, stir in a few tablespoons of water along with the cilantro.

THE GRILL
Gas: Direct heat, medium-high (400° to 450°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, medium ash
10-by-10-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
10-by-10-inch bed, 1 inch deep
Clean, oiled grate set 3 inches above the fire.

INGREDIENTS (MAKES ABOUT 2 CUPS)
Oil for coating grill grate
1 pound tomatillos (10 to 12 medium), husked and rinsed
1 onion, peeled and cut crosswise into 4 thick slices
2 cloves garlic, unpeeled
2 small jalapeño chiles
1 tablespoon chopped fresh cilantro leaves
¾ teaspoon kosher salt
½ teaspoon sugar.

DIRECTIONS
1. Heat the grill as directed.
2. Brush the grill grate and coat it with oil. Grill the tomatillos, onion slices, garlic, and chiles directly on the grill grate until blistered and blackened all over, turning occasionally, 5 to 10 minutes total. Use a spatula and tongs to turn the onion slices to keep them from falling apart. Or you could skewer the slices through the side to hold them together. If the bars of your grill grate are far apart, skewer the garlic and jalapeños to keep them from falling into the fire.
3. Let the vegetables cool slightly, then peel the garlic and remove the stems from the chiles. For a mild salsa, cut the chiles in half lengthwise and scrape out the seeds and ribs with a spoon or knife. For a hotter salsa, leave the stemmed chiles intact.
4. Transfer all of the vegetables to a food processor with any accumulated juices. Pulse until a chunky puree forms. Pour into a bowl and stir in the cilantro, salt, and sugar.

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Grill an avocado? Blasphemy? Try this recipe before you dismiss the notion. Grilling the typical guacamole ingredients (onions, garlic, and jalapeño) develops their sweet flavor. Even the avocado benefits from a brief searing on the grill. The lightly caramelized flavors are a welcome addition to what is traditionally a very mild mash. Besides, guacamole is usually warmed up when added to hot dishes like fajitas anyway. Why not serve it warm in the first place? We love it served warm as a chip dip, too.

TIMING
Prep: 5 minutes
Grill: About 12 minutes.

BBQ TOOLS AND EQUIPMENT
– Grill screen (optional)
– 2 skewers or 4 toothpicks (optional)
– Long-handled tongs
– Long-handled spatula.

TIP
– To pit an avocado, cut it in half from top to bottom through the peel and around the pit. Twist apart the halves and put the half containing the pit in your palm or nest it in a towel. Whack the pit with the knife blade, then twist the knife to lift out the pit. Knock the pit off the knife with a spoon.

THE GRILL
Gas: Direct heat, medium (350°F)
Clean, oiled grate
Charcoal:
Direct heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS – ABOUT 2 CUPS)
Oil for coating grill grate and screen
2 avocados, halved and pitted
1 small tomato
1 jalapeño or 2 serrano chiles
1 thick slice onion
2 cloves garlic, unpeeled
No-stick spray oil
3 tablespoons chopped fresh cilantro leaves
Juice of ½ lime
½ teaspoon kosher salt.

DIRECTIONS
1. Heat the grill as directed.
2. Brush the grill grate and coat it with oil. Spray the avocados, tomato, jalapeño, onion, and garlic with oil. If not using a grill screen, push skewers or toothpicks through the jalapeño, onion, and garlic to keep them from falling through the grill or falling apart. Put the vegetables cut-sides down on the grill or on a heated, oiled grill screen and cook until nicely grill-marked, 6 to 12 minutes, turning a few times. The tomato and avocado should still be fairly firm and will be done first. The pepper skin should be blistered and will take the longest.
3. Scoop the avocado from its peel and mash in a medium bowl. Peel the grilled garlic, and remove the cores and seeds of the jalapeños (or leave in the seeds for more heat). Finely chop the garlic, jalapeños, tomato, and onion, and add to the bowl. Stir in the cilantro, lime juice, and salt. Serve immediately, or let cool and then cover with plastic wrap pressed onto the surface and refrigerate for up to 4 hours.

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Smoke-Roasted Bell Peppers Stuffed With Garden Vegetables - BBQ And Grilling Recipes

This is one of the most colorful dishes that will ever grace your grill. Orange, yellow, red, and green bell peppers are stuffed with golden corn kernels, red tomatoes, green zucchini, and chopped fresh herbs. Breadcrumbs hold the filling together and develop a lightly toasted top crust as the stuffed peppers are grill-roasted via indirect heat. A few handfuls of wood chips infuse the vegetables with a subtle, smoky aroma.

TIMING
Soak wood chips: 1 hour
Prep: 25 minutes
Grill: 20 to 30 minutes.

BBQ TOOLS AND EQUIPMENT
– 2 cups apple or oak wood chips or chunks
– Smoker box or foil packet, if using a gas grill
– Long-handled tongs or long-handled spatula.

GETTING CREATIVE
– Shaved ricotta salata cheese makes a good alternative to the Parmesan.

TIPS
– For 2 cups fresh corn kernels, you’ll need 3 to 4 ears of corn. Remove the husks and silks, then stand the cobs upright on a cutting board with the fat end down. Cut straight downward all around the cob, cutting the kernels from the cob. For extra flavor, use the dull side of your knife blade to scrape the remaining corn and juices, or “milk,” from the cobs.
– Use a melon baller to quickly scrape the ribs from the bell peppers.
– Save time (but sacrifice some flavor) by replacing the breadcrumbs, herbs, salt, and pepper in the stuffing with seasoned dried breadcrumbs.

THE GRILL
Gas:
Indirect heat, medium (325° to 350°F)
3- or 4-burner grill-middle burner(s) off
2-burner grill – 1 side off
Clean, oiled grate
Charcoal:
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side)
Clean, oiled grate on medium setting.

INGREDIENTS (MAKES 8 SMALL SERVINGS)
2 medium red bell peppers
3 medium mixed bell peppers (yellow, orange, green)
¾ teaspoon kosher salt
½ teaspoon ground black pepper
3 tablespoons butter
1 onion, finely chopped
2 cloves garlic, minced
1 medium zucchini, cut into ¼-inch dice
1 medium yellow squash, cut into ¼-inch dice
2 cups fresh or frozen corn kernels (see Tips)
1 medium tomato, seeded and cut into ¼-inch dice
2 tablespoons chopped fresh herbs (such as parsley, oregano, basil, or a mix)
¼ cup plain dried breadcrumbs
Oil for coating grill grate
2 tablespoons grated Parmesan cheese (optional).

DIRECTIONS
1. Heat the grill as directed. Soak the wood chips or chunks in water for 1 hour.
2. Seed, core, and cut one of the red bell peppers into ¼-inch dice. Cut the remaining bell peppers in half lengthwise right through the stem, leaving a bit of stem attached to each half. Cut out the cores, seeds, and ribs from the interiors of the peppers, leaving the stem intact. Sprinkle the insides of the peppers with ¼ teaspoon of the salt and ¼ teaspoon of the pepper.
3. Melt the butter in a large skillet over medium heat. Add the onion and saute until almost tender, about 4 minutes. Add the garlic, chopped bell pepper, zucchini, and yellow squash. Saute the vegetables until crisp-tender, about 4 minutes. Stir in the corn and tomato and cook until heated through, 1 to 2 minutes. Stir in herbs, breadcrumbs, and the remaining ½ teaspoon salt and ¼ teaspoon pepper. Cook and stir until the breadcrumbs soak up most of the liquid in the pan. Remove from the heat and spoon the filling equally into the pepper cavities.
4. When the grill is hot, put the soaked wood chips or chunks over the coals on both sides of the grill. If using gas, put the wood chips in a smoker box or in a perforated foil packet directly over one of the heated burners.
5. Brush the grill grate and coat it with oil. Put the stuffed peppers over the unheated part of the grill, cover, and cook until just tender, 20 to 30 minutes. If your grill has a temperature gauge, it should stay at around 350°F.
6. Remove the peppers to a large serving platter. Sprinkle with the Parmesan (if using) and serve.

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Plenty of good vegetarian fare can come off your grill. These fajitas get their satisfying chew from marinated and grilled portobello mushrooms. Other grilled vegetables, fire-roasted tomatillo salsa, and grilled guacamole fill out the wraps. These are somewhat mild. For more incendiary fajitas, add your favorite hot pepper sauce, ground cayenne pepper, chipotle pepper, or other hot chile peppers to the marinade.

TIMING
Prep: 10 minutes (plus 20 minutes for salsa and guac)
Marinate: 1 to 3 hours
Grill: 10 to 15 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs
– Long-handled basting brush
– Aluminum foil.

HOW TO FOLD A FAJITA
1. To prevent any filling from falling out, position the filling in a column in the center near the top of the tortilla. Leave some empty space at the bottom of the tortilla.
2. Fold the bottom up partially over the filling, and then fold in the sides.

THE GRILL
Gas: Direct heat, medium (350°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire.

INGREDIENTS (MAKES 8 FAJITAS/4 SERVINGS)
1/3 cup olive oil
3 tablespoons Worcestershire sauce
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon dried oregano
1½ teaspoons ground cumin
1½ teaspoons kosher salt
1 teaspoon ground black pepper
6 portobello mushroom caps
2 onions, cut in half from roots to tips
2 bell peppers (red and green or yellow), seeded and quartered
4 to 6 large jalapeño chiles, halved lengthwise and seeded
Oil for coating grill grate
8 large flour tortillas (8 to 10 inches in diameter)
¾ cup sour cream (optional)
¾ cup Fire-Roasted Tomatillo Salsa or prepared salsa (optional)
¾ cup Grilled Guac or prepared guacamole (optional)
1 lime, cut into small wedges.

DIRECTIONS
1. Put the olive oil, Worcestershire, garlic, chili powder, oregano, cumin, salt, and pepper in a 2-gallon zipper-lock bag. Shake to mix, then pour half of the mixture into another 2-gallon zipper-lock bag. Put the mushrooms caps in one bag and the onions, bell peppers, and jalapeños in the other. Press the air out of the bags, seal, and massage the marinade into the vegetables, especially the crevices of the mushroom caps. Let stand at room temperature for 1 to 3 hours.
2. Heat the grill as directed.
3. Brush the grill grate and coat it with oil. Put the vegetables on the grill and cover, positioning the jalapeños lengthwise across the bars of the grill grate (if you think they may fall through the grate, skewer them first to hold them in place). Cook, turning and basting with the marinade a few times, until the vegetables are crisp-tender and nicely grill-marked. Plan on 5 to 10 minutes for the onions and peppers and 10 to 15 minutes for the mushrooms, which should be a bit softer in texture.
4. As the vegetables grill, wrap the stack of tortillas in foil and warm over a very low-heat area of the grill, 3 to 4 minutes per side.
5. Transfer the vegetables to a cutting board or platter and cut them into strips.
6. Allow guests to build their own fajitas by filling each tortilla with vegetables and dollops of the optional sour cream, salsa, and guacamole. Serve with the lime wedges for squeezing.

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This chili was one of the winners. All of the vegetables are grilled instead of sautéed, giving them a darkly caramelized sweetness and a hint of smoke that enriches the heartiness of the stew. We kept the spiciness on the mild side, but feel free to add ground chiles or hot sauce to your tongue’s content.

TIMING
Prep: 15 minutes
Grill: 20 minutes
Simmer: 45 to 60 minutes.

BBQ TOOLS AND EQUIPMENT
– 8 wooden skewers or 16 toothpicks, soaked in water for 1 hour
– Long-handled tongs.

GETTING CREATIVE
– For a more substantial chili, grill about 1 pound of veggie burgers until cooked through. Pulse in a food processor until coarsely ground. Add to the soup pot along with the chopped vegetables.

TIPS
– To seed the tomatoes, dig out the seeds and pulp with your fingertips over a bowl.
– To seed the jalapeños, halve them lengthwise, leaving the stem attached. Hold the chile by the stem and scrape out the seeds with the small side of a melon baller.
– For a spicier chili, leave the seeds in the jalapeños and grill them whole. Remove the stems after grilling and chop the jalapeños along with the other vegetables.
– Some steak sauces, such as A1, are vegetarian. Others, like Worcestershire sauce, include anchovies but may be available in vegetarian versions.
– Freeze any leftover chili for up to 3 months. Defrost and reheat before serving.
– If you’ve added the tomato pulp and the chili is still too thick, add more broth, beer, or water.

THE GRILL
Gas: Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 10 SERVINGS)
½ cup olive oil
2 large onions, each cut into 4 thick slices
1 small head garlic, unpeeled, top sliced off to reveal some garlic cloves
2 carrots, quartered lengthwise
2 bell peppers (red and/or green), seeded and quartered
2 to 4 large jalapeño chiles, halved lengthwise and seeded
3 pounds tomatoes (about 8 to 10 medium), halved crosswise and seeded, pulp and seeds reserved
6 portobello mushroom caps
Oil for coating grill grate
3 cups vegetable broth (or half broth and half beer)
3 tablespoons steak sauce (see Tips)
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon sugar
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (15 ounces each) pinto beans or small red beans, rinsed and drained
Juice of 1 lime (about 2 tablespoons)
½ cup chopped fresh cilantro leaves.

DIRECTIONS
1. Heat the grill as directed.
2. Rub or brush about a tablespoon of the olive oil all over the onion slices, head of garlic, carrot and bell pepper quarters, jalapeño halves, tomato halves, and mushroom caps. Push the skewers or toothpicks through the sides of the onion slices to keep them from separating on the grill.
3. Brush the grill grate and coat it with oil. Put all of the vegetables on the grill, cover, and cook, turning occasionally, until nicely grill-marked and softened, 5 to 20 minutes total. (The carrots will take 5 to 10 minutes. The onions, tomatoes, bell peppers, mushrooms, and jalapeños will take 10 to 15 minutes; don’t worry if the peppers and tomatoes blacken in spots. The garlic will take 15 to 20 minutes and should be blackened in several places, and the garlic cloves should be soft.) If your grill has a temperature gauge, it should stay at around 450°F.
4. Let the vegetables cool slightly, then pop the garlic cloves out of their skins and put them in a blender or food processor. Add half of the grilled tomatoes and blend or process to a puree. Remove the skewers or toothpicks from the onions. Chop the onions and the remaining vegetables (including the remaining grilled tomatoes) and put them in a large soup pot. Add the garlic-tomato puree, broth, steak sauce, chili powder, cumin, oregano, sugar, salt, and black pepper. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until thick like stew, 30 to 40 minutes. If you need to add liquid, stir in the reserved tomato pulp and seeds. Add the beans and heat through, 15 to 20 minutes.
5. Stir in the lime juice and cilantro and adjust the seasonings just before serving.

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Cooked eggplant isn’t pretty. Cursed with the color of putty, and with pulp that’s bland tasting at best, this perennial wallflower is crying out for a gilding of tandoori. Here a rich, thick tandoori marinade enrobes slices of eggplant with Indian spices in a rich yogurt mask. The eggplant emerges from the grill gleaming gold and heady with aromas. It is topped with a splash of orange juice and crisp fresh scallion for contrast.

TIMING
Prep: 5 minutes (plus 5 minutes for marinade)
Marinate: 15 minutes
Grill: 15 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs.

THE GRILL
Gas: Direct heat, medium (350°F)
Clean, oiled grate
Charcoal:
Direct heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on medium setting
Wood:
Direct heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire.

INGREDIENTS (MAKES 6 SERVINGS)
¼ cup Tandoori Yogurt Marinade
2 tablespoons olive oil
1 large eggplant (about 1 pound), ends cut off, peeled
Oil for coating grill grate
1 orange
1/8 teaspoon kosher salt, or more to taste
1/8 teaspoon ground black pepper, or more to taste
1 scallion, roots trimmed, thinly sliced.

DIRECTIONS
1. Mix the marinade and olive oil in a medium bowl.
2. Cut the eggplant in half crosswise. Put each half on its widest cut side and cut into 1-inch-thick wedges. Toss with the tandoori mixture and set aside for 15 minutes.
3. Heat the grill as directed.
4. Brush the grill grate and coat it with oil. Put the eggplant wedges on the grill and cook until browned on all sides and tender, about 15 minutes, turning every 5 minutes. If your grill has a temperature gauge, it should stay at around 375°F.
5. While the eggplant is grilling, grate the zest from the orange and squeeze the juice; hold separately.
6. Transfer the grilled eggplant to a serving plate, season with salt and pepper, and top with the orange juice, scallion, and grated orange zest.

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Casseroles are built to be baked, and it is not usually worth the effort it takes to reinvent them for the grill, but in this case, the charred bits that speckle the eggplant and the flavor of fire that permeates the sauce give this traditional Italian vegetable casserole a whole new identity. The biggest effect comes from grilling the vegetables before they are layered in the casserole; cooking the casserole itself on the grill doesn’t do much, although it does let you avoid having to heat up the oven.

TIMING
Prep: 15 minutes
Grill: About 30 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled spatula or tongs
– 9-by-13-inch grill-safe baking dish.

BAKING INSTEAD OF GRILLING
– Instead of cooking the rollatine on the grill, you can finish them in a 350°F oven; bake for about 20 minutes.

THE GRILL
Gas: Direct heat, medium-high (350° to 400°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on medium setting.

INGREDIENTS (MAKES 8 SERVINGS)
2 large eggplants (about 1 pound each)
½ cup extra-virgin olive oil
5 cloves garlic, minced
1¼ teaspoons kosher salt
¾ teaspoon ground black pepper
Oil for coating grill grate
1 can (28 ounces) crushed fire-roasted tomatoes
32 fresh basil leaves (about 1 cup)
12 ounces fresh mozzarella cheese, cut into 16 long, thin pieces
3 tablespoons (about ¾ ounce) shaved imported Parmesan cheese.

DIRECTIONS
1. Heat the grill as directed.
2. Cut both ends of both eggplants flat. One at a time, stand the eggplants on end and cut into lengthwise ¼-inch-thick slices. You should get 8 per eggplant.
3. Mix ¼ cup of the olive oil, 2 cloves of the garlic, ¼ teaspoon of the salt, and ¼ teaspoon of the pepper in a small bowl. Brush the eggplant slices with a thin film of the oil mixture. Season the slices with another ½ teaspoon salt and ¼ teaspoon pepper.
4. Brush the grill grate and coat it with oil. Put the eggplant slices on the grill directly over the heat, cover, and cook until browned and tender, 6 to 8 minutes, turning halfway through. If your grill has a temperature gauge, it should stay at around 375°F. 5. If using a 3- or 4-burner grill, turn off the middle burner(s). If using a 2-burner grill, turn off one side; cover.
6. Mix the crushed tomatoes in a large bowl with 2 cloves of the garlic, 2 tablespoons of the olive oil, the remaining ½ teaspoon salt, and the remaining ¼ teaspoon pepper. Chop 16 of the basil leaves finely and stir in.
7. Mix the pieces of mozzarella, the remaining 2 tablespoons olive oil, and the remaining clove of garlic in a separate bowl.
8. Spoon half of the tomato mixture into a 9-by-13-inch baking dish.
9. Place a basil leaf at one end of an eggplant slice. Top with a piece of cheese with the oil and garlic clinging to it and roll up the eggplant slice around the cheese. Put seam-side down on the tomato sauce. Roll up the remaining eggplant slices and cheese in the same way and pack them snugly into the baking dish. Top with the remaining tomato mixture, and scatter the Parmesan over the top.
10. Put the baking dish on the grill away from the direct heat, cover, and cook for about 20 minutes, until bubbling all around the edge. If your grill has a temperature gauge, it should stay at around 350°F.
11. Let rest for 5 minutes before serving. Serve 2 eggplant rolls to each person.

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In order to mix something moist, like a tomato, with butter (which is at least 80% fat), most of the juice has to be removed. You could squeeze it, but then you’d lose a lot of its flavor. You could cook it until it’s dry, but that would take time and fairly constant attention. Or you could use a tablespoon of tomato paste, which is nothing more than ripe tomatoes simmered until most of the moisture is gone. The more a tomato cooks, the less it resembles fresh, and the more concentrated its flavor will be. Mixing a tomato concentrate with butter gives it dairy sweetness and a velvety texture that is delicious slathered over the charred kernels of an ear of grilled corn.

TIMING
Prep: 5 minutes
Grill: 12 to 15 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs.

TOMATO PASTE
Tomato paste is made by cooking tomato puree until almost all of its liquid evaporates. It is too intense and too thick to be eaten alone; rather, it is best thought of as a flavoring agent. For grilling, its main role is as a component in barbecue glazes and sauces, but it can also infuse the flavor of tomato into a rub or a composed butter without the need to worry about adding extra moisture. The best quality tomato paste is packaged in tubes and is double concentrated. Usually imported, these double tomato pastes are sweet, aromatic, and intensely flavored. Best of all, the tube keeps air away from any leftover paste, allowing it to stay fresh for months in a refrigerator. No more throwing out half-used cans of tomato paste.

THE GRILL
Gas: Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 6 SERVINGS)
Oil for coating grill grate
6 ears unhusked corn
4 tablespoons (½ stick) butter, softened
1 tablespoon corn or canola oil
1½ tablespoons tomato paste
¼ teaspoon Chinese chili paste with garlic
¼ teaspoon garlic salt.

DIRECTIONS
1. Heat the grill as directed.
2. Brush the grill grate and coat it with oil. Put the corn on the grill, cover, and cook until the husks are charred and you can hear the juices from the corn sputtering inside, 12 to 15 minutes, turning every 3 or 4 minutes.
3. Meanwhile, mix the butter, 1 tablespoon oil, tomato paste, chili paste, and garlic salt in a small bowl.
4. Let the corn cool for a few minutes. Grasp each ear with a dish towel and peel off the husk. Serve the ears slathered with the tomato butter.

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Grilled Corn And Crab Salad With Raspberries - BBQ And Grilling Recipes

Who says light and delicate meals can’t come off your grill? Try this refreshing crab salad on a hot summer day. The corn provides an earthy flavor (and picks up a hint of smoke if you peel back the husks toward the end of cooking), while the raspberries and dill have a cooling effect-all of which enhances the mild, sweet taste of crabmeat.

TIMING
Prep: 15 minutes
Grill: 15 minutes
Chill: 2 hours.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs.

THE GRILL
Gas: Direct heat, medium (350°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, light ash
10-by-10-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, medium ash
10-by-10-inch bed, 1 inch deep
Clean, oiled grate set 2 inches above the fire.

TIP
– If you can’t find fresh lump crab meat, look for premium handpicked pasturized crab meat in the seafood cold case. It comes in 8-ounce tubs and makes a good substitute.

INGREDIENTS (MAKES 4 SERVINGS)
Oil for coating grill grate
4 medium ears corn
1½ tablespoons raspberry vinegar
¼ cup olive oil
¾ teaspoon kosher salt
¼ teaspoon ground white or black pepper
1 tablespoon chopped fresh dill
2 scallions, white and green parts, chopped
1 small red bell pepper, seeded and finely chopped
1 tomato, seeded and finely chopped
8 ounces fresh lump crabmeat, picked over to remove shells
6 ounces fresh raspberries.

DIRECTIONS
1. Heat the grill as directed. Brush the grill grate and coat it with oil.
2. Put the corn on the grill, cover, and cook until the husks are charred and you can hear the juices from the corn spitting inside, 12 to 15 minutes, turning every 3 to 4 minutes. For more grilled flavor, peel back all but the last thin layer of husk for the last 5 minutes of grilling. Let cool enough to handle, then remove and discard the husks. Stand the corncobs upright on a cutting board and cut straight down the sides, slicing the kernels off the cobs.
3. Put the vinegar in a medium bowl. Whisk in the olive oil in a slow, steady stream until fully incorporated. Whisk in the salt and pepper, then stir in the dill, scallions, bell pepper, tomato, and corn. Gently stir in the crab. Chill for at least 2 hours or up to 1 day. Top with the raspberries just before serving.

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