Archive for July, 2012

Snobbery accounts for almost as many mediocre recipes as sloth. It is a cardinal rule of snobby gastronomy that fresh herbs are superior to dried, when in truth the boldest flavor comes from the use of both in tandem. Dried herbs take time to release their flavor, but when they do their strength can grow for an hour or more. Fresh herbs, on the other hand, explode with flavor as soon as they hit the heat, but they spend themselves quickly. All of which explains why dried sage is rubbed on these roasted potatoes before they go on the grill and fresh sage leaves are added in the last few minutes. At last, something new to be snobby about!

TIMING
Prep: 3 minutes
Grill: 23 minutes.

BBQ TOOLS AND EQUIPMENT
– Large grill skillet or rimmed grill screen
– Long-handled spatula.

GETTING CREATIVE
– Try this dish with a variety of colorful potatoes. Blue, yellow, and red-skinned potatoes are available as new potatoes, and many are sold as fingerlings.
– Several herbs are delicious with potatoes and could be used in this recipe. Try rosemary, thyme, basil, or tarragon.

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)
1 pound new potatoes, cut in half if large
3 teaspoons extra-virgin olive oil
¼ teaspoon dried sage
¼ teaspoon kosher salt, or more to taste
¼ teaspoon ground black pepper
Oil for coating grill skillet
2 tablespoons fresh sage leaves, cut into small pieces if large.

DIRECTIONS
1. Heat the grill as directed.
2. Toss the potatoes, 2 teaspoons of the olive oil, the dried sage, salt, and pepper in a medium bowl until coated.
3. Put a large grill skillet on the grill and coat it with oil. Cover and heat for a minute. Add the potatoes and spread them out, leaving space between the pieces. Cover and cook for about 20 minutes, until browned and tender, turning halfway through. If your grill has a temperature gauge, it should stay at around 375°F.
4. Toss the sage leaves with the remaining 1 teaspoon olive oil. Scatter the sage leaves over the potatoes and cook until the sage starts to shrivel, about 2 minutes.
5. Transfer to a serving plate and serve.

Comments No Comments »

Grilled Harvest Vegetables With Rosemary-Red Wine Sauce - BBQ And Grilling Recipes

Plumed with herbs and rouged by a syrup of red wine and honey, this mountain of grilled vegetables would not be out of place at a Renaissance banquet. As vegetable side dishes go, this one is truly opulent. Make it with any selection of vegetables you want, but keep the volume close to what is described in the recipe (about 2 gallons of raw ingredient) so that the proportion of sauce to vegetable stays roughly the same.

TIMING
Prep: About 15 minutes
Grill: 20 minutes.

BBQ TOOLS AND EQUIPMENT
– Grill screen
– Long-handled tongs
– Long-handled spatula.

THE GRILL
Gas: Direct heat, medium (350° to 375°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.

INGREDIENTS (MAKES 12 TO 14 SERVING)
Oil for coating grill screen
2 large onions, cut into ½-inch-thick slices
2 sweet potatoes or yams, peeled and each cut into 8 chunks
14 small, unpeeled round potatoes (red or gold), washed and dried
2 large leeks, trimmed of dark green leaves, halved lengthwise, and washed
4 parsnips, peeled and cut in half lengthwise
1 celery root (about 1 pound), ends trimmed, deeply peeled, and cut into ½-inch-thick slices
1 large butternut squash, stem end removed, quartered lengthwise, seeds and pulp scooped out
¼ cup olive oil
½ teaspoon kosher salt, plus more to taste
¼ teaspoon ground black pepper, plus more to taste
3 cups fruity red wine, such as Merlot, Shiraz, or Grenache
2 tablespoons fresh rosemary leaves
1 tablespoon honey
½ cup (1 stick) unsalted butter.

DIRECTIONS
1. Heat the grill as directed. Put the grill screen on the grill, and coat it with oil.
2. Toss the onions, sweet potatoes, round potatoes, leeks, parsnips, celery root, and butternut squash with the olive oil in a very large mixing bowl or roasting pan until evenly coated. Put the vegetables on the grill screen and grill until browned and tender on all sides, turning as needed. This will take about 10 minutes for onions and leeks; 15 minutes for sweet potatoes, round potatoes, parsnips, and celery root; and 20 minutes for butternut squash. Transfer the vegetables to a large bowl as they are done. If your grill has a temperature gauge, it should stay at around 375°F.
3. Cut the vegetables into large chunks, and toss with the salt and pepper.
4. Meanwhile, bring the wine and rosemary to a boil in a large skillet over medium-high heat. Boil until the wine reduces to one-third of its volume, about 1 cup. Reduce the heat to low and stir in the honey and butter until the butter melts. The sauce will be lightly thickened; if it is too watery, reduce more. Season to taste with the ½ teaspoon salt and the ¼ teaspoon pepper.
5. To serve, mound the vegetables on a serving platter and pour the sauce over the top.

Comments 1 Comment »

This hot-pepper-glazed squash depends on the flavor of fire for its success. To maximize the contact with flame, the squash is cut lengthwise. Each piece is charred on all 3 sides and washed with a mixture of sweet butter, hot pepper, lime juice, and honey. The combination gives you a wonderful sweet, hot, tart, bitter crust laminating the meaty flesh of the squash.

TIMING
Prep: 5 minutes
Grill: About 45 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled spatula or tongs.

MAKING SUBSTITUTIONS
– Any orange-fleshed winter squash (such as acorn, buttercup, or sugar pumpkin) can be substituted for the butternut squash, but you will need a similar total weight to get 6 servings.

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)
20 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting
Wood:
Indirect heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire.

INGREDIENTS (MAKES 6 SERVING)
4 tablespoons (½ stick) salted butter, softened
1½ tablespoons honey
Pinch of ground cinnamon
½ teaspoon chili powder
½ teaspoon hot pepper sauce
1 large butternut squash (about 2 pounds)
¼ teaspoon kosher salt
1/8 teaspoon ground black pepper
1 tablespoon olive oil
Juice of 1 lime.

DIRECTIONS
1. Heat the grill as directed.
2. Mash the butter with a fork on a clean work surface. Add the honey, cinnamon, chili powder, and hot pepper sauce, and mix until blended. Set aside in a small bowl.
3. Slice the stem end off of the squash. Set it on a work surface, cut-side down, and cut into 6 long wedges. Scoop the seeds and stringy pulp from the interior of each squash wedge. Season with the salt and pepper, and coat with the olive oil.
4. Put the squash on the grill, skin-side down, away from the heat, cover, and cook for 30 minutes. If your grill has a temperature gauge, it should read between 350° and 375°F. Turn the squash wedges onto one of their cut sides, cover, and grill until browned, about 8 minutes. Turn onto the other cut side, cover, and grill for another 7 to 8 minutes. Check one of the larger pieces of squash; it should be tender enough to pierce easily with a fork.
5. Coat with the prepared butter, drizzle with the lime juice, and serve.

Comments No Comments »

Here’s a play on the medieval theme of whole animals stuffed into other whole animals. Why not stuff vegetables with fruits, or vice versa? Squash and apples have an affinity for one another and work beautifully when grilled together. Here, acorn squash halves are stuffed with apple halves and flavored with cinnamon-scented honey. Be sure to get medium to large squash and medium to small apples so that the apples will fit neatly into the hollows of the squash.

TIMING
Prep: 10 minutes
Grill: About 45 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs
– Four 12-inch squares heavy-duty aluminum foil.

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)
20 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting
Wood:
Indirect heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire.

INGREDIENTS (MAKES ABOUT 6 SERVINGS)
4 tablespoons (½ stick) salted butter, softened
3 tablespoons honey
¼ teaspoon ground cinnamon
2 medium to large acorn squash, halved, seeds and stringy pulp removed
Pinch of cayenne pepper
2 small apples, peeled, stemmed, halved, and core removed Juice of ½ lemon
4 teaspoons raisins.

DIRECTIONS
1. Heat the grill as directed.
2. Mash the butter with a fork on a clean work surface. Add the honey, cinnamon, and cayenne and mix until blended.
3. Put each squash half on a square of foil. Spread their interiors with half of the butter mixture. Put an apple half, flat-side up, in the hollow of each squash half. Drizzle with the lemon juice, and fill the hollow of each apple with raisins. Top with the remaining butter mixture. Wrap each loosely in a square of foil.
4. Put the squash on the grill away from the heat, cover, and cook for 45 minutes, until the squash and apples are tender enough to be easily pierced with a fork. If your grill has a temperature gauge, it should read between 350°F and 375°F. Unwrap and serve.

Comments No Comments »

If you’ve got vegetarians to feed, this makes a satisfying main course that’s mostly grilled. Or you could serve it as a first course when meat is on the menu. The dish has a few grilled items and a few sautéed items. If you’re making it outdoors, it’s easiest to use a grill with a side burner. Keep a cutting board nearby as well. Or you can go back and forth a few times from your indoor stovetop to the grill.

TIMING
Prep: 5 minutes (plus 30 minutes for roasted peppers)
Simmer: 30 to 40 minutes
Chill: 2 to 3 hours
Grill: About 25 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs
– Long-handled spatula.

TIPS
– To save time, replace the homemade polenta with prepared polenta. You can find it sold in cylinder shapes in the refrigerated produce section of most supermarkets. Slice it into 12 rounds and coat each round with oil before grilling.
– To julienne basil, stack 2 to 3 leaves, roll them up from the short side, and then cut the roll crosswise to create long, thin strips.

GETTING CREATIVE
– To vary the flavor of the polenta, add chopped sun-dried tomatoes, chopped herbs, grated Parmesan cheese, or other seasonings after the polenta is cooked and thickened.
– Use a cookie cutter to cut the polenta into circles, stars, or other shapes instead of squares.

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 3 TO 4 SERVINGS)
For the polenta:
¾ cup coarse yellow cornmeal
3 cups cold water
1¼ teaspoons kosher salt
Oil for coating baking dish
For the vegetable compote:
5 tablespoons extra-virgin olive oil
3 cloves garlic, halved lengthwise
1/3 cup chopped Marinated Fire-Roasted Peppers or purchased roasted peppers
1 medium yellow tomato, finely chopped
Oil for coating grill grate
1 thick slice Vidalia or other sweet onion (about ½ inch thick)
¾ cup crisp white wine (such as Pinot Grigio)
2 tablespoons butter, cut into pieces
3 tablespoons pitted kalamata olives, halved lengthwise
¼ cup cooked or canned chickpeas
3 tablespoons julienned basil (see Tips)
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons crumbled feta or grated Parmesan cheese.

DIRECTIONS
1. For the polenta: Put the cornmeal, cold water, and salt in a medium saucepan and whisk vigorously. Bring to a boil over high heat, stirring occasionally. Reduce the heat to medium-low and regulate it so that the mixture simmers gently until it is very thick and pulls away from the sides, 30 to 40 minutes, stirring almost constantly. It takes patience, but stirring every couple of minutes prevents the polenta from becoming gummy or burning on the bottom.
2. Coat an 11-by-7-inch baking dish or other shallow 2-quart baking dish with a small amount of oil. Scrape the hot polenta into the dish and smooth the top. Let cool to room temperature, then cover and refrigerate until very firm, 2 to 3 hours or up to 1 day.
3. Heat the grill as directed.
4. For the compote: Heat 2 tablespoons of the olive oil in a saute pan over medium-low heat (preferably near your grill, as you’ll be going back and forth a bit). Add the garlic, cut-side down, and cook until the bottoms are golden, 10 to 15 minutes, shaking the pan occasionally. Discard the garlic and add the tomato and peppers to the pan. Simmer over medium heat until the tomato is very soft, about 15 minutes.
5. As the compote cooks, cut the polenta into 12 squares. Coat the tops with 1 tablespoon of the remaining olive oil. Brush the grill grate and coat it with oil. Put the polenta on the grill and cook until nicely browned, 10 to 15 minutes per side.
6. Meanwhile, coat the onion slice with some of the remaining olive oil and grill near the polenta until softened and nicely browned, 5 to 7 minutes per side, turning once with a spatula to keep it from separating. Remove and chop finely.
7. When the tomatoes in the pan are soft, remove the compote with a slotted spoon and set aside. Add the wine to the pan and boil over medium-high heat until reduced to just a few tablespoons, swirling or stirring occasionally. Stir in the remaining 2 tablespoons olive oil, the butter, the reserved tomato mixture, the olives, and the chickpeas. Cook for 2 minutes, then stir in half of the basil, the salt, and the pepper.
8. Arrange the polenta on a platter or plates. Spoon the compote across the slices. Sprinkle with the onions, feta, and remaining basil and serve.

Comments No Comments »

This gutsy warm potato salad is studded with charred corn kernels and black-speckled roasted red pepper. Radiating with a pungent red wine and garlic vinaigrette, it is a perfect side dish for barbecued pork chops or a chile-rubbed sirloin steak.

TIMING
Prep: 15 minutes
Grill: 20 minutes.

BBQ TOOLS AND EQUIPMENT
– Grill screen
– Long-handled spatula or 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 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)
For the salad:
Oil for coating grill grate and screen
1 pound new potatoes
2 ears corn, husked
1 tablespoon olive oil
1 red bell pepper
3 tablespoons chopped fresh flat-leaf parsley
½ cup chopped red onion
For the dressing:
3 tablespoons extra-virgin olive oil
2 tablespoons grape-seed oil
3 tablespoons fresh lemon juice
3 tablespoons red wine vinegar
1 clove garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper.

DIRECTIONS
1. Heat the grill as directed.
2. Brush the grill grate and coat it with oil. Put the grill screen on the grill to one side, and coat it with oil.
3. For the salad, coat the potatoes and corn with the olive oil. Put the potatoes on the grill screen and the corn and bell pepper directly on the grate. Cover and cook until the vegetables are browned and tender. This will take about 20 minutes for the potatoes, turning halfway through; 15 minutes for the peppers, turning 3 or 4 times; and 15 minutes for the corn, turning 3 or 4 times. If your grill has a temperature gauge, it should stay at around 375°F.
4. Peel the skin from the pepper with your fingers, discard the stem, core, and seeds, and dice the pepper finely.
5. Cut the potatoes into bite-size pieces, and cut the corn kernels from the cob (hold the corn vertically and cut down the cob with a small knife). Toss all of the vegetables in a bowl with the parsley and red onion.
6. Mix the dressing ingredients in a bowl with a small whisk and toss with the salad; serve.

Comments 1 Comment »