Archive for December, 2012

Roasted Onions With Gorgonzola Crumble - BBQ And Grilling Recipes

Few vegetables benefit from a sojourn on the grill as much as onions. Fire caramelizes an onion’s ample sugars and concentrates its flavor. All the while, the onion’s juices percolate deep inside, helping its crispy sections soften and its drier sections crisp. We recommend you use small cipolline onions (also spelled cipollini), which have an assertive flavor and lots of sugar. Most important, they’re small enough to grill whole. Cipolline are increasingly available, although you may have to search. If you can’t find them, any small onion will do. Or you could use small Vidalia and/or red onions, peeled and halved before grilling.

TIMING
Prep: 10 minutes
Grill: About 18 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 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)
8 cipolline onions, about 3 ounces each
2 tablespoons extra-virgin olive oil
¼ teaspoon kosher salt, plus more to taste
¼ teaspoon ground black pepper, plus more to taste
1 ounce Gorgonzola cheese
2 tablespoons coarsely chopped fresh flat-leaf parsley
1 clove garlic, minced
Oil for coating grill grate.

DIRECTIONS
1. Heat the grill as directed.
2. Trim the ends from the onions and peel. Coat with 1 table-spoon of the olive oil and season with the salt and pepper.
3. Crumble the Gorgonzola with your fingers into a small bowl. Toss with the remaining 1 tablespoon olive oil, the parsley, the garlic, and salt and pepper to taste.
4. Brush the grill grate and coat it with oil. Put the onions on the grill. Cover and cook until the onions are charred in spots and tender but not soft, about 18 minutes, turning halfway through. If your grill has a temperature gauge, it should stay at around 375°F.
5. Put the grilled onions in a serving bowl and scatter the Gorgonzola mixture over the top.

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Nothing could be simpler than grilling scallions. Just toss the trimmed alliums across the bars of the grill grate for a minute or two per side. A basting sauce of sesame oil and soy sauce with fresh ginger and garlic makes these the perfect side dish for any grilled meat with an Asian flavor profile.

TIMING
Prep: 5 minutes
Grill: 2 to 6 minutes.

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

GETTING CREATIVE
– Use ramps or leeks instead of scallions and increase the cooking time slightly.

THE GRILL
Gas: Direct heat, medium-high (400° to 450°F)
Clean, oiled grate on lowest setting
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 3 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
4 large scallions
1 tablespoon soy sauce
1 teaspoon rice vinegar or dry sherry
1 teaspoon toasted sesame oil
½ teaspoon honey
2 cloves garlic, minced
1 teaspoon minced peeled gingerroot
Oil for coating grill grate.

DIRECTIONS
1. Trim the roots from the scallions and brush clean, if necessary.
2. Heat the grill as directed.
3. Combine the soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger. Brush over the scallions.
4. Brush the grill grate and coat it with oil. Put the scallions on the grill and cook until nicely grill-marked, 1 to 3 minutes per side, basting with the soy sauce mixture.
5. Remove to plates or a platter, drizzle with any remaining soy sauce mixture, and serve.

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Belgian endive and radicchio are both members of a leafy green  family known as chicory. These bitter, tight-headed greens grill upbeautifully. All they need is a quick glaze or drizzle of vinaigrette to flavor them up. A little sugar in this vinaigrette helps to balance the bitterness of the greens.

TIMING
Prep: 8 minutes
Grill: 8 to 12 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs.

TIPS
– Save some fresh herbs to sprinkle over the top of the grilled chicory.
– Make the vinaigrette and refrigerate up to 2 days ahead of time.

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 4 SERVINGS)
For the vinaigrette:
2 tablespoons raspberry vinegar or red wine vinegar
¼ cup walnut oil or extra-virgin olive oil
½ cup sour cherry preserves
½ teaspoon Dijon mustard
½ clove garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon chopped fresh basil or flat-leaf parsley
For the chicory:
1 medium-large head radicchio, about 12 ounces
2 medium heads Belgian endive, about 12 ounces total
3 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Oil for coating grill grate.

DIRECTIONS
1. Heat the grill as directed.
2. For the vinaigrette, put the vinegar in a bowl and whisk in the walnut oil in a thin, steady steam until incorporated. Whisk in the preserves, mustard, garlic, salt, pepper, and basil.
3. For the chicory, cut the radicchio through the core into eighths. Cut the endive in half lengthwise. Brush all over with the olive oil and sprinkle with the salt and pepper.
4. Brush the grill grate and coat it with oil. Put the radicchio and endive on the grill and cook until nicely grill-marked, 4 to 6 minutes per side (the endive will take slightly longer than the radicchio). If your grill has a temperature gauge, it should stay at around 450°F. 5. Put the radicchio and endive on plates or a platter, spoon the vinaigrette over the top, and serve. Pass any remaining vinaigrette at the table.

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Grilled Garlichokes - BBQ And Grilling Recipes

There are two basic methods for grilling artichokes. You can precook them in liquid and finish them on the grill, which gives you a good roasted surface and tender, meaty leaves but a watery, steamed flavor. Or you can cook them completely over a flame, which concentrates their flavor but leaves the leaves slightly tougher. This recipe uses the latter method. The artichokes will keep warm in their foil wrappers for up to 30 minutes after being removed from the grill.

TIMING
Prep: 15 minutes
Grill: About 45 minutes.

BBQ TOOLS AND EQUIPMENT
– 4 squares heavy-duty aluminum foil
– Long-handled spatula or long-handled tongs.

THE GRILL
Gas:
Indirect heat, medium-high (350° to 400°F)
3- or 4-burner grill-middle burner(s) off
2-burner grill – 1 side off
Clean, oiled grate
Charcoal:
Indirect heat, light 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.

INGREDIENTS (MAKES 4 SERVINGS)
4 globe artichokes
2 lemons
¼ cup minced garlic
4 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon coarsely ground black pepper.

DIRECTIONS
1. Trim the artichokes with a thin-bladed stainless-steel knife; cut the stems flat to the bottoms and cut the thorny tips from the leaves by slicing off the top inch from the tapered end. Snip off the remaining tips with scissors.
2. Squeeze the juice from one of the lemons into a large bowl. Add the artichokes and turn to coat the cut surfaces with lemon. Add enough cold water to cover and put a plate on top to weigh down the artichokes so that they remain submerged; set aside for 10 minutes.
3. Remove the artichokes from the lemon water. Put a tea-spoon of garlic in the center of each square of foil; top with an artichoke and spread the leaves gently. Work 2 teaspoons of garlic between the leaves of each artichoke. Drizzle 1 table-spoon oil over each artichoke and season them liberally with salt and pepper. Wrap each artichoke tightly in the foil.
4. Put the artichokes over the unheated part of the grill. Cover and cook for 45 minutes; let rest for 5 minutes. Remove the foil, and squeeze the juice of the remaining lemon over the artichokes; serve.

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