Archive for February, 2013

We love combining the dark flavors of the tropics: coffee and chocolate. Put that combination over a tropical fruit like bananas, and it’s near nirvana. We’ve gilded the lily with mocha dulce de leche, but we didn’t think you’d mind. Serve these richly spiced bananas with ice cream or pound cake. Or use them to make a tropical Grilled Banana Split.

TIMING
Prep: 20 minutes
Grill: 25 to 30 minutes.

BBQ TOOLS AND EQUIPMENT
– Large cast-iron skillet or heavy-duty roasting pan
– Heat-resistant silicone scraper
– Long-handled tongs.

TIP
– Serve the bananas cut-side up in the skins, if you like. Or loosen the bananas from the skins and then scrape them onto a plate, cut-side up.

THE GRILL
Gas: Direct heat, medium (350°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, medium ash
12-by-12-inch medium 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 SMALL SERVINGS)
1 can (about 14 ounces) sweetened condensed milk
4 to 5 tablespoons brewed coffee
1/4 teaspoon baking soda
1 ounce bittersweet chocolate, broken into pieces
4 large, just-ripe bananas
2 teaspoons brown sugar
1 teaspoon finely ground espresso beans
1 teaspoon unsweetened cocoa powder
¼ teaspoon ground cinnamon
Oil for coating grill grate.

DIRECTIONS
1. Heat the grill as directed.
2. Mix the condensed milk and 2 tablespoons of the brewed coffee in a large cast-iron skillet or heavy-duty roasting pan until combined. Put the pan on the grill away from the direct heat, cover, and cook until the mixture boils, 8 to 10 minutes. Scrape the pan, especially the bottom, and stir the mixture with the scraper. Cover the grill and cook the dulce de leche until the mixture becomes thick and creamy, like pudding, about 15 minutes more, scraping every 5 minutes to make sure the bottom doesn’t overcook.
3. Remove from the heat and stir in the baking soda. The mixture will bubble up; stir until the bubbles subside. Pass through a strainer into a bowl, and stir in 2 tablespoons of the remaining brewed coffee and all of the chocolate. When the chocolate has melted, stir the dulce de leche until smooth. If the mixture is too thick, stir in another tablespoon or so of coffee. Set aside until ready to serve.
4. Meanwhile, cut the bananas in half lengthwise through the peel, following the arc of the curve, so that when they are cut they will lie flat on the grill.
5. Mix the brown sugar, espresso, cocoa powder, and cinnamon in a small bowl. Sprinkle over the cut sides of the bananas, pressing the mixture in gently with your fingertips.
6. Brush the grill grate and coat it with oil. Put the bananas cut-side down on the grill and cook until nicely grill-marked, 3 to 4 minutes.

Comments No Comments »

Grilled Waffles With Grilled Fruit And Maple Whipped Cream - BBQ And Grilling Recipes

Give this dish a try on a whimsical summer morning. Grilled bananas and mangoes make a great accompaniment to waffles. The dish is meant to be easy, so we use prepared waffles. Any prepared waffles will do, but we prefer thick, square Belgian waffles. Grill the waffles until they are lightly toasted and grillmarked but not charred. If you don’t have a sweet tooth in the morning, serve the waffles for dessert after dinner.

TIMING
Prep: 15 minutes
Grill: 10 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs.

GETTING CREATIVE
– Try this recipe with French toast or croissants.

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 4 SERVINGS)
4 bananas
1 mango
1 tablespoon brown sugar
½ teaspoon ground cinnamon
Oil for coating grill grate
16 strawberries, hulled and quartered
8 prepared waffles
1 cup (½ pint) heavy cream
¼ cup maple syrup, plus more for serving
2 teaspoons vanilla extract.

DIRECTIONS
1. Heat the grill as directed.
2. Chill a medium bowl and a whisk or beaters for the whipped cream.
3. Cut the bananas in half lengthwise through the peel, following the arc of the curve, so that when they are cut the bananas will lie flat on the grill.
4. Stand the mango on its thick end and cut the sides off the center pit, curving the knife around the pit. Peel each half with a paring knife, then slice lengthwise into ½-inch-thick slices.
5. Mix the brown sugar and cinnamon in a small bowl, then sprinkle over the cut sides of the banana and mango.
6. Brush the grill grate and coat it with oil. Put the bananas cut-side down on the grill and cook until nicely grill-marked, 3 to 4 minutes. Grill the mango until nicely grill-marked, 2 to 3 minutes per side. Remove from the grill and cut into bite-size pieces.
7. Grill the waffles until toasted and heated through, about 3 minutes per side.
8. Pour the cream into the chilled bowl and whisk vigorously or beat with an electric mixer on medium speed until the cream forms soft peaks when the whisk or beaters are lifted. Whisk or beat in the maple syrup and vanilla.
9. Arrange the waffles on a platter, with the grilled fruit and strawberries and maple whipped cream in small bowls. Allow guests to top their waffles with fruit, whipped cream, and additional maple syrup

Comments No Comments »

Fruit Prep Grilling Time (In minutes)
Apples, sliced Peel (or not), slice 1/4 to 1/2 inch thick 3 to 5
Apples, halved Halve lengthwise and core 10 to 12
Apples, whole Hollow out core, stuff with sweet filling Indirect heat. 40 to 60
Apricots Halve and pit 6 to 8
Bananas, pealed Use slightly firm fruit cut into 2- to 3-inch lengths, skewer 4 to 6
Bananas, unpeeled Use slightly firm fruit halve lengthwise, grin cut-side down 3 to 4
Figs, sliced Halve lengthwise 2 to 3
Figs, whole Skewer through side 6 to 8
Grapefruit Halve crosswise, grill cut-side down 3 to 5
Grapes Leave whole, skewer only if necessary 2 to 3
Lemons Cut into wedges or slice 1/4 inch thick 2 to 3
Limes Cut into wedges or slice 1/4 inch thick 2 to 3
Mangoes, sliced Peel, pit and slice 1/2 inch thick 6 to 8
Mangoes, whole Leave whole, peel and mash cooked fruit 8 to 10
Nectarines Halve and pit 6 to 8
Oranges Halve crosswise and grill cut-side down, or section and skewer the sections 3 to 5
Papayas, sliced Peel, scoop out seeds, and slice 1/2 inch thick 6 to 8
Papayas, halved Halve lengthwise, scoop out seeds, eat from skin when cooked 8 to 10
Peaches Halve and pit 6 to 8
Pears, halved Halve lengthwise and core 10 to 12
Pears, whole Hollow out core, stuff with sweet filling Indirect heat, 40 to 60
Pineapples Cut into rings or wedges 6 to 8
Plantains, unpeeled Use very ripe (black) fruit, cut into 2- to 3-Inch lengths 10 to 12
Plums Halve and pit 4 to 6

Comments No Comments »