recipes, food and cooking

May 2005

Sorry this months issue is so late! All of a sudden I am so busy that I have had little or no time to be online this month. This months issue is all about barbecuing! I hope you enjoy the recipes.....

     Mary Ellen        

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RECIPES FOR MAY - CHICKEN RECIPES FOR THE GRILL

GRILLED CHICKEN with HONEY GLAZE

1/4 cup honey
1 teaspoon grated orange peel
2 tablespoons orange juice
1/4 teaspoon dry mustard
1 small clove garlic, minced
1/8 teaspoon salt
Dash pepper
2-1/2- to 3-pound broiler-fryer chicken, cut up

For sauce, mix honey, orange peel, orange juice, mustard, garlic, salt, and pepper.

Grill chicken, skin side up, on an uncovered grill directly over medium coals for 35 to 45 minutes or until chicken is no longer pink. Turn chicken over after half of the grilling time. Brush often with the sauce during the last 10 minutes.

Bring remaining sauce to a boil; serve with chicken.

Makes 4 servings.

GRILLED HERBED CHICKEN BREASTS

1/4 cup finely chopped fresh mint
2 teaspoons finely chopped fresh thyme
1-1/2 teaspoons finely chopped fresh rosemary
2 teaspoons olive oil
2-1/2 tablespoons fresh lemon juice
4 chicken breast halves with skin and bones (about 2-1/4 lbs.)

Stir together herbs, oil, and 1/2 tablespoon juice. Rinse, then pat chicken dry. Working at one end of chicken breast, gently work your fingers between skin and meat, without tearing, to form a pocket under skin. Rub one-fourth of herb mixture evenly under skin of each breast. Season chicken with salt and pepper to taste.

Preheat grill. Grill chicken on a lightly oiled rack, skin-side down, uncovered over moderate heat until golden brown, about 10 minutes. Do not let chicken burn. Turn chicken and sprinkle with remaining juice, cover grill and continue to cook until cooked through, about 15 minutes more. Transfer to a serving platter.

Makes 4 servings.
 
Nutritional facts per serving calories: 305, saturated fat: 3.5g, sodium: 101mg, carbohydrate: 4g, fiber: 2g

MUSTARD CHICKEN BARBECUE

1/2 cup Dijon-style mustard
3 tablespoons vinegar
4 teaspoons Worcestershire sauce
1 teaspoon snipped fresh thyme or 1/8 teaspoon dried thyme, crushed
4 chicken legs (thigh-drumstick piece) or 4 each drumsticks and thighs (about 3 lb. total) or 4 chicken breast halves (about 2 lb. total)
2 tablespoons light-flavored molasses.

If desired, remove skin from chicken. Place chicken in a plastic bag in a shallow dish; set aside.

For marinade, stir together mustard, vinegar, Worcestershire sauce, and thyme. Pour marinade over chicken; seal bag. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.

Drain chicken, reserving marinade. Set aside 1/3 cup of the marinade for sauce.

In a grill with a cover arrange medium-hot coals around a drip pan. Test for medium heat above the pan (see tip, below). Place the chicken pieces, bone side down, on the grill rack over drip pan. Cover and grill for 50 to 60 minutes or until tender and no longer pink, brushing occasionally with marinade up to the last 5 minutes of grilling.

Meanwhile, for sauce, in a small saucepan combine 1/3 cup reserved marinade and the molasses. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Pass sauce with chicken. Makes 4 servings.
 
Nutritional facts per serving: calories: 327, total fat: 17g, saturated fat: 4g, monounsaturated fat: g, polyunsaturated fat: g, cholesterol: 103mg, sodium: 904mg, carbohydrate: 10g, total sugar: g, fiber: 0g, protein: 31g, vitamin A: 4%, vitamin C: 14, calcium: 3%, iron: 15%

BEER MARINATED CHICKEN TACOS

For the marinade:
1 cup dark Mexican beer, such as Negra Modelo
2 tablespoons dark sesame oil
1 tablespoon finely chopped garlic
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne

6 boneless, skinless chicken thighs, about 4 ounces each

For the guacamole:
2 ripe Haas avocados
1 tablespoon fresh lime juice
1/4 teaspoon kosher salt

6 flour or corn tortillas, 6 to 7 inches in diameter

To make the marinade: In a small bowl whisk together the marinade ingredients.

Rinse the chicken thighs under cold water and pat dry with paper towels. Place them in a large, plastic resealable bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 4 hours, turning the bag occasionally.

To make the guacamole: Cut the avocados lengthwise around the pits, twist the halves apart, and remove the pits. Scoop the flesh into a medium bowl. Add the lime juice and salt. Using a potato masher or the back of a spoon, mash the ingredients together. Cover with plastic wrap, placing it directly on the surface to prevent browning, and refrigerate until about 1 hour before serving.

Remove the chicken thighs from the bag and discard the marinade. Grill the chicken thighs over Direct Medium heat until the meat is firm and the juices run clear, 8 to 10 minutes, turning once halfway through grilling time. Transfer the chicken to a cutting board and cut the thighs into thin strips.

Warm the tortillas over Direct Medium heat for about 1 minute, turning once halfway through grilling time. Pile the sliced chicken inside the tortillas. Top each taco with a spoonful of guacamole. Serve warm.

ROTISSERIE FIVE SPICE CHICKEN
 
For the marinade:
1/4 cup orange juice concentrate
1/4 cup soy sauce
1/4 cup fresh lime juice
1/4 cup finely chopped fresh cilantro
1 tablespoon Asian sesame oil
1 tablespoon minced garlic
1 teaspoon Chinese five-spice powder
1/2 teaspoon freshly ground black pepper
 
 1 whole chicken, about 4 pounds
 
To make the marinade: In a medium bowl whisk together the marinade ingredients.
 
Remove and discard the neck, giblets, wing tips, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Place the chicken in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 6 to 8 hours, turning the bag occasionally.
 
Remove the chicken from the bag and discard the marinade. Truss the chicken with cotton string. Center the chicken lengthwise on the spit and adjust on the rotisserie. Let the chicken rotate over Indirect High heat until the juices run clear and the meat is no longer pink at the bone, 1 to 1-1/4 hours (check the chicken after 30 minutes; if the skin is browning too quickly, reduce the heat to Indirect Medium).
 
When the chicken is fully cooked, turn off the rotisserie and, using barbecue mitts, remove the spit from the rotisserie and slide the hens from the spit onto a cutting board. Be careful not to splatter yourself with the hot juices. Allow the chicken to rest for a few minutes. Cut the chicken into serving pieces. Serve warm.
 
Makes 4 servings.
 
BRINED WHOLE TURKEY BREAST
 
For the brine:
2/3 cup kosher salt
1/2 cup honey
10 whole allspice, crushed
1/4 cup peeled and coarsely chopped fresh ginger
4 garlic cloves, bruised with side of knife
4 whole cloves
2 bay leaves
1 cinnamon stick
 
1 whole turkey breast, 5 to 6 pounds
1 tablespoon butter, melted
 
To prepare the brine: In a large, 8-quart stockpot, dissolve the salt in 2 cups of very hot water. Add the rest of the brine ingredients and stir to combine. Cool to room temperature.
 
Rinse the turkey breast under cold water, drain, and place the turkey in the brine. Surround it with about 6 cups of ice cubes. Add enough water to totally cover the turkey breast by at least 1/2 inch. Carefully stir the brine one last time. Cover and refrigerate 12 hours or overnight.
 
Remove the turkey breast from the pot and discard the brine. Pat turkey dry with paper towels.
 
Place the turkey, skin side up, in a roasting pan set in a disposable aluminum pan. Brush the skin with the melted butter. Grill over Indirect Medium heat until the skin is golden and the internal temperature reaches 170° F, about 1-1/2 hours. Transfer the turkey breast to a cutting board and let it rest for 15 minutes before carving into thin slices.
 
Makes 6 servings.

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PORK BARBECUE RECIPES

SWEET and SPICY BBQ RIBS

1-1/2 cups catsup
3/4 cup white wine vinegar
1/2 cup packed brown sugar
2 tablespoons curry powder
1 tablespoon Worcestershire sauce
1 teaspoon hickory-flavored salt
1 teaspoon pepper
2 to 3 cloves garlic, minced
3-1/2 to 4 pounds pork loin back ribs

In a large bowl combine catsup, vinegar, brown sugar, curry powder, Worcestershire sauce, hickory-flavored salt, pepper, and garlic. Cover; let stand at room temperature 30 minutes or refrigerate for up to 3 days.

In a grill with a cover arrange hot coals around a drip pan. Test for medium heat above the pan. Place ribs, fat side up, on grill rack over drip pan but not over coals. Cover and grill for 1-1/2 to 2 hours or until meat is very tender, basting generously with sauce the last 15 minutes of cooking.

Makes 8 servings.

Nutritional facts per serving: calories: 444, total fat: 26g, saturated fat: 10g, cholesterol: 104mg, sodium: 977mg, carbohydrate: 28g, fiber: 2g, protein: 26g, vitamin C: 19, iron: 20%

CHEESE STUFFED BRATS

5 fully cooked bratwurst or knockwurst (about 1 pound)
2 ounces Monterey Jack cheese with caraway seed
2 green onions, thinly sliced (1/4 cup)
5 slices bacon
5 French-style rolls or frankfurter buns, halved lengthwise
Catsup, mustard, chopped onion, and/or pickle relish (optional)

Cut a lengthwise slit in each bratwurst or knockwurst about 1/2 inch deep. Cut cheese into five 2-1/2x1/2x1/4-inch strips. Insert a cheese strip and some of the green onion into each brat or knockwurst. Wrap a slice of bacon around each. Fasten the bacon with wooden toothpicks.

For a charcoal grill, arrange preheated coals around a drip pan in a grill that has a cover. Test for medium heat above the pan. Place brats, cheese side up, on the grill rack directly over the pan. Cover and grill for 5 to 10 minutes or until bacon is crisp and cheese is melted.

For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place brats on grill rack; cover and grill.

Place brats in French-style rolls or buns. If desired, serve with catsup, mustard, chopped onion, and/or pickle relish. Makes 5 servings.

Nutritional facts per serving: calories: 686, total fat: 35g, saturated fat: 13g, cholesterol: 68mg, sodium: 1718mg, carbohydrate: 65g, fiber: 9g, protein: 26g

BABY BACK RIBS WITH SPICED APPLE CIDER MOP

For the mop:

2 cups apple cider
1/4 cup minced shallots
1 tablespoon minced jalapeño pepper, seeds removed
1/4 cup ketchup
2 tablespoons white wine vinegar
2 tablespoons tomato paste
1 tablespoon dark brown sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

2 to 3 slabs baby back pork ribs, about 4 pounds
Kosher salt
Freshly ground black pepper

To make the mop: In a small saucepan combine the apple cider, shallots, and jalapeño. Bring to a boil and cook over medium-high heat until about 1 cup of the liquid remains, 15 to 20 minutes. Add the remaining mop ingredients, bring to a boil, and remove from the heat. (The mop may be made ahead and refrigerated until ready to use.)

Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling. Season with salt and pepper. Grill, rib side down, over Indirect Medium heat until the meat is very tender and has pulled back from the ends of the bones, 1-1/2 to 2 hours. Baste the ribs frequently with the mop throughout grilling time, but stop basting during the last 10 minutes. Remove from the grill and allow to rest for 5 to 10 minutes before slicing into individual ribs. Serve warm.

Makes 4 servings.

HOISIN GLAZED BABY BACK RIBS

For the glaze:
1 cup hoisin sauce
1/4 cup honey
1/4 cup red wine vinegar
2 tablespoons grated fresh ginger
1 tablespoon minced garlic
1 tablespoon sesame oil
2 teaspoons curry powder

4 to 6 pounds pork baby back ribs
Kosher salt
Freshly ground black pepper
1 tablespoon sesame seeds

To make the glaze: In a small saucepan over medium heat, combine the hoisin sauce, honey, vinegar, ginger, garlic, sesame oil, and curry powder. Bring to a simmer, stirring occasionally, and cook over low heat for 2 to 3 minutes to blend the flavors. Remove from the heat.

Season the ribs liberally with salt and pepper. Grill over Indirect Medium heat, turning once halfway through grilling time. When the ribs have cooked for 1 hour, start basting them every 15 minutes or so with the hoisin glaze until the meat is very tender and has shrunk from the ends of the bones, 15 to 30 minutes more. A few minutes before the ribs are finished, sprinkle them with the sesame seeds.

Remove the ribs from the grill and cut between the bones. Serve warm.

Makes 4 to 6 servings.

BRINED ROSEMARY PORK CHOPS

For the brine:
3 tablespoons kosher salt
3 tablespoons light brown sugar
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon freshly ground black pepper
3 whole branches fresh rosemary

4 bone-in loin pork chops, about 1 inch thick each
Extra-virgin olive oil


To prepare the brine: In a medium bowl combine the salt and sugar. Pour 1 cup of hot water into the bowl, and whisk to dissolve the salt and sugar. Add 2 cups of cold water along with the remaining brine ingredients.

Place the pork chops in a large, resealable plastic bag and pour in the brine. Press the air out of the bag and seal tightly. Turn the bag to distribute the brine, place the bag in a bowl, and refrigerate for 4 to 6 hours.

Remove the pork chops from the bag and pat dry with paper towels. Discard the brine. Lightly brush or spray both sides of the chops with oil. Allow to stand at room temperature for about 20 minutes before grilling. Sear the pork chops over Direct High heat for 6 minutes, turning once halfway through grilling time. Continue grilling over Indirect Medium heat until the juices run clear, 6 to 8 minutes. Serve warm with an herbed pasta salad, if desired.

Makes 4 servings.

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BEEF GRILLING RECIPES

GRILLED STEAK PINWHEELS

2 flank steaks, 1 lb. each
1/2 lb. sliced bacon, cooked and crumbled
1 cup finely chopped fresh mushrooms
1 cup finely chopped green onions
1/4 cup finely chopped basil or 4 t. dried basil
2 T. minced fresh chives

Pound flank steaks on both sides.

Combine bacon, mushrooms, onions, basil and chives. Spread evenly over steaks.

Roll meat and secure with skewers or wooden picks. Cut each roll into 1/2" to 3/4" slices and secure each slice with a skewer or wooden pick.

Grill over hot fire for 4-6 minutes, or until meat reaches desired doneness.

Remove picks before serving.

Serves 6-8

SANTA MARIA TRI-TIP SANDWICH

For the sauce:
1 tablespoon olive oil
1/2 cup finely diced red onion
1 teaspoon minced garlic
1/2 cup chicken broth
1/4 cup ketchup
1/4 cup steak sauce
1 tablespoon finely chopped fresh parsley
1 tablespoon Worcestershire sauce
1-1/2 teaspoon ground coffee
1/4 teaspoon freshly ground black pepper

For the rub:
1 tablespoon cracked black pepper
2 teaspoons garlic salt
1 teaspoon dry mustard
1 teaspoon paprika
1/4 teaspoon cayenne pepper

2 to 2-1/2 pounds tri-tip beef, about 1-1/2 inches thick
12 slices French bread
Oak, mesquite, or hickory chips soaked in water for at least 30 minutes

To make the barbecue sauce: In a medium saucepan over medium-high heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes. Add the chicken broth, ketchup, steak sauce, parsley, Worcestershire sauce, ground coffee, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until reduced to 1/2 cup, about 10 minutes. Purée the sauce in a food processor or blender. Allow to cool, cover and refrigerate until ready to use. Bring to room temperature before serving.

To make the dry rub: In a small bowl, mix together the black pepper, garlic salt, mustard, paprika, and cayenne. Press the mixture into the surface of the tri-tip, cover with plastic wrap, and refrigerate for 3 hours or as long as 24 hours.

Follow the grill’s instructions for using wood chips. Sear the tri-tip directly over medium heat, turning once, until both sides are seared, about 5 minutes total. Then grill the tri-tip indirectly over medium heat, turning once, until the internal temperature is about 140ºF for medium-rare, 20 to 30 minutes more. Allow to rest for 5 minutes before slicing thinly on the diagonal against the grain.

Build each sandwich with slices of meat and a dollop of sauce. Serve warm or at room temperature.

Makes 6 servings.

NEW YORK STEAKS with ROQUEFORT BUTTER

For the butter:
4 tablespoons (1/2 stick) unsalted butter, softened
2 ounces (about 1/3 cup) crumbled blue cheese, such as Roquefort
1/4 teaspoon granulated garlic
1/4 teaspoon freshly ground black pepper

4 New York strip steaks, about 3/4 pound each and 1 inch thick
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
4 lemon wedges

To make the butter: In a small bowl combine all the butter ingredients. With the back of a fork mash the butter mixture together until evenly distributed.

Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray both sides of the steaks with olive oil. Season them with salt and pepper to taste. Grill over Direct High heat until the internal temperature reaches 145°F for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for about 5 minutes. Serve warm with the butter smeared over the top and lemon wedges served on the side.

Makes 4 servings.

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BARBECUED SEAFOOD RECIPES

PROSCIUTTO WRAPPED SHRIMP

24 large shrimp (about 1 pound), peeled and deveined
1 teaspoon instant minced garlic
1/2 teaspoon dill weed
1/2 teaspoon dried tarragon leaves
1/2 pound prosciutto, sliced paper-thin
Nonstick cooking spray

In a medium bowl place shrimp, garlic, dill, and tarragon; toss to coat. Cut prosciutto slices in half lengthwise. Wrap each shrimp in a half-slice of prosciutto.

Thread wrapped shrimp on skewers, leaving a little space between each piece. Spray lightly with cooking spray.

Place skewers on center of cooking grate and grill for 5 to 6 minutes, turning once halfway through grilling time.

Makes 12 servings.

Note: If using wooden skewers, soak in water 30 minutes before using so ends won’t burn during grilling.

SMOKED SALMON ONE BITE BURGERS ON BLINI

For the blini:
2 cups all-purpose flour
3 tablespoons buckwheat flour
1 package active dry yeast
1-1/2 tablespoons sugar
2-1/2 cups warm milk (105°F/41°C to 115°F/46°C)
3 eggs, separated
3 tablespoons melted butter
3 tablespoons sour cream
1/2 tablespoon salt
Vegetable oil for brushing griddle

For the salmon burgers:
1-1/2 pounds skinless salmon
1/2 pound skinless smoked salmon
4 tablespoons snipped chives
1 tablespoon lemon juice
2 teaspoons extra-virgin olive oil
1/2 teaspoon freshly ground black pepper
Pinch salt
Nonstick cooking spray for spraying patties
Dill mustard

To make the blini: In a large bowl combine flours, yeast, and sugar. Add milk and beat until batter is smooth. Cover and let rise in a warm place about 1 hour or until double in size.

Add egg yolks, butter, sour cream, and salt; mix thoroughly. In a small bowl beat egg whites until medium peaks form; fold into batter.

Heat lightly oiled griddle over medium-high heat. Spoon 1 tablespoon batter onto hot griddle, making several blini at a time. Cook until tops are bubbly and bubbles burst; turn and cook second side until golden. Keep warm.

To make the salmon burgers: Cut the fresh and smoked salmon into very small pieces. In a blender or food processor, pulse together, in batches, about 10 to 15 seconds each, until blended. Combine ground salmon, chives, lemon juice, olive oil, pepper, and salt; mix lightly.

Line a tray with waxed paper and spray lightly with cooking spray. Shape salmon mixture into 32 two-inch diameter patties and place on waxed paper. Spray tops of burgers with cooking spray. Cover with waxed paper and place in refrigerator for 5 minutes.

Use a spatula to transfer and arrange patties carefully on cooking grate. Grill 4 to 5 minutes for medium (160°F/60°C), turning once two-thirds through grilling time.

To make the appetizers, top each blini with a smoked salmon burger and a dollop of dill mustard.

Makes 16 servings

Note: For a quick additional appetizer, you can top any extra blini with sour cream and caviar or sour cream and fruit preserves.

N’AWLINS BARBECUE SHRIMP

For the marinade:
6 tablespoons unsalted butter
2 teaspoons minced garlic
1 tablespoon fresh lemon juice
2 teaspoons finely chopped fresh thyme
2 teaspoons paprika
1/2 teaspoon kosher salt
1/4 teaspoon cayenne
1/4 teaspoon turmeric

32 large shrimp (about 1-1/2 pounds), in their shells

To make the marinade: In a small sauté pan over medium heat, melt the butter. Add the garlic and cook, stirring occasionally, until soft, 2 to 3 minutes. Remove from the heat and add the remaining marinade ingredients. Stir and allow to cool at room temperature.

Using a sharp knife split open the back of each shrimp and devein it. Place the shrimp in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 20 to 30 minutes.

Remove the shrimp from the bag and discard the marinade. Grill over Direct High heat until the shrimp are just opaque in the center and firm to the touch, 2 to 4 minutes, turning once halfway through grilling time. Remove from the grill and serve warm or at room temperature with rice, if desired.

Makes 4 servings.

SHRIMP KABOBS IN GINGER MARINADE

2 tablespoons minced ginger
1 clove garlic, minced
1/4 cup rice wine vinegar
1/2 cup lime juice
2 tablespoons brown sugar
1/4 cup oil
1 tablespoon sesame oil
1 tablespoon chopped cilantro
2 pounds large shrimp, peeled and deveined
1 bunch scallions, cut into 1" lengths
1 large red bell pepper, cut into 1" dice and blanched

In a large bowl, whisk together ginger, garlic, rice wine vinegar, lime juice, brown sugar, oil, sesame oil, and cilantro. Add the shrimp. Toss to coat shrimp; cover and refrigerate for 1 hour.

Remove shrimp from marinade. Pour marinade into a small saucepan. Bring to a boil and boil for one full minute. Remove from heat.

Alternately thread shrimp, scallions, and peppers on skewers. Place skewers in center of cooking grate. Grill 4 to 6 minutes until shrimp turn pink and opaque, turning once halfway through grilling time, and basting with reserved marinade. Serve warm over rice or Chinese noodles.

Makes 6 servings.

GRILLED HALIBUT with POTATO DISKS, SHALLOT SAUCE AND BACON VINAIGRETTE

For the shallot sauce:
12 shallots (about 1-1/4 pounds), sliced
1/2 cup white wine
1 cup chicken broth
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper, or to taste

For the bacon vinaigrette:
6 ounces lean bacon, cubed
6 tablespoons balsamic vinegar
1 tablespoon lime juice
Sugar
Salt and pepper

For the potato disks:
1 pound potatoes, peeled and julienned
1 tablespoon balsamic vinegar
3 tablespoons chopped fresh chives
1/2 teaspoon salt
Freshly ground black pepper
3 tablespoons melted butter

6 halibut fillets (about 5 ounces each)
Salt and pepper
2 tablespoons olive oil

To make the sauce: In a heated skillet place shallots and white wine; simmer and reduce liquid to one-third. Add chicken broth and simmer for 20 minutes or until shallots are cooked. In a blender or food processor combine shallot mixture, butter, salt, and pepper. Purée until smooth.

To make the vinaigrette: In a skillet, sauté bacon until crisp. Discard all but 1 tablespoon fat; add balsamic vinegar and lime juice. Season with sugar, salt, and pepper to taste.

To make the potato disks: Place potatoes on paper towels to remove moisture. Sprinkle with balsamic vinegar. Combine chives, salt, pepper, and butter; add to potatoes and toss to coat. Coat a baking sheet with butter. On baking sheet spoon julienned potatoes into 12 equal portions. Flatten to form thin disks. Place baking sheet in center of cooking grate. Grill potatoes 12 minutes or until crisp, turning once halfway through grilling time. Keep warm while halibut is grilling.

Season halibut pieces with salt and pepper and brush with oil. Place fish on cooking grate. Grill 6 to 8 minutes or until fish flakes easily with a fork, turning carefully once halfway through grilling time.

Gently warm shallot sauce and bacon vinaigrette. Arrange one warm potato disk on each plate. Top with one piece of halibut, then top with a second potato disk. Pour some shallot sauce around disks and sprinkle with bacon vinaigrette.

Makes 6 servings.

Note: Orange roughy, Chilean sea bass, or red snapper can be used in place of halibut.

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DESSERT RECIPES ON THE GRILL

BANANAS CALYPSO

1/3 cup sugar
1/4 cup unsalted butter, melted
2 tablespoons lime juice (juice of 1 lime)
1/2-1 teaspoon ground cinnamon
4 firm bananas, peeled
1/3 cup dark rum
4 scoops ice cream

In a small bowl combine sugar, melted butter, lime juice, and cinnamon. Brush bananas with about 1/4 cup of butter mixture.

Place bananas on center of cooking grate. Grill 2 to 4 minutes, turning once halfway through grilling. Slice grilled bananas and place slices in a flameproof dish. Pour remaining 1/2 cup butter mixture into dish. Place dish on center of cooking grate. Cook 5 minutes. Remove dish from grill. Quickly pour rum over bananas. Light rum with long kitchen matches. After flames die out, serve immediately over ice cream.

Makes 4 servings.

Note: For another tropical treat, you can substitute 2 semi-firm mangos for the bananas. Peel and cut into 1-inch thick slices.

PEAR STRUDEL WITH DRIED CHERRIES

6 tablespoons butter, divided
3 medium Bartlett pears, peeled and sliced
1/4 cup dried cherries, soaked in hot water to plump, then drained
1/4 cup brown sugar
1 teaspoon cinnamon, divided
2 tablespoons walnuts, coarsely chopped
1/4 cup bread crumbs
4 sheets phyllo dough, thawed
1 tablespoon sugar

In a large sauté pan melt 2 tablespoons of the butter. Add pears and sauté for 3 minutes. Add plumped cherries, brown sugar, 1/2 teaspoon of the cinnamon, and the walnuts. Continue cooking for an additional 3 to 5 minutes or until pears are soft. Remove from pan and chill completely.

In the same pan the pears were sautéed in, melt 2 more tablespoons of the butter. Add the bread crumbs and sauté until golden brown. Add the toasted bread crumbs to the chilled pear mixture. Mix well.

Melt the remaining 2 tablespoons of butter. Place a sheet of phyllo dough on a clean work surface. Lightly brush with melted butter. Place second sheet of phyllo on top of first and brush with melted butter. Repeat with the remaining phyllo sheets.

Spread the chilled pears along the long edge of the phyllo. Carefully roll into a strudel by folding short ends over filling and rolling dough up along long end. Brush with butter. Sprinkle with sugar and the remaining 1/2 teaspoon of cinnamon. Place seam side down on a sheet pan lined with parchment paper. Place pan into another identical sheet pan (doubling the sheet pans keeps the phyllo from burning).

Grill for 20-30 minutes or until golden brown. Allow to cool slightly before cutting and serving.

Makes 8 servings.

GRILLED PEACHES WITH FRESH CHERRY SAUCE

For the sauce:
1 pound dark cherries, pitted (about 1 cup)
1 tablespoon sugar
1/2 cup dry red wine
1 teaspoon balsamic vinegar
1 teaspoon kirsch (cherry liqueur)

For the peaches:
4 medium peaches
2 tablespoons unsalted butter
2 tablespoons brown sugar
1 cup vanilla ice cream
4 cookies

To make the cherry sauce: In a sauté pan over medium-high heat, combine the pitted cherries, sugar, red wine, and balsamic vinegar. Bring to a simmer and cook, stirring occasionally, until the fruit is soft, 6 to 8 minutes. Transfer the mixture to a food processor and purée until completely smooth. Return the mixture to the sauté pan over medium-high heat. Add the kirsch. Simmer until reduced to about 1/4 cup, 1 to 2 minutes.

Cut the peaches in half and remove and discard the pits. Place the halves in a medium bowl. In a small saucepan set over low heat, melt the butter and brown sugar together. Coat the peaches with the butter mixture. Grill the peaches over Direct Medium heat until grill marks are clearly visible and the peaches are soft, 10 to 12 minutes, turning once halfway through grilling time.

While the peaches are still warm, layer each serving glass with 2 peach halves, 1 scoop ice cream, and 1 tablespoon cherry sauce. Tuck a cookie into each glass. Serve immediately.

Makes 4 servings.

SPICY POPCORN ON THE GRILL

3 tablespoons unpopped popcorn
2 tablespoons oil
1 teaspoon chili powder
1 teaspoon garlic salt

3 8 x 5-1/4–inch foil disposable pans
1 20-inch long strip aluminum foil, folded lengthwise until 3 inches wide

Combine popcorn, oil, chili powder, and garlic salt in one disposable pan; mix well. Place pan inside another pan to double thickness. Invert third disposable pan over popcorn to close. Wrap foil strip crosswise around pan; fold over to secure pans together and to form a handle.

Place pan in center of cooking grate. Grill for 8 to 10 minutes or until popping stops.

Makes 5 to 6 servings

Note: To serve a crowd, multiple pans of popcorn can be popped at once on grill. Also note that chili powder tends to darken with heat, which may give your popcorn an overcooked appearance but won’t affect taste.

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BBQ TIPS

How hot is hot?
Some foods need to be grilled hot and fast, some low and slow. To gauge how hot the coals in your grill are, hold the palm of your hand a few inches over the center of the grill rack, where the food will cook. If you can hold your hand there 2 seconds or less, the coals are hot; 3 seconds, they are medium-hot; 4 seconds, they are medium; 5 seconds, they are medium-low; and 6 seconds, they are low. When grilling indirectly, hot coals will provide medium-hot heat and medium-hot coals will provide medium heat.

Most barbecue sauces contain sugar, which easily burns, so don't sauce your ribs until the last 10 to 20 minutes of grilling time.

Whole chicken and turkey is safely cooked when the juices run clear and it reaches an internal temperature of 170F in the breast and 180F in the thickest part of the thigh.

As a general rule of thumb, grill boneless, skinless chicken breast halves over Direct Medium heat for 8 to 12 minutes or until the juices run clear and the meat is no longer pink in the center, turning once halfway through grilling time.

For a tender, juicy steak let the meat stand at room temperature for 20 to 30 minutes and salt it just before grilling. After removing the steak from the grill, let it rest for 5 to 10 minutes to allow the juices to redistribute.

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RESTAURANT RECIPES

ST. LOUIS BREAD COMPANY GRILLED STEAK SALAD

1 tablespoon vegetable oil
1 1/2 pounds 1-inch thick beef tenderloin ( about 6 steaks)
1 sourdough baguette
Olive oil
Blue Cheese Sprinkles (optional)
1 (10 ounce) bag baby spinach leaves
1 head red leaf lettuce
1 (16 ounce) can mandarin oranges
1 cup crumbled blue cheese (about 4 ounce)
3/4 cup sliced almonds (about 3 ounce)
1/2 medium red onion, thinly sliced
Saint Louis Bread Poppyseed dressing

Grilled steak: Rub both sides of steak lightly with vegetable oil, and season with salt and pepper. Grill steaks on one side, turn and finish grilling to desired doneness. (About 5 minutes per side for medium rare).

Transfer steaks to platter and let stand until cool, about 15 minutes. Cover and refrigerate until well chilled.

Just before serving slice diagonally into thin strips. If you prefer, coat the bottom of a large, heavy skillet with 1 tablespoon of vegetable oil and place over medium high heat. When the oil is hot but not smoking, add steaks and cook on both sides to desired doneness. Prepare the steaks for serving as directed above.

Giant Crouton: Cut bread into 3/4 to 1 inch thick. Place slices in a single layer on a baking sheet and bake slowly in a 300 degree oven until they are browned and crisp( approximately 25-30 minutes). For extra flavor, lightly brush each slice with olive oil after they have baked for 15 minutes. If you wish, sprinkle blue cheese crumbles over the slices for the last minute or so of baking, just until the cheese softens. Mix together salad ingredients, top with steak and giant croutons and serve with poppyseed dressing.

Serves 6.

LOUISE'S ITALIAN CAFE GRILLED CHICKEN CALZONE

1 (10 ounce) package refrigerated pizza dough
1/4 cup prepared pesto
6 tablespoons ricotta cheese
1 1/2 ounces shredded mozzarella cheese (scant 1/2 cup)
1 ounce sun-dried tomatoes, chopped
5 ounces grilled chicken breast (1 boneless, skinless chicken
breast half), cut into bite-size pieces
1 teaspoon grated Parmesan/Romano mixture
2 1/2 tablespoons extra-virgin olive oil
Parsley sprigs for garnish

Preheat oven to 400 degrees F.

Unroll pizza dough and place on greased baking sheet.

Layer pesto, cheeses, sun-dried tomatoes and chicken breast pieces in middle of dough. Lift one edge of dough and stretch over the filling to form a half-moon. Seal edges by pressing with tines of fork or pizza wheel, and make a fluted edge around the seal.

Prick top with fork to allow steam to escape. Brush with olive oil. Bake in preheated oven 8 to 10 minutes, or until golden brown. Let stand 5 minutes before serving. Garnish with parsley.

Makes 2 to 3 servings.

LA FOGATO GRILLED PEPPERS and CHICKEN

Juice of 1 lime
1 chicken breast (single)
Garlic salt to taste
Pepper to taste
Oil
2 large poblano chiles
2 ounces Monterey jack or mild Texas goat
cheese, cut into small pieces
Chicken stock

Presentation:
Sour cream or salsa

Squeeze lime juice over the chicken breast. Season with salt and pepper. Grill over a moderate flame, brushing both sides with oil. When cooked and tender, about 12 to 15 minutes, remove the skin and shred the meat. Set aside. Or, bake in a 350 degree F oven, seasoning in the same way, for 15 minutes.

Do not peel the peppers at this time. Wash them and then, using a sharp knife, make a circular cut to remove the stem in one piece, and set it aside. Remove the seeds and veins.

Stuff the prepared peppers with a combination of chicken and cheese, moistened with a scant amount of chicken stock. If using an open grill (indoor or outdoor), return the stuffed peppers to the grill and cook on both sides until the peel is charred. Take care not to burn. Remove, pulling away the peel, and then replace the top for garnish.

Serve with sour cream or a light tomato salsa. Or note the creamy cheese sauce in the variation.

Variation: Serve this dish with a sauce of sour cream and cheeses. In a small skillet over medium-low heat, stir together 3 1/2 ounces cream cheese and 2 tablespoons grated Parmesan cheese until melted. Add 1/2 cup sour cream and continue cooking just long enough to heat through. Spoon over the peppers and, if desired, top with chopped pecans, lightly sautéed in butter.

Yield: 2 servings

Source: La Fogata, San Antonio, Texas

ANTHONY'S FISH GROTTO SPECIAL GRILLED SHRIMP

48 medium shrimp (approximately 1 1/4 pounds), shelled, cleaned and deveined
2 onions, cut into 16 wedges
2 green peppers, cut into 16 wedges
3 tablespoons Lawry’s Honey Mustard Sauce
8 skewers
6 cups vegetable medley (broccoli, carrots, zucchini, cauliflower)
Sprinkle of garlic parsley spice
6 cups cooked rice

Thread each skewer with the following: onion, 2 shrimp, bell pepper, 2 shrimp, bell pepper, 2 shrimp, onion.

Mesquite grill or barbecue shrimp skewers, basting with honey mustard glaze. Cook for 3 minutes on each side over hot flame, or just until shrimp turn pink. Do not overcook.

Steam veggies; sprinkle with garlic parsley spice and toss to coat.

Put rice on center of the plate, top with the shrimp skewers. Evenly distribute veggies around the rice in a circle.

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