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Great Green Recipes for Long Summer Weekends 5-19-08
These Great Grill Tips and Delicious Recipes Will Make You the Host with the Most This Holiday Weekend
Who knew that there were actual rules for grilling your favorite fish and vegetables? With some well-intended guidance and understanding, your favorite fish fillets won't fall through the grill rack and become a charred mess.
Direct grilling: Temperatures are high for this method of grilling, and food is cooked directly over the fire. This produces a slightly charred exterior but keeps your food moist inside. Use this method for smaller cuts of meat and for fish fillets, vegetables and bread. Food editor's tip: For fish fillets, once you place them on the grill, pretend they have a Greta Garbo complex and leave them alone (at least until their outsides take on a bit of color and caramelize). The reason they fall apart and through the cracks of the grate is because you've tried to flip them too soon.
Indirect grilling: Think of indirect grilling as if you've moved your kitchen oven outside. With the grill lid on to hold in the heat and your food placed next to the fire, not directly over it, it acts like more of a roaster. And because you're slow-cooking with this method, you'll be introducing all the smoky goodness to your food that your grill has to offer. Indirect grilling works best for larger and tougher cuts of meat (think ribs, briskets, whole chickens). If you barbecued them directly over the fire, the outside of your food would burn and you'd be left with something pretty inedible — not a great way to impress your guests.
Now that you've mastered the tricks of the trade, get cooking!
This recipe is great to use for tortilla chip dipping but also works well as a hearty chili topping.
Salsa Fresca
SERVINGS
3 cups
INGREDIENTS
2 cups chopped ripe tomatoes
1 cup chopped Vidalia onions
1 cup chopped green Bell pepper
2 tablespoons fresh lime juice
1 jalapeno, finely diced
1 teaspoon salt
Chopped fresh cilantro for garnish
PREPARATION
1. Combine the tomatoes, onion, pepper, lime juice, jalapeno and salt in a big
bowl and stir to combine.
2. Leave out at room temperature for 1 hour or place in the refrigerator for about 8 hours. Be sure to bring it up to room temperature before eating.
3. Spoon off any excess liquid, gently mix in the cilantro and taste to see if it needs any more salt.
A twist on its traditional tomato-laden twin, white gazpacho offers a cool take on this summertime favorite.
White Gazpacho
SERVINGS
4 - 6
INGREDIENTS
2 cups slightly stale country bread, without crust, cubed
1 cup whole blanched and peeled almonds
2 large garlic cloves, peeled
1 1/2 teaspoons Kosher salt
6 tablespoons olive oil
4 tablespoons Sherry vinegar
2 cups ice cold water
For the garnish:
Green grapes, halved
Toasted almonds, coarsely chopped
PREPARATION
1. In a large bowl, combine the bread cubes with just enough water to cover and
set aside.
2. In a food processor, combine the almonds, garlic and salt. Mix until smooth.
3. Squeeze the excess water out of the bread cubes and add the bread to the food processor. Mix well until it forms a paste. While the food processor is on, add the oil in a thin, steady stream.
4. Add the vinegar and the water. Pulse until the preparation is smooth. Chill before serving.
5. For the garnish, quickly dry toast almonds in a saute pan.
6. Ladle the soup into decorative bowls and garnish with the grapes and almonds.
Great sandwiches start with fresh and flavorful ingredients. Check out a sandwich that's the perfect fit for an afternoon meal.
Goat Cheese and Arugula Sandwiches
SERVINGS
4
TOTAL TIME
15
INGREDIENTS
4 roasted red bell peppers, sliced into strips
1 garlic clove, minced
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 French baguette, 16 to 20 inches long
3 tablespoons black olive paste
4 ounces goat cheese, soft
1 1/2 cups arugula leaves
PREPARATION
1. In a bowl, combine peppers, garlic, vinegar and oil; toss to combine. Season
with salt and pepper.
2. Slice baguette in half lengthwise. Spread one half with olive paste and the other half with goat cheese. Layer pepper mixture and arugula over olive paste. Top with remaining baguette. Cut across into serving pieces. (The sandwiches will keep, wrapped in plastic wrap, in a cooler with a cold pack for up to 8 hours.)
Grilling brings out the natural flavor and sweetness of zucchini, yellow squash, red bell pepper, eggplant and onion in these savory tostadas.
Grilled Vegetable Tostadas with Fresh Salsa
SERVINGS
6
INGREDIENTS
3/4 cup olive oil, plus additional oil for brushing tortillas
2 teaspoons chili powder
4 cloves garlic, minced
1 teaspoon salt
2 large zucchini unpeeled, ends trimmed
2 large yellow squash unpeeled, ends trimmed
2 red bell peppers
1 large eggplant, unpeeled, ends trimmed
1 large onion, cut into thin rounds
For the Salsa:
1 pound ripe tomatoes, seeded and diced
1/3 cup finely chopped fresh cilantro
2 tablespoons freshly squeezed lime juice (about 2 limes)
1 jalapeno pepper, seeded and minced, more or less to taste
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
6 whole wheat flour tortillas, 6-inch-diameter
3 ripe avocados
lime wedges for garnish (1 lime)
PREPARATION
1. Prepare the vegetables: cut the zucchini and yellow squash lengthwise into
1/4-inch thick slices. Seeded, derib and cut the green bell pepper into 1-inch
wide strips. Cut the eggplant into 1/4-inch thick rounds. Cut the avocados in
half lengthwise, peel and remove the pit removed, slice thinly.
2. Preheat the grill to 375°F, a medium-hot grill. Mix the olive oil, garlic, chili powder and salt in a large shallow bowl. Add the zucchini, yellow squash, bell pepper, eggplant and onion to the bowl. Using your hands, rub the seasonings into the vegetables. Grill the vegetables in batches until lightly charred, about 4 minutes per side, or until the vegetables are tender.
3. Combine the tomato, onion, cilantro, lime juice, jalapeño, salt and pepper in a nonmetallic bowl, and toss to combine. Taste and correct the seasonings. Serve immediately, or cover and refrigerate for up to two days. Toss before serving.
4. Lightly brush both sides of the tortillas with olive oil. Grill the tortilla until lightly charred on both sides, about 3 minutes total. Place 1 tortilla on each plate. Distribute the vegetables equally over the tortillas, top with salsa, sliced avocado and lime wedge. Serve.
Bistro Grilled Lamb Salad
Shallot vinaigrette unifies a simple salad of leftover grilled lamb, potatoes and cherry tomatoes.
SERVINGS
4
TOTAL TIME
40 minutes or less
INGREDIENTS
4 new red potatoes, scrubbed and cut into quarters
1/4 teaspoon salt, or to taste
2 tablespoons shallots, chopped
2 tablespoons white wine vinegar
1 tablespoon mustard
1 tablespoon fresh parsley, chopped
1 tablespoon fresh tarragon, chopped
1 tablespoon olive oil
Salt and pepper, to taste
1 head red leaf lettuce, large, washed, dried and torn
2 cups cherry or grape tomatoes, halved
3/4 pound seasoned and grilled lamb, thinly sliced
PREPARATION
1. Place potatoes in a medium-sized saucepan and cover with lightly salted water
by 1 inch. Bring to a boil over medium heat and cook until tender, about 15
minutes.
2. Meanwhile, in a small bowl, whisk together the shallots, vinegar, mustard, parsley, and tarragon. Slowly whisk in the oil. Season with salt and pepper to taste.
3. Drain the potatoes and rinse with cold water. Divide lettuce among four plates; arrange the potatoes, tomatoes and grilled lamb on top. Drizzle with the vinaigrette dressing and serve.
In the warmer months, it's easy to forget that some fruits (such as nectarines, plums and peaches) can be grilled along with your favorite meats and vegetables. Grilling fruit brings out their natural sugars, which produces caramelization and more intense flavor.
Grilled Nectarines
SERVINGS
4
COOK TIME
15
INGREDIENTS
4 nectarines, ripe, washed and dried
1 tablespoon olive oil, or vegetable oil
2 tablespoons fruit preserves
PREPARATION
1. Preheat grill.
2. Cut nectarines in half and remove pits. Brush cut sides of fruit with oil.
3. Place fruit cut-side-down on grill and cook until lightly browned, about 5 minutes.
4. Turn fruit over and spoon some preserves into each cavity. Grill until tender but not mushy, about 5 minutes longer.
100-Mile Sangria Blanca
Start your own fiesta with a drink that uses easy-to-get ingredients that you can find close to home.
SERVINGS
4
INGREDIENTS
1 bottle (750 ml) white or rose wine
1 1/2 cups cranberries
3 cups frozen blueberries (or other sweet market berries)
2 cups hard apple cider
PREPARATION
1. Pour wine over berries in a large punch bowl. Let sit covered for 24 hours.
Chill.
2. Add apple cider just before serving to maintain effervescence.
3. Garnish each glass with additional berries.
Note: a nonalcoholic version can be made with white grape juice and soft apple cider.