Advertisement

Archive for Wednesday, May 26, 1999

S ART OF THE GRILL

May 26, 1999

Advertisement

For those who want to try something different over the coals this summer, "Weber's Art of the Grill Cookbook" (Chronicle Books, $35) is filled with recipes for dishes like Thin-crusted Pizza with Chicken, Kalamata Olive and Fontina Cheese and Jalapeño-Citrus Tuna Steaks -- all made possible by the grill.

Tuscan-Style Artichokes

3 medium artichokes, 8 to 10 ounces each

Juice of 1 lemon

TRONG>is 50. Former astronaut Sally Ride is 48. Actress Genie Francis is 37.

h a small, sharp knife, scoop out and discard the hairy choke.

In a large oven-safe saute pan, mix the olive oil, vinegar, wine, garlic, parsley, thyme, salt and pepper. Arrange the artichoke quarters in one layer, with one cut side facing down, in the saute pan. Place the pan over the stovetop or side burner and bring the mixture to boil over high heat for about 30 seconds. Then place the pan in the oven and roast the artichokes, turning once so that the other cut sides face down, until golden brown and barely tender, about 15 minutes total. The artichoke quarters may be prepared to this point several hours ahead and set aside at room temperature.

Pick up the artichoke quarters (with tongs, if hot) and allow any excess oil to drip away. Grill the artichokes directly over high heat, turning occasionally, until they are nicely browned, 4 to 5 minutes. Serve warm. Makes four servings.

Thin-crusted Pizza with Chicken, Kalamata Olives and Fontina Cheese

FOR THE DOUGH:

1 envelope active dry yeast

small, sharp knife, scoop out and discard the hairy choke.

In a large oven-safe saute pan, mix the olive oil, vinegar, wine, garlic, parsley, thyme, salt and pepper. Arrange the artichoke quarters in one layer, with one cut side facing down, in the saute pan. Place the pan over the stovetop or side burner and bring the mixture to boil over high heat for about 30 seconds. Then place the pan in the oven and roast the artichokes, turning once so that the other cut sides face down, until golden brown and barely tender, about 15 minutes total. The artichoke quarters may be prepared to this point several hours ahead and set aside at room temperature.

Pick up the artichoke quarters (with tongs, if hot) and allow any excess oil to drip away. Grill the artichokes directly over high heat, turning occasionally, until they are nicely browned, 4 to 5 minutes. Serve warm. Makes four servings.

Thin-crusted Pizza with Chicken, Kalamata Olives and Fontina Cheese

FOR THE DOUGH:

1 envelope active dry yeas bowl. Transfer it to a lightly floured work surface and cut into 4 equal pieces. Roll out each piece into an 8-inch round about the rounds on baking sheets.

Gently slide the crusts from the baking sheet onto the grill and cook, uncovered, directly over medium heat until grill marks are clearly visible, about 2 minutes. Don't worry if the crust bubbles; they will deflate when you turn them over. Transfer the crusts to the baking sheets, with the grilled sides facing up.

Distribute the chicken, olives, cheese, onion and parsley evenly among the crusts. Transfer the pizzas again from the baking sheet to the grill and cook, covered, directly over medium heat until the crusts are crisp and the cheese is melted, 3 to 4 minutes.

Serve the pizzas warm, cut into wedges. Makes four 8-inch pizzas.

Jalapeno-Citrus Tuna Steaks

FOR THE TUNA:

3 tablespoons olive oil

2 tablespoons finely chopped fresh oregano

oid losing the juices.

  • Keep grills at least five feet from combustible materials.
  • Don't grill in an enclosed area.
  • Check gas grills that have been stored for any leaks before firing them up.
  • Never add starter fluid to warm coals.

Gently slide the crusts from the baking sheet onto the grill and cook, uncopepper and salt. Brush the mixture over both sides of the tuna steaks. Cover with plastic wrap and marinate in the refrigerator at least 15 minutes or as long as 45 minutes.

To make the relish: With a sharp knife, cut the skin and outer white pith from the oranges. Slide the knife down one side of each orange segment, then down the other side, removing the segments as you go. Cut the segments into medium heat until the crusts are crisp and the cheese is melted, 3 to 4 minutes.

Serve the pizzas warm, cut into wedges. Makes four 8-inch pizzas.

Jalapeno-Citrus Tuna Steaks

FOR THE TUNA:

3 tablespoons olive oil

2 tablespoons finely chopped fresh oregano

oid losing the juices.

  • Keep grills at least five feet from combustible materials.
  • Don't grill in an enclosed area.
  • Check gas grills that have been stored for any leaks before firing them up.
  • Never add starter fluid to warm coals.

Gently slide the crusts from the baking sheet onto the grill and cook, uncograte

Kosher salt

Coarsely grind the coffee beans and peppercorns in a food processor or coffee grinder. Press the mixture evenly on both sides of the steaks.

Lightly brush the cooking grate with vegetable oil. Grill the steaks directly over high heat, turning once, for about 8 to 10 minutes, or until cooked to desired doneness.

Remove the steaks from the grill. Season both sides with salt. Allow to rest for 2 to 3 minutes before serving. Serve warm. Makes four servings.

S'mores All Grown Up

Peel of 1 medium orange, with most of the white pith removed, cut into ¤-inch wide strips

2 cups plus 2 tablespoons sugar

8 graham crackers, each one split in half

8 thin squares (2 inches each) premium chocolate

8 large marshmallows

4 long metal skewers (or 4 long bamboo skewers soaked in water for at least 30 minutes)

Bring a small saucepan filled three-quarters with water to a boil. Add the orange strips, blanch for 2 minutes, and then drain. In the same small saucepan, bring 2 cups water and the 2 cups sugar to a boil, stirring to dissolve the sugar. Reduce the heat to a simmer, add the orange strips, and simmer stirring occasionally, until tender, about 10 minutes. Have a small bowl ready with the remaining 2 tablespoons of sugar in it. Drain the orange strips and quickly put them in the bowl of sugar, tossing them with a fork or tongs. Allow the orange strips to dry on a rack at room temperature for 24 hours.

Place each graham cracker half on a plate, setting a square of chocolate on top of each one. Add 1 or 2 pieces of candied orange peel to each piece of chocolate.

Thread 2 marshmallows onto the end of each skewer; hold the marshmallows just above the cooking grate directly over high heat and turn slowly until lightly browned, 2 to 3 minutes.

Slide a warm marshmallow onto each square, placing the remaining graham cracker halves on top. Gently press together and wait until the marshmallows melt the chocolate slightly, about 1 minute. Serve immediately. Makes eight S'mores.

-- Recipes from "Weber's Art of the Grill."

Here are some tempting ideas to get more vegetables, and even fruits, on the grill.

From "The Barbecue! Bible," by Steven Raichlen (Workman, 1998, $18.95). Here's a chance to experiment with vegetables you may not have considered grilling, like eggplant and celery. It's also a good recipe for those who like to poke and prod things on the grill. Serve it as an appetizer on toasted country bread or use it as a side dish instead of a salad.

Grilled Vegetable Caponata

2 long, slender eggplants (about 1ces of candied orange peel to each piece of chocolate.

Thread 2 marshmallows onto the end of each skewer; hold the marshmallows just above the cooking grate directly over high heat and turn slowly until lightly browned, 2 to 3 minutes.

Slide a warm marshmallow onto each square, placing the remaining graham cracker halves on top. Gently press together and wait until the marshmallows melt the chocolate slightly, about 1 minute. Serve immediately. Makes eight S'mores.

-- Recipes from "Weberped

2 tablespoons balsamic vinegar, or to taste

1 to get more vegetables, and even fruits, on the grill.

From "The Barbecue! Bible," by Steven Raichlen (Workman, 1998, $18.95). Here's a chance to experiment with vegetables you may not have considered grilling, like eggplant and celery. It's also a good recipe for those who like to poke and prod things on the grill. Serve it as an appetizer on toasted country bread or use it as a side dish instead of a salad.

Grilled Vegetable Caponata

2 long, slender eggplants (about 1ces of candied orange peel to each piece of chocolate.

Thread 2 marshmallows onto the end of each skewer; hold the marshmallows just above the cooking grate directly over high heat and turn slowly until lightly browned, 2 to 3 minutes.

Slide a warm marshmallow onto each square, placing the remaining graham cracker halves on top. Gently press together and wait until the marshmallows melt the chocolate slightly, about 1 minute. Serve immediately. Makes eight S'mores.

-- Recipes from "Webertoes, cut in half and squeeze out seeds, then chop. Remove root ends from onions and thinly slice. Thinly slice celery. Add all vegetables to the serving bowl as you finish with them.

Stir in 3 tablespoons oil, the parsley, pine nuts, capers, olives, 2 tablespoons vinegar, cocoa powder and salt and pepper. Toss well to mix. Taste for seasoning, adding more salt, pepper and vinegar if necessary. Caponata should be highly seasoned. Serve at room temperature.

Caponata will keep for a week in the refrigerator; taste and reseason if necessary before serving. Makes eight appetizer or six side-dish servings.

Grilled Sweet Potatoes With Sesame Dipping Sauce

4 medium sweet potatoes

5 tablespoons soy sauce

5 tablespoons sake or dry sherry

2 tablespoons sugar

2 green onions, white and green parts, trimmed and minced

2 cloves garlic, minced

2 tablespoons sesame seeds, toasted

Prepare grill for direct grilling over medium-high heat. Scrub potatoes and blot dry with paper towels. Oil grill grate before placing over coals. Place sweet potatoes on grill and cover. Grill, turning occasionally, until well browned and squeezably soft, about 30 to 50 minutes.

Meanwhile, prepare the dipping sauce. Combine the soy sauce, sake or sherry, sugar, green onions, garlic and sesame seeds in a small bowl and whisk until blended and sugar is dissolved.

Serve sweet potatoes with small bowls of sauce. Dip them in the sauce to eat or cut them open and spoon the sauce over them. Makes four servings.

--From "The Barbecue! Bible." Steven Raichlen notes that this is a popular snack food in Seoul, Korea.

Here's another idea from "The Barbecue! Bible": Grilled Okra. The okra should be a little small, about the size of your forefinger. Look for crispy green pods with no signs of browning or shriveling.

Grilled Okra

1 pound fresh okra

1 tablespoon Asian sesame oil or olive oil

Salt and freshly ground black pepper

Bamboo skewers, soaked in water for 30 minutes

Prepare grill for direct grilling over high heat. Trim the tips off the okra stems if necessary but do not cut into the pods, which would expose the insides to air and cause the "roping" that makes okra slimy. Lay 4 or 5 okra side by side and slide a bamboo skewer through the end of each to hold them flat for grilling. Lightly brush both sides of the pods with sesame oil or olive oil.

Place okra on rack and grill, turning with a flat spatula, about 4 to 5 minutes per side or until tender and lightly browned. Serve immediately. Makes four servings.

One of the great things about grilled salads is that you can cook the vegetables while the coals are heating up, then finish it inside while the main course cooks. We halved the original version of this recipe from "Bobby Flay's Boy Meets Grill," by Bobby Flay (Hyperion, 1999, $32.50) -- feel free to double it if you're feeding Caesar's army.

Grilled Corn and Sweet Onion Salad

6 ears corn, husks and silks removed

¤ cup olive oil, plus extra for brushing the corn

2 tablespoons aged sherry vinegar

1at. Trim the tips off the okrclove garlic, minced

1 red bell pepper, seeded and diced

Half of a large sweet onion, such as Vidalia, thinly sliced

2 ripe plum tomatoes, cored and finely chopped

slide a bamboo skewer through the end of each to hold them flat for grilling. Lightly brush both sides of the pods with sesame oil or olive oil.

Place okra on rack and grill, turning with a flat spatula, about 4 to 5 minutes per side or until tender and lightly browned. Serve immediately. Makes four servings.

One of the great things about grilled salads is that you can cook the vegetables while the coals are heating up, then finish it inside while the main course cooks. We halved the original version of this recipe from "Bobby Flay's Boy Meets Grill," by Bobby Flay (Hyperion, 1999, $32.50) -- feel free to double it if you're feeding Caesar's army.

Grilled Corn and Sweet Onion Salad

6 ears corn, husks and silks removed

¤ cup olive oil, plus extra for brushing the corn

2 tablespoons aged sherry vinegar

1at. Trim the tips off the okr Makes six servings.

Grilled Bananas

, seeded and diced

Half of a large sweet onion, such as Vidalia, thinly sliced

2 ripe plum tomatoes, cored and finely chopped

slide a bamboo skewer through the end of each to hold them flat for grilling. Lightly brush both sides of the pods with sesame oil or olive oil.

Place okra on rack and grill, turning with a flat spatula, about 4 to 5 minutes per side or until tender and lightly browned. Serve immediately. Makes four servings.

One of the great things about grilled salads is that you can cook the vegetables while the coals are heating up, then finish it inside while the main course cooks. We halved the original version of this recipe from "Bobby Flay's Boy Meets Grill," by Bobby Flay (Hyperion, 1999, $32.50) -- feel free to double it if you're feeding Caesar's army.

Grilled Corn and Sweet Onion Salad

6 ears corn, husks and silks removed

¤ cup olive oil, plus extra for brushing the corn

2 tablespoons aged sherry vinegar

1at. Trim the tips off the okrnilla ice cream, peeling any hardened sugar off the foil and crumbling it over the ice cream, too. Makes six servings.

--From "The Minimalist Griller Handbook," by Oliver Abel IV (Dorance, 1999, $16).



GRILL POWER

For those of you planning to fire up the grill for the holiday weekend, the folks at Weber-Stephen Products Co. -- maker of the Weber Kettle -- have a few tips for safety and good food.

  • Trim excess fat from steaks and chops to avoid flare-ups.
  • Grill with the lid down.
  • Use tongs rather than forks to turn meats (spatulas for fish) to avoid losing the juices.
  • Keep grills at least five feet from combustible materials.
  • Don't grill in an enclosed area.
  • Check gas grills that have been stored for any leaks before firing them up.
  • Never add starter fluid to warm coals.

Commenting has been disabled for this item.