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Great veggies from the grillGrilling is so much fun. Anything you put out there to inhale the smoky flavor or the high heat, makes you so happy because you can be out of doors cooking rather than stuffed into a stuffy kitchen on a lovely day. Women may especially like food from the grill if the man of the house enjoys presiding over the coals. Even if you are cooking food in foil, planning so that the coals cook the entire meal saves fuel. How to keep what you serve with the grilled meats from turning into clichés can be a problem. Too much of the same old thing can lead to boredom. Try a variety of fruits and vegetables and different combination. Sprinkling with different herbs, flavored seasonings, etc. all add new flavors and make the foods more interesting. Anything is worth trying to fend off grill-food blahs. Fruits and vegetables are generally too small and difficult to work with when placed directly on the grill. Before investing in special equipment for the grill try making your own from aluminum foil. It's very, very easy to do. No skill required. Tips for working with foil Use non-stick foil, if possible. If not, spray with vegetable oil after pan has been shaped. 1. How to Line a Pan: --Flip the pan upside down; --Press a sheet of foil around pan with non-stick (dull) side facing down; --Remove foil; --Flip pan upright and drop foil inside. Non-stick (dull) side should be facing up; --Crimp edges of foil to rim of pan. 2. How to make a release non-stick foil grill pan: --Flip a pan upside down; --Stack 2 sheets of foil with dull side facing up; --Press the stacked foil sheets around pan with dull side facing down; --Remove foil; --Flip shaped foil grill pan upright (dull side up); crimp ends to make handles; --Transport foil pan to grill on a tray or cookie sheet; 3. How to Make a Large Foil Packet: --Center ingredients on an 18- by 24-inch sheet of heavy duty foil; --Bring up foil sides; --Double fold top and ends (leave room for circulation), seal. Grilled Sweet Potato Wedges A simple side dish that can be cooked on Foil Grill Pan (see above) or in a hinged grilling basket while the main course is cooking. Especially good with pork. Potatoes can be prepared for grilling well ahead of time. 2 pounds medium sweet potatoes, cut lengthwise unpeeled into 6 wedges each
Light the grill. In a large saucepan of boiling, salted water, simmer potatoes until almost tender, about 5 minutes. Drain, transfer to a large bowl and toss with the olive oil, salt, pepper and cayenne. Grill in Foil Grill Pan (see #2 above) over moderate heat for about 15 minutes, turning, until tender and lightly charred. Serve warm. Makes 4 servings. Grilled Asparagus Asparagus with character--a little touch of Asia. Fish love this one.
Roll asparagus spears in soy sauce. Arrange in a single layer on a Foil Grill Pan (see #2 above) then dot with butter and grind on some pepper. Grill 8 to 10 minutes or until asparagus is tender, occasionally turning stalks with tongs. Sprinkle with toasted sesame seeds and serve immediately. Makes 4 servings. *Note: To develop their flavor and add to the crunch, sesame seeds can be toasted in a small, heavy pan, over medium heat, until lightly browned. Grilled Tomatoes with Yogurt Thick, creamy yogurt is especially good with these tomatoes, but plain full-fat yogurt works well, too. Low-fat can be used if you really must. Fresh mint used as garnish or chopped in the yogurt is a refreshing addition. 4 ripe, red tomatoes (about 1 3/4 pounds)
Cut 1/2-inch off top of tomatoes. Sprinkle cut end with oregano, thyme, lemon juice, oil, salt and pepper. Brush a Foil Grill Pan (see #2 above) with oil. Heat to hot. Place tomatoes on the pan, cut side down. Grill until slightly charred, 3 to 5 minutes. Turn and grill until soft and warm throughout, 3 to 5 minutes more. Serve with yogurt on the side. Makes 4 servings. Vegetables Cooked with Ice This is a nifty trick for steaming vegetables on the grill while the meat is cooking. You can use any assortment of vegetables -- peas and green or yellow beans are nice alternatives. 1 small onion, thinly sliced
Heat grill to medium high or oven to 450 F. Center vegetables on a sheet of heavy duty aluminum foil (18 x 24-inches). Sprinkle with seasonings and top with ice cubes and bits of butter. Proceed in making a Large Foil Packet (see #3 above). Cook on covered grill 15 to 20 minutes or 20 to 25 minutes on a cookie sheet in the oven. Makes 4 to 6 servings. Mix-and-match is a great time for the grill! 6/16/08 Date: 6/9/08
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