Home Cooking Recipes
home cooking recipes                                            home cooking recipes
Quick & Easy
By Beverly Barbour


Give the grill a good workout

The calendar says that the end of summer is almost there, but calendars, like weathermen, tell little white lies. So stoke up the grill and enjoy it until the snow flies. All meat, fish, poultry and game like the quick cooking and tasty flavor that only grilling can impart.


GRILLED LAMB & CHERRY TOMATO KABOBS

Drying the meat in the refrigerator produces a crisper exterior.

2 lbs. boneless leg of lamb, cut into 1 1/2- to 2-inch cubes, blotted dry
8 long, sturdy rosemary branches
16 cherry tomatoes
salt and pepper
olive oil
3/4 cup herb and lemon vinaigrette

Thread 3 to 4 cubes of lamb on each of 3 or 4 rosemary branches, leaving space between each piece. Line up the branches in a single layer on a rack. Refrigerate the rack, uncovered, for 5 hours. Turn the branches once or twice. Thread the cherry tomatoes on the remaining branches. Heat a grill or broiler. Lightly season the meat with salt and pepper, then brush lightly with olive oil. Grill or broil the meat, turning the branch once. Until the cubes are crisp outside and pink within, about 7 minutes. Add the cherry tomatoes to the grill during the last 2 minutes of cooking. Remove meat and tomatoes from the branches. Place meat in one bowl, the tomatoes in another. Drizzle Herb & Lemon Vinaigrette over both, using most of it on the meat. Toss gently. Let stand 10 minutes. Mound meat on a platter, dot with the tomatoes, drizzle any sauce and juices over both and serve. Makes 4 servings.


HERB & LEMON VINAIGRETTE

Good for lamb, pork, beef, tomato salads, baked potatoes and grilled vegetables such as bell peepers, eggplant, carrots and corn.

3 large garlic cloves
1/4 teaspoon salt, plus as needed
1/4 cup minced onion
1/3 cup lemon juice
pepper
2 tablespoons minced fresh marjoram
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh thyme
3/4 cup olive oil

Combine garlic and salt on a cutting board, mince the garlic to a puree (or use small food processor. Stir together the puree, onion, lemon juice and pepper; let stand for 20 minutes. Stir in herbs and whisk in olive oil. Cover and refrigerate for 1 hour or up to a week. Makes 1 cup.


BARBECUED SALMON FILLET

Lemon and soy are a time-proven compliment to salmon. This is a big recipe but you can cut it down and shorten the cooking time. One pound of salmon will serve 3 to 4 people.

1 salmon fillet with skin (3 1/2 to 4 lbs.)
2 tablespoons butter, melted
1/4 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup soy sauce

Rinse fish and pat dry. Set fish, skin side down, on a sheet of heavy foil and trim foil to make a rim about 2 inches wider than fish. Fold up the excess foil to create a rim around the fish. Combine remaining ingredients and brush fish generously and again about every 5 minutes, until fish is opaque but still mosit-looking in center of thickest part (20 to 30 minutes). Slide a rimless baking sheet under the foil and transfer fish to a platter. Sprinkle with parsley and serve with lemon wedges. Makes 10 to 12 servings.


GRILLED CHICKEN QUESADILLAS & SPICY SALSA

This recipe appeared in an advertisement to prove that grills are versatile- it's true. If you don't want to make your own salsa, good ones are available in stores.

Salsa:
Vegetable oil for brushing
1 medium red onion, cut into 1/4-inch rounds
4 tomatoes
1 jalapeno pepper
1/4 cup chopped cilantro
1 tablespoon fresh lime juice
Quesadillas:
1 tablespoon oil, plus for brushing
1 medium onion, chopped
1 jalapeno pepper, seeded and minced
1 cup coarsely chopped cooked chicken
1 1/3 cup grated Monterey Jack or mild cheddar cheese
8 flour tortillas

Salsa: Brush onion slices with oil. Grill onion, tomatoes and jalapeno, turning until tomatoes and jalapeno are slightly charred and onion is tender, 5 to 10 minutes. Peel and chop tomatoes. Seed and mince the jalapeno. Chop the onion. Put vegetables in a bowl and stir in lime juice, salt and pepper.
Quesadillas: Heat oil. Add onion and jalapeno; cook until soft. Stir in chicken and season with salt and pepper. Brush one side of each tortilla with oil. Arrange a tortilla, oil-side down, on the grill and top with a quarter of the chicken mixture and 1/3 cup of cheese. Top with 2nd tortilla, oil-side up. Grill the quesadilla until the tortilla is crisp and golden and the cheese begins to melt. Flip the quesadilla to brown. Repeat with remaining tortillas. Cut into wedges to serve. Makes 4 servings.

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