Quick & Easy|
By Beverly Barbour
It's glory at the grill time
Time to stoke up the grill and stroke the ego of the guy or gal who man's it (or "woman's" it). Either way hearing the response of the hungry when they chomp into something hot off the grill is good for the ego. And, it's nice to take some of the heat off (literally), the person preparing the rest of the meal.
As everyone knows, nothing is better than burgers or hot dogs cooked out of doors. But, there are alternatives that rank almost as high. Here are a few.
Double Salmon Burgers
These can be made with most any fish. Be sure that you remove every single, tiny, teeny bone.
1 pound boned, skinned salmon fillet
Rinse salmon and pat dry; cut into 1/2-inch chunks. Pulse several times in food processor to coarsely grind, scraping down container sides once or twice between pulses. In a bowl with a fork, mix ground salmon with broth, breadcrumbs, dill, salt and egg until mixture is well blended. Make 4 foil strips 5- to 6-inches wide by 10-inches long. Fold each strip to form 5- to 6-inch squares, then fold in edges to seal layers. Coat one side of each foil square with vegetable oil. Divide salmon mixture into 4 equal portions, place a portion on oiled side of each foil square, and shape each into an evenly thick 4-inch wide round. If making ahead, lay patties on foil in a single layer on a plate, cover airtight and chill up to 1 day. Place salmon patties on foil on grill over medium coals; cover barbecue and open vents. Cook patties until firm when pressed and pale pink in the center, about 10 minutes. When patties are almost done, lay rolls, cut side down, on grill and toast until golden, 1 to 2 minutes. Spread the toasted side of each bun half with smoked salmon cream cheese. Layer bottom of each bun with lettuce and a salmon patty. You can add a pickle relish, if you like, before topping with the top of the bun.
* If you have nowhere to buy this famous spread for bagels, it is easily made in a blender by combining cream cheese and smoked salmon with a little onion or chives.
Ginger Lime Teriyaki Glazed Chicken
When fresh ginger isn't available use a little dried, ground ginger from your spice rack.
6 bone-in chicken pieces
With a long-tined fork, make drainage holes in a sheet of non-stick foil; set aside. Combine soy sauce, lime peel, lime juice, garlic, scallion whites, ginger and honey in a heavy saucepan; stir until honey is dissolved. Spoon half of marinade over chicken in a dish. Cover and refrigerate 1 hour, turning twice. Add sugar to remaining marinade and bring to a boil. Cook and stir occasionally, about 10 minutes, until thick and syrupy. Strain glaze; let cool, it will thicken. Reserve 1/2 cup for serving. Preheat grill to medium-high. Place foil sheet with holes on grill. Drain chicken; discard marinade. Brush sesame oil on both sides of chicken. Place skin-side down on foil. Grill chicken 5 minutes on each side. Brush both sides with glaze. Continue grilling and basting 4 to 6 minutes longer per side or until skin is dark golden brown, chicken is tender and juices run clear. Discard remaining basting glaze. Remove chicken from foil; cool a little before handling. Drizzle chicken with reserved glaze; sprinkle with scallion greens and sesame seeds. Makes 4 servings.
Barbecued Baby Back Ribs
It's the cooking method that is unusual; use your favorite barbecue sauce
1 tablespoon paprika
Preheat grill to medium. Center half of ribs in a single layer on each of 2 sheets of heavy duty foil. Combine brown sugar and spices; rub over ribs, turning to coat evenly. Bring up foil sides. Double fold top and one end to seal packet. Through open end, add 1/4 cup water or 3 to 4 ice cubes. Double fold remaining end, leaving room for heat circulation inside. Make 2 packets. Grill 45 to 60 minutes in covered grill. Remove ribs from foil; place ribs on grill. Brush with barbecue sauce. Continue grilling 10 to 15 minutes, brushing with sauce and turning every 5 minutes. Makes 5 servings.
Spirce Rubbed Pork Chops for the Grill
This makes enough rub for several pounds of meat, so try it on chicken and beef, as well.
Meat: 4 pork chops
Toast the coriander, cumin, mustard and fennel seeds in a small, dry skillet until fragrant and the mustard seeds start to pop. Remove from heat. Grind finely, using a mortar and pestle or an electric grinder. Mix in remaining ingredients. Yields 1/4 cup rub. Generously cover both sides of chops with rub and set aside for at least 30 minutes. Grill meat to desired doneness. Or, sear the chops in a hot skillet and finish cooking in the oven to an internal temperature of 145 F.
Firing up the grill, brings on spring!