Quick & Easy|
By Beverly Barbour
Dust off the grill
Barbecuing is a blast and I'm not referring to the heat from the grill. We all love the smell and the process of barbecuing and we all love the out-of-doors and miss it a lot during the winter. So dust off the equipment -- or beg, borrow, or steal a grill -- invite the neighbors over to celebrate sunshine and summertime.
I am of the old-fashioned school that feels out-of-doors cooking should be pretty simple..other wise why bother. Here are some recipes guaranteed not to steal much of your precious out-door time.
A mixed grill is great for a mixed crowd. There is something for everybody even vegetarians. You can, of course, make more when you're entertaining and it won't be extra work at all.
MIXED GRILL WITH MUSHROOMS
The pickle relish sauce is great with all of ingredients in the grilled combo: chicken, sausage, steak and portabella (or other large mushrooms).
3 boned, skinned chicken thighs (about 1 lb. total)
Rinse the first 4 ingredients and dry. Put sausages in pan with 1/2-inch water and bring to a boil, cover, reduce heat and simmer until sausages are no longer pink in the center, about 10 minutes. Drain. Trim fat off of all the meats. Put thighs between sheets of plastic wrap and pound until they are and even 1/4-inch thick. Rub Worcestershire sauce over the steak. Rub mushrooms with olive oil and place caps, gills down on grill over hot coals. Close lid. When mushrooms start to drip juice (about 4 minutes) turn over. Lay steak, chicken and sausage on grill. Cook , turning to brown evenly, until cooked. To serve: thinly slice beef across the grain, cut chicken and mushrooms into thick slices and sausage into chunks. Makes 6 servings.
PICKLE RELISH SAUCE
Enhances meat and poultry to perfection and its easy to make.
3/4 cup whipping cream
Bring all except parsley to a boil over high heat and stir often until reduced to about 1 cup, about 5 minutes. Remove from heat and add parsley. Simmer 1 minute before serving. Makes 1 cup.
James Beard, one of the first cookbook writing heroes to all American kitchen slaves (he grew up in Oregon), likes his ribs seasoned only with just salt and pepper then roasted at a high temperature.
SIMPLE SPARERIBS, BEARD STYLE
This is about as easy as life with a grill gets.
2 slabs pork spareribs, about 6 lbs.
Pat ribs dry and rub with oil; sprinkle with the salt and pepper. Place on center of rack, cover the prepared hot grill and open vents halfway. Cook for 30 minutes, then turn ribs and cook until well browned on outside and no longer pink near the bone, about 30 to 40 minutes longer. Makes 4 to 6 servings.
Turkey makes a drier less flavorful burger than does beef. However including some Cheddar or Blue cheese in the mix add both flavor and moistness.
Great served with cranberry sauce, applesauce spiked with horseradish, or apple-mint relish.
2 lb. ground or minced uncooked turkey
Combine all of the ingredients using a fork to combine. Shape into 6 patties each about 1-inch thick. Grill until well-browned and no longer pink near center, about 16 to 20 minutes. Makes 6 servings.
This recipe is from the William-Sonoma book called "Outdoor Cooking" which has a lot of good recipes each shown with a photograph.
2 firm apples, golden Delicious preferred
Peel, halve and core the apples. Chop them finely or grate. Add remaining ingredients and toss to combine. Cover and refrigerate 2 hours before serving. Keep crisp. Makes about 1 3/4 cups.