Home Cooking Recipes
home cooking recipes                                            home cooking recipes
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)
3 fat Italian (or other) sausages (about 1/4 lb. total)
1/2 pound flank steak
3 large portabella mushroom caps
1 tablespoon Worcestershire sauce
2 tablespoons olive oil
salt

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
1/4 cup sweet pickle relish
1/4 cup dry vermouth or white wine
3 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/2 cup chopped parsley

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.
2 tablespoons vegetable oil
coarse salt
coarse pepper

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.


TURKEY-CHEESE BURGERS

Great served with cranberry sauce, applesauce spiked with horseradish, or apple-mint relish.

2 lb. ground or minced uncooked turkey
1 cup (4 oz.) grated Cheddar cheese
1/4 cup chopped shallots or scallions
1 clove garlic, minced or pressed
1 1/2 teaspoons salt
1/2 teaspoon pepper

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.


APPLE-MINT RELISH

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
1/4 cup cider vinegar
1 tablespoon dried mint (or more fresh, if you have it)
1 tablespoon granulated sugar
1 tablespoon vegetable oil
1/2 teaspoon celery seeds
1/2 teaspoon mustard seeds
1/8 teaspoon salt

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.

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