1-1/4 cups coarsely grated Jack or sharp white cheddar
1/2 cup sour cream
2 scallions, both white and green parts, trimmed and thinly sliced
1 flame-roasted tomato (see recipe), seeded and finely diced
1/4 cup fresh cilantro leaves
2 to 3 pickled jalapeño chiles (fresh and with seeds for a spicier version), thinly sliced
1/2 teaspoon ground cumin
Salt and freshly ground black pepper, to taste
8 flour tortillas
Preheat grill to medium-high. Combine the cheese, sour cream, scallions, tomato, cilantro, chiles and cumin in a small bowl, and stir to mix. Add salt and pepper.
When ready to cook, lay 4 tortillas out on work surface and spread them evenly with cheese mixture. Press the remaining tortillas on top to make a sandwich. Place on hot grill grate and grill until lightly browned on both sides, 2 to 4 minutes each side, turning carefully with spatula. Cut each quesadilla into 8 wedges for serving. Makes 48 wedges; serves 8 to 12 as appetizer, 4 as light entrée.
From "The Barbecue! Bible" by Steven Raichlen (Workman, $19.95)
FLAME-ROASTED TOMATOES
Mexicans have devised a way for peeling tomatoes. Simply put a fresh ripe tomato on the grill and char it for about 12 minutes, moving it around to cook all sides. The skin will peel off easily, and the tomato will add a smoky flavor to the above recipe.
COCONUT CURRY CHICKEN SATÉS
* 2 gloves garlic, coarsely chopped
* 1 piece (1 inch) fresh ginger, peeled and coarsely chopped
* 1 to 2 Thai chiles, serrano peppers or other hot chiles, seeded and coarsely chopped (leave seeds in for hotter sates)
* 2 teaspoons curry powder
* 1 teaspoon coarse salt
* 1 teaspoon freshly ground black pepper
* 1/4 cup unsweetened coconut milk
* 1 tablespoon fresh lime juice
* 1/2 cup finely chopped fresh cilantro
* 3 pounds chicken thighs, or 2 pounds skinless, boneless chicken breasts
* 1 to 2 tablespoons vegetable oil
* 36 (8-12 inch-long) bamboo skewers
Place the garlic, ginger, chiles, curry powder, salt, pepper, coconut milk and lime juice in a blender (or food processor works), and purée until smooth. Add 1/4 cup cilantro, and gently pulse to mix. Avoid overblending because marinade will turn green.
Rinse chicken under cold running water and blot it dry with paper towels. Pull off and discard skin and cut meat off the bones of the thighs. Using a very sharp knife, cut each thigh into flat strips about 1/8 inch thick, 3 inches long and 1 to 2 inches wide. For chicken breasts, trim off and discard excess fat, then pull off the tenders, if any. Cut the tendons off the tenders and cut each tender in half lengthwise and set aside. Holding your knife on the diagonal, thinly slice the chicken breasts, cutting them on the diagonal of the grain to create strips that are about 1/8 inch thick, 3 inches long and 1 inch wide. Weave each strip of chicken, including the tender halves, like a ribbon on the skewer. The chicken will bunch up as it goes on the skewer; gently spread it out with your fingers.
Arrange 12 of the satés in a single layer in a nonreactive baking dish. Pour one third of marinade over the satés in the dish, leaving the exposed part of the skewers bare. Turn satés to coat both sides, then arrange 12 more satés on top of first layer and repeat until all satés are layered and coated. Let the chicken marinate in the refrigerator, covered for 1 to 2 hours.
Preheat grill to high. When ready to grill, tear off a piece of heavy-duty foil that is roughly as long as the grill is wide. Fold the foil in half lengthwise, and place it on the grate of the grill at the edge closest to you. Arrange the satés on the grate so that they are over the fire but the exposed end of the skewers are resting on the foil shield to keep them from burning. Grill satés until cooked through, 1 to 2 minutes per side, basting them with oil. Transfer the grilled sates to a platter and sprinkle with the remaining 1/4 cup of cilantro. Serve with peanut dipping sauce (recipe below). Makes about 36 satés.
From "BBQ USA"
PEANUT DIPPING SAUCE
* 3/4 cup to 1 cup chicken stock, light cream or unsweetened coconut milk
* 3/4 cup peanut butter
* 1 large garlic clove, minced
* 1 Thai chile or serrano pepper, seeded and minced (leave seeds for hotter sauce)
* 3 tablespoons soy sauce
* 2 tablespoons chopped fresh cilantro
* 1-1/2 tablespoons sugar
* 2 teaspoons minced or grated peeled fresh ginger
* 1 teaspoon ground coriander
* 1/2 teaspoon freshly ground black pepper
Place 3/4 cup of the stock in a saucepan over medium heat. Add the peanut butter, garlic, chile, soy sauce, cilantro, sugar, ginger, coriander, and black pepper and gradually bring to a simmer, whisking as needed to blend. Let sauce simmer until richly flavored, about 5 minutes, whisking occasionally. The sauce should be thick, but able to be poured; add the remaining 1/4 cup of stock if necessary. Taste for seasoning, adding soy sauce, sugar and/or black pepper as needed. Sauce should be highly seasoned, and can be served warm or at room temperature. It will keep in the refrigerator, covered, for several days. Stir to recombine and bring to room temperature before serving. Makes about 1-3/4 cups.
From "BBQ USA"
THE WRAP ON SHRIMP
There's a glut of shrimp right now so it's cheap, and thankfully, there are endless ways to turn dress it up into a grilled appetizer. Wash, shell and devein the shrimp and then wrap it up. Try a slice of scallion and a strip of bacon; or a fresh basil leaf and a strip of prosciutto. Marinate with a garlic olive oil before grilling.
From Steve Raichlen and Bon Appetit magazine.
GRILLED BREAD WITH RED PEPPER BUTTER
* 14 angle-cut slices of baguette, or other long crusty loaf, 1-1/2 inches thick
* 1/3 cup olive oil
* Red pepper butter (recipe below)
Light a hot fire in charcoal grill or preheat gas grill to medium high.
Brush the bread slices evenly with the oil. When fire is hot, lay bread slices on the rack. Cover and grill, turning once, until bread is lightly crisped on both sides, 6 minutes total.
Spread 1 side of each bread with pepper butter, and place bread in basket for guests, or serve butter in a crock and let guests butter their own bread.
RED PEPPER BUTTER
* 1 medium red bell pepper
* 4 tablespoons unsalted butter, softened
* 1/2 cup grated Parmesan cheese
* 2 garlic cloves, chopped
* 1/4 teaspoon salt
* Freshly ground black pepper
Light a hot fire in charcoal grill or preheat gas grill to medium high. When fire is hot, lay the pepper on the rack. Cover and grill, turning the pepper occasionally, until the skin is lightly but evenly charred, about 12 minutes. Steam the pepper in a closed paper bag until cool. Rub away the burned skin, stem and seed the pepper and chop it.
In food processor, combine the chopped roasted pepper, butter, Parmesan cheese, garlic, salt and generous grinding of pepper. Puree until fairly smooth. The butter can be used immediately, and should be served at room temperature. Covered, it will keep for up to 3 days refrigerated, or frozen for up to a month.
(To make garlic bread, omit the red pepper butter and brush the bread with garlic oil before grilling. For garlic oil: stir together in a small bowl 1/3 cup olive oil and 2 garlic cloves that have been crushed through a press. Let stand at room temperature for an hour.)
Bread recipes from "All on The Grill" by the late Michael McLaughlin, used with permission from HarperCollins.
Let's help our FRiends make their 4th of July BBQ the best! Recipes, Recommendations?
Thanks ctlpdad for getting us going : )
Sounds like John Kerry has a new cookbook out.
1 lb. boneless, skinless chicken breast
1/4 cup white wine
2 Tbl. olive oil
2 tsp. rosemary leaves
1 tsp. cracked black pepper
1 tsp. salt
1/2 tsp. oregano
4 cloves garlic, minced
All measurements to taste.
Mix all in covered marinating dish (or just use a Ziplock bag), refrigerate 4-24 hours, turning occasionally. Remove chicken from marinade and grill. Excellent with hot or cold pasta or on Ceasar salads.
Baked Beans
4 (16 oz) cans pork and beans, drained
1 ½ cups dark brown sugar
¾ cup ketchup
¼ cup Sonny’s Sweet B-B-Q sauce
¼ cup real bacon bits
2 tbs. mustard
1 tsp. Liquid Smoke
1 tsp. Tobasco sauce
5 strips bacon cut into 1” pieces
Combine first 8 ingredients and put into large baking dish, cover surface with the bacon pieces, bake at 350 degrees for 1 hour, serve hot, enjoy!
Tri-tip is a cultural BBQ meat from the West Coast the best I can figure. I’ve been to several butchers in the DC area and none have ever heard of it. They’d rather make sirloin steaks out of it I guess.