Zesty Portobello Wedges
Makes about 24 wedges,
or 6 servings
Gracious grilling experts Cheryl and Bill Jamison credit the idea for this recipe to mushroom guru and cookbook author Jack Czarnecki. Adapted from their "Good Times, Good Grilling: Surefire Recipes for Great Grill Parties," (William Morrow, $24.95). You may also serve the mushrooms with salad greens or with a wedge of aged manchego cheese.
3 tablespoons unsalted butter
3 tablespoons oyster-flavored sauce
1 or 2 canned chipotle chilis, minced, with 2 tablespoons of adobo sauce from the can or 3 to 4 tablespoons chipotle-flavored ketchup
6 large (5- to 6-inch) portobello mushroom caps, stems removed (13/4 to 2 pounds)
About 2 dozen thin baguette slices
1 large clove garlic, halved
3 scallions, white and green parts, minced for garnish
In a small pan over medium-low heat, melt the butter. Add the oyster-flavored sauce and the chilis with their sauce or the chipotle-flavored ketchup. If the mixture is too thick to spread easily, add a tablespoon of water. Coat the mushroom caps with the mixture and let sit for 30 minutes.
When ready to cook the mushroom caps, prepare the grill. If using a gas grill, preheat the grill to medium. If using a charcoal grill, start the charcoal or wood briquettes. When the briquettes are ready, distribute the heated charcoal evenly under the cooking area for direct heat.
Arrange the portobellos on the grill, cap sides up. Cook for a total of 10 minutes, turning the mushrooms at least twice. Remove from the grill and set aside.
Meanwhile, toast the baguette slices on the edges of the grill, turning once, until they are golden brown, about 2 to 3 minutes. Transfer the toasted slices to a platter and rub the top of each one with the cut sides of the garlic clove.
To serve, slice each of the mushroom caps into 4 wedges and place on the platter with the toasted baguette slices on the side. Top with minced scallions. Serve warm.
Per serving (based on 24): 60 calories, 2 g protein, 8 g carbohydrates, 2 g fat, 4 mg cholesterol, 1 g saturated fat, 127 mg sodium, 1 g dietary fiber
Recipe tested by Michael Taylor; e-mail questions to email@example.com
Bratwurst Cooked the Right Way
8 to 10 servings
This method assures tender bratwurst without tough skin. Adapted from "Dr. BBQ's Big-Time Barbecue Cookbook," by Ray Lampe (St. Martin's Griffin, $16.95). The brats taste great on toasted sausage rolls.
8 tablespoons (1 stick) unsalted butter
10 links pork bratwurst (about 21/2 pounds)
1 large onion, thinly sliced
12 ounces (1 can or bottle) beer
When ready to cook the bratwurst, prepare the grill. If using a gas grill, preheat it to medium. If using a charcoal grill, start the charcoal or wood briquettes. When the briquettes are ready, distribute the heated charcoal evenly under the cooking area for direct heat.
(For charcoal grilling, build a fire that will stay quite hot for at least an hour.)
Place the butter in a shallow, heavy-duty aluminum foil pan on one side of the grill, and place the bratwurst links on the other side of the grill, directly on the grate. When the butter melts, add the onion and stir occasionally, about 7 minutes, until the onions are soft. Pour in the beer.
Meanwhile, turn the bratwurst as needed until they are nicely browned. (Don't worry about them being undercooked; they will finish cooking in the pan.) Add them to the pan, cover with aluminum foil and cook, about 15 minutes.
Remove the foil cover and continue to cook the bratwurst, letting the liquid in the pan reduce until it's at least halfway gone, about 15 minutes. Transfer the bratwurst to a platter. Serve warm with a spoonful of the juicy onions and some mustard, if desired.
Per serving, without rolls (based on 8): 271 calories, 5 g protein, 3 g carbohydrates, 26 g fat, 55 mg cholesterol, 12 g saturated fat, 238 mg sodium, 0 g dietary fiber
Recipe tested by Bonnie S. Benwick; e-mail questions to firstname.lastname@example.org
Adapted from "Bobby Flay's Grilling for Life," by Bobby Flay with Stephanie Banyas and Sally Jackson (Scribner, $22). Try the onion-grilling tip above (see "Rings Made Easier").
2 tablespoons paprika
1 tablespoon ancho chili powder* (may substitute regular chili powder)
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dry mustard, such as Colman's
1 teaspoon dried oregano
4 large Vidalia onions, cut into 1/4-inch-thick slices
2 tablespoons canola oil
When ready to cook the onions, prepare the grill. If using a gas grill, preheat the grill to medium-high. If using a charcoal grill, start the charcoal or wood briquettes. When the briquettes are ready, distribute the heated charcoal evenly under the cooking area for direct heat.
In a small bowl, whisk together all the spices. Using a brush, lightly coat both sides of the onion slices with the oil. Rub one side of each onion slice with the seasoning mixture and place, rub side down, on the grill. Cook until a crust has formed, about 3 minutes. Turn the onions over and continue grilling until just cooked through, about 2 to 3 minutes longer. Serve hot or at room temperature.
*NOTE: Ancho chili powder (with a make-your-own recipe) is available at Whole Foods Markets or through Penzeys Spices; see www.penzeys.com.
Per serving: 83 calories, 2 g protein, 9 g carbohydrates, 5 g fat, 0 mg cholesterol, 0 g saturated fat, 793 mg sodium, 3 g dietary fiber
Recipe tested by Diane Weeks; e-mail questions to email@example.com
Makes about 3 quarts
Fruit-based sauces taste great on pork and poultry. This definitely sweet recipe comes from pitmaster Paul Kirk, aka the Kansas City Baron of Barbecue. Adapted from "Peace, Love and Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies From the Legends of Barbecue," by Mike Mills and Amy Mills Tunnicliffe (Rodale, $19.95).
2 cups strawberry jelly
1 quart strawberries, stemmed and sliced in half
2 cups sugar
1 quart ketchup
1 cup light corn syrup
1 cup raspberry balsamic vinegar
1/2 cup frozen (4 ounces) limeade concentrate
1 can (6 ounces) tomato paste
1 tablespoon freshly grated ginger root
2 tablespoons tequila
2 tablespoons triple sec
1 to 2 tablespoons finely ground sea salt, or to taste
1 tablespoon ancho chili powder
1 teaspoon freshly ground black pepper
In a large pan over medium-high heat, combine all the ingredients until heated through. The mixture will be thick to start but will become somewhat thinner after it is heated. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Remove from heat to cool slightly, about 10 minutes. Puree in batches in a blender or food processor until smooth. Place in airtight containers and refrigerate until ready to use.
Per serving (based on 1/4 cup): 88 calories, 0 g protein, 21 g carbohydrates, 0 g fat, 0 mg cholesterol, 0 g saturated fat, 295 mg sodium, 0 g dietary fiber
Recipe tested by Tom Wilkinson; e-mail questions to firstname.lastname@example.org
Grilled Turkey Cutlets With Sage-Lemon Pesto
Turkey and sage are a natural pair. Serve with whole green beans and potato salad. Also adapted from "Bobby Flay's Grilling for Life."
For the pesto:
1/4 cup sage leaves
1/4 cup (half a bunch) flat-leaf parsley
1 clove garlic, smashed
2 tablespoons pine nuts
1/3 cup olive oil
3 tablespoons grated Parmesan cheese
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the turkey cutlets:
1/4 cup olive oil
2 tablespoons fresh lemon juice (from 1 lemon)
1 teaspoon grated lemon zest
2 cloves garlic, finely chopped
1 teaspoon coriander seeds
Four 8-ounce turkey breast cutlets
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
For the pesto: In a food processor or blender, combine the sage, parsley, garlic and pine nuts until coarsely chopped. With the motor running, add the oil until the mixture is emulsified. Pulse in the Parmesan cheese, salt and pepper just until combined. Transfer to an airtight container and refrigerate for up to 2 days in advance.
For the turkey cutlets: In a shallow baking dish large enough to hold the cutlets in a single layer, whisk together the oil, lemon juice and zest, garlic and coriander seeds. Add the cutlets and turn to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 4 hours.
When ready to cook the cutlets, prepare the grill. If using a gas grill, preheat the grill to medium-high. If using a charcoal grill, start the charcoal or wood briquettes. When the briquettes are ready, distribute the heated charcoal evenly under the cooking area for direct heat.
Remove the cutlets from the marinade and season with salt and pepper to taste. Discard the marinade.
Grill the cutlets, about 3 to 4 minutes on each side, until golden brown and just cooked through. Transfer the cutlets to a platter and let rest for 5 minutes (resting temperature of 160 degrees).
To serve, divide the pesto evenly atop each cutlet, about a tablespoon.
Per serving: 511 calories, 47 g protein, 3 g carbohydrates, 34 g fat, 114 mg cholesterol, 5 g saturated fat, 887 mg sodium, 1 g dietary fiber
Recipe tested by Shaune Hayes; e-mail questions to email@example.com