Simple And Seasonal Side Dishes From The Grill

Transcript

Volume 1 Simple and Seasonal Side Dishes from the Grill SIMPLE AND SEASONAL Side Dishes from the Grill Maschino’s 1715 South Campbell Avenue Springfield, MO 65807 Phone 417-869-1513 • Fax 417-869-1633 Table of Contents FRUITS........................................................................................................ 1 VEGETABLES.............................................................................................. 3 OTHER FOODS....................................................................................... 11 SPRING..................................................................................................... 12 SUMMER................................................................................................... 16 FA L L...................................................................................................... 19 WINTER..................................................................................................... 21 INDEX ...................................................................................................... 24 M A S C H I N O ’ S Chapter 1 Recipes by Food Type Fruits Stuffed Apples Remove cores and some additional apple flesh from 6 small red crisp apples. Chop the flesh finely and add 2 cups fresh white breadcrumbs. Mix with 1 small finely chipped onion, and 1 T raisins. Pack this stuffing into the apples. Place apples in a tray and brush with Honey and Chili Marinade (1/4 cup red wine, 1/2 cup honey, 1/4 t ground chili, 1 t mustard powder). Place on grill with indirect heat, cover and cook for 30 minutes. Serve with roast pork or turkey. Glazed Banana and Bacon Bites (A starter or side dish for grilled steaks) Peel 2-3 large firm bananas and cut into 1 inch slices at an angle. Cut bacon into 4 inch long strips, wrap around banana and secure with a toothpick. Brush with Honey and Chili Marinade (1/4 cup red wine, 1/2 cup honey, 1/4 t ground chili, 1 t mustard powder). Place on wire rack over grill and cook for 10 minutes marinating frequently and turning occasionally. 1 M A S C H I N O ’ S Grilled Bananas Arrange bananas on a rimmed baking sheet and brush with unsalted melted butter. Grill 2 minutes per side. Serve with your favorite ice cream. General fruit principals: 1. Start with a clean grill that has been preheated. 2. Have the washed and blotted dry fruit at room temperature. This way, if the fruit is marinated, the flavored liquids won't be diluted by excess moisture and where butter is brushed on the fruit, the melted butter won't congeal due to the fruit being cold. 3. All the fruits are grilled over direct heat with the grill uncovered. Because fruits are rich in natural sugars, they caramelize quickly. 4. Always use tongs to turn the fruit because a fork can tear the flesh of the fruit. Grilled Peaches, Plums, Nectarines and Figs Melt 2 T unsalted butter add to it 2 T brown sugar (and 1/4 cup brandy if desired). Put the selected fruit into the butter and sugar sauce and coat. Oil the grill grate and arrange the fruit, cut side down for 3 minutes, turn, brush with remaining butter/sugar mixture and grill till tender approximately another 3 minutes. Peppered Pineapple Serve with grilled pork, steaks or chicken Peel 1 small ripe pineapple or use a 12 oz can of pineapple rings. Combine 1t very finely chopped chili pepper, 1T brown sugar, 1T melted butter. Grill pineapple 1 minute on each side, brush with chili mixture and cook 2 minutes each side. 2 M A S C H I N O ’ S Vegetables Grilled Asparagus Rinse and dry the asparagus. Snap tough ends off of asparagus. Lightly drizzle asparagus with olive oil, and then sprinkle with garlic powder and salt and pepper. Grill till done. May be served as is or drizzled with fresh lemon juice. Crisp and Tender Grilled Beets Boil 6 well scrubbed beets for 15-20 minutes or microwave them until tender enough to pierce with a paring knife. Drain and let cool. Combine 4T butter, 2T honey and 2t grated fresh ginger in saucepan, heat gently and stir until mixture is smooth. Peel beets, slice into rounds about 1/3 inch thick, and brush with marinade. Grill the beets, turning once, about 6 minutes on each side. Grilled Fresh Broccoli Blanch 1 bunch trimmed broccoli for 3 minutes. Make marinade of 1/2 cup brown rice vinegar, 1/2 cup soy sauce, 1/4 cup honey, 1 clove minced garlic, and 1T lightly toasted sesame seeds. Pour marinade over broccoli, refrigerate and marinate 1 hour. Grill on high heat turning often until just tender, 5-6 minutes. Skewered Grilled Brussels Sprouts Blanch 2 cups trimmed Brussels sprouts until they turn bright green. Thread on a skewer and brush with flavored butter, a combination of 2T melted butter, 1T orange juice and 1T sesame seeds. Grill over high heat for 6 minutes rotating every minute or so to cook evenly. Baked Cabbage on the Grill Use 8 strips of thick bacon and 1 large green cabbage. Sprinkle each strip of bacon with a pinch each of salt, black pepper, red pepper flakes and brown sugar. Place each bacon strip on a 6 inch square of aluminum foil and then top each piece with a wedge of cabbage. Place a slice of bell pepper and a slice of yellow onion among them, and then seal the foil. Cook on indirect heat for 1 1/2 hours till the wedges feel soft when squeezed. 3 M A S C H I N O ’ S Caramelized Grilled Carrots Clean 5 medium carrots and bias cut them into 2 1/2 inch pieces. Parboil for 3-4 minutes. Lightly sprinkle with honey and lemon pepper and marinate in olive oil for 30 minutes. Cook on the hot side of the grill on a grilling griddle for 10-15 minutes, turning carrots and allowing seasoning to caramelize. Herbed Carrots Blanch 8-10 small slender scraped carrots until you can pierce them with a paring knife. Meanwhile, combine 1/2 cup olive oil, 1/4 cup balsamic vinegar, 1/3 cup minced flatleaf parsley, 2T fresh minced marjoram, and salt and pepper to taste. Brush the grill and the carrots with the oil mixture, place carrots directly on the grill on high heat. Turn often till soft, about 20 minutes. Corn on the Cob Clean corn, lightly coat with olive oil. Grill directly over hot fire turning frequently till done. Serve with butter, basil butter, or Parmesan cheese and preferred seasonings. Baked Onion from the Grill... tastes like French Onion Soup Cut the top 1/2 inch off onion and scoop out a small depression in the top of the onion. Make two cuts to quarter the onion almost to the bottom. Put a pat of butter and a beef bullion cube in the depression. Wrap onion tightly with two layers of aluminum foil. Put on the grill for 45 minutes to an hour. Grilled Slices of Onions Arrange 1/2 inch slices of onions in a single layer on a large platter. Brush both sides with olive oil. Sprinkle with Chipotle Chile and salt. Place the onions directly over the hot fire and turn once. Grill for a total of about four minutes. Use a combination of tongs and a long-handled spatula to turn the onion slices so they stay intact. 4 M A S C H I N O ’ S Grilled Focaccia with Caramelized Onions and Brie Sauté 2 large thinly sliced onions in 2T melted butter. Sprinkle with 1/2 t sugar and 2T port and continue to sauté until onions are golden. Spread onions over 2 fully baked focaccia or pizza shells. Dot the bread and onions with cubes of Brie and grill over medium fire with the lid closed for 3 minutes or until the Brie melts. This is also a good appetizer. Make extra caramelized onions to add to mashed potatoes, pasta, or as a meat topper. Grilled Onions with fresh Rosemary Peel and quarter 4 medium brown onions. Combine 1/3 cup olive oil, juice of 1/2 lemon, 1 clove minced garlic, and 1 Tbsp minced fresh rosemary. Brush the onions with the seasoned oil mixture. Brush grill with oil and place onions on the grill over high heat. Turn frequently for 8-12 minutes until they are evenly browned. Smoky Crisp Snow Peas You will need a fine mesh grate for this recipe. Make a marinade by combining 1/4 cup brown rice vinegar, 1 t each dark sesame oil and soy sauce and a pinch of sugar. Marinate 1/2 pound snow peas in refrigerator for at least three hours. Brush the fine mesh grate with oil to prevent sticking. Place the drained snow peas on the grate in a single layer on low to medium heat. After 30 seconds, turn over and grill for another 15-30 seconds. Serve immediately. Feta Stuffed Bell Peppers Halve and seed red bell peppers. Place a tomato quarter, some cubes of feta, sliced black olives in the pepper halves. Drizzle with olive oil and place basil leaves on top. Grill the peppers over medium heat till they are soft and the skin begins to char, about 10 minutes. Grilled Peppers Cut 4 red, orange, or yellow peppers into quarters, discarding stems and seeds. Toss peppers with 2T olive oil, 1/2 t salt and 1/4 t coarse ground pepper. Place peppers, skin side up on hot grill. Cover and cook for 4-5 minutes, turn peppers over, cover and cook 3-4 minutes longer until slightly charred. Return to bowl and toss with 1/4 cup chopped parsley leaves. Great Grilled Potatoes Cut small potatoes in half. Toss lightly with salt and pepper. Place cut side down on grill for five minutes. Turn and cook another five minutes or till done. Can be eaten as is or serve with basil butter or pesto sauce. 5 M A S C H I N O ’ S Barbecue Roasted Potatoes and Onions with Olives Slice 1 1/2 lbs potatoes and two large onions into a bowl. Whisk together 3t chopped rosemary and salt and pepper. Divide the mixture between six large squares of thick foil and slice the olives into thin rings on top of each helping. Close the parcels tightly and grill over medium heat turning occasionally about 30 minutes or until the potatoes are done. Pesto Potato Wedges Peel and halve 4 medium potatoes. Cut each half into 4-6 wedges. Rinse well, drain and place in large bowl. Prepare mixture of 2T basil pesto, 1T olive oil and 1T water. Pour mixture over potatoes and toss to coat well. Place in a large foil dish in a single layer and pour remaining marinade on top of potatoes. Cook uncovered potatoes over indirect heat in covered grill for 40 minutes, turning once. Cover potatoes with a sheet of foil and cook 20 more minutes, turning once. When tender, remove to plate and sprinkle with 1/2 cup parmesan cheese Variety Potato Packets The basic potato packet can have an Herb, Chili, Rosemary, or Garlic Lemon flavoring. The packet is made from a double layer of heavy duty aluminum foil torn large enough to wrap generously and tightly around 2 lbs medium red potatoes, cut into one inch chunks that have been tossed with desired seasonings. Place prepared packet on hot grill and cook for 30 minutes or till fork tender. To serve, carefully open one end of the packet to allow steam to escape, then open the packet completely.
Herbed Potato Packet: toss the potatoes with 2T olive oil, 2 cloves minced garlic, 1T fresh thyme, 1/4 cup chopped fresh parsley.
Chili Potato Packet: Toss with the potatoes, a seasoning made of 1 large red pepper cut into one inch pieces, 2 T olive oil, 1T chili powder, 1t salt and 1/4 t cayenne pepper.
Rosemary Potato Packet: Toss with the potatoes a seasoning made of 1T olive oil, 1T fresh chopped rosemary, 1t grated orange peel, salt and pepper.
Lemon-Garlic Potato Packet: Toss with the potatoes 12 garlic cloves, peeled, 1 1/2 t grated lemon peel, salt and pepper 6 M A S C H I N O ’ S Pumpkin Packets with Chili and Lime Halve a 1-2 lb pumpkin or butternut squash, scoop out the seeds, cut into thin wedges and peel. Heat 2T oil, 2T butter until melted, mix in 1/2 cup chili sauce, 2t lime juice and rind of 1 lime, grated. Add the pumpkin (or squash) to the pan and toss to coat on all sides. Divide the mixture among 4 double thickness sheets of foil. Fold to enclose into packets. Cook the packets on the grill for 15-25 minutes till tender. Stir-Grilled Root Vegetables with Asiago Polenta Prepare Polenta and stir in 1 cup Asiago Cheese and season with salt and pepper. Set aside to keep warm. Prepare root vegetables: 8 peeled shallots, 4 baby carrots, 8 quartered new potatoes, 1 large leek (or one medium onion) chopped into segments, 1 large parsnip peeled and cut into 2 inch pieces. Microwave root vegetables for 3-4 minutes till partially cooked. Pour vegetables onto grill wok to stir grill till tender. Serve alongside or on top of Asiago Polenta. Summer Squash and Onion Medley Slice the zucchini and/or summer squash lengthwise into pieces 1/4 inch thick. Cut onions into eights. Whole cloves of garlic may be added if desired. Place vegetables in a zip-lock bag and add olive oil, a sprinkling of red pepper flakes, salt and pepper. Marinade for 30 minutes. Grill on a grill grid pan till done. Squash and Apples with Brown Sugar
1 small acorn squash
2 tart or baking apples
6 t butter
1/4 cup packed brown sugar
Juice of one lemon
Salt, pepper and allspice to taste
3 T finely chopped parsley Halve the squash lengthwise and scoop out seeds and membranes. Cut each half into 3 wedges. Cut and core the apples in half and cut each half into thirds. Place squash and apple wedges on thick foil and top with rest of ingredients. Close tightly and grill over medium heat turning frequently for about 40 minutes. 7 M A S C H I N O ’ S Smoky, Spicy Acorn Squash Cut 3 acorn squash in half and remove seeds. Brush the flesh side of each squash with 3t oil. Cover each squash half with foil. Poke holes in foil to let the smoke through, and put squash, cut side down in a 225 degree smoker for 2 hours or until the squash is tender. In a saucepan, melt 6T butter and add 2t cinnamon, 1/4c brown sugar and 1/2t chili powder. Drizzle the spicy butter over the squash half and serve. Winter Squash with Brown Sugar Cut an acorn or butternut squash in half and scoop out the seeds. Cut into quarters and steam for about 8 minutes. Drain and let cool. Melt 6T unsalted butter, combine with 2T brown sugar and a pinch of cinnamon, ginger and mace stirring until the sugar dissolves. Brush brown sugar mixture onto wedges of steamed squash and grill until light brown on the surface and tender inside, about 8-10 minutes. Grilled Zucchini Squash, Garlic and Onions Slice 3 zucchini or summer squash into 1/4 inch slices lengthwise. Cut one onion into wedges. Marinate vegetables and one head of garlic, separated into cloves, for at least one hour in a mixture of 1T olive oil, pinch hot pepper flakes, salt and pepper and balsamic glaze (if available). Place in grill basket and grill on hot to medium fire for 812 minutes, turning occasionally. Sensational Summer Squash Combine 6T olive oil, 2T white wine vinegar, 1 clove minced garlic, 1T minced fresh oregano and a pinch of salt in a baggie. Cut 4 slender, firm zucchini and/or yellow squash in half lengthwise, place in baggie with oil and herb mixture. Toss and let sit for at least one hour. Brush grill with oil. Lay squash cut side down on high or medium heat and cook 8-12 minutes, turning once. If desired, add wedges of onions and a pinch of hot pepper for additional flavor. Spicy Sweet Potato Slices Parboil 1 lb sweet potatoes for 10 minutes. Drain, peel and cut into thick slices. Mix together 2T olive oil, 1 cup chili sauce and salt and pepper. Brush mixture onto one side of sweet potato slices, grill for 5-6 minutes oil side down and turn. Lightly brush the other side with oil, turn again, and broil for another 5 minutes or until crisp and golden. For a simple spicy dip, combine 2/3 cup sour cream with 1/2 t each sugar and Dijon mustard; salt and pepper to taste. 8 M A S C H I N O ’ S Marinated and Roasted Sweet Potato Wedges Cut 3 medium sweet potatoes into wedges. Parboil for 6-7 minutes until tender and pat dry. Mix together marinade of 6 T olive oil, 1 t garlic puree or clove of finely minced garlic, 4 T orange juice and 1 T finely chopped fresh rosemary. Coat the warm wedges with mixture and marinate 5-6 hours or overnight. Grill marinated wedges for 5 minutes on each side until tender and lightly caramelized. Baste wedges with marinade as they cook. Skewered Sweet Potatoes for Easter In this Easter side dish, prunes lend their deep winy taste to maple glazed sweet potatoes. Soak wooden skewers in water for at least 30 minutes. Pour boiling water over 1 cup pitted prunes. Cover and let rest for about 30 minutes, then drain well. Meanwhile, boil 2 large sweet potatoes for 15 minutes, drain, let cool, peel, and cut into chunks. Brush the prunes with Maple Glaze. Alternate the prunes and potatoes on skewer and grill, turning often for about 12 minutes. Drizzle Cool Cardamom Dressing lightly over skewers and serve immediately.
Maple Glaze: In a small sauce pan heat 4T butter, 1/4 cup maple syrup, pinch each of allspice, cinnamon, cumin and clover. Brush glaze on prior to grilling.
Cool Cardamom Dressing: Mix together 1 cup buttermilk, pinch cardamom, 1 clove minced garlic, salt and pepper to taste. Drizzle over skewers. Cherry Tomato Skewers with Fresh Basil Soak the skewers and thread 5 cherry tomatoes onto each skewer, placing a basil leaf, folded in half crosswise between the tomatoes. Brush the tomatoes generously on all sides with olive oil. Place the skewers directly over a medium hot fire for 30 seconds per side. Move the skewers to a cooler side of the grill and grill 1-2 minutes longer but not till the skin blisters...just till they are hot. Cheese Toasted Tomato Slices In a wide bowl, combine 1/2 cup unbleached flour, 1/3 cup yellow cornmeal, 1/3 cup Parmesan cheese, 1T dried oregano or 2T minced fresh oregano, 2 lightly beaten eggs and salt and pepper to taste. Slice 4 medium firm tomatoes into 1/4 inch rounds and coat them with the breading. Brush the grill with oil and spread the slices on top. Grill the slices, turning once, until they are golden crisp about 8-10 minutes. Simple Grilled Tomatoes Brush the grill with olive oil to season the tomatoes and prevent sticking. Cut the tomatoes in half, place them skin side up over medium-high heat. Cook 5 minutes until soft. 9 M A S C H I N O ’ S Grilled Yams with pecans Peel and cut 4 sweet potatoes diagonally. Parboil for 20-30 minutes to tenderize. Place in sauté basket on grill for 5-8 minutes. Cook on medium heat away from direct fire. When cooking is complete, sprinkle with a mixture of 1/2 Tablespoon brown sugar and 1 Tablespoon nutmeg. You can dot with butter and sprinkle with pecans if desired. 10 M A S C H I N O ’ S Other Foods Grilled Fennel Trim tops from fennel bulbs and cut each into 8 wedges. Microwave, covered, for 5 minutes, drain liquid from bowl and toss fennel with 1T olive oil, 1/4 t each salt and pepper. Place fennel on hot grill grate for 10 minutes, turning once, until fennel is tender and lightly charred. Grilled Goat's Cheese stuffed Mushrooms Mix together 4T olive oil, 1T lemon juice, 2 cloves finely chopped garlic and brush over 8 large Portobello mushrooms. Marinate for 3-4 hours. Mix together 8 oz soft goat's cheese, 1T snipped fresh chives and 4 finely chopped sun dried tomatoes. Grill the marinated mushrooms for about 5 minutes, turning once or twice, till tender. Place mushrooms on cookie sheet, spoon the cheese mixture into each mushroom and place back on grill for just a minute or until cheese starts to melt. Sprinkle with 3T chopped fresh parsley. Mushroom Madness: Marinated and Grilled Fresh Mushrooms In a small sauce pan, combine 1/4 cup fresh lemon juice, 1/4 cup minced scallions, 2 t grated fresh ginger, 2T soy sauce, 2T dry sherry, 1T sugar. Heat gently until the sugar dissolves. Transfer this mixture into a large bowl, let cool, and add 1 pound fresh mushrooms. Let the mushrooms marinate, refrigerated, for at least 3 hours. On a medium high preheated grill brushed with oil, place the marinated mushrooms stem side down. Cook until tender and golden brown around the edges - 8 -15 minutes depending on the size of the mushroom 11 M A S C H I N O ’ S Chapter 2 Recipes by Seasons Spring Crisp and Tender Grilled Beets: Boil 6 well scrubbed beets 15-20 minutes or microwave them until tender enough to pierce with a paring knife. Drain and let cool. Combine 4T butter, 2T honey and 2t grated fresh ginger in saucepan, heat gently and stir until mixture is smooth. Peel beets, slice into rounds about 1/3 inch thick, and brush with marinade. Grill the beets, turning once, about 6 minutes on each side. Grilled Fresh Broccoli Blanch 1 bunch trimmed broccoli for 3 minutes. Make marinade of 1/2 cup brown rice vinegar, 1/2 cup soy sauce, 1/4 cup honey, 1 clove minced garlic, and 1T lightly toasted sesame seeds. Pour marinade over broccoli, refrigerate and marinate 1 hour. Grill on high heat turning often until just tender, 5-6 minutes. Skewered Grilled Brussels Sprouts Blanch 2 cups trimmed Brussels sprouts until they turn bright green. Thread on a skewer and brush with flavored butter, a combination of 2T melted butter, 1T orange juice and 1T sesame seeds. Grill over high heat for 6 minutes rotating every minute or so to cook evenly. Herbed Carrots Blanch 8-10 small slender scraped carrots until you can pierce them with a paring knife. Meanwhile, combine 1/2 cup olive oil, 1/4 cup balsamic vinegar, 1/3 cup minced flatleaf parsley, 2T fresh minced marjoram, and salt and pepper to taste. Brush the grill and the carrots with the oil mixture, place carrots directly on the grill on high heat. Turn often till soft, about 20 minutes. 12 M A S C H I N O ’ S Grilled Fennel Trim tops from fennel bulbs and cut each into 8 wedges. Microwave, covered, for 5 minutes, drain liquid from bowl and toss fennel with 1T olive oil, 1/4 t each salt and pepper. Place fennel on hot grill grate for 10 minutes, turning once, until fennel is tender and lightly charred. Smoked Mozzarella, Tomatoes and Herbs You will need a fine mesh grate, and skewers for this dish. Combine 1/4 cup olive oil, 1 clove finely minced garlic, 1 finely minced shallot, and 2T minced fresh basil. On a skewer, alternate cherry tomatoes and 2 cups cubed smoked mozzarella. Brush the skewers and the grill with the herb and oil mixture. Grill on a fine mesh grate, turning often until the tomatoes char lightly and the cheese gets gooey, about 6-8 minutes. Grilled Onions with fresh Rosemary Peel and quarter 4 medium brown onions. Combine 1/3 cup olive oil, juice of 1/2 lemon, 1 clove minced garlic, and 1 Tbsp minced fresh rosemary. Brush the onions with the seasoned oil mixture. Brush grill with oil and place onions on the grill over high heat. Turn frequently for 8-12 minutes until they are evenly browned. Smoky Crisp Snow Peas You will need a fine mesh grate for this recipe. Make a marinade by combining 1/4 cup brown rice vinegar, 1 t each dark sesame oil and soy sauce and a pinch of sugar. Marinate 1/2 pound snow peas in refrigerator for at least three hours. Brush the fine mesh grate with oil to prevent sticking. Place the drained snow peas on the grate in a single layer on low to medium heat. After 30 seconds, turn over and grill for another 15-30 seconds. Serve immediately. 13 M A S C H I N O ’ S Variety Potato Packets The basic potato packet can have an Herb, Chili, Rosemary, or Garlic Lemon flavoring. The packet is made from a double layer of heavy duty aluminum foil torn large enough to wrap generously and tightly around 2 lbs medium red potatoes, cut into one inch chunks that have been tossed with desired seasonings. Place prepared packet on hot grill and cook for 30 minutes or till fork tender. To serve, carefully open one end of the packet to allow steam to escape, then open the packet completely.
Herbed Potato Packet: toss the potatoes with 2T olive oil, 2 cloves minced garlic, 1T fresh thyme, 1/4 cup chopped fresh parsley.
Chili Potato Packet: Toss with the potatoes, a seasoning made of 1 large red pepper cut into one inch pieces, 2 T olive oil, 1T chili powder, 1t salt and 1/4 t cayenne pepper.
Rosemary Potato Packet: Toss with the potatoes a seasoning made of 1T olive oil, 1T fresh chopped rosemary, 1t grated orange peel, salt and pepper.
Lemon-Garlic Potato Packet: Toss with the potatoes 12 garlic cloves, peeled, 1 1/2 t grated lemon peel, salt and pepper. Grilled Zucchini Squash, Garlic and Onions Slice 3 zucchini or summer squash into 1/4 inch slices lengthwise. Cut one onion into wedges. Marinate vegetables and one head of garlic, separated into cloves, for at least one hour in a mixture of 1T olive oil, pinch hot pepper flakes, salt and pepper and balsamic glaze (if available). Place in grill basket and grill on hot to medium fire for 812 minutes, turning occasionally. Cheese Toasted Tomato Slices In a wide bowl, combine 1/2 cup unbleached flour, 1/3 cup yellow cornmeal, 1/3 cup Parmesan cheese, 1T dried oregano or 2T minced fresh oregano, 2 lightly beaten eggs and salt and pepper to taste. Slice 4 medium firm tomatoes into 1/4 inch rounds and coat them with the breading. Brush the grill with oil and spread the slices on top. Grill the slices, turning once, until they are golden crisp about 8-10 minutes. 14 M A S C H I N O ’ S Skewered Sweet Potatoes for Easter In this Easter side dish, prunes lend their deep winy taste to maple glazed sweet potatoes. Soak wooden skewers in water for at least 30 minutes. Pour boiling water over 1 cup pitted prunes. Cover and let rest for about 30 minutes, then drain well. Meanwhile, boil 2 large sweet potatoes for 15 minutes, drain, let cool, peel, and cut into chunks. Brush the prunes with Maple Glaze. Alternate the prunes and potatoes on skewers and grill, turning often for about 12 minutes. Drizzle Cool Cardamom Dressing lightly over skewers and serve immediately.
Maple Glaze: In a small sauce pan heat 4T butter, 1/4 cup maple syrup, pinch each of allspice, cinnamon, cumin and clover. Brush glaze on prior to grilling.
Cool Cardamom Dressing: Mix together 1 cup buttermilk, pinch cardamom, 1 clove minced garlic, salt and pepper to taste. Drizzle over skewers. 15 M A S C H I N O ’ S Summer Grilled Asparagus Rinse and dry the asparagus. Snap tough ends off of asparagus. Lightly drizzle asparagus with olive oil, and then sprinkle with garlic powder and salt and pepper. Grill till done. May be served as is or drizzled with fresh lemon juice. Corn on the Cob Clean corn, lightly coat with olive oil. Grill directly over hot fire turning frequently till done. Serve with butter, basil butter, or Parmesan cheese and preferred seasonings. Baked Onion from the Grill… tastes like French Onion Soup Cut the top 1/2 inch off onion and scoop out a small depression in the top of the onion. Make two cuts to quarter the onion almost to the bottom. Put a pat of butter and a beef bullion cube in the depression. Wrap onion tightly with two layers of aluminum foil. Put on the grill for 45 minutes to an hour. Grilled Slices of Onions Arrange 1/2 inch slices of onions in a single layer on a large platter. Brush both sides with olive oil. Sprinkle with chipotle chile and salt. Place the onions directly over the hot fire and turn once. Grill for about four minutes total. Use a combination of tongs and a long-handled spatula to turn the onion slices so they stay intact. 16 M A S C H I N O ’ S Grilled Peaches, Plums, Nectarines and Figs. Melt 2 T unsalted butter add to it 2 T brown sugar (and 1/4 cup brandy if desired). Put the selected fruit into the butter and sugar sauce and coat. Oil the grill grate and arrange the fruit, cut side down for 3 minutes, turn, brush with remaining butter/sugar mixture and grill till tender approximately another 3 minutes. Feta Stuffed Bell Peppers Halve and seed red bell peppers. Place a tomato quarter, some cubes of feta, sliced black olives in the pepper halves. Drizzle with olive oil and place basil leaves on top. Grill the peppers over medium heat till they are soft and the skin begins to char, about 10 minutes. Great Grilled Potatoes Cut small potatoes in half. Toss lightly with salt and pepper. Place cut side down on grill for five minutes. Turn and cook another five minutes or till done. Can be eaten as is or serve with basil butter or pesto sauce. Barbecue Roasted Potatoes and Onions with Olives Slice 1 1/2 lbs potatoes and two large onions into a bowl. Whisk together 3t chopped rosemary and salt and pepper. Divide the mixture between six large squares of thick foil and slice the olives into thin rings on top of each helping. Close the parcels tightly and grill over medium heat turning occasionally about 30 minutes or until the potatoes are done. Summer Squash and Onion Medley Slice the zucchini and/or summer squash lengthwise into pieces 1/4 inch thick. Cut onions into eights. Whole cloves of garlic may be added if desired. Place vegetables in a zip-lock bag and add olive oil, a sprinkling of red pepper flakes, salt and pepper. Marinade for 30 minutes. Grill on a grill grid pan till done. Sensational Summer Squash Combine 6T olive oil, 2T white wine vinegar, 1 clove minced garlic, 1T minced fresh oregano and a pinch of salt in a baggie. Cut 4 slender, firm zucchini and/or yellow squash in half lengthwise, place in baggie with oil and herb mixture. Toss and let sit for at least one hour. Brush grill with oil. Lay squash cut side down on high or medium heat and cook 8-12 minutes, turning once. If desired, add wedges of onions and a pinch of hot pepper for additional flavor. 17 M A S C H I N O ’ S Simple Grilled Tomatoes Brush the grill with olive oil to season the tomatoes and prevent sticking. Cut the tomatoes in half, place them skin side up over medium-high heat. Cook 5 minutes until soft. Cherry Tomato Skewers with Fresh Basil Soak the skewers and thread 5 cherry tomatoes onto each skewer, placing a basil leaf, folded in half crosswise between the tomatoes. Brush the tomatoes generously on all sides with olive oil. Place the skewers directly over a medium hot fire for 30 seconds per side. Move the skewers to a cooler side of the grill and grill 1-2 minutes longer but not till the skin blisters...just till they are hot. 18 M A S C H I N O ’ S Fa l l Baked Cabbage on the Grill Use 8 strips of thick bacon and 1 large green cabbage. Sprinkle each strip of bacon with a pinch each of salt, black pepper, red pepper flakes and brown sugar. Place each bacon strip on a 6 inch square of aluminum foil and then top each piece with a wedge of cabbage. Place a slice of bell pepper and a slice of yellow onion among them, then seal the foil. Cook on indirect heat for 1 1/2 hours till the wedges feel soft when squeezed. Pumpkin Packets with Chili and Lime Halve a 1-2 lb pumpkin or butternut squash, scoop out the seeds, cut into thin wedges and peel. Heat 2T oil, 2T butter until melted, mix in 1/2 cup chili sauce, 2t lime juice and rind of 1 lime, grated. Add the pumpkin (or squash) to the pan and toss to coat on all sides. Divide the mixture among 4 double thickness sheets of foil. Fold to enclose into packets. Cook the packets on the grill for 15-25 minutes till tender. Stir-Grilled Root Vegetables with Asiago Polenta Prepare Polenta and stir in 1 cup Asiago Cheese. Season the Polenta with salt and pepper. Set aside to keep warm. Prepare root vegetables: 8 peeled shallots, 4 baby carrots, 8 quartered new potatoes, 1 large leek (or one medium onion) chopped into segments, 1 large parsnip peeled and cut into 2 inch pieces. Microwave root vegetables for 3-4 minutes till partially cooked. Pour vegetables onto grill wok to stir grill till tender. Serve alongside or on top of Asiago Polenta. This is an excellent Thanksgiving dish. 19 M A S C H I N O ’ S Squash and Apples with Brown Sugar
1 small acorn squash
2 tart or baking apples
6 t butter
1/4 cup packed brown sugar
Juice of one lemon
Salt, pepper and allspice to taste 3 T finely chopped parsley Halve the squash lengthwise and scoop out seeds and membranes. Cut each half into 3 wedges. Cut and core the apples in half and cut each half into thirds. Place squash and apple wedges on thick foil and top with rest of ingredients. Close tightly and grill over medium heat turning frequently for about 40 minutes. Spicy Sweet Potato Slices Parboil 1 lb sweet potatoes for 10 minutes. Drain, peel and cut into thick slices. Mix together 2T olive oil, 1 cup chili sauce and salt and pepper. Brush mixture onto one side of sweet potato slices, grill for 5-6 minutes oil side down and turn. Lightly brush the other side with oil, turn again, and broil for another 5 minutes or until crisp and golden. For a simple spicy dip, combine 2/3 cup sour cream with 1/2 t each sugar and Dijon mustard and salt and pepper to taste. 20 M A S C H I N O ’ S Winter Stuffed Apples Remove cores and some additional apple flesh from 6 small red crisp apples. Chop the flesh finely and add 2 cups fresh white breadcrumbs. Mix with 1 small finely chipped onion, and 1 T raisins. Pack this stuffing into the apples. Place apples in a tray and brush with Honey and Chili Marinade (1/4 cup red wine, 1/2 cup honey, 1/4 t ground chili, 1 t mustard powder). Place on grill with indirect heat, cover and cook for 30 minutes. To serve with roast pork or turkey Grilled Bananas Arrange bananas on a rimmed baking sheet and brush with unsalted melted butter. Grill 2 minutes per side. Serve with your favorite ice cream. General fruit principals: 1. Start with a clean grill that has been preheated. 2. Have the washed and blotted dry fruit at room temperature. This way, if the fruit is marinated, the flavored liquids won't be diluted by excess moisture and where butter is brushed on the fruit, the melted butter won't congeal due to the fruit being cold. 3. All the fruits are grilled over direct heat with the grill uncovered. Because fruits are rich in natural sugars, they caramelize quickly. 4. Always use tongs to turn the fruit because a fork can tear the flesh of the fruit. Caramelized Grilled Carrots Clean 5 medium carrots and bias cut them into 2 1/2 inch pieces. Parboil for 3-4 minutes. Lightly sprinkle with honey and lemon pepper and marinate in olive oil for 30 minutes. Cook on the hot side of the grill on a grilling griddle for 10-15 minutes, turning carrots and allowing seasoning to caramelize. 21 M A S C H I N O ’ S Grilled Goat's Cheese stuffed Mushrooms Mix together 4T olive oil, 1T lemon juice, 2 cloves finely chopped garlic and brush over 8 large Portobello mushrooms. Marinate for 3-4 hours. Mix together 8 oz soft goat's cheese, 1T snipped fresh chives and 4 finely chopped sun dried tomatoes. Grill the marinated mushrooms for about 5 minutes, turning once or twice, till tender. Place mushrooms on cookie sheet, spoon the cheese mixture into each mushroom and place back on grill for just a minute or until cheese starts to melt. Sprinkle with 3T chopped fresh parsley. Mushroom Madness: Marinated and Grilled Fresh Mushrooms In a small sauce pan, combine 1/4 cup fresh lemon juice, 1/4 cup minced scallions, 2 t grated fresh ginger, 2T soy sauce, 2T dry sherry, 1T sugar. Heat gently until the sugar dissolves. Transfer this mixture into a large bowl, let cool, and add 1 pound fresh mushrooms. Let the mushrooms marinate, refrigerated, for at least 3 hours. On a medium high preheated grill brushed with oil, place the marinated mushrooms stem side down. Cook until tender and golden brown around the edges - 8 -15 minutes depending on the size of the mushrooms. Grilled Focaccia with Caramelized Onions and Brie Sauté 2 large thinly sliced onions in 2T melted butter. Sprinkle with 1/2 t sugar and 2T port and continue to sauté until onions are golden. Spread onions over 2 fully baked focaccia or pizza shells and dot with cubes of Brie and then grill over medium fire with the lid closed for 3 minutes or until the Brie melts. This is also a good appetizer. Make extra caramelized onions to add to mashed potatoes, pasta, or as a meat topper. Peppers Cut 4 red, orange, or yellow peppers into quarters, discarding stems and seeds. Toss peppers with 2T olive oil, 1/2 t salt and 1/4 t coarse ground pepper. Place peppers, skin side up on hot grill. Cover and cook for 4-5 minutes, turn peppers over, cover and cook 3-4 minutes longer until slightly charred. Return to bowl and toss with 1/4 cup chopped parsley leaves. Pesto Potato Wedges Peel and halve 4 medium potatoes. Cut each half into 4-6 wedges. Rinse well, drain and place in large bowl. Prepare mixture of 2T basil pesto, 1T olive oil and 1T water. Pour mixture over potatoes and toss to coat well. Place in a large foil dish in a single layer and pour remaining marinade on top of potatoes. Cook uncovered potatoes over indirect heat in covered grill for 40 minutes, turning once. Cover potatoes with a sheet of foil and cook 20 more minutes, turning once. When tender, remove to plate and sprinkle with 1/2 cup parmesan cheese. 22 M A S C H I N O ’ S Peppered Pineapple Peel 1 small ripe pineapple or use a 12 oz can of pineapple rings. Combine 1t very finely chopped chili pepper, 1T brown sugar, 1T melted butter. Grill pineapple 1 minute on each side, brush with chili mixture and cook 2 minutes each side. Serve with grilled pork, steaks or chicken. Smoky, Spicy Acorn Squash Cut 3 acorn squash in half and remove seeds. Brush the flesh side of each squash with 3t oil. Cover each squash half with foil. Poke holes in foil to let the smoke through, and put squash, cut side down in a 225 degree smoker for 2 hours or until the squash is tender. In a saucepan, melt 6T butter and add 2t cinnamon, 1/4c brown sugar and 1/2t chili powder. Drizzle the spicy butter over the squash half and serve. Winter Squash with Brown Sugar Cut an acorn or butternut squash in half and scoop out the seeds. Cut into quarters and steam for about 8 minutes. Drain and let cool. Melt 6T unsalted butter, combine with 2T brown sugar and a pinch of cinnamon, ginger and mace stirring until the sugar dissolves. Brush brown sugar mixture onto wedges of steamed squash and grill until light brown on the surface and tender inside, about 8-10 minutes. Marinated and Roasted Sweet Potato Wedges Cut 3 medium sweet potatoes into wedges. Parboil for 6-7 minutes until tender. Pat dry. Mix together marinade of 6 T olive oil, 1 t garlic puree or clove of finely minced garlic, 4 T orange juice and 1 T finely chopped fresh rosemary. Coat the warm wedges with mixture and marinate 5-6 hours or overnight. Grill marinated wedges for 5 minutes on each side until tender and lightly caramelized. Baste wedges with marinade as they cook.. Grilled Yams with pecans Peel and cut 4 sweet potatoes diagonally. Parboil for 20-30 minutes to tenderize. Place in sauté basket on grill for 5-8 minutes. Cook on medium heat away from direct fire. When cooking is complete, sprinkle with a mixture of 1/2 Tablespoon brown sugar and 1 Tablespoon nutmeg and then dot with butter and sprinkle with pecans if desired. 23 M A S C H I N O ’ S Index apples, 1, 7, 8, 23, 24 asparagus, 3, 18 bananas, 1, 2, 24 beets, 3, 14 broccoli, 3, 14 Brussels sprouts, 3, 14 cabbage, 3, 22 carrots, 4, 7, 14, 22, 24 corn, 4, 18 fruits, 2, 24 mushrooms, 12, 25 onions, 4, 5, 6, 7, 8, 15, 18, 19, 20, 25 other, 8, 23 peas, 5, 15 peppers, 5, 19, 25 potatoes, 5, 6, 7, 8, 10, 11, 16, 17, 19, 22, 23, 25, 26 pumpkin, 7, 22 root vegetables, 7, 22 squash, 7, 8, 16, 19, 22, 23, 26 summer, 7, 8, 16, 19 sweet potatoes, 8, 10, 11, 17, 23, 26 tomatoes, 10, 11, 12, 15, 16, 21, 25 vegetables, 7, 8, 16, 19, 22 24