By Brack Johnson
Dad's wearing the "Kiss the Cook" apron you gave him for Father's Day. Family and friends are gathered in the backyard. Picnic tables are groaning with lemonade, ice tea, deviled eggs, baked beans, potato chips, coleslaw and watermelon. Everything's in place for the best barbecue ever.
Wait just a minute. Where's the beef? It's not in this article. We're giving the cows a day off. From recent cookbooks, here are recipes for everything else - from salad to fish to dessert - that can go on a grill.
The Chefs Collaborative Cookbook
Local, Sustainable, Delicious Recipes
From America's Great Chefs
Published by Taunton Press
Grilled Skin-on Striped Bass with Summer Tomatoes and Horta (Greens)
For the fish
4 striped bass fillets, skin on, 6 to 8 ounces each
2 tablespoons extra-virgin olive oil;
more for the grill
Kosher salt and freshly ground black pepper
1 tablespoon oregano, preferably Mediterranean, fresh or dried
For the horta
1 large head escarole, or 1 large bunch chard or kale (about 1-1/2 pounds)
2 lemons, zest finely chopped and juiced
1 small clove garlic, finely minced
1/2 cup extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground pepper
Prepare the fish
Brush both sides of the fish with olive oil and season with salt, black pepper, and a sprinkle of oregano. Set aside while you prepare the horta and tomatoes.
Prepare the horta
Bring a large pot of lightly salted water to a boil over high heat. Prepare the greens by cutting out the core if you are using escarole, cutting off the lower stems for chard or removing the stems if you're using kale.
Coarsely chop the greens, add them to a big bowl of cold water and swish around to remove the sand and dirt.
When the water comes to a boil, add the greens and cook for about 5 minutes or until tender. While greens are cooking, combine the lemon juice and zest with the garlic in a large bowl. Slowly whisk in the olive oil, add the crushed red pepper flakes, and season to taste with salt and pepper.Thoroughly drain the greens and set them aside to cool slightly.
When the greens are cool enough to handle, squeeze any remaining water from them and add them to the lemony vinaigrette. Mix well to thoroughly coat the greens and hold at room temperature until ready to serve.
For the summer tomatoes
2 medium-size ripe tomatoes (about 1 pound), cored and cut into 1/2-inch dice
1 shallot, finely chopped
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
1 tablespoon coarsely chopped fresh herbs, such as basil, dill or mint, or a combination
Kosher salt and freshly ground black pepper
For garnish
Coarse sea salt
Lemon wedges
Make the summer tomatoes
In a small, nonreactive bowl, toss the diced tomatoes with the shallots, olive oil, vinegar and herbs. Season to taste with salt and black pepper.
Grill the fish and serve
Heat a gas grill or start the coals for a charcoal grill 30 minutes before cooking the fish. When the grill is hot, oil the grate and place the fish, skin side down, on the medium-hot part of the grill. Cook for about 5 minutes and lift the edge of the fish with a spatula to see if it is ready to turn – the skin should be crisp and the fish will release easily from the grill. Rub the grate with a bit more oil and turn the fish over to finish cooking, about 3 minutes. The fish can also be sautéed in a hot pan with olive oil using the same technique.
Put the horta on a serving platter and arrange the fish on top. Spoon the tomatoes over the fillets and sprinkle lightly with coarse sea salt. Serve with lemon wedges.
Makes 4 servings
Jerked Cedar Planked Halibut
For the jerk spice
8 scallions, white and green parts, cut into 2-inch lengths
1 shallot
2 cloves garlic
1/4 cup freshly squeezed orange juice
1 tablespoon soy sauce
1 tablespoon ground allspice
1 tablespoon ground coriander
1 tablespoon grated fresh ginger
1 tablespoon granulated sugar
1 teaspoon freshly ground pepper
1 teaspoon ground star anise
1 teaspoon fresh thyme leaves
1 teaspoon ground cinnamon
1/4 teaspoon Scotch bonnet or habanero pepper powder
For the halibut
1 cedar plank large enough to accommodate 6 halibut fillets
6 banana leaves (check ethnic and gourmet groceries)
2 tablespoons sesame oil
6 halibut fillets, about 6 ounces each
Kosher salt
Combine the jerk spice ingredients in a food processor and blend until smooth. Set aside.
Soak the cedar plank in water for 2 to 3 hours and dry well before using. Cut the banana leaves the same size as the halibut fillets; they will be the under-liners for the fish. Brush the banana leaves with the sesame oil.
Heat the grill to high with the lid closed for 10 minutes. Season the halibut fillets with salt and put each one on a banana-leaf liner. Spread 1 tablespoon of the jerk spice on top of each halibut fillet before placing it on the cedar plank.
When the grill is hot, carefully place the cedar plank with the fish on the hottest part and close the lid. The cedar will begin to smoke. Cook the fish until it is just firm to the touch, about 10 minutes.
Use a spatula to remove each piece of fish from the plank by lifting from under the banana leaf. Arrange the fish on banana leaves on a platter. (Carefully remove the hot plank from the grill using tongs. Plunge it in cold water to cool quickly.)
Makes 6 servings
Fresh
Recipes for Enjoying Ingredients
at Their Peak
Published by Better Homes and Gardens
Grilled Zucchini Salad With Mozzarella and Dill
3 medium zucchini, sliced lengthwise into 1/4-inch planks
3 tablespoons extra virgin olive oil
Salt and ground black pepper
One 8-ounce fresh mozzarella ball, pulled into large pieces
2 tablespoons coarsely snipped fresh dill
1/4 teaspoon crushed red pepper
1 tablespoon lemon juice
On a baking sheet, arrange zucchini in a single layer. Drizzle with 1 tablespoon of the olive oil; sprinkle with salt and black pepper.
For a charcoal or gas grill, place zucchini on the rack of a covered grill directly over medium heat. Grill about 8 minutes or until tender, turning once.
On a serving platter, arrange warm zucchini and mozzarella. Sprinkle with dill and crushed red pepper.
Drizzle with lemon juice and the remaining 2 tablespoons olive oil.
Makes 4 servings
Grilled Romaine Salad With Tomato and Corn Tumble
2 to 3 ears fresh sweet corn
4 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar or red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon snipped garlic chives
2 hearts of romaine lettuce, halved lengthwise
1 cup grape and/or pear tomatoes (red, yellow and/or green) quartered
Sea salt and freshly ground black pepper
1/4 cup crumbled ricotta or feta cheese (1 ounce)
Place corn with husks and silks intact in a large bowl. Add enough cold water to cover. Let soak for 1 hour.
Meanwhile, for garlic-chive vinaigrette, in a screw-top jar combine 3 tablespoons of the olive oil, the vinegar, mustard and garlic chives. Cover and shake well; set aside.
Brush the romaine with the remaining 1 tablespoon olive oil; set aside. For a charcoal or gas grill, place corn on the rack of a covered grill directly over medium heat. Grill for 25 to 30 minutes or until kernels are tender, turning once and rearranging ears occasionally. Grill romaine, cut sides down, directly over medium heat for 2 to 3 minutes or until slightly charred and wilted
Place a romaine heart half on each of 4 salad plates. Remove corn husks and silks from ears. Cut kernels from cobs. In a medium bowl combine corn kernels and tomatoes. Drizzle with some of the vinaigrette. Toss to coat. Drizzle romaine with the remaining vinaigrette. Spoon the corn and tomato mixture over romaine halves. Season with salt and pepper. Top with cheese.
Makes 4 servings
150 Best Grilled Cheese Sandwiches
Published by Robert Rose
Brie and Raspberry Panini With Hazelnut Spread
8 slices sourdough bread (1/2-inch-thick slices)
2 tablespoons butter, softened
1/4 cup chocolate-hazelnut spread, such as Nutella
4 ounces Brie, thinly sliced
1/4 cup fresh raspberries, chopped (2 ounces)
Brush one side of each bread slice equally with butter. Place bread on a work surface, buttered side down. Spread 4 bread slices equally with chocolate-hazelnut spread. Top with Brie and raspberries. Cover with remaining bread slices, buttered side up, and press together gently.
Place sandwiches on a preheated panini grill or in a large skillet over medium heat and cook, turning once if using a skillet, for 3 to 4 minutes or until golden brown and cheese is melted. Serve immediately.
Makes 4 servings
Grilled Balsamic, Strawberry and Mascarpone Sandwich
2 teaspoons granulated sugar
1 teaspoon ground cinnamon
6 tablespoons mascarpone cheese
1 teaspoon balsamic vinegar
8 slices Italian bread (1/2-inch-thick slices)
2 tablespoons butter, softened
4 tablespoons strawberry preserves
or jam
In a small bowl, combine sugar and cinnamon. Set aside.
In another small bowl, combine mascarpone cheese and balsamic vinegar.
Spread one side of each bread slice with butter. Place on a work surface, buttered side down. Spread 4 bread slices equally with mascarpone mixture. Spread remaining 4 slices with preserves. Cover with remaining bread slices, buttered side up, and press together gently.
Place sandwiches on preheated panini grill or in a large skillet over medium heat and cook, turning once if using a skillet, for 3 to 4 minutes or until golden brown. Sprinkle with cinnamon sugar mixture. Serve immediately.
Makes 4 servings
The Book of Burger
Published by Atria Paperback
Italian BBQ Chicken Burgers
For the sauce
2 tablespoons extra virgin olive oil,
plus more for drizzling
1/4 pound pancetta, chopped
1 small onion, finely chopped
Kosher salt and pepper
1/4 cup balsamic vinegar
3 tablespoons light brown sugar
2 tablespoons Worcestershire sauce
1 cup or one (8-ounce) can tomato sauce
For the burgers
2 pounds ground chicken
2/3 cup grated Parmigiano-Reggiano or pecorino Romano cheese
4 cloves garlic, grated or finely chopped
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
1-1/2 tablespoons fennel seeds, toasted
1 teaspoon crushed red pepper flakes
1 teaspoon poultry seasoning
4 crusty rolls, split
Thinly sliced red onions
Chopped giardiniera (Italian hot pickled vegetables), store-bought or homemade
1-1/2 to 2 cups greens (such as arugula, endive and radicchio), chopped
Make the sauce
Heat 2 tablespoons extra virgin olive oil, 2 turns of the pan, in a saucepan over medium-high heat. Add the pancetta and cook 3 to 4 minutes. Add the onion and season with salt and lots of pepper.
Cook, stirring occasionally, until the onion, begins to brown, about 10 minutes. Stir in the vinegar, brown sugar, Worcestershire sauce and tomato sauce. Simmer, stirring occasionally, until thickened.
Make the burgers
In a large bowl, combine the chicken, Parmigiano-Reggiano, garlic, rosemary, thyme, fennel seeds, red pepper flakes and poultry seasoning; season with salt and pepper and mix thoroughly.
Score the mixture into 4 equal portions and form them into patties slightly thinner at the center than at the edges for even cooking and to ensure a flat surface (burgers plump as they cook). Drizzle the patties with extra virgin olive oil.
Heat a large, nonstick skillet or grill pan over medium-high heat. Cook the burgers, flipping once, 10 to 12 minutes, or until the juices run clear.
Place the burgers on the roll bottoms and top with the sauce, red onions, giardiniera and chopped greens. Set the roll tops in place.
Makes 4 servings
Cranberry Bog Turkey Burgers
2 tablespoons butter
1 small McIntosh or Honeycrisp apple, peeled, cored and finely chopped
1 rib celery, from the heart, finely chopped
1 small white onion, chopped
1 rounded teaspoon poultry seasoning
Kosher salt and pepper
1-1/2 pounds ground turkey
Vegetable oil, for drizzling
1 cup prepared whole-berry cranberry sauce
1/2 cup mayonnaise or soy mayonnaise
4 sandwich-size sourdough English muffins, split and toasted
8 leaves Bibb lettuce
Heat the butter in a medium skillet over medium heat. Add the apple, celery, onion and poultry seasoning, and season with salt and pepper. Cook until softened, 6 to 7 minutes. Transfer to a large bowl and cool.
Add the turkey to the cooled apple mix; season with salt and pepper and mix thoroughly. Score the mixture into 4 equal portions and form them into patties slightly thinner at the center that at the edges for even cooking and to ensure a flat surface (burgers plump as they cook).
Heat a drizzle of oil in a large skillet or grill pan over medium-high heat. Cook the burgers, flipping once, 10 to 12 minutes, or until the juices run clear.
In a small bowl, mix together the cranberry sauce and mayonnaise or soy mayonnaise. Spread the toasted muffin halves with cran-mayonnaise. Place the burgers on the muffin bottoms and top with Bibb lettuce. Set the muffin tops in place.
Makes 4 servings