Great
on the Grill Winners!
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Submit your
favorite recipes to: Reader Recipes;
P.O. Box 2340; Glen Allen, VA
23058-2340. Or send your recipe by e-mail to [email protected]. |
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by Dr. Christina Ball, Contributing
Writer
The best cooking � whether it�s a
quickly seared Tuscan bistecca drizzled with green olive oil and lemon
juice served alongside a fresh arugula salad, or a slow-cooked Southern
pork barbecue with crisp slaw and a shake of spicy hot sauce � is
innately regional and undeniably seasonal. Though technology and George
Foreman have made it possible for enthusiasts to snub the weather and cook
�out� in any season, the spirit of grilling still belongs to summer.
Indoors or out, charcoal or gas, hickory chips or cedar planks � what
could be simpler than dinner on the grill? Fire it up, phone some friends,
select the best cuts of meat or the freshest fish and vegetables, slap on
some sauce or rub with herbs and spices, add a salad or two for accent �
and you�re in delicious business.
Sounds so easy. And yet, let�s face
it, there�s a definite art to grilling, and not everyone�s cut out for
the job. Grilling takes patience (chicken; charcoal), forethought
(marinades), versatility (you can grill anything from a sardine to a
pineapple), endurance (heat; a hundred burger cook-out), sharp
interpretive skills (time to flip? done yet?) and, of course, love (baste
with sauce every five minutes).
If you failed this temperament test,
don�t give up hope. With a little inspiration from this year�s great
on the grill recipe-contest winners, we can all jump-start our summers and
move a few degrees closer to mastering the art of the grill.
Christina White�s Summer Lime
Chicken celebrates the healthy, transformative powers of marinades. Who
needs thousands of ingredients when the dynamic duo of cilantro and lime
play leading roles in a recipe? All it takes is a bit of olive oil, some
minced garlic, and a dash or two of salt and pepper to bring otherwise
dull chicken breasts to zesty new life. The vibrant, fresh flavors of this
dish transported me to summer instantly. Add some fresh guacamole, a cool
summer salad (cucumbers, mint) and mango sorbet for dessert and eating
healthy never tasted so good.
Another winning recipe that stars just
a few, well-chosen ingredients � and a bed of white-hot coals � is Jim
Lankford�s clever, satisfying Spicy Charred Steak-on-the-Rocks. Did they
have London broil in the Stone Age? Just reading the recipe put me into a
primitive, flame-flickering sort of trance: The steak is rubbed with
cayenne powder and Dijon mustard and encrusted with rock salt before being
char-cooked directly on the coals. No intermediaries needed. In this age
of gourmet gadgets, there�s something so very satisfying about cooking
meat on an open fire. Add a few potatoes, some grilled asparagus and a
bottle of Primitivo (a red wine from Southern Italy) and savor under the
stars. Forks and knives optional.
After two grilling recipes, Alene
Carroll reminds us that barbecuing, by contrast, is all about taking it
slow. Her inventive recipe for Baby-Back Pork Ribs � smoked two hours
over hickory wood chips � includes an exotic (and currently trendy)
coffee-spice rub and a 10-ingredient (beer, apple juice, hot sauce) �mop
sauce� that�s sure to add a mellow kick.
Take an island vacation on any
ordinary day by making Jennifer Harris� Grilled Tuna Steaks with Papaya
Chutney. The combination of salty, soy-marinated tuna with the sweet,
enticing flavors of papaya, brown sugar and ground ginger is both striking
and soothing. Prepare a pot of coconut rice, fry a fewplantains, blend
some smoothies or pi�a coladas, and toast to the eternal summer of
cooking on the grill.
SUMMER LIME CHICKEN
From Christina White of Centreville
Ingredients:
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1⁄3 cup olive oil |
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4 cloves garlic, minced |
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3 T chopped fresh cilantro, plus
garnish |
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1⁄2 t each salt and pepper |
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Juice of 3 limes |
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4 chicken breasts (boned and
skinned) |
Directions: Combine first 5
ingredients in a bowl or large zip-lock bag. Add chicken; marinate at
least 1 hour, longer for more flavor. Grill to taste. Garnish with
cilantro.
About the cook:
Occupation: Stay-at-home mom
What do you enjoy most about cooking?
I find it to be a creative and relaxing activity that pleases my
family. I try new recipes all the time.
When did you first start experimenting
with recipes? I have been cooking for as long as I can remember. My first
cooking experience was making scrambled eggs for my parents when I was a
child.
Have you considered culinary arts as a
profession? I have never considered the culinary arts as a profession
because I think it would change a fun hobby into something too much like
work!
Do you prefer charcoal or gas? I have
just recently begun to grill and only on gas.
Brief history of winning recipe: I
clipped the original recipe out of Parade magazine years ago and tweaked
it to better suit my taste.
SPICY CHARRED
STEAK-ON-THE-ROCKS
From
Jim Lankford of Fredericksburg
Ingredients:
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2 lbs. boneless steak, cut 2
inches thick (London broil) |
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2 T cayenne pepper powder |
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3⁄4 cup Dijon or deli
mustard |
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21⁄2 cups rock salt |
Directions: Prepare a bed of
hot coals 3 inches thick and twice as long as the steak. Allow at least 30
minutes for the coals to turn ash white. Remove all visible fat from meat;
pat dry with a clean dish towel. Work pepper powder into steak with hands.
Spread 1⁄2 of the mustard over top and sides of steak. Press
1⁄2 of the salt into the mustard as thick as it will stick. Place
meat salt-side down directly onto the coals. Cook until salt crust is
charred, approximately 10 minutes. Spread remaining mustard over exposed
raw meat and press remaining salt onto it. Using 2 large spatulas, turn
steak over onto other section of hot coals. Cook until charred,
approximately 10 minutes longer. Remove from coals and knock off remaining
charred crust. To serve, slice on the diagonal against the grain after the
meat has rested 5-6 minutes minimum.
About the cook:
Occupation: Blacksmith
What do you enjoy most about cooking?
Trying new recipes.
When did you first start experimenting
with recipes? When I was just a youngster my mother would take us kids in
the kitchen to cook anything that she could find a recipe for. This was to
keep us off the streets.
Have you considered culinary arts as a
profession? My family owned a restaurant when I was in high school. I
worked as a chef/cook in it.
Do you prefer charcoal or gas? It
depends on what I am a cooking. Sometimes charcoal is better, especially
if you are cooking with a smoker. For hamburgers/hot dogs, gas is okay.
Brief history of winning recipe: My
dad learned this technique in North Africa during WWII. The technique of
grilling with salt was first used for chicken and was not spicy. My mother
changed the recipe to beef and made it spicy.
BABY- BACK PORK RIBS
From Alene Carroll of Bracey
Ingredients:
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6 racks pork ribs, about 4 to 6
lbs. |
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1⁄2 cup spice rub (see
recipe) |
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Mop sauce (see recipe) |
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Canola oil for brushing grill |
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2 cups hickory wood chips � day
of grilling, soak in water 1 hour; drain |
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221⁄2-inch (at least) grill
with cover |
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Drip pan |
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Charcoal |
Spice Rub:
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21⁄2 T ground coffee |
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1 T kosher salt |
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1 T brown sugar |
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2 t sweet paprika |
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1 t
freshly ground black pepper |
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1 t garlic powder |
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1 t onion powder |
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1⁄2 t ground coriander |
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1 t unsweetened cocoa |
Put all ingredients in a pint jar and
tighten lid, shake well to mix. Makes 1⁄2 cup to rub on ribs. (Can
be prepared ahead for over a month.)
Mop Sauce:
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1 cup beer |
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1 cup apple cider or juice |
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1⁄3 cup cider vinegar |
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1⁄3 cup black coffee |
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1⁄3 cup chicken stock or
water |
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1⁄4 cup vegetable oil |
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1⁄4 cup Worcestershire sauce |
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2 T hot sauce |
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2 t kosher salt |
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1 t freshly ground black pepper |
Mix all ingredients in a quart jar,
put lid on tight, and shake to mix. Makes about 33⁄4 cups. (Prepare
days ahead, store in refrigerator.)
Directions: Set up grill for
indirect grilling by making a pile of charcoal at each end of grill; leave
a space for drip pan in the middle. Light charcoal and when the fire is
medium hot, put 1⁄2 of the hickory chips on the charcoal, divided on
each end. Oil the grill with canola oil. Place ribs on grill over the drip
pan; put cover on grill and smoke for 1 hour. Uncover the ribs after 1
hour and brush on the mop sauce. At this time, you can add a few more
charcoals and the other half of the hickory wood chips. Continue cooking
the ribs until tender, about 1⁄2 to 1 hour longer. Test the meat and
when very tender and shrunk from the ends of the bones, it is done. (If
you are using spareribs, the cooking time will be longer.)
About the cook:
Occupation: Retired from the
government Dept. of Human Services in Washington, D.C.
What do you enjoy most about cooking?
It is enjoyable when people like what I have cooked, such as pound cake,
potato salad, shrimp and rice casserole or apple pie.
When did you first start experimenting
with recipes? It was about 1982, when I retired and had more time.
Have you considered culinary arts as a
profession? No, I prefer to try writing poetry and song lyrics.
Do you prefer charcoal or gas? I
prefer charcoal.
Brief history of winning recipe: I found the basic recipe in YANKEE
magazine, which has many very good and interesting recipes and articles.
This is where I learned about indirect grilling.
GRILLED TUNA STEAKS
From
Jennifer Harris of Ruckersville
Ingredients:
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6 6-oz. tuna steaks |
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2 T low-sodium soy sauce |
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3 cups diced, peeled papaya or
mango |
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1⁄2 cup golden raisins |
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1⁄3 cup cider or balsamic
vinegar |
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1⁄4 cup water |
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2 T brown sugar |
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1⁄2 ground ginger |
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Dash of salt |
Directions: Place tuna steaks
in a shallow dish. Drizzle soy sauce over both sides of fish; cover and
marinate in fridge for 30 minutes. Combine the last 7 ingredients in a
small saucepan and bring mixture to a boil; cover, reduce heat and simmer
papaya mixture for 20 minutes or until papaya is tender. Remove the
chutney from heat and keep warm. Prepare grill. Place tuna on a grill rack
coated with cooking spray and grill for 4 minutes on each side or until
tuna is medium rare. Serve tuna steak with papaya chutney.
About the cook:
Occupation: Elementary Resource
teacher
What do you enjoy most about cooking?
Creating and making new recipes.
When did you first start experimenting
with recipes? When I first met my husband and trust me, I would never have
won a contest back then.
Have you considered culinary arts as a
profession? No, I do it just for fun.
Do you prefer charcoal or gas? I
prefer charcoal, but we use a gas grill.
Brief history of winning recipe: This
was a recipe that was given to me by a friend. I altered it slightly to
fit our tastes, and it is now one of our favorite recipes in the summer.
About Dr. Christina Ball: Educator,
food writer and traveling gourmet Christina Ball operates her Italian
culture center, Ecco Italy, out of the chic Main Street Market in
Charlottesville, Virginia. In addition to teaching Italian and helping
people customize trips to the fabled, food-rich country, she also runs
Ecco Cibo, a regional Italian cooking school and catering enterprise. A
food writer for the past six years, Christina is currently the dining
editor for Virginia Living magazine. For more information on Ecco Italy,
visit www.eccoitaly.com or call (434) 825-4390.
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