Summer Grilling August 7, 2022 Menu

Menu for August 7

Gathering starts at 6:00!

• Cocktail
• The Last Word
  
• Appetizer 
• Tandoori Asparagus - F & L
• Romaine Lettuce Hearts with Caesar Dressing - Z & K
• Main Course
• Moroccan-Spiced Chicken Kebabs with Lemon Yogurt Sauce - J & K
• Sirloin Beef Kebabs with Tomato Tabbouleh - J & K
• Basmati Vegetable Rice - L & T
• Dessert
• Grilled Pineapple with Blackberry Sauce - T & J

Tandoori Asparagus

Tandoori Asparagus

(Spicy Grilled Asparagus)

Ingredients (serves 4- 6)

• 1 lb asparagus

Marinade:

• ¼ olive oil
• 2 TBS lemon juice
• 1 TBS finely minced garlic
• 1 tsp paprika
• 1 tsp kosher salt
• ½ tsp clove powder
• 1 tsp toasted ground cumin powder

Method

• Wash asparagus and let dry. Remove the fibrous, inedible part from the bottom of the asparagus by breaking it off.
• Mix all marinade ingredients in a large freezer bag.  Add asparagus and coat well by shaking sealed bag
• Marinade for 2 hrs.
• Using grill basket, grill asparagus over direct medium heat with the lid closed, until nicely marked and crisp-tender – 6 to 8 minutes, rolling occasionally
• Remove from grill and serve

Moroccan-Spiced Chicken Kabobs

Serves 4 

Ingredients

Marinade

• ¼ cup extra-virgin olive oil
• ¼ cup chopped fresh cilantro leaves
• ¼ cup fresh mint leaves
• 2 tablespoons fresh lemon juice
• 2 teaspoons honey
• l ½ teaspoons kosher salt
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 2 garlic cloves, minced or pushed through a press
• ½ teaspoon ground coriander
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cayenne pepper

• 4  boneless, skinless chicken breast halves, each about 6 ounces, cut into l ½-inch pieces

Sauce

• 2 cups whole-milk Greek yogurt
• 1 teaspoon finely grated lemon zest
• ½ cup fresh lemon juice
• ¼ cup finely chopped fresh mint leaves
• 2 medium garlic cloves, minced or pushed through a press
• 1 teaspoon kosher salt

Vegetables

• 2 large bell peppers, 1 green and 1 red, each cut into l ½-inch squares
• 1 small red onion, cut into 8 wedges and separated into layers

Method

1. Whisk the marinade ingredients. Pour a 1/4 cup of the marinade into a medium non-reactive bowl and reserve for the vegetables .  Place the chicken pieces in a large, resealable plastic bag and pour in the marinade.  Press the air out of the bag and seal tightly.  Turn the bag to distribute the  marinade. Place in a bowl, and refrigerate for 4 hours, turning occasionally.
2. If using bamboo skewers, soak in water for at least 30 minutes. 
3. Whisk the sauce ingredients.  Cover and refrigerate until ready to serve. 
4. Prepare the grill for direct cooking over medium heat (350° to 450°F).
5. Put the vegetables in the medium bowl with the reserved marinade, and turn to coat.  Remove the chicken from the bag and discard the marinade.  Remove the vegetables from the bowl. Thread the chicken, peppers, and onion alternately onto skewers. 
6. Grill the kabobs over direct medium heat, with the lid closed, until the meat is firm to the touch  and opaque all the way to the center, 8 to 10 minutes, turning once or twice.  Remove from the grill and let rest for 2 to 3 minutes.  Serve warm with the sauce. 

Sirloin Beef Kabobs with Tomato Tabbouleh

Serves 4

Sirloin Beef Kabobs with Tomato Tabbouleh

Ingredients

• 1 quart water 
• ¾ cup medium-grind bulgur 

Rub

• l ½ teaspoons kosher salt
• 1 ½ teaspoons ground cumin
• ½ teaspoon Aleppo pepper or ¼ teaspoon ground cayenne plus ¼ teaspoon freshly ground black  pepper
• 2 pounds top sirloin about 1¼ inches thick, trimmed of excess fat, cut into 1¼ -inch cubes
• Extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 3 plum tomatoes, seeded and diced
•  ½  cup minced fresh Italian parsley leaves
• 2 scallions (white and green parts only), finely chopped
• ½ teaspoons kosher salt
• ¼ teaspoon freshly ground black pepper 

Method

1. If using bamboo skewers, soak in water for at least 30 minutes
2. In a medium saucepan over high heat, bring 1 quart of water to a boil. Stir in the bulgur and remove from the heat.  Let stand until the bulgur is tender, about 30 minutes. 
3. Combine the rub ingredients.  Place the meat cubes in a large bowl and add enough oil to coat the meat lightly.  Add the rub and turn to coat evenly.  Thread the meat onto skewers and allow to stand at room temperature for 15 to 30 minutes before grilling. 
4. Prepare the grill for direct cooking over high heat (450° to 550°F). 
5. In a large bowl whisk the lemon juice with 3 tablespoons oil.  Drain the softened bulgur in a fine-mesh strainer. Using your hands, squeeze the excess water from the bulgur.  Add the bulger, tomatoes, parsley, and scallions to the lemon-oil mixture and stir to combine. Season with the salt and pepper.
6. Grill the kabobs over direct high heat, with the lid closed until the meat is cooked to your desired doneness, 6 to 8 minutes for medium rare, turning occasionally.  Remove the kabobs from the grill and serve warm with the tabbouleh.

Romaine Lettuce Hearts with Caesar Dressing

Served 4

Romaine Lettuce Hearts with Caesar Dressing

Ingredients

Dressing

• l anchovy fillet packed in olive oil, drained or ½ teaspoon anchovy paste 
• 2 tablespoons extra-virgin olive oil
• l ½ tablespoons mayonnaise
• l ½ teaspoons fresh lemon juice 
• 1 teaspoon Dijon mustard
•  ½ teaspoon Worcestershire sauce 
• ½ small garlic clove, minced or pushed through a press
• ¼ teaspoon freshly ground pepper

Romaine

• 1 French roll, about 6 inches long, cut lengthwise
• l garlic clove, cut in half 
• 3 hearts of romaine, about 1lb total, each cut lengthwise into quarters
• 2 tablespoons extra virgin olive oil 
• 2 tablespoons freshly grated Parmigiano-Reggiano® cheese 

Method

1. Prepare the grill for direct cooking over medium heat (350° to 450°F)
2. Mash the anchovy fillet into a paste. Put all of the dressing ingredients into a bowl and whisk  to  combine. 
3. Grill the bread quarters over direct medium heat, with the lid closed, until lightly toasted, 1 to 2  minutes, turning three times.  Remove from the grill and rub the cut side of the garlic clove. Set aside.
4. Brush the romaine all over with the oil and grill over direct medium heat with the lid open until  slightly wilted, about 1 minute (you may not need to turn).  Remove from the grill.  Top the Romaine with the dressing and the cheese,  and serve with the toasted bread quarters. 

The Last Word (Cocktail)

 Source (lots of variations and comments at that link)

Yields 1 cocktail

The Last Word

Ingredients

• .75oz Gin
• .75oz Green Chartreuse
• .75oz Maraschino
• .75oz Lime Juice

Method

• Add the Gin, Green Chartreuse, Maraschino and Lime Juice to a shaker glass. Add ice and shake vigorously until the outside of the shaker begins to frost. Strain into a chilled cocktail glass.

Grilled Pineapple with Blackberry Sauce

Serve 4

Ingredients 

• 12 ounces fresh blackberries (about 2 1/3 cups), plus a handful more for garnish (optional) 
• 1 tablespoon sugar 
• 1 tablespoon water or rum 
• 1 teaspoon fresh lemon juice 
• 2 tablespoons raw shelled pistachios (optional) 
• 4 peeled, fresh pineapple slices, each 1 inch thick and cored 
• Canola oil 
• 4 large fresh mint leaves, very thinly sliced (optional)

Method

1. In a food processor combine the blackberries, sugar, water, and lemon juice and puree until smooth.  Do not over-process or you'll break up the tiny seeds, which can be bitter.  Using a rubber spatula, force the puree through a fine-mesh sieve set over a bowl.  Discard the seeds.  Cover and refrigerate until ready to serve.
2. If using the pistachios, in a small skillet over medium-high heat, stir the pistachios until they are lightly toasted, 1 to 3 minutes.  Transfer to a cutting board, let cool, and then chop finely.  Prepare the grill for direct cooking over medium heat (350° to 450°F).
3. Cut each pineapple slice into six equal chunks and thread them onto four skewers, dividing them evenly and making sure the flat side of each chunk faces out for optimal grill marks.  Brush the pineapple chunks lightly with oil.
4. If using bamboo skewers, cut eight small pieces of heavy-duty aluminum foil.  Wrap each piece  around the end of the skewers so they don't burn while grilling. Brush the cooking grates clean.
5. Place the skewers over direct medium heat and grill, with the lid closed, until the pineapple is well grill-marked and warm, 5 to 10 minutes, turning a couple of times to mark both sides.  Remove from the grill.
6. Serve the skewers with the blackberry sauce.  Top with the whole blackberries, if using, and sprinkle with the mint and pistachios, if using.  Serve right away.  

Basmati Vegetable Rice

Serves 4 - 6

Basmati Vegetable Rice

Ingredients

• ½ cup extra-virgin olive oil   
• 3 cups basmati rice 
• 2 shallots, finely chopped 
• 3 cloves garlic, finely chopped 
• 1 tablespoon turmeric 
• 1 tablespoon ground allspice 
• 1 tablespoon ground coriander 
• 1 tablespoon sea salt 
• ½ teaspoon ground cardamom 
• ½ tablespoon ground cumin 
• ½ cup chopped  fresh  parsley 
• ½ cup chopped  fresh  cilantro 
• 1 tablespoon finely chopped fresh sage 
• 2 cups fresh or frozen baby peas 
• 2 medium carrots, peeled  and  diced 
• 3 plum tomatoes, diced 
• 1 stalk celery, chopped 
• 1 chile pepper, finely chopped (optional) 
• 1 quart low-sodium chicken or vegetable stock or water

Method

1. Heat ¾ cup olive oil in a large pot over medium-high heat. Stir in the rice to coat. Saute, stirring  constantly, until it begins to take on color, 3 to 5 minutes.  Remove from the heat and stir in the remaining 1/4 cup oil.
2.  Return the pot to medium-high heat, toss in the shallots and saute for 1 minute.  Stire in the spices and cook until fragrant, 30 seconds. Stir in the herbs, and saute for 1 minute more.  Add the vegetables, and saute, stirring occasionally, until softened, 3 to 5 minutes.
3. Carefully pour in ½ cup  stock; the liquid may spatter.  Pour in the remaining 3 ½ cups stock, bring to a boil, reduce the heat, cover and simmer until the liquid is absorbed, 12 to 15 minutes, stirring once.  Transfer to a platter and serve warm.