- Frank Kourt | The Food Dude
- 11 hrs ago
EDITOR’S NOTE: This story appeared in The Register’s Spring Home & Garden special section that appeared in the Wednesday, April 24, edition. To see more, including content only in the print section, copies are still available at our office.
We have finally been delivered from a particularly gloomy Kentucky winter, so now’s the time to abandon the kitchen and head to the patio to enjoy some good old grilled delights!
Yes, spring and summertime are the times for smoky favorites cooked on the barbecue grill to delight both guests and family.
While some folks have never gotten beyond the hotdog and burger stage of outdoor cooking, many have become more adventuresome, going beyond the usual to explore grilled poultry, chops and even whole roasts!
If you get yourself a grill pan, you’ll find that grilling vegetables will impart a unique fresh and smoky flavor to your summertime “go-alongs”!
So this year make an effort to expand your outdoor culinary horizons and try something different on the good old grill!
Here are a selection of recipes, along with a few light desserts to get you started on what we all hope will be a nice, long respite from winter!
2 lb. boneless sirloin
1 cup Kikkoman* soy sauce
3 tsp. sugar
4 cloves garlic, crushed
1/2 tsp. powdered ginger
6 tsp. lemon juice
2 green peppers in coarse chunks
8 oz. fresh mushrooms
8 oz. cherry tomatoes
Combine all except the sirloin and vegetables and pour half the marinade into a shallow non-aluminum pan, reserving the other half for basting. Cut the beef into 1 1/2 inch cubes, refrigerate and marinate in the teriyaki for 3-4 hours, turning occasionally. When a gray ash has formed on your charcoal fire, string the meat and vegetables on skewers, alternating them as you like and grill until done, basting with the reserved marinade. Rice and a good Burgundy goes well with this dish. Serves four.
• Kikkoman is far less salty than many soy sauces.
Grilled Marinated Lamb Chops
6 lamb chops
1 1/2 cups dry red wine
6 cloves garlic. minced
1/2 cup olive oil
2 tsp. dried oregano
2 tsp. dried basil
2 tsp. dried parsley
2 tsp. coarse ground pepper
2 tsp. salt
Combine all ingredients except the chops and put half in a shallow non-aluminum pan, reserving the other half for basting. Lay the chops in the marinade and turn to coat. Refrigerate and marinate for 4-6 hours, turning periodically. Grill on hot coals until done to your taste, basting occasionally with the reserved marinade. Accompany with Oriental noodles and a bottle of dry red wine similar to what you used in the marinade. Serves 6.
Rock Cornish Hens with Herb Butter Glaze
1/4 lb, butter or margarine
1/4 tsp. seasoned salt
4 T fresh tarragon or 2 tsp. dried
2 T fresh parsley or 1/2 tsp. dried
1/2 tsp. sweet paprika
1/2 tsp. fresh ground pepper
4 rock Cornish hens
Melt the butter or margarine in a sauce pan, add herbs and spices and blend well. Remove from heat. Wash each hen and remove giblets. Place a quarter of an onion in the cavity of each bird, if desired, salt and pepper to taste and place on a covered grill, breast side up. Baste with the herb butter sauce, cover and cook about an hour or until the juice of the bird runs clear when pierced by a fork, basting occasionally with the remaining sauce.
Standing Ribs of Beef on the Grill
1 standing rib roast
Wipe your roast with a damp cloth and place it on a roast rack on the grill using indirect heat, meaning that the coals are pushed to all four sides of the grill and the roast is not directly over them. Use a roast rack if you have one. Sprinkle with Worcestershire sauce, then with garlic salt. Put the cover down on the grill and roast for about 15 minutes per pound, or to an internal temperature of 140 degrees for rare, or about 18 minutes per pound, or to an internal temperature of 160 degrees for medium.
Let the roast “set up” for about 15 minutes after taking it off the grill. It will carve easier. For hickory smoked taste, soak a couple of handful of hickory chips in water for at least an hour and scattered them on the coals just before roasting.
Grill Roasted Potatoes
Allow two medium sized potatoes in each bundle per person, or let each person share one bundle, according to your appetite!
2 medium sized potatoes
Sprinkling of seasoned salt
sprinkling of pepper
2 pats of butter or margarine.
Wash the potatoes and, leaving the skins on, quarter and dice them into quarter inch cubes. Make a double wrapped aluminum foil bundle and place the diced potatoes, sprinkled with salt and pepper and dotted with the margarine, in the carefully wrapped bundle. Place each bundle on the side of a hot grill for about 20 minutes or until the potatoes are done, turning every so often to prevent burning. Make as many bundles as your hungry crowd can handle!
Assorted Grilled Vegetables
1 summer squash
1 large onion
1 red bell pepper
1 green bell pepper
1 head of broccoli
1 bottle Italian dressing or your favorite marinade
Cut the vegetables into bite – sized pieces and place in a large bowl. Add some of the Italian dressing and toss. Allow the vegetables to marinate for about an hour. Grill the vegetables in a grill pan atop the grill, stirring constantly until done to the tender-crisp stage.
Strawberry Coconut Pie
2 pints fresh hulled strawberries
3/4 cup sugar
1 envelope unflavored gelatin
112 cup water
2 tsp. lemon juice
1 container Cool Whip
1 7 oz. package of flaked coconut
1/3 cups margarine or butter
To Make 9 inch coconut crust, combine the coconut and melted butter or margarine in a bowl and press into a 9 inch pie plate and bake in a 300 degree oven for about 30 minutes or until golden brown. Cool.
For the filling, slice the berries, saving about a half dozen whole ones for the garnish. Mix the sliced berries and the sugar together well and set aside. In a pan, soften the gelatin in the water, then cook over low heat, stirring, until the gelatin dissolves, then let it cool. Add the gelatin and lemon juice to the berries and fold in the Cool Whip. Chill until the mixture mounds when dropped from a spoon. Pour the mixture into the pie shell and chill several hours until set. Garnish with whole berries.
1 cup margarine
21/2 cups flour
1/2 cup sugar
1 can crushed pineapple
1 large box of vanilla pudding (not the instant kind)
1/2 cup chopped walnuts
Whipped cream or non-dairy topping
In a bowl, cream the margarine and sugar, then add the egg and flour and mix together to form a dough. Pat the dough into a large 10″x15″ cookie sheet, then bake in a 350 degree oven until golden brown (about 12-15 minutes). Let the dough cool.
In a sauce pan over medium heat, mix the pineapple and pudding mix together, stirring constantly, until it reaches the boiling point, then take it off the heat and let it cool. Spread the pineapple mixture over the dough evenly, then top with whipped cream or non-dairy creamer. Sprinkle chopped nuts over evenly and chill. Cut into 2 or 3 inch squares and serve.