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| Memo No. 2007 May 28, 2007 |
COOKOUT SEASON BEGINS!
I was fortunate to get a new outdoor grill for Mother's Day so the cookout season began that day for me. I use a grill through fall or until it's too cold to cook outdoors. My favorite grilled meat is Rock Cornish hen halves. Sometimes I marinate them for several hours in a sauce before cooking or I sprinkle both sides with a seasoning salt (or non-salt flavoring).
Having a multiple burner grill makes it possible to cook by indirect heat, something I've been doing for years. It may take longer but you're not likely to burn food, either.
A fresh vegetable mixture is good for grilling, too. About any vegetable is suitable, even wedges of romaine lettuce. This time of year my vegetable mixture includes fresh asparagus, red and green bell pepper cubes, thick sliced zucchini, wedges of sweet onion, button mushroom halves and chunks of red or russet potatoes. So that vegetables cook in the same length of time, zap potatoes in the microwave before adding to other vegetables. Toss mixture in a plastic bag with only enough olive oil to coat each piece (1 to 2 tablespoons should be enough). Before serving add kosher salt to taste.
No matter whether you eat food inside or out, remember that it's not safe to eat after standing 2 hours and should be discarded. If you don't have one, invest in an instant read thermometer to check the thickest part of the meat that you're cooking so it's the right internal temperature before serving.
Probably the marinades I use most often are in my cookbook, Thank You, I'm Glad You Liked It.
THAMAN CHICKEN BARBECUE SAUCE
- 1/2 cup canola oil
- 1/2 cup cider vinegar
- 1/4 cup water
- 2 teaspoons kosher salt
- 1/2 teaspoon pepper
- 1 tablespoon sugar
- 1 teaspoon paprika
- 1 tablespoon dry minced onion
Mix all ingredients together. Let set about 1 hour to blend flavors. Pour over chicken pieces or Rock Cornish hen halves and marinate in a glass dish in the refrigerator for several hours. Before cooking discard marinade and grill until poultry reaches an internal temperature of 180 degrees. Recipe makes enough marinade for 2 cut-up chickens or an equivalent amount of pieces. The next marinade is for pork chops but it's also good on poultry and beef.
TERIYAKI MARINADE
- 3/4 cup soy sauce (reduced salt one can be used)
- 1 1/2 cups water
- 1 tablespoon honey
- 1 tablespoon frozen orange juice concentrate, thawed
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Whisk together all ingredients. Pour over meat in a glass dish. Refrigerate several hours, turning several times. Discard marinade before grilling. This is enough for 6 thick boneless pork loin chops, 2 cut-up chickens or equivalent amount of meaty pieces or a 3 pound lean boneless English roast.
I'm not fond of commercial barbecue sauces except Montgomery Inn Barbecue Sauce, available at Chief and Rays. It's the best tasting tomato-based barbecue sauce I've tried and the only one I'll buy. It's distributed by the Montgomery Inn in Cincinnati whose baby back ribs are famous in this part of the country. Comedian Bob Hope liked them so much; he had the restaurant send them to him in California.
Because there's usually more sugar in tomato-based barbecue sauces it's likely to char the meat if added too soon. Brush meat with a tomato-based sauce toward the end of grilling, not at the beginning.
Sweet Corn Salad got rave reviews when I served it at the Bryan Chief and also on Mother's Day with grilled Rock Cornish hen halves. The recipe is in the latest Penzeys ONE magazine. It will be even better-tasting when homegrown sweet corn is available although it's quite acceptable with what we can buy now. Onion fan that I am, instead of 3 scallions, I used a bunch. Since I didn't have cumin seeds I used 2 teaspoons cumin powder instead of 2 teaspoons toasted.
SWEET CORN SALAD
- 6 medium ears fresh sweet corn, cut off the cob (don't cut too deep into the ear)
- 1 (15 oz.) can black beans, drained (I use Bush brand)
- 1 red bell pepper, diced
- 1 bunch scallions, chopped
- 1 (8 oz.) can sliced black olives
- 1 pint cherry tomatoes cut in halves
- 2 teaspoons cumin powder
- 1/2 cup olive oil (I prefer light olive oil)
- 1/4 cup reds wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper flakes (original recipe called for 1/2 teaspoon)
In a large bowl combine all the ingredients. Mix and serve. Serve as a salad or with tortilla chips. This is a great choice for a cookout side dish.
Source: Adapted from recipe in Penzeys ONE, volume two, issue 3, 2007.
Note: Penzeys ONE is published 6 times a year. For more information about subscribing call their customer service call 800-741-7787. Trust me; serious cooks will love this magazine! |
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