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Sunday BBQ: Vegetable Quesadillas With Corn Relish

YumSugar — Sun, 20 Sep 2009 06:00:25 -0700

In an attempt to reduce my carbon footprint, I've decided to prepare a grilled meal sans meat for my friends this weekend.

At the farmers market, I couldn't resist picking up abundant corn and yellow squash; the two will star in a monterey jack quesadilla that'll brown beautifully over the flame. But unlike any vegetable-filled tortilla I've had in the past, I'm going to keep the vegetables fresh by leaving them uncooked - a time-saver that'll also lend the meal a satisfying crunch. The finishing touch? A tangy corn and scallion salsa. Get the recipe now.

Sunday BBQ: Dill Chicken With Tomato Relish

YumSugar — Sun, 13 Sep 2009 06:00:30 -0700

Last week, I pounded some pork cutlets and put them on the grill. They were such a smash hit with my crowd that I'm going to use the same technique again this weekend - only this time, with boneless, skinless chicken breasts. I'll be coating chicken paillards with a marinade that's filled with my favorite flavorings, like grainy French mustard, shallots, and dill, and serving it alongside cherry tomatoes tossed with the same bright dressing. To make this meal, read on

Sunday BBQ: Grilled Pork Paillards

YumSugar — Sun, 06 Sep 2009 06:00:52 -0700

Since I know that Labor Day's gatherings will be all about long-weekend classics like hamburgers, hot dogs, and ribs, I'm going against the mainstream grilling grain today with a straightforward pork recipe that definitely won't be on the menu manaña.

In less time than it takes to watch the evening news, I'll be eating alfresco with this one-platter meal, which calls for just six commonplace ingredients. It'll be exactly the dining departure that I need so I can fully appreciate tomorrow's barbecue spread! See the ultrasimple recipe when you read more

Sunday BBQ: Ground Lamb Kebabs

YumSugar — Sun, 30 Aug 2009 06:00:25 -0700

Ever since we had a detailed discussion in the office about how much we love lamb, I've been in the mood for it. Because I don't make it all that often, I want it to be something special - yet not too expensive.

That's why I decided on a distinctive recipe for kofta, or ground meat kebabs, that calls for lamb, silky crème fraîche, delicate shallots, and pomegranate molasses for a complex yet delicate flavor.

These go on the grill first, before being simmered for a bit on the stovetop, which helps turn them tender and unctuous. See the recipe after the break

Sunday BBQ: Grilled Gruyere & Zucchini Pesto Sandwiches

YumSugar — Sun, 23 Aug 2009 06:00:48 -0700

Although I had beef with Quizno's Toasty Bullet subs, I really enjoyed the Pesto Turkey flavor. The anise-tinged flecks of basil and pine nut reminded me how much I love spreading a little bit of pesto in sandwiches. And ever since PartySugar made better-than-store bought homemade pesto, I've been inspired to incorporate the same elements into dinners I savor at home.

Everything's coming together this weekend, when I light the coals to make these basic - but far from blasé - zucchini grilled cheeses. They're a snap to put together, and perfect for my vegetarian friends. See the recipe.

Sunday BBQ: Sirloin Salad With Cilantro

YumSugar — Sun, 16 Aug 2009 06:00:37 -0700

Lately I've enjoyed vegetables as the focus of my meal in dishes such as Caprese and corn and cotija salad. But I spotted sirloin steak on sale at the supermarket, so this weekend, it's going to be all about the beef.

Since my steak and pineapple salad was so well-received, I'm lighting up the coals for another salad tonight. Warm, sizzling sirloin sliced against the grain, served with smoky onion wedges and a cilantro-jalapeño vinaigrette. What's not to like? Get jazzed for dinner tonight

Sunday BBQ: Grilled Squid With Ginger, Celery, and Apple Slaw

YumSugar — Sun, 09 Aug 2009 06:00:50 -0700

After eating my way through the tasting tents at SF Chefs. Food. Wine this weekend, I'm looking forward to sitting down to a dinner that's light and healthy, but still full of flavor. I'm going a bit off the beaten barbecue path: I'll throw some marinated calamari on the grill and serve it while it's still tender, warm, and freshly charred, with a bed of sweet-tart slaw.

If you've never cooked with squid before, don't be daunted. You can ask your fishmonger to clean it for you. Take a break from your standard meal tonight when you read more.

Grilled Squid With Ginger, Celery, & Apple Slaw
From Martha Stewart Living

Ingredients

Marinade
1 garlic clove, minced
3 tablespoons white or light miso paste
3 tablespoons sake
2 teaspoons mirin
1 tablespoon soy sauce
1 tablespoon oyster sauce
8 calamari (bodies only), rinsed and dried
Slaw:
2 teaspoons grated fresh ginger
1-1/2 teaspoons cider vinegar
Juice of 1 lime
1/2 teaspoon sugar
Coarse salt, to taste
3 tablespoons vegetable or canola oil
5 celery stalks, halved lengthwise and sliced diagonally into 2 1/2-inch pieces
1 tart apple, such as Granny Smith, peeled and cut into matchsticks
2 scallions, white and pale-green parts only, halved lengthwise and sliced into 2 1/2-inch matchsticks
3/4 cup sunflower sprouts
1 serrano chile, halved lengthwise, seeded, and thinly sliced crosswise
1 teaspoon black sesame seeds

Directions

Make the marinade: Cook garlic, miso, sake, mirin, soy sauce, and oyster sauce in a pan over medium-high heat, stirring occasionally, for 3 minutes. Transfer to a bowl. Let cool slightly.
Using a kitchen mallet, pound both sides of calamari a few times to tenderize. Insert a sharp knife into calamari, cut along seams, and then open like a book. Lightly score inner sides at 1/4-inch intervals. Add calamari to marinade, and let stand for 20 minutes.
Make the slaw: Whisk together ginger, vinegar, lime juice, sugar, and salt. Add oil in a slow, steady stream, whisking until emulsified.
Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Wrap 3 bricks or the bottom of a heavy skillet with heavy-duty foil. Remove calamari from marinade, and season scored sides with salt. Place calamari, scored sides down, on grill, and top with foil-lined weight. Grill until opaque, about 1 1/2 minutes. Cut into 3/4-inch-wide pieces.
Toss celery, apple, scallions, sprouts, and chile with 3 tablespoons dressing (reserve remaining dressing for another use). Arrange on a platter. Top with calamari, and sprinkle with sesame seeds.

Serves 4.

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Sunday BBQ: Tandoori-Style Chicken Burgers

YumSugar — Sun, 02 Aug 2009 06:00:10 -0700

As much as I love making turkey burgers and Italian sausage skewers, right now I'm craving something a little exotic, so tonight I'll be lighting up the grill for a portable version of a South Asian favorite: tandoori chicken.

In this contemporary rendition, I'm using the tandoor's trademark spices - such as cumin, cayenne, and ginger - but since I don't have a clay oven to call my own, I'm cooking the chicken on a barbecue, then serving it in a hefty pita pocket with tangy cumin-scented yogurt sauce. Tempt your tastebuds when you read more

Sunday BBQ: Italian Sausage Kebabs

YumSugar — Sun, 26 Jul 2009 06:00:09 -0700

This weekend might be a sunny one, and since I don't have any major plans, I'm thinking of inviting some high school friends over for an ultra-chill dinner. It's so casual that I'm not exactly positive what I'll be serving yet, but one thing's for sure: I'll definitely be grilling some of these skewers. They're goofproof to make, portable, and contain the perfect ratio of crunchy, charred bell pepper to spiced, succulent pork sausage and sautéed spinach. They take a mere 15 minutes to cook through, so get your hands on the recipe after the jump

Sunday BBQ: Grilled Eggplant Parmigiana

YumSugar — Sun, 19 Jul 2009 06:00:10 -0700

Today, I'm planning a popular Italian-American supper, eggplant parmigiana. To prove that it can be just as enjoyable in warm weather as it is comforting in Winter, I'll be keeping my oven turned off and making use of the grill grates instead - grilling adds a smoky flavor to an already substantive vegetable. When preparing this dish, be sure to slice the eggplant right before using to prevent any discoloration. Enjoy an unconventional preparation of this classic after the break