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Great grilling
Ebony, June, 2007 by Charlotte Lyons
Grilling today is so much fun for so many people throughout the year, but especially during the summer months. Today, you can grill just about any food with tasty results. You can be as creative as your mind and seasonings will permit. Here are some great grilling recipes you can try, and all are suitable for guests and family alike.
LEMON ROSEMARY BABY BACK RIBS
4 full racks pork baby back ribs, trimmed (about 6 pounds)
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 1/2 tablespoons chopped fresh rosemary
2 teaspoons grated lemon rind
4 cloves garlic, finely minced
1/2 teaspoon crushed red pepper
Salt to taste
Rinse ribs under cold running water and pat
dry. Combine the olive oil, lemon juice, rosemary,
lemon rind, garlic, crushed red pepper
and salt to taste in small bowl until well-combined.
Place ribs in large bowl and drizzle
olive oil mixture over the ribs and rub mixture
over the ribs until well-coated. Place the ribs
in a large sealable plastic bag (or bags). Seal
bags and refrigerate for at least 8 hours
or overnight for more flavor.
Heat the grill until medium-hot. Push the coals
to opposite sides of the grill and set a disposable
drip pan in the center. If using a gas grill,
turn off the center burners. Remove the ribs
from plastic bags and pat dry. Place the ribs on
the hot grate above the drip pan and away from
the coals, bony-side down. Cover and grill until
ribs are done, turning occasionally, for about
1 1/2 hours. Serve with your favorite sauce.
Yields 6 servings
Calories 878, Total Fat 75g, Cholesterol 228mg,
Carbohydrate 1g, Protein 46g, Sodium 212 mg
GRILLED VEGETABLE SALAD
WITH BASIL VINAIGRETTE
1/3 cup olive oil
2 cloves garlic, cut in half
3 artichokes
8 baby carrots, peeled
16 mushrooms, cut in half
1 red bell pepper, cut into 1/2-inch strips
2 medium zucchini, cut lengthwise
1 small red onion, cut into eighths
1/2 pound small green beans, trimmed and cut in half
Salt and pepper to taste
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh basil
Olive oil for brushing vegetables
Remove the tough outer leaves from artichokes. Cut the
stem away from the artichoke, leaving about 1 inch of the
stem still attached. Cut the artichokes in half and remove the
choke. Bring a large pot of salted water to a boil. Add the
artichokes and simmer 6 minutes. Add the carrots and continue
boiling for 4 minutes longer. Drain well and let cool
slightly. Heat the grill to medium-high heat. While the coals
are heating, heat the oil and garlic in a small saucepan until
the garlic is golden, about 6 minutes. Remove the garlic
with slotted spoon, chop and set aside.
Lightly oil the grill. Grill all of the vegetables on both
sides until tender, but not mushy, about 8 minutes.
Transfer vegetables to a large platter. Cut zucchini in
large chunks. Whisk lemon juice and cooked garlic in
a large bowl. Gradually whisk in oil. Stir in basil. Add
grilled vegetables, season with salt and pepper to
taste. Gently toss to coat vegetables. Serve warm or
cooled to room temperature.
Yields 4 servings
Calories 309, Total Fat 19g, Cholesterol 0mg,
Carbohydrate 37g, Protein 8g, Sodium 102mg
GRILLED CORN WITH
CHILI LIME BUTTER
8 ears corn, unhusked
1/2 cup butter, softened
2 tablespoons fresh lime juice
1 teaspoon chili powder
1 teaspoon grated lime rind
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
2 tablespoons chopped cilantro
Salt to taste
Blend butter, lime juice, chili powder, lime rind, cumin,
garlic powder and cilantro, and salt to taste. Pack it
into a small crock or bowl; chill. Use on grilled corn.
Heat grill to medium-hot. Peel off the first layer or husk
(leaving the cob with 3 or 4 layers of husk still intact)
and yank off the silk. Place the corn on the hottest part
of the grill and turn 1/4 rotation every 2 to 3 minutes,
as the husk starts to blacken, about 20 minutes. Peel
away husk and serve with Cilantro Lime Butter.
Yields 8 servings
Calories 183, Total Fat 13g, Cholesterol 31 mg,
Carbohydrate 18g, Protein 3g, Sodium 135mg
GRILLED HOT WINGS
3 pounds chicken wings
Salt and pepper to taste
1/4 cup butter or margarine
10 tablespoons hot sauce
1 tablespoon fresh lemon juice
Heat grill to medium-high heat. Season wings with salt
and pepper to taste. Grill the wings until crispy and done,
about 25 minutes, turning occasionally. Melt butter in
saucepan. Stir in hot sauce and lemon juice. Place grilled
wings in glass baking dish and pour sauce over wings.
Gently toss wings in sauce to coat the wings. Let stand for
about 5 minutes so the wings can absorb the flavor.
Yields 6 servings
Calories 372, Total Fat 30g, Cholesterol 115 mg,
Carbohydrate 1.8g, Protein 22.9g, Sodium 223mg
GRILLED GROUPER WITH
TROPICAL SALSA
1 medium shallot, thinly sliced
1/4 cup olive oil
3 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
2 tablespoons chopped cilantro
5 7 cloves garlic, minced
1 teaspoon ground cumin
Dash cayenne pepper
Salt to taste
4 grouper fillets, 6 to 8 ounces each
and about 3/4-inch thick
2 lemons, cut in half
Tropical Salsa
1 ripe mango, peeled, seeded and diced
1/2 cup diced, fresh pineapple
1/4 cup minced red onion
1/4 cup minced red bell pepper
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1 small jalapeno, minced
Salt to taste
Toasted coconut flakes
Combine the shallots, oil, orange juice, lime juice,
cilantro, garlic, cumin, cayenne and salt to taste in small
bowl. Place the grouper in a large non-reactive baking
dish. Pour the marinade over the fish, cover and refrigerate
for up to 1 hour.
Combine the mango, pineapple, red onion, red bell pepper,
cilantro, lime juice, jalapeno and salt to taste in a
bowl and gently toss to combine. Adjust seasoning to
taste. Let sit for 30 minutes before serving.
Heat the grill to medium-hot and lightly oil grill rack.
Remove fish from the marinade and place fillets over
direct high heat, with lid closed as much as possible until
they are just beginning to separate into flakes and color
is opaque at the center, 6 to 8 minutes, turning once after
4 to 5 minutes. Remove from grill and serve with Tropical
Salsa. Garnish with toasted coconut if desired.
Yields 4 servings
Calories 440, Total Fat 17g, Cholesterol 96mg,
Carbohydrate 21g, Protein 52g, Sodium 144mg
COPYRIGHT 2007 Johnson Publishing Co.
COPYRIGHT 2008 Gale, Cengage Learning
