Volume 8, Issue 088 - May 4, 2005

Hello Recipe Club,

Today's recipes are for side dishes. You have picked your steaks out and you want something other than cole slaw from the deli. Check out these recipes and you can also find more in our Barbecue and Grilling Recipe Guide Side Dishes page.

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Chef Paul Silva's Cumin and Lime Grilled Corn

Ahhhh….the smells of this item in Little India here in Toronto harkens the start of summer. Men stand outside of restaurants hawking their cobs on a stick to passersby's. The same goes on in Mumbai (Bombay) in India. Street food at it's best. Traditionally, the corn is husked, placed on a stick and grilled until done, then the spices and butter go on. I have changed it up a bit, making a compound butter, and slipping it under the husks, so the flavour infuses more and the corn is not as charred. Cook the corn as long as you like - I prefer mine on the crunchy side, but most people like it a bit softer. This is great with tandoori chicken, or lamb kebabs.

Makes 8 servings

Ingredients:

8 ears of corn, husk attached
1/4 cup butter, softened
1 teaspoon cumin, ground
1/2 teaspoon cayenne pepper
1/4 teaspoon salt (or more, to taste)
1 lime, zested and juiced

Preparation:

Preheat the grill to high. Pull back the husks most of the way down, without ripping them off. Remove any extraneous silky threads.

Combine the butter, cumin, cayenne pepper, salt, lime juice and lime zest together in a small bowl.

Slather the butter onto the corn kernels evenly, or to taste. Replace the pulled down husks to cover the corn.

Place on the grill and cook for 7 to 10 minutes, turning the corn every few minutes. Pull back a little of the husk to check for doneness.

Put any remaining butter for guests to put more on their corn, as with some cayenne pepper.

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Grilled Cajun Potato Wedges

Ingredients:

3 large russet potatoes (about 2 1/4 pounds)
1/4 cup olive oil
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon dried thyme leaves, crushed
1/2 teaspoon dried oregano leaves, crushed
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper (or up to 1/4 teaspoon)
2 cups mesquite chips

Preparation:

Prepare barbecue grill for direct cooking. Preheat oven to 425 degrees F.

To prepare potatoes, scrub under running water with stiff vegetable brush, rinse. Dry well and do not peel. Cut potatoes in half lengthwise with chef's knife, then cut each half lengthwise into 4 wedges. Place potatoes in large bowl. Add oil and garlic, toss to coat well.

Combine salt, paprika, thyme, oregano, black pepper and ground red pepper in small bowl. Sprinkle over potatoes, toss to coat well. Place potato wedges in single layer in shallow roasting pan. (Reserve remaining oil mixture left in large bowl.) Bake in oven for 20 minutes.

Meanwhile, cover mesquite chips with cold water, soak 20 minutes. Drain mesquite chips, sprinkle over coals. Place potato wedges on their sides on grid. Grill potato wedges on covered grill, over medium coals 15 to 20 minutes or until potatoes are browned and fork-tender, brushing with reserved oil mixture halfway through grilling time and turning once with tongs.

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Grilled Sweet Onion Rings Dijon

Makes 4 servings

Ingredients

3 tablespoons Dijon mustard
1 tablespoon lemon juice
1 1/2 teaspoons olive oil
1 teaspoon dried whole thyme
1 teaspoon lemon rind, zested
2 sweet or purple onions, cut into 1/4-inch slices
vegetable cooking spray

Preparation:

Combine first 5 ingredients in a small bowl, stir well. Brush one side of onion slices with half of mustard mixture.

Arrange onion slices, brushed sides down, in a wire grilling basket coated with cooking spray, place on grill rack over medium-hot coals. Cook 5 minutes. Baste top sides of onions with remaining mustard mixture; turn over and cook 5 minutes.