Volume 8, Issue 101 - May 30, 2005

Hello Recipe Club,

I would like to welcome back Chef Steve Collins as our host this week.

Being Prepared for Free and Easy Grilling:

One of the things that makes summer cooking fun is being able to put together a quick meal on the grill. It's so much fun for me that I do it all year around!

A little preparation helps make it even easier. I prefer charcoal over gas because of the elemental appeal of working directly with fire. My favorite grill is the kettle grill. In the best of all worlds, I would have an outdoor oven, a slow smoker rig and an outdoor grill. Since that isn't possible for me for a variety of reasons one grill that fills all of those functions is an ideal compromise.

One reason I like the kettle grill so much is because it adapts so easily to direct and indirect cooking and you get excellent and consistent results.

Direct cooking means that what you are cooking is cooked right over the heat source. This is the usual method that most backyard cooks use for steaks, etc. Indirect cooking means that the heat source is to one side, on both sides or around the outside, thus providing heat to the cooking chamber (grill with lid on) but not directly below what is being cooked. This is beneficial for smoking foods, cooking large pieces of meat such as a turkey, a beef or pork roast or large whole fish. The other benefit of indirect cooking is that you can use a water pan beneath what you are cooking and the food will be moister.

Another feature I like on the kettle grill is the domed lid. This creates a natural convection oven and thus the food cooks evenly and quickly. Kettle grills also make very efficient use of charcoal fuel.

A charcoal lighter is essential. I dislike the residual smell and taste of petroleum charcoal lighter on the food and its effect on the air. My personal choice is a chimney starter, but there are also electric starters. A chimney starter is a cylinder with two compartments. The lower compartment holds a wad of newspaper. The upper holds a bit of kindling and the charcoal to be ignited. Apply a match to the bottom and in fifteen minutes the coals are ready to be poured onto the fire grate.

Next, get something to contain the fire either directly under the cooking area or to the outside of the cooking area. I use a pair of half moon shaped steel baskets that hold the charcoal for indirect or contain the charcoal for direct cooking. The benefit of these for me is that they also support a rectangular roasting pan, which holds water for smoking and acts as a drip pan.  You can get these at a hardware stores or grill stores.

Ideally, the cooking grill will have hinged sections at either end to allow you to add fuel for longer cooking sessions. I prefer lump hardwood charcoal because it burns hotter and there are less chemical impurities than the briquettes. I often mix this with hardwood chunks to impart flavor to the food. Check here www.thehomechef.net for a  good selection of these.

Keep the charcoal in a bucket for ease of pouring and storing. A few other accessories make for easy grilling: a good steel bristle grill cleaning brush, steel spatula and good long handled tongs are essential. Finally, have a handy worktable nearby for food going onto and off the grill. Now you are ready for free and easy backyard entertaining.

Chef Steve Collins

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Negimake

This is my take on a favorite Japanese dish. Usually, it is wrapped around burdock root or scallion. It is also wonderful using asparagus. Negimake is great on the grill and quite easy to do. I like skirt steak which is very flavorful but can be stringy and tough if not cut across the grain (as you would brisket). Or try it with your favorite cut of beef, lamb, elk or venison.

Makes 6 to 8 servings as an appetizer or 3 to 4 as a main course

Ingredients:

1 pound skirt steak (or other meat) 1/4 inch thick
4 scallions, trimmed, or 4 asparagus spears, woody end removed

Marinade:

1 clove garlic, finely chopped
1 tablespoon finely chopped fresh ginger
2 tablespoons toasted sesame oil
2 tablespoons tamari sauce (available in the Asian section at the market)
2 tablespoons lemon juice
2 tablespoons white wine
1 tablespoon honey

Preparation:

Mix all marinade ingredients thoroughly. Place the meat in a flat baking dish and pour the marinade over it. Cover and refrigerate overnight (2 to 4 hours will be sufficient if you are using sirloin or rib eye).

When you are ready to cook, prepare the grill. Roll the steak around the scallion or asparagus. (Align the scallion or asparagus lengthwise with the grain of the meat.) Secure with a toothpick at two or three places. (It's a good idea to soak the toothpicks in cold water for about 20 minutes before using them so that they will not burn.) Place the rolled steak on the grill and cook for eight to ten minutes on each side. 

While the steak rolls are cooking, place the remaining marinade in a saucepan with one tablespoon of honey. Bring to a boil and then reduce heat to medium and cook for ten minutes, whisking occasionally. Brush this sauce on the steak rolls a minute before removing them from the grill. Cut the rolls in one-inch lengths and serve with remaining sauce.

Note: Sirloin or rib eye cuts are more tender, but the skirt steak will work well if you marinate it. It is important to slice the skirt steak across the grain when you serve it or it will be tough.

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Avocado Quesadillas

Quesadillas are delicious grilled. We serve them at parties and our guests love them.

Makes 4 to 6 servings

Ingredients:

4 flour tortillas
1 avocado
2 scallions, chopped
1/2 cup grated jack cheese
1 jalapeño pepper, seeded and coarsely chopped
2 cups prepared salsa
1 cup sour cream

Preparation:

Prepare a bed of coals or preheat the gas grill. Remove the avocado from the skin, mash and spread over two of the tortillas. Sprinkle the scallions, jack cheese and jalapeño over the avocado. Cover each with a tortilla. Place on the grill and cook for two minutes. Carefully turn and cook for two more minutes. Cut each quesadilla into 6 pieces with a pizza cutter and serve with your favorite commercial salsa or create your own.

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Grilled Roasted Tomato Basil Bisque

The grill roasting of the tomatoes, onion and garlic give this a distinctive smoky flavor. Toast the croutons on the grill as well.

Makes 4 servings

Roast the Vegetables:
Ingredients:

1 red onion cut lengthwise into eighths
2 pounds Roma tomatoes, sliced in half lengthwise
5 cloves garlic, peeled and roasted
2 tablespoons basil in chiffonade

Preparation:

Preheat the gas grill or prepare a good bed of coals. Put the tomatoes, onion and garlic in a grill basket. Grill vegetables until soft and beginning to char about 10 minutes on a side.. Remove and pick off most of the charred skin, then place in the food processor along with the basil chiffonade. 

Pulse to a smooth purée. Push through a sieve to a bowl (or to the saucepan if you are ready to make the soup). Refrigerate until ready to use.

Make the Bisque:
Ingredients:

puréed roasted tomato mixture
1 cup vegetable stock
1 cup heavy cream
salt and freshly ground pepper
1 tablespoon sherry
croutons to garnish (recipe below)
basil leaves to garnish

Preparation:

Put roasted tomato purée mixture in a saucepan and heat gently at medium heat. Add the cream and sherry and just heat through. Do not boil. Divide the bisque between four bowls. Top each with a crouton and garnish with a fresh basil leaf.

Croutons:
Ingredients:

4 slices of baguette
4 cloves garlic, minced
3 tablespoons olive oil

Preparation:

Mix the olive oil and garlic. Place in a small saucepan and slowly heat for 5 minutes. Dip the baguette in the garlic oil. Put the bread on the grill oil side up and quickly toast (about one minute). Turn and toast for another minute on the oiled side. Remove from the grill.