Absolutely Awesome Grilled Onions
This recipe is an awesome summer side with grilled meats or fish of any kind.
Very large onions- sweet or Maui variety
Brown sugar
Beef bouillon cubes or granules
Slice onions in slices approximately 1/3 of an inch thick. Be careful to keep the onions together and not to separate the “rings.”
On a small square of aluminum foil, place onion slice, 1 heaping teaspoon of brown sugar, and 1 small beef bouillon cube. (If your cubes are larger, cut them in half). Fold the foil up tightly over the onion slice making sure to seal all of the edges . Throw them on your hot grill for approximately 20-30 minutes. The foil will puff up like Jiffy Pop! They should be cooked all of the way through, and have a wonderful caramelized appearance.
This recipe can also be done with smaller onions, just cut them in half, follow the same preparation and wrap them up like a Hershey’s Kiss!
Grilled Eggplant And Mozzarella
1 large eggplant, cut into 1/2-inch slices
Salt
1/2 cup olive oil
3 tablespoons balsamic or red wine vinegar
2 cloves garlic, finely chopped
1 teaspoon dried oregano
Salt and freshly-ground pepper, to taste
6 ounces mozzarella cheese, thinly sliced
Sprinkle both sides of the eggplant slices lightly with salt and place between layers of paper towels. Let stand for 1 to 2 hours, rinse, and pat dry.
Combine the olive oil, vinegar, garlic, oregano, salt, and pepper. Place the eggplant slices on a grill over moderate heat and baste with the oil mixture. Turn and baste frequently until lightly browned, about 8 minutes.
Top each slice with a slice of cheese and grill an additional 2 minutes, until the cheese begins to melt.
Serves 4 to 6.
Grilled Ratatouille
l medium-size (1 pound) eggplant, cut
crosswise into 1/2-inch slices
1 1/2 teaspoons salt
Fruitwood chips or dried grape vines
2 medium-size zucchini
2 large ripe tomatoes
1 large onion
1 medium-size sweet red pepper
1 medium-size sweet yellow or green pepper
1/3 cup olive oil
4 cloves garlic, finely chopped
2 teaspoons dried basil
1/4 teaspoon ground black pepper
In colander, lightly sprinkle each eggplant slice on both sides with salt. Let eggplant stand 30 minutes over the sink or a bowl until liquid drips out.
Meanwhile, heat coals or wood in a grill until medium-hot, and soak wood chips in water 30 minutes. Lightly oil or coat grill rack with nonstick vegetable cooking spray and set aside.
Cut zucchini lengthwise into thirds, then crosswise in half. Cut tomatoes and onion crosswise into 1/2-inch-thick slices, keeping the onion rings together. Rinse eggplant with cold water and pat dry. Place cut vegetables in a single layer on a tray or shallow pan.
Drain wood chips and place on hot coals. Heat grill rack. Place red and yellow peppers on hot grill rack about 4 to 6 inches above medium-hot coals and grill, turning every 5 minutes, until blistered on all sides. Place peppers in a brown paper bag or plastic food-storage bag; let stand until cool enough to handle.
Meanwhile, in skillet on the grill, heat oil and cook the garlic a few seconds. Remove skillet from grill. Lightly brush both sides of vegetables on tray with some garlic oil. Grill vegetables over medium coals until crisp- tender. The eggplant and zucchini will take about 4 minutes per side, the onion about 3 minutes per side, and the tomatoes about l minute per side.
When all vegetables are grilled, return to tray. Peel, seed, and cut cooled peppers into strips. Cut grilled tomatoes into small chunks. Coarsely cut up grilled onion and place in skillet with any leftover garlic oil. Heat on grill over low coals for 5 minutes.
Add tomatoes, basil, and black pepper; cook on grill until tomatoes are bubbly. Cut eggplant slices into halves or quarters but leave small slices whole. Stir zucchini, eggplant, and grilled peppers into tomato mixture in skillet. Heat through and serve.
Mixed Grill
4 medium poblano chiles
2 medium red bell peppers
3 medium sweet potatoes, scrubbed,
and cut into 1/2-inch rounds
12 scallions, with green tops intact, trimmed*
4 medium ears corn, husked, silks removed,
cut into 2-inch rounds
1/2 small pineapple, trimmed and cut
into 1/2-inch rounds, coated with oil
18 corn tortillas
2 Mexican limes, cut into wedges
2 cups fresh tomato salsa
Prepare a charcoal grill, allowing the coals to burn until ash-covered with some red still glowing through.
Place chiles and bell peppers in the center of the grill rack directly above the coals and cook for 20 to 25 minutes, turning once or twice, until charred all around. Remove and let cool. Peel and seed all the peppers. Slice into 1/4-inch strips and transfer to a platter. Set aside.
While the peppers char on the grill, arrange sweet potato slices on the rack around the edges of the fire, not directly over the heat. Grill for 15 to 20 minutes, turning once, until golden on both sides and cooked through. Transfer to the platter.
Pace onions in the center of the grill with the bulbs facing in and the tops facing out. Place corn pieces between the onions wherever you find room for them, but not directly over the coals. Grill onions and corn, turning once, until the onions are singed, but not burned, and the corn is tender, about 12 to 15 minutes. When done, transfer the onions and corn to the platter with the other vegetables.
When there is room on the grill rack, add pineapple slices, slightly to the edge of the coals ? not directly over them. Cook, turning once, 6 to 8 minutes, or until the slices are somewhat soft and nicely charred but still moist. Transfer to the platter.
Place tortillas on the grill and lightly toast on both sides, about 4 minutes altogether.
Arrange all vegetables on a serving platter and pour the collected juices from the kitchen platter over the top. Tuck lime wedges in and around the vegetables. Serve immediately, accompanied by tortillas and salsa on the side.
* Leeks may be substituted for the scallions.
Bacon Wrapped Corn On The Cob
8 large ears sweet corn
8 slices bacon
2 tablespoons chili powder
Wrap each ear of corn with a slice of bacon. Place each one on a piece of heavy-duty aluminum foil. Sprinkle with chili powder. Wrap securely, twisting the ends to make handles. Place uncovered over medium-hot grill for 20 minutes or until corn is tender and bacon is cooked, turning once.
Barbecued Onion Rings
This goes well with barbecued spare ribs or other meats.
2 medium onions
1/2 pound melted butter
1/2 cup chili sauce
1/4 cup lightly packed brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon Accent?
1 tablespoon grated Parmesan cheese
Dash of Tabasco? sauce
Slice onions into thin rings and place in a casserole dish. Make a sauce by combining remaining ingredients. Simmer the sauce very slowly for 5 minutes.
Pour sauce over onion rings and bake at 350 degrees F until onion is tender, or about 30 minutes. Stir occasionally while baking.
Grilled Corn With Hot Lips Chili Butter
Source: Dressed to Grill by Kate Brooks, Diane Morgan and Reed Darmon
6 servings
6 fresh ears of corn in the husk
Vegetable oil, for brushing
Chili Butter
4 tablespoons unsalted butter, at room temperature
1/2 teaspoon chili powder
Pinch cayenne pepper
1/4 teaspoon granulated sugar
1/2 teaspoon kosher salt
2 tablespoons minced fresh cilantro
Prepare a hot fire in a charcoal grill, or preheat a gas or electric grill on high. Pull back husk from each ear of corn without actually removing it. Remove silk, then re-cover corn with husk. Run water into the ears of corn, drain excess and twist husks at the top to close.
To make the chili butter: In a small bowl, combine the ingredients thoroughly and set aside.
Brush grill grate with vegetable oil. Place corn directly over hot fire. Grill for about 20 minutes, turning several times. Remove from grill and pull back and discard husks, or knot them for that oh-so-rustic-chic look. Generously brush corn with chili butter.
Serve hot.
Spicy Grilled Corn
For all you people who cook on the grill…try this one:
4 ears corn, husked
2 tablespoons butter or margarine
2 tablespoons water
1 tablespoon taco seasoning mix *
If you aren’t much into taco seasoning, try lemon pepper instead, it’s great too.
Mix butter and taco seasoning mix and spread over corn. Put ears of corn on a square of foil, double thickness, big enough to cover the corn. Before wrapping, sprinkle corn with water. Close foil over corn and twist the ends. Grill uncovered 20 to 30 minutes until tender.
It’s a zesty change, even the kiddos like this one!
Grilled Salad
2 red bell peppers
2 green bell peppers
1 yellow bell pepper
1 onion, sliced
1 teaspoon granulated sugar
1 teaspoon salt
3 tomatoes, chopped
1/2 cup freshly chopped basil
5 tablespoons vinegar
3 to 5 tablespoons olive oil
Heat gas or charcoal grill to medium-high and grill peppers until charred on all sides. Place in a bowl and cover with plastic wrap. When cool, peel off charred skin. Cut peppers into strips reserving any accumulated juices.
Place onion slices in microwavable bowl with sugar, salt and water to cover. Microwave for 2 minutes. Remove and drain onions.
Arrange peppers, onion, tomatoes and basil on plate, and toss with vinegar and olive oil.
Grilled Artichoke Hearts
Yield: 4 servings
1 quart water
2 tablespoons olive oil, plus additional for brushing the artichokes
5 thin lemon slices, seeded
3 medium garlic cloves
3 thyme sprigs
8 small artichokes, outer leaves removed, stems and tops trimmed, halved
Juice of 1 lemon
Sea salt
Preheat the grill to medium or prepare a charcoal fire.
Combine the water, olive oil, lemon slices, garlic and thyme in a large saucepan. Bring to a boil over high heat. Add the artichokes. Return to a boil. Reduce the heat and simmer, until the artichokes are tender, about 10 minutes. Drain in a colander. Brush the artichokes with olive oil and set on the grill. Cook until lightly browned, about 3 minutes. Sprinkle with the lemon juice and sea salt.
