Cut the vegetables into large -- but bite-size -- portions, using only the firm pieces. Thread onto skewer gently and grill over low heat. Some ideal vegetables to grill would be cherry tomatoes, zucchini, green peppers, onions, red or yellow peppers. When grilling, the best rule of thumb is to watch the tomato: when the skin starts to split, it's ready. Apples, bananas, pears and pineapple taste great on the grill. Just halve the fruit and dip each piece in a mixture of orange juice, lime juice, brown sugar and a little ginger. Sprinkle cinnamon and nutmeg on the moistened fruit. Grill over a medium to low setting until warm. Cut into bite-size pieces and serve warm. Chef's Notes: - A great way to add flavor to your grilled fare is to sprinkle moistened herbs on the charcoal or lava rocks in your grill. The wet herbs give off a flavored smoke.
- A lime is great to cut in half and rub on baby back ribs; then add spices of your choice and let set for 20 minutes before grilling.
- To flavor ground lamb, mix curry powder, paprika, allspice and dried mint together. Form a well in the lamb, place the spices in the well, mix thoroughly and shape into patties. This makes a great sandwich on sourdough bread.
- You can add wood chips to your charcoal to give food a different flavor. Hickory chips have a heavy smoked flavor and are best with beef, pork and game. Maple chips have a sweet but hearty smoked flavor; they go well with fish, jerky and bacon. Oak chips have a heavy smoked flavor and enhance beef, pork or lamb. Applewood chips add a light sweet flavor and complement poultry, ham and sausage. Mesquite chips work nicely with fish, poultry and beef. Cherrywood chips go best with dark meats. Finally, pecan chips add a sweet, rich flavor and accent all meats.
- Instead of a glaze, use a rub on meat. For a great Mexican rub, combine 8 parts paprika, 1 part thyme, 1 part chili powder, 1 part cayenne pepper, 1 part cilantro,1 part cumin, 2 parts salt and 2 parts garlic powder.
- Another great idea is to make your own flavored butter to serve on top of your cooked meat (figure A). A good one to use is to take fresh chopped basil, roasted garlic cloves, diced red peppers and a dash of salt. Just mix all this with fresh butter, roll in paper to form a log and refrigerate. This is simple -- and yet an elegant taste to add to your grilled meats. Just slice and place on top when meat is ready. Use your imagination and make the butter using your favorite ingredients. You could even slice the butter and place slices attractively on a platter with greenery on the table for everyone to enjoy with bread (figure B).
- A great gift idea for the flavored butters you make is to wrap them in fabric and tie with a ribbon. Place in a small basket with a pastry brush, and you have the perfect gift (figure C) for your favorite gourmet.
- Another gift idea is to put a jar of honey-orange glaze, a handsome pouch with a shaker of herbs inside and a wrapped stick of butter into a bucket. Just line the bucket with a towel, add some straw and the products (figure D), and you have another great gift.
We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Skewer Cooking on the Grill
Model: 1558671226
Author: Bob Simmons and Coleen Simmons
(1995)
Bristol Publishing Enterprises
Website: www.bristolpublishing.com
Skewer It!: 50 Recipes for Stylish Entertaining
Model: 0811828158
Author: Mary Corpening Barber
Chronicle Publishing Company
Website: www.chroniclebooks.com
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