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Rec.Food.Recipes Digest #137
Wed 12 Jun 1991

MV:   Grilled Polenta with Pesto (Carol Miller-Tutzauer)
OV:   Grilled Mushrooms (Carol Miller-Tutzauer)
OV:   Raspberry Vinegar Marinade (Carol Miller-Tutzauer)
OV:   Grilled Apple Slices (Carol Miller-Tutzauer)
OV:   Grilled Leeks (Carol Miller-Tutzauer)
MVol: Grilled Peppers Stuffed with Eggplant (Carol Miller-Tutzauer)
OV:   Grilled Summer Squash with Rosemary Oil (Carol Miller-Tutzauer)
Dl:   Sliced Fruit with Yogurt-Mint Dressing (Carol Miller-Tutzauer)
Al:   Smoked Parmigiano with Assorted Breads (Carol Miller-Tutzauer)
AV:   Brushetta with Grilled Eggplant (Carol Miller-Tutzauer)
SLol: Grilled Potatoes and Fennel Salad (Carol Miller-Tutzauer)
OV:   Barbecued Vegetables (Marcia Bednarcyk)

----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#137 POLENTA-GRILL MV "5 Jun 91" 1991
.RZ "GRILLED POLENTA WITH PESTO"
.KY BARBECUE
From Grill Book: New Foods and Flavors for the Grill by Kelly McCune, NY:
Harper & Row, 1986, ISBN# 0-06-096006-x
.IH
.IG "1 tsp" "salt"
.IG "4 cups" "water" "900 ml"
.IG "1 cup" "dry polenta"
.IG "2 Tbls" "margarine" "25 g"
.IG "" "olive oil"
.IG "" "Pesto"
.PH "The polenta:"
.SK 1
[\fBNote:\fR Should be prepared an hour or more before cutting; can be made
a day ahead if desired.]
.PP
Bring salted water to a boil in a large, heavy saucepan. Slowly add the
polenta, stirring constantly with a wooden spoon. Reduce the heat and
continue stirring, pressing the lumps out against the side of the pan.
Cook over low heat for 45 minutes, stirring frequently, until it is thick
and well congealed and pulls away from the sides of the pan.
.SK 2
Beat in the margarine.
.SK 3
Spread the polenta into a greased (margarine)
.AB "8 inch" "20 cm"
square pan or a
.AB "10 inch" "25 cm"
pie pan. Cool for an hour or more. Cut into squares, wedges,
or strips.
.PH "To grill:"
.SK 4
Brush the slices with olive oil. On an open grill over medium-hot coals,
grill the potenta 10 minutes per side.
.SK 5
Serve with a dollop of pesto on top.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour cooking + 1 hour cooling + 20 mins. grilling
.I Precision:
approximate measurements.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#137 MUSHROOM-GRILL OV "5 Jun 91" 1991
.RZ "GRILLED MUSHROOMS"
.KY BARBECUE
From Grill Book: New Foods and Flavors for the Grill by Kelly McCune, NY:
Harper & Row, 1986, ISBN# 0-06-096006-x
.IH
.IG "16-20" "medium-sized mushrooms"
.IG "" "Raspberry Vinegar Marinade"
(see recipe 'VINEGAR-RASP')
.PH "To prepare the mushrooms:"
.SK 1
Wash and trim the stems. Marinate the mushrooms in some of the Raspberry
Vinegar Marinade for 15 minutes.
.SK 2
Soak 4 wood skewers in water for 15 minutes or so. Place 4 or 5 mushrooms
on each skewer.
.PH "To grill:"
.SK 3
On an open or covered grill over medium-hot coals, grill the mushrooms for
15 minutes, turning frequently to brown all sides.
.SH RATING
.I Difficulty:
very easy.
.I Time:
15 mins. marinading + 15 mins cooking.
.I Precision:
no need to measure.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#137 VINEGAR-RASP OV "5 Jun 91" 1991
.RZ "RASPBERRY VINEGAR MARINADE"
.KY BARBECUE
From Grill Book: New Foods and Flavors for the Grill by Kelly McCune, NY:
Harper & Row, 1986, ISBN# 0-06-096006-x
.IH
.IG "\(34 cup" "red raspberry vinegar" "170 ml"
[Four Monks brand is the best; otherwise get a strong raspberry vinegar if
possible]
.IG "\(12 cup" "dry white wine" "110 ml"
.IG "\(14 cup" "olive oil" "55 ml"
.IG "" "juice of \(14 lemon"
.IG "2" "shallots"
coarsely chopped
.IG "2 Tbls" "fresh basil"
chopped
.PP
or
.IG "2 tsp" "dried basil"
.IG "\(12 cup" "fresh [or thawed frozen] raspberries
lightly mashed [optional, for a more pronounced raspberry flavor]
.IG "" "freshly ground black pepper"
.PH
.SK 1
Combine all the ingredients in a bowl and whisk to emulsify.
.NX
See recipe 'MUSHROOM-GRILL'.
.SH RATING
.I Difficulty:
very easy.
.I Time:
10 mins.
.I Precision:
approximate measurements.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#137 APPLE-GRILLED OV "5 Jun 91" 1991
.RZ "GRILLED APPLE SLICES"
.KY BARBECUE
From Grill Book: New Foods and Flavors for the Grill by Kelly McCune, NY:
Harper & Row, 1986, ISBN# 0-06-096006-x
.IH
.IG "3" "apples"
(Choose firm and slightly tart red/green apples such as Gravensteins,
MacIntoshes, Granny Smith, pippin, or Cortland).
.IG "" "walnut oil"
.IG "" "white wine vinegar"
.PH "To prepare the apples:"
.SK 1
Wash, core, and cut the apples into
.AB "\(14 inch" ".5 cm"
slices. Rub with walnut oil
and sprinkle with vinegar.
.PH "To grill:"
.SK 2
On an open grill over medium-hot coals, cook the apples until tender when
pierced with a skewer, approximately 3 minutes per side.
.SH RATING
.I Difficulty:
very easy.
.I Time:
10 mins.
.I Precision:
no need to measure.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#137 LEEKS-GRILLED OV "5 Jun 91" 1991
.RZ "GRILLED BABY LEEKS"
.KY BARBECUE
From Grill Book: New Foods and Flavors for the Grill by Kelly McCune, NY:
Harper & Row, 1986, ISBN# 0-06-096006-x
.IH
.IG "\(14 cup" "olive oil" "55 ml"
.IG "\(14 cup" "white wine vinegar" "55 ml"
.IG "6-7" "thin slices of orange zest"
.IG "1 tsp" "fresh thyme"
chopped
.PP
or
.IG "pinch" "dried thyme"
.IG "" "freshly ground white pepper"
.IG "12 baby or 2 large" "leeks"
[scallions left whole are also good]
.PH "To prepare the leeks:"
.SK 1
Combine the oil, vinegar, orange zest, thyme, and pepper in a bowl and let
stand while you prepare the leeks.
.PP
[\fBHint:\fR If you would like a stronger orange flavor, add a bit or orange
juice. Also, you can heat the marinade on the stove to boiling, then let
cool. This will infuse the marinade much more with the flavor of the zest.
As a variation, you can also use lemon or lime zest.]
.SK 2
To remove the grit from small leeks, split down the middle lengthwise to
2 inches from the base. Rinse the grit out from between the layers and
shake dry. Trim off about 3 inches of the green top and trim the base,
if desired. For larger leeks, split in half lengthwise, rinse, and secure
the layers with toothpicks.
.SK 3
Marinate 15-30 minutes in the oil-vinegar mixture.
.PH "To grill:"
.SK 4
On an open grill over medium-hot coals, grill the leeks on all sides until
browning and tender, 10-15 minutes.
.SH RATING
.I Difficulty:
very easy.
.I Time:
45 mins. preparation + 15 mins. grilling.
.I Precision:
approximate measurements.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#137 PEPPER-GRILL MVol "5 Jun 91" 1991
.RZ "GRILLED PEPPERS STUFFED WITH EGGPLANT"
From The Art of Grilling: A Menu Cookbook, by Kelly McCune, NY: Harper & Row,
1990, ISBN# 0-06-096462-6
.IH
.IG "1 medium-sized" "eggplant"
.IG "" "salt"
.IG "\(14 cup" "olive oil" "55 ml"
.IG "1 cup" "bread crumbs" "100 g"
.IG "2 cloves" "garlic"
minced to a paste with a pinch of salt
.IG "\(12 cup" "Parmesan cheese"
finely grated
.IG "\(14 cup" "pine nuts"
.IG "\(14 cup" "Italian parsley"
chopped fresh
.IG "1 Tbls" "chopped fresh herb leaves (i.e. basil, marjoram, thyme, oregano)"
.IG "1" "egg"
beaten
.IG "6" "red or yellow bell peppers"
(select ones that are large and firm)
.PH
.SK 1
Slice the eggplant into
.AB "\(14 inch" ".5 cm"
thick slices. Salt lightly and set aside
on paper towels to drain for \(12 hour.
.SK 2
Rinse them lightly and pat dry. Chop coarsely. In a large skillet, heat
the oil and saute the eggplant over high heat until browned and tender,
approximately 5 minutes.
.SK 3
Chop the cooked eggplant again and combine it with the bread crumbs,
garlic, Parmesan, pine nuts, parsley, and herbs in a bowl. Add the
beaten egg and mix well.
.SK 4
Cut the tops off the peppers and remove and discard the seeds and
white-ish core from both the tops and from inside the peppers. Reserve
the tops.
.SK 5
Stuff the eggplant mixture loosely into the peppers. Secure the tops
to the peppers with toothpicks. Cook the peppers in a covered grill
over a medium-hot to low fire for 1 hour turning occasionally.
.SH "Suggested Menu:"
.nf
o Grilled Peppers Stuffed with Eggplant
o Grilled Skewered Summer Squash with Rosemary Oil
o Sliced Fruit with Yogurt-Mint Dressing
.fi
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour preparation + 1 hour cooking.
.I Precision:
approximate measurements.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#137 SQUASH-GRILLED OV "5 Jun 91" 1991
.RZ "GRILLED SUMMER SQUASH" "with Rosemary Oil"
.KY BARBECUE
From The Art of Grilling: A Menu Cookbook, by Kelly McCune, NY: Harper & Row,
1990, ISBN# 0-06-096462-6
.IH
.IG "Rosemary Oil"
(see below)
.IG "6" "assorted summer squashes"
(i.e. crookneck, summer, succhini, or pattypan)
.IG "" "salt"
.PH
.SK 1
Prepare the Rosemary Oil and set aside.
.SK 2
Soak 6 wood skewers in water for 15 minutes.
.SK 3
Cut the squash into
.AB "1 inch" "2.5 cm"
pieces. Skewer the squash pieces, alternating
the varieties. Brush with the flavored oil and sprinkle with salt.
.SK 4
Grill on an open or covered grill over a medium-hot fire for about 10
minutes, turning occasionally.
.PH "Rosemary Oil"
.SK 1
To a 16 oz. bottle of oil add a large sprig of fresh rosemary and several
black peppercorns. Let stand for as little as an hour (for just a hint of
flavor), or up to several weeks for a stronger infusion.
.PP
\fBNote:\fR To get highly flavored oil quickly, take rosemary and grind with
mortar & pestle, then add to oil.
.SH RATING
.I Difficulty:
easy.
.I Time:
15 mins. preparation + 10 mins. cooking. + time to prepare oil.
.I Precision:
approximate measurements.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#137 FRESH-FRUIT-2 Dl "5 Jun 91" 1991
.RZ "SLICED FRUIT WITH YOGURT-MINT DRESSING"
.KY BARBECUE
From The Art of Grilling: A Menu Cookbook, by Kelly McCune, NY: Harper & Row,
1990, ISBN# 0-06-096462-6
.IH
.IG "" "Assorted fruit"
peeled if desired and sliced (choose fresh fruit in season)
.SH "Yogurt-Mint Dressing:"
.IG "\(12 cup" "plain yogurt" "110 ml"
.IG "1 Tbls" "lemon juice" "15 ml"
freshly squeezed
.IG "1 Tbls" "brown sugar"
.IG "2 Tbls" "fresh mint leaves"
chopped
.PH
.SK 1
Arrange sliced and whole fruit on a serving dish.
.SK 2
Whisk the yogurt, lemon juice, brown sugar, and mint together and drizzle
it over the fruit.
.SH RATING
.I Difficulty:
very easy.
.I Time:
5 mins. + time to prepare fruit.
.I Precision:
approximate measurements.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#137 PARMIGIANO Al "5 Jun 91" 1991
.RZ "SMOKED PARMIGIANO WITH ASSORTED BREADS"
.KY BARBECUE
From The Art of Grilling: A Menu Cookbook, by Kelly McCune, NY: Harper & Row,
1990, ISBN# 0-06-096462-6
.IH
.IG "3 slices" "imported Parmesan or Romano cheese"
.AB "1/3 - \(12 inch" "1 cm"
thick (approximately
.AB "1 \(12 lbs" "700 g"
total)
.IG "" "olive oil"
.IG "1 Tbls" "chopped fresh herb leaves"
(i.e. rosemary, oregano, marjoram, or thyme)
.IG "1 jar" "large grape leaves"
.IG "" "freshly ground black pepper to taste"
.IG "" "assorted breads"
.IG "" "grapevine cuttings"
or other mild-flavored smoking chips
.PH
.SK 1
Soak 4 or 5 grapevine cuttings (or a handful of other mild-flavored
smoking chips) in water for 30 minutes.
.SK 2
Rub the Parmesan slices sell with olive oil and sprinkle one side with
herbs. Drain and pat dry 12-14 grape leaves and lightly rub them with
oil. Arrange them in 3 stacks at least
.AB "1 inch" "2.5 cm"
wider all around than a
Parmesan slice.
.SK 3
Put the damp cuttings on medium-hot to low coals and allow them to smoke
for a minute or two. Place the leaf stacks on the grill and put a cheese
slice in the center of each one. Cover the grill. Melt and smoke the
cheese for 3-5 minutes.
.SK 4
With a large spatula, lift the grape leaves and cheese slices onto a warm
plate and sprinkle with pepper. Serve immediately with assorted breads.
.SH RATING
.I Difficulty:
easy.
.I Time:
10 mins. + soaking time.
.I Precision:
approximate measurements.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#137 BRUSHETTA AV "5 Jun 91" 1991
.RZ "BRUSHETTA WITH GRILLED EGGPLANT"
.KY BARBECUE
From The Art of Grilling: A Menu Cookbook, by Kelly McCune, NY: Harper & Row,
1990, ISBN# 0-06-096462-6
.IH
.IG "1 large" "eggplant"
.IG "" "salt"
.IG "1 small" "red bell pepper"
.IG "\(12 cup" "olive oil" "110 ml"
.IG "2 cloves" "garlic"
minced to a paste
.IG "1 tsp" "balsamic vinegar"
.IG "\(14 cup" "fresh Italian parsley"
chopped
.IG "" "salt and freshly ground pepper to taste"
.IG "1 loaf" "crusty Italian bread"
.IG "\(14 cup" "capers"
drained
.PH
.SK 1
Trim the ends and slice the eggplant into
.AB "\(12 inch" "1 cm"
thick slices. Sprinkle
the slices lightly with salt and allow to drain on paper towels for 30
minutes. Rinse lightly and pat dry.
.SK 2
Meanwhile, char the red pepper over red-hot coals until blackened all
over. Place the pepper in a closed brown paper bag for 10 minutes.
Remove and scrape off all the blackened skin with the dull side of a
knife. Do not rinse. Stem and seed the pepper and slice it into
.AB "1 inch" "2.5 cm"
long thin slivers.
.SK 3
Brush the eggplant slices lightly with some of the olive oil. Grill the
slices over medium-hot coals until browned and tender when pierced with a
skewer, approximately 4 minutes per side.
.SK 4
Chop the cooked eggplant and mix in the peppers, garlic,
.AB "1 Tbls" "15 ml"
of the
oil, vinegar, and parsley. Add salt and pepper and set aside until ready
to use.
.SK 5
Slice the bread into
.AB "1/3 inch" "1 cm"
thick slices. Pour the remaining olive
oil onto a plate. Grill the bread on both sides until browned. Dip
one side quickly in the olive oil. Spread a spoonful of the eggplant
mixture on the toasted bread and sprinkle a few capers on top. Serve
immediately.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour.
.I Precision:
approximate measurements.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#137 SALAD-GRILL SLol "5 Jun 91" 1991
.RZ "GRILLED POTATOES & FENNEL SALAD"
.KY BARBECUE
From The Art of Grilling: A Menu Cookbook, by Kelly McCune, NY: Harper & Row,
1990, ISBN# 0-06-096462-6
.IH
.IG "\(34 cup" "mayonnaise" "170 ml"
preferably homemade
.IG "2 Tbls" "heavy cream or half and half" "30 ml"
.IG "1 small" "garlic clove"
minced to a paste
.IG "2" "green onions"
white part and half the green, minced
.IG "2 tsp" "sugar"
.IG "" "salt and freshly ground black pepper to taste"
.IG "1 large" "fresh fennel bulb"
(or 2 small bulbs)
.IG "4 medium-sized" "boiling or red potatoes"
scrubbed but not peeled
.IG "" "olive oil"
.PH
.SK 1
Prepare the mayonnaise.
.SK 2
Into the mayonnaise whisk the cream or half and half, garlic, green
onions, and sugar until smooth. Season with salt and pepper and
refrigerate until ready to use.
.SK 3
Slice the white bulb of the fennel vertically into
.AB "\(14 inch" ".5 cm"
thick slices,
securing the layers with skewers. Reserve several sprigs of fennel leaves
for garnish.
.SK 4
Slice the potatoes into
.AB "\(14 inch" ".5 cm"
thick slices. Brush the fennel and
potato slices with olive oil. Grill the potatoes in a covered grill over
medium-hot coals until browned and tender when pierced with a skewer,
3-5 minutes per side. Grill the fennel slices for 2 minutes per side.
Allow both to cool. Slice the fennel into sticks.
.SK 5
Arrange the cooked potato slices on a platter and pile the fennel sticks
in the center. Drizzle with the mayonnaise dressing, and sprinkle the
fennel leaves on top.
.SH RATING
.I Difficulty:
very easy.
.I Time:
20 mins.
.I Precision:
no need to measure.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#137 BBQ-VEG OV "11 Jun 91" 1991
.RZ "BARBECUED VEGETABLES"
.KY BARBECUE
Here are some ideas for barbequing vegetables:"
.SH "Skewered Vegetables"
Let marinate in Italian dressing or equivalent over night to pick up flavor.
Cherry Tomatoes, chunks of green peppers, sweet onions, mushrooms, cubes of
tofu (they really pick up the flavor), etc. Soak the wooden skewers overnight
before using to slow down the rate at which they blacken.
.SH "Just Skewered Mushrooms"
I separate these out because they are so incredibly delicious grilled that I
often make them alone. Be sure to marinate them in some kind of oil-based
marinade, or they dry out and shrivel up. (Try a mixture of olive oil, fresh
organo, and garlic). Brush on more of this oil as they're cooking. Be careful
not to overdo it because the oil causes flare ups.
.SH "Eggplant"
This is also marvelous. Don't bother to salt/drain it, or it tends to get too
dry on the grill. I like to use the Japanese eggplant sliced quite thin on the
diagonal, grill until they start to blacken, and then toss the slices in a
dressing made of olive oil, balsamic vinegar, oregano, salt, pepper, garlic,
dash of sugar, and dash of cayenne/red pepper flakes.
.SH "Corn on the Cob"
Take off all the silk you can, then soak it in water in the husk. Put on the
grill....yum.
.SH "Baked Potatoes"
Since I hate to waste heat, I often wrap up a few potatoes in foil (wash
first, and pierce skins) and set them over the coals as they're burning out.
I don't know how long they really take, as I leave them overnight and they're
done in the morning! The coals give a very interesting flavor to the potato.
.PP
Something I've thought of to do at the next BBQ: wash and halve small red
potatoes, then wrap them in foil with butter and onions and garlic. They
should take a lot less time, and I'd imagine the flavors will blend well.
.SH "Tofu, Fish and Onions"
This is a favorite of a friend...marinate them all in soy sauce, onions and
olive oil, then wrap in foil with the onions and toss on the grill. This was
fantastic.
.SH RATING
.I Difficulty:
very easy.
.I Time:
NA.
.I Precision:
NA.
.WR
Marcia Bednarcyk
[e-mail]