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Oysters, turkey, sausage, vegetables ... beach barbecue.

Winter picnicking depends on flexibility, and this meal, described on page 80, is designed to give you just that.

You cook on several barbecues, carried to the site of the gathering. But if you have access to a very large portable barbecue or are in a park with large stationary barbecues, take advantage of the more plentiful grill space. You'll need tongs and insulated mitts or hot pads for moving foods as they cook.

All the small pieces of food (mostly vegetables) are threaded on skewers to be easy to handle. Our recipes suggest using 10to 12-inch-long metal skewers; you need a total of about 3 dozen. If your grill is larger, use fewer but longer skewers.

Three different make-ahead sauces accompany various foods. Oysters with a tart green tomatillo salsa start the meal. In the main course, a tangy cranberry sauce is served with turkey and squash, and a smooth mustard cream accompanies sausages, potatoes, and onions. Or try the sauces interchangeably.

From the time the foods are ready for the grill and the coals are ready to use, it takes only 45 minutes to cook the meal. Bring a scoop and a large metal can or bucket to hold hot ashes so you can clean out barbecues before departing.

Oysters with Tomatillo Salsa

If You want raw oysters, have them shucked at the fish market-or do it at the picnic. Grilled oysters will pop open by themselves.

48 small Pacific oysters (2 to 3 in.

wide)

Tomatillo salsa (recipe follows)

At home or at the picnic site, scrub oysters with a stiff brush under cool running water; transport in an insulated bag.

To shuck oysters, place 1 at a time on a solid surface, cupped sides down, with hinged end at your left (reverse if you are left-handed). Using a heavy potholder or glove to protect your hand, grasp oyster firmly at hinge end. Force an oyster knife between the shells at the opposite end, angling the knife down and sliding it across the shell's interior to cut the muscle free (you'll feel it give way).

Lift off top shell with oyster attached; cut oyster free and put in cupped shell with juices. (Or have this done at the fish market, then pack oysters on ice to keep them steady; serve within 24 hours.)

To barbecue oysters, set them, cupped sides down, on a barbecue grill 4 to 6 inches above hot coals (you can hold your hand at grill level only 2 to 3 seconds). When shells begin to open, remove carefully from grill; shells and juices are hot, so use tongs or hot pads, Cut oysters free from shells, discarding top shells.

As oysters are shucked or grilled, top with tomatillo salsa and eat ftom the shells. Makes 16 servings, 3 oysters each.

Per oyster: 31 cal; 3.5 g protein; 1.8 g carbo.; 0.8 g fat; 21 mg chol.; 4 0 mg sodium.

Tomatillo salsa. Drain juice from 2 cans (13 oz. each) tomatillos and discard. Chop tomatillos and mix with I small can (4 oz.) diced green chilies, 1/2 cup minced green onion, 1/2 cup minced fresh cilantro (coriander), and 2 tablespoons lime juice. Add salt to taste. Serve; or, if made ahead, cover and chill up to 2 days. To transport, put in a tightly covered container and carry in an insulated chest. Makes 3 cups.

Per tablespoon: 3.4 cal.; 0.2 g protein; 0.6 g carbo.; a 1 g fat; 0 mg chol.; 15 mg sodium.

Grilled Turkey Drumsticks, Breast, and Banana Squash with Cranberry Salsa

It takes a lot of space to grill these foods; you may need several barbecues.

2 boned and skinned turkey breast

halves (about 2 lb. total)

6 turkey drumsticks (about 1-1/2 lb.

each)

3 pounds seeded banana squash, cut

into about 11/2- by 4-inch

rectangles

Garlic oil (recipe follows)

Cranberry salsa (recipe follows)

Rinse breasts and drumsticks and pat dry. Cut turkey breasts across the grain into 3/8-inch-thick slices. If prepared ahead, cover and chill meat up until next day. Thread 4 or 5 pieces of squash, perpendicular to wide sides, onto a 10- to 12-inch metal skewer. Thread another skewer through squash, parallel to the first and about 1-1/2 inches ftom it. Repeat to skewer remaining squash. If prepared ahead, cover and chill up until next day.

To transport, carry turkey and skewered squash in an insulated chest.

On a barbecue (1 or more) with a lid, place grill 4 to 6 inches above a solid layer of medium coals (you can hold your hand at grill level only 4 to 5 seconds). Arrange drumsticks on grill and baste with garlic oil. Put lid on barbecue and open dampers. Cook drumsticks 15 minutes, turning every 5 minutes and basting with garlic oil. Lay skewered squash on grill and baste with garlic oil. Cover and cook until meat is no longer pink at bone (cut to test) and squash is tender when pierced, about 30 minutes. Every 10 minutes, turn meat and squash, basting with oil.

Scrape or brush grill quickly to clean. Baste turkey slices with oil. Lay on grill and cook uncovered, turning several times, just until no longer pink in center (cut to test) and lightly browned, 6 to 8 minutes. Arrange meat and squash (pushed off skewers) on a platter; accompany with cranberry salsa. If desired, slice some meat from drumsticks to share. Makes 16 servings.

Per 3 ounces boned and skinned turkey (white and dark meat combined):230cal.;21 g protein; 6.4 g carbo.; 13 g fat; 55 mg chol.; 59 mg sodium.

Garlic Oil. Mix together 1-1/2 cups olive oil or salad oil and 6 garlic cloves, minced or pressed. Cover; let stand at least 4 hours, or up to 1 week. Use about 3/4 cup for turkey and squash; reserve remainder for following recipes. Makes 1-1/2 cups.

CranberrySalsa. In a food processor or with a large knife, finely chop 3 cups (12oz. package) fresh or frozen cranberries, 1 small onion, 1/2 cup firmly packed parsley, and 1 teaspoon crushed dried hot red chilies. Mix with 2 teaspoons each grated orange peel and lemon juice, 1/4 cup orange juice, and 3 tablespoons honey. Serve, or, if made ahead, put in a covered container and chill up to 2 days. To transport, carry in a covered container in an insulated chest. Makes 3 cups.

Per tablespoon: 8.8 cal; a 1 g protein; 2.2g carbo. ; 0 g fal; 0 mg chol.; 0.5 mg sodium.

Skewered Sausage, Onions, and Potatoes with Mustard Cream

For best flavor and appearance, cut up onions and potatoes at the picnic site. Bring a cutting board and knife. All the foods cook over the same heat, and can share grills.

10 russet potatoes (1-1/2- to 2-in.

diameter), scrubbed

About 3 pounds knackwurst (garlic)

or kielbasa (Polish) sausage

6 onions (about 2-1/2-in. diameter),

each cut into 4 wedges

1/4 cup garlic oil (recipe precedes)

Mustard cream (recipe follows)

Scrub potatoes. Cut lengthwise into thirds. Thread 5 potato slices, perpendicular to sides, onto a 10- to 12-inch slender metal skewer (you need 12 skewers). Insert another skewer through slices parallel to the first skewer and about 1 inch from it. Repeat to skewer remaining potato slices.

Cut sausages into 12 equal pieces. Thread a 10- to 12-inch skewer (you need 6 skewers) perpendicularly through a piece of sausage, positioning skewer at least 1 inch in from an end. Thread an onion wedge onto skewer and push close to sausage. Run another skewer through sausage parallel to the first, at least 1 inch in from the other end of the sausage. Put an onion wedge on this skewer. Repeat process, filling each pair of skewers with 4 pieces of sausage, and ending with onion wedges (8 total).

Lay skewered potatoes on a barbecue grill (1 or more) 4 to 6 inches above a solid layer of medium coals (you can hold your hand at grill level only 4 to 5 seconds); don't overlap skewers. Brush potato tops lightly with garlic oil. Cook, turning to brown evenly, until tender when pierced, about 20 minutes. With each turn, brush tops lightly with garlic oil.

As the potatoes cook, lay skewered sausages on top of them so they can start to heat (and so their drippings can also flavor potatoes). Have a heatproof tray handy; move sausages onto it as you turn the potatoes, or if sausages flare.

When potatoes are brown, place them at the sides of the barbecue and put sausages onto grill; brush onions lightly with garlic oil. Cook until sausages are hot in the center (cut to test), about 10 minutes.

Push potato slices, sausages, and onions from skewers onto a large platter. Serve mustard cream to spoon onto meat and vegetables. Serves 16.

Per serving without mustard cream: 371 cat; 12 g protein; 19 g carbo.; 27 g fat; 49 mg chol.; 866 mg sodium.

Mustard cream. In the top of a double boiler, beat together 4 large egg yolks, 2 tablespoons sugar, 1/2 cup Dijon mustard, 1/4 cup white wine vinegar, and 1 tablespoon water. Add 2 tablespoons butter or margarine. Cook over simmering water, stirring, until mixture is as thick as whipping cream, 5 to 8 minutes. Set top of the double boiler into ice water; stir often until sauce is cool.

Beat I cup whipping cream until it holds stiff peaks. Fold mustard mixture into cream. If made ahead, cover and chill up to 3 days. To transport, put in a covered container and carry in an insulated chest. Makes 3-1/2 cups.

Per tablespoon: 25 cal; 0.2 g protein; 0.8g carbo.; 2.3 g fat; 25 mg chol.; 70 mg sodium.
 2 quarts apple juice or apple cider
 Skewered Mixed Vegetables 1 large can (12 oz.) thawed frozen
 About 4 pounds vegetables pineapple juice concentrate
 (choices follow; use 1 or several 2 medium-size oranges, cut into
 kinds) 1/2-inch slices, ends discarded


1/2 cup garlic oil (recipe precedes) 5 cinnamon sticks (each about 3 in.
 long)
 12 whole cloves
 12 whole allspice
 3 quarts dry white jug wine (or 3 qt.
 apple juice and 1 can, 6-oz. size,
 thawed frozen pineapple juice
 concentrate)


Thread vegetables perpendicularly through widest part and closely together onto 10- to 12-inch metal skewers (you need about 6 total).

Place skewered vegetables on a barbecue grill (1 or more) 4 to 6 inches above a solid layer of medium coals (you can hold your hand at grill level only 4 to 5 seconds); don't overlap skewers. Brush vegetables on top lightly with garlic oil.

Cook, turning often, until vegetables are tinged with brown, 8 to 10 minutes. Brush tops with oil occasionally as vegetables are turned. Push vegetables from skewers onto a platter. Serves 16.

Per serving: 82 cal; 1.6 g protein; 4.3 g carbo.; 7.0 g fat; 0 mg chol. ; 7. 0 mg sodium.

Vegetables to grill. Rinse, drain, and trim as directed.

Bell peppers any colon Stem, core, and seed; cut into 1-1/2- to 2-inch-wide strips, then cut in half crosswise.

Broccoli. Cut off tough ends and discard. Peel tender part of stalks. Cut lengthwise into sections no thicker than 2 inches. Mushrooms (1-1/2- to 2-in. diameter). Trim off discolored ends of stems.

Fennel. Cut off and discard woody stems. Cut bulb vertically into 2-inch-wide slices. Zucchini (1-1/2-in. thick). Cut off and discard ends; diagonally cut 1/4-inch slices.

Mulled Cider

If You use wine, offer pineapple juice or apple juice for the youngsters.

In an 8- to 10-quart pan, stir together apple juice, pineapple concentrate, orange slices, cinnamon sticks, cloves, and allspice. Cover and heat until simmering on medium to high heat (you can do this on a barbecue or a camp stove); simmer to blend flavors, about 15 minutes.

Add wine. If made at home, pour into a thermos to transport. Ladle into mugs. Makes 24 servings, 8-ounce size.

Per 8-ounce serving: 154 cal. ; 0.5 g protein; 21 g carbo.; 0.2g fat;0mg chol.;9.4mg sodium.
COPYRIGHT 1988 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1988 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Dec 1, 1988
Words:2035
Previous Article:Holiday sourdough.
Next Article:Planting for gifts or for your own garden, getting the jump on winter jobs.
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