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Take it outside: from our new Great Outdoors Cookbook, these recipes are grilling game changers.


AT SUNSET, you'll find us cooking outside just about as often as inside. That's how our food editors have worked for more than a century, firing up campfire dinners, backyard barbecues, and cookouts at the beach--all in the name of story development. Our new book, The Great Outdoors Cookbook (Oxmoor House, April 22; $25), draws on those decades of outdoor cooking know-how, featuring recipes that are full of flavor and unusual--they make even backyard cooking feel like an adventure. Here, we've chosen four party-ready recipes from our grilling chapter.



One of our favorite grilling techniques is to use a cast-iron
skillet. It's ideal for charring cherry tomatoes, since it keeps
them from falling through the grate. If you have the real estate on
your grill, you can do steps 2 and 3 at the same time.

1 slender baguette (8 oz.)
3 tbsp. extra-virgin olive oil, divided
1 pt. large cherry tomatoes, halved
About 1/4 tsp. each kosher salt and pepper
3/4 cup whole-milk ricotta cheese
1 cup small fresh basil leaves

1. Heat a grill to medium (350[degrees] to 450[degrees]). Cut
18 thin diagonal slices from baguette, angling
knife so each slice is 3 to 4 in. long.
Save remaining bread for another use.
Set baguette slices on a tray and brush all
over with about 1 tbsp. oil.

2. Arrange bread on cooking grate and grill
with lid down, turning once with tongs,
until browned, 1 to 3 minutes total.
Transfer to a platter.

3. Heat a large cast-iron skillet or other ovenproof
frying pan on cooking grate, with
lid down, until water dances when sprinkled
on skillet, 8 to 10 minutes. Add 1 1/2
tbsp. oil and spread with a heatproof
brush. Pour tomato halves into pan, then
quickly turn with tongs so all are cut side
down. Sprinkle with 1/4 tsp. each salt and
pepper. Cook with grill lid down, without
stirring, until juices evaporate and
tomatoes are blackened on cut side, 10 to
15 minutes. Gently loosen tomatoes from
pan with a wide metal spatula as they're
done and transfer to a bowl.

4. Spoon ricotta into a bowl and drizzle
remaining 1/2 tbsp. oil on top. Put basil
in another bowl. Set out toasts with tomatoes,
ricotta, basil, salt, and pepper
so people can build and season their
own bruschettas.

PER 3-TOAST SERVING 216 Cal., 45% (98 Cal.) from fat;
8.2 g protein; 11 g fat (3.6 g sat.); 22 g carbo (1.7 g fiber);
321 mg sodium; 16 mg chol. LS/V


Keep a close eyes on the tomatoes;
you want to char them so the sugars
caramelize, but not let them burn.



Romaine brushed with olive oil-anchovy
paste and grilled, then topped with curls
of cheese, takes Caesar salad to a whole
new level. Little Gem, a type of miniature
romaine lettuce, is perfect for this recipe,
but hearts of regular romaine work too.

3 canned anchovy fillets, drained and
 finely chopped
2 to 2 1/2 tbsp. extra-virgin olive oil
1 tbsp. lemon juice
Salt and pepper
2 whole small Little Gem lettuce heads or
 4 hearts of romaine
2 oz. manchego cheese, shaved into thin
curls with a vegetable peeler
1 lemon, cut into wedges

1. Heat a grill to medium-high (450[degrees]). With
the flat side of a knife, mash the anchovies
to a paste. In a small bowl, whisk
together oil, lemon juice, anchovy paste,
and salt and pepper to taste.

2. Keeping leaves attached to cores, cut
lettuce heads in half lengthwise. Brush
all over with 1 1/2 to 2 tbsp. anchovy

3. Grill lettuces, covered, turning once,
until they are softened and streaked
brown, about 8 minutes.

4. Place lettuces cut side up on a platter.
Drizzle remaining dressing over lettuces
and top with manchego. Serve with
lemon wedges.


PER SERVING 149 Cal., 79% (117 Cal.] from fat;
6.2 g protein; 13 g fat (4.8 g sat.); 5.2 g carbo
(2.7 g fiber); 206 mg sodium; 17 mg chol. GF/LC/LS


This technique works for a wedge
salad too--drizzle the seared
lettuces with blue cheese dressing.



Few dishes are as dramatic as an enormous paella, rich with
saffron-scented rice and a variety of shellfish. Building it layer
by layer at the grill is pure theater. Serve it with generous
spoonfuls of allioli, a garlicky Spanish mayonnaise (similar to
French aioli). You'll need a 17- to 18-in. paella pan * (or use two
12-in. cast-iron frying pans).

2 lbs. ripe tomatoes, cut in half
1 medium onion, chopped
1 each red and green bell pepper, seeds and
 ribs removed and peppers chopped
2 tbsp. minced garlic
5 tsp. sweet smoked Spanish paprika
 (pimenton dulce) *
2 tsp. kosher salt
4 cups Spanish Valenciano or Arborio rice*
24 mussels, scrubbed and "beards"
 pulled off
24 small littleneck clams, scrubbed
3/4 lb. peeled, deveined medium shrimp
 (32 per lb.), with tails left on
1 1/4 lbs. Spanish chorizo*, cut into thin
 diagonal slices
1 tsp. saffron threads
9 cups chicken broth, divided
2 cups dry white wine
7 tbsp. olive oil, divided

Coarsely chopped flat-leaf parsley
Allioli (recipe follows)

1. Coarsely grate tomatoes into a bowl and
discard skins. Put onion and bell peppers
in another bowl. Measure garlic,
paprika, and salt into a small bowl. Put
rice in a bowl, seafood in another, and
chorizo in a third.

2. Heat a grill to medium (350[degrees] to 450[degrees]).
Meanwhile, toast saffron in a large
saucepan over medium heat on a stove,
stirring, until fragrant, about 2 minutes.
Add 6 cups broth and the wine, cover,
and bring to a boil over high heat. In a
small covered saucepan, bring remaining
3 cups broth to a boil. Carry all ingredients,
a 17- to 18-in. paella pan, a long-handled
wooden spoon, a slotted spoon,
and oven mitts to the grill.

3. For charcoal, add 15 briquets to fire just
before cooking and cook with lid off
until step 7. For gas, keep lid closed
as you cook. Heat paella pan on grill.
Add 3 tbsp. oil, then chorizo, and brown
the sausage, stirring, about 5 minutes.
Using slotted spoon, transfer chorizo
back to bowl.

4. Saute onion and peppers in pan until
onion is softened, about 5 minutes. Stir
in tomatoes and cook, stirring often,
until liquid evaporates and paste turns
a shade darker, 10 to 12 minutes. Stir
in remaining cup oil and the garlic
mixture; cook, stirring, 30 seconds.
Stir in rice until evenly coated, then
pat out level.

5. Carefully pour hot saffron liquid over
rice and scatter chorizo on top. Check
to be sure grill and liquid in pan are
level. If needed, reduce gas or airflow
in vents on lid and at base of grill (for
charcoal grill) to maintain a steady simmer.
Cook 12 minutes.

6. Pour enough hot plain broth over paella
so rice is just covered in liquid (you may
not use it all). Arrange mussels around
rim of pan, almost touching, pushing
them into liquid. Arrange any remaining
mussels, the clams, and then the shrimp
over paella in liquid.

7. Cover grill and cook paella until clams
and mussels open (discard any that are
unopened) and rice is alpunto (al dente),
another 6 to 10 minutes. Carefully
remove paella from grill and set on a
heatproof spot. Drape with paper towels
and let stand about 5 minutes. Sprinkle
with parsley and serve with Allioli.

* Find paella pans at kitchenware stores or
online. Look for Spanish paprika, rice, and
chorizo (not soft Mexican-style chorizo) in
well-stocked grocery stores or online.

PER SERVING 692 Cal., 38% (262 Cal.) from fat;
35 g protein; 29 g fat (8.7 g sat.); 63 g carbo (3.6 g fiber);
1,162 mg sodium; 123 mg chol. GF



In a food processor, whirl 4 garlic cloves to
mince. Whirl in 1 large egg plus 1 egg yolk,
2 tbsp. lemon juice, and 1 tsp. kosher salt
into a smooth paste. Drizzle in 1 cup extra-virgin
olive oil and l/$ cup canola oil.
make ahead Up to 1 week, chilled.

PER 2 TBSP. 209 Cal., 98% (204 Cal.) from fat;
0.8 g protein; 23 g fat (3 g sat.); 0.7 g carbo (0 g fiber);
154 mg sodium; 32 mg chol.


The trick to pulling off this
stunning paella is having all the
prep done before you grill.



Pineapple holds up to skewering,
doesn't fall apart on the grill, and
makes an elegant, surprising
dessert--especially when drizzled
with a simple-to-make caramel sauce.
You'll need 16 wooden skewers for
this recipe.

1 ripe pineapple
1 cup sugar
3/4 cup coconut milk
1/4 cup unsweetened shredded
 coconut, toasted

1. Soak skewers in water 30 minutes.
Meanwhile, trim ends from pineapple,
then stand it upright and
cut off peel. Quarter pineapple
lengthwise and cut out core. Reserve
half the pineapple for another
use. Cut each remaining quarter
into 4 lengthwise slices, then
cut each slice in half crosswise to
make 16 thin wedges. Skewer each

2. In a small saucepan, combine
sugar with 1/a cup water. Bring to
a boil, swirling to dissolve sugar;
boil, swirling occasionally (do not
stir), just until golden and honey-like.
Remove from heat and slowly
whisk in coconut milk (mixture
will bubble furiously).

3. Heat a grill to high (450[degrees] to 550[degrees]).
Using a pastry brush, coat pineapple
pieces with caramel sauce. Grill
just until marks appear, then turn
to mark other side, 4 to 5 minutes
total. Put skewers on a platter,
sprinkle with toasted coconut, and
serve with remaining caramel
sauce for dunking.

PER SERVING 299 Cal., 30% (89 Cal.) from fat;
1.4 g protein; 9.9 g fat (8.3 g sat.); 56 g carbo (1.9
g fiber); 7.3 mg sodium; 0 mg chol. GF/LC/LS/VG


Before grilling these sweet satays,
he sure to scrub the cooking grate
well so they don't taste meaty.
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Title Annotation:Food & Drink
Date:May 1, 2014
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