Gujarati Wilted Cabbage Salad

Servings: 6
Source: From “The Vegetarian Table India” by Yamuna Devi
Called bandgobhi kachambar, this Gujarati salad is served in small portions at room temperature as a relish, or hot, in vegetable-sized portions, as a side dish. Peanuts are widely used in Gujarat. Here the toasted nuts glisten among the fine shreds of wilted cabbage. This so-simple, so-good salad is slightly hot and sweet, the cast of Gujarati flavors including ginger, chilies, mustard seeds, curry leaves, sugar, and lime juice.

Ingredients
1½ pounds Savoy or green cabbage
1-inch piece fresh ginger
1 or 2 jalapeño chilies
1½ tablespoons ghee or peanut oil
2 teaspoons brown mustard seeds
10 to 15 fre5h curry leaves
2 large carrots, peeled and thinly sliced
½ tablespoon sugar
1 cup peanuts, toasted
julienned zest and juice of 1 lime
2 tablespoons chopped cilantro
salt and cracked black Malabar pepper

Directions
Core and very finely shred the cabbage. Peel and cut the ginger into paper-thin matchsticks. Halve, seed, and cut the jalapeño into a thin julienne.

Heat the ghee or oil in a large skillet or wok over high heat; add the mustard seeds. When they begin to pop, add the ginger, chilies, and curry leaves and fry for about 30 seconds. Add the cabbage, carrots, and sugar. Stir-fry until the cabbage begins to wilt and turns bright green; 3 or 4 minutes. Remove from the heat and transfer to a salad bowl. Mix in the peanuts, lime zest and juice, cilantro. Season with salt and pepper to taste.

Grilled Whole Fish with Lemongrass and Graprao Basil

Servings: 6
NOTE: To prepare this dish in the traditional way, buy a 2- to 3-pound whole fish and have it cleaned and slit open from head to tail, leaving the bones intact. (Asian markets usually have excellent fresh fish and the staff to prepare them this way.) Rub the fish sauce mixture in the fish and then stuff it with the lemongrass and basil. Wrap in banana leaf and aluminum foil and grill for 15 to 20 minutes on each side.

If you can’t easily find fresh Asian herbs, use the freshly grated zest of 3 limes or lemons instead of lemongrass, and citantro, dill, mint, or any other fresh herb instead of the basil.

Like most Thai sauces, the chili sauce is served on the side, so you can add a plate of lime wedges or a quick sauce of lemon and melted butter for those who prefer a milder taste. The banana leaves enclosing the fish are wrapped in foil for grilling, so you can omit them if they’re difficult to find.

Ingredients
Chili-Garlic Sauce (see below)
¼ cup fish sauce
2 tablespoons soy sauce
2 tablespoons finely minced garlic
1 teaspoon freshly ground pepper
1 teaspoon sugar
Banana leaves and aluminum foil for wrapping
3 stalks fresh lemongrass
2 bunches graprao basil or other fresh basil (about 1½ cups leaves)
6 boneless small trout or 3 pounds meaty fish fillet, divided into 6 equal portions

Chili-Garlic Sauce for Fish

Serve this feisty sauce with Grilled Whole Fish with Lemongrass and Graprao Basil or any grilled or steamed fish or seafood.

1 1/3 cup fish sauce
2 tablespoons water
2 tablespoons palm sugar or brown sugar
3 tablespoons freshly squeezed lime juice
1 tablespoon finely minced garlic
1 tablespoon finely chopped green onion
2 teaspoons coarsely ground dried red chili

In a small saucepan over medium heat, combine the fish sauce, water, and palm sugar. Cook gently, stirring occasionally, until the sugar dissolves and the sauce is smooth and slightly thickened. Remove from the heat and stir in the lime juice, garlic, green onion, and chili, mixing well. Taste and adjust seasoning to your liking.

Makes about ½ cup.

‘Real Thai’ cookbook (paper back). pg 131

Directions
Prepare a fire in a charcoal grill or preheat a gas grill. Prepare the Chili-Garlic Sauce and set aside.

In a small bowl, combine the fish sauce, soy sauce, garlic, pepper, and sugar. Stir well and set aside. Prepare six 8-by-14inch sheets of aluminum foil and six 8-by-11-inch pieces of banana leaf. Place the 6 aluminum foil sheets on a flat work surface in front of you. Arrange 1 banana leaf piece in the center of each piece of aluminum foil.

Trim the lemongrass stalks. Cut away and discard the grassy tops of each stalk, leaving a stalk about 6 inches long. Cut away any hard root section to leave a clean, smooth, flat base at the root end below the bulb. Remove and discard tough outer leaves. Using the blunt edge of a cleaver or large knife, whack the stalk firmly at 2-inch intervals, rolling it over to bruise it on all sides. Slice each stalk on the diagonal into 2-inch lengths and set aside.

Place a whole fish or fish fillet on each banana leaf. Divide the fish sauce mixture among them, spooning it evenly over the fish to cover completely. Tuck several chunks of lemongrass and sprigs of basil inside each whole fish or alongside the fillets. Fold the long edges of each banana leaf toward the center and tuck in to enclose the fish securely. Fold all sides of the foil in toward the center to make a well-sealed packet.

Arrange the pockets on the grill rack and grill over hot coals for 8 to 10 minutes on each side. Transfer the packets to plates and serve at once with the Chili-Garlic Sauce.

Grilled Vegetable Sauce For Ravioli

Servings:

Source: Fine Cooking, August/September 1999 pg 25
This sauce recipe will cover two pounds of pasta, so you can freeze half to enjoy later. The sauce is also delicious over tortellini, gnocchi, or even polenta.

Ingredients
Yields 4 cup sauce; serves four with sauce left over.
1 med red onion, halved (skin on)
3 red bell peppers
2 yellow bell peppers
1/2 hot fresh green chile, such as jalapeño
1 portabelia mushroom (4 to 5 inches in diameter), wiped clean, stem removed
½ med eggplant, peeled and sliced ½ inch thick
2 cup (1 lb) chopped tomatoes, preferably fresh plum tomatoes or Early Girls
3 cloves garlic
3 Tbsp extra-virgin olive oil
¼ cup heavy cream
1 lb cheese ravioli
Freshly grated Parmesan cheese (optional)

Directions
Prepare a medium-hot charcoal fire or heat a gas grill for 20 min. on high. Put the onion, peppers, chile, mushroom, and eggplant slices on the grill. Grill the onion until it can be easily pierced by a skewer (about 45 min.), the peppers and chile until charred black and the skins are blistering (about 20 min.), the mushroom until soft and golden brown (about 20 min.), and the eggplant until branded with grill marks (about 15 min.). When the peppers and chile are cool enough to handle, peel them and remove their seeds. Peel the onion. Put the onion, peppers, chile, eggplant, mushroom, chopped tomatoes, and garlic in a food processor. Process until the vegetables are a pureé. Pass through a food mill or a strainer and transfer to a saucepan; stir in the olive oil and cream. Turn the heat to medium, bring to a gentle boil, and then simmer until the sauce is dense, smooth, and reduced to about 4 cups, 30 to 40 min.

Meanwhile, bring a large pot of well-salted water to a vigorous boil and add the ravioli. Cook until the ravioli are puffy and bobbing on top of the water, pushing them down occasionally (if using frozen ravioli, follow the directions on the package). Test one to be sure it’s fully cooked; drain and then cover with the sauce. Serve with freshly grated Parmesan cheese, if you like.

Grilled Tuna Marinade

Servings: —
Source: Bon Appétit, August 2005

Ingredients
Recipe #1

Marinade:
1 cup soy sauce
½ cup lemon juice
1 clove crushed garlic (for each steak)
4 tablespoons extra virgin olive oil
small amount of sea salt, to taste
fresh ground black pepper, to taste

Directions

In a shallow 9 X 13 inch glass dish, prepare all of the marinade ingredients. Remember, if you have more than 2 8-oz tuna steaks, you might need to adjust the ingredients to marinate. Marinate both sides (dredge steaks and get marinade on both sides). Let sit in refrigerator for 30 minutes before grilling.

*Soy sauce will overpower tuna if you marinate for too long!

Light the grill while tuna is marinating. Once coals are white (30 minutes) spread them and clean the grill, then wipe with oil so steaks don’t stick.

Grill for 4 minutes or less per side for 1 inch steaks, depending on how you like them. Steaks should be firm with pink in the middle. If you prefer steaks to be rarer, grilling time should be 2½ minutes on each side.

Grilled Potatoes

Servings: 4
Source: Fine Cooking 7/2000 pg 47
By par-cooking your potatoes before they go on the grill, they’ll have a soft, almost cakey texture on the inside when they’re done, but they’ll still have that terrific grilled flavor. However you choose to season the potatoes (see the sidebar at left), be sure to include some kind of fat and salt. Serves four as a side dish.

Ingredients
1 lb potatoes
Your choice of seasonings (see below)

Directions
Wash and cut the potatoes. I like to cut red- and yellow-skinned potatoes into 3/8-inch slices, as they par-cook a little more evenly, but wedges or quarters certainly work too. For Idaho “”fries,”” cut small Idahoes into six wedges, lengthwise. Cover the potatoes with cold water and 1 Tbsp salt per pound of potatoes in a saucepan. Bring to a boil, lower to a gentle simmer (you don’t want them to break up), and cook until they’re almost but not quite fully cooked, 4 to 6 min.

The potatoes will still be a little hard in the center, but the outer edges will look opaque. Drain in a large colander and rinse with cold water until they’re cool; handle them gently. Spread them out on clean dishtowels and let them sit at room temperature (for up to an hour) until you’re ready to grill them.

Light a charcoal grill and allow the fire to reach a medium-hot temperature (the top of the coals should be 5 to 6 inches from the grill grate, and you’ll be able to hold your hand over the fire for no more than 3 to 4 seconds when it’s medium hot).

Alternatively, heat the entire surface of a gas grill until it reaches medium hot. Toss the potato pieces with the desired seasoning, making sure that all the pieces are coated well. Put the potatoes, cut side down, on the grill grate in one layer, directly over the coals. Cook for 3 to 6 min. or just until deep golden brown and crisp. With tongs, turn the pieces over (to the other side, if you’re using slices, to the other cut side if you’re using wedges, and to the skin side if you’re using halves). Cook until that side is deep golden brown and crisp, another 3 to 6 min. Remove and serve immediately.

Seasoning potatoes for the grill

Use the seasoning mixes below to flavor 1 pound of potatoes before they go on the grill (12 to 14 baby potatoes, 6 medium red- or yellow-skinned potatoes, 2 large red- or yellow-skinned potatoes, or 2 small ldahoes make a pound). Cut baby potatoes in half, others into 3/8-inch slices or wedges or quarters. If par-cooking potatoes (see technique #1, p. 45), season them after simmering and cooling but before they go on the grill.

Extra-Virgin Olive oil & Fresh Herbs: Toss the potatoes with enough olive oil to coat well (2 to 3 Tbs.) and season with coarse salt, freshly ground pepper or a few hot red pepper flakes, and 2 to 3 tsp chopped hardy herbs, such as rosemary, thyme, or sage.

Mustard, Mayonnaise, & Herbs: Combine 1/4 cup mayonnaise with 2 Tbsp Dijon mustard and 2 tsp chopped fresh rosemary. Coat the potatoes with this mixture and season with salt and pepper.

Mustard & Olive Oil. Combine 3 Tbsp olive oil with 1 ‘/2 Tbsp savory mustard and toss together with potatoes. Or replace the mustard with 1 Tbsp black olive tapenade or sun-dried-tomato pesto. Season well with salt and pepper.

Spicy “”Dipping”” Oil: Dip small potato halves or wedges in hot chile oil (use about ‘/4 cup) and then into a combination of fine sea salt and sugar (about 1 1/2 tsp each).

Dry Spice Rub: Coat the potatoes well with 2 to 3 Tbsp olive oil and then sprinkle your favorite dried spice rub over all the cut edges. Be sure to include a lot of salt in the spice rub. A good rub recipe: combine about 1/2 tsp each of ground cumin, coriander, paprika, chili powder, allspice, freshly ground black pepper, and dried thyme with about 1 1/2 tsp salt and a little sugar, if you like.

Mediterranean Roasted Chicken and Vegetables

Servings: —
Source: Bobbie Werner
his can be made without chicken or you can use tofu instead.

Ingredients
3-1/2 lb chicken roasted at 350; rub with olive oil and herbs de Provence.
Cool, skin, and cut into cubes, or pull off bones in clumps.
You can also go to your local market a buy a roasted chicken.
1 cup olive oil
2 Tbsp herbs de Provence
salt and black pepper
1 lb new potatoes
1 lb eggpant
2 red bell peppers
1 red or yellow onion (I use shallots)
8 oz green beans
1 whole head garlic, separated and peeled (I added one sm pkg of baby carrots)

6 oz drained jar of artichoke hearts(packed in water)
1 cup pitted calamata olives
1/2 cup chopped basil
8 oz feta, cubed

Vinaigrette:
1/3 cup balsamic vinegar
I tsp chopped garlic
1 tsp Dijon mustard
1 tsp sugar
1 tsp each salt and freshly ground peper
2/3 cup olive oil

Directions
Cut the veggies into 1 “” cubes and put in roasting pan. (Veggies are potatoes, eggplant, bell peppers, onions, green beans, carrots, and garlic) Drizzle some oil and all the herbs, salt and pepper. Roast approximately 30 minutes at 350°. When the potatoes are done, it will be the time.

Add basil, olives, artichoke hearts, chicken and feta. Toss with the vinaigrette and serve at room temperature. (I used about 2/3 of the vinaigrette. I would taste after using 1/2)

Grilled Pork Chops with Fresh Herb Rub

Servings: —
Source: Fine Cooking 9/2001
For medium,thick pork chops (3/4 to 1 inch), I cook with direct heat. I sear both sides of the chops briefly over high heat to get a nice crust and then move them to an area of less intense heat, cover the grill, and let them cook through. To set up a charcoal fire for this kind of grilling, I have one area with a thicker layer of coals for a hotter fire and another area with a thinner layer for less intense heat.

As alternative, cut a large pocket in each chop from the fat side and stuff with rub.  Salt outside and inside pocket. Heat olive oil in oven-proof skillet, and sear both sides over high heat on stove top (~5 minutes first side, 1 minute second) and finish in same oven proof pan at 350 for 5-10 minutes longer, then remove from oven, tent with foil, and let rest for 10 minutes.

Ingredients
4 pork chops (bone in or boneless), ¾ to 1 inch thick (2½ to 3 lb. total), brined, 4 hours but no more than 6 hours before grilling (see the recipe below),

1 Tbs. chopped garlic
1 Tbs. crushed fennel seeds
1 Tbs. finely chopped fresh sage
1 Tbs. finely chopped fresh rosemary
2 tsp. coarse salt
2 tsp. coarsely ground black pepper

Directions
In a small food processor, combine the garlic, fennel seeds, sage, rosemary, salt, and pepper. Pulse several times to blend well. Lightly coat each chop on both sides with the herb rub.

When the thicker area of coals is medium hot (you’ll be able to hold your hand just above the grate for about 2 seconds), set the chops directly over them, or over the medium-high area on a gas grill. If flare-ups occur, move the chops momentarily to a cooler area. Sear the chops over the hotter area for about 1½ min. per side and then use tongs to move them to the area that’s less hot. Cover the grill and continue cooking until the chops are firm and their internal temperature reaches 145° to 150°F, another 3 to 4 min. per side. Transfer the chops to a clean platter and let them rest for 5 min. so the juices redistribute and the chops finish cooking.

Brown Sugar & Molasses Brine

This brine helps keep pork chops juicy and adds a subtle flavor. Yields enough for 3 to 4 lb. pork chops.

3½ cups water
¼ cup coarse salt
¼ cup dark brown sugar
1 Tbs. molasses
1 cup ice cubes
3 to 4 lb. pork chops

Pour the water into a large bowl or plastic tub. Add the salt, sugar, and molasses and stir until dissolved. Stir in the ice so the brine chills quickly or make in advance and refrigerate. Add the pork chops, set a plate on top to keep them submerged, and cover the bowl. Refrigerate for at least 4 hours but no more than 6 hours (less for thin chops). Transfer the pork chops to paper towels and proceed with one of the recipes that follow, or else wrap the chops in plastic and keep them refrigerated for up to 2 days.

Grilled Pizza

Servings: —
Source: Fine Cooking 9/2004
One of the things I like best about being a chef is sharing my passion for cooking with friends. So when I entertain, I like to get everyone involved. Throwing a “”make your own pizza”” party is a perfect way to do this. And in summer, a grilled pizza party is even better. Everyone loves pizza, but most people have never taken a turn at grilling it. Once they do, they flip over it.

Lots of make-ahead components mean more time to spend with your guests. The great thing about a party like this is that you can prepare the dough and toppings far in advance. The dough is flexible; it’s quick to work together and only needs about an hour to rise, so you can make it on short notice. But even better, you can make it a day ahead and let it rise overnight in the refrigerator. The dough also freezes well. A few hours before guests arrive, I bring the dough to room temperature, roll it into disks, stack them on a baking Sheet, and store them in the refrigerator so they’re ready to grill when the party starts.

The pizza toppings can be as simple or as luxurious as you like. I like to make a few interesting toppings ahead, so that my guests can have fun experimenting with different ingredient combinations. My favorites are roasted Vidalia onions, roasted red pepper purse, roasted garlic, and black olive tapenade (see the recipes on p. 39). You can make them all up to three days before your party. If you’re pressed for time, you could skip making the toppings and head for a good Italian deli for some fresh mozzarella, thinly sliced cured meats, and even highquality canned tomatoes. Either way, add a nice selection of fresh herbs, grated cheeses, and extravirgin olive oil, and you’re all set.

Ingredients
How to grill a pizza

Get set up: Arrange the toppings, pizza doughs, a cuffing board, and other tools (see the checklist at left) next to the grill within easy reach.

Gas grill: Prepare a two-level fire with the back and middle burners on high and the front burner on low. if your gas grill only has two burners, set one on high and the other on low.

Charcoal grill: Prepare a fire with hofter and cooler areas by spreading the majority of the hot coals on one side of the grill and fewer on the other half.

Oil the dough: Brush the top of one dough round with olive oil and sprinkle with a pinch of salt.

Transfer the dough: Use both hands to pick up a round of dough. Moving quickly and holding the top edge of the dough, lay the bottom edge (oiled side down) on the hot part of the grill As soon as the first edge of the dough makes contact with the grill grate, pull gently on the dough as you finish laying it down to stretch it thinly.

Brown one side: Brush the top of the dough with olive oil and sprinkle with salt. Grill without moving until the pizza browns and develops good grill marks on the bottom, I to 3 minutes; check frequently to prevent burning.

Flip: Flip the dough with a spatula and tongs and arrange your choice of toppings on the browned side of the pizza. (Work quickly, or move the pizza to the cooler area of the grill while topping.) When the bottom has browned and developed strong grill marks, I to 3 minutes, move the pizza to the cooler part of the grill.

Cover: Close the lid and grill until the pizza toppings are hot to the touch and any cheese has melted, 3 to 8 minutes.

Check: Check the bottom of the pizza frequently, turning the pizza from back to front and side to side to prevent burning in case your grill has any hot spots. Transfer the pizza to a cutting board and slice. Serve immediately.

Directions
Do-ahead plan

Up to three days ahead
Make the Roasted Red Pepper Purde (P. 39).
Make the Roasted Vidalia Onions (p. 39).
Make the Olive Tapenade (p. 39).
Make the Roasted Garlic (P. 39).

Up to two days ahead
Buy cheeses, extra-virgin olive oil, and any additional deli pizza toppings.

That morning
Make the pizza dough (or make it several days in advance and freeze it).

Up to four hours ahead
Roll out the pizza doughs, layer them between sheets of parchment, cover, and refrigerate.
Prepare a green salad.
Grate or slice the cheeses and cut any vegetables for the pizzas.

Half an hour before grilling
Assemble the items on the checklist at right
Start the fire on the gas or charcoal grill.

Checklist
Pizza ingredients
Several make-ahead toppings or easy, no-cook toppings
Cheese
Pizza dough rounds
Extra-virgin olive oil for brushing
Kosher or sea salt and freshly ground black pepper
Chopped fresh herbs for sprinkling on at the end of cooking (optional)

Pizza grilling equipment
Trays or baking sheets for
organizing tools and ingredients
Small bowls for salt, black pepper, and fresh herbs
Tongs
Spatula
Large cutting board
Chef’s knife or pizza cutter
Pastry brush for oiling the pizzas

“

Griddlecakes Buttermilk Variety

Servings: —

Ingredients
1 cup flour
1 tsp baking powder
½ tsp soda
½ tsp salt
1 cup buttermilk
1 Tbsp shortening
1 egg
Mix dry ingredients.
Add milk and melted shortening to egg.
Combine the mixtures.
Stir until smooth and bake on hot griddle.

Directions
Mix dry ingredients. Add milk and melted shortening to egg. Combine the mixtures. Stir until smooth and bake on hot griddle.

Griddlecakes -Non-Buttermilk Variety

Servings: —

Ingredients
Non-buttermilk variety

Put in a mixing bowl
½ cup milk
2 tablespoons melted butter
1 egg
Beat lightly. Sift
1 cup all-purpose flour
2 teaspoons baking powder
2 tablespoons sugar
½ teaspoon salt

Directions
Add to the milk mixture all at once. Stir just enough to dampm the flour. Add more milk, if necessary, to make the batter about as thick as heavy cream. Cook. Makes 6-or 8 cakes with ¼ cup scoop.