“Barbeque Season” is here!

May was designated as the official “National Barbeque Month” and the beginning of “outdoor cooking season” by the Hearth, Patio & Barbecue Association (HPBA).

So, what do you think of when it is time to barbeque? According to the 2009 HPBA National Barbecue Month Consumer Poll, only 5 percent of respondents indicated a preference for grilling vegetables. Not me!

First of all, the “outdoor grilling season” can be any month of the year, even in northern Wisconsin. Secondly, grilling vegetables (and fruit) is a wonderful way to accentuate their flavors and add depth to your meals, and it’s just a shame to neglect this food group when one has fired up the barbeque grill.

My husband and I still use our trusted and reliable 25-year-old Weber barbeque grill. It’s not pretty to look at, and it doesn’t have all the bells and whistles of newer models, but it gets the job done.

We enjoy the flavor of wood smoke, so we soak several handfuls of wood chips that are made for smoking – either hickory, mesquite, or apple wood – for about half an hour before lighting the coals.

We do not use lighter fluid. Instead, we use two metal “chimney” fire starters, with two pieces of loosely wadded newspaper underneath each chimney. It’s a quick and effective way to fire up your grill, without the bad emissions of lighter fluid.  

We like to “multitask” when grilling, since it allows us to cook several items that can be used later in the week, in a variety of recipes.

The key to multitasking when grilling, without going crazy, is to prep all of your veggies and other dishes before lighting the grill.

Onions have become one of our favorite ingredients to grill. When barbequed, and with the added flavor of the wood smoke, they enhance any recipe that calls for onions.

We enjoy grilling all types of peppers. We have grown especially fond of the naturally smoky, earthy flavor of poblano peppers. Roasted peppers can be marinated and added to salads, sandwiches and soups.

Asparagus is another great match for the grill, and cooks quite fast.You can create asparagus “rafts” by skewering four to five spears with bamboo skewers, which allows you to flip them over with a spatula when cooked on one side.

Our favorite recipe for BBQ corn on the cob is also included.

The problem with multitasking when grilling is that it can be difficult to know when to stop! After cooking some chicken, peppers, onions and garlic, I recently found myself hating to waste a nice bed of coals. I realized that we had some fresh cauliflower, and decided to give “BBQ” cruciferous veggies a try.

The cauliflower caramelized resulted in a much sweeter and overall better taste than steaming or baking. Try it with the “Indian Cauliflower Curry Stew”…in addition to a tasty vegetarian meal, you will get 79 percent of your daily vitamin A requirement, 98 percent of your vitamin C, and 39 percent of the much-needed fiber. 

Along with the vegetables, we often grill two different types of meat. We will eat one type with our meal that evening (and with leftovers). We then slice/chop the other type and freeze it for later use such as a soup, stew or a chili.

I have found that one pound of meat can easily be translated into four to six servings when combined with soup recipes or in those with beans or lentils. The “Creamy and Spicy Poblano Pepper Soup” is an example of how a just a small amount of grilled meat is needed in a recipe to intensify the flavor, and using the grilled onions and poblano peppers just adds to the overall affect.

Poblano peppers, by the way, are not “hot” peppers, but the “heat” level can vary. So, be sure to taste the soup along the way so that you can achieve your own comfort level of spiciness.

You can even create a nice fruit dessert on the barbeque grill. I was inspired to grill pineapple after seeing a recipe for “Carmelized Pineapple with Hot Chocolate Sauce” in Nigella Lawson’s (known as the “U.K. food goddess”) book, Forever Summer. I adapted her recipe and Steven Raichlen’s recipe for “Coconut Grilled Pineapple” (from How to Grill) for a unique and delicious dessert.

Raichlen states that you can use the pineapple rinds as a fuel for smoking. Who knew! You can also grill bananas, peaches, pears, and nectarines.

“Master Griller” Steven Raichlen even has recipes in How to Grill for “Crème Brulee” and “S’Mores” on the grill, as well as “Smoke Roasted Pears” that are stuffed with a mixture of ground hazlenuts, spices, lemon zest, rum and vanilla extract. Wow!  

So, if you have a couple of free hours and the weather is decent, fire up your grill (and the citronella candles), and cook up a supply of food that can be used in a variety of dishes throughout the week. And don’t forget to grill the dessert!

          * * * * *

Grilled Onions, Cauliflower, Peppers, Garlic, and Asparagus
Onions

Fill an aluminum pie tin about ½ full of chopped on sliced onions. Add about 1 tablespoon olive oil and a sprinkling of kosher salt and combine with onions.

Place pie tin directly on grill and cover grill. After about 5 minutes, stir onions. If the fire is hot, then check again after 5 minutes. It can take about 20 minutes for the onions to soften and begin to caramelize.

Garlic: Remove the loose skin from one or two heads of garlic. With a sharp knife, cut off the top 1/8-inch of the garlic heard.  Place it (or both heads) in at least 2 layers of foil, drizzle with olive oil and sprinkle with your favorite seasonings. Tightly close the foil packet and place on the outer edge of the grill and cover grill.

Rotate the garlic after about 10 or 15 minutes. Cook till the packet begins to feel soft. This can take 20 to 40 minutes, depending on the heat of the coals. If desired, open the tops of the packets for the last 5 to 10 minutes to let the “smoke” flavors seep into the garlic.

Cauliflower: Chop the cauliflower into medium size florets. Toss them with 1 to 2 tablespoons of olive oil, a sprinkle of kosher salt, ground black pepper, and any other seasonings that you prefer (Bay Seasoning is good with cauliflower) in pan.

Place on the grill, and cover. Check after about 5 minutes and stir if needed. Allow up to 20 minutes for it to slightly brown and caramelize, stirring once or twice more during the cooking time.

Asparagus: Break off the woody stems and skewer 4 to 5 similarly-sized spears together. Lightly coat with olive oil and kosher salt. Or, brush them with a mixture of Asian (dark) sesame oil, soy sauce, minced garlic, and coarse salt and black pepper. 

Cook on the grill 2 to 6 minutes per side, until nicely browned.  Sprinkle with sesame seeds when done.

          * * * * *

Mexican Grilled Corn
Recipe courtesy of Tyler Florence
Serves 4

4 ears corn
½ cup mayonnaise
1½ cups sour cream
¼ cup cilantro
1 cup freshly grated Parmesan chese
1 lime, juiced
red chili powder
2 limes, cut into wedges, for garnish

Mix the mayonnaise, sour cream and cilantro. Grate the Parmesan into another bowl. Remove the husks from the corn. Lightly oil the corn and grill until it is slightly charred. Turn it so it gets cooked evenly all over. This takes less than 10 minutes, depending on the heat of the grill.

As soon as the corn comes off the grill, slather it with the mayonnaise mixture.  Then squeeze lime juice over the corn, shower it with the Parmesan, and season with a sprinkling of chili powder.  Serve with extra lime wedges.

Creamy and Spicy Poblano Pepper Soup
Serves 4-6

3 (6-in.) corn tortillas
2 Tbs. flour
2 Tbs. Masa Harina (a Mexican cornmeal product found in the baking section of the grocery store)
½ tsp. chili powder (or more, to taste)
¼ tsp. ancho chili powder (optional)
1 tsp. ground cumin
½ tsp. salt
½ tsp. ground black pepper
2 Tbs. olive oil
½ cup chopped onion or 1 cup roasted onion
1/3 cup chopped, roasted poblano chile pepper (approximately 1½ peppers)
2 Tbs. minced garlic (approximately 4 cloves)
2 Tbs. butter
4 to 5 cups lower-sodium chicken stock (Wolfgang Puck’s Organic Chicken Stock works well)
½ cup water
½ to ¾ cup half-and-half
1 cup cooked and finely chopped chicken
1 cup shredded Monterey Jack cheese

6 (6-in.) corn tortillas, cut into strips and toasted or fried

optional garnish: ½ cup fresh poblano chile pepper, seeded and chopped

Roast the poblanos until the skin is charred, either directly over a gas flame (using tongs), under a broiler, or on a barbeque grill.  Place into a bowl, cover with a plate, and let steam for about 10  minutes (when the skins can easily be removed). When cool enough to handle, remove the skin and seeds. Try to avoid rinsing the peppers in water, as this removes some of their flavor.

Dice the tortillas, place into a food processor and chop until fine. Add the flour, masa harina, chili powder, cumin, salt and pepper. Blend until tortillas become the consistency of cornmeal. Set aside.

In a large pot over medium heat, combine the oil, onion (if using roasted onion, add at the end of sautéing), the roasted poblano chile peppers, and garlic and saute for 5 minutes, or until onions are translucent. Add the butter and allow it to melt. Add the ground tortilla mixture to the pot and stir well with a wire whip to form a roux. (Note: Do not let it burn.)

While stirring, slowly add the chicken stock and the water. Make sure to scrape the sides and bottom of the pot. Add the half-and-half, bring to a slow simmer and cook for 7 to 10 minutes, uncovered. (Note: Do not let soup come to a hard boil.) If needed, add more stock.

Turn off heat and stir in the cheese and chicken. If desired, top each serving with the fresh poblano chile peppers and tortilla strips for garnish.

Grilled Sweet Potatoes with Lime Cilantro Vinaigrette
Adapted from Gourmet Magazine and Food Network
Serves 6-8

2 lbs. sweet potatoes (about 4)
2 Tbs. fresh lime juice
2 tsp. (or to taste) finely grated lime zest
¾ tsp. kosher salt
1/8 tsp. ground black pepper
pinch of cayenne pepper
¼ cup olive oil plus about 1Tbs., divided
¼ to ½ cup finely chopped cilantro

Cover potatoes with cold water in a large pot, then bring to a boil. Simmer until slightly resistant in center when pierced with a sharp small knife, 25 to 30 minutes. Transfer to a large bowl of cold water to stop cooking. Drain well. When cool enough to handle, peel potatoes with a sharp small knife and quarter lengthwise. Lightly coat potatoes with olive oil.

Prepare grill for cooking.

Whisk together lime juice, lime zest, cayenne pepper, salt and pepper and add oil in a slow stream, whisking. Whisk in cilantro.
When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill potatoes in 2 or 3 batches on lightly oiled grill rack uncovered, turning, until grill marks appear and potatoes are just tender, 3 to 6 minutes total. Serve potatoes warm or at room temperature, drizzled with vinaigrette.

Potatoes can be boiled and peeled 1 day ahead and chilled, covered. Vinaigrette can be made 2 hours ahead and kept at room temperature.

          * * * * *

Indian Cauliflower Curry Stew
Adapted from Adapted from Good Housekeeping magazine (Jan. 2009)
Serves about 4

1 cup of brown rice
1 Tbs. olive oil
2 small carrots, or 1 large carrot, chopped
1 med. onion, chopped (or 1 med. grilled onion)
1 Tbs. finely chopped and peeled fresh ginger
2 tsp. curry powder, or more, to taste
salt
2½ cups (approx.) vegetable broth
1 lb. fresh cauliflower, cut into small florets – either raw or previously grilled/roasted
1 (15-oz.) can garbanzo beans (chickpeas)
½ cup chopped cilantro leaves
¼ cup plain low-fat yogurt, plus additional for serving

Prepare brown rice per package instructions. 

In a Dutch oven or soup pot with a heavy bottom, heat oil until hot. Add carrots and onion, and cook 10 to12 minutes or until vegetables are browned and tender, stirring frequently. If using grilled onions, add at the last minute. Stir ginger, curry and ½ teaspoon salt into carrot mixture. Cook 3 minutes, stirring constantly.

Add broth; cover and heat to boiling. Stir in cauliflower and garbanzo beans. Cover and cook on medium 15 to 20 minutes longer, gently stirring every 5 minutes until cauliflower is tender and the flavors are blended. If using grilled cauliflower, simmer with the beans for about 15 minutes.

To serve, stir chopped cilantro and ¼ cup yogurt into the stew. Spoon rice into warm serving bowls; top with stew. Add a dollop of additional yogurt to each serving if desired.

          * * * * *

Caramelized Pineapple with Coconut and Chocolate Sauce                                                          
Serves about 6 - 8

1 ripe pineapple
1 (14-oz. can unsweetened coconut milk (there will be a lot left over)
1½ cups turbinado sugar or granulated sugar
1 tsp. ground cinnamon (Ceylon works best)
For the chocolate sauce:
8 oz. bittersweet chocolate, with 70 percent cocoa solids
1 tsp. good quality vanilla extract (optional)
½ cup Malibu or other rum (or ½ cup coconut milk leftover from dipping)
½ cup heavy cream, or ¼ cup cream and ¼ cup coconut milk (from the leftover coconut milk)
crème fraiche or vanilla ice cream
mint leaves (for garnish)

Preheat the grill (or broiler). Grab the pineapple firmly in one hand and its leaves in the other. Twist them in opposite directions to separate the leaves from the fruit. It helps to hold the fruit with a dish towel. Cut off the rind, first from the top and bottom, then from the sides. Slice in lengthwise strips, slicing deep enough to remove the eyes. Cut into ½-inch to ¾-inch thick slices. Remove the core with a melon baller or fruit corer.

Shake the coconut milk well before opening the can. Pour it into a shallow, wide bowl or pie plate. Place the sugar and cinnamon in another shallow dish and stir with a fork to mix.

When ready to cook, make sure the grill is fairly clean and brush with oil. Carefully dip each pineapple slice in coconut milk, then in the sugar mixture, shaking off the excess between each dipping. Grill until nicely browned on both sides, 4 to 6 minutes per side. If using a broiler, lay the pineapple on a sheet of foil that has been lightly oiled and broil until browned and caramelized. Save the juices that collect on the foil for the chocolate sauce.

Chocolate Sauce: Break the chocolate into pieces and put into a thick-bottomed pan with the rum and melt over low heat. Stir in the cream and coconut milk. If using the broiler to cook fruit, add the juices that collected on the foil. Stir until the sauce is thick, smooth and hot.

Arrange the pineapple slices on each plate, drizzle the sauce over the slices, and top with some crème fraiche or a small scoop of good quality vanilla ice cream. Garnish with mint leaves.

Variations: Substitute melted unsalted butter for the coconut milk for dipping. Don’t shake the buttered slices over the grill unless you want shooting flames in your face. Also, bananas or stone fruits can be substituted for the pineapple; slicing the banana in half, lengthwise, and coring the stone fruit and slicing in half.