Grilled Corn in the Husk
Pull the husk away from the corn, but leave it attached at the base. Carefully remove the silk and discard it. Brush or sprinkle a little lime juice over kernals (if desired). Tie at the top with kitchen string if needed. Soak in water for approximately 30 minutes. Drain and pat dry. When the fire is hot and coals are gray to white, place the corn on the grill. Cook over low heat 20 to 30 minutes, turning every 5 minutes or so. Check the kernals and when the corn is tender remove the husks and season with butter, salt and pepper or roasted garlic butter.
Roasted Garlic Butter
Preheat oven to 350 degrees. Cut off and discard the top quarter of each garlic head (use 2 large heads). Place in a small baking dish, drizzle with 2 tablespoons olive oil, cover with foil and bake 1 hour, 10 minutes. Cool slightly, squeeze garlic into small bowl with 1-1/4 sticks of butter, softened. Mix well, season with salt and pepper. Spread on hot corn.
Roasted Rosemary Potatoes
4 medium red, purple, or Yukon gold potatoes, quartered
8 - 10 fresh rosemary branches
1 teaspoon paprika
1/2 teaspoon salt
4 teaspoons minced garlic
1/2 teaspon ground white pepper
Preheat grill until coals are gray to white.
Lay out 4 sheets of foil, 6" square. With a pastry brush, lightly grease the foil. In the center of each square, place 4 potato wedges, 2 or 3 branches of rosemary and 1 teaspoon of garlic. Sprinkle with the seasonings and wrap tightly. When the fire is ready, place the potatoes on the grill. Cook for 20 to 30 minutes over a medium fire, occasionally turning.
When potatoes are easily pierced with a fork, remove them from the grill. Unwrap the foil and serve as a side dish. Spoon light sour cream over top with a sprinkle of fresh chopped chives.
Yield: 4 servings
Pesto Grilled Vegetables
4 garlic cloves, chopped
1 cup finely packed fresh basil leaves
1/2 teaspoon black pepper
1/2 cup Parmesan cheese
1/4 cup pine nuts
3/4 cup olive oil
1/2 teaspoon salt
Add the garlic and nuts to a food processor fitted with a steel blade. Process for 15 seconds. Add the basil, oil and seasoning and process for 15 seconds more, until smooth. Transfer to a bowl and blend in the cheese. Pre-heat the grill until the coals are gray to white.
8 - 10 whole mushrooms
1- 12 cherry tomatoes
1 yellow zucchini or summer squash, chunked
2 bell peppers, red and green, seeded and chunked
Thread the vegetables onto skewers. Place tomatoes on their own skewers. When the fire is ready, place the vegetables on the grill. Grill 7 - 10 minutes until tender. Slide the vegetables from the skwers into a large salad bowl. Toss the vegetables with the pesto. If you prefer a looser consistency, add more oil. Serve with warm bread and pasta, or toss with warm pasta.
Yield: 4 servings
Grilled Fruit with Sour Cream
6 tablespoons butter or margarine, melted
1 teaspoon cinnamon
6 fresh or well drained canned pineapple slices
3 firm ripe, large pears, peeled, halved, cored or 6 well drained firm canned pears halves
Brown Sugar & Sour Cream Sauce
1 pint sour cream (2 cups)
1/2 cup lightly packed brown sugar
1 teaspoon vanilla extract
Prepare by mixing the sour cream, brown sugar and vanilla in a small bowl. Cover and refrigerate until ready to use.
In a small bowl, combine butter and cinnamon. Preheat grill, position rack or grilltop pan 4-6" from heat. Place pineapple and pears in rack. Cook 12 - 15 minutes, turning 2 -3 times and basting occasionally with cinnamon mixture, until fruit is lightly browned and slightly firm when pierced with tip of knife. Remove to platter. Pour sauce into small bowl and serve separately. Yield: 6 servings
Mixed Fruit Kabobs
2 teaspoons honey
1/8 teaspoon nutmeg
2 tablespoon orange juice
4 cups mixed fresh fruit cut into bite sized chunks, such as pineapple, strawberries, apricots, nectarines, peaches, pears and pitted whole cherries
2 teaspoon grated lime zest (optional)
Pre-heat the grill to a medium heat. Just before cooking spray rack with non-stick cooking spray.
Meanwhile, in large bowl, combine the honey, orange juice and nutmeg. Add the fruit and toss to coat. Alternately thread the fruit onto 4 skewers
Grill the kabobs, turning once, for 4 - 5 minutes or until the fruit is tender. Sprinkle with lime zest and serve.
Hint: You can skewer the fruits up to 30 minutes in advance. Prepare them before you sit down to dinner so they'll be ready to cook when it is time for dessert.