|
|||||||||||||||||||||||||||||||
 Photo Courtesy Wolf |
Home&Garden web only article summer 07
There’s no better summer meal than fresh meats and vegetables hot off the grill. Here are some quick, easy recipes to prepare for family and friends. By Ty Wyant tender grilled trout 4 whole 12- to 14-inch trout Lightly season the trout’s interior cavity with salt and pepper. Cut lemon into wedges and place them in the cavity, along with the minced garlic, sliced onions and fresh herbs. Wrap each trout in aluminum foil. Punch several holes in the foil with a fork for drainage. Grill with indirect medium heat until fish is opaque in center, about 15 to 20 minutes. Fresh-caught native trout (not fresh-caught stocked trout) have pink meat and a rich natural flavor. Sparingly season fresh-caught native trout and place lemon wedges in the cavity after cooking to retain more of the natural flavor. spicy grilled fries 4 medium baking potatoes, scrubbed Cut potatoes lengthwise into French fry–sized sticks. Combine potatoes, oil and lemon juice in a large resealable plastic bag; toss to coat. In a small bowl, combine seasoned salt, cumin and black pepper to make seasoning mix. Set aside. Place potatoes on foil in center of cooking grill grate. Grill 12 to 15 minutes or until tender, turning twice during grilling time. Remove from grill and sprinkle with seasoning mix. Mix lightly and serve. mediterranean vegetables with romesco sauce 1 large fennel bulb romesco sauce 1 coarsely chopped dried ancho chili, To prepare the vegetables, cut fennel in half from leaf end. Lay fennel on cut side and cut into 1/2-inch-thick slices through the root end, but leaving the root intact. Push four skewers, evenly spaced, through each onion. Cut the onions into 3/4-inch-thick slices between the skewers. Cut the zucchini 1/3-inch thick on a bias. Cut the bell pepper into 1-inch-thick strips from top to bottom. Place the zucchini and peppers on skewers. Season the vegetables with salt, pepper, paprika and garlic powder. Brush with oil. Grill the fennel and onions over indirect medium heat for 30 minutes, turning once halfway through the grilling time. Grill the zucchini and peppers over direct medium heat for 8-10 minutes. Occasionally brush the vegetables with oil during grilling time. To make the sauce: Place all sauce ingredients in a food processor and pulse until coarsely chopped. Arrange the vegetables on a platter and serve with Romesco Sauce and pita bread. no-fault mix 'n' mash steak marinade 1 cup red wine Put ingredients in a blender or food processor and pulse until liquefied. Place beef or buffalo steaks in a small pan, cover with marinade and refrigerate four to six hours before grilling. Get more great grilling recipes in this month's Home and Garden E-News. It's free! Join now. Ty Wyant is former associate editor of Boulder County Home & Garden Magazine and says his Ducane grill serves him well at his new home in New Mexico.
|
|
|||||||||||||||||||||||||||||
