MOZZARELLA-MUSHROOM BITES

Ingredients:
------------
1 pkg (16-oz) part-skim mozzarella cheese
2 eggs
Water
1 cup seasoned bread crumbs
1 lb mushrooms
Sauce:
------
1 chopped small onion
2 tblsp vegetable oil
1 can (16-oz) whole tomatoes in thick puree
1/2 tsp dried thyme
1/4 tsp crushed red pepper
Vegetable oil for frying
Parsley for garnish
Cut mozzarella into 1/2 inch thick slices; cut each slice into 1/2 inch
strips. In small bowl or pie plate, beat eggs with 2 tablespoon water.
Place bread crumbs on wax paper. Dip mozzarella sticks into egg
mixture, then coat with bread crumbs. Place on baking sheet; freeze
about 30 minutes to set coating. Meanwhile, dip mushrooms in egg
mixture, then coat with bread crumbs; set aside.
Tomato Sauce:
-------------
In small saucepan, saute onion in oil 5 minutes until soft. Add
remaining sauce ingredients; bring to a boil. Reduce heat and simmer 10
minutes, stirring to break up tomatoes; keep warm. In 4 quart saucepan,
suing deep-fry thermometer, heat 2 inch oil to 370 degrees. In batches,
fry mozzarella sticks 1-2 minutes until golden brown. With slotted
spoon, remove to paper towels. Repeat procedure with mushrooms. To
serve, arrange mozzarella and mushrooms on platter; garnish with
parsley. Serve with tomato sauce.

ITALIAN STUFFED MUSHROOMS

1 lb hot Italian sausage
1 slice finely chopped onion
1/2 green pepper, finely diced
1/4 tsp garlic powder
1/4 cup dry bread crumbs
dash of pepper
1/4 tsp salt
ca. 1 1/4 cups spaghetti sauce
40 large mushroom caps
oil
mozzarella cheese
Instructions:
-------------
Cook Italian sausage, onion, green pepper, garlic powder, and a
handful of mushroom stems, finely chopped, in a skillet, then drain
fat. (It's best if you put meat mixture into a food processor with
steel blade at this point to give meat a finer texture. Just process
for about 5 seconds or less.) Then add bread crumbs, pepper, salt,
and spaghetti sauce. Coat mushroom caps with oil. Fill mushroom caps
with meat mixture. Cover with foil and bake at 350 about 20 minutes.
Sprinkle with mozzarella cheese, then broil until cheese is melted and
mushrooms are tender. (Or loosely cover with wax paper and
microwave.)

MEXICAN STUFFED MUSHROOMS

Ingredients:
------------
1 lb. hot sausage
1/3 cup soy sauce
1 clove garlic
2 lbs. LARGE mushrooms
Instructions:
-------------
Mix together the first 3 ingredients. Stuff mushrooms. Bake at 350 F
for 20 minutes or until sausage is done.

HOT MUSHROOM TURNOVERS

Ingredients:
------------
3 3oz pkg cream cheese, softened
butter or margarine, softened
all-purpose flour
1/2 lb. mushrooms, minced
1 large onion, minced
1 t salt
1/4 t thyme leaves
1/4 C sour cream
1 egg, beaten
Instructions:
-------------
Early in day: In large bowl, with elec. mixer at med speed,
beat cream cheese, 1/2C butter and 1 1/2 C flour until soft
dough forms; wrap dough in waxed paper; chill at least 1 hr.
In med skillet, in 3 T butter, saute mushrooms and onion until
tender; blend in salt, thyme, and 2 T flour; stir in sour cream;
chill.
On floured surface, roll half of dough in 15 inch circle (about
1/16" thick); cut into twenty 2 3/4" circles. Roll scraps into
ball; chill.
On one half of each circle, place teaspoonful of mushroom mixture.
Brush edges with egg; fold other half over filling; with fork, press
edges together; prick tops to let out steam; place on ungreased
cookie sheet. Repeat with rest of dough, scraps, filling. Brush with
egg; cover; chill.
About 20 min before serving: Preheat oven to 450 deg F. Uncover
turnovers; bake 12 min or until golden. Makes about 50.

GRILLED PORTOBELLA MUSHROOMS WITH MANGO CHUTNEY

(4 servings)
Ingredients:
------------
4 Portobellas
1 large ripe mango
1 red bell pepper
1 jalapeno pepper (optional)
soy sauce
vinegar
1 tsp miso
1 bunch arugula lettuce
Instructions:
-------------
Carefully remove stems from mushrooms (use for soup) and clean them
thoroughly. Marinate in vinegar/miso/soy sauce for an hour or so.
Dice the mango and pepper, chop the jalapeno, and toss with a little
vinegar.
Clean the lettuce and separate into single leaves.
Grill the mushrooms on both sides. When grilling the top, turn the
mushroom 90 degrees halfway through to get a square or diamond
crosshatch pattern.
To serve, fan 3 lettuce leaves on the plate, center the mushroom, and
place a dollop of chutney on either side.

GARDEN-STUFFED MUSHROOMS

Ingredients:
------------
1/2 cup (125 mL) dried, crumbly-style herb seasoning stuffing
mix, crushed
1/4 cup (50 mL) butter or margarine, melted
1/4 cup (50 mL) finely chopped carrot
1/4 cup (50 mL) finely chopped green pepper
pinch of pepper
2 tblsp (30 mL) finely chopped onion
16 mushrooms, about 2-inch (5 cm), stems removed
Instructions:
-------------
Heat oven to 350F (180C). In small bowl, stir all the ingredients
together except mushrooms. Stuff each mushroom cap with 1 tablespoon
(15 mL) filling. Place in buttered 13x9-inch (33x23 cm) baking pan.
Bake for 20 to 25 minutes or until tender.
Microwave Directions:
Prepare mushrooms as directed. Place in buttered 12x8-inch (30x20 cm)
baking dish. Cover and microcook on high, turning dish after half the
time, until tender (8 to 9 minutes).

CRISP SAUTEED MUSHROOMS

CRISP SAUTEED MUSHROOMS
=======================
Ingredients:
------------
1 # large whole fresh mushrooms
these mushrooms must be absolutely fresh and the caps should
not be separating from the stems.
Instructions:
-------------
Brush off mushrooms and slice into 1/4" slices from the top down,
including the stems.
With a fine mist spray bottle, mist the mushrooms to just barely dampen.
Drop into a paper bag or large ziplock bag that contains 1 or 2 cups of
a/p flour. Stir well or shake very gently. Then, let the mushrooms
"marinate" for a while in the flour while you prepare to cook them.
In a large, well seasoned cast-iron skillet or a commercial quality nonstick
skillet melt 1/2 stick of fresh unsalted butter and ~1/4 cup of
olive oil. Mix the oils well and heat to ~300-325 degrees F.
Drop the mushrooms into a colander to remove excess flour. Drop a few
at a time into the butter/oil and coat each well. Continue 'til all the
mushrooms are in the skillet. Turn down the heat to the saute level
and continue to cook, turning frequently. After a few minutes add salt
and pepper to taste.
Continue to cook until the degree of crispness is achieved.
My neighbor used to cook these for a long time, rendering nearly all the
moisture out of the mushrooms. The finished product would be the most
delicate, and crisp mushrooms used as a side vegetable.

EGG AND MUSHROOM STROGANOFF

Ingredients:
------------
4 eggs
1/2 cup long grain rice
1 tblsp melted butter
1 small onion, Finely chopped
3 bacon rashers, chopped
1 cup sliced mushrooms
225 g carton sour cream
salt and pepper
parsley, chopped for garnish
Instructions:
-------------
Hard boil eggs. Cook the rice in boiling salted water until tender.
Drain well and place on a serving plate. Arrange the eggs on top and
keep warm. In a frying pan melt the butter, then fry the onions, bacon
and mushrooms until tender. Stir in the sour cream. Mix well, then
pour the mixture on top of the eggs. Sprinkle with parsley. Serve
immediately.

BAKED STUFFED MUSHROOM

Ingredients:
------------
12-16 large mushrooms
2-4 oz blue cheese (to taste)
1/2 tsp garlic powder
10 oz frozen chopped spinache - thawed and squeezed dry
2 tblsp butter
salt and pepper to taste
Instructions:
-------------
1. Remove the mushroom stems (I also remove some of the area around the
stem as well) and chop these up fine (I use a food processor)
2. Mix well the chopped stems, blue cheese, garlic, spinache, and a
little salt and pepper. (I omit the salt)
3. Melt the butter and coat the entire mushroom, inside and out.
4. Stuff the mushrooms with as much stuffing as can fit (the more the
better :)
5. Bake at 350 degrees for 10 to 15 minutes (don't exactly recall)

CREAMED MUSHROOMS

Ingredients:
------------
1 medium onion peeled and quartered
2 tblsp salad oil
450 g mushrooms
juice of 1 medium lemon
142 ml soured cream
salt & ground black pepper
parsley for garnishing
Instructions:
-------------
Reduce onion to a puree in processor or blender, lightly saute in oil in
a large frying pan. If necessary peel and trim mushrooms slice finely.
Add mushroom to onion, sprinkle with seasoning and lemon juice. Cover.
Cook gently about 6 minutes. Lightly stir in soured cream. Adjust
seasoning to taste. Cook for 2 minutes more. Serve garnished with
sprigs of parsley.
This is a recipe equally good hot or cold. Good for barbecues (cold).

CRAB-STUFFED MUSHROOMS

1/4 cup minced scallions
2 tsp reduced-calorie tub margarine
4 oz drained canned crabmeat, cartilage removed
2 tblsp minced fresh parsley
1 tblsp drained white horseradish
2 cloves garlic, minced (pressed)
2 drops hot red pepper sauce
2 1/4 cup small mushrooms, stems removed* (24)
Ground red pepper to garnish
Instructions:
-------------
1. Combine scallions and margarine in 2-cup measure. Microwave on High
2 minutes; stir in crabmeat, parsley, horseradish, garlic and pepper
sauce. Stir well.
2. Place half the mushrooms, stemmed sides up, in a 9" pie plate. Fill
each mushroom cap with 1 t. crab mixture. Microwave on High 3-4
minutes, turning plate once. Remove mushrooms to serving plate; repeat
with remaining mushrooms and filling. Let stand 2-3 minutes before
serving. To garnish, sprinkle with ground red pepper.
Each serving (6 mushrooms) provides: 1/4 FA, 1 P, 1 1/4V.
Per serving: 52 cals, 7 g pro, 2 g fat, 3 g car, 120 mg sod, 25 mg chol.

The selection of vegetables.

I just know that vegetables are vegetables. What is a vegetable, what vegetable. The mother used to buy vegetables. Not that I go back to Hiibผid is the idea of ​​small. One of the young. I told you to buy basil. I took out the basil before it returned to shop, it did not have signs. This was in the supermarket here.

But the butler, maid. But a handful of girls to the other. It is not wrong. I do not like it. The lamination of the economy today. Even today, it's green for me. About. In buying vegetables to leave each other (like a prologue), we classify it as a vegetable, vegetables, and it is the vegetables, pod vegetables, leafy vegetables, it is not.
Buying vegetables is the key here is as follows.

- I think the head with a heavy weight, smooth texture.

- Select a turnip, pliable and smooth, not bent.

- Choose a cabbage head cabbage is tight and heavy with the weight evenly, but not the same. Should choose a heavier head. Because the amount of meat and cabbage leaves over the light. A worm in it. Moreover, if the leaves are dark green, indicating that the (very delicious).

- Onions on a tight shell.

Selection of vegetable seeds, lentils, beans, nuts, betel nuts, peas and a light green pods are packed with fat puffy little seeds inside the pod straight, not bent.

To purchase a leaf vegetables such as lettuce, cabbage, morning glory, etc., choose the color green does not rot, wilt not bruise the leaves plump and firmly attached to the base. I have a gnawing worm bite. Be sure. Do not use too many pesticides. Except if it's a chemical-free vegetables. I go to it.

Buying vegetables is the key to this choice.
- Selection of the connector is fully engaged cystic eggplant, fresh, not withered its weight.

- Cucumber, melon balls, each weighing a long light green soft skin is bruised.

- Pumpkins have a heavy texture, yellow-green. Shell surface roughness.

- Choose citrus fruit, smooth skin that does not wilt, try squeezing your hand too hard.

This is a basic principle of buying vegetables in chef's kitchen, I should have known it.

How to make a heart-shaped boiled eggs.

 

1. The equipment used to make the third one is heart-shaped boiled eggs with chopsticks, rubber and paper.
2. The paper wrapped chopsticks, gently leaning into the egg (the eggs should be heated. It is more flexible).
3,4. The elastic film, paper and chopsticks in Fig.
5,6. Once the eggs have been shown and then remove the rubber off (use a helping hand to squeeze into my heart. Cut the time it came out beautifully).
7,8. Complete.

BAKED SCALLOPS AND MUSHROOMS IN GARLIC SAUCE

Ingredients:
------------
3/4 lb scallops
1/4 cup flour
1/2 lb mushrooms, stems removed and minced
3 tblsp olive oil
1/4 cup white wine
3 tblsp fine bread crumbs
2 tblsp minced onion
1 tblsp minced parsely
2 clove minced or pressed garlic
pinch of red pepper flakes & salt
Instructions:
-------------
Preheat oven to 350F. Brush a shallow baking dish with 1 tbs of the
oil. Bake the 'shroom caps for 10 min. Combine stems, crumbs, onion,
parsely, red pepper and salt mix together well. Add scallops to the
baking dish.
(If you really want to be artistic, plan it out so the scallops are a
good size to fit into the mushroom caps, and buy the same number of
each. Then you can stick one scallop in each 'shroom.)
Add the wine to the baking dish. Sprinkle the minced mixture over all,
and drizzle the remaining oil over. Bake for 20 more min, or until
done.

BAKED STUFFED MUSHROOM

Ingredients:
------------
8-10 large fresh mushrooms
1 can of crab meat (drained)
1-2 tblsp mayonaise
1/4 cup (or so) shredded swiss cheese
Instructions:
-------------
Cut the stems of the mushrooms and scoop out the centers. Finely chop
stems and centers. Combine the crab meat and mayo (as you would for
tuna salad). Add whatever seasonings you like (I use "Pinch of Herbs")
to taste. Add in chopped stems and centers. Add in cheese. Stuff into
mushroom cups and place under the broiler for 5-7 minutes.
Note:
-----
My sister has a "gourmet" recipe with about 97 different ingredients,
and it IS good, but this is the one dinner guests seem to prefer - they
usually are the first to disappear!

BACON AND CREAM CHEESE STUFFED MUSHROOMS

Ingredients:
------------
8 oz. cream cheese, softened
4-6 strips of bacon, fried and crumbled; reserve fat
1 small onion, finely chopped
20-25 large mushrooms, stems removed
about 8 mushroom stems, finely chopped
Instructions:
-------------
Saute onion and mushroom stems in bacon fat until tender. Drain off excess
fat. Mix crumbled bacon, onion and stems with softened cream cheese until
the mixture is workable.
Stuff each mushroom and bake at 350 degrees F for 10-15 minutes.
Finish under the broiler just until tops are golden.

Marinated Mushrooms Vegetable Recipes

1 cup white wine
2 tbs. brown sugar
1/4 cup sliced green onion
1 ts hot red pepper flakes
1/2 ts salt
1/2 ts Oregano leaves
1/2 cup white wine vinegar
2 cloves garlic, finely minced
1/4 cup diced red pepper
1 lb small fresh mushrooms, trimmed.
1/4 ts. ground black pepper.
Combine wine, vinegar, sugar, garlic, green onion, red pepper and red pepper
flakes in an 8 cup microwaveable casserole. Cover; microwave at high for three
to five minutes or until mixture is simmering. Add mushrooms. Cover;
microwave at high 6 to 8 minutes or until mushrooms are tender but not
mushy. Stir partway through cooking. Stir in salt, oregano, and pepper.
Let stand, covered, for thirty minutes. Transfer to covered jar or
container. Can be refrigerated up to one week.
Actually, it's a good one, even if you can't stand microwave cooking.
Just watch the mushrooms carefully while they cook. They're also good
when reheated.

Mushrooms in Cream

Adapted without permission from *Nika Hazelton's Way with vegetables* (a good
book, and most recipes are healthier than this one)
Chop 1 pound of mushrooms into halves or quarters.
Heat 2/3 cup heavy cream. Heat 2T butter in a deep frying pan.
Add 3-4 chopped garlic cloves to the butter.
Add mushrooms and cook for about 2 min, until brown.
Add hot cream, salt, 1 tsp pepper, 2 tsp nutmeg.
Cook for about 5 more min, then add 1/2 cup chopped cilantro.
Serve on hot buttered rice or French bread

Grilled Portobello Mushrooms (Vegetable Recipes)

Roger Joseph is always asking about Portobello recipes and I tore this
page out of an American Way magazine on the flight back from Florida
cause it had a recipe and it reminded me of him.
Brush the mushroom with olive oil, balsamic vinegar, and lots of black
and red pepper (big mushroom, eh?). Grill it for 2 and a half minutes
on each side, and garnish it with a puree of garlic and parsley.
Serve it with lemon slices on a bed of salad greens with a roasted red
bell pepper. If you have leftover stems and broken mushrooms bits,
simmer them for ninety minutes in water with a bay leaf and thyme.
Use the dark brew to add or enhance a mushroom flavour in sauce.

Stuffed Peppers

Here is an indian stuffed pepper recipe:
You need:
2 red and 2 green peppers (large)
5 Tbsp oil
1 onion, finely chopped
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp cayenne pepper (or to taste)
350 gr of ground beef
3 Tbsp rice
1 can (400 gr) tomatoes, keep the liquid
salt
Heat 3 Tbsp of oil in a frying pan, fry the onion until golden. Add
spices and cook 2 minutes. Add the gound beef and cook well. Add the rice
and the salt and cook 2 minutes.
Cut the top of each pepper, remove the seeds and the ribs inside.
Fill them with the beef mixture.
Select a large sauce pan, big enough to fit the four peppers standing up.
Put the last 2 Tbsp of oil in the pot, fit the peppers, add the tomatoes
around and pour the tomato juice into each pepper.
Cover the pot, bring to boil and simmer for 40 minutes.

Stuffed Green Peppers

About 8 Peppers (Green/Red/or whatever colour)
1 lb hot Italian Sausage cumbled
1 lb ground beef
1 onion chopped
1-2 cups fresh or canned tomatoes
1 cup cooked rice
Italian Seasoning
Seasoned Pepper
Grated Mozzarella
Saute beef, sausage, onion until browned. Drain fat off. Add tomatoes,
seasonings and simmer for a little bit. Add rice. Stuff into peppers that
have been cut lengthwise and cleaned out. Sprinkle with mozarella or
parmesan. Bake in a casserole with some tomatoe sauce underneath peppers at
about 350 until hot. These freeze great. I make a lot at this time of
year when peppers are cheap and freeze them.
Cut the tops off 8 green peppers and remove the seeds.
Mix a pound of lean minced beef (Hamburger) with a heaping 1/4 cup of
rice. Add a clove of garlic chopped, a medium onion chopped and salt and
pepper and blend well. Pack this mixture into each pepper to fill 2/3ds
and replace the tops. Fit upright in a large saucepan.
To cover you will need about 2 cups of tomato juice to which add about 4
tbsp vinegar (wine preferred) along with 3 tbsp of sugar. A little
chicken stock (about 1 tbsp powdered) would be nice if you have it. Add
enough water to this to just cover the peppersif you are short.
Bring to a boil, reduce heat and simmer for about an hour until the
peppers are tender and about 2/3ds of the liquid is absorbed.
You can sub brown sugar or honey for the sweetener...add garlic to the
juice if you're a fanatic. You can also puree a can of tomatoes and add
tomato juice to bring you up to quantity if you like a stronger tomato
note. Adjust the rice to meat mixture to if you like. Hey...This is a
recipe I have made often and can vouch for. If you like it sweeter or
less meaty that's up to you. The quantities work for me. Obvously the
size of the peppers will have something to do with the required amount
of filling.
This recipe is of Balkan origin and is served both hot and cold as a
first or main course. As I am here in Ottawa, you may call if you get
into trouble.

Stuffed Peppers

(Serves 4)
4 medium red or green peppers
2 T olive oil
1 medium onion, chopped
1 clove garlic, peeled and crushed
2 small zucchini, coarsely grated
1 1/2 c slided mushrooms
2 T chopped fresh parsely
2 c fresh wholewheat breadcrumbs
1/2 c grated Parmesan cheese
1 egg, beaten
Salt and pepper
1) Core peppers by removing stem and then scooping out interior,
removing all the white pith and seeds. Parboil for 3 minutes in
boiling water; remove, rinse in cold water and drain.
2) Heat oil in frying pan, add onion, fry 2 minutes. Add zucchini, fry
another 3 minutes. Add mushrooms, fry another 1 minute, drain [this is
to keep the filling from being soupy; you may want to try just
sauteing until the liquid is gone]. Add rest of ingredients, with salt
and pepper to taste. Combine thoroughly.
3) Fill peppers with mixture. Stand upright (cutting a small slice off
the bottom if necessary) in an ovenproof disk with 2 or 3 T water in
the bottom.
4) Bake at 350 degrees for 30-45 minutes, or until the peppers are
tender. Serve hot.
Ideas: add basil, top with cayenne pepper.

Warm Apple Topping

You Will Need
3 medium tart apples, peeled
1/3 cup raisins
1 tablespoon lemon juice
1/3 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
2 tablespoons cold butter
1/3 cup finely chopped walnuts
Vanilla ice cream
What to Do
1. Cut each apple into 16 wedges; place all on an 18-inch-square piece of heavy-duty foil.
2. Sprinkle with raisins; drizzle with lemon juice.
3. In a bowl, combine the brown sugar, cinnamon, cloves, salt, and nutmeg; cut in the butter. Stir in the
walnuts.
4. Sprinkle over apples and raisins.You Will Need
3 medium tart apples, peeled
1/3 cup raisins
1 tablespoon lemon juice
1/3 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
2 tablespoons cold butter
1/3 cup finely chopped walnuts
Vanilla ice cream
What to Do
1. Cut each apple into 16 wedges; place all on an 18-inch-square piece of heavy-duty foil.
2. Sprinkle with raisins; drizzle with lemon juice.
3. In a bowl, combine the brown sugar, cinnamon, cloves, salt, and nutmeg; cut in the butter. Stir in the
walnuts.
4. Sprinkle over apples and raisins.
5. Fold foil around apple mixture and seal tightly. Grill over indirect medium heat for 18 to 22 minutes or until
apples are tender. Serve over ice cream.
Makes: 3 cups

Zesty Grilled Vegetables

Helpful tips on how to grill your favorite vegetables.
Vegetables benefit almost more than meats from cooking over charcoal. The
caramelizing of natural sugars gives old reliables new flavor and style. In this article,
you'll find the best vegetables for grilling, how to prep and cut, grilling times for various
vegetables, and flavor tricks with fresh herbs.
Garden Picks
Fleshy vegetables work best on the grill. Try corn on the cob, eggplant, potatoes, summer squashes, and
portobello or other large mushroom caps.
Prepping for the Grill
Wash vegetables and trim off any blemishes. Don't peel the vegetables unless specified in a recipe. Skin
helps them hold their shape and stay moist. Wipe dirt off mushrooms with damp paper toweling.
Prime Cuts
Cut vegetables in thick slices. Slabs of eggplant, large summer and zucchini squash, and giant sweet
Bermuda, Spanish, or Vidalia onions can be turned and basted individually or grouped in a grilling basket
and turned all together.
Grill small squash, bell peppers, and unpeeled onions whole. Cut large tomatoes into wedges, small ones in
half. Tomato wedges or cherry tomatoes can be cooked on skewers to prevent them from falling through the
grill.
When grilling vegetables on skewers, be sure to pair up soft vegetables, such as tomatoes and mushrooms,
with other soft vegetables. Cook hard vegetables, such as peppers and onions, together. Alternatively,
parboil firm vegetables and then cook them along with softer ones.
To the Grill
Arrange the vegetables on a rack set crosswise on the grill to prevent the vegetables from falling onto the
coals.
Brush the vegetables with sauce -- if you are grilling meat, you can use the same sauce here, if you wish --
or with a simple mixture of 2/3 oil to 1/3 vinegar or lemon juice.
Cook vegetables over moderate heat at the edge of the grill. Turn them with a wide spatula or tongs.
Approximate times are:
15 to 20 minutes: Thick slices of zucchini or yellow squash, eggplant, whole tomatoes, mixed vegetables on
skewers 20 to 25 minutes: Whole zucchini, summer squash, large mushroom caps
35 to 45 minutes: Corn in the husk or husked and wrapped in foil (turn often)
45 to 50 minutes: Corn without husk brushed with sauce; whole eggplant for purée; thick onion or potato
slices
1 1/4 to 1 3/4 hours: Whole large unpeeled onions, whole baking potatoes or sweet potatoes (turn every 10
minutes to cook evenly)
Not so Hot
When grilling vegetables alone, make the fire small.
When grilling them along with meat, make a large fire
and place meat in the center and the vegetables at
the edge.
Flavor Trick
Dip a sprig of fresh herb in the sauce or oil and vinegar or lemon juice mixture and brush it over the
vegetables when you turn them. Just before the vegetables are done, drop the herb onto the coals to flavor
the vegetables even more. Use basil for the tomatoes or bell peppers, sage for the onions, thyme or dill for
squashes, and rosemary for almost any vegetable.

Dessert From the Grill

You Will Need
1 can (20 ounces) sliced pineapple
1 teaspoon butter
1/2 teaspoon brown sugar
1/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
6 sliced pound cake
Vanilla ice cream
Caramel ice cream topping
What to Do
1. Drain pineapple, reserving 1/3 cup juice and six pineapple rings (save remaining juice and pineapple for
another use).
2. In a microwave-safe dish, combine, butter, brown sugar, vanilla, cinnamon, nutmeg, and reserved
pineapple juice.
3. Microwave, uncovered, on high for 1 to 2 minutes or until bubbly. Brush half of the mixture on both sides
of pineapple rings and cake slices.
4. On an uncovered grill over medium heat, cook pineapple and cake for 1 to 2 minutes on each side or until
golden brown, brushing occasionally with remaining pineapple juice mixture.
5. Top each slice of cake with a pineapple ring and a scoop of ice cream; drizzle with caramel topping.
Serve immediately.
Serves: 6

Chocolate Dessert Wraps

You Will Need
1/2 cup creamy peanut butter
4 flour tortillas (8 inches)
1 cup miniature marshmallows
1/2 cup miniature semisweet chocolate chips
Vanilla ice cream
Chocolate shavings (optional)
What to Do
1. Spread 2 tablespoons of peanut butter on each tortilla.
2. Sprinkle 1/4 cup marshmallows and 2 tablespoons chocolate chips on half of each tortilla. Roll up,
beginning with the topping side.
3. Wrap each tortilla in heavy-duty foil; seal tightly.
4. Grill, covered, over low heat for 5 to 10 minutes or until heated through.
5. Unwrap tortillas and place on dessert plates. Serve with ice cream. Garnish with chocolate shavings if
desired.
Serves: 4

Classic Barbecued Chicken

Learn all the tips and tricks for delicious barbecued chicken.
The aroma of barbecuing chicken is the perfume of summer. There are dozens of ways
to enjoy it, including our Texas, Tar-Heel, and Jamaican styles. But first, learn how to prepare chicken for grilling, test chicken for doneness, spit roast a whole chicken, make
your own barbecue sauce, and brush on a finishing touch before serving.
Chicken Prep
Remove the chicken from the refrigerator just before cooking. Pull off any fat and clean the cavity. Don't
remove the skin; it keeps the meat moist as it cooks. If you wish, remove the skin after cooking to lower the
fat content.
Rub the chicken with a lemon and brush it with a thin film of olive oil. Or try some sesame or walnut oil, both
of which impart special flavor. Season with salt and pepper and with parsley, rosemary, sage, or tarragon.
Is It Done Yet?
Outside temperature affects the interior heat of a grill. Chicken parts, quarters, and halves require 45 to 60
minutes on the grill on a balmy day and as much as 1 hour 15 minutes on a cold or windy day.
Cook's Secrets
"Too much charcoal ruins a barbecue, causing
flames and burned food. Small chicken legs need a
minimum of 30 minutes to cook, large legs 45. So, for
a relatively slow fire, put two loose layers of charcoal
pieces or briquettes on a tiny fire. If more charcoal is
needed later, push it in at the edges, otherwise it will
shoot soot onto the food." -- Jeanne Voltz, Cookbook
Author and Grill Expert
Test halves and quarters with an instant-read thermometer for doneness -- 180°F for breast meat; 185°F for
dark meat. Or slit a joint or meaty spot with a thin knife. If the juices run clear and the flesh shows no signs
of pink, the bird is done. If still pinkish, cook a few minutes longer.
Whole Chickens
Spit roasting over a fire gives chicken crisp skin and great flavor. To prep the chicken, season it inside and
out with salt, pepper, and sauce, if desired. Tie the legs to the tail and wrap cooking twine around the breast
to hold the wings in place. Push the spit from the neck through the body and out the tail. Fasten spit forks at
the front and back. Engage the spit and turn once to balance.
Push the coals to the back of the grill and set a drip pan below the cooking spot. Lock the spit in place, start
the motor, and cook the chicken until the skin blisters and browns lightly. (Raise the spit for a roaster
weighing more than six pounds so the drip pan is seven inches from the bird.)
Cook, basting with sauce or equal parts of olive oil and lemon juice every 15 minutes, until a meat
thermometer reaches 185°F.
Saucy Strategy
If you like to slather sauce onto chicken while it cooks, the following is a good sauce to choose. It adds
punchy flavor but will not cause flare-ups.
In a small saucepan, stir together 1/2 cup chicken stock, 1/4 cup lemon juice, 1 tablespoon each olive oil,
minced parsley, tarragon, or rosemary, and 1 minced garlic clove. Add 1/2 teaspoon salt, 1/4 teaspoon
freshly ground black pepper, and, if desired, 1/2 teaspoon hot red pepper sauce. Place the pan of sauce at
the edge of the grill so it stays warm and is handy for basting the chicken.
A Finishing Touch
For traditional barbecue flavor, brush this sauce on chicken when it is done. In a small saucepan over
moderate heat, sauté 1/4 cup finely chopped yellow onion in 1 tablespoon oil 2 to 3 minutes, add 1/2 cup
bottled barbecue sauce, and 1/4 cup each of lemon juice and chicken stock. Keep hot at the edge of the
grill. This is enough for 4 chicken quarters.

Tender Ribs and Pork Chops

Learn how to grill tender ribs and pork chops with these helpful tips and recipes.
Ever since the home barbecue revolution of the 1950s, spareribs have had special
status. The crispy finish and wake-up flavor they get are hard to beat. In this article,
you'll find how to choose a rib cut, rib grilling tips, and a recipe for a spicy pork rub.
Pick a Rib
Spareribs are the outer ends of pork ribs, which are sparely covered with meat. A rack of ribs weighs about
3 pounds. If spareribs are to be the main part of a meal, figure on about 3/4 to 1 pound per person.
Back ribs are short sections of ribs, cut somewhat closer to the backbone than spareribs. They're sometimes
sold as "baby back ribs."
Country-style ribs are thick and meaty and are cut from the shoulder end of the rib. They are more like pork
chops than spareribs. Expect about 3 country-style ribs per pound.
Prep for Grilling
Ribs can be separated and grilled individually, but basting and turning a rack of ribs is easier than working
with portion cuts.
Wipe the ribs with paper toweling and trim off any surface fat. For extra tenderness, pull off the
parchmentlike filament on the inside of the rack. The ribs can then be rubbed with dry spices or marinated.
Rib Ticklers
To add extra flavor when basting pork or any other
grilled meat or poultry, tie a few sprigs of herbs
together and use them as the basting brush.
Spicy Pork Rub
Mix up a big batch of a dry spice rub, then spoon out just the amount you need when you need it.
Blend together 1/4 cup each of Kosher salt, freshly ground black pepper, sweet paprika, and sugar. Store
the mixture in a covered jar. Just before using, mix in 1 tablespoon of grated lemon zest for every 2
tablespoons of the spice mixture.
Or adapt the Basic Steak Rub in the Ultimate Grilling Guide: Steak for pork by adding 1 1/2 teaspoons of
dried grated orange peel and 1/2 teaspoon of ground ginger.
Brush and Cut
Wait until the ribs are cooked about halfway through
before brushing on the sauce. It should be thick
enough so it doesn't drip. Use it generously. When
the ribs are done, use a sharp heavy knife to cut the rack into 3-rib serving portions.
Rib Basics
To cut down on grilling time, we poached (parboiled) our ribs ahead of time. Parboiling is frequently called
for in recipes for ribs, but if you don't wish to include this step, leave plenty of time for slow cooking over a
medium to low fire.
Slow cooking is the secret to tender ribs. Without parboiling, figure on about 1 hour 10 minutes total grilling
time for spareribs, ad up to 1 1/2 hours for country ribs.
You don't have to baste but if you want to, brush the ribs with a mixture of 1/2 cup of chicken stock, the juice
of 1 lemon lime, and 1 teaspoon of hot red pepper sauce.
If you want to coat the ribs with a tomato-based barbecue sauce while they cook, wait until at least halfway
through the cooking; otherwise, the sauce will blacken and burn.

Succulent Steaks

For great-flavored steak, choose the cut carefully and give it a dry rub of seasoning
before putting it on the grill. In this article you'll learn which cuts are the best for grilling,
how to prep the steak, ingredients for a basic steak rub, and how to get smoked flavor
on a propane grill.
Good Grillers: The Best Cuts for Grilling
The tenderest steaks are cut from the section between the ribs and the hips along the back. Steaks from the
short loin, just behind the ribs, include porterhouse, T-bone steaks, the boneless strip loin (or New York
steak), and most of the tenderloin. Steaks from the sirloin section, just behind the loin, include top sirloin,
sirloin, and the rest of the tenderloin. These steaks can be grilled, oven broiled, or pan-broiled.
Rib steaks (with a bone) and rib-eye or club steaks (without a bone) are tender enough to grill or broil. Of the
less expensive cuts, skirt steak is cut from the diaphragm muscle. It's full flavored and tender and can be
grilled or pan-broiled.
Flank steak, true London broil, is a flavorful favorite for the grill, but it tends to be tough. The best way to get
around the problem is to buy USDA Choice grade for grilling -- the grade of meat makes a big difference in
tenderness. Keep flank steak fairly rare, since it will toughen if it's overcooked. When you slice it, be sure to
cut across its fibrous grain. Flank steak is not recommended for pan-broiling.
How to Prep the Steak and the Grill
The outer layer of fat on most steaks should be trimmed to about 1/8 inch before grilling. Slash the fat at 1-
to 1 1/2-nch intervals to prevent the steak from curling as it cooks, and season the meat with a dry rub or
herbs, if desired. Refrigerate until 1/2 hour before cooking.
Remove the grill rack and oil or spritz it with nonstick vegetable spray. Set it 4 to 5 inches above the fire for
thin cuts such as flank steak; 6 to 7 inches for a thick sirloin.
Light the fire about 45 minutes before cooking so it will have a chance to burn down to glowing coals
covered with ash.
Place the steak on the grill. Baste with marinade or barbecue sauce if you like. But first-quality steaks should
not be marinated with barbecue sauce; it will mask their flavor.
Ingredients for a Basic Steak Rub
One way to flavor a steak is with dry seasoning rubbed on before grilling. For a basic mix, blend:
1 tablespoon ground black pepper
1 tablespoon kosher salt
1 tablespoon parsley flakes
1 tablespoon paprika
1 teaspoon garlic powder
1/2 teaspoon cayenne
You might add Southwestern, Middle Eastern, or other flavorings to the mix.
Dry rubs can be kept on hand in tightly covered jars. To use fresh herbs, garlic, and other ingredients in a
rub, prepare a small amount just before use.
Grilling Indoors: Pan-Broiling Steaks If you're cooking indoors, pan-broil steak in a heavy skillet or grill
pan (a skillet with grids on the bottom). If juices accumulate, remove them periodically with a bulb baster or
spoon.
Heat the pan until a drop of water sizzles on it and spritz the bottom with nonstick vegetable spray. Add the
meat and cook over moderately high heat until the grill marks show, turn, and grill the other side until so
marked. Lower the heat slightly and cook until done as desired, 2 or 3 minutes for rare; 5 to 6 minutes for
medium; and up to 15 minutes for well done. Increase the time 4 to 5 minutes for 1/2-inch thickness.
Grilling With Gas: How to Get Smoked Flavor on a Propane Grill
To give barbecue flavor to food on a propane grill, soak a handful of your favorite hardwood chips in water
for 15 minutes. Pour off the water and wrap the damp chips in aluminum foil, leaving one end open.
Wearing fireproof mitts, lay the smoker packet on the grill's heated grids or rocks. Smoky flavor will waft over
the food.
Allow 15 to 20 minutes on the fire for the smoke flavor to permeate the meat. After the grill has cooled down,
discard the foil smoker packet.

Best Burgers

Your guide to grilling the best-tasting burgers.
Burgers are America's favorite grill food, and now turkey burgers share the spotlight with
beef. Here we offer old and new classics for both kinds of burger. In this article you'll
learn the differences between grinds, cooking for the grill or stovetop, how to test for
doneness, and how to use ground turkey for delicious burgers.
Which Ground Beef?
Ground round: Top round is the leanest cut of beef, with bottom round not far behind. Both make dry
burgers.
Ground sirloin: Made up of 85 to 90 percent lean meat, ground sirloin makes dry, compact burgers.
Ground chuck: This sinewy shoulder cut is the number-one choice for burgers because it's so succulent and
flavorful. Instead of settling for packaged, preground chuck, have it ground to order. Ask the butcher to trim
off as much excess fat as possible before it goes into the grinder. Three ounces of well-trimmed chuck
contains 7 grams of fat (3 saturated) and untrimmed chuck nearly twice that.
Regular hamburger: This mix of trimmings has the most fat of all the grinds, which means that the burgers
shrink as they cook. Don't be misled by a package that says "75 percent lean." That means it's 25 percent
fat; too much for anyone.
Cooking Burgers
Shape the meat into neat patties 1-inch thick at the center. Handle them gently or the burgers will be
compact and crumbly. Place the meat on a grill rack coated with oil or nonstick vegetable spray and set 6
inches above a hot fire.
For well-done burgers, grill 4 minutes, until browned. Carefully turn and brown the other side, about 3
minutes. Do not press the burgers with a spatula while they cook or they will lose juices and flavor.
When cooking, use a stovetop grilling pan with grids molded into the bottom, if possible. It will prevent
burgers from steaming in their own juices.
Safety First
The US Department of Agriculture recommends that all ground beef be cooked well done. Disease-causing
organisms (live E. coli bacteria) found in undercooked ground beef can cause food poisoning. To make sure
burgers are well done, cook until an instant-read thermometer inserted in the center registers 160 to 165°F.
Or make a thin cut in the center of the burger. If the hamburger is well done, the juices will be golden or
clear.
Turkey, Too
To cut way down on fat, use ground turkey instead of beef. Ground white meat makes the lowest-fat burger
of all, but a combination of ground white and dark meat turkey makes the best burgers.
To boost the juiciness of turkey burgers, work 1 tablespoonful olive oil or a chopped onion sautéed in a
tablespoonful of oil into a pound of meat.
Bump up the flavor of ground turkey with 1 tablespoon Worcestershire or bottled steak sauce. Or boost
flavor by adding 2 tablespoons bottled chili or barbecue sauce to a pound of turkey meat. For a different
accent, work 2 tablespoons Chinese plum sauce and 1 teaspoon minced fresh gingerroot into the burger
and substitute scallions for onion.