Grilled Polenta Topped with Mediterranean Vegetables
- 7 ¾-ounce can chickpeas, drained
- 2 medium tomatoes, diced
- 2 tablespoons chopped fresh basil or 1 teaspoon dried basil, crumbled
- 1 tablespoon chopped fresh oregano or ½ teaspoon dried
- 2 tablespoons wine vinegar
- 1 tablespoon olive oil
- Salt and pepper
- 1 small Asian eggplant, about ½ pound
- 2 small zucchini squash, about ½ pound
- 1 medium red pepper
- ¼ cup fat-free vinaigrette
- Polenta Triangles, recipe follows
In large bowl, combine chickpeas, tomatoes, basil, oregano, wine vinegar, oil and salt and pepper. Refrigerate mixture. Wash vegetables and trim. Cut eggplant and zucchini in half lengthwise. Cut red pepper into quarters. Put vegetables in a self-sealing plastic bag. Pour vinaigrette over vegetables. Seal bag. Marinate in refrigerator for 1 hour.
Light grill and prepare for direct heat method. Spray polenta triangles with olive oil spray. Grill over medium-high heat about 10 minutes, turning once. Watch carefully to prevent burning. If your barbecue has a cover or lid, use it when cooking polenta. It provides more even heat.
Next, grill vegetables. Grill heat should be medium. Cook 10 to 15 minutes, turning once, or until tender. Cut vegetables into bite-size pieces and combine with chickpea and tomato mixture. Put 2 polenta triangles on each plate. Top with of the vegetable mixture and serve. Makes 4 servings.
Nutritional content per serving: 219 calories and 5 grams fat.
Polenta Triangles:
- ¾ cup coarse yellow cornmeal
- 3 cups cold water
- ½ teaspoon salt
Spray a nonstick 9-by-9-inch pan with olive oil spray. Combine cornmeal with cup cold water, stirring well. In medium saucepan, combine 2 cups water and salt and bring to a boil. Slowly stir cornmeal mixture into boiling water. Cook, stirring occasionally, until very thick, about 40 to 50 minutes. Cool 10 minutes. Pour in prepared pan and spread to an even thickness. Cover with plastic wrap and refrigerate at least 3 hours.
Remove pan from refrigerator. Cut polenta into 4 squares. Cut each square diagonally to make 8 triangles. Remove from pan. Set on plate. Blot any moisture from surface with a paper towel. Refrigerate until ready to grill.
Roasted Pepper and Salsa Portobello Pizzas
- 6 medium portobello mushroom caps, about 4 inches in diameter
- 2 roasted red or yellow peppers or roasted peppers purchased from the deli or bottled peppers
- 1 tablespoon olive oil
- 1 small red onion, halved, thinly sliced
- 1 garlic clove, finely chopped
- ¼ teaspoon dried oregano
- Salt to taste
- ¾ cup thick salsa
- 1 cup shredded cheese, Monterey Jack or mozzarella
- 2 to 3 tablespoons chopped fresh cilantro
Remove stems from mushroom caps and reserve for another use. Wipe the mushroom caps clean with a damp towel. Cut the roasted peppers into ¼-inch strips, cut the strips in half. Heat the oil in a small skillet until hot. Add the onion slices and saute until golden, about 5 minutes. Add the garlic and oregano; cook 1 minute. Stir in the pepper strips and remove from the heat. Season with salt.
Spoon about 2 tablespoons salsa on the gill side of the mushroom caps. Distribute some of the roasted pepper mixture over the salsa. Place mushrooms directly on the cooking grate and cook until mushroom caps are tender, about 5 minutes. Sprinkle the caps with cheese. Cover the grill and cook until the cheese is melted, 2 to 4 minutes. Sprinkle with cilantro and serve immediately. Cook on direct charcoal heat and direct with medium heat on gas grill.
Note: For variation, substitute 3 small prepared pizza crusts for the mushroom caps. Serves 6 as an appetizer.
Mexican grilled vegetables
- ½ cup olive oil
- 6 tablespoons vinegar, such as a rich red-wine vinegar or balsamic
- 2 teaspoons salt
- ½ teaspoon pure ground chile powder or cayenne
- 2 small sweet potatoes, peeled and each cut into 4 long slices
- 4 medium zucchini, each cut into 4 long slices
- 2 small chayote, peeled and cut into ¼ inch thick slices
- 1 medium eggplant, cut into 4 long slices, then each slice cut in half widthwise
- 3 small bunches green onions, trimmed
- 1 pint small ripe cherry tomatoes, tossed in a bowl with a little oil
- 1 to 2 tablespoons chopped fresh herbs, such as thyme, cilantro, basil or parsley
- 4 limes, cut into wedges
Combine the oil, vinegar, 2 teaspoons salt and chile powder in a blender. Process until smooth. Lightly coat cut vegetables with this mixture. Set the remaining vinaigrette beside the grill, along with a basting brush and the salt.
One by one lay the vegetables slices and green onions on the cooking grate. Do this in batches so the grill is not crowded. Sprinkle lightly with salt and cook about 5 minutes. Turn the vegetables over and baste with the seasoned vinaigrette. Cook 3 or 4 minutes longer. As soon as vegetables are done, remove from grill and transfer to a platter.
The zucchini, chayote and green onions should be just about tender but still have good texture. The eggplant will be cooked to the center in couple of minutes. The sweet potatoes will be the last to cook through. When all vegetables are done, place the tomatoes onto the cooking grate to mark and warm through, about 2 minutes.
Place onto the platter with the other vegetables. Sprinkle with chopped herbs, decorate with lime wedges and serve hot or at room temperature. Serves 6 as a side dish. Cook over direct charcoal heat and direct, medium heat on the gas grill.
Prime Rib with Rosemary and Garlic
- 2 tablespoons black peppercorns
- 2 tablespoons dried rosemary
- 2 tablespoons sea salt or kosher salt
- 2 tablespoons sweet paprika
- 1 7-rib prime rib roast, 16 to 18 pounds
- 6 cloves, garlic, peeled and cut into slivers
- 4 to 6 sprigs fresh rosemary
Combine first four ingredients and grind in a spice grinder and set aside. Using a paring knife, cut a series of slits at least 2 inches apart into the roast. Insert garlic into half the holes and rosemary into the others. Rub the roast with the spice rub. Place the roast, fat side up, in the center of cooking grate and place a lid on the grill. Grill until done, 3½ to 4½ hours for mediuim rare until an instant-read thermometer reaches 140 degrees. Transfer the roast to a platter and cover loosely with foil. Let rest for 10 to 15 minutes before carving and serving. Serves 10. Grill roast on indirect heat on charcoal grill and indirect medium heat on gas grill.
Garlicky Grilled Orange Chicken
- 2 medium whole chickens about 3 ½ pounds each
- 1 ½ cups fresh orange juice
- ½ cup tequila
- 1 small white onion, roughly chopped
- 8 cloves garlic, peeled and roughly chopped
- ½ teaspoon each, dried leaf thyme, marjoram and oregano
- 4 bay leaves, broken
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Dash of oil
- Grilled green onions, for garnish
Use a large knife to split each chicken down the middle into two halves. Rinse well and pat dry with paper towels. Place the chickens in a large bowl or two plastic resealable food bags. Puree the orange juice, tequila, onion, garlic, herbs and spices in a food processor or blender. Pour over the chickens and rub to coat thoroughly. Cover tightly and refrigerate at least 4 hours or overnight, turning the chickens several times. Remove the chickens from the marinade.
Lightly spray the chickens with oil and place on the cooking grate, skin-side up. Cover and grill for 45 minutes or until the breast registers 165 degrees and the thigh juices run clear when pierced with a knife. Remove the chickens from the grill and let rest 10 minutes. Cut each in half and serve garnished with grilled green onions, if desired. Serves 6 to 8. Cook on indirect heat on charcoal grill and on indirect medium heat on gas grill.
Shrimp on the Barb-B
- ¾ pound uncooked shrimp
- 1 tablespoon dried oregano
- ½ tablespoon dried thyme
- 1 teaspoon lemon pepper or dried lemon peel
- ¼ to ½ teaspoon ground chipotle chili or cayenne pepper if you can't find chipotle
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ cup olive oil
Shell, clean and devein shrimp. Pat dry with a paper towel. In a medium-size bowl, mix oregano, thyme, lemon pepper, chipotle, salt and black pepper. Toss shrimp thoroughly with mixed spices. Keep refrigerated until ready for cooking. Grill over direct heat for approximately 2 minutes per side or until shrimp are no longer translucent. As shrimp grill, brush lightly with oil once on each side. Do not overcook. Serve with cilantro dipping sauce.
Cilantro Dipping Sauce
- 1 cup lightly packed fresh cilantro leaves
- 3 tablespoons freshly squeezed lime juice
- ½ cup sour cream
Blend cilantro and lime juice in a food processor or blender until cilantro is liquefied. Pour into a small bowl and stir in sour cream. Refrigerate until ready to use.
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