Le Menu
Frozen Watermelon Margarita
(Yield: 4 servings)
Grilled Asparagus Spears
(Yield: 4 servings)
Beer Can Chicken
(Yield: 4 servings)
Corn Grilled in the Husk with Roasted Red Bell Pepper Butter
(Yield: 4 servings)
Roasted Red Bell Pepper Butter
(Yield: approx. 2 cups)
Grilled Bananas with a Honey-Rum Glaze
(Yield: 4 servings)
Frozen Watermelon Margarita
2 1/2 cups seedless (or seeded) watermelon, cut into 1-inch cubes, rind discarded before measuring.
3 tablespoons freshly squeezed lime juice
4 ounces tequila
2 ounces Cointreau or triple sec
1 1/2 cups ice
Prep
1 Put cut watermelon in a plastic bag and place in freezer for a minimum of 2 hours. (If time does not permit this step, add a few extra ice cubes when blending?the difference is not that significant.)
2 Stuff all ingredients into a blender and puree until smooth. Garnish rim of glass with a lime wheel or a watermelon wedge and serve immediately.
Grilled Asparagus Spears
1 pound fresh asparagus (Look for firm stalks with firm deep green or purplish tips. Also check the bottom of the spears. If they are dried up, chances are they have been sitting around for too long).
4 tablespoons olive oil
1 teaspoon salt (This may seem like a lot?just trust me.)
Prep
1 Trim off the tough bottom of the spear by grasping each end and bending it gently until it snaps at its natural point of tenderness?usually two thirds of the way down the spear. If the spear is less than 6 inches long, chances are it has already been trimmed for you. Then take a vegetable peeler and peel off the outer skin of the lower half of the remaining stalk.
2 Place asparagus on a plate. Drizzle oil over top and turn spears until they are coated. Sprinkle with salt and turn again.
3 Grill asparagus for 5 minutes over a hot grill. Each minute or so, roll each spear 1/4 turn. Asparagus should begin to brown in spots (indicating that its natural sugars are caramelizing) but should not be allowed to char.
4 Remove from grill and serve immediately (eating spears with your fingers enhances the experience).
Beer Can Chicken
Q) Why did the chicken cross the road?
A) Because it couldn't remember where it left its beer
1 4-pound whole chicken
1 can of beer
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
2 tablespoons vegetable oil
Prep
1 Remove neck and giblets. Discard. Rinse chicken inside and out?pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
2 Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its two legs and the can like a tripod.
3 Cook chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165°F in the breast area and 180°F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
Corn Grilled in the Husk with Roasted Red Bell Pepper Butter
4 ears of corn, unhusked
Prep
1 It is a popular misconception that corn must be soaked in water or wrapped in tin foil before being cooked on the grill. Bollocks. All you need to do is peel off the excess huskage (leaving the cob with 2 or 3 layers of husk still intact) and yank off the silk.
2 Then simply place the corn on the hottest part of the grill and turn 1/4 rotation every 2-3 minutes as the husk starts to blacken. When the entire husk begins to resemble blackened carbon, remove from grill. Peel away blackened husk and serve.
3 F.Y.I., the heat of the grill causes the natural sugars in the corn to caramelize and some of the kernels to turn brown. The more browning, the sweeter the corn.
Roasted Red Bell Pepper Butter
2 red bell peppers
1 pound butter, at room temperature
1/4 cup basil leaves
2 tablespoons lime juice
salt and freshly ground pepper to taste
Prep
1 > Roast the red peppers whole over a charcoal flame or under a broiler, turning until entirely blackened. Remove from the grill and immediately place in a paper bag. Seal bag and let sit for 10 minutes. Peel off the charred skin and discard. Slice the peeled peppers open and discard the membranes and seeds.
2 In a food processor, puree the butter, peppers, basil, lemon juice, salt and pepper.
3 Divide butter into 4 equal amounts, place each portion on tin foil, wax paper or plastic wrap, then roll into a butter log approximately 1 1/4 " in diameter. Return to refrigerator until butter hardens. To serve, remove from foil and slice into 1/4-inch slices.
Grilled Bananas With A Honey-Rum Glaze
2 tablespoons dark rum
2 tablespoons honey
4 bananas, peel on, sliced lengthwise
1 teaspoon ground cinnamon
1 pint chocolate ice cream, or frozen yogurt
Prep
1 In a bowl, blend rum, honey and cinnamon. Reserve.
2 Over direct medium heat, grill bananas, cut sides down for 3 minutes, or until bananas develop visible grill marks.
3 Turn bananas and brush with honey-rum mixture. Continue grilling, with lid down, for 5 minutes, or until bananas are cooked throughout.
4 Remove and immediately. Serve with ice cream.
― Chris V. (Chris V), Thursday, 10 October 2002 14:23 (twenty-three years ago)