Northwest NEWS

July 9, 2001

Home & Garden


Dining In: Barbecue

Grilled Tomato and Sweet Onion Salad
   1 lb assorted heirloom tomatoes, such as Red Brandywine, Yellow Amish or Green Zebra
   2 large sweet onions, such as Walla Walla Sweets
   3 Tbsp. best quality, extra virgin olive oil
   Sea salt and freshly cracked pepper to taste
   Classic vinaigrette (follows)
   Slice tomatoes and onions into 1/2-inch thick slices. Coat lightly with olive oil; season with salt and pepper. Set aside.
   Just before serving, place onions on cooking grate and grill for 5 minutes each side over direct heat. Add tomatoes and grill for 2 minutes each side.
   Remove onions from grill. Arrange tomato and onion slice on a platter, drizzle with vinaigrette. Serve immediately.
   Classic Vinaigrette
   1/4 c. apple cider vinegar
   1 heaping tsp. Dijon mustard
   Salt and pepper to taste
   1/2 c. best quality olive oil
   Whisk together vinegar, mustard, salt and pepper. Slowly whisk in olive oil, making sure it is emulsified before adding more oil; continue until all oil is incorporated.
   Grilled Corn on the Cob with Basil Butter
   Note: Grill fresh ears of corn without taking them out of their husks.
   1-2 ears of fresh corn per person, unhusked
   Trim excess silk from the end of corn with scissors. Place corn in a deep container, cover with cold water and soak for one hour. When ready to cook, remove from water and shake corn to remove excess water. Place on cooking grates and cook 25 minutes, turning 3 times. Remove husks and silk before serving.
   Note: If husks are already removed, omit soaking in water. Wrap each ear in heavy- duty aluminium foil and grill as above.
   Basil Butter
   1 stick of salted butter
   1/4 c. purchased basil pesto or chopped basil leaves
   Mix softened butter with chopped basil and served with grilled corn on the cob.
   Grilled Chicken with Red Zinfandel Barbecue Sauce
   Note: When grilling the chicken, make sure you are cooking over indirect heat and that you keep the grill lid on at all times. Indirect heat means that the food is placed in the center of the cooking grate, while the heat source is located at the edge of the grill. The chicken will roast rather than burn.
   1 3 lb. chicken, butterflied
   1 tsp. olive oil
   Sea salt and pepper
   Red Zinfandel Barbecue Sauce (follows)
   Butterfly the chicken or have your butcher butterfly it for you. Preheat grill. Brush chicken lightly with olive oil and season to taste with salt and pepper. Cook over indirect heat, with grill lid on, for 45 to 55 minutes or until the juices run clear and the skin is crisp.
   Note: It is not necessary to turn the chicken over. If you like the look of grill marks, place chicken skin side down for five minutes at the beginning of the cooking time, then turn over and cook as directed. Do not lift lid while chicken is cooking, except to baste with sauce, as noted. Twenty minutes before chicken is done, brush with Red Zinfandel BBQ Sauce. Remove and serve with additional sauce on the side.
   Red Zinfandel BBQ Sauce
   1 bottle Zinfandel wine
   1/2 c. blackberry or raspberry jam
   1 c. ketchup
   2 Tbsp. balsamic vinegar
   1/4 tsp. cloves
   1/2 tsp. cinnamon
   1 tsp. smoky paprika
   1/2 tsp. Tabasco hot sauce
   Sea salt and ground pepper
   Boil wine in heavy saucepan until it is reduced to one cup. Add jam and stir until combined. Pour jam and wine mixture through a fine sieve to remove any large clumps or seeds. Set aside. This can be done up to a week in advance and stored in the refrigerator.
   To make sauce, combine ketchup, vinegar and spices in a heavy saucepan. Simmer for five minues. Add reduced wine and jam, simmer for 10 more minutes. Season to taste. Brush generously on chicken 20 minutes before it's done.
   Sonoma Style Baby Back Ribs
   6-8 slabs baby back ribs
   Salt and peper to taste
   Hickory chips, optional
   Red Zinfandel BBQ Sauce
   Rub ribs with salt and pepper. If using hickory chips, soak in water for 30 minutes and lace directly on charcoal or in the smoking box of a gas grill.
   Preheat grill: for gas grills, pre-heat side burners on high for 15 minutes, leaving center burner off and the lid on. For charcoal grills, place coals around the sides of the grill, leaving the center free of coals. Light and wait until a light gray ash cover the coals.
   Place ribs in the center of the cooing grate and cook for 1 to 2 hours, on medium or low indirect heat, about 325 - 350 on a gas grill. Twenty minutes before the ribs are done, baste with Red Zinbfandel BBQ sauce on both sides. Serve with additional warm sauce if desired.
   Note: The time it takes to barbecue the ribs will depend greatly upon the size and meatiness of the cut of ribs you cook. Plan on 1-1/2 - 2 hours for baby back ribs. Using a rib rack will increase yur grills cooking capacity.