Red and Savoy Cabbage with Roquefort and Celery Seed
Dressing from "BBQ Bistro," by Karen Adler
and Judith Fertig.
don’t need a clock to know it’s dinnertime in the
neighborhood as the beguiling fragrance from one grill after
another winds its way past our kitchens. Sure, there are
hardy souls who tackle outdoor cooking in parkas and ski
hats. But for many of us fair-weather cooks, spring means it’s
time to dust off (and often scrape off) the grill. Couldn’t
come soon enough for me as I page through grilling books the
way others do seed catalogs. Will this be the season of
grilled vegetables in all their colorful forms (cabbage or
cauliflower, fennel or onions)? Or will I lean toward
marinades (bourbon-based brines or chili and cumin blends)?
Then there are the flavorful twists of familiar favorites
(chicken drumsticks or hanger steaks rubbed with a spicy
blend). No need to leave out any of them. There are 106 days
to fill from Memorial Day to Labor Day. Let’s get
This is a chunky dressing that makes each bite of a salad
taste different. The dressing is also good spooned over a
steak and sprinkled with crumbled blue cheese, or dolloped
onto a lamb chop with some feta. From "A Girl and Her
Greens" by April Bloomfield.
medium fennel bulb, outer layer, stalks and fronds removed,
root end trimmed of brown bits
small red onion (about 1/4 pound), cut into 1/2-inch thick
small head radicchio (outermost leaves removed, bottom
trimmed of brown bits, quartered lengthwise) and cut into
1/2-inch thick wedges
cup extra-virgin olive oil
tablespoons sherry vinegar
teaspoon Maldon or another flaky sea salt
small garlic clove, very finely chopped
five-finger pinch of fresh mint leaves
five-finger pinch of fresh marjoram leaves
the fennel bulb lengthwise and cut each halfway through the
root nub (so the wedges stay intact) into about 1-inch-thick
grill or heavy grill pan over high heat until it’s good
and hot, about 5 minutes. Reduce heat to medium and add
fennel, onion and radicchio. Cook, turning vegetables over
occasionally, until fennel and onion are lightly charred in
spots and cooked through, but still have a little bite,
about 20 minutes. The radicchio is done when the stems are
tender but still have a little bite, the leaves are wilty,
the tips crackly, about 15 to 20 minutes.
they finish, pop the grilled vegetables into a bowl and
cover with plastic wrap until they’ve cooled fully. They’ll
steam a bit and cook some more as they cool. Once they’ve
all cooled, chop the vegetables into a mix of about 1/2-inch
pieces, some smaller and some larger.
the vegetables back into the bowl, add the oil, vinegar,
salt and garlic, and stir really well. Toss the mint and
marjoram together on a cutting board, give them a rough chop
and stir them into the dressing.
information per serving of 2 tablespoons: 68 calories, 7
g fat, 160 mg sodium, 2 g carbohydrates, 1
g saturated fat, 10 mg calcium, 0 g protein, 0 mg
cholesterol, 1 g dietary fiber
exchanges per serving: 1 1/2 fat.
RED AND SAVOY CABBAGE WITH ROQUEFORT AND CELERY SEED
Grilled wedges of red and green cabbage taste incredible. If
you love Roquefort cheese, add more as you like. If you don’t
care for Roquefort (heaven forbid), skip the cheese or
substitute a French feta. Napa cabbage is a delicious
substitute for either of the cabbages. From "BBQ
Bistro" by Karen Adler and Judith Fertig.
cup vegetable oil
cup cider vinegar
teaspoon celery seeds
teaspoon kosher salt
teaspoon ground white pepper
teaspoon dry mustard
garlic cloves, minced
small head red cabbage, quartered lengthwise
small head savoy cabbage, quartered lengthwise
oil for brushing
or sea salt and freshly ground pepper
ounces Roquefort cheese, crumbled
the Celery Seed Dressing: In a bowl, combine the vegetable
oil, vinegar, sugar, celery seeds, salt, pepper, mustard and
garlic; whisk to blend. Set aside.
the vegetables: Prepare a medium-hot fire in your grill.
Brush the cut sides of the cabbages with olive oil and
season with salt and pepper.
on the cut sides of the cabbage, turning once, until browned
with good grill marks and warm and supple in the middle,
about 5 minutes per side. Place cabbages on a platter and
drizzle with dressing and sprinkle with cheese.
information per serving: 366 calories, 29 g fat, 580 mg
sodium, 21 g carbohydrates, 8 g saturated fat, 250 mg
calcium, 11 g protein, 21 mg cholesterol, 7 g dietary fiber
exchanges per serving: 3 vegetable, 1/2 other carb, 1
high-fat meat, 4 fat.
CAULIFLOWER PAILLARDS WITH ORANGE-OLIVE PISTOU
2 to 3.
One large cauliflower will yield about six (1-inch)
paillards, with two of the slices being the end pieces. Cut
only part of the core, because if you remove too much, the
paillard will fall apart. From "BBQ Bistro" by
Karen Adler and Judith Fertig.
cup extra-virgin olive oil
of 1 lemon
oranges (14 oz. total), peeled, segmented and coarsely
cup green olives (such as Manzanilla or Picholine), pitted
and coarsely chopped
cup golden raisins
garlic cloves, finely chopped
tablespoons coarsely chopped flat-leaf parsley
or sea salt and freshly ground black pepper
large head (2 1/2 pounds) cauliflower, part of core and
green leaves removed
oil for brushing
or sea salt
an indirect medium-hot fire in your grill.
the Orange-Olive Pistou: Stir the olive oil, lemon juice,
orange segments, olives, raisins, garlic and parsley
together in a bowl. Season with salt and pepper and set
the cauliflower: Cut the cauliflower from top to bottom into
1-inch-thick (2.5 cm) slices and place on a baking sheet.
Brush the cauliflower with olive oil and salt to taste.
Place the cauliflower slices over the hot fire and grill for
2 minutes per side to get good grill marks, then move to the
indirect or no-heat side of the grill. Close the lid and
grill-roast for another 10 minutes, until the cauliflower
slices still hold together but are tender when pierced with
serve, overlap the cauliflower slices on a platter and spoon
the Orange-Olive Pistou down the center.
information per serving of 3: 336 calories, 23 g fat, 460 mg
sodium, 34 g carbohydrates, 3 g saturated fat, 110 mg
calcium, 6 g protein, 0 mg cholesterol, 8 g dietary fiber
exchanges per serving: 2 vegetable, 1 1/2 fruit, 4 1/2 fat
CENTER-CUT PORK CHOPS
Cabin Still is a great cooking bourbon, but you can use the
cheapest bottle you’d be willing to drink. From
"Feeding the Fire" by Joe Carroll and Nick
packed dark brown sugar
large yellow onion, thinly sliced
garlic, halved horizontally
cinnamon stick (Mexican is particularly good)
tbsp. black peppercorns
tbsp. allspice berries
tbsp. whole cloves
cup olive oil
cups bourbon plus 1 tablespoon, divided
bone-in center-cut pork chops (10 to 12 ounces each), about
1 1/2 inches thick
tablespoons. unsalted butter
large pot, combine 1 gallon water, kosher salt, brown sugar,
onion, garlic, bay leaves, cinnamon stick, black
peppercorns, allspice berries, cloves and olive oil. Bring
to a boil. Turn off heat and stir in 1 1/2 cups bourbon. Let
cool to room temperature, then transfer to a nonreactive
container and refrigerate until cold.
pork chops in cold brine and refrigerate for 8 to 12 hours.
pork chops from brine and pat dry with paper towels; discard
a two-stage fire with medium and hot sides in a grill,
making sure to oil the grill grates well.
the pork chops over high heat until well charred on both
sides, 2 to 3 minutes per side. Then move the pork chops to
the medium-heat side and grill, turning every few minutes,
until an instant-read thermometer inserted horizontally into
the center of the chops reads 145 degrees, 12 to 15 minutes
longer. Transfer the pork to a platter and let rest for 5
pork chops rest, in a small skillet, melt the butter over
medium heat. Remove pan from heat and add 1 tablespoon
bourbon. Return to heat and tilt the pan away from you until
the alcohol ignites (use a match or a lighter if using an
electric stove). Let alcohol burn off, then swirl the sauce
the pork chops to plates and spoon some of the sauce over
each chop. Sprinkle with coarse salt and serve.
information per serving: 640 calories, 38 g fat, 2,700 mg
sodium, 5 g carbohydrates, 16 g saturated fat, 25 mg
calcium, 62 g protein, 210 mg cholesterol, 0 g dietary fiber
exchanges per serving: 1/2 other carb, 9 lean meat, 2 fat.
BLACK-PEPPER COATED DRUMSTICKS
Think of these as Italian Buffalo wings, with fennel sticks
subbing for the traditional celery. From "Italian
Grill" by Mario Batali.
tablespoons hot sauce, preferably chipotle
tablespoon fennel seeds, lightly crushed in a spice or
tablespoons freshly ground black pepper
ounces Gorgonzola dolce (a softer version of the Italian
cup red wine vinegar
cup extra-virgin olive oil
oven to 400 degrees.
drumsticks on a baking sheet and season all over with salt.
Bake for 20 minutes (25 minutes for very large drumsticks).
medium bowl, stir together buttermilk, hot sauce, fennel
seeds and pepper. Set a wire rack over a small baking sheet.
soon as the drumsticks come out of the oven, toss them, in
batches, into the buttermilk and turn to coat, then place
skin side up on the rack to drain. Spoon a little of the
mixture, with fennel seeds and pepper, over each one, and
set aside. (The drumsticks can be baked and marinated up to
a day ahead; leave them on the rack, cover and refrigerate.
Bring to room temperature before grilling.)
gas grill or prepare fire in a charcoal grill.
fennel bulbs, cut lengthwise in half, and cut out the core.
Cut into 1/4-inch-wide sticks and toss into a bowl of ice
Gorgonzola into a small bowl and mash with a fork. Add the
vinegar and stir until fairly smooth. Drizzle in oil,
stirring. Pour into shallow bowls for dipping.
drumsticks on the hottest part of the grill, cover the
grill, and cook, turning occasionally at first and then more
often as they start to caramelize, until cooked through, 10
to 12 minutes.
drumsticks on a platter. Drain the fennel sticks, pat dry
and place next to the wings. Serve with the Gorgonzola
information per serving: 500 calories, 35 g fat, 500 mg
sodium, 8 g carbohydrates, 9 g saturated fat, 180 mg
calcium, 37 g protein, 170 mg cholesterol, 3 g dietary fiber
exchanges per serving: 1 vegetable, 5 medium-fat meat, 2
AND CUMIN MARINATED HANGER STEAK
To toast cumin seeds, place in a dry pan over medium heat
and warm until fragrant. This will make about 3/4 cup
marinade, more than you will need for this single dish. From
"Brazilian Barbecue & Beyond," by David Ponté,
Jamie Barber and Lizzy Barber.
ounces red chiles, seeded and roughly chopped
5 to 6
garlic cloves, roughly chopped
tablespoons mirin (Japanese rice wine)
tablespoons red wine vinegar
teaspoons sea salt
heaping teaspoon cumin seeds, toasted (see Note)
teaspoon. dried oregano
cup light olive or sunflower oil
(7-ounce) hanger steaks
oil, for brushing
salt and freshly ground black pepper
small food processor, combine chiles, garlic, mirin,
vinegar, 2 teaspoons sea salt, toasted cumin seeds, oregano
and 1/4 cup oil. Blend to a smooth, wet paste. (Use
immediately or refrigerate up to a week.)
the steaks in a large bowl and toss with 4 tablespoons
marinade. Cover with plastic wrap and chill for at least 4
hours, or preferably overnight.
an hour before you are ready to cook, take the steaks out of
the refrigerator and let them come to room temperature.
Light the grill and let the flames die down before starting
to cook. If cooking indoors, heat a griddle pan until very
hot. Scrape the marinade off the steaks and pat dry with
paper towels. Brush them with a little olive oil, season
lightly with salt and pepper, then grill them for 3 to 4
minutes on each side, or until cooked to medium-rare. They
should feel a little springy when pressed. Remove from the
heat and brush with a little of the unused (fresh)
marinade). Let rest for 5 to 10 minutes before serving.
information per serving: 405 calories, 21 g fat, 660 mg
sodium, 2 g carbohydrates, 6 g saturated fat, 29 mg calcium,
48 g protein, 140 mg cholesterol, 0 g dietary fiber
exchanges per serving: 7 lean meat