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Grillin’ & Chillin’ With Dad

Grillin’ & Chillin’ with Dad

Celebrate the Big Guy’s Big Day

1406_Cookin_1Beef Yakitori
To make the marinade, combine ½ cup mirin (sweet rice wine), ½ cup low sodium soy sauce, ½ cup chicken broth, 1 Tbsp minced fresh ginger, and 1 pressed garlic clove in a small saucepan. Bring to a boil and simmer for 1 minute. Pour the marinade into a shallow dish large enough to hold the meat and set aside to cool. Cut a ¾ lb sirloin steak into twenty-four 1-in squares about ½ inch thick. Add the beef to the cooled marinade, stir to evenly coat, and refrigerate for at least 1 hour, stirring occasionally. Cut 8 trimmed green onions into thirds. Soak 12 (4- to 6-in) bamboo skewers in water for at least 1 hour. Preheat an outdoor grill. Thread 2 pieces of beef and green onion, alternating, onto one end of each skewer. Red onions and peppers are optional. Grill the skewers until the meat is nicely browned and just a bit pink in the center, about 2 minutes per side. Transfer the skewers to a plate or small platter and sprinkle with 2 tsp toasted sesame seeds. Serves 4 to 6.


South of the Border Grilled Pizza
(Yes, Grilled!)
Cook ¾ lb of your favorite sausage (casings removed) by heating a heavy large skillet over medium-high heat. Add sausage and cook until brown, crumbling with fork. Transfer to paper towel to drain, using slotted spoon. Prepare grill (medium-high heat). Brush grill with olive oil. Place an 8-in prepared pizza crust on grill and cook until golden, about three minutes. Turn over. Sprinkle 1 Tbsp cornmeal on cooked side of crust. Spread 1¼ cups of your favorite salsa over pizza. Top with 1 cup Monterey Jack cheese, ¾ cup chopped fresh cilantro, 1 Tbsp seeded and chopped jalapeño and cooked sausage. Cover with grill lid or tent with foil and grill until crust is cooked on bottom and cheese melts, about 5 minutes. Serve pizza with guacamole and sour cream.


1406_Cookin_3Grilled Veggie Sandwich
Whisk 2 Tbsp balsamic vinegar, 1 Tbsp extra virgin olive oil, salt and pepper in a bowl. Preheat a grill or grill pan to medium high. Brush with vegetable oil. Slice 1 medium eggplant and 1 medium zucchini into 8 slices each about a quarter inch thick, and place on a sheet tray. Brush each side with vinegar mixture. Place eggplant, zucchini, and 1 red bell pepper (cored, seeded, quartered) on the grill for 5 to 6 minutes, turning once and grill the other side. Lightly brush 4 bottom slices of ciabatta with remaining vinegar mixture. Lightly grill all 8 slices of ciabatta bread. Once the veggies and bread are grilled, divide veggies, 1 cup shredded mozzarella cheese, and 8 fresh basil leaves on 4 slices of bread. Close sandwiches and press down gently to adhere. Slice on the diagonal and serve.


Grilled Peach Melba
Preheat a grill or broiler. While grill is warming, zest 2 limes and juice them. Chop enough zest to make 1 tsp. Combine 2 pints raspberries with ¼ cup sugar in a small saucepan. Cook over medium heat until berries start to release juices. Purée in a blender, then pour through a fine-mesh strainer to remove seeds. Season to taste with lime juice and set aside. Toss together 1 pint each: raspberries, blueberries, and blackberries with ¼ cup sugar, lime juice, and lime zest, and set aside. Quickly grill 4 small ripe peaches, halved and pitted, and 1 lime halved, until they have grill marks and are warmed through, about 3 minutes per side. Remove from the grill. Combine a peach half with ½ cup frozen yogurt in the bottom of a shallow dish. Spoon equal amounts of raspberry sauce on top of frozen yogurt and finish with equal amounts of raspberries, blueberries, and blackberries. Garnish with grilled lime and fresh mint sprigs. Serves 4.

Christine Wansleben
Christine Wansleben, chef and owner of Mise En Place Cooking School, lives in the West End, where she cooks up a storm with her husband and their twins.
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