Argentinean Grilled Vegetable Platter with Chimichurri

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A Recipe From:

300 Big & Bold Barbecue & Grilling Recipes

 

by Karen Adler and Judith Fertig

 

This recipe and others can be found in the Book Excerpt: 300 Big & Bold Barbecue & Grilling Recipes.


Ingredients

4 pounds mixed seasonal garden vegetables (such as zucchini, yellow summer squash, romaine, tomatoes, eggplant and onions)

Olive oil

black pepper

1 recipe Chimichurri

 

Argentinean Grilled Vegetables

 

 

Instructions

Halve zucchini, squash and romaine lengthwise. Cut tomatoes, eggplant and onions into 1-inch thick slices. Brush the cut side of the romaine with olive oil. Brush the other vegetables with oil on both sides. Season to taste with salt and pepper. Set aside.


Prepare a hot fire in your grill.


Grill eggplant and onions for 3 to 4 minutes per side, turning once, until charred on both sides.


Place zucchini, squash and romaine cut side down on the grill. Grill for about 4 minutes, until the cut side is charred and has nice grill marks.


Grill tomatoes on one side for 3 to 4 minutes, until charred.


Arrange vegetables on a platter and drizzle with chimichurri.

Huli-Huli Chicken

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This recipe and others can be found in the article “In Hawaii, Barbecue Means a Luau” by Mike Stines, Ph.B.

Ingredients

1 (3 1/2-pound) chicken

For the huli sauce:
3/4 cup dark soy sauce (shoyu)
1 cup pineapple juice
1/2 cup honey
1/3 cup brown sugar (Hawaiian cane preferred)
3 cloves garlic, peeled and minced
1/4 cup ketchup
2 tablespoons minced fresh ginger
1 teaspoon Asian chile paste
Coarse kosher salt to taste
Freshly ground black pepper to taste

 

Instructions

Split the chicken down the backbone, removing backbone but leaving the halves attached at the breast.


In a medium mixing bowl, combine the soy sauce, pineapple juice, honey, brown sugar, garlic, ketchup, ginger, chile paste, salt and pepper. 


Place the chicken in a large zippered storage bag and marinate, refrigerated, at least 4 hours.

Roast the chicken over medium-high direct heat, turning and marinating often, for about 1 hour or to an internal thigh temperature of 175° F.

Hawaiian Teriyaki Chicken

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This recipe and others can be found in the article “In Hawaii, Barbecue Means a Luau” by Mike Stines, Ph.B.

Ingredients

1 (3 1/2-pound) chicken, quartered
1 cup teriyaki marinade (see recipe, located here)Coarse kosher salt and freshly ground black pepper

Instructions

Preheat the grill to 375° F. for indirect cooking. 

Rinse the chicken and pat it dry; sprinkle it all over with salt and pepper then brush it with teriyaki marinade. Grill the chicken over indirect heat, basting every 15 to 20 minutes, for 1 hour or until a meat thermometer in the thigh registers 175° F. Allow the chicken to rest 10 minutes before slicing.

Alternately, use chicken breasts instead of whole chicken. Indirectly cook for 30 to 40 minutes until tender or grill over medium-hot coals 15 to 25 minutes, turning occasionally.)

Cedar Plank Salmon with Pineapple Salsa

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Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

Ingredients

1 tablespoon lime juice

2 cloves garlic, minced

1 ½ to 2 lb. fresh salmon fillet, skin on

1/2 teaspoon chili powder 

Several grinds of freshly ground black pepper

 

Salmon on Plank 

Instructions

Soak the cedar plank in warm water for 20 minutes. Brush the plank with olive oil.


Prepare coals (or gas grill) for grilling over hot fire (450˚F to 500˚F).  


Combine the lime juice and garlic on a plate.  Dip the salmon in the mixture, let it marinate for 12 minutes (6 minutes per side).  


Sprinkle the salmon with chili powder then place it on the cedar plank and put the plank in the center of the grill.  


Grill until it is just opaque in center and still very moist, about 20 minutes.


Have a spray bottle of water handy if the edges catch fire, but smoldering, smoking and charring on the underside of the plank is normal.


Serve the whole plank of fish on a large platter.

Sichuan Red Chile Oil

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Here is a quick and easy way to make a versatile chile oil that can be used in stir-fry, as a salad dressing, or as a spicy topping for all grilled meats. Sichuan pepper (fagara) are the spicy seeds from a native bush. Eliminate the Sichuan pepper if you can’t find it.

Ingredients

2/3 cup dried red chile pepper pods, coarsely chopped
2 cups cooking oil
2 tablespoons Sichuan pepper, crushed

Instructions

In a saucepan, warm the oil over medium heat, then add the chile pieces. Simmer for 20 minutes, stirring occasionally. Add the Sichuan pepper and allow to cook for an additional 15 minutes.  Do not let the oil get too hot or it will scorch the chiles. When the oil turns red, remove it from the heat and allow to cool. Filter out the solid material using a sieve and cheesecloth, and reserve the red oil.

This oil can be stored in a glass bottle in the refrigerator and used as an all-purpose seasoning.