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rolls and cornbread heaped in a
produce store crate (they're free!).
Potted geraniums come off tilt
patio and onto the table to make
yet another centerpiece. Or just
spill a bushel of fresh apples,
tomatoes or mixed produce right
on the table. Your guest can eat
the interactive display. The list
goes on and on.
Even bug-repelling citronella
candles have had a face-lift from
the days of mesh-covered colored
glass bowls. They're now avail-
able in every stylish shape and
form.
Service comes with a smile as
guests casually sit at a picnic
table or right on the lawn. No
matter that a sloppy guest drops
a few crumbs or spills a little wine
— a quick sweep and the patio is
ready for another shindig.
Squeeze out every precious
drop of summer living. Fire up
the grill, pick up a pair of tongs
and invite the multitudes. You're
prepared with some of my fa-
vorite easy recipes and quick tips.

GRILLED POTATO
SALAD

Grill Cooking Tips

Although there are hundreds of tips and
techniques that go with grilling, here are
few to keep in mind.
* Food grills better if it's at room tern-
perature first.
* Invest in a good meat thermo-
meter. Beef is rare when the inside
temperature is 140 degrees, medium at
160 degrees and well done at 170-180
degrees. Chicken should be served at 185
degrees.
* Soak bamboo skewers in a shallow pan
of hot water for 30 minutes or more so they
don't bum on the grill.
* Don't cook meat and vegetables (oth-
er than onion and bell peppers) together
on the same skewer since the vegetables

cook quicker than the meat.
* Skewers with meat packed tightly to-
gether will take longer to cook than loose-
ly packed meat.
* Never stab your foods with forks —
this lets the tasty juices escape. Use long-
handled tongs instead.
* Invest in a long-handled basting brush
for adding flavor to food as it cooks.
* Acid (vinegar, lemon juice, wine) in
marinades makes meats more tender. Oil
lubricates and adds flavor to the meats.
* If the foods you're cooking have a lot
of fat (like duck for example), you may need
to cook on a cookie sheet or over a drip pan
to avoid flare ups.
*-
ry wrapping foods like fish and veg-

etables in foil before grilling. Foil cooking
traps in flavor and moisture.
* Some foods, like cherry tomatoes, tend
to spin around on a skewer — Solve this
problem by using two parallel skewers.
* Pieces of food should be of uniform size
to cook evenly.
* Different woods such as cherry or hick-
ory or charcoal, like mesquite, impart their
flavors onto foods cooked over them.
* Never use left-over liquid used as a
marinade or basting sauce uncooked. It
can be contaminated.
* Many grilled foods taste better at room
temperature.
—Annabel Cohen

* Use glass, enamel, porcelain or non-reac-
tive bowls to mix and store marinades;
many marinades and sauces contain in-
gredients that will change flavors in met-
al bowls and pans.

• 3 garlic cloves, minced
• 1 tsp. pepper

Better than Bottled

These marinades and sauces are a snap to
whip up and taste much better than any bot-
tled counterparts.

Marinating Tips:

* Marinades will add flavor to meats before
they're cooked.

* Sauces and glazes contain ingredients that
bum quickly — brush sauces on during the
last stages of cooking.

• 3 pounds medium baking
potatoes, unpeeled and cut into
thick wedges (about 6 per
potato)
• olive oil

* Never use an uncooked marinade as a
sauce — it could be contaminated.

Grilled lime marinated chicken breasts
with tomato and roasted red pepper
relish (Recipe follows) add color and
spice to any barbecue.

chicken: 15 minutes or more
meats: 4 hours or more
fish: 15 minutes to 1 hour

* Marinating times vary for different foods:

* Marinades should just cover meats. If
they don't, either make more .marinade or
turn meats in marinade every hour or so.

* Tailor your marinades and sauce to suit
your taste — they're not an exact science.
Experiment with other spices, herbs and
liquids.

BASIC WINE MARINADE
Great for poultry or meats

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1 1/2 cup wine (red or white)
1/2 cup white vinegar
1/2 cup olive oil
1/2 cup minced onion
1 tsp. black pepper
2 Tbsp to 1/4 cup chopped fresh herbs,
such as tarragon, basil, oregano,
rosemary, dill or a combination of herbs

Combine all ingredients.

YOGURT CURRY MARINADE

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Combine all ingredients.

MUSTARD APRICOT GLAZE

Delicious on poultry and many vegetables.

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1/2 cup Dijon or grainy mustard
1 cup dark brown sugar
3 cups apple cider
1 tsp. cayenne pepper
2 cups apricot preserves

Combine all the ingredients in a sauce
pan over medium-high heat. Stir until
sugar and preserves are dissolved.
Strain to remove apricot "lumps" if a
smooth glaze is desired.

Place all ingredients in a bowl and
whisk until combined.

/--

1 cup yogurt
1/4 cup vegetable oil
3 garlic cloves, minced
1 Tbsp. minced fresh cilantro
3 Tbsp. curry powder
1 tsp. ground cumin
1 tsp. salt
Pinch of cayenne

CITRUS MARINADE
Light and fruity - great for fish, veal or chick-
en.

ASIAN GLAZE
Great on anything. You can also use this as
a marinade.

• 1/2 cup olive oil
• 1/2 cup fresh lemon or lime juice or 1 cup
orange juice
• Grated zest from 2 lemons or 1 orange
• 1/4 cup white wine (dry is better)
• 2 Tbsp. honey
• 1 bay. leaf
• 1 tsp. ground ginger
• 1 tsp. pepper

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MUSTARD MARINADE

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1/2 cup grainy mustard
1/4 cup red wine vinegar
1/4 cup olive oil
1/4 cup lemon juice

1/4 cup sesame oil
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/4 cup rice or wine vinegar
1/4 cup peanut or vegetable oil
2 Tbsp. hot red-pepper sauce
2 Tbsp. minced fresh ginger root
1/4 cup sugar
4 cloves garlic, minced or 1 Tbsp.
gradulated garlic
• 2 Tbsp. sesame seeds

Combine all ingredients in the bowl of a food
processor and process to combine.

—Annabel Cohen