Food
The Great Outdoors
Barbecue season never ends for some, but officially starts on Memorial Day.
ANNABEL COHEN
Special to the Jewish News
W
ith the ever growing popu-
larity of designer barbecues
and grills, the outdoor
cooking season seems to have expand-
ed to practically any time you feel like
standing al fresco.
BARBECUE BEEF BRISKET
1 5-6 pound beef brisket, trimmed
of fat
1/4 cup vegetable oil
1 cup ketchup
1/3 cup brown sugar
1/2 cup red wine vinegar
1/2 cup water
1/4 cup hot pepper sauce, such as
Tabasco
3 Tbsp. paprika
2 Tbsp. kosher salt
2 Tbsp. chili powder
2 Tbsp. liquid smoke
2 Tbsp. prepared mustard
1 Tbsp. pepper
5/26
2005
54
Heat grill to high. Rub the meat all
over with the oil and sear well on both
sides. Turn the heat off one side of the
grill if possible, or allow the grill to
cool down to about 300F (low). Place
the brisket in a grill-proof pan or dis-
posable aluminum pan. Set aside.
Combine remaining ingredients and
pour over the meat Cover the pan
with foil and cook for 3 1/2 hours,
turning the meat once every hour and
checking to be sure the meat is not
burning and that the meat is tender.
Remove the pan from the grill and
allow to cool until warm. Cut the
meat across the grain into thin slices
and serve with the sauce. You may
also shred the beef and serve on buns
or French bread slices as pulled barbe-
cue beef brisket sandwiches. Makes 8
servings.
SWEET AND SPICY BARBECUE
CHICKEN BREAST
3 pounds boneless and skinless chick-
en breasts
3 Tbsp. olive oil
1/4 cup chili powder
2 Tbsp. honey
1 cup chili sauce
1/2 cup ketchup
1/4 cup cider vinegar
2 Tbsp. soy sauce
1 Tbsp. hot pepper sauce, such as
Tabasco
2 tsp. fresh minced garlic
1 tsp. fresh ground pepper
Trim visible fat from the chicken
breasts. Place the chicken in zipper-
style bag and set aside. Combine
remaining ingredients in a medium
bowl and whisk well. Pour the mixture
over the chicken and seal the bag.
Turn the bag several times to coat the
chicken. Chill the breasts for 30 min-
utes up to several hours.
Thirty minutes before serving (for hot
chicken - you may also serve this chick-
en at room temperature), spray the cold
grill with nonstick cooking spray and
heat to medium-high. When the grill is
hot, remove the chicken from the mari-
nade and place the breasts on the hot
grill (shake off excess marinade first).
Grill until the meat is marked with
grill lines and turn the chicken to
mark the other side. Turn the meat -
again so that the grill marks are going
the other way (to make square marks
on the chicken). Cook until done, a
total of about 12 minutes. Serve hot
or warm. Makes 8 servings.
GRILLED SEA BASS WITH
GINGER CILANTRO SAUCE
Sauce:
3 Tbsp. rice wine vinegar
2 Tbsp. soy sauce
1 Tbsp. minced peeled fresh ginger
1 Tbsp. brown sugar
1 tsp. minced garlic
juice of 1 lime
grated peel of 1 orange
Fish:
6 6-oz. sea bass fillets with skin, or
other mild fish such as salmon
2 Tbsp. olive oil,
1/2 cup fresh chopped cilantro
1/2 cup minced scallions, white and
green parts, garnish
1 Tbsp. sesame seeds, any kind, garnish
Make the sauce: Combine all sauce
ingredients together in a medium
saucepan over medium-high heat.
Bring to a boil and cook for 3 min-
utes. Reduce heat and keep warm
until ready to serve.
Heat grill to medium-high. Brush
fish with oil and sprinkle with salt and
pepper to taste. Place the fish, skin
side down, on the prepared grill. Grill
the fish for about 5 minutes. Carefully
place a spatula or turner between the
fish and the skin and gently turn the
fish over and grill on the other side for
.5 minutes. Do not overcook!
Place the fish on a large serving plat-
ter or 6 individual dinner plates. Stir
the cilantro into the sauce and spoon
the sauce over the fish. Sprinkle the
fish with the scallions and sesame
seeds and serve. Makes 6 servings.
GRILLED TURKEY BURGERS
WITH AMSTED RED PEPPER
SAUCE
Sauce:
1/4 cup mayonnaise
1 roasted red pepper (jarred or
canned is fine)
1 Tbsp. minced onion
1 Tbsp. fresh lemon juice
1 Tbsp. drained capers
salt and pepper to taste
Burgers:
2 pounds lean ground turkey, very cold
salt and pepper to taste
nonstick cooking spray
6 pocket zitas, tops inch cut off
Place sauce ingredients in the bowl
of a food processor or pitcher of a
blender and pulse until smooth.
Chill until ready to use (up to 1
week).
Heat grill to medium-high. Divide
the turkey into 6 portions and form
into thin, about 1/2-inch-thick, pat-
ties. Season the patties lightly with salt
and pepper and spray them well with
nonstick cooking spray. Chill until
ready to cook.
Arrange the burgers on grill and
cook about 5-6 minutes on each side.
Do not overcook! Serve the burgers in
pita pockets with garnishes of choice
and with a spoonful of the roasted
pepper sauce. Makes 6 burgers. ❑
Recipes are archived on JNOnline.com .