To Life!

Food

Now's the time to work your BBQ magic.

Make the dressing. Combine all dress-
ing ingredients in a small saucepan over
medium-high heat. Bring to a boil and
remove the dressing from the heat to
cool.
Meanwhile, heat grill to medium-
high. Remove the husk and silk from
the corn. Brush the corn lightly with
olive oil and place on the hot grill. Turn
the corn several times during grilling
(about 10 minutes total), until many of
the kernels are golden and some are
lightly charred.
Serve the corn hot with the dressinc,
brushed over. Makes 8 or more servings.

A_NNABEL COHEN

Special to the Jewish News

is about in July that I start becom-
ing a more creative griller. It's not
about what to cook over the flame,
but what else to cook.
Whereas, turkey can be fussy, what
with all the carving, turkey legs are the
ultimate portable food, complete with
built-in handles.
Of course, grilled corn on the cob is
almost as popular as the boiled kind
these days. But a piquant dressing takes
this summer staple to another dimen-
sion. If cob eating is too messy, remove
the grilled corn from the cob and toss
with a small amount of dressing for an
instant warm salad.
Eggplant on the grill is doable and
easy with a fresh Italian-inspired presen-
tation. And the most blue-collar sand-
wich around — the sub — gets
b an
inspired, upscale makeover with salmon
and accoutrements like Chevre and sun-
dried tomatoes.
Even the quick-cook's sweetheart,
boneless and skinless chicken breasts, get
a Greek-style lift with lots of lemon,
oregano and fresh mint served with a
cool, crunchy green salad. Feel like
grilling yet?

SLOW COOKED TURKEY DRUMS
WITH BARBECUE SAUCE
6-8 large turkey legs
Barbecue Sauce:
1/2 cup red or white wine vinegar
2 Tbsp. brown sugar
2 Tbsp. ketchup
2 Tbsp. molasses

1 Tbsp. hot pepper sauce, such as
Tabasco
2 tsp. granulated garlic (not garlic pow-
der)
1/2 tsp salt.
1/2 tsp. pepper
Make sauce: Combine all ingredients
in a medium saucepan over medium-
high heat and brinc, to a boil. Reduce
heat and cook for 5 minutes more.
Remove from heat and allow to cool
slightly.
Pre-heat grill to medium. Place turkey
legs on the grill. Cook, covered, for
about 45-50 minutes, turning several
times during the cooking process. Brush
the drumsticks with the prepared barbe-
cue sauce.
Cook for 20 minutes more, brushing
with the barbecue sauce occasionally and
turning as needed. Raise heat to medi-
um-high if the turkey is not charred
enough to your taste.
Serve the drumsticks hot, warm or at
room temperature (discard any remain-
ing sauce). Makes 6-8 servings.

GRILLED CORN ON THE COB
WITH LEMON MUSTARD
DRESSING
Dressing:
1/2 cup olive oil
1/2 cup minced shallots
1/4 cup minced fresh dill
3 Tbsp. Dijon mustard
juice of 1 lemon
Corn:
8 or more ears of corn
olive oil
kosher salt and pepper to taste

GRILLED EGGPLANT WITH
FRESH MOZZARELLA AND
FRESH TOMATO SAUCE
Like a quickie, fresh and low-fat version
of eggplant parmesan. Even easier
because the sauce is made in the
microwave oven.
Sauce:
1 cup chopped onion
1/2 tsp. minced garlic
4 cups chopped fresh tomatoes
1/2 tsp. sugar
salt and pepper to taste
Eggplant:
1 1-1/2 pound eggplant, unpeeled
olive oil
8 oz. fresh or buffalo mozzarella,
sliced thinly
fresh basil leaves, garnish
Combine all sauce ingredients in a
microwave-safe bowl and cover loosely
with plastic wrap. Cook the mixture on
high for 8 minutes. Carefully remove
from the microwave and allow to cool,
without removing the plastic, until
warm. Adjust salt and pepper to taste.
Meanwhile, heat grill to medium-
high. Cut the eggplant lengthwise into
1/4-inch slices (do not soak) and brush
them very lightly with olive oil. Grill the
eggplant on both sides until tender, but
not mushy, about 8 minutes.
Remove the eggplant and arrange it in
a large baking dish (you may overlap the
slices slightly). Arrange the cheese over
the eggplant and spoon the sauce over.
You may do this up to a day ahead.
Preheat oven to 350F. Bake the egg-
plant, uncovered, for 25-30 minutes
until hot and bubbly. Garnish with fresh
basil leaves and serve hot.
Alternately, serve the eggplant right off
the grill with the cheese and sauce
spooned over. Makes G appetizer or side-
dish servings.

GRILLED SALMON, GOAT
CHEESE AND SUNDRIED
TOMATO SUBS
1 large onion, cut into thick slices
olive oil
6 4-oz. portions boneless and skinless
salmon fillets
1 large French baguette or 2 ciabatta
16-20 oil-packed sundried tomato
halves, drained
2 grilled or roasted red peppers (jarred
is fine)
2 Tbsp. drained capers
10 oz. soft goat cheese, such as Chevre,
crumbled
1/4 cup Balsamic vinegar
kosher or sea salt to taste
Preheat grill to medium-high. Brush
the onion slices with a small amount of
olive oil and grill on both sides until ten-
der and lightly charred, about 8 minutes
(you may also grill or broil these on foil
or in a vegetable rack). Set aside to cool.
Spray both sides of salmon portions
with non-stick cooking spray. Place the
salmon, skin side down, on the hot grill.
Grill for 5 minutes. Using a spatula or
turner, carefully turn the salmon over
and cook on the other side for 5-6 min-
utes more, until just cooked (do not
overcook). Remove the salmon to a plate
or pan.
Cut the baguette down its length,
leaving a 1 /2-inch "hinge" on the bot-
tom. Line the sundried tomatoes down
the inside bottom half of the bread.
Repeat with the peppers, goat cheese
and capers. Drizzle the balsamic vinegar
over all. Carefully arrange the fish pieces
down the center of the bread and season
to taste with salt.
Close the bread to make a long sand-
wich and secure the sandwich every few
inches with short skewers or long tooth-
picks. Serve whole and cut the sand-
wiches as you serve or cut the sandwich-
es and serve. Alternately, make the sand-
wiches on ciabatta bread or in pita pock-
ets. Makes 6 servings.

MEDITERRANEAN GRILLED
CHICKEN WITH SALAD
I love the flavors of the Mediterranean
region, especially the combination of
lemon, mint and oregano. This piquant
salad starts with grilled chicken and is
served on a bed of crunch greens.
Chicken:
1 1/2-2 pounds skinless boneless chick-

GRILLING on page 34

6/30
2005

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