To Life!
FOOD
Labor Of Love
The last big cookout of summer does not
have to be labor-intensive.
Annabel Cohen
Special to the Jewish News
A
s with all summer holidays, we
take our Labor Day entertaining
into the open air. The grill is the
de facto kitchen for the afternoon, with
last-minute victuals sizzling and telltale
aromas beckoning.
Atypical barbecue fare will surprise
and delight your guests. Grilled salmon
is always a light and healthychoice. A zip
sauce with a twist of citrus takes it up a
notch.
Grilled chicken also gets a makeover,
shedding the sweet and syrupy barbecue
sauce for a fresh, minty Mediterranean
flavor.
If you still want a sandwich, stuff that
chicken into pita pockets or kaiser rolls
and dress it up with hamburger's everyday
accompaniments: lettuce, tomato and a
bit of hot mustard (forgo the ketchup, just
this once).
For salad, try the crunchy slaw below,
and an old-fashioned fruit dessert, sum-
mer pudding, made with (of all things)
bread.
GRILLED SALMON WITH GARLIC
CITRUS ZIP SAUCE
Sauce:
I stick (1/2 cup) butter, melted
2-3 tsp. minced garlic
juice of 1 lemon
2 Tbsp. orange or grapefruit juice
grated zest of 1 lemon (optional)
2 Tbsp. soy sauce
Salmon:
8 salmon fillet portions
(about 5-6 oz. each)
kosher salt and pepper to taste
Make sauce: Combine all ingredients in a
small saucepan and bring to a boil over medi-
um-high heat. Reduce heat and keep warm
until ready to serve. Makes 8-12 servings.
Grill the salmon: Heat grill to medium-high.
Spray the fish on both sides with nonstick
cooking spray or brush lightly with olive oil.
Season the fish with salt and pepper.
Place the fillets on the hot grill, skin side
down and grill for about 5 minutes. Use a thin
spatula or turner to flip the fish over. Grill for
4 minutes more (do not overcook — the fish
will continue to cook after you remove it from
42
August 17 • 2006
the grill).
Drizzle the fish with the sauce. Makes 8
servings.
GRILLED CHICKEN WITH OLIVE
OIL, OREGANO AND MINT
This chicken stands alone as an entrée
or works well as part of a sandwich. As
an alternative to hamburgers, serve the
chicken in pita pockets and top with the
onions, fresh lettuce, tomato and a bit of
hot mustard.
8 boneless and skinless
chicken breast halves
(about 21/2-3 pounds)
juice of 1 lemon
1/4 cup extra-virgin olive oil
1 Tbsp. minced fresh garlic
1 cup chopped fresh mint leaves
1 tsp. dried oregano
1/2 tsp. ground cumin
I tsp. kosher salt
1 tsp. fresh ground pepper
2 red or Bermuda onions,
cut into 1/2-inch circles
(do not-separate the rings)
Place chicken in a large bowl or zipper-style
plastic bag. Add remaining ingredients and
toss well to coat (your hands do this best), or
turn several times to coat, if using a bag. Chill
and marinate for 30 minutes or up to 4 hours.
Heat grill to medium-high. Remove the
chicken and onions from the marinade and
place on the hot grill (discard marinade).
Cook the chicken on both sides, turning it with
tongs (not a fork) for about 12 minutes total
(do not overcook or the chicken will be dry).
Cook the onions, turning with tongs for the
same amount of time.
Arrange the chicken on a serving dish.
Chop the onions slightly and sprinkle over the
chicken. Makes 8 servings.
NAPA SLAW WITH CILANTRO
AND WATER CHESTNUTS
8 cups finely shredded Napa
or Chinese cabbage
2-3 cups shredded or
matchstick carrots
2 cups chopped water chestnuts
(canned is fine)
1 cup pepitas or shelled
pumpkin seeds, optional
1 cup chopped fresh cilantro
1/4 cup olive oil
2 Tbsp. mayonnaise
juice of I lime
1/2 tsp. ground cayenne pepper
salt and pepper to taste
Place cabbage, carrots, water chestnuts, pepitas
(if using) and cilantro in a large bowl and toss
well. Place remaining ingredients in a small
bowl and whisk well to combine. Transfer
the dressing to the salad (use it all) and toss
the salad well to coat. Adjust salt, pepper and
lemon juice to taste. May be made 1 day ahead.
Makes 8-12 servings.
FRIED ONION SHREDS
Serve these as a "loaf," without separat-
ing the onions, or use tongs or chopstick
to separate into onion "shreds." These are
great right out of the fryer, but delicious at
room temperature as well.
4 large mild onions, peeled, halved
(through stem end) and very thinly sliced
2 cups flour
1 Tbsp. granulated garlic
(not garlic powder or salt)
1 tsp. kosher salt
1/4 tsp. cayenne pepper
vegetable or canola oil (for frying)
Separate onions into thin strips and
place in a large bowl. Set-aside.
Combine flour, garlic, salt
and cayenne pepper in a
large bowl and whisk
well. Set aside.
Line a baking sheet
with several layers of
paper toweling. Set
aside.
Pour oil into a deep
fryer to the fill line, or pour
oil into a large saucepan or
pot, about 3-4 inches deep-. Heat
to 350F on a deep-frying thermom-
eter. Dredge handfuls of onions in the flour
mixture to coat them well. Shake of excess
before dropping the onions into the hot oil.
Working quickly, repeat with 2 more hand-
fuls or onions, or as much as your fryer or
pan will allow. Cook for 1 minute. Use tongs to
break up the onions and move them in the oil.
Fry for 1-2 minutes more, until the onions are
golden.
Lift the basket of the fryer to drain the
onions or, using tongs, transfer onions to
paper towels and drain. Season with more salt
if desired and serve immediately, warm or at
room temperature. Makes 8 servings.
BLUEBERRY SUMMER PUDDING
Don't be scared away by these ingredients
— this recipe is a winner. You don't have
to make this with fresh blueberries only
— use frozen berries or most any other
fruits you like. If using hard fruits such as
pears and apples, poach or cook them first.
10 cups blueberries (or other berries)
I cup sugar
1/2 cup orange juice
12 - 15 slices bread
(any sweet or plain flavor),
crusts removed
Garnish:
2 cups heavy whipping cream, whipped
Combine fruit, sugar and orange juice in a
large saucepan over medium-high heat. Heat
to boiling, reduce heat to medium and cook,
stirring frequently, for about 5 minutes more.
Let cool slightly.
Line a 3-quart bowl or soufflé dish with
plastic wrap with edges overlapping the bowl.
Line the bowl with half the bread (fill in gaps
with pieces of torn bread). Spoon half the
berry mixture into the bread-lined bowl. Place
a layer of bread over the fruit and spoon in
remaining filling. Top the fruit with
remaining bread, covering
berries completely.
Cover the top
layer with plastic
wrap and place
a plate, just a
bit smaller
than the top
of the bowl,
over the
bread. Weight
the plate with a
heavy object, such
-
as a large can or foil-
covered rock or brick. Chill
overnight.
Before serving, remove the weighted plate
and top plastic wrap. Unmold the pudding
onto a serving plate and remove plastic. Cut
into wedges and serve with fresh whipped
cream.
Note: You can make this in small, individual
molds or ramekins if desired. Serves 10-14,
depending on the size of the servings. ❑
For more recipes, go to-JNonline.us.