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.