Grilled Shrimp Tikka With Fresh Mango Chutney

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Shrimp get a wake-up call from a bold spice paste that really packs a punch. A brief 30-minute swim in the marinade imbues the shrimp with intense flavor—jalapeño, ginger, and garlic lend heat, while garam masala contributes depth. Sparkle comes from a splash of lime juice. Think of the mango chutney as a fresh Indian salsa; it’s crunchy, colorful, tart, and very refreshing.

Here's what appeared over this recipe on Gourmet magazine's website in 2008.  I loved the ingredients, although I changed things a bit to my liking.  To begin with, why bother to put the marinade ingredients in the blender?  I skipped that and added some olive oil to the mix.  The shrimp were marinaded over an hour.

As to the chutney, I omitted the cucumbers as they were not in my fridge at the time, and cooked it for three minutes.  It is the consistency I like in chutney but this is optional.  Had I had the cucumbers I probably would have followed the original method so as to leave some crunch in the chutney. Next time...  

I am publishing the recipe as is and leaving it up to you to play around with it if you wish.  It is easy and utterly delish. Shrimp and mango are a combo made in heaven!  Add coriander and Indian spices and you will float in the clouds...

Do serve it with the yellow rice I suggested.  Adding a small lime wedge to the rice is one of my "inventions".  Try it sometime.  It adds a slight touch of citrus to the rice and complements fish and shellfish very nicely.  Enjoy!

the sauce was cooked for three minutes.

Last week we had temperatures in the seventies at night.  We took the opportunity to have dinner outside on the deck.

The Sous Chef is pondering what to make next with the herbs on the porch.  Stay tuned...

Grilled Shrimp Tikka With Fresh Mango Chutney

INGREDIENTS:

FOR SHRIMP

• 1/4 cup olive oil
• 2 tablespoons fresh lime juice
• 1 (1-inch) piece fresh jalapeño, chopped (about 2 tsp)
• 1 (1-inch) piece peeled ginger, chopped
• 1 large garlic clove, smashed
• 2 teaspoons ground garam masala (Indian spice blend)*
• 3/4 teaspoon turmeric
• 1/8 teaspoon grated nutmeg
• 2 lb large shrimp in shell, peeled, leaving tail fan attached

FOR CHUTNEY

• 1 teaspoon ground cumin
• 1 (3/4-lb) unripe mango, chopped
• 1/3 seedless cucumber, peeled and chopped (3/4 cup) optional
• 1/2 cup chopped red onion
• 1 to 2 teaspoons minced fresh jalapeño with seeds
• 3 tablespoons fresh lime juice
• 3 tablespoons thinly sliced mint
• 3 tablespoons chopped cilantro

• EQUIPMENT:

•  
  10 (12-inch) wooden skewers, soaked in water 30 minutes
• 
  

• ACCOMPANIMENT:

   
  white rice with saffron, lime wedges
• 
  

DIRECTIONS:

MARINATE SHRIMP:

Purée all ingredients for marinating shrimp, except shrimp, with 1/2 tsp salt in a blender until smooth. Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes.

MAKE CHUTNEY WHILE SHRIMP MARINATE:

Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.Stir together remaining chutney ingredients with 1/4 tsp salt add to the skillet, stir and cook for 1 minute.  Remove to a bowl and sprinkle with toasted cumin.  Serve at room temperature.

MAKE KEBABS:

Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas)

Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray.

Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total. Serve with chutney.

COOKS’ NOTES:

• Shrimp can be cooked in a hot well-oiled large (2-burner) ridged grill pan, turning once, about 8 minutes total.
• Marinade can be made 1 day ahead and chilled.
• Chutney can be made 6 hours ahead and chilled
• .
• * Ground garam masala is available at specialty food shops, some supermarkets.
• 
  

Moroccan Style Chicken Kabobs On Yellow Rice Pilaf With Raisins And Almonds

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I am in love with Ras El Hanout.  No, he is not a tall, dark and handsome Arab, although I wish it were. Ras El Hanout is an exotic and aromatic North African spice blend used in grilled meats, curries and tagines. The name is Arabic for "head of the shop" and implies the best spices the seller has to offer.

There is no definitive combination of spices in the mix.  Each shop, company or person may have its own blend which can consist of over a dozen spices. Commonly used ingredients are cardamon, clove, cinnamon, ground chili peppers, coriander, cumin, peppercorn, paprika, fenugreek and turmeric. To this mix, some spices, particular to the region, may be toasted and added to the blend.

I have been experimenting with Ras El Hanout ever since I fell in love with Yotam Ottolenghi's cooking.   I bought all three of his cookbooks and promptly  ordered a bunch of spices from Williams Sonoma.  Ras El Hanout was one of them.  I have already posted two of his recipes, here and here.  Lately,with everything that is going on in this house, cooking has been simple and I have not had a chance to dig deep into his books; but the other night I added this spice blend to the chicken kabobs we were having for dinner.  We loved it.  They were spicy, aromatic and full of flavor.  Everything you would dream about in the perfect grilled chicken.

Ras El Hanout can be ordered  on several sites on the Internet, including Amazon.  As a benchmark, I strongly recommend the blend on the Williams Sonoma website,  but have included a simple recipe below.

Before you say anything, I know soy sauce is not part of Moroccan cuisine and neither are Vidalia onions,  or tomatoes for that matter, but it works.  The world has shrunk and now everything is available everywhere.  Let's take advantage of it and bend the rules once in awhile,  when and if appropriate.   Trust me, this really works!

Accompany with  Yellow Rice Pilaf With Raisins And Almonds but substitute saffron for turmeric. 

Moroccan Style Chicken Kabobs

Serves 2

Ingredients

2 skinless and boneless chicken breasts or 4 chicken thighs

Marinade

1 TB Ras El Hanout
4 garlic cloves mashed
juice of 1 lime or lemon
1 TB soy sauce
1 TB chopped cilantro
1/4 cup olive oil

1 Vidalia or Spanish onion
4 cherry tomatoes
1 red, yellow or orange pepper
Salt and pepper

Directions

Cut chicken into 1 inch pieces.  In a bowl mix the rest of the ingredients.  Marinade the chicken for at least 1/2 hour. 

Quarter the onions and cut the peppers into 1 inch pieces.  

Skewer the chicken, tomatoes, onions and peppers, alternating.  Drizzle the chicken marinade over the kabobs.  Sprinkle salt and pepper on all sides.

Light the grill and cook on medium high until chicken is done.  If it begins to char too much, lower the temperature and move kabobs to the back of the grill.

Optional but good:  Accompany with sour cream, mango chutney and avocado slices with oil and vinegar. Pita bread can be substituted for the rice.

Ras El Hanout

Ingredients:

1 teaspoon ground cumin\
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander seeds\
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Preparation:


In a small bowl whisk together all ingredients until combined well. Spice blend keeps in an airtight container at cool room temperature 1 month.

All photos except #2 Lindaraxa
Photo #2 Williams Sonoma

Lindaraxa has not received payment for mentioning any of the products in this post..

Weekend Entertaining...Flank Steak Salad With Arugula And Blue Cheese

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So Summer has officially begun.  Time to head to the beach or country house for the weekend and enjoy a few days with good friends.

Summer weekends are a time to take a break.  The idea is to have a good time and relax. You certainly don't want to spend too much time in the kitchen and if you live and work in the city, who wants to go out to an overcrowded restaurant for dinner?! There is a very simple and great solution.  The grill.  It is your best friend for the rest of the summer.  Use it.  If you don't have one, get one.

There is nothing like grilled meat or vegetables on the grill.  Corn is the only thing I prefer steamed, but I'm willing to be convinced.  While I haven't as yet experimented with pizza, it will be at the top of my list this summer.  

This hearty salad is the perfect meal for Friday night.  There's not much to do except marinade the meat for a few minutes and the salad comes together in no time.  I substituted skirt steak for the flank this time, but both work well.  While the original recipe says it will serve 4 people, if you are serving it for dinner, I would definitely double it, particularly if you are using skirt which shrinks considerably.  I found that my daughter and I could easily devour the one pound/ 2 cups of salad, with a few bites for the dogs.

You can slice the steak thinner and probably should if you are having guests.  I was too lazy to do it and it was just the two of us.  

You know what would be perfect for dessert? Strawberry Shortcake!

Flank Steak Salad with Arugula And Blue Cheese
Serves 2

2 Tbs. extra-virgin olive oil

2 Tbs. sherry vinegar

1 clove garlic, pressed

2 tsp. cumin

2 tsp. ground coriander

1 lb. (500 g.) flank steak

Salt and freshly ground pepper

2 cups (2 oz./60 g.) arugula

1/4 cup (1 oz./30 g.) crumbled blue cheese

2 shallots, thinly sliced

2 Tbs. fresh flat leaf parsley leaves

In a small bowl, whisk together the oil, vinegar, garlic, cumin and coriander. Place the steak on a plate. Spoon half of the dressing over both sides of the steak, reserving the remaining dressing. Sprinkle both sides of the steak with salt and pepper. Let stand at room temperature for 15 minutes.

Prepare a grill for direct-heat cooking over medium heat. Grill the steak directly over the fire, turning once, until seared on both sides and medium-rare inside, about 8 minutes.

Transfer the steak to a cutting board and let rest for at least 5 minutes. In a bowl, combine the arugula, blue cheese, shallots and parsley, and drizzle the remaining dressing over the top. Season with salt and pepper and toss together well. Slice the steak, arrange the slices on a platter, top with the arugula salad, and serve. 

Adapted from Williams Sonoma recipes
All photos Lindaraxa

Grilled Swordfish With Orange Lime Pesto

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The bad news is the kitchen is not finished.  It actually is, but they have to tear down the back splash and start all over again.  It seems the guys who put it up learned their technique in Kindergarten.  The good news is that I had saved this recipe in case things did not go according to plan.  So here we are...

Swordfish ranks up there with lobster, halibut and crab meat as far as the best of "luxury" seafood is concerned.  It wasn't always that way.  When I was a young girl, swordfish was plentiful and relatively inexpensive.  So was sole.  Both frequently appeared on my plate when Madame Mere decided I should be on a diet.  I got to hate sole but never swordfish.  It was meatier and stayed in my tummy far longer than the more delicate sole.  Who would have thought these two would one day be on my favorite's list and more expensive than steak!

Luckily, there are a couple of excellent chop houses here in Atlanta that serve very good meat and very fresh seafood.   Whenever we go and there is swordfish on the menu, I don't look any further.  What we get at the supermarket is not the swordfish I remember from my days in Connecticut.  Then, swordfish steaks were so big two people could eat out of one.  Now, they are babies!

In the early 1980's, when I was a young stockbroker at Merrill Lynch in Greenwich, Connecticut, my Quotron* buddy was the quintessential preppy and grill master par excellence.  I can't remember if he was from Nantucket, had a house there or just visited often.  In the late afternoon when things slowed down a bit, we would talk about cooking and dinner plans.  He was the one who taught me how to prepare swordfish this way.  After I tried it, I never cooked it any other way.  His method was simple:  Mix dill weed in mayonnaise and rub it all over the fish. It browned the outside and kept it really moist inside.  You would have never thought the steaks had been rubbed with mayonnaise!

Prepare the grill until it's hot and cook the fish about five minutes on each side, depending how thick the steaks are. Watch the side of the fish.  You will see clearly when the whole thing is done.  Look how juicy they come out.

The recipe below is a variation of the way it is cooked above.  After thirty two years I thought it was time to play with the original but not discard it.

As long as I live, I will always think of swordfish together with Summer, grilling, Connecticut and my friend Lang from Merrill Lynch. Thank you, buddy!


*A Quotron was the old machine we used to get stock quotes.  When I started in 1977 each machine was shared by four brokers.  We also had a ticker tape along the front of the  boardroom, where brokers sat in rows separated by these monstrosities.   By the time of this story (five years later!) the machines were shared by only two brokers.   It was still a war zone and a LONG time before each broker had his/her own computer at the desk.  (We also sent our orders via pneumatic tubes to a wire clerk in the back room!)  I am really dating myself.

Grilled Swordfish With Orange Lime Pesto
Serves 2

2 Swordfish steaks about 1 1/2 lbs total


Orange Lime Pesto:

2 Tbs. Mayonnaise
2 tsp.  Pesto
1 tsp. Lime rind, finely grated
1 tsp. Orange rind, finely grated

Salt and pepper to taste

Combine the orange lime pesto ingredients in a bowl.  Rub a little over the steaks, both sides.  Set aside.  Preheat your grill to high.  Cook the steaks about 5 minutes on each side or until they are done.

Dollop half of the remaining pesto on top of each swordfish steak or serve on the side.


Recipe and photos Lindaraxa

Quick Shortcuts For Grilled Pork Skewers With Peppers, Onion And Pineapple

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We all know that meat, in order to be flavorful, needs to marinade before grilling.  We also know that pork tenderloin tends to be dry, as it does not have much fat; thus it must cook in some type of fat to avoid drying out.

One of my favorite shortcuts to marinade meats before grilling is the Good Seasons Italian Dressing.  You know, the one that comes with its cruet and all you do is add olive oil, vinegar and water.  I have been buying it for years, long before I became Lindaraxa and started publishing a food blog, so don't get on my case. Habits like this don't die easily.  It is one of those things that stays with you most of your life.   My daughter is the main culprit these days.   She uses it on the salads she takes to work most every day.    It was actually my brother, the grill master, who turned me on to using it as a marinade, so it runs in the family.

One of the things I found in the freezer while I was cleaning it last week was a piece of uncooked pork tenderloin I had saved from Christmas.  There were fewer of us for the Cuban Christmas Day lunch than I had anticipated so I cut off a piece and saved it for another time.  So here we were three months later.  Part of it was grilled for this recipe and the other went into Sweet and Sour Pork to use up the leftover pineapple as well.   Using up leftovers is a challenge, but it's fun.

Another product we use all the time in our marinades is Mc Cormick's Grill Mates Montreal Steak Seasoning  which is both salty and hot.  We marinade the meat with it for about 30 minutes, together with Worcestershire Sauce. I buy the latter by the gallon and use it in every type of cuisine.  I really don't know what I would do without it.

I am not going to give you a "recipe" for this.  It doesn't need one.  You can make it for two or a dozen.  It's fairly easy and quick and great for when you are having guests at the last minute.

Figure on about 1 1/2 lbs of pork tenderloin for 4 people.  Cut into 1/2 inch pieces

Marinade the pork in the  prepared Good Seasons Italian dressing (about 1/2 cup), or any other ready made Italian dressing such as Paul Newman's, together with some orange juice (about 1/4 cup) and soy sauce (a couple of TB) for at least 30 minutes

Preheat your grill.

Cut (1 each) the onion, red pepper, green or yellow pepper and pineapple chunks in 1 inch pieces.

Thread the pork and the vegetables and pineapple through a skewer, alternating.  Try to place the meat in the middle (it needs more cooking) and the fruit and peppers at the end.  Place back in the marinade for a few more minutes until your grill is hot enough.

Shake some Montreal Seasoning on both sides before grilling.

Grill the skewers for about 5 minutes on each side.  While it is cooking, reduce the marinade on top of the stove and baste your skewers with it after each turn. When done, sprinkle some cilantro and serve. That's it!

Serve with yellow saffron rice.



I have not received payment for endorsing any of the products mentioned above

All photos Lindaraxa

Asado, The Argentinian Barbecue

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Asado is a term used both for a range of barbecue techniques and the social event of having or attending a barbecue in Argentina, Chile, Paraguay, southern Brazil, and Uruguay. It is a traditional dish and also the standard word for barbecue. An asado usually consists of beef alongside various other meats which are cooked on a grill called a parrilla, or on an open fire.

An asado also consists of embutidos, served as appetizers while the meat is cooking. Generally  the embutidos and meats are accompanied by red wine, baguettes, chimichurri sauce and salads.

Chimichurri is made from finely chopped parsley, minced garlic, olive oil, oregano, white or red vinegar, and red pepper flakes.  You will find my recipe at the bottom of this post.

In many asados, chorizos, morcillas (black pudding), chinchulines (cow chitterlings), mollejas (sweetbread), and other organs would be served first while the cuts that require longer preparations are still on the grill. They are usually served with a baguette  as appetizers.  The famous Argentinian empanadas also make their appearance at this time.

After the appetizers, the meat or meats are served, usually with a simple mixed salad of lettuce tomatoes and onions and  a loaf of bread.

Although not Argentinian by birth, I have enjoyed  many an asado both in the States and abroad.  It is by far one of the easiest ways of entertaining for both the host and hostess and lots of fun for the guests.  Everything is done on the grill and the kitchen mess is minimal.  It is also perfect for a large party where some of the guests might not eat meat.  Just throw some chicken on the grill next to the meat and you are covered!

You really can grill any type of meat cut,  from steaks to ribs.  I prefer skirt steak which is juicy and has lots of flavor; but Ribeyes and London Broil also taste great with the chimichurri sauce.

I am posting a menu for a Stateside asado for those of you who, like me,  live in a place where some of these things are non existent or hard to come by.  The Argentinian meat cuts are different from ours but one that is close is the skirt.  Argentinian chorizos are great but if you can't find them use Spanish which are available now everywhere.  No empanadas where you live? No problem, there is a recipe at the end of this post;  or skip and grill some pizzettes or vegetables.  The only thing that is a must is a grill and plenty of wine!

A Simple Asado

Grilled Chorizos

Meat or Chicken Empanadas

Grilled Skirt Steak With Chimichurri Sauce

Grilled Chicken

Big tossed salad (or Caesar salad)

Grilled corn or vegetables are optional, though definitely not part of an asado

Lots of French baguettes, Chimichurri Sauce and hearty red wine, preferably an Argentinian Malbec.  Luigi Bosca and its less expensive second wine, La Linda, are favorites.

Argentinians are not big on dessert, except when it comes to dulce de leche.  I leave that course up to you.

 Some recipes after the break

Cheesy Spinach And Artichoke Dip

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This is the kind of recipe you need to keep around for summer entertaining, particularly if you are grilling.  I have noticed that men, in particular, really go for this dip so it's a safe bet for Father's Day.

You can assemble everything in advance, pour into a serving dish and store in the refrigerator until ready to bake.

There are lots of Father's Day recipes, menus and ideas in both this blog and the lake blog.  Go to the search box on both sites and enter Father's Day. 

Grilled Steaks With Sweet Mini Peppers And Cauliflower Puree

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 Sweet mini peppers have just arrived! Everywhere from Costco to Target to your local grocery store they can be found in bags for a fairly reasonable price.  Not only are they one of the easiest side dishes to pull together but they are also full of flavor and will add an element of vibrant color to the plate.

One of the interesting things about mini peppers is that you don’t need to core them. There are practically no seeds making them a cinch to prepare.Just wash them, toss them in a bowl, and drizzle them with olive oil. Season them generously with kosher salt and freshly ground black pepper.

Place them on the hot grill and cook them until they are tender and slightly deflated. The skins will blacken in spots, but that is totally okay. You can serve them like that or peel them, toss them in a bowl, add olive oil and lots of chopped basil.  Serve the grilled peppers as a side dish and in salads or sandwiches. They are good hot or at room temperature.

We just had the first steaks off the grill this weekend,  accompanied by Cauliflower Puree and these Grilled Mini Peppers.  A bottle of La Linda Malbec (see below), a gift from our friends at The Blue Remembered Hills, accompanied the meal.  To die for...

Swordfish Brochettes, Spanish Style

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One of my favorite ways of preparing fish in the summer is on the grill.  If the fish is very fresh, all you need is a small amount of olive oil and some lemon and garlic.  As a variation, I sometimes cut the swordfish in medium pieces and cook it kebabs style with tomatoes, zucchini, onions and whatever else is in season.

In the recipe below, the swordfish is grilled in the Spanish style and served with a sauce called "alino" that is poured over the fish after it is grilled.  As an alternative, you could cook the steaks "a la plancha"  in a very hot plate in the oven.   You can substitute monkfish, halibut, grouper or any other firm-fleshed fish for the swordfish.

I have eaten fish in most parts of the world but I can tell you, without reservation, that the best fish I have ever eaten has been in Spain. I don't know if it's the variety of fish, the quality or the cooking method but it is "sans pareil". This is an approximation of what you will get when you order swordfish at a Spanish restaurant.

As a caveat, make sure what you are buying.  I purchased some swordfish a few months ago that came from Nicaragua and although it smelled fine, it tasted terrible.  Swordfish has been fished almost to extinction and I have even heard wild stories of substitution, including shark.   When I was young, I remember my mother bringing home big swordfish steaks.  Have you noticed their size today? If you want real swordfish, order it at a good restaurant or purchase it at reputable fish market where you will spend extra but at least you will get the real deal.

Serves 3-4

Ingredients

- 600 g (1 lb. 5 oz.) Swordfish

- 2 tbsp. olive oil

- 1 tomato

- 1 onion

- 1 green pepper

- Salt

Sauce for the grilled fish

- 3 cloves of garlic, minced

- 4 tbsp. chopped parsley

- 150 ml (10 tbsp.) extra virgin olive oil

- Juice of 1 large lemon

- 1/2 tsp. salt

Method

1.Cut the swordfish into cubes; place in a bowl with the olive oil and some salt.

2.Cut the tomato, onion and pepper into eighths and add to the swordfish. Marinate for 30 minutes.

3.Place the swordfish onto skewers, alternating with the vegetable pieces.

4.Heat a grill, brush with olive oil and grill the brochettes, turning occasionally until the fish is cooked, about 8 minutes.

5.Combine all the ingredients for the sauce, pour over the grilled fish and serve immediately


Recipe adapted from Worldwide Gourmet
Photo, Cooking Light

Grilled Lamb And Figs On Rosemary Skewers

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Lamb, figs and  rosemary are the ultimate combination and if you throw them on the grill with a little olive oil and garlic you might just think you have died and gone to heaven!

I know from my friend Sandra Jonas that the figs in her garden are almost ready for the table.  When I came across this 2008 recipe from Mark Bittman in the New York Times online I thought enough of it to sacrifice one of my allotted free clicks.  I was not disappointed.

The only suggestions I would offer when making this recipe, is to marinade the lamb in olive oil, garlic and rosemary for an hour or two before grilling.  A small amount of mustard wouldn't hurt either.

Also make sure you skewer the figs separate from the lamb as they take half the time on the grill and you don't want them to get too mushy by overcooking.

Things have been quite busy at the lake with more visitors this weekend and more expected the next. We are up to our ears in peaches and just as I thought I had seen the last for awhile, my daughter showed up yesterday with another dozen. Peach ice cream and jam have been on the menu the last couple of days and I will be delighted to change gears when the figs come to market; although something tells me we haven't seen the last of the peach pies for at least another month!


Yield: 4 to 6 servings

Ingredients

2 pounds boneless lamb shoulder, cut into chunks
10 to 20 fresh figs
Rosemary branches
1/4 cup extra virgin olive oil, more or less
Salt and freshly ground black pepper to taste
1/2 cup freshly squeezed lemon juice
2 cloves garlic, roughly chopped
1 tablespoon minced fresh rosemary.


Directions

1. Start a charcoal or wood fire or heat a gas grill; fire should be moderately hot. Thread lamb and figs onto rosemary branches, three or four chunks or figs per skewer. Do not mix meat and figs on same skewer.

2. Brush lightly with olive oil and season with salt and pepper. Mix together the lemon juice, garlic and minced rosemary and brush a little of this mixture on lamb and figs.

3. Grill, turning skewers as each side browns and taking care to avoid flare-ups; total cooking time should be from 6 to 10 minutes for medium-rare meat, and 4 or 5 minutes for the figs. Meat will become slightly more done after you remove it from grill, so take this into account.

Photo: Evan Sung, NYT

Grilled Pork Tenderloin With A Mustard Bourbon Rub

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This recipe comes from Lobel's, New York City's premier butcher shop located amongst the priciest boutique on the Upper East Side.  Get the picture?

I have never bought a steak at this renowned butcher shop but I have pressed my nose to their window often enough to qualify as an authority on their cuts.  With so many great steak houses in NYC it seems silly to buy a prime cut of beef to cook at home.  To me great meat should be cooked outside on a grill, preferably over coals and not gas.  But that is just me and it is the primary reason I have never sprung for one of their steaks.

On the other hand, I have had their pork chops, courtesy of a friend who could afford them. They were bought to complement a great bottle of wine and as it turned out, they were the stars of the evening.  The great thing about knowing how to cook in New York City is people will buy things for you to make.  I will cook in exchange for great ingredients any time, any place.

Although tender, succulent, and elegant, pork tenderloin is also lean and therefore needs a marinade, like the one used here. The spicy brown mustard, in this case, adds some kick to the sweetness of the bourbon and the meat itself. And the bourbon? Well, a little southern charm never hurt anyone!.

Serves 4

Ingredients

3/4 cup spicy brown mustard

1/4 cup plus 2 tbsp bourbon

3 tablespoons olive oil

1/4 cup plus 2 tbsp chopped fresh thyme

3 cloves garlic, minced

3 tablespoons chopped flat-leaf parsley

freshly ground black pepper to taste

3 pork tenderloins, each 3/4 to 1 lb, trimmed

vegetable-oil cooking spray

Preparation

1.Combine the mustard, bourbon, oil, thyme, garlic, parsley, and pepper in a bowl, stirring well. Rub into the tenderloins; cover the meat on all sides.

2.Put the tenderloins in a shallow glass or ceramic dish, cover, and set aside at room temperature for no longer than 30 minutes, or refrigerate up to 4 hours. If refrigerated, let the tenderloins stand at room temperature for 15 minutes before grilling.

3.Prepare the grill: Lightly spray the grill rack with vegetable-oil cooking spray. Light the fire and wait until moderately hot.

4.Grill the tenderloins for 12 to 14 minutes, turning with tongs once or twice, until cooked through with an internal temperature of 150 to 155 degrees. Let the pork rest for 10 minutes before slicing; the temperature will rise to 160 degrees during the resting period. Slice thin and serve.


Photo: Dorothy Kinderling

An Early Fall BBQ Under The Trees... Honey Barbecued Chicken -

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If I had to entertain, this would be the optimal time of the year to do it.  The days are warm but the nights are cool and bright and the chances of rain are slim.  Nothing like an early Fall dinner barbecue under the trees.  Serve the Mushroom Bruschetta to start.  Succotash and saffron or brown rice would go well with it. I would serve the End Of Summer Peach Crumble Pie for dessert!

This whole grill-roasted chicken is rubbed with an intense spice paste and then basted with a tangy honey glaze on the grill for a double dose of flavor. It's easy to double for an early Fall BBQ party.


Printable Recipe

Serves four.

Ingredients

 2 Tbs. olive oil

2-1/2 tsp. kosher salt

1 tsp. chili powder

1 tsp. sweet paprika, preferably Hungarian

1 tsp. light brown sugar

1 tsp. chopped fresh thyme

3/4 tsp. freshly ground black pepper

1/4 tsp. chipotle chile powder

1 clove garlic, minced

4-lb. chicken, butterflied, patted dry

1 recipe Honey Glaze


Directions

Season the Chicken:

In a small bowl, mix the olive oil, salt, chili powder, paprika, brown sugar, thyme, black pepper, chipotle powder, and garlic. Rub all over the chicken and between the breast meat and skin. Cover and refrigerate for up to 24 hours or let sit at room temperature for 30 minutes. Set aside 1/4 cup of the honey glaze for drizzling over the cooked chicken.

Cooking

Whether you are using charcoal or a gas grill, you want to prepare two zones, a hot and a medium one.  You are going to brown the chicken on the hot side of grill for 5-10 minutes and then move to the cooler side and continue cooking for another 30 minutes, covered.  Baste with the honey glaze every five minutes and turn frequently.

Honey Barbecue Glaze

Yields about 1/2 cup.

1/4 cup honey

1 Tbs. soy sauce

1 Tbs. ketchup

2 tsp. Dijon mustard

2 tsp. Worcestershire sauce

1 tsp. cider vinegar

1/2 to 1 tsp. Asian chile paste, like Srirach

Directions

In a small bowl, mix all the ingredients. Set aside 1/4 cup of the glaze for drizzling over the cooked chicken.

Make Ahead Tips

The glaze may be made up to 3 days ahead.
The recipe can be easily doubled or tripled

 Adapted from Tony Rosenfeld Fine Cooking

A Red Wine that Is Perfect for Grilling

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I know, it's summer, most of us are enduring temperatures in the high 90's and who wants to even think of red wine.  If you grill, you do!  This Provencal red is the perfect wine for ribs, chops, kabobs and anything beefy that you throw on that grill.  Just remember what I have mentioned before...make sure the wine is enjoyed at "room temperature" which is not your 75 degrees air conditioned room.  Room temperature for french wines is 60 to 65 degrees and I doubt any of us wants to keep our rooms chilled at that temperature (I would!) just to keep our wines comfy and cool.  Make sure you insert the opened bottle in the fridge for about a half hour so they come down to optimal temperature while they breathe.  Or just plunge them in ice water for a few minutes. This, as a matter of fact, is applicable to any red wine, particularly in the summer!

When the term cuvee is shown on the label,  it means the wines will usually be special blends or selected vats of higher quality, at least in comparison to that producer's regular wines. In this case, it is not just a blend of Syrah,  Mouvedre and Grenache grapes but a  higher quality of this blend.

If you live within New York State, Sherry-Lehman will deliver for free.  If not, they will fedex for a price, which is not cheap, but seeing that the wine is on sale, the savings will cover delivery.  I do not have any kind of association with Sherry-Lehman.  It is just one of my favorite wine stores in the world and one from which I order on ocassion.

If you cannot find this specific wine, look for something similar to it.  I am mainly using it as the perfect type of red wine to go with grilled meats. Also look for Argentinian and Chilean Malbecs which are more enjoyable in this heat than a cabernet or a merlot. Save the latter for the winter.

Grilled Swordfish With Capers & Lemon Butter

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At last, I was able to find some fresh swordfish last week at the Dekalb Farmers Market, the same place we bought our lobsters. It's amazing how hard it is to find decent fresh fish these days.  I remember when I was young and living in Connecticut buying sole, flounder and swordfish was no problem at all.  As a matter of fact, I used to diet on sole and came to despise it, can you believe?  Now when you find it on a menu, it's  market price and you know what that means, $$$$.

I was taught to grill swordfish by a fellow broker when I worked at the Merrill Lynch office in Greenwich Conn.  Rub it with mayonnaise and dill and throw it on the grill.  The result, is probably the juiciest swordfish you will ever have with no traces of mayonnaise left after it has been cooked.  Unfortunately, we had an unexpected rain storm just as I was ready to light the charcoal and ended up cooking it on my indoor grill. It was great,  but not the same.  So make sure when you are ready to try this recipe there are no clouds on the horizon and I guarantee you will never cook it any other way!

Ingredients

2 swordfish steaks
2 TB mayonnaise
1 tsp dry or fresh dill finely chopped
Salt & Pepper
4 oz butter
1 TB fresh lemon juice
1 - 2 TB capers

Directions

Light your charcoal or gas grill.  Wait until it is very hot.

In a cup combine the mayonnaise, dill,  salt and pepper.  Spread it on both sides of the swordfish. and throw it on the grill.  Cook, covered, about 4-5 minutes on each side, depending on thickness.  Remove to a platter and let rest for 5 minutes.

While the fish is resting, melt the butter on top of the stove, add the lemon juice and capers, pour over the swordfish and serve immediately

Photo Lindaraxa

Saturday Night on the Grill...Curried Lamb Kabobs With Basmati Rice

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Last summer I posted recipes for the grill at least once a month but, unfortunately, this year, with all the activity going on at the lake, I have been totally remiss.  I can't figure out why, for we grill at home at least 3 or 4 times a week when we have nice weather.  I will have to say that it has been unbearably hot here in Atlanta and lately every weekend has been rainy and stormy.  You should have seen us trying to grill some swordwish last Saturday by the garage door in the middle of a storm!

Grilling is great fun and an easy way of entertaining and relaxing with good friends.  I usually try to entice everyone with one of my mojitos, followed by a cold soup served in demitasse cups outside to extend the cocktail hour a bit and give the cook (me) some leeway. If you look at the index under grill, you will find a recipe for regular shish-kebabs as well as lamb chops and butterflied leg of lamb.  There are others, for fish and chicken in particular, but these are the ones that come to mind.

I have made this recipe a couple of times and you can be assured, you will get rave reviews from your guests!  The last time I served it I followed with the honey lavender ice cream for dessert.  Perfect match!

The wine will be tricky so before you go off to buy your favorite, check this post

Serves 8-10

Ingredients

•10 (6-inch) wooden skewers

•2 cups dried apricots

•1 cup raisins

•1 garlic clove, crushed

•6 bay leaves

•2 tablespoons brown sugar, packed

•1 tablespoon ground coriander

•1 tablespoon chopped chutney

•2 teaspoons curry powder

•2 teaspoons ground ginger

•1 teaspoon salt

•3/4 teaspoon cayenne

•2 cups white vinegar

•2 large onions, quartered

•5 pounds boneless lamb, cut into 1 1/2-inch cubes



Instructions

1. Prepare a charcoal fire. Soak the skewers in warm water for at least 10 minutes.

2. In a saucepan, combine 1 cup of the apricots with the raisins, garlic, bay leaves, brown sugar, coriander, chutney, curry powder, ginger, salt, cayenne, and vinegar. Bring the mixture to a boil. Reduce the heat and simmer for 5 minutes. Add the remaining apricots and the onions and remove from the heat. Allow the mixture to cool.

3. Place the lamb in a flat baking dish, just big enough to hold the meat in a single layer. Pour the cooled marinade over the lamb. Cover and refrigerate for 24 hours.

4. Remove the mixture from the refrigerator and thread 5 to 6 pieces of the lamb onto the skewers, alternating with some of the onion pieces and the apricots. Set the kabobs aside.

5. Strain marinade and transfer from the dish to a saucepan. Place the pan over high heat and bring to a boil, then reduce and heat and simmer until mixture is reduced slightly.

6. Brush the kabobs with some of the sauce and grill them over hot coals, brushing occasionally with more of the sauce, until the meat is done as desired. Serve with yellow basmati rice.

Basmati Rice

Ingredients


•2 tablespoons butter

•1/2 cup finely chopped onion

•1/2 teaspoon ground turmeric

•2 cups basmati rice, rinsed

•2 cups chicken stock or broth

•1 cup water

•1/3 cup dark raisins

•1/3 cup sultanas (golden raisins)

•1 cinnamon stick

•1/2 cup toasted cashews


Instructions

1. In a large saucepan, melt the butter over medium heat. Add the onion and turmeric. Cover the pan and cook until the onion is soft and has a glassy appearance.

2. Stir in the rice, chicken stock, water, raisins, and the cinnamon stick. Bring the mixture to a boil. Cover the pan, reduce the heat, and simmer for about 20 minutes, or until all the liquid has been absorbed. Remove the rice from the heat and remove the cinnamon stick. Stir in the cashews. Serve hot


Recipes Colin Cowie