Food For The Grill Masters


By Janeen A. Sarlin

Grilling is more an art than science because the timing is more imprecise than other forms of cooking. Yet people who grill appear to have little difficulty with all the nuances. So let the fires roar, and let’s do what we’ve done for about 10,000 years or so: grill dinner!

This Spicy Pepper Beef Kebabs sauce is perfect to douse over skewered beef and bell pepper kebabs, but it’s equally good on chicken or swordfish steak. It’s my latest go-to healthy seasoning for the summer.

Fire roasted pineapple, for the Grilled Maple-Vanilla Pineapple, takes on a unique flavor that’s hard to resist. Just think, the rich flavor comes from the natural sweetness of the fruit, allowing for an indulgence of a small scoop of vanilla ice cream or frozen yogurt.

Bon appétit!
Spicy Pepper Beef Kebabs
(Serves 6)
For the spicy roasted pepper sauce:
1/2 cup white balsamic vinegar

1 tablespoon sugar

32-ounce jar whole fire-roasted red peppers, with their juices

1 tablespoon olive oil, for sautéing

7 large cloves garlic, minced

1/2 teaspoon red pepper flakes, or more to taste

1/4 to 1/2 teaspoon smoked paprika, or more to taste
For the kebabs:
2 pounds lean top sirloin or filet of beef, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

1 red bell pepper, cut into 1-inch pieces

1 green bell pepper, cut into 1-inch pieces

1 orange bell pepper, cut into 1-inch pieces

Sea salt and freshly ground black pepper, to taste

You will also need metal or bamboo skewers (soaked in water if bamboo)
To prepare the sauce:
Bring vinegar and sugar to a boil in a medium saucepan over high heat.

Cook until the sugar is dissolved.

Add the peppers with their juices and simmer about 5 minutes.

Meanwhile, in a small skillet over moderate heat, coat the bottom with oil and sauté the garlic, red pepper flakes and paprika until garlic is soft and translucent, but not brown, and the spices are aromatic, about 5 minutes.

Remove from heat.

Add spices to the simmering peppers and vinegar.

Transfer to a blender or food processor and purée until smooth.

Return the sauce to a saucepan and simmer over moderate heat to reduce the excess liquid, about 10 minutes.

Taste and adjust the seasonings.

Can be made ahead and stored in the refrigerator for up to 1 month.

Preheat the grill until the coals are white hot.

Cut the beef and peppers into even-sized pieces, then place each item in a separate bowl.

Thread the bell peppers and beef onto skewers, alternating beef and peppers, and starting and ending with peppers.

Place threaded skewers on a baking sheet or platter and set aside.

Season with salt and pepper.

Spoon about one tablespoon of spicy sauce over the kebabs and grill, adding a bit more sauce if necessary and turning the skewers about 2 to 3 minutes on each side, or until the beef is done according to your preference.

Total cooking time is about 6 to 10 minutes.

Transfer skewers to heated platter or plates and pass the remaining pepper sauce at the table.
Grilled Maple-Vanilla Pineapple
(Serves 6)
1 large ripe pineapple

1/2 cup pure maple syrup

1 tablespoon pure vanilla extract, or more to taste

Cinnamon, for dusting

Metal skewers
To prepare:
Preheat the grill until the coals are white hot.

Whisk the maple syrup and vanilla together.

Set aside.

Cut the outer skin off the pineapple, then cut in half lengthwise.

Remove the core and cut into thick slices and then into large chunks.

Thread the pineapple onto metal skewers and then place on a baking sheet.

Dip a basting brush into the maple syrup and baste the pineapple, coating both sides.

Dust with cinnamon.

Grill until the pineapple is brown on the edges and heated through, basting (if desired) as you grill.

Total cooking time will depend on the temperature of the coals and the size of the chunks, about 3 to 4 minutes per-side.

Transfer to a platter and serve alone or with vanilla ice cream or frozen yogurt.

Facebook Comments