86-L*ncaster Farming, Saturday, May 20, 2000 Great Get- Togethers Fire up the barbecue! Grilling season is underway. Who can resist the mouthwa tering aroma, the sensational sound of meat sizzling, and the great flavor of a juicy steak or burger from the grill? For best results, backyard chefs need to be familiar with two types of grilling direct and indirect. The method used de pends on the type of food you will be grilling. The direct method is most popular and used for meat cuts that cook in a short amount of time, such as burgers, sausages, steaks, and kabobs. Simply place the meat directly on the grid above the ash-covered coals and cook to perfection. The indirect method is most often used for roasts and extra thick steaks, which require long er cooking at lower tempera tures. Arrange charcoal on each side of the fire grate, making sure coals are burning equally on both sides. Place an aluminum foil drip pan in center of fire grate be tween coals. Place meat on grid above the drip pan. Cover and grill and cook with the damper open as the recipe directs. Safety should be a focus of any cookout: • Never partially grill meat and finish cooking later. • Cook food completely pork cuts should be cooked to 160 degrees internal temperature on a meat thermometer. • Don’t reuse liquid mari nades. • Marinate meats under refrig eration. • Don’t use the same platter and utensils for raw and cooked meats. Try these great tasting recipes. HONEY-GRILLED VEGETABLES 12 small red potatoes, halved Vicup honey 3 tablespoons dry white wine 1 clove garlic, minced Vi teaspoon salt Vi teaspoon pepper 1 teaspoon dried thyme, crushed 2 zucchini, halved vertically and halved again 1 medium eggplant, sliced Vi inch thick 1 green pepper, cut vertically in eighths 1 sweet red pepper, cut verti cally in eighths 1 large onion, sliced Vi-inch thick Cover potatoes with water, RECIPE TOPICS If you have recipes for topics listed below, please share them with us. We welcome your recipes, but ask that you include ac curage measurements, a complete list of ingredients, and clear instructions with each recipe you submit. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. Recipes should reach our office one week before publish ing date listed below. May: 27 - Strawberries June: Dairy Contest Recipes bring to a boil, and simmer 5 minutes; drain. Combine honey, wine, garlic, salt, pep per, and thyme; mix well. Place vegetables in oiled bar becue grill over hot coals. Grill 20-25 minutes, turning and brushing with honey mixture every 7-8 minutes. Makes 4-6 servings. Renee Blatt Pa. Honey Queen CARRIBBEAN JERK BEEFSTEAK Y i cup Italian dressing 1 tablespoon Worcestershire sauce 1 tablespoon firmly packed brown sugar 1 large jalapeno pepper, seeded and finely chop ped 1 teaspoon ground allspice 1 teaspoon ground ginger 1 top round steak, I inch thick (about V/i pounds) For marinade, combine all in gredients except steak. In large, shallow nonaluminum baking dish or plastic bag, pour Vi cup marinade over steak; turn to coat. Cover, or close bag, and marinate in refrigerator, turning occasionally, 6 to 24 hours. Re frigerate remaining marinade. Remove steak from marinade, discarding marinade. Grill, turn ing occasionally and brushing frequently with refrigerated ma rinade, 16-18 minutes or until steak is medium rare to medium doneness. Makes 4 servings. Nat. Cattlemen’s Beef Assoc. ORANGE HERB LAMB CHOPS 8 lamb loin or rib chops Salt and pepper 1 tablespoon each: chopped ‘ fresh mint, thyme, and rosemary plus additional for garnish (optional) 2 cloves garlic, minced Vi cup undiluted orange juice concentrate Rinse chops and pat dry; sprinkle with salt and pepper. In small bowl combine herbs and garlic; press onto both sides of chops. Grill over medium-hot coals for about 5 to 7 minutes per side, basting often with orange juice concentrate. Garnish with additional chopped fresh herbs, if desired. Serve over couscous or rice. Makes 4 servings. Beef Council BARBECUE TURKEY BURGERS 1 pound fresh ground turkey Vi cup chopped onion A W‘ \\ t tfc fe - w x Looking for more flavorful grilling ideas? For a copy of "The Supreme Guide to Beef Marinades," send a self-addressed, stamped envelope to Pennsylvania Beef Council, 1500 Fulling Mill Rd., Middletown, PA 17057-3116. Vi cup barbecue sauce, divided bell pepper pieces, cucum- Vz cup dry bread crumbs ber slices, celery pieces Vi teaspoon salt In a bowl, stir together all in '/« teaspoon black pepper gredients except vegetables. 6 burger buns Spoon or pipe with pastry tube a Combine ground turkey, small amount of cheese mixture onion, V* cup barbecue sauce, in or on each piece of vegetable, bread crumbs, salt and pepper. Place on serving plate; cover and Mix until thoroughly combined, chill two or up to 24 hours. Form into 6 patties. Makes about VA cups filling. Grill over medium coals for 5 enough for four dozen appetiz to 6 minutes per side or cook in a ers. large nonstick skillet over medi- Tip; One 8-ounce container um heat for 10 to 12 minutes, salmon-flavored cream cheese Turn 2to 3 times for evcn cook- may be used in place of smoked ing and browning. Baste with re- salmon and whipped cream maining barbecue sauce and cheese, serve on toasted bun. Makes 6 burgers. PEPPER STEAK PACKETS 4 sheets (12xl8-inch) heavy duty foil 1 pound boneless beef sirloin steak, '/2-inch thick 'A teaspoon garlic powder l A teaspoon black pepper 1 medium green bell pepper, cut in strips 1 medium red bell pepper, cut in strips 'A cup lite teriyaki sauce Hot cooked rice (optional) Preheat grill to medium-high. Sprinkle both sides of steak with garlic powder and pepper, cut in thin strips. Combine steak strips and pepper strips with teriyaki sauce. Center one-fourth of steak mixture on each sheet of foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Grill 7 to 9 minutes in covered grill. Serve over rice, if desired. Makes 4 servings. Reynolds Kitchens SALMON & DILL PARTY BITES 8-ounces whipped cream cheese 3 ounces sliced smoked salm on, finely chopped 2 teaspoons lemon juice I'A teaspoons dill weed IV2 teaspoons minced onion 1 teaspoon parsley flakes Vegetables: cherry tomatoes, hollowed out red and green GRILLED CHICKEN & VEGETABLE KABOBS V* cup olive oil 2 tablespoons white wine vine gar 2 teaspoons Montreal chicken seasoning FEATURED RECIPE The recipes from the Rey nolds Kitchens catapults din ing al fresco way beyond bur gers and dogs, guaranteeing great tasting results. The quick and easy packet cook ing with heavy duty alumi num foil is a laid-back grilling method that delivers results that are anything but laid back. Just place the ingredients on sheets of foil, fold up into packets, throw ’em on the grill and kick back for about 20 minutes. When they’re done, slide the packets right onto the plates and prepare for a wave of compliments from your spouse or dinner guests. For a free copy of the recipe booklet, call 1-800-745-4000 or jump online at reynoldskit chen.com Here’s a recipe to get you started. EASY GRILLED S'MORES 4 Bxl2-inch sheets heavy duty foil 4 graham crackers, broken Vi teaspoon Italian seasoning 1 pound boneless, skinless chicken breast Assorted vegetable pieces Combine first four ingredients in large, self-closing plastic bag or glass bowl. Cut chicken into 1 Vi-inch cubes; add to bag or bowl. Marinate in refrigerator 30 minutes or longer for extra flavor. Remove chicken from marinade; discard marinade. Spear chicken and vegetables on metal skewers. Lightly sprinkle chicken and vegetables with ad ditional chicken seasoning. Grill kabobs 10-15 minutes, turning frequently. Makes 6 servings. GRILLED STUFFED PORTABELLA MUSHROOM CAPS Balsamic Dressing: (Turn to Page B 8) in half 2 (1.55-ounce) milk choco late candy bars, divided in half crosswise 4 marshmallows Preheat grill to medium or oven to 450 degrees. For each S'more, top one graham crack er square with candy bar half, one marshmallow, and anoth er graham cracker square. Re peat with remaining graham crackers, candy, and marshmallows. Center one S’more on each sheet of foil. Bring up foil sides. Double fold top and ends to seal packet, - leaving room for heat circulation in side. Repeat to make four packets. Grill 4 to 5 minutes in cov ered grill or bake 4 to 5 min utes on cookie sheet in over. Makes 4 servings. Variations: Try substituting cinnamon graham crackers or mint chocolate candy. Or, try spreading with creamy peanut butter or raspberry jam.
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