Recipes Included On This Page Grilled Mozzarella and Tomato Grilled Potato Salad Grilling Guide for Vegetables - Tips Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Grilled Mozzarella and Tomato Recipe By : Chef on a Shoestring Serving Size : 1 Preparation Time :0:00 Categories : Cheese Salads Tomatoes Volume 2-7 July '99 Grill/Outdoor Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds ball of fresh mozzarella 2 plum tomatoes sliced in half -- through the stem 4 leaves of fresh basil 1 thick round French bread -- (4 3/4 inch) 2 10 inch bamboo skewers Cut the mozzarella in half and then into 3/4 inch sections. Skewer the ingredients in the following order: bread, tomato, basil, mozzarella, tomato, basil, mozzarella and bread. Sauce : 6 plum tomatoes, peeled seeded and chopped 8 leaves of fresh basil, chopped 1/8 cup of extra virgin olive oil a few drops of balsamic vinegar salt and fresh ground pepper to taste Mix all the ingredients together. Warm them in a sauce pan just before serving. Brush the skewered mozzarella and tomato with a little olive oil and season with salt and pepper. Cook on a flat grill or in a large saute pan quickly on both sides until the bread is lightly toasted and the cheese begins to melt. Spoon the sauce on to warm dinner plates. Set skewers on top of the sauce neatly. Slide out the skewers and serve. Posted on FareShare 7-99 by Robin <GrassRats@aol.com> Our local Saturday morning news show, Chef on a Shoestring. (CBS) Chef Richard Krause Martini's Restaurant March 20, 1999 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Potato Salad Recipe By : Texas Beef Council Serving Size : 1 Preparation Time :0:00 Categories : Peppers Potatoes Volume 2-7 July '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds small red or white new potatoes -- cut in half 2 red or green peppers -- in 2" chunks parsley (optional) -- finely chopped 1/2 cup extra-virgin olive oil -- divided 2 teaspoons Dijon mustard 2 tablespoons white wine vinegar 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 3 scallions -- minced Prepare a medium-hot fire. In a medium bowl, toss potatoes and pepper with 2 tablespoons olive oil and the parsley. Thread on skewers and place on an oiled grill 4 to 6 inches above coals. Cook, turning and moving occasionally until potatoes are lightly browned and just tender when pierced with a fork, about 15 to 20 minutes. Remove potatoes from skewers and set aside. In a small bowl, mix together remaining ingredients, except scallions, gradually whisking in remaining olive oil until well blended. Pour dressing over potatoes, add scallions and toss. NOTE: Dressing and skewers can be prepared up to 24 hours in advance. From the Texas Beef Council and Tom Perini Posted on FareShare 7-99 by Robin <GrassRats@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilling Guide for Vegetables - Tips Recipe By : Steven Raichlen and The Providence Journal News Serving Size : 1 Preparation Time :0:00 Categories : Information Vegetables Volume 2-7 July '99 Grill/Outdoor Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --Text Article-- Steven Raichlen declares, "For me, there is no better way to cook vegetables. Nothing brings our the sweetness of a vegetable like the dry, smoky heat of the grill. In grilling vegetables, there are two things at play. A lot of vegetables like peppers and onions have high sugar content. Grilling caramelizes their sugar and brings out the flavor. The second thing has to do with charring. Vegetables are about the only food you can burn on a grill and they still taste good. In fact, burning is what you should do, with things like eggplant. Ditto with bell peppers. If you char the skins, they become sweet." ASPARAGUS: Choose fat stalks and trim the ends. Brush with olive oil. Use a vegetable grilling rack, or place directly on grill rack crosswise to slats. Cook 6 to 8 minutes until lightly browned. CORN: Clean ears and boil about 5 minutes, then rub with oil and grill until lightly browned on all sides., 5 to 10 minutes total. Or pull back husks, remove silks, pull husks back out and tie with kitchen string, then soak in water for 5 or 10 minutes. Place directly on grill rack and grill about 20 to 30 minutes until husks are charred. Raichlen adds that grilled corn is one of his favorites. He peels the husk back and ties it at the bottom so it kinds of forms a handle. He brushes it with garlic butter or garlic cilantro butter.The kernels get dark and they sort of crackle. He does not soak it or leave it in the husk. FENNEL: Trim off frond down to bulb. Cut bulb into quarters, then steam 10 minutes. Brush with oil and grill 2 to 3 minutes per side. Or trim bulb, cut in slices about 1 inch thick, brush with oil and grill, turning, about 10 minutes. Serve as a side dish or on an antipasto platter or use in a salad or slaw. FRUITS: (bananas, cantaloupe or honeydew, pineapple, peaches) Leave peels on bananas and grill until peels are browned, about 10 minutes. Cut firm melons like cantaloupe into wedges, place directly on grill rack and grill about 2 to 3 minutes per side, until slightly warm. For pineapple, use fresh pineapple cut into wedges; grill 3 to 4 minutes per side. Halve and pit peaches, brush with oil and grill, cut side down, 3 to 4 minutes, then turn and grill a minute or two longer. MUSHROOMS: Soak white mushrooms in a marinade or brush with oil, then place on soaked bamboo skewers and grill 5 minutes per side, until lightly browned. For large mushrooms, like portobello caps, brush with marinade or plain olive oil and grill about 5 to 8 minutes per side, until lightly charred. JoAnn's (poster) personal note here is to brush portobello mushrooms with a combination of olive oil and balsamic vinegar while grilling, or marinate in same. ONIONS: Peel but leave root end on. Cut into wedges, brush with oil and grill until lightly charred on a vegetable rack, about 10 to 15 minutes. (Leaving root end on keeps the onion wedges from falling apart on the grill.) PEPPERS: Leave peppers whole and brush with olive oil. Grill, turning frequently, until skin is blackened on all sides. Place briefly in a paper bag, then remove and pull off skins. Remove seeds and stems. SUMMER SQUASH,ZUCCHINI: Cut into halves or trim and cut into long slices about 1/2 inch thick. Brush with oil or soak briefly in marinade. Place on a vegetable rack or directly on rack crosswise to slats. Grill about 5 minutes per side, until lightly browned. SWEET POTATOES: Peel two pounds of sweet potatoes and cut into 1/2 inch slices. Place sweet potatoes and 1 cup water in large microwave-safe dish, cover and microwave on high 6 minutes or until crisp-tender, turning once. Drain well. Combine 1/2 cup Dijon or honey mustard with 2 tablespoons olive oil and 1 tablespoon minced fresh rosemary. Grill sweet potato slices on oiled rack over medium-high for 5 minutes or until tender, turning and basting with mustard mixture. Serves 6. TOMATOES: Large whole tomatoes can be brushed with oil and grilled whole until the skins split, about 10 minutes total. Pull off skin, core, then halve and squeeze out seeds. Chop and use in a sauce or salsa. For cherry tomatoes, place on bamboo skewers, brush with oil and grill, about 5 minutes or until lightly browned. Serve whole. And, as long as the grill is hot, consider grilling bananas for dessert - for a warm banana split! LEFTOVERS: Grilled vegetables take little work and yield a lot, even leftovers. How about grilled mushrooms added to a pasta sauce later in the week? Or a salad sprinkled with slices of grilled onions? Taken from an article in The Providence Journal Food Section 6/30/99. Put into MC and posted on FareShare 7-99 by JoAnn Pellegrino <gigimfg@ix.netcom.com> JoAnn's note: GRILLED GARLIC: If I have room on the grill, I take a few heads of whole garlic, cut off the tops, brush with olive oil and wrap in foil. Put the package to one side and grill until the cloves become soft, about 15 to 20 minutes. These can be used to spread on grilled breads or stored in refrigerator for a few days to add to salad dressings. - - - - - - - - - - - - - - - - - -

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