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MAIN /
SICILIAN GRILL-ROASTED
C H I CKEN
6 TO 6 SERVTNeS.; Forget about chicken
pieces.You can grill these two chickens-
flavored (Sicilian-style) with lemon,
parsley, and garlic-whole.
M E D I T E R R A N E A N DRIZ Z L E
1 large garlic clove, plessed
2 teaspoons coarse kosher salt
2 tablespoons fresh lemon juice
6 tablespoons extra-virgin olive oil
CHICKEN
% c u p f r e s h l e m s n j u i ce
% cup choppedfresh ltalian parsley
Y4 cup olive oil
6 garlic cloves, minced
1 teaspoonsalt
y2 teaspoon ground black pepper
2 3%- to 4-pound free-range chickens
Grilled temons, Baby A,rtichokes, and
Eggplant {see recipe}
MEDI T E R R A N E A N D R I ZZ L El M a sh
garlic and 2 teaspoons coarse kosher salt
in moftar with pestie or in small bowl with
back of spoon until paste forms. Whisk in
lemon juice, then oiI. D o A H EA.D Can be
made 1 day ahead. Cover and chill. Bring to
room temperature before using.
c u r c rr w/ Whisk Iemon juice, parsley,
olive oil, garlic, 1 teaspoon salt, dttdl/z
teaspoon pepper in medium bowl. Place L
whole chicken in each of 2 resealable plastic
bags. Divide lemon marinade between bags.
Seal bags, releasing excess air. Turn to
coat chicken with marinade. Chill chicken
at least t hour and up to 1 day, turning
bag occasionally.
P RE P A R E B A R B E C U E ( M EDIUM
HEAT). If using 2-burner gas grill, light 1
burner. If usinq 3-burner gas grill, do not light
center burner. If using charcoal grill, light
briquettes in chimney and pour onto 1 side
of lower gdll rack (you'll need to light more
briquettes in chimney to replenish during
grilling). Remove chickens from marinade.
Sprinkle chickens inside and out
with salt and pepper. Tie legs together.
Place chickens, breast side down, over unlit
side of grill. Cover and grill chickens 45
Qn
(J \ , , bonappetit.com july 2008
minutes, adjusting gas levels if using gas
gdl] or adjusting vents and adding more
charcoalas neededif using charcoalgrill to
maintain barbecuetemperaturebetween
350"Fand 400'F.Turn chickensbreast
side up. Coverand gril1until instant-read
thermometerinserted into thickest part of
thigh registers 165"F,continuing to maintain
barbecuetemperaturebetween 350"F and
400'F, about 35 minutes longer.Transfer
chickensto work surface;let rest 10minutes.
Carve chickensand transfer to platter.
Arrange Grilled Lemons,Baby Artichokes,
and Eggplant around chickens.Spoonsome
of Mediterranean drizzle over chicken and
vegetables.Garnish with grilled lemonsfor
squeezrngover.
S{ DE/
LEMONS,BABY
GRILLED
AND EGGPLANT
ARTICHOKES,
6 To 8 SERvTNGSi Grillthe vegetables
once the chickens have finished cooking.
Becausethe artichokes have been pre-
cooked, it takes just a few minutes to
finish them on the grill
12 lraby artichokes,stemstrimmed,
dark outer leavesremoved
12 Japaneseeggplants,halved
lengthwise,or 2 medium-size
eggplantscut crosswiseinto
%-inchrounds
4 lemons,haived
Oliveoil (for lrrushing)
Cookbaby afiichokes in large saucepan
of boiling salted water until tender when
bottom is pierced with sharp knife, about
8 minutes. Drain and run under cold water
to cool. Cut artichokesin halfthrough stem;
pat dry. Do aHEAD Canbe made2 days
ahead.Cover and chill.
PREPAR EB A R B E C U E( M E D I U M
HEAT). Brushcookedartichokes,Japanese
eggplant, and cut side of lemonswith olive
oil. Sprinkle with salt and pepper. Grill
vegetablesuntil tender and slightly charred,
about 2 minutes per side. Grill lemons,cut
side down. until chaffed. about 2 minutes.
Transfervegetablesto platter. Garnish with
grilled lemonsfor squeezingover.
CHECK OUT A SLIDE SHOW OF MORE GREAT DISITESFROM THE GRILL AT honappetit.cotugR
GR ILLE DS ALV :" .
w tTH B A S IL.!,: _
AND BLISTi*::
V E g E I F= / :
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MA IN /
.t,,!b
GRILLED
SALMONWITH .
ra . .
BASIL
AIOLI
6 s ERVrNGS,iThis is a traditional aio '-
a mayo{ike emuision made from ra-*
egg yolks. If the saucebreaks as you ::
whisking it, don't despair: You can c:-::i
out "Prep School"to see how to fix ii
For easeof preparation,you can alsc
replace the egg yolks and oil with or€
cup of purchased mayonnaise and \',-ir':{
in the remaining ingredients.
B A S IL A IOLI
2 large egg yolks {preferably orga::
2 tabiespoons chcpped fresh bas''
2 Earlic cloves, mincecl
2 anchovy filiets, minced
(1%teasposns)
Y2 tea$poon red winevinegar
Yz teaspoon Worcestershire sauc:
1 cup slive oil
1 tablespoonvuarmwater
1 tablespoon fresh lemon iuice
Y4 teaspoon (generous)hot peppe:
S A LMON
Olive oi! (for brushinE)
1 27e-to 3-pound skinless sal!]f,::iil,rit;
(about 1 inch thick)
Btistered Baby Zucchini, Bab'''
Fattypan Squash, and Gril]ei
Tomatoes {seerecipe}
sesrr er or r / Whisk egg yo]ks, bas| ja0rrrni:
anchovies, vinegar, and Worcestersh-:= $fr:ilrliflf
in medium bowl. Whisk in 2 tablespo:ru m
a few drops at a time, then gradual-ly -i'I.:j;$lj
in remaining oil in thin stream. Whict'r
1 tablespoon warm water, lemon ju-::
hot pepper sauce. Season to taste \'.:--: -:
*-
and pepper. Cover and chill. D o -{ H : . -
Can be made 1 day ahead. Keep ch-"=:
S A LMON I P R E P A R E B A R B E C Li
(HIGH HEAT). Brush grill rack n-:--:
oil. Brush salmon with oil; sprinkle -m:;"r
salt and pepper. Grill salmon unco;==: i
minutes. Using 2large spatulas, ca:---l--
turn fish over. Grill until fish just be.::ur$:fir
flake in center, 4 to 5 minutes longei T:moeimfiill
salmon to platter. Arrange Blistere:3ilflln
Zucchini, Baby Pattypan Squash. .-,- 3r.rtilNr{i
Tomatoes around salmon. Serve r,',:::;mr.
s.l!f,m0unililrwi
4'lILSTARD.GRILLED
rrylT"KWITHGRILLED
]*BBAGE SLAW
) E-:
:_ STERED BABYZUCCHINI,
: -3Y PATTYPANSQUASH,
r'],) GRILLED
TOMATOES
! lRvrNesi A pretty mix of Provengal
qiretables, grilled simply and dressed up
Irm: the homemade basil aioli. You can
,.ucinclude other vegetables, such as
utLiredbaby beets, quartered beII peppers,
uc -.&icklysliced red new potatoes (all of
take 10 to 15 minutes to grill).
'd'ff,:cb
Olive oii (forklrushing)
2 cupsyeliow and greeniraby pattypan
squash(9to 10ounces)
5 babyzucchini
5 medinmtomatoes,halvedthlough
cores
I f i EP ,{RE B A R B E CU E ( HIGH HEAT) .
&rnE:rgrill rack with oi]. Brush pattypan
lrrnush,zucchini, and tomatoeswith olive
l|lu:sprinkle generouslywith salt and
;nry-cer.Grill until vegetablesare blistered
mc slightly charred, about 8 minutes for
triqnrEqhand zucchini, tuming occasionally,
,mr about 6 minutes for tomatoes,shifting
masionally.Transferto platter.
,r )i/
: ;-I L L EDBO N E -IN
[ ]-EYESTEAKS
' lrRvrNcs. Steakhouse dining, outdoors.
TlLrsrecipe calls for lighting only one side
|nl.'.i3egrill. That way, you can give the
mreelsa good char on the hot side of the
ffii.. then move them to the unlit side to
lnrqh cooking over indirect heat.
6 1-inch-thick lrone-in rib-eye steaks
Olive sil {for brushing)
1 tablespooncrackedblackpepper
1 tablespoon smoked coarse sea salt or
regular coarse kosher salt
Biue Cheese-CrustedTomatoes
(see recipe)
' I il. - P - { R EI S I D E O F BARBECUE ( HIGH
HaAT). If using gas grill, ieave opposite
IlmF-rnlit; if using charcoal grill, keep
ilrrcif,siteside free of coals. Brush steaks
llrfir: olive oil, then sprinkle both sides with
mfrrl.ed black pepper and smoked salt.
'qrrlHPBODUCT DETAILS, SEE SOURCEBOOK.
Grill steaks on hot side of barbecue
until grill marks form, about 3 minutes per
side. Transfer steaksto unlit side of grill,
cover,and cook to desired doneness,about
8 minutes for medium-rare.Transfer steaks
to plates; iet rest 10to 15minutes. Serve
BIue Cheese-CrustedTomatoesalongside.
SI DE/
BLUECHEESE-CRUSTED
TOMATOES
6 SERVr NGSi The flavors of two classic
steakhouse menu items-blue cheese
dressing and stewed tomatoes-are
combined in one incredible, simpie-to-
prepare grilled dish.
% cup fine dry l:readcrumbs
1 tabi espoonol i veoi l
12 medium tomatoes
7e cup crumbled t)lue cheese
{about 3 ounces}
PREPARE I S ID E OF B A R B E C U E (H IGH
HEAT), leaving opposite side unlit if gas
grill or without coals if charcoal grili. Mix
breadcrumbs and olive oil in small bowl,
mashing to coat. Cut top % from each tomato.
Sprinkle tomatoes with salt and pepper.
Top each with 1 tablespoon blue cheese.
Sprinkle with breadcrumb mixture.
Arrange tomatoes (topping side up)
on unlit side of grill. Cover grill and cook
tomatoes until slightly soft and cheese melts,
about 13 minutes. Serue immediatelv.
MA l N /
PORK
MUSTARD_GRILLED
6 SERVTNGS,.MUStard, tarragon, and
a touch of sugar flavor the pork and its
accompanying siaw.
Nonstick vegetable oil spray
Y2 cup Dijon mustard
Ya cup mayonnaise
I tablespoon chopped fresh tarraEon
1 tablespoon {packed} golden brown
sugar
2 pounds tlimrned boneless pork loin,
cut crosswise into %-inch-thick slices
Grilled Red and Green Cahbaae Slaw
{seerecipe)
Spraygrill rack with nonstick spray.
PR EPAR E BAR BEC U E ( M ED IU M - HI G H
HEAT). Whisk mustard,mayonnaise,
tarragon, and brown sugar in medium bowl.
Brush mustard saucegenerouslyon both
sides of pork cutlets.
Grill pork until just cookedthrough and
firm to touch, 2 to 3 minutes per side.Transfer
to plates. Servewith Grilled Red and Green
CabbageSIaw.
SIDB/
REDAND GRE EN
GRILLED
CABBAGESLAW
6 SERVTNGS:'Coleslaw on the grill?
Absolutely. It makes the cabbage and
green onions tender and adds just a bit
of smoky flavor.
I\,I0nstickvegetable oil spray
Yz cuptarragonvinegar
Ya CUPsuqar
yz cup vegetable oii plus additisnal for
brushing
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
1 medium head of red cabbage {about
1% pounds), quartered through core
1 medium head of green cabbag€
(ahout 1% pounds), quartered
through core
t truneh green onions (about 6), trimmed
Spray grill rack with nonstick spray.
P R E P A R E B A R B E C U E (ME D IU M-H IGH
H EAT). Whisk vinegar, sugar, % cup oil,
mustard, and tarragon in medium bowl.
Season dressing with salt and pepper.
Brush cabbages and gteen onions
with oil; sprinkle with salt and pepper.
Grili cabbages untii dark grill marks form,
3 to 4 minutes per side. Grill green onions
until charred on 1 side, 2 to 3 minutes.
Transfer vegetables to work surface.
Chop green onions and cabbages;
place in large bowl, discarding cores. Add
dressing; toss to coat. Season slaw to taste
with salt and pepper. / I
Judith Fertig is co-author of W eeknight
Griiling with the BBO Oueens. She lives in
the KansasCity area.
," Q;
j ul y 2008: bonappeti t.c om,' (J 3