Fire It Up - Andrew Schloss [152]
2 cups Tandoori Yogurt Marinade
Mint Chutney:
½ cup fresh mint leaves and small stems
⅓ cup fresh cilantro leaves and small stems
½ small onion, coarsely chopped (about ¼ cup)
1 clove garlic, coarsely chopped
1 small serrano chile pepper, stemmed and coarsely chopped (remove seeds for less heat)
Juice of 1 lime
2 tablespoons water
½ teaspoon coarse salt
DIRECTIONS:
Combine the cauliflower and marinade in a 1-gallon zipper-lock bag. Press out the air, seal the bag, and refrigerate for 3 to 4 hours.
For the mint chutney: Combine the mint leaves, cilantro leaves, onion, garlic, chile pepper, lime juice, water, and salt in a small food processor or blender. Blend until relatively smooth. Scrape into a small serving bowl and set aside.
Light a grill for indirect medium-high heat, about 400°F. Put a disposable aluminum pan beneath the grill grate over the unheated area of the grill. Fill the pan with ½ inch of hot water. Set the grill grate in place, brush it, and coat with oil.
Remove the cauliflower from the marinade, reserving the marinade. Put the cauliflower florets on the grill so they are over the pan of water. Close the lid and cook until fork-tender, 20 to 30 minutes. Dab the florets with some of the remaining marinade just before removing from the heat.
Serve hot with the chutney.
ROMANESCO
Grill-Roasted Romanesco with Caper Mayonnaise
MAKES 4 SERVINGS
Romanesco’s chartreuse head of conical florets spirals outward and upward in a dizzying display of natural beauty. It’s just too gorgeous to cut up for cooking, so we like to cook and present this vegetable whole, and then carve it into servings at the table.
INGREDIENTS:
1 head broccoli Romanesco (1 to 1 ½ pounds)
¼ cup olive oil
½ teaspoon coarse salt
1¼ cups Caper Mayonnaise
DIRECTIONS:
Light a grill for indirect medium-high heat, about 400°F.
Trim the base and leaves from the Romanesco so it will stand on its base. Mix together the oil and salt and brush generously over the florets. Fill an 8-inch square pan with ½ inch of hot water and nest the head of Romanesco in the pan. Brush the grill grate and coat with oil. Put the Romanesco pan on the grill away from the heat, close the lid, and cook until fork-tender, 25 to 30 minutes, basting several times with the salted oil.
Remove the head of Romanesco to a platter. Carve into florets and serve hot with the caper mayonnaise.
BROCCOLINI
Quick Charred Broccolini with Spiced Cider Syrup
MAKES 4 SERVINGS
The trademark name for baby broccoli, Broccolini is a hybrid of broccoli and Chinese kale. Its slender, juicy stems and small, delicate, broccoli-like flowers are tender enough to grill directly. Sweet apple syrup balances the sharp flavor.
INGREDIENTS:
1 pound Broccolini, stems trimmed if thick
2 tablespoons canola oil
¼ teaspoon coarse salt
½ cup Spiced Cider Syrup
2 teaspoons grated orange zest
DIRECTIONS:
Light a grill for direct medium-high heat, about 425°F.
Toss the Broccolini, oil, and salt in a bowl. Brush the grill grate and coat with oil. Grill the Broccolini directly over the heat until crisp-tender and charred in spots, 3 to 4 minutes, turning once. Remove to a platter or plates and pour on the syrup. Sprinkle with the orange zest before serving.
ARTICHOKES
Grilled Baby Artichokes with Garlic–White Wine Butter Sauce
MAKES 4 TO 6 SERVINGS
An artichoke is the flower bud of a thistle. It consists of a cluster of leaves surrounding a spiky flower (the choke), which nestles in a tender flower base (the heart). Baby artichokes are the secondary buds, which grow up the stalk. They are small and tender enough to grill directly over the heat. Check the center when halving them. If the choke is purple, remove it. If not, it’s fine to eat.
INGREDIENTS:
Juice of ½ lemon
12 baby artichokes (about 2 pounds total)
6 tablespoons unsalted butter
2 garlic cloves, minced
1 cup dry white wine
2 tablespoons white balsamic vinegar
1 teaspoon chopped fresh flat-leaf parsley
½ teaspoon coarse salt
⅛ teaspoon ground black pepper
DIRECTIONS: