Fire It Up - Andrew Schloss [154]
Brush the grill grate and coat with oil. Grill the speck-wrapped persimmon and the Belgian endive, cut-side down, directly over the heat until the endive is crisp-tender and all are lightly grill-marked, 3 to 4 minutes per side. Brush all over with the glaze toward the end of cooking.
BOK CHOY
Grilled Baby Bok Choy and Shiitakes with Sesame-Ginger Dressing
MAKES 4 SERVINGS
More than twenty varieties of bok choy are available in Asia, varying in size, shape, and color. Baby bok choy is a miniaturized version of Shanghai choy, which has a mild, cabbage-like flavor, apple-green leaves, and pale green stems. It grills in about the same time as shiitake mushrooms, and the pair are a natural match for a pungent, Asian-style dressing.
INGREDIENTS:
Sesame-Ginger Dressing:
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon rice vinegar
½ to 1 teaspoon chile-garlic paste
1 teaspoon toasted sesame oil
2 teaspoons minced fresh ginger
4 baby bok choy, halved lengthwise (about 1 pound)
4 ounces fresh large-cap shiitake mushrooms, stems removed
½ teaspoon toasted sesame seeds
DIRECTIONS:
For the sesame-ginger dressing: Combine the soy sauce, oyster sauce, rice vinegar, chile-garlic paste, sesame oil, and ginger in a small bowl.
Brush the dressing over the bok choy and mushrooms.
Light a grill for direct medium-high heat, about 400°F. Brush the grill grate and coat with oil.
Put the bok choy on the grill with the cut side down and the tender leaves away from the heat. Put the mushrooms, gill-side down, on the grill. Cover and grill until nicely grill-marked and tender, 1 to 2 minutes per side for the mushrooms and 3 to 4 minutes per side for the bok choy. After flipping, brush the vegetables with some of the dressing so it runs into the crevices.
Serve drizzled with the remaining dressing and sprinkled with the sesame seeds.
GREEN CABBAGE
Grilled Coleslaw
MAKES 8 TO 10 SERVINGS
If you’re grilling anyway, why not grill the slaw, too? Heat brings out some sweetness in the cabbage and allows it to soak up more of the dressing. We cut the mayonnaise with sour cream for extra tang and mix in some vinegar to brighten the flavors.
INGREDIENTS:
½ head green cabbage (about 1 pound)
2 tablespoons peanut oil or canola oil
¼ cup mayonnaise
¼ cup sour cream
¼ cup cider vinegar
2 tablespoons sugar
1 teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon dill seeds
1½ cups carrot matchsticks
DIRECTIONS:
Light a grill for direct medium-high heat, about 400°F.
Cut the cabbage lengthwise through the core into four wedges. Brush all over with the oil. Whisk together the mayonnaise, sour cream, vinegar, sugar, salt, black pepper, and dill seeds in a large serving bowl. Set aside.
Brush the grill grate and coat with oil. Grill the cabbage wedges directly over the heat until nicely grill-marked, about 2 minutes per side. Remove to a cutting board and cut out the core from each wedge. Slice the wedges crosswise into shreds about ¼ inch wide. Add to the bowl along with the carrots and stir to combine. Let stand for 15 minutes before serving. Or refrigerate for up to 1 day.
BRUSSELS SPROUTS
Skewers of Sprouts, Pancetta, and Grilled Garlic
MAKES 4 SERVINGS
Philadelphia chef Marc Vetri makes great pan-fried Brussels sprouts with pancetta at his eponymous restaurant in Center City. We thought it would be fun to try the combination on the grill. It worked like a charm, with the sprouts picking up a bit of char, the pancetta crisping on the surface, and the garlic mellowing into golden roasted goodness. For the pancetta, you’ll need a chunk instead of slices. It all looks great presented on skewers, but tastes better when the pieces, especially the pancetta and garlic, are cut a bit smaller after grilling. Best to let your guests do that.
INGREDIENTS:
8 skewers, preferably flat metal ones
16 Brussels sprouts, halved