Fire It Up - Andrew Schloss [24]
¼ cup extra-virgin olive oil
1 small garlic clove
½ cup water
1 teaspoon sugar
1 tablespoon chopped fresh dill, flat-leaf parsley, or marjoram
Light a grill for direct medium-high heat, about 425°F.
Cut the whole lemon into ¼-inch-thick slices; remove and discard the seeds. Sprinkle with salt and pepper and set aside for 10 minutes. Blot with paper towels to absorb surface moisture. Coat with 1 tablespoon of the olive oil.
Brush the grill grate and coat with oil. Grill the lemon slices until heavily grill-marked, about 3 minutes per side.
Chop the lemon coarsely and puree in a food processor with the remaining 3 tablespoons oil, the garlic, water, and sugar to form a creamy sauce with bits of lemon peel in it. Transfer to a small bowl and stir in the dill. Store in a tightly closed container in the refrigerator for up to 1 week.
Jalapeño Relish
Best with pork, veal, beef, chicken, turkey, shellfish
MAKES ABOUT 2½ CUPS
1 pound jalapeño peppers (about 12), stemmed, seeded, cored, and chopped (1½ cups)
¾ cup coarsely chopped onion
¾ cup peeled, seeded, and coarsely chopped cucumber
2 tablespoons chopped fresh cilantro
1 garlic clove, chopped
¼ cup olive oil
2 tablespoons orange juice
1 tablespoon fresh lime juice
1 tablespoon agave nectar or honey
½ teaspoon coarse salt
Combine the jalapeños, onion, cucumber, cilantro, garlic, oil, orange juice, lime juice, agave nectar or honey, and salt in a small food processor. Pulse briefly until finely chopped but not pureed. Let stand overnight or up to 5 days in the refrigerator. Return to room temperature before serving.
Cilantro Pesto
Best with veal, chicken, turkey, shellfish, fish, vegetables
MAKES ABOUT ⅓ CUP
4 shelled almonds
1 cup fresh cilantro leaves
1 garlic clove
2 tablespoons extra-virgin olive oil
Coarse salt and ground black pepper
Chop the almonds finely in a food processor or minichopper. Add the cilantro and garlic and process until finely chopped (or chop everything with a knife). Transfer to a small bowl, mix in the oil, and season with salt and pepper. Store in the refrigerator in a tightly closed container for up to 2 days.
Grilled Tomato Chutney
Best with lamb, beef, chicken, turkey, game meats, cheese
MAKES ABOUT 1¼ CUPS
2 garlic cloves
Two ¼-inch-thick slices fresh ginger
½ medium onion, thickly sliced
2 teaspoons canola oil
1 large tomato (about 12 ounces)
2 jalapeño chiles
½ teaspoon ground toasted cumin seeds
½ teaspoon coarse salt
¼ teaspoon ground black pepper
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
Light a grill for direct medium-high heat, about 400°F. Soak two or three bamboo skewers in water for at least 30 minutes. Thread the garlic cloves, ginger slices, and onion slices on the skewers and coat with a thin film of oil. Brush the grill grate and coat with oil.
Grill the skewers until the vegetables are lightly charred on all sides, about 5 minutes total.
At the same time, place the tomato and jalapeño chiles over the fire and char on all sides, turning every 3 to 4 minutes. Remove the skins from the tomato and chiles with your fingers. Remove the stems, and discard the chile seeds if you want the chutney to be milder.
Chop the garlic, ginger, onion, tomatoes, and chiles finely and combine with the cumin, salt, black pepper, cilantro, and mint. Store in the refrigerator in a tightly closed container for up to 2 weeks.
Grilled Tomato Marmalade
Best with beef, lamb, game birds, duck, goose, cheese, bread
MAKES ABOUT 1½ CUPS
2 pounds plum tomatoes, halved lengthwise
1 tablespoon olive oil
¾ teaspoon coarse salt
¼ teaspoon ground black pepper
½ cup sugar
3 tablespoons sherry vinegar
Light a grill for direct medium-high heat, about 425°F.
Scoop out the seeds from the tomato halves, coat the tomatoes with oil, and season with the salt and pepper. Put the tomatoes on the grill, cover the grill, and cook until the tomatoes brown on both sides, about 8 minutes. Cool for a few minutes.
Remove the skins from the tomatoes and discard. Chop the tomato