Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [202]
3. Let the vegetables cool slightly, then peel the garlic and remove the stems from the chiles. For a mild salsa, cut the chiles in half lengthwise and scrape out the seeds and ribs with a spoon or knife. For a hotter salsa, leave the stemmed chiles intact.
4. Transfer all of the vegetables to a food processor with any accumulated juices. Pulse until a chunky puree forms. Pour into a bowl and stir in the cilantro, salt, and sugar.
Grilled Potato, Roasted Corn, and Smoked Pepper Salad
This gutsy warm potato salad is studded with charred corn kernels and black-speckled roasted red pepper. Radiating with a pungent red wine and garlic vinaigrette, it is a perfect side dish for barbecued pork chops or a chile-rubbed sirloin steak.
TIMING
Prep: 15 minutes
Grill: 20 minutes
GRILL TOOLS AND EQUIPMENT
• Grill screen
• Long-handled spatula or tongs
* * *
THE GRILL
Gas:
Direct heat, medium (350°F)
Clean, oiled grate
Charcoal:
Direct heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire
INGREDIENTS (MAKES 4 SERVINGS)
For the salad:
Oil for coating grill grate and screen
1 pound new potatoes
2 ears corn, husked
1 tablespoon olive oil
1 red bell pepper
3 tablespoons chopped fresh flat-leaf parsley
½ cup chopped red onion
For the dressing:
3 tablespoons extra-virgin olive oil
2 tablespoons grapeseed oil
3 tablespoons fresh lemon juice
3 tablespoons red wine vinegar
1 clove garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
DIRECTIONS
1. Heat the grill as directed.
2. Brush the grill grate and coat it with oil. Put the grill screen on the grill to one side, and coat it with oil.
3. For the salad, coat the potatoes and corn with the olive oil. Put the potatoes on the grill screen and the corn and bell pepper directly on the grate. Cover and cook until the vegetables are browned and tender. This will take about 20 minutes for the potatoes, turning halfway through; 15 minutes for the peppers, turning 3 or 4 times; and 15 minutes for the corn, turning 3 or 4 times. If your grill has a temperature gauge, it should stay at around 375°F.
4. Peel the skin from the pepper with your fingers, discard the stem, core, and seeds, and dice the pepper finely.
5. Cut the potatoes into bite-size pieces, and cut the corn kernels from the cob (hold the corn vertically and cut down the cob with a small knife). Toss all of the vegetables in a bowl with the parsley and red onion.
6. Mix the dressing ingredients in a bowl with a small whisk and toss with the salad; serve.
Grilled Polenta with Mediterranean Vegetable Compote
If you’ve got vegetarians to feed, this makes a satisfying main course that’s mostly grilled. Or you could serve it as a first course when meat is on the menu. The dish has a few grilled items and a few sautéed items. If you’re making it outdoors, it’s easiest to use a grill with a side burner. Keep a cutting board nearby as well. Or you can go back and forth a few times from your indoor stovetop to the grill.
TIMING
Prep: 5 minutes (plus 30 minutes for roasted peppers)
Simmer: 30 to 40 minutes
Chill: 2 to 3 hours
Grill: About 25 minutes
GRILL TOOLS AND EQUIPMENT
• Long-handled tongs
• Long-handled spatula
TIPS
• To save time, replace the homemade polenta with prepared polenta. You can find it sold in cylinder shapes in the refrigerated produce section of most supermarkets. Slice it into 12 rounds and coat each round with oil before grilling.
• To julienne basil, stack 2 to 3 leaves, roll them up from the short side, and then cut the roll crosswise to create long, thin strips.
GETTING CREATIVE
• To vary the flavor of the polenta, add chopped sun-dried tomatoes, chopped herbs, grated Parmesan cheese, or other seasonings