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1 clove garlic, minced

1 hot chile pepper, such as bird chile, habanero, cayenne, or Scotch bonnet

¼ cup shredded carrot

DIRECTIONS

1. Combine all of the ingredients.

2. Use as a dip or as directed in a recipe; can be stored in a tightly closed container in the refrigerator for up to 2 weeks.

Tapenade Parsley Pesto

If you find tapenade a little too intense, this might be the alternative you’ve been looking for. It has the pungency of cured black olives and the aroma of garlic and extra-virgin olive oil, but it has been refreshed with an invasion of fresh parsley.

TIMING

Prep: 5 minutes

* * *

GOOD WITH

Seafood: shrimp, scallops, any fish

Poultry: chicken, turkey, game hen

Meat: lamb, pork, veal

INGREDIENTS (MAKES ABOUT ½ CUP)

2 ounces (½ cup) pitted kalamata olives, finely chopped

2 cloves garlic, minced

1/3 cup chopped fresh flat-leaf parsley

1 teaspoon tomato paste

¼ teaspoon ground black pepper

¼ cup extra-virgin olive oil

DIRECTIONS

1. Combine all of the ingredients.

2. Use as a dip or as directed in a recipe; can be stored in a tightly closed container in the refrigerator for up to 1 month.

Grilled Tomato Dip

Why settle for plain tomato sauce when you can easily make fire-roasted tomato sauce? Grilling the tomatoes, onions, and garlic adds a whole new flavor dimension. Use this tomato condiment as a dip, sauce, or glaze just as you would use traditional simmered tomato sauce.

TIMING

Prep: 15 minutes

Grill: 10 minutes

GRILL TOOLS AND EQUIPMENT

• Long-handled tongs

• Long-handled spatula

• About 6 skewers (soaked in water for 30 minutes if bamboo)

GETTING CREATIVE

• Vary the flavor by stirring in ½ cup pitted kalamata olives, ½ teaspoon crushed red pepper flakes, and/or 6 mashed anchovy fillets (or 1½ tablespoons anchovy paste).

TIP

• For a smoother sauce, pass it through a food mill or fine sieve.

* * *

GOOD WITH

Seafood: shrimp, scallops, any fish

Poultry: any poultry

Meat: beef, pork, lamb, veal

THE GRILL

Gas:

Medium heat (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 ABOUT 4 CUPS)

1 onion

No-stick spray oil

5 unpeeled garlic cloves

3 pounds ripe tomatoes (8 to 12 medium)

¼ cup tomato paste

¼ cup extra-virgin olive oil, or more to taste

3 tablespoons chopped fresh oregano leaves, or 1½ teaspoons dried, or more to taste

1 teaspoon kosher salt, or more to taste

½ teaspoon sugar, or more to taste

½ teaspoon ground black pepper, or more to taste

DIRECTIONS

1. Heat the grill as directed.

2. Peel the onion and slice it crosswise into rounds about ¼ inch thick. Skewer the rounds through the side so that they will lie flat on the grill. Generously coat all over with spray oil.

3. Skewer the unpeeled garlic cloves and coat all over with spray oil. Grill the whole tomatoes and skewered onions and garlic until softened and nicely grill-marked all over, turning occasionally, about 5 minutes per side. The tomatoes should be blistered and blackened all over; they may take a few minutes more.

4. Let cool slightly, then peel the tomatoes and garlic. Put the peeled tomatoes and garlic in a food processor along with the grilled onions, tomato paste, olive oil, oregano, salt, sugar, and pepper. Purée until smooth. Taste and add more olive oil, oregano, salt, sugar, and/or pepper as necessary.

Index

A

Adobo marinades, 356–57

Aioli, Olive, 179–80

Alligator, 62

Allspice, 80

Ancho Turkey Breast Stuffed with Corn and Black Beans, 195–96

Anethole, 363

Anise, 80, 363

Antipasto Grigliata Gigantesco, 230

Apple cider

Apple-Bourbon-Brined Venison Steaks, 147

Apple-Chai Brine, 371

Apple-Sage Barbecued Turkey Legs, 197–98

Cider-Brined Ribs, 215

Grill-Roasted Turkey with Apple Cider Jus, 249

Apples, 73, 306

Fire-Baked Apples with Praline Chestnuts and Brandy Dulce de Leche, 315