Grill! Quick and Delicious Recipes for Grilling and outdoor deck

The following is an excerpt from the book Grill!
Pippa Cuthbert and Lindsay Cameron Wilson
Posted by Good Books, May 2006, $ 15.95US, 1-56148-518-7
Copyright © 2006 Pippa Cuthbert and Lindsay Cameron Wilson
Caramelized Lamb chops
Spectacular

Grilling melting, tender, marinated lamb chops is one of life's simple pleasures.

Makes 4 servings

1 cup (20g) cilantro, chopped
6 tablespoons brown sugar
4 tablespoons dark soy sauce
4 tablespoons mirin, Chinese rice wine or sherry
4 cloves garlic, finely chopped
16 single-rib lamb chops

To serve:
Grilled potatoes, green salad or steamed green beans

Combine the cilantro, brown sugar, soy sauce, mirin and garlic in a shallow baking dish. Add the chops, turning to coat in marinade. Cover and refrigerate overnight or for up to 24 hours.

Preheat grill or grill pan to very hot. Brush with oil. Grill the chops to taste (4-6 minutes each side for medium) until the edges are browned and caramelized. Transfer the chops in a bowl and leave to rest for 2-3 minutes before serving with fries iron and a green salad or steamed green beans.
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Blackened Halibut
Crispy heat

A hot grill along with a crisp, "Blackened" crust adds a fire, Cajun touch to halibut. New Orleans chef Paul Prudhomme is to thank for putting "blackening" in the culinary world.

Makes 4 servings

For the trick:
1 teaspoon salt
1 teaspoon dried thyme
½ teaspoon oregano dry
½ teaspoon cayenne pepper
¼ teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
½ teaspoon fennel seeds, toasted and roughly chopped
Salt and pepper to taste

4 halibut fillets, 7oz (200g) each
Olive oil, for brushing
1 lemon, quartered

Combine the rub ingredients in small bowl. Place halibut fillets in a baking dish and brush with oil. Pat the crux of all the fish. Season with more salt and pepper. Cover and refrigerate for up to 1 hour in refrigerator.

Preheat the grill or pan hot grill. Brush the grill bars well with oil. Grill steaks 2-2 ½ minutes on each side until charred and cooked through. Serve immediately with a squeeze of lemon.
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Sirloin with chimichurri marinade
Spicy

Chimichurri is a mixture of fresh herbs and vinegar used in cooking Argentina, both spray and grilled meat as a condiment. It's amazing steak, as we shall see!

Serves 2

1 cup (250 ml) oil extra virgin olive
2 tablespoons chopped thyme
2 Tbsp oregano
2 tbsp parsley
1 tablespoon chopped rosemary
1 chipotle chile in adobo, minced
1 tablespoon Spanish paprika
3 cloves garlic, finely chopped
3 tablespoons red wine vinegar
½ teaspoon sea salt
Freshly ground black pepper
£ 1 50z (600g) top sirloin about 1 in (2.5 cm) thick

Heat olive oil in a pan size medium heat until hot. Remove from heat and set aside. Add the remaining ingredients except for meat, stir and let cool to room temperature and infusion for 1 hour.

Pour a quarter of this marinade in a bowl and add the meat, turning several times to coat. Reserve the remaining marinade to serve with the cooked meat. Cover and refrigerate for 1 hour. Remove and leave at room temperature for 30 minutes.

Preheat grill or grill pan to very hot and cook for 2 minutes per side for medium. Transfer meat to a cutting board and cover loosely with foil. Let stand for 5 minutes before thinly cut across the grain.

Serve with reserved marinade.
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Shrimp and chorizo skewers
Spanish

All juices and oils from the chorizo ooze out during cooking, leaving the shrimp succulent and spicy.

Yesterday 12

12 large shrimp
1 tablespoon paste harissa (optional)
2 sausages, about 6 oz (150 g) each
12 fresh bay leaves
1 tbsp olive oil
12 short skewers, soaked in wood or bamboo

Peel and devein shrimp, leaving the small tail ends still attached. Rub the harissa paste evenly and set aside. Cut chorizo into ½ in (1 ½-cm) thick slices. Place a slice of sausage in the hollow of each shrimp and thread onto a skewer. Add a bay leaf to each skewer and refrigerate until ready to cook.

Preheat grill or grill pan to medium-hot. Brush the skewers with a little olive oil and cook for 5-6 minutes turning once, or until the shrimp are translucent and the chorizo cooked. Serve immediately.
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Grilled sweet potato and mango salad
Pure

A salad sweet, succulent and refreshing.

4-6 servings

1 sweet potato, peeled
1 large mango, without skin

For the sauce:
3 tablespoons olive oil
4 tablespoons chopped fresh mint
Juice of 1 lemon
1 teaspoon lemon zest
1 tablespoon rice wine vinegar
½ teaspoon superfine sugar
Sea salt and pepper, to taste

1 head Bibb or Boston (Back) lettuce
½ cup (10g) fresh mint

Preheat grill or grill pan to medium.

Cut both sweet potato and mango flesh into pieces long, about ¾-in (2 cm) wide, and half-in (1 cm) thick. Place in separate dishes.

Mix dressing ingredients in a small font ½ mango and pour over potatoes.

With tongs in hand, arrange sweet potato wedges directly on the grill and leave for 6-8 minutes, until they appear grill marks and the bottom sides begin to soften. Turn and grill the other side for another 6 minutes. While the other sides are cooking, arrange wedges handle directly on the grill. Grill for 2-3 minutes on each side. Transfer all the wedges to a cutting board and cut into cubes. Place in a bowl and toss with remaining dressing.

Arrange lettuce leaves on salad plates. Dispersion of sweet potato and mango over the lettuce and add a pinch of sea salt and cut mint finely.
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Angel food cake with chocolate cream
Decadent

Never forget the day first proved that angel food cake to the plate with a spoonful of chocolate cream. Nothing has really been the same since. Of course, you can make your own cake, if Alternatively, but buy in stores is simple and guaranteed to be the choice of August.

Serves 8

For the chocolate cream:
8 tablespoons icing sugar
4 tablespoons cocoa powder
2 tablespoons milk
1 cup (250 ml) heavy cream
1 pinch of cream of tartar

8 fat slices store-bought angel food cake
1-2 tablespoons of icing sugar for dusting

To make the chocolate cream, whisk together powdered sugar, cocoa powder and milk in small bowl. Set aside. In another bowl, beat the cream with the cream of tartar until soft. Add the chocolate mixture until well blended. Cover and refrigerate.

Preheat grill or grill pan to hot. Dust slices of angel food cake with sugar glass. Grill the slices 1 minute on each side until grill marks appear on gold and the surface. Transfer
to serving plates and top with chocolate cream.

Taken from the grill!. Copyright by Good Books (www.goodbks.com). Used with permission. All rights reserved.

Pippa Cuthbert is a New Zealander lives and works in London. From childhood has been passionate about food and cooking. After studying Nutrition and Food Science at the University of Otago in New Zealand and work in the test kitchen of Nestle New Zealand, decided to travel the world looking for new and exciting culinary adventures. Now based in London, Pippa works as food writer and stylist in books and magazines, and is also involved in publishing and advertising.

Food and writing are passions Lindsay Cameron Wilson so mixing the two at the university where he studied History, Journalism and Culinary Arts. Since then he has worked in the test kitchens of Canadian Living Magazine Toronto and Sunset magazine in San Francisco. In 2001 he left his job as a food columnist for Halifax, Nova Scotia, and moved to London. It was then that he met Pippa, and work for his first book, Juice! began. Fueled by the juice, the two moved to the ice cream!, Soup! Barbecue and now! Lindsay continues to work as a journalist Food in Canada, where he now lives with her husband, James, and his son, Luke.

About the Author