The Rural Voice, 2002-07, Page 36Rural Living
Turn off heat with outdoor grilling
Selected by Bonnie Gropp
When the heat is on outside, it's
difficult to think of turning on the
heat inside. Yet, meals of salads, cold
meats and sandwiches can only take
you so far. That's why so many
people enjoy, summertime barbecues,
which offer a way to serve up
something warm while enjoying time
outside.
And with everything from salad to
dessert, you can keep it simple or try
something more adventurous.
GRILLED VEGETABLES WITH
TORTELLINI SALAD
1 Ib (500 g) field tomatoes, halved
and seeded
4 zucchini, halved lengthwise
4 sweet red peppers, quartered
lengthwise and seeded
2 ears corn, husk and silk removed
1/4 cup (50 mL) olive oil
1 clove garlic, minced
pinch hot pepper flakes
2/3 cup (150 mL) chopped fresh
parsley
1 tbsp (15 mL) chopped fresh
oregano (or 1 tsp/5 mL dried)
salt and pepper
12 oz (375 g) cheese tortellini
2 1/2oz (70 g) parmesan, shaved
or grated
Brush tomatoes, zucchini, red
peppers and corn with some of the
olive oil. Cook over medium heat in
covered grill, turning occasionally,
for about 5 minutes for tomatoes, 10
minutes for zucchini and peppers and
20 minutes for corn or until soft and
lightly grill -marked and tomato and
pepper skins are charred. Place
peppers in bowl; cover and set aside
until cool enough to handle. Peel
tomatoes.
Cut tomatoes and zucchini into
bite -sized pieces; cut corn kernels
from cobs. Keep vegetables warm.
Remove and discard skins for
peppers; puree remaining flesh.
In small saucepan over medium -
low heat, gently simmer remaining
olive oil, garlic, and hot pepper flakes
for 1 minutes. Add pepper puree, 1/2
cup (125 mL) of the parsley and
oregano; simmer for 5 minutes.
Season to taste with salt and pepper.
32 THE RURAL VOICE
Delicious grilled meals help you turn off the heat inside this summer.
Meanwhile, cook tortellini per
package directions; drain and toss
with hot red pepper sauce. Divide hot
grilled vegetables among 4 dinner
plates; top with tortellini in red
pepper sauce. Garnish with shaved
parmesan cheese and remaining
chopped parsley.
GRILLED STEAK WITH DIJON
LEMON GLAZE
3 tbsp (45 mL) Dijon mustard
1 1/2 tsp (7 mL) fresh lemon juice
1 tsp (5 mL) worcestershire sauce
1 tsp (5 mL) minced garlic
1/2 tsp (2 mL) freshly ground
black pepper
2 striploin steaks, cut 1/2-3/4 inch
(1-2 cm) thick
Mix together all ingredients except
steak. Brush the steaks on both sides
with the mustard mixture. Broil to the
desired doneness, 4-6 minutes per
side for rare, 6-8 minutes for medium
doneness, brushing occasionally with
additional mustard mixture.
SEVILLE GLAZED PEPPER
STEAKS
4 rib -eye grilling steaks, 3/4-1 inch
(2-2.5 cm) thick .
4 tsp (20 mL) crushed peppercorns
or three -pepper blend
1/2 cup (125 mL) orange
marmalade
2 tbsp (30 mL) each vinegar and
ketchup.
Reserve 1 tsp (5 mL) of pepper.
Press remaining pepper onto both
sides of steaks. Mix reserved pepper
with marmalade, vinegar and
ketchup. Grill steaks for 4-5 minutes
or until desired doneness. Spoon
remaining glaze over steaks to serve.
SANTE FE GRILLED VEAL
CHOPS
1 tsp (5 mL) grated lime rind
2 tbsp (30 mL) lime juice
2 tsp (10 mL) each ground cumin,
ground coriander, dried oregano
1/4 tsp (1 mL) salt
4 veal loin chops (about 1 1/2
lbs/750 g)
lime wedges
In bowl, combine lime rind and
juice, cumin, coriander, oregano and
salt. Rub over both sides of veal. Let
stand for 15 minutes. Grill over
medium heat for about 4 minutes per
side for medium doneness. Serve
with lime wedges.
HONEY DIJON VEAL CHOPS
2 tbsp (30 mL) liquid honey
2 tbsp (30 mL) Dijon mustard
1/4 tsp (1 mL) dried thyme
1/4 tsp (1 mL) each salt and
pepper
4 veal loin or rib chops