The Rural Voice, 2000-07, Page 36RURAL LIVING
Grilling takes the heat out of the kitchen
Selected by Bonnie Gropp
Summer isn't summer without the fun
and flavour of outdoor barbecuing. It
gets the heat out of the kitchen, taking
the cook outdoors and making meal-
time preparation a social occasion.
BARBECUE QUESADILLAS
1 cup (250 mL) corn kernels
1 medium tomato. seeded and
finely diced
half small sweet red. green or
yellow pepper. seeded and diced
1 cup (250 mL) shredded
Monterey Jack or mozzarella
cheese
1 cup (250 mL) shredded cheddar
cheese
1/2 cup (125 mL) diced cooked
ham or smoked turkey
1/4 cup (50 mL) finely chopped
fresh coriander (optional)
2 tbsp (25 mL) salsa
8 (7 to 8-inch/18 to 20 cm) flour
tortillas
Preheat barbecue to medium heat.
In medium bowl, stir together corn,
tomato. red pepper, Monterey Jack
and cheddar cheeses, ham. coriander
and salsa. Lay tortillas on baking
sheet. Spoon about 1/2 cup (125 mL)
filling on half of each; fold over to
form semicircle.
Place on barbecue, pressing top
slightly; barbecue for 30 to 60
seconds. With wide spatula, carefully
turn so as not to spill filling (don't
worry, a little will probably spill out.)
Barbecue for 30 to 60 seconds or
until cheese is melted. Serve
immediately, whole or cut into
wedges.
MAPLE -GLAZED APRICOTS
AND SAUSAGE KABOBS
8 breakfast, bratwurst or German
sausages (about 1 lb/500 g)
1/4 cup (50 mL) pure maple syrup
2 tbsp (25 mL) coarse-grained
mustard
1 tbsp (15 mL) soy sauce
2 tsp (10 mL) finely chopped fresh
rosemary (or 1 tsp/5 mL crushed
dried rosemary leaves)
2 dashes hot pepper sauce
3 green onions, cut into I -inch
(2.5 cm) slices
32 THE RURAL VOICE
This Party Sirloin is tossed in a frisky marinade, then grilled to mouth-watering
perfection. Caned thinly and fanned out on a plate it's perfect for a small
gathering of friends.
4 apricots, cut into quarters
1 sweet red pepper. seeded and cut
into chunks
In large frying pan, cover sausages
with water; simmer for about 3
minutes (if using bratwurst or
German, simmer for 10 minutes).
Remove from pan and let cool; cut
into 2 -inch (5 cm) lengths. Stir
together maple syrup, mustard, soy
sauce, rosemary and hot pepper
sauce; set aside.
Preheat barbecue to medium and
grease grill. Alternately skewer
sausages, green onions, apricots and
red pepper onto six 8 -inch (20 cm)
skewers. Barbecue turning frequently
for 6 minutes or until sausages are no
longer pink inside. Brush all over
with glaze; cook turning frequently
and continually brushing with glaze,
for 1 to 3 more minutes or until
vegetables are tender and sausages
are nicely glazed.
MUSTARDY PORK
TENDERLOIN WITH GRILLED
VEGETABLES
(A grill basket is useful so there is
no danger of vegetables getting lost
through the grill bars.)
3 tbsp (50 mL) grain mustard
1 Ib (500 g) pork tenderloin
1 each sweet green, red and
yellow pepper, cut into 6 strips
1 each green and yellow zucchini.
cut into 1 -in. (2.5 cm) thick rounds
12 large mushrooms
12 cherry tomatoes
2 tbsp (25 mL) vegetable oil
1 tsp (5 mL) dried thyme
pinch each salt and pepper
half lemon
In shallow glass dish, spread
mustard over pork. Refrigerate to
marinate for at least 4 hours or up to
8 hours. Remove from refrigerator for
15 min. before grilling.
In Targe bowl, toss together sweet
peppers, zucchini, mushrooms,
tomatoes, thyme, salt and pepper
until vegetables are coated. Cook for
5 minutes turning and basting with
marinade occasionally.
Add peppers and zucchini; cook,
turning vegetables occasionally and
basting pork for 10 min. Add
mushrooms; cook for 5 min. Add
tomatoes, cook for 5 min. Cook for
up to 5 min. longer or just until
vegetables are tender and juices run
clear when pork is pierces.
Transfer pork and vegetables to
platter; tent with foil and let stand for