primo pizza dough for the grill √
Makes 2 (11-in.) pizza crusts.
Note: From "100 Grilling Recipes You Can't Live Without" by Cheryl and Bill Jamison (Harvard Common Press, $16.95).
• 2 c. flour, preferably bread flour, or unbleached all-purpose flour, plus extra for rolling dough
• 3 tbsp. cornmeal, preferably coarse ground
• 1 tsp. salt
• 1 tsp. rapid-rise yeast
• 3/4 c. lukewarm (105 to 115 degrees) water
• 2 tbsp. plus 1 tsp. extra-virgin olive oil, divided
In a food processor fitted with a metal blade, pulse together flour, cornmeal, salt and yeast. With motor running, add water and 2 tablespoons olive oil. Continue processing for about 30 seconds more, until dough forms a fairly cohesive ball that is smooth and elastic (if it remains sticky, add another tablespoon or two of flour).
On a lightly floured work surface, knead dough a few times, forming it into a ball. Pour remaining 1 teaspoon of olive oil into a large bowl and add dough, turning it around and over until coated with oil. Cover bowl with a damp cloth and set bowl in a warm, draft-free spot. Let dough rise until doubled in volume, about 1 hour.
On a lightly floured work surface, punch dough down and let rest for 10 minutes. Using a combination of flattening the dough with a lightly floured rolling pin, then stretching and prodding the dough with fingers, form dough into 2 thin disks, each about 1/8-inch thick and 11 inches in diameter (a raised edge isn't necessary).
Dough is ready to use at this point, or can be saved for later. Line a baking sheet with wax paper and stack crusts on it, with another layer of wax paper between crusts. Chill crusts on baking sheet to firm dough, then remove from baking sheet and wrap crusts in plastic wrap before storing. Refrigerate for up to 3 days, or freeze for up to 1 month. Bring crusts back to room temperature before proceeding.
classic Italian pizza with fire-roasted tomato sauce √
Makes 2 (11-in.) pizzas (6 slices per pizza).
Note: From "100 Grilling Recipes You Can't Live Without."
• 3 red-ripe plum tomatoes
• 2 tbsp. tomato paste
• 2 tbsp. freshly chopped basil
• 1 tbsp. top-quality extra-virgin olive oil
• Splash or two garlic-flavored olive oil, optional
• Kosher salt or coarse sea salt to taste
• 6 oz. fresh mozzarella, sliced and blotted of moisture, or burrata, torn into thumbnail-size bits, or 1 1/4 c. grated mozzarella
• Pinch or two crushed red pepper flakes (optional)
• 1/2 c. lightly packed thin-sliced fresh basil
Fire up grill for a two-level fire capable of cooking at the same time on both high heat (1 to 2 seconds with the hand test) and medium-low heat (5 to 6 seconds with the hand test).
Grill tomatoes over high heat, uncovered, turning on all sides, until skins are somewhat blackened and split and tomatoes are soft, about 5 to 6 minutes. As soon as tomatoes are cool enough to handle, halve them and squeeze out the watery liquid. Purée tomatoes in a blender or food processor with tomato paste, 2 tablespoons basil, extra-virgin olive oil, garlic-flavored olive oil (optional) and salt.
Place tomato sauce, mozzarella, red pepper flakes (optional), 1/2 cup chopped basil and a spoon within easy reach of the grill. Place a baking sheet on a convenient work surface near the grill and have a large spatula or pizza peel ready.
Place first crust on the grill, laying it directly on the cooking grate over high heat. Grill, uncovered, for 1 to 1 1/2 minutes, until crust becomes firm but is still flexible (don't worry about any bubbles that form on the crust, as they will be flattened out when crust is turned over).
Using a spatula or peel, flip crust onto the baking sheet, cooked side up. Immediately spoon on half of the tomato sauce and sprinkle with half of the cheese (and, if you wish, a bit of the red pepper flakes). Quickly return pizza to grill (without the baking sheet), uncooked side down. Arrange pie so that half of it is over high heat and the other half is over medium-low heat. Cook pizza for another 3 to 4 minutes, rotating it in quarter turns every 30 to 45 seconds (this may sound awkward but becomes second nature very quickly). Using the spatula to lift the edge slightly, check the bottom during the last minute or two, rotating a bit faster or slower if needed to get a uniformly brown, crisp crust. Scatter the basil over the top shortly before removing the pizza from the grill. Slice pizza into wedges and serve immediately. Repeat process for second pizza.
Nutrition information per each slice of pizza:
Calories 340 Fat 16 g Sodium 550 mg
Carbohydrates 39 g Saturated fat 5 g Calcium 120 mg
Protein 13 g Cholesterol 20 mg Dietary fiber 2 g
Diabetic exchanges per serving: 2½ bread/starch, 1 high-fat meat, 1½ fat.
rosemary and mint lamb burgers √
Note: "In a blind tasting, many burger fans would find that they like lamb burgers better than hamburgers," write Cheryl and Bill Jamison in "100 Grilling Recipes You Can't Live Without."
• 1 1/2 lb. freshly ground lamb, preferably shoulder
• 1/2 c. freshly minced mint
• 2 tbsp. finely minced fresh rosemary, or 1 1/2 tbsp. lightly packed finely crumbed dried rosemary
• 1 tsp. kosher salt or coarse sea salt
• 8 slices sourdough bread
Fire up the grill, bringing the temperature to medium (4 to 5 seconds with the hand test).
In a medium bowl, mix together lamb, mint, rosemary and salt. Gently form the mixture into 4 patties, each 1/2- to 3/4-inch thick. The patties should hold together firmly, but don't compact them or handle them any longer than necessary.
Grill, uncovered, for a total of 5 to 5 1/2 minutes for medium-rare. Rotate a half turn, halfway through cooking each side, for crisscross grill marks. Toast bread at the edge of the grill, optional.
Serve each burger between two slices of sourdough, slathered with mayonnaise.
Nutrition information per serving without mayo:
Calories 490 Fat 25 g Sodium 812 mg
Carbohydrates 33 g Saturated fat 10 g Calcium 60 mg
Protein 33 g Cholesterol 110 mg Dietary fiber 2 g
Diabetic exchanges per serving: 2 bread/starch, 4 medium-fat meat, 1 fat.
Louisiana barbecued shrimp √
Note: "If you've tried barbecued shrimp in New Orleans, you know it's not really barbecued, but it is absolutely delectable," write Cheryl and Bill Jamison in "100 Grilling Recipes You Can't Live Without." "This is a grilled version of that local favorite, usually skillet-cooked and full of the fiery flavors of black pepper and Louisiana hot sauce."
• 1/2 c. Worcestershire sauce
• 3 tbsp. tomato-based barbecue sauce
• 1 tbsp. minced onion
• 2 garlic cloves, minced
• 1 tbsp. freshly ground black pepper
• 1 tsp. kosher salt or coarse sea salt
• 1/4 tsp. Tabasco or other Louisiana hot pepper sauce, or more to taste
• 1 1/2 lbs. medium to large shrimp, peeled, and, if you wish, deveined
• 3 tbsp. unsalted butter, in several chunks
• 3 tbsp. freshly squeezed lemon juice
In a large bowl, whisk together Worcestershire sauce, barbecue sauce, onion, garlic, pepper, salt and Tabasco sauce. Stir in shrimp and let them soak in the mixture for 30 minutes, stirring occasionally.
Fire up the grill, bringing the temperature to high (1 to 2 seconds with the hand test). Drain marinade from shrimp into a medium-size saucepan over medium-high heat. Bring marinade to a boil and cook vigorously for several minutes. Add butter, whisking until it melts completely. Remove from heat and stir in lemon juice. Reserve for use as a sauce.
Place the shrimp in a mesh grill pan on the cooking grate (or in a single layer on a well-oiled small-mesh grill rack placed on the cooking grate). Grill shrimp, uncovered, for 2 to 3 minutes. Brush with sauce, then stir around in the pan (or turn on the rack) and grill for 2 to 3 minutes more on the second side. Shrimp are done when they are opaque, with a few lightly browned edges.
Arrange shrimp on a large platter or on individual plates, pour remaining sauce over them and serve immediately.
Nutrition information per serving:
Calories 221 Fat 10 g Sodium 1,650 mg
Carbohydrates 13 g Saturated fat 6 g Calcium 128 mg
Protein 19 g Cholesterol 196 mg Dietary fiber 1 g
Diabetic exchanges per serving: 1 other carb, 2½ lean meat, ½ fat.