Moroccan Grilled Pepper Salad

Serves 4 to 6.

This can be prepared several hours ahead, but taste it for seasoning just before serving, adding salt and pepper as necessary. From "Planet Barbecue," by Steven Raichlen.

• 4 green bell peppers

• 5 poblano peppers, or 3 red bell peppers, plus 3 Anaheim or Cubanelle peppers

• 2 tomatoes, seeded and cut into 1/4 -in. dice

• 1/2 sweet onion, cut into 1/4 -in. dice

• 3 tbsp. chopped fresh mint, cilantro or flat-leaf parsley (not too finely chopped)

• 1/2 tsp. ground cumin

• 3 tbsp. extra-virgin olive oil

• 1 tbsp. fresh lemon juice, or more to taste

• 1 tbsp. red wine vinegar, or more lemon juice

• Coarse salt and freshly ground black pepper


Set up grill for direct grilling and preheat to high. No need to brush or oil the grill grate.

Arrange peppers on hot grate and grill them until skins are browned and blistered on all sides, 3 to 4 minutes per side, 12 to 16 minutes in all, turning with tongs. (Also grill tops and bottoms of peppers for 1 to 2 minutes). Transfer to cutting board and let cool to room temperature. (No need to put them in paper bag to steam.)

Use a paring knife to scrape charred skins off peppers. No need to remove every bit of black spots. Cut each pepper in half, remove core, and scrape out seeds. Cut each pepper into 1/4-inch dice and place in nonreactive mixing bowl.

Add tomato, onion, mint, cumin, olive oil, lemon juice and wine vinegar; toss to mix. Season with salt and black pepper to taste (the salad should be highly seasoned).



Crisp Tortilla Topped With Prosciutto

Serves 4.

From "Latin Grill," by Rafael Palomino.

• 4 burrito-size (10 to 12-inch) tortillas

• 3/4 c. shaved Manchego or aged Parmesan cheese

• 20 thin slices (or 8 whole slices) prosciutto

• Baby arugula

• Olive oil


Light a fire in grill. Place tortillas on a clean work surface. Blanket each one with the shaved cheese and a layer of prosciutto.

Fold tortilla in half and grill, turning once, until cheese softens, about 2 minutes total. Cut tortillas into thirds (so you have 12 pieces total). Top with baby arugula and splash of olive oil and serve.


Grilled Turkish Chicken Breasts

Serves 4.

From "All Fired Up," by Margaret Howard.

• 4 boneless, skinless chicken breasts

• 1 tbsp. olive oil

• 2 garlic cloves, crushed

• 1 tsp. grated lemon zest

• 1 tsp. dried thyme or 1 tbsp. chopped fresh

• 1 tsp. ground fennel and cinnamon

• 1/2 tsp. paprika

• 1/2 tsp. ground coriander

• 1/4 tsp. salt

• 1/4 tsp. ground pepper


Remove excess fat from chicken and discard.

Combine oil, garlic, lemon zest, thyme, fennel, cinnamon, paprika, coriander, salt and pepper. Rub mixture evenly over all sides of chicken. Place in single layer in shallow nonreactive dish, cover and refrigerate for 1 hour, or no longer than 3 hours.

Preheat grill to medium. Place chicken on lightly oiled grill rack. Close lid and grill for about 8 minutes per side, until no longer pink and juices run clear when chicken is pierced (done at 165 degrees); turn once.



Cedar-Planked Salmon With Honey Glaze

Serves 4.

Cedar planks for food use are available in cooking and grilling stores. From "Big Green Egg Cookbook," by Big Green Egg Inc.

• 1/2 c. Dijon mustard

• 1/4 c. honey

• 1 tbsp. balsamic vinegar

• 2 tsp. grated orange zest

• 1 tsp. minced fresh thyme, plus extra for garnish

• 2 tbsp. extra-virgin olive oil

• 4 (7-oz.) salmon fillets, skin on

• Kosher salt and freshly ground black pepper


Place cedar planks in a pan, cover with water and soak for 1 hour.

Whisk the mustard, honey, balsamic vinegar, orange zest and 1 teaspoon thyme together in a small bowl.

Place cedar planks on the grid, close lid and preheat for 3 minutes. Open lid and turn the planks over, brush with olive oil and place 2 salmon fillets on each plank. Season with salt and pepper, and brush generously with honey glaze. Close lid of grill and cook salmon for 12 to 15 minutes for medium. Remove from heat, garnish with thyme and serve immediately.


Bruschetta With White Bean Salad

Serves 8.

From "Big Green Egg Cookbook," by Big Green Egg Inc.

• 8 oz. asparagus, cut into bite-size pieces

• 11/4 c. quartered white mushrooms

• 1/2 c. shiitake mushrooms, halved

• 1 tbsp. extra-virgin olive iol

• Kosher salt and freshly ground black pepper

• 1 (15-oz.) can cannelini beans, drained and rinsed


• 1 tsp. minced garlic

• 1 tsp. chopped fresh rosemary

• 2 tbsp. freshly squeezed lemon juice

• 1 tsp. Dijon mustard

• 1 tbsp. water

• 1/2 tsp. kosher salt

• 1/4 tsp. freshly ground black pepper

• 1/4 c. extra-virgin olive oil

• 1 fresh baguette, sliced 1-in. thick diagonally

• Extra-virgin olive oil for brushing

• White truffle oil, optional

• 1/2 c. shaved Parmesan cheese


To make vegetables: Toss asparagus and mushrooms in 1 tablespoon olive oil, season with salt and pepper to taste, and place in grill pan or wok. Close lid and cook for 4 to 5 minutes until tender.

Remove grill pan or wok from grid, and transfer vegetables to medium bowl. Add beans and mix well. Set aside.

To make dressing: Mix garlic, rosemary, lemon juice, mustard, water , 1/2 teaspoon salt and 1/4 teaspoon pepper in small bowl. Slowly add olive oil, whisking constantly until emulsified. Pour dressing over bean salad, toss and refrigerate.

Brush both sides of bread with olive oil, place on grid, and grill bread for 20 seconds per side, or until golden brown. Place each slice of bread on a small plate and top with 1/2 cup bean salad. Drizzle with truffle oil or olive oil, and sprinkle with cheese.


Pork Tenderloin

Serves 6 to 8.

From "BBQ 25," by Adam Perry Lang.

• 4 pork tenderloins (12- to 14-oz. each)


• 3 tbsp. coarse salt

• 3 tbsp. light brown sugar

• 1 tsp. freshly ground black pepper

• 10 garlic cloves, crushed

• 1 tsp. Old Bay Seasoning

• 2 tbsp. grated or finely chopped sweet white onion

• 1 bunch fresh marjoram

• 6 c. cold water

• 1 tbsp. finely chopped red chile, optional


• 2 tbsp. unsalted butter

• 1/4 c. olive oil

• 8 oz. bacon

• 4 fresh rosemary sprigs

• Pinch freshly ground black pepper

• 2 garlic cloves, crushed

• 1 tbsp. chopped flat-leaf parsley

• Canola oil or vegetable oil


Combine all bring ingredients in a large bowl or sealable plastic bag. Mix and crush the ingredients with your hands, directly or through bag, squeezing them to release the maximum flavor.

Put meat in brine and let stand to absorb flavors for at least 3 hours and up to 24 hours.

To grill, bring heat to medium-high. Combine all ingredients for baste except parsley, in a foil pan or heatproof pan and set on side of grill.

Drain meat and dry with paper towels. Glisten with oil.

Put meat on well-oiled grill and cook for 10 minutes, moving tenderloins regularly back and forth between grill and baste, turning them in the baste to moisturize them. Transfer meat to baste and let rest for 5 minutes.

Return pork to grill and finish browning less-charred sides of each piece, holding it in place with other tenderloins (when done, temperature should be 160 degrees.)

Meanwhile, add chopped parsley to baste and cook on grill just until fragrant. Add pork tenderloins to baste, turn to coat thoroughly. Pour baste onto a cutting board and slice the tenderloins, turning to coat each slice.