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The beautiful blue skies and warm days really get me into the mood of summer. I love the seasons, however the promise of summer from the first warmth of spring is surely one of my favorites. I adore flowers and the dry climate with bountiful sunshine here in New Mexico really prompts them to put their pretty little faces up to the sun. All manner of iris, peonies and now roses are stars in my front courtyard gardens. They are so much fun to look at each day, to see the changes--the new flowers that are unfolding each day.
This wonderful weather strongly beckons me to want to be outdoors as much as possible. Cooking and eating outdoors are such great fun, especially in this beautiful weather. My favorite theme is to cook everything out of doors when I am grilling--it is much more efficient in both time and fuel.
Most all foods can be adapted to grilling. You just have to think about the heat being generated intensely from below. And if you want to roast or cook slowly on a low heat, you need either a cover, a huge lid or a large piece of heavy foil to cover the surface of the grill, capturing the heat like an oven does.
When I bake quick breads such as buttery cornbread or biscuits, I bake them in a skillet that I have covered with foil so the bottom won't be impossible to clean.
When the grill is heating, you can use that heat to braise bones and veggies for stock or roast green chiles or tomatoes for a salsa.
Here are two of my favorite grilling recipes, all from my Jane Butel's Southwestern Grill--
GRILLED CHICKEN WITH LEMON-PECAN BUTTER
Pecans grow all over the Southwest. The richness of pecans tinged with tart lemon and tarragon is delicious. This can be served with grilled vegetables.
Yield: 6 servings
Lemon-Pecan Butter (see below)
6 boneless, skinless chicken breast halves, trimmed
3 tablespoons freshly squeezed lemon juice
2 tablespoons unsalted butter, melted
Salt and freshly ground white or black pepper
6 sprigs flat-leaf parsley or tarragon
Lemon-Pecan Butter
¼ cup pecans
1 stick (1/2 cup) unsalted butter, softened
1. Prepare the Lemon-Pecan Butter
2. While the butter is chilling, brush chicken with lemon juice and melt butter, and season lightly with salt and pepper.
3. Preheat grill to medium or 350°. Place rack 4 inches above heat
4. Arrange chicken on rack: grill 6 minutes. Turn and grill 5 to 6 minutes or until juices run clear when chicken is pierced with a knife and the interior is 185°.
5. To serve, place 1 breast half on a plate and top with 2 thin slices Lemon-Pecan Butter. Garnish with parsley.
Finely grind pecans in a blender or food processor. Add butter, lemon zest, tarragon and lemon juice and process until combined. Place on a plastic wrap or waxed paper, forming into a log about 1 inch in diameter. Refrigerate until firm. (Freeze if time is short)
GRILLED VEGETABLE SALAD WITH WARM HERB OIL DRESSING
The fresh orange juice lacing the dressing makes it a particularly nice accent for any poultry or pork main dish. Heating herbs in oil intensifies their flavor.
Yield: 4 servings
1 red bell pepper, rinsed and left whole
1 green bell pepper, rinsed and left whole
1 small zucchini, cut lengthwise into ½ inch-thick slices
1 small yellow summer squash, cut lengthwise into ½ inch-thick slices
1 small eggplant, cut lengthwise into ½ inch-thick slices
1 Vidalia or other sweet onion, cut crosswise into ½ inch-thick slices
WARM HERB OIL DRESSING
2 Tablespoons good-quality olive oil, preferably Spanish
2 teaspoons ground cumin
1 teaspoon ground coriander
3 Tablespoons freshly squeezed orange-juice
1 Tablespoon white wine vinegar
¼ teaspoon salt
1. Preheat grill to medium-high or 400F (205C) if not already hot. Place bell peppers on grill rack. Arrange remaining vegetables on separate skewers for ease in turning. Lightly brush with oil and place on grill rack. Grill bell peppers until evenly blackened and blistered, turning often. Grill remaining vegetables 5 to 7 minutes or until charred on edges and grill marks are apparent.
2. Place grilled bell peppers in ice water to cool. Drain and peel, then cut into about ¾ inch squares. Place squash, eggplant and onion on a cutting board and slice into matchsticks. Prepare dressing. To serve, place vegetables in a large bowl and toss with dressing
WARM HERB OIL DRESSING
1. In a small pan that will not get blackened by grill, heat oil with cumin and coriander about 1 minute, stirring frequently. Remove from heat and stir in remaining ingredients.
Zest of 1 lemon, minced
2 teaspoons fresh tarragon or 1 teaspoon dried tarragon
1 tablespoon freshly squeezed lemon juice.
1. Prepare the Lemon-Pecan Butter
2. While the butter is chilling, brush chicken with lemon juice and melt butter, and season lightly with salt and pepper.
3. Preheat grill to medium or 350°. Place rack 4 inches above heat
4. Arrange chicken on rack: grill 6 minutes. Turn and grill 5 to 6 minutes or until juices run clear when chicken is pierced with a knife and the interior is 185°.
5. To serve, place 1 breast half on a plate and top with 2 thin slices Lemon-Pecan Butter. Garnish with parsley.
Finely grind pecans in a blender or food processor. Add butter, lemon zest, tarragon and lemon juice and process until combined. Place on a plastic wrap or waxed paper, forming into a log about 1 inch in diameter. Refrigerate until firm. (Freeze if time is short)
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