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A grilled lamb burger pairs nicely with an El Capitán cocktail

By Heidi Sutton

Memorial Day is the official start of grilling season. The weather is finally warm, making it the perfect occasion for a large celebratory gathering. 

This holiday, step it up a notch by making juicy, flavorful grilled lamb burgers served with traditional bbq sides including potato salad and corn. The meal pairs well with an El Capitán, a signature spring cocktail often served at Mirabelle Restaurant in Stony Brook.

Grilled Lamb Burgers

YIELD: Serves 4

INGREDIENTS:

1 1/2    pounds ground lamb

1/4 teaspoon kosher salt

Spread:

2/3 cup full-fat Greek yogurt

1 clove raw garlic, grated

1/3 cup mayonnaise

1 tablespoon Dijon mustard

Salad:

1 small English cucumber, thinly sliced

2 green onions, thinly sliced

2 tablespoons chopped flat leaf parsley

2 tablespoons chopped fresh mint leaves

1 tablespoon chopped fresh dill

1/4  cup microgreens

2 tablespoons lemon juice

1 teaspoon lemon zest

2 teaspoons olive oil

4 brioche buns

1 medium tomato, sliced into rounds

DIRECTIONS:

Divide lamb into four parts, 6 ounces each, and shape into rounds slightly larger than buns. Place covered in refrigerator, 1 hour.

To make yogurt sauce: In small bowl, mix yogurt, garlic, mayonnaise and Dijon mustard; refrigerate until ready to assemble burgers.

To make salad: In medium bowl, mix cucumber, onions, parsley, mint leaves, dill, microgreens, lemon juice, lemon zest and olive oil; refrigerate until ready to assemble burgers.

Preheat grill to medium-high heat with direct and indirect zones. Salt patties then add to grill, cooking about 6 minutes on each side until internal temperature reaches 150 F. As patties near this temperature, or start to brown, move to indirect zone to regulate doneness. Transfer to plate and let rest about 5 minutes.

To build the burgers, add a dollop of yogurt spread to bottom buns. Top each with tomato slice, lamb burger, herb salad and top bun.

El Capitán

Recipe courtesy of Mirabelle Restaurant

El Capitán cocktail

YIELD: Makes 1 serving

INGREDIENTS:

1 ½ oz Casamigos tequila

1 oz fresh grapefruit juice

½ oz fresh lime juice

½ oz rosemary simple syrup

Salt rim

Garnish with a torched grapefruit twist & rosemary sprig

DIRECTIONS:

Add all ingredients to an ice filled mixing glass. shake thoroughly and strain over a large ice cube in salt rimmed rocks glass, torch grapefruit peel and garnish with rosemary sprig. 

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Filet Mignon with Blue Cheese Chive Butter

Pair Perfectly Grilled Steak with a Cool, Creamy Sidekick

(Family Features) Firing up the grill and watching tender cuts sizzle on the grates means a mouthwatering meal is on the way, but don’t forget about the dressings and toppings that make summertime dinners truly delicious.

The next time you want to sear a juicy steak, try this Filet Mignon with Blue Cheese Chive Butter recipe from Omaha Steaks Executive Chef David Rose. Thick, tender filet mignon is grilled to a warm medium-rare doneness then topped with cool, creamy, homemade butter: its perfect summer sidekick.

Discover more grilling inspiration at OmahaSteaks.com/Summer.

Filet Mignon with Blue Cheese Chive Butter

Recipe courtesy of Omaha Steaks Executive Chef David Rose

YIELD: Serves 2

INGREDIENTS:

Blue Cheese Chive Butter:

4 ounces unsalted butter, cubed

4 ounces blue cheese

1 tablespoon fresh chives, minced

1/4 teaspoon kosher salt

1/4  teaspoon black pepper

Filet Mignon:

2 Omaha Steaks Private Reserve Filet Mignons

Omaha Steaks Private Reserve Rub

DIRECTIONS:

To make blue cheese chive butter: In medium bowl, use rubber spatula to fold and incorporate butter, blue cheese, chives, salt and pepper.

Section 18 inches of plastic wrap and place blue cheese chive butter about 6 inches above bottom. Take bottom portion of plastic wrap and place over blue cheese chive butter then shape butter into 1 1/2-inch cylinder.

Continue to roll butter in plastic; pinch ends of plastic wrap while rolling to tighten cylinder.

Once size and tightness are achieved, tie off loose ends of plastic wrap and chill in refrigerator 1-2 hours, until blue cheese chive butter is chilled and firm.

To make filet mignon: Bring filet mignons to room temperature, about 20 minutes; pat dry and season on both sides with rub, to taste.

Prepare grill for 500 F direct heat.

For medium-rare, place steaks on grill 3-4 minutes. Flip and cook 2-3 minutes, or until 130-140 F internal temperature is reached.

Rest 7-8 minutes before serving.

Slice chilled blue cheese chive butter into 1/2-inch pieces and place on top of filets.

See video here.

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Easy Kona Pineapple Chicken Kebabs
Easy Kona Pineapple Chicken Kebabs

Prep time: 45 minutes

Cook time: 15 minutes

Servings: 4

Ingredients:

1 can (6 ounces) pineapple juice

2 tablespoons vegetable oil

1 lime, zest and juice only

1 tablespoon sugar

1 piece (1 inch) fresh ginger, grated

1/2 teaspoon red pepper flakes

1 package Perdue Fresh Cuts Diced Chicken Breast

1/2 fresh pineapple, cut into 16 chunks

1 large red bell pepper, seeded and cut into 16 (1-inch) chunks

4 metal skewers or 8 wooden skewers (12 inches) soaked in water 30 minutes

Directions:

In bowl, whisk pineapple juice, vegetable oil, lime juice and zest, sugar, ginger and red pepper flakes until sugar dissolves. Add diced chicken breast, cover and marinate in refrigerator 30 minutes. Thread alternating pieces of chicken, pineapple and red bell pepper onto skewers. Discard remaining marinade.

Heat lightly greased grill or grill pan to medium-high heat. Grill kebabs 10-12 minutes, turning every 3-4 minutes until chicken feels firm to touch and a meat thermometer inserted in the center reaches 165 F.

Remove kebabs from grill, rest 2-3 minutes and serve.

Tip: If using wooden skewers, soak in water 30 minutes to keep skewers from burning on grill. If using metal skewers, remember chicken will cook faster because metal will conduct heat and cook chicken cubes from inside along with grill heat cooking chicken from outside.

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Barbecued Chicken. Metro photo

By Barbara Beltrami

Labor Day is more or less the official farewell to summer. It’s a bittersweet holiday marking the end of lazy, languorous days poolside or at the beach with time being some abstract notion governed more by light than by the hands on the clock. In our reluctance to let go of all that summer connotes, we hang on, in wishful perpetuity, to whatever we can salvage despite the back-to-school, close-the-pool regimen. 

One thing that endures far beyond the season is cooking on the grill. So what better way to celebrate this holiday than with a barbecue in the great outdoors with all the traditional dishes that we love and crave. It can be anything from a clam bake to a hot dog roast but it must include barbecued chicken too, spicy and sticky and charred. Here are three different ways to do that chicken. Sauces can be thinned out with a little water if they get too thick.

All 3 versions would be great served with any one or combination of the following: tossed salad, garlic bread, corn on the cob, iceberg lettuce with blue cheese dressing, coleslaw, potato salad, sweet potato fries, corn bread, baked beans, macaroni salad.

Barbecued Chicken #1

YIELD: Makes 4 servings

INGREDIENTS:

Barbecued Chicken. Metro photo

3/4 cup ketchup

1 heaping tablespoon brown sugar

1 heaping tablespoon apple cider vinegar

1 tablespoon Worcestershire sauce

1 teaspoon za’atar

1/2 teaspoon cayenne

2 garlic cloves, minced

One medium onion, minced

Salt and freshly ground pepper to taste

1 broiler -fryer chicken cut into 8 pieces

DIRECTIONS: 

In a large bowl combine ketchup, brown sugar, vinegar, Worcestershire sauce, za’atar, cayenne, garlic, onion, salt and pepper.  Place chicken parts in bowl and toss to thoroughly coat. Transfer contents of bowl to a large resealable bag, seal and refrigerate for two hours. Prepare a grill on medium heat and place chicken on grill over indirect heat, turning once and basting with any remaining sauce, until it is lightly charred, cooked through and an instant read thermometer reads 165 F, about 25 to 30 minutes. 

Barbecued Chicken #2

YIELD: Makes 8 servings

INGREDIENTS:

1 tablespoon unsalted butter

4 garlic cloves, minced

1 cup ketchup

1/3 cup brown sugar

1/4 cup tomato sauce

1 tablespoon cucumber relish

2 tablespoons Worcestershire sauce

1 tablespoon prepared mustard

Salt and freshly ground pepper to taste

2 generous dashes hot pepper sauce

8 chicken breast halves, bone in

DIRECTIONS: 

In a medium saucepan over medium heat, melt butter, then add garlic and cook, constantly stirring, 30 seconds, until it releases its aroma. Add the ketchup, brown sugar, tomato sauce, relish,Worcestershire sauce, mustard, salt and pepper and hot pepper sauce; stirring constantly, bring to a boil over medium-high heat, then remove from heat and set aside. Prepare grill on medium heat; season chicken with salt and pepper, then grill, covered, turning and basting frequently with sauce, until charred on both sides and cooked through, about 30 minutes. 

Barbecued Chicken #3

YIELD: Makes 8 servings

INGREDIENTS:

1/2 cup + 1 tablespoon olive oil

1/2 cup white wine vinegar

1 tablespoon salt

1 tablespoon sugar

1 teaspoon crushed red pepper flakes

8 bone in chicken thighs or half-breasts 

1 cup ketchup

1/3 cup packed brown sugar

2 tablespoons smoked paprika

1 tablespoon chili powder

2 garlic cloves, minced

1 teaspoon cayenne

Salt to taste

DIRECTIONS: 

In a large bowl whisk together half a cup of the oil, vinegar, salt, sugar and red pepper flakes. Place chicken pieces in gallon size resealable plastic bag, then pour marinade in, seal bag and tilt and rotate to be sure chicken is thoroughly coated. Refrigerate, turning bag occasionally 4 to 8 hours. 

When ready to grill remove chicken from refrigerator and let come to room temperature. In a small saucepan combine the remaining tablespoon oil, ketchup, brown sugar, paprika, chili powder, garlic, cayenne and salt; over medium heat; stirring frequently, bring to a boil, then reduce heat and simmer 15 minutes, stirring occasionally. Set aside to cool 10 minutes. 

Set a grill on medium-low heat to 300 F. Remove chicken from marinade and discard marinade. Place chicken pieces on grill, cover and cook for 10 minutes, turning once. During last 15 to 20 minutes or so of cooking, baste with barbecue sauce and turn frequently. When chicken is charred, sauce is thickened and sticky and a thermometer reads 165 F, it should be cooked through after a total of about 30 minutes.

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METRO photo
Mouthwatering barbeque options can decrease health risks

By Daniel Dunaief

Dr. David Dunaief

What better way than the unofficial launch of summer holidays – and summer barbeques – to kick-start you on the path to preventing chronic diseases? In the past, I have written about the dangers of processed meats in terms of causing chronic diseases, such as cancer, diabetes, heart disease and stroke. These are foods commonly found at barbeques and picnic meals. Therefore, I think it is only fair to talk about healthier alternatives and the evidence-based medicine that supports their benefits. The Mediterranean-style diet is a key to success. It is composed of thousands of beneficial nutrients that interact with each other in synergistic ways. 

The Mediterranean-style diet, as I have mentioned previous articles, includes green leafy vegetables, fruit, nuts and seeds, beans and legumes, whole grains and small amounts of fish and olive oil. We all want to be healthier, but these are the summer holidays – doesn’t healthy mean tasteless? Not at all!

At a memorable family barbeque, we had a bevy of choices that were absolutely succulent. These included a three-bean salad, mandarin orange salad with mixed greens and a light raspberry vinaigrette, ratatouille with eggplant and zucchini, salmon fillets baked with mustard and slivered almonds, roasted corn on the cob, roasted vegetable shish kebobs, and large bowl of melons and berries. I am drooling at the memory of this buffet. Let’s look at the scientific evidence that explains why these foods help us.

Cancer prevention

Fruits and vegetables may help prevent pancreatic cancer. This is very important, since by the time there are symptoms, the cancer has spread to other organs and the patient usually has less than 2.7 years to live (1). Five-year survival is only five percent (2). In a case control (epidemiological observational) study, cooked vegetables showed a 43 percent reduction and non-citrus fruits showed an even more impressive 59 percent reduction in risk of pancreatic cancer (3). Interestingly, cooked vegetables, not just raw ones, had a substantial effect.

Garlic plays an important role in reducing the risk of colon cancer. In the IOWA Women’s Health Study, a large prospective (forward-looking) trial involving 41,837 women, there was a 32 percent reduction in risk of colon cancer for the highest intake of garlic compared to the lowest. Vegetable consumption also showed a statistically significant reduction in the disease, as well (4). Many of my patients find that fresh garlic provides a wonderful flavor when cooking vegetables.

Diabetes – treatment and prevention

Fish plays an important role in reducing the risk of diabetes. In a large prospective study that followed Japanese men for five years, those in the highest quartile of intake of fish and seafood had a substantial decrease in risk of type 2 diabetes (5). Smaller fish, such as mackerel and sardines, had a slightly greater effect than large fish and seafood in potentially preventing the disease. Therefore, there is nothing wrong with some grilled fish on the “barbie” to help protect you from developing diabetes. 

Nuts are beneficial in the treatment of diabetes. In a randomized clinical trial (the gold standard of studies), mixed nuts led to a substantial reduction of hemoglobin A1C, a very important biomarker for sugar levels for the previous three months (6). As an added benefit, there was also a significant reduction in LDL, bad cholesterol, which reduced the risk of cardiovascular disease.

The nuts used in the study were raw almonds, pistachios, pecans, peanuts, cashews, hazelnuts, walnuts and macadamias. How easy is it to grab a small handful of unsalted raw nuts, about 2 ounces, on a daily basis to help treat diabetes?

Stroke prevention

Olive oil appears to have a substantial effect in preventing strokes. The Three City study showed that olive oil may have a protective effect against stroke. There was a 41 percent reduction in stroke events in those who used olive oil (7). Study participants, who were followed for a mean of 5.2 years, did not have a history of stroke at the start of the trial.

Though these are promising results, I caution you to use no more than one tablespoon of olive oil per day, since there are 120 calories in a tablespoon. 

It is not difficult to substitute the valuable Mediterranean-style diet for processed meats, or at least add them to the selection. This plant-based diet offers a tremendous number of protective elements in the prevention of many chronic diseases. So this Independence Day and beyond, plan to have on hand some mouth-watering healthy choices.

References:

(1) Nature. 2010;467:1114-1117. (2) Epidemiol Prev Anno 2007;31(Suppl 1). (3) Cancer Causes Control. 2010;21:493-500. (4) Am J Epidemiol. 1994 Jan 1;139(1):1-15. (5) Am J Clin Nutr. 2011 Sep;94(3):884-891. (6) Diabetes Care. 2011 Aug;34(8):1706-11. (7) Neurology. 2011 Aug 2;77(5):418-25.

Dr. David Dunaief is a speaker, author and local lifestyle medicine physician focusing on the integration of medicine, nutrition, fitness and stress management. For further information, visit www.medicalcompassmd.com. 

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METRO photo

By Barbara Beltrami

Chances are this Father’s Day, if you’re not taking Dad out, you’re probably grilling. And since Dad is usually the one who’s slaving over a hot grill (even though he may have an ice cold beer in one hand), wouldn’t it be nice if you did the grilling for a change? No? Well then, how about you do some marinating to make whatever he’s grilling moist, tender, flavorful and fit for the king of the household and patriarch of the family. Here are some marinades to give that meat, poultry or fish an extra special taste. The rest is up to you. Note: Salt should be added to all marinades just before grilling.

Lemon, Garlic and Rosemary Marinade

YIELD: Makes about one cup.

INGREDIENTS:

Freshly squeezed juice from 3 large lemons

1/3 cup olive oil

1/3 cup dry white wine

1/4 cup fresh rosemary leaves or 2 T dried

2 garlic cloves, minced

DIRECTIONS: 

Combine all ingredients except salt in a small bowl and whisk vigorously; pour into gallon size resealable plastic bag. Place meat in bag and tilt to coat thoroughly. Rotating and tilting bag every half hour, refrigerate for 3 hours. Use marinade to baste while grilling. This is especially good with chicken or pork accompanied by roasted potatoes and Vidalia onions.

Teriyaki and Scallion Marinade

YIELD: Makes approximately two cups

INGREDIENTS:

1 cup soy sauce

1/2 cup dry white wine

3/4 cup brown sugar

1 tablespoon vinegar

2 tablespoons vegetable oil

4 scallions, trimmed and sliced

4 garlic cloves, minced

Freshly ground black pepper to taste

DIRECTIONS: 

In a medium bowl whisk together all ingredients. Pour into resealable gallon plastic bag and add beef, pork or poultry, then seal; tilt bag to coat thoroughly; refrigerate for up to 12 hours, rotate and tilt bag every so often to evenly distribute marinade. Use marinade for basting. This is best with beef but also very good with fish, poultry or pork accompanied by your favorite rice and a cucumber salad.

Cilantro and Lime Marinade

YIELD: Makes about 1 1/2 cups

INGREDIENTS:

1/3 cup vinegar

1/3 cup vegetable oil

1/2 cup chopped fresh cilantro

1/4 cup rose wine

3 garlic cloves, minced

Freshly squeezed juice of one large lime

1 tablespoon cumin

3 tablespoons chopped oregano leaves

1 tablespoon chili powder

Hot red pepper flakes to taste

DIRECTIONS: 

In a medium bowl combine all ingredients except salt. Whisk thoroughly, then pour into resealable gallon plastic bag, add meat or poultry and seal; tilt to evenly coat. Refrigerate for up to 12 hours; tilt and rotate bag frequently. Use marinade to baste. This is a wonderful marinade for steak or chicken accompanied by fresh corn and roasted peppers.

Tropical Citrus Marinade

YIELD: Makes about 1 2/3 cups

INGREDIENTS:

1/2 cup pineapple juice

1/2 cup orange – mango juice

1/3 cup soy sauce

Freshly squeezed juice of one lime

1/2 cup brown sugar

1 garlic clove, minced

1 tablespoon freshly grated ginger

Salt and freshly ground pepper to taste

DIRECTIONS: 

In a medium bowl whisk together all the ingredients; let sit until sugar dissolves, then transfer to a gallon resealable bag; add chicken, fish or pork, seal bag and tilt to coat thoroughly. Refrigerate for up to one hour for fish, 4 hours for pork or chicken; tilt and rotate from time to time to even distribute the marinade. This is particularly good with swordfish, chicken or pork accompanied by pineapple salsa and sweet potato fries.

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Stock photo

By Barbara Beltrami

Most likely, it’s not going to be a traditional Memorial Day barbecue this year. No backyard crowded with family and friends and neighbors bearing salad bowls and foil covered platters. No cooler filled with beer and soda on the deck. No trays of hot dogs and hamburgers. Just you and your family or maybe even just you. So … since it’s going to be a different kind of day anyway, why not dispense with the usual menu and go for something different but very easy? How about steak with butter and garlic sauce? Chicken under a brick? A watermelon, feta, arugula and tomato salad? Grilled potatoes and Vidalia onions? And to remember the red, white and blue, how about a strawberry, blueberry and vanilla ice cream tart for dessert?

Watermelon, Avocado, Feta, Arugula and Tomato Salad

YIELD: Makes 4 servings.

INGREDIENTS: 

1 ripe avocado, peeled and cubed

Freshly squeezed juice of one lemon

4 cups diced watermelon

4 ounces diced feta cheese

4 cups arugula, washed, dried and coarsely chopped

2 large tomatoes, diced

1/3 cup extra virgin olive oil

2 tablespoons white wine vinegar

Salt and freshly ground pepper to taste

DIRECTIONS:

In a small bowl, toss avocado with lemon juice; set aside. In a large salad bowl, toss together the watermelon, feta, arugula and tomato. Just before serving, add the avocado, oil, vinegar, salt and pepper to the watermelon mixture. Toss to thoroughly coat with oil and vinegar. Serve with steak, chicken or any grilled meat or poultry and grilled potatoes and onions.

Steak with Garlic Butter Sauce

YIELD: Makes 4 servings.

INGREDIENTS: 

One 2-3 pound boneless steak

Coarse salt and black pepper, to taste

4 ounces unsalted butter, softened

2 ounces unsalted butter melted

4 cloves garlic, chopped

DIRECTIONS:

Preheat grill to hot. Rub steak generously with salt and pepper. Smear one side with two ounces of the softened. Grill, buttered side down, until browned on that side, about 5 to 7 minutes; turn and smear top with remaining softened butter; sprinkle with half the garlic and grill until meat reaches desired doneness. For medium rare, a thermometer should read 135 F, for medium, 140 F, for medium well, 145 F (4 to 7 minutes per side). Reheat melted butter with remaining two minced cloves garlic. Slice steak and drizzle with melted butter mixture. Serve hot with salad and grilled potatoes and onions.

Chicken Under a Brick

YIELD: Makes 2 to 4 servings

INGREDIENTS: 

1 small chicken, split down the breastbone and pounded flat

Freshly squeezed juice of one lemon

1 garlic clove,  minced

1 to 2 tablespoons fresh rosemary leaves

4 tablespoons olive oil

Coarse salt and ground pepper to taste

1 ordinary brick wrapped in foil

DIRECTIONS:

Preheat grill to medium-low. Rub all ingredients well into chicken’s skin. Place chicken on grill, weight down with brick and cook until crisp and golden, about 20 minutes each side, or until juices run clear. Serve with grilled potatoes and Vidalia onions and salad

Grilled Baby Potatoes and Vidalia Onions

YIELD: Makes 4 servings.

INGREDIENTS: 

2 – 3  pounds baby potatoes, scrubbed 

2 Vidalia onions, peeled and sliced thin

1/2 cup olive oil

Coarse salt and freshly ground pepper to taste

1/2 cup finely chopped fresh flat leaf parsley

DIRECTIONS:

Prick potato skins with a fork. In a large saucepan, parboil the potatoes in salted water until they’re still slightly hard in the center; drain. In a large bowl combine them with the onions, olive oil, salt and pepper. Let sit for 30 minutes until they have absorbed all the oil. Meanwhile, preheat grill to medium-high. Transfer potatoes and onions to grill basket and grill until potatoes are cooked through and onions start to brown. Sprinkle with parsley and serve hot or warm with steak, chicken or any grilled meat or poultry and salad.

Red, White and Blue Tart

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

1 pie crust, pre-baked

1 quart vanilla ice cream, softened

1/2 pint strawberries, washed, hulled and sliced

1/2 pint blueberries, washed and drained

1/2 pint raspberries, washed and drained

3/4 cup granulated sugar

1/3 cup confectioners’ sugar

DIRECTIONS:

Spread ice cream evenly in pie crust.  Cover and freeze. Twenty minutes before serving, remove from freezer. In a  medium bowl, toss berries with granulated sugar, then sprinkle or arrange them over ice cream; dust with confectioners’ sugar. Serve immediately with iced coffee, iced tea or lemonade.

 

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Foil-Wrapped Scampi and Linguini

By Barbara Beltrami

Except for a carefully manicured lawn or oversized SUV, I think there is nothing as emblematic of suburbia as the outdoor grill. However, in these days of more conscientious and healthful eating habits it is likely to conjure up an image rather different from that of former times. Then, Dad, garbed in a chef’s toque, oversized potholder mitt and motto-inscribed apron, stood in a cloud of black smoke flipping hamburgers, spearing hot dogs and slathering ribs and chicken with viscous crimson sauces. 

These days the grill still signifies suburbia, but the fare is just as likely to be fish, shellfish or veggies doused with marinades of oils, vinegars, juices and herbs or rubbed with spices, and it’s just as likely to be Mom wielding those tongs or spatula. The weather is warmer, spring is here and summer is just around the corner, so uncover that grill and get going!

Margarita-Marinated Grilled Swordfish

YIELD: Makes 4 servings

 INGREDIENTS:

2 pounds swordfish, cut into 4 pieces

1/3 cup freshly squeezed lime juice

¼ cup tequila

3 tablespoons olive oil

1 teaspoon ground cumin

¼ cup chopped onion

Sea salt and freshly ground pepper to taste

1 lime, quartered

2 handfuls fresh cilantro leaves, chopped

DIRECTIONS:

Rinse swordfish steaks and pat dry. In a shallow nonreactive dish combine lime juice, tequila, oil, cumin, onion, salt and pepper; add swordfish, sprinkle with half the cilantro, cover, refrigerate and allow to marinate for 30 minutes. Turn, cover and marinate 30 minutes more. At midpoint in marinating process, prepare the grill and preheat on medium. After the hour of marinating, place fish on grill and cook, gently turning once, 3 to 7 minutes on each side, depending on its thickness; baste with leftover marinade. Remove from grill, garnish with fresh lime wedges and remaining cilantro; serve hot or warm with a bean salad.

Foil-Wrapped Scampi and Linguini

Foil-Wrapped Scampi and Linguini

YIELD: Makes 4 servings

 INGREDIENTS:

2 pounds large shrimp, peeled and deveined

¾ stick unsalted butter, cut into chunks

2 tablespoons dry white wine

4 garlic cloves, peeled and sliced

Juice and zest of half a lemon

1 teaspoon dried hot red pepper flakes

½ cup chopped fresh flat-leaf parsley

½ cup chopped fresh basil leaves

Sea salt and freshly ground pepper to taste

1 pound linguini

DIRECTIONS:

Prepare grill on high heat. Tear off two pieces of 18-inch-long foil; lay on top of each other. In a medium bowl, combine all ingredients; transfer to center of foil; fold long ends of foil over each other to create a seal, then bring short ends up and fold tightly to ensure that the packet is completely sealed. Let sit while you bring a pot of water to boil for pasta. Cook pasta according to package directions; while pasta is cooking, place foil packet on grill. Each should take about 8 to 10 minutes; pasta is done when al dente; shrimp is done when completely pink. Place pasta in a large serving bowl; open packet carefully to let steam escape and empty contents over pasta. Toss and serve immediately with a crisp green salad and dry white wine.

Grilled Potatoes and Vidalia Onions

YIELD: Makes 4 to 6 servings

 INGREDIENTS:

1/3 cup olive oil

Coarse salt and freshly ground black pepper to taste

6 large potatoes, scrubbed and cut into ½-inch-thick slices

4 Vidalia onions, peeled and cut into ¾-inch-thick slices

DIRECTIONS:

Preheat grill to medium-high. Meanwhile, in a small bowl, combine olive oil and salt and pepper and with a pastry brush, coat both sides of potato and onion slices with mixture; place on grill and turning once when bottoms of slices are dark brown, grill until fork tender, about 15 minutes. Serve hot or warm with grilled fish, shellfish, meat or fowl.

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