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Asparagus & Mint Prosciutto Wraps
These asparagus wraps are imbued with a hint of caramelly smokiness. The salt "hit" from crisp prosciutto is wiped clean by lemon and mint, making them irresistible. You can make up the wraps a few hours before cooking as long as you keep them refrigerated, but bring them to room temperature before cooking. Accompany with lemon wedges or a spicy dipping sauce.
12 plump asparagus spears
Grated zest of 1 lemon
2 Tablespoon extra-virgin olive oil
Sea salt and freshly ground black pepper
4 ounces (about 100g) thinly sliced prosciutto or equivalent amount of shaved ham
48 mint leaves
Lemon wedges to accompany or a spicy dipping sauce of your choice
Snap off the woody ends from the asparagus spears or trim them with a knife. Wash asparagus under running water. Soak if gritty.
In a large shallow dish mix together lemon zest and oil with a few pinches of salt and plenty of black pepper. Add spears and roll them around in the dish to coat.
Wrap each spear in a slice of prosciutto or ham, enclosing four mint leaves with each spear.
Cook asparagus wraps over medium heat on an oiled barbecue hot plate (cast-iron griddle), turning often, until they turn a rich golden brown (about 10 minutes). Serve hot.
Chicken Skewers on Watermelon and Feta Salad
Fresh and juicy, with a salty lick of feta, this dish is perfect for lunch on a hot summer's day or for a shared platter with friends on a balmy evening.
Serves 6, approximately 24 skewers
Chicken Skewers
2 yellow bell peppers, cored, seeded, cut into small pieces about the same width as the chicken pieces
1 (8-ounce) jar pimiento-stuffed olives (or Queen olives), drained
4 tablespoons olive oil, divided use
Juice of 1 lemon
1 tablespoon honey
2 tablespoons finely chopped mint, plus extra sprigs for garnish
Salt and pepper to taste
1-1/4 to 1-1/2 pounds skinned, boned chicken breasts, cut into small pieces
Short bamboo skewers, soaked in water for 30 minutes
Salad
2 clean heads romaine lettuce, torn into bite-size pieces
1/2 small watermelon, rind removed, cut into small chunks
8 ounces feta cheese, crumbled
3 tablespoon extra-virgin olive oil
1 tablespoon white wine vinegar
Salt and pepper to taste
1/4 cup toasted pumpkin seeds, salted preferred
Place bell pepper chunks in bowl with olives and 1 tablespoon olive oil. Toss and set aside.
In another bowl, combine juice, honey, 3 tablespoons olive oil, mint, 1/4 teaspoon of salt and pepper. Mix well and add chicken pieces. Toss to coat. Thread chicken onto bamboo skewers alternating chunks of bell pepper and olives.
Cook over medium heat on barbecue grill until chicken is lightly browned and thoroughly cooked, drizzling with a little of the marinade as it cooks for the first few minutes.
Place romaine on platter. Top with watermelon chunks, skewers and feta. In small bowl combine olive oil, vinegar, salt and pepper. Stir to combine and pour over salad. Top with toasted pumpkin seeds. Garnish with sprigs of fresh mint and serve.
Glazed Pineapple
The sight of grilled pineapple with a caramelized glaze makes me think of summer, no matter what time of year it is. But sugary fruits make a right mess of the barbecue hot plate (griddle). Fortunately, the mess is easily removed with water. Squirt plenty of water on the plate while it is still hot, scrape it clean, wipe with an old towel and it'll be just like new.
Serves 4-8
1 firm but ripe pineapple, peeled, cut into thick rounds, then into quarters
1/2 to 1 cup brown sugar
Vanilla ice cream for serving
Bamboo skewers, soaked in cold water for 30 minutes
Thread pineapple pieces onto bamboo skewers. (Threading pineapple onto bamboo skewers is easier if you pierce the pieces with a metal skewer first.)
Put brown sugar on a large plate and turn skewers in it to coat. Cook over medium heat on a barbecue hot plate (cast-iron griddle) until lightly browned (the hot plate should be clean but not oiled - the juice will soon run out of the pineapple as it heats). Transfer to a plate and serve with ice cream.
Alternatively, cut the pineapple into eighths, coat in sugar, then cook on a barbecue hot plate.
These recipes may be reproduced with the following credit:
Recipe from SIZZLE: Sensational Barbecue Food, by Julie Biuso
(Julie Biuso Publications; April 2008; $19.95/softcover)
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