Starters
Clams Casino with Toasted Bread Crumbs
Bacon-Wrapped Jalapeño Shrimp Poppers
Fiesta Shrimp Salsa with Chips
Seared Calamari with Chili Sauce and Mint
Smoky Onion and Blue Cheese Dip
Avocado and Red Onion Quesadillas with Sun-Dried Tomato Jam
Eggplant Caprese with Herb Vinaigrette
Roasted Bell Peppers with Mozzarella and Garlic Oil
Baby Artichokes with Lemon-Parsley Aioli
Prosciutto-Wrapped Spiced Pineapple Spears
Romaine Lettuce Hearts with Caesar Dressing
Radicchio and Watercress Salad with Shallot Vinaigrette
Peach and Blue Cheese Bruschetta Drizzled with Honey
Toasted Bruschetta with Sausage and Tomato
Turkey Meatballs with Chile-Ginger Sauce
Clams Casino
with toasted bread crumbs
36 littleneck clams, scrubbed
Topping
4 slices bacon, finely diced
1/2 cup finely diced red bell pepper
2 medium garlic cloves, minced or pushed through a press
2 tablespoons white wine
1 cup fresh bread crumbs
2 tablespoons finely chopped fresh Italian parsley leaves
1 tablespoon finely chopped fresh oregano leaves
Kosher salt
Freshly ground black pepper
1 lemon, cut into wedges
1. Shuck the clams: Cover your left hand (if you are right-handed) with a double or triple thickness of kitchen towel. Using the towel, grip one clam so that the thickest edges, or lips, are pointing outward, away from your palm. Holding a clam knife in your right hand, place the sharp edge of the blade (not the tip) between the lips. Slide the blade between the two halves of the shell. (The towel should be positioned so that it will protect your hand in case the knife slips down the side of the shell.) Work the knife blade around the edges of the shell to cut through the adductor muscles, and then give the knife a twist to pry open the shell. Use your fingers to finish opening the shell and gently scrape the clam from both halves of the shell using the tip of the knife. Break off one half of the shell, leaving the clam and its juices in the remaining half. If you are having difficulty opening the clams, you can put three or four clams at a time on a microwave-safe plate and microwave on high for 15 to 25 seconds. This will cause the clams to open slightly, creating an opening so you can insert the knife and proceed as directed above.
2. Prepare the grill for indirect cooking over high heat (450° to 550°F).
3. In a large skillet over high heat, cook the bacon until crisp, 7 to 8 minutes, stirring occasionally. Using a slotted spoon, transfer the bacon to paper towels to drain. Carefully remove about half of the bacon fat from the skillet and discard. Add the bell pepper and cook over high heat until it begins to soften, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring occasionally. Add the wine and cook for about 10 seconds. Add the bread crumbs, parsley, and oregano and cook until the bread crumbs are lightly toasted, about 4 minutes, stirring often. Remove the skillet from the heat, add the cooked bacon, and mix well. Season with salt and pepper and set aside.
4. Lightly crumple one or two large pieces of aluminum foil and use them to line a large sheet pan or rimmed baking sheet. Nestle the clams in the foil and spoon a generous teaspoon of the topping over each. Grill the clams on the sheet pan over indirect high heat, with the lid closed, until the bread crumbs have browned and the juices are bubbling, taking care not to overcook the clams, 6 to 8 minutes. Serve warm with the lemon wedges.
A crumpled sheet or two of aluminum foil inside a sheet pan will hold the clams in place, replacing the rock salt used for this purpose in many shellfish recipes. Nestle the shucked clams in the foil and spoon some of the bacon-and-crumb mixture over each.
Bacon-Wrapped Jalapeño Shrimp Poppers
16 large shrimp (21/30 count), peeled and deveined, tails left on
8 slices bacon, each cut crosswise in half
2 ounces Monterey Jack cheese, cut into 16 sticks
16 pickled jalapeño pepper rings (from a jar)
1. Soak the toothpicks in water for at least 30 minutes.
2. Butterfly each shrimp by cutting along its curved back from the head end to the tail end, cutting almost all the way through the shrimp. Leave the tail section intact.
3. Prepare the grill for direct cooking over medium heat (350° to 450°F).
4. In a microwave oven on high, cook the bacon until the fat is slightly rendered, 2 to 3 minutes.
5. Place one piece of the cheese and one jalapeño ring inside each butterflied shrimp. Close the shrimp, and then wrap one piece of bacon around each shrimp so that the cheese and the jalapeño are enclosed. Insert a toothpick into the shrimp, pushing it through the exposed end of the bacon strip so that the bacon is held in place and the shrimp is held closed. Grill over direct medium heat, with the lid closed, until the shrimp are firm to the touch and just turning opaque at the center and the bacon is crisp, 6 to 8 minutes, turning once. Serve immediately.
Wrapping shrimp in bacon seems like a great idea until you realize that the shrimp are fully cooked before the bacon gets crispy. Solution: precook the bacon slices for a few minutes before wrapping the shrimp. Also, secure both ends of each slice with a cocktail pick so the bacon does not fall off.
Fiesta Shrimp salsa
with Chips
1 poblano chile pepper, about 6 ounces
24 large shrimp (21/30 count), peeled and deveined, tails removed
Extra-virgin olive oil
2 medium tomatoes, seeded and finely diced (about 1 cup)
1 small Fresno chile pepper, seeded and minced
1 jalapeño chile pepper, seeded and minced
1/4 cup finely diced red onion
1 large garlic clove, minced or pushed through a press
3 tablespoons fresh lime juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh cilantro leaves
Tortilla chips
1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
2. Grill the poblano over direct medium heat, with the lid closed, until blackened and blistered all over, 10 to 12 minutes, turning occasionally. Put the poblano in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes. Peel away and discard the charred skin, cut off and discard the stem and seeds, and then cut the poblano into 1/4-inch dice. Put the diced poblano back in the bowl.
3. Increase the temperature of the grill to high heat (450° to 550°F). Lightly brush the shrimp on both sides with oil. Grill over direct high heat, with the lid closed, until they are firm to the touch and just turning opaque in the center, 2 to 4 minutes. Cut the shrimp into 1/4-inch pieces.
4. To the bowl with the diced poblano, add the shrimp, 1 tablespoon oil, the tomatoes, Fresno and jalapeño chiles, the onion, garlic, lime juice, salt, and pepper; toss to combine. Cover and refrigerate for at least 1 hour or up to 4 hours. Just before serving, stir in the cilantro. Serve the salsa immediately with tortilla chips.
Be sure to take a small taste of the chiles to determine how hot they are, and then adjust the amount you use accordingly.
Seared Calamari
with Chili Sauce and Mint
sauce
1 cup Asian sweet chili sauce
3 tablespoons minced fresh mint leaves
1 teaspoon finely grated lime zest
4 teaspoons fresh lime juice
2 teaspoons peeled, minced fresh ginger
1 large garlic clove, minced or pushed through a press
1 pound cleaned squid, tubes and tentacles separated, thawed if frozen
1 tablespoon vegetable oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 English cucumber
8 large leaves butter lettuce
2 tablespoons loosely packed fresh mint leaves
1. In a medium bowl whisk the sauce ingredients. Transfer 1/2 cup of the sauce to a large bowl. Set aside the sauce in the medium bowl for serving.
2. Prepare the grill for direct cooking over high heat (450° to 550°F) and preheat a perforated grill pan.
3. Pat the squid dry with paper towels. To the large bowl with the 1/2 cup sauce, add the squid, oil, salt, and pepper. Stir to coat evenly.
4. Cut the cucumber crosswise into thin slices, and then cut the slices into 1/2-inch-wide strips. You should have about 1 cup.
5. Lift the squid from the bowl and place in a single layer on the grill pan. Discard the sauce in the large bowl. Grill over direct high heat, with the lid closed, until the squid are just turning opaque and no longer look wet, 2 to 4 minutes, turning once. Remove from the grill and cut the tubes crosswise into 1/2-inch-wide rings. Leave the tentacles whole.
6. Arrange two lettuce leaves on each of four plates. Divide the squid equally among the lettuce leaves and top with the cucumber strips. Drizzle with the reserved sauce from the medium bowl and finish with the mint. Serve immediately.
Smoky Onion and Blue Cheese Dip
2 tablespoons vegetable oil
2 large yellow onions, thinly sliced
1 cup sour cream
1/2 cup plain low-fat yogurt or additional sour cream
2 ounces crumbled blue cheese, at room temperature
Kosher salt
Freshly ground black pepper
1 tablespoon finely chopped fresh chives
Potato chips
1. Soak the wood chips in water for at least 30 minutes.
2. Prepare the grill for indirect cooking over medium heat (350° to 450°F).
3. Pour the oil in a large disposable foil pan and tilt to coat the bottom of the pan. Add the onions and turn to coat in the oil.
4. Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, cook the pan of onions over indirect medium heat, with the lid closed, until they are rich golden brown and some of their edges are just beginning to char, 35 to 45 minutes, stirring occasionally. Remove from the grill and let cool completely. Cut the onions into a small dice.
5. Combine the sour cream, yogurt, and cheese; stir and mash together until the cheese crumbles are about half their original size. Add 1 1/2 cups of the onions and season the dip with salt and pepper, keeping in mind that the potato chips are salty, too. (If you have more than 1 1/2 cups of onions, save the remainder for another use.) Transfer to a serving bowl and top with the chives. Chill the dip for at least 30 minutes or up to 8 hours. Serve with potato chips.
Avocado and Red Onion Quesadillas
with Sun-Dried Tomato Jam
Jam
14 sun-dried tomato halves packed in oil, about 4 ounces total, drained and oil reserved
2 tablespoons oil from the jar of sun-dried tomatoes, plus more as needed
1 teaspoon fresh thyme leaves
6 flour tortillas (8 inches)
Vegetable oil
12 ounces Monterey Jack or Havarti cheese, grated (about 3 cups)
1/4 cup minced red onion
1 large Hass avocado, diced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup sour cream
1. In a food processor combine the jam ingredients. Process until the mixture has a jam-like consistency, scraping down the sides of the bowl and adding a little more oil, if necessary.
2. Prepare the grill for direct cooking over medium heat (350° to 450°F).
3. Lightly brush one side of each tortilla with vegetable oil. Place the tortillas, oiled side down, on a work surface. Assemble the quesadillas by scattering about 1/4 cup of the cheese on one half of each tortilla. Top the cheese with equal amounts of onion, avocado, salt, pepper, and another 1/4 cup of the cheese. Fold the empty side of each tortilla over the filling and press down.
4. Grill the quesadillas over direct medium heat, with the lid closed, until golden on both sides, 4 to 6 minutes, turning once. Remove from the grill and cut into wedges. Spread each wedge with a little jam and top with sour cream. Serve hot.
Tour de Tortilla
Quesadillas may hail from Mexico, but they’re world travelers. Their only necessity is some good melting cheese. Flour tortillas take an Italian turn with pesto, mozzarella, and sun-dried tomatoes. Brie and a smear of fruit preserves are a nod to the French. A dollop of chutney and a pinch of curry powder over grilled veggies and mild cheddar take you to India in an instant. And sliced steak, grilled onions, and blue cheese bring you back stateside. No passport required.
Eggplant Caprese
with Herb Vinaigrette
1 globe eggplant, 14–16 ounces, ends trimmed, cut crosswise into 12 slices, each about 1/3 inch thick
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3 plum tomatoes, each about 3 ounces
2 1/2 tablespoons white balsamic vinegar
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
1 garlic clove, minced or pushed through a press
2 tomatoes, each about 8 ounces, cut crosswise into 12 slices total, each about 1/3 inch thick
2 balls fresh mozzarella cheese, each about 4 ounces, cut into 12 slices total, each about 1/3 inch thick
1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
2. Brush the eggplant slices on both sides with oil and season evenly with 3/4 teaspoon salt and 1/2 teaspoon pepper.
3. Grill the eggplant slices over direct medium heat, with the lid closed, until lightly charred and tender, 8 to 10 minutes, turning once or twice. At the same time, grill the plum tomatoes over direct medium heat until the skins begin to wrinkle and start to brown, 5 to 6 minutes, turning once or twice. Remove from the grill as they are done. When the tomatoes are cool enough to handle, remove and discard the skin and seeds and then finely chop them.
4. To make the vinaigrette: in a small bowl whisk the chopped tomatoes, 1/4 cup plus 1 tablespoon oil, the vinegar, basil, chives, dill, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
5. Arrange the eggplant slices, tomato slices, and mozzarella slices on a large platter so that they overlap slightly. Spoon the vinaigrette evenly over the top and serve immediately.
Fresh herbs tend to wilt and fade after just a few days, even when refrigerated. You can keep them fresh much longer by storing them in a jar covered with a plastic bag. First, trim off the bottom of the stems. Fill a jar or a cup with about 1 inch of water and place the stem ends of the herbs in the water. Cover the herbs loosely with a plastic bag and store in the refrigerator. If the water discolors after a few days, change it.
roasted bell Peppers
with Mozzarella and Garlic Oil
Garlic oil
2 garlic cloves, chopped
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil
2 tablespoons capers, rinsed, drained, and finely chopped
1 tablespoon finely chopped fresh Italian parsley leaves
1/4 teaspoon freshly ground black pepper
4 large bell peppers, preferably 2 red and 2 yellow or orange
5 ounces fresh mozzarella cheese, cut into 16 slices, each about 1/4 inch thick, at room temperature
Juice of 1 lemon
1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
2. Mince the chopped garlic with the salt, occasionally scraping the mixture against a cutting board with the side of your knife to form a paste. Thoroughly combine the garlic paste with the remaining garlic oil ingredients.
3. Grill the bell peppers over direct medium heat, with the lid closed, until blackened and blistered all over, 10 to 12 minutes, turning occasionally. Put the peppers in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes. Remove the peppers from the bowl and peel away and discard the charred skin and remove the stems. Cut the peppers lengthwise into quarters, and scrape away the veins and seeds.
4. Grill the pepper quarters, smooth side up, over direct medium heat, with the lid closed, just to warm them through, 1 to 2 minutes. Turn the peppers over, and top each with a slice of mozzarella. Continue grilling, with the lid closed, until the cheese is beginning to soften and run slightly at the edges, 2 to 3 minutes. Transfer to a large platter and top with the garlic oil and fresh lemon juice. Serve warm or at room temperature.
Baby Artichokes
with Lemon-Parsley Aioli
1 lemon
Kosher salt
12 baby artichokes
1 tablespoon extra-virgin olive oil
Freshly ground black pepper
Aioli
1/2 cup mayonnaise
1 tablespoon freshly grated Parmigiano-Reggiano® cheese
1 tablespoon finely chopped fresh Italian parsley leaves
1 medium garlic clove, minced or pushed through a press
1. Finely grate 2 teaspoons zest from the lemon and set aside. Cut the lemon in half. Squeeze the juice of one half into a large bowl of water. Juice the other half and set aside to use in the aioli.
2. Snap off the dark green outer leaves of the artichokes to reveal the yellowish leaves with light green tips. Cut off the stem end and the sharp tip of each artichoke. Cut each artichoke in half lengthwise. Pare off the green skin from the base and stem. After each artichoke is trimmed, place in the lemon water.
3. Prepare the grill for direct cooking over medium heat (350° to 450°F).
4. Bring a saucepan of lightly salted water to a boil. Drain the artichokes. Cook them in the boiling water until just tender when pierced with the tip of a knife, 5 to 7 minutes. Drain and rinse them under cold water. Pat dry, transfer to a bowl, toss with the oil, and season with salt and pepper.
5. Whisk the aioli ingredients, including the 2 teaspoons of lemon zest and 1 tablespoon of the reserved lemon juice.
6. Grill the artichokes over direct medium heat, with the lid closed, until golden brown, 6 to 8 minutes, turning once or twice. Remove from the grill and serve warm with the aioli.
Unlike mature artichokes, baby artichokes do not have a fully developed choke, so there is no need to remove it.
Prosciutto-Wrapped spiced Pineapple Spears
Paste
1/4 cup thinly sliced scallions (white and light green parts only)
1 jalapeño chile pepper, roughly chopped
1 tablespoon peanut oil
1 tablespoon peeled, minced fresh ginger
1 tablespoon packed dark brown sugar
1/2 teaspoon dried thyme
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 large pineapple, peeled, cored, and cut into 16 spears, each about 1 by 5 inches
32 thin slices prosciutto, about 1 pound total
1. Prepare the grill for direct cooking over high heat (450° to 550°F).
2. In a food processor or a blender combine the paste ingredients. Process until a chunky paste forms, scraping down the sides of the bowl at least once.
3. Coat each pineapple spear with about 1 teaspoon of the paste, and then wrap each spear with two prosciutto slices. Grill the spears over direct high heat, with the lid closed, until the prosciutto is crisp on all sides, 8 to 10 minutes, turning occasionally. Serve immediately.
HELPFUL KITCHEN EQUIPMENT
The grill is the star of this show, but it’s time for the “best supporting appliances” to take a bow. Ladies and gentlemen: the food processor and the blender.
Our favorite kitchen appliances make short work of what can be tedious grill prep. Yes, there is a difference between the two gadgets, and yes, having both is worthwhile. The food processor uniformly minces, chops, grates, and grinds vegetables, herbs, cheese, and even meat so fast you’ll wonder why you have knives (okay, you still need knives). The blender needs some liquid in order to work, which is why it is a whiz at whirring up velvety smooth sauces and marinades. Both are speedy, efficient, multitasking additions to our grilling cast of characters—they’re winners, without a doubt.
Romaine Lettuce Hearts
with Caesar Dressing
Dressing
1 anchovy fillet packed in olive oil, drained or 1/2 teaspoon anchovy paste
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons mayonnaise
1 1/2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 small garlic clove, minced or pushed through a press
1/4 teaspoon freshly ground black pepper
1 French roll, about 6 inches long, cut lengthwise into quarters
1 garlic clove, cut in half
3 hearts of romaine, about 1 pound total, each cut lengthwise into quarters
2 tablespoons extra-virgin olive oil
2 tablespoons freshly grated Parmigiano-Reggiano® cheese
1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
2. Mash the anchovy fillet into a paste. Put all of the dressing ingredients into a bowl and whisk to combine.
3. Grill the bread quarters over direct medium heat, with the lid closed, until lightly toasted, 1 to 2 minutes, turning three times. Remove from the grill and rub the cut sides of the bread with the cut side of the garlic clove. Set aside.
4. Brush the romaine all over with the oil and grill over direct medium heat, with the lid open, until slightly wilted, about 1 minute (you may not need to turn). Remove from the grill. Top the romaine with the dressing and the cheese, and serve with the toasted bread quarters.
Anchovy paste, sold in tubes next to the whole anchovies packed in olive oil at the grocery store, is a good substitute for anchovy fillets here. Once opened, the tube can be stored in the refrigerator for several months.
Radicchio and Watercress Salad
with Shallot Vinaigrette
2 heads radicchio, about 1 1/4 pounds total, each cut through the core into quarters
Marinade/Vinaigrette
1/4 cup plus 1 teaspoon balsamic vinegar, divided
1/3 cup plus 2 tablespoons extra-virgin olive oil, divided
1 large garlic clove, minced or pushed through a press
1 1/2 teaspoons finely chopped fresh rosemary leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 medium shallots, minced
2 cups loosely packed fresh watercress leaves and tender stems
1 tablespoon finely grated lemon zest
1 wedge, about 3 ounces, Parmigiano-Reggiano® cheese
3 tablespoons pine nuts, toasted
1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
2. Rinse the radicchio under cold water and then drain briefly, cut side down, on paper towels.
3. In a large bowl whisk 1/4 cup of the vinegar, 1/3 cup of the oil, the garlic, rosemary, salt, and pepper. Add the radicchio to the bowl and turn to coat evenly. Let stand for 10 minutes.
4. Lift the radicchio from the bowl and transfer to a plate, leaving any excess marinade in the bowl. To make the vinaigrette, whisk the remaining 1 teaspoon vinegar and the remaining 2 tablespoons oil into the marinade. Stir in the shallots and set aside.
5. Grill the radicchio over direct medium heat, with the lid closed, until slightly charred, 3 to 4 minutes. Turn the radicchio over and grill until the outer layers are browned and crisp and the inside is still tender and purple, 2 to 3 minutes more. Remove from the grill. When cool enough to handle,cut the radicchio crosswise into 1-inch strips. Add to the bowl with the vinaigrette along with the watercress and the lemon zest. Toss to coat evenly. Using a vegetable peeler, shave curls of the cheese over the salad and top with the pine nuts. Serve immediately.
Peach and Blue Cheese Bruschetta
Drizzled with Honey
4 ounces cream cheese, softened
2 tablespoons granulated sugar
1 tablespoon fresh thyme leaves
4 firm but ripe peaches, each cut in half
8 slices Italian or French bread, each about 1/2 inch thick
Extra-virgin olive oil
Kosher salt
4 ounces crumbled blue cheese (1 cup)
3 tablespoons honey
1. Prepare the grill for direct cooking over medium-low heat (about 350°F).
2. Stir the cream cheese, sugar, and thyme until blended. Set aside. Lightly brush the peach halves and the bread slices on both sides with oil.
3. Grill the peach halves over direct medium-low heat, with the lid closed, until lightly charred and beginning to soften, about 8 minutes, turning once. During the last minute of grilling time, toast the bread slices over direct heat, turning once or twice. Remove the peaches and the bread from the grill.
4. Spread each bread slice with an equal amount of the cream cheese mixture.
5. Cut the peach halves into 1/4-inch slices. Divide the peach slices among the bread slices, overlapping them slightly. Top with the blue cheese and drizzle with the honey. Serve right away.
Apricots or nectarines may be substituted for the peaches.
Toasted Bruschetta
with Sausage and Tomato
Topping
Extra-virgin olive oil
8 ounces sweet Italian sausages, casings removed
1 medium yellow onion, finely chopped
2 medium garlic cloves, minced or pushed through a press
1 can (14 1/2 ounces) diced plum tomatoes in juice
1 1/2 teaspoons Italian herb seasoning
1/4 teaspoon crushed red pepper flakes
1 baguette, about 6 ounces, cut crosswise into 1/2- to 1-inch slices
1/3 cup freshly grated Parmigiano-Reggiano® cheese
1 1/2 cups grated mozzarella cheese (6 ounces)
1. In a saucepan over medium-high heat, warm 1 tablespoon oil. Add the sausages and cook until lightly browned, about 5 minutes, breaking up the meat with the side of a spoon. Using a slotted spoon, transfer the sausage to a bowl, leaving the fat in the saucepan.
2. Add the onion to the saucepan and cook until softened, about 3 minutes, stirring occasionally. Add the garlic and cook until fragrant, about 1 minute, stirring often. Add the tomatoes and juice, Italian herb seasoning, and red pepper flakes and stir to combine. Add the sausage and bring the mixture to a boil. Reduce the heat to medium-low and simmer until the liquid is almost completely evaporated, 10 to 15 minutes, stirring occasionally. Remove from the heat.
3. Prepare the grill for direct cooking over medium-low heat (about 350°F).
4. Lightly brush one side of each baguette slice with oil. Toast the baguette slices over direct medium-low heat, with the lid closed, for about 1 minute, turning once or twice. Transfer the slices, oiled side up, to a sheet pan or a baking sheet. Top with equal amounts of Parmigiano-Reggiano cheese, the topping, and the mozzarella. Grill the bruschetta on the sheet pan over direct medium-low heat, with the lid closed, until the cheese is melted, about 5 minutes. Serve warm.
Turkey Meatballs
with Chile-Ginger Sauce
Meatballs
1 1/2 pounds ground turkey, preferably thigh meat
1/4 cup finely chopped fresh cilantro leaves
2 scallions (white and light green parts only), minced
1 tablespoon soy sauce
1 tablespoon peeled, grated fresh ginger
2 teaspoons hot chili-garlic sauce, such as Sriracha
2 garlic cloves, minced or pushed through a press
1 teaspoon ground coriander
1 teaspoon kosher salt
Sauce
1/2 cup rice vinegar
1/4 cup fresh lime juice
1/4 cup granulated sugar
1 tablespoon finely chopped fresh cilantro leaves
2 teaspoons minced red jalapeño chile pepper
2 teaspoons peeled, grated fresh ginger
1 teaspoon kosher salt
1 garlic clove, minced or pushed through a press
Vegetable oil
1. Combine the meatball ingredients, gently mixing until the ingredients are evenly distributed. With wet hands, form into equal-sized balls, each about 1 1/2 inches in diameter. Cover with plastic wrap and refrigerate for at least 1 hour.
2. In a saucepan over medium-high heat, combine the vinegar, lime juice, and sugar. Bring to a boil and cook until the sugar dissolves and the liquid is reduced by one-third, about 5 minutes, stirring occasionally. Transfer the mixture to a bowl and stir in the remaining sauce ingredients. Let cool completely.
3. Prepare the grill for direct cooking over medium heat (350° to 450°F).
4. Lightly brush the meatballs with oil. Grill over direct medium heat, with the lid closed, until the meat is cooked through, 8 to 10 minutes, turning two or three times. Remove from the grill and serve warm with the sauce.
Be sure to purchase ground turkey made from dark meat rather than white meat. Not only is dark meat turkey more flavorful, but it also holds up better to handling, which is important when you’re shaping the meatballs.
Chicken Wings
with Sweet Balsamic Glaze
Glaze
3/4 cup seedless raspberry jam
1/4 cup balsamic vinegar
2 teaspoons finely grated lemon zest
1/4 teaspoon crushed red pepper flakes
Rub
1 teaspoon fennel seed
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
12 chicken wings, about 3 pounds total, each cut in half at the joint and wing tips removed
1. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).
2. Whisk the glaze ingredients.
3. In a spice mill process the fennel seed until coarsely ground (or use the bottom of a heavy pan to crush it). Pour the fennel seed into a large bowl and add the remaining rub ingredients. Add the chicken wings and toss to coat them with the rub.
4. Grill the wings over direct medium heat, with the lid closed, until golden brown, 10 to 15 minutes, turning once or twice. Move the wings over indirect medium heat, brush with half of the glaze, and continue grilling until the skin is crisp at the edges and the meat is no longer pink at the bone, about 10 minutes more. During the last 5 minutes of grilling time, brush the wings evenly with the remaining glaze, turning once or twice (you may not need all of the glaze). Serve warm.
Chicken Drumettes
with Barbecue Sauce and Blue Cheese
Sauce
1 can (8 ounces) tomato sauce
1/2 cup minced yellow onion
1/4 cup tomato paste
3 tablespoons cider vinegar
1 1/2 tablespoons packed golden brown sugar
1 1/2 teaspoons Worcestershire sauce
1 teaspoon fresh lemon juice
3/4 teaspoon mustard powder
1/2 teaspoon celery salt
1/2 teaspoon kosher salt
1 garlic clove, minced or pushed through a press
1/4 teaspoon prepared chili powder
1/8 teaspoon freshly ground black pepper
2 drops hot pepper sauce, or to taste
18 chicken drumettes, about 2 pounds total
Extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces crumbled blue cheese
1. In a saucepan combine the sauce ingredients. Cover and simmer gently over medium heat until thickened, about 15 minutes, stirring occasionally. Remove from the heat and let cool. Pour the sauce through a fine-mesh strainer, and then use the back of a spoon to press on the solids to extract the liquid. Discard the solids. Put about one-third of the sauce in a small bowl for brushing on the drumettes while grilling. Reserve the remaining sauce for serving.
2. Prepare the grill for direct cooking over low heat (250° to 350°F).
3. Lightly brush the drumettes on both sides with oil and season evenly with the salt and pepper.
4. Grill the drumettes over direct low heat, with the lid closed, until sizzling and nicely marked, about 8 minutes, turning once. Brush the drumettes with some of the sauce in the small bowl and continue cooking until the juices run clear and the meat is no longer pink at the bone, about 8 minutes more, turning and brushing with sauce once. Remove from the grill. Brush the drumettes with some of the reserved sauce and top with blue cheese. Serve with any remaining reserved sauce.