Volume 10, Issue 066 - April 3, 2006

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When the chefs at the Culinary Institute of America put out a cookbook, we want to see the recipes. The newest book is on one of our favorite topics. Grilling. Let's get started...

GRILLING More than 175 New Recipes from the World's Premier Culinary College by The Culinary Institute of America

Grilling has become one of the most popular ways to prepare all types of meals, from hearty breakfasts to decadent desserts. Whatever the weather, grilling foods gives them a warm, smoky flavor and the relative ease of preparation can not be ignored. The Culinary Institute of America, the world's premier culinary college, has done it again with their new cookbook perfect for anyone who loves to get behind a grill: GRILLING. This beautiful book contains more than 175 tantalizing kitchen-tested recipes that highlight exotic flavors from all over the world.

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Jerked Game Hens with Rice and Beans and Pineapple-Jicama Salsa

You can substitute chicken breast, pork chops, or rabbit for the game hens in this recipe; adjust the cooking times for other foods.

Makes 6 servings

Ingredients:

6 game hens
3/4 cup Jerk Rub (recipe follows)
1/2 teaspoon salt
Rice and Beans (recipe follows)
2 cups Grilled Pineapple and Jicama Salsa (recipe follows)

Preparation:

Remove the backbone of each game hen by holding it upright, with the backbone facing you. Run a knife down either side to remove the bone, then lay it on its back and press on the breast to flatten the hen.

Rub the jerk seasoning on the game hens to coat evenly. (Wear gloves when working with the jerk seasoning) Transfer to a shallow pan, cover, and let marinate in the refrigerator for at least 8 and up to 12 hours.

Preheat a gas grill to medium. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.

Brush off any excess rub from the game hens. Season the hens with the salt. Grill the game hens over direct heat until marked, about 4 minutes per side. Move the hens to indirect heat and continue to grill, covered and turning as needed, until cooked through (165 degrees F), about 12 to 15 minutes more.

Serve the game hens on a platter or plates with the rice and beans on the side and the salsa spooned on top of the hens.

Jerk Rub

Make sure you wear gloves when working with the rub; if the oil from those Scotch bonnets comes anywhere near sensitive skin, it burns like the devil.

Makes 3/4 cup

Ingredients:

1/2 medium yellow onion, chopped
3 scallions, chopped
1 Scotch bonnet, chopped
2 tablespoons chopped thyme
2 teaspoons ground allspice
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon grated nutmeg
1/4 cup dark rum
1/4 cup soy sauce
1/4 cup vegetable oil

Preparation:

Combine all the ingredients in a blender and purée to a smooth, thick paste. Refrigerate until ready to use. Store any unused rub in a covered container in the refrigerator for up to 3 days.

Rice and Beans

In some parts of the Caribbean, pigeon peas are used to replace the kidney beans here for a dish known as rice and peas.

Makes 6 servings

Ingredients:

2 slices bacon, diced
1 tablespoon minced garlic
1 pound dried red kidney beans, soaked overnight
3 cups chicken broth
1 cup coconut milk
1 cup long-grain white rice
6 scallions, chopped
1 tablespoon chopped thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Preparation:

Cook the bacon over medium heat in a sauté pan until the fat is rendered. Add the garlic and cook until fragrant, about 30 seconds.

Add the beans and chicken broth, bring to a simmer, and cover. Cook until tender, about 50 minutes. (This can be done in advance. Cool the cooked beans quickly and store them in their cooking liquid in a covered container in the refrigerator for up to 24 hours.)

Add the coconut milk and rice to the beans. Simmer, covered, until the rice is tender to the bite, about 20 minutes.

Remove from the heat and fold in the scallions and thyme. Season with the salt and pepper. Serve hot.

Grilled Pineapple and Jicama Salsa

When you have the grill fired up, toss on a few things to have on hand for quick salsas that feature the flavor of the grill, like this one.

Makes 4-1/2 cups

Ingredients:

3 tablespoons lime juice
2 tablespoons olive oil
2 tablespoons chopped cilantro
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
2 cups diced grilled pineapple
1 cup jicama julienne
3/4 cup small-dice red onion
3/4 cup small-dice red pepper
2 teaspoons minced jalapeño, or to taste

Preparation:

Whisk together the lime juice, oil, cilantro, salt and pepper in a salad bowl. Add the pineapple, jicama, onion, and peppers and toss to combine well. Adjust seasoning to taste with salt and pepper. Refrigerate the salsa until ready to use. Store any unused salsa in a covered container in the refrigerator for up to 2 days.

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Grilled Peaches with Vanilla Ice Cream and Raspberry Sauce

This dessert echoes the flavors of a classic dessert, peach Melba.

Makes 8 servings

Ingredients:

4 peaches, sliced 1/2 inch thick
1/4 cup granulated sugar
2 tablespoons lemon juice
4 cups French vanilla ice cream
1 cup Raspberry Sauce (recipe follows)
8 Citrus Crisps (recipe follows)

Preparation:

Preheat a gas grill to high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a light coating of white ash. Spread the coals in an even bed. Clean the cooking grate.

Toss the peaches in the sugar and lemon juice.

Grill the peaches over direct heat until tender in the middle and well marked, 2 to 3 minutes per side.

Serve the peaches over the French Vanilla Ice Cream, topped with the Raspberry Sauce and garnished with the Citrus Crisps.

Raspberry Sauce

Makes 2 cups

Ingredients:

1 pound raspberries, fresh or frozen
1/2 cup granulated sugar, or more to taste
1 tablespoon lemon juice, or more to taste

Preparation:

Combine the raspberries, sugar and lemon juice in a saucepan over medium heat. Simmer, stirring, until the sugar has dissolved, about 10 minutes.

Strain the sauce through a fine-mesh sieve. Add additional sugar and/or lemon juice to taste, if desired.

Serve now, or store in a covered container in the refrigerator for up to 7 days.

Citrus Crisps

Makes 24 cookies

Ingredients:

1 cup softened butter
1/2 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup grated lemon zest
1-1/2 cups quick-cooking rolled oats
1 cup all-purpose flour, sifted
1/4 cup confectioners' sugar

Preparation:

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.

Cream together the butter, sugar, salt and vanilla extract by hand or using the paddle attachment of an electric blender until very smooth and light, about 3 minutes.

Add the oats, flour and lemon zest, and mix on low speed until just combined, scraping down the bowl as necessary to blend evenly.

Form the dough into 1-inch balls (about 1 tablespoon of dough per ball) and place in even rows approximately 2 inches apart on the prepared sheet pans. Flatten slightly with the palm of your hand.

Bake until the edges are light golden brown, about 12 to 15 minutes. Transfer to wire racks and let cool completely before serving or storing in airtight containers. Dust the cookies with the confectioner's sugar just before serving.

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