Spicy Smoked Turkey

Ingredients:
13-14 lb turkey
olive oil


for the dry rub:
2 tablespoons sea salt
1 tablespoon black pepper
2 teaspoons hot paprika
2 teaspoons Aleppo pepper
1 1/2 teaspoon chipotle powder
1/4 teaspoon celery seed

mesquite grilling wood chips

Directions:
In a small bowl, whisk together the dry rub ingredients. Pour some olive oil over the turkey. Rub in the dry rub. Arrange the coals around a rectangular foil pan filled with water. Place the turkey over the pan on the grill. Place a foil packet of wood chips on the coals.

Vent/leave the lid askew until it really starts smoking. Then cover. Cook, adding loose coals and wood chips every 30 minutes, until fully cooked. Rotate the turkey every other coal add or so.

To keep the smoke/low heat going, occasionally vent until it gets smoky then fully cover again. Refill the pan with water as needed. All in all, it should take about 3 1/2-4 hours to be fully cooked. Allow to sit on a platter under a foil tent for 5 minutes before carving.

My thoughts:

This is by far the biggest thing we've ever grilled. I had the idea at about 4 pm on a Saturday, Matt ran to the store and by a little after 4:30 it was on the grill. It was dark by the time it was finished cooking (so excuse the slightly funky looking photographs) but that was okay, it required little in the way of attention so we just hung out inside and dashed out periodically to add more coals and wood chips.

Onto more important stuff...it tastes amazing! The skin was crisp, the dry rub added heat and it was perfectly smoked. Perfectly! The meat was juicy and tender in a way that

Smoked Salmon and Caper Grilled Flatbread

Ingredients:
5 1/2 cups bread flour
2 cups warm water
1/2 cup olive oil
1 1/2 tablespoons active dry yeast
1 teaspoon salt
1/4 teaspoon sugar
olive oil for greasing the bowl

8 oz smoked salmon
2 1/2 cups shredded smoked gouda
1/4 cup capote capers


Directions:

Place all ingredients a stand mixer with a dough hook attachment. Mix until the dough becomes a fairly smooth ball. At this point you can fold the dough onto itself a couple of times if you'd like. Coat the inside of a large bowl with additional olive oil, and place the dough in the bowl, smooth side up. Cover tightly with plastic wrap, and place in a warm spot until doubled in size, about 40 minutes. Remove plastic wrap, and use your fist to push down on the center of the dough. Fold the dough in half four or five times. Turn dough over, folded-side down, cover with plastic wrap, and return to the warm spot to rise again. Wait until the dough has doubled in size, about 30 minutes.

Meanwhile, prep your grill.

Punch down the dough and transfer to a clean surface. Divide the dough in fourths, and knead each half four or five times into a ball. Place one of the dough balls back in the oiled bowl, and cover with plastic wrap. Lightly flour a clean surface, place the dough ball on top, pat into a flattened circle, cover lightly with plastic wrap, and let rest at least 5 minutes. Begin to flatten and push the dough evenly out from the center until it measures about 7 to 8 inches in diameter. Leave a 1/2 inch border of unflatted dough around the edges of the circle.

Place the dough on the grill and cook until just starting to brown, then flip. Grill until it looks 3/4 way cooked. Sprinkle with cheese and top with salmon and capers. Grill until the cheese melts.

My thoughts:

I love smoky flavors and this flatbread is full of them. The gouda, the salmon, the smoky crisp dough all make for a savory delight. We had this as full meal, but I think sliced up it would be a wonderful appetizer. Just take care that your coals aren't too hot and that you keep an eye on it so it doesn't burn. Besides that, easy-peasy.

Shu Mei Sliders with Hoisin Mayo

Ingredients:
for the burgers:
5 oz water chestnuts, drained
.5 oz dried shiitake mushrooms, rehydrated
1 lb peeled shrimp
1 lb ground pork
2 tablespoons cornstarch
2 tablespoons shaoxing
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1/2 teaspoon white pepper
1/2 teaspoon black pepper



for the hoisin mayo:
2 1/2 tablespoons hoisin
3 tablespoons mayonnaise
1/2 teaspoon five spice powder
1/4 teaspoon sesame seeds


slider rolls
1 cucumber, thinly sliced


Directions:
Place all of the mayo ingredients in a small bowl. Whisk together. Refrigerate until ready to use. Place all of the burger ingredients in a food processor, pulse until well combined. Prep grill. Lightly oil your hands, a platter and the grill rack. Form into small burgers. Grill until cooked through, about 2 minutes on each side. Place on buns, top with cucumber and mayo.

Yield: about 18 sliders

My thoughts:

This going to be a quick post because I am in Seattle at the International Food Bloggers Conference! These sliders are awesome, they are my favorite kind of dumpling in burger form. They stay amazingly juicy and really do taste like dumplings, except smokier and crisper. I think they would be perfect for a party, they are small so you can cook a ton at once and serve them quickly.

Grilled Cheesesteak Subs

Ingredients:
16 slices provolone cheese
8-12 very thin steaks*
8 sub rolls
1 large onion, halved and sliced
8 oz sliced crimini mushrooms
1 tablespoon oregano
salt
freshly ground black pepper

Directions:
Prep grill according to manufactuers' instructions. Lightly oil the grates of your grill and a grilling pan. Arrange the onions and mushrooms on the grilling pan and cook, tossing occasionally, until soft. Towards the end of the cooking time, grill the rolls directly on the rack. Set aside. Push the onions and mushrooms to one side. Sprinkle the meat with salt, pepper and oregano on both sides. Arrange the steaks on the grill.




Cook until very nearly cooked through. Stack 2-3 steaks on the the grilling pan. Top with cheese and allow it to melt. Place on rolls and top with onions and mushrooms.



*1/8-1/4 inch thick. Our local store sells them 3-4 to a tray labeled as "rolling steaks".

My thoughts:

This is a fun and fairly easy recipe to help ease us towards the end of the summer grilling season. The only tricky part is that since the steaks are thin, they can go from delicious to overcooked pretty quickly. The same is true of the rolls so stick by the grill for this one! The whole meal takes on a lovely smokey flavor and who doesn't enjoy a cheesesteak now and again? I know in Philadelphia there is much debate about Cheez Wiz vs real cheese and what toppings are acceptable but at home you can be your own mini food truck and make them as you see fit. I am a fan of the onions, mushrooms and provolone combination and luckily mushrooms and onions grill very nicely. The onions caramelize quickly and with little effort. I do find that slices of steak are much easier to grill at home so resist the urge to do the shredding/chopped style that many cheesesteak shops sell, the meat cooks too quickly and tends to fall into the flames.

Grilled Land & Sea Salad with Grilled Croutons and Lemon-Basil Vinaigrette

Ingredients:
1/2 lb shrimp, peeled
1 lb top round or flank steak
8 oz large crimini mushroom tops
4 cups 2 inch cube bread (slightly stale)
sea salt
freshly ground black pepper
1/4 cup olive oil
6 cloves garlic

salad:
10 radishes, thinly sliced
1/2 large cucumber, thinly sliced
5 tomatoes, cut up
1 head romaine, chopped

vinaigrette:
1 bunch basil
1/3 cup white vinegar
1/3 cup olive oil
juice and zest of 1 lemon
1/2 teaspoon Dijon mustard
salt
freshly ground black pepper


Directions:
Please all of the vinaigrette ingredients in a blender, pulse until smooth. Set aside. Arrange salad ingredients on a plate. Set aside.

Rub freshly ground black pepper and sea salt into both sides of the meat. Refrigerate until ready to use.

Heat the oil and garlic cloves on the stove or microwave until just warm. Set aside. Thread the shrimp and bread cubes on bamboo skewers. Brush the shrimp, mushrooms and bread cubes with the garlic olive oil.

Meanwhile, prep grill according to manufacturer's instructions. Place the steak in the middle and the skewers around the edges. Grill until the steak is medium-rare, the shrimp is fully cooked and the bread is toasty. Allow the meat to sit five minutes. Slice thinly. Top the salads with steak, shrimp and grilled croutons. Drizzle with vinaigrette.

My thoughts:

I know, another salad recipe. But it has been an unusually hot summer and we have pretty much given up on making anything that isn't grilled, no-cook or made in the slow cooker (save the occasional late night jam or cupcake making). The bright green basil dressing and grilled steak, shrimp and croutons make this salad fancy enough for company but is super simple. Just take care that the croutons don't burn, not unlike the shrimp, they go from "raw" to crispy very quickly.

Smoked Pineapple Pork

Ingredients:
6 lb boneless pork roast (if it is held together by string, leave it on)
9 pineapple slices


for the dry rub:
1/4 cup sea salt
1/4 cup Hawaiian guava wood smoked sea salt*
1 tablespoon seven spice powder
1 tablespoon demerara sugar

mesquite grilling wood chips

Directions:
In a small bowl, whisk together the dry rub ingredients. Rub into the pork. Attach the pineapple slices to all sides with toothpicks. Arrange the coals around a rectangular foil pan filled with water. Place the pork over the pan on the grill. Place a foil packet of wood chips on the coals.



Vent/leave the lid askew until it really starts smoking. Then cover. Cook, adding loose coals and wood chips every 30 minutes, until fully cooked. If it looks like it is cooking unevenly, turn it when you add the chips and charcoal.



To keep the smoke/low heat going, occasionally vent until it gets smoky then fully cover again. Refill the pan with water as needed. After the pork has nearly reached a safe internal temperature, remove the cover and briefly cook on each side on direct heat (ie. not over the pan of water but to the side). Allow to sit on a platter under a foil tent for 5 minutes before slicing. Take care to remove all of the toothpicks prior to serving.




*easily found online or just use all plain sea salt

My thoughts:

OMG this pork was so good. Insanely juicy, smoky and flavorful. It does take a while (about 2 hours, depending on the thickness of the roast) but it is well worth it. The indirect heating method is great because the meat cooks slowly and has time to take on the smoky flavor. There is also little risk of flare-ups because the roast is over the water the whole time. We made this (and the spam & beans and broccoli slaw and an not-as-yet posted ice box pie--the perfect hands free meal) when we had guests over (a delightful fellow food blogger and her husband) and it was easy to sit outside and talk and occasionally check the grill. It was pretty hands off. So don't be daunted by the adding of charcoal and wood chips part of the recipe, it truly is dead simple.

Grilled Italian Eggplant Rollatini with Herbed Goat Cheese

Ingredients:
3 Italian eggplants, sliced into 1/4 inch thick vertical strips
1/2 cup softened mild goat cheese
1 shallot, minced
2 tablespoons minced basil
2 tablespoons minced oregano
zest one lemon
salt
pepper


brushing sauce:
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 tablespoons minced oregano
1 tablespoons minced basil
salt
freshly grated black pepper

Directions:
Sprinkle sliced eggplants with salt. Allow to seep in a colander 20 minutes then rinse off. Prepare grill according to manufacture's instructions. In a small bowl, whisk together the brushing sauce. Brush both sides of the eggplant slices with the mixture. Grill for about 10 minutes, flipping once halfway through or until soft. Meanwhile, mash the cheese, shallot and spices together until smooth. When the eggplant is ready, remove from the grill and allow to cool slightly on a tray until easily handled. Spread each strip with the goat cheese mixture (about 1 tablespoon each). Roll closed. Serve warm or at room temperature.



Notes: It can be tricky to roll the strips with a "bump" (the end pieces). Either slice the bump off before grilling or just spread them with goat cheese and leave them unrolled.

Eggplant can go from grilled to blackened very quickly. If a (normally a slightly too thin) piece is too dark on one side, take care not to over cook the other side. When you go to roll, spread the blackened side with goat cheese so the pretty grilled side is facing out. This will soften the crispier side slightly and no one will notice the difference.

Serves: 6 as an side dish, 4 as an entree

My thoughts:

I love this recipe because it looks impressive but is super easy. Grilled eggplant is awesome because it gets silky smooth without having to fry it or cook for a long time and it isn't bitter at all. Italian eggplants work best because they are a little sweeter and have less seeds but are still big enough to slice into planks but "regular" eggplants would work as well. Japanese eggplants are normally too small to slice and roll like this.

I think this dish could be an appetizer, side dish or if accompanied by a simple salad, an entree.

Grilled Chicken Adobo

Ingredients:
4 boneless, skinless chicken thighs (about 1 lb)
1/2 cup cane vinegar
1/2 cup soy sauce
1/4 cup water
2 tablespoons whole black peppercorns
10 cloves garlic, smashed
2 bay leaves

Directions:
Place all ingredients in a resealable bag or marinating container. Marinate in the refrigerator up for 5 hours but at least 2. Prepare grill to manufacturer's instructions. Meanwhile, pour the chicken and marinade out into a saucepan. Bring to a boil then reduce heat and simmer for about 10 minutes or until the mixture starts to reduce. Remove the chicken from the sauce and grill until cooked through and slightly caramelized, flipping once and periodically basting with the marinade.

My thoughts:

I have been sort of "off" chicken for a while but I always enjoy chicken adobo. Normally I make it the traditional way but it was great grilled, the smoky flavor added some depth and the outside caramelized nicely.

You could make it using chicken breasts but in my experience, thighs are much less likely to dry out on the grill even when they are boneless and skinless. Just take care to cook them all the way through, thighs can be thick and since they are darker, it can be tricky to tell then they are finished cooking.

Seven Spice Mahi-Mahi

Ingredients:
4 mahi-mahi fillets
2 1/2 tablespoons Japanese 7 spice powder
2 tablespoons sea salt
1/2 teaspoon freshly ground black pepper
zest of one lemon

olive oil
lemon juice
pepper sherry

Directions:
Prepare your grill according to manufacturer's instructions. Meanwhile, stir together the salt, pepper, seven spice and zest. Pat into all four sides of the fish. Brush with olive oil. Grill, for about 5 minutes on each side, until fully cooked. Sprinkle with lemon juice and pepper sherry prior to serving.

My thoughts:

When I asked people what type of grilling recipes they would most like to see this year, the response was overwhelmingly in favor of fish/seafood recipes. The trick with grilling fish is not to over cook it and if you would like to place the fish directly on the grill, make sure it is a firm, meaty variety. That's why I like Mahi-Mahi, I've never had a problem with it overcooking or breaking up on the grill. It can be on the bland side though so I dressed it up with some seven spice powder, lemon juice and my new favorite condiments, pepper sherry. Simple, slightly spicy and super tasty.

Rosemary-Dijon Grilled Lamb Chops

4 lamb loin chops
1 lemon cut into thin slices
1 tablespoon yellow mustard seed

marinade:
1 large shallot
5 cloves garlic
2 teaspoon crushed rosemary
1/4 cup balsamic vinegar
1/4 cup olive oil
1/4 cup Dijon mustard


Directions:
Place the lamb, lemon slices and mustard seed into a smal marinating container or quart sized resealable bag. Set aside. Place all of the marinade ingredients into a blender (I used my Vita-Mix)and pulse until smooth. Pour into the bag. Refrigerate up to 4 hours. Prep your grill according to the manufacturer's instructions. Place the lamb chops on the grill and cook, turning once, until medium-rare, just a few minutes on each side.

My thoughts:

These diminutive lamb chops cook up like a dream on the grill; crisp outside and juicy and tender inside. The marinade gives the chops a lovely piquancy that complements the slight gamey "wild" flavor of the lamb. Truly one of my favorite ways to cook lamb; easy but incredibly delicious.

Since they are on the small side, I like to grill them alongside a side dish of some kind (corn, potato salad or wedges, grilled eggplant) because there is plenty of room left on the grill.

Summer Vegetable Green Salad with a Dill Vinagrette, Feta and Grilled Tuna

Ingredients:

for the vinaigrette:
1/4 cup minced dill
3 oz white wine vinegar
2 1/2 oz olive oil
1 teaspoon pepper sherry
1 teaspoon Dijon mustard
salt
pepper

for the fish:
2 tuna steaks
zest of one lemon
2 tablespoons minced oregano
2 tablespoons fresh or freeze dried chives
salt
pepper
olive oil

for the corn:
1 or 2 ears of corn
olive oil
salt
pepper
celery seed

for the salad:
1 head romaine lettuce, chopped
4 radishes, sliced
4 button or crimini mushrooms, sliced
2 hard boiled eggs, sliced
2 tomatoes, cut into wedges
1/2 English cucumber, sliced
3 oz crumbled feta
1/2 red onion, sliced very thin

Directions:
Place the vinaigrette ingredients in a jar or salad dressing shaker. Shake until emulsified. Set aside.

Prep the grill according to manufactures' instructions. Prep the cedar plank according the package instructions. Meanwhile, rub the tuna with oil then pat on the zest and spices onto both sides. Place the tuna on the grill. Follow the instructions for grilling corn. Grill until the tuna is medium rare and the corn is done, covering briefly if needed, about 10 minutes. Strip the corn from the cob.

Meanwhile, toss the salad ingredients in a large bowl. Divide among two dishes. Top with tuna and the corn. Drizzle with dressing.

My thoughts:

I know this salad looks complicated with the long list of ingredients but it really isn't, I promise! The salad dressing is super easy, there is nothing fancy about the salad itself and the tuna and corn require pretty much the same prep and cooking time. I have been eating a tons of salads lately because of my feta challenge and I have found that my favorite salads with feta are the ones that have a lot of different ingredients and flavors. Feta is so robust tasting it can stand up to pretty much anything, even very herbal dressings and heartier ingredients like fish or meat so I've been experimenting. I wanted to make this salad my complete meal so I added tuna and a hard boiled egg to make it more substantial without feeling heavy.

I had room on the grill (even though I was making extra tuna for another recipe) so I tossed some corn on. It added a smoky-sweet flavor that was a wonderful contrast with the feta and all of the crisp vegetables I used. All in all, a very tasty, vegetable packed salad. Perfect for a hot July day!

Grilled German-style Potato Salad

Ingredients:
2 pounds Yukon Gold or red skin potatoes, quartered and parboiled
1 white onion, cut into wedges
3 strips thick cut bacon

for the dressing:
1/2 cup cider vinegar
1 1/2 tablespoon yellow mustard seeds
1 bunch green onion, chopped (about 1/4-1/3 cup)
1/4 teaspoon sugar (optional)
salt
freshly ground pepper


Directions:
Place the dressing in a jar or salad dressing container. Shake until well mixed. Set aside. Prep grill according to manufacturers' directions. Oil a grilling pan with canola oil. Place the potatoes, onion wedges and bacon on the grilling pan.

Cover and cook until the potatoes are fork-tender, turning occasionally. Place the potatoes and onion in a bowl. Crumble the bacon on top. Toss. Drizzle with dressing and toss again.

My thoughts:

German potato salad is traditionally served hot and it is great, but when it is summer in Baltimore and you live in a 1930s house with no air conditioning, you really don't want to be standing over the stove more than you have to. I had the idea to grill it instead and I really think I like it better. The smoky, grilled flavor of the potatoes and onions really ties in with the bacon and the potato gets sort of crisp around the edges. Yum! I hate it when potatoes in salads are mushy. I just make sure I boiled the potatoes until they were almost fork tender. You don't want a potato falling apart on the grill! Using quartered potatoes (or small wedges) is important too, slices are difficult to turn. I used a grated grilling pan that only took up part of the grill so we were able to make our whole meal at once which was awesome. The grill pan really is needed for this recipe, the spaces in the grill rack are too large to cook bacon or thin slices of onion on. Luckily they aren't terribly expensive and we use it all the time for vegetables and more delicate grillables.

Basil & Oregano Pork Chops

Ingredients:
4 boneless, farily thick cut pork chops
1/2 cup chopped red onion
1/3 cup red wine vinegar
2 tablespoons olive oil
2 tablespoons minced fresh oregano
2 tablespoons minced fresh basil
salt
pepper

Directions:
Add all ingredients to a resealable bag. Refrigerate up to 6 hours. Prepare grill according to manufacturers' instructions. Grill the chops over medium heat about 5 minutes on each side, covering briefly to insure that they cooked all the way through. Raw or "rare" pork is not your friend.

My thoughts:

I've received a lot of emails asking for help grilling pork chops. It seems that many people have problems with their pork chops drying out. The trick is to give your pork chops a good long soak before grilling. It not only infuses the pork with flavor, it keeps them moist during the grilling process. Another trick is not to press down on the pork (forcing out juices) and or overcook. Allow them to sit about 2 minutes, covered, before serving to avoid the juices pouring out when sliced. This recipe is an excellent recipe to start with for the pork skittish, it has easy to find ingredients and doesn't make much time or effort at all yet the flavor is amazing and the pork is incredibly juicy.

Grilled Black Cod with Fresh Wasabi & Mirin

Ingredients:
4 black cod fillets (about 5 oz each)
2 inch knob fresh wasabi, grated
1/3 cup rice vinegar
1/3 cup mirin

Directions:
Place the fish, wasabi, vinegar and mirin in a resealable bag. Refrigerate for 20 minutes. Prep your grill according to manufacturer's instructions. Grill skin side down until almost cooked though, about 10-15 minutes then flip. Cook for another few minutes until the fish is fully cooked.

My thoughts:

Black cod (also known as sablefish) is a naturally oily fish. This makes it perfect for grilling. Unlike some fish it can be placed directly on the grill without much worry of it sticking, just make sure you put it skin side down first. Fresh wasabi can be a little tricky to find but it is worth it. It is pungent but fruitier than the paste most sushi restaurants serve. If you have to, substitute a small amount of dry or reconstituted wasabi for the fresh. It won't be quite as good but the zip it gives the fish shouldn't be missed.

Tzatziki Lamb Burgers

Ingredients:
1 lb ground lamb
1 tablespoon red wine vinegar
1 tablespoon minced Italian parsley
1 tablespoon minced dill
1 tablespoon lemon juice
1 clove garlic, grated
zest of one lemon
salt
freshly ground black pepper



tzatziki:
3/4 cup Greek yogurt
1/3 cup finely diced, seeded cucumber*
1 tablespoon minced dill
salt
freshly ground black pepper

toppings:
1 large red onion, thickly sliced
1 small eggplant, cut into 1/4 inch slices

4 buns

Directions:
In a medium bowl, mix together the burger ingredients until evenly distributed. Form into 4 equal patties.

for the sauce:
Stir all ingredients together in a small bowl. Refrigerate until ready to use.

Prepare your grill to medium heat. Meanwhile, brush the onion, burgers and eggplant slices with olive oil. Place on the grill next to the burgers. Cook until everything is cooked through, flipping once. Cover as needed.

Place a slice of eggplant on each bun. Top with a burger then onion slices and drizzle with sauce.



*You can salt and drain them if you want but I just left them chopped on

My thoughts:

This is seriously the best lamb burger I have ever had. Better than the much lauded lamb burgers at Breslin. More than just juicy, this burger has a lot of flavor. I thought the cumin in the Breslin burger brought out a gamey flavor to the burger which was a little overpowering. I picked seasonings that I hoped would enhance the fresh taste that lamb can have and it paid off. The burger tasted amazingly fresh and light. I honestly can't wait to make it again and I rarely remake a recipe! The cucumber-yogurt sauce, eggplant and onions are really just gilding the lily but they do make the burger more fun to eat without overpowering the lamb. The flavors of the tzatziki really tie in with the flavors of the burger.

Cara Cara Mango Shrimp

Ingredients:
2 lb peeled shrimp
2-3 mangos, cubed (try Tommy Atkins or Francis)

marinade:
1 shallot, minced
2/3 cup cara cara (or regular navel) orange juice
3 tablespoons mango juice (homemade*)
3 tablespoons tequila
2 tablespoons oranges
1 tablespoon sherry vinegar
1 teaspoon cayenne pepper

Directions:
Prepare grill to manufacture's recommendations. Brush the grill rack with oil. Whisk together the marinade in a large bowl. Add the shrimp. Marinate the shrimp for 10 minutes. Reserve the marinade. Thread on bamboo skewers alternating with mango. Grill, flipping once and brushing occasionally with reserved marinade, until the shrimp is fully cooked.


*I just squeezed juice out of some mango scraps into a measuring cup.

My thoughts:

I am excited to finally start posting grilling recipes again! I've been grilling like crazy (even in drizzling rain) for the past few months developing new recipes to post here this summer. I have a lot of great recipes lined up. As I have done the last couple of years, I plan on posting a new grilling recipe every Friday from Memorial Day to Labor Day. Last year I was so busy writing my cookbook and posting twice weekly new recipes on C&L (I developed 300 recipes between May and October last year for the book) that I dropped it down to a new grill recipe every other week. I am happy to say that despite some other big projects in the works, I am going to return to the weekly posts.

For my first recipe of the unofficial summer season, I had to share this shrimp dish. It is so good. I love grilling with mango, during the caramelizing process it get so sweet and juicy. Cara cara oranges are a new favorite. Giant sized, they are more floral tasting and less acidic than other oranges. Their juice paired wonderfully with the mango. I had asked for requests over at the Coconut & Lime Facebook page when I announced the return of my grill Fridays and someone wanted a good grilled shrimp recipe. I think this fits the bill! Shrimp can be tricky to grill because they cook so quickly but in this case that is not a problem because the mango also cooks quickly. I served them with a side of rice which was merrily being made in our rice cooker while we grilled. No muss, no fuss!

Greek Influenced Lamb Kabobs

Ingredients:
1 lb cubed lamb
8 ounces crimini mushrooms
1 red onion, cut into wedges

for the marinade:
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons minced fresh oregano
2 tablespoons red wine vinegar
1/4 cup diced red onion


Directions:
Place the lamb in a quart sized resealable bag or marinating container. In a small bowl, whisk together the marinade ingredients. Pour over the lamb. Refrigerate for at least 4 hours or up to 8.

Thread on skewers, alternating the meat and vegetables. Since it's chilly out, broil or if possible use an indoor grill. In warmer weather I'd probably grill these outside. Cook until the lamb is nearly cooked through; it took only 3 minutes at 400 in my indoor grill.

My thoughts:

My husband loves lamb. I didn't eat it growing up so it isn't something that immediately springs to mind when trying to decide what to have for dinner. Not to mention how difficult it is to find good lamb locally (for this recipe I used not local but amazing tender grass fed lamb from Lava Lake Lamb). Anyway, while kabobs struck me as slightly cliched, I was missing summer grilling so I went for it. I didn't want to use any ingredients that were egregiously out of season so I decided on a simple red onion and mushroom pairing and I am really glad I did, the lamb was flavorful and juicy and the whole thing took about 5 minutes to make. You just can't beat that. It is especially good served with lemon-oregano roasted eggplant and potatoes which has similar flavors.

Clam "Bake" on the Grill

Ingredients:
2 dozen cherrystone clams
1 1/2 lb shrimp
1 quart tiny redskin potatoes
4 smoked turkey sausage, cut into thirds
3 ears of corn, cut into coins
2 large onions, sliced
2 bay leaves
1 bulb fennel, sliced
2 cups of crab stock*


water
corn stalks free of silk


Directions
Line the bottom of a very large pot (we used the lobster pot we got as a wedding present) with corn stalks. Top with onions, sausage potatoes, fennel, and bay leaves. Add the stock and enough water to just clear the food. Top with a layer of corn, then shrimp then the clams. Place on a very hot grill and cook, covered, for 20-30 minutes.




Cook until the clams are fully opened.



Use slotted spoons and/or a pasta scoop to fish the food out. Serve with crusty bread, butter, and Old Bay.



*I made crab stock with the shells of leftover steamed crabs boiled with water, 2 parsnips, 2 carrots, 2 stalks celery and a few onions following the same instructions as chicken stock.

My thoughts:

While not technically a clambake, this is a fun, interactive dinner that is incredibly easy to make. A couple of years ago I read an article about clambakes that had some good tips on layering the food and although I wasn't very interested in what they put in the pot ever since I've wanted to have one in our own backyard. While I don't have a beach or seaweed or rocks, I do have a grill and it worked very well.

A local chain had Chesapeake Bay clams on sale along with some tasty saltwater shrimp (they are bright pink even prior to cooking) so it seemed fated that we'd have seafood when our delightful friend Danielle came to dinner.

I used turkey sausage which is lower in fat than most sausage (by a lot!) and thus did not make everything unappetizing greasy which some times occurs when sausage is boiled with other foods. I also cut up the corn and used tiny potatoes so they would cook quickly and be done at the same time as the clams.



I liked to put a little butter on the corn and sprinkle the shrimp with Old Bay.

Bacon-Chipotle Twice Grilled Potatoes

Ingredients:
2 large russet potatoes
3 strips center cut bacon, crumbled
1 chipotle pepper in adobe, minced
1/2 cup shredded cheddar
1/4 cup sour cream
2 tablespoons fresh or freeze dried minced chives
salt
pepper

olive oil for brushing


Directions:
Prick the potatoes with a fork. Brush all sides with olive oil. Place mesquite chips in a foil packet, poke holes in the foil, and place on the coals. Cook the potatoes directly on the grill over hot coals for 30 minutes, then turn.



Cook for an additional 30 minutes or until fully cooked. Remove from the grill. Slice in half. Scoop out the insides and gently mashed with the remaining ingredients. Scoop back into the skins. Place on the grill.



Grill until the cheese melts and they are hot all the way through, about 5-10 minutes.





Quick tips: Measure out the filling ingredients before you start to grill and refrigerate them until the potatoes are ready. Also, bacon crumbles easily after it has been refrigerated, make extra next time you cook bacon for breakfast or another recipe. If using freshly cooked bacon, cut it up with kitchen shears.

My thoughts:

This is a great side dish to make when you are grilling a main dish that takes a long time; the potatoes don't take up much room on the grill. I've made this when grilling a large piece of meat over indirect heat, I just put the potatoes around the edge of the grill over the coals. The potatoes take on a light, smoky, grilled flavor that is reflected in the chipotle and bacon. The skin gets wonderfully crispy-the perfect edible container.

Sichuan Peppercorn & 5 Spice Encrusted Pork Loin

Ingredients:
2 lb pork loin

spice mixture
2 tablespoon salt
2 tablespoons light brown sugar
2 tablespoons smashed Sichuan peppercorns
1 tablespoon toasted sesame seeds
1 tablespoon five spice powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground ginger
1 teaspoon freshly ground black pepper

steam flavoring
1/4 cup whole star anise
1/4 cup white tea leaves

mesquite chips

Directions:
Whisk together the spices. Rub on all sides of the pork. Store any leftover spice mixture in an air tight container.

Place a 8x8 square disposable heavy duty baking pan on the bottom of your charcoal grill and arrange the coals on either side. Pour water in the pan to the halfway point and the tea and star anise. Place mesquite chips in a foil packet, poke holes in the foil, and place on the coals. Place the pork on the center of the grate, over the disposable tin.



This will allow the pork to cook evenly on indirect heat. Keep the lid ajar until you start to see smoke.



Cover, leaving the top vents open and cook, turning the pork occasionally, until fully cooked, about 2 hours.



Note: If you notice that the smoke stops smelling like mesquite, replace the packet. Also, if the temperature seems to dip, add a couple of (cold) coals and uncover for a few minutes.

Tip: Crush the Sichuan peppercorns in a molcajete (like my husband is demonstrating below) or just crush them with your fingers.

My thoughts:

This is some seriously juicy, flavorful pork. The "slow and low" method keeps the loin from drying out and the spices seal in the juices. It really is my favorite way to cook pork loin, which as a fairly lean cut of meat is easy to over cook. Not using this method. It is incredibly easy but yields tender, juicy meat every time. In this version the Chinese spices permeate the pork, infusing it with a spicy, sweet flavor that pairs well with everything. Leftovers are great in sandwiches.