#ckbk

Here is the link to the column as it appears in......

Get fired up for BBQ season

The days are getting longer, though the weather has not been particularly spring-like where I live. As I write this column, it is 45 degrees outside!

If you are like me, you are probably looking forward to kicking off BBQ season. For many, it has been delayed, since Mother Nature has not been cooperating.

May is National BBQ Month, plus Memorial Day weekend marked the beginning of grilling season, the unofficial start of summer.  And that means it’s time to get fired up for the smoky flavor of food cooked outdoors. There are those who take it up a notch by participating in or attending BBQ competitions. The style and flavor of BBQ is different, depending upon which region of the country you’re in.

A gourmet meal, prepared under a blue sky in the backyard or deck, is still an affordable luxury. It is a time of year that many of us, especially in the Northeast, take to our backyards, patios and decks, lighting up the grill, so we can enjoy the smoky flavor of food, that joyous taste of summer.

Grilling is a popular pastime that brings family and friends together. According to the Hearth, Patio & Barbecue Association, 75% of U.S. adults own a grill or smoker. The top reasons for cooking out?  Seventy-one percent say it’s to improve flavor, 54% say it’s for personal enjoyment, and 42% do it to entertain family and friends.

While barbecuing various meats dominates, chefs and home cooks are extending grilling, barbecuing, and smoking to seafood, vegetables, fruits, and desserts, plus even pizza, and mac and cheese. Perhaps you’ve noticed the ever-increasing variety of sauces, marinades, and rubs, often with global influences. And let’s not forget those accompaniments we crave: potato and pasta salad, coleslaw, baked beans, cornbread, and juicy watermelon.

A favorite resource for recipes is http://join.ckbk.com/ckbk?code=BBQ25. That’s where I check out recipes from hundreds of cookbooks. These are a few that I’ll be cooking this year, once the weather is more seasonable.

For the recipe for the Grilled Stuffed French toast, visit https://stephenfries.com/recipes.

Grilled Bacon-Wrapped Asparagus

Recipe from “Food by Fire: Grilling and BBQ” by Derek Wolf of Over the Fire Cooking, Harvard Common Press (2021)

The headnote says: “If you have never had bacon-wrapped asparagus, you have not lived! No, seriously. This recipe takes those two great ingredients and layers on more flavor with lemon and Parmesan. Being wrapped in bacon, this dish was quickly added to our family fire-cooking dinners. Use asparagus on the thicker side so it holds up well once the bacon is wrapped around it and so you have room to skewer it. Also, watch for flare-ups to avoid burnt bacon. It is easy to burn bacon over an open flame, so keep a close eye.”

Prep time: 20 minutes

Cook time: 15 minutes

Ingredients:

1 bunch (12 or 16 spears) large asparagus, woody ends trimmed

8 ounces thin-sliced cured bacon

3 tablespoons unsalted butter, melted

2 tablespoons grated Parmesan cheese

2 teaspoons fresh lemon juice

1 teaspoon grated lemon zest

½ teaspoon red pepper flakes

Directions:

Arrange the asparagus into groups of 3 or 4 spears similar in size. Carefully wrap 1 bacon slice around the center of each asparagus bundle, skewering a toothpick at an angle through the loose end of the bacon and through the bundle so the toothpick emerges on the other side. Make sure your toothpick secures the bacon to the bundle, then set aside.

Preheat your fire using the instructions for grilling, bringing it to a medium-high temperature (about 375 degrees). Thoroughly clean your grill grate before cooking.

Once the coals are ready, place the asparagus bundles on the grill. Cook for about 12 minutes, rotating to all sides every 2 to 3 minutes to crisp the bacon all over. Move the bacon-wrapped asparagus away from the flame if it begins to flare. Once the bacon is crispy and the asparagus is soft, pull it off the fire and let rest for 2 minutes to cool.

In a small bowl, stir together the melted butter, Parmesan, lemon juice, lemon zest, and red pepper flakes. Using a basting brush, glaze the top of the bacon-wrapped asparagus with the butter sauce, or serve the sauce on the side for dipping.

Grilled Buffalo Chicken Kebabs

Recipe from “Once Upon a Chef, the Cookbook: 100 Tested, Perfected, and Family-Approved Recipes” by Jennifer Segal, Chronicle Books (2018)

Serve with Basmati Cilantro Rice Pilaf (recipe at https://stephenfries.com/recipes) and a green salad with ranch or blue cheese dressing.

The headnote says: “Both of my parents are from Buffalo, N.Y., so I guess you could say I have Buffalo in my blood. Growing up, my family spent every August in a rented house on Lake Erie — visiting grandparents, aunts, uncles, and cousins, and getting our summertime fill of Buffalo’s finest: Anchor Bar chicken wings, beef on weck, and Sahlen’s hot dogs. This recipe is an ode to buffalo wings. The sauce is relatively mild and family-friendly (and, by the way, kids do love this) but feel free to pump up the heat with more hot sauce or red pepper flakes if you like it spicy.”

Ingredients:

For the chicken:

¼ cup vegetable oil

¼ cup cayenne pepper sauce, such as Frank’s RedHot Original (not the Buffalo flavor)

4 garlic cloves, minced

1½ teaspoon salt

1 teaspoon chili powder

1 teaspoon sugar

¾ teaspoon onion powder

¼ teaspoon crushed red pepper flakes

3 pounds boneless, skinless chicken thighs, trimmed and cut into 1½- to 2-inch  chunks

For the Buffalo sauce:

6 tablespoons unsalted butter, melted

1½ tablespoons cayenne pepper sauce, such as Frank’s RedHot Original

¼ teaspoon crushed red pepper flakes (optional)

Directions:

To make the chicken: In a large bowl, whisk together all of the ingredients except for the chicken. Add the chicken and stir until evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator for 6 to 10 hours (do not marinate longer, as the vinegar in the hot sauce can change the texture of the meat).Line a rimmed baking sheet with aluminum foil for easy cleanup. Thread the chicken onto metal skewers (you’ll need 4 to 6, depending on the size), folding if the pieces are long and thin, and place on the prepared baking sheet.

Preheat the grill to medium-high heat and oil the grates. Grill the chicken, covered, turning the skewers occasionally, until golden brown and cooked through, about 15 minutes. (Keep an eye on them — if they are browning too quickly, turn the heat down.) Transfer the skewers to a platter.

To make the sauce: Combine the melted butter, hot sauce, and red pepper flakes (if using) in a small bowl and whisk until emulsified. It will look greasy at first, but the action of the whisk should thicken the mixture into a smooth orange-colored sauce. Taste and add more hot sauce, if desired. Spoon the sauce over the kebabs or serve on the side.

Allow at least 6 hours for the chicken to marinate.

Don’t be tempted to use boneless, skinless chicken breasts in place of the chicken thighs. There’s a lot of vinegar in Frank’s hot sauce, and the marinade will turn lean chicken breasts to shoe leather before they even hit the grill.

Trim the fat from slippery chicken thighs with kitchen shears; it’s easier than using a knife.

Honey-Mustard Grilled Ribeye Steaks

Recipe from “The Ultimate Guide to Grilling” by Rick Browne, Skyhorse Publishing (2011)

Ingredients:

1 cup yellow mustard

2 tablespoons chopped fresh parsley

2 tablespoons crushed rosemary leaves

2 tablespoons crushed thyme

4 tablespoons honey

¼ cup cider vinegar

1 tablespoon Worcestershire sauce

1 cup water

½ teaspoon Louisiana hot sauce

¼ teaspoon coarse black pepper

4 1-inch thick ribeye steaks

4 pats butter

Directions:

Mix first 10 ingredients well in large bowl, reserve ½ resulting liquid and put in small bowl, pour remainder of the liquid over ribeye steaks in a 10-by-12-inch flat Pyrex dish and marinate for 30 minutes, turning the steaks over several times. Poke steaks several times with fork so the marinade gets into the center of the meat.

Put reserved marinade in small saucepan and boil for 10 minutes, then you can safely use it to brush on steaks.

Turn steaks with tongs, not a fork, and cook on hot grill (500 degrees to 600 degrees or higher if using mesquite) or very hot coals for 5-6 minutes a side for medium rare. Brush generously with reserved, boiled marinade once or twice per side.

Drizzle RB’s BBQ Steak sauce on plate, as directed below, place small pat of butter on top of each steak and serve.

RB’s BBQ Steak Sauce

Ingredients:

1 cup Cattleman’s barbecue sauce

3 tablespoons maple syrup

1 teaspoon summer savory

½ teaspoons cayenne pepper

1 tablespoon olive oil

1 tablespoon lime juice

Directions:

Mix in large bowl and put in plastic squeeze bottle and drizzle over plates before you put steaks on plates. Serve warm in gravy boat or sauce dish along with steaks.

Bymark Hamburger Sirloin Burger With Porcini Mushrooms, Brie de Meaux and Truffle Aioli

Recipe from “Burgers: From Barbecue Ranch Burger to Miso Salmon Burger” by Paul Gayler, Quarto (2014)

The headnote says: “This wonderful recipe comes courtesy of top Canadian chef Mark McEwan, of Toronto’s trendy North 44 Restaurant. The melting Brie and fat juicy porcini mushrooms work brilliantly together while the truffle aioli adds a touch of elegance.”

Ingredients:

1 ¾ pounds trimmed beef striploin, hand chopped

Salt and freshly ground black pepper

Olive oil for cooking

4 fresh porcini mushrooms, sliced 1/3 inch thick

4 slices Brie de Meaux cheese

Directions:

Place the chopped striploin in a bowl, season liberally with salt and pepper. Form into 1-inch-thick patties, then brush lightly with olive oil. Heat a chargrill or pan grill until very hot, add the burgers and grill until desired doneness (about 4 minutes per side for rare), remove.

Brush the sliced porcini mushrooms with the olive oil and grill until tender, season with salt and pepper.Finally, grill the burger rolls until golden. Top each burger with a slice of Brie de Meaux cheese.

Place the mushrooms on each burger roll base, then top with the burger and cheese slice. Finally spoon over a little truffle aioli, close the burger with its lid and serve.

To serve: 4 burger rolls, split, Truffle aioli

Recipe from:  Home Made in the Oven by Yvette van Boven (Abrams, 2019)

Photo: Yvette van Boven

1 pound 10 ounces red beets

10½ ounces rhubarb, cut into 1-inch pieces

4 tablespoons sugar

Large bunch fresh flat-leaf parsley (1 ounce), coarsely chopped

¼ cup tarragon or dill, chopped

5¼ ounces baby spinach

1 cup crumbled feta cheese

4 tablespoons olive oil

Splash of fresh lemon juice

Sea salt and freshly ground black pepper

Preheat the oven to 400 degrees.

Place all of the beets in a baking dish, cover with aluminum foil, and bake for 40 to 50 minutes, until tender. Combine the rhubarb with the sugar and place them in the baking dish with the beets for the final 12 minutes.

Let the beets cool somewhat, then rub off the skins. Break into pieces. Drain the rhubarb over a bowl, saving the liquid.

In a large serving bowl, gently combine the rhubarb with the beets, parsley, tarragon, spinach, and cheese.

As published in......

Take comfort in making some soup

Fresh Scallop and Bacon Ramen (William Shaw)

I am often asked what are my favorite dishes to prepare. And my answer is soup, especially in the heart of winter. It is as comforting to make as it is to eat.

The aroma that permeates throughout the house is so inviting. Some might think that my answer would be more complex dishes. Yet soup is so adaptable, it can be hearty, indulgent or refined, prepared with not so perfect veggies, leftovers, such as pasta or beans, or bones from that rotisserie chicken or roast.

I find that there are memories that come to mind when preparing soup. Mine are helping my grandmother roll the matzah balls, light and airy ones, that would float in the broth, and a simple grilled cheese paired with a steaming bowl of tomato soup. To this day, I enjoy a hot bowl of soup while watching the snow fall through the sliding glass door in the dining room.

While writing this column, I am preparing a pot of split pea soup for my parents, who I am visiting in the Sunshine State. This is a ritual when I visit. This is the first batch, chicken soup is up next. Dad already has the containers ready, so once cooled down, the soups will be put in the freezer. I prepare enough to last until the next visit.

January is National Soup Month, initiated by who else but the Campbell Soup Co. in 1984. It’s not only in the United States where soup is a comforting dish, especially in places where cold and snowy winter weather take center stage. Whether it be ramen in Japan, Borscht in Eastern Europe, cabbage soup in Ukraine and Poland, Mexico’s pozole, minestrone in Italy … the list could go on and on.

In a previous column, I mentioned ckbk.com, a website that I call the Spotify for cookbooks, and I am addicted to it. Wanting to check out some new soup recipes, I was delighted how easy it is to search more than 1,000 cookbooks, both new titles and nostalgic classics.

The home page says: “I feel like cooking” You then type in the kind of recipe, specific ingredient, style of dish, cooking technique or occasion. Then you will be delighted to see dozens, or in many cases, hundreds of recipes, along with color photos of the respective dish, for which you are looking. Additionally, it is possible to scroll through entire cookbooks. And, if you choose to purchase a hard copy of the book, the hyperlink to buy it is located on the same page.

You’ve got to try it to experience how intuitive the platform is. There is a 14-day free trial:  https://app.ckbk.com, plus a 25% discount off a one year membership, bit.ly/3ZisCIR.

To celebrate National Soup Month, see how of these Soup 101 questions you get right. Then, get out your soup pot and enjoy the recipes that I culled from ckbk.com.

Can you pass the Soup 101 test?

• What is the name for beet soup?

• What is the name of the fish stew created in Marseilles, France?

• Where did Mulligatawny soup originate?

• What soup is Cajun, popular in New Orleans and made with meat, seafood and vegetables often served over rice?

• What artist produced pictures of soup cans?

• What is the Japanese fermented soybean paste often used to make soup?

• What are the French words for a restaurant’s featured daily soup?

• What is the name of book series where each title contains the word soup?

• What company invented condensed soup?

• Are men or women twice as likely to order soup for lunch?

• What is the most popular soup variety in the United States?

• What company created the first ready-to-serve premium soup from an old family recipe, and what kind was it?

Answers: Borscht, Bouillabaisse, India, Gumbo, Andy Warhol, Miso, soup du jour, “Chicken Soup for the Soul,” Campbell Soup Co., women, chicken noodle, Progresso, minestrone

Fresh Scallop and Bacon Ramen

Recipe from “Ramen,” by Heather Whinney, published by Anness (2015), https://bit.ly/4sMF15n

Serves 4

Ingredients:

For the base:

7½ cups kombu dashi or vegetable stock

14 ounces fresh ramen noodles

For the tare sauce:

2 tablespoons light soy sauce

1 tablespoon sake

2 teaspoons black rice vinegar

Pinch of salt

For the toppings:

8 fatty bacon strips

1 tablespoon sunflower oil

12 scallops

2–3 scallions, green and white parts separated, finely chopped

1–2 teaspoons black sesame seeds

Handful of fresh coriander/cilantro leaves (optional)

Directions:

First, cook the bacon. Preheat a grill or broiler to high, lay the bacon on the rack and cook until golden and crispy. Remove and put to one side.

Heat the oil in a large frying pan or skillet over a high heat until sizzling, then add the scallops and cook for 1–2 minutes per side, until just pale golden. Remove the pan from the heat and put to one side.

Put the stock in a large pan. Mix together the tare ingredients, add to the stock and bring to the boil. Reduce to a simmer, cook for 5 minutes, then taste and add more seasoning if necessary.

Put the noodles in a pan of boiling water and cook for 2–3 minutes or according to packet instructions, until cooked, then remove with a slotted spoon and divide them up between the serving bowls.

Avgolemono Soup With Chicken and Parsley Meatballs

Recipe from “Sainsbury’s Good Soup Book” by Lindsey Bareham, published by Sainsbury’s (1997),      bit.ly/3LR4Pg0 

Preparation and cooking time: 1¼ hours

The headnote says: “Avgolemono means egg and lemon, a combination that is popular throughout the Middle East in soups and sauces. Avgolemono is also the name of a classic Greek soup, made by simmering rice in fish or chicken stock, and whisking in egg yolks and lemon juice at the end. It’s sometimes served with meatballs, as here, and has a distinctive creamy and tangy flavor.”

Serves 4-8

Ingredients:

For the soup:

2½ pints chicken stock

4 ounces long-grain rice, washed

1 boneless, skinless chicken thigh, trimmed of fat

2 egg yolks

Juice of 1 lemon

Salt and pepper

For the chicken meatballs:

1 garlic clove, crushed with a scant teaspoon of salt

1 onion, grated

1 tablespoon fresh mint, finely chopped

1 egg yolk, beaten

1½ ounces (7/8 cup) fresh breadcrumbs

4 tablespoons finely chopped fresh flat-leaf parsley

Directions:

Place the stock, rice and chicken thigh in a medium-size pan, season generously and bring the liquid up to the boil. Turn down the heat and let it simmer gently for 15 minutes. Remove the chicken thigh from the pan and set it aside.

Using a slotted spoon, remove about half the rice and add it to a bowl containing the garlic, onion and mint. Mince the chicken meat and add it to the bowl. Blend the ingredients thoroughly and add the beaten egg yolk to bind them. Using a wooden spoon, gradually incorporate the breadcrumbs to make a dry mixture.

Scatter the chopped parsley over a tray or work surface. Form the chicken mixture into marble-sized balls — you will be able to make at least 26 — and gently roll them in the parsley until they are completely covered.Bring the soup back to simmering and lower the meatballs into the broth. Maintain a simmer and let them cook for 10 minutes. Some of the parsley will come off, but most of it should stick to the meatballs.

Charred Eggplant Soup With Tzatziki

Recipe from “Soups and Stews” by Editors of Saveur, published by Weldon Owen (2015),  bit.ly/4pFYFNB

Serves 6

Ingredients:

For the soup:

4 large eggplants, halved lengthwise

8 cloves garlic, smashed

6 tablespoons tahini

2 teaspoons Aleppo pepper or paprika, plus more to garnish

Grated zest and juice of 1 lemon

4 cups vegetable stock

2 cups plain, full-fat Greek yogurt

Kosher salt and freshly ground black pepper, to taste

For the tzatziki and garnish:

¼ cup plain, full-fat Greek yogurt

1 tablespoon fresh mint, finely chopped plus thinly sliced leaves to garnish

1 tablespoon fresh lemon juice

2 teaspoon fresh dill, finely chopped

1 clove garlic, mashed into a paste

½ small English cucumber, coarsely grated and squeezed dry

½ small shallot, finely chopped

Kosher salt and freshly ground black pepper, to taste

Extra-virgin olive oil, to garnish

Grilled pita bread, for serving

Directions:

Make the soup: Heat oven broiler. Place eggplant cut side down on a baking sheet and prick all over with a knife. Broil, flipping once, until skin is charred and eggplant is tender, 15 minutes. Let eggplant cool, then peel and transfer to a blender along with the garlic. Add tahini, Aleppo pepper, lemon zest and juice, 2 cups stock, the yogurt, salt, and pepper; puree until smooth and transfer to a 4-qt. saucepan.

Add remaining stock and bring to a simmer over medium-high. Cook until soup is warmed through and thickened, 4–6 minutes.

Meanwhile, make the tzatziki and garnish: Combine yogurt, mint, lemon juice, dill, garlic paste, cucumber, shallot, salt, and pepper in a bowl. Ladle soup into bowls and garnish with a dollop of tzatziki. Drizzle with oil and sprinkle with Aleppo pepper and sliced mint. Serve with grilled pita bread.

Plum Tomato, Orzo and Oregano Soup

Recipe from from “Seasonal Soups” by Fraser Reid, first published by Kitchen Press (2022),  https://bit.ly/4bALXMH

Serves 4

Ingredients:

1 tablespoon olive oil or butter

1 onion, peeled and diced into ¾ inch cubes

2 garlic cloves, peeled and finely chopped

1 carrot, peeled and diced into ¾ inch cubes

1 stick celery, finely chopped

5 plum tomatoes, roughly chopped

½ cup orzo

1 teaspoon fresh oregano, chopped (or 1 teaspoon dried)

5 cups boiling water

2 stock cubes

Salt and freshly ground black pepper

Directions:

Heat a pot on a medium heat and add the oil or butter. Fry the onion, garlic, carrot and celery for 5–10 minutes until they soften.

Add the roughly chopped tomatoes along with the orzo and oregano and mix everything together.

Pour in boiling water, crumble in the stock cubes and bring to the boil. Then turn down the heat and simmer for 15 minutes.

For the recipe for Butternut Squash and Mushroom Lasagna, visit  https://bit.ly/3Nx9PqC.