GREAT IDEAS: Quirky BBQ Recipes for the 4th of July
Barbecues are a time-honored tradition that bring to mind simple, meat-dominated meals. This summer, Tarcher/Penguin present a few quirky ideas for making your BBQ more unique:
1.) The Biblio-BBQ: Judy and Vicki Gelman’s The Book Club Cookbook pairs great reads with great recipes. Here’s one that will delight book-lovers and taste great grilled:
Teriyaki Beef Skewers, inspired by Memoirs of a Geisha
1 cup regular or low-sodium soy sauce
¼ cup brown sugar
½ cup mirin (sweet rice wine)
1 cup sake
3 tablespoons fresh ginger
1 scallion (optional)
Combine soy sauce, brown sugar, mirin, sake, and ginger in a saucepan. If using the scallion, discard the roots and dark green top, slice once lengthwise, then cut into 2-inch sections. Add the scallion to the saucepan. Heat gently, stirring frequently, until the sugar is dissolved, then simmer for 5 more minutes, continuing to stir. Remove from heat, and if you used the scallion, remove it now.
About 25 bamboo skewers
1 pound round or sirloin steak
2 cups sauce
Vegetable oil for the grill
1. Soak the skewers in warm water for at least 20 minutes. Slice the steak across the grain into ¼ inch slices (slicing will be easier, especially for thicker cuts, if you place the steak in the freezer until firm, but not frozen). Thread the beef onto the skewers, then lay them in a large baking dish and coat generously with 1 cup teriyaki sauce. Marinate, refrigerated, for at least 45 minutes of up to 4 hours. Remove the meat from the refrigerator 20 minutes before grilling.
2. Heat the remaining cup of teriyaki sauce. Remove skewers from the marinade, reserving extra marinade for basting. Heat the grill on the highest setting and brush with oil. Place the skewers on the grill, leaving space between them. Cook, turning once, until the meat loses its pinkness, usually no more than 2 minutes per side. Baste with the reserved marinade once on each side while cooking. Remove and serve warm, drizzling each skewer with a bit of warmed teriyaki sauce.
2.) Very Vegan! In Main Street Vegan, Victoria Moran proves that going vegan can be delicious, fun and crowd-pleasing. Here’s a recipe for a delicious marinade that’s perfect for veggie burgers, veggie kabobs, squash and other grilled vegetables:
Spicy Coconut Lime Grilling Sauce
½ cup regular or lite coconut milk
1 teaspoon fresh lime juice
½ teaspoon toasted sesame oil
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon red pepper flakes (less if you prefer it mild)
Salt and freshly ground black pepper to taste
1 or 2 limes, cut into wedges
Mix all the ingredients except the lime wedges together in a bowl.
Brush your kebabs with the food being grilled