DECADENT SPRINGTIME

written by james o. fraioli

Goodbye, snow, and hello, barbecue! Now that the frozen raindrops have melted and our frigid landscape has thawed to the point of being warm enough to hang out outdoors, it’s time to kick off the grilling season with some spring outdoor cooking. That’s right. If you have a barbecue—and hopefully a smoker—there’s no need to wait until summer. You can start entertaining on your back deck or patio this weekend.

Of course, the method of charring and smoking foods has been around since the dawn of cavemen, when meats and vegetables were cooked over an open flame in fumy caves using primitive tools. But it wasn’t until the late 1930s that home cooks discovered how incorporating char and smoke into their foods wasn’t just something that occurred unintentionally when cooking with fire. Backyard barbecuers, whether they knew it or not, were creating a culinary breakthrough, offering more complexity in the form of new aromas and tastes while making the food more interesting to eat.

Today, the art of grilling and smoking is more popular than ever, thanks to innovative technology, advanced kitchen appliances, and more efficient tools and equipment for the job. So, as you pass the tongs back and forth this wonderful spring season, enjoy these exciting and easy-grilling recipes from my cookbook Charred & Smoked with Chef Derek Bugge.

Grilled Strawberry Pie

Serves 8

3 cups fresh ripe strawberries

1/3 cup Smoked Sugar, recipe follows

1 tablespoon cornstarch

1/4 cup fresh strawberry jam

1 refrigerated piecrust, thawed

Whipped cream or powdered sugar (optional)

1. Preheat your outdoor grill to 350°F.

2. Wash, halve and then remove the stems from the strawberries. Add to a bowl and combine with the Smoked Sugar and cornstarch.

3. Spread the strawberry jam over the bottom of the piecrust, leaving an inch at the edge clean. Place the strawberries in the center of the crust, and fold the crust one pinch at a time to the center. Continue all the way around, leaving about a 4-inch hole in the middle, exposing the strawberries. Place the entire pie on the center of the grill and grill for about 20 minutes. Remove from the grill and allow to cool slightly before cutting. Garnish with whipped cream or dust with powdered sugar, if desired.

SMOKED SUGAR 2 cups granulated sugar

1. Preheat your outdoor smoker to 350°F.

2. Place the sugar in an even layer across a roasting tray. Heat the sugar on the tray in the smoker for 30 minutes. The sugar should have a nice brown color from the smoke. Remove the sugar from the smoker and allow to cool completely before placing in an airtight container. Reserve until ready to use. The sugar will stay fresh for up to 30 days.

Grilled Peach Sangria

Makes 1 quart

4 Florida spring peaches

1 bottle high-quality white wine (Sauvignon Blanc)

1 whole lemon, halved

1 cup granulated sugar

1/2 cup Cointreau orange liqueur

Orange slices, as needed, for garnish

1. Preheat your outdoor grill to 400°F.

Quarter the peaches and place flesh-side down over direct heat once the grill reaches temperature. Allow the peaches to char on all three sides (two inner flesh and outer skin). Remove from the grill and allow the peaches to cool. In a stock pot over medium-high heat, add the wine, two lemon halves, sugar and Cointreau. Bring to a boil, then simmer for 20 minutes. Remove from the heat. Cut each quarter of the peach in half and add to the heated sangria mixture. Transfer to the refrigerator and let sit overnight. When ready to serve, pour over ice and garnish with fresh orange slices.