Favorite Grilling Recipes by Gabriel Camiro

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favorite grilling recipes

Cheese-Stuffed Grilled Peppers total: 30 min 4 servings

This snack is fun to make at barbecues using all types of medium-sized peppers: As the peppers blister, the cheese mixture tucked inside turns warm and gooey. 1 cup ricotta cheese (8 ounces) 1 cup cream cheese, at room temperature » cup freshly grated ParmigianoReggiano cheese Salt and freshly ground pepper 4 Anaheim or Cubanelle peppers 4 baby bell peppers 4 small poblano chiles Extra-virgin olive oil, for rubbing

1. In a medium bowl, blend the ricotta with the cream cheese and Parmigiano-Reggiano. Season with salt and pepper. 2. Light a grill or heat a grill pan. Using a small, sharp knife, remove the stems from the peppers and reserve. Cut around inside the peppers to detach the membranes and remove the seeds. Using a butter knife, fill the peppers with the cheese mixture and reattach the tops. Rub the peppers with olive oil. 3. Grill the peppers over moderately high heat, turning occasionally, until blistered all over and the cheese filling is piping hot, about 7 minutes. Transfer the peppers to plates and serve. —Robert Perkins and John Lancaster make ahead The cheese-filled peppers can be refrigerated overnight. Bring to room temperature before grilling. wine Zesty Italian Pinot Bianco: 2008 Alois Lageder.

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Asparagus and Grilled Shiitake total: 30 min 8 to 10 servings

This early-summer side dish is based on a recipe from chef Jean-Georges Vongerichten’s New York restaurant Perry Street, where the cooks top it with a runny poached egg. 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 tablespoons soy sauce 1 tablespoon fresh lemon juice 1 tablespoon rice vinegar 2 tablespoons chopped tarragon Salt and freshly ground pepper 1½ pounds shiitake mushrooms, stemmed and halved 2 pounds thin asparagus 1. Light a grill. In a small bowl, mix the 2 tablespoons of olive oil with the soy sauce, lemon juice, vinegar and tarragon and season with salt and pepper. 2. Brush the shiitake with 2 tablespoons of the soy vinaigrette; season with salt and pepper. Grill over moderate heat, turning once, until just tender, about 6 minutes. Transfer the shiitake to a bowl. Add 4 tablespoons of the soy vinaigrette and toss to coat.

3. Bring a large skillet of salted water to a boil. Fill a large bowl with ice water. Add the asparagus to the skillet and cook until crisp-tender, about 3 minutes. Transfer to the ice water to cool. Drain and pat dry with paper towels. 4. Arrange the asparagus on a platter. Drizzle with olive oil and season with salt and pepper. Spoon the shiitake over the asparagus, drizzle any remaining vinaigrette on top and serve right away. —Jean-Georges Vongerichten make ahead The soy vinaigrette, blanched asparagus and grilled shiitake can each be refrigerated separately overnight. Reheat the shiitake in a 400° oven for about 4 minutes and bring the asparagus and vinaigrette to room temperature before assembling and serving.

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favorite grilling recipes

Grilled Corn with Mango-Habanero Butter active: 40 min; total: 1 hr 45 min 8 servings

TV chef Bobby Flay likes to cook corn on the cob with the husk tied back into a kind of handle. He soaks the bundle in cold water before placing it on the grill for two reasons: The water steams the kernels a little, making them tender, and it also prevents the husk from burning. 1 mango, peeled and coarsely chopped ¥ cup mango nectar 1 tablespoon honey » habanero chile, seeded 1» sticks unsalted butter, softened 2 tablespoons packed cilantro leaves, chopped » teaspoon kosher salt 8 ears of corn

1. In a small saucepan, combine the chopped mango with the mango nectar, honey and habanero chile. Bring to a simmer and cook over moderate heat, stirring occasionally, until the mango is very soft, about 10 minutes. Transfer to a food processor and puree until smooth. Strain the mango puree into a small bowl and let cool, about 30 minutes. 2. Wipe out the food processor. Add the cooled mango puree along with the butter, cilantro leaves and salt and puree until smooth. Scrape the mango butter into a small bowl, cover and refrigerate until chilled, about 30 minutes. 3. Light a grill or preheat a grill pan. Pull the corn husks down to the base of the stalks, leaving the husks attached. Discard the corn silk. Using butcher string, tie back the husks. Fill a large bowl with cold, salted water and submerge the corn for 10 minutes. 4. Drain the corn but don’t pat dry. Grill the corn over moderate heat, turning occasionally, until tender and browned in spots, about 8 minutes. Transfer the corn to plates, spread with the mango-habanero butter and serve. —Bobby Flay make ahead The mango-habanero butter can be refrigerated for up to 2 weeks.

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Grilled Shrimp Satay active: 1 hr; total: 4 hr 30 min 10 servings

The shrimp here is in an alluring mixture of sautéed garlic, ginger and ground spices. shrimp 1 small onion, coarsely chopped 4 garlic cloves, coarsely chopped 3 large stalks of fresh lemongrass, bottom third of the tender white inner bulb only, thinly sliced ¥ cup minced fresh ginger » cup vegetable oil 1 tablespoon ground coriander 1 tablespoon sugar 1 teaspoon ground fennel seeds 1 teaspoon ground cumin 1 teaspoon turmeric 1 teaspoon kosher salt 30 large shrimp (about 1‚ pounds), shelled and deveined peanut sauce » small onion, chopped 2 garlic cloves, chopped 1 lemongrass stalk, inner white bulb only, thinly sliced 1 tablespoon vegetable oil 1 tablespoon ground coriander 2 tablespoons sambal oelek » cup unsweetened coconut milk 1 tablespoon tamarind concentrate 1 tablespoon sugar 2» tablespoons peanut butter

1. m a k e t h e s h r i m p : In a mini food processor, combine the onion, garlic, lemongrass and ginger and process to a paste. In a large skillet, heat the oil. Add the onion paste to the skillet and cook over moderately low heat, stirring occasionally, until browned, about 25 minutes. 2. Add the ground coriander, sugar, ground fennel seeds, cumin, turmeric and salt to the skillet and cook over moderately high heat, stirring, until fragrant, about 1 minute. Scrape the spice paste into a bowl and let cool completely. 3. In a large dish, coat the shrimp with the spice paste. Cover and refrigerate for at least 3 hours. 4. m a k e t h e s a u c e : In a mini food processor, process the onion, garlic and lemongrass to a paste. In a nonstick skillet, heat the oil. Add the paste and cook over moderately low heat, stirring, until golden, 8 minutes. Add the coriander and cook for 2 minutes. Add the sambal and cook for 2 minutes. Add the coconut milk and boil over high heat for 2 minutes. Stir in the remaining ingredients and let cool. Transfer to a bowl. 5. Soak 30 bamboo skewers in water for 30 minutes. Light a grill. Thread 1 shrimp lengthwise onto each bamboo skewer. Grill over high heat for about 1» minutes per side, until the shrimp are nicely charred and just cooked through. Transfer the shrimp skewers to a platter, and serve immediately with the peanut sauce. —Chris Yeo wine Australian Riesling: 2007 Lalla Gully.

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Grilled Salmon with Preserved Lemon total: 30 min 6 servings

Salty, pungent preserved lemons flavor the salmon fillet here, grilled until the skin is deliciously crisp. ¥ preserved lemon, pulp discarded and peel minced (see Note) 1 small shallot, minced ¥ cup chopped parsley 3 tablespoons extra-virgin olive oil 3 tablespoons fresh lemon juice One 2-pound, center-cut salmon fillet with skin Salt and freshly ground white pepper 8 large green olives, such as Cerignola, pitted and cut into slivers

1. Light a grill or heat a grill pan. In a bowl, mix the preserved lemon with the shallot, parsley and 1 tablespoon each of the oil and lemon juice. Using a knife, make 1-inch-deep slits in the salmon skin, 1 inch apart. Rub the preserved lemon mixture into the slits. Rub the remaining 2 tablespoons of oil all over the salmon, then drizzle the fish with the remaining 2 tablespoons of lemon juice; season with salt and white pepper. 2. Grill the salmon, skin side down, over moderate heat until the skin is lightly charred and crisp, 5 minutes. Turn the salmon and grill until just cooked through, 3 to 4 minutes longer. Trans fer the fish to a platterw. Scatter the olives over the fish. Cut the salmon crosswise into 6 pieces and serve. —Joe Bastianich note Preserved lemons are a Moroccan ingredient made from lemons that have been cured in lemon juice and salt. Look for them at specialtyfood shops. make ahead The seasoned salmon can be refrigerated for up to 4 hours. wine Minerally Italian white: 2008 Bastianich Friulano.

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Grilled Halibut with Smashed Fingerlings total: 40 min plus 2 hr marinating 4 servings

In this recipe, delicate halibut fillets are rubbed in fresh herbs and grilled until lightly charred. The tangy sauce that tops the fish is made from cherry tomatoes cooked in tarragon-infused browned butter until they burst with juice. » cup chopped parsley ¥ cup chopped tarragon, plus ¥ cup whole leaves Finely grated zest of 1 lemon Four 6- to 7-ounce skinless halibut fillets 2 pounds fingerling potatoes Salt ¥ cup extra-virgin olive oil, plus more for drizzling 4 garlic cloves, thinly sliced 2 medium shallots, thinly sliced Freshly ground pepper 6 tablespoons unsalted butter 1 pint cherry tomatoes

1. In a bowl, toss the parsley with the chopped tarragon and lemon zest. Rub the herbs all over the halibut; cover and refrigerate for 2 hours. 2. In a large saucepan, cover the potatoes with water and bring to a boil. Salt generously and simmer over moderately high heat until tender, about 10 minutes. Drain and let cool. 3. Light a grill. In a large nonstick skillet, heat the ¥ cup of olive oil. Add the garlic and shallots and cook over moderately high heat until golden, about 2 minutes. Add the potatoes and cook over low heat, smashing them gently with a spatula, until they start to break apart. Continue cooking, stirring a few times, until the potatoes are browned and crisp, about 5 minutes total. Season with salt and pepper. 4. In a medium skillet, melt the butter. Add the whole tarragon leaves and cook over moderate heat until the tarragon is fragrant, about 2 minutes. Add the tomatoes and cook over low heat, stirring occasionally, until the tomatoes burst and the butter is browned, about 7 minutes. Season with salt and pepper. 5. Drizzle the halibut with oil and season with salt and pepper. Grill the fillets over moderately high heat until charred and just cooked, about 3 minutes per side. Transfer the fish to plates and spoon the tomato butter on top. Serve with the smashed potatoes. —Caroline Styne wine Cherry-inflected Pinot Noir: 2007 Cambria Julia’s Vineyard.

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Gingery Chicken Satay with Peanut Sauce total: 30 min 6 servings

In this ingenious version of an Indonesian classic, gingery, lemongrass-scented satay paste is the base for the chicken marinade as well as for the luxurious peanut dipping sauce. A few alternatives to the chicken: thinly sliced beef or pork or whole, shelled shrimp. 4 large shallots 4 large garlic cloves 2 stalks of lemongrass, bottom 6 inches only, outer leaves peeled, inner stalk cut into 1-inch pieces 2 serrano or jalapeño chiles, stemmed and seeded 2 tablespoons minced fresh ginger 1 tablespoon soy sauce 1 teaspoon ground coriander 1 teaspoon freshly ground pepper 3 tablespoons light brown sugar 2 tablespoons Asian fish sauce 2 pounds skinless, boneless chicken breasts, sliced lengthwise 1 inch thick 3 tablespoons vegetable oil 1 cup unsweetened coconut milk » cup smooth peanut butter 2 tablespoons fresh lime juice 2 tablespoons chopped cilantro

1. Light a grill. In a mini food processor, combine the shallots, garlic, lemongrass, chiles, ginger, soy sauce, coriander and ground pepper. Add 2 tablespoons of the brown sugar and 1 tablespoon of the fish sauce and process to a fine paste. Transfer half of the seasoning paste to a large bowl. Add the chicken and toss to coat. 2. Thread the chicken strips onto skewers. Drizzle with 2 tablespoons of the oil and let stand for 10 minutes. 3. Meanwhile, heat the remaining 1 tablespoon of oil in a medium saucepan. Add the remaining seasoning paste and cook over moderate heat, stirring, until fragrant, about 1 minute. Add the coconut milk and bring to a boil, stirring. Whisk in the peanut butter and the remaining 1 tablespoon each of brown sugar and fish sauce and bring to a simmer. Transfer the sauce to a blender, add the lime juice and puree until smooth. Transfer to a bowl. 4. Grill the chicken skewers over a hot fire until lightly charred and cooked through, about 5 minutes. Transfer the chicken to a platter or bowl and sprinkle with the cilantro. Serve with the peanut sauce. —Grace Parisi wine Rich, fragrant Gewürztraminer: 2007 Hugel et Fils.

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Grilled Red Curry Chicken active: 15 min; total: 45 min 4 servings

Roasting a whole chicken takes about an hour, but cut out the backbone and flatten the bird, and it will grill perfectly in 30 minutes. The rub all over this chicken is a very simple, Thaiinspired mix of red curry paste, coconut milk and brown sugar. One 3-pound chicken, wing tips removed ¥ cup unsweetened coconut milk 2 tablespoons red curry paste 1 teaspoon dark brown sugar Salt and freshly ground pepper 1. Light a grill. Using kitchen shears, cut along both sides of the chicken backbone; discard the backbone. Turn the chicken breast side up and press down firmly on the breast bone to crack and flatten it. Using a sharp knife, cut deep slits to the bone » inch apart along the chicken legs and thighs. Transfer the flattened chicken to a medium baking dish. 2. In a small bowl, whisk the coconut milk with the curry paste and brown sugar until smooth. Rub the curry mixture all over the chicken, into the slits and under the skin; season with salt and pepper.

3. Grill the chicken skin side down over moderate

heat until the skin is browned and crisp, about 10 minutes. Turn the chicken skin side up, cover and grill over moderate heat until cooked through, about 20 minutes. Transfer the chicken to a cutting board and let rest for 5 minutes. Carve the chicken and serve. —Melissa Rubel Jacobson serve with Sautéed napa cabbage and grilled eggplant. wine Tropical-fruited Chardonnay: 2009 Jacob’s Creek.

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Grilled Lamb Salad with Cumin Vinaigrette total: 45 min 4 servings

For a pretty blend of colors as well as flavors, Los Angeles chef Sang Yoon lays slices of cuminspiced lamb on a bed of jicama, carrot and lettuce. “Lamb seasoned with cumin is very Indian, as well as Sichuan and Yunnan. But no one in Asia would serve lamb on a salad; that’s just me being Californian,” Yoon says. One 1-pound piece boneless leg of lamb, about 3 inches thick ¥ cup vegetable oil, plus more for rubbing 2 teaspoons ground cumin Salt and freshly ground black pepper 3 tablespoons white wine vinegar 1 teaspoon honey or agave nectar » teaspoon dry mustard Freshly ground white pepper 4 cups thinly sliced romaine lettuce One 6-ounce piece of jicama,

1. Light a grill. Rub the lamb with oil, sprinkle with 1 teaspoon of the cumin and season with salt and black pepper. Let stand at room temperature for 10 minutes. 2. Meanwhile, in a bowl, combine the vinegar, honey, mustard and the remaining 1 teaspoon of cumin. Whisk in the ¥ cup of oil and season the dressing with salt and white pepper. 3. Grill the lamb over moderate heat, turning a few times, until charred and medium-rare, about 12 minutes. Transfer the lamb to a carving board; let rest for 5 minutes. 4. In a large bowl, toss the romaine with the jicama, carrot, cucumber, shredded basil and jalapeños. Add the dressing and toss well. Transfer to plates. Thinly slice the lamb and arrange the slices on the salad. Garnish with the cilantro and basil sprigs and serve. —Sang Yoon beer Rich Trappist ale: Chimay Blue.

peeled and cut into matchsticks 1 large carrot, cut into matchsticks 1 medium seedless cucumber, peeled and cut into matchsticks » cup shredded basil, plus 4 sprigs 2 red jalapeños, seeded and sliced 4 cilantro sprigs

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Grilled Steak Tacos with Avocado Salsa total: 1 hr 15 min 4 to 6 servings

These are the ultimate grilled tacos, because so many of the components get cooked on the grill: the steak, the chorizo, the cheese and even the chiles in the salsa. 3 jalapeños Extra-virgin olive oil 1 large onion—half cut into »-inch dice, half sliced ¥ inch thick 1 garlic clove, minced 1 pound tomatillos—husked and chopped 1 Hass avocado, diced » cup chopped cilantro 1 tablespoon fresh lime juice Salt and freshly ground pepper 2 links of fresh chorizo » pound queso panela or halloumi cheese, cut into squares One 1»-pound flank steak

1. Heat a grill pan. Grill the jalapeños until charred. Stem and seed the jalapeños; finely dice 2 of them. Thinly slice the remaining jalapeño and reserve on a platter. 2. In a saucepan, heat 2 tablespoons of olive oil. Add the diced jalapeños, diced onion and the garlic and cook over moderate heat until golden, 10 minutes. Add the tomatillos and cook until softened. Transfer to a bowl and let cool. Stir in the avocado, cilantro and lime juice; season the salsa with salt and pepper. 3. Oil the chorizo and grill over moderate heat until cooked through. Remove the chorizo casing and crumble the meat into a bowl. Lightly oil the cheese and grill for 1 minute per side, then oil the pan and grill the sliced onion until charred; transfer both to the platter. 4. Oil the steak; season with salt and pepper. Grill over moderately high heat, turning once, 8 minutes for medium-rare. Transfer to a board and let rest for 5 minutes. Thinly slice the steak and serve with the accompaniments. —Gonzalo Martinez serve with Warm flour tortillas. wine Rich, Chilean Carmenère: 2008 Lapostolle Casa.

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Cheddar BLT Burgers with Russian dressing total: 30 min 6 servings

Chef Laurent Tourondel brushes butter on his burgers while they’re grilling. The natural sugars in the butter caramelize, making the meat extradelicious. ½ cup mayonnaise ⅓ cup ketchup 1 tablespoon red wine vinegar 1 tablespoon grated onion 1 tablespoon chopped parsley 1 tablespoon chopped tarragon 1 teaspoon Worcestershire sauce 12 ounces thickly sliced bacon 1¬ pounds ground beef chuck 1¬ pounds ground beef sirloin 1 teaspoon kosher salt » teaspoon freshly ground pepper 2 tablespoons unsalted butter, melted 3 ounces sharp cheddar cheese, cut into 6 slices 6 hamburger buns, split and toasted 6 iceberg lettuce leaves 6 slices of tomato 6 slices of red onion

1. In a bowl, whisk the mayonnaise, ketchup, red wine vinegar, onion, parsley, tarragon and Worcestershire sauce. Cover and refrigerate. 2. In a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes. Drain and cut into large pieces. 3. Light a grill and fill a large bowl with ice water. Gently mix the ground chuck with the ground sirloin, salt and pepper. Form the meat into six 4-inch patties, about 1¥ inches thick. Submerge the patties in the cold water and let soak for 30 seconds. Immediately transfer the burgers to the grill and brush with some of the melted butter. Grill over high heat for 9 minutes for medium-rare meat, turning once or twice and brushing occasionally with butter. Top the burgers with the cheese during the last minute of grilling and let melt. 4. Spread the Russian dressing on the buns. Set the lettuce leaves and tomato slices on the bottom halves and top with the burgers, red onion and bacon. Close the burgers, cut in half and serve right away. —Laurent Tourondel wine Spicy Cabernet: 2006 Ex-Libris.

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Grilled Porterhouse with Summer vegetables total: 45 min 4 servings

Los Angeles chef Kerry Simon likes to grill hefty steaks like this porterhouse over charcoal to give the meat a terrific smokiness. » cup extra-virgin olive oil 2 tablespoons fresh lemon juice 1 tablespoon red wine vinegar 1 tablespoon Dijon mustard 1 tablespoon chopped oregano Salt and freshly ground pepper 2 medium zucchini, sliced on the diagonal ¬ inch thick 1 red onion, sliced ¬ inch thick 1 red bell pepper, cored and quartered ¼ pound shiitake mushrooms, stemmed 1 pound asparagus 1 bunch scallions, roots trimmed and bottom 6 inches only Two 1-inch-thick porterhouse

1. Light a charcoal grill. In a small bowl, whisk the olive oil with the lemon juice, red wine vinegar, mustard and oregano and season with salt and pepper. Transfer half of the dressing to a large bowl. Add the zucchini, onion, red bell pepper, mushrooms, asparagus and scallions. Season the vegetables with salt and pepper and toss. 2. In a perforated grill pan, grill the vegetables over high heat, tossing, until charred in spots, 10 minutes; return to the bowl, add the remaining dressing and toss. 3. Season the steaks generously with salt and pepper. Grill the steaks over high heat, turning occasionally, about 11 minutes for medium-rare meat. Transfer the steaks to a carving board and let rest for 5 minutes. Slice the meat from the bones and serve with the grilled vegetables. —Kerry Simon wine Spicy Malbec: 2007 Crios de Susana Balbo.

steaks (1 pound each)

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