prepared a day ahead. Wrap in wax paper and refrigerate.
1 teaspoon turmeric 1 teaspoon dry barbecue spice ½ teaspoon fresh ground pepper ½ cup pitted dates ¼ cup olive oil, divided 4 trout (each about 8 ounces) split and heads removed
Turkish Kebab Pockets (meat) Serves 6
Directions: Place onion, garlic, turmeric, barbecue spice, pepper, dates and 2 tablespoons oil in the food processor. Process until coarsely chopped. Stuff the mixture inside the trout, cover and press lightly. Brush with remaining oil. Cook over medium-hot coals, about 5 minutes on each side. Serve hot from grill with black-bean pilaf or sagegrilled corn – or both!
Cook’s Tips: *From Turkey, “cop sis” literally means “rubbish kabob” because it is made with scraps of meat marinated in onion and cumin. *Lamb, beef or poultry may be used. *Use a mandolin to slice the red onion wafer-thin. Ingredients: 1 large onion, cut into chunks 2 teaspoons bottled minced garlic 1 teaspoon kosher salt 1 teaspoon fresh ground pepper 1½ teaspoons cinnamon 3 tablespoons olive oil 1½ pounds lamb shoulder cut in small bitesize pieces 6 pita breads, warmed bunch of flat-leaf parsley, coarsely snipped 1 medium red onion, thinly sliced juice of 1 large lemon Directions: Place the onion, garlic, salt, pepper and cinnamon in the food processor. Process until the onion is finely chopped. Transfer to a shallow dish. Stir in the oil. Add the lamb chunks and toss with to coat. Cover and refrigerate for at least 4 hours, preferably overnight. Thread the meat onto skewers. Cook over hot coals, turning frequently, 4 to 5 minutes or until desired doneness. Split the pita bread. Carefully push the meat into the pockets. Top with parsley and onion. Drizzle the lemon juice over and press pockets lightly to partially close before enjoying.
Stuffed Grilled Trout With Dates (pareve) Serves 4 Cook’s Tips: *Prepare the stuffing a day ahead and refrigerate. Ingredients: 1 medium, sweet onion, cut into chunks 1 teaspoon bottled chopped garlic
Sage-Grilled Corn (pareve) Serves 6 Cook’s Tips: *Instead of wrapping in aluminum foil, roll back dampened corn husks, rub with the sage mixture and rewrap husks. *Keep a pair of scissors for kitchen use as in snipping fresh herbs such as sage below. *Substitute 1 tablespoon dried sage for fresh. CREDIT: PIXABAY
Ingredients: 6 tablespoons olive oil 3 tablespoons snipped fresh sage 6 ears corn, husked pass salt and pepper Directions: Combine oil and sage. Rub each ear of corn with the sage mixture and wrap in aluminum foil. Place on the hot grill. Turn often about 10 minutes. Unwrap and season with salt and pepper.
Fire-Pit Potato Pockets (pareve) Makes 6 Cook’s Tips: *Scrub potatoes, prick all over, brush with vegetable oil and wrap in foil. Place in embers at the side of fire and bake 50 to 60 minutes until softened.
CREDIT: PIXABAY
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Ingredients: Heavy-duty aluminum foil JEWISH LEDGER
| APRIL 30, 2021
CREDIT: PIXABAY
6 baking potatoes, scrubbed, unpeeled 6 rounded teaspoons margarine salt, pepper and garlic powder Directions: Cut 6 pieces aluminum foil, 6×6 inches. Slice each potato about a half-inch thick. Arrange on a square of aluminum foil, dot with a teaspoon of margarine. Sprinkle with salt, pepper and garlic powder. Continue with remaining ingredients. Wrap tightly and cook in embers, 20 minutes or until softened.
Black-Bean Pilaf (pareve) Serves 6 Cook’s Tips: *Save time. Use instant cooked rice. *Substitute cooked wild rice for bulgur wheat. *Make one day ahead and refrigerate. *21 seasoning is available from Trader Joe’s. Ingredients: ½ cup bulgur wheat 2 cups cooked long-grain rice 2 tablespoons margarine 1 cup frozen petite peas 1 cup canned black beans, well-drained 1 green onion, snipped about ¼-inch thick 1½ teaspoons 21 seasoning salt and freshly ground pepper to taste Directions: Place the bulgur wheat in a bowl and pour boiling water over top. Let stand for 10 minutes. Drain well. In a larger bowl, combine the bulgur and rice. Set aside. In a medium saucepan, heat the margarine over medium heat. Add the peas. Cook stirring for 3 to 4 minutes until peas are thawed. Stir in the black beans, green onion and 21 seasoning. Add to the rice mixture. If needed, season to taste with salt and pepper.
Coconut-Crusted Pineapple (pareve) Serves 6 Cook’s Tips: *Substitute nutmeg for cardamom. *May use other fruits, such as plums, pears and peaches. *Use tongs to turn wedges.
Ingredients: ¾ cup brown sugar 1 teaspoon cinnamon 1 teaspoon cardamom 2 tablespoons finely shredded unsweetened coconut 1 pineapple, peeled, cored and cut in 6 wedges plastic bag for seasoning mixture Directions: Heat grill to medium-high heat. In a plastic bag, toss together the sugar, cinnamon, cardamom and coconut. Place the pineapple in the bag and shake to coat on all sides. Spray the rack with vegetable spray. Arrange pineapple on the rack. Grill for 3 to 5 minutes on each side until nicely browned and crusty.
Classic S’mores S’more is a contraction of the phrase “some more.” The confection appeared in a cookbook in the early 1920s when it was called just a “Graham Cracker Sandwich.” To cook and assemble: Place a marshmallow on a long skewer. Toast over the flame to desired doneness. Goldenbrown will be soft enough to “squelch.” Place the marshmallow and a square of dark chocolate (pareve) on a graham cracker. Top with another cracker. Press lightly to make a sandwich.
A CLASSIC VERSION OF S’MORES. CREDIT: PIXABAY
S’more Bar Additions: Along with the classic ingredients, set out jars of peanut butter and jelly to take the place of chocolate (a winner for little kids), shortbread, chocolate-chip cookies and ginger snaps to substitute for crackers, peppermint patties for chocolate bars, sliced fruits such as strawberries, peaches and plums for chocolate, flat salty pretzel chips for crackers. The list is endless. And everybody will have fun, even if they do get a little messy. Enjoy! Ethel G. Hofman is a widely syndicated American Jewish food and travel Ethel G. Hofman is a widely syndicated American Jewish food and travel columnist, author and culinary consultant.
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