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Grills Gone Wild Pics

Grills Gone Wild (October 2008)

GAZPACHO
Servings: Makes about 51/2 cups.
Ingredients
2 pounds tomatoes
2 red bell peppers
2 Kirby cucumbers
4 garlic cloves
2 tablespoons Sherry vinegar, or to taste
1/2 cup extra-virgin olive oil
1/2 round loaf crusty bread (about 9 inches in diameter)
1/2 teaspoon minced fresh tarragon leaves
2 teaspoons salt, or to taste
1 teaspoon freshly ground black pepper, or to taste

Preparation
Preheat oven to 350°F and line a baking pan with foil.
Arrange tomatoes and bell peppers in baking pan and roast in upper third of oven 30 minutes. Transfer tomatoes to a large glass or ceramic bowl and continue to roast peppers until lightly charred, about 15 minutes more. Transfer peppers, including any juices in pan, to another large glass or ceramic bowl and let stand, covered, until peppers are cool enough to handle.
Holding tomatoes over bowl to catch juices, peel and cut into pieces. Holding peppers over their bowl to catch juices, peel peppers and discard stems and seeds. Tear peppers into pieces and add to tomatoes. Pour pepper juice through a fine sieve into tomato mixture. Peel and chop cucumbers. Finely chop garlic and stir into tomato mixture with cucumbers, vinegar, and oil. Cut four 1/2-inch-thick slices from cut side of loaf and trim crusts from slices. Cut slices into 1-inch pieces and in a small bowl soak in water to cover 10 minutes. Drain bread, without squeezing out excess liquid, and stir into tomato mixture with tarragon, salt, and pepper. Chill mixture, covered, at least 8 hours and up to 1 day.

In a food processor pur
ee mixture, in batches if necessary, and return to bowl. Chill gazpacho, covered, 2 hours.

Force gazpacho through a food mill into another large bowl and season, if desired, with additional vinegar, salt, and pepper.

Couscous and roasted tomato salad

For tomatoes and lemon oregano oil
6 plum tomatoes (1 lb), halved lengthwise
1 1/4 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon black pepper
1/3 cup extra-virgin olive oil
2 garlic cloves, finely chopped
10 fresh basil leaves
12 whole fresh oregano leaves plus 3 tablespoons finely chopped
2 teaspoons fresh lemon zest, removed in strips with a vegetable peeler and finely minced
2 tablespoons fresh lemon juice

For couscous
2 teaspoons olive oil
2 1/4 cups pearl (Israeli) couscous (12 oz)
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 cup water
1/4 teaspoon salt

Preparation

Roast tomatoes and prepare oil:
Put oven rack in middle position and preheat oven to 250°F.

Toss tomatoes with sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange, cut sides down, in a small shallow baking pan. Heat oil in a 9- to 10-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring occasionally, until pale golden, 1 to 2 minutes. Stir in basil and whole oregano leaves, then pour oil over tomatoes. Roast tomatoes until very tender but not falling apart, 2 1/4 to 2 1/2 hours.

Transfer tomatoes with a spatula to a large plate, then pour oil through a fine-mesh sieve into a small bowl or measuring cup, discarding solids. Stir in chopped oregano, zest, juice, and remaining 1/4 teaspoon salt and pepper.

Cook couscous:
Heat 2 teaspoons olive oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then toast couscous, stirring occasionally, until fragrant and pale golden, 3 to 5 minutes. Add broth, water, and salt and simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes. Remove from heat and let stand, covered, 10 minutes, then stir in 2 1/2 tablespoons lemon oregano oil. Season with salt.

Vietnamese Beef Salad
For marinade
2 stalks fresh lemongrass, outer leaves discarded and root end trimmed
6 garlic cloves, minced
2 tablespoons Asian fish sauce (preferably nuoc mam)
1 tablespoon soy sauce
4 teaspoons sugar
2 tablespoons vegetable oil
1/2 teaspoon Asian sesame oil
a 1- to 1 1/4-pound skirt steak or flank steak
1/2 pound dried rice-stick noodles (rice vermicelli)
1/2 cup fresh basil leaves (preferably Thai basil), washed well and spun dry
1/2 cup fresh mint leaves, washed well and spun dry
1/2 cup fresh coriander leaves, washed well and spun dry
about 1 cup Nuoc Cham (Vietnamese lime sauce)
a 1-pound seedless (European) cucumber, halved lengthwise and cut diagonally into 1/4-inch-thick slices
about 2 tablespoons Toasted Rice Powder
2 to 4 small thin fresh red or green Asian chilies (1 to 2 inches long) or serrano chilies, seeded and sliced very thin (wear rubber gloves)

Garnish: Thai basil, mint, or coriander sprigs

Preparation
Make marinade:
Thinly slice lower 6 inches of lemongrass stalks, discarding remainder of stalks. In a food processor or blender finely grind together sliced lemongrass and garlic. Add remaining marinade ingredients and blend well.
In a large resealable plastic bag combine marinade and steak and seal bag, pressing out excess air. Marinate steak, chilled, turning bag once or twice, at least 4 hours or overnight.
In a large bowl soak noodles in hot water to cover 15 minutes, or until softened and pliable.
Prepare grill (or preheat broiler). Bring a kettle of salted water to a boil for noodles.
Discard marinade and grill steak on an oiled rack set 5 to 6 inches over glowing coals 3 to 5 minutes on each side for medium-rare. (Alternatively, steak may be broiled on rack of a broiler pan about 3 inches from heat about same amount of time.) Transfer steak to a cutting board and let stand 5 minutes.

While steak is cooking, drain noodles in a colander and cook in boiling water 30 seconds to 1 minute, or until just tender. In a colander drain noodles and rinse under cold water to stop cooking. Drain noodles well.

In a large bowl toss noodles with herbs and half of nuoc cham. Divide cucumber among 4 bowls or plates and top with noodles. Sprinkle each serving with 1 to 1 1/2 teaspoons rice powder. Thinly slice steak on the diagonal and divide among noodles, mounding it. Sprinkle chilies over each serving and garnish with herb sprigs. Serve remaining nuoc cham on the side.

Chopped Salad with Salsa Verde

3 tomatillos, husked, quartered
1/3 cup (lightly packed) cilantro
5 tablespoons fresh lime juice
1 teaspoon chopped jalapeño chili
1 garlic clove, peeled
6 tablespoons vegetable oil
1/2 cup finely chopped green onions
2 1/2 cups chopped romaine lettuce
2 cups chopped green cabbage
3/4 cup chopped seeded tomatoes
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels
1 avocado, pitted, peeled, diced
1/4 cup feta cheese, crumbled
Corn tortilla chips (optional)

Preparation

Puree first 5 ingredients in blender. Pour into medium bowl. Whisk in oil, then green onions. Season with salt and pepper.

Mix all remaining ingredients except chips in bowl. Toss with enough dressing to coat. Serve with chips, if desired.

Recipes: Anyone Can Cook (Spring 2008)

Muhammara
Ingredients
a 7-ounce jar roasted red peppers, drained
2/3 cup fine fresh bread crumbs
1/3 cup walnuts, toasted lightly and chopped fine
2 to 4 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1 tablespoon fresh lemon juice, or to taste
2 teaspoons pomegranate molasses*
1 teaspoon ground cumin
1/2 teaspoon dried hot red pepper flakes
3/4 cup extra-virgin olive oil
toasted pita triangles as an accompaniment
*available at Middle Eastern markets
Preparation

In a food processor blend together the peppers, the bread crumbs, the walnuts, the garlic, the lemon juice, the pomegranate molasses, the cumin, the red pepper flakes, and salt to taste until the mixture is smooth and with the motor running add the oil gradually. Transfer the muhammara to a bowl and serve it at room temperature with the pita triangles.

Zucchini Patties With Feta

Ingredients
2 1/2 cups coarsely grated zucchini (from about 3 medium)
1 teaspoon salt, divided
1 large egg
1 large egg yolk
1/2 cup (or more) all purpose flour
1/2 cup crumbled feta cheese
1 cup chopped fresh Italian parsley
1/2 cup chopped green onions
1 1/2 tablespoons chopped fresh dill
1/2 cup (about) olive oil
1/2 cup (about) corn oil
Plain Greek yogurt
Preparation
Toss zucchini and 1/2 teaspoon salt in large bowl. Let stand 5 minutes. Transfer to sieve. Press out excess liquid; place zucchini in dry bowl. Mix in egg, yolk, 1/2 cup flour, cheese, and 1/2 teaspoon salt. Mix in parsley, onions, and dill. If batter is very wet, add more flour by spoonfuls.

Mango-Curry Shrimp Salad In Wonton Cups
You’ll need a miniature muffin tin to prepare the wonton cups.
Ingredients
12 wonton wrappers (from one 12-ounce package), each cut into 4 squares
Vegetable oil
1/2 cup mayonnaise
2 tablespoons chopped fresh cilantro
5 teaspoons fresh lime juice
2 teaspoons mango chutney
3/4 teaspoon Thai green curry paste*
12 ounces peeled cooked medium shrimp, coarsely chopped
Fresh cilantro leaves
Preparation
Preheat oven to 325°F. Place wonton squares on work surface; brush lightly with oil. Press each into miniature muffin cup, oiled side down. Bake until wonton cups are golden brown, about 10 minutes. Cool completely in tins. (Can be made 3 days ahead. Remove cups from tins and store airtight at room temperature.)
Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend.
Stir in shrimp. Season salad to taste with salt and pepper. (Salad can be prepared up to 1 day ahead. Cover and refrigerate.)
Place wonton cups on serving platter.

Shrimp Rice-Paper Rolls With Vietnamese Dipping Sauce
Ingredients
Dipping Sauce
1/2 cup fresh lime juice
1/4 cup sugar
3 tablespoons fermented fish sauce (nam pla)*
1 tablespoon unseasoned rice vinegar
1 tablespoon chopped fresh cilantro
2 garlic cloves, minced
shrimp rice-paper rolls with Vietnamese dipping sauce (continued)
1 teaspoon minced jalapeño chili with seeds
Rice-Paper Rolls
1 1/2 tablespoons olive oil
6 ounces fresh shiitake mushrooms, stemmed, caps thinly sliced
4 ounces dried thin Chinese rice sticks (maifun)*
12 8- to- 9-inch round rice-paper sheets*
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 cup fresh basil leaves
1 cup finely shredded iceberg lettuce or green cabbage
1 cup mung bean sprouts or daikon (Japanese white radish) sprouts
1 cup matchstick-size strips seeded English hothouse cucumber
1 cup matchstick-size strips peeled carrot or jicama
8 ounces cooked peeled deveined medium shrimp, cut lengthwise in half

For dipping sauce: Whisk all ingredients in medium bowl until sugar dissolves. Let stand at least 30 minutes. (Can be made 1 day ahead. Cover; chill.)
For rice-paper rolls: Heat oil in medium skillet over medium-high heat.
Add mushrooms and sauté until soft, about 5 minutes. Cool.
Place rice sticks in large bowl; add enough hot water to cover.
Let stand until softened, about 30 minutes. Drain. Cut into 6-inch lengths; set aside. Fill same bowl with warm water.
Add 1 rice-paper sheet and turn until beginning to soften, about 30 seconds (sheet will still be stiff in a few spots). Remove from water; drain on kitchen towel. Repeat with 5 more rice-paper sheets, arranging in single layer.
Divide half of mint, cilantro, and basil among softened rice-paper sheets, arranging in line across lower third of each sheet and leaving 1-inch border on each end.
Top with half of rice sticks, shaping into compact log. Top with half of lettuce, sprouts, cucumber, carrot, shrimp, and mushrooms. Fold bottom of each rice sheet over filling, then fold in ends and roll into tight cylinder. Place rolls, seam side down, on platter. Repeat soaking with remaining rice-paper sheets, then top with remaining filling to form 6 more rolls. (Can be made 6 hours ahead. Cover with damp paper towel and plastic wrap; chill.) Cut each roll diagonally into thirds. Arrange on platter and serve with sauce.
*Available at Asian markets.

Goat Cheese and Sun-Dried Tomato Tartines
Ingredients
12 (1/2-inch-thick) baguette slices
3 1/2 tablespoons extra-virgin olive oil
1 medium tomato, peeled , seeded, and cut into 1/4-inch dice
2 tablespoons julienned soft sun-dried tomatoes (not packed in oil)
1 tablespoon torn fresh basil
1 teaspoon Sherry vinegar
2 tablespoons bottled black olive tapenade
8 oz soft mild goat cheese log, cut crosswise into 1/2-inch-thick slices
Garnish: torn fresh basil leaves
Preparation
Preheat oven to 350°F.
Brush 1 side of baguette slices with 2 tablespoons oil and arrange, oiled sides up, on a baking sheet.
Toast bread in middle of oven until golden on top, about 7 minutes, then transfer to a rack to cool. Leave oven on.
Stir together fresh and dried tomatoes, basil, vinegar, and 1/2 tablespoon oil.
Spread each toast with tapenade and top with a slice of goat cheese and a rounded teaspoon of tomato mixture.

Steamed Pork and Jicama Dumplings
Ingredients
1 large egg white
2 tablespoons minced peeled fresh ginger
1 tablespoon minced garlic
1 tablespoon peanut or vegetable oil
1 tablespoon Asian sesame oil
1 tablespoon soy sauce
1 tablespoon cornstarch
2 teaspoons sugar
1/2 teaspoon salt
1 cup diced (1/4 inch) peeled jicama
1/2 cup minced scallion
1 1/2 lb ground pork (not lean)
60 wonton wrappers (from two 12- to 14-oz packages), thawed if frozen
2 tablespoons white sesame seeds, toasted
Special equipment: a 2 1/2-inch round cookie cutter; a pasta pot with a deep perforated colander-steamer insert or a metal steamer
Make filling: Lightly whisk egg white in a large bowl, then whisk in ginger, garlic, peanut oil, sesame oil, soy sauce, cornstarch, sugar, and salt. Add jicama, scallion, and pork and mix together with your hands until combined well.

Assemble dumplings:
Arrange Wonton wrappers in groups of 10. Cut through each stack with cookie cutter and discard trimmings Arrange 6 rounds on a work surface (keep remaining rounds covered with plastic wrap) and mound a scant tablespoon filling in center of each. Lightly moisten edge of wrappers with a finger dipped in water. Working with 1 at a time and leaving dumpling on flat surface, gather edge of wrapper around side of filling, pleating wrapper to form a cup and pressing pleats against filling (leave dumpling open at top). Flatten filling flush with edge of wrapper with wet finger and transfer dumpling to a tray. Make more dumplings in same manner with remaining rounds and filling.
Steam dumplings: Generously oil bottom of colander-steamer insert and bring a few inches of water to a boil in pot so that bottom of insert sits above water.
Arrange 10 dumplings, about 1/2 inch apart, in insert and steam over moderate heat, covered, until dough is translucent and filling is just cooked through, about 6 minutes.
Stir together black and white sesame seeds and sprinkle over dumplings.
• Dumplings (without sesame seeds) can be formed and steamed 1 day ahead and cooled completely, then chilled, covered. Steamed dumplings can also be frozen 1 week; freeze in 1 layer on a plastic-wrapped tray until hardened, then transfer to a sealable plastic bag. Reheat (do not thaw if frozen) in colander-steamer insert over simmering water (over low heat) until heated through, about 6 minutes.

Beef Skewers with Pomegranate-Cumin Glaze
Ingredients
1 teaspoon cumin seeds
1/4 cup pomegranate molasses*
1/2 cup extra-virgin olive oil
3 garlic cloves, pressed
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1 pound steak, cut into twenty-four 3/4-inch cubes
24 small metal skewers or bamboo skewers, soaked in water 30 minutes, drained
*Available at some supermarkets, at Middle Eastern markets, and online from adrianascaravan.com.

Preparation
Heat small skillet over medium heat. Add cumin and stir until aromatic and lightly toasted, about 2 minutes. Grind cumin in mortar or spice mill. Mix pomegranate molasses, olive oil, garlic, oregano, salt, pepper, cinnamon, and cumin in 1-gallon resealable plastic bag. Add steak; chill at least 1 hour and up to 4 hours.
Remove steak from marinade. Thread 1 beef piece on each skewer; place on baking sheet. Do ahead Can be made up to 2 hours ahead. Cover and refrigerate.Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle kebabs with salt and pepper. Cook, turning often, about 4 minutes for medium-rare.

Tarragon Chicken Salad in Tortilla Cups
Ingredients
6 cups shredded cooked chicken
3 ribs celery
1 cup red seedless grapes
1 granny smith apple
1 1/2 cups Tarragon Mayonnaise (recipe below)
3 tablespoons fresh parsley
Salt and freshly ground pepper
Preparation
Preheat the oven to 350. Using a cookie cutter cut out tortilla rounds that will fit inside a mini-muffin tin. Brush tortillas with oil and place them inside the muffin tin pressing them down to take the shape of the pan. Bake approximately 10 minutes until they are golden brown.
Combine the chicken, celery, grapes, apple, mayonnaise and parsley in a large bowl and stir to mix thoroughly. Season with salt and pepper.
Tarragon Mayonnaise
2 large eggs or 1 cup of good quality mayonnaise
3 tablespoons tarragon vinegar
Juice of 1 lemon
½ cup tarragon packed in vinegar
1 cup canola oil (omit if using mayonnaise)
1 shallot, minced
Salt and freshly ground pepper
Place the eggs or mayonnaise, vinegar, lemon juice, and tarragon leaves in the bowl of a food processor and process until well blended.
Add oil in a slow steady stream down the feed tube, with the motor running and process until all the oil is incorporated (omit the oil if using mayonnaise)
Add the shallot and blend until smooth. Season with salt and pepper. Refrigerate in an airtight container until ready to use or up to one week.

Lemon Mascarpone Tarts
Ingredients
For tart shells
1 1/2 sticks (3/4 cup) cold unsalted butter
2 cups all-purpose flour
3/4 cup pecans (about 3 ounces)
3 tablespoons granulated sugar
1/2 teaspoon salt
1/4 cup milk
For filling
1 stick (1/2 cup) unsalted butter
1 1/2 cups granulated sugar
1/3 cup fresh lemon juice
3 whole large eggs
3 large egg yolks
2 tablespoons freshly grated lemon zest (from about 1 1/2 lemons)
3/4 cup mascarpone cheese (about 6 ounces)
6 tablespoons heavy cream

Preparation

Make shells:
Cut butter into 1/2-inch pieces. In a food processor combine flour, pecans, sugar, and salt and pulse until finely ground. Add butter and pulse until mixture resembles coarse meal. Add milk and pulse until a dough just forms. Form dough into a flattened disk and chill, wrapped in plastic wrap, at least 1 hour and up to 1 day.

Press dough (about 1/3 cup for each shell) onto bottoms and up sides of eight 4 1/2-inch fluted tart pans with removable rims.

Prick bottoms of shells all over with a fork. Freeze shells 1 hour.

Preheat oven to 350°F.

Arrange shells in a shallow baking pan and bake in middle of oven 18 minutes, or until golden.

Cool shells in pans on a rack. Shells may be made 1 day ahead and kept, covered, at room temperature.

Make filling:
In a heavy saucepan combine butter, 3/4 cup sugar, and lemon juice over moderately high heat, stirring occasionally until butter is melted.

Bring mixture to a boil, stirring, and remove pan from heat. In a bowl whisk together whole eggs, yolks, and remaining 3/4 cup sugar until thick and pale. Add hot butter mixture in a stream, whisking constantly, and transfer to pan. Cook mixture over moderate heat, stirring constantly, until thick and just beginning to boil. Pour mixture through a fine sieve into a heatproof bowl and stir in zest. Cool lemon mixture completely, its surface covered with buttered wax paper, and chill at least 8 hours and up to 1 day.

In another bowl with an electric mixer beat together mascarpone and cream until thick and smooth.

Fold in 1 1/2 cups lemon mixture, reserving remainder for another use, until combined well.

Divide filling among shells, smoothing tops.

Chill tarts, loosely covered, at least 1 hour and up to 1 day.

Facebook Group

Hello Fellow Epicureans,

Follow the link below to access the Facebook group for the Chicago GSB Epicurean Club. You can use the group to contact the co-chairs, meet other GSB Epicureans, request to be added to our GSB listserv, share event ideas and great places to eat, and find out about upcoming events.

Facebook: Chicago GSB Epicurean Club

Note: In order to join the group, you must join the UChicago network by registering your UChicago email address with Facebook.

Meet the Co-Chairs

Jay Campbell

Co-Chair

Samarth Chandra

Co-Chair

Persis Elavia

Co-Chair

Umar Haider

Co-Chair

Sean Christopher Lobo

Co-Chair

Claire Rauh

Co-Chair