Israel is the land of grilled meat. During vacation time you can see cars pulled over on the side of the road almost everywhere with their small metal grills, fanning the coals, cooking "al ha'aish" – on the fire. I fit right in. Something about cooking on a fire makes me smile. I pack everything in plastic boxes already prepared for the fire, salads included. Just pop the tops and let the good times role.
One good tool for a barbecue is a good sauce. You can brush the sauce on a piece of chicken, ribs, or spread it on a brisket. It is even good on a hamburger or hot dog.
Don't forget the drinks. I have included an interesting variation of lemonade here. I also bring chimichurri sauce to every BBQ and never go home with it. Enjoy!
Grilled Chicken Thighs
- 3/4 cup soy sauce
- 1/3 cup (packed) dark brown sugar
- 2 tbsps. chopped peeled fresh ginger
- 4 large garlic cloves, chopped
- 12 chicken legs and thighs (about 3 lbs.)
Whisk soy sauce, brown sugar, ginger, and garlic in a large bowl. DO AHEAD. This can be made 2 hours ahead. Let it stand at room temperature.
Prepare barbecue (medium-high heat). Add chicken to marinade; toss to coat. Let the marinade stand at room temperature 15 minutes. Brush the grill with oil. Grill the chicken until cooked through, about 5 minutes per side.
Makes 6 servings.
Pepper-Crusted Steaks With Soy-Glazed Mushrooms
- 4 14- to 16-oz. rib steaks (each about 1 to 1 1/4 in. thick)
- 3 tbsps. coarse crushed black pepper
- 2 tsps. coarse kosher salt
- 1/2 plus 2 tbsps. (1 1/4 sticks) margarine
- 4 tsps. soy sauce
- 1 1/2 tsps. balsamic vinegar
- 1 lb. mushrooms, cut into 1/3-in.-thick slices
Sprinkle steaks with coarse ground black pepper and coarse salt. Let stand at room temperature 30 minutes. Melt 1/2 cup margarine in large skillet over medium heat. Stir in soy sauce and vinegar. Stir in mushrooms. Sprinkle with salt. Remove from heat.
Prepare barbecue (medium-high heat). Grill steaks until cooked to desired doneness, about 5 minutes per side for medium-rare. Transfer to plates. Top each steak with 1/2 tbsp. margarine. Warm mushrooms until soft and beginning to release juices, about 3 minutes. Divide mushrooms among steaks and serve.
Makes 4-6 servings.
Barbecue Sauce I – Spicy
- 2 tbsps. vegetable oil
- 2 medium onions, finely chopped
- 1 tbsp. minced garlic
- 1 tbsp. paprika
- 1/2 tsp. cayenne pepper
- 3/4 cup ketchup
- 1/2 cup beer
- 1/4 cup vinegar
- 1 tbsp. soy sauce
Heat vegetable oil in heavy medium saucepan over medium heat. Add onion and saute until tender, about 5 minutes. Add garlic, paprika, and cayenne and stir 1 minute. Add ketchup, beer, vinegar and soy sauce. Reduce heat to medium-low. Simmer uncovered until flavors blend and sauce is slightly reduced, stirring occasionally, about 30 minutes.
Makes about 1 1/2 cups.
Barbecue Sauce II – My Wife's
- 1/2 cup ketchup
- 1/2 cup brown suga r
- 1 large onion, sliced
- 1 tbsp. soy sauce
- salt, pepper and chopped garlic to taste
Saute onions until translucent, adding remaining ingredients. Stir over low flame until sugar melts.
rilled Spice-Rubbed Salmon
- 1 1/2 tbsps. coriander seeds
- 1 1/2 tbsps. mustard seeds
- 1 1/2 tbsps. cumin seeds
- 1 tsp. black peppercorns
- 3 tbsps. (packed) brown sugar
- 1 4-lb. boneless side of salmon with skin
Heat heavy small skillet over medium-high heat. Add coriander, mustard and cumin seeds; saute until fragrant, about 3 minutes. Add peppercorns. Remove from heat and cool. Finely grind mixture in spice grinder or in mortar with pestle. Transfer to bowl. Mix in sugar.
Place salmon, skin side down, on large baking sheet. Rub spice mixture over salmon, pressing gently to adhere.
Prepare barbecue (medium heat). Grill salmon, skin side down, 6 minutes. Turn salmon over and grill until just opaque in center, about 6 minutes more. Transfer salmon to platter. Serve.
Makes 12 servings.
- 7 cups 2-in. pieces peeled seeded watermelon (from about 4 lbs.)
- 1 cup water
- 1/3 cup sugar
- 1 cup fresh lemon juice
- 3 tbsps. grenadine
- 3 cups ice cubes
- lemon twists (optional)
Mix sugar and water, boil 2 minutes. Refrigerate until cold. Puree watermelon pieces in processor. Strain watermelon puree into large pitcher, pressing on solids in strainer to extract as much juice as possible. Discard any solids in strainer. Add lemon juice and grenadine to pitcher; stir to blend. (Can be prepared 6 hours ahead. Refrigerate)
Stir 3 cups ice cubes into watermelon-lemonade. Pour into tall glasses. Garnish with lemon twists, if desired.
Makes 6 servings.
A great sauce to be served with steak or chicken.
- 1 cup (packed) fresh Italian parsley
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 1/4 cup (packed) fresh cilantro
- 2 garlic cloves, peeled
- 3/4 tsp. dried crushed red pepper
- 1/2 tsp. ground cumin
- 1/2 tsp. salt
Chop all ingredients very fine. Combine in bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
Makes about 1 cup.