4th of JULY GRILLING PICNIC MENU

Brats with Mango Relish
Makes: 4 servings
Start to Finish: 20 minutes

Ingredients

• 1 large fresh mango, seeded, peeled, and halved
• 1 small red onion, cut in 1/2-inch slices
• 4 cooked smoked bratwurst (12 oz.)
• 4 buns, split
• 2 hearts of romaine lettuce, halved
• 1/2 tsp. Jamaican jerk seasoning

Directions

1. Brush mango and onion with 1 tablespoon cooking oil.

2. On rack of uncovered grill place mango halves, onion, and brats directly over medium heat. Grill for 8 minutes, or until mango and brats are browned and heated through and onion is crisp-tender, turning once halfway through cooking. Lightly toast buns for 1 to 2 minutes on grill. Set aside mango, onion, and brats.

3. Lightly brush romaine with cooking oil. Grill 1 to 2 minutes, directly over medium coals, until lightly browned and wilted, turning once.

4. For relish, chop grilled mango and onion. Combine in bowl with 1 tablespoon cooking oil, the jerk seasoning, and salt and pepper. Serve brats in buns with relish and romaine.

Finger-Lickin' Barbecue Chicken
Makes: 6 servings
Prep: 45 minutes
Marinate: 2 to 4 hours
Grill: 50 minutes

Ingredients

• 3 to 4 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
• 1-1/2 cups dry sherry
• 1 cup finely chopped onion
• 1/4 cup lemon juice
• 2 bay leaves
• 6 cloves garlic, minced
• 1 15-ounce can tomato puree
• 1/4 cup honey
• 3 tablespoons light-flavored molasses
• 1 teaspoon salt
• 1/2 teaspoon dried thyme, crushed
• 1/4 to 1/2 teaspoon ground red pepper
• 1/4 teaspoon black pepper
• 2 tablespoons white vinegar

Directions

1. Place chicken in a plastic bag set in a shallow dish. For marinade, in a medium bowl stir together sherry, onion, lemon juice, bay leaves, and garlic. Pour over chicken; seal bag. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally. Drain chicken, reserving marinade. Cover and chill chicken until ready to grill.

2. For sauce, in a large saucepan combine the reserved marinade, the tomato puree, honey, molasses, salt, thyme, red pepper, and pepper. Bring to boiling. Reduce heat and simmer, uncovered, about 30 minutes or until reduced to 2 cups. Remove from heat; remove bay leaves. Stir in vinegar.

3. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken pieces, bone sides down, on grill rack over drip pan. Cover and grill for 5 0 to 60 minutes or until tender and no longer pink, brushing with some of the sauce during the last 15 minutes of grilling. [For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. To serve, reheat and pass the remaining sauce with chicken

Garden Three-Bean Salad
with Fresh French Dressing

Makes 8 servings.
Start to Finish: 30 minutes

Ingredients

• 2 cups green beans, trim if desired
• 2 cups frozen shelled sweet soybeans (edamame), thawed
• 8 cups salad greens
• 1 cup canned white beans such as cannellini, thoroughly rinsed and drained
• 1 cup radishes, quartered and/or sliced
• 1 recipe Fresh French Dressing (recipe below)

Directions

1. In a microwave-safe bowl combine green beans with 1/4 cup water and 1 tsp. salt. Toss to distribute salt among beans. Microcook, uncovered, on 100 percent power (high) for 3 to 5 minutes or until just tender. Set aside and allow to cool.

2. Place salad greens in a large salad bowl; add green beans, edamame, and white beans. Add about half the dressing. Sprinkle with pepper and toss gently. Pass remaining dressing.

Fresh French Dressing: In a blender combine 2 medium tomatoes, halved and seeded; 2 to 3 Tbsp. red wine vinegar; 1/4 cup olive oil; 2 Tbsp. snipped fresh tarragon; 2 Tbsp. tomato pa ste, and 2 tsp. Dijon mustard. Cover and process until thoroughly blended. Season to taste with salt and pepper. Tomatoes vary in juiciness, if dressing is too thin, blend in additional tomato paste, 1 teaspoon at a time. Refrigerate until serving time.



Greek Pasta Salad
Makes 12-16 side dishes
Prep: 40 minutes
Chill: 2 to 24 hours

Ingredients

• 12 oz. dried fusilli or penne pasta (about 4 cups uncooked)
• 2 cups cherry tomatoes, quartered
• 1 medium cucumber, halved lengthwise and sliced
• 4 green onions, sliced
• 1/3 cup pitted kalamata olives, halved
• 1/2 cup olive oil
• 1/2 cup lemon juice
• 2 Tbsp. snipped fresh basil or 2 tsp. dried basil, crushed
• 2 Tbsp. snipped fresh oregano or 2 tsp. dried oregano, crushed
• 1 Tbsp. anchovy paste (optional)
• 4 to 6 cloves garlic, minced
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 1 cup crumbled feta cheese (4 oz.)
• Fresh oregano leaves

Directions

1. Cook pasta according to package directions. Drain in a colander. Rinse with cold water; drain again.

2. In a large bowl toss together the cooked pasta, tomatoes, cucumber, green onions, and olives.

3. In a screw-top jar combine the olive oil, lemon juice, basil, the 2 tablespoons oregano, anchovy paste (if using), garlic, salt, and pepper. Cover and shake well. Drizzle over past mixture; toss to coat.

4. Cover and chill in refrigerator for as least 2 hours or up to 24 hours. To serve, add feta cheese; toss. Sprinkle fresh oregano leaves.

Skillet White Beans
Servers: 12-14 side dishes
Prep: 25 minutes
Cook: 25 minutes

Ingredients

• 1 large sweet onion, halved lengthwise and thinly sliced (2 cups)
• 3 Tbsp. butter
• 1/2 cup maple or maple-flavored syrup
• 1/3 cup white balsamic vinegar or lemon juice
• 2 Tbsp. packed brown sugar
• 2 Tbsp. snipped fresh sage
• 2 Tbsp. tomato paste
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 2 15-1/2- or 16-oz. cans navy beans, rinsed and drained
• 2 15 1/2- or 16-oz. cans butter beans, rinsed and drained
• 1 15- to 16-oz. can garbanzo beans (chickpeas), rinsed and drained
• Dairy sour cream
• Yellow, red, and/or green tomatoes, chopped (optional)
• Sage leaves (optional)

Directions

1. In 12-inch skillet cook onion in hot butter over medium heat about 15 minutes or until very tender and browned, stirring occasionally. Stir in maple syrup, balsamic vinegar, brown sugar, sage, tomato paste, salt, and pepper. Add beans; stir to coat.

2. Cover and cook over medium heat for 10 to 15 minutes or until heated through, stirring occasionally. Transfer to a serving bowl. Top with sour cream. Garnish with tomatoes and sage leaves.

Margarita Grilled Corn
Makes: 8 servings
Prep: 25 minutes
Grill: 25 minutes
Stand: 2 hours

Ingredients

• 8 ears fresh corn in husks
• 4 tsp. finely shredded lime peel (peel from 2 to 3 limes)
• 2 tsp. kosher salt or sea salt
• 1/3 cup butter, melted
• 1 tsp. chili powder
• Small Limes (optional)

Directions

1. Carefully peel back corn husks, but do not remove. Scrub ears with stiff brush to remove silks. Rinse ears. Pull husks back up around corn. Place in large pot; cover with water. Soak 2 to 4 hours; drain well. Peel back husks and pat corn dry with paper towels.

2. For lime salt, in small bowl stir together lime peel and salt. Brush some of the butter on corn. Sprinkle lightly with lime salt and chili powder. Fold husks back around ears. Tie husk tops with strips of corn husk or 100% cotton kitchen string.

3. For charcoal grill, grill corn on rack of uncovered grill directly over medium coals for 25 to 30 minutes or until tender, turning and rearranging occasionally. (For gas grill, preheat grill. Reduce heat to medium. Place corn on grill rack over heat. Cover; grill as above.)

4. To serve, remove ties from corn; peel back husks. Pass remaining butter, lime salt, chili powder, and limes for squeezing.

This is our recipe of the month on the July Newsletter. Sounds like a fun food grill.

Grilled Strawberry Shortcake Kebabs
Yield: Serves 8
Prep Time: 32 minutes

Ingredients
• 1/2 cup whipping cream
• 1/2 cup crème fraîche
• 2 tablespoons packed dark brown sugar
• Zest of 1/2 lemon
• 1 angel food cake (1 lb.)
• 32 strawberries (2 lbs.), preferably
about 1 1/2 in. wide, hulled to create a V-shaped hollow
• 6 tablespoons strawberry jam

Directions
1. Beat whipping cream, crème fraîche, sugar, and zest in a bowl with a mixer until thick enough to
hold a soft shape. Chill.

2. Cut cake into parallel slices 1 1/2 in. wide, then cut slices into 32 chunks, each 1 1/2 in. Save
remaining cake for other uses.

3. Heat grill to medium-low (300° to 350°). Put strawberries in a large bowl. Microwave jam in a
glass measuring cup until bubbling, about 30 seconds. Using a pastry brush, dab hulled insides of
berries with jam, then brush remaining jam over berries and turn gently to coat all over.

4. Hold a pair of bamboo skewers so they're slightly separated and thread a chunk of cake onto them, then a berry crosswise, then another chunk of cake and another berry. Repeat to make 15 more kebabs.

5. Grill kebabs, covered, turning once with tongs, until grill marks appear, 3 to 4 minutes; cake should release from grate when it's toasted, but if not, nudge with tip of tongs. Serve with cream mixture.

• Make ahead: Through step 4 up to 2 hours, covered and chilled.