Gentlemen, start your grills. . . . No, you won`t be jumping the gun.
Who says the barbecue season must begin with hot weather? Why not now, when it`s still cool and breezy enough to stand over the charcoal fire without getting superheated?
A rainbow trout, for example, is outstanding when kissed by the smoky broiled flavor that an outdoor fire offers.
Seasonal vegetables especially interesting with a touch of charbroiling include asparagus, artichokes, new potatoes and eggplant. (Partially steam the first two before placing on the grill just before serving time.)
Here are two recipes to help you get into the ”spring of things” on your outdoor grill adapted from ”The Grilling Book,” a new volume by A. Cort Sinnes and Jay Harlow (Aris Books, $10.95).
This interesting method of grilling fish works with any small dressed fish. Larger fish may require more than one leaf.
TROUT GRILLED IN GRAPE LEAVES
Four servings
Preparation time: 10 minutes
Grilling time: 7 minutes
4 rainbow trout, about 8 ounces each, cleaned
Sprigs of fresh thyme
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4 large grape leaves (at least 5 inches across), canned
Olive oil
1. Open cavity of each trout and place a sprig of fresh thyme in each. Flatten out a large canned grape leaf, dull side up. Place fish across leaf near stem end, tuck stem inside cavity of fish, and roll leaf tightly around fish. Brush wrapped fish with olive oil.
2. Grill over hot fire until done, about 7 minutes. Throw some extra sprigs of fresh thyme on fire as trout cooks. Serve with lemon wedges.
Here`s a peppy recipe utilizing the breast meat of turkey. If you thought turkey was boring, you`ll change your mind once you`ve had this.
TURKEY BROCHETTES
Four servings
Preparation time: 15 minutes
Marinating time: 30 minutes
Grilling time: 15 minutes
1/3 cup olive or other vegetable oil
1/4 cup soy sauce
1/2 cup dry vermouth
Juice of 1/2 lemon
1 1/2 tablespoons grated fresh gingerroot
2 to 3 garlic cloves, minced or pressed
About 2 teaspoons ground black pepper
1 fresh turkey breast half, skinned, cut into 1 1/2- to 2-inch cubes
1. Mix first 7 ingredients together in large stainless-steel or glass bowl. Whisk to blend well. Add cubed turkey meat and toss to coat evenly. Cover bowl and marinate in refrigerator 4 to 6 hours. Remove brochettes from refrigerator 30 minutes before serving.
2. Thread turkey brochettes on large metal skewers. Pack them rather tightly together, as this helps to keep meat from drying out. Grill over moderate charcoal fire for approximately 15 minutes, turning 3 or 4 times.
3. Put one skewer on each plate and serve with a dipping sauce or assorted chutneys.