Advertisements

Mixed Grill

4 medium poblano chiles
2 medium red bell peppers
3 medium sweet potatoes, scrubbed,
    and cut into 1/2-inch rounds
12 scallions, with green tops intact, trimmed*
4 medium ears corn, husked, silks removed,
    cut into 2-inch rounds
1/2 small pineapple, trimmed and cut 
    into 1/2-inch rounds, coated with oil
18 corn tortillas
2 Mexican limes, cut into wedges
2 cups fresh tomato salsaPrepare a charcoal grill, allowing the coals to burn until ash-covered with some red still glowing through.Place chiles and bell peppers in the center of the grill rack directly above the coals and cook for 20 to 25 minutes, turning once or twice, until charred all around. Remove and let cool. Peel and seed all the peppers. Slice into 1/4-inch strips and transfer to a platter. Set aside.While the peppers char on the grill, arrange sweet potato slices on the rack around the edges of the fire, not directly over the heat. Grill for 15 to 20 minutes, turning once, until golden on both sides and cooked through. Transfer to the platter.Pace onions in the center of the grill with the bulbs facing in and the tops facing out. Place corn pieces between the onions wherever you find room for them, but not directly over the coals. Grill onions and corn, turning once, until the onions are singed, but not burned, and the corn is tender, about 12 to 15 minutes. When done, transfer the onions and corn to the platter with the other vegetables.When there is room on the grill rack, add pineapple slices, slightly to the edge of the coals � not directly over them. Cook, turning once, 6 to 8 minutes, or until the slices are somewhat soft and nicely charred but still moist. Transfer to the platter.Place tortillas on the grill and lightly toast on both sides, about 4 minutes altogether.Arrange all vegetables on a serving platter and pour the collected juices from the kitchen platter over the top. Tuck lime wedges in and around the vegetables. Serve immediately, accompanied by tortillas and salsa on the side.* Leeks may be substituted for the scallions.

Silver city mushrooms
Silver City MushroomsBake these mushrooms on an outdoor grill in a foil pan or in a double thickness of heavy duty foil.2 ounces soft white cheese, such as    farmer or Monterey jack2 ounces butter1/2 teaspoon minced garlic2 teaspoons Mexican lime ju (Upload by user)

Sweet corn with lime butter
Sweet Corn with Lime ButterSoak whole, unshucked ears of corn in water for a few hours or overnight. Place them over charcoal or in the ashes of a barbecue pit. Rotate the ears about every 5 minutes to avoid burning on one side. They will be ready in about 30 minutes, when the husks are (Upload by user)

Grilled eggplant and mozzarella
Grilled Eggplant and Mozzarella1 large eggplant, cut into 1/2 inch slicesSalt1/2 cup olive oil3 tablespoons balsamic or red wine vinegar2 cloves garlic, finely chopped1 teaspoon dried oreganoSalt and freshly ground pepper, to taste6 ounces mozzarella cheese, t (Upload by user)

Grilled ratatouille
Grilled Ratatouillel medium size (1 pound) eggplant, cut    crosswise into 1/2 inch slices1 1/2 teaspoons saltFruitwood chips or dried grape vines2 medium size zucchini2 large ripe tomatoes1 large onion1 medium size sweet red pepper1 medium (Upload by user)