It may be August 1st tomorrow but that doesn’t mean you have to kiss summer good bye. Keeping the grilling going in full force. Heck, I saw keep grilling into winter because I think a lot of you can agree that grilling just adds something special to food!
With this week’s Meatless Monday (you may have already guessed the topic) focusing on ways to bring meatless food to the grill and giving it some beautiful grill marks!
Fine Cooking
Sesame-Ginger Tofu and Shiitake Kebabs
By Susie Middleton Fine Cooking Issue 106
Ingredients
One 14-oz. package water-packed extra-firm tofu, well drained
1/4 cup reduced-sodium soy sauce
3 Tbs. rice wine (sake or Shaoxing)
3 Tbs. hoisin sauce
2 Tbs. peanut oil
2 Tbs. Asian sesame oil
2 Tbs. chopped fresh ginger
1 Tbs. honey
40 medium shiitake mushrooms (about 1 lb.), stems trimmed
2 bunches scallions (white and light-green parts only), cut into 1-inch lengths to yield 40 pieces
1 orange
Nonstick cooking spray
Preparation
In a shallow pan, soak eight 12-inch bamboo skewers in water while you work. Sandwich the tofu between paper towels and put on a plate. Set a small heavy pot or cutting board on the tofu to press out excess moisture. Let sit for 20 to 30 minutes.
Cut the tofu into 40 cubes by first slicing the tofu block in half horizontally and then cutting each half into 20 cubes.
In a large bowl, whisk the soy sauce, rice wine, hoisin sauce, peanut oil, sesame oil, ginger, and honey. Add the tofu, mushrooms, and scallions. Marinate at room temperature for 30 to 45 minutes, stirring frequently but gently.
Trim the ends of the orange, cut it lengthwise into quarters, and then slice each quarter crosswise into 6?slices, to yield 24 slices total.
Line a large heavy-duty rimmed baking sheet with foil and coat the foil with cooking spray. Position a rack 8 inches from the broiler element and heat the broiler on high.
Thread 5 scallion pieces, 5 shiitakes, 5 pieces of tofu, and 3 orange slices onto each skewer in an alternating pattern. Arrange the skewers on the baking sheet. Broil until nicely browned on one side, 5 to 6 minutes. Gently turn the kebabs over and cook until golden brown on the other side, 5 to 6 minutes more.
Meanwhile, pour the remaining marinade into a small (1-quart) saucepan. Bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until slightly reduced and the flavors meld, about 2 minutes.
Arrange the kebabs on a serving platter or on individual plates. Drizzle with the sauce and serve.
Fine Cooking
Grilled Peach and Buffalo Mozzarella Salad
By Melissa Pellegrino Fine Cooking Issue 106
Ingredients
3/4 cup balsamic vinegar
2 sprigs fresh thyme
Kosher salt and freshly ground black pepper
2 firm-ripe peaches (12 oz. total), halved and pitted
4-1/2 tsp. extra-virgin olive oil
4 cups lightly packed baby arugula (about 2-1/4 oz.)
1 ball buffalo mozzarella (5 to 7 oz.), cut into 3/4-inch chunks (about 1 cup)
Preparation
Prepare a medium gas or charcoal grill fire.
Combine the vinegar and thyme in a 2-quart saucepan and bring to a boil over medium heat. Reduce the heat to a simmer and cook until the mixture is thick, syrupy, and reduced to 1/4 cup, 6 to 9 minutes. Remove from the heat, discard the thyme sprigs, and season with a pinch of salt and a few grinds of black pepper.
Rub the peaches all over with 2 tsp. of the oil and season lightly with salt and pepper. Grill cut side down until lightly charred, 3 to 4 minutes. Transfer to a cutting board and let cool slightly. Slice each half into thirds.
In a medium bowl, toss the arugula with the remaining 2-1/2 tsp. oil and season to taste with salt and pepper. Arrange on a platter. Top with the buffalo mozzarella and peaches and drizzle with about 2 Tbs. of the reduced balsamic, adding more to taste. Season to taste with salt and pepper and serve.
CON POULOS
Grilled Kale Toasts
CONTRIBUTED BY CAMILLE BECERRA for Food & Wine
INGREDIENTS
1/2 cup Greek yogurt
6 tablespoons extra-virgin olive oil, plus more for brushing
1 teaspoon fresh lemon juice
1 teaspoon whole-grain mustard
Kosher salt
Pepper
1 bunch Tuscan kale (12 ounces)
Four 1-inch-thick slices of ciabatta bread
1 garlic clove, halved lengthwise
1/2 cup pecorino cheese shavings
HOW TO MAKE THIS RECIPE
Preheat a cast-iron grill pan. In a large bowl, whisk the yogurt with the 6 tablespoons of olive oil, the lemon juice and mustard. Season with salt and pepper.
Working in 2 batches, grill the kale over moderate heat, turning, until lightly charred, about 3 minutes per batch. Transfer to a work surface. Discard the ribs and chop the kale. Add to the yogurt dressing and toss to coat evenly.
Brush one side of each bread slice with oil and grill oil side down until golden, about 5 minutes. Rub the grilled sides with the cut garlic. Top with the kale and cheese and arrange on a platter. Serve warm.
MAKE AHEAD
The dressing can be refrigerated overnight.
SUGGESTED PAIRING
Pair these easy toasts with a crisp and peppery Austrian white.
