The Big Book of Backyard Cooking (12 page)

(Internal temperature for breasts should be 170 degrees F and 180 degrees F for thighs, legs, and wings.) Place cooked chicken on a large serving plate and cover loosely with foil.

Heat the reserved marinade in a small saucepan over medium heat until hot. Remove foil from chicken and brush each piece generously with some of the sauce. Transfer remaining sauce to a small serving bowl.

Garnish the chicken with several bouquets of watercress, if desired, and serve with additional sauce.

“Barbecue,” “barbeque,” “Bar-B-Cue,” “Bar-B-Q,” and “BBQ” are all common

spellings for one of America’s favorite foods and/or social gatherings. The word
“barbecue” is said to originate from the Spanish word
barbacoa
, which in turn came
from a similar word with early Native Caribbean roots.

SUTRISNO’S CHICKEN SATAY

Although I have never been to Indonesia, I love the alluring blend of flavors found in many of their
dishes. Satay, one of the country’s celebrated culinary creations, consists of marinated cubes or
strips of meat, fish, or poultry that are skewered and grilled. The following recipe for chicken
satay was given to me by a friend who, while living in Indonesia, learned how to make this version
from a native named Sutrisno.

SERVES 8

CHICKEN

6
medium cloves garlic, minced

4
teaspoons dried leaf coriander (see notes)

4
teaspoons light brown sugar

1
tablespoon ground black pepper

1
teaspoon salt

2½
to
2¾
pounds boneless skinless chicken breast halves, cut into 1½-to 2-inch cubes
½
cup soy sauce

6
tablespoons vegetable oil, plus extra for oiling grill rack

2
tablespoons fresh lime juice

4
teaspoons minced peeled fresh ginger

PEANUT SAUCE

1
cup smooth peanut butter

½
cup peanut oil, plus more if needed

6
tablespoons fresh lime juice

3
tablespoons honey

2
tablespoons soy sauce

1
teaspoon hot chili sauce, plus extra if desired (see notes)

1
teaspoon cayenne pepper

2
medium cloves garlic, peeled and crushed

8
long metal or wooden skewers (which have been soaked in water for 30 minutes before using, then patted dry)

¼
cup chopped fresh cilantro for garnish

TO PREPARE THE CHICKEN:
Combine garlic, coriander, sugar, pepper, and salt in a small bowl.

Toss the chicken pieces with this mixture and place on a platter; cover and refrigerate. Marinate for 45 minutes.

Combine soy sauce, 6 tablespoons oil, lime juice, and ginger in a shallow nonreactive pan. Add the chicken pieces, cover, and refrigerate for 6 hours more or overnight. Turn several times while marinating.

TO MAKE THE PEANUT SAUCE:
Combine all ingredients in a food processor and process until smooth. Taste and, if desired, add additional hot chili sauce to make sauce more piquant. If you want a thinner sauce, add an additional 1 to 2 tablespoons peanut oil. (Sauce can be made 1 day ahead.

Cover and refrigerate but bring to room temperature before serving.)

When ready to cook chicken, oil a grill rack and arrange 4 to 5 inches from heat source. Prepare grill for a hot fire (high temperature). Remove chicken from marinade and divide evenly among skewers. Grill chicken, turning frequently, until chicken springs back when touched with your fingers and juices run clear when chicken is pierced with a sharp knife, 8 to 10 minutes. (Internal temperature should be 170 degrees F.)

To serve, arrange skewers on a serving platter and sprinkle with chopped cilantro. Serve skewers with 8 small individual bowls of the Peanut Sauce for dipping.

NOTES:
Dried leaf coriander or cilantro (not ground coriander seeds) is available in many groceries; however, if you can’t find it you can substitute ¼

cup chopped fresh cilantro.

:
Either hot chili sauce or hot chili sauce with garlic, which are available in the Asian section of some groceries and in Asian markets, can be used in this recipe.

BARBECUED SALMON WITH A MAHOGANY

GLAZE

A simple marinade made with only four ingredients—dark molasses, soy sauce, fresh chopped
ginger, and lime juice—turns a salmon fillet into something memorable. While the fillet is
marinated for an hour or more, some of the marinade is reduced to a rich, dark syrupy glaze. Then
the salmon is grilled and brushed with the delicious dark sauce. When done, the fish, moist and
juicy, is a rich mahogany color. This salmon is delicious served with Coleslaw with Spanish Olives
(page 177)
and with corn on the cob.

SERVES 4

6
tablespoons soy sauce

¼
cup molasses, preferably unsulfured (see note)

4
teaspoons minced peeled fresh ginger

1
tablespoon fresh lime juice

1
2-to 2½-pound salmon fillet

Vegetable oil for oiling grill rack

Thin lime slices for garnish

Combine soy sauce, molasses, ginger, and lime juice in a small nonreactive bowl and whisk to blend. Reserve ⅓ cup of this mixture for glaze and pour the rest in a shallow nonreactive dish. Place the salmon on a work surface, run your fingers over flesh against the grain, and remove, with clean tweezers, any bones you feel. Place salmon skin-side up in marinade, cover with plastic wrap, and refrigerate. Marinate at least 1 hour or up to 2 hours.

While salmon is marinating, place reserved ⅓ cup marinade in a small, heavy saucepan over medium-high heat. Cook, stirring, until mixture has reduced to a syrupy glaze, 2 to 3 minutes. Remove and set aside at room temperature. (The sauce can be prepared 2 hours ahead; leave at room temperature.)

When ready to cook salmon, oil a grill rack and arrange 4 to 5 inches from heat source. Prepare grill for a hot fire (high temperature). Grill salmon, skin-side down, 10 minutes. Cover grill with lid (with all vents open) or tent salmon loosely with foil. Continue to cook until flesh is opaque and flakes easily when pierced with a sharp knife and edges of salmon are browned, 10 to 15 minutes more depending on the thickness of the fish. Remove salmon from grill and with a sharp knife cut off and discard skin.

Arrange salmon on a serving platter and brush top of fish with glaze. Garnish top of salmon with lime slices. Cut into 4 portions.

NOTE:
Both sulfured and unsulfured molasses are available. The latter is lighter and has a cleaner flavor.

SALMON FILLETS WITH FRESH TARRAGON

AND CRUSHED FENNEL

Fresh tarragon and crushed fennel seeds are a winning flavor combination and are even better
when blended with butter and lemon as a topping for succulent grilled salmon fillets. A Cucumber
Watercress Relish
(page 312)
makes a fine garnish for the fish, as would Sesame-Scented Sugar
Snaps
(page 161).

SERVES 6

6
tablespoons unsalted butter, cut into small chunks

2
tablespoons chopped fresh tarragon, plus 6 sprigs fresh tarragon for garnish (optional)
4
teaspoons fennel seeds, crushed
(see page 15)

1
tablespoon grated lemon zest

1
tablespoon fresh lemon juice

1
teaspoon kosher salt

¾
teaspoon coarsely ground black pepper

6
6-to 8-ounce salmon fillets, about ¾ inch thick

Vegetable oil for oiling grill rack and salmon

Thin lemon slices for garnish (optional)

Cucumber Watercress Relish
(optional, page 312)

Combine butter, chopped tarragon, fennel seeds, lemon zest and juice, salt, and pepper in a small bowl and stir well to blend. (If not using immediately, cover with plastic wrap and refrigerate up to 1

day. Bring to room temperature before using.)

Run your fingers over salmon against the grain, and remove, with clean tweezers, any bones you feel.

When ready to grill salmon, oil a grill rack generously and arrange 4 to 5 inches from heat source. Prepare grill for a hot fire (high temperature). Brush both the flesh and skin sides of the salmon lightly with oil. Place on grill and cook, flesh-side down, 3 to 5 minutes, then turn over and cook until the flesh is opaque and salmon flakes easily when pierced with a knife, 3 to 5 minutes or longer, depending on the thickness of the fish. Spread about 1 tablespoon of the tarragon-fennel butter over the top of each fillet and cook only 1 minute more until butter starts to melt.

Remove to a serving platter and garnish each fillet, if desired, with a lemon slice, a tarragon sprig, and some Cucumber Watercress Relish.

GRILLED SALMON WITH GREEN MUSTARD

SAUCE

This grilled salmon dish, garnished with a piquant mustard sauce flecked with bits of spinach and
arugula, won enthusiastic approval several years ago from my spouse, who is not a salmon fan. I
marinated fillets in white wine, orange juice, and soy sauce, then grilled and topped them with the
green-hued mustard. The sauce looks striking against the coral flesh of the roasted salmon and
complements the taste of the fish beautifully.

SERVES 4

4
6-to 7-ounce salmon fillets

⅓
cup dry white wine

⅓
cup fresh orange juice

⅓
cup soy sauce

Vegetable oil for grill rack and oiling salmon

Kosher salt

Green Mustard Sauce
(page 327)

Run your fingers over the salmon against the grain, and remove, with clean tweezers, any bones you feel. Place fillets, skin-side up, in a shallow nonreactive pan. In a small bowl, whisk together wine, orange juice, and soy sauce and pour over salmon. Cover fish with plastic wrap and refrigerate 2 hours, turning several times.

When ready to grill salmon, oil a grill rack and arrange 4 to 5 inches from heat source. Prepare grill for a hot fire (high temperature). Oil the skin sides of the salmon fillets. Place salmon, flesh-side up, on rack. If your grill has a lid, cover with the vents open or tent salmon loosely with aluminum foil. Cook until flesh is opaque and flakes easily when pierced with a knife, 6 to 10 minutes, depending on thickness of fish.

Salt fillets. Garnish each serving with a dollop of Green Mustard Sauce and pass any extra in a small bowl.

A mosquito, buzzing around in the backyard, can smell a potential target from 25 to 30

meters (about 21 to 38 yards) away!

HALIBUT FILLETS WITH TOMATO-ORANGE

BUTTER

Halibut fillets are delicious when quickly grilled and topped with pats of butter seasoned with
orange and tomato. I like to use firm, flavorful halibut for this recipe, but other mild fish fillets
such as Chilean sea bass or salmon could be substituted. Depending on the fish you use, the
cooking time might need to be adjusted. Thicker fish fillets will require a few extra minutes on the
grill, while thinner ones will need less time.

SERVES 4

4
tablespoons unsalted butter at room temperature

⅓
cup cherry or grape tomatoes, halved, seeded, and cut into ¼-inch dice
2
tablespoons chopped fresh basil, plus sprigs for garnish

1
tablespoon fresh orange juice

1
teaspoon grated orange zest

1/8
teaspoon red pepper flakes

Kosher salt

Vegetable oil for oiling grill rack and fish

4
7-ounce halibut fillets with skin left on, each ¾ to 1 inch thick

2
to
3
teaspoons balsamic vinegar

Combine softened butter in a small bowl with tomatoes, chopped basil, orange juice and zest, red pepper flakes, and 1/8 teaspoon salt. Mix well to combine. (The butter can be prepared 1 day ahead. Cover and refrigerate; bring to room temperature before using.)

When ready to grill halibut, oil a grill rack and arrange 4 to 5 inches from heat source. Prepare grill for a hot fire (high temperature). Brush both skin and flesh sides of fillets with oil. Place fish, flesh-side down, on grill and cook 4 to 5 minutes. Turn and cook 4 to 5 minutes longer or until fish is cooked through and flakes easily. Drizzle each fillet lightly with a little balsamic vinegar. Salt lightly and spread each with some of the Tomato Orange Butter. Cook only a few minutes more until the butter just starts to melt. Remove and arrange fillets on a serving platter. Garnish each serving with a basil sprig and serve immediately.

SWORDFISH STEAKS WITH LIME CILANTRO

BUTTER

This is a recipe to call upon when you want seafood with a delectable burst of flavor and have
little time to spend cooking. Swordfish steaks are marinated in lime juice for half an hour, quickly
grilled, then garnished with dollops of cool, piquant lime butter. Grilled or boiled corn on the cob
and a plate of sliced tomatoes sprinkled with parsley would make simple accompaniments.

SERVES 4

4
6-ounce swordfish steaks, ¾ to 1 inch thick

3
tablespoons fresh lime juice

Olive oil for oiling grill rack

Kosher salt

Lime Cilantro Butter
(page 324)

4
thin lime wedges for garnish

4
fresh cilantro sprigs

Place swordfish steaks in a shallow nonreactive dish and pour the lime juice over them.

Marinate at room temperature 30 minutes, turning fish several times to ensure even marinating.

When ready to grill fish, oil a grill rack and arrange 4 to 5 inches from heat source. Prepare grill for a hot fire (high temperature). Sprinkle fish with salt and grill 3 to 5 minutes per side, until flesh is opaque all the way through but still flaky. Do not overcook or fish will be dry.