food
HEAT WAVE RECIPES
SPICY MELON SKEWERS
PREP: 40 MIN. MARINATE: 2 HR. OVEN: 400°F
HOT i tsp. ground ancho chile pepper
HOTTER i tsp. ground pasilla chile pepper
HOTTEST i tsp. ground cayenne chile pepper
i
recipe Chile Syrup,
below
3
cups papaya or cantaloupe chunks
or balls
3
cups honeydew melon chunks or balls
3
cups seeded watermelon chunks
or balls
20
io-inch bamboo skewers
4
oz. thinly sliced prosciutto (6 slices)
i
Tbsp. packed brown sugar
i
tsp. ground ancho, pasilla, or cayenne
chile pepper
’/2
tsp. paprika
’/2
tsp. ground cumin
Snipped cilantro
1.
Prepare Chile Syrup. Place papaya,
honeydew, and watermelon in large
self-sealing plastic hag. Pour in Chile Syrup.
Seal; turn to coat. Marinate in refrigerator 2
to 4 hours, turning hag occasionally. Drain
papaya and melon, reserving syrup. Thread
papayas and melon pieces on skewers.
2.
Heat oven to 400°F. Arrange prosciutto,
cut in thin strips, in single layer on large
haking sheet. Bake 6 to 8 minutes or until
crisp. Transfer to paper towels; cool.
".
In howl comhine hrown sugar, the
1
teaspoon ground chile pepper, the paprika,
cumin, and V8 teaspoon
salt.
Sprinkle
skewered papaya and melon with spice
mixture, prosciutto, and cilantro. Drizzle
Chile Syrup. Serve with any remaining spice
mixture and syrup. SERVES 10.
CHILE SYRUPln small saucepan hring 1 cup
water;
1 cup
sugar;
and 1 tsp.
ground ancho,
pasilla,
or
cayenne chile pepper
to hoiling. Stir
to dissolve sugar. Remove from heat; cool.
EACH SERVING
171 cal, 3 gfat (0 g sat. fat), 0 mgchol,
249 mg sodium, 34 g carbo, 1 g fiber, 4 g pro. Daily
Values: 43% vit. A, 53% vit. C, 2% calcium, 2% iron.
PLANK-SMOKED CHICKEN W ITH
GRILLED CORN RELISH
To coarsely crack whole peppercorns, place
them between two clean kitchen towels. Roll
over them with a rolling pin or lightly hit with
the flat side of a meat mallet.
PREP: 45 MIN. GRILL: 50 MIN.
HOT
2
tsp. cracked black pepper
HOTTER
3
tsp. cracked black pepper
HOTTEST 4 tsp. cracked black pepper
2
i4x6x3/4-inch oak or hickory
grilling planks
2
3- to 3’/2-lb. broiler-fryer chickens,
quartered
2
to 4 Tbsp. bottled hot pepper sauce
2
to 4 tsp. cracked black pepper
6
ears fresh sweet corn, husked
1
4-oz. jar diced pimientos, drained
’/2
cup sliced green onions
2
Tbsp. olive oil
2
Tbsp. honey
i
Tbsp. lemon juice
i
recipe Fresh Ranch Dressing,
page 180
3/4
cup pecan halves, toasted (optional)
Lemon wedges (optional)
1.
At least 1 hour hefore grilling, soak grilling
planks in water. (Top with heavy dish to
keep suhmerged.)
2.
Loosen skin on chicken. In small howl
comhine hot pepper sauce, hlack pepper,
and 1 teaspoon
salt.
Drizzle under skin of
chicken. Ruh to disperse pepper mixture.
".
For charcoal grill, place planks on rack of
uncovered grill directly over medium coals,
until planks hegin to crackle and smoke.
Place chicken, hone sides down, on planks.
Add corn to grill rack. Cover; grill 15 to
20
minutes or until corn is tender, turning
two or three times. Remove corn from grill.
Set aside; keep warm. Cover and grill
chicken 35 to 40 minutes longer or until no
pink remains (180°F in a thigh). (For gas,
heat grill. Reduce heat to medium. Place
planks with chicken and corn on rack over
1 7 8
JULY2009 BETTER HOMES AND GARDENS
