food
chill and grill
6
Freeze a
baking sheet.
Insert lollipop
sticks into
small scoops of
ice cream and
place on frozen
sheet. Freeze
overnight. Dip
into chocolate
hard shell-style
ice cream
coating such
as Magic Shell
Immediately
sprinkle with
toasted coconut.
Return to
freezer until
serving time,
Gale Gand,
executive pastry chef,
Tru restaurant,
Chicago
7
Fuel up with a power lunch. Serve a
Grilled Beef Tenderloin and Arugula
Salad,
(rig h t).
Remove zest and juice from
1
lemon,
set aside. In a bowl combine 12 oz.
b e e f ten d erlo in ,
grilled and sliced; 5 to 8 oz,
arugula;
1 bulb
fennel^
thinly shaved; 1 bunch
a sp a ra g u s,
trimmed, grilled, and slightly chilled;
1 pint grape
tom atoes,
halved; 1
red o n io n
, sliced,
grilled, and slightly chilled; 'A cup
lo w -fa t fe ta
ch eese
,
crumbled; lemon juice; 3 Tbsp,
o liv e
o il
;
salt;
and
p ep p e r.
Top with lemon zest and
10
ch iv e s,
chopped.
Art Smith, celebrity chef,
award-winning cookbook author
8
Try this kicked-up version of pigs-in-a-
blanket. Cut a spicy, precooked sausage,
such as
a n d o u ilk t
into bite-size pieces. Wrap in
strips of frozen
p u f f p a s tr y ,
thawed and cut into
%-indvwide strips. Bake in a preheated 425°?
oven 12 to 14 minutes until golden. Serve with
a creamy dipping sauce of
m a y o n n a ise, D ijo n
m u sta rd ,
chopped
g a rlic,
and
g r o u n d cu m in ,
Doug Sohn, chef/owner, Hot Doug’s,
the Sausage Superstore, Chicago
9
Commit to a big pop of flavor with a salty-
sweet brush-on sauce for pork chops, ribs,
and chicken. Whisk together ’A cup
canola oil,
]/4
cup
w h ite m iso
(fermented soybean paste),
]/4
cup
soy sa u ce
, A cup
p u r e m ap le sy r u p
, and
4 A tsp.
red ch ile p a ste
(samba) oelek) until
smooth. Use about A cup of the mixture for
each pound of chicken, pork chops, and/or steak.
Brush on before grilling and again when you flip
the me at /poultry halfway through grilling time.
Stephanie Izard,
Top
Chef
season 4 winner
and executive chef/partner,
Girl 8: the Goat, Chicago
ART SMITH’S .GRILLED
BEEF TENDERLpiN AND
ARUGULA SALAD
W
Grill a pizza for breakfast. Set up grill
for indirect grilling; preheat. Brush one
side of pizza dough with olive oil. Gently lower
oiled side onto grill, then brush top side with oil.
Use tongs to turn it when grill marks appear,
checking every 30 seconds. Carefully crack
4 pasteurized
eggs
onto crust. Cover and grill 5 to
6 minutes. Sprinkle with 1 cup grated
S w iss cheese
and A cup grated
P a r m esa n cheese*
Cover; grill
1 to 2 minutes more or until cheese melts. Top
with cooked
bacon
and minced
çhives.
Ina Pinkney, chef/owner ïna’s restaurant, Chicago
Cool oft'with this Indian-inspired
mango drink called Lassi Come Home.
In a blender, whirl together 2 cups
p la in y o g u r t,
2 cups chilled
m a n g o n ecta r,
and '/4
cup
su g ar.
Pour into glasses. Top with
c in n a m o n .
Isabella Gerasole? teen cook and co-author,
T h e S p a tu la tta C o o k b o o k
,
s p a tu la tta c o m
K
Replace the bar chocolate in s’mores
with a spicy chocolate sauce. In a
microwave-safe bowl combine 2 cups
se m isw e e t
ch o co la te c h ip s
,
1
cup
h ea v y c r e a m
, 1 tsp,
c h ili
p o w d er
; A tsp.
g r o u n d cin n a m o n
* A tsp.
ca y en n e,
and A tsp.
sa lt.
Cook on 100 percent power
(high) for 1 minute; stir, Cook for 1 minute more
and stir until smooth. Immediately pour over
toasted marshmallows and graham crackers.
Dan Smith>
co-author with Steve McDonagh of
Talk with Your Mouth Full,
and chef/owner, Hearty
restaurant and Hearty Boys Caterers, Chicago
□
More Grilling
At
B H
G. com drilling tipTyou’ll find more great ideas
and recipes from these backyard cooking experts,
including Caveman T-bone Steak from Steven
Raich len and easy desserts from Gale G and.
160
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