It’s High Summer In Austin, So It’s Perfect for Cooking Outdoors
by John Raven
Texas Cooking Online

Here we are at one of the rare times of the year when the weather should be nice just about everywhere. Spring in the northern hemisphere, and fall down south. It’s the perfect time to do some outdoor cooking and dining.

I am confident that each and every one of you kept your grill clean and in perfect working order during the off-season. Those of you who live where any day is outdoor cooking day are to be envied. Put your apron on and let’s get to it.

Let’s start off with a pork chop recipe that will have all the neighbors downwind of you looking over the fence to see what smells so good.

Pork Chops Adobo

Adobo Sauce for about 12 pork chops one-half inch thick

1/4 cup white vinegar
1/4 cup water
1 tablespoon salt
5 big ancho peppers, seeds and stems removed
4 cloves garlic, crushed
1/2 teaspoon dried thyme
1/2 teaspoon oregano (preferably Mexican oregano)
1 teaspoon ground cumin

Combine all ingredients in blender and blend until very smooth. Add a little water if necessary. Spread adobo on all sides of the pork chops, seal in a plastic bag and marinate in the refrigerator for 1 to 4 days. Grill over low coals four minutes, turn and grill another 4 minutes or until done to your taste. Don’t burn them. Best served with tomatillo sauce.

Tomatillo Sauce

1/2 fresh or canned serrano pepper (you may substitute jalapeño)
2 tablespoons chopped cilantro
1/2 cup water
1-1/2 cup fresh tomatillos, paper skin removed and crushed (or canned and drained)
pinch of sugar
pinch of salt

Combine all ingredients in food processor and process lightly, don’t puree it. Garnish with small amount of chopped cilantro. Serve on the side of the pork chops.

Garlic Shrimp a la Southwest

2 pounds medium-size shrimp
1 cup butter (2 sticks)
6 large cloves garlic, minced
1 small hot red pepper, minced, or a pinch of cayenne powder
2 tablespoons lime juice
5 or 6 skewers
lime wedges for garnish

Shell and devein the shrimp, leaving tails intact. Melt the butter in a small saucepan, add the garlic, pepper and lime juice, and simmer about one minute. Skewer the shrimp and brush with seasoned butter. Cook three minutes on preheated grill, turn and cook one more minute. Baste with remaining butter while cooking. Serve with lime wedges for garnish.

Grilled Salmon Steaks with Lemon Butter

4 fresh salmon steaks, one inch thick
4 tablespoons unsalted butter
Juice of one-half large lemon
salt and black pepper (1/4 teaspoon each)

Melt the unsalted butter in a small saucepan, add the lemon juice, salt and pepper. Simmer one minute. Brush the salmon steaks with the melted butter, and grill over medium-hot coals about 4 minutes per side. Turn carefully with spatula. Brush with remaining melted butter while grilling. Fish is done when it separates easily from backbone, about ten minutes total cooking time. Place the steaks on a serving dish and top each with a slice of lemon butter (recipe below). Garnish with lemon wedges.

Lemon Butter

Prepare this a day ahead of time.

1/2 cup softened butter
1 tablespoon fresh lemon juice
zest of one-half lemon
salt and black pepper

In a bowl combine all ingredients. Form into a roll on a sheet of foil or waxed paper. Refrigerate overnight.

Here’s a couple of stuffed vegetable recipes for you.

Stuffed Onions

8 large onions of uniform size (onions that are flat rather than round work best)
1 cup cooked ham, chopped fine
1 egg
1 slice of bread, crust removed
2 tablespoons milk
5-ounce can of chopped mushrooms, drained
fresh parsley, coarsely chopped
2 tablespoons butter
8 large sheets aluminum foil, buttered on one side

Peel the onions and take a thin, flat cut off the top. Scoop out the pulp with a teaspoon or melon baller. Don’t remove too much; leave the sides firm. Chop the pulp and reserve. Pour the milk into a bowl and soak the bread a few seconds, squeeze out the excess milk from the bread. In another bowl (or remove the milk from the first), mix the bread, one tablespoon chopped onion, chopped ham, mushrooms, egg and a fair amount of parsley. Mix well and divide into the scooped out onions. Dot each onion with one teaspoon butter. Place each onion on a sheet of the buttered foil and carefully wrap, sealing the folds. Set the packages on a hot grill for about 20 minutes, turning several times to insure even cooking. Test for doneness, and cook a little longer if needed.

Zucchini with White and Wild Rice

6 medium zucchini
3 tablespoons butter
1 cup soft, white bread crumbs
1 medium red onion, chopped fine
1 clove garlic, minced
1 6-ounce package white and wild rice mix
more butter
1 egg, lightly beaten
1 teaspoon salt
4 ounces of Cheddar cheese, cut into cubes

Prepare rice mix per package instructions and set aside.

Cut a thin slice lengthwise off each zucchini. Hollow out inside with a teaspoon or whatever. Chop up the thin slice and the insides. Parboil the zucchini in salted water in a large skillet or stockpot for about five minutes or until crisp-tender. Remove and drain on paper towels.

Melt the 3 tablespoons of butter in a small saucepan. Add one tablespoon of the butter to the breadcrumbs and mix. Set aside remaining butter and breadcrumbs.

In a skillet, sauté the onion and garlic in the remaining butter, add chopped zucchini and cook for 2 minutes. Stir in the egg, salt and rice mix, blend well, add the cheese and blend well.

Spoon the filling into the hollowed zucchini. Top with the breadcrumbs. Make a little foil “boat” for each zucchini. Cook on a covered grill at 350 degrees for 30 minutes. You may have to take it to the broiler to brown the breadcrumbs, or use the propane torch (see below).

Vegetables in Foil

Here’s an unstuffed recipe you’ll like.

1 small zucchini, sliced in ¼-inch rounds
1 cup Brussels sprouts
1 cup carrots, cut into small pieces
2 cups broccoli florets
1 teaspoon dried tarragon
2 tablespoons butter
4 sheets foil, buttered

Wash all the vegetables in cool water and pat dry before processing.

Mix the vegetables and divide onto the sheets of foil. Sprinkle with tarragon, dot with butter and salt and pepper. Seal the packages. Place on a hot grill. Check for doneness after 15 minutes.

There you go, boys and girls. Happy spring grilling and eating. Where’s the beef, you ask? Maybe next month I can come up with some beef for the grill that doesn’t require sitting up all night tending.

Note: A little hand-held propane soldering torch is a handy kitchen gadget. You can brown the top of anything in nothing flat. They are also handy for charring chiles for peeling. Just don’t work too close to the curtains.

–From the July 2004 Austin Review