Summer outdoor grilling
Let hubby do the cooking
By SYBIL KAPLAN
From My Kosher Kitchen
S ince my husband never has the opportunity to do much cooking in the kitchen and I don't particularly like to cook outdoors, we have a good arrangement. Here are some outdoor recipes I prepare and he cooks!
* * *
AUNT JETTA'S MARINATED BROILED CHICKEN
My favorite aunt and my uncle owned a publishing company and lived in Santa Fe, New Mexico on a ranch. This recipe was hers and comes from The Fireplace Bookbook.
three pounds of chicken pieces
juice of one to three lemons
one third cup vegetable oil
one quarter cup finely chopped onion
fresh ground pepper
one t. dried tarragon
one half t. Worestershire sauce
1. In large baking dish, combine lemon juice, oil, onion, pepper, tarragon and Worcestershire sauce. Add chicken and turn.
2. Place chicken on rack over glowing goals. Cook slowly 45 minutes to one hour until outside is brown and crisp and inside is tender, turning chicken every 10 minutes or so and basting with marinade.
* * *
BARBECUE LAMB KEBOB WITH MARINADE
four to six servings
two thirds cup tomato juice
three T. cider vinegar
three T. chopped onion
three-quarter t. dry mustard
two T. Worcestershire sauce
one T. brown sugar
one and a half pounds cubed lamb meat
fresh mushrooms
cherry tomatoes
one-half inch sliced zucchini
Vidalia onion slices
1. In a bowl, combine tomato juice, vinegar, chopped onion, dry mustard, Worcestershire sauce and sugar. Mix. Add lamb, cover and refrigerate at least four hours or overnight.
2. Reserve marinade and thread lamb on skewers with mushrooms, tomatoes zucchini and onion. Grill over hot coals 15 minutes, turning ad brushing with marinade often.
* * *
MARINATED STEAK
six servings
one quarter cup wine vinegar
one quarter cup soy sauce
one third cup vegetable oil
one quarter cup minced onion
one minced garlic clove
one T. Dijon mustard
one quarter t. thyme
one quarter t. oregano
one quarter t. basil
two pounds steak
1. Place vinegar, soy sauce, oil, onion, garlic, mustard, thyme, oregano, and basil in a glass baking dish and mlix.
2. Add steak and turn to coat both sides. Cover, refrigerate at least four hours or overnight.
3. Allow to come to room temperature 30 minutes before cooking. Add steak to grill and broil about five minutes on each side for rare and more for other types. Turn with tongs but do not use a fork.
Sybil Kaplan is a book reviewer, journalist, lecturer, writing teacher and synagogue librarian living in Overland Park, Kansas. She is the author of Kosher Kettle: International Adventures in Jewish Cooking.
To try more of her delicious Israeli and Jewish recipes, just click here to subscribe to The Jewish Post & News for the low, introductory rate of only $25 per year for residents of Canada (new subscribers only) and $60 U.S. per year for residents of the U.S. and other countries.