L'Italo-Americano

THURSDAY, JUNE 23, 2016 www.italoamericano.org 19 L'Italo-Americano ITALIAN SECTION | M y i n t r o d u c t i o n t o grilling started when I was a very young child. My grandfather would place a large steak in a grill basket, take my hand and lead me down the narrow cellar stairs to the coal furnace that heated our home. He'd open the door, look in and know instinctively when the coals had burned down to the r i g h t h e a t f o r c o o k i n g t h a t night's dinner. I would sit quiet- ly while he held the handle of the grill basket over the coals, first one side then the other, until the steak was perfectly cooked to his taste. G r i l l i n g f o o d h a s b e c o m e very fashionable and quite dif- ferent from the days when my g r a n d f a t h e r c o o k e d o n t h e hearth of our furnace. Shops are glutted with fancy gas, electric, and charcoal grills. There are portable ones for the beach and e l a b o r a t e o n e s f o r d e c k s i n every imaginable price range to suit a variety of needs. A piece of good quality fresh fish does not have to be embell- ished with sauces. Most sauces disguise the freshness of what you are eating. This goes for all fresh fish. Here I used halibut, fast and simple. A squeeze of lemon or lime a sprinkle of a lit- tle salt and pepper, then grill it. That is all it needs. Simply Grilled Halibut For 4 people If fresh halibut is not avail- able, substitute cod, haddock or any fish that is fresh in the mar- ket. Ingredients: •2 pounds fillet of halibut or 4 steaks (4 to 6 ounces each, ¾- to 1-inch thick) •Extra-virgin olive oil to coat •Salt and freshly ground pep- per to taste •Fresh lemon or lime juice Directions: 1. Pat the fish dry, brush with olive oil and sprinkle with salt and pepper. 2. Oil the grill rack. When the grill is ready, place fish on the r a c k a n d s q u e e z e t h e l e m o n j u i c e o r l i m e o v e r t h e f i s h . Cover only if using a gas grill, t u r n i n g o n c e . S q u e e z e m o r e lemon juice on the fish. Cook 10 minutes per inch. M a r i n a t e d G r i l l e d Vegetables For 4 to 6 people If you grill more vegetables than you need, they won't go to waste. You can use them over the next couple of days in salads a n d a s a s i d e d i s h f o r o t h e r meals. Ingredients: •Olive oil and lemon dressing (recipe below) •1 small eggplant, cut in half and scored with a knife JOHN F. CARAFOLI •1 summer squash or zucchi- ni, cut in half and scored with a knife •1 (each) large red, yellow, and green peppers, quartered and seeded • 1 l a r g e p o r t a b e l l a m u s h - room, sliced •1 large red onion, cut into 1/4 inch-slices •6 plum tomatoes 1. Place all the vegetables in a large, shallow pan. Pour the marinade over the vegetables, mix well and leave them for 15 to 20 minutes at room tempera- ture before grilling. 2. With tongs, gently put the vegetables on a prepared, oiled grill and cook until they are lightly charred on the outside and tender, 12 to 15 minutes, turning once. Fresh Herb Oil and White Wine Vinegar Dressing This dressing can be used not only for grilled vegetables but also for tossed salads. Double the recipe and it will keep in the refrigerator. Ingredients: •1/4 cup white wine vinegar •1 cup olive oil •1 garlic clove, crushed •2 tablespoons minced fresh herbs: basil, thyme, oregano and LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES tarragon • 1 t e a s p o o n m i n c e d g r e e n onion •Salt and pepper to taste Directions: 1. Combine the ingredients in a small jar with a cover. Shake w e l l . T a s t e f o r s e a s o n i n g t o taste. 2. Chill the dressing for 1 hour or more. Remove the garlic c l o v e a n d s h a k e w e l l b e f o r e using. John F. Carafoli is an inter- national food stylist, consultant, a n d f o o d w r i t e r . H i s t i t l e s i n c l u d e t h e s e m i n a l F o o d Photography and Styling; Cape Cod Chef's Table: Recipes from Buzzards Bay to Provincetown; and two children's books, Look Who's Cooking, and The Cookie Cookbook. Questions? Contact him at www.carafoli.com. Simply Grilled Halibut and Marinated Vegetables. | Credit: Copyright Kristin Teig Photography The Perfect Recipes for Summer Grillling

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