Handy Hints for
Barbecue Grilling:
· Be organised: have everything you need ready and at hand
before you start grilling - Go through your food plan; think food
ingredients, marinades, seasonings, equipment and tools. Cover
food to protect against flies and sun.
· Don't use a fork and never stab the food when turningit
is best to use a pair of tongs to grip and turn. When you stab
the meat with a fork, you will allow tasty juices to drain away
into the fire which then can spit and develop aggressive flames.
· Food cooks faster under a covered grill
· You don't need to marinate tender cuts of meat overnight;
they can be marinated in as little as 15 minutes! Less tender
meats need to be marinated at least 6 hours.
· If using wooden skewers, soak in water thirty minutes
before using so ends won't burn during grilling time.
Cheesy Onion Quiche on the barbecue
Thanks to Weber
barbecues
From: Weber's Big Book
of Grilling
This one is super rich,
so follow it with a light entrée, such as grilled fish
or a vegetable pasta. Note: The quiche is grilled over Direct
Medium heat to start and finished up over Direct Low heat.
For the sauce:
1 cup red bell pepper
1/4 cup mayonnaise
3 tablespoons crushed walnuts
2 teaspoons tomato paste
1 teaspoon minced garlic
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the filling:
4 tablespoons unsalted butter, cut into four pieces
1 cup finely chopped red onion
3 large eggs
3/4 cup heavy cream
1-1/2 cups grated Jarlsberg, Swiss, or Gruyère cheese
3 tablespoons finely chopped fresh chives
1/4 teaspoon Tabasco sauce
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 uncooked pie crust (9 inches)
To make the sauce: Grill the bell pepper over Direct Medium heat
until the skin is evenly charred on all sides, 10 to 12 minutes,
turning every 3 to 5 minutes. Remove the pepper from the grill
and place in a paper bag; close tightly. Let stand 10 to 15 minutes
to steam off the skin. Remove the pepper from the bag and peel
away the charred skin. Remove the pepper from the bag and peel
away the charred skin. Cut off the top and remove the seeds. Coarsely
chop the pepper and put in a food processor. Add the remaining
sauce ingredients and process until smooth. Pour into a small
serving bowl, cover and refrigerate until ready to serve.
To make the filling:
In a medium sauté pan over medium heat, melt the butter.
Add the red onion and cook, stirring occasionally, until translucent,
3 to 5 minutes. Transfer to a medium bowl and allow to cool for
a few minutes. In a small bowl whisk the eggs and cream together
and add to the butter-onion mixture. Add the remaining filling
ingredients and mix thoroughly.
Line a 9-inch metal
pie tin with the crust. Pour the filling into the crust. Grill
over Direct Medium heat until the edges of the crust and the filling
begin to turn golden brown, about 15 minutes, then continue cooking
over Direct Low heat until the filling is no longer wet in the
center, about 15 minutes more. Remove from the grill and allow
to cool for 10 to 15 minutes. Serve with the sauce.
Makes 6 servings
Wine and beer suggestions
For a ripe and moderately oaked Viognier the Rhône is your
best bet, but if you look around, you'll find one or two excellent
ones from Napa. Happy hunting!
Because cheese is both
sweet and savoury, a Scotch Ale is the perfect match. Its burnt
coffee notes and sweet caramel overtones will do the job.
