Hot off the grill!!!

 

If you've ever been tantalized by the smell of steaks, burgers, frankfurters, or other meats wafting through the air, you'll find much to be glad about in this column.  In addition to scrumptious recipes for over-the-coals favorites, you'll discover new taste delights too.

 

As far as I'm concerned, backyard cookouts and picnics are one of the best things about summer.  Throughout the Inner Banks from New Bern to Washington and north to Elizabeth City as well as all points in between the grill is cranked up high, the drinks are cold, and everyone is enjoying themselves.  Throwing a great party with amazing low-maintenance food only makes the event that much better, because you can actually enjoy yourself.  This column is loaded with classic techniques and a few fresh, modern flavors that will keep your backyard, pool or beach front packed all summer not to mention all of those wonderful hideaways the Inner Banks are famous.

 

Because the Inner Banks is also filled with such beautiful sites making it ideal for a picnic I won't to share this recipe first for Pork Roast with Cabbage, Apple, and Bacon Slaw.  Pork roasts are perfect for picnics.  One dish and you're set.  All you need to do is slice it and serve it with a dollop of slaw on the side!  Leftovers, if there are any; make a dynamite wrap the next day.  Brine the pork roast the morning you plan to serve it for dinner.  The meat needs a good 6 hours to break down.  Do not let it soak overnight or the pork gets too mushy.  The result is the tenderest pork on the planet.  Serve with Corn Roasted in its own jacket if you wish.

 

Roast Pork

Serves 8 to 12

 

1 gallon water; 1 cup brown sugar, packed; 1 cup sea salt; 1 teaspoons black peppercorns; 2 bay leaves; 1 shallot, sliced; 1/2 bunch fresh thyme springs (half for the brine, half for the roast.); 5 1/2 pound center-section boneless pork loin roast, tied; Sea salt and freshly ground black pepper; Canola oil

 

Combine the water, brown sugar, sea salt, peppercorns, bay leaves, shallot, and half the thyme in a large pot or plastic bag.  Give it a stir to dissolve the sugar and salt.  Submerge the pork in the brine, close it up, and put it in the refrigerator for 6 hours to tenderize and sweeten the meat.

 

Preheat the oven to 400 degrees F.  Remove the pork from the brine and pat it dry with paper towels.  Season the pork generously with salt and pepper.  Set a large roasting pan over 2 burners and turn the heat to medium-high.  Pour a 3-count of oil into the pan and get it nice and hot.  Sear the pork on all sides, turning it so the roast browns evenly.  Scatter the remaining thyme springs on and around the pork and transfer the roast to the over.  Roast for 50 minutes or until an instant-read thermometer reads 155 degrees F. when inserted into the thickest part of the meat.  The center of the meat should be a rosy pink.  While the meat roasts, you have got plenty of time to prepare the slaw.

 

Slaw

Makes 6 cups of slaw

 

6 bacon slices; 1/2 head cabbage, such as Napa or Savoy, shredded; 2 McIntosh apples, unpeeled, halved, cored, and sliced thin; Juice of 1 lemon; 1/2 red onion, sliced thin; 1/2 bunch fresh chives, cut in 1-inch pieces; 1/4 cup grainy mustard; 1/4 cup mayonnaise; pinch of sugar; 2 tablespoons cider vinegar.

 

Fry the bacon in a skillet over low heat until crisp and then drain on paper towels.  Combine the rest of the slaw ingredients in a large bowl.  Fold the ingredients together until everything is coated and creamy; season with salt and pepper. 

 

Remove the pork from the oven and let it rest for 10 minutes before slicing it thin.  Serve the pork with the apple slaw and crumble the bacon on top before serving.

 

One of the best things about summer is the sweet aroma of a grill creeping through the neighborhood.  A bite of a homemade burger and a cold drink and all is well with the world.

 

Anyone can grill a piece of meat and call it a hamburger, but creating a masterpiece takes a little bit of imagination.  Mixing horseradish and chives into burgers will transform you into the Greek god of grilling right before your friends' eyes.

 

Horseradish Burgers with Havarti and Tomato Remoulade

Serves 8 and makes 2 1/4 cups remoulade.

 

Tomato Remoulade

 

2 cups mayonnaise; 1 tablespoon tomato paste; 2 tablespoons capers, drained; 1 garlic clove, coarsely chopped; 1 1/2 teaspoons Dijon mustard; 1 anchovy fillet, coarsely chopped; 2 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh tarragon; dash of Tabasco sauce; 1 dill pickle, coarsely chopped; sea salt and freshly ground black pepper.

 

In a food processor, combine all the ingredients for the remoulade.  Pulse a few times to combine.  Cover the remoulade and pop it in the fridge while you make the burgers.

 

Burgers

 

2 pounds ground chuck; 1/4 cup grated fresh or prepared horseradish; 1/2 bunch fresh chives, minced; sea salt and freshly ground black pepper; canola oil; 16 slices Havarti cheese; 8 large hamburger buns, split; cooked bacon, lettuce, sliced tomato, and onion, for garnish.

 

Put the beef in a large mixing bowl.  Use a rubber spatula to fold in the horseradish and chives; season with salt and pepper.  Hand-form the meat into 8 burgers, cover them, and set them aside in the fridge while you prepare your grill.

 

Preheat a gas or charcoal grill and get it very hot.  Burgers stick to a cold grill, so it's important that you give the grill plenty of time to heat.  Here is a restaurant tip to keep food from sticking to your grill:  Take a few paper towels and fold them several times to make a thick square.  Blot a small amount of oil on the paper towel; then carefully and quickly wipe the hot grates of the grill.  This will create a nonstick grilling surface.  Grill the burgers for 8 minutes per side for medium; 7 minutes if you like your meat rare.  If you like well done, I can't help you.

 

When the burgers are just about cooked, put a couple of slices of cheese on top of each and cover the grill for 1 minute t melt the cheese.  Remove the burgers to a clean side plate so you have enough room to toast the buns.

 

Rub the grill rack with the same paper towel as before to clean off the small charred pieces; then toast the hamburger buns cut side for 1 minute.  Serve the burgers with the tomato remoulade and any garnish you like, such as bacon, lettuce, sliced tomato or onion.

 

I was first introduced to calamari when I was on the Board of Trustees of the North Carolina School of Science and Mathematics in Durham.  The recipe that I'm sharing with you below was served at the introduction of the new Headmaster.  It was prepared by the Chef of the Magnolia a very upscale and wonderful Ninth Street Restaurant.  I had to be coached into trying it and then I couldn't get enough.  Yes, it was that good! 

 

I discovered very quickly that Grilled calamari is a big hit at cocktail parties.  It's also ideal for any cookout.  It sounds exotic and the platter always comes back empty. The spice mix gives this particular recipe a serious Caribbean influence, and right before the skewers go out I was taught to squeeze the grilled lime over the top.  Have your fishmonger clean the squid for you.  You will need wooden skewers, and don't forget to soak them in water for 20 minutes before you use them.

 

Spiced Calamari Skewers with Grilled Lime

Chef at the Magnolia

Makes 40 pieces.

 

1 tablespoon curry powder; 1 teaspoon cumin seed; 1 teaspoon fennel seed; 1 teaspoon whole black peppercorns; 1 teaspoon cayenne; 1 tablespoon sea salt; 20 small whole calamari, cleaned, tentacles reserved for another use; extra-virgin olive oil; 4 limes, halved.

 

Put the curry, cumin, fennel, peppercorns, cayenne, and salt in a spice mill or clean coffee grinder.  Grind to a fine powder and set aside.

 

Rinse the calamari tubes under cool water and pat dry.  Split the bodies from top to bottom so you have 2 triangular pieces from each.  Thread a skewer through the length of each piece to secure.  Put the skewered calamari on a platter and drizzle with a 3-count of oil.  Place a large grill pan on 2 burners over medium-high heat, or preheat a gas or charcoal grill.  Fold a few paper towels into a thick square.  Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the grill pan or the hot grates of the grill.  Grill the calamari for 2 minutes per side (no longer or they will get rubbery).  Place the limes on the grill, cut side down, for 2 minutes or until slightly charred.

 

Sprinkle a little of the spice mix on the calamari and stack the skewers on a serving platter.  Squeeze the grilled limes over the calamari and serve immediately.

 

Beach clambakes are a blast.  They make me think of Annette Funicello, who I still find very attractive.  Anyway ... Lobsters, clams, and corn all steamed in seaweed.  For me, it's the perfect summer party.  Even if you can't get to the beach, you can still pull off a great clambake in your own backyard.  Be sure to ask your fish guy for some seaweed.  Lobsters come in crates packed with this stuff, so he should be able to give you some.  Parboil the lobsters to kill them first before putting them on the grill.  Alternatively, you can just split the bodies down the middle to kill them and skip the boiling step.

 

An Inner Banks Clambake

Serves 4 to 8.

 

4 lobsters; 5 pounds seaweed; 12 new potatoes; 4 ears of corn; 2 kielbasa sausages, halved lengthwise; 2 dozen littleneck clams; 2 dozen oysters; lemon wedges, for garnish; melted butter, for dipping.

 

Preheat your grill until it's fairly hot.  Meanwhile, bring a large pot of salted water to a boil.  Parboil the lobsters for just 3 minutes and then remove.  To start the outdoor clambake, spread a thick layer of seaweed directly on the hot grill rack.  The potatoes and corn go down first since they will take the longest to cook.  Arrange the potatoes and corn on the seaweed in a single layer, then cover them with more seaweed.  Put the lobsters on top, along with the kielbasa; cover with more seaweed.  Spread the clams on top and cover with another layer of seaweed.  Finally, set the oysters on the top, and blanket them with a thick layer of seaweed.  As the seafood cooks, the juices will drip down and flavor the corn and potatoes.  Cover the entire bake with a burlap bag that has been soaked in water; it traps in the seaweed steam and bakes the food.  Cover the grill.  Cook until the clams open and the lobsters are bright red, about 1 to 1 1/2 hours.  Keep a bucket of water handy and check the burlap periodically to make sure it stays wet.  Serve with lemon wedges and melted butter.

 

I hope that you take advantage of the beautiful weather this month and cookout on a grill.  To me nothing is more enjoyable.

 

Eat well!  Until next week ...........