Wednesday, June 30, 2010



Quesadillas are a popular crew snack on the set of Primal Grill—easy
to make, easy to adapt to ingredients you have on hand, and very
satisfying any time of day. (We even make breakfast quesadillas with
scrambled eggs, cheese, chorizo, and roasted and peeled poblano

Source: Planet Barbecue by Steven Raichlen (Workman, 2010)
Method: Direct grilling
Serves: 4

4 large (8 to 10 inches across) flour tortillas
1 cup shredded smoked chicken
2 cups shredded cheese, such as a half-and-half mixture of pepper Jack
cheese and sharp cheddar
1/2 cup coarsely chopped fresh cilantro
2 scallions, both white and green parts, trimmed and finely chopped
2 fresh or pickled jalapeno peppers, thinly sliced crosswise (or for a milder
outcome, seed the fresh jalapenos)
2 tablespoons (1/4 stick) butter, melted
Salsa, pico de gallo, guacamole, or sour cream (optional) for serving

1. Place a tortilla on a work surface. Sprinkle one half of the
tortilla with a quarter of the chicken, cheese, cilantro, scallions,
and jalapenos. Fold te other half on top to make a half-moon-shaped
quesadilla. Assemble the remaining quesadillas the same way. Lightly
brush both sides of each quesadilla with the butter, turning them
carefully. The quesadillas can be prepared to this stage up to 30
minutes ahead.

2. Set up the grill for direct grilling and preheat it to medium-high.

3. When ready to cook, brush and oil the grill grate well. Arrange the
quesadillas on the hot grate and grill them until the bottoms are
golden brown, 1 to 3 minutes. Using a spatula, turn the quesadillas
and grill the second side the same way. Keep an eye on
them—quesadillas burn easily. Serve the quesadillas at once with the
optional condiments.


Source: Adapted from Planet Barbecue by Steven Raichlen (Workman, 2010)
Method: Grateless grilling or tandoor grilling
Advance preparation: 3 to 4 hours for marinating the fish.
Serves: 4

1-1/2 pounds salmon steaks

For the garlic water:

4 cloves garlic, rough chopped
A 2-inch piece of fresh ginger, peeled and rough chopped
2 cups water

To finish the marinade:

4 cloves garlic, peeled and rough chopped
A 2-inch piece of fresh ginger, peeled and rough chopped
1 small onion, rough chopped
2 teaspoons coarse salt (kosher or sea)
2 teaspoons black pepper
1-1/2 teaspoons ajwain (carom seeds) or caraway seeds
2 teaspoon turmeric powder
1-1/2 teaspoons ground cumin
1 cup thick (strained) plain yogurt (2 cups yogurt if omitting the egg
and chickpea flour)
1 egg, lightly beaten with a fork (optional)
1 cup chickpea flour (optional)
3 tablespoons oil or unsalted butter, melted for basting

1. Place the salmon steaks in a large bowl or nonreactive baking dish.

2. Make the garlic water. Place the garlic, ginger, and water in a
blender and blend just to mix. Strain the garlic water over the fish.
Marinate, covered, in the refrigerator for 15 minutes. Drain the fish,
discarding the liquid.

3. Make the marinade. Place the garlic, ginger, onion, salt, pepper,
ajwain (or caraway seed), turmeric, and cumin in food processor and
grind to a smooth paste. Add the 1 cup yogurt and egg and chickpea
flour, if using, and process to a smooth paste, running the machine in
short bursts. If omitting the egg and chickpea flour, add the
additional 1 cup yogurt and run the processor just to mix. The mixture
should be thick but pourable: you may need to add a couple tablespoons
of water. Pour the marinade over the fish steaks, turning them to coat
evenly. Use a spatula to coat the steaks thoroughly on both sides.
Marinate, covered, in the refrigerator for 3 to 4 hours.

4. Remove the steaks from the marinade. If you own a tandoor, thread
the steaks on a tandoor skewer (they have hooks on the end for hanging
cooked food on a rack to cool); impale a whole onion on the end to
keep the steaks from slipping off the end into the embers. Plunge the
skewer into the tandoor, resting the skewer end on the bottom of the
tandoor. The cooking time will be short, 5 to 8 minutes. Turn once as

5. Alternatively, set up your grill for grateless grilling by
arranging bricks or other fireproof supports opposite each other on
the grill grate; the idea is to suspend skewers between them. Preheat
the grill to high. Thread the fish steaks onto flat metal skewers, two
to a skewer, and suspend between the two supports. Grill for 3 to 5
minutes per side, or until cooked through and golden brown. Let rest
for a couple of minutes before carefully removing from the skewers.
Serve immediately.

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