Issue Date: June 27, 2004
A simple summer supper with something for everyone
This mixed-grill dinner for the Fourth of July transports your guests to India and Morocco -- then back to the good old USA.
Unless your guests are vegetarians, a dish like this mixed grill offers something for everyone: lamb, chicken and sausage.
The Indian-flavored main course uses one basic spice rub. Half is rubbed on the lamb chops, and the other half is mixed with yogurt to marinate the chicken. If you want the chicken, lamb and sausage to come off the grill at the same time, stagger them, starting with the chicken, then the lamb and finally the pre-steamed sausages, which simply need to be browned. Grill in batches for a larger crowd, cooking all the drumsticks, then all the sausages and finally the chops. The drumsticks are fine at room temperature, but the sausage and chops should be at least warm.
Because my Moroccan-style couscous cooks in four to five minutes, it's another side dish that's equally good for a simple supper or a large feast. To dress it up, add shredded carrots and a can of chickpeas.
Why make my homemade "instant ice cream" when buying good strawberry ice cream is equally instant? You have to taste this frozen treat to know why. It's half sweetened strawberries and half cream, so the ratio of fruit is extraordinarily high, giving this ice cream an amazingly fresh strawberry flavor. It's not smooth, but what it lacks in creaminess, it more than makes up in fruit-flavor punch.
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Mixed Grill of Sausage, Chicken and Lamb With Tandoori Flavorings
2 pounds spicy or mild Italian pork sausage
1/4 cup olive oil
3 Tbs. ground cumin
1 Tb. curry powder
1 1/2 tsps. garlic powder
3/4 tsp. ground ginger
3/4 tsp. salt
1/2 tsp. cayenne pepper
8 lamb loin chops
1/2 cup plain yogurt
3 Tbs. red wine vinegar
12 chicken drumsticks, skin removed
Place sausage and 1/2 cup water in a large (12-inch) skillet. Cover and bring to a simmer. Steam until sausage loses its raw color throughout, about 8 minutes. Drain and set aside.
In a medium bowl, mix oil, cumin, curry powder, garlic powder, ginger, salt and cayenne. Scrape half the spice mixture into another medium bowl. Add lamb chops to one bowl; toss to coat well. Stir yogurt and vinegar into other bowl; add chicken legs and toss to coat well. Set both aside to marinate.
About 30 minutes before serving, fully preheat gas grill (10 to 15 minutes with all burners on high). Use a wire brush to clean grill rack, then use tongs to wipe an oil-soaked rag over rack. Close lid and return grill to temperature. Make sure to have water close by to extinguish any flare-ups.
Staggering meat additions so they all get done about the same time, place chicken on grill; close lid and grill-roast for a total of 20 minutes -- 8 minutes on the first side, 8 minutes on the second side and 4 minutes longer, turning as needed toward the end to ensure doneness. Add lamb; grill-roast for a total of 8 minutes -- 4 minutes on the first side and 4 minutes on the second side. Add sausage and grill-roast for a total of 4 minutes -- 2 minutes on the first side and 2 minutes on the second side.
Arrange on a large platter and serve warm with couscous.
Serves: 8.
Per serving: 666 calories, 52g protein, 4g carbohydrates, 47g fat (15g saturated), 0g fiber, 1,109mg sodium.
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Couscous With Chickpeas and Carrots
2 cups canned chicken broth
1 Tb. vegetable or olive oil
1/2 medium onion, cut into 1/4-inch dice
1 large garlic clove, minced
2 medium carrots, peeled and coarsely grated (about 1 cup)
1 10-ounce box plain couscous
1 16-ounce can chickpeas, drained and rinsed
Salt and pepper
Chopped parsley (optional)
Microwave broth over high heat in a 1-quart glass measuring cup until piping hot, 3 to 4 minutes.
Heat oil in a large saucepan over medium-high heat. Add onion and garlic; sauté until softened, 2 to 3 minutes. Add carrots, couscous and chickpeas; stir to combine. Stir in stock, cover and turn off heat. Let stand until stock is completely absorbed, 4 to 5 minutes.
Add salt, if necessary, and pepper to taste. Fluff with a fork, strew with the optional chopped parsley and serve with the Mixed Grill.
Makes 6 generous cups, serving 8.
Per serving: 205 calories, 7g protein, 35g carbohydrates, 3g fat (0g saturated), 3g fiber, 321mg sodium.
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Instant Strawberry Ice Cream
24 ounces frozen sweetened strawberries (1 1/2 16-ounce bags), cut into large chunks
1/2 cup plus 1 Tb. sugar
1 1/2 cups heavy cream
Place berries in blender. Whisk sugar into cream. With blender going, slowly add cream through opening in lid, stopping to stir the mixture 3 or 4 times so the ice cream is smooth, with small bits of berries. Transfer to shallow pan and freeze to a scoopable texture, about 2 hours. Garnish with fresh strawberries, if you like.
Makes 1 quart, serving 8.
Per serving: 290 calories, 1g protein, 37g carbohydrates, 16g fat (10g saturated), 0g fiber, 19mg sodium.
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