Grilled Stolen Blueberry Cake
¼ cup shortening
¾ cup sugar
½ tsp. cinnamon
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
Zest and juice of one lime
1 small apple, skin on, grated
½ cup sour cream
1 cup wild Maine blueberries
Combine all ingredients and pour into 8-by-8 greased pan. Put on covered gas grill over medium heat for 35 minutes until nicely golden and pulling away at the edges from pan.
When using the gas grill as an oven (it has to have a lid), the burner underneath the cake should be at the lowest temperature and the other burners are to be used to bring the temperature up to where you want it. For common “oven” cooking, keep the temperature between 350 and 400.
Courtesy of Ellen Rhinehart.
2 cups warm (115 degrees) water
1 tbsp. brown sugar or molasses
2 tbsp. dry yeast
3½ cups (plus or minus) flour (all-purpose, or combination of all-purpose plus semolina, whole wheat, spelt or bread flour)
2 tsp. salt
5 or 6 tomatoes
1 tbsp. salt
3 or 4 cloves garlic, coarsely chopped
12 basil leaves, cut into strips
6 oz. Parmesan, grated or finely shredded
8 oz. fontina, coarsely shredded
Combine water and sugar or molasses in mixing bowl. Add yeast, swirl gently, and allow to activate (about 2 minutes). Add flour and salt and knead with hands or dough hook. Add more flour if needed, until dough forms a cohesive ball but remains wet and sticky. Allow dough to sit in a warm place about 2 hours
Dice tomatoes and toss in a bowl with salt, garlic and basil. Combine shredded cheeses in a bowl. About 1½ hours after dough was started, light the fire. Strain tomato mixture through a mesh strainer. Cut dough into 8 balls and, using a little more flour, roll out one of the balls and stretch it until it is about 8 to 10 inches in diameter.
Once coals are glowing hot, place stretched-out dough on grill. When the bottom is browned, flip it over. Working quickly, take a small handful of shredded cheese and lightly cover the top. Add a couple large spoonfuls of tomato mixture. Once the bottom of the pizza is nicely browned (almost charred), remove from grill.
Cut into slices and serve immediately. Repeat with the other dough balls.
Courtesy of Paul Markosian.
Spicy Grilled Pineapple
1 whole pineapple, peeled, cored and cut lengthwise into 8 pieces
1 tsp. sugar
½ tsp. ground cinnamon
¼ tsp. garlic salt
¼ tsp. ground cloves
1/8 tsp. cayenne pepper (more, if you like it very spicy)
1 tbsp. melted butter
Spray grill with cooking spray and preheat to medium-high. Brush pineapple pieces with melted butter. Sprinkle spices on both flat sides of them. Place in single layer on grill and cook 3-4 minutes. Turn to other side and cook additional 3-4 minutes or until grill lines appear. Remove from grill and put on individual plates. Place a scoop of vanilla frozen yogurt or ice cream on top of hot pineapple, or chocolate sauce.
Alternately, skip cayenne and substitute sriracha sauce. You can add curry powder in addition to the other spices — or whatever spice sounds good.
Courtesy of Michele Slater.
Grilled Citrus and Tarragon Fish
1 whole, cleaned fish (trout, pike or salmon)
1 large onion
Slice open fish across the bottom. Slice limes into rounds and stuff rounds into fish, along with fresh tarragon. Slice lemon and orange into rounds and chop up onion. Place onion and citrus on a large piece of tin foil, and place lime-stuffed fish on top. Seal foil, and place wrapped fish on grill on medium heat for 30 minutes. To serve, peel skin off and eat; most of the bones will come off with the skin.
Courtesy of Ellen Rhinehart.
2 avocados, halved and pitted, skin on
1 large red onion, chopped into large slices
1 large or two small tomatoes, cut in half
1 tbsp. olive oil
Garlic powder, to taste
Cayenne pepper, to taste
Lime juice, to taste
Salt and pepper, to taste
Take halved avocados and place flesh side down on medium-heat grill. Char for 2-3 minutes, then set aside. Grill large slices of red onion, tossed in olive oil, until mostly translucent. Grill half tomato for a few minutes, sliced side down, until slightly charred. Chop onion and tomato. Mash avocado; add to it the onion and tomato, and as much garlic, cayenne, lime juice and salt and pepper as you want. Add a handful of chopped cilantro, if you wish. Serve with tortilla chips or flatbread.
Recipe by Emily Burnham.