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Meal/Course - Side Dish
Oh no, not a grilled tamale! But it works–if you can keep the corn husks from burning. And for that, be armed with a spray bottle filled with water. These tamales can be served as an entree or as a side dish. You can tie the tamales together with string or with a thin strip of corn husk. Serve with Mexican rice, squash with tomatoes and green chile, and flan for dessert.

A vegetable basket is the best way to grill the major ingredients for this salad. Toss the salad together just before serving or the warm potatoes will absorb all the dressing! You could also allow the potatoes to cook first.

Yes, you can grill some salad ingredients! This modified Italian recipe uses leftover bread, and grilling the stale bread keeps it from getting soggy in the salad. It is a nice accompaniment to grilled meats and poultry and the heat level builds as you eat it.
Do not peel the peaches. The Chipotle chile adds a nice hint of heat and smoke to this spectacular way to end a great meal off the grill. An interesting variation is to substitute Stilton cheese for the goat cheese.
Remember this rule: the firmer the banana, the better it grills. Ripe bananas turn to mush, fall through the grill and embarrass the cook. You can start this dessert while eating the entree, and it will be ready when you are. You can also use aluminum foil over the grill rather than the aluminum pan, if you wish.

(Recipe from Kent Rathburn, owner, executive chef Abacus, Dallas)

The nice thing about shrimp is that it cooks so quickly. If you’re hungry, you don’t have to wait long. You can prepare the onions ahead of time and reheat them on the grill. Or, cook them in an iron skillet on the grill just before you’re ready to serve them

This recipe accompanies Grilled Swordfish with Lime-Basil-Jala-peño Vinaigrette (see above) and others in the chapter titled Fish Taco Party.

No, you can't use canned or frozen--this recipe only works with fresh asparagus, so take advantage of these spring asparagus months.  This is an excellent accompaniment to grilled seafood, too.  Note: You can reduce the marinade in a small pan and serve it over the grilled asparagus.
Beer is frequently used as the tenderizing ingredient in marinades as it is in this recipe. Carbonnade refers to a type of French or Belgian beef stew made with beer and a little sugar. I’ve not only highjacked the title, but have spiced up my version of the recipe by adding chiles, our favorite ingredient, and cooking it on the grill, rather than the stove as a stew.

This recipe from Chef Bill Gragg of the Assets Bar and Grill in Albuquerque, uses dried chipotles, but chipotles en adobo can be substituted if they are rinsed well.

 

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