COOKING CORNER

By Nanette Wiser

Barbecue has gone global. Whether you are a pulled pork mustard-based fan or brisket in vinegar-based sauce, as long as it is smoked its BBQ. Korean influences are trending (think pulled pork sandwich with gochujang spicy pepper paste and kimchi slaw, the kind you get at Clear Sky). 

In addition to Asian influences, check out Brazilian churrasco, Argentinian asado flank steak with chimichurri sauce, Indian tandoori chicken and Turkish shish kebabs. For dining out on great BBQ, I love the ribs at Cody’s and Sonny’s, Sea Dog Brewing, Urban Brew & BBQ, Dunedin Smokehouse, and the Sunday Market on Corey Ave. Are you ready to fire up your Green Egg, Weber or electric grill (that now smoke food too)? In addition to fusion flavors, rotisserie grilling is prime time and multi-function grills are a must for the outdoor kitchen set. 

Stop in at Shaner’s Meat Market and pick up the meat or chicken. Do a Texas rub (salt and pepper, tomato-based or other regional sauces: Kansas City, Carolina, or Memphis. Vegan options are popular such as grilled corn with soy sauce and mirin, cauliflower steaks and veggie skewers. Experiment with gourmet flavored BBQ sauces (mango, chipotle, pineapple).

GRILLED SUMMER SQUASH

  • 3 pounds summer squash
  • 2 T lemon juice
  • 3 T olive oil   
  • Kosher salt, freshly ground black pepper
  • 2/3 cup crumbled feta cheese 
  • 4 tsp. chopped fresh mint leaves

Instructions Slice the squash. Place the lemon juice in a medium bowl and whisk in the olive oil in a slow stream until combined. Season with salt and pepper, then add half of the dressing to the bowl of squash, season generously with salt and pepper again, toss to combine, and set aside. Heat a grill pan or outdoor grill to high (about 450°F to 550°F).

When the grill is ready, use a slotted spoon to place the squash on the grill. Reserve the large bowl and any remaining dressing in it. Cook the squash uncovered, turning occasionally, until charred in spots and crisp-tender, about 7 to 8 minutes total.  Return the grilled squash to the large bowl, add the remaining half of the dressing, and toss until evenly coated. Let the squash cool until just warm or room temperature, about 15 minutes. Add the feta and mint and stir to combine. Taste and season with more salt and pepper as needed.

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