Leon County Cooks: Time for the Grill

Even the best cook hates to fire up the stove when the heat index is above 110 degrees. The air conditioner is already running 24/7 and the added heat can cause the sweat to glisten on your pretty forehead. So to be realistic you need to examine your choices. The options are: (1) Stop eating. Probably not the best choice and when you get really hungry you raid the refrigerator and eat anything that has not turned green and fuzzy. (2) Go out to eat. Not bad if you live close to a restaurant, but if you live in the country it takes forever to get there and back, not to mention the heat while you are going and coming. (3) Buy a prepared chicken at Brookshire Brothers, open a can of Bush baked beans and slice some fresh tomatoes and onions. This is getting better but it only works if you are already in town. It is simply not worth a special trip to pick up something. (4) Get your husband, or to be politically correct, your significant other, to prepare a great dinner on the grill. (You don’t want to do it because it is hot outside and you have defeated the purpose. ) Without doubt the best option. If all he does is cook the meat you only need to make a salad or slice some fresh veggies, which requires no heat. Below are some recipes which came from grilling-recipes. com. They look good but I haven’t tried either of them. Give me a review if you use them. Grilled Fajitas 2 to 2 1/2 pounds skirt steak Salt and pepper 2 tablespoons ground ginger 8 cloves garlic 2 limes, halved 2 to 3 tablespoons hot chili oil 10 to 12 tortillas 1. Place the skirt steak in a large, shallow glass or enameled casserole. Generously salt and pepper the exposed surfaces, then sprinkle with 1 tablespoon of the ground ginger. Mash the garlic into a paste - or mince it very fine and spread half of it over the meat. Squeeze one of the limes over the meat, then drizzle on 1 to 1 1/2 tablespoons of the chili oil, spreading it around with the back of a spoon. 2. Turn the meat over with a fork and repeat the procedure on the other side of the meat. (If you get any of the chili oil on your fingers, be sure to wash them thoroughly with warm, soapy water.) Cover with plastic wrap and refrigerate for at least 2 hours, longer for more intense flavors. 3. Start your grill and cook the steak over low to moderate heat for about 6 to 7 minutes on each side, turning once, until done to your liking. 4. Remove the meat to a cutting board. Briefly warm the tortillas on the grill, or in the microwave or oven. Slice the meat thin, across the grain, and place several strips in a warmed tortilla. Add a spoonful of guacamole and/ or beans. Roll up the tortilla and serve. Makes 5 to 6 servings.

Chicken Fingers on a stick 4 boneless, skinless chicken breast halves, pounded 1/2 to 3/4 inch thick Salt and pepper 24 (10-inch) bamboo skewers, soaked in water for 30 minutes 3 tablespoons peanut or vegetable oil 2 tablespoons barbecue sauce 1 1/4 cups plain dried bread crumbs 1. Cut each chicken breast lengthwise into 1/2-inch-wide strips and sprinkle with salt and pepper. Fold the chicken strips slightly and weave them onto the skewers. 2. Prepare a charcoal fire or set a gas grill to mediumhigh, close the lid, and heat until hot -- about 10 to 15 minutes. 3. In a small bowl, stir together the oil and the barbecue sauce. Spread the bread crumbs on a sheet of waxed paper. Lightly brush the sauce mixture over the chicken strips and then roll them in the bread crumbs. 4. Grill the chicken fingers uncovered until they're no longer pink inside, about 2 to 4 minutes per side on a gas grill. 5. Serve with the dipping sauce of your choice. Serves 6 to 8.