Mastering the GRILL

Seniors stoke coals of friendship through food

By Jeannie Stone

Photo by Jeannie Stone / Contributing Photographer

Grilled Asparagus and Vegetable Kabobs are healthy and colorful grilling options for summer.

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ADVERSTISMENT

RIVER VALLEY and OZARK AREA — Something's cooking at the Dardanelle Senior Activity Center.

Dana Oldenstadt-Williams, site coordinator, turned chef once again. This time she taught a grilling class, and for $5, participants enjoyed instruction and fellowship over a meal.

On the menu last month was Grilled Tilapia with Mango Salsa, Grilled Asparagus, Vegetable Kabobs and Grilled Peaches with Marscapone and Honey.

"It's a real easy menu," Williams said. "I believe in simple cooking."

The ingredients were laid out, and the kitchen was a whir of activity - washing dishes, chopping the ingredients for the salsa, halving the peaches. Williams is full of ideas to generate maximum results with a minimum of work.

She showed everyone how to skewer the asparagus and how to join the fish fillets together. "Fish can tear apart so easily on the grill," she said. "Placing them in a grill basket adds more stability."

"Everyone, make your own kebabs," she said, as they stood over the assortment of vegetable options.

"You can pretty much make your kebab any way you like. It will turn out good," she added.

Two grills were prepared and ready for cooking. Williams warned grillers against building a fire that was too hot. Everyone gathered around and watched as the meal took shape.

The fire got out of hand once with the fish, and she grabbed a spray bottle. "That's why it's important to keep some water handy," she said.

When the vegetables and fish come off, thepeaches go on. It's the first time anyone in the group said they had thought to grill peaches.

The smell drew everyone over to grill.

When the bounty was laid out, no time was wasted. Everyone helped himself.

"Oh my gosh, this is a religious experience," Margaret Carnahan said, biting into the tilapia. And murmurs of agreement sounded around the table. For the first time in the evening, talking ceased, and the quiet was filled with a different, but just as happy, sound.

With the Fourth of July festivities upon us, we're bound to see a lot of folks cranking up the heat on their grills. Spending time in fellowship with friends and family is what makes holidays special. Although the fireworks are sure to inspire a certain amount of glory, let's not forget to pay homage to our favorite grill master. After all, this is their time to shine.

Here are some recipes to try:FIESTA BURGERS Makes four servings.

Ingredients: 1/4 cup Chive and Onion Cream Cheese Spread 1 1/2 pounds ground beef salt and pepper to taste 4 slices Pepper Jack or Cheddar Cheese, cut in half 4 sesame buns guacamole or avocado slices sliced tomatoes sliced onions Directions: Divide meat into eight thin patties and top each patty with two tablespoons of cream cheese. Join two patties together by placing two centers together and sealing along edge. Salt and pepper to taste.

Place on preheated medium-high grill and cook first one side (about four minutes), turn, and top with cheese. Continue cooking until beef is cooked through and cheese is melted. Bun the patties and embellish with guacamole or avocado slices, tomatoes and slice onions.

GRILLED TILAPIA WITH MANGO SALSA Makes two servings.

Ingredients: 2 Tilapia fillets, semi-thawed Salt and pepper, 1/4 teaspoon of each (or to taste)

1/4 teaspoon minced garlic

1/4 teaspoon lime zest

Directions: Toothpick two fillets back to back if

less than 1/2-inch thick Place in grill basket and grill over

medium high heat approximately 3-5

minutes per side.

MANGO SALSA Makes two servings.

Ingredients:

1/2 medium jalapeno, seeded and

finely chopped

1 ripe peeled and diced mango

1/2 small red onion, chopped finely

1 teaspoon red wine vinegar

1 teaspoon olive oil

2 teaspoons cilantro, chopped

Pinch of salt

Directions: Mix the above ingredients and cover.

Refrigerate at least 30 minutes to an hour

and serve alongside or atop any fish or

chicken.

GRILLED ASPARAGUS If using larger stalks of asparagus,

parboil for 2-3 minutes depending on

how well done you like it.

Ingredients:

4 stalks asparagus per person

Skewers, presoaked

Olive oil, salt and pepper (for seasoning)

Lime or lemon juice (optional)

Directions: Break or cut where the white and

green meet. Discard white woody ends.

Bring 1 quart of salted water to a boil in

a large deep pan. Drop or lay asparagus

into boiling water. Asparagus should not

touch the sides. Cook 2-3 minutes. Drain

and dip into ice water. Drain well aftercooled thoroughly. Thread four stalks on a skewer and lay directly on the grill over medium heat or place in grill basket. Turn after 2-3 minutes until each side is medium brown. Remove from heat. Sprinkle lightly with olive oil, salt and pepper. If you wish, squeeze small amount of lime or lemon juice over asparagus.

VEGETABLE KABOBS Almost any combination of vegetables

will work. Try the following.

Ingredients:

Small red potatoes, parboiled 10 min

utes

Red and green Bell Pepper, cut into 1

1/2-by-1 1/2-inch chunks

Quartered red onion

Baby Bella mushrooms

Presoaked wooden skewers

Directions: Rinse and dry all vegetables. Cut and

thread on wooden skewers. Sprinkle with

olive oil or spray with no-stick cooking

spray. Place over medium high heat and

grill until charred (approximately 5 min

utes per each quarter turn) - Total cook

ing time approximately 20 minutes.

GRILLED PEACHES WITH

MARSCAPONE AND HONEY

Start with one ripe peach per person. Wash, pat dry and half removing pit. Place cut side down on clean grill heated over medium high coals. Grill 5-7 minutes turning once only. Cook 3-5 minutes on skin side. Remove to plate and top with the following mixture.

Filling (one serving): 1 tablespoon Marscapone cheese 1/2 teaspoon lemon juice 1/4 teaspoon cinnamon 1-2 teaspoons honey Mint leaves (for garnish) Whipped cream (for garnish) Directions:

Mix well and serve at room temperature. Top the flesh side of the grilled peach halves. You may garnish with a dollop of whipped cream and mint leaves.

Definition of the term parboil: A process of cooking food in boiling water for only a short amount of time to retain the color, to help preserve nutrients and to firm foods, such as vegetables. (taken from recipetips.com)

USDA RECOMMENDED SAFE MINIMUM INTERNAL TEMPERATURES: Steaks & Roasts - 145 degrees Fish - 145 degrees Pork - 160 degrees

Ground Beef - 160 degrees

Egg Dishes - 160 degrees

Chicken Breasts - 165 degrees

Whole Poultry - 165 degrees

River Valley Ozark, Pages 69 on 07/02/2009

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