Earth Day Weekend 2008: Break Out the Barbecue!

Whether you’re a barbecue beginner or a seasoned champ, grilling is an easy way to make things taste special. And now that it’s springtime, the sun sets at 7, and the kids want as much backyard play as they can get, it’s time to break out the grill again.
Keep in mind that there’s no need to wait until the weekend rolls around to fire up those coals. With Sandra Lee’s Semi-Homemade recipes, you can get a flame-seared dinner on the table in no time. This month, Sandra introduces her new book, Grilling 2.
Here, she gives us four great new recipes for a delicious al fresco meal straight from the barbecue, perfect for any night of the week. Happy Grilling! 

Seafood Brochettes with Cucumber-and-Red Pepper Raita

Prep: 30 minutes; Grill: 8 minutes; Makes 4 servings

FOR SEAFOOD SPRINKLE:

• 1 tablespoon garlic salt, Lawry’s®
• 2 teaspoons seasoned-pepper blend, McCormick®
• 2 teaspoons salt-free citrus-herb seasoning, Spice
  Islands®

FOR CUCUMBER-AND-RED PEPPER RAITA:

• 1/3 cup sour cream, Knudsen®
• 1/3 cup yogurt
• 1/4 cup red bell pepper, diced small
• 1/4 cup cucumber, diced small
• 2 teaspoons finely chopped fresh tarragon
• 1 teaspoon lemon juice, Minute Maid®

FOR SEAFOOD BROCHETTES:

• 8 sea scallops
• 1 8-ounce center salmon fillet
• 1 8-ounce halibut fillet
• 1/2 of a red onion, cut into 1-inch squares
• 1 red bell pepper, cut into 1-inch squares
• 1 green bell pepper, cut into 1-inch squares
• 8 cherry tomatoes
• 1 tablespoon lemon juice, Minute Maid®
• Nonstick vegetable cooking spray, Pam®

1. Soak four 12-inch wooden skewers in water for at least 1 hour; drain. Meanwhile, for Seafood Sprinkle, in a small bowl, stir to combine garlic salt, pepper blend, and citrus-herb seasoning. Set aside.

2. For Cucumber-and-Red Pepper Raita, in a medium bowl, stir together sour cream, yogurt, the 1/4 cup red bell pepper, the cucumber, tarragon, and the 1 teaspoon lemon juice. Cover and chill until ready to serve.

3. Set up grill for direct cooking over medium heat (see page ??). Oil grate when ready to start cooking.
For Seafood Brochettes,cut salmon and halibut into 1-inch cubes. Drain skewers. Alternately thread scallops, fish, onion squares, bell pepper squares, and cherry tomatoes on skewers, beginning and ending each skewer with a cherry tomato. Sprinkle skewers with the 1 tablespoon lemon juice and the Seafood Sprinkle. Lightly spray with nonstick vegetable cooking spray.

4. Place skewers on hot, oiled grill. Cook for 2 to
3 minutes per side (8 to 12 minutes total) or until scallops are opaque and fish flakes easily when tested with a fork.

Serve hot with Cucumber-and-Red Pepper Raita. 

Indoor Method: Prepare Seafood Sprinkle, Cucumber-and-Red Pepper Riata, and Seafood Brochettes as directed. Preheat broiler. Place skewers on foil-lined baking sheet or broiler pan. Broil 6 to 8 inches from heat source for 2 to 3 minutes per side (8 to 12 minutes total) or until scallops are opaque and fish flakes easily when tested with a fork. Serve as directed.

Grilled Sausage-and-Summer Vegetable Pasta

You will need:
Large pot,
Colander,
Oil,
2 large bowls, 1 small bowl, Vegetable grilling basket (optional)

Prep: 25 minutes; Grill: 18 minutes

• 1 package (16-ounce) penne pasta, Barilla®
• 8 ounces fresh asparagus, trimmed
• 1 red bell pepper, cut into strips
• 1 zucchini, cut in half lengthwise and sliced
• 1 yellow squash, cut in half lengthwise and sliced
• 1/2 of a red onion, thickly sliced
• 1 tablespoon extra-virgin olive oil, Bertolli®
• Salt
• Ground black pepper, McCormick®
• 4 hot Italian sausages
• 1/4 cup extra-virgin olive oil, Bertolli®
• 1 tablespoon Italian salad dressing mix, Good
  Seasons®
• 1 teaspoon crushed garlic, Gourmet Garden®
• Shredded Parmesan cheese, DiGiorno®

1. Cook pasta according to package directions; drain. Set aside. Set up grill for direct cooking over medium heat (see page ??). Oil grate when ready to start cooking. In a large bowl, toss asparagus, bell pepper, zucchini, yellow squash, and onion with the 1 tablespoon oil. Season to taste with salt and black pepper.

2. Place sausages and vegetables on hot, oiled grill (use a vegetable grilling basket if desired).
Watch for flare-ups when putting vegetables on grill.
Cook for 18 to 20 minutes or until sausages are done (160 degrees F) and vegetables are al dente, turning sausages and vegetables often.

3. Remove sausages and vegetables from grill.
Carefully slice sausages diagonally. In a large bowl, combine sliced sausages, vegetables, and cooked pasta.

4. In a small bowl, stir together the 1/4 cup oil, the salad dressing mix, and garlic. Pour over pasta and toss. Serve hot with Parmesan cheese. Makes 6 servings

Indoor Method: Preheat oven to 400 degrees F.
Prepare vegetables as directed. Place vegetables and sausages in a foil-lined baking pan. Roast in oven for 10 to 15 minutes or until sausages are done (160 degrees F) and vegetables are al dente. Serve as directed.

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Potato Salad with Bacon Ranch Dressing

Prep: 15 minutes; Chill: 1 hour; Grill: 20
minutes; Makes 6 servings

FOR BACON RANCH DRESSING:

• 1/2 cup real bacon pieces, Hormel®
• 1/4 cup milk
• 1/4 cup sour cream, Knudsen®
• 1/4 cup mayonnaise, Hellmann’s® or Best Foods®
• 1 1/2 teaspoons ranch-style salad dressing mix,
  Hidden Valley®

FOR POTATO SALAD:

• 2 1/2 pounds red potatoes, cut into 1/4-inch-thick
  slices
• Nonstick vegetable cooking spray, Pam®
• 1 sweet onion, chopped
  1 jar (4-ounce) pimientos, drained, Drommedary®
• 1/3 cup sliced olives, drained, Early California®
• 2 stalks celery, chopped
• 2 tablespoons finely chopped fresh parsley
• Salt
• Ground black pepper, McCormick®

1. For Bacon Ranch Dressing, in a medium bowl, combine bacon pieces, milk, sour cream, mayonnaise, and salad dressing mix. Cover and chill until ready to use.

2. For Potato Salad, set up grill for direct cooking over medium heat (see page ??). Oil grate when ready to start cooking. Lay potato slices on a baking sheet and spray both sides with nonstick vegetable cooking spray. Place on hot, oiled grill. Cook for 20 to 25 minutes or until fork tender, turning every 5 minutes. Remove from grill; cool.

3. Cut cooled potatoes into bite-size pieces. In a large bowl, combine potatoes, pimientos, olives, celery, and parsley.

4. Using a rubber spatula, fold in Bacon Ranch Dressing until combined. Season to taste with salt and pepper. Chill at least 1 to 2 hours before serving. 

Indoor Method: Prepare Bacon Ranch Dressing as directed. Preheat oven to 400 degrees F. Lay potatoes on a baking sheet and spray with nonstick vegetable cooking spray. Roast in oven about 30 minutes or until fork tender, turning once. Cool and prepare as directed.

Grilled Banana Splits

When I was growing up, a banana split was the answer to all of life’s ills. It still is. My version has two secrets–pineapples pan-sautéed in dark rum to give them a crystallized crunch, and warm bananas, grilled in-the-peel, with a pocket of pumpkin pie spice that releases a heavenly aroma.

Prep: 20 minutes; Grill: 3 minutes; Makes 4 servings

• 1 tablespoon butter
• 1 can (8-ounce) crushed pineapple, Dole®
• 2 tablespoons dark rum, Meyers’s ®
• 4 unpeeled bananas
• 1/2 teaspoon pumpkin pie spice, McCormick®
• 1 quart vanilla ice cream, Häagen-Dazs®
• 1 cup chocolate syrup
• 1 cup frozen sweetened sliced strawberries, thawed,
  Dole®
• Pressurized whipped cream, Reddi Wip®
  1/4 cup nut topping, Diamond®
• 12 maraschino cherries

1. For pineapple sauce, in a medium skillet over medium-high heat, melt butter. Remove from heat and stir in crushed pineapple and rum. Return to heat and cook until most of the liquid has evaporated and pineapple has begun to caramelize. Remove from heat and cool.

2. Cut bananas in half lengthwise, but do not cut through bottom skin. Open up bananas slightly and sprinkle some of the pumpkin pie spice into the center of each. Close bananas.

3. Set up grill for direct cooking over medium heat.
Oil grate when ready to start cooking.

4. Place bananas on hot, oiled grill. Cook for 2 to 3 minutes or until the skins are dark and bananas are warm, turning once. Remove from grill.

5. Open bananas and put 2 halves into each of 4 banana split dishes or oblong bowls. Top each with 3 scoops of ice cream. Spoon pineapple sauce and chocolate syrup over ice cream. Top with sliced strawberries, whipped cream, nut topping, and cherries. 

Indoor Method: Prepare Pineapple Sauce and bananas as directed. Preheat broiler. On a foil-lined baking sheet, broil bananas 6 to 8 inches from the heat for 2 to 3 minutes, turning once. Serve as directed.

Modern Mom’s food and entertaining contributor, Sandra Lee is an internationally acclaimed life & style expert who has revolutionized the way people think about creating from scratch. With her trademark 70/30 philosophy, which combines 70% ready-made products with 30% fresh and creative touches, Sandra has become the advocate for the over-extended homemaker. Learn more about Sandra at www.semihomemade.com and check out her new book, Sandra Lee Semi-Homemade Grilling 2.