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THE GRIDIRON GRILLER'S BACKYARD BBQ<br />
70 Cravings | June / July 2010<br />
GRIllEd TROPI-FRUIT kABOBS<br />
¼ pineapple skinned & cut into 1-1/2 inch chunks<br />
2 bananas peeled & cut into 1-1/2 inch chunks<br />
1 papaya peeled & cut into 1-1/2 inch chunks<br />
3 kiwi peeled & cut into fourths<br />
½ cup fresh-squeezed orange juice<br />
1 tsp. orange zest<br />
12 10” wooden skewers soaked in water<br />
¼ cup vegetable oil or melted butter for brushing<br />
¼ cup honey for brushing<br />
¼ cup toasted shaved almonds<br />
1 bunch fresh mint, leaves only<br />
2 Tbsp. crystallized ginger, chopped<br />
1 pint mango sorbet<br />
Marinate fruit in plastic bag with the orange juice and zest of orange<br />
for at least 30 minutes. Discard marinade and thread fruit on soaked<br />
skewers to create kabobs. Brush fruit with vegetable oil or melted<br />
butter. Preheat the grill to medium-high heat and oil the grates. Place<br />
kabobs on the grill for about 5 minutes before turning once and grill for<br />
another 5 minutes. Brush with honey during the last minute of grilling.<br />
Strip fruit kabobs off skewers and serve over dishes of mango sorbet.<br />
Top with toasted coconut, almonds, ginger and fresh mint. Drizzle<br />
dishes with remaining honey.<br />
Photos By Dreams Studio<br />
offerdahl's son<br />
enjoys eating<br />
the fruits of his<br />
dad's labor<br />
zESTY cORN-ON-THE-cOB<br />
6 ears fresh corn on the cob<br />
6 pieces of 6-inch long string<br />
1/2 cup butter, softened<br />
1 Tbsp. fresh dill<br />
1 Tbsp. fresh cilantro<br />
2 tsp. freshly prepared<br />
horseradish<br />
1/4 tsp. paprika<br />
1/4 tsp. black pepper<br />
1/2 tsp. salt<br />
Peel back outer husks from ears; leaving husks attached. Clean<br />
away silks. Place corn in a large bowl and cover with water. Soak<br />
for 30 minutes along with the six strings for tying. Preheat grill<br />
to medium-high. Remove ears from water and pat dry. Combine<br />
remaining ingredients in bowl and mix. Spread half the mixture<br />
evenly over all ears. Pull the husks back up over ears and secure each<br />
with a water-soaked string. Oil the grates and place corn on grill<br />
uncovered. Grill over medium-high heat for 15-20 minutes. Remove<br />
and pull back the front half of husks. Brush on remaining butter and<br />
herb mix and serve.<br />
Photos By Dreams Studio
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