Recipe: Summer Barbecue Bash Recipes!

SUMMER BARBECUE BASH
(Polynesian, Thai, American Fusion)
Smoked Corn Chowder
Maple-Glazed Pear, Endive, and Arugula Salad
Thai Cilantro Chicken
Grilled New Potato Salad
Lemon Cake with Kiwi Sauce

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SMOKED CORN CHOWDER
Makes 10 servings

4 ears sweet corn, husks and silk removed
3 slices bacon, minced
1 cup chopped onions
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper
1/2 cup flour
5 cups chicken stock
2 large potatoes (about 1 pound), cut into 1/2-inch pieces
1 bay leaf
1 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce

Prepare charcoal or gas grill or traditional smoker for Indirect smoking on Low Heat (follow instructions in owner's manual). Use one layer charcoal for smoker and place food on top grate. For best results for this recipe, use hickory or mesquite wood chips or chunks.

Place corn on cooking grate of fully smoking grill or smoker. Smoke 1 to 1-1/2 hours over charcoal or 20 minutes over gas. Remove corn; allow to cool. Cut corn kernels from the cob with a sharp knife.

In a Dutch oven, cook bacon over low heat until crisp.

Add onions and cook 2 minutes or until transparent.

Add green and red peppers and continue to cook for 6 minutes, until peppers are tender.

Add flour. Stir and cook for 3 minutes.

Add chicken stock gradually, stirring to combine. Bring to a boil, stirring frequently. Add smoked corn kernels, potatoes, and bay leaf; simmer 20 minutes.

Add heavy cream, salt, Worcestershire sauce, white pepper, and hot pepper sauce. Return to a simmer for 1 minute.

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MAPLE-GLAZED PEAR, ENDIVE, AND ARUGULA SALAD
Makes 4 servings

FOR THE PEARS:
2 firm, ripe Bartlett pears, trimmed and halved
4 tablespoons maple syrup, divided
5 tablespoons fresh lemon juice, divided

To prepare the pears: Remove the core from the halved pears with a measuring teaspoon or melon baller. In a pie plate combine 1 tablespoon of the maple syrup and 1 tablespoon of the lemon juice; stir until blended. Dip the pears into the juice and turn to coat. Grill over Direct Medium heat until lightly browned, about 8 minutes, turning once halfway through grilling time. Transfer to a side dish.

FOR THE SALAD:
1/2 cup pecan halves
1/2 teaspoon kosher salt
2 bunches arugula, rinsed and trimmed (about 6 cups)
4 heads Belgian endive, rinsed, trimmed
2 ounces saga blue or other mild blue veined cheese, cut into small dice or crumbled
1/4 cup pomegranate seeds

TO MAKE THE SALAD:
In a 9-inch-square metal or disposable heavy-duty aluminum baking pan, spread pecans in a single layer and grill over Direct Medium heat until toasted, about 8 minutes, stirring once. Remove from the grill and when cool, coarsely chop.

In a large bowl whisk together the remaining 3 tablespoons of the maple syrup, 4 tablespoons of the lemon juice, and the salt. Add the arugula and endive; toss to coat.

Divide evenly among 4 salad plates. Place a pear half, cut side up, in the centre of each plate. Sprinkle with the toasted pecans and top with the cheese and pomegranate seeds, distributing evenly.

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THAI CILANTRO CHICKEN
Makes 6 servings

FOR THE MARINADE:
1/2 cup chopped fresh cilantro
1/4 cup vegetable oil
1/4 cup finely sliced green onions
3 tablespoons lime juice
1 tablespoon fish sauce
1 tablespoon sugar
2 teaspoons minced garlic
2 teaspoons minced ginger
1 teaspoon hot bean paste
1/2 teaspoon salt
6 whole chicken legs (drumsticks with thigh attached)
Vegetable oil for brushing chicken

Combine all marinade ingredients. Place chicken legs in a resealable plastic bag set in a shallow dish. Pour marinade mixture over chicken legs; close bag. Marinate in refrigerator 2 to 4 hours, turning occasionally to distribute marinade.

Lightly brush chicken legs with oil. Place chicken in center of cooking grate. Grill 30 minutes or until juices run clear, turning once halfway through grilling time.

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GRILLED NEW POTATO SALAD
Makes 10 to 12 servings

FOR THE POTATOES:
2 1/2 pounds new potatoes, washed*
2 teaspoons salt, divided
3 tablespoons oil
1/4 teaspoon freshly ground black pepper
1/2 pound slab bacon, cut into 1/4x1/4-inch pieces
4 medium Vidalia onions
1 bunch scallions, thinly sliced
1 tablespoon finely chopped fresh thyme
3 tablespoons chopped fresh parsley

In a large saucepan, boil the potatoes with 1 1/2 teaspoons of the salt until tender. Drain. Cut potatoes in half and place into a large bowl and toss with the oil, the remaining 1/2 teaspoon salt, and pepper.

Grill the potatoes over Direct Medium heat until golden brown, 20 to 25 minutes, turning once halfway through grilling time. Remove potatoes from the grill and allow to cool.

Cut each half into bite-sized pieces. Put in a large bowl, cover, and hold at room temperature.

Cook bacon in a skillet over low heat (low heat allows the fat to render completely, leaving crisp bacon bits). Periodically pour off the bacon fat and reserve. When bacon is crisp, add to the bowl of potatoes.

Peel the onions, and push skewers through the onions at 1/2-inch intervals. Slice through the onion between the skewers (this holds the onion rings together during grilling). Brush the onion slices with the reserved bacon fat and season with salt and pepper to taste.

Grill the onions over Direct Medium heat for 10 to 12 minutes, turning and basting with the reserved bacon fat once halfway through grilling time.

Remove from grill, slide off of the skewers, and cut each slice into quarters. Add to the potatoes with the scallions, thyme, and parsley.

*If you skewer the potato halves before grilling, they'll be easier to turn.

FOR THE DRESSING:
1/2 cup oil
1/4 cup sherry vinegar
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

In a medium bowl, whisk the dressing ingredients together. Pour over the potatoes and toss gently to distribute ingredients. Cover and allow to marinate for 1 hour at room temperature before serving.

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LEMON CAKE WITH KIWI SAUCE
Makes 6 servings

1 1/2 cups unsweetened pineapple juice
1/4 cup sugar
3 teaspoons arrowroot
1 tablespoon water
6 kiwi fruit, peeled and thinly sliced
6 slices (2-ounce each) lemon (or orange) pound cake
3 firm bananas, peeled and cut in half crosswise
1/4 cup butter, melted
6 scoops vanilla ice cream
1 teaspoon black sesame seeds

In a small saucepan combine pineapple juice and sugar. Bring to a boil and simmer for 10 minutes. Dissolve arrowroot in water and add gradually to liquid, stirring constantly until slightly thickened. Remove from heat to cool. Gently fold kiwi slices into sauce.

Brush cake slices and banana halves lightly with butter; place on cooking grate. Grill 3 to 4 minutes, turning once halfway through grilling time.

Serve each cake slice topped with a banana half. Arrange kiwi sauce around cake and serve with a scoop of ice cream. Sprinkle with black sesame seeds.