When the days are a bit longer during sunny summertime in Hawaii, the outdoors are especially alluring. This is a perfect time to dine al fresco at the beach, in the backyard, poolside or on the condo lanai.
The key to easy summer dining is to prepare foods that require little chopping and fussing. Grilling a meal is the way to go — no hot stoves or ovens. Prepare ahead, then sit back with a tall, cool beverage and enjoy the delicious fruits of your minimal efforts.
Start with a trip to your nearest farmers market and pick up the season’s bounty: summer squash such as zucchini and yellow crookneck, tomatoes of all colors and shapes, sweet just-picked corn, eggplant, sweet potatoes, mushrooms, sweet onions, leeks and hearty leafy greens like radicchio, chard and kale. Don’t forget that crusty loaf of fresh-baked bread and mangoes, pineapples and bananas for a perfect sweet ending.
In the protein department, how about the Portuguese sausage often sold at farmers markets? Or make a quick stop at the supermarket for some fresh fish. Check the freezer case for a box of Kauai-grown shrimp, whole, crunchy and sweet, and so delicious thrown straight on the grill.
There’s little preparation required for grilling: wash and slice vegetables (except leafy greens, which should be grilled whole). Lay everything on a big platter to take to the grill.
Have lots of good-quality olive oil ready, small bowls of salt and pepper, a brush for the oil and tongs. Then fire up the grill.
Grill everything a couple of hours ahead of time or just before serving. Grilled foods don’t have to be piping hot; room temperature is just fine.
For added flavor, make a sauce or two ahead of time. Or just drizzle grilled foods with balsamic vinegar to complement the smoky flavor.
Here are some suggestions and how-tos for your simple and delicious farmers market meal in a bowl off the grill.
ONIONS
Peel and slice into 3/4-inch rounds. Secure the layers through the sides with a bamboo skewer. Brush with olive oil and grill over medium heat for 5 to 7 minutes per side.
SUMMER SQUASH OR EGGPLANT
Slice 1/2-inch thick, cutting on the diagonal to make longer pieces that are easier to manage. Brush with olive oil and place on the grill for 2 to 3 minutes per side over medium-high heat, seasoning each side.
SWEET POTATOES
Cook whole potatoes until al dente. Cut into 1-inch thick pieces. Brush with olive oil, place over medium-high heat for 2 to 3 minutes on each side, just to brown and give that smoky flavor.
CORN
Remove the husk and silk; grill over medium heat, turning often and basting with olive oil for 8 to 10 minutes.
MUSHROOMS
It’s a good idea to use bamboo skewers so the mushrooms don’t fall through the grate. Thread several whole pieces sideways onto a skewer. Cook for 3 to 4 minutes, depending on size. Season with salt and pepper as you grill.
SHRIMP
Whole Kauai shrimp are perfect for the grill; defrost in the refrigerator for a few hours, then throw on the grill with a light coating of olive oil. Plan on lots of napkins for everyone as they peel and eat these fresh morsels.
OTHER VEGGIES
>> Tomatoes: Cut 1/2-inch slices and place on the grill over medium-high heat, lightly brushing with olive oil. Sprinkle with salt and pepper as it grills on one side, flip and season on the other.
>> Asparagus: Use 2 skewers for several asparagus spears, threading the skewers through both ends of the spears. Brush with olive oil and grill 2 to 3 minutes per side.
>> Leafy greens: Kale (remove tough stems), chard, radicchio and split romaine heads take on a wonderful smoky flavor. Lightly drizzle with olive oil and place over medium-high heat until leaves are wilted, turning with tongs. Season with salt and pepper. Especially good drizzled with balsamic vinegar.
FRUIT
Use firm but ripe fruit, sliced 3/4-inch thick. Keep pieces large or use bamboo skewers for easier handling. Place over medium-high heat and grill until marked. Serve as is or with a dollop of whipped cream or a scoop of ice cream.
OTHER PROTEINS
>> Sausages of all kinds are excellent grilled and require no preparation. Leave them whole and cook over medium heat until nicely browned and cooked through. Slice to serve.
>> Fresh fish is always delicious and easy; brush fillets or steaks with olive oil, season with salt and pepper and grill over medium-high heat. Plan on 8 minutes per inch of thickness; a half-inch-thick piece will take only 2 minutes per side.
>> Beef, pork and chicken all are good for grilled meals in a bowl. Marinate or season, then cook — medium-high heat for a thick steak, medium for pork or chicken.
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If you’re ready to light a fire now, get grilling.
FIRE UP
Heat a charcoal or gas grill. When it is hot, clean your grill grate with a metal brush. Using an oil-soaked paper towel and tongs, oil the grill grate.
You’ll want to use medium-high heat for most vegetables, hot enough to mark foods quickly without charring them. Use medium heat for slower-cooking items such as onions and mushrooms.
Must-haves at the grill: a ramekin of olive oil and a brush, bowls of salt and pepper, tongs, paper towels and a spray bottle of water in case of flare-ups. Have a large, wide bowl alongside for finished foods.
FIRST, GRILL THE BREAD
Before plates and bowls, bread was sliced thick and used as a trencher, placed under food to soak up sauces and juices. A good idea for grilled foods: Place toasted bread at the bottom of a bowl and let the juices and olive oil from grilled vegetables soak into it. Think of it as a grilled "panzanella" or bread salad.
Use a bread with some "chew" to it; a country or sourdough loaf would be good. Cut thick slices of bread and place on grill to toast both sides. Drizzle slices lightly with olive oil after grilling, rub with a cut clove of garlic and sprinkle lightly with salt. Tear into pieces and place in a bowl and top with meats, vegetables and sauces.
ADD A ZESTY SAUCE
This sauce is especially good over grilled eggplant, summer squash, mushrooms, onions and asparagus.
GARLIC-GINGER SAUCE
1/4 cup soy sauce
1/4 cup rice wine vinegar
3 tablespoons sugar
2 tablespoons sesame oil
1 tablespoon canola oil
2 tablespoons minced ginger
2 tablespoons minced garlic
In small bowl, combine soy sauce, vinegar, sugar and sesame oil.
In small pan over high, heat oil. Add ginger and garlic and cook 15 seconds. Add soy sauce mixture and bring to a boil. Remove from heat and cool. Store, covered, in refrigerator for up to a week.
A zesty, fresh sauce that’s excellent over grilled vegetables, seafood and meats, chimichurri is quick to make in a food processor or blender.
CHIMICHURRI
1 packed cup fresh parsley, preferably flat-leaf
4 cloves garlic
1/2 cup olive oil
3 tablespoons red wine vinegar
1/2 teaspoon crushed red pepper, or to taste
Salt and freshly ground black pepper, to taste
Place all ingredients in a food processor or blender and blend until smooth. Serve at room temperature.
Nutritional information unavailable
DRIZZLE WITH BALSAMIC VINEGAR
Balsamic vinegar is your best friend for complementing grilled foods; just a drizzle will add sparkle to vegetables and meats.
Sweeter than white, cider or rice vinegar, balsamic is made from grapes and becomes darker and sweeter as it is aged in barrels. Generally, the pricier it is, the older it is, with sweeter, nuanced flavors.
Most supermarket balsamic vinegars contain caramel to balance the acidity of the grape juice. You can intensify the sweetness and flavor by a reduction: In a small pot over medium, place a cup or more of balsamic vinegar and bring to a simmer. Reduce heat to low and reduce the vinegar to half its volume. It will become thick, syrupy and sweeter.
Fig balsamic vinegar offers a particularly fruity sweetness. It’s excellent drizzled over grilled foods as well as salads and fruits.
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