Dayrecipe Food Community

For food safety, it is very important to grill the lobsters immediately after they have been boiled and split.

Makes 6 servings.

INGREDIENTS

• 1 1/2cups olive oil
• 9tablespoons soy sauce
• 6garlic cloves, minced
• 6tablespoons minced peeled fresh ginger62-pound live lobsters6 tablespoons chopped green onions

DIRECTIONS Cook first 4 ingredients in medium saucepan over low heat until garlic and ginger begin to brown, about 8 minutes. Set aside. (Sauce can be made 1 day ahead. Cover; chill. Rewarm before using.)

Prepare barbecue (medium-high heat). Drop 1 lobster headfirst into large pot of boiling water. Cover; cook 3 minutes (lobster will not be fully cooked). Using tongs, transfer lobster to baking sheet. Return water to boil. Repeat with remaining lobsters.

Transfer 1 lobster, shell side down, to work surface. Place tip of large knife in center of lobster. Cut lobster lengthwise in half from center to end of head (knife might not cut through shell), then cut in half from center to end of tail. Use poultry shears to cut through shell if necessary. Repeat with remaining lobsters.

Place lobster halves, meat side up, on barbecue. Brush meat with some basting sauce; sprinkle with salt and pepper. Cover barbecue; grill lobsters until just opaque in thickest portion of tail, about 9 minutes. Remove from barbecue; arrange lobsters on platter. Brush with more sauce and sprinkle with green onions. Serve, passing remaining sauce separately.

INGREDIENTS

• cake
• nonstick vegetable oil spray
• 3 1/4cups cake flour
• 2teaspoons baking powder
• 3/4teaspoon salt
• 2cups sugar
• 1cup (2 sticks) unsalted butter, room temperature
• 4teaspoons vanilla extract
• 4large eggs
• 1cup whole milk1cup pecans, toasted, finely chopped
• 1/4cup dark corn syrup
• 1/4cup mild-flavored (light) molasses
• 1/2teaspoon baking sodaglaze
• 2teaspoons water
• 1teaspoon baking soda
• 2cups sugar
• 1cup buttermilk
• 1cup (2 sticks) unsalted butter
• 2teaspoons dark corn syrup
• 1/2cup bourbon
• 2teaspoons vanilla extractvanilla ice cream

DIRECTIONS For cake:
Preheat oven to 350°F. Spray 10-inch-diameter Bundt pan with nonstick spray; dust with flour. Sift 3 1/4 cups flour, baking powder, and salt into medium bowl. Using electric mixer, beat sugar, butter, and 2 teaspoons vanilla in large bowl until fluffy. Beat in eggs 1 at a time. Beat in flour mixture in 3 additions, alternating with milk in 2 additions. Transfer half of batter to prepared pan.

Stir pecans, corn syrup, molasses, and 2 teaspoons vanilla in another medium bowl to blend. Stir in baking soda. Stir pecan mixture into remaining cake batter in bowl. Spoon pecan batter over batter in pan (do not swirl). Bake until tester inserted near center of cake comes out with dry crumbs attached, about 50 minutes. Transfer cake in pan to rack.

Meanwhile, prepare glaze:
Stir 2 teaspoons water and baking soda in small bowl to dissolve baking soda. Bring sugar, buttermilk, butter, and corn syrup to boil in heavy 6-quart saucepan over high heat, stirring to dissolve sugar and melt butter. Reduce heat to medium-high. Stir in baking soda mixture (glaze will bubble). Boil until sauce is golden and slightly thickened, stirring often, about 8 minutes. Remove from heat. Stir in bourbon and vanilla.

Invert warm cake onto platter. Immediately brush 1 1/2 cups hot glaze over cake, allowing glaze to soak into cake. Cool cake completely. (Can be made 1 day ahead. Cover and let stand at room temperature. Cover and refrigerate remaining glaze.)

Rewarm remaining glaze, stirring. Serve cake with ice cream and warm glaze.

Voli are marbles, the multicolored little balls that were so popular with kids during my childhood. But unlike the glass versions, which were quite expensive, the ones we used to play with were made of clay and colored in various bright, glossy shades. They were fragile, and their glaze would crack, revealing their dark red insides, similar in color to these delicious
meatballs with bulgur.

This recipe comes from the island of Rhodes, and bulgur is probably the grain originally used. Later, in the stewed meatballs of the mainland, it was replaced by rice.

Makes about 26 Meatballs; 4 to 6 servings

INGREDIENTS

• 1 pound lean ground beef, veal, lamb or pork or a combination
• 1 cup finely chopped fresh flat-leaf parsley
• 4-5 scallions (white plus most of the green parts), finely chopped
• 1/2 cup coarse bulgur
• 1 large egg, lightly beaten
• 1/3 cup olive oil
• 4 garlic cloves, 2 minced and 2 coarsely chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• freshly ground black pepper
• 1 large onion, halved lengthwise and sliced into half-moons
• 1/2 cup dry red wine
• 2 cups grated ripe tomatoes or canned diced tomatoes with their juice
• 1 cinnamon stick
• 1/2 cup water

DIRECTIONS In a large bowl, combine the meat, all but 2 tablespoons of the parsley, the scallions, bulgur, egg, 2 tablespoons of the oil, the minced garlic, cumin, salt and pepper to taste. Knead well, cover and refrigerate for at least 1 hour and up to 4 hours.

Shape 2-tablespoon-sized portions of the meat mixture into balls. Place on a plate, cover and refrigerate.

In a large, deep skillet or Dutch oven, heat the remaining 3 tablespoons oil and saute the onion over high heat for 4 to 5 minutes, or until it starts to
color. Add the chopped garlic and saute for 30 seconds. Add the wine and simmer for 1 minute. Stir in the tomatoes and cinnamon stick. Carefully add the meatballs to the skillet; the sauce should almost cover them. Add the water, bring to a boil and reduce the heat to low.

Cover and simmer for 20 minutes, or until the meatballs are cooked through and the sauce has thickened. Remove the cinnamon stick, sprinkle with the remaining 2
tablespoons parsley and serve.

This recipe has a nice balance of sweet and spicy flavors, and a drizzle of lime juice provides tang. Serve the corn and the Hearts of Romaine and Roquefort Salad with the burgers, and check out the box on the next page for potato salad suggestions.

Makes 8 servings.

INGREDIENTS

• 1/2cup (1 stick) unsalted butter
• 1 1/2tablespoons minced seeded canned chipotle chilies*
• 2teaspoons fresh lime juice
• 1/4teaspoon salt
• 8large ears of corn, husked
• lime wedges

DIRECTIONS Melt butter in small saucepan over medium heat. Add minced chipotles, fresh lime juice, and 1/4 teaspoon salt. Reduce heat to low and cook chipotle butter 1 minute to blend flavors.
Place ears of corn on baking sheet. Brush corn all over with chipotle butter. (Can be prepared 4 hours ahead. Cover corn and refrigerate.)Prepare barbecue (medium-high heat). Grill corn until cooked through and blackened in spots, turning frequently, about 6 minutes. Serve corn with lime wedges.* Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

Chef Lisa Ahier likes the flavor of Key limes or Mexican limes, which she can buy locally and year-round, for the marinade below. But even if you use regular lime juice, you’ll love this chicken, which is as delicious at room temperature as it is hot. In fact, Gourmet’s food editors couldn’t get enough of it.

Active time: 45 min Start to finish: 9 1/4 hr

Serves 4

INGREDIENTS