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A World in Flames

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Pineapple-and-Peach Relish
Make about four cups.
1 medium pineapple (skinned, cored, and cut into 3/4-inch-thick slices; reserve any extra juice)
2 peaches, peeled, halved, stones removed
1 medium red onion, peeled and cut in 1/2-inch-thick slices
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 teaspoon crushed red-pepper flakes
1/4 cup red-wine vinegar
2 tablespoons chopped flat-leaf parsley
1 tablespoon shredded basil

Soak 1/2 cup of fruitwood smoking chips in water for an hour and drain.

Prepare a very hot charcoal fire, top with the drained smoking chips, and place the grill 6 inches above the fire.

Brush the pineapple, peaches, and onion with 1/4 cup of the olive oil to coat, and season to taste with salt and black pepper.

Place the fruit and onion on the grill, and cook for 2 to 3 minutes on each side (be careful not to burn or overcook -- the peaches should stay slightly firm). Remove from the grill and set aside to cool. Cut the onion and fruit into small pieces and place in a bowl. Add the remaining ingredients and any reserved pineapple juice. Season with salt and pepper and allow to marinate for at least 1 hour. (This is best made 2 days in advance, allowing the relish flavors to blend.

Grill-Roasted Cauliflower
VINCENT SCOTTO SCOPA
Serves four to six.
1 large head cauliflower
1/4 cup extra-virgin olive oil
1 tablespoon Tuscan seasoning
(recipe below)

With a paring knife, core and cut the cauliflower into small florets. Place in a large bowl and toss with the oil and Tuscan seasoning, coating evenly.

Cut 1 piece of heavy-duty aluminum foil approximately 48 inches long by 24 inches wide. Fold it in half so you have a double thickness 24 inches square. Place the seasoned cauliflower on the foil and fold the foil like an envelope, crimping the edges to seal. Cut four 1-inch vents into the top of the pouch, to release steam.

To grill: Start a medium fire on one side of the grill and place the cauliflower next to the coals (if you put them on the coals, they will burn). Cover the grill and roast for 12 to 15 minutes; then turn the pouch around and roast for another 12 minutes. Open one vent just enough to test one piece of cauliflower. It should be tender. If not, roast for an additional 5 minutes.

Tuscan Seasoning
1/2 cup dried oregano
5 tablespoons kosher salt
4 tablespoons Spanish paprika
4 tablespoons ground fennel
3 tablespoons granulated garlic
3 tablespoons granulated onion
2 tablespoons cayenne pepper
4 teaspoons sugar

Combine all the ingredients in a glass or plastic container with a tight-fitting lid, and shake or stir to mix. Use on any grilled vegetables, chicken, flank or skirt steak, shrimp, or lobster. Can be stored in a cool, dark place for up to 6 months.

Grilled and Roasted Beets
VINCENT SCOTTO SCOPA
Serves four to six.
6 medium beets, 3 to 4 inches in diameter
1 medium onion, sliced thin
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Kosher salt and freshly ground black pepper

With a paring knife, cut the ends off the beets and trim any roots. Scrub the beets, cut each beet in half, and cut each half into 3 equal pieces. Place the beets in a large bowl and toss with the onion, oil, and vinegar; then season with salt and pepper.

Cut 1 piece of heavy-duty aluminum foil approximately 48 inches long by 24 inches wide. Fold it in half so you have a double thickness 24 inches square. Place the seasoned beets on the foil and fold the foil like an envelope, crimping the edges to seal. Cut four 1-inch vents into the top of the pouch, to release the steam.

To grill: Start a medium fire on one side of the grill, and place the beets directly on top of the coals. Cover the grill and roast the beets for 20 to 25 minutes; then turn the pouch around and roast for another 30 minutes. Open one vent just enough to test one piece of beet. It should be tender. If not, roast for an additional 5 minutes.


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