A World in Flames

The Recipes

Grilled Stuffed Portobello Mushrooms
VINCENT SCOTTO SCOPA
Serves six.
6 medium portobello-mushroom caps
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
6 1/4-inch-thick fresh-mozzarella slices
6 ripe beefsteak-tomato slices, cut 1/4 inch thick
1/2 cup pesto (recipe below)

Slice each mushroom cap horizontally, making a sandwich. Brush with oil on both sides and arrange on a sheet pan cut-side-up. Season with salt and pepper.

Season the mozzarella and tomato slices with salt and pepper. Place 1 mozzarella slice on the bottom half of the mushroom, followed by a tomato slice, and finish off with the mushroom top. (The mushroom sandwiches can be assembled several hours before grilling and kept in the refrigerator, but take them out an hour before grilling to let them to come to room temperature.)

Start a hot charcoal fire on the grill and place the grate about 6 inches above the fire. Place the mushrooms on the grill facedown. Grill for 3 to 4 minutes. Flip them over and grill for an additional 3 to 4 minutes; the mozzarella should start to melt.

Place the grilled mushroom caps on individual plates, drizzle with pesto, and serve.

Note: Two of the stuffed mushrooms make a wonderful vegetarian entrée served with a mixed-green salad.

Pesto
Makes about 1 and 1/2 cups.
1/4 cup pine nuts
3/4 cup plus 1 tablespoon extra-virgin olive oil
3 cloves garlic
4 cups loosely packed fresh basil leaves
1/2 cup freshly grated Parmesan cheese
Kosher salt

Preheat the oven to 350 degrees.
Spread the pine nuts in a single layer on a baking sheet and toast for 4 to 5 minutes until fragrant and golden brown. Shake the pan once or twice during toasting and take care that the nuts do not burn. Transfer to a plate and cool.

Combine in a blender 3/4 cup of the oil, garlic, 1 cup of the basil, and the pine nuts. Process until nearly smooth. Add the remaining basil, and process until nearly smooth. Add the cheese and pulse to combine. Season with salt. Use immediately or transfer to a glass or plastic container for storage. Top with 1 tablespoon of olive oil, cover, and refrigerate. Will keep for 3 to 4 days in the fridge or 2 months in the freezer.

Grill-Roasted Porchetta with Grilled-Pineapple-and-Peach Relish
VINCENT SCOTTO SCOPA
Serves six.
1 4-to-6-pound pork shoulder (have the butcher bone and butterfly, reserving the bone), skin removed
Kosher salt and freshly ground black pepper
1/4 cup chopped garlic
2 tablespoons chopped rosemary
1 medium onion, sliced thin
1 cup white wine
Soak 1 cup of fruitwood smoking chips in water for an hour and drain.

Season the pork with salt and pepper. Rub all surfaces of the pork, including inside, with garlic and rosemary.

Tie the pork with butcher’s twine, making sure the roast is a uniform roll. Place the onions and bone in the bottom of a small roasting pan. Place the pork on top of the onions, and pour the wine into the pan.

Start a medium fire on one side of the grill. Place the chips on the fire. Set the grill 6 inches above the fire.

Place the pan containing the pork on the cool side and cover the grill. Check the fire and restoke if necessary after 1/2 hour; repeat this step twice more. At the same time, check the amount of liquid in the pan, adding more if it gets low. The cooking time will vary from grill to grill, and with the type of charcoal used and temperature, but allow 2 to 2 and 1/2 hours, until the internal temperature of the meat reads 135 degrees on an instant-read thermometer (the smoke will turn the pork pink, but if the juices are still red, cook until it reaches 140 degrees).

Remove the pork to a serving platter and cover with foil to keep warm. Deglaze the roasting pan with 1/2 cup water, and strain juices into a small pan. Skim off the fat, and season with salt and pepper. Slice the pork and arrange on a platter, drizzle with the pan juices, and serve with pineapple-and-peach relish (recipe below).

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.

Churrasco Steak
JORGE RODRIGUEZ
CHIMICHURRI GRILL
Serves six.
6 7-ounce filet mignon steaks, preferably Argentine, cut 1 and 1/2 inches thick from the thin end of the fillet, or shell steaks
Chimichurri sauce (recipe below)
Salt

Slice each steak horizontally, 2/3 of the way across, like a hamburger bun. Open the steak out and flatten it. Cut one or two crisscrosses 1/4-inch deep into the cut surfaces. Place between two sheets of plastic wrap. Beat with a mallet to flatten the steak to a thickness of about 14 to 1/2 inch.

Brush steaks with the chimichurri sauce, cover with waxed paper, and stack the steaks. Marinate in the refrigerator for 3 to 4 hours.

Lift each steak with the wax paper and place steak-side-down on a hot grill. Peel off wax paper, brush steak lightly with more sauce, and sprinkle with salt. Cook for about 2 to 3 minutes, turn the steak, brush again with sauce, sprinkle with salt, and cook for 2 to 3 minutes. Brush the top of the steak lightly again with sauce and serve with an organic-field-green salad tossed with balsamic dressing.

Chimichurri Sauce
Yields four cups.
3 tablespoons kosher salt
2 bunches flat-leaf parsley
2 tablespoons chopped fresh oregano
6 cloves garlic
1 cup extra-virgin olive oil
1 tablespoon crushed red pepper
2 tablespoons dry oregano
2 tablespoons sweet Hungarian paprika
1/2 teaspoon cumin
1 teaspoon freshly ground black pepper
1/2 cup white vinegar
2 tablespoons red-wine vinegar
1 cup 1/8-inch-diced roasted bell peppers

Mix together 1 cup of warm water with the salt in a bowl and set aside to cool. Combine the parsley, fresh oregano, garlic, and oil in the bowl of a food processor. Pulse quickly several times.

Slowly add the dry ingredients to the vinegars in a bowl until well combined. Add the chopped-herb mixture from the food processor. Slowly stir in 1 cup of the saltwater mixture, and then stir in the diced roasted peppers. Will keep, refrigerated, for 1 week.

Note: This sauce can also be used on grilled shrimp.

Backyard New England Clambake
TODD ENGLISH
MIRAMAR, WESTPORT, CONN.
Serves six to eight.
2 pounds Red Bliss potatoes
6 or 8 chicken thighs
5 pounds fresh seaweed or rockweed (may be ordered ahead from good fish stores)
6 or 8 ears corn, left in the husk, silk removed
3 or 4 2-pound lobsters
2 pounds linguica sausage or chorizo
3 pounds soft-shell clams or steamers

Put the potatoes and the chicken thighs in a large pot. Cover with salted water and boil, skimming and discarding any scum that rises, for about 25 minutes or until the potatoes are soft and the chicken thighs are cooked through. Drain and set aside.

In the meantime, light a fire in a Weber grill, using hardwood charcoal. Place the seaweed and corn in a large bowl of water and soak thoroughly, about 20 to 30 minutes.

When the coals are red in the center with ash around them, the fire is ready. Place a thick layer of seaweed over the entire grill. Put the lobsters in the center of the seaweed and surround with the corn. Arrange the potatoes, chicken, and sausage on top of the lobsters, and top with the clams. Completely cover with the remaining seaweed. Cover the grill and steam-cook for 45 minutes. Serve with melted butter.

Spit-Roasted Greek-StyleCumin-Rubbed Chicken
TODD ENGLISH
MIRAMAR, WESTPORT, CONN.
Serves six.
5 egg whites, lightly beaten
2 tablespoons honey
1 lemon, juiced
1/2 cup ground cumin
3 tablespoons whole cumin seed
1 teaspoon cayenne pepper
1 teaspoon ground ginger
11/2 teaspoons ground white pepper
1 teaspoon ground cinnamon
1 teaspoon allspice
3 tablespoons kosher or sea salt
3 tablespoons chopped fresh cilantro leaves
2 3-pound roasting chickens, trussed
Light the grill or preheat the rotisserie.

Mix the egg white, honey, and lemon juice in a bowl until thoroughly incorporated. In a separate bowl, mix the dry spices (cumin, cumin seed, cayenne pepper, ginger, white pepper, cinnamon, and allspice) with the salt and cilantro. Roll the chickens in the egg-white mixture; then generously rub the spice mixture all over them until chickens are coated and the spice mixture is completely used up. It should form a crust.

Put the birds on the spit and roast over a medium-hot fire until the internal temperature of the chickens reaches 165 degrees. (If you cover the grill, it will slow down the cooking and add a smoky flavor.) Keep an eye on the birds, making sure that the spices do not burn – if they do, push the coals to the side of the grill. Allow meat to rest for at least 10 to 15 minutes before carving.

Grilled-Eggplant-and-Feta Salad
BOBBY FLAY
BOY MEETS GRILL
Serves eight.
1 eggplant (about 1 pound), cut into 1/2-inch-thick disks
1/4 cup olive oil, plus extra for brushing the eggplant
Kosher salt and freshly ground pepper
4 cloves garlic, minced
2 teaspoons ancho-chili powder (available at Kitchen Market, 218 Eighth Avenue, near 21st Street; 243-4433)
2 teaspoons finely chopped fresh oregano
3 tablespoons red-wine vinegar
1 red onion, sliced thin
8 ounces feta cheese, crumbled

Preheat a gas or charcoal grill to high. Brush the eggplant with olive oil, season with salt and pepper, and grill until soft with visible grill marks, about 4 minutes per side.

Whisk together the remaining oil, garlic, chili powder, oregano, and vinegar in a large bowl until combined. Add the eggplant and red onion, toss to coat with dressing, season with salt and pepper, and crumble the feta over the top.

Red Snapper Grilled in Corn Husks With Roasted-Jalapeño-Lime Butter
BOBBY FLAY
BOY MEETS GRILL
Serves eight.
Roasted-jalapeño-lime butter:
3 jalapeño peppers
Olive oil for brushing
1 cup fresh lime juice (12 to 16 medium limes)
1 tablespoon honey
1/2 teaspoon kosher salt
1/2 pound (2 sticks) unsalted butter, softened
Red snapper:
8 red-snapper fillets (about 6 ounces each)
Olive oil for brushing
Kosher salt and freshly ground pepper
20 corn husks (available at Hispanicmarkets), soaked in water for 2 hours

Roasted-jalapeño-lime butter: Preheat a gas or charcoal grill to high. Brush the peppers with the oil to coat and grill, turning, until charred on all sides, 3 to 5 minutes. Peel and seed the peppers and coarsely chop.

Bring the lime juice to a boil in a small saucepan over high heat and reduce to 1/4 cup. Allow to cool. Place the lime juice, jalapeños, honey, salt, and butter in a food processor, and process until smooth.

Place a sheet of parchment or waxed paper on a work surface. Form the butter mixture into a roll about 1 inch in diameter and place it along the long side of the paper, leaving a border of 1 inch. Roll up the butter in the paper and refrigerate for 30 minutes or up to 3 days. The butter may also be frozen.

Red snapper: Preheat a gas or charcoal grill to high. Brush each fillet with oil and season with salt and pepper. Remove the corn husks from the water and pat dry. Cut 2 or 3 corn husks into long 1/2-inch-wide strips, making 16.

For each fillet, lay one corn husk flat on a work surface. Place the fish inside, and top with a second husk. Using the long strips, tie each end, to form a closed packet. Brush the packets with oil and grill 3 and 1/2 minutes on each side.

To serve, arrange the packets on a large platter. Cut open each packet and place a dollop of jalapeño-lime butter over the fish.

Toasted Israeli-Couscous Salad with Grilled Summer Vegetables
BOBBY FLAY
BOY MEETS GRILL
Serves eight.
Balsamic-garlic vinaigrette:
1/2 cup balsamic vinegar
1 tablespoon Dijon mustard
2 cloves garlic, coarsely chopped
1 cup olive oil
Kosher salt and freshly ground pepper
Couscous:
3 tablespoons olive oil
1 pound Israeli (pearl) couscous
6 cups lightly salted vegetable stock or
water, heated to a simmer
Kosher salt and freshly ground pepper
Grilled vegetables:
2 medium zucchini, quartered lengthwise
2 medium yellow squash, quartered lengthwise
10 asparagus spears, trimmed and peeled
12 cherry tomatoes
1 red bell pepper, quartered and seeded
1 yellow bell pepper, quartered and seeded
Kosher salt and freshly ground pepper
1/4 cup basil, shredded
1/2 cup coarsely chopped flat-leaf parsley

Balsamic-garlic vinaigrette: Whisk together the vinegar, mustard, and garlic in a small bowl. Slowly add the olive oil, and whisk until combined. Season with salt and pepper. May be refrigerated for 1 day; serve at room temperature.

Couscous: Heat the olive oil until it is almost smoking in a small pot over medium-high heat and toast the couscous until light golden brown. Cover with hot stock, bring to a boil, and cook until al dente, 5 to 6 minutes. If necessary, drain well and place in a large serving bowl.

Grilled vegetables: Preheat the grill to high. Place the zucchini and yellow squash, asparagus, tomatoes, and red and yellow bell peppers in a large bowl and pour half the vinaigrette over them. Let sit at room temperature for 15 minutes.

Remove the vegetables from the marinade, shaking off the excess; discard the used marinade. Season with salt and pepper and grill, turning until just cooked through: about 4 minutes for the zucchini and squash, 3 minutes for the asparagus, 2 minutes for the cherry tomatoes, and 6 minutes for the bell peppers.

Cut the zucchini, squash, and peppers into 1/2-inch pieces. Cut asparagus on the bias into 1/2-inch pieces. Slice the tomatoes in half. Add the vegetables to the couscous, add the basil and parsley, and toss with the remaining vinaigrette. Season with salt and pepper. Serve at room temperature.

Grilled Lobster Quesadillas With Yellow-Tomato-and-Roasted-Garlic Salsa
BOBBY FLAY
BOY MEETS GRILL
Makes four quesadillas or eight servings.
Roasted garlic:
1 head garlic
1 tablespoon olive oil
Kosher salt and freshly ground pepper
Salsa:
3 ripe yellow tomatoes, coarsely chopped
4 cloves roasted garlic (see recipe)
2 tablespoons finely diced red onion
1/2 serrano pepper, finely diced
1 tablespoon rice-wine vinegar
1 tablespoon coarsely chopped fresh thyme leaves
Kosher salt and freshly ground pepper
Quesadillas:
Twelve 6-inch flour tortillas
1 and 1/4 cups grated Monterey Jack cheese
1 and 1/4 cups grated white cheddar
1 lobster (2 and 1/2 pounds) grilled, meat removed and coarsely chopped, or use any cooked lobster meat)
1 large red onion, sliced thin
2 jalapeños, seeded and coarsely chopped
1/4 cup finely chopped cilantro
Olive oil for brushing
1 and 1/2 tablespoons ancho-chili powder (available from Kitchen Market, 218 Eighth Avenue, near 21st Street; 243-4433)

Roasted garlic: Preheat the oven to 300 degrees. Cut the top off the head of garlic and rub the bulb with olive oil, sprinkle with salt and pepper, wrap in foil, place on a baking sheet, and roast until soft, about 45 minutes. Set aside to cool.

Salsa: Combine 4 cloves of the roasted garlic with the tomatoes, onion, serrano pepper, vinegar, and thyme in a medium bowl, and season with salt and pepper. May be refrigerated, covered, for 1 day; serve at room temperature. Makes a little over 1 cup.

Quesadillas: Preheat a gas or charcoal grill to low to medium. Place 8 tortillas on a work surface. Divide the cheeses, lobster meat, red onion, garlic, jalapeños, and cilantro among the tortillas. Stack the tortillas two high, to make 4 two-layer quesadillas. Top each with another tortilla, brush with oil, and sprinkle with chili powder. Grill oiled-side-down until golden brown, 3 to 4 minutes. Brush with oil, sprinkle with chili powder, turn, and grill until the other side is golden brown and the cheese has melted.

Place the quesadillas on a large platter, cut each into 4 wedges, and garnish with the salsa.

Bobby Flay’s recipes from the book Boy Meets Grill, by Flay and Joan Schwartz. Reprinted with permission of Hyperion.

Grilled Whole Red Snapper Marinated and Filled with Baby Fennel and Nicoise Olives
WALDY MALOUF
BEACON
Serves four to six.
4-to-5-pound whole red snapper
6 baby fennel
1/2 cup Nicoise olives, pitted and chopped
1/2 cup chopped flat-leaf parsley
1/4 cup chopped garlic
1/2 cup plus 2 tablespoons extra-virgin olive oil
3 lemons (2 juiced, 1 cut into wedges)
Sea salt and freshly ground black pepper

Clean and scale the snapper, but keep it otherwise intact. Cut the tops off the fennel bulbs and finely chop the trimmings. Combine the trimmings with the olives, parsley, and garlic; 1/2 cup of the oil; and 1/4 cup of the lemon juice. Place as much of this filling as possible into the cavity of the fish, and rub remaining mixture and liquid all over.

Season with salt and pepper. Wrap the fish tightly in plastic and allow to marinate for 30 to 60 minutes in the refrigerator.

Start a fire with wood and charcoal in a covered cooker such as a Weber grill and let it burn until just hot coals remain, approximately 1 hour. Push the coals to one side of the kettle.

One hour before serving, unwrap the fish and tie butcher’s twine around the body every 3 inches. Oil the grill. Place the fish in a fish-shaped grilling basket or place on the grill opposite the coals. Roast for 20 minutes on each side with the cover on, the handle of the rack sticking out, and the vent open at the top. Lay the fish out on a platter and remove the string.

Toss the baby fennel bulbs with remaining oil and season with salt and pepper. Place on the grill over medium coals and cook for about 5 minutes on each side until golden. (If using large fennel, cut into quarters vertically, then blanch for a few minutes before tossing with the oil and grilling.)

Drizzle each portion of fish with fresh oil and a squeeze of lemon, and serve with the grilled fennel.

Spiced Grilled Lamb Brochettes
FLOYD CARDOZ
TABLA
Serves six.
1 tablespoon whole black pepper, ground semi-fine to fine
1/2 teaspoon whole allspice, ground fine
1 teaspoon cumin, ground semi-fine
1 tablespoon coriander seed, ground semi-fine
1 dry Thai chili, ground fine
3 whole black cardamom pods, ground semi-fine
1 tablespoon grated ginger
1 tablespoon garlic, crushed to a paste
1 tablespoon canola oil
3 pounds cleaned and trimmed leg of lamb, cut into 1 and 1/2-inch cubes
1 tablespoon salt
Juice of one lemon
Minted bean salad (recipe below)

Soak 12 bamboo skewers in water for several hours. Combine all the spices in a large bowl with the ginger, garlic, and oil. Add the cubed lamb and rub the spice mixture into the meat. Set aside to marinate for at least 6 hours in the refrigerator. Thread no more than 6 pieces of lamb onto each skewer. Season with salt.

Grill over medium-high coals to desired doneness for about 13 minutes, moving the brochettes around on the grill to prevent burning (take care not to burn the spices). Sprinkle with lemon juice and serve with the minted bean salad and nan bread.

Minted Bean Salad
6 cups three-day-sprouted mung, lentil, or Indian black beans (available at the Union Square Greenmarket or in health-food shops)
1 and 1/2 cups low-fat yogurt, drained through a cheesecloth for 3 hours

Smoked Trout with Horseradish Cream and Cucumber Salad
RICK MOONEN
OCEANA
Serves six.
Marinade:
2 tablespoons lemon juice
5 cloves garlic, thinly sliced
4 medium shallots, thinly sliced
1/4 cup kosher salt
1/4 cup granulated sugar
1/2 cup fresh dill, roughly chopped
6 12-ounce rainbow trout, boned (left whole, skin on)
Horseradish cream:
1 cup crème fraîche
1/4 cup fresh grated horseradish (or drained from the bottle)
1 teaspoon Dijon mustard
2 tablespoons fresh dill, roughly chopped
1 teaspoon lemon juice
Salt and freshly ground white pepper
Cucumber salad (recipe below)

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

Marinade: Mix the marinade ingredients together with 2 cups water, making sure the salt and sugar are completely dissolved.

Place the trout in a glass casserole dish with a lid, open, flesh-side-up, and pour the marinade over the interior. Close the fish and roll gently from side to side to ensure even coating. Cover and refrigerate for 12 hours.

Horseradish cream: Whip the crème fraîche until thick. Fold in the remaining ingredients.

To grill-smoke trout: Start a fire in a Weber grill using hardwood charcoal. When the embers are evenly glowing and the fire is hot, carefully rake them to one side. On the other side, place a pan filled with water. Sprinkle presoaked hardwood chunks on the embers to start the smoking.

Place the trout skin-side-out on the cooler half of the grill, over the water. Cover the grill, leaving the top and the bottom vents open. Grill-smoke the trout for 10 to 15 minutes, depending on size. Don’t remove the lid during the first 10 minutes.

Peek at the trout’s inside flesh to test – it’s ready when the meat is white. If it’s still translucent, cover and cook for another 3 to 5 minutes. Remove from the grill.

Place the trout on a cutting board and peel the skin off while it’s still warm. Place the fish on a plate, and serve with a dollop of horseradish cream and cucumber salad.

Cucumber Salad
2 tablespoons rice-wine vinegar
2 tablespoons fresh lime juice
2 tablespoons Asian fish sauce
1 tablespoon vegetable oil
1 teaspoon granulated sugar
1/2 small red onion, sliced thin
1 clove garlic, minced
1 cucumber, peeled, seeded, and cut into very fine strips on a mandoline
2 medium carrots, peeled and cut into thin strips on a mandoline
1 head radicchio, finely shredded
1 tablespoon chopped mint

Whisk together the vinegar, lime juice, fish sauce, oil, and sugar until the sugar dissolves. Add the onion, garlic, cucumber, carrots, and radicchio, and toss together. Stir in the mint.Juice and zest of 1 and 1/2 lemons
2 and 1/2 tablespoons freshly grated ginger
1/2 teaspoon sugar
2 and 1/2 tablespoons canola oil
Salt and freshly ground black pepper
1/2 cup julienned mint leaves

Blanch the bean sprouts in salted boiling water for 1 minute, drain, and immediately place in a bowl of ice water for 1 minute. Drain again.

Combine in a large bowl the drained yogurt, lemon juice and zest, ginger, and sugar. Whisk in the canola oil. Season with salt and pepper. Fold in blanched sprouts and mint. Season again with salt and serve.

Wood-Grilled Spicy Soft-Shell Crab on Toasted Sourdough Bread
JONATHAN WAXMAN
COLINA
Serves four.
2 red bell peppers
1 Vidalia onion, unpeeled
1 Anaheim chili
1 cup olive oil
2 cloves garlic, crushed
1 anchovy fillet, cleaned and mashed
4 soft-shell crabs (live), cleaned
Salt and freshly ground black pepper
4 thick slices of sourdough bread
16 3-inch-long spears from a romaine-lettuce heart
Juice of 1 lemon

Place the peppers, Vidalia onion, and chili pepper on the grill over medium-hot coals, and cook until the peppers blister and turn dark brown. Remove the peppers and chili from the grill, and place in a covered bowl to steam. Leave the onion over the coals until it is cooked through (the outer layer will turn black).

When the peppers and chili are cool, peel and seed them, retaining any juices, and cut them into 1/4-inch strips. Peel and cut the onion into strips.

Toss the onion and peppers in a bowl with 2 tablespoons oil, the crushed garlic, and the anchovy, and set aside in the refrigerator, covered, to marinate for up to 24 hours.

Place the crabs in a bowl with 34 cup of the oil, salt, and pepper, and marinate for 1 to 3 hours in the refrigerator.

Remove the crabs from the marinade. Cook over hot coals for 3 minutes on each side, until they just start to char. Grill the bread until golden brown.

Toss romaine spears with the pepper mixture. Spoon an equal amount on each slice of grilled bread and top with a soft-shell crab. Season each crab with lemon juice and remaining olive oil.

A World in Flames