Source: Adapted from How to Grill by Steven Raichlen (Workman,
2001)
Method: Direct grilling
Serves: 4

1 large red bell pepper
1 large yellow bell pepper
1 large orange bell pepper
1 large green bell pepper
1/4 cup plus 2 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 tablespoons pine nuts
2 tablespoons dried currants
1 tablespoon drained small capers
2 tablespoons sherry vinegar
1/4 cup chopped parsley
1/2 cup crumbled feta
Coarse salt (kosher) and freshly ground black pepper


Set up the grill for direct grilling and preheat to high. When ready to cook, place the peppers directly in the embers and grill until the skins are charred on all sides, 4 to 6 minutes per side (16 to 24 minutes in all), turning with tongs. (Or you can do this directly on the grill grate.) Transfer the hot peppers to a large plate and let stand until cool enough to handle. Peel the peppers and discard the charred skins, seeds, and stems. Quarter the peppers lengthwise and arrange them attractively on a platter.

In a small skillet, heat 2 tablespoons of the olive oil. Add the garlic and pine nuts and cook over moderate heat until golden, about 4 minutes. Stir in the currants and capers. Remove from the heat and stir in the remaining 1/4 cup of olive oil. Let cool to room temperature. Whisk in the vinegar and stir in the parsley and feta; season with salt and pepper. Pour the dressing over the peppers and serve.

PAELLA “PRIMAVERA”
(WITH VEGETABLES AND BEANS BUT NO MEAT)

Please Note: This recipe can be made on a gas grill, but it is best on a charcoal grill fueled with wood chunks. Steven used two grills to construct this paella with one dedicated to grilling the vegetables.


Source: Steven Raichlen
Method: Wood grilling
Serves: 6 to 8

For the rice:

1/4 cup extra virgin olive oil
1 large onion, finely chopped
1/2 red bell pepper, seeded, stemmed, and cut into 1/4-inch strips
1/2 yellow bell pepper, seeded, stemmed, and cut into 1/4-inch strips
3 cloves garlic, finely minced
2 ripe tomatoes, seeded and cut into 1/2 inch dice
3 cups bomba (Valencian-style rice; see Note; or Arborio rice)
1/2 cup dry white wine
5 to 6 cups hot vegetable stock
1 teaspoon saffron threads (8 to 10 threads), soaked in 1 tablespoon hot
water for 15 minutes

For the vegetables:

1 medium zucchini, trimmed and sliced on the bias into 1/4-inch slices
1 medium yellow squash, trimmed and sliced on the bias into 1/4-inch slices
1 Japanese eggplant, trimmed and sliced into 1/4-inch rounds
1 sweet onion, cut into rounds and skewered
15 to 20 cherry tomatoes, on skewers
8 to 10 mini bell peppers, on skewers
6 to 8 cloves garlic, on skewers or toothpicks
Coarse salt (kosher or sea) and freshly ground pepper to taste
1 tablespoon each dried rosemary, dried oregano, and dried thyme

For serving:

1 cup cooked chickpeas, drained
3 piquillo peppers (optional), chopped
1/4 cup finely chopped flat-leaf parsley, plus additional for garnish
Lemon wedges

You'll also need:

Two 22-1/2 inch charcoal grills
Natural hardwood chunks of wood (or logs) for a fire; Tuscan grill or cast iron grill grate; a large paella pan (see Note)

I did this in twin kettle grills. 1 grill was 3 zone for grilling the veggies. 1 grill was 2 zone for sauteing the rice and cooking the paella.

Build a 2-zone fire in one kettle grill (for the rice) and a 3-zone fire in the other kettle grill (for the vegetables).

Put the paella pan on the grate of the kettle grill with the 2-zone fire. Add olive oil to the pan and preheat. Add the chopped onion and red and yellow bell peppers to the pan, stirring with a clean grill hoe or long-handled spatula, until the vegetables begin to soften. Add the garlic and chopped tomatoes, and cook for 1 to 2 minutes. Add the rice, and stir to coat with the oil. Then add the saffron and wine and cook for 1 to 2 minutes. Add 5 cups of the hot vegetable stock. Simmer the rice for 15 to 20 minutes, or until tender, adding more stock if needed to keep the rice from drying out or scorching on the bottom of the pan.

Meanwhile, brush the vegetables with olive oil and season with salt, pepper, and the herb mixture. Place on the second kettle grill over the 3-zone fire, and grill until vegetables are tender. (The onions will take the longest time, the cherry tomatoes the shortest time.)

To assemble, remove the skewers from the grilled vegetables and add to the rice. Stir in the chickpeas and piquillo peppers. Serve the paella directly from the pan, if desired (be sure to set it on a heatproof surface), or transfer it to a large plate or platter. Sprinkle with chopped parsley and garnish with lemon wedges, if desired.

Note: Authentic paellas are made using bomba rice from Valencia, Spain. It is a unique strain of short-grain rice available at some specialty food shops or from HYPERLINK "http://www.tienda.com" www.tienda.com (1.800.710.4304).

SMOKE-ROASTED APPLES

Method: Indirect grilling
Serves: 6

6 sweet crisp apples (ideally, Fugi apples)
3 tablespoons apricot jam
3 tablespoons whipped cream cheese
3 tablespoons dark brown sugar
3 tablespoons unsalted butter

You’ll also need:
1-1/2 cups apple or hickory chips, soaked in water to cover for 1 hour, then drained;
Grill rings (optional)

Using a small melon baller, core the apples from the top. The idea is to remove the stem end and seeds, creating a cavity in the apple, but leave the bottom intact to hold in the filling. Place 1/2 tablespoon whipped cream cheese in the cavity of each apple. Top with 1/2 tablespoon apricot jam, 1/2 tablespoon brown sugar, and finally, 1/2 tablespoon of butter. The recipe can be prepared several hours ahead to this stage.

Set up your grill for indirect grilling (rake the lit coals into two piles on opposite sides of the grill). Place a drip pan in the center.

Arrange the apples in the center of the grill over the drip pan on grill rings, if using. Toss half the wood chips on each mound of coals and cover the grill. Adjust the vent holes to obtain a temperature of about 350 degrees.

Smoke-roast the apples until tender (the sides will be squeezably soft) and the filling is browned and bubbling. Depending on your grill and the outside temperature, this will take about 1 to 1-1/2 hours.