Dressed to Grill; Savvy recipes for girls who play with FIRE!!

Ragin’ hormones-free chicken

Yes, they do cost more. But free-range chickens are tastier, meatier, and maybe less moody than their hormones-chargedo2341w6, cooped-up cousins. Your mood will certainly improve when you taste this flavor-intensive, calorie-sparing bird, with assertive North African spices pulsating through its bronzed skin.

1 free-range chicken (4-4 1/2 lb), cut into 8 pieces

1 1/4 cups Forbidden Nights Moroccan Pesto

Vegetable oil for brushing

Place the chicken pieces in a 1-gallon resealable plastic bag or in a shallow baking pan.

Coat the chicken with the Moroccan Pesto. Seal the bag or cover the pan and refrigerate 2-4 hours. Turn the bag or rotate the chicken pieces occasionally to coat all sides. Remove from the refrigerator 30 minutes before grilling.

Prepare a medium-hot fire in a charcoal grill or preheat a gas or electric grill on medium-high. Brush the grill grate with vegetable oil.

Place the coated chicken directly over the medium-hot fire. Cover the grill and cook the chicken on one side, about 12 minutes. Turn and cover again. Cook about 12 minutes more, or until the juices run clear when pierced with a knife, or an instant-read thermometer registers 165 F when inserted into the thickest part of the breast and thigh. Serve immediately or keep warm.

· Serves 4-6

Editors Note: I used chicken breasts this time, because last time I used a whole chicken cut up and it took FOREVER to cook!

Forbidden Nights

Moroccan Pesto

1/4 c coarsely chopped fresh parsley

3/4 ccoarsely chopped fresh cilantro

5 large cloves garlic

1 1/2 tsp each:

Kosher salt, Paprika, Ground cumin

1/2 tsp dried thyme

1/4 tsp cayenne pepper

1/3 c fresh lemon juice

1/3 c olive oil

In a food processor fitted with the metal blade, combine the parsley, cilantro, and garlic; process to a coarse paste. Add the salt, paprika, cumin, thyme, and cayenne; process until combined. Add the lemon juice and olive oil. Process until the mixture forms a paste. Tinker with the heat level if you wish, but don’t stray into palate-obliterating territory. Though best when used immediately, the pesto will hold 2 or 3 days if covered and refrigerated. As a rule, food should only marinate at room temperature up to 1 hour; beyond this, refrigerate.

Marinating times: Whole chicken, 3-4 hours; chicken parts, 2-4 hours; lamb chops or butterflied leg of lamb, 2-4 hours; fish fillets or shrimp, 2-3 hours; vegetables, 30-60 minutes. Grill the coated foods as desired.

· Makes about 1 1/4 cups

Hey, I bake biscuits, too!!

2 c all-purpose flour

3/4 tsp kosher salt

1 tsp baking soda

1 Tbsp baking powder

1/4 tsp freshly ground pepper

4 Tbsp ice-cold unsalted butter, cut into small pieces

2 Tbsp minced fresh parsley

1 Tbsp minced fresh rosemary

3/4 c plus 2 tbsp buttermilk or plain yogurt

1 1/2 Tbsp olive oil for brushing

Preheat oven to 425 F. In a large bowl, combine the dry ingredients. Scatter the butter over the top. With a pastry cutter or your fingertips, work the butter into the flour until the pieces are no larger than peas. Add the herbs and buttermilk or yogurt, stirring just to blend. (Handle the dough as little as possible to keep the biscuits tender and light.)

Turn the dough out onto a lightly floured work surface; then, with your fingertips, press into a circle about 1/2 inch thick. Cut 3-inch rounds with a biscuit cutter or the rim of a glass. Reshape any remaining dough and cut more biscuits. Place the rounds on an ungreased baking sheet. (If making ahead, cover and refrigerate until ready to pop in the oven.)

Brush the biscuits with olive oil. Bake until golden brown, about 18 to 20 minutes.

· Makes 1- to 12 biscuits

Skewered melon balls and Wrathful grapes

1 ripe cantaloupe

1 ripe honeydew melon

1 large bunch seedless green grapes

6 paper-thin slices prosciutto, cut in half crosswise

12 (6-inch-long) bamboo skewers

1 lime, cut into 6 wedges

Cut the cantaloupe and honeydew in half and remove the seeds. With a melon baller, scoop as many balls as possible from the flesh and place each fruit in a separate bowl. Discard the rinds. Remove the stems from the grapes and place the grapes in a bowl. Roll the prosciutto into pencil thin wraps and arrange on a plate.

Here’s where the fun begins: Thrust a honeydew melon ball on a skewer, then a ball of cantaloupe, a couple of grapes, a prosciutto roll, more grapes, and finish with 2 more melon balls. Do the same with the remaining skewers. Squeeze some lime juice over the tops. Sensuously bring a skewer to your lips, pop a splendiferous melon ball or two in your mouth, and bite hard. Very hard. Enjoy every mouthful.

· Serves 6

You GOAT, girl

Dressing:

1/3 c walnut oil

2 Tbsp rice wine vingar

1 tsp sugar

1/2 tsp kosher salt

1 Tbsp minced shallot

Freshly ground pepper to taste

Salad:

1 Tbsp plush 1/4 tsp kosher salt

1 lb young, tender green beans, trimmed

1/2 c chopped walnuts

2 tsp walnut oil

12 ripe black Mission figs, halved

Vegetable oil for brushing

3 ounces goat cheese

To make the dressing: In a jar with a tight-fitting lid, combine the dressing ingredients. Shake well, making sure the sugar dissolves. Set aside.

Fill a large stockpot three-quarters full with water, cover, and bring to a boil. Have ready a large bowl of ice water. Add the 1 T salt to the boiling water, then the beans, and cook until bright green and crisp-tender, 2 to 4 minutes. Drain the beans and plunge into the ice water until cold, about 1 to 2 minutes. Drain, wrap in several layers of paper towels, and place in a plastic bag. Refrigerate until 30 minutes before serving.

Meanwhile, preheat the oven to 325 F. toss the walnuts with the remaining 1/4 tsp salt and the walnut oil. Spread on a rimmed baking sheet and bake until lightly browned, about 8 to 10 minutes. Set aside.

Walnut oil adds an unctuous, nutty-rich flavor to salads. Be sure to refrigerate after opening. Delicate Japanese rice wine vinegar balances this dish perfectly!

Prepare a medium fire in a charcoal grill or preheat a gas or electric grill on medium.

Brush the figs with vegetable oil. When ready to grill, brush the grill grate with vegetable oil. Place the figs directly over the medium fire. Grill, cut-aside down, just until grill marks appear, about 1 minute. Turn and grill until tender but still firm, about 1 minute.

Place the beans and figs in a large bowl and toss with the dressing. Divide among individual salad plates. Garnish with the walnuts and crumble some goat cheese on top.

· Serves 6

Grilled corn with HOT LIPS chili butter

6 fresh ears of corn

CHILI BUTTER

4 Tbsp unsalted butter at room temp

1/2 tsp chili powder

Pinch of cayenne pepper

1/4 tsp sugar

1/2 tsp kosher salt

2 Tbsp minced fresh cilantro

Vegetable oil for brushing

Prepare a hot fire in a charcoal grill or preheat a gas or electric grill on high.

Pull back the husk from each ear of corn without actually removing it. Remove the silk, then re-cover the corn with the husk. Run water into the ears of corn, drain the excess, and twist the husks at the top to close.

To make the chili butter: In a small bowl, combine the ingredients thoroughly and set aside.

When ready to grill, brush the grill grate with vegetable oil. Place the corn directly over the hot fire. Grill for about 20 minutes, turning several times to grill all sides. Remove from the grill and pull back and discard the husks, or knot them for that oh-so-rustic-chic look. Generously brush the corn with the chili butter. Serve hot1

· Serves 6

Despite what Mom said, never miss an opportunity to play with food. Try other ice-cream fantasies. Vanilla ice cream with crushed Girl Scout mint cookies, anyone??

Campy S’mores Sundae with toasted Marshmallows

1 pint coconut gelato

1/3 c coarsely chopped bitter-sweet chocolate

12 marshmallows

4 metal skewers

8 oz good quality chocolate sauce, warmed

4 chocolate graham crackers

Remove the gelato from the freezer and let stand at room temperature until soft enough to run a spoon through it, about 10 to 20 minutes. Transfer the gelato to a medium bowl. Stir in the chopped chocolate. Repack the gelato into the carton. Freeze for several hours or overnight.

Prepare a hot fire in a charcoal grill or preheat a gas or electric grill on high. Thread 3 marshmallows onto each skewer. This is the bonding moment. Give each pal her own skewer, stand around and giggle, and pledge to cook the marshmallows until puffed and toasty-brown, turning as needed. Cook the marshmallows and hand out badges.

To assemble: Place 1 scoop of gelato in each of 4 dessert bowls. Drizzle approximately 2 Tbsp of the chocolate sauce over each scoop. Top each serving with 3 toasted marshmallows. Serve immediately with a graham cracker on the side.

· Serves 4

Editors Note: OK, I couldn’t find Gelato ANYWHERE!! I finally resorted to Bellisimo, the gelato experts on 900 E. They hooked me up nicely! Also, bitter-sweet chocolate?!? Are you kidding me? I know some people frown on those who try to use milk chocolate instead of those less sweet versions, however, I am not one of them. I put milk chocolate chips in my cookies and I put Milk Chocolate Symphony Bar in my Gelato. Swallow your pride and just realize I’m right!

Flaming Lips

party punch

5 oz fresh orange juice

6 oz pineapple juice

6 oz passion fruit juice

2 oz fresh lime juice

1 oz grenadine

2 trays of ice cubes

Garnish

6 orange wedges

6 pineapple wedges

6 lime wedges

In a large pitcher, combine all the ingredients except the ice and garnishes. Refrigerate until ready to serve.

Fill 6 tall glasses with ice and divide the mixture evenly among the glasses. With each of 6 cocktail picks, skewer an orange wedge between a pineapple wedge and a lime wedge. Garnish each glass and serve immediately.

· Serves 6

Editors Note: Honestly, this also called for 6 oz gold rum and 4 oz dark rum, however, I took the liberty of making this a born-again virgin drink!

Electric Lady

Blackberry Lemonade

1 1/2 c fresh or frozen blackberries

6 oz fresh lemon juice

2 oz fresh orange juice

1/4 c honey

16 oz sparkling orange juice beverage, such as San Pellegrino Orangina

2 trays of ice cubes

GARNISH

6 orange wedges

6 blackberries

In a blender, whirl together the blackberries, lemon juice, orange juice, and honey until smooth.

Strain the mixture through a fine-mesh strainer into a large glass pitcher. Chill until ready to serve. Instead of wiping your fingers, smoosh any leftover blackberry mixture on your face to make a facial mask. Retire to the bathroom and lounge. You won’t need to wear rouge…perhaps ever again1

When ready to serve, add the sparkling orange beverage to the pitcher and stir to combine.

Serve the lemonade in tall glasses filled with ice. Garnish each glass with a wedge of orange and a blackberry skewered on a cocktail pick.

· Serves 6

Editors Note: I couldn’t find the Orangina so I went with whatever I could find that was orange flavored and sparkled. The first time I made this it was orange soda, for you lovely ladies, it was some sparkling orange drink in a tall bottle. I’d totally tell you what it is, if only it wasn’t 11:25 PM and the bottles weren’t outside!