4 Summer Recipes from Cookbook: Char-Broil Grilling for the Family

BEST GRILLED PIZZA

4 SERVINGS • PREP: 20 MIN. • GRILL: 3–5 MIN.

Courtesy of Barry “CB” Martin

1 pizza dough, or premade dough Cornmeal for dusting pan

1/4 cup extra-virgin olive oil

4 cloves garlic, minced

1/4 cup Parmesan cheese, freshly grated

1 cup mozzarella cheese, shredded

1 cup Italian-style tomato sauce

Fresh basil leaves cut into strips

Scatter handful of cornmeal over pizza pans. On a lightly floured surface, divide dough into two portions; form each into a smooth ball; then press each ball with hands to flatten. Gently stretch each round into a disk about 1/2 inch thick and 8 inches across. Using a flour-dusted rolling pin, roll out each disk to about 1/8 inch thick—dusting surface with additional flour if necessary—until dough measures 12 to 14 inches in diameter.

Place dough on pizza pans, and shake to cover bottoms with cornmeal. If dough sticks anywhere, lift edge gently and sprinkle more cornmeal underneath.

Preheat grill to medium. Slide first pan onto grill, and cook until lightly browned, about 4 minutes. Pop any bubbles with tongs. Remove pan from grill; flip dough over. Return to grill, and cook about 30 seconds more until just set. Remove from grill, and repeat steps with second pizza.

Brush both pizzas with olive oil; scatter on garlic; sprinkle on cheeses; dab on tomato sauce; and sprinkle on basil. Return to grill, and close lid. Cook about 4 minutes or until cheese is melted and bottom crust is browned.

Variations: Sliced pepperoni and Canadian bacon; grilled portabella mushrooms and asparagus; sautéed peppers and onions; fresh or frozen spinach with ground sausage or prosciutto; crisp bacon or grilled ham cubes and artichoke hearts; smoked salmon, chives, and sour cream; grilled eggplant and goat cheese; and cooked ground beef, shrimp, scallops, or clams, with chopped fresh tomatoes, garlic, and basil.

CARNE ASADA

4 SERVINGS • GRILL: 13–17 MIN.

4 (3/4″ thick) beef rib eye steaks, trimmed

2 tablespoons fresh lime juice

4 (6″) flour tortillas

1 cup shredded Colby and Monterey Jack cheese,

divided Salsa

Preheat grill or place grilling grate over campfire. Sprinkle half of the lime juice onto one side of each steak and rub into surface. Turn steaks and repeat with remaining lime juice. Wrap tortillas in aluminum foil. Place steaks on hot grate and grill for 12 to 15 minutes, turning once, or until steaks reach desired doneness. During last 5 minutes of cooking time, place aluminum-wrapped tortillas on outer edge of grate, turning once. Top each steak with 1/4 cup shredded cheese and grill for an additional 1 or 2 minutes. Remove steaks from grill and top each steak with salsa. Serve steaks with heated tortillas on the side.

GRILLED TEQUILA CHICKEN

4 SERVINGS • MARINATE: 2–8 HR.

4 boneless, skinless chicken breasts

1/3 cup lime juice

2 tablespoons jalapeno pepper jelly

2 tablespoons fresh chopped cilantro

2 tablespoons tequila

2 tablespoons olive oil

1 teaspoon fresh minced garlic

1/4 teaspoon salt

1/4 teaspoon pepper

Rinse chicken breasts and pat dry. Arrange chicken breasts in an 8˝ square baking dish and set aside. In a small bowl, combine lime juice, jalapeno pepper jelly, fresh chopped cilantro, tequila, olive oil, minced garlic, salt and pepper. Mix well and pour over chicken in baking dish. Cover baking dish and let marinate in refrigerator 2 to 8 hours. At the tailgate, preheat grill to medium-high heat. Place marinated chicken over grill and heat until chicken is cooked through.

GRILLED ANGEL FOOD CAKE S’MORES

8 SERVINGS • PREP: 5 MIN. • GRILL: 8–10 MIN.

8 1/2-inch-thick slices angel food cake

4 1-ounce chocolate bars, preferably 35% or more cocoa

8 large marshmallows (about 3 ounces)

4 pinches salt

Preheat grill to medium. Make four s’more sandwiches consisting of two slices of angel food cake, a piece of chocolate and two marshmallows, sprinkled with a small pinch of salt. Wrap each sandwich in aluminum foil, and place on the grill, on an upper rack, or cook the sandwich using indirect heat. In 5 minutes, check one to make sure it is starting to melt.

Remove the sandwiches from the foil, and grill quickly on each side to mark them. Place the sandwiches diagonally to the grates until marked; turn 90°; and mark again to create diamond shapes. Serve the sandwiches, sliced in half, with a glass of milk.