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Rainbow Kitchen

The Ethnic Grill – Exotic Summer Outdoor Fare

By Allison St. Claire
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Hearing gazpacho, we’re not likely to think first of a grill. Cold soup! From a flame? Try this version for an interesting new twist. Lots of healthy nutrients packed into this bright summer dish.

 

Deep in the heart of grilling season as we are, the tempting smells of roasting meat on an open fire lead us by the nose and tummy to reach for something to toss on the grill for our own dinner. In searching around for some interesting new recipes, however, everything still seemed at the core so, well, American — hot dogs, hamburgers, steaks, chops, fish filets – no matter how gussied up with rubs, or sauces, or herbs.

Not that grilled meat, per se, is uniquely American. No doubt whatever foreign country with a meat-eating culture you may have visited or seen or read about, featured grilled something – a lamb, goat, pig, ox, or whole fish, for example, cooked over an open pit. Smoke and flame and food have been a winning combination globally through the millennia.

But in keeping with our quest to keep our cooking colorful and healthy, let’s look today at some interesting ethnic additions to our grilling repertoire. All these recipes adapted from The Grilling Book (from the editors of Bon Appetit), a comprehensive, eclectic, mouth-watering collection of grilling tips, techniques and recipes. All use vegetables and other ingredients that are in season and available at most grocery stores.

 


Recipes:

Elote (Mexican grilled corn)

Gazpacho

Sesame Eggplant

 

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Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.

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