By Margaret Malsam
On Memorial Day, the sound and smell of meat sizzling on the grill says one thing: summer is here. First and foremost, don’t forget why we celebrate Memorial Day. Many stories as to the origin of this holiday date back to the Civil War, but we all know it is a day of remembrance for those who died in military service fighting for our country. Also we must keep in mind our military troops serving us today as we participate in the day’s celebrations.
Grilling started many centuries ago when cave inhabitants discovered that they could roast meat over hot embers on long sticks, or cook vegetables and fish wrapped in damp seaweed over hot fire-pit stones.
The technique of grilling over hot coals or woods was brought to America from a tiny island called Hispaniola in the Caribbean. During the 17th century, this island was a place of refuge for hundreds of shipwrecked sailors and runaway servants, according to the authors of the Grill Book. These early vagabonds learned the method of smoke-drying meat over hot coals on woven green wood grids from the native Indians. Later the Spanish were fascinated by this new cooking method, which they called a “barbacoa.” The Spaniards carried this method of cooking into Mexico and the American Southwest, where it quickly became very popular.
In recent years, grilling has been rediscovered and reinterpreted due to the new emphasis on more straightforward, flavorful ways of cooking fresh foods. Grilling is perfect for fresh seafood, produce, high quality meats, and poultry because it heightens their natural flavor while giving a light smoky grill flavor.
Marinades may be used before cooking many foods on the grill. A basic white wine marinade for fish can be made by whisking together equal parts of white wine, white vinegar, and olive oil. Add chopped fresh herbs, onions or garlic for additional flavor.
To tenderize and flavor red meats, marinate in 1 1/2 cup dry red wine, 1/4 cup red wine vinegar, 1/ 2 cup olive oil, 1 teaspoon black peppercorns and chopped fresh herbs.
Vegetables are easy to grill and cook beautifully over any fire. Be sure and brush the skins with oil before grilling. Most vegetables require 15-20 minutes on a covered grill and 5-10 minutes longer on an open grill. To check doneness, poke with a skewer. If it goes in easily, the vegetables are done. Grilled onions, mushrooms, bell peppers and sliced zucchini make flavorful toppings for meats, giving them a gourmet look.
For grilling red meats, prepare a sweet/sour wine glaze. In a saucepan, heat 1-cup port wine and 1 cup balsamic vinegar. Add chopped garlic and cracked pepper to taste and heat until reduced in half. Baste on meats while grilling.
For a colorful poultry glaze, bring to a boil: 1 cup fresh or frozen cranberries, 1/3 cup tangerine juice, ½ cup orange marmalade and a jigger of bourbon. Simmer for 10 minutes. Pour over grilled poultry.
