Desserts And Sides Gone Wild

By Joyce Kramer

How proud you are of your successful hunting season. You have done the work and are now ready to reap your rewards and share some of your delicious wild game with family and friends.

You know what your main dish will be, but what about the sides? Let’s think out of the box for a moment. Let’s think in terms of veggies and fruits, also cooked on the grill.

Yum, that great smoke flavor that grilling gives to your food can be expanded beyond the bounds of meat. Yes, it can make the taste of vegetables and fruit out of this world!

It is not difficult. Most vegetables and fruits cook quickly and easily over medium heat. To help keep them from sticking to the grid, some vegetable oil or butter rubbed on them not only prevents the sticking but adds to the flavor.

Another helpful hint is to cut your vegetable pieces to similar sizes. This way the cooking time is close to being the same for all.

Sometimes, precooking in the microwave or parboiling helps when cooking larger more dense veggies. If you need to do this, when they are crisp tender, finish cooking them on the grill.

Fruits are a little more delicate, but not something that can’t be done by the grill master in the house. They just need a more subtle and delicate touch to make them winners.

Lets take a look at some recipes. You can bet you will get rave reviews.

Southern Sweet Potatoes Rounds

Southern cooks thrive on sweet potatoes. They know the secret that sweet potatoes cooked on the grill become sweeter. Perhaps this is because the sugar in them caramelizes.

4 medium sized sweet potatoes

1/3 cup honey Dijon mustard

2 tablespoons olive oil

1 tablespoon dried rosemary

1/2 teaspoon salt

1/4 teaspoon black pepper

Cut potatoes diagonally into 1/2 inch thick slices. Place potatoes and 1 cup water in shallow microwavable dish. Cover and vent plastic wrap. Microwave on High 6 minutes or until potatoes are slightly tender, turning once. Drain well.

Combine mustard, oil, rosemary, salt and pepper in small bowl, brush on potato slices. Place potatoes on oiled grid. Grill over medium – high heat 5 to 8 minutes or until potatoes are fork tender, turning and basting often with mustard mixture.

Aunt Carrie’s Knock’em Dead Corn Kabobs

There is something about that smoky flavor from the grill that just charges up taste buds! This recipe will really show off your culinary talents as the grill master.

4 ears of corn on the cob, husked and cleaned

3 yellow or green bell peppers, cut into large chunks

3/4 cup of favorite barbecue sauce

1/2 cup honey

1/4 cup Worcestershire sauce

Vegetable cooking spray

Cut corn into 1/2 in slices. Alternately put corn and pepper chunks onto four metal skewers, placing the tip of the skewer through the center of the corn wheel.

Combine the barbecue sauce, honey and Worcestershire.

Coat kabobs with vegetable cooking spray, then grill on a greased rack over medium heat for 5 minutes. Cook for 5 more minutes, or until corn is tender, turning frequently and basting with the barbecue mixture. Serve any extra sauce on the side with your grilled meat. It will accentuate your barbecue.

Corn Huskers Delight

This side dish shows that the meal doesn’t stop with the main course. It is pungent and robust at the same time. Your admiring crowd will tell you they never tasted anything like it!

4 ears fresh corn

3 tablespoons margarine, softened

1 teaspoon ground coriander

1/4 teaspoon salt

1/8 teaspoon ground red pepper

Pull out husks from top base of each corn, but leave the husks attached to the ear. Strip away silk from corn.

Place the corn in large bowl, cover with cold water and soak 20 to 30 minutes.

Remove corn from water, pat kernels dry with paper towels. Combine butter, coriander, salt and ground red pepper in small bowl. Spread evenly with spatula over kernels.

Bring the husks back up over each ear of corn. Secure at top with paper covered metal twist ties. Some cooks even take a strip of the husk and tie the tip with it.

Place corn on grid and grill covered over medium – hot heat 20 to 25 minutes or until corn is hot and tender, turning halfway through grilling time.

Sweetness Is A Georgia Peach

What a taste surprise this is! Its sure to become an “ask for” favorite. The lovely glaze turns into a lip smacking surprise.

1 package (10 ounces) frozen raspberries, thawed

1-1/2 teaspoons lemon juice

3 tablespoons brown sugar

1 teaspoon ground cinnamon

4 peaches, peeled, halved and pitted

2 teaspoons butter

Combine raspberries and lemon juice in food processor mashing it until smooth. Refrigerate.

Combine brown sugar and cinnamon in medium bowl. Coat peach halves with mixture. Place peach halves cut sides up on foil. Dot with butter. Fold foil over peaches leaving space at the top for heat circulation. Seal foil. Grill over medium heat for 15 minutes.

Then serve with 2 tablespoons of sauce over each peach slice.

Banana Mama Split

Who says that you need to go to an ice cream parlor for a great banana split. And, who says it can’t be made on the grill! For a treat at your family outing or barbecue party, try this different dessert.

1 large, ripe, firm banana

1/2 teaspoon melted butter

2 tablespoons chocolate syrup

2/3 cup vanilla ice cream

2 tablespoons toasted sliced almonds

Cut unpeeled banana lengthwise, brush melted butter over cut sides. Grill banana cut sides down over medium heat for 2 minutes or until lightly browned, turn. Grill 2 more minutes or until tender.

Cut banana halves in half crosswise, carefully remove peel. Place 2 pieces in each bowl, top with ice cream, 1 tablespoon chocolate syrup and 1 tablespoon almonds. Serve immediately.

Back Road Onions

The tasty recipe for grilled onions can be made on the grill or over the campfire. You can even do them in the oven. They are great with venison steaks.

Start with a large, whole onion, preferably a big Vidalia onion. Trim off top and outer skin with a sharp knife. Then carve a small well in the top of the onion. Pour in a tablespoon of your favorite barbecue sauce. Wrap onions individually in heavy aluminum foil. Place them on top of the grill. Usually, it takes about 45 minutes, depending on the heat of the fire.

In the oven, bake at 400 degrees for 50 – 60 minutes. Plan on one onion per person.

Submitted photos


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