What's the Beef?

Barbecues used to mean hotdogs and hamburgers. However, with changing tastes, healthier diets, and an ever-expanding exposure and awareness of other cuisines, that ole grill in the backyard is host to some interesting foods.

It’s a regular global smorgasbord out there in the yard, and it’s wonderful; it’s the real spice of life.

Found on the grill these days are kebabs, tuna steaks, stuffed trout, and an assortment of grilled vegetables from corn in its husk oozing herbed butter to mint-marinated zucchini slices.

The flavors of Asia, the Middle East, Europe, and every other corner of the world influence our dining and grilling pleasures.

I’ve always felt that a better way for problematic countries and their leaders to settle their differences would be with a good old-fashioned cook-off. Let the Lebanese put their kafta up against Israel’s shisklik. It’s difficult to yell at each other when your mouth is full; and, it’s even more difficult to pick up a gun when your hands are sticky with tahini sauce.

So, fire up the grill, pass the sauce, and let there be peace… at least in your backyard.

Wasabi Scallops
Wasabi paste is available in tubes in many supermarkets. You could also find it in powder form, in which case simply mix the powder with a bit of water to desired consistency.

To grill the scallops, use a vegetable grill pan or you’ll be picking scallops out of the ashes as they fall through the grate.

1 teaspoon wasabi paste
1 tablespoon brown sugar
1 tablespoon rice wine vinegar
1/4 cup soy sauce
1- 1/2 pounds sea scallops

Preheat a lightly oiled grilled to medium-hot.

In a bowl, combine wasabi, brown sugar, vinegar, and soy sauce. Add scallops and marinate for 20 minutes.

Remove scallops from marinade, reserving marinade. Bring marinade to a boil. Remove 2 tablespoons marinade for brushing onto scallops. Boil remaining marinade until it thickens into glaze-like consistency, stirring occasionally. Remove from heat, cover and reserve for serving.

Grill scallops for 2 to 3 minutes per side, or until cooked through, brushing frequently with reserved 2 tablespoons of marinade. Transfer to a platter and drizzle with reserved glaze. Serves 4.

Portobello “Burgers”
Vegetarians aren’t the only ones who will find these a delicious alternative to hamburgers.

4 large portobello mushroom caps, cleaned
1/2 cup barbecue sauce, or to taste
4 hamburger buns
Lettuce
1 large tomato, sliced

Preheat a lightly oiled grill to medium-hot.

Place portobello mushrooms on a platter and brush both sides with barbecue sauce of choice. Grill for 6 to 8 minutes per side, or until tender. Remove from grill.

Place buns on grill, cut side down, for 1 to 2 minutes, or just long enough to make grill marks. Remove and place a grilled mushroom on a bun. Add more barbecue sauce, if desired. Top with lettuce and tomato, or toppings of your choice. I like to top mine with cole slaw. Serves 4.