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Class up the grill! Gourmet's cookout recipes

It's not quite summer till you fire up the grill for an outdoor barbecue! Get the season sizzling with three unique, tasty and easy-to-follow recipes from Chris Schlesinger and John Willoughby for Gourmet magazine:

Grilled Giant Pork Chops with Adobo Paste
Servings:

Serves 4

Ingredients

    • 2‚ tablespoons olive oil
    • 2 tablespoons paprika (not hot)
    • 1‚ tablespoons dried oregano, crumbled
    • 1 tablespoon minced garlic
    • 1‚ teaspoons ground cumin
    • 1‚ teaspoons dried hot red-pepper flakes
    • 1‚ teaspoons finely grated fresh lime zest (see Tips, page 169)
    • 1‚ teaspoons kosher salt
    • 1/2 teaspoon black pepper
    • 4 (1-inch-thick) bone-in loin pork chops

Preparation

Baking Directions:

Special equipment: a 17- by 12- by  3-inch disposable aluminum roasting pan (if using charcoal); an instant-read thermometer  Prepare grill for direct-heat cooking with medium-hot charcoal; see “Grilling Procedure,” page 168.Stir together all ingredients except pork chops in a bowl to form spice paste, then rub paste all over pork chops. Oil grill rack, then grill chops over coals, turning over occasionally and moving around if flare-ups occur, until browned, 2 to 3 minutes total. Move chops to area with no coals underneath, then cover with inverted roasting pan and grill, turning chops over once, until thermometer inserted horizontally into center of a chop (do not touch bone) registers 145°F, 8 to 10 minutes. Transfer to a platter and let stand 5 minutes before serving.Cook's Notes:  Pork can be grilled on a gas grill. Preheat all burners on high, covered, 10 minutes. Reduce heat to moderately high and brown chops, covered, turning over occasionally, 2 to 3 minutes. Turn off 1 burner (middle one if there are 3) and put chops above shut-off burner, then grill, covered, without turning, until thermometer registers 145°F, 12 to 15 minutes.• Pork chops, rubbed with spice paste, can marinate, covered and chilled, up to 4 hours before grilling. • Spice paste keeps, covered and chilled, up to 1 week.

Grilled Chicken Breasts with North African Spice Paste
Servings:

Serves 4

Ingredients

    • 8 (2-inch-long) dried hot red chiles
    • 2 tablespoons coriander seeds
    • 1 tablespoon cumin seeds
    • 1 tablespoon caraway seeds
    • 2 tablespoons minced garlic
    • 1 tablespoon black peppercorns
    • 2 teaspoons kosher salt
    • 5 tablespoons olive oil
    • 4 large chicken breast halves with skin and bone

Preparation

Baking Directions:

Prepare grill for direct-heat cooking  with medium-hot charcoal; see “Grilling Procedure,” page 168.Coarsely grind chiles, spice seeds, garlic, and peppercorns in grinder or with mortar and pestle, then stir together with salt and oil in a bowl to form a spice paste. Rub paste all over chicken.Oil grill rack, then grill chicken, skin sides down first, over coals, turning over occasionally and moving around if flare-ups occur, until browned, 4 to 5 minutes total. 3Move chicken to area with no coals underneath, arranging chicken so that thicker sides are closest to coals, then cover with inverted roasting pan and grill, turning chicken over once, until just cooked through, 15 to 17 minutes. Transfer to a platter and let stand 5 minutes before serving.Cooks’ notes:  Chicken can be grilled on a gas grill. Preheat all burners on high, covered, 10 minutes. Reduce heat to moderately high and brown chicken, skin sides down first, covered, turning over occasionally, about 4 minutes. Turn off 1 burner (middle one if there are 3) and put chicken, skin sides up, above shut-off burner, then grill, covered, without turning, until just cooked through, 15 to 20 minutes.• Chicken, rubbed with spice paste, can marinate, covered and chilled, up to 4 hours before grilling.• Spice paste keeps, covered and chilled, up to 1 week.SPECIAL EQUIPMENT:  An electric coffee/spice grinder or a mortar and pestle; a 17- by 12- by 3-inch disposable aluminum roasting pan (if using charcoal)

Chris Schlesinger of the East Coast Grill is the co-author with John Willoughby of five cookbooks: the James Beard Cookbook Award winner, The Thrill of the Grill (Morrow, 1990); Salsas, Sambals, Chutneys, and Chowchows (Morrow, 1993); Big Flavors of the Hot Sun (Morrow, 1994); Lettuce in Your Kitchen (Morrow, 1996); and License to Grill (Morrow, 1997).

For more cooking tips and recipes, visit Gourmet magazine online.

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