The secret’s in the (grilling) sauce

Planning to fire up the grill this summer? Dress up your food with sauces from Chris Schlesinger and John Willoughby, co-authors of “Grill It,” and add a new dimension of tastiness to your outdoor eats. Here, they offer recipes for green cabbage-corn chowchow (for chicken), fresh tomato-mint chutney (for white fish) and green chile-corn salsa (for beef or pork).

Green cabbage-corn chowchow (for chicken)
Servings:

Makes about 5 cups

Ingredients

    • 1/2 cup diced green cabbage
    • Kernels from 2 ears of corn, uncooked
    • 1/2 red bell pepper, diced small
    • 1/2 green bell pepper, diced small
    • 1/2 red onion, diced small
    • 1/2 cup diced celery
    • 5 whole cloves
    • 2 cups cider vinegar
    • 1/4 cup sugar

Preparation

Baking Directions:

Fresh tomato-mint chutney (for white fish)

Ingredients

    • 2 ripe tomatoes, each about the size of a baseball, cored, diced medium (about 1 1/2 cups)
    • 1/4 of a medium cucumber, diced medium (about 1/2 cup)
    • Juice of 2 lemons (about 1/2 cup)
    • 1/4 cup roughly chopped fresh mint
    • 2 tablespoons peeled and minced fresh ginger
    • 1 tablespoon Asian sesame oil
    • 1 tablespoon minced fresh chile pepper of your choice
    • Kosher salt and freshly cracked pepper to taste

Preparation

Baking Directions:

Green chile-corn salsa (for beef or pork)

Ingredients

    • 2 smallish ears corn, husked and de-silked
    • 2-3 New Mexico or other hot green chiles of your choice, diced small
    • 1/2 tomato about the size of a baseball, cored and diced small
    • Juice of 2 limes (about 1/4 cup)
    • 2 tablespoons roughly chopped fresh cilantro
    • 1 teaspoon ground cumin
    • Kosher salt and freshly cracked pepper to taste

Preparation

Baking Directions:

Outdoor cooking experts Chris Schlesinger and John Willoughby are the authors of “How to Cook Meat” and other books.

TOP

You're currently viewing the new TODAY.com Feedback