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:

Salt and freshly cracked black pepper to taste. Prepare all vegetables as described, and place in a large mixing bowl. Combine the cloves, vinegar, sugar, and salt and freshly cracked pepper to taste in a saucepan and bring to a boil over high heat. Pour this mixture over the vegetables, mix very well, let stand until it has reached room temperature, then cover and refrigerate. This mixture will keep, covered and refrigerated, about 3 weeks.

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:

Combine the chutney ingredients in a small bowl and toss until well mixed. Top fish with a spoonful of the chutney, and serve, passing the remaining chutney separately.

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:

Blanch the corn for the salsa: On the stove top, bring a large pan of salted water to a boil, and cook the ears for 1 minute. Drain, and when cool enough to handle, cut the kernels off the cobs.Combine the corn kernels with all the other salsa ingredients in a bowl and mix well. Set aside.Spoon salsa over pork and serve, passing any remaining salsa separately.

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

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