Indian Summer Days Ideal Time For Outdoor Cooking

Autumn may be the best season for grilling in the Inland Northwest. Between our short cool spells, we have gorgeous Indian summer days for last trips to the lake, homecoming tailgate parties and leaf raking.

Brisk golden afternoons, filled with friends, family and fun, create hearty appetites. The aroma of tantalizing barbecued food enhances the day’s pleasures.

Creative grilling with varied seasonings, different kinds of meats, and late-season local produce will never be boring. As weather cools, sausage kabobs make a tasty seasonal meal that can be prepared in minutes. Teriyaki Spiced Pork Chops take advantage of value-packed, thin-cut pork chops and quick cooking. The Other Burger, Spicy Turkey and Veggie Kabobs and Crispy Grilled Potatoes let outdoor meals make a round-the-world tour and bring us back home again.

Teriyaki Spiced Pork Chops

2/3 cup bottled light teriyaki marinade and sauce

1-1/2 tablespoon white wine vinegar

1 teaspoons minced fresh ginger root

8 thin-cut pork chops

Combine 1/3 cup light teriyaki marinade and sauce, vinegar and ginger; pour over chops in large shallow glass, ceramic or stainless steel baking pan. Turn chops over to coat both sides well. Cover and refrigerate 45 minutes, turning over occasionally.

Discard marinade, remove chops and place on grill 4 to 5 inches from medium-hot coals. Cook 6 to 8 minutes or until pork is still slightly pink in center, turning chops over and brushing occasionally with remaining 1/3 cup unused teriyaki marinade and sauce. (Or, broil chops 8 to 10 minutes or until pork is still slightly pink in center, turning over and brushing occasionally with sauce.)

Yield: 8 servings.

Nutrition information per serving: 253 calories, 13 grams fat, 69 milligrams cholesterol, 286 milligrams sodium, 4 grams carbohydrate, 30 grams protein.

Sausage and Veggie Kabobs

1 red bell pepper

1 green bell pepper

10 mushrooms

3 hot dogs

3 Polish sausages

3 Bratwursts

1 cup fresh pineapple

8 cherry tomatoes

1 medium yellow summer squash

1 medium zucchini

1 large onion

1 apple

1 cup bottled teriyaki sauce

2 lemons

Hot cooked rice or tossed salad greens

Cut hot dogs and sausages into one-inch sections. Cut fruit and vegetables into small wedges. Marinate ingredients (except lemons and rice or salad) in prepared teriyaki sauce for 30 minutes. Place vegetables, fruits and sausages on kabob skewers. Cook kabobs on grill, turning frequently and basting. Serve over rice or green salad with wedge of lemon.

Other Burger with Variations

1 pound lean ground pork

1 teaspoon ground black pepper

1 clove garlic, crushed

Salt, to taste

Gently mix all ingredients and shape into 4 patties, about 3/4-inch thick. Grill over medium hot coals or broil for 4 to 5 minutes on each side. Serve in sandwich buns, if desired.

Italian Variation: Add 1 teaspoon crushed fennel seed and 1 teaspoon crumbled oregano.

Cajun Variation: Add 1/4 teaspoon EACH crushed thyme, oregano and cayenne pepper.

Jerk Variation: Add 1/4 teaspoon EACH ground cloves, oregano and thyme.

Bangkok Variation: Add 1 teaspoon grated fresh ginger and 1 teaspoon soy sauce.

Southwest Variation: Add 1/4 teaspoon EACH ground cumin, oregano and cayenne pepper.

Yield: 4 servings.

Spicy Turkey-Veggie Kabobs

1 cup picante sauce

1/4 cup Italian dressing

1 teaspoon ground cumin

1 clove garlic, minced

2 pounds boneless turkey breast, cut into 1-inch cubes

2 ears sweet corn, cut into 1-inch pieces

2 medium onions, each cut into 6 wedges

2 medium zucchini, cut into 1-inch pieces

For marinade, combine picante sauce, dressing, cumin and garlic; mix well. Place turkey in plastic bag. Pour half the marinade into bag, reserving remainder; close bag securely. Turn bag several times to coat turkey. Refrigerate 2 to 4 hours, turning bag occasionally.

Remove turkey from marinade; discard marinade in bag. Thread turkey alternately onto skewers with vegetables. Place on grill over hot coals or on rack of broiler pan; grill or broil 8 to 10 minutes or until turkey is cooked through, turning and basting frequently with reserved marinade. Serve with additional picante sauce, if desired.

Yield: 6 servings.

Crispy Grilled Potatoes

2 pounds russet potatoes

3 tablespoons olive oil

1 medium garlic clove, peeled

1/4 teaspoon salt

1/8 teaspoon black pepper

Immerse potatoes in large saucepan of boiling salted water; boil 20 minutes, depending on their size or until they are still slightly firm. Drain and cool. Slice in half lengthwise and then cut the potato halves into 1-inch slices. Carefully place the potato pieces on metal skewers.

In small saucepan combine the olive oil and garlic; bring to a simmer over medium heat. Add salt and pepper. Remove the garlic clove.

When ready to grill, prepare barbecue for medium heat grilling. Place potatoes on grill and baste with oil mixture. Grill about 8 to 10 minutes on each side or until the potatoes are brown and crisp on the outside and tender throughout. Serve with salt and pepper, if desired.

Yield: 4 to 6 servings as a side dish; 8 to 10 appetizer servings.

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