The Canadian Press
Most people think of using their barbecue for meat and fish, but not Danielle Bennett. She loves to grill everything from appetizers, salads and meatless main courses to desserts.
She recommends purchasing a vegetable grilling basket. “A tiny bit of charring can elevate vegetables to another level.”
Other simple ways to impart additional flavour to food include an injector and a cast-iron smoking box in which to put flavoured wood chips or pellets.
Here are three recipes from Bennett’s new cookbook “Diva Q’s Barbecue: 195 Recipes for Cooking with Family, Friends & Fire.”
PINEAPPLE STAND CHICKEN
Beer-can chicken is a waste of perfectly drinkable beer, says Bennett. Her version, which stands the chicken on a carved fresh pineapple, adds just as much juiciness plus some tropical flavour.
Prep Time: 30 minutes
Cook Time: 40 to 50 minutes
1 large pineapple
1 chicken (1.5 kg to 2 kg/3 to 4 lb)
50 ml (1/4 cup) Diva Q Pork and Chicken Rub (recipe follows)
Fresh Pineapple Salsa
Half a fresh pineapple, peeled, cored and chopped
125 ml (1/2 cup) finely chopped red onion
50 ml (1/4 cup) chopped fresh cilantro
5 ml (1 tsp) kosher salt
The pineapple stand for the chicken can be prepared ahead of time, but don’t invert the chicken onto it until just before grilling. There are enzymes in pineapple that can break down the meat and make it mushy if the fruit comes in contact with the chicken too far in advance.
Trim top from pineapple. Cut a slice from bottom of pineapple so it stands level.
With pineapple standing upright on a cutting board and using a large, sharp knife, cut peel and any “eyes” from pineapple. Cut vertical slices of flesh from pineapple all around core, stopping 5 cm (2 inches) from the base of the pineapple. You’ll be left with the vertical core of the pineapple on a 5-cm (2-inch) base, and this forms your “stand” for the chicken. Set aside pineapple for salsa.
Prepare grill for indirect cooking and preheat it to 140 C (275 F).
Season chicken inside and out lightly with rub. Invert chicken onto pineapple stand.
Place chicken on its pineapple stand on cool side of grill. Grill for 20 minutes. Rotate chicken and grill until internal temperature of breast reaches 74 C (165 F) and thigh reaches 80 C (175 F), 20 to 30 minutes.
Salsa: Meanwhile, in a medium serving bowl, mix reserved pineapple, red onion, cilantro and salt. Set aside for 10 minutes before serving to allow flavours to develop.
Remove chicken from grill and remove pineapple stand. Tent chicken loosely with foil and let rest for 10 minutes before serving with salsa.
Makes 6 to 8 servings.
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DIVA Q PORK AND CHICKEN RUB
Bennett says this is her go-to rub for many things. Because it’s not too sweet or too savoury, it’s ideal for chicken and pork. It makes a big batch and stores well in a mason jar.
The recipe calls for the granulated version of onion and garlic, which creates more of a crust on meats. Powdered is more readily absorbed.
Prep Time: 10 minutes
250 ml (1 cup) packed light brown sugar
50 ml (1/4 cup) sweet smoked paprika
45 ml (3 tbsp) kosher salt
30 ml (2 tbsp) Malabar black pepper
30 ml (2 tbsp) chili powder
30 ml (2 tbsp) granulated onion
30 ml (2 tbsp) granulated garlic
10 ml (2 tsp) piri piri or chipotle powder
5 ml (1 tsp) ground cumin
5 ml (1 tsp) ground coriander
5 ml (1 tsp) ground thyme
In a medium bowl, mix together all ingredients. Store in an airtight container. Rub on pork or chicken before grilling.
Makes about 500 ml (2 cups).
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GRILLED PANZANELLA SALAD
The ingredients sound simple — grilled bread plus tomato, olive oil, pesto and cheese — but you end up with a spectacular salad bursting with flavour.
Bennett calls for smoked garlic in the pesto. Instead of smoking one bulb at a time, she likes to grill large batches, which can be frozen. Add to soups, stocks or dips, or spread on crusty bread.
Prep Time: 30 minutes
Cook Time: 10 to 15 minutes
2 french loaves, each cut into six 2.5-cm (1-inch) slices
125 ml (1/2 cup) extra-virgin olive oil
Kosher salt and finely ground black pepper, to taste
1 kg (2 lb) cherry tomatoes
4 metal skewers
2 red onions, cut in half, leaving root ends intact
50 ml (1/4 cup) freshly grated Parmesan
10 fresh basil leaves
Basil Pesto
1 bunch fresh basil, leaves picked
175 ml (3/4 cup) extra-virgin olive oil
125 ml (1/2 cup) pine nuts or slivered almonds
125 ml (1/2 cup) freshly grated Parmesan
2 cloves smoked garlic
2 ml (1/2 tsp) kosher salt
2 ml (1/2 tsp) finely ground black pepper
Prepare grill for direct cooking and preheat to medium-high (190 C to 230 C/375 F to 450 F).
Brush bread slices with olive oil and season with salt and pepper. Thread cherry tomatoes onto skewers.
Grill bread slices and tomatoes, turning once, until lightly charred, 2 to 3 minutes for bread slices, 4 to 6 minutes for tomatoes. Remove bread and tomatoes from grill. Set aside.
Grill onions, turning often, until lightly charred, 6 to 7 minutes. Remove onions from grill.
Cut bread slices and onions into bite-size pieces and place in a large bowl. Remove tomatoes from skewers. Add to bowl and mix gently.
In a food processor, place all pesto ingredients. Pulse until smooth.
Add pesto to bread mixture and toss well.
Season salad with salt and pepper. Scatter with Parmesan and basil leaves.
Makes 6 servings.
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DEATH BY DIVA
Bennett says this is her most requested recipe, but this is the first time she’s shared it in its entirety. It’s a decadent mixture of a little fruit, a little cheesecake, a little brownie and a whole lot of delicious.
Prep Time: about 1 hour
Cook Time: 35 to 40 minutes
36 strawberries
2 pkgs (each 510 g/18 oz) Ghirardelli Double Chocolate Brownie Mix
1 plain New York-style cheesecake (600 g/20 oz)
500 ml (2 cups) semisweet chocolate chips, melted
50 ml (1/4 cup) white chocolate chips, melted
750 ml (3 cups) whipping cream, whipped to stiff peaks
Raspberry syrup, such as Smucker’s Plate Scapers
Chocolate syrup, such as Smucker’s Plate Scapers
12 sprigs fresh mint
Using a melon baller, scoop out stem end of each strawberry to make a hole. Place strawberries, hollowed-out sides down, on paper towels to absorb their juices. Refrigerate strawberries until needed.
Prepare grill for indirect cooking and preheat it to 190 C (375 F).
Prepare brownie mixes according to package instructions, combining both batters in one bowl. Pour batter into a parchment-lined 30-by-25-cm (12-by-10-inch) disposable aluminum pan.
Place pan on cool side of grill. Bake until set, 35 to 40 minutes. Remove pan from grill and let brownies cool completely in pan.
Fill cavity of each hollowed-out strawberry with cheesecake (do not use crust). Set aside any leftover cheesecake.
Dip each strawberry into melted semisweet chocolate to half-coat them. Place strawberries on a parchment-lined baking sheet. Chill until chocolate is firm. Drizzle strawberries with melted white chocolate. Chill again until ready to serve.
Spoon whipped cream into a piping bag fitted with a large tip. Set aside.
Pour about 30 ml (2 tbsp) of raspberry syrup in bottom of each of 12 martini glasses. Crumble remaining cheesecake (do not use crust) and divide among martini glasses, filling each half full. Top cheesecake with a drizzle each of chocolate and raspberry syrup.
Crumble brownies and divide among glasses, filling them three-quarters full. Drizzle more chocolate and raspberry syrup over brownies.
Top with another layer of crumbled brownies (you may have some brownies left over) and more chocolate and raspberry syrup.
Pipe whipped cream on top of each dessert. Garnish each with a cheesecake-filled strawberry and a sprig of mint. Serve desserts with remaining strawberries.
Makes 12 servings.
Source: “Diva Q’s Barbecue: 195 Recipes for Cooking with Family, Friends & Fire” by Danielle Bennett (Appetite by Random House, 2016).
