Recipes
Taking Tailgating to a Monumental New Level!
Monument Grills Make Party-Prepping a Winning Wager
By John White
In my neck of the woods (New Jersey), there are plenty of opportunities to have a proper tailgate feast. The Giants and Jets—40 minutes away. Want Big Ten action? Rutgers is right down the road. How about a classic Ivy matchup—Princeton vs. Harvard or Penn? A stone’s throw.
Parking lots at all of those venues are packed with partyers serving up great food and drink – but nothing compares with the size, scope and, lacking a better word, ‘scene’ at the Far Hills Race Meeting – an incomparable steeplechase event held the 3rd Saturday of every October at Moorland Farm in the hills of Somerset County.
It truly is top-tier tailgating that you’ll find nowhere else.
Hamburgers, hot dogs and beer are fine at MetLife Stadium, but if you want to stand out at the Race Meeting, you’ll have to really elevate your tailgating game.
Finessing Fabulous Finger Foods Is a Breeze on the Monument Mesa II
Since the Race Meeting is a mere 5 minutes from my home, toting the grill to the event itself won’t be necessary. As a true workhorse grill, the Monument Mesa II can handle a variety of entrées quickly and easily. It’s stressless work to prep everything on the menu at once, pack the finished appetizers in foil casserole tins and an insulated cooler, and carry everything to the race knowing that all will be warm and delicious for friends and family to enjoy while they place their bets and watch the action.
And, as mentioned, we’ll need a standout, special menu that complements the atmosphere on the field.
The Menu
Moroccan Lamb Kebabs with Charmoula Sauce; Honey-Glazed Hong Kong Chicken Wings; and Bacon Grilled Figs.
The Recipes
Recipe
Moroccan Lamb Kebabs with Charmoula Sauce
Yield: Serves 4
Ingredients
- 1 1/2 pounds boneless lamb shoulder
- 1 medium-size onion, peeled
- Coarse salt (sea or kosher) and freshly ground black pepper
- Charmoula (following)
- 2 ripe red tomatoes
- Pita or Moroccan bread, for serving
Instructions
- Cut the lamb into 1-inch cubes. Cut the onion in half widthwise. Cut each half into quarters and break each quarter into individual layers.
- Thread the lamb cubes onto bamboo skewers, alternating with pieces of onion. Arrange the kebabs in a baking dish or aluminum foil pan just large enough to hold them. Season on all sides with salt and pepper.
- Spoon half of the charmoula over the lamb kebabs, turning the kebabs so they marinate evenly. Cover and let marinate in the refrigerator while you light the grill.
- Make the sauce: Cut the tomatoes in half widthwise and wring out the seeds. Grate each tomato on the coarse side of a box grater into a mixing bowl. The idea is to grate the tomato flesh. Discard the skin. Stir the remaining charmoula into the grated tomatoes. Taste for seasoning, adding salt and pepper to taste.
- Set up your grill for direct grilling and preheat to high. Brush and oil the grill grate.
- Drain the kebabs and arrange them on the grate. Discard the marinade. Grill the kebabs until browned on the outside and cooked through, about 3 minutes per side. Serve with the charmoula-tomato sauce for spooning over them, and pita or Moroccan bread on the side.
Recipe
Charmoula: Moroccan Herb and Paprika Sauce
Ingredients
- 1/2 cup chopped fresh flat-leaf parsley
- 1/2 cup chopped fresh cilantro leaves
- 2 cloves garlic, peeled and chopped
- 1 teaspoon coarse salt (sea or kosher), or more to taste
- 1 teaspoon sweet or smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes, or to taste
- 1/4 cup fresh lemon juice, or more to taste
- 3/4 cup extra-virgin olive oil
- 3 tablespoons water
Instructions
- Combine the parsley, cilantro, and garlic in a food processor and finely chop. Add the salt, paprika, pepper, cumin, pepper flakes, lemon juice, oil, and water and process to a coarse purée, running the machine in short bursts. Correct the seasoning, adding salt and/or lemon juice; the charmoula should be highly seasoned. Like most sauces made with fresh herbs, charmoula tastes best served within a few hours of making.
From Steven Raichlen’s Barbecue Sauces, Rubs and Marinades
Recipe
Honey-Glazed Hong Kong Wings
Makes 12 Chicken Wings
Special Equipment: 12 long bamboo skewers and an aluminum foil shield
Advance Preparation: 2 to 4 hours for refrigerating the chicken wings
Ingredients
- 12 whole chicken wings (2 1/2 to 3 pounds)
- 4 cloves garlic, minced
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon Accent (MSG; optional)
- 1/2 cup honey, for brushing
Instructions
- Rinse the chicken wings under cold running water, then drain and blot dry with paper towels. Make two or three deep slashes, to the bone, in the meaty part of each wing. Place the wings in a large bowl and sprinkle the garlic, salt, pepper, and Accent (if using) over them. Turn the wings to coat with the seasonings, then cover and refrigerate them for 2 to 4 hours.
- Set up the grill for direct grilling and preheat to medium-high.
- When ready to cook, brush and oil the grill grate. Place the honey in a small saucepan and heat it until it’s just warm on the grill’s side burner, if it has one, or over low heat on the stovetop.
- Thread each chicken wing on a skewer, running the skewer through all three sections to hold the wing open as wide as possible. Arrange the wings on the hot grate with the aluminum foil shield under the ends of the skewers. Grill, turning with tongs, until the thicker wing sections are no longer pink near the bone, 12 to 16 minutes in all, brushing the wings with the warm honey during the last 4 minutes of grilling. Reduce the heat if the wings start to burn. Transfer the grilled wings to a serving platter and serve at once.
From Steven Raichlen’s The Barbecue!Bible
Recipe
Bacon Grilled Figs*
Makes 4 skewers
Equipment: 4 short, thin bamboo skewers and an aluminum foil shield
Ingredients
- 6 lean slices of bacon, or more as needed
- 12 fresh figs
Instructions
- Cut each slice of bacon crosswise into 2 pieces; each piece should be just large enough to wrap up a fig. Wrap each fig in bacon and secure it with a bamboo skewer or toothpick by running the skewer or toothpick through the center of the fig and out the other side.
- Set up the grill for direct grilling and preheat to medium-high.
- When ready to cook, brush and oil the grill grate. Arrange the bacon-wrapped figs on the hot grate with the aluminum foil shield under the ends of the skewers. Grill, turning once with tongs, until the figs are heated through and the bacon is crisp, 2 to 3 minutes per side. Transfer the grilled figs to a platter and serve.
Adapted from Steven Raichlen’s The Barbecue!Bible
A big thank you to Monument Grills for sponsoring this post.
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