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Today's Topics:

1. THEME: Cheesy Grilled Corn (Jamie R)
2. THEME: Grilled Parmesan Bread (Jamie R)
3. THEME: Grilled Brie with Port-Soaked Cranberries (Jamie R)
4. THEME: Grilled Red Onion Marmalade (Jamie R)
5. THEME: Grilled Vegetables on Cornbread with Sun-Dried Tomato
Relish (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Wed, 8 Jul 2009 15:32:10 -0700
From: Jamie R <craftncook@...>
Subject: [Simply-Sides] THEME: Cheesy Grilled Corn
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
cooking-friends@yahoogroups.com, Vegetarian-For-All@...,
Just-Vegetarian-Recipes@googlegroups.com
Message-ID: <p06240807c67acdd591b6@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

CHEESY GRILLED CORN

"Corn on the cob is always a crowd pleaser--add creamy cheese, and
everyone will want seconds. Our kid testers thought these were
fantastic."

8 ears fresh corn, husk on
1/2 stick (1.4 cup) butter
6 oz crumbled feta cheese

Preheat grill to medium high. Pull most of husk and silk from corn,
leaving a thin layer to prevent burning.

Grill corn in center of grill about 12 minutes, turning often. (The
husk will shrink, and some kernels will turn brown.) Remove corn to a
tray and peel back husks.

Cool slightly, then rub each ear with butter. Spoon feta over each
ear and, with the back of the spoon, press the cheese firmly into the
corn, filling the space between the kernels. Repeat until all ears
are covered.

HOW KIDS CAN HELP:
Count ears of corn; peel husks; crumble cheese.

Yield: 8 servings
Source: Maile Carpenter; Parenting magazine, July 1, 2005



------------------------------

Message: 2
Date: Wed, 8 Jul 2009 15:34:24 -0700
From: Jamie R <craftncook@...>
Subject: [Simply-Sides] THEME: Grilled Parmesan Bread
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
Just-Breads@googlegroups.com, Recipe-Riot@...,
cooking-friends@yahoogroups.com
Message-ID: <p06240802c67acdba8b25@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

GRILLED PARMESAN BREAD

1 can (8 oz.) refrigerated crescent dinner rolls
2 Tbsp. KRAFT Zesty Italian Dressing
1 Tbsp. KRAFT Parmesan Cheese

Preheat grill to low heat. Unroll and separate dough into triangles.
Brush evenly with the dressing; sprinkle with cheese.

Place sheet of greased foil on grill grate. Place dough triangles on
foil. Grill 2 min. on each side or until dough is cooked through and
lightly browned on both sides.

Serve warm.

KRAFT KITCHENS TIPS

Special Extra
Prepare and grill as directed. Top with your favorite savory toppings
for quick-and-easy appetizers.

Use Your Broiler
Preheat broiler to low heat. Top dough triangles with remaining
ingredients as directed; place on greased baking sheet. Broil 12 min.
or until golden brown.

Makes: 8 servings
Source: Kraft



------------------------------

Message: 3
Date: Wed, 8 Jul 2009 15:35:18 -0700
From: Jamie R <craftncook@...>
Subject: [Simply-Sides] THEME: Grilled Brie with Port-Soaked
Cranberries
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
Just-Appetizers@googlegroups.com,
Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
cooking-friends@yahoogroups.com, Vegetarian-For-All@...,
Just-Vegetarian-Recipes@googlegroups.com
Message-ID: <p06240800c67acdab87bd@[66.81.221.141]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

GRILLED BRIE WITH PORT-SOAKED CRANBERRIES

1/4 cup sun-dried cranberry (chopped roughly 60ml)
1/4 cup ruby red port (60ml)
100g x 4 rounds brie cheese
1/4 cup melted butter (60ml)
1/2 cup toasted pecan (chopped roughly 125ml)
1/2 packet phylio pastry (defrosted)

Cut a 1 inch (2.5cm) circle off the top off of the Brie round leaving
a border. Scoop out the soft cheese inside. Be careful not to
puncture the base or sides.

Presoak cranberries in some port and then place into the middle of
the Brie round.

Replace scooped cheese and top with some toasted nuts. Lay one sheet
of the phylio pastry down.

Cover the unused phylio with the damp kitchen towel. (Note: phylio
pastry dries out quickly so always keep the phylio you are not
working with covered and always be sure to work quickly with it.)
Using a pastry brush, brush the sheet of pastry with melted butter.
Evenly to coat the entire surface.

Repeat with another piece of phylio until you have 3 layers of
buttered dough. Cut the pastry lengthwise in half.

Place a Brie round in the center of the dough and fold over all the
pastry on to the cheese. (You should have a package that still has
its original round shape but evenly coated with pastry).

Brush the top with butter and place on a baking sheet lined with
parchment. Repeat the process until all 4 rounds of cheese are
wrapped. Place the cheese rounds into the refrigerator to set up for
approximately 20 minutes.

Preheat bbq to 350?F/176?C leaving half of the grill off to prepare
for indirect cooking. Once bbq is preheated place the tray of Brie
rounds on the side that is off. Close the lid and allow the pastry to
cook until golden brown and crispy. This should take approximately 30
minutes.

Remove from heat and serve while still hot with toasted nut bread.

Makes 4 rounds of cheese.



------------------------------

Message: 4
Date: Wed, 8 Jul 2009 16:20:12 -0700
From: Jamie R <craftncook@...>
Subject: [Simply-Sides] THEME: Grilled Red Onion Marmalade
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
cooking-friends@yahoogroups.com, Vegetarian-For-All@...,
Just-Vegetarian-Recipes@googlegroups.com
Message-ID: <p06240812c67ada096dd9@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

GRILLED RED ONION MARMALADE

Look for creme de cassis, a black-currant liqueur, and grenadine in
larger liquor stores.

Yields about 2 cups

5 medium red onions, peeled, cut in 1/2-inch slices
3 tablespoons extra-virgin olive oil, divided
1 teaspoon salt, divided
Freshly ground pepper
2 cloves garlic, minced
Medium jalapeno, seeded, minced
1/2 cup balsamic vinegar
3 tablespoons creme de cassis
3 tablespoons grenadine
3 tablespoons zinfandel or other full-bodied red wine

Prepare a grill or broiler. Brush onion slices with 1 tablespoon of
the olive oil; season with 1/2 teaspoon of the salt and pepper to
taste. Grill 2 minutes on each side.

Meanwhile, heat 2 tablespoons of the olive oil in a medium saucepan
over medium heat; add grilled onions, garlic and jalapeno. Cook,
stirring, 3 minutes. Add vinegar, creme de cassis, grenadine and
zinfandel; cook, stirring occasionally, until liquid is evaporated,
about 15 minutes. Season with remaining 1/2 teaspoon of salt and with
pepper to taste.

Transfer to a food processor; pulse 5 to 7 times until finely chopped
but not pureed. Serve at room temperature or refrigerate up to 2
weeks.

Nutritional analysis per (1-tablespoon) serving: 21 calories, 1 gram
fat, 2 grams carbohydrates, trace protein, no cholesterol, 74
milligrams sodium, trace dietary fiber, 53 percent calories from fat.

- adapted from Erwin Drechsler



------------------------------

Message: 5
Date: Wed, 8 Jul 2009 16:23:31 -0700
From: Jamie R <craftncook@...>
Subject: [Simply-Sides] THEME: Grilled Vegetables on Cornbread with
Sun-Dried Tomato Relish
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
cooking-friends@yahoogroups.com, Vegetarian-For-All@...,
Just-Vegetarian-Recipes@googlegroups.com
Message-ID: <p0624080dc67ad9e364f2@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

GRILLED VEGETABLES ON CORNBREAD WITH SUN-DRIED TOMATO RELISH

4 small leeks
1 small eggplant
1 tablespoon olive oil
FOR THE SUN-DRIED TOMATO RELISH:
3 tablespoons olive oil
2 tablespoons balsamic or red wine vinegar
2 tablespoons minced greek-style olives
2 tablespoons drained, minced sun-dried tomatoes in oil
1 tablespoon minced fresh rosemary (or 1 tsp dried rosemary)
1 garlic clove, minced or pressed
FOR THE CORNBREAD:
1 baked cornbread (about 8-inch square) (recipe)
8 ounces Fontina cheese, shredded

TO PREPARE THE VEGETABLES:
Cut off and discard root ends from leeks. Trim tops, leaving about 3
inches of green leaves. Discard coarse outer leaves. Split leeks in
half lengthwise and rinse well to remove any dirt; drain. Cut in half
if desired. Cut eggplant lengthwise into 8 wedges. Brush vegetables
all over with the 1 tablespoon oil.

Arrange leeks and eggplant on cooking grate. Place lid on grill.
Cook, turning once halfway through cooking time, until vegetables are
browned and eggplant is very soft when pressed (8 to 10 minutes for
leeks; 10 to 15 minutes for eggplant).

TO PREPARE THE SUN-DRIED TOMATO RELISH:
Meanwhile, combine ingredients for Sun-Dried Tomato Relish in a small
bowl; set aside.

TO PREPARE THE CORNBREAD:
Cut cornbread into 4 triangles and split horizontally. Lay cornbread,
cut side up, on a large baking sheet. Arrange eggplant and leeks on
cornbread; top with cheese and relish.

Set baking sheet on cooking grate. Place lid on grill. Cook until
cheese is melted (about 5 minutes).

TO SERVE:
Using a wide metal spatula, arrange 2 triangles on each of 4 individual plates.

Notes: Cornbread climbs to a new league when it's cut into triangles,
toasted on the grill, and topped with a savory vegetable and cheese
combination.

Servings: 4
Source: Grill By The Book: Weekday Meals by the Editors of Sunset Books



------------------------------

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