Oysters, turkey, sausage, vegetables … beach barbecue - recipes

Sunset, Dec, 1988

Winter picnicking depends on flexibility, and this meal, described on page 80, is designed to give you just that.

You cook on several barbecues, carried to the site of the gathering. But if you have access to a very large portable barbecue or are in a park with large stationary barbecues, take advantage of the more plentiful grill space. You'll need tongs and insulated mitts or hot pads for moving foods as they cook.

All the small pieces of food (mostly vegetables) are threaded on skewers to be easy to handle. Our recipes suggest using 10to 12-inch-long metal skewers; you need a total of about 3 dozen. If your grill is larger, use fewer but longer skewers.

Three different make-ahead sauces accompany various foods. Oysters with a tart green tomatillo salsa start the meal. In the main course, a tangy cranberry sauce is served with turkey and squash, and a smooth mustard cream accompanies sausages, potatoes, and onions. Or try the sauces interchangeably.

From the time the foods are ready for the grill and the coals are ready to use, it takes only 45 minutes to cook the meal. Bring a scoop and a large metal can or bucket to hold hot ashes so you can clean out barbecues before departing.

Oysters with Tomatillo Salsa

If You want raw oysters, have them shucked at the fish market-or do it at the picnic. Grilled oysters will pop open by themselves.

48 small Pacific oysters (2 to 3 in.

wide)

Tomatillo salsa (recipe follows)

At home or at the picnic site, scrub oysters with a stiff brush under cool running water; transport in an insulated bag.

To shuck oysters, place 1 at a time on a solid surface, cupped sides down, with hinged end at your left (reverse if you are left-handed). Using a heavy potholder or glove to protect your hand, grasp oyster firmly at hinge end. Force an oyster knife between the shells at the opposite end, angling the knife down and sliding it across the shell's interior to cut the muscle free (you'll feel it give way).

Lift off top shell with oyster attached; cut oyster free and put in cupped shell with juices. (Or have this done at the fish market, then pack oysters on ice to keep them steady; serve within 24 hours.)

To barbecue oysters, set them, cupped sides down, on a barbecue grill 4 to 6 inches above hot coals (you can hold your hand at grill level only 2 to 3 seconds). When shells begin to open, remove carefully from grill; shells and juices are hot, so use tongs or hot pads, Cut oysters free from shells, discarding top shells.

As oysters are shucked or grilled, top with tomatillo salsa and eat ftom the shells. Makes 16 servings, 3 oysters each.

Per oyster: 31 cal; 3.5 g protein; 1.8 g carbo.; 0.8 g fat; 21 mg chol.; 4 0 mg sodium.

Tomatillo salsa. Drain juice from 2 cans (13 oz. each) tomatillos and discard. Chop tomatillos and mix with I small can (4 oz.) diced green chilies, 1/2 cup minced green onion, 1/2 cup minced fresh cilantro (coriander), and 2 tablespoons lime juice. Add salt to taste. Serve; or, if made ahead, cover and chill up to 2 days. To transport, put in a tightly covered container and carry in an insulated chest. Makes 3 cups.

Per tablespoon: 3.4 cal.; 0.2 g protein; 0.6 g carbo.; a 1 g fat; 0 mg chol.; 15 mg sodium.

Grilled Turkey Drumsticks, Breast, and Banana Squash with Cranberry Salsa

It takes a lot of space to grill these foods; you may need several barbecues.

2 boned and skinned turkey breast

halves (about 2 lb. total)

6 turkey drumsticks (about 1-1/2 lb.

each)

3 pounds seeded banana squash, cut

into about 11/2- by 4-inch

rectangles

Garlic oil (recipe follows)

Cranberry salsa (recipe follows)

Rinse breasts and drumsticks and pat dry. Cut turkey breasts across the grain into 3/8-inch-thick slices. If prepared ahead, cover and chill meat up until next day. Thread 4 or 5 pieces of squash, perpendicular to wide sides, onto a 10- to 12-inch metal skewer. Thread another skewer through squash, parallel to the first and about 1-1/2 inches ftom it. Repeat to skewer remaining squash. If prepared ahead, cover and chill up until next day.

To transport, carry turkey and skewered squash in an insulated chest.

On a barbecue (1 or more) with a lid, place grill 4 to 6 inches above a solid layer of medium coals (you can hold your hand at grill level only 4 to 5 seconds). Arrange drumsticks on grill and baste with garlic oil. Put lid on barbecue and open dampers. Cook drumsticks 15 minutes, turning every 5 minutes and basting with garlic oil. Lay skewered squash on grill and baste with garlic oil. Cover and cook until meat is no longer pink at bone (cut to test) and squash is tender when pierced, about 30 minutes. Every 10 minutes, turn meat and squash, basting with oil.

Scrape or brush grill quickly to clean. Baste turkey slices with oil. Lay on grill and cook uncovered, turning several times, just until no longer pink in center (cut to test) and lightly browned, 6 to 8 minutes. Arrange meat and squash (pushed off skewers) on a platter; accompany with cranberry salsa. If desired, slice some meat from drumsticks to share. Makes 16 servings.