Grilling class teaches students how to make most of cookouts

special to The Star

May 11, 2008 01:31 am

— The weather is warming up and it’s time to get outdoors.
There’s no better way to enjoy a spring or summer evening than by hosting a cookout. Meridian Community College offered a grilling class recently at Cater’s Market to prepare for those special evenings.
Jim Thompson, a master of the grill, shared his expertise and recipes with 40 students. The grilling class was one in a series of cooking classes offered by MCC and Cater’s Market each semester.
Thompson prepared several recipes for testing. The menu included honey glazed chicken drummettes, smoked salmon with dill sauce, baby back barbecue ribs, chicken and pork kabobs, grilled tomatoes with a sour cream dill sauce, grilled eggplant with mozzarella cheese and bananas foster for dessert.
Following are two recipes to try. Call MCC or Cater’s Market to inquire about future cooking classes.

Marinade for Chicken Kabobs

1 cup unsweetened pineapple juice
2⁄3 cup red wine vinegar
3 tablespoons soy sauce
5 cloves crushed garlic
1 cup honey
1 tablespoons coriander
1 tablespoons ginger
1 teaspoon salt
? cup chopped onion
1 large can crushed and drained pineapple

Combine all ingredients and cook over low heat, stirring occasionally for about 40 minutes or until sauce thickens. Pour half of mixture over 6 to 8 boneless chicken breasts and marinate overnight; reserve other half of mixture for basting.
Cook over medium coals for about 8 minutes turning chicken every few minutes to seal in juices. Move to indirect heat for about 30 minutes, brushing with marinade for the first 20 minutes.

Grilled Eggplant

Cut eggplant into 1-inch slices; soak in cold salt water for at least 30 minutes. Pat dry before cooking. Combine ? cup vegetable oil, 2 tablespoons lemon juice, 2 cloves crushed garlic, 2 teaspoons oregano and 1 teaspoons salt. Dip eggplant in mixture and grill over medium coals for 10 minutes basting with mixture while cooking. During last two minutes, add mozzarella cheese on top. Serve immediately.