Herbs & Spices

Cut into rings and tentacles and deep fried, squid have claimed a top spot on restaurant appetizer menus as calamari. But why go out for calamari when you can grill them at home? Whole, marinated squid, done to a turn on your grill, can transform your backyard into a tapas bar. Just stir up a pitcher of sangria or chill a bottle of fino sherry, and you're good to go. The technique you use for grilling squid is the same as for whole baby octopus or cut-up octopus tentacles. You want to marinate them first to imbue them with flavor. Squid and octopus are not as delicate as fish, so you can marinate them longer—ideally, for 3 to 4 hours. Then, grill them quickly on an oiled, perforated grill rack (so they don't fall through the grill grates) over a hot fire; that way, they crisp up without getting rubbery.

These are delicious as part of an appetizer plate, or as a Martini garnish.

Agua fresca (Spanish for "fresh water") is a Mexican drink infused with fruits, seeds, or flowers. This one combines the sweetness of pineapple with the spice of fresh ginger. Want to kick the party up a notch? Add a little vodka or tequila. Garnish with pineapple spears.

The flavors of a classic Mojito (mint and lime) are blended into a slushy, easy-to-drink cocktail. For a large party, triple the recipe and store the drink in a pitcher in the freezer for up to an hour. Stir to blend before serving.

Instead of frosting, this tender cake is topped with coconut whipped cream. A red hibiscus sauce adds vibrant color—and a tangy flavor.

The fillets are cooked in foil packets with a mix of herbs, citrus, beer, and wine, then served with maque choux, a Cajun succotash.

Olivada, an Italian olive spread, adds flavor and color to this side dish.

Bulgogi (grilled marinated beef) is a traditional Korean dish. Here, lamb stands in for the steak. The meat is served with lettuce leaves and other veggies, hot pepper paste, and a slightly sweet dipping sauce. Guests use all of the ingredients to assemble their own lettuce wraps, which is a common practice in Korean restaurants. Timing note: The lamb needs to marinate for at least four hours.

A pat of the slightly tangy butter is tucked into the center of each beef patty. As the burger cooks, the butter melts, giving the meat an extra-tender texture and a hit of citrusy flavor.

Piri-piri chicken is a spicy dish with roots in both Africa and Portugal. The dish was created in Angola and Mozambique when Portuguese settlers arrived with chile peppers (known as piri-piri in Swahili). Timing note: The chicken needs to marinate for at least four hours before being grilled.

Try with chicken or beef satay, shrimp, or tofu.

These humongous sweet-and-smoky beef ribs will be the talk of your next backyard barbecue. Because the ribs are an unusually large size, your butcher may have to special-order the whole racks for you.

Lemon peel and lemon juice, rosemary, and an olive oil dressing give this a nice lightness. If you prefer a creamy potato salad, use 2/3 cup mayonnaise in place of the olive oil.

The inspiration for this recipe comes from poc chuc, a grilled pork dish from Mexico's Yucatán region. Brining the pork chops prevents the meat from drying out on the grill.

Great with the Caveman Porterhouse or with chicken, fish, or lamb.

An homage to the prehistoric pitmasters: giant steaks cooked directly on hot coals. This method gives you a steak that's moist on the inside and pleasantly charred on the outside. Be sure to use hardwood lump charcoal (not briquettes) for this recipe. It will burn cleaner, hotter, and faster than traditional charcoal.

Small whole fish like trout, char, walleye, bass, and even lake perch are excellent for planking, especially smoke-planking. They get the flavor of the wood plank on one side and a burnished golden color and smoky flavor on the other. An indirect fire is used to slowly cook the whole fish through. Char, in flavor and texture a cross between trout and salmon, is best planked whole. It's easier to fillet after it is cooked and stays moister that way. This method can be used with fish fillets and steaks, too. Whenever you grill fish, grill lemon halves alongside. The little bit of browning adds flavor, and the heat makes the lemons burst with juice. Suggested plank: 2 cedar grilling planks, soaked in water for at least 1 hour
Suggested wood: Sugar maple or apple chips, or chopped corncobs

This is a great nonalcoholic mojito—a flavorful twist on the sugarcane and rum drink of old Havana.