10 accomplices in pulling off a grill job

Around this time of the year, kitchen lockdown takes over because it's so darn hot, and we're doing everything we can to bust out of the big house to escape outdoors and cook.

Pulling off a successful grill job can be a cinch if the usual suspects are hanging around your pantry, and you can pair them with some known accomplices.

A pantry doesn't have to be a rogues' gallery of every variation of hot sauce or flavored mustard. The majority of marinades, rubs, and glazes can be pulled together with a collection of about 10 or so repeat offenders, along with a lineup of their cronies (see list above).

This small group is also easy to round up and take on the lam if you want to hole up in your cabin, Shore house, or galley.

Besides, buying a long list of ingredients for just one recipe encourages pantry loitering. One can keep only so many condiments on ice before there are complaints of overcrowding, especially when you're just trying to find something quick to eat in the refrigerator.

What usually happens is that these lifers become rank, and we give them an early parole to the dumpster.

But, with some proper rehabilitation, we can use a small group of regulars in similar roles in different recipes.

A grill job is usually a scheme that includes a big score of tuna or beef filet, with setup by your pantry boys and a few of their fresh pals. Say you are grilling a hunk of salmon. You can throw it in the cooler in a marinade of fresh lemon juice, parsley and garlic, along with pantry regulars like olive oil and balsamic vinegar.

Fresh ingredients like citrus fruit, root vegetables, and fresh herbs are really coconspirators of pantry ingredients. These can usually be brought in at the last minute and be good for a few jobs. But some of them can age quickly and tend to beat it when the heat is on.

Citrus fruit like lemons and limes are the triggermen in marinades, activating a denaturing process. They can be used interchangeably. Citrus can also brighten up glazes and seafood hot off the grill.

Garlic, onions, and shallots like to hang out in the pantry locales similar to cheap dives, that is, dim or dark places away from sunlight. They're good for several months or until they sprout. Fresh herbs are used to balance the citrus tartness and add a little depth to the plot.

Here are some examples of how the usual suspects, their fresh cronies, and some known accomplices can be used to pull off a number of different jobs:

When preparing a pan-Asian marinade with lemon juice, soy, mustard and peanut oil, you can easily substitute lime for the fresh lemon, ginger for the garlic, honey mustard for the Dijon, and olive oil for the peanut oil, and a teaspoon or two of Tabasco sauce will really have this recipe packing some heat.

Likewise, for a Mediterranean marinade of yogurt, lemon, mint, cumin and coriander can take on a new Asian alias: The lime juice and zest can cover for the lemon juice, and you can partner the paprika with the same amount of curry or garam masala. Adding a blast of minced ginger to the recipe will detonate a bit of tanginess.

There's not a lot crooked about the Maple-Pomegranate Glaze. These three ingredients are on an irrepressible flavor spree that can glaze over salmon, shrimp, chicken breasts, pork loins and chops, along with baby backs and spare ribs.

In fact, they can take on accessories to the fact like a tablespoon or two of bourbon, cognac, or Jack Daniel's. You can also add a tablespoon of your favorite rub or one pureed chipotle in adobo. Or try substituting honey for the maple syrup in the recipe.

In the end, there is a reason they are the usual suspects. They are good at what they do and, if you know who to hook them up with, they will not fail to get the job done - in the heat of the night or on a dog-day afternoon.

Here are some sentencing guidelines for seafood, poultry, pork and other meat in "the cooler." Remove them from the refrigerator at least 30 minutes before grilling.

Marinating

1 to 2 hours: salmon, red snapper, catfish, sea bass, halibut, swordfish steaks, shrimp or scallops.

3 to 4 hours: chicken breasts or kabobs, Cornish hens, pork tenderloin or pork chops.

6 to 8 hours: turkey breasts, beef filets, rib eye, beef kabobs, sirloin, porterhouse, New York strip or tri-tips, lamb rack or rib chops, lamb kabobs, veal loin, or veal paillards.

8 to 12 hours: London broil, skirt steak, flank steak, or beef short ribs, lamb shoulder or leg.

Now if any of you wise guys have any smart ideas about reusing marinades - fuhgedaboutit! Most of the spices and fresh herbs go along for a one-way ride, leaving some of the diluted ingredients holding the resealable plastic bag, not to mention that the exposure to uncooked meat will just contaminate the remaining evidence.

Glazes

Apply a glaze as you would a piece of cheese on a cheeseburger - that is, during the last five minutes of grilling. And don't flip.

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Makes 4 servings

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2 pounds skinless chicken breasts

Maple-Pomegranate Glaze (see Recipe Note)

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1. Place the chicken in a nonreactive container or a 1-gallon resealable plastic bag. Pour the marinade over the chicken and refrigerate for 3 to 4 hours.

2. Remove the chicken from the marinade and let it stand for 30 minutes before grilling. Bring the marinade to a boil if it will be used for basting. Keep warm.

3. To grill: Lightly brush the grill with vegetable oil and grill the chicken over medium heat until the juices run clear and the meat is no longer pink, 10 to 12 minutes. Turn and baste with warm marinade. The internal temperature should be 160 degrees. Serve warm.

Recipe Note: For the Maple-Pomegranate Glaze

, in a blender, process

1/2 cup maple syrup, 1/4 cup pomegranate molasses,

and

1/3 cup light olive oil.

Store in an airtight container, refrigerated, for up to three weeks. To use, warm the glaze on medium heat, stirring occasionally.

Per serving: 277 calories, 46 grams protein, 8 grams carbohydrates, 6 grams sugar, 6 grams fat, 115 milligrams cholesterol, 131 milligrams sodium, no dietary fiber EndText

Makes 1/2 cup

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1/3 cup soy or tamari sauce

Grated zest and juice of 1 lemon (about 3

tablespoons)

2 teaspoons Dijon-style mustard or honey mustard

1 clove garlic, minced or pressed

1/4 cup oil - olive, Asian or domestic cold-pressed peanut, or canola

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Combine the soy sauce, lemon zest and juice, mustard, and garlic in a food processor or a blender. Process until all the ingredients are blended. Whisk in the oil a little at a time.

Makes: 21/2 cups

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1 cup plain yogurt

Grated zest and juice of 1 medium lemon, about 3 tablespoons

1/4 cup chopped fresh mint leaves

1/2 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon dried oregano

1 teaspoon hot paprika or pimentón

3 to 4 cloves garlic, minced

1/4 cup finely chopped onion

3 tablespoons extra virgin olive oil

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Combine the yogurt, lemon juice and zest, mint, cumin, coriander, oregano, paprika, garlic, and onion in a blender or food processor, and process until all the ingredients are blended. While the motor is running, drizzle in the oil a little at a time. Stored in a clean container, this will keep in the refrigerator for 1 week.