Spanish Grill

By EdieK

Ingredients

• Strategy: Set up a moderate fire on one side and a cooler fire on the other. (Maintain this setup by adding coals as needed.) Cook appetizers, then string beans. Cook hobo packs while you eat the appetizers. After dinner, grill the peaches.

Preparation

Step 1

Spanish
Nothing is easier than chucking everything onto a piece of foil, wrapping it up, and tossing the package onto a hot grill. Add the quintessential Spanish flavors of smoked paprika, chorizo, and crispy ham, and you're halfway back to the old country.

Appetizer: Grilled serrano-wrapped asparagus
Wrap asparagus spears with thin slices of serrano ham or prosciutto, and brush with some olive oil. Grill, turning and moving as needed to brown and crisp the ham and soften the asparagus. Serve with lots of freshly ground black pepper.

Main: Clam and chorizo hobo packs
Lay out a big square of double- thick foil. Cut a Yukon gold potato into small cubes and put them in the center; top with five clams and some 1/4-inch-thick slices of smoked chorizo. Sprinkle with salt and smoked paprika. Fold foil over the food and twist the ends to seal. Place on a moderately hot grill and cook until the potatoes are tender, 15 to 20 minutes.

Side: String beans with grilled tomato-almond dressing
Rub two ripe tomatoes with olive oil and grill until charred. Core and put them into a food processor with a handful of almonds and parsley, a little salt and pepper, and 2 tablespoons of olive oil; pulse a few times. Toss a pound of string beans with olive oil and grill. When they start to brown, serve with the tomato dressing.

Dessert: Grilled peaches with ganache
Make the ganache by cooking 1 cup of cream in a small pot over medium heat until it's steaming. Remove from heat, add 8 ounces of chopped bittersweet chocolate, and stir until smooth. Use in an hour or two, or refrigerate and serve cold. Halve some peaches and grill them over a moderate fire until caramelized. Serve with a dollop of ganache.