LET'S EAT: Great Grillin' n Chillin' on the 4th

Nothing wrong with grilled dogs, sausages and burgers for the traditional Fourth of July cook-out but if you want to go a little exotic, try the two marinades below. They are fairly simple and work with a variety of grill-worthy foods.

Indian Spice Marinade

Spread this yogurt-based marinade on ground lamb patties at least 4 hours before cooking. Wipe away any excess marinade, leaving a thin coating on the patties before placing them on the grill. A 1" thick patty usually takes 4 to 5 minutes per side over a medium flame. This marinade is also delicious on chicken pieces. Rub the marinade over and under the skin as much as possible. Both the yogurt and skin keep the chicken moist during the grilling process. The chicken is done when the juices run clear or the internal temperature reaches 165°F.

1 cup plain (regular or fat-free) Greek style yogurt

5 to 6 cloves garlic, minced

juice of 2 limes

1 tablespoon curry powder

1 tablespoon garam masala (available in Indian markets and in most spice aisles)

1 tablespoon each paprika and fresh grated ginger*

1 teaspoon each cayenne pepper and onion powder

2 teaspoons salt

½ teaspoon ground coriander

Whisk together all of the ingredients in a small bowl and taste for heat level. Add red chili oil or habañero or jalapeño powder to intensify the heat or more yogurt to tone it down. Allow marinade to rest for 15 minutes before using.

*A quick tip for keeping fresh ginger longer is to freeze the root pieces in heavy duty freezer bags. Frozen ginger makes grating super easy.

Soy Wasabi Marinade

The wasabi in this simple soy marinade cuts through the richness of salmon and works perfectly with boneless duck breasts. You can also brush it over many grill-friendly vegetables such as eggplant slices, peppers, Portabella mushroom caps, zucchini and potato planks. The 2 teaspoons of wasabi is just enough to give the marinade a distinctive wasabi flavor but you can always double the amount for a real wasabi "clear your sinuses" kick.

2 teaspoons wasabi (Japanese horseradish) powder

¼ cup soy sauce

½ cup mayonnaise (light or regular)

2 ½ pound salmon fillet with skin attached

Stir in a tiny bit of water to the wasabi powder until it becomes a paste. In a small bowl whisk together the wasabi, soy and mayo until smooth. Divide and use half of the marinade to coat both sides of the fish. The remainder can be refrigerated or used for coating another fillet or grilling vegetables. The fillet can be cut crosswise into 3 or 4 more manageable pieces for the grill. Preheat grill to medium high heat. Place salmon skin side down and close lid. Cook for 6 to 8 minutes until desired doneness. To easily remove the skin, slide a thin metal spatula between the skin and fish and gently loosen to separate. Serves 4.

Confetti Cole Slaw

This colorful make-ahead side salad pretty much goes with or tops anything hot off the grill. It is particularly good inside a Cuban Sandwich and can also be tossed in a hot wok with a little peanut oil for a great stir-fry.

1/3 cup white or unseasoned rice vinegar

2 tablespoons vegetable oil

1 or 2 cloves garlic, minced

1 tablespoon Dijon mustard

½ teaspoon sugar

pinch of celery salt

salt and pepper to taste

½ head each green and purple cabbage, shredded

½ red onion, thinly sliced

1 large carrot, peeled and shredded

1 cup each red and yellow bell pepper, julienned

1 jalapeño pepper, seeded and diced

1 tablespoon fresh cilantro, rough chopped

optional: 1 cup each peeled and shredded jicama root or Granny Smith apple

Whisk together the first 6 ingredients in a small bowl or shake up in a small lidded jar. Season dressing to taste with salt and pepper. Toss all of the vegetables together in a large bowl. Try sprinkling in additional fresh herbs like dill and flat leaf parsley. Pour all of the dressing over the slaw and gently toss. The slaw can be prepared and refrigerated a couple of hours ahead as these particular vegetables hold their shape and will not wilt under the dressing. Serves 6 to 8.

Red, White & Blue Parfait

Since it is Independence Day I wanted to include a patriotic little dessert. This easy to assemble treat is great to have handy...especially if you didn't have time to put together the Cool Whip frosted white sheet cake with blueberry/strawberry stars 'n stripes.

1 pint blueberries, rinsed and picked over

1 pint seedless raspberries

1 plain Angel Food cake

Reserve a few whole berries for garnish and briefly process berries separately in a blender. Add sugar or other sweeteners to taste. Allow berries to sit for at least 15 minutes while juices form. Trim the crust from the cake and process the crust in a blender until crumb size. Cut the cake into bite-size cubes. In decorative parfait or large wine glasses, layer blueberries, cake and raspberries. Top with a dollop of whipped cream or even good old Cool Whip. Garnish with cake crumbs and a few whole berries. Makes 4 to 6 servings.

Don't forget...Groton Farmers Market at Williams Barn on Chicopee Row begins July 5th and continues every Friday 3 pm - 7 pm through Columbus Day. Look for plenty of ideas and recipes that will feature local produce and food products right here in Gourmet Shortcuts.

Any questions or comments may be sent to sallymeddocksmith@yahoo.com or submitted online at grotonherald.com.