From Recipes
Posted by Joshua Bousel, July 18, 2008 at 11:15 AM
Tacos and gyrating meat hold a special place in my heart, making tacos al pastor a super food in my book. Unfortunately, despite my best efforts, a vertical broiler has yet to make its way onto my wedding registry. Not to be discouraged, I set out to recreate tacos al pastor the best way I know how: by grilling them.
The deep smokey spiciness provided by guajillo and chipotle chiles mixed with the sweetness of the pineapple came through extraordinarily on the grill. These flavors combined to make a truly delectable taco, leaving me content on the taste part of meal—but the absence of gyration left a bit to be desired on the texture side. What I love about gyrating meat is how the outer layer becomes nice and crisp due to being exposed to the heat; when that layer is sliced off for a sandwich or taco, you get a unique combination of the crunchy outside and tender inside. I was unable to achieve that crunchiness on the grill without totally overcooking the pork, and in the end, a well cooked meat was more important. Even though the grilled tacos al pastor were excellent, they will never be a replacement for the real deal.
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From Recipes
Posted by Blake Royer, July 17, 2008 at 3:30 PM
A few months ago, I featured a recipe from Gourmet for roasted pork tenderloin with a toasted walnut vinaigrette—I loved the way it paired fresh, spicy arugula with the warm, savory dressing. Someone at Gourmet must also love this combination because this month's issue features another tenderloin salad with arugula and nuts. This time the salad is a take on Romesco sauce.
Romesco sauce is a Catalan dish that wonderfully combines almonds, garlic, peppers, chillies, olive oil, red wine vinegar, and sometimes bread. While the ingredients are traditionally bashed together to the thickness of pesto, the elements in this recipe stay separated and are scattered throughout the salad. I found the original recipe overwhelmingly spicy, but I've toned it down a bit in my adaptation by using half the dressing required and bulking it out with olive oil.
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From Recipes
Posted by Lucy Baker, July 17, 2008 at 1:00 PM
Fairway's ten-year old seafood department is well-known as one of the freshest and best in New York. This is due In large part to head fishmonger Tony Maltese. Born and raised in Brooklyn, Tony was a fisherman long before he ever worked at Fairway—in fact, he once caught a prize-winning 760-pound bluefin tuna off the coast of Montauk. Needless to say, he is a firm believer in the Fairway adage to "Buy fish from people who fish."
Today's Cook the Book recipe is for Rosemary and Chile-Grilled Shrimp with Lemon Zest. If, like me, you lack a backyard grill, simply sear these shrimp on the stove in a hot frying pan. They're perfect hot or at room temperature, tossed in a salad, or served over couscous as a main course. The Food Life author Steve Jenkins recommends buying whole shrimp with the heads on: "all that gunk in there is flavor, no doubt about it." But if you're squeamish, peeled and deveined shrimp would still be delicious.
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From Required Eating
Posted by Robyn Lee, July 10, 2008 at 5:30 PM
Photographs take by Elise Bauer
You don't need a fancy smoker to make great barbecue in your backyard. With the help of Hank Shaw at Simply Recipes, you can learn how to turn your kettle grill into a smoker. Just add water (in pans) along with a mix of charcoal and water-soaked wood chips beneath the grate. The meat should only lay on the side of the grate above the water pans. You'll have to periodically check the coals and pay close attention to the temperature to make sure it's low enough for a long, slow cook, but judging from these mouthwatering photos, the results will be worth it.
Related
How To Build a Cheap-Ass Grill for Under $10
Grilling Smackdown: Lump Charcoal vs. Briquettes
Gas vs. Charcoal Grilling: Where Do You Stand?
From Recipes
Posted by Lucy Baker, July 9, 2008 at 12:45 PM
I don't know about you, but the first time I tried to cut up a fresh mango I ended up with a pulpy mess. I tried to peel it like a potato with a vegetable peeler and then dice the flesh. I didn't take the mango’s core into account, or the fruit’s inherent slipperiness.
According to Toni Lydecker, author of Serves One, to properly chop a mango you must hold it with the narrower end facing up and make two big slices along either side of the pit. Then score the flesh in a criss-cross pattern and scoop out the cubes with a knife or a large spoon. The result: flawless, uniform squares of fruit.
In today's Cook the Book recipe, Toni purées fresh mango chunks with lime juice, cilantro, and Asian chili paste to make a vibrant, tropical sauce for a meaty grilled tuna steak. She suggests pairing this restaurant-worthy dish with couscous and sautéed snow peas.
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From Required Eating
Posted by Robyn Lee, July 8, 2008 at 3:45 PM
FistFam's grill gets the job done.
"I wish I could grill these hot dogs, but I only have $10 in my 'Buy a Grill' fund! Can I fulfill my grilling dreams on such a pittance?"
Indeed, you can—let FistFam show you the way with their instructions for how to build a grill for under $10. But don't expect one of those fancy schmancy grills with, like, knobs, or a built-in cover, or something. $10 will get you some concrete bricks and a medium-sized flowerpot. Add your flammable material of choice, cooling racks, tongs, and meat, and you'll be on your way to budget-friendly grilling bliss. Just don't handle the flaming pot of briquettes with paper bags like FistFam did—paper can catch fire. And so can human skin. [via Grocery Eats]
From A Hamburger Today
Posted by Adam Kuban, July 4, 2008 at 1:00 PM
The site Yumsugar ran seven great burger tips that one of its bloggers picked up from Bobby Flay at the Food & Wine Classic in Aspen, Colorado, a while ago. It's good advice here on the Fourth if you haven't yet started your fire. My favorite:
When forming the patty, make an indent with your thumb in the middle. This will ensure that the meat plumps nicely. Flatten the patty before placing on the grill. Never press down on the patty or flatten it while cooking. This will release the precious juices that are essential to a burger's flavor.
What's going on with the indentation suggestion is that the center of a burger usually swells when it cooks, leading to football-shaped patties. Indenting it ensures that even when it does puff up, even thickness is maintained.
Related
Meet & Eat: Bobby Flay
From Recipes
Posted by Joshua Bousel, July 4, 2008 at 11:00 AM
Going through the list of All-American grilling items for Fourth of July, I was coming up short with ground not already covered. Ribs, chicken, sausage, and, to a lesser extent, hamburgers have all had their day in the sun. So if it wasn't going to be something different, it was going to be something bigger, because that's the American way. I went to the butcher and let the patriot in me pick out the largest slab of beef, a 1 1/2" thick porterhouse, brought it home and grilled it up, then topped it off with a blue cheese butter (that's a red, white, and blue steak for those of you keeping track).
The thick porterhouse presented a grilling challenge to get it perfectly medium rare without charring the outside. To get this cut right I had to build a two zone fire, with a all the coals stacked up on one side of the charcoal grate, keeping the other side empty. This allowed me to sear the steak to perfection on each side, then move it over to cooler area of the grill to finish up without the worry of burning. A steak this beautiful did not need anything to make it better, but the blue cheese butter added a tang that complemented the beef without overpowering it, creating a pleasing layer of depth to the meal. At the end of this gluttonous feast I felt like a perfectly grilled, over sized piece beef is something we can all stand behind, making us proud to be and American, or at the very least, an extremely full American.
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From Recipes
Posted by Blake Royer, July 3, 2008 at 4:30 PM
Maybe chili-spiked lamb sausage—better known as Merguez, a north African specialty—isn't the most patriotic thing to grill on July 4th. Your neighbors will be out there with their all-beef patties and Oscar Meyer hot dogs, looking over the fence. But the way I see it, high levels of deliciousness trumps all—and this sandwich passes the test with gusto.
The key is using a good crusty baguette, which also gets charred on the grill, making it taste fresh out of oven all over again. A quick cucumber, onion, and tomato condiment salad adds crunch, and there are two sauces to choose from: harissa, which can be store bought or blended up easily, and cumin-spiked mayonnaise (but call it cumin aioli for more raised eyebrows). The harissa is for spicier palates, while the aioli is a bit milder but still very flavorful.
D'Artagnan makes an excellent merguez sausage which is quite mild; you might also find them at a local farmer's market.
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From Required Eating
Posted by Sarah Wolf, July 3, 2008 at 3:15 PM
©iStockPhoto.com/ZekaG
Fires on the Fourth don't have to be exploding lights in the sky—they can be just as good, if not better, when they're cooking dinner in the backyard. To that end, here are a few items to put on (or alongside) the grill this Friday. These dishes may not be not typically American, but hey, this is a country that accepts and celebrates all cultures. Especially ones with tasty, tasty food.
Previous Grillfests
Memorial Day Grillfest
Father's Day Grillfest
From Recipes
Posted by Sarah Wolf, July 3, 2008 at 1:00 AM
- serves 6 -
Adapted from Mario Batali's Italian Grill
Ingredients
1 bunch Italian parsley, leaves only (about 2 cups loosely packed)
1 bunch basil, leaves only (about 2 cups packed)
2 cups fresh bread crumbs
1/2 teaspoon kosher salt
Freshly ground black pepper to taste
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 pounds large shrimp (21-30 per pound), peeled and deveined
12 large,sturdy rosemary sprigs about 8 inches long for skewers
2 lemons, cut into wedges
Procedure
1. Pull off most of the leaves from each rosemary sprig, leaving a nice tuft of leaves at the top. Using a sharp knife, cut off the bottom of the sprig on a diagonal to give you a sharp point. Soak in water for at least two hours, or overnight.
2. Toss the parsley and basil leaves into a food processor, add the bread crumbs, salt, pepper, and 1/4 cup of the olive oil, and zap until the herbs are chopped and the bread crumbs look green. Transfer to a pie plate or wide shallow bowl, add the shrimp, and toss to coat well.
3. Skewer 4 or 5 shrimp on each rosemary spring (the easiest way to do this is line up 4 or 5 shrimp at a time on a work surface and run a skewer through them; then separate them slightly so they will cook evenly). Dredge on both sides in the bread crumb mixture, place on a platter, and put in the refrigerator for 30 minutes.
4. Preheat a gas grill or prepare a fire in a charcoal grill. Put a piastra or a griddle on the grill to preheat.
5. Spritz or brush the piastra or griddle with the remaining 2 tablespoons olive oil. Place the skewers on the piastra or griddle and cook, turning once, just until the shrimp are opaque throughout and some of the crumbs are browned, 2 to 3 minutes per side. Transfer to a serving platter and serve with the lemon wedges.
From Recipes
Posted by Sarah Wolf, July 3, 2008 at 12:45 AM
- serves 6 -
Adapted from Bobby Flay's Boy Meets Grill
Ingredients
2 medium zucchini, halved lengthwise
2 medium yellow summer squash, halved lengthwise
2 Asian eggplants, halved lengthwise
2 medium red bell peppers, stemmed, seeded, and quartered
2 medium yellow bell peppers, stemmed, seeded, and quartered
2 medium red onions, quartered
1 basket cherry tomatoes (12 to 16)
1/2 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground pepper
4 cloves garlic, finely chopped
3 tablespoons finely chopped oregano
1/4 cup finely chopped flat-leaf parsley
Procedure
1. Preheat a gas or charcoal grill to medium high.
2. Place the zucchini, yellow squash, eggplants, bell peppers, onions, and tomatoes in a large, shallow pan or baking dish, add 1/2 cup of the olive oil, and toss to coat. Season with salt and pepper. Grill the vegetables for 5 to 6 minutes with the grill uncovered, turning halfway through the cooking time. Remove the tomatoes, cover the grill, and cook the remaining vegetables until almost cooked through, about 2 minutes. Put the tomatoes in a large bowl.
3. Transfer vegetables to a cutting board and chop coarsely. Combine them with the tomatoes, add the remaining 2 tablespoons of olive oil, garlic, oregano, and parsely, and add salt and pepper. Serve warm or at room temperature.
From Recipes
Posted by Joshua Bousel, June 27, 2008 at 2:30 PM
You can't argue with meat on a stick. If someone can find a better way to pack an entire delicious grilled meal into such a perfectly portable mechanism, I'd like to hear it. On top of that, I've found kabobs to also be one of the best items to grill as a group. They get everyone around the grill, cooking their own food, and are done quickly, narrowing that time of great anticipation between when your food first hits the grill, until it reaches your mouth. This past weekend the kabobs flowed on and off my grill all afternoon, and out of three different varieties I offered, the clear crowd favorite was the bacon-wrapped chicken.
Kabobs are great enough as is, but bring some bacon into the fold, and you have yourself a masterpiece. To get these started, I soaked my chicken chunks and mushrooms in a fairly standard marinade of soy sauce, vinegar, honey, and green onion. This marinade brings a ton of flavor to the rather bland chicken breasts, and adds a lot of moisture to the mushrooms, which would normally dry out over of the high heat of the grill while waiting for the chicken to finish cooking. After letting the chicken bathe overnight, I wrapped each piece in a strip of thick cut bacon and threaded them onto skewers with the mushrooms and some pineapple chunks. Besides imparting the unbeatable flavor of bacon, the bacon fat also basted the chicken while cooking, which kept the cubes extremely moist.
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From Recipes
Posted by Lucy Baker, June 26, 2008 at 2:30 PM
This 4th of July, whether you're hosting a big backyard bash or simply cooking out with a few friends, you can't go wrong with today's Cook the Book recipe for Shrimp and Pineapple Skewers with Garlic and Cilantro Drizzle, excerpted from Grill Every Day by Diane Morgan.
Sweet, juicy pineapple is an incredibly grill-friendly fruit. The tender chunks need minimal preparation—just toss them on the hot grate—and yield succulent results. In this dish, the warm, tropical flavor of the pineapple pairs perfectly with fresh, sweet shrimp and chunks of crunchy red bell pepper. Before serving, the skewers are topped with a vibrant sauce of lime juice, garlic, and cilantro.
While it's not quite red, white, and blue, this brilliant dish of yellow, pink, red, and green is definitely a feast for the eyes, and worthy of any Independence Day celebration.
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From Recipes
Posted by Lucy Baker, June 25, 2008 at 2:15 PM
This 4th of July, why not grill burgers made from America's original red meat, buffalo? Available in most butcher shops and many high-end supermarkets, buffalo is lower in fat than beef, and has less cholesterol than chicken breasts. In addition, bison are natural prairie grazers, raised without growth hormones or stimulants. The tender, juicy meat, slightly gamey in flavor, also makes excellent steaks, roasts, and even sausages.
Today's Cook the Book recipe, excerpted from Grill Every Day, is for Buffalo Burgers with Pepper Jack Cheese, but you can substitute any cheese or other topping you like. Serve with buttery grilled corn on the cob and plenty of napkins.
Win 'Grill Every Day'
In addition to excerpting a recipe each day this week, we're giving away five copies of Grill Every Day. Enter to win here.
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