Posted by The Serious Eats Team, May 10, 2008 at 10:15 AM
Adapted from Italian Grill by Mario Batali.
- serves 10 -
Ingredients
3 tablespoons kosher salt
3 tablespoons freshly ground black pepper
Black pepper
2 tablespoons finely chopped fresh rosemary, plus 2 or 3 whole springs
2 tablespoons fresh thyme leaves
2 tablespoons Colman's dry mustard
One 8-pound prime rib roast, chine bone removed and fat trimmed to a thin layer by the butcher
About 1 cup dry white wine
Coarse sea salt
Procedure
1. In a small bowl, combine the salt, pepper, chopped rosemary, thyme, and dry mustard and mix well. Rub the spice mixture generously all over the meat. cover with plastic wrap and let stand for 1 hour at room temperature.
2. Prepare a gas or charcoal grill for spit-roasting over indirect medium heat (or according to the instructions for your grill). Pour about 1/2 inch of wine into the drip pan, add the rosemary sprigs, and set under the center of the spit.
3. Push the spit through the roast and secure it with the clamps. Attach the spit to the rotisserie mechanism, cover the grill, and cook for about 1 1/2 to 2 hours, depending on the temperature of your grill, or until the internal temperature–insert an instant-read thermometer about 3 inches deep into the center of the roast, without touching the bones–reaches 115° to 120°F for medium-rare (the temperature will rise at least 5 degrees while the roast rests). Check the temperature after 1 1/4 hours, and once it has reached 110°F or so, check it often.
4. Remove the spit from the grill and place the roast, still on the spit, on a carving board (if you remove the spit before letting the roast rest, you will lose a lot of the juices) to rest for 15 to 20 minutes.
5. Remove the spit from the roast. Carve the roast off the bone and cut into 3/4-inch-thick-slices. Place on a platter, set out a small bowl of coarse salt and a pepper mill alongside, and serve.
Posted by The Serious Eats Team, May 10, 2008 at 10:00 AM
Adapted from Italian Grill by Mario Batali.
- serves 6 -
Ingredients
2 pounds large asparagus (12 to 18 stalks per pound)
4 ounces thinly sliced pancetta
Grated zest and juice of 1 orange
2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 1/2 tablespoons finely chopped fresh thyme
Coarse sea salt
Procedure
1. Snap the tough bottom stalks off the asparagus. Unroll the slices of pancetta and lay them out on a work surface. Lay an asparagus spear on a slight diagonal across the bottom of one slice and roll it up, covering as much of the stalk as possible but leaving the tip visible. Place on a tray or small baking sheet and repeat with the remaining asparagus. Cover and refrigerate for 1 hour (this rest will help the pancetta adhere to the asparagus).
2. Preheat a gas grill or prepare a fire in a charcoal grill.
3. In a small bowl, whisk together the orange zest, juice, and mustard. Continuing to whisk, slowly drizzle in the olive oil until emulsified and smooth. Season the citronette with salt and pepper, and set aside.
4. Place the asparagus on the grill and cook, turning occasionally, until it is just tender and the pancetta is crisped, about 4 to 6 minutes. If the pancetta browns too much before the asparagus is cooked, move the spears to a cooler part of the grill.
5. Whisk the citronette again, and pour half of it onto a serving platter. Sprinkle with half of the chopped thyme and pile the asparagus on top. Drizzle with the remaining citronette and sprinkle with the remaining thyme. Serve with a small bowl of coarse sea salt for dipping.
Posted by Joshua Bousel, May 9, 2008 at 3:15 PM
My poor Mom, she bought herself a Weber Q only to be told by her condo board that she can't use it, since the odor of grilling may disturb other residents. So this Mother's Day I decided to ask her what she'd like in order to bring a little bit of grilled joy back into her life. Like any good mother, she quickly responded, "Pork," directly referring to a pulled pork I made for her a couple years back. Seeing as that may not be the most universal holiday meal, I used it as starting point and found a fitting recipe for an Orange, Sage, and Garlic Rubbed Pork Tenderloin.
When assembling the rub, the aroma of orange and sage conjured up memories of Sunday brunches with Mom. Unfortunately, the smells did not translate as well to taste after grilled. The tenderloin was hit or miss with each bite. If a piece had retained enough rub through grilling, it was sweet and succulent, but if not, it was a bit bland. I think this can easily be fixed by either glopping on more rub before cooking or reapplying after moving the tenderloin to the cool side of the grill to finish cooking. I still recommend this as a good choice for Mother's Day, and one of the best parts is it's fast, so you can deliver the two best gifts to mom: food and time together.
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Posted by Joshua Bousel, May 7, 2008 at 11:00 AM
Editor's note: Ladies and gents, make friends with Joshua Bousel. He's a certified grilling geek. And that's a compliment; this guy takes the flame seriously. He'll be dropping by each week with a recipe for you to fire up for yourself. Let the flames begin! —Adam Kuban
In my mind there are two seasons each year: grilling season and the other. Although I wish I had started sooner, Cinco de Mayo on Monday marked the arrival of the former, and I could think of no better way to celebrate the holiday than grilling fajitas.
Alton Brown's fajita recipe has served me well for years now, time and again producing the best fajitas I've had in New York City, where I live and where good Mexican options are notoriously lacking. It's also the perfect recipe for some weekday celebration, with a quick-and-easy marinade and the fast-cooking skirt steak, one of my favorite cuts of beef. It was no surprise to me that these, once again, came out absolutely delicious, bursting with beefy goodness that's topped with a flavor that transports me to ... someplace with better Mexican food.
Although Cinco de Mayo was duly celebrated, what I'm going to remember most from this holiday is the second I placed those steaks over the hot coals, got one whiff, then excitedly ran back into the house and belted out to all who would listen, "I really love to grill!" Yes, it's that time of year again.
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Posted by Adam Kuban, May 3, 2008 at 6:00 PM
Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
While the unofficial start to grilling season, Memorial Day, is yet to come, it's May, so what the H. And, to conflate two hallmarks of May, I think I'm going to fire up my own grill for the following recipe; it's adapted from a Rick Bayless recipe I clipped at some point, and I figure it's somewhat appropriate for Cinco de Mayo, which, for the non-Spanish-speaking folks in the audience, is this Monday, May 5. So check your propane tank or stock up on some coal and viva la grilling!
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Posted by Blake Royer, April 29, 2008 at 4:30 PM
This "mojo" sauce has nothing to do with the word for magic touch, but you could have fooled me: this is one of the most delicious marinades I've had in ages. The recipe comes from Our Latin Table, and describes mojo sauce paired with pork as what Cubans are weaned on and live for. It "might possibly have all the ingredients that make up Cuban cookery," which isn't surprising. The marinade is simply olive oil, garlic, oregano, cumin, and citrus, yet it's far more than the sum of its parts. This stuff tastes good enough to build an entire cuisine on.
It also did wonders for the juiciness of thick cut pork chops, though it may have helped that I also brined them beforehand. But I'm convinced that the acidity of the citrus—traditionally made from sour Cuban oranges, but in this case with a combination of orange and lime juice—makes its way into the chop and tenderizes. Though it wasn't quite warm enough outside to go through the trouble of lighting coals when I made this, it did fine on a very hot cast iron skillet. As soon as summer gets here, I'm keeping some of this marinade very close at hand—it will go fine with that one other Cuban ingredient that mojo doesn't have: rum. Is it warm enough for mojitos yet?
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Posted by Lucy Baker, April 23, 2008 at 12:45 PM
Don't be put off by the long list of ingredients in today's Cook the Book recipe for Grilled Lamb with Salsa Verde, excerpted from the soon-to-be-released Oprah Magazine Cookbook. The lamb marinade is best prepared the night before, and in a pinch, the salsa verde can be made ahead, too. Plus, all those fresh herbs—rosemary, marjoram, tyme, mint, and parsley—lend phenomenal flavor. Not to mention the capers, anchovies, and feta cheese. What better way to celebrate a warm spring evening than with a backyard dinner of tender skewered lamb?
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Posted by Ed Levine, September 4, 2007 at 11:15 AM
Bobby Flay knows that pork takes well to a little sweetness, and this recipe for grilled pork chops with soy-honey glaze and grilled sweet onions illustrates that point perfectly . The saltiness of the soy sauce is balanced perfectly by the sweetness of the Vidalia onions and the honey. If you want to add a touch more heat to this dish, add another pinch of hot red pepper flakes.
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Posted by Ed Levine, September 2, 2007 at 3:27 PM
This dish, from my favorite grilling book, The Thrill of the Grill, by Chris Schlesinger and John Willoughby, is great to make for friends or family on Labor Day. If you can't find sopressata any good-quality Italian salami or pepperoni you can buy by the piece will suffice. Italian food purists will certainly say this dish would not be found in Italy, and they are probably right, but I say delicious trumps authenticity any day.
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Posted by Ed Levine, September 1, 2007 at 9:00 AM
I made this swordfish recipe from The Young Man and the Sea last weekend for my wife and some friends, and I was declared a culinary hero—for one evening at least. I'm posting this here this morning so you still have time to follow the recipe this weekend.
The breadcrumbs keep the swordfish moist. The keys to success with this incredibly easy dish are toasting but not burning the breadcrumbs and keeping a close eye on the fish while it's on the grill. The breadcrumbs will burn if you're not careful.
One more thing. Don't tell Dave, but I used store-bought Italian-style breadcrumbs, and the recipe still turned out great. If you use store-bought breadcrumbs, just make sure you add the lemon zest, the chopped fresh parsley, and the garlic (from the Italian-Style Breadcrumb recipe that follows) when you toast them.
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Posted by Nick Kindelsperger, August 15, 2007 at 5:15 PM
I haven’t had much luck grilling corn this year. Because it seems like such an easy process, I went in blind and managed to disfigure nearly every cob that’s touched my grill. Too much good Midwestern corn had been sacrificed because of my utter lack of knowledge. It was time to get serious. So I researched, tried a few out, and then finally remembered something I’d seen at the Red Hook Ball Fields in Brooklyn.
This website certainly loves the place, and I’ll continue that adoration. I would have never, ever put this combo together had I not seen it with my own eyes. The vendor grilled the corn with the husks on until they had been scorched. Then he would remove the husks, grill it again until the kernels had blistered, slather it with mayonnaise, sprinkle the whole thing with a crumbly cheese, and then pour hot sauce straight on. The technique works—especially if you soak the corn before grilling it—even if the topping doesn’t sound immediately appetizing. It didn’t sound too promising to me, either. But it works, especially if you can find Cotija cheese at your local Mexican market.
Oh, and that nice young lady in the picture supplied all of the corn from her family farm. For this we thank her.
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Posted by Adam Kuban, May 25, 2007 at 5:29 PM
For today's fifth and final day of tips from Jame's Peterson's What's a Cook to Do?
, a host of tips on grilling—because you are grilling this weekend, aren't you?
Fire in the hole!
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