Tag Archives: grill

In Print: Clips from Food Sections

5. – The Chicago Tribune All About Ribs “In barbecue season, the butcher’s case is bulging with pork ribs. Baby back ribs, spareribs, country ribs, rib tips, St. Louis cut ribs, riblets, rib chops, rib roasts, baby spareribs, button ribs, Danish ribs and loin ribs (across the street, there are McRibs). The prices range from $2 to $8 a pound. Here’s what you need to know about the most popular cuts before you fire up the grill.”

4. – The Boston Globe Pickle Craft “I’m still obsessed with pickles. I am not alone. There is a pickle of the month club. A Facebook page for pickles has 6,110 fans (some of whom make comments not suitable for work). If you Google “obsessed with pickles,’’ a) you are obsessed with pickles yourself, and b) you will find you are in good company. Not that you need Google to tell you this if you’ve eaten in a restaurant in the past few years.”

3. – The LA Times Fruit Pies Perfected “It came still warm, its sugar-dusted crust glittering in the sunlight through the front window, the light, flaky exterior quietly shattering under the fork with each bite. Underneath, the rich berry filling oozed slightly — the thick, sweet glaze cradling tender, slightly tart berries that seemed to pop with every mouthful. It was magical.”

2. – The NY Times Gelatin Makes Wine Go Wobbly “Nature makes some good products, but when you are 10, what the food companies do is awesome. Nothing in the plant or animal kingdoms can rival the wonder of Tang, the astronaut’s orange juice. It has little in common with fruit juice. If it tasted more natural, there would be no point in pouring it into the palm of your hand and licking it. The rush of sugar and citric acid was intense enough to blot out all other sensations for a moment, and for that trip to sensory bliss I would now like to thank my mother, the space program and the entire era of American food history from the 1950s through the 1970s.”

1. – The Washington Post A Sundown Supper on the Grill “I knew the heat had gotten to me when the mere sight of my partner putting the kettle on for Saturday morning coffee sent me into hyperspace. Apparently he hadn’t received the No Stove, No Oven, No Way! memo.”

Photo from The Chicago Tribune

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Grilling Up a Storm… of Vegetables

There’s often so much focus on MEAT when we talk about grilling and I thought a little primer on grilling vegetables was in order.  Here’s my general rules for prepping and cooking the good stuff over a hot fire.

grilledvegetables

Red, Yellow and Green Bell Peppers – Grill the peppers over high heat until charred all over, about 12-15 minutes. Then place in a bowl and cover with plastic wrap.  Let rest for ten minutes, then rub off the charred skin with a paper towel.  Cut the peppers in half and remove the seeds.

Mushrooms – Begin by trimming off just the bottom of the stem and brushing them free of any loose dirt.  Brush with olive oil and season with salt and pepper.  Grill over high heat until tender and slight wrinkly on the outside, about 10 minutes, turning occasionally.

Zucchini and Yellow Summer Squash – Cut into 1/4″ wide slices.  Brush with olive oil and season with salt and pepper.  Grill over medium-high heat until tender and grill marks appear, about 6-8 minutes.

Scallions – Begin by trimming off the root ends.  Brush with olive oil and season with salt and pepper.  Grill over medium-high until tender, about 4 minutes.

Eggplant – Halve lengthwise and and cut into 1″ to 1 1/2″ chunks.  Brush with olive oil and season with salt and pepper.  Grill over medium heat, covered until soft, 5-8 minutes.

Potatoes – Cut into 1/2″ wedges and precook by steaming for 10-15 minutes or just until tender.  Let cool.  Then brush with olive oil and and season with salt and pepper.  Grill over medium heat until grill marks appear, about 8-10 minutes.

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Tip of the Day: Summer Grilling 101

So now that it is blazing (and I mean BLAZING) hot outside, it’s time to fire up that grill. With less than a month until the biggest backyard cookout day of the year (yes, I mean the 4th of July), hone up on your grilling skills with these tips and you will be sure to be the BBQ queen (or king) of the party!

  • For best restuls, be sure your grill is really hot before putting any food on. This will help prevent sticking and also ensure you get that nice grilled crust.
  • Another way to prevent food from sticking is to lightly spray the grill with a cooking spray. Pam makes one just for grilling.
  • Grill meat and veggies about 4 inches above the heat source and chicken about 6-8 inches.
  • To add more flavor, try adding pre-soaked chunks of natural hardwoods like Hickory to your bed of coals
  • If your grill has a lid, close it to allow smoke to add it’s flavor.
  • To keep poultry from drying out, grill with bone in and baste continuously.
  • Poultry dark meat takes longer than white meat so start it sooner.
  • Always sear chicken on the skin side first, again, this helps with the sticking and also keeps the meat more moist.
  • When grilling meats, it is usually best to only turn the meat once. This helps to prevent the meat from getting tough.
  • Tomato and/or sugar-based sauces should always be added at the end of cooking. The sugar in these sauces burns easily.

Happy Grilling!

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    In Print: Clips from Food Sections

    5. – Baltimore Sun Gas Up, Chow Down “If you’re a pay-at-the-pump patron like me, you probably don’t get inside gas stations often. So you might be surprised to learn that they now offer far more than leathery wieners set on rollers. At finer gas stations, you’ll discover fruit. Yes, fruit. Uncanned and still in its skin. You’ll find salads, hoagies, subs, wraps, fried chicken, vegetable snacks and … hmmm, sushi?”

    4. – Chicago Tribune Ready, Set… grill! “Memorial Day officially welcomes those fragrant curls of smoke that beckon barbecuers to hit the deck and fire up the grill. About 76 percent of consumers prefer to cook outside on the grill during warmer months…”

    3. – Denver Post No-heat methods Not a new thing “Humans have devised ways of preparing and preserving food, sans heat, almost since humans started eating. Ancient Egyptians pickled fish and melons. Hippocrates spoke of the healing powers of vinegar in the fifth century B.C. None other than Christopher Columbus introduced pigs to this continent, and early Americans preserved their meat as salt pork. Today, we still use many ancient no-heat methods to produce some of our favorite flavors.”

    2. – The Register-Guard Summer Squeeze “After nearly a decade in the lemonade business, Josh Thomas is looking forward to handing off some of his responsibilities to a successor. But he’ll probably wait until his brother turns 4, the same age he was when he opened his award-winning stand.”

    1. – NY Times Ban Lifted, Foie Gras is Back on the Menu in Chicago “On Wednesday, Chicago’s aldermen voted, 37 to 6, to repeal their ban on sales of the controversial delicacy, the fattened livers of ducks and geese. Since 2006, when this became the first major city in the United States to enact such a ban, it had been mocked by critics…”

    photo from the Associated Press

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