Sensational Grilling Tips

download Sensational Grilling Tips

of 9

Transcript of Sensational Grilling Tips

  • 8/8/2019 Sensational Grilling Tips

    1/9

    GRILLINGGRILLING

    SENSAT IONAL

    5 5 5 5 5

    5 5 5 5 5

    Tips for GrillingPerfect Poultry

  • 8/8/2019 Sensational Grilling Tips

    2/9

    ood times once meant achicken in every pot. Today,youll find chicken on nearlyevery grill. Whether for a fast

    week-night supper or a casual week-end dinner party, its one of the mostpopular foods for grilling.

    All poultry types and cuts grill up

    deliciously, offering healthful meatsthat take to any seasoning and are

    suitable for any occasion.

    Many cooks now favor tenderboneless, skinless chicken breasts.The reasons are simple. Nothingrivals the ease of plopping theseready-to-cook pieces on the grill, norhow quickly they cook.

    No matter what kind of poultry youchoose, here are some inspiringrecipes that will bring out the best inthis versatile meat.

    Grilled Chicken with Peach Salsa

    gp o u l t r y

  • 8/8/2019 Sensational Grilling Tips

    3/9

    mastering poultryschallenges

    Poultry is easy to grill, but just as easy to grillbadly. Most of us have encountered charred

    pieces of chicken that are still raw near the

    bone, or boneless, skinless pieces that are dry

    and tasteless. Grilling moist, flavorful chickenthat is cooked through without burning is easy.

    s Bone-in and skin-on chicken pieces grill best

    over indirect medium-low heat.This allows slow,

    even cooking and helps minimize flare-ups.s Debone chicken and flatten it to a uniform

    thickness to help it cook more evenly.

    s Set up two heat zones on your grillone

    high, the other medium-low. Grill chicken overhigh heat until it is nicely browned, then move it

  • 8/8/2019 Sensational Grilling Tips

    4/9

    Oftentimes, the simplest recipes

    provide the most flavorful results.

    Chef Bruce Folkins has made grilling

    simple boneless chicken breasts an

    art form. Since opening Cafe Spoleto in 1995 in an intimate

    renovated adobe house in Albuquerque, New Mexico, his

    Grilled Chicken Under a Brick entre has appeared on the

    menu every day. It remains the most sought-after item among

    his rustic Mediterranean fare.

    The secrets to this dish, he believes, are the fresh

    chickens he gets from nearby farms and a unique grilling

    method. Adopting an ingenious technique popular in trattorias

    throughout Italy, he places chicken breasts that have been

    marinated in a simple mixture of lemon, garlic, thyme, and

    olive oil onto a fine mesh grill rack, skin sides down, and

    weighs each one down with a brick. These dont have to be

    fancy terra-cotta bricks, Folkins chuckles: Just go to the

    nearest construction yard and pick one up for a quarter. The

    brick squeezes the fat from under the skin, resulting in a crispy

    skin and fat-free meat, while holding in the moistness of the

    chicken as it cooks, much as clay cookers do. Once the meat

    has cooked three-quarters of the way through (about 5 minutes

    over his intensely hot wood-burning restaurant grill), he

    removes the bricks and turns the breasts over to cook the rest

    of the way through.

    When grilling poultry with skin directly over a hot fire,

    dripping fat can cause flare-ups and result in charred skin.

    Folkins solution is an angled grill with a drip pan along the

    lower edge to collect the drips. Some newer grills on the

    market are designed to minimize flare-ups, but most people

    find indirect grilling a less problematic method. Folkins recipe,

    adapted for home use on a conventional grill, follows.

    Cafe Spoletos Grilled Chicken Under a BrickAt Cafe Spoleto, this dish is often accompanied by one of Folkinsfamous risottos and pesto-vegetable dishes. Other days, youmight find it with cranberry beans and fresh chard drizzled in herbed aoli, or grilled polenta topped with seasonal vegetables.

    4 chicken breast halves with

    skin and bone

    2 tablespoons olive oil

    5 sprigs fresh thyme

    3 cloves garlic, sliced

    1 lemon, thinly sliced12 teaspoon kosher or regular salt12 teaspoon coarsely ground

    black pepper4 bricks, each wrapped in two

    layers of foil

    s To debone, place the chicken breast halves on a cutting board with the bone sides

    down and debone. (Starting at the center of the breastbone, cut the meat away from

    the bone using a sharp knife. Cut as close to the bone as possible, leaving the skin

    intact.) Place the boned chicken breasts in a plastic bag set in a shallow dish.

    s For the marinade, combine the olive oil, thyme sprigs, garlic slices, and lemon

    slices. Pour over the chicken; seal bag. Refrigerate for 6 hours or overnight, turning

    bag occasionally.

    sRemove chicken from marinade, reserving lemon slices; discard marinade, thyme

    sprigs, and garlic slices. Season chicken with salt and pepper. Place chicken, skin side

    down, on the grill rack above a drip pan and top each piece with a foil-wrapped brick.

    Grill, covered, for 15 to 20 minutes or till chicken is tender and no longer pink.

    Carefully lift off bricks using an ovenproof mitt or pot holder and move the chicken,

    using tongs, directly over the coals, skin side still down. Place lemon slices alongside

    chicken, if desired. Grill, covered, 2 to 3 minutes more to crisp and brown the chicken

    skin and lightly brown the lemon slices,

    turning the lemon slices once.

    s To serve, slice the chicken and serve

    with the lemon slices. Makes 4 servings.

    GRILL Indirect, followed

    by direct, covered

    HEAT Medium-hot

    TIME 17 to 23 minutes

    Nutrition facts per serving: 186 cal.,10 g total fat (2 g sat. fat), 59 mg choles-terol, 321 mg sodium, 2 g carbo., 0 gdietary fiber, 22 g pro.

    talking with the chef

  • 8/8/2019 Sensational Grilling Tips

    5/9

    sPlace chicken in a plastic bag set in a shallow dish. Add 1 cup of the Citrus-Spice

    Marinade and the orange slices. Refrigerate remaining marinade. Seal bag; turn to

    coat chicken with marinade. Refrigerate 6 to 24 hours, turning bag occasionally.

    sRemove chicken from the bag, discarding the marinade. Grill chicken for 12 to 15

    minutes or till tender and no longer pink, turning and brushing with the remaining

    marinade halfway through grilling. Grill vegetables for 8 to 10 minutes or till tender,

    brushing occasionally with the marinade. Before serving, season with salt and pepper,

    if desired. Makes 4 servings.

    Citrus-Spice Marinade: Combine 34 cup orange juice; 14 cup lemon juice;

    3 tablespoons cooking oil; 2 tablespoons Worcestershire sauce; 2 cloves garlic,

    minced; 34 teaspoon ground cumin; 12 teaspoon onion powder; 14 teaspoon salt; and14 teaspoon pepper in a screw-top jar.

    Cover and shake well to mix. Makes

    about 113 cups.

    4 medium skinless, boneless

    chicken breast halves

    (about 1 pound total)

    Citrus-Spice Marinade

    1 medium orange, sliced

    1 small sweet onion, cut into12-inch-thick slices

    1 small eggplant, cut crosswise

    into 1-inch-thick slices

    1 large red sweet pepper, cut into

    1-inch-wide strips

    1 medium zucchini or summer

    squash, quartered

    lengthwiseSalt and pepper (optional)

    Grilled Citrus Chicken and VegetablesBesides tenderizing the chicken, this marinade keeps the chicken and vegetables moist while on the grill.

    Feel free to substitute any seasonal vegetables for those we chose.

    GRILL Direct, uncovered

    HEAT Medium

    TIME 12 to 15 minutes

    Chili-Mustard Turkey BreastTurkey breasts can sometimes taste ho-hum. Tucking a flavorful spice paste under the skin allows intense flavor to penetrate

    both the skin and the flesh during grilling, while developing an irresistible crunchy crust.

    Cooking oil or nonstick spray

    coating

    2 tablespoons chopped onion

    2 tablespoons brown mustard

    2 teaspoons brown sugar12 teaspoon chili powder18 teaspoon ground cumin18 teaspoon pepper

    1 2- to 214-pound turkey breast

    half with skin and bone

    3 cups hickory or mesquite wood

    chips, soaked 1 hour and

    drained (optional)

    sLightly oila small skillet or spray with nonstick coating. Cook onion in prepared

    skillet over medium heat till tender. Stir in brown mustard, brown sugar, chili powder,

    cumin, and pepper. Cook 1 minute more. Make a pocket under skin of turkey breastwith your fingers. Spread onion mixture evenly under skin.

    s Sprinkle about 1 cup of the wood chips onto preheated coals. Insert a meat

    thermometer into the thickest part of turkey. Place turkey in a roasting pan; place pan

    on the grill rack. Grill about 114 hours or till thermometer registers 170, adding

    additional coals and wood chips every 20 to 30 minutes or as necessary to maintain

    medium heat. Makes 6 to 8 servings.

    Nutrition facts per serving: 137 cal.,3 g total fat (1 g sat. fat), 55 mg cholesterol,120 mg sodium, 2 g carbo., 0 g dietary fiber,24 g pro.

    GRILL Indirect, uncovered

    HEAT Medium

    TIME 114 hours

    Nutrition facts per serving: 304 cal.,14 g total fat (2 g sat. fat), 59 mg choles-terol, 268 mg sodium, 22 g carbo., 5 gdietary fiber, 24 g pro. Daily Values: 147%vit. C, 15% iron.

    Grilling gives us a respite from the kitchen, offering us a new kind

    of hearth around which to gather family and friends.A. Cort SinnesFrom The Gas Grill Gourmetby A. Cord Sinnes (Harvard Common Press; 1996)

  • 8/8/2019 Sensational Grilling Tips

    6/9

    14 cup dry white wine

    2 tablespoons olive oil

    2 teaspoons snipped fresh

    tarragon or 14 teaspoon

    dried tarragon, crushed14 teaspoon salt

    6 medium skinless, boneless

    chicken breast halves (about

    114 pounds total)

    2 avocados1 tomato, chopped

    1 clove garlic, minced

    2 jalapeos, seeded and finely

    chopped (2 tablespoons)

    2 green onions, finely chopped

    1 tablespoon snipped fresh

    cilantro

    1 tablespoon honey

    1 tablespoon lemon juice

    Lettuce leaves (optional)

    Southwest Chicken BreastsTransform these into delicious burritos by wrapping the sliced chicken in soft flour tortillas and toppingthem with the avocado salsa, lettuce, and dollops of sour cream.

    sFor the marinade, combine wine, olive oil, tarragon, and salt. Place chicken in a

    plastic bag set into a shallow dish. Add marinade; seal bag and turn to coat chicken

    with marinade. Refrigerate for 2 to 24 hours, turning bag occasionally.

    s Meanwhile, for the avocado salsa, peel, pit, and chop the avocados. Combine

    avocados, tomato, garlic, jalapeos, green onions, cilantro, honey, and lemon juice in

    a small bowl. Cover and refrigerate up to 2 hours.

    sRemove chicken from bag, reserving marinade. Grill chicken for 5 minutes. Turn

    and brush once with marinade; grill 7 to 10 minutes more or till chicken is tender andno longer pink.

    s Serve with avocado salsa and, if desired, lettuce leaves. Makes 6 servings.

    Nutrition facts per serving: 239 cal.,16 g total fat (1 g sat. fat), 50 mg choles-terol, 130 mg sodium, 5 g carbo., 9 g dietary

    fiber, 20 g pro. Daily Value: 24% vit C.

    GRILL Direct, u ncovered

    HEAT Medium

    TIME 12 to 15 minutes

    premiumchickens

    Many chefs look for chickens that

    have been allowed to roam

    outdoors while they were raised,

    crediting them with more flavor

    than their factory-cooped cousins.

    Whether theyre called free-

    range or field-grazed, the result

    isnt always premium chicken.

    Sometimes theyve had little more

    than a glimpse of sunshine. Ask

    your butcher how they were raised

    before paying extra for them.

    Southwest Chicken Breasts

  • 8/8/2019 Sensational Grilling Tips

    7/9Simply Perfect Grilling 1999

    M ain D ish es q 8 2

    1 2- to 212-pound turkey breast

    half with skin and bone

    112 cups soft bread crumbs

    (2 slices)12 cup snipped dried apricots14 cup chopped toasted pecans

    2 tablespoons margarine or

    butter, melted

    2 tablespoons dry sherry or

    apple juice14 teaspoon dried rosemary,

    crushed14 teaspoon garlic salt

    1 tablespoon Dijon-style mustard

    1 tablespoon olive oil

    Apricot-Stuffed Turkey BreastStuff the turkey lightly right before grilling, and be sure it gets cooked through.

    The stuffing should register 165 on a meat thermometer.

    sRemove bone from turkey breast (see page 78 for how to debone poultry). Cut a

    horizontal slit in the thickest part of turkey breast to form a 5x4-inch pocket. Set aside.

    sFor stuffing, combine bread crumbs, apricots, pecans, margarine or butter, sherryor apple juice, rosemary, and garlic salt in a medium mixing bowl. Spoon stuffing into

    pocket. Securely fasten opening with water-soaked wooden toothpicks or tie with

    heavy string. Stir together mustard and olive oil; set aside.

    sGrillturkey for 1 to 114 hours or till meat is no longer pink, brushing with mustard

    mixture during the last 15 minutes. Remove turkey from grill and cover with foil. Let

    stand for 15 minutes before slicing. Makes 8 servings.

    Nutrition facts per serving: 208 cal.,9 g total fat (2 g sat. fat), 46 mg cholesterol,231 mg sodium, 8 g carbo., 1 g dietary fiber,21 g pro.

    GRILL Direct, covered

    HEAT Medium

    TIME 1 to 114 hours

    grill your turkeyGrilling is a great way to cook a whole

    turkey without taking up oven space

    or heating up the kitchen. For success:

    s Use a gas rather than a charcoal grill

    because it is easier to maintain a

    constant heat for the time necessary to

    cook a turkey to proper doneness.

    s Grill only unstuffed turkeys because

    they cook more evenly than if stuffed.

    s Grill turkeys that weigh less than

    16 pounds. These smaller hens are

    usually less than 14 weeks old and

    have tender, moist meat that cooks well

    in grillings drier heat.

    s Dont try to grill larger birds or stuffed

    turkeys because the inside meat and

    stuffing will take too long to heat to a

    safe temperature, which could allow

    food-borne pathogens to breed and

    cause illness.

    s Dont rely on the thermometers that

    come with turkeys. Check doneness

    with a meat thermometer inserted into

    the deepest section of the inside thigh,

    but not touching bone.The temperature

    should register 170to 185.

    Apricot-Stuffed Turkey Breast

  • 8/8/2019 Sensational Grilling Tips

    8/9

    6 chicken breast halves with

    skin and bone (about 212

    pounds total)

    Wine Marinade

    2 medium peaches or nectarines

    or 11

    3 cups frozenunsweetened peach slices,

    thawed12 cup chopped red or green

    sweet pepper12 ripe avocado, seeded, peeled,

    and finely chopped

    2 green onions, finely chopped12 teaspoon finely shredded

    lime peel

    2 tablespoons lime juice

    1 tablespoon snipped fresh

    cilantro

    sPlace chicken in a plastic bag set in a shallow dish. Add Wine Marinade; seal ba

    and turn to coat chicken with marinade. Refrigerate about 1 hour.

    sMeanwhile, for peach salsa, peel, pit, and finely chop the fresh peaches o

    nectarines. Combine peaches or nectarines, sweet pepper, avocado, green onions, lim

    peel, lime juice, and cilantro in a bowl. Cover and refrigerate till serving.

    sDrain chicken, reserving marinade. Grill chicken, skin side down, for 20 minute

    Turn and grill 15 to 20 minutes more or till chicken is tender and no longer pin

    Brush occasionally with marinade up to the last 5 minutes of grilling. Serve chicke

    with the salsa. Makes 6 servings.

    Wine Marinade: Combine 12 cup dry white wine; 112 teaspoons finely shredde

    orange peel; 13 cup orange juice; 2 tablespoons olive oil or cooking oil; 112 teaspoo

    snipped fresh rosemary or 12 teaspoon

    dried rosemary, crushed; and 1 bay leaf.

    Nutrition facts per serving: 264 cal.,

    16 g total fat (3 g sat. fat), 57 mg choles-terol, 57 mg sodium, 11 g carbo., 2 g dietary

    fiber, 17 g pro. Daily Values: 17% vit. A, 51% vit. C.

    Grilled Chicken with Peach SalsaJuicy ripe peaches and tender avocados lusciously meld with a citrus-herb Wine Marinade in this enticing

    grilled chicken dish. Its perfect for a casual summer dinner party. Pictured on page 76.

    GRILL Direct, un covered

    HEAT MediumTIME 35 to 40 minutes

    Orange-Dijon ChickenBecause of the oil in this marinade, stand vigil over the grill, watching for flare-ups.

    Accompany this entre with couscous or salad greens, and utilize the glaze as a dressing.

    12 cup olive oil

    3 cloves garlic, minced

    12 teaspoon salt18 teaspoon pepper

    4 medium skinless, boneless

    chicken breast halves

    (about 1 pound total)

    Orange-Dijon Glaze

    Coarsely ground pepper

    Shredded orange peel

    (optional)

    Herb sprigs (optional)

    sFor the marinade, combine the olive oil, garlic, salt, and the 18 teaspoon pepper

    a small bowl. Place the chicken in a plastic bag set in a shallow bowl. Add marinad

    seal bag and turn to coat chicken with marinade. Refrigerate for 4 to 8 hours, turnin

    the bag occasionally.

    sDrain chicken; discarding marinade. Grill chicken, boned side up, for 12 to 1

    minutes or till no pink remains and the juices run clear, turning once halfway throug

    sMeanwhile, heat the Orange-Dijon Glaze in a saucepan till the mixture is warm.

    s Transfer the chicken to four warm serving plates and, if desired, cut into slice

    Spoon Orange-Dijon Glaze on top and sprinkle with the coarsely ground peppe

    Garnish with orange peel and herb sprigs, if desired. Makes 4 servings.

    Orange-Dijon Glaze: Combine 14 cupfrozen orange juice concentrate, thawed; 2

    4 tablespoons Dijon-style mustard; 2 tablespoons water; 1 tablespoon balsam

    vinegar, if desired; 1 tablespoon olive oil; 1 teaspoon snippedfresh basil; 1 teaspoo

    snipped fresh mint; and 12 teaspoon

    snippedfresh rosemary in a small mixing

    bowl. The glaze can be prepared up to one

    day ahead and kept, covered, in the

    refrigerator. Makes 34 cup.

    GRILL Direct, un covered

    HEAT Medium

    TIME 12 to 15 minutes

    Nutrition facts per serving: 249 cal.,

    14 g total fat (2 g sat. fat), 59 mg choles-terol, 310 mg sodium, 7 g carbo., 0 gdietary fiber, 23 g pro. Daily Value: 45%vit. C.

  • 8/8/2019 Sensational Grilling Tips

    9/9

    Apple-Glazed Chicken with Braised Spinach and LeeksYou neednt stop grilling when the weather turns crisp. Highlight the seasons best apples with this fall favorite.

    The lemon-scented apple jelly bastes the chicken while it grills and dresses the warm spinach salad.

    s Spray a large saucepan or Dutch oven with nonstick coating. Add garlic, leek, and

    apples; cook over medium heat for 3 minutes. Add 14 cup of the Apple Glaze and cider

    or broth; bring to boiling. Add spinach; toss just till wilted. Season to taste with salt

    and pepper.

    sMeanwhile, grill chicken on the grill rack for 6 minutes. Brush with the remaining

    Apple Glaze, turn, and grill 6 to 9 minutes more or till chicken is tender and nolonger pink.

    s To serve, slice chicken crosswise into 6 to 8 pieces. Divide greens mixture among

    four dinner plates and top with sliced chicken. Makes 4 servings.

    Apple Glaze: Heat 12 cup apple jelly; 1 teaspoon finely shredded lemon peel; 1 table-

    spoon snipped fresh thyme or 1 teaspoon dried thyme, crushed; 1 teaspoon grated

    gingerroot; and 2 tablespoons soy sauce in a small saucepan just till jelly is melted.

    Nutrition facts per serving: 263 cal.,3 g total fat (1 g sat. fat), 45 mg cholesterol,654 mg sodium, 42 g carbo., 4 g dietary fiber, 19 g pro. Daily Values: 48% vit. A,27% vit. C, 24% iron.

    Nonstick spray coating

    2 cloves garlic, minced

    1 medium leek, trimmed, cleaned

    thoroughly, and sliced, or13 cup chopped onion

    2 medium apples, cored and

    coarsely choppedApple Glaze

    2 tablespoons apple cider or

    chicken broth

    1 10-ounce bag prewashed

    spinach, stems removed

    (about 10 cups)

    Salt and pepper

    4 small skinless, boneless

    chicken breast halves

    (about 12 ounces total)

    more thanchicken

    Chicken isnt the only poultry ideal for

    grilling. Try other birds such as quail,

    duck, and goose.More and more cooks

    are discovering that these birds aremore flavorful than chicken because

    their flesh is richer and darker. Their

    higher fat content means they need

    little or no seasoning or special sauces

    before grilling, too.

    That natural fat, while flavorful, can

    also cause problems with flare-ups on

    the grill. Alleviate much of this by grilling

    duck, quail, and goose indirectly over

    low heat, using a drip pan underneath

    to collect the fat. This technique willproduce a crackling crisp skin and well-

    done, tender meat thats virtually free of

    fat.Pricking the skin before placing it on

    the grill will also help drain away the fat

    and improve the crispiness of the skin.ple-Glazed Chicken with

    ised Spinach and Leeks

    GRILL Direct

    HEAT Medium

    TIME 6 to 9 minutes