The Big-Flavor Grill by Chris Schlesinger and John Willoughby
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Transcript of The Big-Flavor Grill by Chris Schlesinger and John Willoughby
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http://www.indiebound.org/product/info.jsp?affiliateId=randomhouse1&isbn=1607745275http://search.barnesandnoble.com/booksearch/isbnInquiry.asp?EAN=9781607745273&cm_mmc=Random%20House-_-The+Big-Flavor+Grill-HC--Scribd-9781607745273-_-The+Big-Flavor+Grill-HC--Scribd-9781607745273-_-The+Big-Flavor+Grillhttp://www.amazon.com/gp/product/1607745275?ie=UTF8&tag=randohouseinc6679-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1607745275https://itunes.apple.com/us/book/the-big-flavor-grill/id721455271?mt=11http://books.google.com/books?id=bbQ9AQAAQBAJ&dq=the+big-flavor+grill&hl=en&sa=X&ei=3vcDU8H0IOSB1AHDp4CwBA&ved=0CCkQ6AEwAA -
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Introduction6
What Is Grilling?9
Tools, Fuels, and Fire10
Processes, or Things YouNeed to Know and Do13
STEAK
16
Skirt Steaks18
Steak Tips30
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Lamb
41
Lamb Chops42
Lamb Kebabs52
Pork61
Pork Chops62
Pork Skewers72
Baby Back Ribs82
Chicken
93
Chicken Breasts94
Chicken Thighs102
Chicken Wings114
Chicken Skewers124
Whole Chickens132
Shrimp & Fish143
Shrimp144
Fish Fillets156
Tuna Steaks168
Other Fish Steaks180
Vegetables
191
Vegetables Love the Grill,Too192
New Potatoes193
Eggplant199
Corn205
Cherry Tomatoes211
Asparagus216
Drinks
222
with Mint225
with Ginger227
with Pineapple229
A Few SmallComponent Recipes232
Ingredients234
Index237
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h THE BIG-FLAVOR GRILL64
Super-Basic
GRILLED Pork Chops
4 (1-inch-thick) bone-in rib or center-cut loin pork chops, each about 10 to 12 ounces
3 tablespoons olive oil
Kosher salt and freshly cracked black pepper to taste
Build a two-level fire in your grill, which means you put all the coals on one
side of the grill and leave the other side free of coals. When the flames have
died down, all the coals are covered with gray ash, and the temperature is
medium-hot (you can hold your hand 6 inches above the grill for 3 to 4 seconds),
youre ready to cook.
Rub the pork chops all over with the oil and sprinkle them generously with
the salt and pepper. Put the pork chops on the grill directly over the coals, andcook, turning just once, until done to your liking, about 6 to 8 minutes per side
for medium. To check for doneness, cut into the thickest part of one of the chops
and peek to see if the meat is done just slightly less than you want it to be when
you eat it, since it will continue to cook somewhat more after it comes off the fire.
Take the pork chops off the grill, cover them loosely with foil, and let them rest
for 5 minutes, then serve warm.
| Serves 4 |
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PORK CHOPS h71
BLACK PEPPERCRUSTED GRILLED PORK CHOPS with
MAPLE-MUSTARD GLAZE andBABY KALE SLAWWHEN YOU THINK of things that go with pork, maple syrup may not be one of them.But we love maple syrup with patty-style breakfast sausage, so we figured itwould be a natural. Combine it with mustard, get a little refined Southern withthe greens, and youve got a really good dish for company.
Curve Ball #2
GRILL
Follow the recipe for Super-Basic
Grilled Pork Chops (see page 64),
but in addition to the salt, rub the
chops before they go on the grill
with:
1/4cup freshly cracked black pepper
TOP
Sixty seconds before you think the
pork chops will be ready to come off
of the grill, brush them lightly withthe glaze. Then, when the pork chops
have been removed from the grill and
rested, put them on top of the slaw
on the platter. Serve them with the
extra glaze as a dipping sauce.
PREP
Combine in a small bowl and stir together until smooth:
1/3cup coarse-ground mustard1/3cup maple syrup
Next, put all of these ingredients into a big bowl, toss until well
combined, and then lay out on a platter:
2 cups julienned baby kale or other
hearty baby cooking green, such
as collards, Swiss chard, or (if
you like heat) mustard greens1/3cup cider vinegar
1/4cup extra-virgin olive oil
1 tablespoon sugar
1 teaspoon minced garlic
Kosher salt and freshly cracked
black pepper to taste32
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Super-Basic
GRILLED SHRIMP
2 pounds large shrimp (16/20 per pound) peeled and deveined, tails left on
3 tablespoons olive oil
Kosher salt and freshly cracked black pepper to taste
Build a two-level fire in your grill, which means you put all the coals on oneside of the grill and leave the other side free of coals. When the flames have
died down, all the coals are covered with gray ash, and the temperature is
medium-hot (you can hold your hand 6 inches above the grill for 3 to 4 seconds),
youre ready to cook.
Thread the shrimp onto skewers, about 6 per skewer. Drizzle the shrimp with
the olive oil and sprinkle them generously with the salt and pepper, then placethem on the grill directly over the coals and cook until slightly charred and
golden brown, about 3 to 4 minutes per side. To check for doneness, cut into one
of the shrimp at its thickest point and peek inside to be sure it is opaque through-
out. Serve hot.
| Serves 8 as an appetizer, 4 as an entre |
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SHRIMP h147
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SHRIMP h155
GRILLED SHRIMP TACOS withAVOCADOandGRILLED PINEAPPLE
TACOS A LA PLAYA: Born on the beach in Costa Rica, this is among our very favoritelunch dishes. Vamos, amigos!
Curve Ball
PREPWhile the fire heats up, combine in a large bowl:
1 cup shredded cabbage
2 avocados, diced medium
Next, place in separate small containers:
1/4cup extra-virgin olive oil1
/2cup roughly chopped fresh cilantro leaves1 to 2 tablespoons chopped fresh chiles
of your choice
1 tablespoon ground cumin1/3cup fresh lime juice
(from 2 or 3 limes)
TOSS
When the shrimp come off the
grill, slide them off the skew-
ers into the bowl with the cab-
bage mixture, add all the other
prepped ingredients, and toss like
crazy. Season to taste and serve
with the grilled tortillas.
31
GRILL
When the fire is ready, put on the
grill right above the coals:
1 dozen 6-inch corn tortillas3 (1-inch-thick) slices fresh pineapple,
peeled and cored
Grill the tortillas for just 30 sec-
onds per side to heat, then put
them aside; grill the pineapple
until golden, 4 to 5 minutes per
side. When the pineapple comesoff the grill, cut it into medium
dice and put into the large bowl
Now follow step 2 of the recipe
for Super-Basic Grilled Shrimp on
page 147.
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http://www.indiebound.org/product/info.jsp?affiliateId=randomhouse1&isbn=1607745275http://search.barnesandnoble.com/booksearch/isbnInquiry.asp?EAN=9781607745273&cm_mmc=Random%20House-_-The+Big-Flavor+Grill-HC--Scribd-9781607745273-_-The+Big-Flavor+Grill-HC--Scribd-9781607745273-_-The+Big-Flavor+Grillhttp://www.amazon.com/gp/product/1607745275?ie=UTF8&tag=randohouseinc6679-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1607745275https://itunes.apple.com/us/book/the-big-flavor-grill/id721455271?mt=11http://books.google.com/books?id=bbQ9AQAAQBAJ&dq=the+big-flavor+grill&hl=en&sa=X&ei=3vcDU8H0IOSB1AHDp4CwBA&ved=0CCkQ6AEwAA -
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Copyright 2014 by Chris Schlesinger and
John Willoughby
Photographs copyright 2014 by Ed Anderson
All rights reserved.
Published in the United States by Ten Speed Press,
an imprint of the Crown Publishing Group,
a division of Random House LLC,
a Penguin Random House Company, New York.
www.crownpublishing.com
www.tenspeed.com
Ten Speed Press and the Ten Speed Press colophon
are registered trademarks of Random House LLC
Library of Congress Cataloging-in-Publication Data
on file with the publisher
Hardcover ISBN: 978-1-60774-527-3
eBook ISBN: 978-1-60774-528-0
Printed in China
Design by Toni Tajima
Food stylist: George Dolese
Food styling assistant: Nan Bullock
Prop stylist: Ethel Brennan
10 9 8 7 6 5 4 3 2 1
First Edition