Although similar to broiling, grilling uses a heat source beneath the cooking surface. Grills may be electric or gas, or they can burn wood or charcoal, which will add a Smokey flavor to the food. Grilled foods are often identified by the crosshatch markings.

Grilling is a dry-heat method of cooking. Cooking by dry-heat is  the process of applying heat either directly, by subjecting the food to the heat of a flame, or indirectly, by surrounding the food with heated air or heated fat.

Procedure for grilling:

1. Heat the grill to medium high heat.
2. If necessary use a wire brush to remove any charred or burnt particles that may be stuck to the grill grate. The grate can be wiped with a lightly oiled towel to remove any remaining particles and to help season it.
3. Cut, trim or otherwise prepare the food to be grilled. Marinate, rub or season it, as desired. Many foods can be brushed lightly with oil to keep them from sticking to the grate.
4. Place the food on the grill presentation side down. If practical, rotate the food 90 degrees to produce the attractive grill crosshatch marks associated with grilling. Use tongs to turn or flip the item without piercing its surface.
5. Cook the food to desired doneness while developing the proper surface color. To do so adjust the position of the item on the grill or adjust the distance between the grate and the heat source. Doneness is often determined by touch, internal temperature or specific visual cues (for example, clear juices running from poultry).

Minimum Internal cooking temperatures for foods:

• Seafood 145*F
• Pork 145*F
• Poultry 165*F
• Meat 145*F

• medium rare 130-140*F
• medium 140-150*F
• medium well 155-165*F

Recipes of the week: “Grilling”

Apricot-Bourbon Grilled Chicken
Servings:  4
INGREDIENTS:

• 2 boneless chicken, split in half

FOR THE MARINADE:

• 1/2 cup Dijon mustard
• 1/2 cup dark brown sugar
• 4 tablespoons soy sauce
• 4 tablespoons bourbon
• 2 teaspoon Worcestershire sauce

FOR THE BASTING SAUCE:

• 1/2 cup apricot preserves
• 4 tablespoons Cider vinegar
• 4 teaspoons Worcestershire sauce
• 4 teaspoons Dijon mustard
• 4 teaspoons honey
• 1/2 teaspoon red pepper flakes, crushed
• Sliced almonds, toasted, for garnish

PROCEDURE:

1. Cut each chicken in half and remove the bones and cartilage. Place the chicken in the marinade and turn several times to coat it well. Cover the pan with plastic wrap and refrigerate for 1 to 3 hours.
2. Combine the basting sauce ingredients in a small saucepan and simmer for 10 minutes to blend the flavors. Strain if desired and refrigerate until needed.
3. Remove the chicken from the marinade and place on a preheated grill. Grill for approximately 2 minutes, brush with the basting sauce, turn and brush with more basting sauce. Continue to baste frequently and grill until done. If desired, the chicken may be finished in a 350°F oven. Garnish with toasted almonds at service time.

Red Beans and Rice
Servings: 4
INGREDIENTS:

• 1/2 pound red kidney beans, cooked or canned
• 1/2 cup celery, small dice
• 1/2 cup onions, small dice
• 1/2 cup green bell peppers, small dice
• 2 garlic cloves, minced fine
• 1/4 pound Andouille sausage or Chorizo, sliced on the bias 1/4 in. thick
• salt and pepper, to taste
• 1 pint rice pilaf, prepared

FOR THE SPICE MIX:

• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper, `
• 1/4 teaspoon black pepper

PROCEDURE:

1. Drain the beans.  Combine the spice mix ingredients and reserve.  If using dry kidney beans, soak them in water overnight, drain and cook in simmering water until tender.
2. In a heavy-bottomed saucepot, render the Andouille and remove it from the pan.  Saute celery, onions, and bell peppers in the rendered fat.  Add the garlic and cook, taking care not to burn it.  Add back the rendered sausage, beans and spice mix. Add water to cover.
3. Bring to a boil, reduce to a simmer and cook until the beans are very tender and begin to break up, approximately 45 minutes. Add more water if necessary to prevent the beans from burning.
4. Remove the bay leaves and adjust the seasonings.

Grilled Flank Steak
Servings: 4
INGREDIENTS:

• 1 1/2 to 2 pounds flank steak
• Garlic powder, to taste
• Salt and pepper, to taste
• 1/3 cup soy sauce
• 3 tablespoons Worcestershire sauce
• 3 tablespoons vegetable oil

PROCEDURE:

• Remove excess fat and gristle from the meat.  Prick steak with fork over both sides to tenderize. Season generously on both sides with salt, pepper and garlic powder.
• Combine the soy sauce, worcestershire sauce, and oil; pour over the steak. Marinate at least an hour in refrigerator.
• Remove steak from marinade; grill, turning to cook both sides, over medium heat to desired doneness.  Baste occasionally with some of the reserved marinade.

Shrimp and Vegetable Kabobs
Servings: 4
INGREDIENTS:

• 24 Shrimp, peeled and deveined
• 8 White mushrooms, stem removed
• 8 Cherry tomatoes
• 1 Sweet onion
• 1 Large Green or Red bell pepper
• 8 Bamboo skewers, soaked in water at least 30 minutes

FOR THE MARINADE:

• 4 fl oz Olive oil
• 2 fl oz White wine
• 2 fl oz Lemon juice
• 2 tblsp Assorted fresh herbs such as parsley, tarragon, sage and dill, chopped
• Salt and pepper, to taste

PROCEDURE:

1. Prepare the marinade by combining the oil, wine, lemon juice, herbs, salt and pepper.
2. Cut the onion and bell pepper into 1-inch chunks.
3. Prepare the kabobs by threading the ingredients onto the skewers in the following order: Mushroom, shrimp, tomato, shrimp, bell pepper, shrimp.
4. Marinate the skewers, refrigerated, for 1 hour.
5. Drain the kabobs; season with salt and pepper and grill to the desired doneness taking care not to burn the shrimps.

These recipes weren’t part of the grilling week but the are some pretty awesome sandwiches…

Monte Cristo Sandwich
Servings: 4 Sandwiches
Ingredients:

• 12 slices White bread
• 3 tablespoons  Butter
• 12 slices  Baked ham
• 12 slices  Roasted or smoked turkey breast
• 12 slices  Swiss or Jarlsberg cheese
• 3 tablespoons Dijon mustard
• 3 Eggs
• 1/2 cup Milk
• Salt and pepper, to taste
• Powdered Sugar
• Black currant jam or jelly

Procedure:

1. For each sandwich, take three slices of bread and butter the first slice.
2. Place, in order, a slice each of cheese, turkey and ham on the first slice of bread and cover with the second slice of bread, which is also buttered. Spread mustard top of the second slice and then place, in order, a slice of ham, turkey, and cheese.  Butter the third slice of bread and place this slice on top of the cheese.
3. Trim off the crusts around the edges to form the sandwich into a square shape. Then cut the bread diagonally to create two triangles. A toothpick pressed through all three pieces of bread will help to hold the triangular slices together during grilling and can be removed when serving.
4. Prepare an egg batter, which will be used to coat the outside of the bread, by beating the eggs and milk together while adding the salt and pepper as the mixture is beaten.
5. Place a non-stick pan on medium heat and melt enough butter to coat the bottom of the pan. Dip the sandwich triangles into the batter to coat both sides, allowing the excess to drip off.  Toast each sandwich until the cheese is melted and sides are golden brown.
6. Some cooks sprinkle powdered sugar over the top the sandwich.  It is often accompanied by a small serving of jam as a sweet garnish for spreading on the sandwich.

Mufaletta Sandwich
Servings: One Sandwich Serves Four to Six Guests
Ingredients:

• 1 12”-round loaf Crusty ciabatta, sour dough, or French bread
• 6 ounces Provolone or Mozzarella cheese, thinly sliced
• 6 ounces Capicollo or other Italian ham, thinly sliced
• 6 ounces  Genoa or other Italian salami, thinly sliced
• 2 medium Roasted red peppers, julienned
• 1 medium  Red onion, thinly sliced
• 1 cup Calamata olives, pitted and sliced
• 2 tablespoons Capers
• 1 cup Mixed greens, chopped

For the dressing:

• 3/4  cup Olive Oil
• 1/4 cup Red Wine Vinegar
• 1/2 tablespoon Dry oregano
• 1/2 tablespoon Dry basil
• Salt and pepper, to taste

Procedure:

1. Cut off the top third of the bread. Hollow out the bottom part of the loaf, leaving approximately 1/2 inch of bread on the bottom. Mix the roasted peppers, onion, olives, capers and greens with about a third of the dressing and set aside.
2. Spread about 1/2 of the remaining dressing liberally over the bottom inside of the loaf.
3. Layer the bread with slices of cheese, then slices of ham, evenly covering the entire bottom surface. Add another layer of cheese, on top of the ham, then a layer salami. Spread the roasted red peppers, olives, capers and mixed greens over the meats and cheese.
4. Spread the remaining dressing on top of the inside of the bread top. Replace back on the loaf and press down.
5. Wrap tightly with plastic, and if necessary, place a weight on top of the sandwich to press it together.  Chill for at least 1 hour or overnight in the refrigerator.

Tuna Wrap / Egg Salad Wrap
Servings: 4 Wraps
INGREDIENTS:

• 12 oz Light tuna, drained
• or
• 12 each Eggs, hard cooked
• 1/2 cup Very finely minced celery
• 1/2 cup Very finely minced red onion
• 2 – 3 tablespoons Mayonnaise
• Salt and pepper, to taste
• 8 ounces Iceberg lettuce, shredded
• 12 Tomato slices, very thin
• 4 large sandwich wraps

PROCEDURE:

1. For egg salad, finely chop the hard cooked eggs.  For tuna salad, work the tuna with a fork until it is very light and fluffy.  Mix either as desired with the celery, onion, and mayonnaise.  Be careful not to make either salad very “wet” with mayonnaise – doing so will result in sloppy sandwiches which are difficult to eat.  Season to taste with salt and pepper.
2. Spread a little mayonnaise on each tortilla.  Spoon about 1/4 of the tuna or egg salad mixture down center of each tortilla and top with tomatoes and the shredded lettuce.  Fold two opposite sides of the tortilla about 1/4 of the way to the center to enclose the filling, and wrap the sandwich tightly.  Wrap in a paper napkin or waxed paper, and cut in half on a sharp bias to serve.

New York Reuben Sandwich
Servings: 4 Sandwiches
INGREDIENTS:

• 4 slices Rye bread
• 24 ounces Corned beef, thinly sliced
• 12 ounces Sauerkraut, prepared
• 8 slices Swiss cheese

For the Thousand Island Dressing:

• 1/2 cup Mayonnaise
• 1/4 cup Ketchup
• 2 tablespoons Cornichons, finely diced, or pickle relish

PROCEDURE:

1. Combine the mayonnaise, ketchup, cornichons or relish.  Spread the dressing liberally over each slice of rye bread.
2. Mound the corned beef on each slice of bread.  Top with the sauerkraut and cover with the sliced cheese.  To order, place the sandwich under the broiler until the cheese is melted and begins to bubble.

Popularity: 4%