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.

Poaching is a moist heat cooking method, subcategorized by shallow and submerged poaching. It is often associated with delicately flavored foods that do not require lengthy cooking times to tenderize them, such as eggs, fruit, or fish.

Shallow poaching:

For shallow poaching the food is placed in just enough liquid to come approximately halfway up the sides. The liquid, called a cussion (kwee-sohn), is brought to a simmer on the stove top. The surface of the liquid should show only slight movement, but no bubbles. Do not allow liquid to reach a boil, because the agitation will cause meats to become tough and stringy and will destroy the tender foods.

The pan is then covered with a buttered parchment paper (cartouche) or a lid, and cooking is completed either on the stove or in the oven. Shallow poaching combines the aspects of poaching and steaming.

The steps involved in order of preparation when shallow poaching are:

1. Protein preparation
2. Select an appropriate size pan
3. Smear whole butter on bottom
4. Add aromatics
5. Place item over aromatics
6. Add cold liquid half way up
7. Cover item with a buttered cartouche
8. Adjust heat to poaching temperature
9. Cover and poach until done
10. Remove the protein and keep warm while preparing sauce
11. Reserve poaching liquid to be used to prepare sauce according to recipe
12. Serve the protein with the sauce

Shallow Poaching is best suited for boneless, naturally tender, single serving size, sliced or diced pieces of meat, poultry or fish. To shallow poach food properly, begin by selecting an appropriately sized saute pan or sautoir. Smear the inside of the pan with whole butter and add the aromatics into the pan.

Braising:
Foods to be braised are usually large pieces of meat that are first browned in a small amount of fat at high temperatures. The meat used is often from an older animal or from a less expensive cut. These tougher pieces of meat contain more connective tissue and collagen that is dissolved by long slow cooking with moist heat.

Vegetables are caramelized, seasonings are added, deglazed with wine and enough stock is added to come one-third to half way up the item being cooked.  The liquid is brought to a simmer, covered with a paper liner and a lid. The food is braised at a medium heat in the oven at 350ºF—375ºF.

The slow cooking process will help tenderize the meat. The prolonged cooking in a moist heat environment will dissolve the connective tissue and muscle fibers (Collagen and Protein) in the meat and an exchange of liquid will happen.

When the process is complete, the connective tissue has melted into the liquid and will give the sauce made from the braising liquid a gelatin shine.  The meat will be tender and very juicy from the absorbed liquid, and the flavors introduced through the cooking process will be successfully developed.  Braised foods are always served coated with the sauce made from the cooking liquid.

The steps involved in order of preparation when braising are:

1. Meat preparation
2. Truss the meat and season
3. Heat a small amount of fat
4. Sear the meat on all sides and remove from pot
5. Add and caramelize the mirepoix
6. Pincé the tomato product
7. Add the flour and stir in
8. Deglaze the pan with wine
9. Add the liquid (stock) half way up the meat
10. Cover and braise in oven slowly 250-300*F until tender
11. Remove the meat and strain the sauce
12. Finish sauce and serve over the meat

Poaching & Braising (Recipes)

Chicken Pot au Feu
Serving Size : 4
INGREDIENTS:

• 1 Chicken, quartered
• 1 Onion Pique, prepared
• 1 quart Chicken Stock, prepared
• 12 pieces each: Carrots, turnips, zucchini, red potato-tourné
• Salt & Pepper, to taste
• Chives, chopped

PROCEDURE:

1. Wash and dry the chicken, place in a sauce pot, cover with chicken stock and add the onion pique.  Bring to a boil, and simmer gently for about 45 minutes.
2. Prepare all the vegetables and cook them separately in chicken stock or water to desired doneness. Set aside.
3. When the chicken is cooked, remove it from the stock and allow it to cool slightly.  Remove the meat from the skin and bones, and cut the meat into 1″ pieces.  Alternatively, remove the skin, ribs, and thigh bones; “French” the leg and wing bone; and serve the pieces whole.
4. Strain the chicken stock, bring back to a simmer, degrease and season well.  Reduce if necessary to achieve a fuller flavor.
5. Serve in a soup bowl, each serving to include, chicken meat, 3 each tourné carrots, turnips, zucchini and potato, hot chicken stock and garnished with chopped chives.

Poached Seafood a la “Bonne Femme”
Serving Size : 4
INGREDIENTS:

• 4 Fish fillets, prepared
• 12 Shrimps, peeled, deveined
• 12 Scallops, side muscle removed
• Butter, as needed
• 1 ounce Shallots, minced
• 4 ounces Mushrooms, washed, sliced
• 1 cup Fish stock, prepared
• 4 ounces White wine, dry
• Juice of ½ lemon
• Salt & white pepper, to taste
• 1 ounce Beurre manie
• 4 ounces Heavy cream, whipped
• 2 tablespoons, Fresh herbs such as thyme, chevil, oregano, and chives, finely chopped

PROCEDURE:

1. Place the shallots and mushrooms in a buttered sauté pan, place the fish fillets on top, skin side down.
2. Add the fish stock, white wine, lemon juice, season with salt and pepper. If fish stock is not available, use canned or bottled clam juice mixed to taste with water.
3. Bring the liquid to a simmer on the stove, cover the fish with a paper lid and poach it in the oven at 325° until the fish is done.  Alternatively, you can poach on the stovetop by continually spooning the hot liquid over the fish until it is just cooked through.
4. Remove the fish to a plate, cover with the paper lid and keep it warm. Add the scallops and the shrimp to the pan and poach until they are just done.  Remove the seafood and keep it warm.
5. Prepare the sauce: Strain the poaching liquid and bring it to a simmer.  Thicken the sauce lightly with beurre manie, season to taste, then fold in the whipped cream and the chopped herbs.
6. Coat the fish and seafood with the sauce for service.
7. Serve with parsley potatoes or rice pilaf.

Poached Chicken Breast “Fines Herbes”
Serving Size : 4
INGREDIENTS:

• 4 Chicken Supremes, prepared
• Butter, as needed
• 1 ounce, Shallots, fine dice
• 1 cup Chicken stock, prepared
• 2 ounces White wine, dry
• Salt & Pepper, to taste
• 2 ounces Beurre Manie, as needed
• 4 ounces Heavy cream, whipped
• 2 tablespoons Fresh herbs such as thyme, chevil, oregano, and chives, finely chopped

PROCEDURE:

1. Place the shallots in a buttered sauté pan, place the chicken suprêmes over the shallots, add the chicken stock, white wine, and season with salt and pepper.
2. Bring the liquid to a simmer on the stove, cover the chicken with a paper lid and poach it in the oven at 350° until the chicken is Done. Remove the chicken from the poaching liquid (“cuisson”), and keep it warm.
3. Prepare the sauce: Strain the poaching liquid and bring it to a simmer.  Thicken the sauce lightly with beurre manie, season to taste, then fold in the whipped cream and the chopped herbs.
4. Slice the chicken breasts on the bias and coat with the sauce.
5. Serve with parsley potatoes or rice pilaf.

Coq au Vin
Serving Size : 4
INGREDIENTS:

• 1 Chicken, prepared
• Clarified Butter or vegetable oil, as needed
• 2 ounces Bacon
• 4 ounces Onion, diced
• 4 ounces Mushrooms, quartered
• 1 clove Garlic, minced
• 1 ounce Tomato Paste
• 1 ounce Flour
• 2 cups Red wine
• 2 cups Chicken Stock, prepared
• 1 sprig Thyme
• Salt & Pepper, to taste
• Parsley, chopped

PROCEDURE:

1. Cut the chicken into 8 pieces.  Marinate with the red wine and onions at least 2 hours at room temperature, or overnight in the refrigerator.
2. Prepare the bacon, onions, mushrooms and garlic.  Remove the chicken and onion, and set the wine aside to be used as the braising liquid.
3. Preheat a sauce pot with clarified butter or oil, and sear the chicken pieces.  Remove the excess fat, leaving about 1 tablespoon.  Render the bacon then remove it from the pan.  Caramelize the onion, mushrooms and garlic in the bacon fat.  Add tomato paste and pincé, then add flour and stir it in thoroughly to form a roux.
4. Deglaze the pan with the reserved wine and stock, stir vigorously to dissolve the roux, and bring to a simmer.
5. Return the the seared chicken pieces and bacon to the pan; cover and braise in the oven at 375° until the chicken is fork tender.
6. Adjust seasoning and thickness if necessary with a beurre manie, garnish with chopped parsley.

Yankee Pot Roast
Serving Size : 4
INGREDIENTS:

• 2 pounds Beef knuckle
• Salt & Pepper, to taste
• Vegetable oil, as needed
• 8 ounces Mirepoix, small dice
• 2 ounces Tomato paste
• 1 ounce Flour
• 3 ounces Red Wine
• 2 cups Brown Stock, prepared
• 1 small Sachet d’epice
• Corn Starch, as needed
• Salt & Pepper, to taste

PROCEDURE:

1. Trim and truss the beef.  Season generously with salt and pepper.
2. Heat the oil in a rondeau and sear the beef on all sides.  Remove the meat from the pan and pour off excess oil, leaving about 2 tablespoons.
3. Add the mirepoix and sauté until it is caramelized.  Add the flour and cook for 2 minutes. Add the tomato paste and pincé. Return the beef to the pot.  Add the wine, stock, and sachet d’epice.
4. Bring the liquid to a simmer, cover the beef with parchment paper, aluminum foil and a lid, place in the oven.  Braise the beef in a 375° oven until fork tender, approximately 2 hours.
5. Remove the beef and keep it warm. Simmer the sauce to reduce it, add the slurry to desired thickness.  Strain the sauce through a fine chinois, degrease and adjust the seasoning/
6. Slice the beef thin, against the grain and serve covered with the sauce.

Glazed Turnips
Serving Size : 4
INGREDIENTS:

• 1 pound Turnips, peeled
• 1 ounce Butter
• 1½  ounces Maple Syrup
• Salt & Pepper, to taste
• Nutmeg & Cinnamon, to taste
• Parsley, chopped

PROCEDURE:

1. Peel and slice the turnips into batonettes.  Parboil until almost completely cooked.
2. Heat the butter in a sauté pan, add the syrup and bring to a simmer.  Add the turnips and toss until they are glazed.
3. Adjust the seasoning with salt and paper, a pinch of nutmeg and cinnamon.
4. Garnish with chopped parsley.

Sugar Snap Peas
Serving Size : 4
INGREDIENTS:

• 10 ounces Sugar Snap Peas
• 1/2 oz Butter
• Salt & Pepper, to taste

PROCEDURE:

1. Par-cook sugar snap peas in boiling water and shock in ice water.
2. Heat sauté pan over medium heat, add butter and sugar snap peas, sauté until hot.  Season with salt and pepper to taste.

Potato Pancakes
Serving Size : 4
INGREDIENTS:

• 1 pound Russet Potatoes, grated
• 2 ounces Onion, grated
• Salt & Pepper, to taste
• Clarified Butter, as needed

PROCEDURE:

1. Peel, wash and grate the potatoes and onions on the hash brown grater.  (Note: do this right before cooking – the raw, grated potatoes will turn brown in just a few minutes).
2. Season with salt and pepper, squeeze out excess juice, Shape them into thin 2″ patties.
3. Fry them in clarified butter until golden brown and crisp.

How To Sharpen A Knife (Video)

A sharpening stone called a whetstone is used to put an edge on a dull knife. To use a whetstone, place the heel of the blade against the whetstone at a 20-degree angle. Keeping that angle press down on the blade while pushing it away from you in one long arc. The entire length of the blade should come in contact with the stone during each sweep. Repeat the procedure on both side of the blade until sufficiently sharp.

The whet stone can be moistened with either water or mineral oil, but not both at the same time.

A steel does not sharpen a knife. Rather it is used to hone or straighten the blade immediately after and between sharpening. To use a steel, place the blade against the steel at a 20-degree angle. Then draw the blade along the entire length of the steel. Repeat the technique several times on each side of the blade.

There are many knife sharpeners on the market, but a professional Whetstone Knife Sharpener
will give you the best results.

Here are some other examples:

Wüsthof 2-Stage Knife Sharpener

Presto Pro EverSharp Electric Knife Sharpener

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