Simple Secrets to Grilling

Grilling is great. It is a welcomed change of pace from the kitchen range and adds needed variety to one's cooking repertoire. Besides nothing is manlier than searing a thick, juicy, piece of red meat over a open flame. However the finer points of grilling are often lost on many. Sadly, this often results in carbonized hunks of flesh that resemble hockey pucks or shoe leather. So here are some grilling basics that will help you look like a pro.

1. Hold the salt! Seasoning is fine, but hold the salt until you are done cooking. Salting raw meat will draw moisture out of the meat. Only apply salt after the meat is seared, locking in the juices. Beware of seasoning mixes, many are mostly salt.
2. Choose carefully. Not all cuts of meat are the same. This is especially true of steaks. Understand the differences in texture and fat content between the different cuts. Ask your butcher, he can help. Also look at the fat distribution in the cut. Fat will appear in three forms: tallow, the thick white stuff on the edges of a cut, veins of fat running through the cut, and marbleized far dispersed across the cut. Higher quality cuts of meat will have less tallow, and fewer veins, with more marbleized fat. Super premium cuts purchased by high end restaurants have high levels of marbleized fat. This is what makes the steak juicy and tender.
3. Temperature regulation. Controlling temperature on a gas grill is easy, it takes more practice to gain the same level of control on a charcoal grill. For steaks you want a hot fire in the center of the grill and a cooler grilling surface near the edges. Sear your meat on the hot center on both sides and then move it to the cooler edges to cook until it is done just the way you want it.
4. Take it slow! Thick cuts of meats like roasts or large pieces such as whole chickens or turkeys can be very intimidating. People often make the mistake of trying to build a hot fire to cook it quicker. This will result in a charred outside and a underdone inside. Build a relatively cool fire and be prepared to let it cook for several hours. This will result in a evenly cook piece of meat that is tender and juicy.
5. Got wood? Charcoal grills are great because you can burn things other than wood. When slow cooking add maple, cherry, apple, or hickory chips to add flavor. A woodsy flavor can be added to fish with cedar. Soak an untreated cedar board in water overnight. Place the fish on the board and place the board on the grill. The board keeps the fish moist and makes it easy to handle.
   

Easy Italian

I love Italian food, it is easy to prepare, economical, has terrific presentation, and most importantly it is delicious. Unfortunately, when many people think of Italian they think of spaghetti or pizza. Italian is so much more than heavy tomato sauces and mozzarella cheese. The following are two of my favorite Italian recipes. Chicken parmesan is a great alternative to the usual pork or beef and is a breeze to make. Pesto is also simple to make and is a welcome alternative to tomato sauces.

Chicken Parmesan

3 lbs, fresh boneless, skinless chicken breasts
½ cup flour
½ cup crumbled/powdered parmesan cheese
1 ½ tablespoons oregano
1 tablespoon thyme
1 tablespoon black pepper
1 tablespoon garlic powder
1 teaspoon lemon zest
½ cup shredded parmesan cheese
Olive oil

Combine all ingredients, except chicken, olive oil, and shredded parmesan cheese, in a small bowl. In a large, non stick frying pan heat a small amount of olive oil on high heat. Coat each chicken breast in olive oil and then roll in the mixture. Fry in hot oil, turning frequently to prevent sticking. Reduce heat and sprinkle shredded parmesan cheese on chicken. Serve with pasta and tomato sauce.

Pesto
¼ cup pine nuts
¾ cup extra virgin olive oil
¼ butter
1 clove of garlic, crushed
2 slices of sweet onion, minced
¼ cup cilantro, finely chopped
1 teaspoon oregano
1 teaspoon black pepper

In a pan toast pine nuts on high heat, stirring constantly to prevent burning. Add a few drops of oil and fry garlic and onion. Add remaining ingredients and heat. Serve on pasta (makes enough for about 8 servings).

Enjoy

Sicilian Style Fish

Here is another great fish recipe. Fish is the perfect entree for the summer; it is light, healthy, and easy to prepare.

Sicilian Style Fish
1 whole red snapper or filets (salmon may be substituted)
Olive oil, about 1/4 cup
Butter, 2 table spoons
White wine (Pinot Grigio or cooking wine), about 1/2 cup
2 lemons, one juiced, one sliced
2 rings of onion diced
Garlic, 1/2 clove
Black pepper, about 1/2 table spoon
Sea salt, about 1/2 table spoon
Oregano, 1 table spoon
Basil, 1 table spoon
Paprika, 1 teaspoon
Parsley, 2 table spoons

In a skillet heat oil. Saute garlic and onion. Add herbs, lemon juice, and spices. Add butter and heat until melted. Take fish and cut vertical slits into sides about one inch apart. Coat all sides of the fish with the mixture (a small brush works well). Place coated fish on large skillet on high heat. Sear both sides, turning frequently to prevent sticking (add additional olive oil if needed). Add wine and place lemon slices on fish, simmer until done. Garnish with paprika, lemon, and parsley.