One Last Chance For Summer Grills – Loveland Reporter-Herald
It can’t be the end of summer. I am not ready for the end of the summer.
So I did what any normal American man does when faced with the sudden realization that his favorite season is about to end: I pouted.
But only for a short time. Then I bought a bag of charcoal and lit the grill. There’s nothing like grilling a hearty piece of meat or vegetable to prolong the pleasures of summer and ward off the dying cold of fall.
Grilling is essential, it is elementary. Thousands of years ago, our ancestors roasted fattened calves and whole lambs over a wood fire. They didn’t make a demi-glace with champagne vinegar and shallots to serve as a sauce.
So I decided to keep my late summer grills simple and basic, or at least simple.
I started with a cheeseburger. Yes, everyone knows how to make a cheeseburger, but I have a tip (because I read it in a book) to make it even better: you grate the cheese directly into the ground beef, with salt and cheese. pepper.
The advantage of this method lies in the timing, which is directly related to the temperature.
Normally, in order for the cheese to melt well on the burger, you should put it when the meat is still slightly undercooked. This way, the cheese finishes melting just when the meat is perfectly cooked.
It is not easy to be right. But with the cheese already mixed in the burger, it melts into the meat, which you can cook to the exact temperature you like. When you eat it, you get a delicious touch of cheesy flavor in almost every bite.
I then made one of my favorite ways to make steak. It’s called Mustard Lime Steak because the steak is covered in a crust made from dry mustard, lime juice, and Worcestershire sauce – and yes, I know that sounds awful.
But this is not the case. It really is not.
The spiciness of the mustard is softened by the umami earthy side of the Worcestershire sauce, with bright notes provided by the lime. He’s actually kind of a genius, and it’s as delicious as it is unexpected. And because you slice the meat thinly to serve it, you can use it on almost any type of steak.
For a vegetable dish, I opted for grilled asparagus in olive oil and parmesan, an extraordinary dish from the Chez Panisse restaurant. It was the establishment in Berkeley, California that essentially started the food revolution in this country and is still considered one of the best in the country.
Many of his recipes are difficult, but this one is simple. Simply coat the asparagus tips with olive oil and season with salt and pepper. Grill them until done, drizzle with lemon juice and top with the crispy pancetta and chopped egg.
Leave it to Chez Panisse to find the perfect balance of different flavors. Thin shavings of salted Parmesan on top bring the dish to life.
My last dish took a little work to prepare, but only a little – and it was all done the day before.
Tandoori chicken is one of the most popular dishes in Indian restaurants in this country. It’s hard to do at home, because doing it right requires a tandoor oven, an earthenware oven that bakes at around 900 degrees.
You probably don’t have one, although they are available. Still, you can make your own less tangy version of tandoori chicken in your own grill, using indirect heat.
I concocted a recipe using ideas from two different sources and a few of my own. The chicken is marinated for several hours, preferably overnight, in yogurt mixed with a mixture of spices. The mix I used worked particularly well.
Eight spices are needed, plus lemon juice, yogurt, and chicken, and you probably won’t have them all unless you cook Indian dishes often enough. If you want, you can use garam masala – most stores carry it – to replace ingredients you don’t have. The result will be different, but who knows? It might be better.
Having said that, the chicken I made was pretty amazing. Tandoori chicken shouldn’t be a very spicy dish, but I put some heat in mine for luck. You can reduce or eliminate the cayenne pepper (or Indian chili powder) if you want it milder.
It was just a remarkable dish for the end of summer. I’m sure I will do it in the fall, winter and spring as well.
3/4 cup plain yogurt
4 quarter-sized slices of ginger (peeling not necessary)
4 large cloves of garlic
2 tablespoons of lemon juice
2 teaspoons of cumin
2 teaspoons of ground coriander
1 teaspoon of turmeric
1 teaspoon of salt
1 teaspoon cayenne pepper or Indian chili powder, optional, see note
1/2 teaspoon of cinnamon
1 chicken (3 1/2 pounds), cut into serving pieces
Note: Indian chili powder, which is often spelled chili, is available in international markets.
1. In a blender or food processor, combine the yogurt, ginger, garlic, lemon juice, cumin, cilantro, turmeric, salt, cayenne pepper or Indian chili powder and the cinnamon until smooth. Cut 2 or 3 notches at least 1 inch deep in each piece of chicken, except for the wings. Coat the chicken with the marinade mixture in a bowl, cover and refrigerate for 4 to 24 hours.
2. Prepare a grill with a lid for indirect heat.
3. When the grill is hot (425 degrees, if using a kamado grill), place the chicken on the grill, skin side up. Cover and cook for 50 minutes without opening the grill. Remove the wings, close the grill and cook for an additional 10 minutes. For 3-4 people.
Recipe by Daniel Neman.
Per serving (based on 4): 596 calories; 30 g of fat; 8 g of saturated fat; 670 mg of cholesterol; 73 g of protein; 5 g of carbohydrates; 1 g of sugar; 1 g of fiber; 846 mg of sodium; 71 mg of calcium
1 1/2 pounds chuck ground at 80% lean
1 teaspoon of salt
1/2 teaspoon of pepper
4 ounces of grated cheese (cheddar, Swiss, Jack, blue or other)
1. Prepare a grill for direct heat.
2. Break the mandrel to increase the surface area of ââthe seasoning and cheese. Sprinkle salt, pepper and cheese over meat; mix lightly with your hands to distribute evenly. Divide the meat into 4 equal portions; with cupped hands, toss a portion of meat back and forth to form a loose ball.
3. Pat lightly to flatten the meat into a 3/4 inch thick burger that measures about 4 1/2 inches in diameter. Press down on the center of the patty with your fingertips until it is about 1/2 inch thick, creating a well or divot in the center of the patty. Repeat with the remaining meat portions.
4. Grill burgers, divot side up, uncovered and without pressing down, until seared on the bottom, about 2 1/2 minutes. Flip the burgers and continue to grill until desired doneness, about 2 minutes for rare, 2 1/2 minutes for medium rare, 3 minutes for medium and 4 minutes for cooked through. For 4.
Recipe from “Steaks, Chops, Roasts & Ribs” by the editors of Cook’s Illustrated Magazine.
Per serving: 546 calories; 43 g of fat; 19 g of saturated fat; 148 mg of cholesterol; 36 g of protein; 1 g of carbohydrates; Sugar free; no fiber; 878 mg of sodium; 233 mg of calcium
Mustard and lime steaks
4 steaks (sirloin, T-bone, rib eye, strip loin or New York skirt)
1/4 cup dry mustard, like Colman’s
1/4 cup Worcestershire sauce
1 large juicy lime
1. Place the steaks on a platter and sprinkle 2 tablespoons of dry mustard over it. Pat the steaks with the flat end of a fork to distribute the mustard evenly. Sprinkle with 2 tablespoons of Worcestershire sauce, then squeeze half the lime juice over it. Pat the steaks with the fork. Season generously with salt and pepper.
2. Turn the steaks over and repeat on the other side. Let the steaks marinate for 15 to 20 minutes while you preheat the grill.
3. Set the grill for direct cooking and preheat it over high heat.
4. Brush and oil the grill grid. Place the steaks on the hot grill and grill, turning with tongs, until cooked to taste, 4 to 6 minutes per side for medium rare. Do not turn the steaks, or you will drop the mustard mixture. Transfer to a dish and let stand for 3 minutes.
5. Thinly slice the steaks on the diagonal, as you would for the London Broil. Let the slices marinate in the gravy for a minute or two, then serve. For 4.
Recipe from “Le Barbecue!” Bible âby Steven Raichlen.
Per serving: 808 calories; 55 g of fat; 24 g of saturated fat; 182 mg of cholesterol; 71 g of protein; 7 g of carbohydrates; 2 g of sugar; 1 g of fiber; 960 mg of sodium; 55 mg of calcium
Grilled asparagus in olive oil and parmesan
8 spears of fatty asparagus
1 tablespoon of pure olive oil
Salt and pepper
2 tablespoons of extra virgin olive oil
6 thin slices of pancetta
1 large egg, hard-boiled and chopped
1. Prepare a charcoal fire.
2. Mix the asparagus in pure olive oil, salt and pepper lightly. Grill the asparagus over medium heat for about 5 minutes, turning the tips until the skin is shriveled and lightly charred. Test the cooking of the asparagus at their thickest point with the tip of a knife; the asparagus should be soft in the center. Transfer to warm plates and drizzle with extra virgin olive oil and the juice of 1/2 lemon.
3. Grill the pancetta for several minutes until it releases some of its fat and begins to crisp. Roughly chop the pancetta and sprinkle it over the still hot asparagus; sprinkle with chopped egg. Garnish with thin slices of Parmesan. Use immediately. For 2.
Recipe from “Chez Panisse Cooking” by Paul Bertolli and Alice Waters.
Per serving: 507 calories; 48 g of fat; 12 g of saturated fat; 133 mg of cholesterol; 23 g of protein; 8 g of carbohydrates; 2 g of sugar; 4 g of fiber; 1650 mg of sodium; 70 mg of calcium