25 essentials: gas grilling blad

8/8/2019 25 Essentials: Gas Grilling BLAD

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A . c o r t s i n n e s

e s s e n t i a l s

Cort Sinnes is a masterof backyard cooking.

James McNair


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M e A t 13 Red Rooster Flank Steak:grilling with a marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68 14 Steak with Salsa Verde:grilling thick boneless steaks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72 15 Porterhouse for Two with Cambozola Butter:grilling thick bone - in steaks . . . . . . . . . . 76 16 Barbecued Country-Style Pork Ribs:grilling ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80 17 Pork Loin with Dijon Mascarpone:grilling loin roasts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84 18 Marshas Miracle Butterflied Leg of Lamb: marinating and grilling large cuts of meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88

Ve g e t A b l e s

19 Grilled Zucchini with Herbs:grilling sliced vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92 20 Garlicky Grilled Tomatoes:grilling delicate vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96 21 Grilled Whole Escarole:grilling leafy vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100

22 Simple Grilled Potato Wedges:grilling hard vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 104 23 Grilled Whole Eggplant:grilling whole vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 108

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24 Caramelized Fruit Kabobs:grilling fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 112 25 Dessert Bruschetta with Cheese and Honey:grilling bread and cheese . . . . . . . . . . . . . 116

Measurement Equivalents. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120Index. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 122

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Steak with Salsa VerdeServes 4 to 6

Think Italian, not Mexican, for this salsa verde. This pureed green sauce fromItaly is a veritable avor explosion, the perfect complement to a big grilled

steak.London broil, tenderloin, New York strip, rib-eye, and flatiron steaks all work with

this recipe. Carving the steak into fairly thin slices will help make up for the relativetoughness of these cuts; Ive never had a diner complain about any of the above cutsas Ive grilled them. Just be sure to carve the steaks on the bias (at a slight angle)and keep the slices thin, about 1 4 to 3 8 inch thick. Top with the salsa verde, and

youve got quite a meal.

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M e t h o d

1. Combine the salsa verde ingredients in a food processor or blender and blend untilthe sauce has the consistency of a milk shake. Because of the salty nature of the ca-pers and anchovies, no additional salt is needed. Pour the sauce into a bowl, cover,and refrigerate until needed.

2. Preheat the grill with all the burners on high and the lid closed for 10 minutes.3. Coat the steak evenly with the olive oil; dust with salt and pepper.

4. Sear the steak over the hot re with the lid open for 10 minutes total, 5 minutesper side.

5. Turn all the burners to medium and cook the steaks with the lid down for an addi-tional 6 to 8 minutes total, 3 to 4 minutes per side, for rare to medium-rare. Cookfor about 5 minutes per side if you want medium.

6. Transfer the steak to a platter and let stand, loosely tented with aluminum foil, forabout 10 minutes. Carve into slices and top with the salsa verde.

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t e c h n i q u e 8 : g r i l l i n g d e l i c A t e f i s

Tunisian Tilapia in Pita


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t e c h n i qu e 1 6 : g r i l l i n g r i b s

Barbecued Country-Style Pork Ribs


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The Ha rvard C ommon Press

Www.Harvardcommonpress.Com

T his latest installment of the successful 25 Essentials series responds to the ever-growing popularthe gas grill. More and more people are grilling year round, and not just for backyard barbecues.Recipes such as Red Rooster Flank Steak, Mussels Bordelaise, and Grilled Zucchini with Herbemphasize speci c techniques so that even a novice can master the gas-grilling domain.

Techniques for Gas Grilling is a new title in the bestselling25 Essentials

series. This books focus on grilling techniques makes for a thorough, diverse selection of recipes. They range from beefseafood, and chicken to vegetables and desserts.

Since 1995, shipments of gas grills have eclipsed those of charcoal grills every year. The covered spiral binding makes it possible to lay the book at wherever its needed most, whether next to the gon the kitchen counter.

Author A. Cort SinnesGrilling Encyclopedia,called the ultimate Baedeker to cooking in your backyard, wasnominated for a James Beard award.

From haute cuisine to all- merican barbecue, Cort Sinnes reigns!Karen Adler and Judith Fertig, The BBQ Queens

UNCO CT B NOT FO S

Specs for finished book:

pril 2011$12.95 paper-over-boards with covered spiral bindingISBN: 978-1-55832-734-4128 pages 7 x 7 4 color with photos

25 essentials: gas grilling blad

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