The Everyday Gourmet

How to Master Outdoor Cooking

Bill Briwa, Chef-Instructor
Patrick Clark, Chef-Instructor
The Culinary Institute of America
 PUBLISHED BY:

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 Bill Briwa, C.E.C., C.H.E.
Chef-Instructor
The Culinary Institute of America
at Greystone

A
1980 graduate of The Culinary
Institute of America (CIA), Chef
Bill Briwa has worked in the
hospitality industry for more than 30 years
DQGLVD&HUWL¿HG([HFXWLYH&KHIDQG&HUWL¿HG
+RVSLWDOLW\ (GXFDWRU ,Q &DOLIRUQLD¶V 1DSD
Valley, he was the resident chef for The Hess
Collection winery, owned and operated his
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DZDUGZLQQLQJUHVWDXUDQW7KH)UHQFK/DXQGU\+HZDVDOVRWKHH[HFXWLYHFKHI
for The Wine Spectator Restaurant at the CIA at Greystone and served as an
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WKH1DSD9DOOH\:LQH$XFWLRQ&KHI%ULZDKHOSHGUDLVHPRUHWKDQ¿YH
million dollars for local charities. In addition to his work as a chef, he has
been both a baker and pastry chef. His writing on food and wine, olive oil, and
cooking has been featured locally and in Fine Cooking, Mise en Place, and
Sunset, as well as in the trade publications Flavor & the Menu and Practical
Winery & Vineyard Journal.

As a Chef-Instructor at the CIA, Chef Briwa has developed curricula and has
WDXJKWFRRNLQJÀDYRUG\QDPLFVJDVWURQRP\DQGIRRGDQGZLQHSDLULQJIXOO
time for the past 18 years. He has traveled to both teach and study cooking
DFURVVWKH8QLWHG6WDWHVLQ&KLQD0H[LFR6RXWKDQG&HQWUDO$PHULFDDQG
(XURSHDQGDURXQGWKH0HGLWHUUDQHDQ,QDGGLWLRQKHLVSDUWRIWKH,QGXVWU\
Services Group at the CIA and works closely with a broad range of corporate
clients to help them identify and realize their culinary goals.

Chef Briwa has been a speaker at many professional conferences. He takes part
in the Healthy Kitchens, Healthy Lives conference held each year at the CIA.
The conference is copresented by the Harvard School of Public Health and the
CIA. Chef Briwa has collaborated with Dr. Connie Guttersen, an
instructor at the CIA and author of The Sonoma Diet,
on numerous presentations on nutrition and
cooking, including a course on the science
of healthy cooking produced by The Great
Courses. In 2003, Chef Briwa was a judge
for the American Cheese Society, and in

i
2005, he presented on gastronomy at the annual conference of the International
Association of Culinary Professionals. In 2005, 2006, and 2007, he presented
DWWKH,QWHUQDWLRQDO)RRGVHUYLFH0DQXIDFWXUHUV$VVRFLDWLRQ¶V&KDLQ2SHUDWRUV
([FKDQJH FRQIHUHQFH DQG LQ  DQG  KH VSRNH DW WKH 1DWLRQDO
Restaurant Association Show in Chicago. Chef Briwa is an olive oil enthusiast;
KHSUHVHQWHGDW%H\RQG([WUD9LUJLQ,9 a conference on superpremium olive
oil, in Verona, Italy.

2YHUWKHODVW\HDUVRIFRRNLQJDQGWHDFKLQJ&KHI%ULZDKDVWDNHQRQHVKRUW
two-year break from the stove to become a puppeteer. He lives in Yountville,
California, with his wife and a border collie—both of whom think highly of
his cooking.

&KHI %ULZD LV WKH LQVWUXFWRU IRU IRXU RWKHU RIIHULQJV LQ 7KH *UHDW &RXUVHV¶
Everyday Gourmet series: Rediscovering the Lost Art of Cooking, Making
Healthy Food Taste Great, Making Great Meals in Less Time, Essential Secrets
of Spices in Cooking, and The Joy of Mediterranean CookingŶ

ii
 Patrick Clark, C.H.E.
Chef-Instructor
The Culinary Institute of America
at Greystone

A
1993 graduate of the California
Culinary Academy (now called Le
Cordon Bleu College of Culinary
Arts), Chef Patrick Clark brought strong
LQGXVWU\ H[SHULHQFH LQ KLJKHQG KLJKYROXPH
dining to his 2007 appointment at The Culinary
Institute of America (CIA). Chef Clark came
WR WKH &,$ IURP 6XWUR¶V UHVWDXUDQW LQ 6DQ
)UDQFLVFR¶VKLVWRULF&OLII+RXVHZKHUHKHZRQ
accolades for his farm-fresh, California-coastal cuisine.

&KHI&ODUNVHUYHGDVH[HFXWLYHFKHIIRUWKH&DOLIRUQLD&DIpUHVWDXUDQWJURXS
in Palo Alto, California, and the Santa Barbara Grill in Cupertino, California;
both positions allowed him to bring his culinary passion for seasonal, local,
DQG RUJDQLF IRRGV WR WKH WDEOH &KHI &ODUN DOVR KDV H[WHQVLYH H[SHULHQFH LQ
RSHQLQJ SULYDWH FOXEV DQG OX[XU\ KRWHOV $V D PHPEHU RI WKH  &KDvQH
des Rôtisseurs Culinary Team USA, Chef Clark was the only apprentice to
compete on a team that received 26 medals in the International Culinary
2O\PSLFVLQ)UDQNIXUW*HUPDQ\

As a Chef-Instructor at the CIA, Chef Clark has developed curricula ula

and has taught a wide range of culinary topics, includingg
garde-manger techniques, modernist cooking, modern
banquets, and breakfast and lunch. He has traveled to teach
DQG VWXG\ FXLVLQHV DFURVV WKH 8QLWHG 6WDWHV DQG LQ 0H[LFR WKH
0HGLWHUUDQHDQDQG(XURSH

Chef Clark has been a presenting chef at numerous conferences at

the CIA and elsewhere, including the Healthy Kitchen, Healthyy
Lives conference held each year at the CIA. In 2013, Chef Clark
was a presenter at the annual Worlds of Flavor conference, and
LQ  KH SUHVHQWHG DW WKH ¿UVW UH7KLQN )RRG FRQIHUHQFH
ZKLFKLVFRSUHVHQWHGE\0,70HGLD/DEDQGWKH&,$

Chef Clark is an amateur winemaker and gentleman farmer. He

lives in Saint Helena, California, with his wife and two Rhodesian
esian
ULGJHEDFNVŶ

iii
 Table of Contents

LESSON GUIDES

LESSON 1
The Art of Grilling ...................................................................................1
LESSON 2
Grilled Vegetable Starters and Salads...................................................9
LESSON 3
Flatbreads and Pizza on the Grill ........................................................17
LESSON 4
Grilling Seafood ...................................................................................24
LESSON 5
Mediterranean-Style Grilling ................................................................32
LESSON 6
Grilling Poultry .....................................................................................43
LESSON 7
Latin American–Style Grilling...............................................................52
LESSON 8
Grilling Lamb and Beef ........................................................................62
LESSON 9
Asian-Style Grilling ..............................................................................72
LESSON 10
Grilling Veggie Savories and Sides .....................................................80
LESSON 11
The American Tradition of Barbecue ...................................................88
LESSON 12
Entertaining—Grilling for a Group .......................................................98

iv
 Table of Contents

SUPPLEMENTAL MATERIAL
Bibliography .......................................................................................107
Recipe List ......................................................................................... 110
Photographic Credits ......................................................................... 113

v
 Note to the Home Chef
The ingredient lists provided in this guidebook are for general reference only.
Chefs Briwa and Clark frequently substitute or add ingredients as they cook
and encourage you to do the same. The key to becoming a great chef is to learn
about your ingredients and how they change in the process of cooking, to taste
your food frequently as you develop a dish, and to be courageous enough to
H[SHULPHQWLQWKHNLWFKHQ

vi
 The Art of Grilling
Lesson 1

C
ooked food is safer to eat and, some say, easier to digest and even tastier
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that it speaks to all of us—especially in the summer when we want to
be outside. In this course, you will learn all about grilling at home. In addition
to learning about various grilling traditions and recipes from around the world,
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Grilling Tools
Grill Brush
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DQ\IRRGVWKDWGRQ¶WEXUQRIIWKHJULOO2QFHWKHJULOOLVFOHDQGLSDUROOHG
up rag into a small amount of oil and wipe the bars. This keeps food from
sticking to the grill and removes any
soot or dirt that might be on the grill.
Grilling over Wood
Spare Towels or Rags
There are many different
Towels or rags are tremendous assets
kinds of wood that you can
to have on hand so that you can mop XVHWRPDNH¿UHIRU\RXU
up any mess. grill. Oak is very dense, and
it burns for a long time and
Meat Thermometer consistently. There are other
Determining doneness is important woods that are less dense,
when cooking meat. You might want to DQGZKLOHWKH\FDWFK¿UH
invest in a meat thermometer; a digital quickly, they don’t burn for
very long. There are woods
one will make your life very easy. If
that give a tremendous
you want to cook your steak medium,
amount of smoke that is
IRUH[DPSOHPDNHVXUHWKDWLWUHDFKHV aggressive, such as mesquite
a temperature of about 135 degrees. and hickory, which are great
for barbecuing. Nut woods
Unbreakable, Disposable Containers give a softer smoke, and not
Consider unbreakable, disposable much of it. Fruitwoods, such
containers. Glass containers could as applewood, give off a
break and scatter in your food. sweet smoke.

Water
Stay hydrated. Water is a great
choice. But make sure that the
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not breakable.

1
 Selection of Seasoning
Keep a selection of seasoning, including salt and pepper, by your grill so that
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Clean Plates
The rookie mistake in grilling is to bring your food from the kitchen on a
plate, grill it, and then put it back on the same plate. This is especially bad
LI\RX¶UHZRUNLQJZLWKSURWHLQEHFDXVHWKHQ\RXVHWWKHVWDJHIRUFURVV
contamination. Always have a clean plate to put your cooked food on.

Other Disposables
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\RXGRQ¶WKDYHWKHZKHUHZLWKDOWRZDVK\RXUKDQGVDWWKHJULOOIRLODQG
ziplock bags.

Fire Extinguisher
%HFDXVH\RX¶UHZRUNLQJZLWKOLYH¿UHNHHSD¿UHH[WLQJXLVKHUQH[WWRWKH
JULOO,I\RXGRQ¶WKDYHD¿UHH[WLQJXLVKHUSHUKDSVNHHSDEXFNHWRIZDWHU
RUHYHQDEXFNHWRIGLUWQHDUE\$OVRSD\DWWHQWLRQWRZKDW¶VDURXQG\RXU
JULOO²GRQ¶WVHW\RXUJULOOXSULJKWQH[WWRDFDQRIJDVRUDSLOHRIOHDYHV
,QVWHDGFOHDQWKHDUHDDURXQG\RXUJULOOVRWKDW\RXZRQ¶WLQDGYHUWHQWO\VHW
¿UHWRVRPHWKLQJ

Bus Tub or Tray

Keep a bus tub or tray near your grill to make gathering and transporting
dirty dishes and utensils easier.

Ember-Roasted Beet, Grilled Onion,

n,
and Goat Cheese Salad

Ingredients

Yield: 10 portions

• 4 lbs golden baby beets, • òFXSVODUJHÀDYRUIXO

trimmed olives, such as Kalamata
• extra-virgin olive oil, • 4 cups endive and other young, g,
as needed savory salad greens, such as
red mustard, arugula, or frisée
• salt, as needed
• 8 oz aged California
• ground black pepper,
goat cheese
as needed
• good-quality balsamic vinegar,
• 3 lbs red onion
as needed

2
To make this salad, start by grilling red endive and red onions. Remove the
core section from the bottom of the endive and place the leaves in a bowl. Add
some sliced red onion to the bowl. Season with salt and pepper. Then, coat the
YHJHWDEOHVZLWKH[WUDYLUJLQROLYHRLOZKLFKVHUYHVDVERWKDÀDYRULQJDJHQWDQG
DOXEULFDWLQJDJHQW)DWLVDQH[FHOOHQWFRQGXFWRURIKHDWVRE\SXWWLQJDOD\HURI
IDWRQWKHYHJHWDEOHVLWHQDEOHVWKHKHDWWRWUDQVIHULQWRWKHIRRGPRUHHI¿FLHQWO\

1H[WSXWWKHYHJHWDEOHVRQDKRWJULOO<RXZDQWWRJHWVRPHJULOOPDUNVRQ
the vegetables. Press them down onto the grill to ensure even caramelization,
which is the process of heat affecting the sugars in food. When grilling with
OLYH ¿UH \RX KDYH WR FRQVWDQWO\ PDQDJH WKH JULOO E\ DGGLQJ PRUH IXHO WR LW
RWKHUZLVH\RXZLOOEHLQWKHPLGGOHRIFRRNLQJDQGKDYHQR¿UH

Wash the golden beets and put them directly into the coals, or the embers that
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WKHEHHWV\RX¶UHXWLOL]LQJDGLUHFWIRUPRIKHDWWUDQVIHU7KHUHVXOWLVVRPHWKLQJ
that is not all that pretty but tastes delicious. The roasting of the outside of the
beets forms a crust that you want to break down with a towel and some water.
Peel back the crust to reveal the color of the golden beet underneath.

2QFHWKHEHHWVDUHSHHOHGFKHFNRQ\RXUYHJHWDEOHVRQWKHJULOOWXUQLQJWKHP
RYHU ZKHQ QHFHVVDU\ 7KH HQGLYHV ZLOO FRRN SUHWW\ TXLFNO\ EHFDXVH WKH\¶UH
delicate, but the onions will take longer. Rotate the vegetables 45 degrees to
obtain crosshatched grill marks. This method also transfers heat and cooks
food more evenly.

3
:KLOH WKH YHJHWDEOHV ¿QLVK JULOOLQJ FXW WKH EHHWV LQWR ZHGJHV 7KHQ VWDUW
DVVHPEOLQJWKHVDODGRQDSODWWHU6SULQNOHDPL[WXUHRIJUHHQVRQWRWKHSODWWHU
DORQJZLWKWKHVOLFHGEHHWV1H[WSXOOWKHHQGLYHRIIWKHJULOODQGDGGLWWRWKH
SODWWHU:KHQWKHRQLRQVDUHGRQHJULOOLQJJDUQLVKWKHVDODGZLWKWKHRQLRQV¶
rings. Crumble some fresh goat cheese on top. Add some Kalamata olives.
)LQDOO\GUHVVWKHVDODGZLWKH[WUDYLUJLQROLYHRLODQGDJHGEDOVDPLFYLQHJDU

Grilled Asparagus and Grilled Steak Salad

with Hoisin Vinaigrette

Ingredients

Yield: 6 portions

• 1 Tbs black peppercorns tte

Hoisin vinaigrette
• 2 tsp coriander seeds Yield: ½ cup

• 2 tsp fennel seeds • 3 Tbs hoisin sauce

• 1 tsp salt • 2 tsp soy sauce
• pure olive oil, as needed • 1 tsp Dijon mustard
• 1 lb skirt steak • 2 Tbs sherry vinegar
• 1 lb large asparagus • 1 clove garlic, minced
• 3 cups mizuna or • 2 tsp ginger, minced
other sturdy salad greens • 2 Tbs olive oil
• 1 tsp salt • ½ tsp sesame oil
• ¼ tsp ground black pepper • 3–4 Tbs water or vegetable stock
• 2 navel oranges, supremes • 1 tsp salt
• 2 scallions, cut thin • ¼ tsp ground black pepper
on a bias

6NLUWVWHDNLVDWKLQVWHDNWKDWLVVRUWRIFKHZ\DQG¿UPEXWKDVGHOLFLRXVÀDYRU
and cooks relatively quickly. It is used in fajitas, as well as served on its own.
7R PDNH WKLV GLVK \RX¶UH JRLQJ WR SDLU LW ZLWK VRPH DVSDUDJXV LQ DQ$VLDQ
style preparation.

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7KHVDOWÀDYRUVWKHPHDWEXWLWDOVRNLOOVWKHEDFWHULDWKDWOLYHRQWKHVXUIDFHRI
PHDW'U\UXEVÀDYRUWKHPHDWZLWKRXWDGGLQJDQ\PRLVWXUHWRLW7RPDNHWKH
dry rub, combine salt, black pepper, fennel seed, and coriander seed. Sprinkle
it on the skirt steak, and then rub it into the meat.

4
5
Lubricate the grill with oil before adding your dry-rubbed meat onto it.
7KH VL]]OH \RX KHDU PHDQV WKDW WKH ZDWHU LV EHLQJ H[SHOOHG IURP WKH PHDW
very quickly.

Coat the asparagus with olive oil, salt, and pepper. Then, place each piece of
DVSDUDJXVRQWKHJULOOLQDOLQHEXWDWDQDQJOHWRWKHJUDWHVVRWKDWWKH\GRQ¶W
IDOOEHWZHHQWKHPLQWRWKH¿UH

The skirt steak will cook pretty quickly. Pull up the corner of the steak to see
WKHJULOOPDUNV2QFHWKHJULOOPDUNVGHYHORSURWDWHWKHVWHDNGHJUHHVIRU
evenness of cooking and crosshatching.

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XVHGWRVWLFNLQJ\RXUKDQGRYHUKRW¿UHGLS\RXUKDQGLQVRPHZDWHU¿UVWWR
FRROLWRII 7KHJRDOLVWRJHWWKHZKROHVXUIDFHRIWKHDVSDUDJXVH[SRVHGWRWKH
heat of the grill grates. They will pick up some color from the grill. They will
also soften. When the asparagus are done cooking, use tongs to pick them up
off the grill.

7RXFK WKH VNLUW VWHDN ZLWK \RXU ¿QJHU \RX¶UH ORRNLQJ IRU UHVLVWDQFH RQ LWV
VXUIDFH 6NLUW VWHDN WDVWHV EHVW ZKHQ LW¶V FRRNHG ZHOO GRQH RU PHGLXP UDUH
2QFHLWLVPRYHLWRYHUWRDFRROSDUWRIWKHJULOODQGOHWLWUHVWIRUDPLQXWH
6NLUWVWHDNEHLQJDIDLUO\WKLQSLHFHRIPHDWGRHVQ¶WUHTXLUHDORWRIUHVWLQJ

In the meantime, start to arrange the asparagus on a platter with some sturdy
salad greens. Display them in the center, keeping the tips of the bottoms
WRJHWKHUZKLOHIDQQLQJRXWWKHVWDONVWRFRYHUWKHH[SDQVHRIWKHSODWH7KHQ
slice the skirt steak and add the slices to the plate.

The hoisin vinaigrette consists of hoisin sauce, which is an Asian-style sweet-

and-sour barbecue sauce, as well as soy sauce, Dijon mustard, sherry vinegar,
fresh garlic, ginger, olive oil, sesame oil, water or vegetable stock, salt, and
pepper. Drizzle the vinaigrette on top of both the asparagus and the meat.

Finally, garnish the dish with some scallions that

have been sliced on a bias cut, or at an angle,
along with some orange supremes, which
DUHVHFWLRQVRIWKHRUDQJHWKDWGRQ¶W
have skin, seeds, or white
interior parts.

6
Steak with Compound Butter

Ingredients

Yield: 6 portions

• 6 New York strip steaks, • ½ tsp salt

cut 1–1 ½ inches thick • ¼ tsp fresh ground pepper
• ǩFXSROLYHRLO • 7EVSDUVOH\¿QHO\FKRSSHG
• salt and black pepper, • 1 Tbs lemon juice
to taste
• 2 cloves garlic,,
• 4 oz mushrooms minced, optional
onal
• ¼ cup butter, softened

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longer to cook than a skirt steak. Preseason the steak with salt and pepper
VRWKDWWKHPHDWVWDUWVDEVRUELQJWKHÀDYRUVRIWKHVHDVRQLQJVEHIRUH\RXFRRN
it. It also starts the process of drying out the meat. Salt is a drying agent that
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FRRNLQJZH¶UHWU\LQJWRWDNHWKHZDWHURXWRIWKHPHDW¿UPLQJXSWKHÀHVKRI
WKHVWHDNVRWKDWLW¶VPRUHSDODWDEOHDQGWDVW\

After preseasoning the steak, place it directly onto a hot spot on your grill.
<RXGRQ¶WQHHGWRRLOWKHVWHDNEHFDXVHLWDOUHDG\KDVDULPRIIDWRQLW<RX
ZDQWWRVHDUWKHRXWVLGHRILWIRUPLQJDFUXVW2QFHDFUXVWIRUPVWKHZDWHU
just beneath the surface of the crust begins to boil. The heat begins to penetrate
the meat, because heat naturally goes from a higher concentration to a
lower concentration.

:LWKDIDWW\SLHFHRIPHDWORRNRXWIRUÀDUHXSV7KHIDWWXUQVLQWRDOLTXLGDQG
WKHQGURSVGRZQLQWRWKHFRDOVDWZKLFKSRLQWLWLJQLWHVDQGFDXVHVDÀDPH
ZKLFK JLYHV RII YRODWLOH FKHPLFDOV WKDW \RX GRQ¶W ZDQW LQ \RXU IRRG ,W DOVR
results in black soot that makes your food unattractive.

As the steak cooks, and as the crust forms, two different reactions are
RFFXUULQJ7KH¿UVWUHDFWLRQLVFDUDPHOL]DWLRQZKLFKRFFXUVZKHQ\RXDSSO\
KLJKKHDWWRVXJDUV7KRVHVXJDUVEURZQWUDQVIRUPLQJWKHFRORUDQGWKHÀDYRU
of the sugars. Sugar is in everything, including meat and vegetables. The other
UHDFWLRQLVFDOOHGWKH0DLOODUGUHDFWLRQZKLFKLVDPXFKPRUHFRPSOH[UHDFWLRQ
that involves both sugars, or carbohydrates, and amino acids, or proteins. It
FUHDWHVWKHEURZQHGURDVWHGÀDYRUVWKDWDUHH[SHFWHGLQPHDW

7
2QFH VRPH JULOO PDUNV KDYH GHYHORSHG DQG D FUXVW KDV IRUPHG URWDWH WKH
VWHDN  GHJUHHV WR FUHDWH FURVVKDWFKLQJ .HHS LW LQ WKH VDPH KRW ]RQH LW¶V
been cooking in.

While the steak is cooking, grill the mushrooms that will go on top of it. King
trumpet mushrooms have an earthy, meaty quality that makes them a great
meat substitute, in addition to being a great meat accompaniment. Season
the mushrooms with salt and pepper. Coat the outside of the mushrooms with
ROLYHRLO0XVKURRPVDUHOLNHVSRQJHVWKH\¶OOWDNHDVPXFKRLODV\RXSXWRQ
WKHP7KH\¶OOFRQWLQXHWRDEVRUELW7KHROLYHRLOZLOODGGÀDYRUDQGIDWWRWKH
mushrooms. Put the mushrooms on the grill at an angle, and organize them in a
URZWRKHOS\RXNHHSWUDFNRIZKLFKRQHV\RX¶YHWXUQHGRYHURUFURVVHG

2QFHWKHVWHDNKDVEHHQFRRNHGWRPHGLXPUDUHWHPSHUDWXUHPRYHLWRYHUWR
WKHHGJHRIWKHJULOOZKHUHLW¶VFRRODQGOHWLWUHVWIRUDPRPHQW$VLWUHVWVWKH
activity in the water slows down. As you pull the meat off the grill, the water
activity is still moving very rapidly within the steak, and if you were to cut
into it right away, a lot of moisture would escape from the meat. The purpose
of resting is to let the water activity slow down so that when you cut into the
VWHDNLWZRQ¶WORVHDVPXFKPRLVWXUH

&RPSRXQGEXWWHULVEXWWHUZLWKÀDYRULQJVDGGHGWRLW²LQWKLVFDVHDPL[WXUH
of herbs and garlic. Put a few tabs of the compound butter on top of the steak
as it rests, during which time the butter will start to melt.

2QFH WKH VWHDN LV IXOO\ UHVWHG \RX FDQ VOLFH LW$W WKLV SRLQW WKH FRPSRXQG
butter should not be fully melted. As you cut into the steak, you want the butter
to fall into the cracks of the steak. Serve with the grilled mushrooms.

8
 Grilled Vegetable Starters
and Salads
Lesson 2

I
QWKLVOHVVRQ\RXDUHJRLQJWRH[SORUHIRXUGLIIHUHQWUHFLSHVWKDWXVHWKH
grill to create great vegetable starters and salads. These recipes include a
salad featuring pancetta-wrapped endive, a nontraditional Caesar salad,
D VDODG ZLWK JULOOHG IUXLW DQG D VWDUWHU PDGH ZLWK D FRPPRQ 1RUWK$IULFDQ
dressing. All of these dishes can be made at home on a charcoal grill, which
DGGV D VPRN\ FDUDPHOL]HG ÀDYRU²LQ DGGLWLRQ WR EHDXWLIXO JULOO PDUNV²WR
these delicious dishes.

Grilled Radicchio with Tomato Concassé

é
and Pulled Parsley Salad
Ingredients

Yield: 8 portions

Grilled potato and endive • 1 clove garlic, minced

• 4 heads endive • 4 tomatoes, peeled,
seeded, and diced
• 8 slices pancetta,
sliced very thin • 1 lemon, juiced
• salt and pepper, to taste • salt and pepper, to taste
• 12 oz medium
¿QJHUOLQJSRWDWRHV Parsley salad
• 2 Tbs olive oil • 1 bunch curly parsley
• 2 Tbs extra-virgin olive oil
Tomato concassé • salt and pepper, to taste
• 2 Tbs olive oil • ѿFXS3DUPHVDQFKHHVH
• 1 Tbs shallots, minced grated

To make this salad, start by cutting the endive in half, and then shave the core.
<RXFDQXVHDPL[WXUHRIERWKUHGDQGZKLWHHQGLYHIRUFRORU7KHQZUDSWKH
endive with pancetta, which is pork belly that has been cured with salt but not
smoked. (Bacon, on the other hand, is pork belly that is cured with salt and
VPRNHG 5ROOWKHSDQFHWWDDURXQGWKHHQGLYHMXVWWRFRYHULWJHQWO\,W¶VIDWW\
VRLWVWLFNVWRJHWKHU,WWDNHVDERXW¿YHRUVL[VOLFHVWRHQFDSVXODWHWKHHQGLYH
Press down on the pancetta to help it stick.

9
Brush the pancetta-wrapped endive liberally with oil, which helps to keep the
pancetta from sticking on the grill and acts as a conductor of heat. You want
the high heat to render the pancetta down and make it crispy. Place the endive
on the grill.

1H[WFXWVRPHVWHDPHG¿QJHUOLQJSRWDWRHVLQKDOIVRWKDWWKHZLGHVWDUHDRI
WKH VXUIDFH LV RSHQ RQ WKH ÀDW VLGH 7KHQ OD\ WKHP RQ D FXWWLQJ ERDUG DQG
gently run a skewer, while twisting, through each potato. You want them to be
RQDÀDWVXUIDFHZKHQ\RXVNHZHUWKHPVRWKDWZKHQWKH\DUHSODFHGRQWKH
grill, they get even grill marks and even caramelization. Add the potatoes to
the grill.

The salad dressing contains tomato concassé, which involves removing the
skin and seeds of the tomato to be left with the pulp. To make tomato concassé,
FXWRXWWKHFRUHRIWKHWRPDWRHVDQGEODQFKWKHWRPDWRHVLQERLOLQJZDWHU2QFH
you see the skin start to split, remove the tomatoes from the boiling water
and place them in ice water, which stops the cooking process. This makes the
tomatoes easy to peel; the skin just falls off.

Cut the tomatoes in half laterally, and squeeze the seeds out. Some of the juice
comes out as well. Uniformly dice up the pulp that remains. Then, add the
diced tomatoes to a bowl.

Check on the endive and potatoes that are on the grill. Rotate them 90 degrees
for even cooking and to get crosshatched grill marks. Press down on them
JHQWO\IRUFDUDPHOL]DWLRQDQGÀDYRUGHYHORSPHQW

10
7KHQH[WLQJUHGLHQWVRIWKHWRPDWRconcasséDUHJDUOLFDQGVKDOORWV0LQFHWKH
garlic, or you can use the back of your knife to crush it and then chop it into a
YHU\¿QHSDVWH$GGWKHJDUOLFWRWKHERZO&XWWKHVKDOORWVXQLIRUPO\EHIRUH
adding them to the bowl.

Then, squeeze some fresh lemon juice through cheesecloth into the bowl.
$OVR DGG D IUXLW\ H[WUDYLUJLQ ROLYH RLO 0L[ HYHU\WKLQJ WRJHWKHU OHWWLQJ WKH
ÀDYRUVVWHHS

The last component in this dish is a salad of fresh parsley leaves. Remove the
VWHPVIURPWKHSDUVOH\'UHVVWKHOHDYHVZLWKVRPHH[WUDYLUJLQROLYHRLODQG
salt and pepper. Gently toss until the olive oil coats the parsley leaves.

2QFHWKHSDQFHWWDRQWKHHQGLYHLVFULVSDQGWKHSRWDWRHVKDYHEHHQVXI¿FLHQWO\
warmed up on the grill, you are ready to move them to a plate. The parsley
salad serves as a fresh, delicate vegetable garnish. Top the parsley salad with
Parmesan cheese. Finally, spoon the tomato concassé onto the plate.

Grilled Caesar-Style Salad

•
Ingredients

Yield: 8 portions

• 12 heads Little Gem lettuce

• 2 oz Parmesan cheese, shaved • 2 cups croutons, grilled

Caramelized Lemon and Anchovy Dressing

ing
Ingredients

Yield: 20 portions

• 1 cup commercial mayonnaise • 1 Tbs red wine vinegar

• 1 ½ cup extra-virgin olive oil • 2 tsp Dijon mustard
• 1 tin anchovies • 2 caramelized lemons, juice of
• 6 cloves garlic • salt and black pepper, to taste

To make an untraditional version of Caesar salad, start by putting a lemon

RQ WKH JULOO WR JHW VRPH FDUDPHOL]DWLRQ DQG GHYHORS WKH ÀDYRU &XW D OHPRQ
LQKDOIDQGFRDWLWZLWKRLOWRSURPRWHKHDWFRQGXFWLYLW\<RXGRQ¶WZDQWWKH
lemon to steam; you want it to caramelize and brown. Find the hot spot on your

11
grill and place the lemon on the grill. The sizzle you hear is the sound of the
water shooting out of the lemon, immediately boiling the water on the surface.

Little Gem lettuce is a cross between romaine lettuce and butter lettuce. An
individual head is a perfect-sized portion for an individual. Peel off any outer
ZLOWHGOHDYHVDQGGLVFDUG7KHQVSOLWWKHKHDGGRZQWKHFHQWHUWRH[SRVHWKH
WHQGHU \HOORZLVK OHDYHV RQ WKH LQVLGH 'LVFDUG WKH FRUH SLHFH LW¶V QRW YHU\
palatable. Shave the core off, keeping the leaves together in one piece.

Brush the lettuce with oil. Then, season it with salt and pepper before placing it
RQWKHJULOO)LQGDKRWVSRWSUREDEO\QH[WWRWKHOHPRQ<RXGRQ¶WUHDOO\ZDQW
to cook the lettuce; you just want to wilt it slightly. You want to see a little char
on the outer leaves, but you want it to still have a crunchy core.

1H[WOLJKWO\EXWWHUVRPHEUHDGDQGSXWLWRQWKHJULOO)LQGDVOLJKWO\FRROHU
spot than the spot where the lemon and lettuce are. You want to toast it, not
burn it.

While the lemon, lettuce, and bread are cooking on the grill, make the Caesar
GUHVVLQJ 6WDUW RII ZLWK VRPH FRPPHUFLDO PD\RQQDLVH ,I \RX¶UH DPELWLRXV
enough, you can make your own mayonnaise. Add about a half of a teaspoon
of chopped garlic for a little over a cup of mayonnaise. Then, add Dijon
mustard and anchovy paste. Also add a few drops of red wine vinegar as the
acid component.

12
Check on the lemon, lettuce, and bread on the grill, and move them to hotter
RU FRROHU SDUWV RI WKH JULOO DV QHFHVVDU\ 2QFH WKH OHPRQ VKRZV VLJQV RI
caramelization, remove it from the grill. Wrap half of it in cheesecloth to hold
the seeds in, and squeeze that caramelized, smoky lemon juice into the Caesar
GUHVVLQJ$GGVDOWDQGSHSSHUDQGWKHQPL[HYHU\WKLQJWRJHWKHU

3XW WKH GUHVVLQJ LQ D ODUJH PL[LQJ ERZO DGGLQJ PRUH ROLYH RLO DV QHHGHG WR
PRLVWHQLWXS2QFHWKHOHWWXFHLVFULVSIURPWKHJULOOUHPRYHLWIURPWKHJULOO
DQGDGGLWWRWKHERZO0RYHLWDURXQGLQWKHGUHVVLQJWRFRDWLW

:KHQWKHEUHDGLVVXI¿FLHQWO\WRDVWHGUHPRYHLWIURPWKHJULOODQGFXWLWLQWR
smaller pieces. These croutons add a nice little crunch to the Caesar salad.
Finally, shave slices of Parmesan cheese on top of the salad and sprinkle a few
drops of olive oil.

Grilled Pear Salad with Blue Cheese and Bitter Greens

Ingredients

Yield: 8 portions

• 4 Bartlett pears, ripe n,

• 1 Tbs tarragon,
d
freshly chopped
• 7EVFODUL¿HGEXWWHU
or walnut oil • salt and pepper, to taste
• salt and pepper, to taste eens
• 12 cups bitter greens,
such as frisée and radicchio
• 1 Tbs Agave nectar or sugar
• ¼ lb blue cheese,
• ¼ cup walnut oil
crumbled or sliced
• ¼ cup French extra-virgin
• 1 bunch chives, minced
olive oil
• ѿFXSZDOQXWVWRDVWHG
• 2 Tbs white wine vinegar

7KLVVDODGLQYROYHVJULOOLQJIUXLW²VSHFL¿FDOO\%DUWOHWWSHDUV7KLVIDLUO\¿UP
ÀHVK\IUXLWOHQGVLWVHOIQLFHO\WRWKHKHDWRQWKHJULOO)LUVWVSOLWWKHSHDUVLQ
KDOI7KHQSODFHWKHÀDWSDUWRIERWKSHDUVGRZQRQDFXWWLQJERDUGDQGFXW
WKHP DJDLQ LQ KDOI VR WKDW \RX KDYH TXDUWHUV 1H[W FXW RXW WKH VHHG VHFWLRQ
DOVR PDNLQJ D ÀDW VSRW ZKHUH WKH SHDUV ZLOO JR RQ WKH JULOO DQG KROG WKHLU
SRVLWLRQV7KHÀDWVSRWZLOODOORZIRUVRPHQLFHJULOOPDUNVFDUDPHOL]DWLRQDQG
0DLOODUGUHDFWLRQ

Coat the pears with oil, and sprinkle some salt on the face of the pears to
HQKDQFHWKHQDWXUDOVXJDULQWKHIUXLW2QFH\RX¿QGWKHKRWVSRWRQ\RXUJULOO

13
place the pears on the grill in a row. You will hear them sizzle. They will take
about seven to eight minutes to cook.

While the pears are cooking, start to assemble the salad. Start with some bitter
JUHHQV VXFK DV IULVpH DQG UDGLFFKLR :LWK IULVpH VWDUW ZLWK WKH ZKROH KHDG
shave off the outer leaves, and then cut the hearts up. With radicchio, use a
cut called chiffonade, which involves cutting the head into quarters and then
cutting the quarters into thin, leafy slices.

Cutting walnuts on a cutting board can be problematic because they tend to

À\ DOO RYHU WKH SODFH ,QVWHDG OD\ VRPH WRDVWHG ZDOQXWV RQ D FXWWLQJ ERDUG
and cover them with a clean kitchen towel. Then, just a few rolls in different
directions with a rolling pin will break up the walnuts into small uniform pieces
that you can use in the salad.

A simple vinaigrette consists of one part acid to three parts oil. Start with
some walnut oil, olive oil, and white wine vinegar. Add some agave nectar,
ZKLFK LV D VZHHW FRPSRQHQW :KHQ \RX KDYH ELWWHU JUHHQV LW¶V GLI¿FXOW WR
season properly. The bitterness is enhanced by certain sweet elements, and a
combination of salt, sugar, and acid tames the bitter greens.

0L[ WKH YLQDLJUHWWH GUL]]OLQJ LQ VRPH IUHVK WDUUDJRQ $GG VDOW DQG SHSSHU
1H[WFXWVRPHFKLYHVLQWRVPDOOEDWRQV6OLFHWKHHQGVRIIVRWKDWWKH\¶UHDOO
uniform, and then cut them at about a 30-degree angle so that the mini batons
are about a quarter of an inch long.

14
2QFHWKHFRORURIWKHRXWVLGHRIWKHSHDUVFKDQJHVPHDQLQJWKDWWKHUHLVVRPH
FDUDPHOL]DWLRQWXUQWKHPRYHU2QFHERWKVLGHVRIWKHSHDUVDUHFDUDPHOL]HG
remove them from the grill.

Combine all of the salad ingredients into a bowl, and toss the salad with just
enough dressing to dampen the greens. Garnish with blue cheese.

Fatima’s Tiered Potato Salad

Ingredients

Yield: 6 portions

Potato Salad
• 3 Roma tomatoes,
cut into 12 thick slices
• 2 Spanish onions, Chermoula dressing
cut into 6 slices
• ҀFXSROLYHRLO
• 6 boiled Yukon potatoes,
peeled and cut into ga
• 3 Tbs lemon juice or vinegar
6 thick slices each • 7EVJDUOLF¿QHO\FKRSSHG
• 2 beets, sliced • 7EVSDUVOH\¿QHO\FKRSSHG
into 12 thin slices
• 7EVFLODQWUR¿QHO\FKRSSHG
• 2 zucchini, cut into 12 slices
• ¼ tsp paprika
• 1–2 radishes/cucumbers,
12 slices • ¼ tsp ground cumin
• 2 green peppers, long • 1 tsp salt
and thin, sliced into 12 rings • ¼ tsp ground black pepper
• 4 eggs, hard-boiled, shelled,
and cut in thirds crossways

7RPDNH)DWLPD¶VWLHUHGSRWDWRVDODGVWDUWZLWKDQDUUD\RIVOLFHGYHJHWDEOHV²
including tomatoes, beets, potatoes, zucchini, onions, and bell peppers—on
the grill, turning them and brushing them with additional olive oil, which they
were marinated in prior to cooking. After the vegetables are roasted, remove
them from the grill.

To make chermoulaGUHVVLQJZKLFKLVDFRPPRQYLQDLJUHWWHLQ1RUWK$IULFD
start with some freshly chopped cilantro and parsley, along with a substantial
DPRXQWRIH[WUDYLUJLQROLYHRLO7KHQDGG¿QHO\FKRSSHGRUFUXVKHGJDUOLF
1H[WDGGSDSULNDFXPLQDQGOHPRQMXLFHZKLFKLVRIWHQXVHGDVDVXEVWLWXWH
IRUYLQHJDULQ0XVOLPFRPPXQLWLHVLQ1RUWK$IULFD6WLUWKHGUHVVLQJ$GGVDOW
and pepper as desired.

15
7REXLOGWKLVWLHUHGVDODGOD\HUDQGVWDFNWKHYHJHWDEOHVRQDSODWH%XWGRQ¶W
make it look too contrived; you want it to seem somewhat natural and rustic.
Artfully place the vegetables on the plate.

The garnishes are hard-boiled eggs and radishes. Cut the eggs into wedges,
with the yoke intact if possible. Arrange them on the plate with the vegetables,
trying to make them look random, which really means placing them quite
precisely. Then, drizzle the chermoula dressing on top, making sure to get
some on all of the vegetables. Then, add sliced radishes on top, along with the
slices of onions and peppers.

16
 Flatbreads and Pizza
on the Grill
Lesson 3

I
n this lesson, you will start thinking about your grill as a big toaster. You
will learn how to make crostini, which are thinner, crustier versions of
EUXVFKHWWDWKDWWHQGWREHFRRNHGORQJHU6SHFL¿FDOO\\RXZLOOOHDUQKRZWR
make one crostini that is topped with tomatoes and another one that is topped
ZLWKZKLWHEHDQSXUHHDQGVDXWpHGVKHOO¿VK²ERWKPDGHRQWKHJULOO7KHQ\RX
will learn how to make pizza on the grill and how to turn leftover
lefto bread into a
tasty treat.

Catalan Toasts
Ingredients

Yield: 6 portions

• 1 large tomato, ripe • salt and pepper, to taste

• 6 baguettes, diagonally sliced • 6 thin slices Serrano ham,
optional
• 1 garlic clove
• 1 Tbs parsley, coarsely chopped
• 2 Tbs extra-virgin olive oil

,Q&DWDORQLDLWLVFXVWRPDU\WRJULOOEUHDGXQWLOLW¶VWRDVWHGDQGWKHQWRSLWZLWK
WRPDWRHV7RPDNH&DWDODQWRDVWV¿QGDVSRWRQ\RXUJULOOWKDWLVQRWWRRKRW
DQGSODFHVRPHVOLFHGEUHDGRQLW6WD\DWWHQWLYHEHFDXVH\RXGRQ¶WZDQWWKH
EUHDG WR EXUQ 2QFH WKH VOLFHV DUH EURZQHG WXUQ WKHP RYHU DQG EURZQ WKH
other side.

2QFHERWKVLGHVDUHJROGHQSXOOHDFKVOLFHRIEUHDGRIIWKHJULOODQGPRYHWKHP
to a cutting board. Create garlic bread by rubbing garlic into the coarse surface
of the bread. Then, slice a ripe tomato in half. Using the bread as a grater, rub
the tomato into the bread. Periodically give the tomato a squeeze so that the
seeds and juice come out. Little by little, the tomato disappears into the surface
of the bread, and the surface of the bread begins to soften.

1H[WDQRLQWHDFKVOLFHRIEUHDGZLWKVRPHROLYHRLO<RXFDQEUXVKWKHROLYH
RLORQWRSLI\RX¶GOLNH7KHEHWWHUWKHROLYHRLOLVWKHEHWWHUWKHWRDVWZLOOEH
Finally, sprinkle salt on top, along with some coarsely chopped parsley. If you
prefer, you can also mound Serrano ham on top.

17
Crostini with White Beans, Seafood,
Garlic, and Wild Fennel
Ingredients

Yield: 16 crostini

• ½ recipe Tuscan-style • ¾ lb calamari

white beans (recipe follows) • ¾ lb shrimp
• ¼–½ cup white bean • 1 tsp fennel seed, wild, ground
cooking liquid, as needed
• 2 tsp garlic, minced
• ǩFXSROLYHRLO
• 3 Tbs olive oil
• salt and pepper, to taste
• ½ lemon zest from 1 lemon
• 16 ¼-inch baguette slices
• SLQFKSHSSHUÀDNHV
• 2 Tbs olive oil
• 2 tomatoes, concassé
• ½ tsp thyme, chopped
• 2 Tbs parsley, chopped
• ½ tsp garlic, minced
• ½ lemon juice from 1 lemon
• salt and pepper, to taste

Tuscan-Style Beans
Ingredients

Yield: 8 portions

• 1 lb dried white beans, cannellini • 2 bay leaves

• ѿFXSH[WUDYLUJLQROLYHRLO • òWVSUHGSHSSHUÀDNHV
• 2–3 Tbs fresh sage (or 6-inch • 1 tsp salt
branch fresh rosemary) • cracked black pepper, to taste
e

18
7R PDNH WKLV VHDIRRGWRSSHG FURVWLQL ¿QG D VSRW RQ WKH JULOO WKDW LV QRW WRR
hot, and toast some sliced bread on it. While the bread is toasting, prepare the
seafood, which includes calamari and shrimp that has been marinated with
ROLYH RLO JURXQG IHQQHO VHHG OHPRQ ]HVW SHSSHU ÀDNHV DQG JDUOLF &XW WKH
calamari into rings, or buy it that way; cut the shrimp in half lengthwise, and
then in half again.

Because there is a lot of olive oil in the marinade, you can just drop the seafood
into a hot cast-iron pan. The seafood is cut so small that it will cook very
TXLFNO\<RXZDQWWKHVKULPSWRWXUQSLQNDQGWKHFDODPDULWR¿UPXS6HDVRQ
with salt.

Check on the bread. When it is browned, take it off the grill.

When the seafood is almost all the way cooked, add some tomato concassé. As
soon as the tomato is added, pull the pan off the heat. Add some lemon juice
and parsley.

1RZ\RXFDQVWDUWWREXLOG\RXUFURVWLQLHDFKRIZKLFKZLOOKDYHEUHDGRQWKH
bottom, white bean puree in the middle, and seafood on top. You can either
make the white bean puree or buy white bean hummus, or even spicy hummus,
at the store. Spread a dollop of the white bean puree on each piece of toast
before topping it with a mound of the shrimp and calamari.

19
Grilled Pizzas

Ingredients

Yield: 8 mini pizzas

• 5 oz pizza dough • 2–4 cups raw

or precooked toppings
• óFXSÀRXU
• ±7EVÀDYRUIXOJDUQLVKHV
• 7EVÀDYRUIXOVDXFHV

Pizza Dough
Ingredients

Yield: 1 pound

• FXSVÀRXU
• 1 Tbs dry yeast • 2 Tbs olive oil
• ½ tsp salt • 1 cup warm water

2QHRIWKHVHFUHWVRIDUHDOO\JRRGSL]]DLVDKRWSL]]DRYHQEXWLQVWHDGRID
hot pizza oven, you can use a hot grill to make a hybrid pizza that begins with
pizza dough. You can buy frozen pizza dough from the store and place it in
\RXUIULGJHWKHGD\EHIRUH\RXQHHGLW2U\RXFDQPDNHWKHGRXJK\RXUVHOI

7RPDNHWKHGRXJKVWDUWZLWKVRPHÀRXULQDIRRGSURFHVVRU$GGVRPHLQVWDQW\HDVW
ZKLFKGRHVQRWQHHGWREHSURRIHGDKHDG²\RXMXVWDGGLWWRWKHPL[WXUH 7KHQ
DGGZDWHU3XOVHWKHIRRGSURFHVVRUDIHZWLPHVMXVWWRPL[WKH\HDVWLQWRWKHÀRXU
and water. Then, add salt, which controls the yeast and assists in the development
of the dough. Continue to pulse the food processor. After about a minute, the dough
will begin the process of forming a ball in the food processor. Before you remove the
dough from the food processor, add oil to the dough, allowing it to coat the dough.

3ODFHWKHGRXJKRQDÀRXUHGVXUIDFH.QHDGWKHGRXJKRQFHRUWZLFHZRUNLQJWKHRLO
into the dough. At this point, the dough is already developed; it should be supple. Put
the dough into a bowl with a little bit of oil to coat it. Let the dough rise for about an
hour and a half, until it has doubled in size. Then, you punch the dough down. When
you poke the dough, if the indentation stays there, you are ready to make pizza.

:LWKÀRXURQ\RXUVXUIDFHURXQGWKHGRXJKLQWRVPDOOSLHFHVDQGUROOHDFKRQHRXW
XVLQJDUROOLQJSLQ,IWKHGRXJKVWLFNVWRWKHUROOLQJSLQRUVXUIDFHDGGÀRXUDQG
NHHSPRYLQJWKHGRXJK5ROOIURPWKHFHQWHUWRWKHRXWVLGHRIWKHGRXJKGRQ¶WUROO
EDFNDQGIRUWKEHFDXVHLI\RXGR\RX¶UHNQHDGLQJWKHGRXJKPRUH5ROOWKHGRXJK

20
21
 XQWLOLW¶VDERXWDQHLJKWKRIDQLQFKWKLFN7KH
Charcoal Safety KHDW RI WKH ¿UH LV UHODWLYHO\ KRW DQG LI WKH
When grilling with charcoal,
dough is any thicker, it might burn. To stretch
be careful not to leave the the dough out more, put it over the back of
grill unattended for any length \RXUKDQGVZLWK\RXU¿QJHUVH[WHQGHG
of time. The charcoal might
throw a spark or two, which 2QFHWKHGRXJKLVWKLQHQRXJKOD\WKHEDFN
can lead to a dangerous end of the dough on the grill and then slip
DQGXQZDQWHG¿UH.HHS your hands out from underneath it. It will take
your charcoal stored away DERXWDPLQXWHDQGDKDOIWRFRRNRQWKH¿UVW
from the grill—because it
VLGH7KHJULOOLVPRGHUDWHWRKRWDQG\RX¶OO
can ignite by a spark from
the grill—and keep the area
see some signs of cooking fairly quickly.
around your grill clear. Where the dough is touching the bars, it will
blister a little bit, which is a good sign. But
LI\RXQRWLFHELJEXEEOHVDOPRVWOLNH\RX¶UH
making pita bread, pop the bubbles so that
the dough folds back onto itself.

While the dough is on the grill, assemble

\RXUWRSSLQJVDQGVDXFH)RUH[DPSOH\RXFDQPDNHROLYHWDSHQDGH²ZKLFK
consists of olives, capers, and anchovies—and use it as your sauce. You can
use arugula, cherry tomatoes, and mozzarella as toppings.

/LIWXSWKHHGJHRIWKHGRXJKIURPWKHJULOOWRFKHFNIRUEURZQLQJ2QFHWKH
GRXJKKDVVRPHGHHSEURZQLQJRQWKH¿UVWVLGHÀLSLWRYHU:KDWJLYHVWKH
GRXJK LWV ÀDYRU LV WKH FKDU WKDW GHYHORSV RQ WKH HGJH RI WKH GRXJK ,I \RX
GLVFRYHUWKDW\RXU¿UHLVQRWTXLWHKRWHQRXJKWRSURGXFHFKDURQWKHGRXJK
you can manipulate the coals. Knock off the ashes to allow new air to get to the
¿UH7KHÀXVKRIKHDWWKDWUHVXOWVWUDQVODWHVLQWRIDVWHUEURZQLQJ

Because the dough has been on the grill for the amount of time it took to brown
WKH¿UVWVLGHLWLVDOUHDG\KRWVRWKHVHFRQGVLGHZLOOFRRNLQDERXWKDOIWKHWLPH
,IWKH¿UVWVLGHFRRNHGIRUDPLQXWHDQGDKDOIWKHVHFRQGVLGHVKRXOGFRRNIRU
RQO\DERXWVHFRQGV6RDVVRRQDV\RXÀLSWKHSL]]DWRWKHVHFRQGVLGHVSUHDG
a spoonful of the tapenade over the dough as if it were the sauce on your pizza.

2QFHWKHVHFRQGVLGHLVEURZQHGSXOOWKHSL]]DRIIWKHJULOODQGRQWRDSODWH
The dough should now be cooked all the way through. Then, top it with a salad
of arugula, mozzarella, and cherry tomatoes tossed with red wine vinaigrette,
salt, and pepper. Sprinkle some Parmesan cheese on top.

)RU D 0HGLWHUUDQHDQ DSSURDFK \RX FDQ VSUHDG KXPPXV RQ WKH GRXJK DQG
top it with a Greek salad consisting of feta cheese, olives, tomatoes, capers,
cucumbers, and arugula.

22
To make a breakfast pizza, spread pesto on the dough and top it with an arugula
salad that contains scrambled eggs, shredded prosciutto, vinaigrette dressing,
salt, pepper, and Parmesan cheese.

Pan con Chocolate

Ingredients

Yield: 6 portions

• 8 oz dark chocolate, • 3 Tbs extra-virgin olive oil,

64 percent, coarsely chopped for drizzling
• 6 crusty bread slices • ÀHXUGHVHO, to taste

If you have a few dying embers in the grill and you have a sweet tooth, you can
JULOOVRPHOHIWRYHUEUHDGIURP\RXUPHDOWRPDNHD6SDQLVKWUHDW,I\RXU¿UHLV
not quite hot enough to brown the bread the way you want it, take a paper plate
and fan the embers to bring them back to life.

*ULOOWKHEUHDGRQWKH¿UVWVLGH IRURQO\DERXWVHFRQGV DQGWKHQZKHQ\RX

ÀLSLWRYHUVSULQNOHVRPHFKRSSHGGDUNFKRFRODWHRQWRSDQGOHWLWPHOWLQWRWKH
bread while the second side toasts (for only about 20 seconds). Then, drizzle
DJRRGTXDOLW\H[WUDYLUJLQROLYHRLODORQJZLWKDOLWWOHELWRIVDOWRQWRS7KH
freshness and vitality of the olive oil makes the chocolate come alive.

As an alternative, consider topping the grilled bread with your favorite cannoli
¿OOLQJSHUKDSVFRQVLVWLQJRIULFRWWDFKHHVHGULHGIUXLWFKRFRODWHDQGQXWV2U
FRQVLGHUXVLQJPDVFDUSRQHFKHHVHÀDYRUHGZLWKYDQLOODDQGVXJDUDQGWRSSHG
with sliced ripe peaches.

23
 Grilling Seafood
Lesson 4

F
LVK DUH GHVLJQHG WR PDNH WKHLU ZD\ WKURXJK ZDWHU²ZKLFK UHDOO\ LVQ¶W
WKDWGLI¿FXOW/DQGDQLPDOVKDYHDPXFKKLJKHUERQHVWUXFWXUHDQGPXFK
more connective tissue, both of which make them more unctuous and
PRLVW%XWZLWK¿VKZHGRQ¶WKDYHWKDWEHQH¿W6RLW¶VUHDOO\HDV\WRWDNHD
QLFHSLHFHRI¿VKDQGWXUQLWLQWRDEDGSLHFHRI¿VK7KHJRDORIWKLVOHVVRQLV
to teach you how to not do that. In this lesson, you will learn how to make four
separate dishes that feature tuna, halibut, shrimp, and oysters.

24
Niçoise Salad with Grilled Tuna
Ingredients

Yield: about 8 portions

• ¼ lb haricot vert, • DQFKRY\¿OOHWV

stem ends removed • ¼ cup Niçoise olives
• ¼ red onion, sliced with the grain • ¼ cup picholine olives
• ½ lb “B” bliss potatoes • 8 tuna steaks,
• R],WDOLDQÀDWOHDISDUVOH\ portioned 4 oz each
• 1 lb mesclun lettuce • olive oil, as needed
• 16 cherry tomatoes • salt and large-ground
black pepper, to taste
• 4 eggs, hard-boiled and peeled

Roasted Tomato and Saffron Vinaigrette

Ingredients

Yield: 3 cups

• 4 Roma tomatoes,
roasted and peeled • 1 tsp oregano, chopped
• 2 Tbs shallots, minced • 1 Tbs capers, chopped
• 2 cloves garlic, minced • caper brine from a jar
• 1 Tbs Dijon mustard of capers, to taste
• ¼ cup champagne vinegar • coarse salt, to taste
• 1 orange, juiced and zested • freshly ground black pepper,
to taste
• ¼–½ tsp saffron, in 1 oz water
• SHSSHUÀDNHV RSWLRQDO 
• ¾ cup French extra-
to taste
virgin olive oil

7RPDNHWKLVVDODGWKDWLVFRPPRQLQ1LFHLQWKHVRXWKRI)UDQFHVWDUWZLWK
a prime piece of tuna cut in a manner called blocking, which involves cutting
into uniform rectangular sections, or blocks. Brush the tuna with olive oil
to keep it from sticking to the grill, and place the pieces of tuna on the grill,
ZKLFKVKRXOGEHRLOHGDVZHOO'RQ¶WVHDVRQWKHWXQDDWWKLVSRLQWEHFDXVHWKLV
preparation requires delicate herbs and spices that might burn if cooked.

Also place some tomatoes on the grill. While they are cooking, start to make
the dressing for the salad, which is a saffron Dijon vinaigrette that contains
FKRSSHG FDSHUV GULHG RUHJDQR FKDPSDJQH YLQHJDU ÀDYRUHG ZLWK VDIIURQ

25
caper brine, fresh orange juice, Dijon mustard, minced shallots, minced garlic,
DQGUHGSHSSHUÀDNHV$GGDOORIWKHVHLQJUHGLHQWVWRDERZO

Check on the tuna. To create crosshatching, gently lift the tuna off the grill and
URWDWHLW2QFHWKHWRPDWRHVDUHEXEEOLQJWDNHWKHPRIIWKHJULOO

The goal is to sear the outside of the tuna without cooking it through all the
way. You want it to be rare in the center, but you also want it to have a little
FUXVWRQWKHRXWVLGHRQERWKVLGHV2QFHWKHFUXVWGHYHORSVRQWKH¿UVWVLGHÀLS
it over.

0L[WKHYLQDLJUHWWH$GGVDOWDQGIUHVKO\JURXQGSHSSHU6ORZO\DGGROLYHRLO
ZKLOH\RXZKLVNWKHPL[WXUH,QWRWDODGGDERXWWKUHHSDUWVRIRLOWRRQHSDUWRI
acid, which is the basic recipe for a vinaigrette.

For the salad, use mesclun greens, which

Grilling Fish include a variety of lettuces, such as red
RDNOHDIDQGIULVpH6HDVRQWKHJUHHQVZLWK
One of the most common
salt and pepper, and then add slivered red
mistakes people make with
onions; blanched haricot verts cooked in
JULOOLQJ¿VKLVWU\LQJWRPRYH
it too soon. Make sure to salted, boiling water; and precooked red
SODFH\RXU¿VKRQDYHU\KRW potatoes.
part of the grill. When you
see a semitranslucent line &KHFN RQ WKH WXQD DJDLQ ,W¶V GRQH ZKHQ
DORQJWKHERWWRPRIWKH¿VK LW¶VUDUHRQWKHHGJHVEXWKDVDFDUDPHOL]HG
it means that it is forming crust on top and bottom. Rest it on a plate
a crust. And if you want to for a minute to cool off.
verify that, you can use a
spatula to gently lift it up to
Drizzle a little bit of the dressing onto the
see that it’s not sticking to
the grill. salad and toss everything together, making
sure that all of the ingredients are fully
FRDWHG 1H[W DGG WKH URDVWHG WRPDWRHV
and lightly toss them into the salad. You
GRQ¶W ZDQW WKH WRPDWRHV WR EUHDN GRZQ
completely, but you do want the skin to break a little so that some of the tomato
juice ends up in the salad.

3XWDSLHFHRISODVWLFZUDSRQDFXWWLQJERDUG6SUHDGDPL[WXUHRIKHUEVDQG
seasonings—including salt, black pepper, and Italian parsley—over the plastic
ZUDS7KLVLVWKHFRDWLQJIRUWKHWXQD3XWDOLWWOHROLYHRLORQWKHWRSRIWKH¿VK
WRKHOSWKHVSLFHPL[WXUHVWLFN5ROOWKHWXQDLQWKHVSLFHVWRFDSWXUHWKHPRQ
the outside. Wrap the tuna very tightly in the plastic wrap.

26
Place the salad gently on a plate. As a garnish, cut some eggs into wedges and
DGGWKHPWRVDODG$OVRWRSWKHVDODGZLWK1LoRLVHROLYHVZKLWHDQFKRYLHV DOVR
called boquerones), and picholine olives.

When you sear tuna, the edges become sort of crumbly, so use the plastic
wrap to hold the tuna together while you slice right through the plastic wrap.
Then, remove the plastic wrap, making sure to remove all of it. All of the herbs
remain on the edge of the tuna. Finally, add the sliced tuna to the salad.

Grilled Halibut Wrapped in Grape Leaves

with Ladolemono and Marinated Peppers
Ingredients

Yield: 6 each

• KDOLEXW¿OOHWVR]HDFK • 1 cup roasted yellow

w
peppers, julienned
• 12 large grape leaves
s,
• ¼ cup Kalamata olives,
• 3 Tbs lemon, juiced and zested
thinly sliced
• ½ cup extra-virgin olive oil, plus
• ½ cup parsley,
DGGLWLRQDOIRUEUXVKLQJWKH¿VK
coarsely chopped
• ¼ cup garlic, very thinly sliced
• 3 cups arugula
• 1 cup onions, julienned
• salt, to taste
• 1 cup roasted red pepper,
• black peppercorns, to taste
t
julienned
• 1 baguette

Ladolemono
Ingredients

Yield: ½ cup

• ѿFXSROLYHRLO • 1 clove garlic, minced

• 1 lemon, juiced (about 2 Tbs) • salt and freshly ground
and zested black pepper, to taste
aste
• 1 tsp fresh oregano

This recipe features fresh halibut and grape leaves. Brush some olive oil onto
WKH¿VKDQGDGGVDOWSHSSHUDQGIUHVKOHPRQ]HVW'RWKLVRQERWKVLGHVRIWKH
¿VK/D\WKH¿VKZLWKLWVSUHVHQWDWLRQVLGHXSRQWKHJUDSHOHDIDQGIROGWKH
¿VKLQWRWKHOHDIOLNHDOLWWOHSDFNDJH7KHQEUXVKWKHJUDSHOHDIZLWKDOLWWOH
oil as well. Put this package on the grill. The package will protect the delicate

27
ÀHVKRIWKH¿VKZKLFKLVHDV\WRGDPDJHRQWKHJULOODQGLWZLOOVWHDPWKH¿VK
LQVLGHZKLFKZLOODOVREHÀDYRUHGE\WKHJUDSHOHDI

Softly wilt Spanish onion and garlic with some olive oil. Then, add fresh red
and yellow roasted peppers, Kalamata olives, and freshly chopped parsley.

To make the garlic and lemon vinaigrette,

Gas Grills PL[ FKRSSHG JDUOLF OHPRQ ]HVW OHPRQ
juice, and fresh oregano in a pan with
Gas grills are great for VRPH H[WUDYLUJLQ ROLYH RLO$GG VDOW DQG
cooking seafood. They don’t black pepper.
give off too much wood or
VPRNHÀDYRU7KH\DOVRRIIHU
even heat, and they are 2QFHWKHKDOLEXWLVMXVWDERXWGRQHDGGVRPH
very convenient. slices of bread to the grill to toast them.

Start to assemble the salad by laying some

arugula on a plate. Spoon some of the vinaigrette over the salad, and then
gently toss it to coat evenly. Add a few pieces of the toasted bread.

When the halibut is done, remove it from the grill and peel back the grape leaf
it was folded in. Place the halibut on the edge of the salad plate.

Grilled Shrimp with Sangrita

For this dish, before putting the shrimp on the grill, make a simple marinade by
PL[LQJUHGSHSSHUÀDNHVFKRSSHGJDUOLFFKRSSHGSDUVOH\IUHVKO\FXWFLODQWUR
ZKLWHZLQHDQGH[WUDYLUJLQROLYHRLO7KHQDGGVRPHVDOWDQGSHSSHU

28
 Ingredients

Yield: 6 portions

• 1 lb shrimp, large (16/20 count), Sangrita

peeled and deveined • 2 cups tomato juice
• PHGLXPDYRFDGRV¿UP • ¼ cup fresh orange juice
and ripe, peeled and cut
into ½-inch cubes or fans • 1 Tbs fresh lime
or lemon juice
Marinade • 1 Tbs brown sugar
• ¼ cup olive oil • Worcestershire sauce,
preferably white, to taste
• WVSJDUOLF¿QHO\FKRSSHG
• olive brine from a jar
• 7EVSDUVOH\¿QHO\FKRSSHG of green olives, to taste
• óWVSUHGSHSSHUÀDNHV • hot sauce, to taste
• 2 Tbs dry white wine • salt and freshly ground
• cilantro sprigs, as needed black pepper, to taste
• salt and pepper, to taste

/D\VRPHSHHOHGDQGGHYHLQHGVKULPSÀDWRQDFXWWLQJERDUG5XQWZRVNHZHUV
through the shrimp, because they tend to spin on only one skewer. Two
VNHZHUV ZLOO NHHS WKHP ÀDW VR WKDW ZKHQ \RX ÀLS WKHP RYHU WKH\ ZLOO KDYH
even grill marks on both sides. Put the shrimp on a platter and cover them with
the marinade for about an hour.

After they are marinated, put the shrimp on the grill. While they are cooking,
make a sauce for the shrimp called sangrita, which means “a little blood” in
6SDQLVK ,W LV D PL[WXUH RI IUXLW MXLFHV ZLWK VRPH DURPDWLFV DQG VSLFHV 7R
make this sauce, combine Worcestershire sauce, brown sugar, Tabasco, fresh
lime juice, olive brine, fresh tomato juice, and fresh orange juice. In Spain,
sangrita would be made as a beverage with tequila, so as an homage to the
tradition, you can also add white (blanco WHTXLODLI\RX¶GOLNH

&KHFN RQ WKH VKULPS 2QFH WKH\ DUH FRRNHG ZKLFK \RX FDQ WHOO IURP WKH
WH[WXUHWDNHWKHPRIIWKHJULOO2QHRIWKHVLJQVWKDWVKULPSLVRYHUFRRNHGLV
when it curls up into a small, tight ball.

Put the skewered shrimp on a plate. Twist the skewers slightly, and they should
FRPHRXWFOHDQ,I\RXZHUHWRMXVWSXOOWKHVNHZHURXW\RXPLJKWWHDUWKHÀHVK
of the shrimp. Top the shrimp with the sangrita. Uniformly dice some avocado
to add to the plate.

29
30
Grilled Oysters with Spicy Garlic-Herb Butter
Ingredients

Yield: 6 servings

• 36 oysters, washed • 1 Tbs Worcestershire sauce

and scrubbed • FORYHVJDUOLF¿QHO\PLQFHG
• ¾ Tbs lemon juice
Spicy garlic-herb butter
• 1 tsp lemon zest
• ½ cup butter (room temperature)
• 1 ½ tsp kosher salt
• 1 Tbs scallions/shallots, minced
• 2 tsp Tabasco sauce
• ¼ cup parsley

Grilling oysters gives you the opportunity to cook them while still maintaining
the integrity of the oysters. Put some oysters on the grill—in their shells, which
act like mini-ovens, allowing them to steam in their own juices.

2QFHWKHR\VWHUVDUHEXEEOLQJPHDQLQJWKDWWKHMXLFHVLQVLGHKDYHVWHDPHGWKH
meat on the inside of the oysters, you can remove them from the grill. Grilling
oysters not only makes them taste great, but it also makes the oysters a lot
HDVLHUWRRSHQ7U\LQJWRRSHQDUDZR\VWHUFDQEHDFXPEHUVRPHH[HUFLVHLI
\RXGRQ¶WNQRZZKDW\RX¶UHGRLQJ%XWZLWKJULOOHGR\VWHUV\RXFDQMXVWSRS
the shell off with an oyster knife.

2QFHWKHR\VWHUVDUHRSHQHGDGGDVPDOODPRXQWRIFRPSRXQGEXWWHUWRHDFK
oyster, and let it melt into the oyster. You can place the oysters back on the grill
IRUDERXWVHFRQGVLIWKH\¶UHQRWKRWHQRXJKWRPHOWWKHEXWWHU

3XWVRPHURFNVDOWRQDSODWHDVDEHGWRKROGWKHR\VWHUVXS²VRWKDWWKH\GRQ¶W
fall over and spill all the juice or sauce.

31
 Mediterranean-Style
Grilling
Lesson 5

T
KHIRFXVRIWKLVOHVVRQLVRQWKUHHVDXFHVIURPWKH0HGLWHUUDQHDQWKDWDUH
incredibly versatile: muhammara, mutabbal (more commonly known as
baba ghanoush), and cacik (more commonly known as tzatziki). Having
WKHVHVDXFHVRQKDQGZKHQ\RXPDNHJULOOHGYHJHWDEOHV¿VKFKLFNHQRUVWHDN
is invaluable. In this lesson, you will also learn how to make a Sicilian-style
EHHIVWHDNDVKHSKHUG¶VVDODGD7XUNLVKJULOOHGHJJSODQWVDQGZLFKDQGODPE
NDEREVZLWKD7XUNLVKVSLFHPL[

Sicilian-Style Beefsteak

Ingredients

Yield: 4 portions

• 3 Tbs extra-virgin olive oil • JUHHQFKLOH¿QHO\FKRSSHG

RSSHG
• 1 garlic clove, crushed • 2 Tbs capers, rinsed
• 2 large tomatoes, concassé • ¼ cup oregano, chopped
• 6 oz black olives, • salt and pepper, to taste
pitted and chopped • 2 lbs New York strip steak,
• ½ celery stalk about 10 oz each

7R PDNH D VWHDN WKDW WDVWHV OLNH LW FRPHV IURP WKH 0HGLWHUUDQHDQ VWDUW E\
JULOOLQJD1HZ<RUNVWULSVWHDN:KHQLWLVFRRNHGWRPHGLXPUDUHWDNHLWRII
the grill and let it rest for a while. This allows the juices that are under pressure
DQGSUHVVLQJRXWLQWKHKRWPHDWWRUHOD[DQGJREDFNWRZKHUHWKH\EHORQJ,I
you were to cut the steak right after removing it from the grill, the juices would
spill from the steak and be lost.

To make a Sicilian sauce to go with the grilled steak, start with a cast-iron pan
RYHUOLYH¿UHRQDJULOO$GGVRPHROLYHRLOWRWKHSDQDORQJZLWKVRPHFUXVKHG
JDUOLF2QFHWKHSDQLVVL]]OLQJDGGVRPHFHOHU\ZKLFKWDNHVDOLWWOHELWRIWLPH
to cook and goes in before other vegetables. Chop up a chile pepper and add it
to the pan.

:KHQFRRNLQJRYHUDOLYH¿UHRQDJULOOEHFDUHIXOZLWKJDUOLF/HDYHLWLQELJ
pieces so that you can easily pluck it out if it burns. Burnt garlic becomes bitter

32
YHU\ TXLFNO\ VR SD\ VSHFLDO DWWHQWLRQ WR WKH JDUOLF 2QFH \RX FDQ VPHOO WKH
garlic, you know that the browning is not far off.

2QHRIWKHFKDOOHQJHVZLWKFRRNLQJRYHUOLYH¿UHRQDJULOOLVWKDW\RXGRQ¶W
KDYHWKHOX[XU\RIWXUQLQJDNQREXSDQGGRZQ6RFXWWLQJJDUOLFLQWRODUJH
chunks so that it can be easily removed if it burns is a good strategy. Another
good strategy is to create zones so that you can move the food to a cooler or
hotter part of the grill while cooking as needed.

1H[WSHHODQGGLFHXSVRPHWRPDWRHV$OVRDGGVRPHFDSHUV:KHQ\RXVHDVRQ
WKHVDXFHODWHUUHFRJQL]HWKDWFDSHUVDUHYHU\VDOW\DQGLI\RXGRQ¶WH[HUFLVH
care, you can over-season this dish. Add another salty ingredient, black olives.
Finally, add some chopped oregano. With a rustic preparation like this one, you
can leave your herbs in bigger pieces than you normally would.

&RRNWKHVHYHJHWDEOHVLQWKHSDQXQWLOWKHÀDYRUVPLQJOHWRJHWKHU<RXZDQW
the celery to get a little tender, and you want the tomatoes to begin to fall apart
into a very simple sauce. To make the sauce richer, add more oil. Taste the
VDXFHWRGHWHUPLQHZKHWKHULWQHHGVDQ\H[WUDVDOW,W¶VPRVWO\SHSSHUWKDW\RX
want to add, but also remember that there is already a chile pepper in the sauce.

The steak has had a chance to rest and can be sliced. Any juice that comes off
WKH VWHDN VKRXOG EH DGGHG WR WKH VDXFH²GRQ¶W ZDVWH LW$V WKH PHDW FRRNHG
on the grill, some of the juices dribbled off,
along with some of the seasoning. So,
you might need to add a little salt
to the meat. Finally, spoon the
sauce on top of the sliced meat.

33
Mechouia Salad
Ingredients

Yield: 50 pieces

• 3 tomatoes, roasted
• 1 ½ onions, roasted in the skin,
then peeled • ½ cup poblano pepper,
• 1 head garlic, roasted roasted, peeled, seeded,
diced ¼ inch
• 1 cup green peppers,
roasted, peeled, seeded, • 2 Tbs jalapeño pepper,
diced ¼ inch roasted, peeled, seeded,
diced ¼ inch
• 1 ½ cups red peppers,
roasted, peeled, seeded, • 6 Tbs extra-virgin olive oil
diced ¼ inch • salt, to taste
• 1 cup yellow peppers, • freshly ground black pepper,
roasted, peeled, seeded, to taste
diced ¼ inch

,Q7XQLVLDDVKHSKHUG¶VVDODGNQRZQDVmechouia, is made with all different

kinds of vegetables—including tomatoes, onions, garlic, and peppers—that are
URDVWHGLQWKHG\LQJHPEHUVRID¿UHDQGWKHQVWHDPHGXQWLOWKHLUSHHOVORRVHQ
7KHQWKH\¶UHFKRSSHGDQGVHDVRQHG

Place the vegetables on the grill until they are blistered black on the outside.
6LPLODUO\ URDVW D ZKROH KHDG RI JDUOLF DQG DQ RQLRQ 2QLRQV DUH ¿UPHU DQG
fuller, so you might need to bury them in the embers until they are soft and
caramelized. You can also cook onions on the top rack of the grill. Some of the
vegetables might also need to be steamed to soften up their peels.

34
2QFH WKH YHJHWDEOHV DUH FRRO SHHO DZD\ WKH ZRUVW RI WKH EODFN SDUWV RI WKH
skins so that you can work with what remains. The peels should come off
UHODWLYHO\HDVLO\$OWKRXJK\RXPLJKWZDQWWRGRQ¶WULQVHWKHYHJHWDEOHVLQWKH
VLQNDIWHUSHHOLQJWKHPEHFDXVHDOORIWKHURDVWHGVPRN\ÀDYRURIWKHHPEHUV
will be lost down the drain.

1H[W FXW WKH YHJHWDEOHV LQWR VPDOOHU FKXQNV 0L[ WKH YHJHWDEOHV LQ D ERZO
Season with salt and pepper, if desired. Drizzle some olive oil on top. This
VDODGLVRIWHQÀDYRUHGZLWKFDSHUVDQGROLYHVVRDGGWKHPLI\RX¶GOLNH<RX
might also want to add some fresh herbs and squeezed lemon juice.

Aleppo-Style Red Pepper and Walnut Dip (Muhammara)

Ingredients

Yield: 6 portions

• 1 ½ lbs red bell peppers

• ½ cup walnuts, shelled and ground
• 3 Tbs quality bread crumbs e
• ¼ tsp red chile paste
or sesame cracker crumbs (or more, to taste)
• 1 lemon, juiced (or more, to taste) • ¼ tsp salt
• 4 tsp pomegranate molasses • ¼ tsp ground cumin
(preferably Cortas brand, available • 1 Tbs olive oil
at Middle Eastern grocery stores)

7KHUHLVDULFKWUDGLWLRQLQWKH0HGLWHUUDQHDQRIQXWHQULFKHGVDXFHVVXFKDV
pesto, romesco, and muhammara. Muhammara is a sauce from the eastern
0HGLWHUUDQHDQDQGLWVQDPHWUDQVODWHVURXJKO\LQWR³EULFNFRORUHG´RU³EULFN
red.” It gets part of its color from roasted red peppers. Walnuts are also added.

Roast some red peppers on a grill, and

WKHQ SHHO WKHP 0DNLQJ WKLV VDXFH Vinegar versus
involves grinding everything up in a food
Lemon Juice
processor, beginning with the roasted red
peppers and walnuts. To season the sauce, The regions of the
DGG VRPH KRW FKLOH SDVWH²EXW GRQ¶W Mediterranean that don’t use
overdo it, because this sauce is not known alcohol for religious reasons
IRUEHLQJ¿HU\KRW7KHQDGGVRPHWRDVWHG don’t use vinegar. Without
cumin, lemon juice, and bread to absorb vinegar, lemon juice is used
to make food sour.
DQ\ RI WKH H[FHVV PRLVWXUH LQ WKH VDXFH
Turn on the food processor.

35
1H[WDGGVDOWDQGSRPHJUDQDWHPRODVVHVZKLFKKDVDVZHHWVRXUÀDYRUWKDW
GH¿QHVWKLVGLS)LQDOO\WROHQGVRPHULFKQHVVHPXOVLI\WKHGLSZLWKROLYHRLO
Taste it to determine whether it needs more salt.

Baba Ghanoush (Mutabbal)

abbal)
l
Ingredients

Yield: about 1 ½ quarts

• 6 eggplants, large
• 1 cup sesame tahini paste
e
• 3 garlic cloves, minced • 4 oz pure olive oil,
not extra-virgin
• 2 lemons, juice of
• ½ cup yogurt (if needed
• salt, ground black pepper,
for thinning)
and Tabasco, to taste

Hummus is a dip or sauce made with chickpeas, tahini, and garlic. Baba
JKDQRXVK LV VLPLODU WR KXPPXV H[FHSW WKDW LQVWHDG RI FKLFNSHDV LW XVHV
eggplant. It is either called baba ghanoush or mutabbal, depending on where in
WKH0HGLWHUUDQHDQLWFRPHVIURP

To make baba ghanoush, roast some eggplant over the embers of a grill until it
LVFRPSOHWHO\FRRNHGDQGVRIW,WVKRXOGFROODSVH2QFH\RXUHPRYHLWIURPWKH

36
grill, shake off any dust, and cut it in half with a sharp knife. Scrape the pulp
from the shell into a bowl.

1H[WDGGWDKLQLZKLFKLVVHVDPHVHHGSDVWH$OVRDGGJDUOLFSHSSHUDQGVDOW
Lemon juice is added to brighten up the sauce and cut through the richness of
the tahini. Stir the ingredients, breaking up any big chunks. Taste the sauce to
GHWHUPLQHZKHWKHULWQHHGVPRUHVHDVRQLQJ(QULFKLWZLWKRLO

You can also add grilled lemons, which give up their juices more readily than
uncooked lemons. If you like herbs, add some cilantro.

Tzatziki (Cacik)

Ingredients

Yield: 6 portions

• 1 cup plain yogurt, thick

• ½ cup cucumber, peeled and
seeded, diced small
• 1 Tbs lemon juice • 2 Tbs mint, chopped
d
• ½ tsp cayenne, ground • kosher salt, to taste
e
• 2 Tbs cilantro, chopped

37
The sauce known as tzatziki—or cacik, depending on where in the
0HGLWHUUDQHDQLWFRPHVIURP²LVPDGHIURP\RJXUWDQGFXFXPEHUV3UHIHUDEO\
the yogurt used to make it is thick Greek yogurt. In a bowl, dress the yogurt and
diced cucumbers with some cayenne, lemon juice, chopped mint, and chopped
cilantro. Season with salt. Some people also add dill, especially when making
tzatziki, which is the Greek version of this sauce.

Turkish Grilled Eggplant Sandwich

Ingredients

Yield: 6 portions

• 12 slices eggplant, peeled and cut 1 inch

thick (approximately 1 large eggplant)
• ѿFXSROLYHRLO
• 7EVJDUOLF¿QHO\PLQFHG
• 1 Tbs ground cumin seed, toasted • 6 pita bread rounds
• 2 Tbs lemon juice • 24 mint leaves
• salt and pepper, to taste

This sandwich features eggplant. Brush some thick-sliced eggplant with garlic
oil, which is olive oil with garlic chopped into it, and lemon juice. Then,

38
sprinkle salt and pepper on both sides of the eggplant, along with some toasted
and ground cumin.

Place the eggplant on the grill until it

browns. Be careful not to undercook it,
Sweet versus Lean
EHFDXVHLI\RXGRLWZLOOEHFKHZ\0DNH Food on the Grill
sure that it is very tender before removing Be cautious when you put
it from the grill. things on the grill. Every grill
has a different temperature,
0DNH VXUH WR KDYH DYDLODEOH WKH VWDQGDUG and while you can evaluate
sandwich toppings, such as ripe tomatoes the heat with your hand, there
and lettuce. You can also top your is no better way to check the
sandwich with chopped mint leaves, amount of heat that your food
which make a refreshing addition to a is getting than simply seeing
how the food is responding
vegetable sandwich like this one. You can
to the heat. Sweet food
also roast other vegetables, including red browns quickly; lean food that
peppers and chiles, and you can cut them doesn’t have a lot of sugar in
up to be used as part of the sandwich. it browns slowly.

2QFH WKH HJJSODQW LV EURZQHG DQG

completely cooked, start to assemble your sandwich. Try spreading some
tzatziki and muhammara inside some pita bread. Think of them as ketchup and
mayonnaise with a Greek or Turkish passport. Then, add the tomato, lettuce,
roasted vegetables, eggplant, and mint on top. You can even add steak to the
sandwich. In addition to tzatziki and muhammara, baba ghanoush is a great
spread to use on this sandwich.

39
Lamb Kabobs

Ingredients

Yield: 6 portions

• 2 Tbs olive oil

• 4 garlic cloves, minced
• ½ tsp freshly ground • 1 lb leg of lamb meat for
black pepper skewers, or rack of lamb
cut into 8 chops
• salt, to taste

40
Turkish Baharat Spice Mix for Lamb
Ingredients

Yield: ½ cup

• 1 Tbs cinnamon, ground • 1 tsp fennel, ground

• 1 Tbs nutmeg, ground • 1 tsp allspice, ground
• 1 Tbs cumin, ground • 1 tsp cloves, ground
• 1 Tbs coriander seed, ground • 1 Tbs mustard seeds,
grou
ground
• 2 Tbs mint, sieved, dried
• 2 Tbs oregano, sieved, dried
• 2 Tbs black pepper, ground
• 4 bay leaves, ground
in a spice or coffee grinder

7KH 0HGLWHUUDQHDQ LV NQRZQ IRU NDEREV 6KLVK NDEREV

E DUH YHU\ SRSXODU EXW
there are many different varieties of kabobs. To make basic lamb kabobs, start
with leg of lamb that has been cut into one-inch cubes and marinated in salt,
pepper, olive oil, and garlic. Put the marinated lamb on skewers on the grill.

<RXFDQÀDYRUWKHODPELQPDQ\GLIIHUHQWZD\V2QHRSWLRQLVWRÀDYRUWKHODPE
DVLILWZHUHFRPLQJIURP7XUNH\7KHUHLVDGHOLFLRXV7XUNLVKVSLFHPL[IRUDOO
kinds of meat—and even vegetables—called baharat, which is composed of
cinnamon, nutmeg, cumin, coriander, mint, oregano, black pepper, bay leaves,
fennel, allspice, cloves, and mustard. Stir all of these spices together, and add
WKHPL[WXUHWRERWKVLGHVRIWKHODPENDEREVEHIRUHSXWWLQJWKHPRQVNHZHUV
RQWKHJULOO8VHIRLOWRSURWHFWWKHHQGVRIWKHVNHZHUVVRWKDWWKH\GRQ¶WEXUQ

2QH ZD\ \RX PLJKW ¿QG WKLV ODPE LQ *UHHFH LV ZLWK PDUMRUDP DQG OHPRQ
MXLFH<RXFDQDOVRVNHZHUWKHODPERQEUDQFKHVRIURVHPDU\&KRSVRPHH[WUD
URVHPDU\DQGVRPHWK\PHDQGDGGVDOWDQGSHSSHUWRWKLVPL[WXUH5ROOWKH
ODPELQWKHVSLFHPL[WXUH7KHURVHPDU\VNHZHUZLOOÀDYRUWKHPHDWIURPWKH
inside as it cooks.

41
42
 Grilling Poultry
Lesson 6

W
hen people think about poultry, they tend to think about chickens.
But quail, duck, geese, and turkeys are all members of the poultry
family as well. In this lesson, you will learn how to make dishes that
IHDWXUHGLIIHUHQWW\SHVRISRXOWU\²VSHFL¿FDOO\FKLFNHQTXDLODQGWXUNH\,Q
addition, you will learn how to make a versatile dry rub that can be used on all
types of poultry, a salsa that tastes great on top of quail, and a three-grain salad
and an apricot chutney that can accompany a holiday turkey.

Barbecued Chicken

Ingredients

Yield: 4 portions

• 2 whole chickens, • 2 Tbs salt

lt
2 ½–3 ½ lbs each • 1 cup barbecue rub

Chicken Dry Rub

Ingredients

<LHOGѿFXS

• 1 Tbs paprika • 1 tsp black pepper

• 1 Tbs garlic powder • 1 tsp oregano
• 1 Tbs kosher salt • ½ tsp cayenne
• 1 Tbs brown sugar • ½ tsp coriander
• 1 tsp sage • ½ tsp cumin

This barbecue dry rub can be used across the board with all poultry. It consists
of a bunch of different colorful and aromatic spices, including cayenne pepper,
sage, garlic powder, coriander, black pepper, paprika, oregano, cumin, and
brown sugar. Combine all of these spices, along with salt, in a bowl, stirring
DQGPL[LQJZHOO3XWWKHVSLFHUXELQD]LSORFNEDJ

43
Barbecue Sauce
Ingredients

Yield: 1 quart

• 12 oz orange juice concentrate • 2 oz prepared mustard

• 12 oz prepared chile sauce • ½ tsp garlic powder
• 5 oz molasses • 2 oz lemon juice
• 3 oz soy sauce • chicken stock, as needed

1H[W WDNH VRPH FKLFNHQ WKLJKV DQG OHJV DQG ZLWK D NQLIH VODVK DFURVV WKH
middle of them, right down to the bone. This is going to allow the heat to
penetrate down to the bone, and the thighs and legs will cook quicker than they
ZRXOGRWKHUZLVH7KLVLVDOVRJRLQJWRDOORZWKHGU\UXEWRJHWLQWRWKHÀHVKRI
WKHFKLFNHQDVRSSRVHGWREHLQJRQWKHRXWVLGHGUDZLQJWKHÀDYRUVDQGWKH
salting capabilities into the meat.

Then, insert the meat into the ziplock bag of spices and close the bag before
shaking it up, making sure that the meat is evenly coated with the dry rub.
Refrigerate the bag for at least four hours and up to about 12 hours.

2QFHWKH\KDYHEHHQPDULQDWHGSODFHWKHSLHFHVRIFKLFNHQRQDKRWVSRWRQWKH
grill. Cook them until they get some markings on the outside, along with some
FDUDPHOL]DWLRQ$IWHUDERXWVL[RUVHYHQPLQXWHVULJKWEHIRUHWKH\DUHFRPSOHWHO\
cooked, generously glaze the thighs and legs with some barbecue sauce.

2QFHWKHFKLFNHQWKLJKVDQGOHJVKDYHVDXFHRQWKHPLIWKH\VWD\LQRQHSODFH
on the grill for any length of time, the sauce is going to burn. But if you keep
them moving regularly, after about two to three minutes, the sauce is going to
caramelize and form a crust on the outside.

Grilled Quail with Sausage and Polenta

a
Ingredients

Yield: 8 portions

• ѿFXSROLYHRLO • 8 sage branches

• 1 Tbs lemon juice • 2 bay leaves
• 2 cloves garlic, crushed • 8 quail, semi-boneless
• salt and pepper, to taste • 8 sweet Italian sausages
s
• 12 thyme branches

44
Basic Polenta
Ingredients

Yield: 8 portions

• 1 ½ cups polenta
• 6 cups chicken stock or water • salt, to taste
• ½ cup heavy cream • freshly ground pepper,
to taste
• ѿFXS3DUPHVDQFKHHVHJUDWHG

Salsa Verde
Ingredients

Yield: 8 portions

• 1 cup Italian parsley leaves, • ½ cup extra-virgin olive oil

chopped • DQFKRY\¿OOHWVPLQFHG
• 1 garlic clove, minced • SLQFKFUXVKHGUHGSHSSHUÀDNHV
• 2 Tbs capers, chopped • salt and pepper, to taste
• 1 Tbs caper liquid • 1–2 Tbs lemon juice

This dish features quail as the protein. Start by making the marinade for the
quail, which includes crushed garlic cloves, fresh bay leaves, fresh thyme
VSULJV IUHVK OHPRQ MXLFH H[WUDYLUJLQ ROLYH RLO DQG VDJH OHDYHV DQG VWHPV

45
46
Combine all of the ingredients into a ziplock bag. Add a generous amount of
salt and some pepper.

)RUWKLVUHFLSHXVHVHPLERQHOHVVTXDLO7KHERQHVVWLOOH[LVWLQWKHZLQJVDQG
legs, but all the bones in the breast and body have been removed. Quail are
YHU\GHOLFDWHDQGFRRNYHU\TXLFNO\DQGWKH\KDYHDGLVWLQFWJDP\ELUGÀDYRU

Place the quail in the marinade. Close the bag, and roll the quail around in the
PDULQDGHDOORZLQJWKHÀDYRUVWREOHQGWRJHWKHU3XWWKHEDJLQWKHUHIULJHUDWRU
for about an hour or two, depending on the size of the birds.

Cut some Italian sausages in half and brush them with oil. Place them on the
JULOOZLWKWKHÀDWVLGHGRZQZKLFKZLOOUHVXOWLQHYHQJULOOPDUNV

Polenta is coarse-grain cornmeal that is frequently cooked with water or stock

WR K\GUDWH WKH JUDLQV 2QFH WKH SROHQWD LV FRRNHG LW FDQ EH VHUYHG DV D VRIW
SROHQWDZKLFKLVVLPLODUWRDSRUULGJHRUSXGGLQJRULWFDQEHVHUYHGDVD¿UP
SROHQWD7KHUDWLRIRUD¿UPSROHQWDZKLFKZLOOEHXVHGLQWKLVGLVKLVDERXW
four parts of liquid to one part of polenta.

2QFH\RXFRRNDQGWKHQIRUPWKH¿UPSROHQWDLQDSDQSXWLWRQWKHJULOO<RX
ZDQWWRJULOOLWWRJHWVRPHJULOOPDUNVRQLW0DNHVXUHQRWWRPRYHLWWRRVRRQ
EHFDXVHWKDW¶VZKDWFDXVHVWKHFUXVWRQWKHERWWRPWRWHDU

Add the marinated quail to a hot spot on the grill. Lay them out so that the
EUHDVW²WKH SUHVHQWDWLRQ VLGH²JRHV GRZQ ¿UVW %HFDXVH WKH EUHDVW LV WKH
ÀDWWHVW VXUIDFH LW SURGXFHV WKH EHVWORRNLQJ JULOO PDUNV 3DW WKH TXDLO GU\
OLJKWO\ZLWKDSDSHUWRZHOWRJHWWKHH[FHVVPRLVWXUHRIIWKHVXUIDFH

The condiment for this dish is a classic sauce that is used frequently in both
Spain and Italy. It is called salsa verde, which means “green sauce.” It uses a
QXPEHURIÀDYRUIXOLQJUHGLHQWVDQGORWVRIIUHVKKHUEVLQFOXGLQJPLQFHGJDUOLF
fresh chopped capers, the pickling liquid that the capers are stored in, chopped
DQFKRYLHV UHG SHSSHU ÀDNHV IUHVK OHPRQ MXLFH DQG IUHVK FKRSSHG SDUVOH\
Combine these ingredients, adding freshly ground black pepper, salt, and olive oil.

Check on the sausages, polenta, and quail on the grill. Flip the polenta when
you see golden-brown grill marks on the bottom. Rotate the quail to create
FURVVHGJULOOPDUNVRQWKHERWWRP7KHQWXUQWKHTXDLORYHUIRUDQH[WUDIHZ
minutes. They should plump up when they are cooked. The sausages should be
fully cooked.

Plate the food starting with the polenta. Then, add the sausage and quail, with
salsa verde on top.

47
Barbecued Whole Turkey

Ingredients

Yield: 6 portions

• 1 10-lb turkey
• 4 oz butter, room temperature
• salt and freshly cracked black Rub
pepper, to taste • ¼ cup olive oil
• 2 Tbs minced garlic
6WXI¿QJ
• 2 Tbs thyme, dried
• 1 lemon, halved
• 2 Tbs brown sugar
• 4 cloves garlic, crushed
• 2 tsp cumin, ground
• parsley stems, green onion tops,
or other herbs, as desired • salt and freshly cracked
black pepper, to taste
• salt, as needed

48
Three-Grain Salad
Ingredients

Yield: 6–8 portions, or 3–4 cups

• 1 cup Italian farro or soft-wheat

berries, soaked in 1 ½ cups
of water for 2 hours
n minced
• ¼ cup yellow onion,
• 6 cups vegetable broth, clear
white chicken stock, or water • ¼ cup fresh basil, parsley,
or mint, minced
• ½ cup extra-virgin olive oil
(or more, to taste) • 1 cup water
• ¼ cup fresh lemon juice • 1 cup wild rice, rubbed
(or more, to taste) with 1 tsp olive oil
• 1 cup green lentils • salt, to taste
• 1 medium English cucumber, • freshly ground black
peeled and diced or white pepper, to taste
• 1 bunch scallions, • 1 tsp hot red pepper
sliced on the diagonal ÀDNHV RSWLRQDO

Apricot Chutney with Nigella Seeds

Ingredients

Yield: 3 cups

• ½ lb dried apricots
• ѿFXS7EVZKLWHYLQHJDU • 3–4 whole cloves
• ¼ cup sugar assia
• 1 cinnamon stick or cassia
(1-inch piece)
• 1 ½ oz jaggery
• 5 whole black peppercorns
• 1 tsp nigella seeds
• ½ tsp ground cinnamon
• 1 tsp cayenne pepper

This dish takes a nontraditional look at a holiday classic—turkey. Traditionally,

turkeys are roasted in the oven. And as they roast in the oven, they are
surrounded by skin that has a lot of fat in it. That fat renders down, turning
LQWROLTXLGIDW,WEDVWHVWKHELUG7KHIDWOLTXH¿HVDQGJRHVLQWRWKHPHDW$QG
a lot of that fat ends up in the bottom of the roasting pan, which is then turned
back into gravy to remedy the fact that the turkey is overcooked and dry. To
PLQLPL]HWKHSURFHVVRIH[WUDFWLQJWKHMXLFHVDQGWKHQSXWWLQJWKHPEDFNRYHU
the top of the turkey, you can cook the turkey in a barbecue grill.

49
50
Before you stuff the turkey, sprinkle salt all around the inside of the cavity so
WKDWLWFRDWVWKHZKROHLQVLGH6DOWLVJRLQJWRHQKDQFHWKHÀDYRURIWKHWXUNH\
Then, stuff the cavity with some herbs, such as parsley stems, thyme, and sage.
Also add some cloves of garlic and lemon halves. All of these ingredients will
VWHDPDQGPL[ZLWKWKHMXLFHVLQVLGHÀDYRULQJWKHELUGIURPWKHLQVLGHRXW

The goal for the outside of the turkey is a crispy skin and a golden-brown
H[WHULRU,QDGGLWLRQWRWKHIDWFRQWHQWLQWKHWXUNH\VNLQDGGVRPHSDWVRIFROG
butter underneath the skin. That additional fat in the form of butter is going to
increase the moisture content of the turkey. Stay up high on the bird with the
butter because gravity will draw the fat down into the remaining parts of the bird.

1H[W VSULQNOH D GU\ UXE RQ WKH RXWVLGH RI

the turkey, massaging it into the bird. The Using a Dry Rub
dry rub will season the outside, and the versus Brining Poultry
salt in it will help dry out the skin and help
As opposed to using a
form the crust that will result in a crispy
dry rub, another option
skin. It also acts as an antibacterial step; the that many people use with
spices and salt kill any bacteria that may poultry is brining, which
H[LVWRQWKHVXUIDFHDUHDRIWKHELUGZKLOH involves placing the poultry
LW¶VFRRNLQJIRUDQH[WHQGHGSHULRGRIWLPH in a solution of saltwater and
seasonings. Brining utilizes
Cook the turkey in a barbecue grill. Start salt through osmosis. The
with a hot bed of coals, and place a drip salt in the water moves
through semipermeable
pan in the center of the grill underneath the
membranes to create
grate. Put the turkey in the center the grill.
equilibrium. The result is
Then, sprinkle a few wet wood chips on seasoned liquid inside the
each side on top of the hot coals. As those poultry. An advantage of this
EHFRPHGU\ZRRGFKLSVWKH\¶UHJRLQJWR method is that the seasoned
generate smoke, which is going to create poultry will have a higher
DJUHDWÀDYRULQWKLVWXUNH\3XWWKHOLGRQ water content in it than it did
the grill, and check the temperature after a before by about 10 to 15
IHZPLQXWHVWRPDNHVXUHLW¶VDSSURSULDWH percent, so the poultry ends
up with more juice in it than
it would have had if it had
After an hour and a half, check on the turkey. been cooked traditionally.
The skin should be starting to get some color
on it from the heat and smoke. You can baste
the bird with some of the juices from the bird, which contain herbs, to soften the
VNLQEDFNXSDOLWWOH,W¶OOHYHQWXDOO\JHWFULVS\DJDLQEXWWKHOLTXLGZLOONHHSLWIURP
EXUQLQJ,QDGGLWLRQWRWKHMXLFHVIURPWKHELUG\RXFDQXVHDSSOHMXLFHLI\RX¶G
OLNHPRUHÀDYRU$OVRDGGDIHZPRUHZHWZRRGFKLSVWRJHWPRUHVPRNHÀDYRU

2QFHWKHVNLQLVFULVS\RQWKHRXWVLGHWKHWXUNH\VKRXOGEHIXOO\FRRNHGDQG
ready to carve. Serve with three-grain salad and apricot chutney.

51
 Latin American–
Style Grilling
Lesson 7

I
QWKLVOHVVRQZH¶UHJRLQJWRWDNHRXUJULOOLQJWR/DWLQ$PHULFD<RXZLOO
OHDUQKRZWRPDNHDVLPSOHEXWIXOOÀDYRUHGPDULQDGHFDOOHGPRMRWKDW\RX
can use to make a piece of skirt steak taste like it came from the Caribbean
islands. You will also learn how to make jerk chicken, which is common in
-DPDLFD,QIDFW\RXFDQWU\WKHMHUNWHFKQLTXHRQ¿VKRUVKULPS)LQDOO\\RX
ZLOOOHDUQKRZWRFRRN¿VKLQDVW\OHXVHGLQWKH<XFDWiQ²LQVLGHEDQDQDOHDYHV
on the grill.

Orange Mojo–Grilled Skirt Steaks

Ingredients

Yield: 4–6 portions

• 6 8-oz skirt steaks,

lightly pounded • 2 Tbs toasted
• ½ cup orange mojo and ground corianderr
• kosher salt and freshly ground • 1 cup fresh-squeezed
pepper, to taste orange juice
• 1 Tbs sherry vinegar
Orange mojo • ǩFXSIUHVKFLODQWURFKRSSHG
• 1 cup olive oil • ǩFXSIUHVK,WDOLDQ
• 4 Tbs garlic, minced parsley, chopped
• 1 Scotch bonnet pepper, • 1 tsp kosher salt
diced, or 1 jalapeño, diced • ½ tsp fresh toasted
• 2 Tbs toasted and ground cumin and ground black pepper

The star of this dish is a marinade called mojo. To make it, put some oil and
garlic in a hot pan. Add a jalapeño pepper, or if you like it even spicier, you can
use a habanero or spicier chile.

<RXZDQWWRFRRNWKHJDUOLFVRWKDWWKHÀDYRUFRPHVRXW<RXFDQDOORZDVOLJKW
amount of browning, but be careful about burning garlic because it becomes
ELWWHUYHU\TXLFNO\2LOKHOSVWRGLVWULEXWHWKHKHDWHYHQO\WRWKHJDUOLF

52
Add coriander and cumin to the pan,
allowing them to sweat in the oil so that Measuring Meat
WKHÀDYRUVGHYHORS2LOLVDJUHDWYHKLFOH Doneness
IRU ÀDYRU HVSHFLDOO\ LQ VSLFHV OLNH WKHVH
To tell when meat is done
two that have resins in them. Cumin offers
cooking, relax your hand
DGHHSHDUWK\ÀDYRUDQGFRULDQGHURIIHUV and poke yourself in the
D FLWUXV\ ÀDYRU ,I DW DQ\ SRLQW WKH SDQ heel of your palm, and your
looks dry, add more oil. relaxed palm will feel like
raw meat. If you touch your
1H[W GHJOD]H WKH SDQ ZLWK RUDQJH MXLFH WKXPEWR\RXU¿UVW¿QJHU
Let it cook down a little bit. The orange \RXUSDOP¿UPVXSDOPRVW
juice contains sugar, which allows more imperceptibly, and it goes
effective browning. from feeling like raw meat
to rare meat. If you touch
your thumb to your middle
Toward the end of the cooking, add parsley ¿QJHU²GRQRWSUHVVMXVW
and cilantro to the pan. Stir the herbs in, WRXFKLW²\RXUSDOP¿UPV
and season the contents of the pan with up again, and that’s what
salt and pepper, if desired. Finally, add medium meat feels like. If
sherry vinegar and more olive oil. you touch your thumb to your
ULQJ¿QJHU\RXUSDOPIHHOV
Put the mojo into a bowl to cool before like medium-well meat. If you
you use it as a marinade. Do not put a hot touch your thumb to your
OLWWOH¿QJHU\RXUSDOPLVYHU\
marinade over a piece of meat. If you do,
¿UPDQGWKDW¶VZKDWZHOO
you end up cooking the meat in the hot done meat feels like.
PDULQDGH 2QFH WKH PRMR FRROV DGG WKH

53
meat and marinade to a ziplock bag. A thin piece of meat like a skirt steak
could marinade in the mojo for about an hour. Because the marinade has acid
in it, you have to be careful about how long you marinate the meat. Acid can
cook the meat initially and then make it feel mushy, almost like ceviche.

After the skirt steaks have marinated, place them on the grill. After they have
FRRNHGRQRQHVLGHÀLSWKHPRYHU$IWHUDERXWWRPLQXWHVRUZKHQWKH
steaks are cooked to whatever level of doneness you prefer, pull them off the
grill. Let them rest for a short time. The thinner the meat is, the less thermal
mass it has, and the less inclined it is to hold on to heat for a long time.

:KHQ\RXORRNDWDSLHFHRIVNLUWVWHDNLW¶VIDLUO\HDV\WRVHHZKHUHWKHJUDLQ
is—it runs directly across the steak. If you cut with the grain, the grains (or
¿EHUV RIWKHPHDWDUHDOPRVWOLNHOLWWOHUXEEHUEDQGVOHIWLQORQJSLHFHV,IRQ
WKHRWKHUKDQG\RXFXWDFURVVWKHJUDLQ\RXFXWWKRVHUXEEHUEDQGVRU¿EHUV
into smaller pieces, which are much more tender to eat. If you want the meat to
look larger than it is, you can cut the meat on an angle, or a bias.

'UL]]OHWKHPRMRRQWRSRIWKHPHDW%HFDUHIXOWKDW\RXGRQ¶WXVHWKHPRMRWKDW
was used as a marinade; that needs to be discarded because it had raw meat in
it. Serve along with some vegetables for a simple meal that tastes like it came
from the Caribbean.

Jerk Chicken
Ingredients

Yield: about 16 pieces

• 3–4 lbs chicken thighs and drumsticks • 2 tsp thyme, dried

• 8 scallions, cut into 1-inch pieces • 1 tsp salt
• 4 jalapeños, seeded and chopped, • ½ tsp pepper
or 1–2 habaneros • ¼ tsp cayenne pepper
• 2 Tbs white vinegar, distilled • ¼ cup oil
• 1 Tbs allspice, ground • 12 lime wedges
• 4 cloves garlic, chopped

Jerk is a specialty in the Caribbean around Jamaica. The original jerk was a
SUHSDUDWLRQZKHUH\RXWRRNDSLHFHRIPHDW²IRUH[DPSOHFKLFNHQRU¿VK²
DQG UXEEHG DQ DVVHUWLYH VSLFH PL[WXUH RQ LW DV D SUHVHUYDWLYH 7KHQ \RX
FRRNHG WKH PHDW IRU D ORQJ WLPH RYHU D VORZ VPRN\ ¿UH ZKLFK DOVR KDG D
preservative effect.

54
55
Savory Watermelon and Pineapple
ineapp Salad

Ingredients

Yield: 4–8 portions

• 3 cups large watermelon

chunks, seeded • 1 serrano or jalapeño
• 3 cups large pineapple chunks pepper, seeded and minced
• ½ red onion, thinly sliced • 2 limes, juiced
• 2 Tbs chopped fresh parsley • salt, to taste
or cilantro

To make jerk chicken, start by cutting through some chicken thighs and
drumsticks almost all the way down to the bone, or even all the way down to
the bone. This allows for the penetration of the marinade.

To make the marinade, combine some scallions, thyme, cayenne pepper, and garlic.
Add salt and pepper if desired. Also add either scotch bonnets or habaneros, which
DUHH[WUHPHO\KRWSHSSHUV<RXFDQWRQHWKHPGRZQE\VLPSO\RSHQLQJWKHFKLOHDQG
cutting out the ribs and the seeds, which gets rid of about 80 percent of the heat of the
FKLOH)LQDOO\DGGVRPHRLODQGYLQHJDU8VHDEOHQGHUWRPL[HYHU\WKLQJWRJHWKHU

Pour the marinade into a ziplock bag and add the chicken. Rub the marinade
into the meat using gloved hands. Allow the chicken to marinate for about two
to four hours in the refrigerator.

2QFHLWLVPDULQDWHGSODFHWKHFKLFNHQRQWKHJULOOWRFULVSXSWKHVNLQ<RX
want the skin to be golden, so place the chicken on the grill with the skin side
GRZQ$IWHUDERXWIRXURU¿YHPLQXWHVRURQFHWKHVNLQKDVFULVSHGXSDQGLV
golden, turn the chicken over.

For the remainder of the cooking, cook the chicken slowly, as if it were in an oven.
2QDJDVJULOO\RXFDQFUHDWHDQRYHQE\WXUQLQJWKHKHDWRIIRQRQHVLGHRIWKHJULOO
moving the chicken over to that side, and then putting a lid on top. Leave some
smoldering wood chips under the lid for the entire time the chicken is cooking. The
ZRRGFKLSVZLOOOHQGVRPHDXWKHQWLFVPRN\ÀDYRUWRWKHMHUNFKLFNHQ

Some grill lids have a thermometer that will tell you what the temperature inside is.
You want the temperature to be around 400 degrees, with no heat under the chicken.
Adjust the gas to maintain the temperature that you want. The chicken should take
somewhere between 30 and 40 minutes to cook all the way through. The skin will
FULVSXSDQGZKHQLW¶VGRQHLWZLOOKDYHWKHVPRN\ÀDYRURIWUDGLWLRQDOMHUN

56
2QFHLW¶VGRQHFRRNLQJSXWWKHMHUNFKLFNHQRQDSODWH6RPHSHRSOHOLNHWRHQMR\
jerk with lime juice squeezed on top, so garnish the plate with lime wedges.

To accompany the chicken, make a salad that would be typical in the Caribbean
islands. This salad lends freshness and vitality to the rich, smoky, meaty jerk
chicken. It provides balance in the meal. To make this fruit salad, start with
pineapple and watermelon. Add some chopped parsley or cilantro, along with
a minced chile pepper, such as a serrano. Also add some red onions. As a
GUHVVLQJVTXHH]HOLPHMXLFHRQWRSRIWKHIUXLWPL[WXUHDQGVSULQNOHZLWKVDOW
0DULQDWHWKHVDODGIRUDERXWWRPLQXWHVLQWKHUHIULJHUDWRUEHIRUHVHUYLQJ

Yucatecan Grilled Fish Tacos

Ingredients

Yield: 6–8 portions

• ѿFXSDFKLRWHVHDVRQLQJ
paste (recipe follows) • 1 banana leaf, a piece at least
• 3 Tbs fresh sour orange 2 feet long, 10 to 12 inches
or lime juice wide, plus extra for garnish
• òOEVVNLQOHVV¿VK¿OOHWV • 12–16 corn tortillas
(such as sea bass, snapper, • 1 cup roasted tomato-jalapeño
grouper, halibut, or mahimahi), salsa (recipe follows)
cut into 4 pieces

57
Achiote Seasoning Paste (Adobo de Achiote)
•
Ingredients

<LHOGѿFXS

• 2 Tbs achiote seeds

• 2 tsp allspice, whole
or freshly ground
• 1 tsp black pepper,
whole or freshly ground
• 6 garlic cloves, peeled
• 1 ½ tsp dried oregano,
preferably Mexican • 1 tsp salt
• 3 Tbs cider vinegar

Pickled Red Onions

Ingredients

Yield: 1 cup

• 1 red onion, small,

peeled and sliced
ǩLQFKWKLFN
• 2 garlic cloves,
• ¼ tsp black peppercorns peeled and halved
• ¼ tsp cumin seeds • ¼ tsp salt
• ½ tsp dried oregano, • ѿFXSFLGHUYLQHJDU
preferably Mexican

58
Roasted Tomato-Jalapeño Salsa (Salsa de Molcajete)

Ingredients

Yield: 2 cups

• 1 lb red, ripe tomatoes

(2 medium-large round • ½ white onion,
ni sm
small,,
or 6 to 8 plum) ¿QHO\FKRSSHG
• 2 fresh jalapeño chiles, large • ѿFXSFKRSSHGFLODQWUR
• 3 garlic cloves, unpeeled loosely packed
• ½ tsp salt • 1 ½ tsp cider vinegar (optional)

There is a delicious dish called cochinita pibilLQWKH<XFDWiQWKDWLVDVSHFLDOO\

marinated suckling pig wrapped in banana leaves and then baked in a pit
barbecue. Cochinita is the suckling pig; pibil is the marinade.

7KLVGLVKDSSOLHVVRPHRIWKRVHLGHDVWR¿VK7KHPDULQDGHVWDUWVZLWKDQQDWWR
seed, which is used in America as a food additive, but it is a seasoning in the
<XFDWiQ7KHVHHGLVKDUGWRJULQGXSDQGPDNHVPRRWKEXW\RXFDQEX\LWSUH
JURXQGDQGPL[HGZLWKKHUEVJDUOLFDQGYLQHJDU7KLVLVFDOOHGDFKLRWHSDVWH

Traditionally, achiote paste is thinned out with sour orange juice, but because
WKDW FDQ EH YHU\ GLI¿FXOW WR ¿QG \RX FDQ DOVR XVH OLPH MXLFH RU HYHQ ZKLWH
YLQHJDU 2QFH D WKLQ EURWK\ FRQVLVWHQF\ GHYHORSV LW¶V UHDG\ WR EH XVHG WR
PDULQDWHVRPH¿VKVXFKDVKDOLEXWRUVQDSSHU

59
60
:UDSWKH¿VKLQDEDQDQDOHDIDQGWKHQDGGWKHPDULQDGH7KHEDQDQDOHDIZLOO
FRQWDLQWKHPDULQDGHVRWKDWLWFDQÀDYRUWKH¿VK,I\RXGRQ¶WKDYHDEDQDQD
OHDI \RX FDQ XVH IRLO LQVWHDG RU \RX FRXOG MXVW PDULQDWH WKH ¿VK DQG SXW LW
on the grill. When you work with a banana leaf, put it over the heat of the
JULOOXQWLOLWWXUQVVKLQ\7KDW¶VWKHFHOOVWUXFWXUHEUHDNLQJGRZQDQGLWUHOHDVHV
some oils, making the leaf easy to fold.

$IWHU¿OOLQJWKHEDQDQDOHDIZLWKWKH¿VKDQGPDULQDGHIROGWKHHQGVRIWKH
EDQDQDOHDIXSDQGRYHUWKH¿VK8VHDWLHPDGHIURPDEDQDQDOHDIWRFORVH
WKHSDFNHW\RX¶YHFUHDWHG2QFHLW¶VDOOZUDSSHGXSLWFDQJRRQWKHJULOO<RX
PLJKWFRQVLGHUÀLSSLQJLWWRSWRERWWRPKDOIZD\WKURXJKWKHFRRNLQJ

,W¶VYHU\GLI¿FXOWWRWHOOKRZORQJWKH¿VKZUDSSHGLQDEDQDQDOHDIZLOOWDNH
WR FRRN EXW IRU HDFK LQFK RI WKLFNQHVV \RX FDQ H[SHFW DERXW  PLQXWHV RI
FRRNLQJWLPHRYHUDPRGHUDWHKHDWJULOO2IFRXUVH\RXFDQRSHQWKHEDQDQD
OHDI WR VHH LI WKH ¿VK LV FRRNHG ,W ZLOO EH PRLVW 2QFH WKH ¿VK ÀDNHV DSDUW
HDVLO\WUDQVIHUWKHSDFNHWWRDSODWH6HUYHZLWKH[WUDPDULQDGH

There are two traditional garnishes that are served with cochinita pibil, and
also with anything with a pibilPDULQDGH2QHRIWKHPLVSLFNOHGUHGRQLRQV
To make them, slice some red onions and put them into a pot of vinegar, just
enough to barely cover them, along with oregano, cumin, cloves, peppercorns,
and salt. You bring them up to a boil. The pickled red onions will last in your
refrigerator for months.

$QRWKHUWUDGLWLRQDOJDUQLVKLVDVDOVDWKDWLVPDGHRQWKHJULOORURYHUWKH¿UH
All of the ingredients for the salsa are roasted, including tomatoes, onions,
chiles, and garlic. Then, these ingredients go into a mortar and pestle and are
pounded into a delicious salsa. Alternatively, you can pulse the ingredients a
few times in a food processor. The salsa is seasoned with salt and cilantro.
Some people also add cider vinegar.

You can either make tortillas or buy them, but either way, warm them up on the
JULOOEHIRUHVHUYLQJWKHPZLWKWKH¿VKDQGJDUQLVKHV

61
 Grilling Lamb and Beef
Lesson 8

I
Q WKLV OHVVRQ \RX ZLOO H[SORUH UHFLSHV WKDW XVH GLIIHUHQW FXWV RI PHDW
LQFOXGLQJKDQJHUVWHDNÀDWLURQVWHDNWHUHVPDMRUDQGFKXFNWHQGHU²DOO
RIZKLFKDUHJUHDWSLHFHVRIPHDWWKDWDUHDIIRUGDEOH6SHFL¿FDOO\\RXZLOO
OHDUQKRZWRPDNHDPDULQDWHG7KDLVW\OHKDQJHUVWHDNDGU\UXEEHGÀDWLURQ
steak, and a marinated teres major with coal-roasted potatoes. You will also
OHDUQKRZWRPDNHD0HGLWHUUDQHDQODPEEXUJHUZLWKtzatziki sauce
DQGDKRLVLQJOD]HGSRUNWHQGHUORLQZLWKJULOOHG1DSDFDEEDJH
DFDEE J

Thai-Style Marinated Hanger Steak

Ingredients

• 3 lbs hanger steak

• 3 stalks lemongrass (white
SDUWRQO\ ¿QHO\FKRSSHG
Marinade
Yield: 2 cups (enough for 3 lbs meat or 12 portions) • ½ cup cilantro, coarsely
chopped, with roots
• òFXS1DP ¿VKVDXFH
• 2 heads romaine lettuce,
• 4 Tbs peanut or canola oil cut into bite-size pieces
• 4 Tbs lime juice, fresh-squeezed • juice from the steak
• 7EVJDUOLF¿QHO\FKRSSHG • 2 tsp Thai bird chiles,
• 3 Tbs galangal (or ginger), sliced thin
¿QHO\FKRSSHG • ¼ bunch cilantro sprigs
• 4 Tbs palm sugar • ¼ bunch mint leaves
• peanuts, toasted, to taste

This Thai-style recipe incorporates only a small amount of meat and a lot of
vegetables and fragrant herbs and spices. Start by making the marinade. In
a ziplock bag, combine some lemongrass, chopped cilantro leaves, freshly
chopped ginger, palm sugar, minced garlic, peanut oil, fresh lime juice, and
¿VK VDXFH )LVK VDXFH LV D IHUPHQWHG VDOWLQJ DJHQW WKDW LV IUHTXHQWO\ XVHG LQ
6RXWKHDVW$VLDQFXOWXUHVDQGLVYHU\ÀDYRUIXODQGIUDJUDQW

Place some hanger steak in the bag with the marinade, close it up, and put it in
WKHUHIULJHUDWRURYHUQLJKW2QFHWKHPHDWKDVEHHQPDULQDWHGVHWLWRQVRPHSDSHU
WRZHOVWRJHWVRPHRIWKHH[FHVVZDWHURIIWKHVXUIDFH1H[WOD\WKHVWHDNLQDKRW
VSRWRQWKHJULOO8VHPHVTXLWHFKDUFRDOIRUKLJKKHDWDQGDÀDYRUIXOIUDJUDQWDURPD

62
63
 Note from the Chefs: Value Cuts
In this lesson, we want to draw your attention to a selection of beef cuts
known professionally as “value cuts” for the simple reason that they
represent great value. A number of years ago, the beef industry was only
too aware of the fact that consumers were clamoring for a limited selection
of familiar and tender cuts that represent about 40 percent of the meat
DYDLODEOHIURPWKHHQWLUHDQLPDO1HZ<RUNVWULS¿OOHW7ERQHSRUWHUKRXVH
rib eye, and prime rib. With the popularity of these cuts, availability
decreased and price increased.

In response to this, the beef industry took a good look at the remaining 60
percent of the available meat from any given animal in an attempt to identify
tender cuts that previously had been overlooked by butchers and consumers
alike. The cuts that they found, tested, and ultimately marketed represent
JUHDWYDOXHJUHDWDYDLODELOLW\DQGJUHDWÀDYRU7KHWKUHHWKDWZHFKRVHWR
VKDUHZLWK\RXDUHWKHÀDWLURQVWHDNWKHKDQJHUVWHDNDQGWKHWHUHVPDMRU

• 7KHÀDWLURQVWHDNLVDFXWIURPWKHVKRXOGHUEHQHDWKWKHEODGHERQH
Tender when sliced thin and richly marbled, this cut has a tough
piece of connective tissue that separates it in half, but this tough
tissue is most often removed by the butcher before it is sold.

• The hanger steak is an internal muscle that controls the diaphragm.

Another name for it is butcher’s tender, because often butchers
would keep this for themselves; after all, each animal only has two
portions of this delicious piece of meat. Be sure that you slice this cut
across the grain when eating.

• The teres major, or the petit tender, is a cut from the chuck, or the
VKRXOGHU,WLVVLPLODULQVKDSHWRWKHEHHI¿OOHWEXWLWLVDERXWDTXDUWHU
RIWKHVL]H7KHVLPLODULW\GRHVQ¶WHQGWKHUHEHFDXVHDIWHUWKH¿OOHWWKH
teres major is the most tender and leanest cut on the animal.

Search for these cuts and you will be rewarded with great-tasting grilled
PHDWVWKDWGRQ¶WEXVW\RXUEXGJHWWKHZD\¿OOHWRUVWULSVWHDNPLJKW

At the beginning of the cooking process, you will hear the steak sizzling, which
is the water being forced out from the heat. You want to cook the hanger steak
so that it is rare on the inside. If your steak is pretty thick, it might cook for
about seven to eight minutes.

2QFHWKHVWHDNLVGRQHFRRNLQJRQWKHJULOOOHWLWUHVWIRUDERXWWKUHHRUIRXUPLQXWHV
before cutting into it. If you were to cut into the steak as soon as you pulled it off
the grill, you would lose a lot of water, because at that time the water molecules are
moving very rapidly. Resting allows the water activity to slow down.

64
While the steak is resting, add some romaine lettuce to a bowl. Cut some spicy
chiles into small pieces. As the steak rests, it probably still will create a pool of
juice, which you can capture to use as salad dressing. Combine the chiles and
juice, and then add them to the bowl of lettuce.

2QFH WKH VWHDN LV UHVWHG \RX FDQ VOLFH LW 7KHQ DGG WKH VOLFHV WR WKH VDODG
DQGJHQWO\PL[LW²MXVWHQRXJKWRFRDWWKHOHWWXFHOHDYHVZLWKWKHEHHIMXLFHV
:KHQ\RX¶UHUHDG\WRVHUYHSODFHDVXEVWDQWLDODPRXQWRIJUHHQVRQWKHSODWH
highlighting the meat as well. Garnish with fresh sprigs of cilantro and mint.
Finally, add some toasted peanuts on top for crunch.

Steak from the Yucatán (Recado para Bistec)

Ingredients

• OEVÀDWLURQVWHDN
• 2 ½ inches cinnamon
n stick
Dry Rub
• 1 tsp cumin seed
Yield: ½ cup
• 1 ½ Tbs Mexican oregano
• ¼ cup black peppercorns
• 2 heads garlic, roasted
• 2 Tbs whole allspice
• salt, to taste

To make this dry rub, combine allspice, cumin seed, whole black peppercorns,
GULHGRUHJDQRJDUOLFDQGFLQQDPRQVWLFNV7RDVWDQGWKHQJULQGWKHPL[WXUHLQ
DVSLFHJULQGHU$GGVRPHVDOWDQGWKHQSXWWKHGU\UXEGLUHFWO\RQDÀDWLURQ

65
VWHDNLQIXVLQJWKHÀDYRUVRIWKHLQJUHGLHQWVLQWRWKHPHDW7KHVDOWDOVRVWDUWV
to denature the proteins and dry out the surface of the meat.

1H[WSODFHWKHPHDWRQWKHJULOO2LOLQJWKHJULOOEHIRUH\RXSXWDQ\WKLQJRQLW
keeps the food from sticking to the grill. When the meat is cooked to medium
rare, take it off the grill and let it rest before cutting it.

:LWKDÀDWLURQVWHDNZKLFKLVDQHORQJDWHGPXVFOHWKHPXVFOH¿EHUVUXQLQ
VSHFL¿FGLUHFWLRQV²FDOOHGWKHJUDLQRIWKHPHDW%HIRUHFXWWLQJPDNHVXUHWKDW
you identify the grain and that you are not cutting with the grain, because that
makes the meat chewy. Instead, cut against the grain.

Marinated Teres Major

Ingredients

• 4 lbs teres major hed

• 5 bay leaves, crushed
• 6 thyme sprigs, coarsely chopped
ed
Marinade • 6 tarragon sprigs,
Yield: 1 pint coarsely chopped
• 3 Tbs cracked black • 2 cups extra-virgin olive oil
peppercorns • salt, to taste

This marinade for teres major, or chuck tender, starts with some fresh herbs,
including thyme, tarragon, and bay leaves. Also add dried peppercorns, olive
oil, and salt. Put the marinade in a ziplock bag, and then add the meat.

2QFHWKHPHDWKDVEHHQPDULQDWHGUHPRYHWKHPHDWIURPWKHEDJDQGSODFH
LWRQVRPHSDSHUWRZHOVWRJHWWKHH[FHVVIDWRIIRILW,I\RXSXWDUHDOO\RLO\
PDULQDWHGLWHPGLUHFWO\RQWKHJULOOLW¶VYHU\OLNHO\WKDW\RXZLOOJHWDÀDUHXS
RI¿UHRQWKHJULOO

While the steak is cooking, make some potatoes to go along with it. Start with
some marble potatoes, which are small, delicate potatoes that come in various
colors. Lay out a sheet of aluminum foil, and place the potatoes on it, along
ZLWK D IHZ FORYHV RI JDUOLF DQG D VSULJ RI URVHPDU\ IRU ÀDYRULQJ7KHQ DGG
some salt and pepper and a generous amount of olive oil.

Fold the foil into a little pouch, making sure that the contents are fully
HQFDSVXODWHGEHFDXVH\RXGRQ¶WZDQWDQ\WKLQJHVFDSLQJ<RXZDQWWRWUDSWKH
RLODQGÀDYRULQJVLQWKHSRXFKDVZHOODVWKHVWHDPIURPWKHSRWDWRHVZKLFK
is what will cook the potatoes. Use another sheet of foil to seal the pouch, if

66
necessary. Another reason that you want to make sure that the pouch is sealed
well is because you are going to cook it directly in the coals while the meat is
grilling above.

Rotate the meat 45 degrees to get even grill marks and even cooking. Cook
the meat for about another seven to eight minutes. The most effective way to
determine doneness is with a digital thermometer. Check the meat from the
side, but go directly into the center of the steak with the thermometer. At about
125 degrees, take the meat off the grill and allow it to rest for a few minutes.

Check on the potatoes that you put into the coals. After about 15 minutes,
JHQWO\SHHOWKHIRLOEDFN²XVLQJWRQJVLILW¶VWRRKRWIRU\RXU¿QJHUV²WRPDNH
sure that the potatoes are soft and cooked. The contact with the coals and the
aluminum foil generates hot spots that cause brown, even charred, areas on
WKHSRWDWRHVWKDWDUHUHDOO\JUHDWIRUÀDYRUGHYHORSPHQW3XWWKHSRWDWRHVRQ
a plate.

2QFH WKH VWHDN LV UHVWHG FXW LW DJDLQVW WKH JUDLQ
at an angle, or bias. Use your knife to transfer
the sliced meat in sequence to the plate,
fanning the meat slices around the
SRWDWRHV WR H[SRVH WKH PHGLXP
rare center of the meat.

67
Greek-Style Hamburger (Bifteki)
ki)

Ingredients

Yield: 6 portions

• 1 ¾ lb lamb/ground chuck • 1 ½ Tbs sugar

• 2 tsp garlic, chopped • 4 Tbs sherry vinegar
• 1 ½ tsp dry Greek oregano • ¼ tsp sumac
• 2 Tbs parsley, chopped • 3 red onions, peeled
and julienned
• 5 Tbs grated feta cheese
• 1 beefsteak tomato, halved,
• 3 slices white bread, soaked
then thinly sliced into half moons
in ½ cup milk, broken up
until milk is absorbed • 2 cups romaine, washed
and dried, chiffonade
• óFXSRQLRQ¿QHO\GLFHG
cooked until soft, then cooled • 6 brioche buns
• 1 egg • 1 ¼ cups tzatziki
• salt and pepper, to taste • 2–3 Tbs extra-virgin olive oil

7KLV KDPEXUJHU UHFLSH XVHV ODPE DV WKH PHDW DQG WKH ÀDYRUV RI WKH
0HGLWHUUDQHDQ DUH XVHG LQ WKH SUHSDUDWLRQ RI WKH EXUJHU %XW WKH PRVW
interesting thing about this burger is that the cheese component is inside the
burger, instead of on top.

Start by soaking some bread in milk to soften the bread, which will become
a binder for the burgers. Then, add some onions that have been sweated to a
ERZO :KHQ \RX VZHDW VRPHWKLQJ \RX ZDQW WR H[WUDFW WKH ZDWHU IURP LW WR
FRQFHQWUDWH WKH ÀDYRUV RI WKH VXJDUV<RX GRQ¶W ZDQW WR JHW FRORU RQ LW OLNH
\RXZDQWZLWKFDUDPHOL]DWLRQ1H[WDGGVRPHPLQFHGJDUOLFGU\RUHJDQRDQG
fresh parsley to the bowl. Then, add an egg, which will help bind everything
together. Finally, add a generous amount of feta cheese.

0L[ VRPH JURXQG ODPE ZLWK WKH PLONVRDNHG EUHDG XVLQJ LW DV D ELQGHU
6HDVRQWKHPL[WXUHZLWKVDOWDQGSHSSHUNHHSLQJLQPLQGWKDWWKHIHWDFKHHVH
is somewhat salty on its own. Use your hands to make sure that all of the
LQJUHGLHQWVDUHWKRURXJKO\PL[HG7KHQIRUPSDWWLHVDQGUHIULJHUDWHWKHPIRU
a few hours to solidify the ingredients.

When you are ready to grill the patties, put some oil on them to help keep them
IURPVWLFNLQJWRWKHJULOO2LOWKHJULOODVZHOO'XVWVRPHDGGLWLRQDOVDOWRQWKH
patties, if desired. Place them on the grill.

68
69
While the burgers are cooking, combine some julienned onions, which are
cut laterally into half-moon shapes about an eighth of an inch wide; sumac,
ZKLFKLVD0LGGOH(DVWHUQEHUU\DQGVXJDUZKLFKFRXQWHUDFWVWKHDFLGLW\RI
WKHRQLRQV$GGVKHUU\YLQHJDUWRWKLVPL[WXUH7KLVLVDIRUPRITXLFNSLFNOLQJ
WKDWLVXVHGWRVRIWHQDQGÀDYRUWKHRQLRQDWWKHVDPHWLPH7KLVSURFHVVWDNHV
about an hour to transform the onions. After about an hour, you will notice that
the color has changed and that the onions are soft.

Place some brioche buns directly on the grill to toast them. Rotate the burgers
45 degrees to get some nice grill marks on them—but make sure not to move
them too soon. As the patties sit on the grill, they will form a crust, and
\RXFDQWHOOMXVWE\OLIWLQJWKHFRUQHURIWKHFRUQHURIHDFKSDWW\WKDWLW¶VQRW
VWLFNLQJWRWKHJULOO$OVREHVXUHWRÀLSWKHEXUJHUVRYHUZKHQWKH\UHDFK\RXU
desired doneness.

While the burgers are cooking, shred some romaine lettuce and slice a tomato
for toppings. TzatzikiZKLFKLVDPL[WXUHRI\RJXUWDQGFXFXPEHUVFDQEHXVHG
as a condiment instead of the traditional mayonnaise or ketchup.

7DNHWKHEXUJHUVDQGEXQVRIIWKHJULOO2QDSODWHDVVHPEOH\RXUEXUJHUV)RU
moisture, spread some tzatziki on the bottom bun, and then place the burger
on top of the sauce. Top the burger with shredded lettuce, tomato slices, and
pickled onions.

Hoisin-Glazed Pork Tenderloin

Ingredients

• 4 lbs pork tenderloin • R]JLQJHU¿QHO\FKRSSHG

HO\FKR G
• ½ bunch scallions, minced
Marinade • óEXQFKFLODQWUR¿QHO\FKRSSHG
Yield: 2 cups

• 10 oz hoisin sauce Grilled cabbage

• 1 Tbs sesame oil • 1 head Napa cabbagge
• 1 Tbs soy sauce • sesame oil, to taste
• 1 Tbs rice wine vinegar • salt, to taste
• 1 Tbs chile garlic sauce • black sesame seeds, to taste

3RUNWHQGHUORLQLVDUHODWLYHO\OHDQFXWRIPHDW7KHUH¶VYHU\OLWWOHFRQQHFWLYH
tissue and very little fat, so you want to treat it delicately. Place some plastic

70
ZUDS RQ WKH FRXQWHU DQG SRXQG WKH SRUN ZLWK WKH ÀDW VLGH RI D WHQGHUL]LQJ
hammer. Flatten the meat by pounding and pushing, and pounding and pulling,
DWWKHVDPHWLPHVRWKDW\RX¶UHDOVRVWUHWFKLQJWKHPHDWLQWRDXQLIRUPWKLFNQHVV

For the marinade, start with some hoisin sauce. Add some chile garlic paste,
rice wine vinegar, soy sauce, sesame oil, fresh ginger, chopped cilantro, and
FKRSSHGVFDOOLRQV0L[WKHVHLQJUHGLHQWVWRJHWKHULQDERZO7KHQSRXUVRPH
of the marinade onto a plate and place the pork tenderloin in the marinade,
coating it fairly thickly. Spoon some additional marinade on top of the pork.
2LOWKHJULOODOLWWOHEHIRUHSODFLQJWKHSRUNORLQRQWKHJULOO

$VDQDFFRPSDQLPHQWWRWKHSRUNWHQGHUORLQJULOOVRPH1DSDFDEEDJHZKLFK
LVDOHDI\JUHHQWKDWKDVDVXEWOHFDEEDJHÀDYRU'UHVVDZHGJHRILWZLWKVRPH
sesame oil before placing it on the grill. Also add some salt. The cabbage
should develop some color.

Rotate the pork tenderloin to get some grill marks on it. You want the pork to
develop some char on the outside of it before taking it off the grill. Garnish this
dish with black sesame seeds.

71
 Asian-Style Grilling
Lesson 9

I
n this lesson, you will learn how to make several Asian-style dishes, three
of which involve placing meat on dampened skewers before cooking them
on the grill. First, you will learn how to make beef satay with peanut sauce
from Thailand. The second skewered dish is chicken yakitori from Japan.
The third skewered food is lemongrass pork from Vietnam. Finally, you will
learn how to make Korean-style grilled short ribs served in lettuce cups with a
simple scallion salad.

Beef Satay with Spicy Peanut Sauce

Ingredients

Yield: 4 portions

• WVS¿VKVDXFH • salt and pepper, to taste

• 1 tsp sugar • 2 Tbs coconut milk, optional
• 1 tsp curry powder • 2 Tbs vegetable oil
• ½ tsp turmeric, ground • 1 ½ lbs chuck tender
or top blade roast
• 1 tsp garlic, minced
• bamboo skewers, soaked
• 1 pinch coriander, ground
in hot water for 30 minutes
• 1 pinch cumin, ground

72
Spicy Peanut Sauce
Ingredients

Yield: 1 ½ cups

• 1 Tbs vegetable oil

• 1 tsp red curry paste • ½ cup water
• ½ tsp ground turmeric • WVS¿VKVDXFH
• ½ cup creamy peanut butter • 1 tsp fresh lemon juice
• ½ cup unsweetened coconut milk • sugar, to taste

Spicy Thai Cucumber Salad

Ingredients

Yield: 4 portions

Dressing Salad
• ¼ cup rice wine vinegar • 2 cucumbers, cut lengthwise
• ¼ cup sugar • ½ onion, chopped
• ½ tsp sa
saltt • 10 mint leaves, chopped
• 1 red chile, sliced
• 6 cilantro sprigs, chopped
• 2 Tbs peanuts,
roasted and chopped
• 1 Tbs shallots, fried

To make this Thai dish, start by making a marinade for the meat. In a bowl,
FRPELQHFXUU\SRZGHUWXUPHULFFXPLQFRULDQGHUJDUOLF¿VKVDXFHDQGVXJDU
6WLUWKHLQJUHGLHQWVWRJHWKHUZLWKDOLWWOHELWRIRLO7KH¿VKVDXFHFRQWDLQVSOHQW\RI
salt, so you might not need to season it with salt, but you could add some pepper.

Pound some fairly tender beef. Then, score it and rough it up with a knife so
that it has more surface area, absorbs the marinade more readily, and crisps
up more easily. Thread the meat through skewers, and turn the meat in the
marinade. You also can use a brush to help. You can let the meat marinate for
anywhere from four hours to overnight in the refrigerator.

When you are ready to cook the meat, put the skewered meat on a hot grill. Keep
WKHHGJHRIWKHVWLFNDZD\IURPWKHKHDWVRWKDWWKHVWLFNGRHVQ¶WFDWFK¿UHDQGEXUQ

73
While the meat is cooking, make a peanut sauce for the beef. There are
variations on this sauce, but the essential ingredients are peanut butter, coconut
PLONFXUU\SDVWHDQG¿VKVDXFH

Also make a cucumber salad, which is pretty

Sweet and Savory typical to serve with satays. Start by topping
Adding sugar to savory food some sliced cucumbers with some rice wine
distinguishes Southeast vinegar. Then, add sugar. Also add thinly
Asian food from other sliced chiles, cilantro, mint, and onion. Stir
types of food. While some the salad together. Season with salt.
cultures relegate sweetness
to the end of the meal with Check on the skewered beef. If the meat is
dessert, in cultures that don’t
browned, turn the skewers over.
drink wine with their food,
sweetness makes its way
into the rest of the meal. :KHQ \RX¶UH UHDG\ WR VHUYH WKLV GLVK VWDUW
by laying some of the cucumber salad on a
plate. Some people like to squeeze a little
OHPRQMXLFHRQWRS2QFHWKHPHDWLVGRQHFRRNLQJSXOOWKHPHDWRIIWKHJULOODQG
stack it on top of the salad. Garnish the dish with chopped peanuts and thinly sliced
fried shallots. If you have some peanut sauce left over, put it on the side of the plate
LQFDVHH[WUDVDXFHLVGHVLUHG

Yakitori
Ingredients

Yield: 4 portions

• ҀOEFKLFNHQOLYHUV RSWLRQDO • 5 onions

onions, long
• 2 lbs chicken leg meat, • ground sansho pepper, to taste
boneless and skinless • seven-spice mixture
• 8 bell peppers, small (VKLFKLPLWRJDUDVKL), to taste

Yakitori Sauce
Ingredients

<LHOGѿFXSV

• 1 chicken leg bone • 5 ½ oz rock sugar

• 1 ¼ cups sake • 2 cups dark soy sauce
• òFXS7EVPLULQ • 3 Tbs tamari sauce or soy sauce

74
<DNLWRULLVYDULRXVIRRGLWHPVWKDWDUHVNHZHUHGDQGJULOOHGRYHUOLYH¿UHDQG
served just as they come off the grill. To make this dish, start with chicken
thigh meat that has been skewered on dampened skewers. Add onions and
peppers to the skewers. Drizzle on some oil, to keep the food from sticking to
the grill. Sprinkle with salt and add the skewers to the grill, leaving the edges
RIWKHVWLFNVRIIWKHJULOOVRWKDWWKH\GRQ¶WEXUQ

Yakitori sauce is a combination of soy sauce, mirin, sake, and sugar that results
LQDGHOLFLRXVPL[RIVDYRU\VZHHWDQGVDOW\ÀDYRUV$VWKHVDXFHVLPPHUV
FKLFNHQERQHVDUHDGGHGWRWKHVDXFHWROHQGWKHLUÀDYRU

Check on the meat on the grill, turning it when it needs to be turned. Just
before the meat is ready to come off the grill, dip it into the yakitori sauce to
season and glaze it, and then put it back on the grill. Because there is sugar in
WKHVDXFHEHFDUHIXOWKDW\RXGRQ¶WOHWWKHPHDWEXUQ:KHQWKHPHDWLVGRQH
cooking, take the skewers off the grill and put them onto a plate.

,I\RXZDQWWRDGGDQH[WUDELWRIVSLFLQHVVWRWKHGLVKJDUQLVKWKHVNHZHUHG
meat with shichimi togarashi, which translates as “seven spice” and contains
chiles, black and white sesame, seaweed, and orange zest. If desired, sprinkle
the skewered meat with sansho pepper.

75
Grilled Lemongrass Pork with Chile-Lime Sauce

Ingredients

Yield: 4 portions

• 4 pork chops, ¼-inch thick • ò7EV¿VKVDXFH

• ½ cup chile-lime sauce • 1 Tbs soy sauce
(recipe on page 77) • 2 Tbs sugar
• 2 Tbs caramel sauce
Marinade • 2 Tbs vegetable oil
• 1 tsp garlic, minced • 1 tsp shrimp paste, optionall
• ¼ cup shallots, minced • 1 tsp salt
• ¼ cup lemongrass, minced • ½ tsp black pepper, ground

76
Chile-Lime Sauce (Nuoc Cham)

Ingredients

Yield: 1 cup

• 2 Tbs rice wine vinegar • 1 garlic clove, minced

i d
• 2 Tbs lime juice • 1–2 red chiles, seeded, minced
• óFXS¿VKVDXFH • 1 Tbs carrots, shredded,
1 ½ inches
• 2 Tbs sugar

To make lemongrass pork, start by making a marinade for the meat that contains
¿VKVDXFHVXJDU¿QHO\PLQFHGOHPRQJUDVVVKDOORWVJDUOLFVR\VDXFHFDUDPHO
sauce, oil, and salt and pepper. Stir everything together.

3RXQG VRPH SRUN WHQGHUORLQ VOLJKWO\ VR WKDW LW¶V WHQGHU DQG URXJK XS WKH
outside of the meat by passing your knife over it to make sure that it takes
the marinade well. Spoon the marinade over the pork, and place the meat on
skewers that have been soaked. The meat could sit in the marinade for an hour
RUWZRZKLOH\RXU¿UHJHWVKRW

2QFHWKHJULOOLVUHDG\SXWWKHVNHZHUVRQWKHJULOO%HFDXVHWKHUHLVDORWRI
sweetness in the marinade, keep your eye on the outside of the meat because it
ZLOOEURZQYHU\TXLFNO\,I\RX¿QGWKDWLWLVEURZQLQJWRRTXLFNO\DGGPRUH
of the marinade onto the meat; the moisture will bring the surface temperature
down, buying you more time on the grill. If you see a lot of gray smoke, that
PD\ EH WKH VXJDU ¿UVW EURZQLQJ DQG WKHQ EXUQLQJ 0DNH VXUH WKDW WKH VWLFNV
H[WHQGRYHUWKHHGJHRIWKHJULOOVRWKDWWKH\GRQ¶WEXUQ

Turn the skewers when the side touching the grill is cooked. What you want to
VHHLVDODFTXHUHGJOD]H%XWGRQ¶WDGGDQ\RIWKHUDZPDULQDGHRQWRWKHPHDW
in the last minute of cooking. You want to give it a chance to cook so that it is
safe to eat, because it had raw pork in it.

Grilled Beef Ribs in Lettuce Packages (Bulgogi Style)

This dish comes from Korea, where short ribs are grilled, as opposed to
braised—cooked slowly in a moist environment. Short ribs can be a little
WRXJKVRLQ.RUHDWKH\FXWWKHWRXJK¿EHUVRIWKHPHDWYHU\WKLQO\WRPDNHWKH
meat more tender.

The marinade for the short ribs starts with rice wine vinegar and oil. Then, add
some ginger, garlic, sugar, chopped scallions, sesame, and Korean chile paste.
:KLOH .RUHDQ FKLOH SDVWH LV VSLF\ WKHUH LV DOVR VRPH VZHHWQHVV WR LW VR LW¶V

77
78
 Ingredients

Yield: 10 portions

Marinade (prepared JDOEL

• 2 lbs beef ribs (pre
style—cut thin
hin across the grain;
• 1 Tbs sesame seeds,
this will have to be done by a
toasted, smashed
butcher, because it requires a
(or 1 ½ tsp sesame oil)
band saw)
• 3 Tbs ginger, minced
• 2 Tbs garlic, minced Scallion salad
• ½ cup scallions, minced • ¼ tsp sesame oil
• 1 Tbs vegetable oil • ½ tsp sesame seeds, toasted,
(omit if using sesame oil) smashed
• 2 Tbs rice vinegar • 6 scallions, cut thinly on a bias
• 1 Tbs sugar • 1 tsp soy sauce
• 1 Tbs Korean red pepper (or a pinch of salt)
paste (JRMXMDQJ)
Lettuce packages
• 20 butter lettuce leaves/cups,
washed and trimmed

not overwhelmingly spicy. Stir the ingredients together. Rub the marinade into
the meat. After preheating and oiling the grill, lay the meat on the grill over
DKRW¿UH&RRNXQWLOFRORUHGRQERWKVLGHVDQGVWLOOMXLF\²DERXWWZRWRWKUHH
minutes per side.

Turn the meat if it starts to brown too

Marinades quickly, even though it might not be
Marinades serve many
cooked all the way; once you turn it away
different functions, including from the heat, it will stop browning so
tenderizing and preserving quickly. You can turn it multiple times to
meat. If a marinade has get the desired browning and doneness.
acid in it, then it can even Cook the meat medium well; you want to
make your grilled food safer. see a lot of caramelization of the marinade
There are some compounds and browning of the meat.
that come from grilling that
aren’t good for you, and
After you take the meat off the grill, cut it
those compounds disappear
almost entirely with an
from the bone and into bite-size pieces. If
acidic
cidic marinade. the meat is not quite done, you can easily
return it to the grill until it is done to your
liking. Place the grilled meat into lettuce
cups. Garnish each cup with scallion salad.

79
 Grilling Veggie Savories
and Sides
Lesson 10

I
n this lesson, you will learn how to grill a variety of vegetables. You will
learn how to grill vegetables and top them with three garnishes that are
quick and easy to make, creating Italian-style vegetables with tomatoes and
mozzarella cheese, French-inspired vegetables with a tarragon and mustard
cream, and Greek vegetables with feta and dill. For a light meal, pair any of
these vegetable options with shirred eggs cooked in a pepper shell. You will
DOVR OHDUQ KRZ WR PDNH D IHZ VLGH LWHPV RQ WKH JULOO 0H[LFDQ JULOOHG FRUQ
and grilled Swiss chard. Finally, you will learn how to make a Portobello
mushroom burger.

Grilled Vegetables

Ingredients

Yield: 6 portions

• ¼ cup extra-virgin olive oil • 12 oz summer squash,

trimmed and halved
• 2 garlic cloves, minced
• 2 onions, peeled
• 1 Tbs thyme, chopped fresh
and sliced ¼-inch thick
• salt and pepper, to taste
• 9 Yukon Gold potatoes,
• 1 lb asparagus, cooked and halved
tough ends trimmed
• ½ lemon
• 8 oz mushrooms
• 1 tsp parsley, chopped

%HIRUH JULOOLQJ D YDULHW\ RI YHJHWDEOHV \RX PXVW ¿UVW GHFLGH ZKHWKHU HDFK
YHJHWDEOH LV WHQGHU HQRXJK WR JULOO IURP LWV UDZ VWDWH ,I QRW ¿JXUH RXW KRZ
\RX¶OO QHHG WR SUHSDUH WKH YHJHWDEOH²WR PDNH WKHP XQQDWXUDOO\ WHQGHU²E\
EODQFKLQJ RU SRDFKLQJ WKHP ¿UVW VR WKDW \RX FDQ ¿QLVK FRRNLQJ WKHP RQ WKH
grill later.

To make this simple variety of grilled vegetables, place asparagus, mushrooms,

squash, onions, and potatoes on a grill after basting them with a marinade of
olive oil, lemon juice, garlic, thyme, and parsley. The marinade not only adds
ÀDYRUWRWKHYHJHWDEOHVEXWDOVRKHOSVWKHPQRWVWLFNWRWKHJULOO

80
81
(YDOXDWHWKHKHDWRIWKH¿UHE\KROGLQJ\RXUKDQGRYHUWKHJULOO,I\RXFDQNHHS
your hand in the same spot over the grill for only a few seconds before moving it
WRDYRLGJHWWLQJEXUQHGWKHQWKDWLVDKRWSDUWRIWKH¿UH,I\RXFDQNHHS\RXUKDQG
RYHUDSDUWLFXODUVSRWRIWKHJULOOIRUDERXW¿YHVHFRQGVWKDW¶VDPRGHUDWH¿UH,I\RX
FDQNHHS\RXUKDQGLQRQHDUHDIRUORQJHUWKDQ¿YHVHFRQGVWKHQLWLVDGHOLFDWH¿UH

<RX QHHG D SUHWW\ KRW ¿UH LI \RX KDYH VPDOO WHQGHU YHJHWDEOHV ,I \RX KDYH
ODUJHUWRXJKHUYHJHWDEOHVWKH¿UHQHHGVWREHDOLWWOHOHVVLQWHQVH:KHQ\RX¶UH
cooking vegetables, keep in mind that many of them contain a lot of sugar. The
more sugar or starch the vegetables contain, the faster they will brown.

2QFHWKHYHJHWDEOHVVWDUWWREURZQVHDVRQWKHPZLWKVDOWDQGSHSSHU7XUQWKHPRYHU
once they have developed grill marks. Then, put some of the marinade on the second
side of the vegetables. Remove them from the grill when they are done cooking.

Arrange the vegetables on a plate. Garnish with more parsley, if desired.

Alternatively, you could make three distinct garnitures, one inspired by Italy,
one inspired by Greece, and one inspired by France.

To transform the vegetables into Italian vegetables, sprinkle some cherry

tomatoes on top, along with some fresh mozzarella cheese. The heat of the
vegetables will soften the cheese. Top with pine nuts, basil leaves cut into large
ribbons, and Parmesan cheese. Serve with a side of balsamic vinegar.

To make Greek vegetables, sprinkle some feta cheese, dill, and a squeeze of
lemon juice on top.

Finally, to create French-inspired vegetables, add some lemon juice to cream,

which causes the cream to thicken, almost to the consistency of sour cream.
Flavor the cream with mustard and dill, and season it with salt and pepper.

82
Shirred Eggs from the
e Grill

Ingredients

Yield: 8 portions

• 4 red peppers • ½ cup parsley

parsley, chopped
d
• 8 eggs • 1 tsp salt
• 1 cup cream or crème fraîche • ¼ tsp black pepper,
freshly ground
• 1 cup Gruyère cheese, grated

Shirred eggs are often baked in a dish, but you can make your own dish out of
DSHSSHUDQGXVHWKHJULOOLQVWHDG)LQGDSHSSHUWKDWKDVVRPHÀDWVLGHVRQLW
because, ultimately, you want it to sit on the grill. Then, with a sharp knife, cut
the pepper in half. With a paring knife, clean away the membrane on the inside,
along with the seeds, and create a small boat.

Put a piece of foil on the grill. Then, make some small collars out of foil. In
HDFKRIWKHFROODUVSXWDSLHFHRISHSSHU2QWKHERWWRPRIHDFKSHSSHUDGG
VRPH¿QHO\JUDWHG*UX\qUHFKHHVH,I\RX¶GOLNH\RXFDQHYHQDGGDOHDIRI
basil, or some crumbled bacon, or a sage leaf to the bottom of each pepper.
Then, add an egg to each of the half pepper shells. Season with salt and pepper.
)LQDOO\ WRS WKH HJJ ZLWK FUqPH IUDvFKH RU FUHDP LI \RX KDYH WKDW LQVWHDG
before placing the peppers on the grill.

83
It will take a while for the eggs to cook in their pepper shells, so the way to
ensure that they cook more readily is to create a little oven. Turn a stainless
steel bowl upside down on top of the peppers on the grill. The peppers will
cook underneath the bowl with the heat coming from below, like an oven.

After about 15 minutes, remove the bowl from the grill, keeping in mind that it
is very hot. If the whites of the eggs are set and the yolk is still slightly liquid,
they are done cooking and you can remove them from the grill. Sprinkle with
chopped parsley before serving.

Mexican Grilled Corn

n (Elote
(E Asado)

Ingredients

Yield: 8 ears

• 8 ears of yellow corn • 3 limes, cut in wedges

• ¾ cup mayonnaise • 2 Tbs cilantro, chopped
hot sauce/chile powder,
• ½ tsp cumin, optional
optional, to taste
• ¾ cup Cotija cheese, crumbled

When buying corn, buy the best corn you can, with full kernels. Yellow corn
WHQGVWRKDYHDIXOOHUFRUQÀDYRUZKLOHZKLWHFRUQWHQGVWREHDOLWWOHVZHHWHU
Hybridized versions have both yellow and white kernels.

Start by shucking the corn. Pull the husks back, but leave them on, almost like
DKDQGOH7KHQUROOWKHFRUQLQPD\RQQDLVHZKLFKÀDYRUVWKHFRUQDQGPDNHV

84
LWDOLWWOHVWLFN\1H[WVHDVRQWKHFRUQZLWKFXPLQPDNLQJVXUHWRFRDWDOOVLGHV
of the corn. Roll the corn in Cotija cheese, which is a crumbly, aged, salty
0H[LFDQ FKHHVH WKDW OHQGV D VDYRU\ ÀDYRU WR WKLV SUHSDUDWLRQ 6SULQNOH ZLWK
cilantro and either chile powder or hot sauce, if desired. Squeeze lime juice
on top.

Then, place the corn directly onto the grill, allowing it to char. The corn can sit
SUHWW\PXFKXQDWWHQGHGRQWKHJULOOXQWLO\RX¶UHUHDG\WRHDWLW2QFHWKHFRUQLV
fully cooked, take it off the grill and plate it.

Grilled Swiss Chard

Ingredients

Yield: 8 portions

• 2 bunches Swiss chard, • 2 cloves garlic, chopped

ped
coarse stems removed ptiona
al
• 1 Tbs red wine vinegar, optional
• 2 Tbs extra-virgin olive oil • salt and pepper, to taste

To make this side dish, start with a bowl of Swiss chard. With a knife, cut the
ribs out of the Swiss chard, because they tend to be tough. Sprinkle with olive
RLO6HDVRQZLWKFKRSSHGJDUOLFVDOWDQGSHSSHU RUSHSSHUÀDNHV 8VHWRQJV
to toss the leaves, coating them with the oil. Be careful to not use too much
seasoning on the leaves, because when they cook, they will melt down into a
much smaller quantity.

85
Place the leaves onto the grill. Initially, they will begin to wilt. Then, in spots,
RYHUDKRWWHU¿UHWKH\ZLOOEHJLQWRFKDUUHVXOWLQJLQDVPRN\ÀDYRU7XUQWKH
lettuce periodically. It only takes about 45 seconds to cook.

2QFH \RX VHH FKDUULQJ WDNH WKH OHWWXFH RII WKH JULOO DQG SXW LW LQ D ERZO
(YDOXDWHWKHVHDVRQLQJVDGMXVWLQJWKHPDVQHFHVVDU\EHIRUHVHUYLQJ

Grilled Portobello Mushroom Burger

Ingredients

Yield: 10 portions

• 10 portobello mushrooms, • 1 oz sherry vinegar

stems and gills removed e
• 1 ½ tsp Tabasco sauce
• 10 hamburger buns • salt and black pepper, to taste

Marinade Toppings
• 1 Tbs Dijon mustard • 6 oz cheddar cheese, sliced
• ѿFXSROLYHRLO • ½ cup mayonnaise
• 2 cloves garlic, minced • mustard and ketchup, to taste
• 1 ½ tsp fresh thyme, minced • 2 tomatoes, sliced
• 1 ½ tsp fresh sage, minced • 5 lettuce leaves
• 2 Tbs soy sauce, optional • 3 avocados, sliced

To make Portobello mushroom burgers, start by making a marinade for the

mushrooms composed of sage, thyme, mustard, garlic, oil, vinegar, and hot
sauce. Before marinating the mushrooms, scrape the gills out if you prefer
brighter-looking mushrooms to dark, inky mushrooms. A Portobello mushroom
is an overgrown, or mature, cremini mushroom. As mushrooms mature, the
gills tend to become darker.

2QFHWKH\KDYHEHHQPDULQDWHGJULOOWKH
3RUWREHOOR PXVKURRPV 2QFH WKH\
are cooked to your liking, treat
the mushrooms the same way
you would treat a hamburger—
by putting them on a bun and
topping them with cheese,
tomatoes, lettuce, mayonnaise,
ketchup, avocado slices, and any other
toppings you desire.

86
87
 The American Tradition
of Barbecue
Lesson 11

I
n this lesson, you will learn all about barbecue, which got its start in the
&DULEEHDQ ZKHUH PHDWV ZHUH UXEEHG KHDYLO\ ZLWK D VSLFH PL[ DQG WKHQ
ZHUH FRRNHG VORZO\ RYHU D VPRN\ ¿UH (YHQWXDOO\ WKLV WUDGLWLRQ PDGH
its way up from the Caribbean to the Carolinas. Today, the rich tradition of
barbecue morphs from region to region. The cuts of meat that are used for
barbecue—including brisket, baby back ribs, spare ribs, and pork butt—are all
heavily marbled, tough cuts. Barbecue is a low, slow cooking technique that
allows these meats to gently become tender.

Types of Barbecue Sauce

,Q 1RUWK &DUROLQD EDUEHFXH VDXFH LV W\SLFDOO\ D YLQHJDUEDVHG VDXFH ZLWK
tomato. To make this type of barbecue sauce, start with apple cider vinegar.
Add sweetness in the forms of brown sugar and molasses. Then, add garlic
SRZGHUVDOWSHSSHUÀDNHVKRWVDXFHDQG:RUFHVWHUVKLUHVDXFH

,I\RXZDQWHGWRVWRSDWWKLVVWHSDQGXVHZKDW\RX¶YHFRPELQHGVRIDUDVDVDXFH
\RXFHUWDLQO\FRXOG,W¶VSRZHUIXOEXWWKHÀDYRULVEDODQFHG6RPHSHRSOHZRXOG
periodically use this sauce—often called a mop—to baste their pork. Just mop the
VDXFHRQWRSWRNHHSWKHPHDWPRLVWDQGWRÀDYRUWKHPHDWZKLOHLWFRRNV%XWLI\RX
ZDQWHGWRWXUQWKLVLQWRDWUXH1RUWK&DUROLQDEDUEHFXHVDXFHDGGVRPHNHWFKXS

In South Carolina, they have a fondness for mustard in their barbecue sauces.
Instead of a dark sugar like molasses, they use white sugar, and instead of
ketchup, they add yellow mustard.

In Tennessee, they have an interesting sauce called a white sauce. In this kind
of sauce, instead of mustard or ketchup, mayonnaise is used, and the dark
sugars are replaced with something a little lighter.

In Kansas City, they love sauces that are sweet and tomato-based. Because
WKH\FRRNDORWRIULEVZKLFKGRQ¶WFRRNIRUDVORQJDVEULVNHWRUSRUNEXWW
WKH\FDQPDNHDVDXFHWKDW¶VVOLJKWO\WKLFNHUVRPRUHNHWFKXSDVZHOODVDORW
more sugar, is added.

,Q7H[DVWKH\HDWDORWRIEULVNHWZKLFKFRRNVIRUDORQJWLPHVRWKH\XVHD
WKLQQHU WRPDWREDVHG VDXFH7H[DV EDUEHFXH VDXFHV DUH LQÀXHQFHG E\ VSLFHV
IURP0H[LFRVXFKDVFXPLQDQGFKLOHV

88
In Kentucky, many barbecue sauces contain bourbon and brown sugar.

Consider buying commercial barbecue sauce, tasting it, and then deciding if
\RXOLNHWKHZD\LWWDVWHVDVLVRULI\RX¶GUDWKHUFKDQJHLW

You might have some blackberries or blueberries in your refrigerator, and you
can make a blackberry or blueberry barbecue sauce simply by cooking the
berries in the barbecue sauce. If you have a bottle of root beer that is slightly
ÀDW DQG \RX GRQ¶W ZDQW WR GULQN LW DQ\PRUH \RX FRXOG UHGXFH LW GRZQ DQG
add it to the sauce for sweetness and spice. You might even have some Asian
products, such as sweet Thai chile sauce, ponzu sauce, or katsu sauce, and
you can add any of these to commercial barbecue sauce to create your own
signature sauce.

Barbecued Beef Brisket

Ingredients

• 1 brisket, trimmed • 4 ½ Tbs ground cumin

• 4 ¼ Tbs chile powder
Basic barbecue dry rub • ½ tsp cayenne pepper,
• ½ cup paprika optional
• ¼ cup dark brown sugar • 2 Tbs ground black pepper
• ¼ cup sugar • 1 ½ Tbs salt

89
 To make a traditional dry rub for brisket,
Dry Rubs combine chile powder, cumin, kosher salt,
versus Marinades brown sugar, white sugar, black pepper,
FD\HQQH DQG SDSULND LQ D ERZO 0DNH
In barbecue, dry rubs are VXUH WKDW \RX PL[ DOO RI WKHVH LQJUHGLHQWV
typically used instead of well, especially because you are working
marinades. Marinades are ZLWK VWURQJ ÀDYRUV GLIIHUHQW FRORUV DQG
often used to marinate meat
GLIIHUHQW WH[WXUHV <RX ZLOO NQRZ ZKHQ
DVDÀDYRULQJDJHQWEXWZLWK
barbecue, you don’t want to WKH LQJUHGLHQWV DUH IXOO\ PL[HG ZKHQ WKH
use marinades because they PL[WXUHLVKRPRJHQHRXVLQFRORU
typically contain acid, which
prohibits browning. Beef brisket is a fairly tough cut of meat
with lots of connective tissue. If you were
Dry rubs allow you to to throw a piece of brisket on the grill and
achieve a few different cook it until it was medium rare, it would
results that are helpful in
EH SUDFWLFDOO\ LQHGLEOH 7KDW¶V ZK\ LW¶V
barbecue. With barbecue,
cooked slowly at a moderate temperature
you want a crust, called
a bark, to form across range, which breaks down connective
the meat that traps all the tissue, allowing it to turn into liquid
juices in. Dry rubs draw the gelatin. This process moistens the meat
moisture out of the surface of instead of drying it.
the meat, creating the crust
ZKLOHÀDYRULQJWKHPHDW Rub the beef brisket with the spice
Furthermore, dry rubs— PL[WXUH PDNLQJ VXUH WR QRW RQO\ UXE LW
especially heavily salted
into the surface of the meat, but also try
ones—prevent bacterial
to get the rub in any cuts or perforations
growth, which is a concern
when you’re cooking meat in the meat.
for a long period of time.
2QFHWKHPHDWLVUXEEHGFRRNLWDWDORZ
temperature for a long time in a barbecue
grill that has heat sources on both sides but not directly under the meat. This
keeps the heat away from the meat directly and brings the heat up and around
in the barrel and traps it like an oven. It could take about 10 to 12 hours for
brisket to be fully cooked. You want a crust, or bark, to develop on the brisket.

2QFHWKHEULVNHWLVIXOO\FRRNHGDQGUHDG\WREHFXWLQWRVOLFHVPDNHVXUHWR
cut it against the grain.

As an alternative to the basic barbecue dry rub (recipe on page 89), try the
following dry rub recipe.

90
Coffee and Chocolate Dry Rub
Ingredients

• ¼ cup coffee grounds • ǩFXSSDSULND

• ¼ cup chile powder er
• 1 Tbs garlic powder
• ¼ cup brown sugar • 1 Tbs dry mustard
• ǩFXSVDOW • 1 Tbs allspice
• ǩFXSFRFRDSRZGHU • 1 Tbs cumin

Pork Butt
Ingredients

• 4-lb boneless roast

• basic barbecue dry rub (recipe • barbecue sauce
on page 89), or dry rub of your choice off your
our choice, to ttaste

3RUNEXWWFRPHVIURPDSLHFHRIWKHVKRXOGHURIWKHDQLPDODQGWKHUH¶VDIDLUO\
large piece of bone in that shoulder piece that needs to be removed. This means
WKDWDORWPRUHVXUIDFHDUHDLVJRLQJWREHH[SRVHGWRWKHUXEZKLFKLVZK\

91
92
SRUN EXWW LV VR ÀDYRUIXO %HFDXVH LW LV D
shoulder, it has just as many connective Smoke
tissues as the brisket. Similarly, you
want to cook the pork butt at a low Smoke is an interesting
phenomenon. Smoke
temperature and for a long time to break
is basically a bunch of
down the connective tissue, which leads to particulate matter—esters
moistened meat. and volatile compounds—that
are trapped in a gas. When
2QFHWKHSRUNEXWWLVZHOOUXEEHGSODFHLWLQ barbecuing, you want the gas
the barbecue grill and close the lid. It could to surround and penetrate the
WDNHDERXW¿YHKRXUVIRUSRUNEXWWWREHIXOO\ PHDWIRUÀDYRUGHYHORSPHQW
FRRNHG)RUÀDYRUGHYHORSPHQWDGGVRPH What results is a delicious
wood chips that have been soaked in water smoke ring on the inside of
the meat near the surface.
to the hot coals. Soaking the wood chips in
water delays the process of them starting to When you put meat in a
smoke, because they have to evaporate the smoker, evaluating the
ZDWHU RXW RI WKHP ¿UVW7KLV KHOSV WR NHHS proper range of humidity
some moisture trapped inside the dome as and temperature inside
well. If the smoke begins to subside later in the smoker is critical. If the
the cooking process, you can always add a environment is too hot, the
few more soaked wood chips. meat gets too dry. At that
point, a crust will form on
the outside, and the volatile
2QFHWKHSRUNEXWWLVIXOO\FRRNHGLQVWHDG
compounds will not be able
of slicing it, you want to shred it to create to penetrate into the meat. If
pulled pork. Use one fork to hold the meat there is too much moisture
in place while you shred the meat with in the environment, then the
DQRWKHUIRUN<RXZDQWWRPL[LQWKHRXWHU water gets heated up on the
crust, in addition to the fatty pieces, with surface of the meat, causing
WKH VKUHGGHG PHDW 2IWHQ WKH VKUHGGHG the volatile compounds to
pork is served as a sandwich, but it can get trapped in the water and
roll off the meat.
at.
also be served as it is. For a traditional
&DUROLQDÀDYRUSUR¿OHWRVVVRPHYLQHJDU\
barbecue sauce into the pulled pork.

Outdoor Pork Baby Back Ribs

Ingredients

• 2 slabs baby back ribs

(about 3 lbs each) • barbecue sauce of your
• basic barbecue dry rub (recipe choice, to taste
on page 89), or dry rub of your choice

93
Ribs have a particularly tough piece of connective tissue on the inside. When
\RX¶UH FRRNLQJ ULEV SHHO WKDW PHPEUDQH RII EHFDXVH LW¶V YHU\ FKHZ\ DQG
GRHVQ¶WEUHDNGRZQOLNHPDQ\RWKHUW\SHVRIFRQQHFWLYHWLVVXH%DE\EDFNULEV
are from the loin of the animal.

Put some dry rub on both sides of the baby back ribs. These are a much smaller
SLHFHRIPHDWWKDQWKHEHHIEULVNHWRUSRUNEXWWVRWKH\¶UHQRWJRLQJWRWDNH
nearly as long to cook. Also, use a lower temperature for the ribs. Add wood
FKLSVWRWKHJULOOIRUÀDYRULQJ
Barbecue: With ribs, the meat constricts, and the bone
Low and Slow will stick out. At that point, you should be
able to push the meat right off the bone with
With barbecue, you will be
cooking anywhere from 2 to \RXU ¿QJHU <RX FDQ HLWKHU FRRN WKH UXEV
up to 12 hours, depending to completion on the grill, waiting until the
on the meat you’re cooking ERQH VWDUWV WR EHFRPH H[SRVHG RU \RX FDQ
and the temperature you’re wrap them in aluminum foil and steam them
cooking at. It’s important in their own juices either on the grill or in an
to monitor the progress of oven. Before they are fully cooked, brush a
the meat throughout. Some traditional barbecue sauce on them.
barbecue grills have a
thermometer that can help
you determine when the
Cut the baby back ribs right between the
meat is done cooking. bones. The meat should fall off the bones
LILW¶VWHQGHUHQRXJK

94
Spare Ribs
Ingredients

• 2 slabs of 1 ½ lbs each

• basic barbecue dry rub (recipe on • barbecue
ue sauce of yo
your
page 89), or dry rub of your choice choice, to taste

Spare ribs are dramatically larger than—and not quite as tender as—baby back
ribs. After removing the membrane from the inside of the ribs, rub them with
DGU\UXE7KHQSXWWKHPLQWKHVPRNHUDQGFORVHWKHOLG2QFHWKH\DUHIXOO\
cooked, cut the spare ribs right between the bones, keeping the skin intact.

Coleslaw
Ingredients

Yield: 6 portions

• 3 ¾ weight oz sour cream

• 3 ½ weight oz mayonnaise
• óÀXLGR]FLGHUYLQHJDU • salt, to taste
• 2 tsp dry mustard • ground black pepper, to taste
• 1 weight oz sugar • 1 lb green cabbage, shredded
• 1 tsp celery seed • 3 ½ weight oz carrots, shredded

As a side item for your barbecued meat, make a traditional coleslaw by

combining all of the ingredients. You want it to be sort of soupy and soft, so
make it ahead of time, letting the acid in the dressing break down the cellulose
structure of the cabbage.

Boston Baked Beans

Another typical side item for barbecued meat is baked beans. They are a sweet
accompaniment for a traditional barbecue meal.

Soak the beans in cold water overnight and drain the liquid. Cook the beans in
cold water with the onions and garlic until tender. Drain the cooked beans and
reserve the cooking liquid.

95
96
 Ingredients

Yield: 8 portions

• 3 oz slab salt pork • 1 Tbs dry mu

mustard
m ustard
(or 4 slices bacon) • ѿFXSPRODVVHV
• 2 Tbs apple cider vinegar • ¼ cup brown sugar
• ѿFXSNHWFKXS • 1 bay leaf
• 1 lb dried pea or navy beans, • 1 cup tomatoes, diced
soaked overnight
• ½ tsp salt
• 1 quart water
• ¼ tsp cracked black pepper
• 1 cup onion, small,
diced medium • 2 cups reserved bean
cooking liquid
• 3 garlic cloves, minced

While the beans are cooking, mince the salt pork and render down until crisp
and golden brown. Add the apple cider vinegar and ketchup. Then, add the
remaining ingredients.

Finally, add the beans and simmer until reduced. Season and adjust the
consistency with the reserved cooking liquid as necessary.

97
 Entertaining—Grilling
for a Group
Lesson 12

T
hroughout this course, you have learned about various ingredients and
WHFKQLTXHVIURPDURXQGWKHZRUOG,QWKLV¿QDOOHVVRQWKHJRDOLVWRWDNH
everything that you have learned and cobble it together to create the
PHQXIRUDGLQQHUSDUW\)LUVW\RXZLOOOHDUQKRZWRPDNHWKUHHKRUVG¶RHXYUHV
smoked potatoes with scallion mayonnaise, grilled pancetta-wrapped prawns
with lime and cilantro, and small packages of radicchio with smoked mozzarella
inside and a drizzle of balsamic vinegar. Then, you will learn how to make two
HQWUpHV EXWWHUÀLHG OHJ RI ODPE DQG FHGDUSODQNHG VDOPRQ<RX DOVR ZLOO OHDUQ
how to make a side of roasted butternut squash and tomatoes. Finally, you will
learn how to make a simple dessert out of grilled fruit.

Smoked Potatoes with Scallion Mayonnaise

Ingredients

Yield: 12 portions

Scallion mayonnaise
• 1 cup mayonnaise Potatoes
• 1 Tbs lime juice • 2 lbs small Yukon Gold potatoes
• 1 Tbs soy sauce • 1 tsp kosher salt
• 2 tsp garlic, minced • freshly ground pepper, to taste
• ½ cup scallions, • 1 Tbs oil
thinly chopped

7RPDNHWKLVKRUVG¶RHXYUHVWDUWE\FRRNLQJVRPH<XNRQ*ROGSRWDWRHV&RDW
them with olive oil, sprinkle them with salt and pepper, and then roast them in
the oven until they are tender. To determine doneness, pierce them with a knife,
and the knife should easily come out.

2QFHWKHSRWDWRHVDUHURDVWHGVHWXSDEDUEHFXHJULOOZLWKLQGLUHFWKHDWDORQJ
with a few cups of alderwood chips that have been soaked for an hour, and
VPRNHWKHSRWDWRHVIRUDERXWPLQXWHVRYHUDVORZ¿UH

Serve the potatoes with a mayonnaise-based sauce. To make the sauce, add
JDUOLFVFDOOLRQVDQGVR\VDXFHWRVRPHPD\RQQDLVHWROHQGDVDYRU\ÀDYRUWR

98
99
LW 6WLU WKH LQJUHGLHQWV WRJHWKHU DQG WDVWH LW WR HYDOXDWH WKH ÀDYRU$GG VRPH
lime juice to brighten up the sauce.

Grilled Prawns Wrapped in Pancetta

with Lime and Cilantro
Ingredients

Yield: 20 portions

• 2 lbs prawns, 16/20 • 2 limes, juiced

• 1 lb pancetta, sliced on a • ¼ cup cilantro, chopped
slicer as thin as possible • 1 tsp salt
• 40 bamboo skewers, soaked • ¼ tsp ground black pepper

7KLV KRUV G¶RHXYUH LQYROYHV ZUDSSLQJ SUDZQV LQ SDQFHWWD WR ÀDYRU WKHP DV
they cook together. To start, peel the shell off of the prawns, leaving the tail on
as a handle, and clean them, making sure that the intestines are removed. Then,
wrap each prawn in a very thin slice of pancetta, which is unsmoked bacon.

1H[W SXW WKH SDQFHWWDZUDSSHG SUDZQV RQ VNHZHUV DQG SODFH WKHP RYHU D
relatively hot part of the grill. They should sizzle as soon as they hit the grill.
0DNHVXUHWKDWWKHHQGVRIWKHVNHZHUVDUHQ¶WRYHUWKH¿UHEHFDXVH\RXGRQ¶W
ZDQWWKHPWRFDWFK¿UH

2QFHWKHSUDZQVEURZQRQWKH¿UVWVLGH²DIWHURQO\DIHZPLQXWHV²WXUQWKHP
RYHU ,I WKH ¿UH LV KRW WKDW VKRXOG EH HQRXJK WLPH WR FULVS XS WKH SDQFHWWD
Season them with salt and pepper, if desired.

100
2QFHWKHSUDZQVDUHRSDTXHDOOWKHZD\WKURXJKDWWKHWKLFNHVWSRLQWWKHQ\RX
can take them off the grill. Remove the skewers by twisting and tugging, and
then discard them. Put them on a plate in a position that makes their tails, or
handles, easy to reach.

7KH GUHVVLQJ IRU WKH VKULPS LV YHU\ VLPSOH ,W¶V FLODQWUR DQG OLPH MXLFH DQG
GRQ¶WEHVK\ZLWKHLWKHU

Grilled Radicchio with Smoked Mozzarella

arella
and Balsamic Vinegar

Ingredients

Yield: 8 portions

• 1 head radicchio • black pepper,

pper freshly
ground, to taste
• 8 oz smoked mozzarella
• 1 tsp good-quality
• 2 Tbs extra-virgin olive oil
balsamic vinegar
• sea salt, to taste

Radicchio is a bitter green, but you can cook it to get rid of some of its
bitterness. To make it more interesting, this appetizer involves putting a small
piece of smoked mozzarella inside the radicchio and skewering the whole thing
to contain the cheese.

The goal is to grill the cheese-stuffed radicchio until it develops some char on
WKHRXWVLGHEXW\RXZDQWWKHFKHHVHLQVLGHWRMXVWVRIWHQ<RXGRQ¶WZDQWWKH
cheese to melt so much that it runs out everywhere.

After coating the radicchio with oil on the outside and seasoning with salt and
pepper, place the skewers on the grill. After about a minute, you will see some
charring and softening of the radicchio. Flip the skewers onto their other sides.
2QFHERWKVLGHVRIWKHUDGLFFKLRDUHVOLJKWO\FKDUUHGUHPRYHWKHVNHZHUVIURP
the grill.

A simple but delicious dressing for this appetizer is some thick, syrupy, good-
quality balsamic vinegar.

%XWWHUÀLHG/HJRI/DPEZLWK)HQQHO
Lavender, and Cracked Pepper
7R PDNH WKLV HQWUpH VWDUW ZLWK D EXWWHUÀLHG OHJ RI ODPE 7KH WHFKQLTXH RI
EXWWHUÀ\LQJ FUHDWHV SLHFHV RI PHDW WKDW DUH RI XQLIRUP WKLFNQHVV ZKLFK LV

101
 Ingredients

Yield: Enough for 10 lbs of meat

• 2 Tbs black peppercorns Herb brush

• 4 Tbs fennel seed • ѿFXSUHGZLQHYLQHJDUU
• 2 Tbs lavender buds • ҀFXSROLYHRLO
• salt, to taste • 1 Tbs brown sugar
• 8 cloves garlic, minced • 4 sprigs sage
• olive oil, as needed • 4 sprigs rosemary
• OHJRIODPEEXWWHUÀLHG • 4 sprigs parsley

what you want when grilling, and it also increases the surface area of the meat,
RIIHULQJPRUHDELOLW\WRLPSDUWÀDYRUWKURXJKUXEVDQGVSLFHV

Create a dry rub of cracked black pepper, ground fennel seed, and lavender.
7KHFRPELQDWLRQRIIHQQHOVHHGZKLFKKDVDOLFRULFHÀDYRUWRLWDQGODYHQGHU
ZKLFKKDVDVXEWOHÀRUDOWRQHWRLWZRUNVWRFRXQWHUDFWWKHJDP\ÀDYRUWKDWLV
DVVRFLDWHGZLWKODPE0L[DOORIWKHLQJUHGLHQWVWRJHWKHUZHOO

Put on some gloves before massaging some oil into the lamb, along with
VRPH FKRSSHG JDUOLF PDNLQJ VXUH WR JHW WKH PL[WXUH LQWR DOO RI WKH IROGV RI
WKHPHDWWRPD[LPL]HWKHÀDYRU7KHQVWDUWGXVWLQJWKHODPEZLWKWKHGU\UXE

102
PDVVDJLQJLWLQWRWKHPHDW7KHQDGGDORWRIVDOWZKLFKQRWRQO\RIIHUVÀDYRU
but also serves as an antibacterial agent.

Set up your grill with charcoal on both sides but not in the center. Place the
lamb—with the fat side up—in the open section in the center, which allows
you to cook the meat with slow, radiant heat. The heat comes up from the sides,
and it will become trapped, like an oven.

As the lamb cooks, baste it with red wine vinegar, olive oil, and brown sugar
XVLQJDQKHUEEUXVKZLWKDPL[WXUHRIVDJHURVHPDU\DQGSDUVOH\7KLVDGGHG
OLTXLGNHHSVWKHH[WHULRURIWKHODPEIURPEXUQLQJDQGDOVRÀDYRUVLWZLWKWKH
resinous oils from the herbs.

2QFHWKHODPELVGRQHFRRNLQJUHPRYHLWIURPWKHJULOODQGOHWLWUHVWEHIRUH
cutting into it. If you were to immediately cut into the lamb while its water
activity was still moving rapidly, it would lose a lot of delicious juice.

Roasted Butternut Squash and Tomatoes

Ingredients

Yield: 8 portions

• 1 butternut squash, peeled, • 4 branches fresh sage

seeded, and diced 1 inch per side • 2 oz butter
• 4 tomatoes, diced • 2 Tbs chopped parsley
• salt and pepper, to taste • ¼ cup Parmesan

103
 To make this vegetable preparation, lay some butternut
squash and
a garden tomatoes on top of some fresh sage
bran
branches and butter on a sheet of aluminum foil.
S
Season the ingredients with salt and black
pepper, and encapsulate them with a second
sheet of aluminum foil folded on top. The
goal is to roast the butternut squash, trapping
the juices in the foil.

Place the small foil packages over coals on the barbecue grill. You could also
URDVWWKHPGLUHFWO\RQWKHFRDOVHVSHFLDOO\LI\RX¶UHODFNLQJVSDFHRQWKHWRS
of the grill.

2QFHWKHYHJHWDEOHVFDUDPHOL]HDQGEHFRPHWHQGHUUHPRYHWKHIRLOSDFNDJH
from the grill. The tomatoes should have broken down, and the butter should
KDYHWXUQHGLQWRDOLTXLGEURWKRUJUDY\LQWKHERWWRP(PSW\WKHFRQWHQWVLQWR
DERZOVRWKDW\RXGRQ¶WORVHDQ\RIWKHMXLFHVWKDWGHYHORSHGLQWKHFRRNLQJ
process. Sprinkle with chopped parsley and Parmesan cheese.

Cedar-Planked Salmon
n

Ingredients

Yield: 8 servings

• OEVVDOPRQ¿OOHW • 1 tsp ground black pepper

pper
• 1 Tbs salt • 2 cedar planks, soaked overnight

To make this dish, soak some cedar planks in water overnight. Then, place
some good-quality salmon, such as wild king salmon, on a wet plank. Season
it with salt and pepper.

Put the salmon, on the plank, inside the grill. The heat underneath the plank
is going to start to dry out the cedar wood. The plank will sizzle, which is the
sound of water being forced out of the wood. As the cedar dries on the bottom,
LW¶V JRLQJ WR VWDUW WR EXUQ$V LW VWDUWV WR EXUQ LW¶V JRLQJ WR VWDUW WR JHQHUDWH
VPRNH LQ WKH FDYLW\ RI WKH JULOO DQG WKDW ÀDYRU ZLOO SHUPHDWH WKH VXUIDFH RI
WKHVDOPRQ,QDGGLWLRQWKHÀDYRURIWKHFHGDULVJRLQJWREHGUDZQRXWRIWKH
wood and into the part of the salmon that is touching the cedar.

$IWHUDERXWPLQXWHVFKHFNRQWKHVDOPRQ7KHVXUIDFHRIWKH¿VKVKRXOG
develop a darker mahogany hue, which is from the smoke. Remove it from the
grill and serve.

104
105
Grilled Pineapple and Bananas with Cajeta Envinada
Ingredients

Yield: 8 portions

Cajeta Grilled fruit

• 1 can condensed milk • 1 pineapple, peeled,
cored, and cut into spears
• ¼ cup dark rum
• ¿UPEDQDQDVSHHOHG
• ѿFXSFUHDP
and cut into quarters
• ¼ tsp salt
• 2 Tbs canola oil

Grilled fruit makes for a simple but delicious dessert. Start with some pineapple
and banana. Cut the pineapple into spears. Choose a banana that is just a little
JUHHQEHFDXVH\RXZDQWLWWREH¿UPEHIRUHFRRNLQJLWDQGWKHQFXWLWLQKDOI
Brush the fruit with canola oil to keep it from sticking to the grill.

Place the fruit on a part of the grill that is hot, but not overly hot. Lay the
EDQDQDZLWKLWVFXWVXUIDFHGRZQ2QFHWKHVXJDULQWKHIUXLWFDXVHVWKHRXWVLGH
to caramelize, remove the fruit from the grill.

Cajeta, also called dulce de lecheLVDFDUDPHOL]HGPLONSURGXFW7UDGLWLRQDOO\LW¶V

PDGHZLWKJRDW¶VPLONEXWLWWDVWHVJUHDWZLWKFRZ¶VPLONDVZHOO7RPDNHLWSODFH
a can of sweetened condensed milk in a pot of water. Boil it for three hours, making
VXUHWKDWWKHFDQVWD\VFRYHUHGZLWKOLTXLGIRUWKHHQWLUHWLPH,WGRHVQ¶WKDYHWRERLO
hard; you can turn it down to a simmer. When you take the can out of the water, let
it cool before you open it because the contents will be under pressure and you could
burn yourself. When you open it, you will discover a delicious caramel sauce.

Envinada is cajetaZLWKZLQHRUDOFRKRODGGHG2QFH\RXKDYHPDGHcajeta, add

some dark rum, cream, and salt to it, and this becomes a sauce for the grilled fruit.

106
 Bibliography

$LNPDQ6PLWK 9DOHULH DQG (ULQ .XQNHO Smoke & Spice: Recipes for
Seasonings, Rubs, Marinades, Brines, Glazes & Butter 1HZ <RUN 5\ODQG
Peters & Small, 2013.

The Culinary Institute of America (CIA). Grilling: Exciting International

Flavors from the World’s Premier Culinary College 1HZ <RUN /HEKDU
Friedman, 2006.

——— and Robert Briggs. Low and Slow: The Art and Technique of Braising,
BBQ, and Slow Roasting%RVWRQ0$+RXJKWRQ0LIÀLQ+DUFRXUW

.DUOLQ 0DU\ Wood-Fired Cooking: Techniques and Recipes for the Grill,
%DFN\DUG2YHQ)LUHSODFHDQG&DPS¿UH. Berkeley, CA: Ten Speed Press, 2009.

.DUPHO (OL]DEHWK Soaked, Slathered, and Seasoned: A Complete Guide to

Flavoring Food for the Grill+RERNHQ1-:LOH\

———. Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-
Slow BBQ+RERNHQ1-:LOH\

Lang, Adam Perry, and Peter Kaminsky. Charred and Scruffed. Second
LPSUHVVLRQHG1HZ<RUN$UWLVDQ%RRNV

0DOOPDQQ )UDQFLV DQG 3HWHU .DPLQVN\ Seven Fires, Grilling the Argentine
Way1HZ<RUN$UWLVDQ%RRNV

0F*HH+DUROGOn Food and Cooking: The Science and Lore of the Kitchen.
5HYLVHGDQGXSGDWHGHG1HZ<RUN6FULEQHU

107
0\KUYROG1DWKDQ&KULV<RXQJDQG0D[LPH%LOHWModernist Cuisine: The
Art and Science of Cooking. Bellevue, Washington: The Cooking Lab, 2011.

3ROODQ 0LFKDHO Cooked: A Natural History of Transformation. Reprint ed.

1HZ<RUN3HQJXLQ%RRNV

General Culinary References

1RWH 7KH IROORZLQJ ERRNV DUH DYDLODEOH RQ WKH ZHEVLWH RI 7KH &XOLQDU\
Institute of America at http://www.ciaprochef.com/fbi/.

Conniff-Dobrich, Cate. Seasons in the Wine Country: Recipes from The Culinary
Institute of America at Greystone. San Francisco: Chronicle Books, 2010.

The Culinary Institute of America. Breakfasts and Brunches 1HZ <RUN

Lebhar-Friedman, 2005.

———. Cooking at Home with The Culinary Institute of America1HZ<RUN

Wiley, 2003.

———. The Culinary Institute of America Cookbook: A Collection of Our

Favorite Recipes for the Home Chef1HZ<RUN/HEKDU)ULHGPDQ

———. Gourmet Meals in Minutes1HZ<RUN/HEKDU)ULHGPDQ

———. Healthy Cooking at Home with The Culinary Institute of America.

1HZ<RUN:LOH\

———. The New Book of Soups1HZ<RUN/HEKDU)ULHGPDQ

———. One Dish Meals1HZ<RUN/HEKDU)ULHGPDQ

———. Pasta: Classic and Contemporary Pasta, Risotto, Crespelle, and

Polenta Recipes+RERNHQ1--RKQ:LOH\ 6RQV

———. The Professional Chef. 9th HG 1HZ <RUN :LOH\  7KH RQOLQH
version of this book can be found at https://www.inkling.com/store/
professional-chef-cia-9th/.)

———. Vegetables1HZ<RUN/HEKDU)ULHGPDQ

108
——— and Abigail Kirsch. Entertaining: Recipes and Inspirations for
Gathering with Family and Friends+RERNHQ1--RKQ:LOH\ 6RQV

——— and Ben Fink. Hors d’Oeuvre at Home with The Culinary Institute of
America1HZ<RUN:LOH\

——— and Katherine Polenz. Vegetarian Cooking at Home with The Culinary
Institute of America1HZ<RUN:LOH\

——— and Lynne Gigliotti. Mediterranean Cooking. Boston: Houghton

0LIÀLQ+DUFRXUW

²²²DQG0DUWKD5RVH6KXOPDQCulinary Boot Camp: Five Days of Basic

Training at The Culinary Institute of America1HZ<RUN:LOH\

———, Gianni Scappin, Alberto Vanoli, and Steven Kolpan. Italian Cooking
at Home with The Culinary Institute of America1HZ<RUN:LOH\

²²² 0DUN (ULFNVRQ DQG /LVD (ULFNVRQ Cooking for One: A Seasonal
Guide to the Pleasure of Preparing Delicious Meals for Yourself1HZ<RUN
Lebhar-Friedman, 2011.

Fischer, John W., and Lou Jones. Bistros and Brasseries: Recipes and
5HÀHFWLRQVRQ&ODVVLF&DIp&RRNLQJ1HZ<RUN/HEKDU)ULHGPDQ

Scappin, Gianni, and Vincenzo Lauria. $7DYROD5HFLSHVDQG5HÀHFWLRQVRQ

Traditional Italian Home Cooking1HZ<RUN/HEKDU)ULHGPDQ

6KXOPDQ0DUWKD5RVHSpain and the World Table1HZ<RUN'.$GXOW

109
 Recipe List

Lesson 1 Lesson 4
(PEHU5RDVWHG%HHt, Grilled 1LoRLVH6DODG
2QLRQDQG*RDW&KHHVH6DODG..... 2 with Grilled Tuna ........................ 25
Grilled Asparagus Roasted Tomato
and Grilled Steak Salad and Saffron Vinaigrette ............... 25
with Hoisin Vinaigrette ................. 4
Grilled Halibut Wrapped
Steak with Compound Butter ....... 7 in Grape Leaves
with Ladolemono
DQG0DULQDWHG3HSSHUV ................ 27
Lesson 2 Ladolemono................................. 27
Grilled Radicchio Grilled Shrimp with Sangrita...... 28
with Tomato Concassé
and Pulled Parsley Salad ............... 9 *ULOOHG2\VWHUVZLWK
Spicy Garlic-Herb Butter ............ 31
Grilled Caesar-Style Salad .......... 11
Caramelized Lemon
and Anchovy Dressing ................ 11 Lesson 5
Grilled Pear Salad with Blue Sicilian-Style Beefsteak .............. 32
Cheese and Bitter Greens ............ 13 Mechouia Salad ........................... 34
)DWLPD¶V7LHUHG3RWDWR6DODG ...... 15 Aleppo-Style Red Pepper and
Walnut Dip (Muhammara) .......... 35
Lesson 3 Baba Ghanoush (Mutabbal) ........ 36
Catalan Toasts ............................. 17 Tzatziki (Cacik) ........................... 37
Crostini with White Beans, Turkish Grilled
Seafood, Garlic, (JJSODQW6DQGZLFK ..................... 38
and Wild Fennel .......................... 18
Lamb Kabobs .............................. 40
Tuscan-Style Beans ..................... 18
Turkish Baharat
Grilled Pizzas .............................. 20 6SLFH0L[IRU/DPE .................... 41
Pizza Dough ................................ 20
Pan con Chocolate ...................... 23

110
Lesson 6 Lesson 8
Barbecued Chicken ..................... 43 7KDL6W\OH0DULQDWHG
Hanger Steak ............................... 62
Chicken Dry Rub ........................ 43
6WHDNIURPWKH<XFDWiQ
Barbecue Sauce ........................... 44 (Recado para Bistec)................... 65
Grilled Quail with Sausage 0DULQDWHG7HUHV0DMRU ................ 66
and Polenta .................................. 44
Greek-Style Hamburger
Basic Polenta............................... 45 (Bifteki) ....................................... 68
Salsa Verde .................................. 45 Hoisin-Glazed
Barbecued Whole Turkey............ 48 Pork Tenderloin ........................... 70
Three-Grain Salad ....................... 49
Apricot Chutney
Lesson 9
ZLWK1LJHOOD6HHGV ...................... 49 Beef Satay
with Spicy Peanut Sauce ............. 72
Spicy Peanut Sauce ..................... 73
Lesson 7
Spicy Thai Cucumber Salad........ 73
2UDQJH0RMR±*ULOOHG
Skirt Steaks ................................. 52 Yakitori........................................ 74
Jerk Chicken................................ 54 Yakitori Sauce ............................. 74
Savory Watermelon Grilled Lemongrass Pork
and Pineapple Salad .................... 56 with Chile-Lime Sauce ............... 76
Yucatecan Grilled Fish Tacos ...... 57 Chile-Lime Sauce
(Nuoc Cham) ............................... 77
Achiote Seasoning Paste
(Adobo de Achiote)...................... 58 Grilled Beef Ribs in Lettuce
Packages (Bulgogi Style) ............ 77
3LFNOHG5HG2QLRQV..................... 58
Roasted Tomato-Jalapeño Salsa
(Salsa de Molcajete) ................... 59

111
Lesson 10 Lesson 12
Grilled Vegetables ....................... 80 Smoked Potatoes
ZLWK6FDOOLRQ0D\RQQDLVH ........... 98
6KLUUHG(JJVIURPWKH*ULOO......... 83
Grilled Prawns Wrapped
0H[LFDQ*ULOOHG&RUQ in Pancetta with Lime
(Elote Asado)............................... 84 and Cilantro............................... 100
Grilled Swiss Chard .................... 85 Grilled Radicchio
Grilled Portobello ZLWK6PRNHG0R]]DUHOOD
0XVKURRP%XUJHU ....................... 86 and Balsamic Vinegar ............... 101
%XWWHUÀLHG/HJRI/DPE
with Fennel, Lavender,
Lesson 11 and Cracked Pepper .................. 101
Barbecued Beef Brisket .............. 89 Roasted Butternut Squash
and Tomatoes ............................ 103
Coffee and Chocolate Dry Rub ... 91
Cedar-Planked Salmon.............. 104
Pork Butt ..................................... 91
Grilled Pineapple and Bananas
2XWGRRU3RUN%DE\%DFN5LEV.... 93 with Cajeta Envinada ............... 106
Spare Ribs ................................... 95
Coleslaw...................................... 95
Boston Baked Beans ................... 95

112
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113
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