This week's recipe comes from Marinades by Lucy Vaserfirer—a cookbook entirely dedicated to what our cooking columnist Sybil Pratt describes as "that little something that gives anything and everything you cook on the grill a special zing." Try this Indian-influenced Curry Marinade with lamb chops.
This bright yellow mixture isn’t exactly an authentic Indian recipe, but it’s sure to satisfy fans of curry.
Tool: 1-gallon zip-top bag
Yield: About ½ cup (enough for 2 to 4 servings)
Measure the oil, lime juice, ginger, garlic, jalapeño, cilantro and curry powder into a 1-gallon zip-top bag and shake or squeeze until blended. Season to taste with salt.
SUGGESTED USES: boneless, skinless chicken thighs, pork chops, or lamb chops (marinated 2 hours to overnight) or shrimp (marinated 20 to 45 minutes), grilled.
Grilled Lamb Rib Chops
For 2 servings, add 6 frenched lamb rib chops (about 1 inch thick) to the Curry Marinade in the zip-top bag and turn to coat. Seal the bag, letting out all the air. Marinate for at least 2 hours and up to overnight in the refrigerator.
Set the bag aside at room temperature for about half an hour. Remove the chops from the marinade, pat dry with paper towels, then grill over direct high heat until medium-rare, 10 to 12 minutes (or until the desired doneness), turning once. Moisture will just begin to accumulate on the surface of the chops when they are medium-rare. Tent the chops with foil and let rest for 5 to 10 minutes before serving.
Serve these lamb chops with dal and basmati rice, or any other Indian-style side dishes you like.
Chris Schlesinger and John Willoughby want to help home cooks achieve "big flavor without big effort" with their new cookbook, The Big-Flavor Grill: No-Marinade, No-Hassle Recipes. Today's recipe is for Grilled Corn with Basil and Parmesan, a super quick and flavorful side dish that just might steal the show at your next outdoor BBQ.
Super-Basic Grilled Corn
Build a two-level fire in your grill, which means you put all the coals on one side of the grill and leave the other side free of coals. When the flames have died down, all the coals are covered with gray ash and the temperature is medium (you can hold your hand 6 inches above the grill for 4 to 5 seconds), you’re ready to cook.
Rub the corn ears all over with the oil and sprinkle them with the salt and pepper. Put the ears on the grill directly over the coals and cook, rolling them around to ensure all of the sides are getting some attention from the fire, until they are golden brown all over, which should take 4 to 6 minutes. Remove the corn from the grill, place the ears in a large bowl (along with some butter if you like) and serve.
| Serves 4 to 6 as a side dish |
Grilled Corn with Basil and Parmesan
With super fresh corn and basil right out of the garden, this dish has the unmistakable flavor of summer—but then we throw in some cheese, because after all, why not get that complexity and richness?
While the fire heats up, get these ingredients ready but keep them separate in small individual containers:
Follow the recipe for Super-Basic Grilled Corn on page 206.
When the corn comes off the grill, put it in a big bowl, add all the other ingredients one after another and toss so the corn gets well coated.
Springtime is officially here! The sun is shining and the weather is finally warming up, so it's time to drag your grill out of the garage and show it some love. This two-part recipe for Grilled Steak Tips with Homemade Korean Barbecue Sauce comes from The Big Flavor Grill: No-Marinade, No-Hassle Recipes by Chris Schlesinger and John Willoughby, who make grilling "radically easy, without marinating, brining or using fancy equipment."
Super-Basic Grilled Steak Tips
| Serves 4 to 6 |
Build a two-level fire in your grill, which means you put all the coals on one side of the grill and leave the other side free of coals. When the flames have died down, all the coals are covered with gray ash, and the temperature is medium-hot (you can hold your hand 6 inches above the coals for 3 to 4 seconds), you’re ready to cook.
Put the steak tips in a bowl with the olive oil, salt and pepper and mix until the tips are evenly coated.
Put the tips on the grill directly over the coals and cook, rolling them around frequently so they get well browned on all sides, until done to your liking, about 8 to 10 minutes for medium rare. To check for doneness, cut into one of the chunks and see if it’s done just a bit less than the way you like it. (Remember that it will continue to cook after being taken off the heat.) Remove the steak tips from the grill, cover them with foil and allow them to rest for 5 minutes before serving.
Grilled Steak Tips with Homemade Korean Barbecue Sauce
Check out your local Asian store, and you’ll likely find prepared ingredients that you’re not familiar with but which can quickly and easily add a ton of flavor to your food. The fermented red pepper paste known as gochujang, essential to many Korean dishes, is a perfect example.
While the fire heats up, combine in a small saucepan over low heat and cook, stirring frequently, for about 12 minutes—you just want it heated up and well combined:
Now take it off the heat and let cool to room temperature.
Follow the recipe for Super-Basic Grilled Steak Tips on page 33 (listed above).
When the steak tips come off the grill, put them into a large bowl, add the barbecue sauce and toss well.
Toss together in a bowl and then sprinkle the steak tips with:
Our July cooking column features three fantastic summery cookbooks, including Patricia Wells' 12th book, Salad as a Meal. It includes over 150 recipes that each challenge and expand the definition of a salad, and this recipe is a great example of her creativity and the heartiness of her dishes. For those of us who are trying to eat healthier but finding it leaves tummies a little empty, this book is just great.
Fill the pasta pot with 8 quarts of water and bring it to a rolling boil over high heat. Add the salt and beans and cook until crisp- tender, about 5 minutes. (Cooking time will vary according to the size and tenderness of the beans.) Immediately remove the colander from the water, allowing the water to drain from the beans. Plunge the beans into the ice water so they cool down as quickly as possible. (The beans will cool in 1 to 2 minutes. If you leave them longer, they will become soggy and begin to lose flavor.) Drain the beans and wrap them in a thick towel to dry. (Store the beans in the towel in the refrigerator for up to 4 hours.)
Prepare a wood or charcoal fire. Set the grill rack about 5 inches from the heat. The fire is ready when the coals glow red and are covered with ash.
Scrub the potatoes but do not peel them. Bring 1 quart of water to a simmer in the bottom of a steamer. Place the potatoes on the steaming rack. Place the rack over the simmering water, cover, and steam just until the potatoes are fully cooked, about 25 minutes. While still warm, place the potatoes in a small bowl and toss with just enough dressing to lightly and evenly coat them.
Season the tuna lightly with salt and pepper. Place the tuna at the 10 o’clock position on the hot grill rack. After 1 minute, rotate the tuna a quarter- turn to the right, to 2 o’clock. One minute later, flip the tuna over to the uncooked side, grill marks up, pointing to 10 o’clock. Grill for 1 minute and rotate to 2 o’clock again, cooking until the tuna is done to your liking. Transfer the tuna to a platter, season again with salt and pepper, and cover loosely with foil. Let rest for 5 minutes.
Place the lettuce in a large bowl. Toss with just enough dressing to lightly and evenly coat the lettuce. Place the tomatoes in another bowl and toss with just enough dressing to lightly and evenly coat them. Place the green beans in another bowl and toss with just enough dressing to lightly and evenly coat them.
Set a tuna steak at the edge of a large dinner plate. Arrange the lettuce, green beans, potatoes, eggs, and tomatoes alongside. Arrange the anchovies in a crisscross pattern on top and sprinkle with the chives. Serve.
WINE SUGGESTION: I never tire of one of our longtime favorite rosés, the legendary Bandol Rosé from the Domaine Tempier, a mineral- scented wine that is as versatile, and pleasing, as they come.
Cut 4 sheets of foil about 20 inches long - fold each sheet in half. Drizzle a little oil on the center of each folded sheet, then add the fish. Season with salt and pepper.
Combine the tomatoes, olives, capers, garlic, and thyme in a small bowl.
Top each piece of fish with some of the tomato mixture. Drizzle with the remaining oil.
Fold the foil over the fish, closing up and pinching the edges to seal tightly.
Place the packets on the grill and cook for 15 to 20 minutes, or until the fish is opaque in the middle—which you won’t see since they’re sealed up, so you’ll have to trust me on the time, and if it’s wrong for your grill, adjust it next time.
Put them on plates and let your guests open the packets themselves - just warn them of potential steam.
BTW: You can have these all prepped, sealed, and ready to grill, waiting in your fridge. Just remember to take them out about 30 minutes before you plan on grilling them, okay?
Whether it's a block party, family night, or a summery evening with just you and your grill (it's true love), this lamb steak recipe from Andrew Schloss and David Joachim's Fire It Up, featured in our June cooking column, will seriously redefine your idea of throwing a little meat on the grill. It's tough to pick from the 400 recipes listed in Fire It Up, but this is a good one.
Guinness-Brined BBQ Lamb Steaks
Guinness, the Irish stout, gives the brine for these simple barbecued lamb steaks much of its punch. Like most dark beers, Guinness has a bittersweet molasses flavor, which is great with lamb. But the hidden power of a Guinness brine is its alcohol content (about 4 percent). Alcohol accelerates the absorption of flavorful components directly into the protein structure of meat, yielding a steak that not only retains about 10 percent more moisture, but also is able to deliver a hit of seasoning with every bite. The flavors of chipotle chiles and cumin in the brine are reinforced with a smoky rub and a dark, pungent Guinness BBQ sauce. A word of warning: the sauce burns easily, so only brush it on the meat at the very end of grilling. In fact it is more flavorful served as a table sauce, although the steaks do look nice varnished with glaze.
Light a grill for direct medium-high heat, about 425°F.
Remove the lamb from the brine and pat dry. Discard the brine. Coat the lamb with the oil and season with the rub. Set aside for 10 minutes.
Brush the grill grate and rub with oil. Grill the steaks for about 7 minutes per side for medium-rare (135°F on an instant-read thermometer). Baste with a thin layer of the sauce during the last minute of grilling.
Rest the meat for 5 minutes before serving. Serve the steaks with the remaining sauce on the side.
Summer is a time for grilling, and our June cookbook column highlights three books that will bring fresh ideas to your outdoor dinner table—like this recipe from Andrew Schloss and David Joachim's Fire it Up.
Mixed Grilled Beets with Orange-Hazelnut Gremolata
Beets contain about 6 percent sugar. When the beets are boiled, the sugar dissolves in the cooking liquid and you’re left with earthy-tasting tubers. But grill them and the sugars concentrate and caramelize, transforming the beets into a sort of vegetable candy. In this recipe, their sweetness gets a complement of pungent herb relish. Gremolata is a classic Italian garnish for osso buco. Usually it’s made with garlic, pine nuts, lemon zest, and parsley. Ours is more fragrant; we swap tarragon for some of the parsley and hazelnuts for the pine nuts.
For the orange-hazelnut gremolata: Combine the garlic, parsley, mint, orange zest, hazelnuts, salt, pepper, and sugar in a minichopper or a small food processor. Pulse until finely chopped and granular in texture, but not pureed.
Brush the grill grate and coat with oil. Grill the beet slices directly over the heat until tender, about 4 to 5 minutes per side. Arrange on a platter and top with the gremolata.
This week's recipe comes courtesy of Steven Raichlen, grilling guru extraordinaire and author of Planet Barbecue! (Workman), July's Cookbook of the Month. This perfect summer dinner is so delicious, and Raichlen's headnotes are so mouthwatering, that I'm just going to let you get to it. Novice griller? Don't miss these top tips from Raichlen himself.
Travel the world’s barbecue trail and you’ll find lots of grilled chicken. What you won’t find outside of North America is a lot of grilled skinless, boneless chicken breasts. The reason is simple: The breast contains less fat and flavor than dark meat. It’s also more expensive and more likely to dry out on the grill. So when I found these chicken breasts, fragrant with curry and lemongrass, sizzling hot off the grill, at the night market in the French-Colonial town of Luang Prabang in northern Laos, I knew I had tasted a rarity—a chicken dish that would play equally well to health-conscious, convenience-loving North America and flavor-addicted Southeast Asia. In Laos, the chicken would be grilled on a split stick over a charcoal-filled clay brazier. Here’s how to do it on a grill with a conventional grate. The lemongrass, curry, and cilantro speak loudly enough for themselves.
2 stalks lemongrass, trimmed and thinly sliced crosswise, or 3 strips lemon zest
2 cloves garlic, coarsely chopped
2 tablespoons chopped fresh cilantro or dill
1½ teaspoons curry powder
1 teaspoon coarse salt (kosher or sea)
1 teaspoon sugar
½ teaspoon freshly ground black pepper
2 tablespoons vegetable oil, plus 1 tablespoon for basting
4 skinless, boneless half chicken breasts (each about 6 ounces, 1½ pounds in all)
Lime wedges, for serving
Place the lemongrass, garlic, cilantro, curry powder, salt, sugar, and pepper in a heavy mortar and pound to a paste with a pestle. If you don’t have a mortar and pestle, finely chop these ingredients in a food processor. Gradually work in the 2 tablespoons
Rinse the chicken breasts under cold running water, then blot them dry with paper towels. Arrange the chicken breasts in a baking dish just large enough to hold them in a single layer. Spread the lemongrass marinade over the chicken breasts, turning to coat both sides. Let the chicken marinate in the refrigerator, covered, for at least 1 hour or as long as 4 hours; the longer it marinates, the richer the flavor will be.
Set up the grill for direct grilling and preheat it to high.
When ready to cook, brush and oil the grill grate. Drain the chicken breasts and arrange them on the hot grate at a diagonal to the bars. Grill the chicken breasts until golden brown and cooked through, 3 to 5 minutes per side, giving each breast a quarter turn on each side after 1A minutes to create a handsome crosshatch of grill marks. After 3 minutes, start basting the chicken breasts with the 1 tablespoon of oil as they grill to keep them moist, taking care not to touch raw chicken with the basting brush.
Transfer the grilled chicken breasts to a platter or plates and serve them with the lime wedges.
Where: Luang Prabang in northern Laos
What: Chicken breasts marinated in a fragrant paste of lemongrass, garlic, and curry, grilled until crusty and golden
How: Direct grilling
Just the facts: Pounding the marinade ingredients in a large heavy mortar with a pestle will give you a richer flavor than pureeing them in a food processor; however, you can certainly use a processor.