25 gas grilling

techniques for
essen tials

A. cort si n n es

“Cort Sinnes is a master of backyard cooking.” —James McNair

2

Co n t e n ts
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 The Essentials of Gas Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

stArte rs
1 Asparagus Wrapped in Provolone and Prosciutto:
wrapping and grilling vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

2 3 4 5 6

Classic Bruschetta:

grilling bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 grilling flatbread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 wrapping and grilling shellfish . . . . . . . . . . . . . . . . . . . . . 32

Grilled Quesadillas: Mussels Bordelaise: Three Satays:

Shrimp with Basil and Prosciutto:

foil - packet grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

grilling kabobs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

seA food A nd Poult ry
7 8 9 10
Tuna Steaks with Green Olive Sauce: Tunisian Tilapia in Pita: Grilled Sea Scallops with Bay Leaves:
grilling firm fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 grilling delicate fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 grilling shellfish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

Chicken Breasts with Chèvre and Yellow Pepper Puree:
grilling boneless poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56

11 Thunder Thighs: grilling bone - in poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 12 Quartered Duck with Fig and Green Olive Sauce: grilling duck . . . . . . . . . . . . . . . . . . . . . . 64

5

M e At
13 14 15 16 17 18
Red Rooster Flank Steak: Steak with Salsa Verde:
grilling with a marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68 grilling thick boneless steaks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72 grilling thick bone - in steaks . . . . . . . . . . 76

Porterhouse for Two with Cambozola Butter: Barbecued Country-Style Pork Ribs: Pork Loin with Dijon Mascarpone:

grilling ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80

grilling loin roasts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84

Marsha’s Miracle Butterflied Leg of Lamb:
marinating and grilling large cuts of meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88

Vege tAbles
19 20 21 22 23
Grilled Zucchini with Herbs: Garlicky Grilled Tomatoes: Grilled Whole Escarole: Grilled Whole Eggplant:
grilling sliced vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92 grilling delicate vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96

grilling leafy vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . grilling hard vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

100 104 108

Simple Grilled Potato Wedges:

grilling whole vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

d e sse rt s
24 Caramelized Fruit Kabobs: grilling fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 112 25 Dessert Bruschetta with Cheese and Honey: grilling bread and cheese . . . . . . . . . . . . . 116
Measurement Equivalents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120 Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 122

6

t e c h n i qu e 1 4

g r i ll i n g th i ck boneless ste Ak s

Steak with Salsa Verde
Serves 4 to 6

T

hink Italian, not Mexican, for this salsa verde. This pureed green sauce from Italy is a veritable flavor explosion, the perfect complement to a big grilled steak.

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

this recipe. Carving the steak into fairly thin slices will help make up for the relative toughness of these cuts; I’ve never had a diner complain about any of the above cuts as I’ve grilled them. Just be sure to carve the steaks on the bias (at a slight angle) and keep the slices thin, about 1⁄4 to 3⁄8 inch thick. Top with the salsa verde, and you’ve got quite a meal.

8

t e c h n i qu e 1 4

g r i ll i n g th i ck boneless ste Ak s

I n gre die n t s
Sal Sa V e r d e

4 to 5 cups fresh flat-leaf parsley 4 to 6 cloves garlic, to your taste, peeled Juice of 1 lemon, with some of the pulp if you can coax it out 2 tablespoons capers, drained 2 teaspoons anchovy paste (optional)
1

⁄2 cup olive oil

2 to 3 pounds london broil, rib-eye, or flatiron steaks, cut 1 to 11⁄2 inches thick (usually 2 steaks) Olive oil Kosher salt and freshly ground black pepper to taste

gr i l li n g t h i ck bon eless ste A ks

t e c h n i qu e 1 4

9

Me t h o d 1. Combine the salsa verde ingredients in a food processor or blender and blend until
the sauce has the consistency of a milk shake. Because of the salty nature of the capers and anchovies, no additional salt is needed. Pour the sauce into a bowl, cover, and refrigerate until needed.

2.

Preheat the grill with all the burners on high and the lid closed for 10 minutes.

3. Coat the steak evenly with the olive oil; dust with salt and pepper. 4. Sear the steak over the hot fire with the lid open for 10 minutes total, 5 minutes
per side.

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

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

t e c h n i qu e 8 : gr i l li n g de li cAt e fi sh

Tunisian Tilapia in Pita

t e c h n i qu e 1 6 : gr i l li n g r i bs

Barbecued Country-Style Pork Ribs

UNCOrreCTed Blad • NOT FOr reSale

emphasize specific techniques so that even a novice can master the gas-grilling domain.
■ Techniques for Gas Grilling is a new title in the bestselling 25 Essentials series. ■ This book’s focus on grilling techniques makes for a thorough, diverse selection of recipes. They range from beef,

T

his latest installment of the successful 25 Essentials series responds to the ever-growing popularity of the gas grill. More and more people are grilling year round, and not just for backyard barbecues. Recipes such as Red Rooster Flank Steak, Mussels Bordelaise, and Grilled Zucchini with Herbs

seafood, and chicken to vegetables and desserts.
■ Since 1995, shipments of gas grills have eclipsed those of charcoal grills every year. ■ The covered spiral binding makes it possible to lay the book flat wherever it’s needed most, whether next to the grill or

on the kitchen counter.
■ Author A. Cort Sinnes’ Grilling Encyclopedia, called “the ultimate Baedeker to cooking in your backyard,” was

nominated for a James Beard award.

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

Specs for finished book:
april 2011
$12.95 paper-over-boards with covered spiral binding ISBN: 978-1-55832-734-4 128 pages • 7 x 7 • 4 color with photos

The Harvard Common Press Www.Harvardcommonpress.Com

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