BITE
Ready,set,grill by Carrie Hillard
Warmer weather means it's time to fire up the
grill and the flavor.
RECIPES
Simple marinade
Here is a simple, versatile and tasty marinade to boost your grilled food's flavor. Combine with your food of choice at least one hour before grilling.
1/4 cup olive oil
1 tablespoon lemon juice
1 tablespoon honey
1 tablespoon honey
2 teaspoons italian herb blend
1 teaspoon red pepper flakes
1 teaspoon garlic powder
Salt and freshly ground pepper
Source: www.grilledtoperfection.com
Glazed Grilled Peaches
Rinse 6 firm-ipe peaches; cut each in half and pit. Melt 6 tablespoons butter or margarine in a frying pan over medium-high heat; add 1/4 cup sugar and stir until well blended. Remove pan from heat, set peaches in butter mixture, and coat evenly.
Next, lay peaches, cut side down, on a barbeque grill over a solid bed of medium coals or medium heat on a gas grill. Cook until peaches are hot and lightly browned on the bottom. Brush tops with more butter mixture, then turn fruit over and brush cooked sides with mixture. Cook until peaches are warm but still hold their shape, 6 to 10 minutes. Makes 6 servings.
Nothing tells you warm weather is here like the aroma of a juicy t-bone, smothered in the tangy sweetness of soy sauce and lemon juice, drifting from a grill. You sigh as you hear your neighbors open beers and laugh while they
Source: Weber's Big Book of Grilling by Jamie
Purvance; Sandra S. McRae, and Tim Turner
Grilling is a perfect way to bring friends together, and it isn't half bad for you either.
Benjamin Williams, Leawood medical student, grills about once a week depending on the weather, meat prices and how busy he is with school.
"I like being able to make a nice meal for my friends and myself rather than the take-out or sandwiches we would usually eat," he says.
Williams and Peppes are not alone.
Grilling is relaxing, says Matt Peppes, Leawood senior.
Over 60 percent of Americans are grilling yearround, and grill ownership has increased 10 percent from 2003, with eight out of 10 households now owning an outdoor barbecue grill or smoker, a report by the Hearth, Patio and Barbecue Association says.
Healthy grilling
More people are finding that grilling adds flavor and nourishment to many foods, says Roberta Duyff, a food
and nutrition consultant in St. Louis.
"Since grilling is a high-heat cooking method, it has fewer calories and less added fat," she says.
Learning to cook the meat the right amount of time is key. "Overcooking takes flavor away don't turn a piece of good meat into shoe leather," Duyff says. She also recommends trimming excess fat, which makes the meat healthier and cook more evenly.
PREPARE YOUR FOOD SAFELY
Follow 365 Days of Healthy Eating from the American Dietetic AssociationauthorRobertaDuyff's easy food safety guidelines to avoid contamination and even worse, a trip to the hospital with food poisoning.
Start with a clean grill grate and plan to have your cleaning supplies handy ahead of time.
Marinades and rubs tenderize meat and add flavor, but it all depends on how long the food is marinated. Duyff recommends a shorter marinating time (30 minutes to one hour) for more tender meat or
Make sure you have the grill grate adjusted so you are not cooking too close to the coals, which will cause food to cook improperly.
Cook your food to the right temperature inside.
(Hamburger = 160 degrees,
Pork = 170 degrees,
Chicken = 180 degrees.)
No thermometer? Chicken should not be pink and burgers should be brown inside.
Marinades and rubs are easy flavor boosters for any grilled dish. A marinade is a seasoned liquid that should contain an acid (such as wine, vinegar or lemon juice) to tenderize the meat. A marinade can be as simple as a salad dressing or a combination of fruit juices, oils, soy sauce, and wine. Rubs are made by combining herbs and spices and are usually dry. A little oil can be incorporated to help the rub adhere to the meat.
Separate raw and cooked meat and use clean plate and utensils for food handling.
Fuels and flavors
For gas grills, never use water until the gas is turned off.
delicate fish
Less tender meat can marinate overnight. If you don't have the time or the skill to produce your own flavorings, store-bought mixtures or a little oil and mustard can do the trick. Duyff says. Remember: aim to enhance, not overwhelm.
Williams varies marinades with meat types. For cheap steaks like the "patio steaks" at grocery stores, he uses a marinade of soy and Worcestershire sauce with dry mustard, garlic and parsley. On chicken he uses a honey mustad orange juice marinade, and if cooking kabobs, a teriyaki or a fajita marinade mix.
Fresh herbs such as oregano, sage, thyme, bay leaves and rosemary also add flavor. Molsten the herbs with water and place them directly on the coals during grilling.
"I've tried everything from red peppers to lemon garlic salt. There is a ton of possibilities," Peppes says.
Different types of charcoal and aromatic
woods can also be used for cooking and flavoring grilled foods. Hardwood chips or alder wood added to the fire early adds a woodsy flavor to your food, while mesquite charcoal burns cleanly, imparting a subtle flavor.
Get creative
Though meats and poultry are popular choices for outdoor cooking, grill food today includes an assortment of fresh vegetables, fruit and even pizza.
Williams likes to grill vegetables and fruit with his meat.
"I really like to sauté and then grill onions, bell peppers, yellow squash and zucchini. I've also grilled sweet potatoes and bananas for a tropical mashed potato dish," he says.
Take advantage of the warmer days ahead and try grilling fresh fruit or using simple marinades. You'll be amazed by the taste and your friends will keep coming back for more.
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