Is Grilling the Confidence Boost We All Need?
Is Grilling the Confidence Boost We All Need?
Once you’ve got the basics down, we’ve got some great off-the-beaten-path recipes for you
My dad is a grillmaster. He has the confidence to put any food you can think of on the grill; he flips it a few times and it’s magically delicious. When I was little, summers consisted of the best barbecued chicken, straight off the grill, usually eaten on our screened in porch. The outside was always just about black, covering up a tender, juicy inside. What a talent.
Nowadays, Mark takes pretty much any vegetable he gets from his CSA, pairs it with a steak, also from the farm, and makes a big platter of grilled goods. It’s my favorite way to eat.
My little family doesn’t get to eat as much grilled food as we’d like. In Manhattan, it’s a challenge; we can’t exactly put a grill in our half bath and light it up. We do spend a good amount of time during the summer on Cape Cod, though, where there’s a grill. Nick, as you may remember, is a skittish cook, one who literally times the grilled cheeses he makes for Holden (two minutes per side, in case you’re wondering, per How to Cook Everything. And, to be honest, they are perfect.) But, in part from being inspired by my dad’s relaxed way of grilling, Nick finds outdoor cooking to be much more of a draw than working away at his mise en place in a city kitchen. So my job, every summer, is to gently encourage him on his path to becoming a grill guru.
The other day, he grilled hamburgers and hot dogs. Our friend Stephen provided moral support. The burgers were delicious and Holden, after biting into his hot dog, chewed it very thoughtfully and declared, “Dad, this is the best hot dog I’ve ever had. Thank you.”
Then, a few days later, Nick casually — as casually as he does anything — threw some chicken thighs on the grill; that and some broccoli and oven fries were dinner, and I didn’t have to cook a thing.
So we’ve (Nick) got the basic techniques down. Today I’m sharing a few grilling recipes that are less ordinary, more fun — because experimenting on the grill is a good time, if you let yourself enjoy it.
If you’re feeling particularly adventurous, you can make all four of these for an entirely grilled, entirely delicious meal. (Let’s recuse nervous Nick from that particular task, shall we?) Below:
Grilled Bruschetta
Grilled Avocado with Lemon
Chiles Rellenos with Charred Green Enchilada Sauce
Banana with Chocolate and Crushed Peanut Brittle
Grilled Bruschetta
Makes: 4 servings
Time: 20 to 25 minutes
You’ll learn a lot about observing and controlling heat on your grill from making toast. I like to cut the bread thickly so the outside gets crunchy and the inside stays tender; you may prefer the bruschetta thinner and crisp all the way through. Pull any extra toppings together while the grill heats.
Ingredients:
8 1-inch slices baguette or Italian bread
1⁄4 cup good-quality olive oil
1 or 2 cloves garlic, peeled
Instructions:
1. Start the coals or heat a gas grill for medium-high direct cooking. Make sure the grates are clean.
2. Lightly brush both sides of the bread slices with the oil. Put them on the grill directly over the fire. Close the lid and toast, turning once, until the bread develops grill marks, 1 to 3 minutes per side. Transfer the slices to a platter. When the bread has cooled just enough that you can handle it, rub one or both sides of the bread with the garlic, and serve.
11 Simple Ways to Top Bruschetta
Chopped fresh tomatoes (about 1 cup)
Chopped fresh basil (1 cup packed)
Shaved or grated Parmesan cheese (about 1/2 cup)
Sliced fresh mozzarella (8 ounces)
Ricotta cheese (about 1/2 cup); jazz it up by stirring in grated citrus zest or chopped fresh herbs
Chopped pitted olives (1/2 cup) or capers (1/4 cup)
Grated lemon or orange zest (2 tablespoons)
Sliced apples, pears, or plums (1 or 2 should do it, depending on their size)
Anchovy fillets or smoked sardines (1 or 2 per slice)
Thinly sliced salami, prosciutto, or other smoked or cured meat (about 4 ounces, number of slices per bruschetta will depend on the size of the slice; for prosciutto, you might want to use half a slice)
Crumbled cooked sausage or bacon (about 4 ounces when raw)
— Recipe from How to Grill Everything
Grilled Avocado with Lemon
Makes: 4 servings
Time: 20 to 25 minutes
Don’t relegate avocados to guacamole; half an avocado warmed on the grill is a rich, cooling side.
Ingredients:
2 ripe avocados
Good-quality olive oil for brushing
1 lemon, halved
Salt and pepper
Instructions:
1. Start the coals or heat a gas grill for medium direct cooking. Make sure the grates are clean.
2. Cut the avocados in half lengthwise. Carefully strike a chef’s knife into the pit, then wiggle it a bit to lift and remove it. Insert a spoon underneath the flesh against the skin and run it all the way around to separate the entire half of the avocado. Repeat with the other avocado. Brush with oil, then squeeze one of the lemon halves over them thoroughly on both sides so they don’t discolor. Cut the other lemon half into 4 wedges.
3 Put the avocados on the grill directly over the fire, cut side down. Close the lid and cook, turning once, until browned in places, 5 to 10 minutes total. Serve the halved avocados as is, or slice and fan them for a prettier presentation. Sprinkle with salt and pepper and garnish with the lemon wedges.
— Recipe from How to Grill Everything
