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Monday, June 7, 2010

GO Grill GO!

Go Grilling!

 
Spending more time outside and not just on weekends? Grilling is amazingly easy & gives fruits and veggies a smoky-sweet flavor.

Here's what you need to know to master the technique.

Watch the video for grilling how to's

Ingredients


  • Vegetable oil
  • Vegetables or fruit to be grilled
  • Salt and pepper

    Equipment

    • Metal grill brush
    • Soft cloth for oiling grill grates
    • Nonstick grill foil (per recipe)
    • Hot pads
    • Long barbecue fork & tongs
    • Slotted spatula
    • Basting brush
    • Cutting board
    • Knife
    • Kitchen fork
    • Prep & serving platters

    Step-by-Step


    Step 1

    1. Mise en Place

    Preheat grill on HIGH 10 min (if using charcoal grill, HIGH is barely gray coals with ash).
    Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil. A faint smoke indicates grill is ready. To prevent flare-ups, make sure oil doesn’t drip into flames.
    Cut produce into roughly equal pieces. (Blanch slow-cooking veggies, such as artichokes, to shorten grilling time.)
    Drizzle produce to lightly coat with basting oil.
    Adjust heat (MEDIUM or LOW usually best).


    Step 2

    2. Sear

    Sear skin on all sides.


    Step 3

    3. Cook

    Grill, turning every 1-2 min, using tongs to keep produce intact.
    Check doneness by piercing with paring knife — knife should enter easily with no resistance.


    Step 4

    4. Finish

    Transfer to clean platter. Look for lightly browned (not charred), tender produce with
    grill marks.
    Season.

    Vegetable Grilling Guide
    Use this chart as a general guide for preparing and grilling times.
    The easiest way to tell if vegetables or fruits are cooked is to pierce them with a kitchen knife or fork. If the utensil goes in easily, the items are done.
    PreparationGrilling Time
    ArtichokesTrim tough outer petals,
    halve lengthwise;
    blanch until tender
    8 to 10 min.
    AsparagusTrim tough end6 to 8 min.
    CornSoak ears in water 20 to 30 min (leave in husks)30 to 40 min.
    EggplantSlice 3/4 inch thick8 to 10 min.
    Fennel (Anise)Remove leaves;
    cut bulb into quarters
    10 to 12 min.
    LeeksHalve lengthwise; rinse well10 to 12 min.
    GarlicWrap whole bulb in foil;
    place over indirect heat
    30 to 40 min.
    MushroomsLeave whole6 to 8 min.
    OnionsPeel; cut n halves or quarters; skewer15 to 20 min.
    PeppersCut in halves or quarters; remove seeds10 to 12 min.
    Potatoes (white, yams)Slice 1/2 inch thick15 to 20 min.
    Squash, summerHalve lengthwise or slice
    1 inch and skewer
    8 to 10 min.
    TomatoesSkewer quarters and cherry tomatoes; halve plum tomatoes lengthwise3 to 5 min.

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