GRILLING AND BROILING

Transcription

1 RECIPE ebooks 22 Exciting Recipes for GRILLING AND BROILING LIKE us on Facebook! Follow us on Twitter!

2 Table of Contents Barbecued Chicken Breast with Black Bean Sauce Barbecued Steak with Herb Crust Beef Teriyaki Brazilian Mixed Grill Broiled Bluefish à I Anglaise with Maître d Hôtel Butter Broiled Stuffed Lobster Fillet of Mahi Mahi with Pineapple Jicama Salsa Fish Kebabs Grilled Chicken Breasts with Fennel Grilled Lamb Chops with Rosemary, Roasted Artichokes, and Cipollini Onions Grilled or Broiled Chicken Breasts with Sun-Dried Tomato and Oregano Butter- 21 Grilled or Broiled Sirloin Steak with Mushroom Sauce Grilled or Broiled Sirloin with Marchand de Vin Sauce Grilled Paillards of Chicken with Tarragon Butter Grilled (or Broiled) Pork Chops with Sherry Vinegar Sauce Grilled Rib Eye Steak Grilled Smoked Iowa Pork Chops Indian Grilled Lamb with Fresh Mango Chutney Jerked Game Hens Pakistani-Style Lamb Patties Pork and Veal Skewers (Raznjici) Skewered Beef and Scallions

3 Barbecued Chicken Breast with Black Bean Sauce MARINADE 8 fl oz/240 ml apple cider 1 fl oz/30 ml cider vinegar ½ oz/14 g minced shallots 1 tsp/3 g minced garlic 1 tsp/2 g cracked black peppercorns CHICKEN 10 (6 oz/170 g) chicken breasts, boneless, skin on 1 tbsp/15 g salt 1½ tsp/3 g ground black pepper 16 fl oz/480 ml Barbecue Sauce 20 fl oz/600 ml Black Bean Sauce, warm (recipe follows) 1. Combine all the ingredients for the marinade. Add the chicken and turn to coat it evenly. Marinate the chicken in the refrigerator for 1 to 2 hours. 2. Preheat the grill or broiler to 400 F/204 C. Allow any excess marinade to drain from the chicken before grilling or broiling; blot if necessary. Season with salt and pepper. 3. Place the chicken presentation side down on the grill or broiler rods. Grill or broil undisturbed for about 2 minutes. (Optional: Give each breast a quarter turn to achieve grill marks.) Brush with the barbecue sauce and turn the chicken over. Continue to cook the chicken, brushing with a light coat of barbecue sauce periodically, until the chicken is cooked through, 6 to 8 minutes (165 F/74 C). 4. Serve the chicken on heated plates with the Black Bean Sauce. 2

4 Black Bean Sauce Makes 32 fl oz/960 ml 9½ oz/269 g dried black beans, soaked overnight 50 fl oz/1.50 L Chicken Stock ½ oz/14 g diced bacon ½ fl oz/15 ml vegetable oil 4 oz/113 g diced onions 2 tsp/6 g minced garlic ¼ tsp/0.25 g chopped oregano ½ tsp/1 g ground cumin ½ tsp/1.50 g chopped jalapeños 1 dried chile salt, as needed ground black pepper, as needed ½ oz/14 g chopped sun-dried tomatoes ½ fl oz/15 ml lemon juice, or as needed 1 tsp/5 ml sherry wine vinegar 1. In a medium saucepan, simmer the beans in the stock until tender over medium heat, about 1 hour. Drain the beans and reserve about 8 fl oz/240 ml of the cooking liquid. 2. In a second medium saucepan, render the bacon over medium heat until it releases its fat, about 5 minutes. Add the oil, onions, garlic, oregano, cumin, jalapeños, and dried chile. Continue to sauté over medium heat, stirring occasionally, until the onions are limp and translucent, 6 to 8 minutes. 3. Add the cooked beans to the sautéed vegetables. Season the sauce with salt and pepper and cook for 10 to 15 minutes more. 3

5 4. Remove the chile and purée a third of the beans. Add the purée back to the sauce along with the tomatoes. Adjust the consistency with the reserved cooking liquid, as needed. Season with lemon juice and vinegar. 5. Adjust seasoning with salt and pepper. The sauce is ready to serve now, or it may be rapidly cooled and refrigerated for later use. 4

6 Barbecued Steak with Herb Crust Herb Crust 2 tsp/6 g minced garlic ½ oz/14 g parsley, chopped 6 oz/170 g bread crumbs 6 oz/170 g butter, melted 1 tsp/5 g salt ½ tsp/1 g ground black pepper Steaks 10 (10 oz/284 g) sirloin steaks 1 tbsp/15 g salt 1½ tsp/3 g ground black pepper 1 tbsp/9 g minced garlic 3 fl oz/45 ml vegetable oil 12 fl oz/360 ml Barbecue Sauce 1. Preheat the grill or broiler to 400 F/204 C. 2. Combine all of the ingredients for the herb crust and blend well. 3. Season the steaks with salt and pepper, rub with garlic, and lightly brush with oil. 4. Place the steaks presentation side down on the grill or broiler rods. Grill or broil the steaks undisturbed for about 2 minutes. 5. Turn the steaks over and complete cooking to the desired doneness, about 5 minutes more for rare (internal temperature of 135 F/57 C), 6½ minutes for medium rare (145 F/63 C), 8 minutes for medium (160 F/71 C), 9 minutes for medium well (165 F/74 C), and 11 minutes for well done (170 F/77 C). 5

7 6. Top the steaks with the herb crust and brown the topping under a salamander or broiler. Serve the steaks at once, with Barbecue Sauce if desired. 6

8 Beef Teriyaki Marinade 8 fl oz/240 ml light soy sauce 8 fl oz/240 ml sake 6 fl oz/180 ml mirin 3¾ oz/106 g sugar 2¼ oz/64 g grated apple 10 (about 6 oz/170 g) beef skirt steaks 1 lb/454 g snow peas 1 fl oz/30 ml vegetable oil 20 white mushrooms, medium-sized caps 1 lb/454 g bean sprouts 1½ tsp/7.50 g salt 1. Combine the soy sauce, sake, mirin, and sugar and bring to a boil. Add the apple, mix well, and cool completely. Pour the marinade over the steaks and marinate in the refrigerator for 8 hours, and up to overnight. 2. Cut the snow peas in 2 or 3 pieces diagonally. 3. Heat the oil in a sauté pan over medium-high heat. Add the mushroom caps, bean sprouts, and snow peas and cook until just tender. Season with salt. Reserve warm. 4. Preheat the grill or broiler to 400 F/204 C. Allow any excess marinade to drain from the beef before grilling or broiling; blot if necessary. 5. Place the steaks presentation side down on the grill or broiler rods. Grill or broil disturbed for about 2 minutes. (Optional: Give each steak a quarter turn to achieve grill marks.) 7

9 6. Turn the steaks over and complete cooking to the desired doneness, about 5 minutes more for rare (internal temperature of 135 F/57 C), 6½ minutes for medium rare (145 F/63 C), 8 minutes for medium (160 F/71 C), 9 minutes for medium well (165 F/74 C), and 11 minutes for well done (170 F/77 C). 7. Remove the steaks from the grill and allow them to rest for 5 minutes in a warm place. Slice each steak on the bias into 5 pieces. 8. Serve immediately with the vegetables. 8

10 Brazilian Mixed Grill MARINADE 2 fl oz/60 ml olive oil ½ oz/14 g minced Malaguetas or habaneros 1 tsp/1 g chopped thyme 1 tsp/3 g minced garlic 2½ tsp/12.50 g salt 1½ tsp/3 g ground black pepper MIXED GRILL 5 (about 8 oz/227 g) whole chicken legs, separated 2 lb/907 g boneless pork loin 2 lb/907 g flank steak 20 fl oz/600 ml Hot Pepper Sauce (Molho Apimentado; recipe follows) 1. Prepare the marinade by combining the oil, peppers, thyme, garlic, ½ tsp/2.50 g of the salt, and ½ tsp/1 g of the pepper. Marinate the chicken, refrigerated, overnight. 2. Preheat the grill to 400 F/204 C and the oven to 350 F/177 C. Season the pork with 1 tsp/5 g of the salt and ½ tsp/1 g of the pepper. Grill the pork for 4 to 5 minutes per side until golden brown. Transfer the pork to the preheated oven and cook until the internal temperature reaches 155 F/68 C, about 10 minutes, depending on thickness. Remove from the oven and allow to rest for 10 minutes. 3. Season the steak with the remaining salt and pepper. Place the steak and chicken on the grill. Grill the chicken for 8 to 10 minutes per side until cooked through, rotating throughout to ensure even browning. 4. Grill the steak undisturbed for about 2 minutes. Turn the steaks over and complete cooking to the desired doneness, about 6 minutes more for rare (internal temperature 9

11 of 135 F/57 C), 9 minutes for medium rare (145 F/63 C), 13 minutes for medium (160 F/71 C), 15 minutes for medium well (165 F/74 C), and 16 minutes for well done (170 F/77 C). Remove the steak and set aside to rest for 5 minutes prior to slicing. 5. Slice the pork into ½-in/1-cm portions. Thinly slice the beef against the grain. Serve 1 chicken drumstick or thigh, 2 slices of pork loin, and 2 slices of flank steak. Serve with Hot Pepper Sauce (Molho Apimentado). Hot Pepper Sauce (Molho Apimentado) Makes 32 fl oz/960 ml 1 lb 8 oz/680 g small-dice onions 1 lb 8 oz/680 g small-dice peeled plum tomatoes ¾ oz/21 g chopped parsley ¾ tsp/2.25 g minced garlic 3 fl oz/90 ml vegetable oil 3 fl oz/90 ml red wine vinegar Malagueta oil or hot pepper sauce, as needed salt, as needed ground black pepper, as needed 1. Combine the onions, tomatoes, parsley, and garlic in a small mixing bowl. Mix in the oil and vinegar and season with the hot pepper oil or sauce, salt, and pepper. 2. Cover and chill at least 1 hour prior to service. Adjust seasoning with salt, pepper, and hot pepper oil or sauce, if necessary. 10

12 Broiled Bluefish à I Anglaise with Maître d Hôtel Butter 3 lb 12 oz/1.70 kg bluefish fillets, cut into ten 6-oz/170-g servings 1 tbsp/15 g salt 1½ tsp/3 g ground black pepper 2½ fl oz/75 ml lemon juice 4 oz/113 g butter, melted 1 oz/28 g fresh bread crumbs 10 oz/284 g Maître d Hôtel Butter, piped or sliced into ten 1-oz/28-g servings 1. Preheat the broiler to 400 F/204 C. 2. Season the fillets with salt, pepper, and lemon juice. Brush the fillets lightly with the butter, dip in the bread crumbs, and gently press down on the surface. 3. Place the fillets on an oiled sizzler platter and broil them until barely cooked through (flesh should be opaque and firm), 3 to 4 minutes. 4. Top each fillet with a serving of the Maître d Hôtel Butter and pass under a broiler briefly to begin melting the butter. Serve at once. 11

13 Broiled Stuffed Lobster 10 (1 lb 8 oz/680 g) lobsters 3½ oz/99 g butter 10 oz/284 g minced onions 5 oz/142 g minced celery 4 oz/113 g minced red peppers 4 oz/113 g minced green peppers 1 tbsp/15 g salt 1½ tsp/3 g ground black pepper 1¼ oz/35 g bread crumbs 1½ fl oz/45 ml dry sherry 2 oz/57 g butter, melted 1. Bring a large pot of salted water to a boil. Add the lobsters and parboil for 7 minutes. Allow the lobsters to cool slightly. 2. Detach the claws from the bodies. Remove the meat from the claws and dice. Reserve. Split the lobster bodies. Remove the coral and tomalley and reserve to add to the stuffing, if desired. 3. Melt the butter in a sauté pan over medium-high heat. Add the onions, celery, and peppers to the pan and cook for 5 to 6 minutes, or until the onions are translucent. Season with salt and pepper and remove from the heat. Add the reserved coral and tomalley, if using, the diced claw meat, bread crumbs, and sherry. Adjust seasoning with salt and pepper, if needed. 4. Spoon the mixture into the body cavity of each lobster. Do not place stuffing mixture over the tail meat. Season the tail meat with salt and pepper and lightly brush with butter. 12

14 5. Place the lobsters back on a rack, shell side down, under the broiler until the stuffing begins to crisp and turn golden brown, 5 to 7 minutes. 13

15 Fillet of Mahi Mahi with Pineapple Jicama Salsa 3 lb 12 oz/1.70 kg mahi mahi fillets, cut into ten 6-oz/170-g servings 1 tbsp/15 g salt 1½ tsp/3 g ground black pepper 2½ fl oz/75 ml lime juice 2½ fl oz/75 ml vegetable oil 20 fl oz/600 ml Pineapple Jicama Salsa (recipe follows) 1. Preheat the grill or broiler to 400 F/204 C. 2. Season the fillets with salt, pepper, and lime juice. Brush the fillets lightly with the oil. 3. Place the fish presentation side down on the grill or broiler rods. Grill or broil undisturbed for about 2 minutes. (Optional: Give each piece of fish a quarter turn to achieve grill marks.) 4. Turn the fish over and complete cooking until the flesh is opaque and firm, 3 to 5 minutes. 5. Serve immediately with Pineapple Jicama Salsa. Pineapple Jicama Salsa Makes 32 fl oz/960 ml ½ fl oz/15 ml olive oil 1½ fl oz/45 ml lime juice salt, as needed ground black pepper, as needed 1 tbsp/3 g chopped cilantro 14

16 6 oz/170 g peeled jicama, fine julienne 8 oz/227 g small-dice pineapple 4¼ oz/120 g minced red onions 4½ oz/128 g small-dice red peppers ½ oz/14 g minced jalapeños 1. Mix together the oil, lime juice, salt, pepper, and cilantro. 2. Add the remaining ingredients and toss to coat. Adjust the seasoning with salt and pepper. 3. The salsa is ready to serve now, or it may be refrigerated for later use. 15

17 Fish Kebabs MARINADE 10 fl oz/300 ml sour cream 4 oz/113 g cashew nut paste 3 oz/85 g chickpea flour 2 tsp/4 g ajwain, crushed ½ oz/14 g finely chopped Thai chiles 1 tbsp/6 g ground fennel salt, as needed 4½ tsp/9 g ground white pepper 1½ fl oz/45 ml lemon juice 1 tsp/3 g ground ginger 1 tbsp/9 g garlic paste KEBABS 3 lb 12 oz/1.70 kg black cod fillets, cut into 3-in/8-cm cubes salt, as needed lemon juice, as needed 2 fl oz/60 ml clarified butter 20 fl oz/600 ml Mint and Yogurt Chutney (recipe follows) 16

18 1. To make the marinade, combine all the ingredients. Adjust seasoning with salt, pepper, and additional chiles, if necessary. 2. Season the fish with salt and lemon juice. Let it stand for 15 minutes, remove the excess moisture, and place the fish in the marinade. Marinate in the refrigerator for at least 1 hour and up to overnight. 3. Place the fish on a rack on a sheet pan and baste with the butter. Make sure there is sufficient marinade on each piece. 4. Heat the broiler on high and cook the fish for 12 to 15 minutes, or until the top of the fish is dark brown with spots of black. 5. Serve immediately with the Mint and Yogurt Chutney. Mint and Yogurt Chutney Makes 32 fl oz/960 ml 5½ oz/156 g cilantro stems and leaves 5½ oz/156 g mint leaves 2 tsp/4 g cumin seeds 16 Thai bird chiles 6 fl oz/180 ml lemon juice 1 oz/28 g sugar salt, as needed 20 fl oz/600 ml unflavored yogurt, drained 1. Combine the cilantro, mint, cumin, and chiles in a blender and purée until the mixture is smooth. If necessary, add 1 fl oz/30 ml of the lemon juice when blending. The mixture should not be watery (drain if necessary.) 2. Combine the herb mixture with the remaining lemon juice, sugar, salt, and yogurt. Adjust seasoning, if necessary. (The chutney should be minty, spicy, sweet, and salty.) 3. The chutney is ready to serve now, or it may be refrigerated for later use. 17

19 Grilled Chicken Breasts with Fennel 6 fl oz/180 ml olive oil 3 garlic gloves, crushed ¾ tsp/2 g cracked fennel seeds ¾ tsp/3.75 g salt ½ tsp/1 g ground black pepper 10 (about 5 to 6 oz/142 to 170 g) chicken breasts, boneless, skinless 2 oz/57 g butter 1 oz/28 g minced shallots 1 lb 4 oz/567 g julienned fennel 1 fl oz/30 ml Pernod 10 fennel leaves (optional) 1. Combine the oil, garlic, fennel seeds, ½ tsp/2.50 g of the salt, and ¼ tsp/0.50 g of the pepper. Add the chicken and marinate in the refrigerator for 30 minutes. 2. Preheat the grill or broiler to 400 F/204 C. Allow any excess marinade to drain from the chicken before grilling or broiling; blot if necessary. 3. Place the chicken presentation side down on the grill or broiler rods. Grill or broil undisturbed for about 2 minutes. (Optional: Give each breast a quarter turn to achieve grill marks.) Brush with the marinade and turn the chicken over. Continue to cook the chicken, brushing with the marinade periodically, until the chicken is cooked through, 6 to 8 minutes (165 F/74 C.) 4. Heat the butter in a medium saucepan over medium-high heat. Sauté the shallots until they are translucent, approximately 1 minute. 5. Add the fennel and cover the pan. Cook until the fennel is tender, approximately 10 minutes. Add the Pernod and the remaining ¼ tsp/1.25 g salt and ¼ tsp/0.50 g pepper. 6. Serve the chicken breasts on a bed of fennel. Garnish with fennel leaves, if desired. 18

20 Grilled Lamb Chops with Rosemary, Roasted Artichokes, and Cipollini Onions Marinade 6 black peppercorns 1 bay leaf 2 oz/57 g parsley leaves ½ oz/14 g thyme leaves ½ oz/14 g rosemary leaves 1 oz/28 g garlic cloves 24 fl oz/720 ml olive oil Chops 20 (about 4 oz/113 g) lamb rib chops 3 lemons, juiced 30 baby artichokes 6 fl oz/180 ml extra-virgin olive oil 1 tbsp/15 g salt 1½ tsp/3 g ground black pepper 30 cipollini onions 2 oz/57 g sliced garlic 2 tbsp/6 g chopped oregano 3 tbsp/9 g chopped parsley 24 fl oz/720 ml Chicken Stock 6 oz/170 g butter, cubed 19

21 1. Place the peppercorns, bay leaf, parsley, thyme, rosemary, and garlic in a blender. Add 2 fl oz/60 ml of the olive oil and blend until the mixture is smooth. Gradually add the remaining oil. Pour the marinade over the lamb chops and refrigerate for a minimum of 45 minutes. 2. Combine 1 gal/3.84 L of water with the lemon juice. Remove the stems and tough outer leaves of the artichokes. Cut into quarters and store in the lemon water to prevent browning. Heat 3 fl oz/90 ml, or more as needed, of the extra-virgin olive oil in large sauté pan over medium-high heat. (Use more oil than a sauté, but less than a pan fry.) Lightly brown the artichokes, without overcrowding the pan. (Work in batches if necessary.) When lightly golden, season the artichokes with salt and pepper, remove them from the pan, and place on a paper towel to drain. Reserve. 3. Bring a large pot of water to a boil and cook the onions for 8 to 10 minutes, or until ¾ of the way cooked. Shock in cold water, peel, and cut them in half. Heat a large sauté pan with 2 fl oz/60 ml of extra-virgin olive oil over medium heat. Cook the onions until they are lightly caramelized, about 8 to 10 minutes. Remove from the pan, let cool, and reserve. 4. Sauté the garlic slices in 1 fl oz/30 ml of olive oil until the edges begin to brown. Add the onions, artichokes, oregano, and parsley and adjust seasoning with salt and pepper. Add the stock and reduce by ¾. Stir in the butter and cook until the vegetables are glazed. Reserve warm while grilling the lamb. 5. Preheat the grill to 400 F/204 C. Drain off any excess marinade and season the lamb chops with salt and pepper. Wrap the bones with aluminum foil, if desired. 6. Place the lamb presentation side down on the grill or broiler rods. Grill or broil undisturbed for about 2 minutes. (Optional: Give each chop a quarter turn to achieve grill marks.) Turn the lamb chops over and complete cooking to the desired doneness, about 4 minutes more for rare (internal temperature of 135 F/57 C), 7 minutes for medium rare (145 F/63 C), 9 minutes for medium (160 F/71 C), 11 minutes for medium well (165 F/74 C), and 14 minutes for well done (170 F/77 C). 7. Serve the ragout of vegetables in the middle of the plate with 2 chops on top. 20

22 Grilled or Broiled Chicken Breasts with Sun-Dried Tomato and Oregano Butter 10 (6 oz/170 g) chicken breasts, boneless, skin on 1 tbsp/15 g salt 1½ tsp/3 g ground black pepper 3 tbsp/45 ml vegetable oil 10 oz/284 g Sun-Dried Tomato and Oregano Butter, piped or sliced into ten 1-oz/28-g servings 1. Preheat the grill or broiler to 400 F/204 C. 2. Season the chicken with salt and pepper and lightly brush with oil. 3. Place the chicken presentation side down on the grill or broiler rods. Grill or broil undisturbed for about 2 minutes. (Optional: Give each breast a quarter turn to achieve grill marks.) Turn the chicken over and continue cooking until the chicken is cooked through, 6 to 8 minutes (165 F/74 C). 4. Top each chicken breast with a serving of the Sun-Dried Tomato and Oregano Butter; heat under a broiler or salamander until the butter begins to melt. Serve at once. 21

23 Grilled or Broiled Sirloin Steak with Mushroom Sauce 10 (10 oz/284 g) sirloin steaks 1 tbsp/15 g salt 1½ tsb/3 g ground black pepper 3 fl oz/45 ml vegetable oil 20 fl oz/600 ml Mushroom Sauce (recipe follows) 1. Preheat the grill or broiler. 2. Season the steaks with salt and pepper and lightly brush with oil. 3. Place the steaks presentation side down on the grill or broiler rods. Grill or broil undisturbed until halfway cooked. (Optional: Give each steak a quarter turn to achieve grill marks.) 4. Turn the steaks over and complete cooking to the desired doneness, about 5 minutes more for rare (internal temperature of 135 F/57 C), 6½ minutes for medium rare (145 F/63 C), 8 minutes for medium (160 F/71 C), 9 minutes for medium well (165 F/74 C), and 11 minutes for well done (170 F/77 C). 5. Heat the Mushroom Sauce, serve each steak with 2 fl oz/60 ml of the sauce, and serve at once. Grilled or Broiled Sirloin Steak with Maître d Hôtel Butter: Replace the Mushroom Sauce with 10 oz/284 g maître d hôtel butter, piped or sliced into ten 1- oz/28-g servings. Grill the steak and top each with the butter. Heat under a broiler or salamander until the butter begins to melt. Serve at once. 22

24 Mushroom Sauce Makes 32 fl oz/960 ml 1½ oz/43 g minced shallots 2 oz/57 g butter 2 lb 4 oz/1.25 kg sliced white mushrooms 7½ fl oz/225 ml dry white wine 32 fl oz/960 ml Demi-Glace or Jus de Veau Lié salt, as needed ground black pepper, as needed 1. Sweat the shallots in the butter over medium heat. 2. Add the mushrooms and continue to sauté until their juices have cooked away. 3. Add the wine to deglaze the pan. Cook until the wine is reduced. 4. Add the demi-glace or jus de veau lié and simmer for 5 minutes more, or until the sauce has a good consistency and flavor. 5. Season with salt and pepper. The sauce is ready to serve now, or it may be rapidly cooled and refrigerated for later use. 23

25 Grilled or Broiled Sirloin with Marchand de Vin Sauce 10 (10 oz/284 g) sirloin steaks 1 tbsp/15 g salt 1½ tsp/3 g ground black pepper 3 fl oz/45 ml vegetable oil 20 fl oz/600 ml Marchand de Vin Sauce (recipe follows) 1. Preheat the grill or broiler to 400 F/204 C. 2. Season the steaks with salt and pepper and lightly brush with oil. 3. Place the steaks presentation side down on the grill or broiler rods. Grill or broil undisturbed for about 2 minutes. (Optional: Give each steak a quarter turn to achieve grill marks.) 4. Turn the steaks over and complete cooking to the desired doneness, about 5 minutes more for rare (internal temperature of 135 F/57 C), 6½ minutes for medium rare (145 F/63 C), 8 minutes for medium (160 F/71 C), 9 minutes for medium well (165 F/74 C), and 11 minutes for well done (170 F/77 C). 5. Heat the Marchand de Vin Sauce, serve each steak with 2 fl oz/60 ml of the sauce, and serve at once. Marchand de Vin Sauce Makes 32 fl oz/960 ml 2 oz/57 g minced shallots 2 thyme sprigs 1 bay leaf ½ tsp/1 g cracked peppercorns 24

26 16 fl oz/480 ml red wine 32 fl oz/960 ml Demi-Glace salt, as needed ground black pepper, as needed 4 oz/113 g butter, diced 1. Combine the shallots, thyme, bay leaf, peppercorns, and wine in a medium sauté pan. Bring the mixture to a boil and reduce until syrupy, about 10 minutes. 2. Add the demi-glace and reduce until the sauce coats the back of a spoon, 8 to 10 minutes. Season with salt and pepper and strain the sauce. Finish the sauce with butter. 3. The sauce is ready to serve now, or it may be rapidly cooled and refrigerated for later use. 25

27 Grilled Paillards of Chicken with Tarragon Butter 10 (about 5 to 6 oz/142 to 170 g) chicken breasts, boneless, skinless MARINADE 2 fl oz/60 ml vegetable oil 1 tsp/5 g salt ½ tsp/1 g ground black pepper 2 fl oz/60 ml lemon juice 2 tsp/2 g chopped tarragon leaves 10 oz/284 g Tarragon Butter, piped or sliced into ten 1-oz/28-g servings 1. Trim and pound the chicken into paillards. 2. Combine all the ingredients for the marinade, add the chicken, and marinate for 30 minutes. 3. Preheat the grill or broiler to 400 F/204 C. Allow any excess marinade to drain from the chicken before grilling; blot if necessary. 4. Place the chicken presentation side down on the grill or broiler rods. Grill undisturbed for about 2 minutes. (Optional: Give each breast a quarter turn to achieve grill marks.) Turn the chicken over. Continue to cook the chicken until cooked through, 6 to 8 minutes (165 F/74 C). 5. Top each paillard with a serving of the Tarragon Butter and serve immediately. 26

28 Grilled (or Broiled) Pork Chops with Sherry Vinegar Sauce 10 (about 12 oz/340 g) bone-in pork chops, 2 in/5 cm thick 1 tbsp/15 g salt 1½ tsp/3 g ground black pepper 2 fl oz/60 ml olive oil 20 fl oz/600 ml Sherry Vinegar Sauce (recipe follows) 1. Preheat the grill or broiler to 400 F/204 C. 2. Season the pork with salt and pepper and lightly brush with oil. Place the pork chops presentation side down on the grill or broiler rods. Grill or broil undisturbed for 8 to 10 minutes. (Optional: Give each chop a quarter turn to achieve grill marks.) 3. Turn the pork chops over and grill to an internal temperature of 160 F/71 C for medium, 170 F/77 C for well done, 8 to 10 minutes more. 4. Remove the pork chops from the grill or broiler and allow them to rest for about 5 minutes. 5. Heat the Sherry Vinegar Sauce, top each pork chop with 2 fl oz/60 ml of the sauce, and serve at once. Sherry Vinegar Sauce Makes 32 fl oz/960 ml 4 fl oz/120 ml sherry wine vinegar 3 oz/85 g dark brown sugar 26 fl oz/780 ml Jus de Veau Lié or Demi-Glace salt, as needed 27

29 ground black pepper, as needed 1. Prepare a gastrique as follows: Cook the vinegar and sugar in a saucepan over mediumhigh heat until the mixture comes to a boil and the sugar is completely dissolved, 4 to 6 minutes. 2. Remove the saucepan from the heat and add the jus lié or demi-glace to the gastrique. Stir to combine and return to a simmer over medium heat until reduced to a thickness that coats the back of a spoon, about 15 minutes. 3. Season with salt and pepper. Strain the sauce. The sauce is ready to serve now, or it may be rapidly cooled and refrigerated for later use. 28

30 Grilled Rib Eye Steak Marinade 16 fl oz/480 ml olive oil ½ oz/14 g ground black pepper 1 bunch rosemary, roughly chopped 13 garlic cloves, crushed Beef 10 (10 oz/284 g) rib eye steaks, boneless 1 oz/28 g salt ½ oz/14 g ground black pepper 1. Preheat the grill to 400 F/204 C. 2. Prepare the marinade by combining the oil, pepper, rosemary, and garlic. Marinate the meat, covered, in the refrigerator for at least 3 hours. 3. Wipe excess oil from the steaks. Season with salt and pepper. Place the steaks presentation side down on the grill or broiler rods. Grill or broil undisturbed for about 2 minutes. (Optional: Give each steak a quarter turn to achieve grill marks.) 4. Turn the steaks over and complete cooking to the desired doneness, about 2 minutes more for rare (internal temperature of 135 F/57 C), 4 minutes for medium rare (145 F/63 C), 7 minutes for medium (160 F/71 C), 8 minutes for medium well (165 F/74 C), and 9 minutes for well done (170 F/77 C). 5. Serve immediately. 29

31 Grilled Smoked Iowa Pork Chops 10 (about 8 oz/227 g) loin pork chops 1 tbsp/15 g salt 1½ tsp/3 g ground black pepper 2 fl oz/60 ml vegetable oil, or as needed 20 fl oz/600 ml Apple Cider Sauce (recipe follows) 10 servings Caramelized Apples (recipe follows) 2 lb 13 oz/1.28 kg Braised Red Cabbage 1. Place 6 charcoal briquettes onto a rock over the direct flame of a burner until red hot. Place the coals into a sauté pan. Place a hotel pan of ice in a cold oven. 2. Place the pork on a wire rack in the cold oven with the hotel pan of ice. Put the hot coals in the oven in another pan. Sprinkle wood chips over the coals. Close the oven door and smoke the pork for 10 to 15 minutes only. Do not oversmoke. 3. Remove the pork and refrigerate it until needed. Pour water over the coals until extinguished and dispose of them. 4. Preheat the grill to 400 F/204 C. Season the pork with salt and pepper and lightly brush with oil. Place the pork chops presentation side down on the grill. Grill undisturbed for about 2 minutes. (Optional: Give each chop a quarter turn to achieve grill marks.) Turn the pork chops over and grill to an internal temperature of 145 F/63 C. 5. Heat the Apple Cider Sauce and Caramelized Apples and serve each chop with 4½ oz/128 g Braised Red Cabbage, 2 fl oz/60 ml of the sauce, and 1 serving of the apples. 30

32 Apple Cider Sauce Makes 32 fl oz/960 ml 8 oz/227 g pork, cut into 1-in/3-cm cubes 1 tsp/5 g salt ½ tsp/1 g ground black pepper 1 fl oz/30 ml vegetable oil 4 oz/113 g medium-dice Mirepoix 16 fl oz/480 ml apple cider 1 fl oz/30 ml applejack brandy 3 thyme sprigs 5 black peppercorns, crushed 1 bay leaf 1 gal/3.84 L Brown Veal Stock Slurry, as needed 1. Season the pork with the salt and pepper. Heat the oil over medium-high heat in a large sauce pot, add the pork and cook until evenly browned on all sides. 2. Add the mirepoix to the pan and cook until caramelized. Deglaze with the cider and applejack. Reduce by half. 3. Add the thyme, peppercorns, bay leaf, and stock. Bring to a simmer and continue to cook until it reaches a nappé consistency, skimming as necessary, 2 or 3 hours. 4. Thicken with a slurry, if necessary. Strain and hold until service. 31

33 Caramelized Apples 8 seasonal apples 2 lemons, juiced 7 oz/198 g sugar salt, as needed 1. Peel and core the apples. Cut each apple into 8 wedges using the radial cut. Sprinkle half of the lemon juice over the apples to prevent oxidation. 2. Place the sugar in a sauté pan with the remaining lemon juice and mix well. Caramelize the sugar over high heat. Carefully add the apple slices and coat with the caramelized sugar. Season lightly with a pinch of salt. Reserve warm. 32

34 Indian Grilled Lamb with Fresh Mango Chutney 6 lb/2.72 kg boneless leg of lamb, butterflied MARINADE 1 tsp/2 g ground green cardamom 1 tsp/2 g ground cumin ½ tsp/1 g ground nutmeg 4 oz/113 g minced onions ¾ oz/21 g minced garlic ¾ oz/21 g minced ginger 1 tsp/2 g ground black pepper 4 fl oz/120 ml plain yogurt 20 fl oz/600 ml Fresh Mango Chutney (recipe follows) 1. Trim the lamb and separate it into individual muscles. Remove all interior fat and gristle. Cut the meat into long, thin strips (4 by 1 by ⅛ in/10 cm by 3 cm by 3 mm). 2. Prepare the marinade. Toast the cardamom and cumin lightly in a pan. Add the nutmeg, onions, garlic, ginger, and pepper and sauté until fragrant. Let cool. Add to the yogurt. 3. Pour the marinade over the lamb and turn to coat evenly. Marinate the lamb for 8 hours or overnight in the refrigerator. 4. Preheat the grill to 400 F/204 C. Thread the lamb onto skewers and allow the excess marinade to drain away. Place the lamb presentation side down on the grill. 5. Grill undisturbed for about 1 minute. (Optional: Give each skewer a quarter turn to achieve grill marks.) Turn the skewers over and complete cooking to the desired doneness, about 1 minute more for rare (internal temperature of 135 F/57 C), 2½ 33

35 minutes for medium rare (145 F/63 C), 3½ minutes for medium (160 F/71 C), 4½ minutes for medium well (165 F/74 C), 5½ minutes for well done 170 F/77 C). 6. Serve 3 to 4 skewers per person with 2 fl oz/60 ml of the chutney. Fresh Mango Chutney Makes 32 fl oz/960 ml 2 lb/907 g small-dice mangos 2 fl oz/60 ml lime juice 4 tsp/4 g chopped cilantro 2 tsp/6 g minced ginger 1 tsp/3 g minced jalapeños (optional) salt, as needed ground black pepper, as needed 1. Combine all the ingredients and let the chutney rest in the refrigerator for up to 2 hours, to allow the flavors to marry. Adjust seasoning before serving, if necessary, with additional lime juice, salt, or pepper. 34

36 Jerked Game Hens 4 oz/113 g roughly chopped onions 2½ oz/71 g roughly chopped green onions 1 to 2 Scotch bonnets, stems and seeds removed, roughly chopped 4 fl oz/120 ml vegetable oil 2 fl oz/60 ml dark rum 2 fl oz/60 ml soy sauce 1¼ oz/35 g ground allspice 4 tsp/4 g thyme 1 tbsp/6 g ground cinnamon 1½ tsp/7.50 g salt 1½ tsp/3 g ground nutmeg 1 tsp/2 g ground cloves 10 game hens, butterflied 1 oz/28 g coarse salt 1. Combine the onions, green onions, Scotch bonnets, oil, rum, soy sauce, allspice, thyme, cinnamon, salt, nutmeg, and cloves in a blender. Purée to form a smooth, thick paste. 2. Using gloves, rub the jerk seasoning onto both sides of the game hens. Refrigerate, and marinate overnight. 3. Preheat the grill or broiler to 450 F/232 C. Season each hen with ½ tsp/2.50 g of the salt. Cook, presentation side down, for 12 minutes. Reduce the heat, turn the hens over, and cook for another 12 minutes, or until an internal temperature of 180 F/82 C. 4. Serve immediately. 35

37 Pakistani-Style Lamb Patties 2 oz/57 g minced onions 1 fl oz/30 ml vegetable oil 1 tbsp/9 g minced garlic 2 oz/57 g fresh white bread crumbs water, as needed 3 lb/1.36 kg ground lamb 3 oz/85 g toasted pine nuts 2 eggs, beaten 1 oz/28 g tahini 3 tbsp/9 g chopped parsley 1 tbsp/15 g salt 1½ tsp/3 g ground black pepper 1 tsp/2 g ground coriander 2 tbsp/12 g ground cumin 1 tsp/2 g ground fennel seed 2 tbsp/18 g grated ginger 1. Sauté the onions in the oil over medium heat until translucent, about 5 minutes. Add the garlic and sauté 1 minute. Remove from the heat and let cool. 2. Soak the bread crumbs in water. Squeeze out any excess moisture. Combine with the onions and garlic. 36

38 3. Combine the bread crumb mixture with the lamb, pine nuts, eggs, tahini, parsley, salt, pepper, spices, and ginger. Mix gently but thoroughly. Shape the mixture into patties and chill. 4. Preheat the grill or broiler to 400 F/204 C. Place the patties on the grill or broiler rods. Grill or broil undisturbed for about 2 minutes. (Optional: Give each patty a quarter turn to achieve grill marks.) 5. Turn the patties over and complete cooking to the desired doneness, about 3 minutes more for rare (internal temperature of 135 F/57 C), 5 minutes for medium rare (145 F/63 C), 7 minutes for medium (160 F/71 C), 9 minutes for medium well (165 F/74 C), and 12 minutes for well done (170 F/77 C). 6. Serve immediately. 37

39 Pork and Veal Skewers (Raznjici) Marinade 1¾ oz/50 g thinly sliced garlic 4 oz/113 g sliced onions 4 fl oz/120 ml vegetable oil 4 fl oz/120 ml lemon juice 2 tbsp/6 g chopped parsley 2 lb/907 g veal top round, cut into 1½-in/4-cm cubes 2 lb/907 g pork loin, cut into 1½-in/4-cm cubes 1 tbsp/15 g salt 1½ tsp/3 g ground black pepper Garnish 12 oz/340 g thinly sliced onions 20 fl oz/600 ml Dill Sauce (recipe follows) 1. Combine the ingredients for the marinade, add the meat, and marinate in the refrigerator for 3 hours or overnight. 2. Soak bamboo skewers for 10 minutes. Thread the meat onto the skewers. Allow any excess marinade to drain from the meat before grilling or broiling; blot if necessary. Season with salt and pepper. 3. Preheat the grill or broiler to 400 F/204 C. Place the skewers presentation side down on the grill or broiler rods. Grill or broil undisturbed for 3 to 4 minutes. 4. Turn the skewers over and complete cooking, 3 to 4 minutes more. Brush the meat with additional marinade as it broils or grills. 38

40 5. Serve immediately with the sliced onions and Dill Sauce. Broiled Lamp Kebabs with Pimiento Butter: Replace the veal and pork with an equal amount of boneless leg of lamb. Replace Dill Sauce with Pimiento Butter. Dill Sauce Makes 32 fl oz/960 ml 24 fl oz/720 ml Chicken Velouté 8 fl oz/240 ml sour cream 3 tbsp/9 g chopped dill salt, as needed ground black pepper, as needed 1. In a medium sauce pot, warm the velouté to a gentle simmer. Temper the sour cream and add it to the sauce. 2. Stir in the dill. Return to just below a simmer, season with salt and pepper, and keep warm for service. 39

41 Skewered Beef and Scallions Marinade 4 fl oz/120 ml soy sauce 1½ oz/43 g sugar 2 fl oz/60 ml sesame oil ½ oz/14 g minced garlic ½ oz/14 g minced ginger 1 tsp/2 g ground black pepper Beef 3 lb 12 oz/1.70 kg beef top butt or flank steak, cut 1 in/3 cm wide by 4 in/10 cm long and ⅛ in/3 mm thick 6 bunches green onions, cut into pieces 3½ in/9 cm long 1. Combine the ingredients for the marinade, add the beef, and marinate in the refrigerator for 3 hours or overnight. 2. Soak bamboo skewers for 10 minutes. Thread the beef on the skewers, alternating with the green onions. 3. Preheat the grill or broiler to 400 F/204 C. 4. Place the skewers presentation side down on the grill or broiler rods. Grill or broil undisturbed for about 1 minute. (Optional: Give each skewer a quarter turn to achieve grill marks.) 5. Turn the skewers over and complete cooking to the desired doneness, about 1 minute more for rare (internal temperature of 135 F/57 C), 2½ minutes for medium rare (145 F/63 C), 3½ minutes for medium (160 F/71 C), 4½ minutes for medium well (165 F/74 C), and 5½ minutes for well done (170 F/77 C). 6. Serve immediately. 40