Bobby Flay's Grill It! - Bobby Flay [5]
Vinegar—I love vinegar and always have at least five varieties in my pantry at all times. If you don’t have the room, make sure to have at least red or white wine vinegar, balsamic or aged sherry vinegar, and rice vinegar.
Cold Storage
Butter—I prefer using unsalted butter because it allows me to control the amount of salt in my cooking and the flavor is fresher than that of salted butter.
Capers—Capers are the flower bud of a bush native to the Mediterranean and parts of Asia. After the buds are harvested, they are dried in the sun and then pickled in vinegar, brine, wine, or salt. I prefer the variety pickled in vinegar.
Citrus—I love the fresh flavor that citrus juice gives to a marinade or vinaigrette, and I always have fresh lemons, limes, and oranges on hand. Don’t forget to use the zest; it’s more flavorful than the juice.
Cornichons—These tiny sour French pickles add great flavor to salads and tartar sauces.
Dairy products—My go-to ingredients are crème fraîche, sour cream, Greek yogurt, buttermilk, and all sorts of cheeses.
Ginger—Fresh ginger actually lasts a long time when properly stored in an airtight bag. In fact, you can even break off pieces of it, wrap them, and store in the freezer for months.
Herbs—With proper care, fresh herbs will last in your refrigerator for at least 3 days. When you bring them home from the grocery store, do not wash them. Wrap them in dry paper towels and store them in a plastic zip-top bag in the refrigerator. Placing them in the refrigerator wet or even slightly damp will cause them to go bad quickly.
Mayonnaise—I can’t be bothered making my own mayonnaise at home so I always have a good-quality one on hand. I like using it to make flavored aiolis and tartar sauces and to add a creamy consistency to some vinaigrettes.
Mustard—This is my favorite condiment, hands down. I always have a good-quality Dijon and stone-ground mustard in my fridge.
Olives—I go for green ones such as picholine and black types including Kalamata and Niçoise.
Peppers and fresh chiles—Fresh chiles, bell peppers, and piquillos can add so much flavor to so many things. I prefer using red or yellow bell peppers over green and always have a few jalapeño, serrano, or habanero chiles hanging around to spice up any dish. Piquillos, a variety of Spanish peppers, come roasted and jarred or canned and have an intense flavor all their own.
asparagus
Perfectly Grilled Asparagus
Grilled Asparagus with Green Peppercorn Vinaigrette
Grilled Asparagus with Extra-Virgin Olive Oil, Feta Cheese, and Black Pepper
Grilled Asparagus Wrapped in Prosciutto with Mint Pesto
Grilled Asparagus Chopped Salad with Creamy Meyer Lemon Vinaigrette and Grilled Pita Chip Croutons
Asparagus Vinaigrette
Grilled Asparagus with Grilled Tomato–Tarragon Vinaigrette and Hard-Boiled Eggs
Grilled Asparagus Panzanella
Marinated Grilled Asparagus with Spicy Sesame Vinaigrette
Grilled Flatbread Pizza with Asparagus Pesto and Fontina
Asparagus, with its delicate tapered stalks, is practically the definition of an elegant vegetable. While there’s nothing difficult in its preparation, asparagus lends a touch of class to any table. Generally delicate when thin and more robust when thick, asparagus has a distinct, “green” flavor. If you’ve disliked it in the past, chances are it was overcooked. Try it grilled until just crisp-tender; it will be sweet and wonderful.
Although it is now available year-round, asparagus was traditionally a delicacy marking spring’s arrival. I still prefer to eat it fresh from the farmer’s market from March through May. Out-of-season asparagus can be slightly bitter and woody through the stalk. Just take a little extra care in your selection and trimming, however, and you should be able to get good results any time of year.
Asparagus is almost always green, but you may encounter both purple and white stalks from time to time. White asparagus is grown entirely