Fire It Up - Andrew Schloss [174]
Light a grill for direct medium heat, about 350°F.
Just before grilling set a rack over a sheet pan, coat the cookies with cooking spray, and set them on the rack. Sift or dust the confectioners’ sugar over the cookies, turning them so that both sides get liberally coated.
Brush the grill grate and coat with oil. Put the ice-cream sandwiches on the grill and cook until the sugar glazes and browns in spots, about 1 minute on each side. Serve immediately.
EGGS
Smoked Eggs
MAKES 8 EGGS
The slower you can smoke these eggs, the more beautiful and flavorful they will become. Keep the heat low and don’t rush them. In fact, if you can double the cooking time without overcooking them, better yet. The smoking compound is a mixture of wood, rice, tea leaves, and sugar, which yields a very dark, colorful smoke and a beautiful tealike fragrance.
INGREDIENTS:
2 cups wood chips, preferably fruitwood or hickory, soaked in water for 30 minutes
⅓ cup white rice
½ cup loose-leaf black tea
⅓ cup dark brown sugar
8 large or extra-large white-shelled eggs
DIRECTIONS:
Light a grill for indirect medium-high heat, around 400°F. Leave the grill grate off the grill.
Drain the chips, reserving the water in a separate bowl. Mix the rice, tea, and sugar with the wood chips. Mound half of the mixture on each end of a disposable aluminum roasting pan, about 9 by 12 inches. Put on the grill with the wood-tea-rice mounds directly over the fire and the open space in the center away from the fire. Cover the grill and wait until the wood mixture starts to smoke, about 15 minutes.
If using a gas grill, turn the heat down to low (about 225°F). If using charcoal or wood, spread out the coal beds to lower the heat. Place the eggs in the center of the pan and pour 1 cup of the wood-chip soaking liquid over the eggs. Cover the pan tightly with heavy-duty aluminum foil.
Cover the grill and cook for 1 hour. Lift the pan from the grill, using pot holders or grill gloves. Carefully remove the foil cover, turn the eggs, and add another cup of the wood-chip soaking liquid if the pan is dry. Reseal the foil and replace the pan. Add more charcoal to the grill, if needed. Cover and cook for another 2 hours (replenishing the charcoal as needed), until the wood chips are spent and the shells of the eggs are deep amber, with black spots. The grill temperature should stay around 225°F.
Remove the pan, uncover, and transfer the eggs to a bowl of ice water. Cool for a few minutes, then remove from the ice water and run under hot tap water for 10 seconds. Carefully crack the shells and peel. Cool the eggs to room temperature and serve in any way you would serve hard-cooked eggs, or use for Smoked Deviled Eggs or in the stuffing for Argentine Stuffed Flank Steak.
EGGS
Smoked Deviled Eggs
MAKES 4 SERVINGS
Deviled eggs are one of the great picnic foods. These are similar to other deviled egg recipes you may have had except that the eggs are hard-cooked over a smoky fire, rather than in a pot of water. The method gives them an amber complexion and a smoky redolence, which is enhanced by adding chipotle hot sauce and smoked bacon to the egg yolk filling.
INGREDIENTS:
8 Smoked Eggs
3 tablespoons mayonnaise
2 teaspoons chipotle hot pepper sauce
¼ teaspoon smoked salt
2 tablespoons chopped fresh cilantro
1 or 2 drops liquid smoke (optional)
2 strips smoked bacon, cooked until crisp, drained, and crumbled
½ teaspoon smoked paprika
DIRECTIONS:
Cut the eggs in half lengthwise, dipping the knife into a bowl of water before every cut. Remove the yolks to a small mixing bowl. Add the mayonnaise, chipotle hot sauce, smoked salt, cilantro, and liquid smoke (if using) and mix until fluffy.
Fill the hollow of each egg half with the yolk mixture and sprinkle with bacon and smoked paprika. Chill or