Fire It Up - Andrew Schloss [193]
Bison Cheeseburgers with Horseradish Mustard, 166
Blue Cheese Pizza with Watercress and Pomegranate Salad, 379–81
Bratwurst with the Works, 108
Camembert Wrapped in Grape Leaves and Served with Sweet Cranberry Mustard Vinaigrette, 364–65
Charred Red Dragon Fruit Pizza, 349–50
Double-Grilled Reuben, 386–88
Duck Breast Roulade, 223
Grilled Cheese and Tomato Sandwiches, 385
Grilled Cheese Straws, 384
Grilled Chicken Thighs Stuffed with Fontina and Wrapped in Pancetta, 197
Grilled Chiles Rellenos with Corn, 329
Grilled Fennel, Orange, and Olive Antipasto, 309
Grilled Goat Cheese with Za’atar and Balsamic Chocolate Drizzle, 365
Grilled Hot Pepper Polenta with Grilled Tomato Marmalade, 382
Grilled Knockwurst and Cheddar with Roasted Garlic and Peppers and Malt Vinegar Syrup, 133
Grilled Lamb Tenderloin with Arugula and Chèvre, 143
Grilled Pear Soup with Porcini and Gorgonzola, 341
Grilled Plums Stuffed with Feta and Pistachios, 342–44
Grilled Tomatoes Stuffed with Gorgonzola, Poblanos, and Pine Nuts, 328
grilling tips for, 358
Ham and Brie Baguette Panino, 384–85
Mustard Gruyère Paste, 69
Mustard-Rosemary Suckling Pig Stuffed with Cheddar Grits, 130–31
Oysters Grilled with Roasted Garlic Butter and Romano, 290
Poblano-Gorgonzola Butter, 45
Rosemary Hanger Steaks Crusted in Mustard and Gruyère, 69
Stilton and Pear Quiche, 363–64
Ultimate Cheeseburger, 62
Vanilla-Honey Ricotta Ice Cream, 352
Whole Grilled Tenderloin Larded with Gorgonzola and Roasted Garlic, 79–80
Whole Red Snapper Stuffed with Feta Pilaf and Wrapped in Vine Leaves, 241–42
Cherimoya, 335
Cherries
Cocoa-Crusted Goat Loin Flecked with Orange and Rosemary, 163
Duck Barbecued with Coffee-Cherry Sauce, 219
Grilled Celery, Apple, and Sour Cherry Slaw, 308
Chestnuts
about, 301
Sage-Brined Roast Turkey Stuffed with Chestnuts and Sausages, 205–6
Chicken
Basic Barbecued Chicken, 189
Black Pepper Beer Can Chicken, 184
brining, 25
Chicken Drumsticks Bathed in Riesling, Tarragon, and Garlic, 196–97
Chicken Livers on Rosemary Branches with Balsamic Chocolate Drizzle, 199–200
cuts, 178–79
cutting into parts, 189
doneness of, 20, 21
Epazote Grilled Chicken Chili, 198
free-range, 181
Grilled Chicken Thighs Stuffed with Fontina and Wrapped in Pancetta, 197
Grilled Paella with Hazelnut Picada, 285
grilling tips for, 177
Halved Grilled Coriander Chicken with Margarita Butter, 188
halving, 188
handling, 181
Hot Hot Grilled Chicken Breast with Fire-Quenching Cucumber Balm, 192
kosher, 181
Lemon-Espresso Spatchcocked Chicken, 186
marinating, 25
organic, 181
pastured, 181
Poultry Rub, 29
Quick Grilled Chicken Breast with Artichoke Rouille, 193
removing center breast tendon from, 208
Roasted Chicken with Garlic, 182–83
Rotisserie Chicken for Everyone, 183
seasoning whole, 183
Sesame-Crusted Chicken Paillards with Seaweed Salad, 194
spatchcocking, 186
Spicy Maple Sugar Chicken Legs, 196
storing, 181
Tandoori Chicken with Fresh Mint Salad, 190
Teriyaki Star Anise Chicken Drumettes, 198–99
tying up, for grill-roasting, 182
types of, 180–81
vertically grill-roasting, 184
Vertically Roasted Molasses-Mustard Chicken, 185
white vs. dark meat in, 180
Chickpeas
about, 301
Grilled Chickpea Chapati with Cilantro Sesame Sauce, 375
Seared Chickpeas Glazed with Harissa, 321
Chilean sea bass
about, 237, 252
Chilean Sea Bass with Grilled Lemon “Tartar” Sauce, 252
Chiles
about, 301
Barbecued Turkey Poblano Nachos, 210
Chile Brine, 34
Chile Rub, 27
Chipotle Chocolate Butter, 48
Grilled Chiles Rellenos with Corn, 329
Grilled Tilapia Jalapeño Poppers, 241
Grilled Tomatoes Stuffed with Gorgonzola, Poblanos, and Pine Nuts, 328
grill-roasting, 47
Guajillo-Blueberry Salsa, 268
Harissa, 46
Jalapeño-Lime Vinaigrette, 41
Jalapeño Relish, 43
Mole Sauce, 92–93
Multipepper Skirt Steak Fajitas, 67
Poblano-Gorgonzola