Fire It Up - Andrew Schloss [195]
Currant Vinaigrette, Red, 41
Curry Powder, Jamaican, 31
Custard, 359
Cuttlefish, 274, 275
D
Dill-Tarragon Rub, 32
Dip, Ginger Yogurt, 40
Direct grilling, 12
Doneness, judging, 20–21
Doughnuts
about, 373
Grilled Glazed Doughnuts with Chocolate Espresso Dunk, 390
Dragon fruit
about, 335, 349
Charred Red Dragon Fruit Pizza, 349–50
Drip pans, 15
Dry rubs. See Rubs and pastes
Duck
cuts, 217
deboning, 223
doneness of, 20, 21
Duck Barbecued with Coffee-Cherry Sauce, 219
Duck Breast Roulade, 223
Duck Liver Brochettes with Tangerines and Bacon, 226
Ginger Sake Muscovy Duck, 222
grilling tips for, 218
Hickory-Smoked Maple Duck Legs with Grilled Endive Slaw, 225
Quick-Grilled Duckling with Balsamic Syrup, 220
types of, 217, 218
Dukkah, 28
E
Edamame
about, 301, 322
Grilled Edamame with Black Sesame Smoked Salt, 322
Eggplant
about, 301
Sweet Mirin Grilled Eggplant with Wasabi Ginger Drizzle, 325
Eggs
about, 357
Argentine Stuffed Flank Steak, 65–66
grilling tips for, 359
Smoked Deviled Eggs, 368
Smoked Eggs, 367
Elk
about, 159
Grilled Fillet Steak of Elk with Spicy Green Tea Pesto, 170
Epazote Grilled Chicken Chili, 198
Equipment, 19
Escarole, Lamb Shoulder Chops Grilled with Cracked Pepper and, 153
Espresso. See Coffee
F
Fajitas, Multipepper Skirt Steak, 67
Fava beans
about, 301
Grilled Fava Bean and Shrimp Salad with Avocado and Grapefruit, 324
Fennel
about, 300, 309
Fennel Brine, 34
Grilled Fennel, Orange, and Olive Antipasto, 309
Rabbit Grilled Tuscan-Style with Rosemary, Fennel, and Parmesan, 175
Fiddleheads, 301
Figs
about, 335, 352
Grilled Figs in Vin Santo over Ricotta Ice Cream, 352
Fish
Alder-Planked Pacific Salmon Fillet with Black Mustard Butter Sauce, 253
Almond-Crusted Monkfish with Anchovy Sauce, 243
brining, 25
buying, 238
carving whole, 251
Chilean Sea Bass with Grilled Lemon “Tartar” Sauce, 252
Coconut Halibut with Red Curry Sauce, 267–68
Cracked Black Pepper–Crusted Swordfish with Lime, 258–59
doneness of, 20, 21
fillets, 239
Garlic-Crusted Opah Squares with Sweet Soy Dipping Sauce, 256–57
Grilled Anchovies Stuffed with Dukkah and Drenched in Olive Oil, 266
Grilled Bluefish with Grilled Tomato Oil, 257
Grilled Cod Escabeche, 244
Grilled Grouper Fillets with Zhug, 246–47
Grilled Mako Shark Steaks with White Steak Sauce, 259–60
Grilled Ocean Perch with Parsley-Walnut Sauce, 247
Grilled Skate with Brown Butter, 249
Grilled Tilapia Jalapeño Poppers, 241
grilling tips for, 238–39
Herb-Bathed Grilled Pollock Steaks with Gribiche, 248
Hot Smoked Norwegian Salmon with Grilled Onions, 254
Lemon-Brined Halibut with Guajillo-Blueberry Salsa, 268
Mahi-Mahi Skewers with Seafood Butter, 260
marinating, 25
Raw Charred Tuna with Green Tea Ponzu Sauce, 263
removing central skeleton from whole, 242
removing pin bones from fillets, 257
skin, slashing, 240
Smokin’ Catfish with Cayenne Praline Crumble, 246
Soy-Marinated Opakapaka with Pineapple-Ginger Salsa, 240
Spanish Mackerel Grilled with Apples and Beets, 264
steaks, 239
sustainability and, 235, 238
types of, 236–37
whole, 239
Whole Flounder Grilled with Lemon and Marjoram, 266–67
Whole Red Snapper Stuffed with Feta Pilaf and Wrapped in Vine Leaves, 241–42
Whole Roasted Shad Stuffed with Onions and Buckwheat, 256
Whole Sea Bass Grilled in Wasabi Crust, 251
Whole Trout Stuffed with Pickled Ginger and Chives, 258
wild vs. farmed, 238, 239
Flounder
about, 266
fillets, buying, 267
Whole Flounder Grilled with Lemon and Marjoram, 266–67
Focaccia, 373
Foie Gras and Crawfish Brochettes with Creole Butter, 279–80
Forest Rub, 32
Frenching, 139
French toast
about, 373
Pain au Chocolate French Toast, 388
Fruit. See also individual fruits
grilling tips for, 335, 337
types of, 336–37
G
Game. See also individual meats; Game birds
doneness of, 20, 21
farm-raised, 157, 160
grilling tips for,