Fire It Up - Andrew Schloss [198]
Margarita Butter, 45
Marinades
about, 25
Adobo Marinade, 37
Buttermilk Marinade, 37
Coconut-Thyme Marinade, 38
Honey Marinade, 36
Korean Barbecue Marinade, 37
Lemon Herb Marinade, 38
Lemon Soy Marinade, 38
Port Wine Marinade, 37
Rosemary Red Wine Marinade, 36–37
Salsa-Beer Marinade, 37
Sicilian Citrus Marinade, 38
Smoky Coconut Marinade, 38
Sweet Mirin Marinade, 38
Tandoori Yogurt Marinade, 37
timing guide for, 25
Marmalade, Grilled Tomato, 43–44
Marrow
Bourbon-Braised Marrow Bones with Parsley Salad, 91–92
Grilled Veal Sweetbreads with Grilled Marrow on Toast, 107–8
Mayonnaise
Blender Mayonnaise, 42
Caper Mayonnaise, 42
Pourable Herbed Mayonnaise, 42
Tartar Sauce, 42
White Steak Sauce, 42
Meats. See also individual meats
brining, 25
doneness of, 20–21
marinating, 25
Milk, 355, 357
Mint
Cucumber-Mint Yogurt, 40
Lime-Mint Brine, 35
Mint-Brined Lamb Rib Chops with Red Currant Vinaigrette, 142
Mint Chutney, 312
Tandoori Chicken with Fresh Mint Salad, 190
Mirin
Sweet Mirin Grilled Eggplant with Wasabi Ginger Drizzle, 325
Sweet Mirin Marinade, 38
Molasses
Molasses Beer Brine, 35
Molasses-Seared Pineapple with Pineapple-Rum Glaze, 347
Mole
Mole BBQ Sauce, 39
Mole Brine, 35
Mole Rub, 27
Mole Sauce, 92–93
Molho à Campanha, 86
Monkfish
about, 237, 243
Almond-Crusted Monkfish with Anchovy Sauce, 243
filleting tail of, 243
Moose, 159
Mops
about, 26
Applejack Mop, 38
Beer Butter Mop, 87
Bourbon-Cider Mop, 38
Sherry Orange Mop, 164
Moroccan Lamb Riblets with Red Onion Raita, 154
Moroccan Rub, 27
Muhammara, 47
Mushrooms
about, 301
Beefalo Rib-Eye Steak with Wild Mushroom Butter, 169
Grilled Baby Bok Choy and Shiitakes with Sesame-Ginger Dressing, 318
Grilled Pear Soup with Porcini and Gorgonzola, 341
Hunter’s Sauce, 173
Tournedos and Mushroom Skewers, 81–82
Veal Shanks Mopped with Bourbon Cider, 102–3
Muskrat, 159, 160
Mussels
about, 273, 274
debearding, 288
grilling tips for, 275
safety and, 274
Wasabi-Drizzled Mussels Grilled with Green Tea Fumes, 288
Mustard
Banana Mustard, 141–42
Black Mustard Butter, 45
Coriander-Mustard Rub, 31
Cranberry Mustard Vinaigrette, 41
Mustard and Pistachio–Crusted Pork Rib Roast, 117
Mustard Butterscotch, 48
Mustard Gruyère Paste, 69
Mustard Maple Glaze, 49
Mustard-Rosemary Suckling Pig Stuffed with Cheddar Grits, 130–31
Mustard Wasabi Rub, 26–27
N
Naan
about, 373
Cumin Naan with Grilled Tomato Chutney, 377
Nachos, Barbecued Turkey Poblano, 210
Napa cabbage, 301
Nectarines, 335
Nopales (cactus pads), 301
O
Oatmeal Whoppers, Piggy, 398
Ocean perch
about, 236, 247
Grilled Ocean Perch with Parsley-Walnut Sauce, 247
Octopus
about, 273, 274
cleaning, 295
grilling tips for, 275
Sicilian Grilled Baby Octopus, 295
Oil
Garlic Oil, 66
Grilled Tomato Oil, 50–51
Okra
about, 301
Grilled Okra with Muhammara, 325–27
Olives
Green Olive Tapenade, 75
Grilled Cod Escabeche, 244
Grilled Fennel, Orange, and Olive Antipasto, 309
Grilled Squid Salad, 296
Lemon-Bathed Game Hen with Toasted Almonds, Oregano, and Green Olives, 202
Whole Red Snapper Stuffed with Feta Pilaf and Wrapped in Vine Leaves, 241–42
Onions
about, 301
Caramelized Onions, 172
Hot Smoked Norwegian Salmon with Grilled Onions, 254
Sweet Onion Chutney, 82
Whole Roasted Shad Stuffed with Onions and Buckwheat, 256
Opah
about, 237, 256
Garlic-Crusted Opah Squares with Sweet Soy Dipping Sauce, 256–57
Opakapaka
about, 236, 240
Soy-Marinated Opakapaka with Pineapple-Ginger Salsa, 240
Oranges
Adobo Marinade, 37
Grilled Fennel, Orange, and Olive Antipasto, 309
Grilled Squid Salad, 296
Grilled Zucchini with Brown Butter and Oranges, 330
Orange-Anise Brine, 35
Orange Anise Pork Sirloin Roast, 123
Orange Brown Butter, 44
Orange-Cumin Rub, 29
Orange-Hazelnut Gremolata, 304
Orange-Lime Vinaigrette, 41
Orange Vinaigrette,