Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [129]
TIMING
Prep: 20 minutes
Grill: About 5 minutes
GRILL TOOLS AND EQUIPMENT
• Long-handled spatula
• Grill screen
SARDINES: OUT OF THE CAN
Fresh sardines are as different from their canned crammed counterparts as fresh tuna is from canned tuna fish. Fresh sardines are available year round, and it is mostly a matter of demand that dictates supply at your local fish store. Sardines are usually sold whole, gutted, with their heads on. If your fish seller will remove the bones for you, it will streamline your time in the kitchen, but if not, don’t despair; the task is not difficult or time-consuming. As with all fish, look for fresh sardines that are firm and do not smell fishy.
THE GRILL
Gas:
Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire
INGREDIENTS (MAKES 4 TO 5 SERVINGS)
4 tablespoons extra-virgin olive oil
¼ cup finely chopped onion
1 clove garlic, minced
¼ cup pine nuts, coarsely chopped
1 teaspoon ground cumin
¼ cup golden raisins, finely chopped
1 teaspoon capers, finely chopped
1 tablespoon dried breadcrumbs
¼ cup chopped fresh flat-leaf parsley
Kosher salt and ground black pepper
2 pounds fresh sardines, cleaned, heads removed
Oil for coating grill screen
1 lemon, cut into 8 to 10 wedges
DIRECTIONS
1. Heat the grill as directed.
2. Heat 1 tablespoon of the olive oil in a small skillet over medium-high heat. Add the onion and sauté until tender, about 4 minutes. Stir in the garlic and pine nuts and sauté until the pine nuts are lightly toasted, about 2 minutes. Remove from the heat and stir in the cumin, raisins, capers, breadcrumbs, parsley, and salt and pepper to taste. Set aside.
3. Remove the bones from the sardines by grasping the backbone at the head end of the fish and pulling it toward the tail. The whole skeleton should separate from the flesh in one piece.
4. Place some of the stuffing inside each sardine, and mold the fillets around the stuffing to encase it. Coat the outside of the sardines with the remaining 3 tablespoons olive oil.
5. Place the grill screen on the grill, and coat it with oil. Place the sardines on the oiled screen, cover, and cook for 2 minutes. Flip, cover, and grill until the fish flakes to gentle pressure, about 2 minutes more. If your grill has an external temperature gauge, it should stay at around 450°F. Serve with the wedges of lemon.
Chapter 7
Mastering Roasts, Ribs, and Other Slow Food
MASTERING TECHNIQUE
BASIC GRILL-ROASTED CHICKEN
BASIC WHOLE FISH
RECIPES
Fire-Roasted Garlic-Herb Chicken
Sweet Heat Barbecued Chicken
Lemon Roasted Chicken Stuffed with Seafood
Roasted Chicken Grilled with Hot Pepper Pears and Honey
Three-Ginger Rotisserie Chicken
Hot Pepper–Coconut Milk Chicken
Sweet Rummy Jerk Chicken
Tuscan Roasted Chicken Stuffed with Fragrant Greens
Bean Butt Chicken
Artichoke Chicken
Ancho Turkey Breast Stuffed with Corn and Black Beans
Lemon Turkey Breast Larded with Green Olive Tapenade
Apple-Sage Barbecued Turkey Legs
Teriyaki Duck with Date and Scallion Chutney
Orange-Rosemary Duck
Smoky Barbecued Duck
Garlic Rib Roast
Red Wine–Marinated Flank Steak Stuffed with Wild Rice
Barbecued Shoulder of Beef
Pesto-Rolled Beef Tenderloin with Roasted Pepper Rouille
Orange–Black Pepper Beef Tenderloin with Fresh Herb Wrap
Dinosaur Ribs
Herb-Crusted Pork Loin with Pistachios
Spicy Maple Pork Shoulder
Pork Tenderloin Rolled with Rosemary and Pancetta
Pulled Pork Three Ways
Mustard-Glazed Rack of Pork with Grilled Pineapple
Cajun Citrus Ribs
Coriander Ribs with Cilantro Butter
Spice-Cured Barbecued Ribs
Cider-Brined Ribs
Osso Buco Niçoise