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Photos:

1. Soaking lotus in sink

2. Beginning boning fish

3. Finishing boning fish

4. Wrapping stuffed fish

5. Fish on grill

6. Unwrapped and cut fish

Herbed Prime Rib with Horseradish Yorkshire Pudding

Nothing surpasses the sight (and the smell) of prime rib encrusted with garlic and herbs emerging from the grill. Although this recipe is spectacular with any grade of beef, use it as an excuse to treat yourself to real prime rib. Only 2 percent of the beef in the United States is graded prime, and most of that never reaches the retail market, so you will have to seek it out. A trusted butcher can order it for you even if it is something he doesn’t normally carry. Ask your butcher to cut the meat from the bone along the ribs, but leave it attached at its widest end. There are also many Internet sites that sell prime rib roasts, such as lobels.com and nfrnaturalbeef.com.

TIMING

Prep: 15 minutes

Grill: About 2½ hours

GRILL TOOLS AND EQUIPMENT

• Large rimmed sheet pan

• 2 sturdy spatulas for lifting the roast

* * *

THE GRILL

Gas:

Indirect heat, medium (325° to 350°F)

3- or 4-burner grill-middle burner(s) off

2-burner grill-1 side off

Clean, oiled grate

Charcoal:

Indirect heat, medium ash

Split charcoal bed (about 2 dozen coals per side)

30 replacement coals

Heavy-duty drip pan set between banks of charcoal

Clean, oiled grate on medium setting

INGREDIENTS (MAKES 14 SERVINGS)

For the beef:

7-bone prime rib roast of beef, about 7 pounds

½ cup chopped fresh herbs (rosemary, flat-leaf parsley, oregano, thyme, and/or basil)

8 cloves garlic, minced

2 tablespoons extra-virgin olive oil

2 teaspoons kosher salt

2 teaspoons ground black pepper

For the pudding:

6 eggs, large or extra-large

2¼ cups milk

1 teaspoon kosher salt

½ teaspoon ground black pepper

2 cups flour

1/3 cup drippings from the beef

2 tablespoons freshly grated horseradish or jarred horseradish, drained

DIRECTIONS

1. Heat the grill as directed.

2. If the meat was not cut from the bone when you purchased it (see the recipe introduction), do this yourself, leaving it attached at its widest end.

3. Mix the herbs, garlic, olive oil, salt, and pepper in a small bowl and rub all over the meat, including the underside where it is sitting on the bones.

4. Put the roast, bone-side down, on a large rimmed sheet pan and put it on the grill away from the heat. Cover the grill and cook for about 1 hour. Check the drippings in the pan; there should be about ½ cup. Remove the pan and keep the drippings in it. Return the beef to the grill away from the heat. Cover the grill and continue cooking until an instant-read thermometer inserted into the thickest part registers about 130°F for medium-rare, about 1½ more hours. If your grill has a temperature gauge, it should stay at around 350°F. If using charcoal, you may have to replenish coals after each hour.

5. Just before the beef is finished cooking, combine all of the ingredients for the Yorkshire pudding in a bowl and stir just until combined.

6. Remove the beef to a large carving board and keep warm. Return the sheet pan to the grill; cover and heat for a minute or two. Add the pudding batter, spreading it to cover the pan; cover and cook until puffed and browned at the edges, 10 to 15 minutes.

7. Slice the roast and cut the pudding into 14 pieces; serve.

Clambake on the Grill

Seaside clambakes are a New England tradition. Native Americans are said to have taught the Pilgrims the technique, which is an all-day undertaking. For an authentic clambake on the beach, you dig a big pit in the sand about 2 to 3 feet deep and line the pit with rocks. Then you burn plenty of wood over the rocks for 2 to 3 hours, until the rocks are smoking hot (about 400°F). After you’ve raked away the coals, layers of seaweed, potatoes, corn, small clams, mussels, and sometimes sausages or other ingredients go directly over the hot rocks. Add some more seaweed, top with a huge, sea-soaked burlap tarp and more hot rocks, and let the whole shebang steam until the food is cooked through and