Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [193]
TIMING
10 minutes (plus 5 minutes for rub)
Grill: 6 minutes
GRILL TOOLS AND EQUIPMENT
• Grill screen
• Long-handled spatula
* * *
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 SERVINGS)
3 to 4 large green tomatoes (6 to 8 ounces each)
1 tablespoon canola oil
1 teaspoon Cajun Blackening Rub (page 373)
½ teaspoon kosher salt
¼ cup sour cream
¼ cup mayonnaise
¼ cup mild hot pepper sauce such as Durkee Red Hot sauce
Oil for coating grill screen
DIRECTIONS
1. Heat the grill as directed. Put the grill screen on the grill to heat up.
2. Cut the tomatoes into ½-inch-thick slices. Coat the slices with the canola oil and sprinkle with the Cajun rub and salt; set aside.
3. Mix the sour cream, mayonnaise, and hot sauce in a bowl until blended; set aside.
4. Coat the grill screen with oil. Put the tomato slices on the grill screen and cook, uncovered, until browned, about 6 minutes, turning halfway through.
5. Serve the grilled tomato slices topped with dollops of the dressing.
Summer Squash Vinaigrette
Mild-tasting vegetables come to life on the grill. For instance, summer squash, such as zucchini, which tends to be watery and bland, takes on a nutty flavor and meaty texture after a few minutes on the grill. This recipe couldn’t be simpler. Cut the squash lengthwise (rather than in rounds) to keep the slices from falling through the grate, and toss them with vinaigrette while they are still warm, to help them absorb its flavor.
TIMING
Prep: 10 minutes
Grill: 6 minutes
GRILL TOOLS AND EQUIPMENT
• Long-handled spatula
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 6 SERVINGS)
2 tablespoons red wine vinegar
¼ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 clove garlic, minced
Pinch of cayenne pepper
¼ teaspoon kosher salt
1/4 teaspoon ground black pepper
4 medium zucchini, stems removed, cut lengthwise into ½ -inch-thick slices
Oil for coating grill grate
1 tablespoon chopped fresh flat-leaf parsley
DIRECTIONS
1. Heat the grill as directed.
2. Mix the vinegar, olive oil, lemon juice, garlic, cayenne, salt, and pepper in a small bowl. Toss 2 tablespoons of this mixture with the zucchini on a rimmed sheet pan until evenly coated.
3. Brush the grill grate and coat it with oil. Put the zucchini on the hot grill, cover, and cook until browned and barely tender, about 6 minutes, turning halfway through. Put on a serving platter.
4. Pour the remaining vinaigrette over the zucchini and serve.
Grilled Corn on the Cob Washed with Chimichurri
The Argentinean herb mop chimichurri is typically basted on beef and gives one of the world’s richest meats a fresh, piquant makeover. In this recipe, the same flavor of herbs and chiles souses ears of grilled corn, and the same phenomenon happens. What once was sweet and starchy is refreshed, perfumed with herbs, and cleansed with a scrub of hot chiles.
TIMING
Prep: 5 minutes (plus 5 minutes for rub)
Grill: 12 to 15 minutes
GRILL TOOLS AND EQUIPMENT
• Long-handled tongs
* * *
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