Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [211]
5. Remove the stalk to a large serving platter. Sprinkle with the sesame seeds and serve. For individual servings, cut the sprouts from the stalk and transfer to plates.
Grilled Fennel Bathed with Riesling
Fennel (sometimes called anise) is a beautiful vegetable—a broad, white-green bulb that tapers into long, slim, celerylike stems topped with dark green, feathery fronds. The bulb is the only part that is cooked, but you can use the fronds as you would any other delicate herb such as dill. A fennel bulb is structured like a squat head of celery. For this recipe, it is sliced lengthwise into thick planks, leaving the white, pulpy end intact so that the ribs stay together. Because fennel is quite crisp, it needs to be basted with liquid as it browns to help it become tender. In this recipe, a fruity Riesling permeates the fennel’s fibers as it cooks, marrying beautifully with the vegetable’s natural licoricelike flavor.
TIMING
Prep: 5 minutes
Grill: About 20 minutes
GRILL TOOLS AND EQUIPMENT
• Long-handled spatula or tongs
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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)
20 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting
Wood:
Indirect heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire
INGREDIENTS (MAKES 4 SERVINGS)
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 bulbs fennel, stems and leaves trimmed, cut lengthwise into ½-inch-thick slices (see recipe introduction)
¼ teaspoon kosher salt, or more to taste
¼ teaspoon ground black pepper
Oil for coating grill grate
¾ cup Riesling wine
4 sprigs rosemary, tied together at the stick end into a basting brush
DIRECTIONS
1. Heat the grill as directed.
2. Mix the olive oil and garlic in a small bowl, and coat the fennel slices with this mixture. Season with the salt and pepper.
3. Brush the grill grate and coat it with oil. Put the fennel on the grill away from the heat, cover the grill, and cook until browned and tender, about 20 minutes, turning and basting with some of the Riesling, using the rosemary basting brush, about every 5 minutes. If your grill has a temperature gauge, it should stay at around 375°F.
4. Place on a serving platter or individual plates and serve.
Smoky Black Beans with Cilantro and Lime
Here’s a Mexican take on barbecued baked beans. Black beans stand in for navy beans, and a sweet-hot spice mix replaces the molasses. Cilantro and lime perk up the flavors. Serve this as a side dish with fajitas, grilled pork, beef, or poultry.
TIMING
Prep: 10 minutes (plus 5 minutes for rub)
Soak: Overnight (or 8 hours)
Cook: 1½ to 2 hours
GRILL TOOLS AND EQUIPMENT
• 20 pounds of charcoal or about an eighth cord of wood so that the fire can burn gently for about 2 hours
• Heavy pot, preferably cast iron, with a wire handle so it can be hung over the fire
• Heat-resistant grill mitt
GETTING CREATIVE
• For beans with a thick, soupy consistency similar to refried beans, cook them until the liquid evaporates and some beans cling to the bottom of the pan. Add about ½ cup hot water before stirring in the salt, lime, and cilantro. Scrape up the bits stuck to the pan bottom and stir well.
TIP
• If you don’t have enough fuel to cook the beans over an outdoor fire, you can cook them on the stovetop in a Dutch oven or large soup pot. The cooking directions remain the same.
* * *
THE GRILL
Charcoal:
Indirect heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting or pot hanger and wire-handled pot
Wood:
Indirect heat, medium ash
12-by-12-inch bed, 3 to 4 inches