Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [235]
3. Heat the grill as directed. Chill a medium bowl and a whisk or beaters for the whipped cream.
4. Brush the grill grate and coat it with oil. Cut the cornbread into 6 wedges, like a pizza, or into squares, depending upon the shape of your pan. Put the wedges or squares on the grill, top-side up. Grill until toasted on the bottom, sides, and top, 2 to 3 minutes per side (the top side will take less time, as it should already be somewhat browned).
5. Remove to plates and keep warm.
6. For the whipped cream, pour the cream into the chilled bowl and whisk vigorously or beat with an electric mixer on medium speed until the cream barely forms soft peaks when the whisk or beaters are lifted. Whisk or beat in the molasses, sugar, and vanilla.
7. Serve each corn cake with a dollop of molasses whipped cream. Garnish with the additional toasted pecans, if using.
Grilled Pain Au Chocolat with Cherry Glaze
Chocolate croissants are hard enough to resist. When you split them, toast them on the grill, and glaze them with cherry preserves, there’s little reason to eat anything else. Except maybe some ginger ice cream on the side.
TIMING
Prep: 1 minute
Grill: About 2 minutes
GRILL TOOLS AND EQUIPMENT
• Long-handled tongs
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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 3 inches above the fire
INGREDIENTS (MAKES 4 SERVINGS)
¼ cup cherry preserves
¼ teaspoon almond extract, or ½ teaspoon vanilla extract
1/4 teaspoon ground cinnamon
2 chocolate-filled croissants (pain au chocolat)
2 tablespoons butter, melted
Oil for coating grill grate
DIRECTIONS
1. Heat the grill as directed.
2. Combine the cherry preserves, almond extract, and cinnamon in a small bowl.
3. Halve the croissants through the side. Brush the cut sides with the melted butter.
4. Brush the grill grate and coat it with oil. Put the croissants on the grill, cut-side down, and cook until nicely grill-marked and toasted, 2 to 3 minutes. Turn them 45 degrees halfway through the cooking for crosshatch marks if you like. Turn cut-side up, glaze with the cherry mixture, and serve.
Grilled Stuffed French Toast
There is something luxuriantly daffy about cooking French toast outside. It’s not just the reckless abandon of standing by an open fire in a robe and skivvies. Maybe it’s the subtle fragrance of smoke that infuses the custard, or the extra crunch on the toast’s blistered skin, or the slightly charred corner that is salved by a leak of liquefied cream cheese and blueberries … Nah, it’s the skivvies.
TIMING
Prep: 15 minutes (plus 5 minutes for glaze)
Soak: 30 minutes or up to 8 hours
Grill: 8 to 10 minutes
GRILL TOOLS AND EQUIPMENT
• Long-handled spatula
GETTING CREATIVE
• For a more full-flavored filling, use mascarpone cheese, a triple-cream Italian cream cheese.
• Replace the blueberries with chopped strawberries, or use a mixture of berries.
• Use ½ cup fruit jam or preserves in place of the fresh blueberries.
• Vary the flavor of the glaze by replacing the orange zest with lemon or lime zest.
TIPS
• Avoid the morning rush and make this recipe the night before, then refrigerate it until you are ready to grill.
• The butter glaze lends a touch of sweetness, but we like to serve the toast with pure maple syrup as well.
• Try the toast for dessert with a scoop of vanilla ice cream.
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THE GRILL
Gas:
Direct heat, medium (350°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, medium ash
12-by-12-inch charcoal bed