Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [249]
16 to 20 seedless red or green grapes (one for each bread slice; 4 to 6 ounces)
DIRECTIONS
1. Put the goat cheese on a piece of plastic wrap and coat all over with the herb rub, patting it in with your fingers. Wrap and chill until cold and firm, about 15 minutes.
2. Heat the grill as directed.
3. Spray or brush about 2 tablespoons of the olive oil on the bread slices. Spray or drizzle the remaining olive oil all over the herb-rubbed cheese.
4. Brush the grill grate and coat it with oil. Put the grapes directly on the grill grate and cook until grill-marked and just beginning to split or pop, 2 to 3 minutes, turning once. If your grapes may fall through the grill grate, grill them on a heated, oiled grill screen or tray. Remove the popped grapes and arrange on a platter.
5. Meanwhile, grill the bread until toasted, 1 to 2 minutes per side. Remove and arrange on the platter.
6. Put the oil-coated herb-rubbed cheese directly on the grill grate. Cook until lightly grill-marked, 1 to 2 minutes per side, turning once with tongs. The cheese should begin to melt on the grilled sides yet be rather firm in the center. Remove with tongs to the center of the platter (avoid using a spatula, as it will smear the melting cheese).
7. Allow guests to scoop some warm goat cheese onto each baguette slice and top with a popped grape.
Chapter 11
Mastering Marinades, Mops, Brines, Rubs, Wet Pastes, Glazes, Sauces, and Dips
RECIPES
Marinades and Mops
Garlic-Buttermilk Marinade
Horseradish Vodka Infusion
Mignonette Marinade and Mop
Saffron-Citrus Marinade
Fire Beer Marinade
Sicilian Herb Bath
Adobo Marinades: Spanish, Mexican, and Filipino
Lemon-Mint Marinade
Grapefruit Ponzu Marinade or Mop
Papaya Marinade
Tandoori Yogurt Marinade
Mojito Marinade or Mop
Dr Pepper’s Magic Elixir
Brines
Orange-Fennel Brine
Spicy Citrus Brine
Cumin, Coriander, and Lime Brine
Margarita Brine
Tamarind and Mango Brine
Red Wine–Rosemary Brine
Javanese Coconut Brine
Ten-Pepper Brine
Steakhouse Brine
Hot Pepper–Chai Brine
Apple-Chai Brine
Molasses Brine
Espresso Jolt
Rubs and Wet Pastes
Fragrant Chile Rub
Provençal Herb Rub
Cajun Blackening Rub
Tuscan Rosemary Rub
Sage and Savory Rub
Garam Masala Rub
Jerk Rub
Jerk Wet Paste
Smoked Salt Rub
Ten-Pepper Rub
Black Espresso Rub
Sesame-Miso Wet Rub
Sesame Szechwan Salt
Sweet Chimichurri Rub
Green Chimichurri Rub
Habanero Zaa’tar Spice Rub
Moroccan Rub
Cumin Rub
Hickory Orange-Anise Rub
Bedouin Dry Marinade
Glazes
Hot Pepper–Bourbon Syrup
Red-Cooking Lacquer
Peking Crackle
Mustard-Molasses Glaze
Garlic-Plum Barbecue Glaze
Orange-Espresso Glaze
Red Hots Syrup
Ginger-Hoisin Balsamic Glaze
Steakhouse Glaze
Orange Honey-Butter Glaze
Sauces and Dips
Sweet, Hot, and Sour BBQ Sauce
Orange Tapenade Dip
Roasted Garlic Paste
Chipotle Dipping Sauce
Lime-Cilantro Butter
Salsa Butter
Plum Ketchup
Preserved Lemon Relish
Grilled Mango Chutney
Harissa Dip
Indonesian Peanut Sauce
Thai Coconut Peanut Sauce
Red Pepper Chimichurri
Vietnamese Dipping Sauce
Tapenade Parsley Pesto
Grilled Tomato Dip
Marinades and Mops
General Marinating Tips
• The amount of time needed for marinating is approximate and can be adjusted to fit your schedule; 30 minutes to an hour more will not be disastrous, but marinating for too long will cause the flesh to break down and absorb too much of the flavor of the brine. If that should occur, wash the marinated food in several changes of cold water and pat it dry before grilling.
• If the meat is done marinating but you are not ready to cook it, remove it from the marinade, wipe off any excess, and store it, tightly wrapped, in the refrigerator for up to 24 hours.
• Part of a marinade can be set aside and mopped on the grilled item as it cooks, to keep it moist and increase the infusion of flavor.
TIMING
Prep: 5 minutes
GETTING CREATIVE
• For a thicker, clingier, more sour marinade, substitute yogurt for the buttermilk.
• For a different flavor profile, substitute mint, basil, or a Greek spice blend for the