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Turkey Sausages in Vine Leaves

Chicken and Artichoke Kebabs

Tandoori Chicken Kebabs

Habanero–Honey Pork Kebabs

Steak and Potato Kebabs

Thai Coconut Swordfish Kebabs

Sweet Pork Satay

Vietnamese Beef Satay Basted with Basil Butter

Grilled Satay Salad

Grilled Chicken Paillards with Anchovy Butter

Skewered Grilled Shrimp with Lime, Honey, and Mint

Szechwan Shrimp with Grilled Mango Chutney

Pesto-Stuffed Jumbo Shrimp Skewered with Grape Tomatoes

Garlic-Buttermilk Shrimp with Artichoke Relish

Grilled Garlic Scampi

Chipotle-Dusted Soft-Shell Crabs with Pineapple-Mint Salsa

Grilled Soft-Shell Crabs with Dill Butter Sauce

Tea-Smoked Clams and Mussels with Szechwan Mignonette

Charred Garlic Scallops

Scallops Grilled with Horseradish and Prosciutto

Grilled Scallops with Foie Gras Cream

MASTERING TECHNIQUE BASIC BURGER OR CHEESEBURGER

There is something novel in this burger—ice water. As discussed in the section on ground meats (page 49), grinding forces most of the moisture out of the meat. Adding more fat helps to restore some of the perception of juiciness, but for those who want less fat in their hamburger this is not an option. We opt for using burger with a moderate amount of fat (15 percent) plus some water. As the burger cooks, the fat melts and the water steams, helping the burger to cook through faster. The reason for using ice-cold water is to keep the meat chilled, and if you choose to eat your burgers rare, the cold water will migrate toward the center, resulting in a burger so juicy at its core that you will have to reach for a second napkin.

TIMING

Prep: 5 minutes

Grill: 7 minutes

GRILL TOOLS AND EQUIPMENT

• Long-handled spatula

TIP

• For more information on making and serving burgers, see “Burger Guidelines” on page 92.

* * *

THE GRILL

Gas:

Direct heat, medium-high (425° 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 pounds ground beef chuck, 85%

lean 5 tablespoons ice-cold water

½ teaspoon kosher salt, or more to taste

¼ teaspoon ground black pepper, or more to taste

Oil for coating grill grate

12 slices good-quality American, provolone, or Cheddar cheese (optional)

6 hamburger buns, split

DIRECTIONS

1. Heat the grill as directed.

2. Using your hands, mix the beef, water, salt, and pepper in a bowl until well blended; do not overmix. Using a light touch, form into 6 patties no more than 1 inch thick. Refrigerate the burgers until the grill is ready.

3. Brush the grill grate and coat it with oil. Put the burgers on the grill, cover, and cook for 7 minutes, flipping after about 4 minutes, for medium-done (150°F on an instant-read thermometer inserted into the thickest part, slightly pink). Add a minute per side for well-done (160°F).

4. If you are making cheeseburgers, put 2 slices of cheese on each burger 1 minute before the burgers are going to be done.

5. To toast the buns, put them cut-sides down directly over the fire for the last minute of cooking.

6. If serving the burgers directly from the grill, serve on the buns. If the burgers will sit, even for a few minutes, keep the buns and burgers separate until just before eating.

* * *

MASTERING TECHNIQUE BASIC KEBAB

Grilling small pieces of meat on a skewer has its advantages:

• The seasoning reaches all parts of every bite.

• Small pieces cook faster.

• Everything is bite-size, eliminating the need for excessive cutlery at the table.

• You can grill a whole meal (meat, vegetable, and starch) on a single skewer.

• Kebabs can be beautiful, juxtaposing vegetables, fruits, and meats of different colors, shapes, and textures.

It also has its disadvantages:

• Everything on a skewer has to cook at the same rate.

• Where pieces touch they will not brown.

• Turning skewers can be tricky.

As you can see, the advantages outweigh the disadvantages,