Wednesday, May 24, 2006
Women everywhere are stepping out of the kitchen and onto the patio to conquer one of America's favorite cooking techniques: grilling.
o your friends call you "Hot Mamma" for your grilling prowess? Do you "tame the flame" on a regular basis? Do you often wrangle with your favorite patio daddy-o for control of the grill tongs?
"We know the passion for grilling is growing among women, and whether it's to break the monotony of indoor cooking or to prepare a quick meal, it's clear that grilling is no longer a 'men's only' club," says Traci Rodemeyer, Pork Information Manager for the National Pork Board.
While women across the country are catching grill fever, men have not abandoned their grilling tongs. The grilling throne doesn't have to be dominated by one or the other.
Instead, gather 'round the grill with your guy to share duties. Experiment with different grilling techniques and learn from one another.
Team up to perfect the most ancient and time-honored method for enhancing the flavor of grilled food -- smoking. A mainstay of traditional barbecue, smoking is done by placing uniquely flavored woods, such as apple, hickory, mesquite or oak, on the hot coals or heat source on the barbecue. The rich, deep flavor of the woods is brought out by slowly cooking the meat in a covered grill, at a constant temperature of at least 250 degrees F.
Keeping the temperature low gradually tenderizes the meat and allows ample time for smoky flavors to develop. Enjoying the time-honored taste of true smoking often means waiting several hours (from 1 to 2 up to 20!). If time isn't on your side, you can still enjoy smoky flavors without the wait by adding wood chips to a charcoal or gas grill.
The smoldering effect
When using a gas grill, put presoaked wood chips in a cast-iron smoker box or wrap them in aluminum foil and punch small holes in the foil to release the smoke. Do not put wood directly on burners or it will burn too quickly and leave ash in the grill.
When using a charcoal grill, place wood chips directly on heated coals after the flames have subsided and the coals are gray in color, or place wood chips in a smoker box.
Start with small amounts of wood chips, especially if experimenting. The recommended amount is 1/4 cup of wood chips.
Always add the wood chips when you are ready to start cooking, and not before you place the food on the grill.
FAST-OFF-THE-GRILL CHORIZO QUESADILLAS
3/4 pound bulk pork chorizo
5 (10-inch) flour tortillas
1 can (16 ounces) black bean refried beans
1/2 pound Colby cheese, grated
1 cup loosely packed fresh cilantro leaves
Olive oil for brushing
11/2 cups store-bought tomatillo salsa
Heat a medium skillet over medium-high heat. Use a spatula to crumble the chorizo as you place it in the pan. Saut & eacute; the chorizo until browned and cooked through, about 5 minutes. Using a slotted spoon, remove the chorizo from the skillet to a plate.
Arrange 5 tortillas on a work surface. Spread about 1/4 cup refried beans evenly over half of each tortilla, leaving a 1/2-inch border. Scatter about 1/3 cup cooked chorizo over beans. Scatter a generous 1/3 cup of cheese over top. Divide and arrange cilantro over top of cheese. Fold opposite half of tortilla over the filling. (The quesadillas can be assembled up to 1 hour before serving. Cover loosely with plastic wrap so they don't dry out, and set aside at room temperature.)
Prepare a medium fire in a charcoal grill or preheat a gas grill on medium. Brush outsides of tortillas with a small amount of oil. Using a wide spatula, transfer quesadillas to the grill. Grill on one side for about one minute, slide and turn quesadillas 90 degrees, grilling until nice cross-hatch grill marks appear. Slide spatula underneath to flip quesadillas and grill the second side.
Transfer the quesadillas to a cutting board. Use a sharp knife or pizza cutter to cut the quesadillas into 5 wedges. Arrange on a platter and serve immediately accompanied with the tomatillo salsa. Serves 8.
GRILLED NEW POTATO SALAD WITH BACON AND SCALLIONS
6 slices thick-cut bacon, cooked until crisp, then coarsely crumbled
2 pounds red new potatoes (golf-ball size), scrubbed and poked with a fork
2 tablespoons extra-virgin olive oil
4 green onions, including green tops, cut crosswise into thin rounds
Dressing:
1/4 cup extra-virgin olive oil
1 tablespoon apple cider vinegar
1 large clove garlic, minced
2 tablespoons fresh parsley, minced
1 teaspoon kosher salt
1/2 teaspoon sugar
1 teaspoon freshly ground black pepper
Prepare a medium fire in a charcoal grill or preheat a gas grill on medium. In a medium bowl, toss potatoes with olive oil until well coated. Arrange potatoes around cool outer edges of grill or place on upper rack if grill is so equipped. Cover and grill potatoes until tender when pierced with a knife, about 20 minutes.
While potatoes are grilling, put green onions and bacon in a large bowl, and make dressing. Combine olive oil, vinegar, garlic, parsley, salt, sugar and pepper in a small bowl. Set aside.
When potatoes are tender, transfer to a cutting board and cool for 5 minutes. Cut potatoes in half and add to bacon and onions in the bowl. Stir dressing to combine and pour over potatoes. Gently toss to thoroughly combine. Serve immediately. (The potato salad can be made up to 2 hours before serving. Cover and set aside at room temperature.) Serves 6.
BREEZY AND EASY MARINATED PORK TENDERLOIN
2 pork tenderloins (about 11/2 to 2 pounds total), trimmed of silver skin
Vegetable oil for brushing
Go Southwest Marinade:
3 tablespoons pur & eacute;ed chipotle peppers in adobo sauce
1/3 cup fresh orange juice
1/4 cup extra-virgin olive oil
2 large cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Go Asian Marinade:
1/2 cup hoisin sauce
1/4 cup plum sauce
1/4 cup low-sodium soy sauce
2 tablespoons Asian sesame oil
1 tablespoon minced fresh ginger
1 large clove garlic, minced
1/2 teaspoon ground pepper
In medium bowl combine all marinade ingredients. Stir thoroughly to blend. Use immediately or cover and refrigerate up to 1 month. Makes about 1 cup.
Place tenderloins in a 1-gallon, resealable plastic bag or shallow baking pan. Coat all sides of pork with marinades. Seal bag or cover pan. Refrigerate and marinate 2 to 4 hours. Turn bag or pork occasionally to coat all sides. Remove from refrigerator 30 minutes prior to grilling.
Prepare a medium fire in a charcoal grill or preheat a gas or electric grill on medium. Brush the grill grate with vegetable oil.
Place pork directly over medium fire. Cover grill and cook pork for about 6 minutes. Turn and cover again. Cook another 8 to 10 minutes, or until meat is slightly pink in the center, or an instant-read thermometer registers 160 degrees F. when inserted into the tenderloin's thickest part.
Remove tenderloins, tent with foil and set aside to rest for 5 minutes. Cut the pork into 1-inch-thick slices, arrange on a plate and serve immediately. Serves 6.
BBQ BABY BACK RIBS WITH SPICY GIRLS' DRY RUB AND MOP SAUCE
3 racks pork baby back ribs (about 11/2 pounds each)
3 cups hickory or apple wood chips
Vegetable oil for brushing
Spicy Girls' Dry Rub
1/4 cup kosher salt
2 tablespoons coarsely ground pepper
1 tablespoon ground coriander
3 tablespoons ground cumin
2 tablespoons paprika
2 tablespoons dried thyme
2 tablespoons chili powder
1/4 cup packed dark brown sugar
Hickory Barbecue Mop Sauce
2 cups store-bought hickory barbecue sauce
1 tablespoon liquid smoke
2 tablespoons maple syrup
2 tablespoons dark molasses
To make Spicy Girls' Dry Rub, in medium bowl combine all ingredients for the rub and stir well to blend. Place ribs flat in a non-reactive roasting pan. Using 3/4 cup of the rub, sprinkle over both sides of each rack and rub in lightly. Set aside.
Soak wood chips in cold water to cover for at least 30 minutes. Set up grill for indirect cooking. Prepare a medium fire in a charcoal grill or preheat one side of a gas or electric grill on medium. Drain chips and sprinkle half over the coals or place half in the grill's smoker box. Place a disposable foil pan under the grate to catch drippings.
Brush grill grate with vegetable oil. Arrange ribs, meaty-side down, on the side of the grill without hot coals. Cover the grill and smoke-cook the ribs for 45 minutes. Turn ribs and add remaining wood chips. Cover and grill for another 45 minutes.
While ribs are grill-smoking, make Hickory Barbecue Mop Sauce. Combine store-bought hickory barbecue sauce, liquid smoke, maple syrup and molasses in a bowl. Stir well to combine.
When the ribs have cooked for a total of 11/2 hours, brush the ribs generously with the mop sauce. Using long-handled tongs, slide the ribs onto the grate directly over the hot coals. Grill, uncovered, 5 minutes. Turn the ribs over, baste again, and grill another 5 minutes. Cut between the bones, slicing the racks into individual ribs. Serve immediately. Serves 6 to 8.
CARAMEL FROZEN YOGURT PIE WITH GRILLED PEACHES
2 pints premium vanilla frozen yogurt
1 (9-inch) prepared graham cracker pie crust or 8 individual graham cracker pie crusts
11/4 cups store-bought caramel sauce
2 tablespoons unsalted butter, melted
2 tablespoons dark brown sugar
6 ripe peaches, halved and pitted
Transfer 1 pint of frozen yogurt from freezer to refrigerator to soften for 30 to 40 minutes. Preheat the oven to 375 degrees F. Bake the pie crust until lightly browned and crisp, about 10 minutes. Set aside to cool.
To assemble the pie, spread the softened yogurt evenly over the pie crust. Place in the freezer and chill about 1 hour. When firm, spread about 3/4 cup of the caramel evenly over the frozen yogurt. Return the pie to the freezer, and transfer the second pint of frozen yogurt to the refrigerator. Allow pint to soften for 30 to 40 minutes.
Spread the second pint of yogurt evenly over the caramel, making decorative swirls, if possible. Freeze until firm. Remove from freezer 10 minutes before serving.
To grill peaches, prepare a medium fire in a charcoal grill or preheat a gas grill on medium.Melt butter and stir in brown sugar until dissolved. Toss peaches with the butter mixture until well coated.
Grill peaches directly over medium fire, cut-side up, until grill marks are visible, about 5 minutes. Turn peaches over and grill until grill marks show and peaches are tender, about 4 minutes longer. Set aside to cool. When cool, cut peaches into thick wedges.
When ready to serve, cut pie into wedges and serve with a mound of peaches on the side. Drizzle a little of the remaining caramel sauce over top. Serves 8 to 10.