Jerusalem : Compass of the Diaspora Jew
4 min read
4 min read
3 min read
4 min read
5 min read
Best practices and recipes for a successful cookout.
We just had a cookout last week for my birthday. It was a complete success. We practiced the K.I.S.S. principle: Keep It Simple Sweetheart.
Here are the steps that led to success:
A LITTLE MORE ON FLAVOR: BEEF, CHICKEN AND FISH
Just as with any food, flavoring takes place before the food is grilled or after the food is cooked.
Flavoring beforehand is usually done by marinating. Marinating can be minutes or days. Flavoring after grilling can be salt, pepper, and miscellaneous spices or a sauce hot or cold.
Beef is best if it is aged. Buy fresh or defrost frozen. Leave it in your refrigerator a few days, not soaking in its juices. Then begin seasoning or marinating. Beef for grilling is best marbled with fat. Brush it with oil before grilling. Cook briefly and quickly over a high heat. Leave it on the grill without moving it so the distinctive grill marks show and you look real professional. Your finger can determine doneness -- soft, firm and juice is what you're looking for. Take it off, cover with foil to keep it warm, let it rest for 5 minutes before eating.
Chicken opposite of meat, the fresher the better. Chicken should be cut into uniform pieces for even cooking. Make shallow cuts open to the greatest surface area to flavor smoke and heat. It will allow marinades to enter the chicken. Chicken should be room temperature before grilling. If you are grilling a lot of chicken, you can precook it for 15 minutes or until completely done. Transfer to the grill before the guests arrive to finish it off. Chicken is done when it is opaque and with no trace of pink at the bone.
Fish cooks quickly. Grill briefly to keep it tender. Keep the skin on the fish to protect it and enjoy the crispy finished product. Cut deep slashes through the skin of fillets and to the bone to allow flavor, smoke and heat to penetrate. Put plenty of oil to prevent dry fish. Fish should be put into a marinade for a short time. Use a hinged rack to turn the fish and keep it whole. Avoid over-cooking.
GRILLED TUNA WITH SPECIAL HERBED MAYONNAISE
Mix oil, vinegar, basil, thyme, and tarragon. Place mayonnaise in a separate bowl, mix with 1 ½ tbsps. marinade.
Sprinkle fish with salt and pepper. Place fish in marinade, coat evenly for 1 hour.
Oil grill rack. Prepare coals (med.). Grill fish for 3 minutes per side. Top fish with herbed mayonnaise and serve.
GRILLED CHICKEN WITH LEMON, ROSEMARY AND DIJON
Place chicken in a glass baking dish. Whisk ¼ cup lemon juice, 4 tbsps. mustard. Add black pepper. Pour over chicken. Cover, chill 2 hours.
Melt margarine over medium heat. Add rosemary, garlic, ¼ cup lemon juice and 2 tbsps. mustard. Simmer basting sauce 5 minutes.
Prepare coals (medium). Put 3 tbsps. sauce in a small bowl and reserve. Place chicken on rack. Cover, grill 2 minutes. Uncover, grill until cooked, basting occassionally with sauce from the pan 5 minutes per side. Transfer chicken to a plate, baste with reserved sauce 3 tbsps.
GRILLED STEAKS
Mix all ingredients. Rub on both sides of the steaks. Let stand 1 hour.
Grill steaks on a hot grill 2 minutes on each side. Remove steaks. When the fire dies down, return the steaks, cover the barbecue with lid, grill about 10 minutes for medium rare. Let the steaks rest 5 minutes before serving.