We know who Emeril is, and every word that comes out of his mouth regarding cooking is surely a hit. Here’s what he has
to say about grilling:
“No matter what season you’re in, for any season, and whatever grilling tool you’re using, grilling should be fun be it outdoors or indoors.” If you agree with me, some or most of us consider grilling outdoors a lot much better than grilling indoors. Perhaps we’re thinking of the inconvenience as the smoke fills the whole house, the charcoal mess and all that. But Emeril’s right, perhaps it’s high time that we consider grilling as something to be treated a great adventure be it inside or outside the house.
Emeril’s second tip is to grill like you’re using a stove: “Half of it should be medium-high heat, a third of it should be medium or medium-low and a third of it should be low… and you should rotate things so that everything you cook is not charred and burnt and not properly cooked internally. And invest in a meat thermometer — they’re cheap.”
Here’s a full video coverage of Emeril on the grill.
One of the my favorite fish to grill is tilapia. I love the white flavorful meat still oozy hot for dinner. But I never thought tilapia would flake so easily and would fall off the grates, that’s often the problem with this fish. If I only had one entire tilapia fish that keeps falling off the grates as it cooks, I wonder what would happen to the fish the moment I serve it. 🙂 Tilapia is a tender fish with meat that is firm enough to get a nice grill without flaking – that’s what I know!
Now that we know that tilapia can be delicate when grilled, it’s just ideal to always brush a little oil (sesame oil is best) around it before putting on the grill, or grease the grill properly to prevent the flesh from sticking into the grates.
I also have began putting my tilapia in a foil before grilling. This way, you’re 100% sure the fish will come out whole and will be served intact.
Have you heard of grilled alligator?
It’s just one of the most unusual grilled recipe for Christmas. One girl from New Orleans shared her family’s menu – grilled alligator, sauteed shrimp and mushrooms and salad. Here’s more – salad, raw oysters with cocktail sauce, grilled scallops and her own dish – creamy-less broccoli. Sounds different?
Another story is the 12 days BBQ celebration. Rod and Sheri have spent years perfecting the art of barbecue and are ready to teach their their secrets. The two day Pellet Envy Competition BBQ Class will take you through their entire competition cooking process and end with you tasting some of the best Que in the business and truly having the knowledge to reach the point in years to come where you have forgotten more about barbecue than most ever knew.
Among the most important tool in any cook’s toolbox is a great knife. For pitmasters few things are more important to their craft than an affordable and reliable slicing knife to use when cutting slabs of ribs or slicing brisket. High-carbon stainless steel blade with an edge to prevent food from sticking and meets both requirements of affordability and reliability.
So even if you’ve stretched your shopping till the last minute that you don’t have time for elaborated cooking, hit the grill and make any special menu for the Christmas celebration.
It’s tradition everywhere that holiday meals should always come extra special. So you set the dinner banquet table with all the tray of fruits, vases of flowers and little candles to dazzle up the whole scene. Others simply don’t care for the standard dishes that are usually on the holiday dining table. If this rings true for you, then maybe you should consider trying something new out of the olden tradition – throw a holiday grilling party!
Grilling the usual chicken or turkey can top your list, but why not consider grilling out a nice piece of pork or beef instead? You’re throwing a grilling party so you want your guests to enjoy the outdoors too. Aside from the same chicken breasts on the grill, a nice beef or pork tenderloin is another favorite everyone will enjoy. Don’t forget the holiday herbs and spices, of course. Have thyme and rosemary ready so you’re sure they stay in tune with your theme.
Even if it’s a chilly night, you can still have a good time with it. It’s your party so you can create your own style to make it fun. Tell your guests you’re taking it outside so they should be ready with the right gear. Remind everyone to bring coats, scarves and mittens, and you can always invite them to stand around the grill to keep warm.
Sounds impossible? It’s not! It only takes courage to believe you can do it and let everyone know there is no limit when it comes to grilling:-)
Not just for the summer cookout, bbq grills also make wonderful winter and Christmas gift for men! In fact, with premium grill accessories they sure would want to be grilling year-round. Because whether they’re serious about all things cooking or just love to barbecue, grills make the perfect gift for men like no other. Plus, if you’re inside the store, you’ll find everything from skewers to smoke boxes, cutting boards, thermometers and much more – things that you too would find useful for your own grilling escapade.
If your family enjoys kabobs, then a grill fits the menu… and if you’re searching for something for a real foodie, you won’t be disappointed either. There are also cedar grilling planks perfect for infusing men’s favorite meat or fish dishes with an unbeatable all-natural smoky flavor.
I suggest that you choose personalized grill tools for him from online stores. Shopping online has a lot more to offer than going to department stores. It can make a unique statement with accessories he will savor using every time he hits the grill. These make great gifts for grandparents who enjoy sentimental gifts, culinary items, and grilling in general.
The next thing you’ll be thinking would be a unique gift wrapper to surprise him!
HAPPY HOLIDAYS! 😉
Fruits are among the most wonderful foods to grill. Aside from that, they are also very healthy. Firm fruits like apples, pears, and pineapple are to me the most delicious and easy to grill. Softer fruits like peaches, mango, papaya, and nectarines are also fun but require special attention since they cook quickly, and if overcooked, will render mushy results.
When grilling softer fruits, they only need to be heated and not “cooked.” To make sure you don’t get them mushy, grill them in their skins. Fruits like bananas, pineapples, peaches, plums, apples, and pears can be cut in half, pitted or cored, and grilled. Oranges and other juicy fruits do best cut into thick slices. In general, leaving the skin or peel on the fruit helps it maintain its structural integrity as it cooks. Simply place large pieces directly on the grill and smaller pieces on skewers or a grill pan. To prevent their sticking to the grill, baste items very lightly with melted butter, a non-stick vegetable oil spray, or an oil-based marinade.
Grilling fruit is an excellent way to bring out their natural sugars. Their wonderful taste when grilled makes among the best side dish burgers, hot dogs and other grilled meat dishes. Wash the fruit before grilling. A helpful tip is to slice the fruit in half or into large chunks and to leave skins on to help hold the fruit together as it cooks. 🙂
To begin with, pan roast technique means searing a fish steak such as tuna, swordfish, or halibut at high temperature for a couple of minutes on each side to seal in the juices and form a crust on the outside. Then you can complete the cooking process in an oven set at 400° F until the steak reaches your preferred stage of doneness. Find how pan-roasting fish steaks make among the most fantastic fish meals.
Probably professional cooks pan roast fish fillets routinely as a way to intensify their flavor, but I discovered the benefits by accident after buying a gorgeously fresh cod filet that turned out to be very thick in one area and quite thin in another.
- 2 tuna steaks, about 1- to 1 1/2-inch thick
- 1 lemon, juiced
- 1/4 cup chopped tarragon leaves
- 2 tablespoons chopped Italian parsley leaves
- 1/2 tablespoon minced garlic
- salt and freshly ground pepper
- 1 tablespoon regular olive oil
Pat dry the tuna steaks with paper towels. In a bowl, mix lemon juice with tarragon, Italian parsley leaves, and garlic. Add a pinch of salt and a few rounds of ground black pepper. Marinate for 30 minutes. Heat pan for 1 minute, pour in olive oil, and continue heating pan for 2 more minutes. Pan-fry tuna steaks for 3 minutes. Then transfer to a plate and serve with strawberry tarragon relish.
To make the relish:
Combine 1 tablespoon balsamic vinegar, 1 teaspoon brown sugar, and 1 teaspoon soy sauce. Add 2 tablespoons chopped fresh tarragon. Toss in 12 to 15 strawberries (quartered). Chill and serve with your steaks.
When grilling vegetables, you will get the best results when using veggies with a low water content. These are the cabbages, bell peppers, mushrooms, onions, asparagus. It is fun wrapping these vegetables in tinfoil before putting them on the grill, although it is also fine to put them directly on the grill.
What I love about wrapping them is the no need for anything like fat or seasoning. Grilling to me is the best way to preserve the nutrients present in your vegetables. Boiling rids them a lot of their nutritional value. Frying soaks them up a lot in fat… so grilling is the healthiest way to prepare vegetables.
Eating a diet, which is rich in vegetables and fruits, can reduce the risk for cardiovascular diseases, type 2 diabetes, and stroke. This makes eating vegetables the best thing. Orange and dark green vegetables are higher in cancer-preventing antioxidants and nutrients than other types.
Vegetables are also low in calories and fat but high in fiber, so they can help you to lose weight by making you feel full. You find potassium, dietary fiber, vitamin A, vitamin C, vitamin E and folate (folic acid) in vegetables. Dietary fiber can reduce the blood’s cholesterol levels and helps with good bowel function.
Potassium keeps blood pressure at a healthy level. Folate helps in the production of red blood cells. Vitamin C is good for the teeth, gums, wound healing and iron absorption. Vitamin A is good for the skin and eyes. Vitamin E protects vitamin A and essential acids in the body from cell oxidization.
There are thousands of marinade recipes, but how come not all of them renders wonderfully marinated meat or fish? Have you ever asked yourself why other people get very tasty grilled foods? Have you ever wondered if you too could do the same?
Try these secrets.
Typical blends of vinegar, wine, oil, salt, and seasonings make terrific marinades that boost the flavor of food. The natural acid in the liquids along with salt tenderize tough fibers, while the oil acts as a flavor enhancer. Always use a non-reactive container such as glass, ceramic, or even plastic bowls. Aluminum containers react with the acid in your marinade and will begin to corrode, causing off flavors in the marinated food.
When using pineapple, papaya, yogurt and kiwifruit, marinate for not more than 30 minutes. These ingredients tenderize by enzymatic action, so limit the amount of time that foods soak in the marinade to avoid mushy marinated foods. To avoid tough marinated foods, remember to go easy on the acid in the marinade, which can toughen the proteins in food. To add flavor to food through marinating, simply add large amounts of highly-flavored seasonings and ingredients to your marinades.
Marinades made with red wine, oil, garlic and herbs like rosemary and thyme are suitable for beef and lamb. Yogurt or buttermilk is suitable for poultry so definitely great for your turkey, while beer and hard cider make good marinades for pork. Generally, fruits and fruit juices make the most wonderful marinade ingredients. Lime or lemon juice, pineapple juice, tangerine juice, passion fruit juice, or even tomato juice make the best liquid for your marinades.
After your savory grilled dish, think of a wonderful side dish for a more gratifying dinner.
Any idea would do, it’s what you like, it’s what you’re going to serve. For as long as you know it tastes good then go for it. I like applesauce with pork roast. I have made this with frozen peas, carrots, and roasted brussel sprouts. You can also roast or saute’ some of your favorite veggies together, it’s all up to you… it’s your side dish.
For something different, you can try fresh pesto in addition to potatoes, or basil and goat cheese for some complexity. These vegetables would also come very nice with bits or lobster and shrimp mixed in. Let us have a look at some pork roast side dishes. Snappier peas, crunchier carrots and better-tasting grains, pasta and potatoes will always be quick and delicious side dishes.
I suggest on anything Mediterranean, or Spanish artichokes in many ways. Baby artichokes are particularly popular and tender and combine well with seafood and garlic.
Just steam them then stuff with garlicky brandy-sauteed shrimp and mushrooms. Potatoes fried in virgin olive oil at home are a delicious dish that cannot compare to any fried potatoes at a restaurant. Learn how to prepare this very typical and flavorful side dish to eat with almost any main course in Spanish cuisine.