Easy Grillery-tested recipes by Grillworks and Grillery owners.

Thursday, January 17, 2008

An array of vegetables

Vegetables can’t be easily cooked on many grills because they require both low heat and basting to stay moist. The Grillery® offers both elements and opens up many more vegetable recipes to the backyard chef.
Suggested basting: Butter and oregano or whatever spices you’re using for the main course, which will subtly blend the tastes.

Eggplant is spectacular. Quarter it longitudinally, then lightly salt and sprinkle with extra virgin olive oil. Allow it to drain for 30 minutes to eliminate bitterness. Then dust with Hungarian paprika or oregano. Start cooking skin-side down and baste frequently until soft.

Zucchini should be prepared the same way as eggplant, but does not require salting and draining. It is delicious with dill.

Potatoes take on new character over a wood fire. Cut them longitudinally into quarter-inch slices, then pierce them several times with a fork to help them absorb basting sauces. Sprinkle them with Hungarian paprika and baste frequently. They are ready when they feel soft to the fork. Note: They require more cooking time than most meats or fish; if you are preparing the together, start the potatoes first.

Peppers mellow. Halve or quarter bell peppers and start them with the inside facing down.

Corn gets more interesting. Soak in the husk for 30 minutes, then roast over moderate flame until the outside husks are crisp.

Tomatoes. Yes, tomatoes are amazing on the grill. Halve and sprinkle with oregano, olive oil, black pepper and sea salt. Grill skin-side down until the inside begins to soften.


Poultry on The Grillery

Because the skin is so tasty and so tender, a light dusting of Hungarian paprika helps protect it while also aiding the browning process.
Butterfly chickens, ducks, small turkeys, game hens, pheasants, partridges or quail by cutting through the breastbone then flattening the bird with your thumbs against the backbone and pulling outward on the ribs. Grill them bone-side down first, and leave them in that position until the flesh is cooked most of the way through. Then turn them, basting frequently, until the skin is golden brown. Note: The bone-side can take intense heat and should account for most cooking time; skin must be treated more tenderly.

Suggested basting sauces:
For Chicken: Lemon, soy and French-style mustard.
For Duck: Armagnac (or brandy), with tart cherries.
For Turkey: Butter and garlic
For Game Birds: Red wine, cinnamon and lime juice.


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