Summertime… and the Grillin’ is Easy…

I love to grill. I’m not sure if it’s the power of the fire that gives me a thrill, or the smell of charred meats as they sear, but it is almost primal how much I love grilling.

I also love to grill just about everything. In our “Mastering the Art of Home Grilling” class recently, we grilled things like pizza and pound cake… not to mention grilled corn salad (recipe below), and eggplant with fresh mozzarella, which was something the students really loved. In fact I ran into a student yesterday at the market and he told me he was shopping for ingredients to make it again! No finer compliment after a class.

So of course people often ask me what kind of grill I like, gas or charcoal. I have to admit I love the flavor that charcoal brings, but nothing can beat the convenience, easy clean up, and speed of gas. I am however picky about the grill itself. The grates must be cast iron. For me nothing else will do. Cast iron conducts heat in a totally superior manor over porcelain or stainless. It gives the best sear – which means the best flavor.

Here are a few more tips I shared in our recent grilling class:

~ A clean grill will have less flare ups. Be sure and clean your grill often.

~ Oiled grill grates prevent food from sticking (and help add that nice char). How to oil your grill grates: cut a potato in half, stick a fork in the top of the potato, dip the cut end of the potato into some oil, and rub the grates with the potato.

~ Keep the lid closed on your grill while cooking to maintain even heat.

~ If a grease fire flares up on your grill, remove the food, turn off the flame and close the lid. It should burn out on its own.

Next Class:
Sunday August 22: 6:30 – 6:30 pm
Class Focus: Summer’s Bounty for Entertaining
Cost: $39.00 per person
Spaces fill fast, register now by calling 206-297-9634 or email to: celia@foodzcatering.com

Summer brings a sense of freshness to the market place. The flavors are crisp and clean. This menu highlights the flavors that are NOW… fresh herbs and vegetables that are light and enjoyable to eat on a hot summers evening. This menu is served all room temperature, making it a terrific dinner to use in entertaining!

Menu:

~ Chicken with Coppa, Ricotta, and Mint
~ Roasted Tomato Pasta Salad with Asiago Cheese and Fresh Basil
~ Carrot, Cumin and Mint Salad
~ Heirloom Tomato Salad (Subject to Availability)
~ Spinach Salad with Strawberry, Almond and Poppyseed Dressing
~ Meringue Baskets with Fresh Berries and Whipped Cream

Last but certainly not least, here’s one of the recipes from our Grilling Class for you to enjoy!

Recipe: Grilled Corn Salad with Red Peppers, Zucchini, and Chipotle Citrus Vinaigrette

For the Vinaigrette (can be made ahead)

2 teas. Chipotle in sauce
2 Tbs. Honey
2 Tbs. Orange juice concentrate
1 Tbs. Fresh lime juice
1 Tbs. Fresh lemon juice
1/2 teas. Cumin
1/4 cup canola oil
Salt and pepper

In the bowl of the food processor place the chipotle, honey, juice concentrate, juice and cumin. Season with salt and pepper. Turn on the machine and with the blade running slowly drizzle in the oil.

For the Salad

6 ears of fresh corn, shucked
2 red peppers, washed
1 small red onion, peeled
2 zucchini, washed and trimmed
1 bunch Cilantro, washed and chopped
Olive oil for grilling
Salt and Pepper

1. Prepare or heat the grill.
2. Cut the red pepper into 4 large strips for grilling. Remove the seeds and white membranes inside.
3. Cut the red onion into ¼ inch thick slices.
4. Slice the zucchini lengthwise into ¼ inch strips.
5. Toss the corn, red pepper and zucchini with olive oil. Season with salt and pepper.
6. Brush the onion with oil.
7. Grill the vegetables until well marked and cooked through.
8. Allow the vegetables to cool enough to handle. Cut the corn kernels off the cob, dice all remaining vegetables and place in a bowl. Toss with the chopped cilantro and half of the vinaigrette.

You can add all sorts of things to this salad — black beans, jicama and cucumber -– just to name a few. Have fun making it your own special version.

~ Chef Shelby