Essential Tools for Grilling

Just like preparing food indoors, having the suitable tools for the job goes for outdoor cooking as well. One trick or gadget can make all the difference for the cook. Over the years, I have collected a set of outdoor tools that are neatly assigned to their own drawer in my kitchen. I can glance in there and find any implement I need for my summer flare up activities.

Every year someone gives me a new “can’t survive without” gadget for the grill in which I add to my collection. Although grilling is my husband’s domain when we have guests, I organize the day to day grilling so I can experiment with new cooking methods.

Lately, I have been doing a lot of cooking on an open fire with a Tuscan style rack on top of a fire pit. This no-tech cooking method is not for the faint of heart because of the unreliable heat control, but it can yield delicious results when watched carefully.
For a more dependable experience, I advise using charcoal or gas. Both have benefits and features that are fine depending mainly on how much time you have.

For must have gadgets and essential tools, I recommend the first list for fundamentals and the second for your wish list. Whether you grill on a Taj Ma Que or a Hibachi these tools will make the work easier and safer.

Tools you can’t live without
• Long handled stainless steel tongs
• Heavy duty metal spatula with a long handle
• Silicon basting brush with a long wooden handle that the head can be taken off and washed in the dishwasher.
• Various sizes of bamboo skewers. (be sure to soak ahead of time so they do not burn while cooking.)
• Water spray bottle for flare-ups.
• Instant Read thermometer
• Flat metal mesh tray with small holes for grilling vegetables and fish
• Charcoal Chimney or eclectic starter for charcoal
• Heavy Duty Grill Brush

Grill chef wanna be wish list
• Metal Basket for grilling whole fish
• Silicone mitts for handling hot foods. (Welders gloves will also work well)
• Rotissere kit that turns your meat on a spit automatically.
• Double tine large fork with thermometer in the end of it.
• Flat metal skewers with wooden handles
• Cedar planks for cooking fish
• Rectangular cast iron press weight
• Mini magnetic grill light
• Pizza Grilling Stone
• Grill charms- (similar to wine charms)
• Luma tongs (long handled tongs with a built in light)

Chicken under a Brick on the Grill
Origins of this dish are from Northern Italy. Place the black iron skillet right on top of
the grill for best results.

Ingredients:
1 Chicken with backbone cut out
2 Tablespoons Olive Oil
Marinade
¼ Cup lemon juice
¼ Cup olive oil
3 Cloves garlic, crushed
2 Tablespoons Fresh Rosemary, chopped
1 Teaspoon Salt
½ Teaspoon Crushed Red Pepper Flakes

2 Bricks double wrapped in foil
½ Cup white wine
1 Tablespoon unsalted butter
1 Lemon, sliced thin
Directions:
Wash and dry chicken. Cut out backbone with poultry shears so that the chicken will lay flat.
Mix Marinade in a gallon Ziploc bag and place chicken in bag to marinade for at least 2 hours. Bring out one hour before cooking to come to room temperature.
Heat a 12-inch heavy (preferably cast iron) skillet over medium high heat on grill until blazing hot. Add the olive oil and swirl around the pan. When oil is very hot, place chicken in pan skin/breast side down.
Pace the 2 bricks on top of the chicken. The weight of the bricks will press the chicken and result in a crispy skin. Cook for 15 minutes.
Carefully turn the chicken with thin metal spatula, and lower heat to medium and cook for 20-30 minutes. Chicken is cooked when thermometer registers 165F.
Remove chicken from pan and reserve juices. Deglaze with white wine, scraping the pan to dissolve sediment. Boil 2 minutes and add lemon slices. Remove from heat and whisk in butter. Serve with Chicken.

Wild and Gathered Double Blue Salad with Spicy Pecans and Maple Vinaigrette Dressing

When I was a catering chef, this was our most requested summer salad. We often changed the fruit and cheese component with the seasons, but the perfect flavor mix of the pungent blue cheese, sweet blueberries, fiery nuts and maple taste were always a hit. Serve along side grilled chicken, steamed green beans served cold and roasted potatoes for an enjoyable and easy summer dinner. The recipes included for the Spicy nuts and dressing make more than you need so you can save some for another party.

Yields 10 to 12 buffet servings

Ingredients:

1 ½ pounds spring mix lettuce blend or micro greens

1 1/2 cups or 6 ounces blue Cheese, crumbled (Gorgonzola works well)

1 pint fresh Blueberries, washed

1 cup spicy pecans (recipe follows)

½ cup Maple Vinaigrette dressing (recipe follows)

Instructions:

To assemble salad- Place greens on a large serving platter, sprinkle with blue cheese, blueberries and spicy pecans. Drizzle dressing with a spoon or a plastic squirt bottle on salad right before serving.

Spicy Pecans

Yields 3 cups

Ingredients:

3 cups pecan pieces

1 tablespoon ground cinnamon

1 teaspoon ground white pepper

1/2 teaspoon table salt

2 tablespoons unsalted butter

1/2 teaspoon ground red cayenne pepper

1 teaspoon ground allspice

1/4 teaspoon ground ginger

2 teaspoons sugar

Roast pecans on a cookie sheet at 350 degrees F for 15 minutes. Stir about every 5 minutes. When they start to smell like toasted nuts, remove from oven and set aside.

Melt butter in the microwave for 30 seconds in a small bowl. Mix seasonings together separately in a larger bowl. When nuts are slightly cooled about 5 minutes, toss in the bowl with the seasonings and add the butter, mixing until all nuts are well coated. Spread the nuts on a cookie sheet and let dry for one hour. (Recipe makes additional nuts that can be stored for up to 2 weeks in an air tight container)

Maple Vinaigrette Dressing

Yields 2 1/2 cups

Ingredients:

1/3 cup apple cider vinegar

1/4 cup finely chopped yellow onion

2/3 cup authentic maple syrup

1 tablespoon Brown mustard

1 cup of canola oil

Instructions:

Place all ingredients in a food processor except oil and blend on high for 30 seconds. Drizzle in oil slowly.

My Favorite Spring Vegetable

Baked Endive Au Gratin

Belgian endive, pronounced on-deev, and also known as Witloof was discovered by accident. In the winter of 1830, a Belgian farmer forgot about some chicory roots he left in the root cellar. Chicory was grown and used to extend coffee. By the early spring of the next year he found they had sprouted stunning blanched six inch cigar shaped buds from the roots. This new winter vegetable popularity spread to France and now has a permanent home as a classic French dish served to accompany roasted meats and poultry.

Ingredients:

6 heads Belgian endive, ends cut off, brown leaves removed and cut in half lengthwise

2 tablespoons unsalted butter

1/8 cup fresh lemon juice

1/2 cup chicken stock

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3 ounces (3/4 cup) Roquefort or blue cheese, crumbled

1 teaspoon fresh chopped thyme leaves

Preheat oven to 350 degrees F.

1. In a large skillet over medium heat, melt butter and place endive cut side down in the butter. Cook until golden brown about five minutes and turn, browning the other side about three minutes.

2. Transfer cooked to a two quart casserole dish with a lid and pour lemon juice and stock over endive. Season with salt and pepper. (This dish can be prepared ahead of time up to this point and chilled until ready to cook.)

3. Bake in oven for 45 minutes. Remove and add cheese spreading evenly on top of endive. Sprinkle on fresh thyme and return to oven, baking until cheese is hot and bubbly about 10 minutes.

4. Serves 4 to 6 as a side dish.