Grilling for July 4th
Happy Fourth of July!
This morning, Chef Chaz Fable from Stew Leonard's stopped by the studio to help fight the Fourth of July Burger Blues.
He told us how to avoid the burger rut (Although I happen to love the occasional burger!).
A Few Grilling Tips
1.Always start with a clean grill. The grill is easiest to clean when it is hot.
2.Time items properly; start cooking with the item that will take the longest.
3.When cooking marinated items, always remove excess marinade to avoid a messy grill and possible flare ups (especially if there is oil in the marinade).
4.Meats that are 1¼” to 2 ¼” thick tend to cook better than cuts that are less than 1” thick.
5.Don’t play with the food once it is on the grill; the more you flip and turn meat, the dryer it will become.
6.Always let your meat rest before you serve or slice it.
7.Grilled food will continue to cook even after it has been removed from the heat.
Stew’s Naked Porterhouse
with Wild Mushrooms
1 Porterhouse steak (cut ½ inch thick)
2 Tablespoons butter
1 Tablespoon, chopped garlic
4 ounces each Shiitake, Crimini and Button mushrooms, sliced
Salt and pepper
Season steak with salt and pepper and place on grill over high heat. Let cook for 3-4 minutes, then give steak a quarter turn. Cook for 2-3 minutes then turn over and repeat. Remove the steak from the grill and let rest.
In a sauté pan, melt the butter and then add sliced mushrooms. Cook over high heat for 2-3 minutes. Season with salt and pepper.
Stew’s Naked Grilled Salmon
Served with Mango Salsa
4 six-ounce portions of Stew’s Naked Salmon
1 Tablespoon olive oil
¼ cup mango puree
2 teaspoons fresh lemon juice
½ teaspoon cumin
¼ cup reed bell pepper, Diced
¼ cup red onion, diced
¼ cup fresh cilantro, chopped
1 Jalapeño pepper, diced
4 cups Mesclun greens
Salt and pepper
To prepare salmon:
Coat salmon with olive oil and season with salt and pepper. Place on grill over medium high heat. Cook salmon for 2 minutes, then give fish a quarter turn, and cook for another 1-2 minutes. Turn salmon over and repeat. Remove from grill and let stand.
To prepare mango salsa:
In a medium sized mixing bowl, add remaining ingredients (except for the Mesclun greens). Mix well.
Preparation:
Place Mesclun greens on a platter, arrange salmon on top of greens and top with mango salsa.
Stew’s Naked Grilled Chicken Breast
Marinated with Balsamic Vinaigrette
4 six-ounce Stew’s Naked Boneless Chicken Breasts
¼ cup Stew Leonard’s Balsamic Dressing
Place chicken in a zip-lock bag and pour dressing into the bag, making sure to evenly distribute over the chicken. Place in refrigerator for 2-4 hours.
Remove chicken from bag and pat dry. Place chicken on the grill over med high heat. Cook 2 minutes, then give chicken a quarter turn. Cook for 2 more minutes, then turn over and repeat. Remove from the grill.
For more information-- check out the link:
http://www.stewleonards.com/html/recipe_list.cfm?recipe_cat=2&cat_name=Barbecuing