I first saw a grill pan used in 1996 at the Monkey Bar when John Schenk was its chef and I was trailing Adam Shepard while reporting The Making of a Chef. I was surprised and thought it was kind of cheating, implying to the diner with those grill marks that some smoky goodness was sure to come with it. But I saw it again and again in kitchens and when I finally was sent one as a gift, a rank second-bester compared with A-1 Le Creuset (which I still don’t actually own), well, I kind of liked it. If I cooked a tri-tip sirloin sous vide from Under Pressure, I could mark it off after in a grill pan and not only did it look great (a matter of no small consequence), but also the Read On »
Posts Categorized: grilling
Every Christmas Day our family cooks a prime rib with Yorkshire pudding and a beef jus (made from beef-veal stock), and there’s no better way to cook a rack of beef or a whole beef tenderloin than this combination grill-roast method, which I’ve written about here before and in Ruhlman’s Twenty: A Cook’s Manifesto. It gives the meat great grilled flavor and allows you perfect control of temperatures and timing (the grilling can be done up to three days before the final cooking). The ribs themselves are an added benefit. You can serve them immediately, but I like to save them for a second leftover meal the next day. They’re delicious spread with some Dijon mustard and bread crumbs, cayenne if you like it hot, then broiled. When ordering the roast, I plan on 1 Read On »
Summer is coming to an end soon, but you need to try out this rib recipe, via Huffington Post.
In the same way you would never think to buy grocery store ground pork to make salami, why should you settle for grocery store ground beef—at least at times when you want to have a really great burger? I understand convenience, but I want to encourage people to grind their own meat. Read more below, in what is becoming an annual post Donna and I are on assignment in Italy and France. In the meantime, don’t forget that Salumi is coming out next month! —M.R. Originally posted on June 24, 2009 Hamburger Technique I published this post almost two years ago, at the end of summer—but a chance email thanking me for the technique dropped into my in-box today and I decided to put it up again at the start of grilling season. I’m not always real quick Read On »
One of my missions in writing about food is to encourage more people to cook for their friends and families. Many, many people tell me, “I want to cook healthy affordable meals for my family, but I’m just so busy.” So, I did a post on staple meals, since staple meals, the ones you return to on a weekly basis, are defined by ease, speed, goodness of flavor, and economy. (Another of ours is tomato basil pasta—see the iPhone video of a cool tomato water technique.) The first thing you need to do to make it easy for your busy schedule is to plan! Have a plan. The above is one of our summer favorites, the same staple meal I posted about before, only on the grill. Especially great on hot nights when you don’t want Read On »