Lenore Nolan Ryan Catering & Cooking School
Galt Ocean Plaza
3311 North Ocean Blvd,
Ft Lauderdale, FL 33308
Whether you’re grilling on a guaranteed-for-life Weber, the cult-followed Big Green Egg or a simple in-your-kitchen George Foreman, summer is about grilling! What is grilling all about? …the food!
Steak! Usual cuts, nah, instead try a textured, fibrous, fast-cooking Hanger Steak, Skirt Steak, and Flank Steak. Seared over high heat, turning once. Don’t flip and flop! Move it to a cooler spot to finish. Let your steak rest! Resting off the heat ensures the flavoring juices remain in the meat.
Fish on the Grill? Firm, thick-cut Swordfish and Salmon can handle cooking over medium high heat. Whole Black Sea Bass and Snapper flip over easily with two large spatulas! Don’t overcook! Fish cooks quickly and as it rests it will continue to cook.
Vegetables and Fruits! There’s truly nothing quite like the flavor of grilled vegetables and summer fruits. Sweet, a little charred, tender & oh-so-delicious. Vegetables like Bell Peppers, Eggplant, Zucchini, Yellow Squash, Onions, Mushrooms, Corn, and Asparagus are my favorite. Grilling Pineapple, Peaches, Mangoes, Avocados, Tomatoes and Melon make a great side dish, salsa, salad, or dessert. Slice the vegetables into ½” slices, quarter or half the bell peppers, remove seeds, peel the corn, slice the onions ½”, cut asparagus up from the white part, mushrooms just need a simple marinade with everything else: salt, pepper, garlic powder and olive oil (not dripping to avoid fire flare-ups), Do the same with fruits unless you’re making a dessert, then a sprinkling of turbinado sugar.
My favorite Grilled Chunky Vinaigrette
One cup each grilled chopped pineapple, peaches, tomato and red onion, mixed, add 1 T. each bourbon, and maple syrup, 3 T. sherry vinegar, 1/3 c. extra virgin olive oil, salt and pepper and lots of chopped basil.
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For more information, contact: [email protected] / 954. 491.2340