Indoor! Grilling by Steven Raichlen

By Steven Raichlen

Indoors―It's the hot outdoors

SPIT-ROASTED major RIBS, crusty at the outdoor, wet and soft within. sure! chook lower than A BRICK, heady with smoke and spice. certain! CURRY-GRILLED LAMB KEBABS, POTATOES ROASTED within the ASHES, BAYOU WINGS, VANILLA-GRILLED PINEAPPLE WITH darkish RUM GLAZE―all of it infused with honest-to-goodness real-grilled taste, and it all cooked interior. definite! Bursting with daring new principles, 270 righteous recipes, and hundreds and hundreds of information and techniques―from easy methods to season a forged iron grill pan to purchasing brisket lower from the "flat"―Raichlen's Indoor! Grilling brings the guru's mastery of live-fire cooking interior. New each day's a very good day to grill.

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Extra resources for Indoor! Grilling

Sample text

From the grate before the cheese melts onto the embers. A P P E T I Z E R S T H E 2 thick slices provoleta or Provolone (each about 3 ⁄ 4 inches thick and 8 ounces) 1 tablespoon extra-virgin olive oil 2 teaspoons cracked black peppercorns 2 teaspoons dried oregano Crusty bread or bruschetta (page 280), for serving 1 . Brush each slice of cheese on both sides with 11 ⁄ 2 teaspoons of the olive oil and sprinkle 1 ⁄ 2 teaspoon of cracked pepper and oregano on each side of the slices. R E C 29 I P E 2 .

You may notice green flecks in the cheese; these are bits of the mint leaves that are traditionally added as a flavoring. If Halloumi is unavailable, you can use the similar Greek cheese kasseri. ■ To flambé the cheese I’m calling for equal parts ouzo and the Greek brandy Metaxa. If you can’t find these spirits, flambé the cheese with straight brandy, Cognac, or even vodka. A P P E T I Z E R S 31 chicken scallion yakitori akitori is more than one of Japan’s most popular snacks, it’s a veritable way of life.

If you don’t believe me, ask Greeks about saganaki, Argentineans about provoleta, or the Swiss about raclette. True Camembert is a soft-ripened cow’s milk cheese from Normandy (a soft-ripened cheese has had its exterior exposed to molds so it ripens from the outside in, producing a thin downy rind and a soft interior). I’m not sure anyone has tried to grill Camembert before, but a grill pan gives you killer grill marks that really pop against the snowy white rind, and the cheese becomes even more oozing and pungent inside.

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