February 2, 2012

Today was all about grilling and broiling!  Watch out boys, I am the Queen of the grill now.  Grilling is an art form and requires great technique to get it right.  We grilled pork chops in which we pounded first, chicken pailard, hamburgers and Salmon.  I thought i knew how to grill but today Chef taught us about grill marks, turning and the heat of the grill. Broiling is also a wonderful cooking method.  It cooks the vegetables and meat through but toasts the top.  We did a tomato with seasoned bread crumbs and a thin white fish fillet under the broiler.  A lot of olive oil over the top helps crisp it up, stay moist and not burn.

I was #1 today in the chopping and dicing challenge.  See my beautiful carrots below.

Key Concepts:

- a hot grill is a good grill, but not too hot or it will scorch... 500-600 degrees

-you can tell by the texture when food is done...stiff - well done

-how to grill? place food on grill, leave until golden grill marks form, turn 90 degrees, wait for grill marks to form, turn over and repeat and then done!

-do not try to move the food around right after you place it on the grill, the protein will stick and break

-fold thin fillets of fish in half to make even thickness

- a perfect hamburger - good ground beef, 6-7oz.  Squeeze all the air pockets out! the air pockets trap moisture and it will steam from the inside and dry out and cook uneven. can form using a large lid from Costco!

Pork Chop - grilled with saute tomatoes and chimichuri sauce

Stuffed tomatoes and white fish under broiler

grilled chicken with mushrooms and garlic, lemon, herb butter

a perfect simple burger

grilled Salomon