Fired Up: How To Clean A Grill

Sorry for the delay in my posts, folks.  JM and I had friends in town from London this weekend attending a wedding, and didn't get around to posting (or finishing my Spring Cleaning, for that matter). So Spring Cleaning Week extends into this week, and we aren't going to quit until every last speck of dust and dirt is eradicated (or until I feel like writing about something else- whichever comes first). 

I am aware that "manning" the barbecue grill is typically the domain of, well, men, but, then, so are taking out the garbage and walking the dog, both of which are my jobs (JM, meanwhile, is a master organizer and silver polisher). And, as I have mentioned before, I relish any opportunity to combine my great loves of cooking and being in the sun. Thankfully, the weather has turned lovely, and as soon as that happens my thoughts turn to the sweet smell of hot dogs and buttery burgers. But before that can happen, I have to tackle one of the most undesirable tasks of all: cleaning the grill.
If I were a more organized person, I might think to clean the grill at the end of barbecue season, so that it is fresh and clean when I unveil it in the Spring. But that would force me to admit, each October, that the last warm weekends are over and that I won't be grilling again until April. By the time I am willing to concede that it's no longer grill season, the whole apparatus is buried in snow, and it is way too cold to stand out on the patio scrubbing a grate.  So, our grill usually festers in it's own gross juices all winter, which is fine, because even grease freezes at a certain temperature. But then, when the sun starts shining again, and the rancid meat juice starts to thaw, well, then I find myself in a bit of a pickle.  Luckily,  I have discovered a cleaning method that really works and is totally non-toxic, while exposing the unfortunate cleaner to as little charred fish skin and congealed animal fat as possible. You'll be ready to officially welcome Spring in no time and with very little elbow grease.  Then, all that's left is sweeping up all the outdoor spaces and wiping down the patio furniture.  But I'm pretty sure that's man's work, isn't it?

How To Clean A Barbecue Grill:

What You Need:
Aluminum Foil
A scouring brush
A gentle dishwashing soap
Baking soda
A Sponge
Mr. Clean Magic Eraser

Step 1: If you have a gas grill, lay a layer of aluminum foil over your grill and turn it on. Close it and let it "cook" for 30 minutes or so. Turn it off, carefully remove the foil, let cool, then use a wadded up piece of foil to scrub at the grates, thoroughly covering every surface. Like the "self-clean" option on your oven, everything gross caked in the grill will have turned to ash and will scrub right off. If you have a charcoal grill, skip this step.

Step 2: Wait a few hours until the grill is completely cooled off (I suggest watching a few old episodes of Law & Order to pass the time). Remove the grate, and use a scrub brush and warm soapy water to scrub the grates totally clean.  Set aside and allow to dry. In the meantime, remove whatever componants are under your grate and scrub them clean, as well (sprinkle on baking soda to help with any tough bits), disposing of any charred cakey bits and ash.  Remove any catcher things that are attached under the grill and clean them out using the same method. 

Step 3: Replace all of the components inside the grill. Then, using the same soapy water and baking soda (Bar Keeper's Friend works great, too), scrub the dust and dirt from the outside of the grill using the sponge. Finish up by cleaning all the plastic parts and knobs with the Magic Eraser. It'll look like new.

Step 4: Make mine medium-rare, please.

Pizza Pizza

There is a battle that rages within me. It is fought every night between the two warring sides of my personality: the side that likes to eat healthily, and the side that likes pizza. Happily, every once in a while, a truce can be called between these fierce enemies over a delicious and nutritious homemade grilled pizza. Not only are homemade pizzas much better for you than those cheese-in-the-crust numbers, but because you make them yourself, they are cheaper, and you can have exactly what you want on top of them. Half the fun, in fact, is fooling around with different ingredients, which are only limited by your imagination. Grilled veggies? Caramelized onions? Fresh arugula? Fontina, ricotta and goat cheese? All of the above, please. To pizza or not to pizza- thankfully, that is no longer the question.



Grilled Pizza

You will need:
1 package pre-made pizza dough.
Toppings of your choice (already cooked).

1. Preheat your grill to Medium heat. Divide the dough in half and roll out and stretch the two pieces until they are the thickness of your choice (I like them really thin). They don't have to be perfect circles or anything- a wonky shape just adds to their rustic charm.
2. Carefully slide the dough onto the grill. It shouldn't stick, if the grill is hot enough. Cook until the bottom of the dough is firm and starts to get charred (about 3 minutes). Carefully flip the dough over with a big spatula and tongs.
3. Place chosen toppings on top, and cook until the bottom of the dough is cooked, and the cheese (if you are using it) is melted. Remove from grill, slice, and enjoy.

For dessert, try topping one dough round with nutella and bananas or berries. Delicious enough to silence even the most dedicated health nut.

This Butter's for You

Given how much I love butter and summer corn, you would think I would be somewhat of an expert on those topics which involve both ingredients. However, I am constantly learning new things about everything I pretend to be an expert on, and this is no exception. Luckily, my hunger for knowledge is insatiable (much like my hunger for other things).
This past weekend, I was enlightened to a genius corn-buttering scheme which saves you from being left with a gross, semi-melted, corn-silk-encrusted stick of butter that you never want to use for anything else.

All you do is place individual pats of butter on small rounds of baguette or tasty crackers for all of your guests. Each person uses the pat to butter their cob, and is left with a warm, buttery piece of bread to snack on. There are so many great things about this idea that I can't believe I haven't heard of it sooner. It makes me psyched to think of all the butter/corn innovations I have yet to discover. This is what makes it all worthwhile.

Foiled Again: 6 Unexpected Uses for Aluminum Foil

Since I've already revealed how I use aluminum foil to steam delicious fish and sharpen dull scissors, it should come as no surprise to you that this miracle material has a ton of other wonderful uses around the house (beyond  just, you know, cooking baked potatoes, or whatever), and I am pleased to have the opportunity to share just a few of them with you. 

1. Tough Scrubber- a wadded up ball of foil actually makes a better scrubber than some of those scrunges that they sell specifically for that purpose. To clean baked-on gunk off of your lasagna pan or casserole dish, just go at it with a foil ball and some dishwashing fluid.  I also use a nice big ball of foil to clean the greasy, burnt grossness off of my grill before and after use- it works just as well as the tools designed for the job, and you can just throw it away when you're done. 

2. Spill Protector: Line the bottom of your oven in foil and it will save you from having to clean it of burnt-on food spills- in the event that something does bubble over (usually some kind of cheese in my house), just pull out the foil and replace it (wait until after your oven cools, genius).  You can also like cookie sheets and pans in foil when baking, so you can spend your time eating the warm cookies, instead of washing dishes. 

3. Paint Mask- If you're painting a wall or piece of furniture that has features you want to stay unpainted (doorknobs, drawer-pulls,etc), just wrap them in (you guessed it) foil! The foil is malleable enough to mold directly to the object and is easy to pull off once the job is done. 

4. Impromptu Gadget- in a pinch, foil can be used to sub for other things around the kitchen- fashion a (double-layer) into a cone to use as a funnel or a piping bag.  Use it to cover pie crust or roasted turkey in the oven to prevent it from burning before fully cooked. 

5. Ironing Aid- if you need pressed clothes in a hurry, cover your ironing board with some aluminum foil. The heat from the iron will reflect back up, ironing both sides of the fabric at the same time.  This works equally well when steaming clothes that can't be ironed. 

Or, use it to fashion an awesome last-minute robot or knight Halloween costume. As far as what aluminum foil can do, these ideas are just the tip of the aluminum-covered cardboard sword. Er, iceberg. 

Related: Brighten Up: 10 Unexpected Uses for Lemons

photo credit: Real Simple

That's Saucy

Last winter, my husband was changing jobs right at the same time that I was leaving mine (for good... for great, actually), and we found ourselves with three weeks to do whatever we wanted. We spontaneously decided to pack our bags and fly to Argentina (where we ate steak three meals a day and tried our hand at playing polo- despite being temporarily without health insurance). It was probably the least responsible and well-thought-out thing we have ever done as a couple, and, for that reason, it was a very special trip.
In addition to a full cow-hide rug, one of the things I brought back was the recipe for this delicious chimichurri sauce that the Argentinians seem to put on everything. It can be used a marinade (and is particularly good with red meat, obviously) or as a sauce you spoon on later. Or both.
I know it's a hit on steak, but I also think it would make an incredible burger topping, or a killer sauce on top of lamb. Muy rico!

1 cup packed fresh flat-leaf parsley (I know I said I like the curly kind, but they always seem to use the flat-leaf in South America. I don't mess with perfection).
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup packed fresh cilantro
2 cloves garlic, peeled
3/4 teaspoon dried red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon salt

Combine all the ingredients in the bowl of a blender or food processor and blend until combined. Or, for the smallest mess, combine in a bowl and mix using a hand blender.

You Go, Grill.

A few years ago, I entered a culinary school program, but decided to "take a break" after the first unit and never went back. Which I guess makes me a cooking school drop-out (no graduation day for you, cooking school drop-out, you mixed up mixing and flunked fondue... gives whole new meaning to the title 'Grease'). I always wanted to learn the "right" way to do things, but found when I was there that I missed cooking in the bootleg, improvised, way I've always cooked.
Which is why I love grilling- you can pretty much walk the produce and meat aisles of the supermarket and pick things with your eyes closed (I don't recommend this on Sunday evenings) and, chances are, they will make a delicious meal thrown together on the grill. In the summer, I love to make a "mixed grill" plate of assorted veggies- it's great as a side to any meat, or you can serve the veggies over couscous for a delicious vegetarian meal with a Mediterranean vibe. And it's quick, easy, and saves you from having to turn on the oven or stove on a hot summer day.
There are a few tricks to grilling specific veggies (some lend themselves better than others),but follow these (very loose, of course) rules-of-thumb, as you'll be grilling like a pro.

Cut it down: Slice whatever veggie you are working with into workable pieces- you want to aim for a size that is small enough to cook quickly, but big enough to keep from falling apart while cooking. Slice tomatoes in half, cut corn into 2-inch pieces, slice eggplant, zucchini and yellow squash into 1/4-inch thick slices or rounds, cut bell peppers into thick strips and trim the stems off of mushrooms. Asparagus and scallions can go on whole.
Season: Sprinkle veggies with olive oil, salt and pepper to prep them for the grill. You can also marinate them in a teriyaki sauce, if you want (or you can add a sauce after they are cooked).
Pre-cook: if you want to grill carrots, yams or potatoes, you are better off pre-boiling them until tender (about 5 minutes for carrots, or 10 for potatoes), or else you will be waiting a loooong time for dinner. This can be accomplished inside on the stove, or by putting a pot of water over the grill, clam-bake style.
Grill: Place the veggies directly on the grill, over medium heat. Cook, flipping once, until tender and those gorgeous grill marks appear, roughly 4-10 minutes, depending on the veg.
Flavor: It may be gilding the lily, but feel free to dress your veggies with a tasty vinaigrette or a dash of balsamic vinegar after grilling.

Vegetables and a grill- they go together like rama lama lama ka-dinga de dinga dong.

Related: Burger Madness

A Kernel of Hope

Friends, Romans, Countrymen, lend me your ears: This post is going to be even cornier than usual, because today I am going to be talking about corn! (Collective groan). It is finally the season for corn on the cob, which, for me, is one of those enduring symbols of summer. Is there anything better than biting into your first sweet, juicy ear of corn of the year? I think not. (Whether you employ the "typewriter" method of eating across the cob in lines, or the "rotation" method of eating around it in rings is a matter of personal preference).

However that whole idyllic moment can suddenly go very, very wrong if what you bite into is a bland, starchy ear of corn, instead. Not to be a Cob Snob, but yecch.

Here's how to become an expert- a Kernel Colonel, if you will, in choosing corn:
1. Try to find the freshest corn you can. The sugars in corn start breaking down as soon as it is picked, so the fresher, the sweeter. As a rule of thumb, local corn bought by the side of the road cannot be beat.
2. If you don't live in the kind of place where there are quaint roadside stands, you can still get good corn at the store. Always buy ears that still have the husk on them. I love when the grocery store has a big ol' pile of corn with a "6 for $1" special, because that corn is likely to be pretty freshly picked. No matter how much you hate the messy task of husking the corn, avoid plastic-wrapped pre-husked corn. It will be more expensive and decidedly less fresh and sweet.
3. Peel back a few inches of the husk to check the quality of the corn. The kernels should be plump and light yellow, not shriveled or browning. You will also want to check for worms, which are a natural part of the deal, but tend to be unappetizing.
4. If you are adventurous, take a small bite of the raw corn. Although it will taste kind of gross and raw (duh), you will be able to tell the quality of the flavor (sweetness, mealiness). Even if it's gross, you still have to pay for that ear, though.
5. When you get the corn home, refrigerate it if you don't plan to eat it right away. Refrigeration will prevent the sugars from breaking down as quickly.

If you have your heart set on eating corn, but are concerned about the quality of the corn you bought, there is one last trick you can employ to save it:
Add 1/2 cup of granulated sugar to the pot you are boiling the corn in (or soak the ears in sugar water before grilling). Somehow, the corn totally soaks up the sugar, leaving it deliciously sweet.

photo credit: Martha Stewart

Burger Madness

In addition the commencement of the months-long process of perfecting my summer bronze (I'm sorry, okay? I can't help it), Memorial Day signals to me the beginning of Grill Season. During Grill Season, I make a habit of trying to use my oven and stove as little as possible, and cook most of our meals outdoors on the grill (while simultaneously working on my tan- see how that works?). And lately, nothing is tempting me to fire up the grill quite as much as my famous insanely-delicious inch-thick die-and-go-to-heaven Hamburgers. In the past, I have been guarded about sharing this recipe out of pure selfish proprietary-ness, but you know I don't have any secrets from you, my dearest darling readers.

Please note that these burgers are what the Cookie Monster would refer to as a "sometimes food". If you eat one of these suckers every day, they will, eventually, kill you. Luckily, the suntan does wonders to disguise the cellulite.

Here's what you need (for 4 big ol' burgers):
1 lb ground beef chuck (with at least 15% fat content- don't go "lean." Come on, who are you kidding, anyway?)
2 tablespoons Worcestershire sauce
1/2 teaspoon(ish) fresh ground pepper
4 tablespoons dried onion flakes (from the spice section at your supermarket)
2 tablespoons butter, sliced into 4 1/2-tablespoon pieces.
Medium-sharp cheddar cheese, sliced 1/4-inch thick (optional).
4 good-quality hamburger buns or English muffins, inside faces buttered
Olive oil cooking spray or 1 tablespoon olive oil

Here's what you do:
1. Turn on your grill and preheat it to medium heat (if you are working with charcoal, just make sure the high flames have died down before you attempt any cooking).
2. Dump all the ingredients (except the butter, cheese, buns, and spray, duh) into a large mixing bowl, and mix them together with your (freshly-washed) hands. Don't overwork it- it shouldn't get mushy and playdoh-y.
3. Divide the mixture into 4 equal-ish parts and form into nice, thick rounded patties, surrounding a piece of the butter (just roll with it). They should hold together, but again, not be overly mashed together.
4. Spray or rub grill with olive oil, and place patties on grill. Cover and cook for 2-4 minutes. When the bottoms are well browned, but the top of the patties are still quite pink, flip them, and cook for another 2-4 minutes. For the last minute, you can add slices of the cheese to the top, so they melt. The trick here is that you should have it in your mind to undercook the burgers, and pull them off the grill when they are still fairly rare on the inside. They will continue to cook once removed from the grill. The worst thing you can do to my burgers (and thus, me) is to cook them into a charred, dry, gray oblivion.
5. Place the buns or English muffins face down on the grill and cook until lightly toasted, about 30 seconds. Stack the burgers on the buns with lettuce, juicy tomatoes, sliced avocado... anything your heart desires. Just try to serve a salad or something on the side.
6. Grab about six napkins, sink your teeth into that burg, and watch your world change.

Note: If you don't have a grill you can buy a grill pan and use it right on your stove. However, you may need to also buy an indoor tanning light for your kitchen, if you want to simulate the whole process.

photo credit: Gourmet