by:Longzhao BBQ     2020-05-04
Written by bryan millerjune 1984, this is a digital version of an article in the print archive of the times, before its online publication began in 1996.To keep these articles as they appear initially, the Times will not change, edit, or update them.There are occasional copywriting errors or other problems during the digitization process.Please send a report of such issues to archid_feedback @ nytimes.com.At this time of year, there are two axiom for outdoor barbecues: (A) the fire always reaches its peak 15 minutes after dinner; and (B) if you overheard the chef say, "No problem, i'll wipe it off, "it's time to check out the salad bowl.The barbecue season has arrived, and backyard broilers of all faiths have taken their responsibility with enthusiasm.Warm-Whether it's in the backyard, on the beach or on the roof of the apartment, a barbecue in the weather is often reminiscent of grilled steaks, chicken and burgers.But it's not necessarily that limited.The barbecue can include a variety of fish and shellfish, as well as games, vegetables and even fruit desserts.As shown in the recipe below (designed with Pierre Franny), the BBQ will indeed be elegant if in a bad mood.Almost everything cooked indoors can be done on a barbecue grill, including sauces and desserts.Fish and shellfish are especially suitable for barbecues.However, it is important to use the companyMeat fish that will be combined on a grill, such as salmon, big hali fish, sailfish, mako sharks and monkfish.Delicate fish like sole easily peel off and fall off.Species with relatively greasy flesh such as Blue fish and mackerel fish will also bake well.Monkfish broch with Fast Orange-You can prepare butter sauce in a pan on the grill.Monkfish is sometimes called Lobster fish because it is hard like a lobster and is ideal for barbecue.The barbecue is delicious when it comes to lobster.This is a bit tricky because even the slightest overcooking can make the meat dry and rubber.A good way to bake a lobster is to halve the lobster, bake it slightly, then flip it over and continue cooking with the lid of the grill, which is actually a grilled lobster.This technique gives the lobster a wonderful smoky edge but retains moisture.A ginger-The butter sauce and fillings, combined with seasoned breadcrumbs and lobster fish, add a special flavor.Advertising with roasted duck and fried radish, the radish is cooked in a frying pan next to the duck leg on the grill.Other vegetables, such as zucchini, scallions and eggplant, tomatoes, basil and mozzarella cheese sandwiches wrapped in aluminum foil, are also cooked on coal.The ads for desserts, pancakes full of heated strawberries and cream can be done on the grill, even if the fire is off (it works with bananas, mangoes, pears, apples or various other fruits ).In this case, the crepes are pre-made, wrapped in aluminum foil and heated on the grill.The filling can be ready in a few minutes, place the sugar, heavy cream and big Mannier in a pan, reduce it a little bit, then stir-fry the fresh strawberry slices and cook all the time, until the mix is thick and powder.With all this in mind, the only reason to get into the house could be a bottle of wellStir-fry-Unless you have a fridge, of course.The key to the success of the barbecue is the same as cooking on the stove: it is a powerful, even a heat source.The most common failure of amateur chefs may be to try to deal with insufficient fires.If you are using charcoal, load the grill onto the capacity before cooking to completely whiten the coal.There was no scorched food or sealed juice in a faint fire.It turned out to be a gray steak.Not cross but Brown.Hatched in black stripes with no unique barbecue flavor.If you are cooking a lot of food and the fire starts to fade before you finish eating, add a small amount of fresh charcoal from time to keep it alive.The real charcoal is better than the charcoal coal ball and looks like pieces of burnt wood.It can be found in many wood stove shops and some wood mills.The self-The starting coal ball is saturated with a flammable liquid that emits a chemical smell that permeates the food.The gas-Electric grills, which have become increasingly popular in recent years, have an advantage over charcoal because they remain high and do not fade.Some people use lava to simulate charcoal.Many barbecue racks are fitted with a lid to take advantage.Certain foods that require longer cooking-Chicken legs, steak and other thick slices-With the lid open, the grill is getting faster and faster.Basically, you grill and grill at the same time.The lid blocks most of the smoke and directs it into the food instead of letting it blow away.This is especially important if you add apples, pecans or mesquite potato chips to the fire.If you think the grill is actually an outdoor kitchen collection, not just the original tools for grilled steaks and burgers, then your outdoor cooking will never be the same again.Stuffed lobster baked with ginger butter 3 lobsters, 1/4 to 1/2 lbs each (half lobster per guest) 1/2 cups of breadcrumbs 1/4 tablespoons freshly chopped tarragon chopped (about 1/4 cups) 2 teaspoons of freshly ground ginger 2 tablespoons of white wine vinegar 2 tablespoons of heavy cream.1.* Kill the lobster by inserting a large chef's knife into the joint where the head meets the body.Halve the lobster vertically and cut off the claws.Set aside.Discard the SAC on every half of the lobster near the head.Remove long white strips along the meat, the intestines.Remove the lobster fish and keep it.2.* Put bread crumbs, tarragon, 4 tablespoons of butter, lobster fish seeds, salt and pepper into a bowl.Set aside.3.* Brush the lobster's meat with vegetable oil and put them on the fire with the claws, with the meat side down.About 5 minutes.4.* Flip the lobster and claws and fill the cavity where the fish is located with the bread crumbs mixture.Place a tablespoon of butter and scallions in a pan and place them on a grill.Cover the grill and continue cooking.5.* After the butter in the pan melts, add two tablespoons of white wine vinegar and two tablespoons of ground ginger for about 2 minutes.When the vinegar is reduced, add another 2 tablespoons of heavy cream for 2 minutes and stir well.Boil, reduce by half, and then stir with the rest of the butter.When all the butter is melted, remove the sauce from the hot place and keep it warm.6.* Return the lid and cook the lobster after about 8 minutes.Serve half the lobster for each guest, with sauce on the meat and a claw.Output: 6 copies.Roast duck meat with tender radish 2 Ducks (6 pounds each) 1 tablespoon salt 1 teaspoon thyme1 clove 1/2 teaspoon black garlic, peeled and peeled, chopped thick 4 tbsp olive oil peeled for duck Pan and left 4 tbsp sweet butter 2 tbsp chopped onion 1/4 cup chopped parsley.1.* Remove duck legs including thighs.Cut three legs with a nail knifeThey pass through the joints where the thighs meet.Cut off from the skin-free sideThis flattened the meat and cooked it faster.Along the sides of the leg bone and the big leg bone, from the skin-free side, separate the meat with a knife.Remove all skin from legs and big legs.Remove the duck breast and peel it off.The butcher can do it for you.)2.Put all the duck meat in the baking tray.Mix salt, bay leaves, Baili, cloves and black pepper in a blender or spice grinder.Grind them into powder.Spread the powder on the duck sheet.Rub the duck slices with 2 tablespoons of olive oil and add garlic.Cover with plastic wrap, soak for hours, or spend the night.3.* Cut the radish very thin before cooking the duck.You should have six cups.Place the radish in a large frying pan with the remaining olive oil, 2 tablespoons of butter and garlic cloves, preferably cast iron.Place the frying pan with the duck leg on the hot grill with no lid.Cook the radishes and flip them occasionally until they soften for about 15 minutes.Remove from the grill, cover and keep warm.4.* Cook the duck leg for about 20 minutes and turn occasionally.When the duck leg is finished, remove it from the grill and place it in the baking tray.Keep warm.Put the breast on the grill.Cook for about 10 minutes, turn once.Put your breasts in a baking tray with your legs and add scallions, butter and parsley.Place the baking pan on the grill and let the butter melt and mix with the duck juice.Put the duck meat on the plate or on the plate.Mix the Pot juice fully and bring it to a boil.Add duck meat with radish.Output: 6 copies.French bread baked with vanilla 1 large French stick or 2 small French sticks 2 tablespoons olive oil 2 cloves garlic and 4 tablespoons of chopped Parmesan cheese 1/4 cups are ground.1.* Long-stick bread cut.Brush with olive oil.Mix the garlic, parsley and Parmesan cheese together.Spread the mixture over the bread.Recombine the bread and wrap it in aluminum foil.Advertisement2.* Place the bread on the grill for cooking and turn occasionally until it is heated for about 15 minutes.Output: 6 copies.Bake eggplant 3 large eggplants with mozzarella cheese, about 2 pounds/4 pounds tomatoes, 1/4-slice fresh mozzarella cheeseFresh basil and freshly ground pepper 3 tablespoons olive oil.1.* Cut off the stems of eggplant.Cut each eggplant vertically into four pieces evenly.Rub some olive oil on the slices and season with salt and pepper.2.* Place tomato slices on six eggplant slices.Put basil's leaves on tomatoes.Slice the mozzarella onto the Basil's leaves.Apply the remaining olive oil and make a sandwich with the remaining slices of eggplant.Good packing.Tariff aluminum foil.3.* Place the eggplant on the grill and cook for about 30 minutes, turning occasionally or until the eggplant is thoroughly cooked and the cheese melts.Output: 6 copies.Roast lamb chops with rosemary-2 lamb chops with lemon sauce, about 3 1/2 (8 ribs per rack) seasoned with salt and freshly ground pepper 2 teaspoons of dry rosemary or 1 tablespoon of fresh olive oil 2 tablespoons of fresh lemon juice 4 tablespoons of sweet butter 2 tablespoons chopped scallions 1/4 cups of coriander.1.* Peel off the thick fat layer from the back of the lamb chops.Trim all other fat with a knife and discard it.With a heavy kitchen knife, cut the ribs a few inches from the base.This makes it easier for the meat to be placed on the grill;Ribs should be baked separately and served at the table.Advertisement2.Put all the meat in the baking tray.Season with salt and pepper.Sprinkle with rosemary and olive oil.Let's sit for a few hours.3.* Place the bottom of the shelf on the hot coal and grill for about 10 minutes, cover it and turn occasionally.Add the rib section in the last 5 minutes.3.* When the meat is cooked, place all the meat in an ovenproof baking tray and on the side of the grill where the heat is minimal to rest.Add butter and scallions to the pan.After the butter is melted, add lemon juice and parsley.Let all of this mix with meat drops for about 5 minutes.4.* Carve the shelf into the service section in the baking tray to capture the juice.Put the meat and some ribs on each plate.Stir the sauce on the fire and scoop some on the meat.Serve immediately.Output: 4 to 6 copies.Grilled Ankang fish, WithOrange-2 1/4 pounds monkfish fillet in butter sauce, cut into 1-by-2-1/2 cup fresh orange juice 1/2 cup chopped scallions (including green part), dicedSalt and freshly ground black pepper 6 tablespoons sweet butter 2 tablespoons vegetable oil 2 tablespoons chopped1.* Place 6 slices of munk fish on a skewer, alternating with red and yellow sweet pepper slices.Continue until all the fish and peppers are used.Set aside.Advertisement2.* Cut tomatoes.You should have 3/4.Put orange juice, scallions, salt and pepper into the pan.Cut by half on the grill for about 10 minutes.Add butter, tomatoes, salt and pepper.Mix well.When the butter melts, place it in a warm place while cooking brochettes.3.* Oil on the grill and place it on the grill.After about 15 minutes, cook until finished and turn occasionally.Place the kebab on the plate, pour the sauce on it, and decorate it with fresh coriander.Output: 6 copies.Strawberry and cream in crepes (to be made in advance): 2 eggs1 cup flour 1 cup plus 4 tablespoons milk 2 teaspoons sugar 1/2 teaspoon vanilla extract 4 tablespoons sweet butter.1.* Put eggs and flour into a mixing bowl and start stirring and mix with a wire mixer.Add milk and stir.Add sugar and vanilla extract and stir well.2.* Melt 2 tablespoons of butter in 7-or 8-Inch non-stick frying-pans.After the butter is melted, pour into the crepes batter.3.* Place the filter on the mixing bowl, pour the batter into the filter and push the solid with a rubber spatula.4.* Melt the remaining butter and oil the pan with it.Gently brush the pan with butter and place it on the stove.When the pot is hot but does not smoke, add 2 tablespoons of batter and rotate it to completely cover the bottom of the pot.Cook at an appropriate high temperature for about 30 seconds, or until the wrinkled cloth at the bottom is slightly brown.Flip it and cook it for another 15 seconds.Remove the wrinkles and put them on wax paper.Repeat until all batter is used.When the crepes are cooled, wrap with aluminum foil and refrigerate until use (can also be frozen ).Yield: About 20 cream fillings: 3/4 cup heavy cream 4 tbsp sugar 4 tbsp damaniel (orliqueur of your choice) 2 pints of strawberries, remove the stems, cut into threeIn a large frying pan, add cream, sugar and basil.Place the frying pan on the grill, mix evenly and reduce the volume by half.Add strawberries and mix them together.When they are warm, put some in a personal pancake, three pieces per person, pour some sauce and serve.Advertising volume: 6 copies.Better BBQ: Some suggestions * "charcoal flavor" related to outdoor BBQ has nothing to do with charcoal;This smoky woody flavor is the result of fat or marinade dripping on the fire, burning, and discharging smoke inside and around the food.It doesn't matter if you cook with charcoal or gas flame.* Nevertheless, it is best to trim off all the excess fat in beef or lamb before grilling.Too many flareup will give it a burnt smell.* If you want to add wood chips to the fire, such as apples, cherries, pecans or mesquette, soak them for 10 minutes before applying them.Put them into the fire a few minutes before cooking.* During use, clean the grill grate with a brush.Apply vegetable oil to it before cooking to prevent food from sticking to it, especially fish.* Steak should be baked quite close to coalAbout three or 4 inch-Bake the outside and keep the juice.On the other hand, the chicken should be made higher, especially the legs, because the cooking time is longer.* Before cooking chicken legs or duck legs or other poultry, split the meat and bones slightly with a knife along both sides of the thigh bone and the leg bone on the skin-free side.This allows the legs to cook faster and more evenly.Three cuts are also helpful.The quarter from the skinless side through the joints that connect the thighs and legs.The legs will be laid flat on the grill and cooked faster.Most barbecues have hot spots.When the food is cooked, you should move the food regularly to ensure that it is even exposed to high temperatures.* Always let red meat rest for 5 to 10 minutes before carving.So that the juice can settle down in the meat.You can keep the juice and use it as the basis for the instant sauce.How to light CHARCOALT here is an easy and quick way to light charcoal without using a liquid lighter.Buy a thin leg about 8 inch in diameter and about 15 inch in length.Put it on the grill and put a few crumpled newspapers at the bottom.Put four or five charcoal on it.When you light the newspaper from below the flame, the advertisement is concentrated and pointed to the charcoal and lit it in a few minutes.When the coal starts to turn white, use thick kitchen gloves or potholes to carefully lift the tube and let the charcoal scatter at the bottom of the grill.Pour the fresh charcoal on it and wait for it to turn white.A version of this article appears on page C00001, national edition, June 6, 1984, with the title: A Guide to complete cooking on an outdoor grill.
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