May 3, 2006 in Food
Time is right to fire up the grill
The BBQ Queens hit the grilling scene last year with a tome devoted to the ins and outs of cooking on the grill.
Now, the authors of “The BBQ Queens’ Big Book of Barbecue” are back with a book to help you get that chargrilled taste to the table fast.
“Weeknight Grilling with the BBQ Queens” is devoted to “fast and fabulous meals” that can be on the table in 45 minutes or less.
Karen Adler and Judith Fertig’s motto is: “Grill once, eat twice.” The book is filled with tips for grilling enough extra food to make lunch the next day, ideas for a full menu, and time-saving tips to speed things up even more.
The book tackles grilling vegetables, steak, pork, chicken, fish and shellfish. It also has chapters on salads and sandwiches, burgers and pizza.
Here’s an example of what you’ll find inside:
Blackened Beef with Thai Chile Noodles, Mushrooms and Baby Bok Choy
1/4 cup olive oil
1 tablespoon chili oil (optional)
1/4 cup seasoned rice vinegar
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro leaves
1 small chili pepper of your choice, seeded and minced
1 garlic clove, minced
8 ounces rice noodles or linguine, cooked according to package directions
1/4 cup chopped, roasted peanuts
2 teaspoons toasted sesame oil
2 tablespoons vegetable oil
4 large portabello mushrooms, stemmed
8 whole baby bok choy or 2 large heads bok choy cut into quarters
One 12-ounce, 1 1/2-inch-thick boneless top sirloin or chuck steak
Fine kosher or sea salt and freshly ground black pepper, to taste
To make the Thai Chile Noodles, combine the olive oil, chili oil, vinegar, herbs, chili and garlic in a large bowl. Toss the cooked noodles with the dressing. Sprinkle on the peanuts and toss again. Set aside.
Prepare a hot fire in your grill.
Combine the sesame and vegetable oils in a small bowl. Brush the mushrooms and bok choy with this mixture, then the meat. Season all with salt and pepper. Place the steak and vegetables on a doubled baking sheet (see note) and take out to the grill.
Grill the steaks for 3 1/2 to 4 minutes per side for medium-rare or 5 minutes per side for medium. Grill the mushrooms and the bok choy for 2 to 3 minutes per side, turning once, or until you have good grill marks and the vegetables have begun to soften. Place the cooked food on the clean baking sheet and bring inside.
Slice the steak and mushrooms thinly. Place a serving of noodles in 4 bowls and top with the steak, mushrooms and bok choy.
Note: The BBQ Queens recommend using two (or more) stacked baking sheets to take everything out to the grill. Place the raw food, along with any bastes, seasonings and utensils on the top sheet. The raw meat will often be in a bowl or plate. Use one of the clean baking sheets to carry the cooked food to the table or back into the kitchen.
Yield: 4 servings
Approximate nutrition per serving: 575 calories, 33 grams fat (5 grams saturated, 50 percent fat calories), 30 grams protein, 43 grams carbohydrate, 56 milligrams cholesterol, 10 grams dietary fiber, 671 milligrams sodium.