Become a grill expert with this simple summer meal
Summer appetites tend to summon extremes in Sonoma County, especially if you are charged with taming the grill.
Barbecue masters need to know the techniques for searing food quickly on direct heat as well as tenderizing meat on more mild, indirect heat, in the same way that residents need to layer in order to accommodate the blazing, mid-day sun as well as the foggy evenings.
After work, the brash heat of the gas grill provides an ideal environment for a quick dinner of grilled chicken and corn. But on weekends, the long, slow, smoke of charcoal, simmering under racks of tender ribs and tri-tips, provides a more gentle climate and deeper flavors.
That's why Chef Lisa Lavagetto of Ramekins Cooking School in Sonoma is proud to own both a charcoal and a gas grill to meet every fiery challenge.
“If you're cooking something long and slow, you can't beat charcoal,” she said. “If you come home from work and want to cook a steak? And veggies? Use a gas grill.”
During the class on Easy Outdoor Entertaining, Lavagetto shared a grilled, Mediterranean menu that was perfectly suited to the summer bounty and climate of the North Bay: Grilled Tomato Gazpacho, Green Olive & Almond Bruschetta, Grilled Smoky Eggplant Salad, Summer Paella with Shrimp and Sausage and Grilled Peaches & Pound Cake with Red Wine Sauce.
“The gazpacho is fun and easy to make, and you can make it ahead of time,” she said. “The secret is good tomatoes, and I like the plum tomatoes.”
The Smoky Eggplant Salad, piled high with greens and finished with Manchego cheese and a drizzle of tomato vinaigrette, makes a perfect starter for a dog-days dinner party.
The Summer Paella, cooked on the grill as well as the stove top, is perfect for people with limited grill space. The vegetables are grilled, then added to the rice mixture simmering indoors on a stove. Then the shrimp, clams and sausage are also grilled separately from the rice.
“The bomba rice from Spain is specific to paella,” Lavagetto said. “You toss it with the olives and peas, then add the grilled seafood and the sausage on top.”
As a rich and decadent delicious dessert, the class grilled peach halves and served them with slices of the pound cake that Elvis Presley's mom used to make.
“A few years ago, I did a class on Remembering Elvis, and I did a lot of research on how his mother cooked,” Lavagetto said. “It's the best pound cake I've ever made.”
The grilling basics
During the class, students learned how to grill on the outdoor gas grill, the Weber Kettle charcoal grill as well as the Big Green Egg, a ceramic, kamado-style charcoal barbecue cooker that serves as a grill, oven and smoker.
Modeled after the ancient clay cooking vessels of China, India and Japan, the versatile cookers were discovered by Ed Fisher, an American serviceman stationed overseas, who started importing them, then opened the first Green Egg Store store in Atlanta in 1974.
“It's incredibly easy to use,” Lavagetto said. “There's a door below for air. Then there's a chimney at top, to adjust the oxygen intake. The more oxygen, the hotter it becomes. When you are done, you close it down, and you can reuse the charcoal.”
A little less versatile but much more affordable, the Weber Original Kettle is also a breeze to master. For indirect cooking, you simply put an aluminum foil pan on one side, and charcoal on the other. You sear the meat over the charcoal, and then move it to the indirect heat side.
“I do not recommend mesquite charcoal for the Weber,” Lavagetto said. “It burns too hot. And don't ever buy lighter fluid - use a chimney charcoal lighter.”
Indirect cooking is also possible on a gas grill by placing the heat on either one side or both sides of the food.
“The elements of a gas grill should go perpendicular to the front of the grill,” she said. “That way you can cook indirectly on one side.”
To cook on indirect heat, preheat one or two burners, then sear a thicker, tougher piece of meat on both sides. When the outside is seared, move the meat over to the unlit burners to cook low and slow for a longer period of time.
For extra flavor, you can put wood chip packets in a gas grill, or place them directly in the charcoal of a Big Green Egg or Weber kettle.
To test whether the meat is done, there is a touch test you can learn by touching the fleshy base of your palm under your thumb. A flat hand will give easily, similar to when the meat is raw. When you pinch your index and thumb together it will be firmer, which is similar to rare meat. Touch your middle finger to your thumb, and that feels like a medium rare steak. Ring finger to thumb is medium-well, and pinky to thumb is well-done.
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