CARMEL, N.Y. -- Memorial Day is synonymous with grilling. Get fired up and summer ready with the following tips from Chef Danielle Fragala-Harper, owner and executive chef of Carmel-based Your Culinary Experience, Inc., a personal chef business serving the tristate area.
Ready, Set, Grill: Timing is Everything!
- Start by marinating your meat first, anywhere from 30-60 minutes is a good amount of time but at least four hours to overnight for tougher cuts of meat. Place marinade and meat in a sealable plastic bag for easy cleanup.
- Second, tackle the potato, corn or a pan of whole grains. Start grilling the items that will take the longest, which usually are the potatoes. My most favorite side dish on the grill is sliced Yukon Gold potatoes with extra virgin olive oil, finely ground sea salt and black pepper and sprinkled with fresh rosemary and basil right from my garden.
- Vegetables should go on the grill when the potatoes are just about finished. Transfer the potatoes or corn to a platter, cover with foil and keep warm. Arrange the vegetables on the grill so they stay warm but aren’t still cooking. Add the meat, grill to perfection, allow to rest for five minutes, slice thin and serve with your favorite salsa.
Delicious and Nutritious
- Grill cucumbers, peaches, plums, mangoes and pineapple to make beautiful looking and great tasting salsas for your grilled entrées to add flavor and nutrients to your meal.
Consider a Grill Basket
- Grill baskets come in handy when you don’t want to risk losing vegetables or small pieces through the grates of the grill. Before cooking in the grill basket, toss veggies and small pieces of meat or shrimp in oil. Grill, cover the lid of the grill, and checking for doneness every five minutes. I like the baskets with a two- inch side so that I can turn the food over without losing anything.
Marinade vs Rub
- Rubs and marinades are both great ways to add flavor to your grilled foods. But when should you marinate and when should you rely on a rub? Marinades add flavor and tenderize the meat. Rubs just add flavor. A good rule of thumb is ¼ cup marinade per pound of meat or 2/3 cup or ¾ cup rub per pound.
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