25 gas grilling

techniques for

essentials

“Cort Sinnes is a master

A. cort sinnes of backyard cooking.”
—James McNair
2

Co n t e n t s
Introduction.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
The Essentials of Gas Grilling.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Starters
1 Asparagus Wrapped in Provolone and Prosciutto:
wrapping and grilling vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

2 Classic Bruschetta: grilling bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

3 Grilled Quesadillas: grilling flatbread .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

4 Shrimp with Basil and Prosciutto: wrapping and grilling shellfish .. . . . . . . . . . . . . . . . . . . . . 32

5 Mussels Bordelaise: foil - packet grilling .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

6 Three Satays: grilling kabobs .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

Se afood a nd Poult ry
7 Tuna Steaks with Green Olive Sauce: grilling firm fish .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44

8 Tunisian Tilapia in Pita: grilling delicate fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

9 Grilled Sea Scallops with Bay Leaves: grilling shellfish .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

0 Chicken Breasts with Chèvre and Yellow Pepper Puree:

1
grilling boneless poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56

1 Thunder Thighs: grilling bone - in poultry .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60

1
2 Quartered Duck with Fig and Green Olive Sauce: grilling duck . . . . . . . . . . . . . . . . . . . . . . . 64
1
 5

Meat
13 Red Rooster Flank Steak: grilling with a marinade .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68

4
1 Steak with Salsa Verde: grilling thick boneless steaks .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72

5
1 Porterhouse for Two with Cambozola Butter: grilling thick bone - in steaks . . . . . . . . . . 76

6
1 Barbecued Country-Style Pork Ribs: grilling ribs .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80

7
1 Pork Loin with Dijon Mascarpone: grilling loin roasts .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84

8
1 Marsha’s Miracle Butterflied Leg of Lamb:
marinating and grilling large cuts of meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88

Vegetables
19 Grilled Zucchini with Herbs: grilling sliced vegetables .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92

0
2 Garlicky Grilled Tomatoes: grilling delicate vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96

1
2 Grilled Whole Escarole: grilling leafy vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100
2
2 Simple Grilled Potato Wedges: grilling hard vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 104
3
2 Grilled Whole Eggplant: grilling whole vegetables .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 108

Desserts
24 Caramelized Fruit Kabobs: grilling fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 112
5 Dessert Bruschetta with Cheese and Honey:
2 grilling bread and cheese . . . . . . . . . . . . . 116

Measurement Equivalents.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120

Index.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 122
6 t e c h n i qu e 1 4 g r i l l i n g thick boneless ste ak s

Steak with Salsa Verde

Serves 4 to 6

T
hink Italian, not Mexican, for this salsa verde. This pureed green sauce from
Italy is a veritable flavor explosion, the perfect complement to a big grilled
steak.
London broil, tenderloin, New York strip, rib-eye, and flatiron steaks all work with
this recipe. Carving the steak into fairly thin slices will help make up for the relative
toughness of these cuts; I’ve never had a diner complain about any of the above cuts
as I’ve grilled them. Just be sure to carve the steaks on the bias (at a slight angle)
and keep the slices thin, about 1⁄4 to 3⁄8 inch thick. Top with the salsa verde, and
you’ve got quite a meal.
8 t e c h n i qu e 1 4 g r i l l i n g thick boneless ste ak s

I n g re d i e n t s
Sal sa V e r d e

4 to 5 cups fresh flat-leaf parsley

4 to 6 cloves garlic, to your taste, peeled
Juice of 1 lemon, with some of the pulp if you can coax it out
2 tablespoons capers, drained
2 teaspoons anchovy paste (optional)
1
⁄2 cup olive oil

2 to 3 pounds London broil, rib-eye, or flatiron steaks, cut 1 to 11⁄2 inches thick
(usually 2 steaks)
Olive oil
Kosher salt and freshly ground black pepper to taste
 g r i l l i n g t h i c k boneless ste a ks t e c h n i qu e 1 4 9

Method
1. Combine the salsa verde ingredients in a food processor or blender and blend until
the sauce has the consistency of a milk shake. Because of the salty nature of the ca-
pers and anchovies, no additional salt is needed. Pour the sauce into a bowl, cover,
and refrigerate until needed.

2. Preheat the grill with all the burners on high and the lid closed for 10 minutes.

3. Coat the steak evenly with the olive oil; dust with salt and pepper.
4. Sear the steak over the hot fire with the lid open for 10 minutes total, 5 minutes
per side.

5. Turn all the burners to medium and cook the steaks with the lid down for an addi-
tional 6 to 8 minutes total, 3 to 4 minutes per side, for rare to medium-rare. Cook
for about 5 minutes per side if you want medium.

6. Transfer the steak to a platter and let stand, loosely tented with aluminum foil, for
about 10 minutes. Carve into slices and top with the salsa verde.
t e c h n i qu e 8 : g r i l l i n g D e l i cat e Fi sh
Tunisian Tilapia in Pita
t e c h n i qu e 1 6 : g r i l l i n g r i b s
Barbecued Country-Style Pork Ribs
 UNCORRECTED BLAD • NOT FOR RESALE

T

his latest installment of the successful 25 Essentials series responds to the ever-growing popularity of
the gas grill. More and more people are grilling year round, and not just for backyard barbecues.
Recipes such as Red Rooster Flank Steak, Mussels Bordelaise, and Grilled Zucchini with Herbs
emphasize specific techniques so that even a novice can master the gas-grilling domain.

■■ Techniques for Gas Grilling is a new title in the bestselling 25 Essentials series.

■■ This book’s focus on grilling techniques makes for a thorough, diverse selection of recipes. They range from beef,
seafood, and chicken to vegetables and desserts.
■■ Since 1995, shipments of gas grills have eclipsed those of charcoal grills every year.

■■ The covered spiral binding makes it possible to lay the book flat wherever it’s needed most, whether next to the grill or
on the kitchen counter.
■■ Author A. Cort Sinnes’ Grilling Encyclopedia, called “the ultimate Baedeker to cooking in your backyard,” was
nominated for a James Beard award.

“From haute cuisine to all-American barbecue, Cort Sinnes reigns!”

—Karen Adler and Judith Fertig, “The BBQ Queens”

Specs for finished book:

April 2011
$12.95 paper-over-boards with covered spiral binding
ISBN: 978-1-55832-734-4
128 pages • 7 x 7 • 4 color with photos

The Harvard Common Press

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