Indoor Grilling

Am Samstag kam mein neues Buch von Zooba, Indoor Grilling vom amerikanischen BBQ Guru Steven Raichlen  . Das Buch hat 270 Rezepte, mit einer ausfuehrlichen Einleitung ueber die verschiedenen Indoor Grill Techniken, wie Grill Pan, Kontaktgrill, im Kochfeld eingebauter Grill und sogar Grillen im/am Kamin. Es ist eingeteilt in die ueblichen Kapitel wie Appetizer, verschiedene Fleischsorten, Fisch, ausfuehrliches Veggie Kapitel und hat ca. 20 themenmaessig abgestimmte Menuevorschlaege. Ich werde sicherlich das eine oder andere Rezept ausprobieren und hier vorstellen :-)

Hier sind 2 Rezeptvorschlaege aus dem Buch    ( von der Zooba Website ) :

                              

Rosemary Grilled Lamb Chops
Serves 4.
12 lamb rib chops (1/2 to 3/4 inch thick; about 2 lbs. total)
Coarse salt (kosher or sea) and freshly ground black pepper
3 tbsp. extra-virgin olive oil
2 cloves garlic, minced
2 tbsp. finely chopped fresh rosemary, plus 1 long sprig of fresh rosemary

1. Generously season the lamb chops on both sides with salt and pepper. Drizzle a few drops of olive oil over each chop on both sides and rub it onto the meat (you should use about 1 tablespoon in all for the 12 chops). Sprinkle the garlic and chopped rosemary over both sides of the chops. Let the lamb marinate for 20 minutes.

2. Cook the lamb chops, following the instructions for any of the grills in the “If you have a...” box, until done to taste. To test for doneness, use the poke test; when cooked to medium-rare, the meat should be gently yielding. Use the rosemary sprig to baste the chops with the remaining 2 tablespoons of olive oil as they grill.

3. Transfer the lamb chops to a platter or plates and serve at once.

IF YOU HAVE A:
Contact Grill: Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Place the lamb chops on the hot grill, then close the lid. The chops will be cooked to medium-rare after 3 to 5 minutes. You will need to turn the chops so that you can baste both sides.

Grill Pan: Place the grill pan on the stove and preheat it to medium-high over medium heat. When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan. Place the lamb chops in the hot grill pan. They will be cooked to medium-rare after 3 to 5 minutes per side.

Built-in Grill: Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the lamb chops on the hot grate. They will be cooked to medium-rare after 3 to 5 minutes per side.

Fireplace Grill: Rake red hot embers under the gridiron and preheat it to 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire. When ready to cook, brush and oil the gridiron. Place the lamb chops on the hot grate. They will be cooked to medium-rare after 3 to 5 minutes per side.

Ginger Lime Halibut
1 piece (2 inches) peeled fresh ginger
1 clove garlic, peeled
1 to 2 limes
1/4 cup soy sauce
1/4 cup extra-virgin olive oil
1/4 tsp. freshly ground black pepper
4 skinless halibut fillets (each 6 to 8 ounces)
1 tbsp. butter

1. Using a Microplane or a fine grater, grate the ginger and garlic into a nonreactive mixing bowl. Grate the lime for 1/2 teaspoon of zest and add it to the bowl. Juice the limes: measure 1/4 cup of juice and add it to the bowl with the soy sauce, olive oil, and pepper and whisk to mix.

2. Rinse the halibut under cold running water, then blot it dry with paper towels. Arrange the fish in a nonreactive baking dish just large enough to hold it in one layer. Pour the ginger and lime marinade over the halibut, turning to coat both sides. Cover the baking dish with plastic wrap and let the fish marinate in the refrigerator at least 30 minutes or as long as 4 hours, turning the fish several times (the longer the time you marinate the fish, the richer the flavor will be, but even if you only have a half hour, you’ll still get plenty of flavor).

3. When ready to cook, drain the marinade from the fish, straining it into a saucepan. Bring the marinade to a boil over high heat and let boil until thick and syrupy, about 5 minutes. Whisk in the butter. If you are using a built-in grill, set aside 1/4 cup of the boiled marinade for basting the halibut (you don’t baste the fish on a contact grill or in a grill pan). You’ll serve the rest of the marinade as a sauce.

4. Cook the halibut, following instructions in the “If you have a...” box, until nicely browned and cooked through. To test for doneness, press the fish with your finger; it should break into clean flakes.

5. Transfer the halibut to a platter of plates and serve at once, spooning the remaining boiled marinade on top.

IF YOU HAVE A...
CONTACT GRILL: Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Place the halibut on the hot grill, then close the lid. The fish will be done after cooking 3 to 5 minutes.

GRILL PAN: Place the grill pan on the stove and preheat it to medium-high over medium heat. When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan. Be sure the halibut is well drained, then place it on the hot grill pan. It will be done after cooking 3 to 5 minutes per side.

BUILT-IN GRILL: Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the halibut on the hot grate. It will be done after cooking 3 to 5 minutes per side. Baste the halibut one or two times with some of the boiled marinade.

FREESTANDING GRILL: Preheat the grill to high; there’s no need to oil the grate. Place the halibut on the hot grill. It will be done after cooking 4 to 6 minutes per side. Baste the halibut one or two times with some of the boiled marinade.

FIREPLACE GRILL: Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire. When ready to cook, brush and oil the gridiron. Place the halibut on the hot grate. It will be done after cooking 3 to 5 minutes per side. Baste the halibut one or two times with some of the boiled marinade.