Be The Chef In Your Backyard With Hot-Off-The-Grill Techniques From Le Cordon Bleu
Make Grilling An Art With Tips And Recipes From Master Chef Edward G. Leonard
HOFFMAN ESTATES, Ill., Jul 28, 2010 10:35 ET /PRNewswire/ -- Long known for culinary excellence, the Le
Cordon Bleu Schools in North America invite home-chefs to spend the summer in epicurean style with fresh recipes and insider tips from its Master Chef Edward G. Leonard, Certified Master Chef (CMC). These exclusive recipes and grill guidelines will help chefs contemporize summer menus with innovative ideas that stand out from standard grilled meals.
According to Master Chef Edward, summer dining is all about simplicity - but that does not mean sacrificing culinary creativity. He suggests skipping ordinary hamburgers and instead, grilling an Italian Burger with Roasted Pepper & Tomato Relish, Pan-Fried Eggplant, and Ricotta Cream or a Short Rib & Mushroom Burger with Demi BBQ Sauce. For more upscale summer soirees, dishes like Grilled Duckling Breast with Lentil Ragout offer a departure from the average barbeque fare.
"Think quality over quantity - hamburgers and hot dogs have their place, but surprise your guests with something different," says Master Chef Edward. "By selecting one or two great grilled dishes, backyard chefs can really showcase creativity and surpass guests' expectations with exciting flavor combinations and a unique seasonal menu."
Master Chef Edward also suggests developing summer menus with simple, portable food items. For example, a hot and cold contrast is the key to successful grilled dishes like Grilled Lamb Kabobs over a salad of romaine, feta, tomatoes, and olives with an oregano dressing. Served as a one-plate meal, grilled proteins with salad accoutrements provide the ultimate backyard meal.
A few tips for mastering the grill:
Fire up the Grill - Turn on the grill and set heat on high (500 F) for five to 10 minutes before cooking and be sure to "season" the grill by brushing the grates with oil to prevent sticking. When grilling with charcoal, be sure to let the coals burn for at least 30 minutes or until they are coated with a white ash before cooking.
Cooked to Perfection - When cooking chicken, place on the hottest part of the grill and sear for three minutes on each side. Then, move to indirect heat and baste with marinade frequently. Chicken is done when the meat is white and juices are clear.
Catch of the Day - The best way to cook fish on the grill is with a grill basket or flat plate to keep delicate fillets intact. Don't forget to oil and heat the basket before placing fish inside.
Red Hot Grill - To properly grill red meat, sear it on the highest temperature and then, place over lower heat to get the meat to desired doneness.
Before and After - For maximum taste, season your grill selections before grilling and just prior to removal. Once cooked, allow meat or fish one to two minutes to "relax" while the juices flow and the flavor sets in. This is also a good time to brush on a glaze, a barbecue sauce or flavored oil, and then serve with complementary side dishes.
Source: Le Cordon Bleu
Web Site: http://www.chefs.edu/
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