Charred on the outside, raw on the inside was my destiny. Everything changed with two discoveries by Sally: this lusciously spiced ginger-miso sauce and microwaving eggplant slices before they hit the grill. You cannot mess this up, no way, no how. (Why it never occurred to me, I’ll never know.)
It’s no surprise that the richness of salmon takes beautifully to the flavor of wood smoke. But what is a surprise is that you don’t need hours of smoking to bring out those great tastes. In this recipe, we speed up the smoking process by rubbing the fish with Spanish smoked paprika, and then slowly roasting the fish over wood chips. The salmon comes off the grill beautifully burnished and tinged with the scent of wood smoke. Try the fish with our bright green Somalian Bizbaz Sauce.
This is a summer essential: sticky, crispy barbecued chicken that comes together in less than 20 minutes. An ideal lazy-man’s recipe, here’s a technique that puts to rest once and for all the ornery side of grilling cutup chicken: one piece is raw at the center while another piece is turning to cinders. Instead, oven-roast the chicken ahead, so when it hits the grill all it needs is warming and anointing with a good BBQ sauce. While any will do, we recommend you give our Sweet-Tart BBQ Sauce a try. It is well worth the additional effort. Serve this chicken with Tijuana Cole Slaw and a pile of napkins.
Here’s our new summer burger, packed with a ton of flavor and so juicy you could skip the ketchup.
The crusty char of grilled beef dressed with a mince of bright fresh herbs and a little good-tasting olive oil is a natural for summer. Even if those herbs aren’t growing on your windowsill or in the yard, they’re selling for next to nothing at a farmers’ market. This is a simplified version of Italy’s gremolata (there, it’s made with a mince of lemon peel, herbs, and garlic). Since summer eating is all about simplicity, use whatever combination of herbs you have around, and add a squeeze of fresh lemon to heighten flavors even more.
Think of this as a foundation to build into other cuisines. For instance, evoke Morocco by adding a little sweet paprika and cinnamon; head to India with the addition of more coriander and black pepper; and channel your inner Mexican by adding more chile and cumin.
A dry rub is the fast solution to flavoring virtually everything you cook — from seafood, to steak, to chicken, to veggies and tofu. Even ten minutes of letting a rub settle into a piece of fish before it’s grilled can take it into a new realm. And the spice rub doubles as a seasoning blend for anything else you’re cooking. Add it to salad dressings, soups, dips, sautés — you get the idea.
My kids cannot resist these tender, juicy Asian-inspired chicken skewers. The combination of ginger, cardamom, and curry, sweetened by brown sugar, is sweet, savory, and bold! Serve them with a side of peanut coconut sauce and your taste buds will thank you.
If there were ever a recipe that represented the whole Adam Perry Lang Playbook, this is it: active and aggressive with scruffing, mucho basting, tempering, the Maillard reaction, board dressing. I split the bones apart a bit to create more surface area for the heat to penetrate. Then I pound the meat. It has a similar effect to pounding a veal cutlet or a chicken breast, except in this case my goal is not to flatten a rib roast to a 2 1/2-inch scaloppine. My intention in pounding is to compress the meat, adding density and creating more surface area for the crust to develop and incorporate flavor. When I demonstrated this technique to the guys in my butcher shop, they thought I was crazy -- that is, until they shared one with me.
This favorite of street stalls, simple cafés, and roadside stops is ideal for a casual meal for friends. Serve with a selection of fresh and cooked salads. Calculate three brochettes per person.