How To Grill A Whole Fish. Like A Boss.

How To Grill A Whole Fish. Like A Boss.

by Gabriella Vigoreaux

on 08/12/14 at 04:12 PM

Source

epicurious

Grilled whole fish is one of my favorite dishes to make when entertaining in the summer.

First of all, it's way more simple to execute than most people realize and a heck of a lot easier than shaping and flipping a dozen burger patties to everyone's desired done-ness. Then there's the whole barbaric (read: awesome bonding) experience of tearing into a whole fish with your friends, dousing it with lime, spitting out bones as you go.

I understand this isn't the classiest way to go about dinnertime, but to each hostess her own, right? Only a few simple guidelines stand in the way of you and a beautiful grilled fish centerpiece that'll evoke many "oohs" and "ahhs" from you dinner party guests. Read on for tips.

Choosing the fish:

Red snapper, branzino, trout, and sea bass are especilly great for grilling, but any meaty fish will do the trick.

When searching for fresh fish, look for bright, clear eyes and shiny flesh. Make sure it doesn't have any pungent "fishy" odors. It should smell like the ocean, almost briny.

Have your fishmonger do the scaling and gutting for you. It will make your life a lot easier.

Prepping the fish:

Rinse your fish and pat it dry.

Score the flesh on both sides about 1 1/2 inches apart. With a sharp knife, make deep slices at an angle, all the way to the bone. This will help to evenly cook the thickest parts of the flesh.

Coat the fish with oil, about 1 tablespoon, and salt and pepper both sides. Sprinkle the cavity with a bit more salt and stuff it with whatever herbs and flavors you want, whole herb sprigs, citrus slices, or even a swipe of your favorite condiments. If you have a larger fish, you might want to tie it with some butcher's twine to keep the filling inside.

Grilling the fish:

Make sure your grill is clean and well oiled. Same goes for the spatulas you are using to flip the fish. It's best to use two spatulas to cradle the fish while you flip. Tongs will just tear the skin.

Heat a charcoal grill to a medium-hot fire (medium-high heat for gas grills).

After you place the fish on the hot grill, WAIT for 3-4 minutes before flipping. You don't want to flip too soon or you will tear the skin. The skin won't stick anymore when it's ready to be flipped. At this point, cook the other side for 3 to 4 minutes as well. Remember, you only want to flip the fish once so be patient.

Eating the fish (like a civilized human):

If you like, you can filet the fish off the bones before you serve the fish on a platter to make it easier for your guests to eat (without the risk of puncturing their mouths). Serve with more herbs and plenty of citrus wedges.

Recipes:

Whole Grilled Fish with Lime 

Grilled Whole Sea Bream with Chile Glaze

Grilled Fish with Tangerine and Marjoram

Grilled Branzino with Ladolemono

Whole Mackerel with Lemon, Oregano, and Olives

Grilled Branzino with Cilantro-Mint Relish

Grilled Red Snapper with Smoked Almond-Herb-Garden Chimichurri

10 Easy Kebabs To Grill This Weekend

10 Easy Kebabs To Grill This Weekend

by Alessandra Bulow

on 06/06/14 at 01:44 PM

Source

epicurious

Instead of throwing a slab of meat or fish on the grill, consider the kebab. Why? Kebabs are easy for guests to eat with one hand at a casual cookout, but elegant enough for a more formal barbecue dinner. Served as an appetizer or main course, they're sure-fire crowd pleasers.

You can use metal skewers or soak wooden skewers in water for 30 minutes to an hour, then thread the ingredients, and pop the kebabs on a grill. Here's a little trick: Thread pieces onto two skewers so they don't flip and spin every time you turn them on the grill. Here are some of our favorite easy grilled kebab recipes for chicken, steak, shrimp, and more!

Shrimp Skewers with Tzatziki, Spinach, and Feta

Sambal Chicken Skewers

Chili-Beef Skewers

Grilled Beef Brochettes

Spiced Salmon Kebabs

Grilled Shrimp Satay

Honey-Mustard Chicken-Sausage Kebabs 

Cumin-Scented Beef Kebabs

Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze

Vegetable Kebabs

12 Amazing Hot Dog Topping Ideas, With Recipes!

12 Amazing Hot Dog Topping Ideas, With Recipes!

by Epicurious Editors

on 06/30/14 at 10:44 AM

 Kristin Donnelly is a Brooklyn-based food writer and author of the forthcoming cookbook, The Modern Potluck. She is also the cofounder of Stewart & Claire, an all-natural line of lip balms.

While the iconic American summer hot dog is always delicious with mustard (or sauerkraut or ketchup if that's your persuasion), it's actually a great salty, meaty canvas for all kinds of condiments. For a recent summer party, we pulled inspiration from around the world and set out 12 different hot dog toppings, including a spicy Thai chili relish to a caraway-flecked antioxidant-rich slaw. Seems un-American to mess with the classics, you say? Nah. The only thing more American than a hot dog is innovating on a hot dog.

Spreads

1. Soy-Lime Ketchup: 1/4 cup ketchup, 1-1/2 teaspoons soy sauce, 1 teaspoon fresh lime juice

2. Curried Dijon Mustard: 1/4 cup mustard, 1 teaspoon madras curry powder

3. Russian/Thousand Island Dressing

Spicy Relishes

4. Charred Corn and Pepperoncini Relish with Basil

5. Caramelized Kimchi Relish

6. Poblano-Cilantro Relish

Mild Vegetable Toppings

7. Rosemary-Balsamic Onions

8. Coleslaw

9. Giardiniera (use storebought)

Sprinkles

10. Furikake (seaweed, sesame flakes and bonito) Use storebought...great with mayo

11. Everything Seasoning Make it at home or use storebought&great with mustard

12. Old Bay (celery salt, black pepper, cayenne) Use storebought...great with ketchup

Photographs by Malú Alvarez

Food Styling by Michelle Gatton

Prop Styling by Brian Heiser

Cherry-Cornmeal Upside-Down Cake

photo by Lisa Hubbard

yield
Makes 10 servings

A little balsamic vinegar balances the sweetness of the cherries and enhances their flavor. Serve the cake with espresso or tea in the afternoon or with whipped cream or ice cream for dessert.

ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, divided
• 1/4 cup (packed) dark brown sugar
• 2 teaspoons balsamic vinegar
• 3 cups whole pitted fresh Bing cherries or other dark sweet cherries (about 21 ounces whole unpitted cherries)
• 1 1/4 cups all purpose flour
• 1/4 cup yellow cornmeal (preferably stone-ground medium grind)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup sugar
• 2 large eggs, separated
• 3/4 teaspoon vanilla extract
• 1/2 cup whole milk
• 1/4 teaspoon cream of tartar

preparation

Position rack in center of oven; preheat to 350°F. Combine 1/4 cup butter with brown sugar and vinegar in 10- to 11-inch ovenproof skillet with 2-inch-high sides. Stir over medium heat until butter melts and sugar dissolves, about 2 minutes. Increase heat to high; add cherries and bring to boil. Remove from heat.

Whisk flour, cornmeal, baking powder, and salt in medium bowl to blend. Using electric mixer, beat 1/2 cup butter in large bowl. Add sugar; beat until pale and fluffy, about 3 minutes. Beat in egg yolks and vanilla. Add flour mixture alternately with milk in 2 additions each, beating just until blended and occasionally scraping down sides of bowl. Using clean dry beaters, beat egg whites in another medium bowl until foamy. Add cream of tartar and beat until whites are stiff but not dry. Using rubber spatula, fold 1/4 of whites into batter to lighten slightly. Fold in remaining whites in 3 additions (batter will be thick). Spoon batter over cherries in skillet, then spread evenly with offset spatula to cover cherries.

Bake cake until top is golden brown and tester inserted into center comes out clean, about 45 minutes. Cool in skillet on rack 5 minutes. Run spatula around edges of cake to loosen. Place large serving platter upside down atop skillet. Using pot holders or oven mitts, firmly hold platter and skillet together and invert. Leave skillet atop cake 5 minutes. Remove skillet. If necessary, rearrange any cherries that may have become dislodged. Let cake cool at least 45 minutes. Cut cake into wedges and serve slightly warm or at room temperature.

Source

Bon Appétit  | June 2008

by Lori Longbotham

Grilled Turkey Burgers with Cheddar and Smoky Aioli

photo by Lisa Hubbard

yield
Makes 4

active time
Prep: 40 min

total time
Total: 40 min

A simple Moroccan-spiced aioli is mixed in with the ground turkey to keep the burgers moist and give them tons of flavor. Smoked paprika is available in the spice aisle of most supermarkets.

ingredients

• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1/2 cup mayonnaise
• 2 tablespoons extra-virgin olive oil plus additional for brushing
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons smoked paprika
• 1 garlic clove, pressed
• 1 pound ground dark-meat turkey
• 4 1/3 -inch-thick red onion slices
• 1 large or 2 small red bell peppers, quartered
• 4 slices white cheddar cheese or Monterey Jack cheese
• 4 sesame-seed hamburger buns
• Arugula
• Pickle wedges
• Corn chips

preparation

Toast cumin seeds and coriander seeds in small skillet over medium-high heat until aromatic and slightly darker in color, shaking skillet often, about 1 1/2 minutes. Cool. Finely grind toasted seeds in spice grinder or in mortar with pestle. Whisk mayonnaise, 2 tablespoons extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl. Season aioli to taste with salt and pepper. DO AHEAD: Aioli can be made 1 day ahead. Cover and refrigerate.

Place turkey in medium bowl. Add 2 tablespoons aioli; mix gently. Using damp hands, divide turkey mixture into 4 equal portions, then form each into scant 3/4-inch thick patty, about 3 1/2 inches in diameter. Using thumb, make small indentation in center of each burger. DO AHEAD: Can be made 4 hours ahead. Cover and chill.

Prepare barbecue (medium-high heat). Sprinkle burgers with salt and pepper. Brush onion slices and bell pepper pieces with oil; sprinkle with salt and pepper. Grill onions and bell peppers until soft and charred, about 4 minutes per side.

Grill turkey burgers 5 minutes. Turn over; grill until almost cooked through, about 4 minutes. Top each burger with 1 cheese slice and grill until meat is cooked through and cheese melts, about 1 minute longer. Place 1 turkey burger on each of 4 bun bottoms. Arrange grilled red pepper pieces, then grilled red onion slices over. Top each with dollop of aioli and some arugula. Cover burgers with bun tops and serve with pickle wedges and corn chips.

Source: epicurious

Bon Appétit  | August 2009

by Janet Taylor McCracken