Refrigerate leftovers promptly. Perishable foods should not be left unrefrig- erated for more than two hours; if the temperature outside is 90° F or higher, refrigerate after one hour.
aids include natural wood lighters or lighter cubes.
Cleaner and greener grills avoid charcoal altogether. They may be fu- eled by propane, electricity or even solar energy.
What to Grill
Grassfed Meats ~ The number one rule for cooking pastured meat is not to overcook it. It needs about 30 percent less cooking time than fattier conven- tional beef and tastes best if cooked medium-rare to medium. If cooking hamburgers made with pasture-raised beef, add caramelized onions or other moisturizing ingredients to compensate for the leaner meat. Chicken or Pork ~ Consider brin- ing the meat beforehand to ensure that it is extra tender and won’t dry out on the grill. Submerge the meat in a mixture of one cup of table salt and one gallon of very cold or ice water for up to 24 hours before grilling. For a crispy skin, remove meat from the brine, pat dry and refrigerate for a couple of hours before cooking. Ultimate Burgers ~ Shannon Hayes, author of The Grassfed Gourmet Cookbook, cites Loren Olsen’s “Tips for Cooking the Ultimate Hamburger.” Be- fore placing over medium-high heat on a clean, hot grill (which may be swiped with olive oil), Olsen recommends preparing patties by gently pressing the center to create a small depression in
SAUCY SECRETS
by Ying Chang Compestine
Marinating is an often-overlooked technique for optimal grilling, imparting the flavors of fresh herbs, spices, oils and vinegars to foods while increasing moisture content to reduce the potential for charring and the development of carcinogens during cooking. Even brief dips before cooking are beneficial, but for best results, marinate food for at least one hour or overnight before grilling. The homemade marinades featured here contain far less fat and sodium than most commercial brands (they can even double as salad dressings or stir-fry condiments). So feast with a glad heart on a warm summer’s day or eve—the heat is on and the eating’s good.
Ginger-Garlic Sauce
Makes about 1½ cups
This basic marinade is your jumping-off point for a host of variations. Any leftover sauce can be refrigerated in a tightly sealed container.
2 tbsp fresh ginger, minced 4 cloves garlic, minced 1 green onion, white part only, minced 6 tbsp low-sodium organic soy sauce ¼ cup rice wine or sake 2 tbsp lemon juice ¼ cup rice vinegar 1½ tbsp sesame oil
Mix all ingredients in a small container. Use immediately or store in the refrigerator for up to one week.
Spicy Sesame Sauce
To the ginger-garlic sauce, add 3 tablespoons black sesame seeds and 2 tea- spoons minced fresh red chili pepper. Mix well.
Honey-Basil Sauce
Using the ginger-garlic sauce recipe, replace ginger and green onion with ¼ cup fresh basil leaves, minced, and replace the sesame oil with 1 tablespoon of flavored olive oil. Add ½ tablespoon honey and mix well.
Apricot-Ginger Glaze
Use the ginger-garlic sauce recipe, but replace the rice wine, lemon juice and rice vinegar with ¾ cup apricot jam. Combine all ingredients in a saucepan and bring to a boil. Reduce the heat and simmer for 2 minutes, whisking steadily.
Ying Chang Compestine is the author of several cookbooks, including Secrets
from the Healthy Asian Kitchen.
natural awakenings
June 2010
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