INDULGENCES eating in by david vera The Will to
We don’t all have to be into cars, construction or contact sports. As gay men, we proudly boast the freedom to like what we want without anyone questioning our sexuality. But on one summer afternoon, when the hunger strikes and the funds are low, your gentleman friend will get an insatiable craving for smoky, grill-fired cuisine. And unless you’ve got a mind for marinades and a talent with the tongs, your beloved might just have to go out looking for something you can’t give him at home! Trust me, there’s no greater shame than losing a man to Sizzler or Black Angus…unless those are stripper names. With the right tools, anyone can cook well over an open flame. And while nothing beats
a lifetime of grill-side teachings with good-old dad, here are a few tips to convince any prospective suitor that you’re truly a master of your meat.
• MMM…NICE WARM PROTEIN. I know, it’s been seared into our psyches to keep potentially hazardous foods like meats refrigerated until cooking time. For the sake of sanitation, of course this makes sense. But if a nice steak is on the menu, ensure a pleasantly pink center by allowing for it to come to room temperature for approximately one hour—don’t worry, assuming your meat has been in constant refrigeration until now, you have three additional hours before bacteria and other toxins render it too risky to serve. Besides, an hour in a tasty marinade Jacuzzi can do wonders to relax your meal to a luxurious texture. • BEEF OF THE SEA. As my professors would say, “Kosher salt is nice. Grind-it-yourself sea-salt is bet- ter. Iodized salt is only good for cleaning dingy pots.” Fleur de sel is arguably the finest sea salt one will find. I have to agree. Iodized enthusiasts call me snooty, but I kind of like the idea of seasoning a steak to my tastes without having to worry about high blood pressure. You can even taste the difference and feel the texture.
Grind some nice Fleur de sel onto your meat a few hours before grilling. It will help retain the steak’s water. Then right before eating, sprinkle another light coating along with freshly coarse-ground pepper. Fleur de sel retains its crystal structure, so you’ll notice a slight crunch with each hearty bite. • ONLY THE BEST ARE BI. As in bi-temperature, that is. For initial searing, high heat is needed. For cooking through to finish, you’ll need lower heat. Gas guys: crank one burner as high as it goes and set the others on low. Coal cooks: before lighting the coals, arrange them at an incline—designating the range of your desired hot- zone. • MEAT-PRESSER ON FIRE! Speaking of your “hot zone,” you might want to protect it. Not just with an apron, (sorry, naked grillers) but also with patience and a standby landing zone. Most people know exactly how flammable dripping fat can be when coming into contact with hot coals. Still, for some reason, many have a habit of pressing meat against the grill—squeezing
out precious moisture. Is the sizzle sound really worth ending up with a dry piece of meat? No! Furthermore, provoking a roaring fire won’t do wonders for flavor either. You’re grilling, not smoking it. For the flame that just won’t die, forget about using wa- ter and starting the lighting process over. Just remove your meats and place them on a rack to drip off excess fats. Close the grill’s lid and open once flame-free to release any smoke. Gently return the meat and resume cooking! • BE A SIZE QUEEN. Assuming your steak is between one-and-a-half to two inches thick, there will be enough carry-over cooking heat to achieve a perfect rare if you remove your meat from the heat once the internal temperature reaches 125 degrees Fahrenheit on an instant-read thermometer inserted into the THICKEST portion. Most importantly, let the meat “rest” for ten minutes before serving. I know, it’s technical…but hey, perfection ain’t easy! • SHAKE IT UP! Obviously meats aren’t the only things whose flavors blossom when kissed with a flame. Eggplant, corn, firm tropical fruits…even the blades of romaine lettuce have been tossed around on the spokes to make an unbelievable grilled Caesar salad—so don’t be shy about introducing your own favorite twists. But of course, you must remember that any material that can catch fire, such as corn husks or bamboo skewers WILL catch fire. Submerge them in herb infused water for at least an hour, but overnight if possible. Pungent herbs like rosemary and dill flavor it wonderfully .
EASY, BREEZEY RECIPEEZY
JOEL’S CRISPY GREEN TORTELLINI On the go and low on dough? All you need is a grill, a bag of store-bought cheese tortellini (medium-to-large) and basil pesto. Boil tortel- lini in salted water. Once pasta reaches al dente texture, drain and pat dry. Run four or five tortel- lini on a metal or presoaked bamboo skewer and slather them with pesto. Grill on medium heat for a maximum of 10 minutes to toasty perfection. Crispy and quick, yet gooey and decadent on the inside, this quick appetizer might make your hungry honey want to skip dinner and head straight for “dessert!” Enjoy.
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RAGE monthly | JULY 2011
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