GET GRILLING
when cooked the way you like it. When in doubt, removing it undercooked is always better than overcooked – you can always put food back on the grill.
• Always place cooked food on a clean plate, not the one that held the raw meat, fi sh or poultry.
• Let meat and poultry rest for a few min- utes before you slice into it. If you cut into it right away the juices will run out and your food will be dry. Be patient. Waiting a few minutes will allow the juices to remain inside and result in a juicier steak or chicken breast.
• On the other hand, fi sh does not need to rest and should be served immedi- ately. If you’re worried about food get- ting cold, place a foil tent over the food while it’s resting.
• While the grill is still warm, but not hot, brush the grilling surface with a wired brush to remove any stuck on food.
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The best way to become profi cient at grilling is the same way you become pro- fi cient at anything: practice. Use your grill regularly and experiment with dif- ferent methods and foods. Start with some basics and then move beyond steak and chicken. Try cooking a pizza, wrap some vegetables in foil and toss them on the grill or slice a peach and grill it. While the required accessories are minimal, the possibilities are endless.
ASIAN GRILLED SALMON
Courtesy of Ina Garten All Rights Reserved Ingredients: • 3 lbs. fresh salmon, boned but skin on
For the marinade: • 2 tablespoons Dijon mustard • 3 tablespoons good soy sauce • 6 tablespoons good olive oil • ½ teaspoon minced garlic
From I-78, 2 Miles North of Fogelsville on Rt. 100 SATURDAY, JUNE 21 EVENT
A DAY OF GARDEN JOURNALING AND ART 610.395.2570 •
EdgeOfTheWoodsNursery.com 54 JUNE/JULY 2014
Directions: Light grill and brush the grilling rack with oil to keep the salmon from stick- ing. While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together mustard, soy
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