Brava

June 2012

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play with your food Simple Sips Grilling and sipping… summer at its best! Don't miss your wine selection of the month delivered right to your inbox! Register for the BRAVA e-newsletter today online! By Karen Eigenberger It's Grillin' Season Whether by gas or charcoal, grilling season is offi cially upon us. It's a time for tender meats, moist fi sh and fresh veggies to expe- rience preparation al fresco. Even if you're not new to the apron and spatula, here are a few pleasant reminders for getting the best out of your grill. Before lighting the fl ame: • Decide on the medium. Real charcoal (pure carbon from burned hardwoods) burns cleaner and hotter than briquettes (carbon particles compressed and sealed with chemical additives). Improve your grill's output with easy tips for outdoor cooking By Michael and Jean Muckian • Cut the fat. Trimming your meats (and using leaner cuts) slows down possible fl are-ups, reduces the likelihood of un- wanted charring, and results in more evenly cooked foods. prevent your meats or produce from sticking to the grill. • Start clean. Clean your grates before or after each use to reduce food and grease residue that often results in unwanted fl avor intrusions and fl ame fl are-ups. Start with a 10- or 15-minute high-heat "cleaning" and invest in a stiff wire brush to remove residue from your grates. While you've got things cooking: • Plan your access to tools. More food is ruined by absent cooks searching for oven mitts than by any other means. Keep your basting brush, long-handled tongs and other paraphernalia within easy reach. • Preheat your grill. Food cooks more evenly in a preheated environment. Charcoal should be red-hot and cov- ered with white ash; gas grills should be given 15 minutes on high heat with the lid closed before any food hits the fl ames. As you prepare your food: • Warm up your entrées. Don't take your favorite fare directly from the refrigera- tor to the fl ame. Warming foods to room temperature prior to cooking will help 70 BRAVA Magazine June 2012 • Don't press that patty! Impatient grill- ers like to press burger patties hoping to make them cook faster. In reality, it causes the meat to lose its juices. For any meat, consider relying on a meat ther- mometer to tell you when your foods are cooked inside and out. Whether serving up juicy steaks or fresh shrimp, grilling amps up the fl avors and calls us outside to enjoy the season! Here are a few simple guidelines to pick the perfect wine for whatever you've got on the grill: Think about the intensity of your grilled food. Match that fl avor intensity with the wine you choose. A lightly fl a- vored fi sh is complemented by a more mild wine while a heavier meat calls for a heavier, fuller wine. Think about the preparation of your food. Are you searing in the fl avors? Are you smoking a brisket all day? Your method infl uences your meal. For instance, smoking meat imparts stron- ger fl avors. Certain wines (hint: reds) have stronger, smokier fl avors that will complement your meat well. Consider your sauce. Ribs aren't just ribs when they have tangy barbecue sauce. Fish isn't just fi sh if it is served with a roasted garlic sauce. Comple- ment your fl avors with your wine. For instance, the tangy spicy fl avors of a barbecue sauce will love the match of a spicy, tangy Red Zinfandel to go with them. Experiment. The old rule of only white wine with fi sh certainly doesn't apply when you are grilling. Try some- thing new like a lush, velvety Pinot Noir with grilled halibut or a juicy Cotes du Rhone from France with your grilled peppers! Don't be afraid to ask. Ask a wine retailer or a specialty grocer their thoughts. Use other people's success with matching food and wine and make them your own. Sound too simple? Remember, these • Wait to baste. Barbecue and other sauces almost always contain sugar, which burns quickly over high heat. Apply sauces at the end of the cooking cycle to lock in fl avors without charring your meal. Michael and Jean Muckian have covered the local food and arts scenes for over 25 and 15 years, respectively. Find them at the Culturosity blog on bravamagazine.com. are just guidelines. The best part of grilling in the summer is enjoying the outdoors. Wine is there to enhance your food and your fun. So get grillin' and start sipping! Karen Eigenberger is partner at STEVE'S Wine-Beer-Spirits on Mineral Point Road. Visit stevesknows.com.

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