(*;¼(**?ginning of this month, I introduced the concept of multitask grilling, a concept where the griller adds extra food to the grill to be eaten at a later point in time. But this is only half the total concept. Multitask grilling also takes advantage of the unused space on the grill to cook a side dish, which will accompany the main course.
As much as I would like to sometimes, it’s impossible to be in two places at once. When grilling outside and preparing the rest of the meal in the kitchen, it could be difficult to balance the task of running back and forth between both places. This is why I like multitask grilling.
To illustrate how this concept works, let’s form a menu. It will consist of a London broil steak, broccoli and cuscus. To save time, light the fire. Most fine cuscus is ready very quickly, so while the water boils, the London broil is quickly seasoned with salt, pepper and garlic powder.
After it is washed, the broccoli is cut into its individual flowerettes. Heavy-duty aluminum foil makes a grill packet for the broccoli. The broccoli is placed on the foil, some butter, water and salt is added, and the packet is closed. By now, the water for the cuscus should be boiling, so the cuscus can be added and the pot removed from the heat. The only cooking that needs to be done is directly on the grill, thereby saving time and energy that you would have spent between the kitchen and the grill.
This is just one example of how to save time using multitask grilling. Many different foods can find their way to the grill to save time in the kitchen. Garlic bread as another form of starch, zucchini as another vegetable and mushrooms for a steak topping are a few other examples. I plan to cover these, the broccoli recipe and many other items in future columns.
You don’t have to use aluminum foil to grill all of your vegetables. One vegetable that lends itself to the optional use of foil is corn on the cob. I prefer corn from local growers because it is the best way to ensure that your corn is the absolute sweetest and freshest. I think corn from the supermarket is of good quality since it does not have to be harvested early and it is relatively shelf stable.
When selecting corn, make sure the ear is filled out to the top. The husk should also feel very tight, and it should not feel dried out. Make sure you inspect for worm damage, too. The supermarkets will not like me telling you this, but pull a little bit of the husk off the tip to inspect it. You do not have to remove the entire husk down to the base.
The first recipe this week comes from a dear friend of mine, Marie Johnston. We have known each other since junior high. She told me about her recipe a few months ago, sent it to me about a month ago and now I am sharing it with you this week. When we first spoke on the phone about it, she told me the ingredients sound a little strange, but she assured me that it was quite good.
The marriage of the different flavors work together nicely. Her recipe for grilled corn has quickly become a favorite at her home. As you will notice, this recipe calls for the husk and silk to be removed and for the corn to be wrapped in aluminum foil.
The second recipe this week, also for grilled corn, comes from my sister, Stacy. Although her forte is horticulture, she enjoys exploring the culinary arts. In her recipe, she takes advantage of the husk. My sister came up with this a few weeks ago when having dinner with friends. Her friend had already purchased the corn a few days earlier and did not get the chance to use it.
The husk gives the corn a slight smoky flavor and protects the kernels from becoming too dark. To leave the husk on, she carefully peels it back, washes the corn and folds the husk back over the corn. After that, she ties a small piece of inner husk to the top of the corn to secure it. To keep the husk from burning, my sister soaks the corn in water for about 30 minutes prior to grilling.
Stacy’s Grilled Corn on the Cob
From Stacy Mariani
Serves 6
6 ears of corn
Salt and butter
Step 1: Carefully peel the husk away from the ear of corn, making sure it is not removed. Remove the corn silk and wash the corn in cold water. Remove a piece of inner husk to use to tie the husk. Fold the husk back over the corn, gather the top of the husk and tie the top with the inner husk.
Step 2: Soak the corn in a sink or tub of cold water for 30 minutes, making sure the corn is well submerged.
Step 3: Remove the corn from the water, and allow the excess water to drain from the corn.
Step 4: Grill the corn over medium heat for 25-30 minutes, turning occasionally. Add salt and butter to taste.
Marie’s Buttered & Seasoned Corn on the Cob
From Marie Johnston
Serves 6
6 ears of corn, husked and cleaned
1 teaspoon Mexican seasoning mix
1/8 teaspoon dried Italian blend herbs
1 pinch onion powder
Cayenne pepper to taste
Garlic salt to taste
Lemon pepper to taste
1/2 cup butter, softened
Step 1: In a medium bowl, mix all dry ingredients. Add softened butter, and mix the dry mixture into the butter.
Step 2: Spread the butter mixture onto the corn. Wrap each ear of corn in a large enough piece of aluminum foil so that it is completely covered.
Step 3: Place wrapped corn on a preheated grill and cook 20 to 30 minutes, turning occasionally, until the kernels are tender. When poked with a fork, the kernels should not be firm.
