One of the great joys of the summer season, of course, is cooking and dining outdoors. So today, we’re metaphorically firing up the grill. Whether you have a traditional charcoaler or one of those gleaming gas ranges, we’ll talk about those fabulous flame-licked creations we make when we have meat or fish or veggies, and even fruit, and we bring on the heat.
Today, Tom hosts a roundup of great ideas for the backyard grill with Midday's resident foodies: chef John Shields of Gertrude’s Restaurant, and Sascha Wolhandler of Sascha’s 527 Café. In this installment of What Ya Got Cookin? John and Sascha share some of their favorite recipes for fabulous flame-cooked meals, and offer tips on getting the most out of your summer grilling experience. Plus, we take your calls, emails and tweets on the subject.
Sascha says the best recipe for the mysterious hotdogs she offers Tom in the studio can be found here.
And here's the grilled chicken recipe Sascha describes during the show:
Sascha's Spatchcocked Chicken
Ingredients:
1 3-1/2 to 4 lb chicken spatchcocked (see video, below)
3 large cloves garlic
1/2 cup each of fresh parsley
Cilantro leaves
1/2 cup fresh lime juice
2 T white wine
1 cup olive oil
Procedure
Cut along either side of backbone of chicken. Purée all ingredients without chicken. Place chicken and puréed ingredients in a plastic bag and marinate for 6 hours or overnight.
Light grill with coals pushed to one side for indirect heating. Wipe off marinade and salt and pepper chicken. Lay chicken on indirect side of grill Skin side up. Cover grill and roast until 160 degrees on meat thermometer. Turn chicken and put on the direct heat of coals and char skin till 165. If not at that temp and is charred out on indirect heat till it reaches 165. Let rest 15 minutes then carve. Serve with lime wedge and favorite chutney.
