You might not guess that this hefty sandwich is sans meat. Beefy portobello mushrooms can fool you that way. Smoky cheese holds eggplant, onions and pepper together, and portobellos form "bread" for this sandwich. Want real bread? Make our focaccia version.
We trolled the lakes for this south-of-the-Canadian-border specialty. To give extra zip to the marinated whitefish, spoon on sweet-tart Midwest cherry salsa. Roll the chunked-up fish in a tortilla with the burgundy salsa, and finish it off with tangy sour cream.
Great Lakes salmon has a lot to sing about. It's packed with nutritious omega-3s and is sturdy enough for easy grilling. Marinated and wrapped in a tortilla with garlic-lemon mayo, it's a sure hit for an easy dinner.
Bold meets bold in this grilled pork burger. The ingredients (pesto, lemon pepper, peanut butter, chipotle) shouldn't taste good together, but trust us. It works. Leftover sauce goes great with chicken, too.
Don't peek! Resist the urge to keep lifting the lid. A closed grill maintains a steady inside temp and helps smoke build so it can permeate the food. The longer food cooks, the smokier it tastes. Fresh fish ideas Prevent this fast-cooking favorite from sticking to the grill rack by oiling either the rack or the fish itself. As with burgers, flip fish only once for less chance of sticking. If you cook on greased foil on the rack, poke holes in the foil so the fish doesn't poach in its own liquid. Tame flare-ups Oxygen fuels fire, so when flames get out of control, adjust vents or cover your grill to restrict the airflow. Perfect coals Hand-check coals to judge temperature. Hold your palm just above the grill rack where food cooks and count the seconds you can hold it in position. 2 seconds: hot coals; 3 seconds: medium-hot; 4 seconds: medium; 5 seconds: medium-low.
Fat makes the burger Choose ground chuck or sirloin (with 15 to 20 percent fat) over leaner ground round for the juiciest results. Thickness matters The shape or thickness of a burger determines cooking time. We've found a 3/4-inch thickness is best for even doneness (center gets done before outside is overdone). Because burgers poof as they cook over direct heat, press an indentation in top of each raw patty. Results? A more level burger. For easiest shaping, use cold meat and cold, wet hands. Hands off Resist pressing on your burger as it cooks, and flip it only once. If it sticks to the grill rack as you try to turn it, let it cook another minute. It should flip easily then. Don't rely on color to indicate doneness. Your burger should be 160° in the center.