A meaty `Grilling' manual

BOOKMARK

June 08, 2005|By Kate Shatzkin | Kate Shatzkin,SUN STAFF

For the man who loves to grill, Weber's Real Grilling (Sunset, 2005, $24.95) may be the perfect Father's Day gift. It's full of red meat, heavy on the how-tos without being offensive to the sophisticated, and mouthwatering just to look at.

Author Jamie Purviance and photographer Tim Turner have created a book that covers all the basics of gas and charcoal cooking, and ventures far beyond.

With more than 200 recipes, you'll find everything from straightforward burgers and brats to Tangerine Lobster Tails, T-Bone Steaks With Eggplant Caponata and Whole Roasted Turkey Breast With Sage and Prosciutto.

This is a great party book, too, with recipes for plenty of appetizers, side dishes, rubs, sauces and marinades. There's even a dessert section that invites the daring to make cookies and cake on the grill.

Purviance is expert at illustrating techniques. There's not only a photo of a perfectly grilled shrimp to go along with his written directions, but one that's overdone and one that's undercooked.

That's just one of many nuggets of helpful advice. Purviance educates his readers on the tenderest and toughest cuts; how to store spice rubs; how to build and control a charcoal fire; how to truss a chicken. He-men may balk at the cute little stickers included at the back of the book to flag favorite recipes, but they come in handy, too.

The best thing about Real Grilling is that it may entice Dad to make his own Father's Day feast. Filet Mignon With Lemon-Parsley Butter is worthy of the occasion. Just a pat of the seasoned butter gave the tender meat extra zing, and put an already-decadent dish over the top.

Shrimp cocktail made a divine starter. Thanks to Purviance's directions, the shrimp turned out firm and juicy. They stood up beautifully to a zesty cocktail sauce.

Grilled peaches and blackberry sauce over vanilla frozen yogurt provided a delicious finale, even though our peaches were less than perfect. Grilling drew out their sweetness and added a hint of smoke.

Filet Mignon With Lemon- Parsley Butter

Serves 4

BUTTER:

4 tablespoons unsalted butter, softened

1 tablespoon finely chopped fresh Italian parsley

1/2 teaspoon grated lemon zest

1 teaspoon fresh lemon juice

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

BEEF:

4 filets mignons, about 8 ounces each and 1 1/4 inches thick

extra-virgin olive oil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

To make the butter: In a small bowl, combine the butter ingredients. Using the back of a fork, mash and stir until evenly distributed. Cover and refrigerate until ready to serve.

Allow the filets mignons to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray both sides with oil. Season evenly with the salt and pepper. Grill over direct high heat until cooked to your desired doneness, 8 to 10 minutes for medium-rare, turning once.

Transfer each filet to a serving plate and place a tablespoon of the butter on top to melt. Serve warm.

Per serving: 461 calories; 48 grams protein; 28 grams fat; 14 grams saturated fat; 0 grams carbohydrate; 0 grams fiber; 173 milligrams cholesterol; 608 milligrams sodium

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