The goslings are in the creek. The fish are spawning. The daffodils, hyacinths, and tulips are up. The tomato seedlings are getting ready for transplant. The radishes and lettuces are sprouting. I’d say the sun was out, but that may be stretching the truth a bit in Erie. And the Golden Snowglobe contest is finally over.
Spring is here. Erie won.
My non-competitive nature could give a hoot about the latter. I’m ecstatic about the former.
I’m a spring kind of gal. I was born in the spring. I’m like a plant. I thrive on sun, water, and warmth. If I never wear another pair of jeans, turtleneck, or sweater again, I will be a happy camper. That’s because I’m a dress and skort kind of gal. Goes with spring, summer, and even parts of fall.
I’m also a grill kind a gal. Give me fire and I’m a happy cooker. I cook with both the Big Green Egg (charcoal) and a gas grill. Depends on my mood. And tastes.
I have lots of toys for winter cooking. Each year I add another (or two). In the fall I added the InstaPot. Makes a mean broth, mushroom risotto, beans, and more. Sous vide cooking (hot water bath) was also a hit. Makes an awesome poached chicken and salmon. Both devices require little attending (the sous vide even works off an app on my phone).
Yet nothing gives me more cooking joy than fire – whether it be for fish, steak, chicken, pork, lamb, or even vegetables. I make a really mean grilled ratatouille. And pizza. And cobblers.
Each year I’m honored Karen Duran asks me to be a judge for Duran’s Down Home Days Cast Iron Cookoff at the Waterford Fair Grounds – May 19 and 20. The teams cook over an open fire in various categories over the two days – vegetable, dessert, protein, etc – using secret ingredients they find out on cooking day. The competitors are amazingly creative in their use of the secret ingredient (some coming up with 3 variations on one plate) and their dedication. One year it snowed.
5 tips for cooking protein over an open fire:
- Pound your chicken breasts so they are uniformly thick, about 3/4 of an inch.
- Brine your chicken, turkey, or pork. The night before, fill a zip baggie with 1/3 cup kosher salt and 1/4 cup sugar in 2 quarts water (Serious Eats). You can add seasonings like lemon, rosemary, thyme, peppercorns. Add your chicken or pork (this works for about 2 pounds) for at least 30 minutes, or overnight. Remove from brine and pat dry about a half hour before cooking. Brush with a neutral oil. You can add a rub at this point.
- For steaks, I like to dry brine/r. You can read more about it here and here.I rub the steaks with salt and pepper (or seasoned salt and pepper). Place on a rack on a baking sheet (or a plate) uncovered in the refrigerator the night before cooking (ideally 24 to 72 hours). Alton Brown wraps his in paper towels and does this 4 days before cooking. I rarely think that far ahead. Remove from fridge 30 to 60 minutes before grilling.
- For fish steaks (tuna, swordfish, salmon steaks), make sure it is well oiled. I like a semi-neutral-flavored oil like sunflower/olive oil blend. Or use canola oil. Do not use extra-virgin olive oil because that is not for grilling. I do not use “vegetable” oil because that is soy based and I’m sensitive to soy. For traditional oven-baked fish, I will also use the grill (keeps the smell outside and adds a little extra flavor.) Just cook it on a sheet of heavy-foil with the edges folded or crimped up to keep the juices from running out.
- Use a timer. Yes. I use a timer and I’ve been doing this for nearly 4 decades. Cooking times depend on thickness and the protein. In general, I flip after 5 minutes. I then cook another 3 to 5 more minutes. A thermometer will be your best bet for telling the doneness of chicken (technically 165 degrees), but if you take a knife point to the middle of a chicken breast and insert about 1/4 inch – see if the juices run clear. That’s a good sign.
I’m a huge fan of an espresso rubbed grilled steak – sliced – and then served on top of a salad. It’s a sure taste of spring. You can buy the rub – or make this one from Ina Garten.
You can find as many different recipes for grilled steak as there are for grilling it. I’m a big fan of direct heat, high, on both sides. You do need to be mindful because if you are cooking a ribeye or New York strip with a nice fat ratio, you might get grill flare ups. Best to stand by so your steak isn’t cooked beyond repair.
3 tips for steaks
- Don’t poke when grilling. Or squish. Or squash.
- Flip once.
- Don’t cut until the steak has rested for 5 minutes. This allows the meat to settle, relax, and retain those lovely juices.