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How to grill perfect lemon-ginger chicken
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Short Description: Lemon-ginger grilled chicken is. a delicious example that can also be. broiled ( recipes follow). Serve it. with potatoes boiled with saffron ...
Content Inside: 6 | LMT SABOR WEDNESDAY, MAY 18, 2005 WEDNESDAY, MAY 18, 2005 LMT SABOR | 3 How to grill perfect lemon-ginger chicken Light `n By THE CULINARYINSTITUTE OF AMERICA ASSOCIATED PRESS Right HYDE PARK, N.Y. -- All around the country, longer days and warmer weather leave no excuse not to dust off the grill and get cook- ing (if there had ever been a sea- From both sides: sonal hiatus from it). Minimal preparation, quick cooking times and easy cleanup make grilling a fundamental cook- author eyes slim ing technique worth mastering. With the added benefit of giving a smoky essence to food, grilling is By ALISON ARNETT "French women eat smaller por- ideal for preparing a variety of light THE BOSTON GLOBE tions of more things." "French and flavorful dishes. women don't snack all the time." Lemon-ginger grilled chicken is Her book sales in the United "French women take the stairs a delicious example that can also be States are projected at a million and whenever possible." broiled (recipes follow). Serve it a half copies by the end of the year. Guiliano, small, perfectly coifed, with potatoes boiled with saffron Readings from Ireland to Australia and wearing a pale turquoise Photo By Cattlemen's Beef Board | AP and parsley for a savory pairing are crowded with fans, and she's ruched silk jacket, talks of her best- Three-Way Marinated Beef Steak, a versatile preparation for a meaty main course that's healthier as it's low in fat. Lean flank steak is suitable for any outdoor gathering. having trouble squeezing in televi- selling book - months after publica- When it comes to grilling, skill sion appearances around her day tion, she's also a bestseller in sever- marinated in an oil and vinegar vinaigrette, accented with garlic and pepper. Asian, or Mexican variations can be made, too. comes with time. Experience will job. al European and Asian countries - eliminate challenging guesswork, But Mireille Guiliano, author of as a mission to change the way peo- such as determining when food has "French Women Don't Get Fat" ple view food. "French Women" been thoroughly cooked. However, (Alfred A. Knopf), now translated grew out of friends' asking her how, Proper marinade transforms with a few general guidelines to fol- into 10 languages, is sitting at a ban- since she was passionate about food low, it's not hard to grill a satisfying quette in the Federalist restaurant and wine, she avoided getting fat. meal in a matter of minutes. From the and manages to look serene. For years, she would laugh and sim- preparation of the grill to knowing The first stage in preparing Lemon-Ginger Chicken, as chicken thighs are placed, presenta- Photos by Ben Fink/Lebhar-Friedman | AP As soon as she sat down, a slim ply say that the French have their beef into low-fat grill choice where to place food for optimal cook- tion side down, on the preheated grill where they cook for about 6 minutes before being Lemon-Ginger Grilled Chicken served with boiled potatoes, saffron and parsley. Recipes are flute of Champagne was placed in secrets. Finally she decided to put ing, try these tips for grilling success: turned over. from The Culinary Institute of America's `Gourmet Meals in Minutes' cookbook. front of her, explains Guiliano, who her philosophy down on paper. ASSOCIATED PRESS A lean steak is a good place to From that it's easy to switch to an --Preparing the grill: Remove is president and CEO of the The slender book, printed with start. Glance at the recipes below Asian or Mexican variation by charred particles with a stiff brush more is low. longer period to cook. Place these avoid piercing the food and losing associate professor in culinary arts Champagne company Clicquot, Inc. a whimsical drawing of a tiny Grilling season can be a chal- with their choice of tasty topnotes adding a few extra ingredients. before each use. Once clean, use a --Cutting uniform thicknesses: If pieces over the areas with fewer or juices. To mark foods with a cross- at The Culinary Institute of But before tasting it, she asks the French poodle pulling a woman lenge for the home chef who wants to add by way of marinades, and With any variation, a 3-ounce chimney starter to light coals. Allow you're grilling more than one type no coals. hatch, rotate the food when it is three- America, warns. "Many items waiter for some bread. "Wine is pulling a grocery cart, is not a diet to please hungry diners yet sur- declare the challenge met. cooked serving of the steak has the coals to smolder until covered of food for the same meal, cut all the --Marking the first side: Place the fourths cooked on the first side. intended for grilling benefit from food," Guiliano says, adding that the book, and it's this element that prise them occasionally with varia- Remember to allow six hours or only 8 or 9 grams of fat. with white ash. (If you're using a food into the same thickness. Cook presentation side down on the grill. --Lifting the lid: Because the being marinated prior to cooking. habit of young American women to Guiliano thinks is part of its suc- tions on a familiar theme. overnight for marinating time. The Grilled vegetables would make gas grill, preheat it.) You can create the denser foods a few minutes When it comes into contact with the grill lid regulates temperature, keep This technique adds flavor and drink three glasses of chardonnay cess. She writes about the differ- Another challenge is to keep marinades themselves are quick to a fine accompaniment to any of the zones of varying temperature by before starting more tender items. heated rods, distinct marks will char it closed to speed the cooking time. complexity, and will also help with or brightly colored cocktails before ences between the way Americans the experiment in the healthy prepare: The basic starter is an variations, once you have the grill gathering the coals into a pile to one --Cooking the food perfectly: onto its surface. Cook the food undis- This also reduces flare ups. moisture retention." dinner is "insane" and means they view eating - on the run, big por- range, avoiding overloads of fat olive oil and vinegar vinaigrette, going -- try asparagus, mushrooms side of the grill. To gauge the heat Lightly coat food with oil to prevent turbed until it is ready to turn it over. Remember that lifting the lid low- The following recipes are from can never really savor their food. tions, indulgences, and snacks - and calories. accented with garlic and pepper. and-or tomatoes. level, count how long you can hold it from sticking to the grill. Foods This develops better flavor and ers the temperature. The Culinary Institute of America's Born in France, Guiliano had an and the French model of eating your hand 1 inch above the grill: 1 to with short cooking times should be allows the food to release naturally "Grilling is an aggressive cook- "Gourmet Meals in Minutes" cook- early brush with American food- slowly and savoring meals with 2 seconds is high heat, 3 to 5 sec- grilled directly above the coals. from the grill without sticking or ing method that can dry out foods if book (Lebhar-Freidman, 2004, ways when she lived as an exchange friends. THREE-WAYMARINATED BEEF STEAK onds is medium and 6 seconds or Larger pieces require a slower and tearing. Use a spatula or tongs to not done properly," Bruce Mattel, $40). student with a family in Weston. Over dinner, she admits that the After a year of chocolate chip cook- hectic pace of life here can conspire (Preparation and cooking time minutes for medium rare to medi- Mexican Marinade variation: ies and other snacks, she returned against leisurely meals. But she 35 minutes, plus 6 hours or um doneness, turning occasionally. Prepare recipe as directed, adding home 25 pounds heavier - to her insists that eating three meals a day overnight marinating time) Carve steak across the grain into the following marinade ingredi- LEMON-GINGER GRILLED CHICKEN and her family's chagrin. that include small portions, avoid- Ingredients slices. ents: Her battle to return to a typical ing processed foods, and "paying 1 pound beef flank steak (see note) Makes 4 servings. 1 tablespoon lime juice Ingredients 1 tablespoon peanut oil Combine the lemon zest, lemon Lightly coat the chicken and grill preheat on high. Broil the chicken svelte French figure provides the attention to what you eat," along For the Basic Marinade: Nutrition information per serv- 1 teaspoon cumin 4 tablespoons lemon zest 1 tablespoon salt, or to taste juice, ginger, brown sugar, oil, salt with oil. Preheat the grill. Grill the until cooked through.) basis for Guiliano's diet wisdom. As with walking, can work wonders. ¼ cup prepared olive oil and vine- ing (steak with basic marinade): 1 teaspoon chipotle chili powder 2/3 cup lemon juice 4 Szechwan chili peppers, dried, and chilies in a ziplock plastic bag. chicken until cooked through, about Makes 8 servings. she slowly savors a three-course Her voice purrs a little over conso- gar vinaigrette, or prepared 174 cal., 24 g pro., 1 g carbo., 8 g fat, ½ teaspoon salt 4 teaspoons ginger, peeled and seeds removed Add the chicken, squeeze out the air, 6 minutes per side. (This recipe can Nutrition information per serv- meal, talking of her mother's golden nants, and she frequently mentions Italian-style vinaigrette 111 mg sodium, 42 mg chol. Nutrition information per minced 3 pounds chicken thighs, boneless, and seal the bag; turn to coat the also be prepared using a broiler. If ing: 400 cal., 30 g pro., 5 g carbo., 28 fried beignets and what she cooked that American women are too hard 1 teaspoon minced garlic serving (steak with Mexican 4 teaspoons light brown sugar, firm- skinless chicken. Refrigerate, turning the broiling, position the rack about 5 g fat, 570 mg sodium, 145 mg chol., for her American husband last on themselves, but she's quite firm. ¼ teaspoon coarsely ground black Asian Marinade variation: marinade): 176 cal., 24 g pro., 2 g ly packed Directions bag occasionally, at least 15 minutes. inches from the heat source and less than 1 g fiber. Saturday (sauteed scallops with "You think you're hungry but you're pepper Prepare recipe as directed, adding carbo., 8 g fat, 257 mg sodium, 42 vegetables and golden potatoes, not. Have a glass of water instead." Directions the following marinade ingredi- mg chol. with pineapple for dessert), it's This may be the genius of Combine marinade ingredients ents: Note: Beef top round steak, cut obvious she follows her own advice. Guiliano's book: With this French in small bowl. Place beef steak 2 tablespoons reduced-sodium soy 1-inch thick, may be substituted for BOILED POTATOES WITH SAFFRON AND PARSLEY Even her publishers are sur- woman's voice lodged in the brain, and marinade in food-safe plastic sauce the beef flank steak. Prepare recipe prised by the sales of "French maybe keeping the hands out of the bag; turn steak to coat. Close bag 2 tablespoons fresh ginger as directed and grill top round Ingredients Freshly ground black pepper, to taste Drain the potatoes. Return them to per as needed. Culinary Institute of America's Women." The book is an "incredi- bag of chips and the feet moving up securely and marinate in refriger- 1 tablespoon brown sugar steak, uncovered, 16 to 18 minutes 2 pounds baby red potatoes Directions the pot and dry briefly over very Makes 8 servings. "Gourmet Meals in Minutes" cook- ble" success and "the book of the the staircase will be a snap. At least ator 6 hours or as long as 1 tablespoon toasted sesame seeds for medium-rare doneness, turning Pinch saffron Place the potatoes in a pot with low heat until the steam evapo- Nutrition information serving: book, Lebhar-Freidman, 2004, $40, moment," says Paul Bogaards, exec- until the next craze comes along. overnight, turning occasionally. 1½ teaspoons sesame oil occasionally. 2½ tablespoons salt enough cold water to cover by rates from the potatoes. Heat the 150 cal., 2 g pro., 24 g carbo., 6 g fat, available for at bookstores nation- utive director of publicity. Our meal ends with a few spoon- Remove steak from marinade; Nutrition information per serv- (Recipe developed for AP by the 4 tablespoons butter about 2 inches. Add the saffron and butter in a large saute pan, and add 450 mg sodium, 15 mg chol., 2 g fiber. wide or at: After reading this slender book, fuls of creme brulee and a discus- discard marinade. Place steak on ing (steak with Asian marinade): Cattlemen's Beef Board and the 4 tablespoons parsley, chopped salt. Simmer the potatoes until just the parsley and potatoes. Toss gen- (These recipes and 200 others http://www.prochef.com/fbi/text what lingers are Guiliano's three sion of dark chocolate - all part of grid over medium, ash-covered 199 cal., 24 g pro., 4 g carbo., 9 g fat, National Cattlemen's Beef Salt, to taste tender, about 15 to 18 minutes. tly and season with salt and pep- are explained and illustrated in The books.html pages of aphorisms, reminding: life's pleasures. coals. Grill, uncovered, 17 to 21 263 mg sodium, 42 mg chol. Association)
