The Indoor Grilling Cookbook. Williams Sonoma Test Kitchen

The Indoor Grilling Cookbook - Williams Sonoma Test Kitchen


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      PhotographsErin Scott

      COOKBOOK

      INDOOR

      GRILLING

      THE

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      CONTENTS

      Introducing Indoor Grilling 7Smokeless Electric Grill Features 8Stove-Top Grill Features 10

      Tips for Indoor Grilling 13

      Recipes 14

      Index 59

      

      

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      Grilled Branzino with Lemon & Fresh Herbs (page 38)

      

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      Spatchcocked Chicken with

      Herb Butter & Grilled Garlic Heads (page 31)

      

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      7

      IntroducingIndoor Grilling

      Outfit your kitchen with a stove-top grill pan or a countertop electric grill and you’ll be serving grilled dishes any day of the year—in summer and winter, in sun and snow. Simple to use and easy to store, these no-fuss indoor grills provide consistent temperatures and optimal control for fast, even searing and cooking. That translates to meats,chicken, fish,vegetables, and fruits with perfectlycaramelized exteriors and juicy, full of flavor interiors.

      Stove-top grill pans are typically made of cast iron, have raised edges, and feature a ridged cooking surface that not only gives you the caramelized sear marks of an outdoor grill but also elevates the food above any drippings. They are designed to fit on a stove top over one or two burners, depending on the size and shape of the pan, and once they’re smoking hot, they retain the heat, which helps guarantee even browning. Electric indoor grills sit comfortably on a countertop or table, heat quickly, sometimes come with interchangeable nonstick grids for different types of foods, have a below-grid tray to capture drippings, and promise nearly smoke-free grilling.

      In these pages, you’ll discover how to use these versatile specialty grills to create a variety of delicious and inspired dishes, including Rosemary-Garlic Lamb Chops with Hot Honey (page 37), Grilled Prawns with White Beans & Pesto (page 41), Grilled Whole Branzino with Lemons & Fresh Herbs (page 38), and Grilled Flatbreads with Burrata & Blistered Cherry Tomatoes (page 17). All the recipes that follow rely on just three easy-to-master steps—prep the ingredients, preheat the grill, then sear and cook—for turning out quick, easy, flavorful dishes. From kebabs to burgers, salads to stone fruit, indoor grilling will become your favorite go-to cooking method.

      

      

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      SMOKELESS ELECTRIC GRILL FEATURES

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      DRIP TRAY

      Drippings collect in an easy-to-remove tray that also helps prevent smoke

      COMPACT SIZE

      Fits comfortably on mostcountertops or tables

      NONSTICK SURFACE

      Dishwasher-safe nonstick grid requires only a thin film of oil

      EASY TO HANDLE

      Wide handles are easy to grasp, even when wearingheat-resistant mitts

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      HEAVY CAST IRON

      Readily absorbs and retains heat for perfect searing and even cooking

      SHALLOWSIDES

      Shallow sides, typically sloping, allow for easy maneuveringof foods

      DESIGNED FOR STOVE TOPS Depending on their sizeand shape, pans fit over one or two burners

      STOVE-TOP GRILL PAN FEATURES

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      COLORFUL ACCENTS

      Bright colors makepans attractiveenough togo from stove to table

      RIDGED COOKING SURFACE Pronounced ridges ensure classic grill marks and hold foods above their drippings

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      Aluminum foil packets not only make grilling individual servings easy—especially if the recipe calls for a sauce or syrup—but also simplify cleanup.

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      13

      Tips for Indoor Grilling

      Dreaming of a thick, juicy grilled burger or porterhouse steak on a cold, rainy night? With an indoor grill—stove top or electric—you can satisfy that craving rain or shine. Plus, these versatile grills mimic outdoor cooking with much less fuss. Here are some helpful tips to ensure success.

      • To oil the pan or grid, select an oil with a high smoking point, such as canola, safflower, avocado, grapeseed, or light olive oil. Using tongs, dip a tightly crushed wad of paper towel into a small bowl of the oil, allowing the excess to drip off, then brush the hot cooking surface lightly and evenly with the saturated towel.

      • Make sure the pan or grid is perfectly clean, then preheat fully before adding any ingredients to the cooking surface. This will take about 5 minutes for a stove-top pan. The pan is ready when you see a few light wisps of smoke—a signal the surface is hot enough to create grill marks. Alternatively, flick a few drops of water onto the hot surface; if they evaporate on contact, the pan is ready. For an electric grill, follow the manufacturer’sdirections for preheating.

      • For


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