Before you purchase an outdoor grill, think about your style and preferences. Do you have the patience and flexibility for charcoal grilling, or would you prefer a gas grill for convenient weeknight grilling? Or maybe traditional low-tech cooking over a campfire appeals to you. If that’s the case, keep in mind that many of the recipes in this book can also be prepared over an open fire.
Using a gas grill is probably the easiest method of outdoor grilling. Thanks to a propane tank, it’s only a matter of turning a few knobs, and you’ll be cooking with fire—literally. As an added bonus, gas grills are quick to heat up (just preheat for ten minutes) and easy to clean. On the downside, some die-hard grillers feel gas grills don’t create authentic grill flavors and prefer charcoal or wood for the heat source. If you choose to use a gas grill, however, you can compensate by using the techniques in the section Maximizing Grill Flavors (page 8).
If a gas grill doesn’t have individual burner controls, the entire grill will heat to one temperature. Multiple burners are a better option, offering more control and allowing the cook to use hotter or cooler sections of the grill as needed. Another feature to keep in mind is the size of the grill surface. Chances are you’ll want a lot of space, and it can be a hassle to need more space than you have.
Gas grills can be expensive, but with proper care they will last for years. As with all technology, the cost of high-end features is coming down as they become more widely available. One very convenient feature showing up in more reasonably priced grills is a built-in thermometer. However, if your grill, or the grill of your dreams, doesn’t have one, no problem. An oven thermometer can be used instead.
To be ready to grill at a moment’s notice, always keep an extra propane tank on hand. Be sure the propane tank is securely and safely hooked up and that there is no gas smell, which might indicate a leak. Preheat the grill for about ten minutes before cooking. When you’re finished cooking, turn off the burners and propane tank. It’s easiest to clean the grill grates while they’re still warm. Follow the manufacturer’s instructions for cleaning.
A distinct advantage of charcoal grills is that they are portable, making them ideal for on-the-go lifestyles. It takes a little practice to get the charcoal burning, and sometimes it takes longer than you’d like for the fire to get hot enough for cooking. On the upside, there’s something to be said for the ritual of fire building, as long as time isn’t an issue. Plus, by arranging the charcoal, it’s easy to create hotter spots on the grill. As a rule, charcoal grills are less expensive than gas grills.
Using Pots and Pans on an outdoor Grill
If you’ve heated up an outdoor grill for cooking a portion of your meal, you might want to go ahead and cook other dishes on the grill at the same time. As long as you use grillsafe, flameproof cookware there’s no reason why you can’t put a skillet or saucepan on the grill. Cast iron is an excellent choice, but grill-safe cookware made from other materials is also available. Just be sure to choose heavy pieces that don’t have plastic handles or other parts that could melt or be damaged if exposed to high heat. With this approach, you could easily prepare everything for a meal right on the grill, saving you from having to run in and out of the house.
Plan ahead so the grill will be hot enough for cooking at the right time. Fire needs air, so open the vents of the grill. A chimney starter (discussed later in this chapter) is the easiest way to get a charcoal grill going quickly. Follow the instructions for the chimney starter, dumping the starter coals into the grill when they’re coated with a thin layer of ash. Spread the starter coals in the grill and then add the cooking charcoal, spreading it evenly too. It may take twenty to thirty minutes for the chimney starter and coals to be ready for cooking, so it’s important to plan ahead.
The top vent is used to control the temperature, while the bottom vent should be left open to allow air to feed the fire. When you’re done cooking, let the embers cool completely before removing them to an ash can (it’s essential to have an ash can to safely dispose of the ashes).
If your budget and storage space permit, you might eventually want to have all three indoor grill options: a cast-iron grill pan, a nonstick grill pan, and an electric grill. It’s easy to find uses for all three. If you opt for just one, an electric grill, while the most expensive, is also the most versatile. Electric grills are often on sale at big box stores.
There are two kinds of grill pans: cast-iron and nonstick. Cast-iron grill pans, when properly seasoned, are virtually nonstick. They can also be heavy. These are ideal for making grilled flatbreads, pizzas, and panini indoors. One popular brand of cast-iron cookware offers a reversible grill pan with a smooth side in addition to the ridged side. While that versatility may seem tempting, once the smooth side is seasoned, it can’t be placed against a stove burner.
Nonstick grill pans give bold grilling marks. Just be aware that even though they are nonstick, cleaning the valleys between the ridges can be challenging.
When using a grill pan on the stove, it’s natural for it to smoke. That’s part of what gives the food authentic grill flavor, but it can also set off smoke detectors. Thankfully, in this case, where there’s smoke, there isn’t fire.
Also called grillers or griddles, electric grills often have interchangeable plates, which offer tremendous flexibility. Some electric grills have three different plates: smooth plates, which are ideal for pancakes or toasted sandwiches; ridged plates, which are wonderful for everything else and are used in this book unless otherwise stated; and waffle plates. For even more options, some brands can be opened flat to give a large, open grilling surface with either smooth or ridged plates or both.
The interchangeable plates eliminate the need for extra appliances and are easy to clean. However, they do take up cabinet space. In most situations, it’s best to cook with electric grills open, to mimic a grill pan. When they’re closed, moist foods tend to steam more than grill. When the grill is open, cooking may take slightly longer, but the end results are worth it. Read Maximizing Grill Flavors (page 8) for helpful techniques for getting the best results from an electric grill.
For certain foods, however, such as sandwiches, it’s best to cook with the grill closed (this is indicated in the recipes in this book). For the most even cooking, it’s important to keep the grill plates flat and level. Sometimes the thickness of the food causes the lid to rise in the front. When this happens, the plates can’t make full contact with the food. To counteract this, use a wooden spoon to slightly raise the top plate near the back of the grill to better level the plates.
For indoor grilling, your kitchen is probably already adequately equipped. For outdoor grilling, several standard tools are needed. A quick perusal of the grilling aisle at your favorite hardware or home store will be eye-opening. The number of new and unique grilling tools seems to grow daily. Although some are worthwhile, many others aren’t practical or necessary for vegan cooking. Start with the basics and build your collection as your grilling experience grows.
Ash can. A metal ash can is vital for disposing ashes when using a charcoal grill. Be sure the charcoal is completely burnt out before transferring the ashes, and keep the can covered and away from other flammable items in case it heats up or sparks. For added safety, douse the ashes with water before disposal.
Assorted jars with lids. We all save little jars, don’t we? Lidded jars are perfect for batches of marinade, but plastic containers or even small bowls also work well. The benefit of a jar is being able to grab a marinade from the refrigerator, shake it, and go. It’s also a good way to reuse, rather than simply recycle, which is always a plus.
Basting brushes. To get every last bit of flavor from a marinade, brush the leftovers on the food as it cooks using a silicon basting brush. Silicon brushes can withstand very high temperatures and can be washed in a dishwasher. A long handle is preferable, to keep your hands and arms further from the heat of the grill.
Chimney starter. As mentioned, a chimney starter is the easiest way to jump-start a charcoal grill. Charcoal is confined to a can and heats to the point where it is coated with a layer of ash more quickly than if it is simply started in the grill. Refer to the instructions that come with the starter for the best results.
Foil roasting pans. Keep several different sizes of foil pans on hand. Recipes that require stirring, such as Grilled Ratatouille (page 132) and Cowboy Spaghetti (page 106) are much easier to make in these pans. If you take food to cook on somebody else’s grill, using a foil pan ensures that the food won’t touch any possible meat residue on the grill surface. If the pans are treated gently, they can be reused several times.
Grill sheet. When cooking foods that might fall between the grates of an outdoor grill, a grill sheet comes in handy. This is a large metal sheet perforated with many holes to allow cooking while preventing smaller food items from falling through. A grill sheet can also be used to create a barrier between the food and a questionable grill surface that may have been used to cook meat.
Heavy-duty baking mitt. Just like you wouldn’t grab a hot pot without using pot holders, don’t reach over the grill without using a baking mitt. Wear it like you mean business.
Nonreactive cookware. Nonreactive cookware refers to cookware that won't react with acids and is made of glass, ceramic, or stainless steel, or is enamel-coated.
Skewers. Both wooden and metal skewers are available. If using wooden skewers, be sure to soak them in water for at least thirty minutes before putting them on the grill. Metal skewers are reusable and come in straight sticks, swirls, or even bendable shapes. When using metal skewers, lightly oil or mist them with cooking spray so the food will slide off more easily.
Smoker box. A smoker box is a small metal container that can be used under the grill grates of a gas grill to impart a smoky flavor to foods. If using a gas grill, don’t be caught without a smoker box, or try your hand at making the homemade foil packets described on page 11. While these aren’t essential, the smoke they create goes a long way in creating flavor.
Spray bottle. A spray bottle isn’t necessary, but it is handy to have. Fill the bottle with juice, wine, beer, or broth to spritz food while cooking for yet another layer of flavor.
Stovetop smoker. A stovetop smoker is a covered metal pan that can be used on the stove or a grill. Wood chips are spread in the bottom, and food is placed on a rack above the chips so the smoke from the chips can surround it. A stovetop smoker can be used for proteins or vegetables. Plus, it’s just plain fun for experimenting with.
Thermometer. It might come as a surprise that a standard oven thermometer can be used right on the grill. However, it isn’t necessary to have a thermometer on the grill. When using a gas grill, the burner knobs make it easy to target a temperature range. In fact, the recipes in this book specify heat level rather than specific temperatures.
Tongs and turners. You probably already have tongs and turners in your kitchen. But for grilling you’ll want tools with long handles so you won’t have to reach over the grill. Tongs get a lot of use in oiling the grill (as described later in this chapter) and are handy for moving vegetables around. A turner allows you to carefully lift food from the grill while preserving the grill marks.
There’s just something about the smoky flavor of foods cooked on a charcoal grill that’s irresistible. To maximize that wonderful flavor, especially if using an electric grill, don’t be afraid to adapt the recipe. Adding smoked paprika or liquid smoke or substituting smoked salt for regular salt will enhance the smoky flavor. Another option is to add little Smoke Booster (page 161) to a marinade or use it for basting. Keep in mind that seasonings and marinades can change in character when heated. For example, smoked paprika has more flavor once it’s heated. The flavors of ingredients such as vinegar or wine tend to intensify. When adding spices, remember the old adage that you can add flavor, but you can’t take it out, so start with a small amount and add more to taste.
About Heat Levels
If you want to use a thermometer when you grill, the following list provides the temperature range for each heat level in this book:
Low
below 325 degrees F
Medium-low
325 to 350 degrees F
Medium
350 to 375 degrees F
Medium-high
375 to 400 degrees F
High
above 400 degrees F
Flavor can be added to grilled foods at many points along the way. Use the methods discussed in this section as you wish, and consider combining two or more of these options for bigger, bolder taste.
Marinating is your first opportunity to create a grilled masterpiece, infusing flavor into the food. After marinating, try a spice rub to add flavor to the surface. When grilling, use a smoker box or improvise one with a foil packet for extra depth of flavor.
Basting, a fancy way of saying “brushing with liquid flavorings while cooking,” is another way to boost flavor. Alternatively, you can fill a spray bottle with a flavorful liquid, such as beer, wine, or juice, and spritz the food while it’s cooking.
Finally, after removing the food from the grill, toss it in a sauce or glaze to finish it. All of these methods are presented in different recipes in this book. As you become more familiar with these methods of maximizing flavor, you can begin to improvise and create your own recipes to satisfy your tastes.
By combining a few basic ingredients in a marinade, you can infuse foods with flavor. The first step is to determine the flavor profile you want to create. Herbs and spices are a good starting point. Choose dried herbs if the food will marinate for a long time, and fresh herbs if it will be cooked within twelve hours.
Next, add oil. Only a small amount of oil is needed to keep the food moist. Olive oil is frequently used, but consider more flavorful oils, such as toasted sesame oil or hot chile oil. Acidic ingredients, such as fresh citrus juice, vinegar, and wine, are essential because they work their way into the food, especially proteins, drawing out inherent flavors.
Other great additions are ingredients often referred to as aromatics: garlic, ginger, and any type of onion. A thickener, such as ketchup, prepared mustard, or tomato paste isn’t always necessary, but it can help the marinade stick to the food. It’s a good idea to add a small amount of a sweetener to round out the flavors and help them work together. Liquid sweeteners, such as agave nectar, barley malt, brown rice syrup, maple syrup, or molasses, can do double duty as thickeners.
Once you’ve created a potent and concentrated base, add just enough broth to extend the ingredients sufficiently to soak the food. Finish the marinade with salt and ground pepper, or use alternatives that can provide even more flavor, such as tamari, vegan Worcestershire sauce, white pepper, or lemon pepper. Mix the ingredients well. Add the food and turn it until well coated. Now you have a quick and easy start on a later meal.
After placing the food in the marinade, cover the container and refrigerate until you’re ready to cook. Most marinated foods can be cooked after about one hour of marinating, but for more flexibility and flavor, the food can stay in the marinade for up to three days unless a recipe indicates otherwise.
Rubs, made from a combination of spices, herbs, and seasonings, can either be dry, with no liquid added, or wet, incorporating a small amount of broth, oil, wine, or other liquid. Dry rubs are a good choice for moist foods and adhere well to seitan and steamed tempeh, whereas wet rubs adhere well to dry foods and tend to work better on more permeable foods, such as portobello mushrooms or tofu.
About Wood Chips
Many different types of wood chips are available. Some of the most popular are mesquite, hickory, cherry, and apple. Each lends a different taste to foods, with the scent of the wood indicating the flavor it will add. The boldest-tasting wood is mesquite, which also burns hotter than most others, so it’s a great way to generate flavor quickly. Hickory has the second strongest aroma and provides what many people think of as traditional grill flavor. Cherry and apple are milder and sweeter. A fun option is to combine various wood chips to create your own custom blend.
While shopping for wood chips, you may also see wood chunks. The chips, which are smaller and burn more quickly, are preferred for vegan cooking. Plant foods spend less time on the grill than animal-based foods; therefore, it’s optimal to produce the smoke more rapidly to maximize the flavor. If you happen to have some wood chunks on hand, combine the chips and chunks in a three-to-one ratio for a longer smoke time. This type of combination is also handy for cooking several courses on the grill.
Whether dry or wet, rubs are a convenient and quick way to increase flavor because they don’t require preplanning, as marinades do. A rub can be used for an initial infusion of flavor or as a finishing touch. Rubs that have a bit of sweetener tend to caramelize on the outside of the food, adding even more flavor. Just be aware that both wet and dry rubs can impart an intense flavor, so use them with care.
When grilling outdoors, one of the easiest ways to add flavor is by using a grill smoker box or foil packet. Smoker boxes are small metal boxes with vent holes. The box is filled with wood chips that have been soaked in water for at least thirty minutes and then is put beneath the grate, on top of the heat source. The chips catch fire, creating smoke that seeps through the holes, adding flavor to the food above. Smoke infuses the food most effectively when the grill is closed, so keep the lid shut as much as possible when using a smoker box.
For a homemade version of a smoker box, soak wood chips in water, drain them, and then wrap them in a foil packet. The packets can be kept in the freezer for impromptu grilling, and you can use them straight from the freezer. Before using the packet, poke a few holes in it with a fork.
Now that we’ve talked about how to boost flavor, let’s take a look at some general information about grilling. For starters, be sure to familiarize yourself with your grill. All grills have hot spots. Knowing where they are will help you grill foods without charring them excessively. You can also move cooked foods to a cooler spot to more easily coordinate the timing of different components of a meal.
Before placing food on the grill, oil the grates, the food, or both. Depending on the ingredient, it’s sometimes easier to oil the food, as with portobello mushrooms. To oil the grates, put a small amount of canola oil on a paper towel. Use long-handled tongs to hold the paper towel and wipe it over the grates. Be careful, as the oil may cause flare-ups and the paper towel could catch fire. Alternatively, you can mist the cold grates with cooking spray instead.
Using a thermometer is a big help in maintaining the proper temperature for cooking. Yet even if you use a thermometer, you’ll probably find you need to adjust the temperature. For gas grills, if the temperature isn’t hot enough, turn up the heat slightly. If it’s too high, simply open the top to release some heat. For charcoal grills, if the temperature isn’t high enough, partially close the top vent and allow the grill to heat up longer. (Don’t close the bottom vent, as that will put the fire out.) To decrease the temperature, open the top vents or remove the cover as needed. Because it can be difficult to precisely calibrate the temperature of a grill, and because the temperature will vary over time, when following recipes always use the doneness cues, not the cooking time, as your primary reference.
The more flat the surface of the food is, the easier it is to get crisp grill marks. Clean cuts will maximize how much of the surface is in contact with the grill. To increase contact with the grill, use a turner to gently press the food against the grates. This is especially helpful with foods that aren’t cut cleanly. However, be careful not to press out too much moisture. A spray bottle containing a liquid seasoning mixture is handy for replenishing moisture lost in this way.
When cooking foods that may fall between the grates, such as asparagus or green beans, you might want to use a grill sheet. Simply place the grill sheet on top of the grate and put the food on the grill sheet or follow the recipe directions. Although a grill sheet is handy, it isn’t necessary. Heavy-duty grill foil will also do the trick; just be careful not tear it when turning foods. Another option is to put the food on skewers.
When making indoor variations of recipes that require grill foil, substitute regular foil. Nonstick foil is convenient, but it’s almost as easy to just mist the foil with cooking spray.
Some dishes are likely to burn if placed directly on the grill grate; an example is Cinnamon Swirl (page 154), which is cooked in a skillet. To prevent burning, put an inverted cast-iron skillet on the grill to create a slightly higher cooking surface. Then put the food on top of the inverted skillet. To create an oven effect with a grill pan indoors, invert a large, heatproof bowl over the food.
Grill grates are easiest to clean while they’re still warm. Be sure to use the type of brush suggested by the manufacturer of your grill. Most often, a nonabrasive brush will do the job. If you forget to clean the grill after using it, do it next time you use the grill, once it’s preheated but before cooking.
Cooking outdoors may require adjustments. For example, if it’s cold out, the food may take longer to cook. If using a gas grill and the propane tank is less than half full, the flame may be weaker. As you gain experience, adjusting the grill or adapting other aspects of a recipe will become second nature.
Grill marks are also sometimes called hatch marks, crosshatch marks, or hash marks. Whatever you call them, the following simple technique will help you create them like a pro in minutes. First, the grill surface has to be hot—nearly smoking hot. It also has to be well oiled so the food doesn’t stick. If the food has a more presentable side (such as a portobello mushroom cap), grill that side first. Put the food on the grill, and let the grill do its work. When the food starts to slightly pull away from the grill, an indication that it’s cooking, carefully lift it using a turner to assess whether the bottom is well marked. If it’s not, you should be able to ease the food right back on the same ridges in the same way.
When the bottom is marked, lift the food, turn it 90 degrees (keeping the same side down), and put it back on the grill. It’s important to put it on the grill just once when you turn it, as any shifting will blur the grill marks. Once the first side is crosshatched, turn the food over and cook the other side in the same way. In the interest of space, these directions aren’t included in all recipes where relevant. However, this technique should be used whenever grilling portobello mushrooms, seitan, tempeh, tofu, or slabs of vegetables.
One of the best aspects of grilling is its impromptu nature. Doing a few basic tasks in advance will make it even easier to do some grilling on short notice. Tempeh and tofu benefit from some special handling, which I’ll discuss shortly. Seitan, tempeh, and tofu can be marinated in the refrigerator to be grilled at your convenience. Covered, all three can be kept in their marinade in the refrigerator for up to three days. The longer they marinate, the more flavorful they’ll be.
To add instant grill flavor to dishes, grill onions and roast peppers on the grill, and then keep them on hand to use in other dishes. When a recipe calls for roasted red bell peppers, it’s fine to substitute store-bought roasted bell peppers; just be sure to rinse them (to remove the salty brine) and then pat them dry before using them.
To help you plan ahead, whenever a recipe calls for another recipe as an ingredient, such as a sauce or marinated protein, I’ve given you a heads-up just below the recipe yield to let you know what you need to prepare in advance. Likewise, the advance preparation notes will alert you whenever preparation needs to begin an hour or longer before grilling, for example, when ingredients need to marinate or dough needs to rise.
To mellow tempeh’s somewhat bitter flavor, poach it before using it in recipes. Put about 3 inches of water in a large skillet and bring the water to a boil over high heat. Add the tempeh, decrease the temperature to low, and cook uncovered for 15 minutes. At this point the tempeh can be used as directed in a recipe. Keep in mind that hot tempeh absorbs flavors more readily than cold tempeh does, so if you’re marinating the tempeh, cut it and put it in the marinade as soon as it’s cool enough to handle.
I almost always have tofu marinating in the refrigerator. Most of the recipes in this book call for extra-firm tofu. For tofu to absorb flavors, its moisture should be pressed out before it’s marinated. Cut the tofu as directed in the recipe or into four slabs. Put the tofu between paper towels (or wrap it in a clean dish towel) on a plate or cutting board. Put a second plate or cutting board on top of the tofu. Put the tofu in the refrigerator and let it sit for at least 1 hour or longer before using it as directed in a recipe. The water content in tofu can vary depending on brand and variety, and it may be necessary to change the towels if they become soaked.
To grill onions, preheat a grill, grill pan, or electric grill to medium heat. Cut the onions into ½-inch-thick rounds, lightly mist them with olive oil spray, and sprinkle with salt and pepper. Put the onions on the grill and cook until marked, about 4 minutes. Turn over and cook until the other side is marked, about 4 minutes. (If using an electric grill, keep it open and cook a few minutes longer if necessary.) Stored in a covered container in the refrigerator, grilled onions will keep for 1 week.
To roast bell peppers or chiles outdoors, preheat a grill to high heat. Cut the peppers in half lengthwise. Remove the stems and seeds unless directed otherwise in the recipe. Lightly brush the peppers with olive oil, then put them on the grill cut-side down. Close the lid and cook until blackened, about 10 minutes, turning as necessary to blacken all sides. To prepare them indoors, preheat the broiler. Line a 13 x 9-inch baking pan with foil for easier cleanup. Prepare the peppers as for an outdoor grill, then place them in the pan cut-side down. Broil for about 8 minutes, turning as necessary, until evenly blackened. It’s preferable to overblacken rather than underblacken, as this will make it easier to remove the skins. Chiles are often used at this point (with blackened skins) unless a recipe requires that the skins be removed.
To remove the skins, transfer the peppers to a bowl while they’re still hot. Cover tightly with plastic wrap and let sit for about 20 minutes to allow the peppers to steam. This will loosen the skins. Using your fingers and a paring knife, remove and discard the skins. Stored in a covered container in the refrigerator, roasted peppers will keep for 1 week.
You’ll find information about some specific ingredients, especially those that are unusual, in the Glossary (page 179). However, I thought you might find it helpful to know a little about some of the more common ingredients that I always keep in my kitchen.
Beans. Canned beans are wonderfully convenient, and I always have some in the pantry. If you have the time, it’s even better to cook a big pot of beans and store them in the freezer in 1½-cup portions (about the amount in a typical can of beans). Stored in a covered container in the freezer, cooked beans will keep for 3 months.
Broth. If you make your own vegetable broth, good for you! If not, there are several vegan boxed broths on the market. They vary in how salty they are, so don’t add salt until you’ve added the broth, and then judiciously season with salt to taste. I prefer using salt-free vegetable broth.
Fruits and vegetables. When they are affordable, I buy organic fruit and vegetables. Look for locally grown vegetables in season too. Farmers’ markets are great places for finding the very freshest and best-tasting produce.
Herbs and spices. Dried herbs and spices are best used within a year of purchase. If possible, purchase them loose rather than packaged. This allows you to buy smaller amounts for enhanced freshness, and it’s usually more economical too.
Oils. Like many health-conscious cooks, I make an effort to use as little oil as possible. However, marinades do need some oil to help the food absorb flavors. The most frequently used oils in this book are olive oil, canola oil, and toasted sesame oil. Unless otherwise stated, regular olive oil is fine. I only use the more pricey extra-virgin olive oil when it won’t be heated, to showcase its delicate flavor and protect its monounsaturated fats. When oiling a grill, grill pan, or electric grill, canola oil and cooking spray may be used interchangeably. When oil is being directly applied to food, olive oil is a better choice. You can brush it on, use store-bought olive oil spray, or use a refillable oil spray bottle.
Vinegars. With their acidic profiles, vinegars brighten the flavors of marinades and sauces beautifully. Balsamic vinegar, cider vinegar, distilled white vinegar, red wine vinegar, seasoned rice vinegar, white wine vinegar, and others all bring different intensities and levels of sharpness to recipes. In creating your own marinade recipes or adapting these recipes, start with a small amount of vinegar and add more to taste. Excessive amounts of vinegar can overwhelm the taste buds.
Wines. Some of these recipes call for wine, which can lend added complexity to the flavor of a dish. Wine is also touted for having umami: that combination of sour, salty, bitter, and sweet that surpasses each of these individual components for the ultimate savory taste experience. However, if you’d prefer not to use wine, substitute an equal amount of broth. For red wines, add 1 teaspoon of red wine vinegar for each ½ cup of wine called for in a recipe. For white wines, add 1 teaspoon of lemon juice or white wine vinegar for each ½ cup of wine called for.
In Case You Missed It
People generally don’t read cookbooks from cover to cover, so let me reiterate a few important points to help you get the most from your grill:
• Know your grill. They all have hot and cool spots.
• For optimal results, cook according to the doneness cues rather than the suggested times.
• Be sure to read Those Deep, Dark Grill Marks (page 13) for pointers on how to ensure perfect crosshatching.
• Use foil smoke packets (see page 11) to increase flavor.
• When using an electric grill, use the ridged grill plates unless otherwise specified in the recipe.
• Most importantly, have fun and experiment!
These recipes are just a starting point.
With the following suggested menus, you can make any occasion an opportunity for grilling. Of course, you can also simply mix and match recipes that seem appealing, but to help you get started, here are a few of my favorite combinations.
Lettuce Wraps (page 44)
Polenta Stacks (page 40)
Grilled Jicama Rounds with Black Beans (page 28)
Tomato-Arugula Flatbread (page 35)
Maple-Glazed Grapefruit (page 140)
Fresh Herb Frittata (page 102)
Oh-So-Easy Hash Browns (page 136)
Seitan-Potato Sticks (page 99)
Garlicky Cauliflower (page 131)
Rocky Road Flatbread (page 152)
Black Bean Burgers (page 66) with Spiced Ketchup (page 164)
Lemony Greek Barley Salad (page 128)
Skillet-Grilled Cherry Crisp (page 148)
Skillet-Grilled Breadsticks (page 38)
Coffee-Crusted Ribz (page 96)
Roasted Corn on the Cob with Flavored Butters (page 130)
Grilled Radicchio Salad (page 124)
Spicy Red Potato and Bell Pepper Salad (page 127)
Fruit Salsa with Sweet Cinnamon Chips (page 142)
Sparkling Margaritas (page 45)
Roasted Corn Chowder (page 50)
Panzanella with Tempeh (page 77)
Skillet-Grilled Mango-Blueberry Cobbler (page 147)
Charred Leek Spread with Dill on Baguette Rounds (page 29)
Romaine and Asparagus Salad (page 125)
Savory Grilled Tofu with Mushroom Sauce (page 86)
Pineapple and Pomegranate Couscous Cakes (page 150)
Stuffed Jalapeño Chiles (page 27)
Red Bell Pepper Gazpacho (page 48)
Mexican Seitan Sandwiches (page 59)
Mexican S’mores (page 151)
Olives with Herbs (page 21)
Grilled Ratatouille (page 132)
Rosemary Flatbread (page 36)
Asian Asparagus and Chinese Cabbage (page 24)
Five-Spice Tofu (page 83)
Asian Sesame Noodles (page 138)
Grilled Nectarines with Five-Spice Granola (page 146)