- The Washington Times - Tuesday, September 2, 2003

Although you would think grilling is the only way Americans cook during the summer, statistics belie that notion. Despite the image of seared food permeating the landscape, only one-third of people who own grills use them on a regular basis, according the NPD Group, a market-information company in Port Washington, N.Y.

Grilling certainly has its advantages — the aroma, the outdoor ambience, escaping kitchen heat — but it also can be a slow process. In the time it takes to assemble and cook your food at the grill, you can have a broiled entree on the table.

So don’t feel guilty if your grill is still in the garage. Enjoy the freedom to pop a meat, fish or chicken dish in the broiler and have a meal in minutes.

When broiling, choose foods that have an even thickness so one portion doesn’t cook faster. Select steaks or pork or lamb chops that are 1 inch thick all around. Pound boneless chicken breasts to an even thickness. Cut the thin tail end off pork tenderloin or fold it over for uniform cooking.

To compensate for the smoke, charcoal and wood tastes of grilled foods, marinate ingredients to flavor them before broiling. Mustard-glazed lamb chops are a mouthwatering example of the marvels of broiling. Coat the lamb with mustard and rosemary in the morning, refrigerate it and enjoy a fuss-free dinner.

Potato and olive salad

6 small new potatoes

Salt

1 scallion, finely chopped

cup sliced pimiento-stuffed olives

teaspoon pepper

2 tablespoons olive oil

tablespoon red wine vinegar

Cook potatoes in boiling salted water to cover for 30 minutes or until tender. Drain well and slice -inch thick or dice. Place in a salad bowl. Add scallion and olives. Stir the pepper, oil and vinegar together in a small bowl. Pour over the potatoes and toss to mix. Makes 2 servings.

Mustard-glazed lamb chops

3 tablespoons olive oil

3 tablespoons Dijon-style mustard

1 tablespoon red wine vinegar

teaspoon salt

teaspoon pepper

1 teaspoon minced fresh rosemary

4 lamb loin chops, cut 1 inch thick

Combine oil, mustard, vinegar, salt, pepper and rosemary in a bowl. Stir well.

Refrigerate half the mustard glaze. Spread remaining glaze on both sides of lamb chops. Cover and refrigerate 2 to 24 hours. Broil lamb 4 inches from heat for 5 minutes per side for medium-rare. Serve lamb with the reserved mustard glaze. Makes 2 servings.

TRIBUNE MEDIA SERVICES INTERNATIONAL

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