November 16, 1988 |
If you've ever nuked a casserole or roasted a Thanksgiving turkey with plastic-bagged giblets inside, take heart from the tale Michael Mayfield tells on himself. Mayfield, the boss with the Dijon sauce at Fireworks in the Reading Terminal, once hosted a party for 53 people at his Lansdowne apartment - and couldn't get the charcoal grill started. "People were looking at me, like, 'You do what for a living?"' Mayfield recalled humbly. See, it happens to everybody. The grill eventually did start, and Mayfield dished up the same chicken and Brie sandwiches, Italian sausage and thick sirloin burgers that Fireworks serves to as many as 175 customers every day. The ever-cheerful Mayfield, 29, grills at home only when he's entertaining.
July 17, 2008
Q: I would like to try to grill fish whole. I've heard it is pretty easy, but I have never done it before and I'm a little nervous. Do you have a foolproof method or recipe for cooking whole fish? Regards. - Harry S. A: The good news for you, Harry, is that when you grill fish you are in control, and it truly is very easy. Some people may wonder, why bother to cook a whole fish? We do it for the same reason that we cook a whole chicken or any other piece of meat on the bone; the final product is much juicier and more flavorful.
September 28, 1988 |
What would we have done in this summer of our discontent without the outdoor grill? And because we've expanded our barbecuing horizons in recent years, we can cook with enough variety on the grill to keep us out of the oven until at least World Series time. The Express Check-Out Diner bought his usual 10 items (actually a few less). I used sesame seeds, soy sauce and sherry from my pantry and whizzed through the local Super Fresh in a mere 17 minutes. Two large chicken breasts ($5.08)
May 26, 2011 |
Once upon a time, most food was thrown on the grill naked and served unadorned. Unbelievable, I know, but true. Now, of course, "building" or "layering" flavor with marinades, rubs, brines, smoke, sauces, chutneys, and more is where it's at, even for home cooks. But how much is too much? Are there rules that will decrease the number of times this grilling season that you will have to order pizza because of the misapplication of enhancements to expensive cuts of beef? With Memorial Day and grilling season upon us, there's nobody better to answer such pressing questions than two Philadelphia-area food professionals, Andrew Schloss and David Joachim.
July 27, 1988 |
From the authors of Fish on the Grill (Contemporary Books), a popular cookbook of two summers ago, comes this season's logical sequel: Shellfish on the Grill (Contemporary Books, $7.95). For this sea adventure, food writers Phyllis Magida and Barbara Grunes again have joined in preparing a straightforward, sensible and easy-to-follow guide to preparing everything from barnacles (a growing West Coast trend) to squid. Magida and Grunes have included recipes for the imitation crab and lobster products that are becoming increasingly available in supermarkets.
February 21, 1988 |
I have this great idea for a TV sitcom. There's this handsome ex-mayor of a big old East Coast city, and he fancies he'd like to own an old-fashioned bar and grill. He finds one in a section of town that's rapidly moving from shabby to chic, and he spruces it up. One night a local restaurant critic slips in, unnoticed. Hizzoner smiles at her, and she thinks she's been spotted. But no, he's a politician, remember, and these guys smile at everything that moves. So she relaxes, eats her dinner, pays the check and gets ready to leave when someone tells the manager that she's The Critic, and suddenly the place is buzzing.
August 22, 2014 |
One of summer's greatest culinary pleasures is food cooked on a grill, with backyard flames enhancing flavors like nothing else. But fire and hot coals can transform so much more than just burgers and dogs. Almost all the produce bursting from local farms and gardens can be cooked outside - creating flavorful fare from appetizers through desserts. Grilled whole, sliced, layered or wrapped, almost every vegetable and many fruits can be converted into tasty fare on a barbecue grill.
July 12, 1989 |
Food writers Phyllis Magida and Barbara Grunes - with two successful fish cookbooks of summers past already to their credit - have teamed up once again to write Gourmet Fish on the Grill (Contemporary Books, $8.95). This summer's paperback, which features more than 90 recipes designed for entertaining, is an extension of their two earlier efforts, Fish on the Grill and Shellfish on the Grill (both also published by Contemporary Books). As were the others, this is a practical approach to grilling fish.
April 12, 2012 |
An excerpt from the blog "My Daughter's Kitchen. " I have long wished for a good marinade for chicken on the grill. My requirements: that it be not too sweet, not too gloppy, not too complicated, not too expensive. I wanted a flavor profile that would appeal to adults and children, that could easily be expanded to feed a crowd, and would be an easy go-to, that could be thrown together with little effort, with ingredients already in the pantry. With this recipe, from Nina Simonds new cookbook, Simple Asian Meals , I have found the winner.