Contributed by: News Canada
Calling all chefs... it's grilling season (NC) - Whether you prefer chicken, steak or good old burgers and dogs... it's time to celebrate.
Grilling season is here.
"Grilling is more popular than ever," says Rob Rainford host of Food Network Canada's Licence to Grill. "It's a great, affordable way to entertain. And, after being buried under snow for six months, we all want to enjoy the outdoors."
Rainford, whose program celebrates the joys of backyard entertaining and everything BBQ, has a simple philosophy.
"Start with the freshest ingredients you can find. When it comes to grilling, you can cook slowly over low indirect heat or grill quickly with intense heat."
He explains that if you grill slowly you can use rubs and smoking agents to infuse the food with flavour. High heat grilling gives that wonderful charring and searing, just like in a restaurant.
Rainford promises the following tips will add some sizzle to your next grilling get-together:
In terms of choosing a grill, the rule of thumb is that 400 square inches of grilling area is perfect. You'll have room to grill several dishes at a time or feed a larger party crowd. Look for extra shelves at different levels and side burners for added convenience.
You can avoid the ultimate inconvenience - running out of propane in mid-meal - by choosing a natural gas grill. In addition to a never ending flow of fuel and instant temperature control, natural gas grills are approximately a third of the cost to operate compared to propane.
In a bowl, combine oil, wine, thyme, garlic and shallots. Add the swordfish steaks to a large sealable plastic bag. Pour the marinade over the swordfish and place in the fridge for 30 minutes.
Preheat natural gas grill to high heat (500°F). Remove the steaks from the marinade and pat dry. Place the steaks on the grill and cook for approximately 4 minutes per side until opaque at the center. Avoid flare ups. Serve with salsa on top.
Prepare the salsa by combining the onion, orange, tomatoes, parsley, cilantro, coconut, lemon, lime, orange juice, vinegar and hot sauce. Cover and place in the fridge for an hour before serving.
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