Everyday Food Blog

Indoor grilling methods for July/August dinner story

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We know summer is grilling season, but in our July/August issue, we tried to include as much information as we could on how to bring outdoor food  indoors. That way, you can cook from the issue on your stove top. Maybe you don't have a grill, or maybe it decides to rain that day, or maybe you'll be craving some of these dishes after the weather turns cold again. Follow the jump for specifics on how to make the food from the "3 Dinners on the Grill" story (including the desserts!).Dinner #1

All the dishes from this dinner cook in a 450° oven. Start the chicken 20 minutes ahead and let it rest while the corn and potatoes are finishing up.

Coriander-and-Oregano-Brined Pork Loin

Brine pork as instructed. Heat oven to 450°. In a medium skillet heat 1 tablespoon oil over medium-high. Sear pork until brown on all sides, about 10 minutes. Transfer to oven and continue to cook until an instant-read thermometer inserted in the thickest part registers 140 degrees, about 35 minutes.

Pouch-Grilled Potatoes and Garlic

Heat oven to 450°. Prepare potatoes as instructed. Place on a baking sheet and roast until potatoes are tender, 25 to 30 minutes.

Grilled Corn with Sour Cream and Cotija Cheese

Heat oven to 450°. Prepare corn as instructed including soaking and draining. Place corn directly on oven rack. Roast until corn is tender, 25 to 30 minutes.

Dinner #2

Blackened Chicken

Preheat oven to 450°. Rub chicken with spice mixture. Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken, skin side down, and cook until browned, 6 to 8 minutes. Flip chicken and transfer to the oven. Cook until chicken is cooked through (an instant-read thermometer inserted in the thickest part should register 165), about 30 minutes.

Quick Black-eyed Peas with Tomatoes

Heat oil in a medium pot over medium-high. Add garlic and scallion whites and cook until soft, about 1 minute. Add tomatoes, beans, and ¼ cup water. Cook until tomatoes break down, about 6 to 8 minutes.

Dinner 3

Grilled Steak and Summer Vegetable Salad

Cook steak on a grill pan or cast-iron skillet over medium-high,  increasing the time for the steak to 12 minutes per side. Transfer to a cutting board or platter and loosely tent; let rest while you make the vegetables. Cook vegetables in same pan, reducing heat to medium as needed if they begin to overbrown before they are cooked through.

Desserts

Grilled Brioche with Warm Fruit

In a medium skillet combine sugar, bourbon, and 2 tablespoons water over medium. Cook until sugar dissolves, about 1 minute. Add blueberries and strawberries and cook until just warmed through, about 2 minutes. Remove from heat and stir in strawberries. Heat a grill pan over medium. Butter brioche on both sides and grill, turning once until golden, about 30 seconds per side. Serve fruit spooned over brioche.

Grilled Plums with Cookies and Ice Cream

Heat a grill pan over medium and lightly oil. Place plums, cut side down, until charred, about 2 minutes. Flip and cook until soft, about 5 minutes.

"Grilled” S'mores

Heat oven to 350°. Place 8 graham cracker halves on a baking sheet. Top 4 with marshmallows and 4 with chocolate. Bake until marshmallows are soft and chocolate is melted, 3 to 4 minutes. Sandwich two halves together.

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