Wizard Recipes

How did the people eating the traditional Mediterranean diet pack so many vegetables into their daily meals? Easily and deliciously. In the Mediterranean, vegetable consumption is not just a matter of eating any vegetable at any time, in whatever state is most convenient. Vegetable selection is a matter of pride, vegetable preparation an art, and vegetable consumption a pure pleasure. Most essentially, in the Mediterranean, vegetables are chosen according to what is in season.

Outdoor produce markets throughout the Mediterranean offer the season’s best, freshest, most vibrant vegetables. Your local grocer, farmer’s market, or produce stand is also likely to feature the freshest locally grown produce. Even if the vegetables in season in your area aren’t those in season in the Mediterranean, eating the freshest seasonal produce is still eating in the Mediterranean way.

Seek out the best sources for vegetables in your area, and you may discover that vegetables taste much better than you think. Here are a few more Mediterranean-inspired tips for adding vegetables to your day. You’ll wonder how you ever ate without them!

• Looking for a fast-food lunch? A wedge of hearty wheat bread, a small chunk of feta or other cheese, a few slices of ripe tomato, a handful of leafy greens drizzled with olive oil and a squeeze of fresh lemon juice, and a ripe peach or other seasonal fruit for dessert take less time to prepare than going through the drive-through. Bring your Mediterranean lunch to work with you and everyone will wonder what upscale deli supplied your meal.
• The next time you make spaghetti, stir a shredded carrot and a finely chopped green or red pepper, a few mushrooms, or a handful of chopped spinach into the sauce. Vegetable additions add color, flavor, and nutritional power to your pasta dinner.
• Instead of grilling burgers, grill vegetables, Mediterranean style. Slice onions, peppers, zucchini, portabella mushroom caps, eggplant, and tomatoes into thick slices, drizzle with olive oil, and grill. If you want to add a Middle Eastern flair, skewer the vegetables into shish kebabs. A chunk or two of chicken or lamb among the vegetables would be authentic and would add an extra dash of protein. Serve with lemon wedges.
• Drizzle those plain vegetables with a little olive oil and a sprinkling of fresh grated cheese, or garnish with a splash of tomato sauce or a few sun-dried tomatoes. Tomato sauce also adds culinary interest to broiled fish.
• If you can relate to former U.S. President George H. W. Bush when it comes to broccoli (his aversion to this beautiful vegetable was well known), maybe you just haven’t had it cooked really well. Try steaming broccoli just until it is very bright green and tender. Toss with a little olive oil, sea salt, minced garlic, and a few flakes of red pepper. Serve and eat immediately. Perfectly cooked broccoli is a joy. Overcooked or old broccoli is enough to make anyone dislike the stuff.

• Leafy green salads are an important part of many Mediterranean meals. Get in the habit of including a bowl of leafy greens with olive oil and a little lemon juice or vinegar with at least one meal every day. A few extra chopped vegetables and a little grated cheese will make your greens even more interesting and nutrient-rich. (Just remember to forgo the creamy dressing in favor of a dressing with an olive oil base.)

Do you think you don’t have enough time to chop up a salad? Take advantage of food industry technology and splurge on ready-to-eat bagged veggies and greens. Selections are plentiful, many types are organic, and they come prewashed. What could be quicker?

• Eat pizza in the Mediterranean style. Unlike American pizzas, Mediterranean pizzas are typically thin, light concoctions with just a few toppings. Fresh tomato sauce and one or two featured vegetables (mushrooms, garlic slices, onion, zucchini, broccoli, peppers) and a very light sprinkling of mozzarella or Parmesan cheese on a fresh-baked (or store-bought, if you are pressed for time) whole-grain crust makes a perfect light dinner.

Many Mediterranean pizzas don’t even include cheese. In the mood for something more substantial? The more veggies, the better! Add roasted eggplant, mushrooms, red peppers (better than green if you want that lycopene punch)-you name it! See how much your pizza can hold. Load up and enjoy!

• Are you or your kids getting bored with peanut butter sandwiches? Add chopped or shredded carrots for a surprising, refreshing, flavorful crunch.
• Pumpkin is an American vegetable, but its nutritional value is Mediterranean in spirit! Stir canned pumpkin into hot oatmeal for breakfast with a little cinnamon and brown sugar. Add a generous spoonful to applesauce for a light dessert, or stir some into vanilla yogurt for an added zing.
• Microwave a sweet potato or yam until soft for a quick, carotenoid- and fiber-rich snack, or try baked sweet potato fries or yam chips, brushed lightly with olive oil and baked at 400 degrees until lightly browned and fork-tender, about twenty minutes, or longer if you’ve got a large pan full.

The one thing you can do to make your diet more “Mediterranean” is to begin eating more fresh vegetables today. Whether or not they were traditionally grown and consumed in the Mediterranean, the very concept of eating the vegetables grown on the land around you captures the essence of the traditional Mediterranean diet. Vegetables add beauty to your plate, excitement to your palate, and a host of vital substances to your body.

Many Americans grew up on soup from a can, or those little packets of dried noodles and yellow powder that, when mixed with water, transformed into something resembling chicken noodle soup.

What a far cry from the fresh soups and stews of the Mediterranean, infused with fresh herbs and vegetables just picked from the garden or plucked from the vendor, flavored with just a hint of savory lamb or chicken, egg, or fish, mussels, oysters, and shrimp straight from the sea.

Get back in touch with nature’s bounty with these Mediterranean-inspired recipes for soups and stews that make the most of the very best ingredients.

GAZPACHO

This Spanish favorite is hard for some to comprehend. Cold soup? And why not? Loaded with nutritious, fresh vegetables, gazpacho has a sparkling fresh taste with just a hint of spice-the perfect remedy for a torrid summer day, especially if you are feeling too lazy even to chew.

Traditional gazpacho often includes bread ground into the soup, but we prefer a more intense vegetable flavor and like to make this soup sans bread.

Ingredients

4 peeled, seeded, chopped ripe tomatoes (To peel, immerse tomatoes for about 30 seconds in boiling water to loosen the skins, plunge into ice water, then peel when cool enough to handle. The skins should slip right off. Cut in half and squeeze out the seeds, then chop the “meat.”)

2 cloves garlic, minced

½ cup chopped red onion

½ cup chopped bell pepper (any color)

½ cup peeled, chopped cucumber

¼ cup extra virgin olive oil

Juice of one freshly squeezed lemon

1 cup organic vegetable broth with enough ice cubes

added to make 1½ cups liquid

¼ teaspoon ground cumin

Dash of cayenne pepper

How to make

In the bowl of a food processor fitted with the metal blade or a blender container, combine all the ingredients and process until smooth.

Chill at least 2 hours, or overnight. Serve from a pitcher on the veranda, or take it to the beach!

Serves about 4.

TUSCAN BEAN SOUP

We love bean soup. Filling, warm, hearty, and soul nourishing, this bean soup, inspired by traditional recipes from Tuscany, nourishes all year long but makes an especially nice supper on a chilly fall evening.

Ingredients

1 large yellow onion, chopped

2 ribs celery, chopped, including some of the greens

3 cloves garlic, minced

1 tablespoon extra virgin olive oil

1 tablespoon flour

1 tablespoon fresh rosemary leaves or 1 teaspoon dried rosemary

½ teaspoon dried thyme

1 large bay leaf

Freshly ground black pepper, to taste

Four 14½-ounce cans reduced-sodium,

organic chicken broth

One cup frozen baby lima beans, rinsed and drained

One 15-ounce can garbanzo beans, rinsed and drained

One 15-ounce can red beans, rinsed and drained

2 tablespoons tomato paste

1 cup barley

1 medium red potato, unpeeled (cut out eyes and bad spots), cut into ½-inch cubes

2 sliced carrots

1 cup packed, slivered spinach leaves

How to make

In a large saucepan, sauté the onion, celery, and garlic in the oil 2 to 3 minutes; stir in the flour, herbs, garlic, and pepper, and sauté until the onions are tender, 2 to 3 minutes longer.

Add the chicken broth, beans (you can add the lima beans, frozen), and tomato paste to the saucepan; heat to boiling.

Add the barley, potato, and carrots. Return to a low simmer, and cook for 25 minutes. Stir in the spinach. Cook for 5 minutes more.

Remove from heat, fish out the bay leaf, and serve hot with a good loaf of bread.

Serves 8

GINGERED LAMB STEW

This delicious stew features tender bits of lamb in a rich, savory sauce. Traditionally, cooks would prepare this stew using homemade stock, but if you don’t have the time to make your own stock (we never seem to!), you can buy many different varieties of very good organic beef, chicken, and vegetable broth.

The stew will still be good, warming, and comforting. The long stewing time fills the stew with lamb flavor but the bulk of the ingredients are vegetables and herbs, each of which perfume the stew in its own unique way.

Ingredients

1 pound lean, boneless lamb shank

1 tablespoon flour

1 tablespoon cumin

2 teaspoons ground ginger

1 teaspoon cinnamon

2 tablespoons extra virgin olive oil

1 yellow onion, chopped

2 cloves garlic, minced

1 carrot, diced

2 ribs of celery, diced

1 small sweet potato, peeled and cut into 1-inch cubes

3 cups homemade beef stock or purchased organic

beef broth

Salt and freshly ground black pepper

How to make

Cut the lamb into 1-inch cubes. In a small bowl, mix the flour, cumin, ginger, and cinnamon. Add the lamb and toss to coat all the pieces.

Heat the olive oil in a medium skillet over medium-high heat. When the oil releases its aroma, add the lamb along with any leftover seasoning mix, and sauté until the meat is browned on all sides. Remove the meat with a slotted spoon and set aside.

Turn heat down to medium. Add onion, garlic, carrot, celery, and sweet potato to the skillet. Cook, stirring constantly, until vegetables just begin to brown, about 10 minutes.

Add 1 cup beef stock to the skillet, scraping to release any bits of meat and vegetables stuck to the skillet. Add lamb and remaining stock.

Bring stew to a boil, then turn heat down to low. Simmer the stew for 1 hour, adding more beef stock or water as necessary to keep the stew from drying out and sticking. Turn heat to medium-low, and simmer for 1 hour. Serve hot or warm, with pita bread.

Serves 8.

Enjoy these wonderful Mediterranean recipes and hope you have a healthier life !

Certain procedures are often applied to meats before cooking to add flavor and/or moisture. These include marinating, barding and larding.

Marinating

Marinating is the process of soaking meat in a seasoned liquid to flavor and tenderize it. Marinades can be simple blends (herbs, seasonings and oil) or a complicated cooked recipe (red wine, fruit and other ingredients). Mild mari­nades should be used on more delicate meats, such as veal.

Game and beef require strongly flavored marinades. In wine-based marinades, white wine is usually used for white meats and red wine for red meats. Not only does the wine add a distinctive flavor, the acids in it break down connective tissues and help tenderize the meat.

Veal and pork generally require less time to marinate than game, beef and lamb. Smaller pieces of meat take less time than larger pieces. When marinating, be sure to cover the meat completely and keep it refrigerated. Stir or turn the meat frequently to ensure that the marinade penetrates evenly.

Barding

Barding is the process of covering the surface of meat or poultry with thin slices of pork fatback and tying them in place with butcher’s twine. Barded meat or poultry is usually roasted. As the item cooks, the fatback continuously bastes it, adding flavor and moisture. A drawback to barding is that the fatback prevents the meat or poultry from developing the crusty exterior associated with roasting.

Larding

Larding is the process of inserting small strips of pork fat into meat with a larding needle. Larded meat is usually cooked by braising. During cooking, the added fat contributes moisture and flavor. Although once popular, larding is rarely used today because advances in selective breeding produce consistently tender, well-marbled meat.

Dry-Heat Cooking Methods

Dry-heat cooking methods subject food directly to the heat of a flame (broiling and grilling), hot air (roasting) or heated fat (sauteing and pan-frying). These cooking methods firm proteins without breaking down connective tissue. They are not recommended for tougher cuts or those high in connective tissue.

Broiling and Grilling

To serve a good-quality broiled or grilled product, you must start with good quality meat. The broiling or grilling process adds flavor; additional flavors are derived from the seasonings. The broiler or grill should brown the meat, keeping interior juicy. The grill should leave appetizing crosshatch marks on the meat’s surface.

Selecting Meats to Broil or Grill

Only the most tender cuts should be broiled or grilled because direct heat does not tenderize. Fat adds flavor as the meat cooks, so the meat should be well marbled. Some external fat is also beneficial. Too much fat, however, will cause the broiler or grill to flare up, burning or discoloring the meat and adding objectionable flavors. Connective tissue toughens when meat is broiled or grilled, so trim away as much of it as possible.

Seasoning Meals to be Broiled or Grilled

Meats that have not been marinated should be well seasoned with salt and pepper just before being placed on the broiler or grill. If they are preseasoned and allowed to rest, the salt will dissolve and draw out moisture, making it dif­ficult to brown the meat properly.

Some chefs feel so strongly about this that they season broiled or grilled meats only after they are cooked. Pork and veal, which have a tendency to dry out when cooked, should be basted with sea­soned butter or oil during cooking to help keep them moist. Meats can be glazed or basted with barbecue sauce as they cook.

Cooking Temperatures

Red meats should be cooked at sufficiently high temperatures to caramelize their surface, making them more attractive and flavorful. At the same time, the broiler or grill cannot be too hot, or the meat’s exterior will burn before the interior is cooked.

Because veal and pork are normally cooked to higher internal temperatures than beef and lamb, they should be cooked at slightly lower temperatures that their exteriors are not overcooked when their interiors are cooked properly. The exterior of white meats should be a deep golden color when finishing

Degrees of Doneness

Everyone request and expect meats to be properly cooked to specified degrees of doneness. It is your responsibility to understand and comply with these requests. Meats can be cooked very rare (or bleu), rare, medium rare, medium, medium well or well done.

Larger cuts of meat, such as a Chateaubriand or thick chops, are started on the broiler or grill to develop color and flavor and then finished in the oven to ensure complete, even cooking.

Determining Doneness

Broiling or grilling meat to the proper degree of doneness is an art. Larger pieces of meat will take longer to cook than smaller ones, but how quickly a piece of meat cooks is determined by many other factors: the temperature of the broiler or grill, the temperature of the piece of meat when placed on the broiler or grill, the type of meat and the thickness of the cut. Because of these variables, timing alone is not a useful tool in determining doneness.

The most reliable method of determining doneness is by pressing the pie of meat with a finger and gauging the amount of resistance it yields. Very rare (bleu) meat will offer almost no resistance and feel almost the same as raw meat. Meat cooked rare will feel spongy and offer slight resistance to pressure. Meat cooked medium will feel slightly firm and springy to the touch. Meat cooked well done will feel quite firm and spring back quickly when pressed.

Accompaniments to Broiled and Grilled Meats

Because a broiler or grill cannot be deglazed to form the base for a sauce compound butters or sauces such as bearnaise are often served with broiled or grilled meats. Brown sauces such as bordelaise, chasseur, perigueux or brown mushroom sauce also complement many broiled or grilled items.

Procedure for Broiling or Grilling Meats

1 Heat the broiler or grill.

2 Use a wire brush to remove any charred or burnt particles that may be stuck to the broiler or grill grate. The grate can be wiped with a lightly Oiled towel to remove any remaining particles and to help season it.

3 Prepare the item to be broiled or grilled by trimming off any excess fat and connective tissue and marinating or seasoning it as desired. The meat may be brushed lightly with oil to help protect it and keep it from sticking to the grate.

4 Place the item in the broiler or on the grill. Turn the meat to produce the attractive Crosshatch marks associated with grilling. Use tongs to turn or flip the meat without piercing the surface (this prevents valuable juices from escaping).

5. Cook the meat to the desired doneness while developing the proper surface color. To do so, adjust the position of the meat on the broiler or grill, or adjust the distance between the grate and heat source

The following principles apply to all stocks. You should follow them in order to achieve the highest-quality stocks possible.

A. Start the Stock in Cold Water

The ingredients should always be covered with cold water. When bones are I covered with cold water, blood and other impurities dissolve. As the water heats, the impurities coagulate and rise to the surface, where they can be removed easily by skimming. If the bones were covered with hot water, the im­purities would coagulate more quickly and remain dispersed in the stock with­out rising to the top, making the stock cloudy.

If the water level falls below the bones during cooking, add water to cover them. Flavor cannot be extracted from bones not under water, and bones ex­posed to the air will darken and discolor a white stock.

B .Simmer the Stock Gently

The stock should be brought to a boil and then reduced to a simmer, a temperature of approximately 185°F (85°C). While simmering, the ingredients re­lease their flavors into the liquid. If kept at a simmer, the liquid will remain clear as it reduces and a stock develops.

Never boil a stock for any length of time. Rapid boiling of a stock, even for a few minutes, causes impurities and fats to blend with the liquid, making it cloudy

C. Skim the Stock Frequently

A stock should be skimmed often to remove the fat and impurities that rise to the surface during cooking. If they are not removed, they may make the stock cloudy.

D. Strain the Stock Carefully

Principles of Stock Making. Once a stock finishes cooking, the liquid must be separated from the bones vegetables and other solid ingredients. In order to keep the liquid clear, it is important not to disturb the solid ingredients when removing the liquid. This is easily accomplished if the stock is cooked in a steam kettle or stockpot with a spigot at the bottom.

If the stock is cooked in a standard stockpot. to strain it:

1. Skim as much fat and as many impurities from the surface as possible be­fore removing the stockpot from the heat.

2.After removing the pot from the heat, carefully ladle the stock from the pot without stirring it.

3 Strain the stock through a china cap lined with several layers of cheese­cloth

E. Cool the Stock Quickly

Most stocks are prepared in large quantities, cooled and held for later use. Great care must be taken when cooling a stock to prevent food-borne illnesses or souring. A stock can be cooled quickly and safely with the following procedure:

1. Keep the stock in a metal container. A plastic container insulates the stock and delays cooling.

2. Vent the stockpot in an empty sink by placing it on blocks or a rack. This allows water to circulate on all sides and below the pot when the sink is filled with water.

3.Install an overflow pipe in the drain, and fill the sink with cold water or a combination of cold water and ice. Make sure that the weight of the stock­pot is adequate to keep it from tipping over.

4. Let cold water run into the sink and drain out the overflow pipe. Stir the stock frequently to facilitate even, quick cooling

F. Store the Stock Properly

Once the stock is cooled, transfer it to a sanitized covered container (either plastic or metal) and store it in the refrigerator. As the stock chills, fat rises to its surface and solidifies. If left intact, this layer of fat helps preserve the stock. Stocks can be stored for up to one week under refrigeration or frozen for sev­eral months

G. Degrease the Stock

Degreasing a stock is simple: When a stock is refrigerated, fat rises to its sur­face, hardens and is easily lifted or scraped away before the stock is reheated

There are several types of stocks. Although they are all made from a combination of bones, vegetables, seasonings and liquids, each type uses specific procedures to give it distinctive characteristics.

A white stock is made by simmering chicken, veal or beef bones in water with vegetables and seasonings. The stock remains relatively colorless during the cooking process.

A brown stock is made from chicken, veal, beef or game bones and vegetables, all of which are caramelized before being simmered in water with seasonings. The stock has a rich, dark color.

Both a fish stock and a fumet are made by slowly cooking fish bones ( crustacean shells and vegetables without coloring them, then simmering the in water with seasonings for a short time. For a fumet, wine and lemon juice are also added. The resulting stock or fumet is a strongly flavored, relatively colorless liquid.

A court bouillon is made by simmering vegetables and seasonings water and an acidic liquid such as vinegar or wine. It is used to poach fish or vegetables.

Ingredients

The basic ingredients of any stock are bones, a vegetable mixture known as a mirepoix, seasonings and water.

Bones

Bones are the most important ingredient; they add flavor, richness and cola to the stock. Traditionally, the kitchen or butcher shop saved the day’s bones  to make stock.

But because many meats and poultry’ items are now purchased pre cut or portioned, food service operations often purchase bones specifically stock making.

Different bones release their flavor at different rates. Even though the bones cut into 3- to 4-inch (8- to 10-cm) pieces, a stock made entirely of beef or veal bones requires six to eight hours of cooking time, while a stock made entirely from chicken bones requires only five to six hours.

Beef and Veal Bones

The best bones for beef and veal stock are from younger animals. They contain a higher percentage of cartilage and other connective tissue than do bones from more mature animals.

Connective tissue has a high collagen contents. Through the cooking process, the collagen is converted into gelatin and water.

The gelatin adds richness and body to the finished stock. The best beef and veal bones are back, neck and shank bones as they have high collagen contents. Beef and veal bones should be cut with a meat saw small pieces, approximately 3 to 4 inches (8 to 10 cm) long so that they release as much flavor as possible while the stock cooks

Chicken Bones

The best bones for chicken stock are from the neck and back. If a whole chicken carcass is used, it can be cut up for easier handling.

Fish Bones

The best bones for fish stock are from lean fish such as sole, flounder, whit-or turbot. Bones from fatty fish (for example, salmon, tuna and swordfish) not produce good stock because of their high fat content and distinctive flavors. The entire fish carcass can be used, but it should be cut up with a cleaver or heavy knife for easy handling and even extraction of flavors. After cutting the pieces should be rinsed in cold water to remove blood, loose scales and other impurities.

Other Bones

Limb, turkey, game and ham bones can also be used for white or brown stocks. Although mixing bones is generally acceptable, be careful of blending strongly flavored bones, such as those from lamb or game, with beef, veal or chicken bones. The former’s strong flavors may not be appropriate or desirable in the finished product.

Mirepoix

Mirepoix is a mixture of onions, carrots and celery added to a stock to enhance its flavor and aroma. Although chefs differ on the ratio of vegetables, generally a mixture of 50% onions, 25% carrots and 25% celery, by weight, is used.

For a brown stock, onion skins may be used to add color. It is not necessary to peel the carrots or celery because flavor, not aesthetics, is important.

The size in which the mirepoix is chopped is determined by the stock’s cook-time: The shorter the cooking time, the smaller the vegetables must be chopped to ensure that all possible flavor is extracted. For white or brown stocks from beef or veal bones, the vegetables should be coarsely chopped into , 1- to 2-inch (2 1/2- to 5-cm) pieces.

For chicken and fish stocks, the vegetables should be more finely chopped into 1/2-inch (1 1/4-cm) pieces. A white mirepoix is made by replacing the carrots in a standard mirepoix parsnips and adding mushrooms and leeks. Some chefs prefer to use a white mirepoix when making a white stock, as it produces a lighter product.

Seasonings

Principal stock seasonings are peppercorns, bay leaves, thyme, parsley stems, and optionally, garlic. These seasonings generally can be left whole. A stock is cooked long enough for all of their flavors to be extracted so there is no rea­son to chop or grind them. Seasonings generally are added to the stock at the start of cooking.

Some chefs do not add seasonings to beef or veal stock until midway through the cooking process, however, because of the extended cook­ing times. Seasonings can be added as a sachet d’epices or a bouquet garni.

Salt, an otherwise important seasoning, is not added to stock. Because a stock has a variety of uses, it is impossible for the chef to know how much salt to add when preparing it. If, for example, the stock was seasoned to taste with salt, the chef could not reduce it later; salt is not lost through re­duction, and the concentrated product would taste too salty.

Similarly, sea­soning the stock to taste with salt could prevent the chef from adding other: ingredients that are high in salt when finishing a recipe. Unlike many sea­sonings whose flavors must be incorporated into a product through lengthy cooking periods, salt can be added at any time during the cooking process with the same effect.

Foods can be cooked in air, fat, water or steam. These are collectively known as cooking media. There are two general types of cooking methods: dry heat and moist heat.

Dry-heat cooking methods are those using air or fat. They are broiling, grilling, roasting and baking, sauteing, pan-frying and deep-frying, Foods cooked using dry-heat cooking methods have a rich flavor caused by browning.

Moist-heat cooking methods are those using water or steam. They are poaching, simmering, boiling and steaming. Moist-heat cooking methods are used to emphasize the natural flavors of food.

Other cooking methods employ a combination of dry- and moist-heat cook­ing methods. The two most significant of these combination cooking meth­ods are braising and stewing.

Dry-heat cooking methods

Cooking by dry heat is the process of applying heat either directly, by sub­jecting the food to the heat of a flame, or indirectly, by surrounding the food with heated air or heated fat

Broiling

Broiling uses radiant heat from an overhead source to foods. The tem­perature at the heat source can be as high as 2000°F (1093°C). The food to be broiled is placed on a preheated metal grate. Radiant heat from overhead cooks the food, while the hot grate beIow marks it with attractive cross-hatch marks.

Delicate foods that may be damaged by being placed directly on a metal grate or foods on which cross-hatch marks are not desirable may be placed on a preheated heat-proof platter then placed under the broiler. Cooking will take place through indirect heat from the preheated platter as well as from the di­rect heat from the broiler’s overhead heat source

Grilling

Although similar to broiling, grilling uses a heat source located beneath the cooking surface. Grills may be electric or gas, or they can burn wood or char-which will add a smoky flavor to the food. Specific woods such as mesquite, hickory or vine dippings can be used to create special flavors. Grilled foods are often identified by Crosshatch markings. Next you can find the procedure for positioning foods on the grill to create these markings:

1.                          Decide which side of the grilled food will be presented face up to the customer. Place the food on the hot grill with this side facing down. If the item is oblong, place it at a 45-degree angle to the bars on the cooking grate. Cook long enough for the food to develop dark charred lines where it touches the grate

2.                          Rotate the food 90 degrees and allow it to cook long enough for the grates to char it to the same extent as in step 1

3.                          Turn the food over and finish cooking it. It is usually unnecessary to create the Crosshatch markings on the reverse side since this will not be seen by the people who will eat it.

Roasting and Baking

Roasting and baking are the processes of surrounding a food with dry heated air in a closed environment. The term roasting is usually applied to meats and poultry, while baking is used when referring to fish, fruits, vegetable starches, breads or pastry items. Heat is transferred by convection to the food’s surface, and then penetrates the food by conduction. The surface dehydrate: and the food browns from caramelization, completing the cooking process.

Sauteing

Sauteing is a dry-heat cooking method that uses conduction to transfer I from a hot saute pan to food with the aid of a small amount of fat. Heat then penetrates the food through conduction. High temperatures are used to sau and the foods are usually cut into small pieces to promote even cooking.

To saute foods properly, begin by heating a saute pan on the stove top, then add a small amount of fat. The fat should just cover the bottom of the pan. Heat the fat or oil to the point where it just begins to smoke. The food to be cooked should be as dry as possible when it is added to the pan to promote browning and to prevent excessive spattering.

Place the food in the pan in a single layer. The heat should be adjusted so that the food cooks thoroughly: it should not be so hot that the outside of die food burns before the inside is cooked. The food should be turned or tossed periodically to develop the proper color. Larger items should be turned using tongs without piercing the surface. Smaller items are often are turned by using the sauteuse’s sloped sides to flip them back on top of them­selves.

When tossing sauteed foods, keep the pan in contact with the heat source as much as possible to prevent it from cooling. Sauteing sometimes includes the preparation of a sauce directly in the pan after the main item has been removed. ]

Stir-frying is a variation of sauteing. A wok is used instead of a saute pan the curved sides and rounded bottom of the wok diffuse heat and facilitate tossing and stirring. Otherwise, stir-frying procedures are the same as those outlined for sauteing and will not be discussed separately here.

Pan-Frying

Pan-frying shares similarities with both sauteing and deep-frying. It is a dry-heat cooking method in which heat is transferred by conduction from the pan to the food, using a moderate amount of fat. Heat is also transferred to the food from the hot fat by convection. Foods to be pan-fried are usually coated in breading. This forms a seal that keeps the food moist and prevents the hot fat from penetrating the food causing it to become greasy.

To pan-fry foods properly, first heat the fat in a saute pan. Use enough fat so that when the food to be cooked is added, the fat comes one third to one half way up the item being cooked. The fat should be at a temperature somewhat lower than that used in sauteing; it should not smoke but should be hot enough so that when the food is added it crackles and spatters from the rapid vapor­ization of moisture. If the temperature is too low. the food will absorb excessive amounts of fat; if it is too high, the food will burn on the outside before the in­terior is fully cooked. When the food is properly browned on one side, turn it without piercing it, using tongs. Always turn the food away from you to prevent being burned by any fat that may splash. When the food is fully cooked, remove it from the pan, drain it on absorbent paper and serve it immediately.

Deep-frying is a dry-heat cooking method that uses convection to transfer heat to food submerged in hot fat. Heat then penetrates the food, cooking the in­terior through conduction. Foods to be deep-fried are usually first coated in ratter or breading. This preserves moisture and presents the foods from ab­sorbing excessive quantities of fat. Deep-fried foods should cook thoroughly while developing an attractive deep golden-brown color. Foods to be deep-led should be of a size and shape that allows them to float freely in the fat.

Today, most deep-frying is done in specially designed commercial fryers. These deep-fat fryers have built-in thermostats, making temperature control more precise. To deep-fry food, first heat the fat or oil to temperatures be­tween 325°F and 375°F (160°C-190°C). Slowly place the food in the fat, where il should float freely. Use tongs to turn it if necessary. When the food is done, remove it from the fat. drain it on absorbent paper and serve it immediately.

Canard

Only the genuine duckling or caneton-a bird under 6 months old-is good for roasting.  Fortunately that is the only kind of duck you are liable to find in any American market. It generally weighs 4/2 to 5/4 pounds ready to cook, has been beautifully plucked and cleaned, and is usually frozen, a state to which it takes much better than chicken. It needs only to be thawed out in the refrigerator or in a basin of cold, running water, and it is ready for cooking.

A NOTE ON FRENCH DUCKS

While American commercially raised birds are usually of one variety- the White Pekin-French ducks are of various breeds. These are: the nantais, which rarely weighs over 3 pounds and is the most common table duckling; the rouennais, famous as pressed duck; and the canard de barbarie, often older and always larger, which is used for braising.

PREPARING A DUCK FOR ROASTING

Pull out all loose fat from the cavity and from around the neck. To make the carving of the breast meat easier, cut out the wishbone. The lower part of the wing is mostly bone; chop it off at the elbow and add it to the stock pot. Be sure the fat glands on the back at the base of the tail have been removed; dig out any yellow residue that may remain, and rub the area with salt and lemon juice. To help the layer of subcutaneous duck fat to escape during cook­ing, prick the skin at 1/2-inch intervals along the thighs, the back, and die lower part of the breast. After seasoning the cavity, or stuffing it, sew or skewer the legs, wings, and neck skin to the body so the bird will make a neat appearance on the table.

DUCK STOCK

The neck, heart, gizzard, and lower wings may be used for the making of a duck stock.

CARVING NOTE

Duck has far more carcass and far less meat than a chicken of the same weight; a 4 1/2-pound duck will serve only 4 or 5 people. The French method of carving is to make as many thin slices of breast meat as possible, 4 to 6 per side, as follows: After the second joints and drumsticks have been removed, the duck is turned on its side, its tail facing the carver. Thin slices of meat are cut diagonally starting from die lower part of the breast nearest the tail and run­ning toward the breastbone. The same system is used for the other side, cutting in the opposite direction.

ROASTING TIMETABLE

French taste is for ducks roasted to a medium rare-the juices run slightly rosy when the meat is pricked. If the duck is to be served well done, its juices should run clear yellow. Overcooked duck meat is brown, dry, and disappoint­ing.

The following table is for unstuffed, unchilled duck. Add 20 to 30 minutes to the times listed if the duck is stuffed.

VEGETABLE SUGGESTIONS

Caneton aux petits pois, duckling with green peas, is one of the favorite French combinations, especially in the spring. Other vegetable suggestions are broccoli or Brussels sprouts, or braised lettuce, celery, celeriac, onions, or turnips. Among starchy vegetables, if you wish to serve one, are braised or pureed chest­nuts, potatoes mashed with celery root or turnips, or a puree of lentils or navy beans.

WINE SUGGESTIONS

Serve full red wine, such as Burgundy, Cotes du Rhone, Chateauneuf-du-Pape, or Bordeaux-St. Emilion. Or a chilled Alsatian Traminer.

Here are some delicious recipes for a wonderful French meal:

CANETON ROTI

Ingredients

A    5 1/2-lb.ready-to-cook duckling

1/2 tsp salt

1/ 8 tsp pepper

A pinch of thyme or sage

A small sliced onion

A shallow roasting pan just large enough to hold the duck easily

1 medium sliced carrot

1 medium sliced onion

A bulb baster

1/2 tsp salt

1/2 to 2 cups brown duck stock, beef stock, or canned beef bouillon

Optional: 3 or 4 Tb port

1 to 2 Tb softened butter

How to make it:

Season the inside of the duck with salt, pepper, herbs, and the sliced onion. Secure the legs, wings, and neck skin to the body. Prick the skin around the thighs, back, and lower breast. Dry the duck thoroughly.

Place the duck breast up in the roasting pan, strew the vegetables around it, and set it in the middle level of the oven for 15 minutes to brown lightly.

Reduce oven to 350 degrees, and turn the duck on its side. Regulate heat so duck is always making cooking noises but fat is not burning. Remove accumulated fat occasionally (a bulb baster will suck it up easily). Basting is not necessary.

About 30 minutes later, or about halfway through, turn the duck on its other side.

Fifteen minutes before the end of the estimated roast­ing time, salt the duck and turn it breast up. The duck is done to a medium rare if the juices from the fattest part of the thigh or drumstick run faintly rosy when the meat is pricked, and when the duck is lifted and drained, the last drops of juice from the vent are a pale rose. The duck is well done when the juices run pale yellow

When done, discard trussing strings, and place the duck on a serving platter. Set in turned-off oven and leave the door open while preparing the sauce, which will take 3 to 4 minutes.

Tilt the roasting pan and spoon out all but 1 table­spoon of fat. Add the stock or bouillon and boil rap­idly, scraping up coagulated roasting juices, and crush­ing the vegetables, until liquid is reduced at least by half. Correct seasoning. Add optional wine and sim­mer a minute to evaporate its alcohol.

Off heat and just before serving, swirl the butter into the sauce and strain it into a sauceboat. Pour a bit of sauce over the duck, and serve.

Caneton Montmorency

Cherries or peaches are also good as a garnish for roast duck. Make the caramel-colored and arrowroot-thickened sauce described for the preceding caneton a Vorange, omitting the orange peel and orange liqueur. The fruit is heated in the sauce as follows:

Ingredients

36 to 48 red or black pitted cherries (if frozen, thaw and drain)

A 4-cup enameled saucepan

1 Tb lemon juice

3 Tb port or cognac

2 to 3 Tb granulated sugar

2 Tb softened butter

How to make it:

Toss the cherries in the saucepan with the lemon juice, port or cognac, and sugar. Let them soak for at least 20 to 30 minutes.

After the duck has roasted, and the pan juices have been deglazed with wine and added to the sauce, pour the sauce into the cherries. Heat to below the simmer for 3 to 4 minutes to poach the cherries (if liquid simmers, the fruit may shrivel). Remove the cherries with a slotted spoon and distribute them over and around the duck.

Boil the sauce rapidly to reduce and thicken it slightly. Correct seasoning. Off heat, swirl in the enrichment butter. Pour the sauce into a warmed bowl, spoon a bit over the duck, and serve.

Who can resist a perfectly ripe piece of fruit? Tender, blushing peaches; rosy slices of watermelon; mahogany plums dripping with garnet-colored juice; crisp, crunchy apples; luscious, sunny oranges; sweet, mellow bananas; succulent berries in a rainbow of hues. Few things are more pleasurable than eating really good fruit.

Fruits are full of great nutrition. So let’s look at this wonderful fruits:

PEARS

Known throughout the Mediterranean for centuries, pears are second only to apples as the favored baked fruit. Baked pears are far less common in this country, although we aren’t sure why. A fresh baked pear is a mouth-watering, sweet, buttery treat, and easy to prepare. Ripe pears are tasty, too-juicy, sweet, fragrant, and tender.

Most pears purchased from the supermarket aren’t yet ready for eating, however. Pears are far more edible when they ripen off the tree, so green pears are picked and shipped (convenient, since the unripe pears are harder and sturdier, so they travel better).

Unripe pears are long-lived, and rival apples when it comes to long-term storage potential. Chill them and they’ll last and last (the harder varieties like Bosc and Comice can keep for up to seven months). A week or so before you are ready to eat them, bring them to room temperature and ripen in a brown paper bag.

When purchasing pears, look for firm fruit without cuts, bruises, or blemishes. Superficial nicks are fine if you plan to eat the pears that week. Bruises and soft spots should be avoided. Pears need to sit for a few days to soften sufficiently for eating once you bring them home. A ripe pear yields slightly to pressure on the stem end, and spoils quickly. Keep it in the refrigerator for a couple of days at most.

Pears are generally available all year in the United States, but their peak season is August through October. Sample the different pear varieties in most supermarkets: Anjou, Bartlett, and Bosc are among the most widely available, but you’ll often see other types. Asian pears are crisper and are best in the fall.

Pears may not sport the orange color that distinguishes carotenoid-heavy fruit, but they have plenty of other nutritional properties to recommend them. Pears are full of vitamin C, and fresh raw pears are particularly high in fiber.

They also contain many other vitamins and minerals. Dried pears are great for snacking and are a more concentrated source of nutrients.

PLUMS

Plums are no strangers to the traditional Mediterranean diet. Spiced plums cooked with sugar, cinnamon, and cloves is a French specialty, served chilled. Many types of plums are available in the United States, including the juicy Japanese plums perfect for snacking and the drier European plums best suited for cooking. Plums are available from May through October.

Plums range in color from yellow to blue-black, with every shade of red, purple, and blue in between. Plums are best when tree-ripened, but because plums soften (without developing additional sweetness) after picking, ripe and unripe plums can both feel soft and ripe in the store.

If your market allows it, you will be better off taste-testing the store’s plums before buying. Plums are a nutritious and complexly flavored dessert.

Let us not forget plums in their dried form! Super nutritious prunes have a reputation for promoting regularity, but they do far more than provide fiber for our bodies.

Prunes are a concentrated source of many vitamins and minerals, and have high levels of caffeic and ferulic acid, phenolic acids demonstrated to have potent anticancer effects in animal studies.

Here are some interesting ways to include fruit in your diet:

• Freeze green grapes and watermelon cubes to use as ice cubes in beverages or to eat on a hot summer day instead of sugary Popsicles or high-fat ice cream.
• Toss dried fruit into a stir-fry.
• To jazz up plain brown rice, add a few raisins, chopped dried apricots, currants, and walnuts.
• Whenever possible, add fresh fruit to your bowl of cereal. Use dried fruit to add texture and flavor to hot cooked cereal. Also try stirring fresh blueberries into oatmeal.
• Whenever possible, add fresh fruit to your yogurt.
• Stir dried fruit, chopped apples, or chopped cherries into your next batch of homemade bread.
• Tired of peanut butter and jelly? Peanut butter and pear or even date sandwiches are more nutritious and far more delicious.
• As long as we are on the subject of peanut butter, don’t miss the ultimate kid-friendly treat: peanut butter and ripe banana sandwiches!
• Add crisp apple slices to your turkey sandwich instead of cheese.
• Add dried cherries to provide tang and interest to salads.
• Cranberry sauce isn’t just for Thanksgiving. Make it with apple juice concentrate instead of sugar and serve alongside any meat or as a spread for bread or toast.

Contrary to popular opinion, there is no law that says one must have eggs or cereal or pancakes or pastries for breakfast and must not have shrimp curry or chili or spaghetti and meatballs.Although most of us would think these last suggestions rather strange for the morning meal, there is probably no food that someone, somewhere, does not enjoy for breakfast.

No doubt many Japanese, who have soybean soup, sour pickles, and rice for their first meal of the day, think Western breakfast habits are strange.

However, the egg remains a favorite breakfast food, even as we become more adventurous and explore ethnic cuisines. For such apparently simple items, eggs are used in many ways in the kitchen and require special study. We examine not only the usual breakfast preparation but other egg dishes as well,such as soufflés and custards.

COMPOSITION

A whole egg consists primarily of a yolk, a white, and a shell. In addition, it contains a membrane that lines the shell and forms an air cell at the large end, and two white strands called chalazae that hold the yolk centered.

1. The yolk is high in both fat and protein, and it contains iron and several vitamins. Its color ranges from light to dark yellow, depending on the diet of the chicken.

2. The white is primarily albumin protein, which is clear and soluble when raw but white and firm when coagulated.The white also contains sulfur.

The white has two parts: a thick portion that surrounds the yolk, and a thinner, more liquid portion outside of this.

3. The shell is not the perfect package ,in spite of what you may have heard.Not only is it fragile but it is also porous, allowing odors and flavors to be absorbed by the egg and allowing the egg to lose moisture even if unbroken.

GRADES AND QUALITY

Grades

In the United States, eggs are graded for quality by the U.S.Department of Agriculture.The three grades are AA, A,and B.

The best grade (AA) has a firm yolk and white that stand up high when broken onto a flat surface and do not spread over a large area. In the shell, the yolk is well centered, and the air sac is small.

As eggs age,they lose density.The thin part of the white becomes larger, and the egg spreads over a larger area when broken. Also,the air sac becomes larger as the egg loses moisture through the shell.

Maintaining Quality

Proper storage is essential for maintaining quality. Eggs keep for weeks if held at 36°F (2°C) but lose quality quickly if held at room temperature. In fact, they can lose a full grade in one day at warm kitchen temperatures. There’s no point in paying for Grade AA eggs if they are Grade B by the time you use them. Store eggs away from foods that might pass on undesirable flavors or odors.

Grades and Use

Grade AA is the best to use for fried or poached eggs. Lower grades spread out too much to produce a high-quality product. For hard-cooked eggs, use either Grade A eggs or Grade AA that have been held a few days in the refrigerator. Very fresh eggs are difficult to peel when cooked in the shell.

Grade B eggs are suitable for use in baking. If you are certain they have developed no strong flavors, they may be used for scrambled eggs, where the firmness of the whole egg is less important.

MARKET FORMS

1. Fresh eggs or shell eggs.

These are most often used for breakfast cookery .

2. Frozen eggs.

• Whole eggs
• Whites
• Yolks
• Whole eggs with extra yolks

Frozen eggs are usually made from high-quality fresh eggs and are excellent for use in scrambled eggs, omelets, French toast, and in baking. They are pasteurized and are usually purchased in 30-pound (13.6-kg) cans. These take at least two days to thaw at refrigerator temperatures.

3. Dried eggs.

• Whole eggs
• Yolks
• Whites

Dried eggs are used primarily for baking. They are not suggested for use in breakfast cookery.

Unlike most dehydrated products, dried eggs are not shelf-stable and must be kept refrigerated or frozen,tightly sealed.

Sanitation

In recent years, cases of salmonella food poisoning have been caused by raw or undercooked eggs. As a result, cooks have been made more aware of egg-related sanitation concerns. Pasteurized egg products are used in more operations.

EGG SUBSTITUTES

Egg yolks, in addition to being high in fat, are also high in cholesterol. Efforts to reduce cholesterol in the diet have led to the development of commercial egg substitutes.

These are of two types:

1. Egg substitutes that can be used to make such dishes as scrambled eggs, omelets, and custards are made of pasteurized egg whites with the addition of a blend of ingredients to substitute for the yolks, such as vegetable oil, milk solids, vegetable gums, salt, emulsifiers, and vitamin additives. They are sold in bulk liquid form,usually frozen,and can be substituted, ounce for ounce,for whole liquid eggs in most egg preparations.

2. Eggless egg substitutes contain no egg product. They are made of flours or other starches, plus vegetable gums and stabilizers, and, sometimes, soy protein. They are intended for use in baked goods only and are not suitable for use in breakfast egg preparations or custards. If they contain no milk products (read ingredient lists on individual products),they may be used in vegan diets.

GENERAL COOKING PRINCIPLES

The most important rule of egg cookery is simple:Avoid high temperatures and long cooking times.In other words,do not overcook.This should be a familiar rule by now. Overcooking produces tough eggs,causes discoloration,and affects flavor.

Coagulation

Eggs are largely protein,so the principle of coagulation is important to consider.

Eggs coagulate at the following temperatures:

Whole eggs,beaten about 156°F (69°C)

Whites 140° to 149°F (60° to 65°C)

Yolks 144° to 158°F (62° to 70°C)

Custard (whole eggs plus liquid) 175° to 185°F (79° to 85°C)

Note that whites coagulate or cook before yolks do. This is why it is possible to cook eggs with firm whites but soft yolks. Note also that when eggs are mixed with a liquid, they become firm at a higher

temperature.However,185°F (85°C) is still much lower than the temperature of a sauté pan or skillet over high heat.

As the temperature of coagulation is reached, the eggs change from semiliquid to solid,and they become opaque.If their temperature continues to rise, they become even firmer. An overcooked egg is tough and rubbery. Low temperatures produce the best-cooked eggs.

If egg-liquid mixtures such as custards and scrambled eggs are overcooked,the egg solids separate from the liquids, or curdle.This is often seen as tough, watery scrambled eggs.

Sulfur

The familiar green ring you often see in hard-cooked eggs is caused by cooking at high temperatures or cooking too long.The same green color appears in scrambled eggs that are overcooked or held too long in the steam table.

This ring results when the sulfur in the egg whites reacts with the iron in the yolk to form iron sulfide, a compound that has a green color and a strong odor and flavor. The best way to avoid green eggs is to use low temperatures and short cooking and holding times.

Foams

Beaten egg whites are used to give lightness and rising power to soufflés, puffy omelets, cakes, some pancakes and waffles, and other products.The following guidelines will help you handle beaten egg whites properly

1. Fat inhibits foaming.

When separating eggs, be careful not to get any yolk in the whites. Yolks contain fats. Use very clean equipment when beating whites.

2. Mild acids help foaming.

A small amount of lemon juice or cream of tartar gives more volume and stability to beaten egg whites. Use about 2 teaspoons cream of tartar per pound of egg whites (20 mL per kg).

3. Egg whites foam better at room temperature.

Remove them from the cooler 1 hour before beating.

4. Do not overbeat.

Beaten egg whites should look moist and shiny. Overbeaten eggs look dry and curdled and have lost much of their ability to raise soufflés and cakes.

5. Sugar makes foams more stable.

When making sweet puffed omelets and dessert soufflés,add some of the sugar to the partially beaten whites and continue to beat to proper stiffness.(This will take longer than when no sugar is added.) The soufflé will be more stable before and after baking.

More than with virtually any other type of cooking, time management is key to successful barbecuing and grilling. This is especially true when working with charcoal: You need to budget time to light the coals and let them burn down to the proper temperature before you start cooking. That doesn’t include the time you need for rubbing and marinating, smoking or letting the meat rest before carving or pulling. And because you’re cooking, and often serving, outdoors, allow extra time for setting up your cooking and dining area. Here’s a basic timetable that will help you get your grill lit, your food rubbed, marinated, and cooked, and your guests served — without having a nervous breakdown.

The day before your barbecue: Rub or marinate large cuts of meat, such as briskets and pork shoulders. Marinate them overnight in a non-reactive (glass or stainless steel) pan or bowl or even in a clean garbage bag in the refrigerator. Turn the meat several times to ensure even marinating. If using a gas grill, fill the propane tank and one or two backup tanks. If using a charcoal grill, buy a few extra bags of charcoal. Prepare side dishes that aren’t time-sensitive, such as baked beans or coleslaw.

The morning before your barbecue: Rub or marinate medium-size cuts of meat, such as chickens or whole fish. Make your sauces. If you’re smoking large cuts of meat, you may need as many as six to eight hours for smoking. Soak the wood chips an hour before you plan to start, and light your grill or smoker accordingly.

The afternoon before your barbecue: Indoors, rub or marinate small cuts of meat, such as steaks or chicken breasts. Skewer kebab ingredients; slather the garlic butter on corn and bread; prep vegetables and side dishes. Prepare the salad (have your dressing ready, but don’t toss it in the salad). Set up your bar or prepare drinks but don’t add ice until the last minute. Ice down the beer or soft drinks. Outdoors, set up tables and get out your plates, glasses, and cutlery. Clean and ready your grill. Lay out your grilling utensils.

One hour before you plan to start grilling: Soak wood chips or chunks in cold water to cover. If you are using a charcoal grill, set up your chimney starter. Light it 20 to 40 minutes before you actually plan to start grilling. One chimney starter’s worth of coals (40 to 50 briquettes) is enough to fuel a 22 1/2-inch kettle grill for 1 hour. When working on a large grill, such as a table grill, you may need two or three chimney starters in order to light enough charcoals at one time. When the coals blaze orange, dump them out of the chimney starter and rake them over the bottom of the grill. Place the grate on the grill over the fire. Let the coals burn until lightly ashed over, 5 to 10 minutes.

If you are using a gas grill, preheat it 15 to 20 minutes before grilling. If you’re smoking, start the grill on high and add wood chips to the smoker box or put on a smoker pouch and preheat until you see smoke. Then reduce the heat to the desired temperature.

Just before putting the food on the grill: Clean the hot grill grate with a wire brush and oil the grate. Add the wood chips, if called for and if you are using a charcoal grill. You’ll need two handfuls of chips (about 1 cup) for each hour of grilling. Put the food on the grill. If what you’re cooking will take more than 1 hour, have backup charcoal in a chimney starter ready to light 15 minutes before you need it.

While you grill: First, grill items that can be prepared ahead, that can be served at room temperature or that hold well. This includes vegetables, pulled pork, brisket and ribs. Grill smaller items that must be served hot off the grill — steaks, hamburgers, chicken breasts — when people are ready to eat them. Don’t forget to let meats stand for a few minutes before carving and serving them. This allows them to regain their juiciness.

Right after grilling: Run the grill on high to burn off any bits of food. Brush the grate with a wire brush to remove what debris is left.

Four to six hours after the barbecue or the next day: Drain or discard the fat in the catch or drip pan. If you used a charcoal grill, scoop or empty the ashes and burnt wood chips into the trash, using a garden trowel or small shovel. Make sure the ashes are stone cold before discarding them. In fact, to play it safe, put them in a small metal trash can first.