News

Grilling Enhances the Flavors of Summer

By: The Art Institutes

July 15, 2014

This summer, take advantage of grilling fresh summer produce as well as meats, chicken and fish, and trying some new marinades.

To make the most of your grilling, Chef Larry Matson, Academic Director of Culinary at The Art Institute of Dallas, a campus of South University, recommends:

  •     Grill rib roast, strip loin, or whole turkey over indirect heat—the cooler area of a grill, after searing over high heat. To create indirect heat on a gas grill, set one burner to high heat and another to low/medium. If using charcoal, start the coals on one side of grill. When they are glowing red, move some pieces to the other side.
  •     Burgers, steaks, chicken or fish steaks can also be grilled over higher heat to seal them, and then moved to the cooler area to finish cooking. Use a thermometer to check that they’re done.
  •     Allow meat to rest after grilling. This allows the juices to redistribute. Steaks should rest 5 - 10 minutes. Whole chicken, turkey, or rib roast should rest 20 - 30 minutes.
  •     Use marinades with fresh herbs or garlic to add flavor. Lemon, lime or tomato juice can help tenderize meats and perk up flavors. A small amount of olive or other oil helps the marinade to adhere. Marinate in a resealable bag in the refrigerator, massaging the contents once or twice.
  •     Use hickory, mesquite, and apple wood chips to add aroma.  Soak chips before grilling to avoid flames.
  •     Add brown sugar or honey glazes toward the end of cooking time to avoid burning.


Now that you have the techniques down, try these recipes from Chef Jeffrey Floyd, Academic Director of Culinary at The Art Institute of Virginia Beach, a branch of The Art Institute of Atlanta.

Grilled Chicken Patty Melt

Makes 4 servings

4 boneless skinless chicken breasts pounded 1/2-inch thick

1 tablespoon each chopped fresh oregano, rosemary, thyme

2 cloves garlic, minced

Salt and pepper to taste

1/2 cup olive oil

1/4 lb. asparagus spears, cut in half lengthwise

1 zucchini, cut diagonally into 1/2-inch-thick slices

1 yellow squash, cut diagonally into 1/2-inch-thick slices

4 green onions, cut in half lengthwise

8 slices whole grain bread

4 slices cheese

¼ cup mayonnaise

Directions:

  •     Place chicken in shallow dish. Mix herbs, seasonings, garlic and oil until blended; pour over chicken to coat. Refrigerate 30 minutes.
  •     Heat grill to medium. Remove chicken, discard marinade. Grill chicken 5 minutes; turn. Add vegetables; grill 5 minutes or until chicken is done (165ºF) and vegetables are crisp-tender.
  •     Fill bread slices with chicken, vegetables, and cheese. Spread outsides of sandwiches with mayonnaise. Grill 3 to 5 minutes on each side or until golden brown.


Grilled Peaches and Berries

Makes 4 servings

4 medium ripe peaches, halved and pitted

1 cup fresh blueberries

2 tablespoon brown sugar

1 tablespoon lemon juice

Directions:

  •     Place two peach halves, cut side up, on 2 pieces heavy-duty foil.
  •     Add blueberries, sugar, and lemon juice, and a dot of butter.
  •     Fold foil loosely around peaches.
  •     Grill, covered, over medium to low heat for 18 - 20 minutes.
  •     Serve warm or room temperature. Add whipped cream or vanilla ice cream if desired.


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The Art Institutes is a system of over 50 schools throughout North America. Programs, credential levels, technology, and scheduling options vary by school and are subject to change. Several institutions included in The Art Institutes system are campuses of South University or Argosy University. Administrative office: 210 Sixth Avenue, 33rd Floor, Pittsburgh, PA 15222 ©2014 The Art Institutes International LLC.

By: The Art Institutes

July 15, 2014