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“Giants of Jazz: Art…

Oct 18 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

Amazing Scavenger…

Oct 18, 2017 - Jul 03, 2027
Turn New Orleans into a giant game board with this fun scavenger hunt… more

Comedy Gold hosted by…

Oct 18 - Nov 1, 2017
In The Voodoo Garden, All Ages (content may not be appropriate for all ages).… more

David Hansen's Garden…

Oct 18, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

David Hansen's Garden…

Oct 18 - Dec 29, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Dickie Brennan’s…

Oct 18 - 18, 2017
Due to popular demand, Dickie Brennan's Tableau Restaurant and The Historic New… more

East of the…

Oct 18, 2017 - Jan 07, 2018
The New Orleans Museum of Art (NOMA) will present East of the Mississippi:… more

East of the…

Oct 18, 2017 - Jan 07, 2018
The New Orleans Museum of Art (NOMA) will present East of the Mississippi:… more

Houmas House Presents…

Oct 18 - 31, 2017
For the month of October, there will be a 6:00 pm and 7:00 pm haunted tour.… more

The Fountain Lounge…

Oct 18 - Dec 27, 2017
Join us at the Fountain Lounge every Wednesday  to enjoy music from Tom… more

The Historic New…

Oct 18 - 21, 2017
The Historic New Orleans Collection's Laura Simon Nelson Galleries for… more

Heart of the House

Oct 19, 2017 - Jan 08, 2026
In The Voodoo Garden, All Ages. Heart of the House puts the spotlight on House… more

Jazz in the Park

Oct 19 - Nov 2, 2017
Jazz in the Park returns this fall running from September 14th to November… more

Lilith in Loa…

Oct 19, 2017
From Laurel Canyon to the West Village, Nashville to New Orleans, the LOA Bar… more

The Fountain Lounge…

Oct 19 - Nov 18, 2017
Join us for Amanda Ducorbier at the Fountain Lounge in the Roosevelt Hotel.… more

22nd Annual Pasta &…

Oct 20 - 20, 2017
Join us for an unforgettable evening ..Paris, Montmare, Cabaret, Can Can, and… more

Boo at the Zoo

Oct 20 - 28, 2017
Bring your little ghosts and goblins to Boo at the Zoo Presented by Bryan… more

Concerts in the…

Oct 20 - 20, 2017
The Historic New Orleans Collection's popular outdoor music series Concerts in… more

Golden State Warriors…

Oct 20 - 20, 2017
Come experience NBA basketball at its best as the Pelicans take on the NBA's… more

Magazine St. Art…

Oct 20, 2017
Magazine St. Art Market is a unique way to experience the best of our local… more

“Giants of Jazz: Art…

Oct 18 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

Summer Grilling Tips from Sizzling Chefs Across the U.S.

FOR IMMEDIATE RELEASE

Media Contact:
Brustman Carrino Public Relations
bcpr@brustmancarrinopr.com
305.573.0658

 

SUMMER GRILLING TIPS & TRICKS FROM SIZZLING CHEFS ACROSS THE U.S.
Below, please find helpful hints on summer grilling from three of the country's renowned Chefs. 
Chef Michael Gulotta/New Orleans:

 

Chef Michael Gulotta, owner of MOPHO and Maypop in New Orleans is one of Food & Wine's "Best New Chef 2016" and recent contestant of Iron Chef Gauntlet. Gulotta, who is known for his "super swine Saturdays" when he cooks a whole hog, shares his summer grilling tips and secret tricks to make your summer soiree top notch. 

THE MARINADE TO BEAT ALL MARINADES

This is going to sound crazy, but it works.

Fish sauce, chili paste and honey. The fish sauce adds that deep rich umami that salt can't, while still acting as a brine for the meat. The honey assists in the brining and helps keep the meat moist. And the chili paste...well just because it tastes good. Also, if you have some really ripe peaches, mash them up into the left over marinade and brush the mixture onto the meat as a glaze as its getting ready to come off of the grill. Then top the grilled meat with a warm salad of peaches and ripe summer tomatoes marinated in honey, chili paste and mint.

For Marinade:
1 cup honey
1 tablespoon fish sauce
1 teaspoon sambal chili paste or saté for more heat
BEST WAY TO AVOID DRY CHICKEN
For chicken, add yogurt to the mix. Much like wine or sourdough bread, yogurt's live cultures cause acidification which helps the brining process and keeps the chicken moist. DO NOT rinse the marinade off, let the yogurt caramelize on the outside of the chicken as it grills, it will give it a deep rich flavor.

1 cup yogurt
1/2 cup honey
1 tablespoon fish sauce
1 teaspoon sambal chili paste

Chef Jeremiah Bacon/Charleston:

In the cookbook REEL MASTERS: Chefs Casting About with Timing and Grace, (winner 2017 IPPY Awards), three-time James Beard semi-finalist Co-Author/Chef Jeremiah Bacon of shares fish camp stories and recipes, as well as some great advice on grilling fish.

HOW TO GRILL FISH

Make sure the skin of the fish is extra dry before cooking. My trick is to run the edge of a knife back and forth across the grain of the skin. It's almost like you're squeegeeing the moisture out of the skin.

BEST SAUCE FOR GRILLED FISH

Sauce Gribiche is such a great sauce for summertime and grilling. There is such a nice contrast between the chilled sauce and hot fish. Unlike the classic version, just toss all the ingredients into the oil, then store in a container until you're ready to spoon it over the fish. Full recipe and image: https://www.dropbox.com/sh/l8zmacy1jqur99d/AAA2spgc0h66OjLDHrjKE-jBa?dl=0

Sean Brasel /Miami:

Sean Brasel is the "Man Behind the Meat" at bustling steakhouse Meat Market (Miami, Palm Beach, Puerto Rico). A native of Colorado, Brasel shares insider information on the intricacies of summer grilling.

TYPES OF GRILLS
Gas/Propane
Gas grills can produce a higher heat, enabling better sear and char flavor. It's important to watch that the grates are not too covered with grease to avoid fires and burning. Lids should be used cautiously to avoid over-smoking and burning your grilled items.

Charcoal
Charcoal grills produce better overall flavor once the coals have reached optimum temperature and color. Putting your grilled items on too soon will produce a gassy smell in your foods so make sure your coals are ready before cooking. In addition, lids are great with good charcoal grills, as they will produce better smoky favors. What's neat about cooking on a charcoal grill is that different types of charcoal will produce different favors in your foods. For instance, use mesquite and hickory to produce a smoked flavor.

Smoker /Charcoal
These grills are amazing as they have 2 different sections and are optimal for slower roasted products like brisket and chicken. Make sure there is enough water and humidity in your smoker before letting your food cook for hours. Brined and cured products work best in these situations, also slow roasted vegetables wrapped in foil produce an amazing confit effect on corn and sweet potatoes.

ESSENTIAL UTENSILS

Make sure you have a squirt bottle and proper tongs that you can reach into the grill easily without burning yourself, long handled spatulas work great for these. Grill brushes are equally important, as dirty grills can give you sour after tastes on food from the spoiled past cooked products still on the grill.

GRILLING VEGGIES
Blanched
Many vegetables like corn and asparagus are amazing on the grill but blanching them in a salt water bath before grilling will cook your vegetables better and prevent over-cooking or drying them out.


Marinated
Mushrooms and other veggies like eggplant and squash are amazing if marinated for a few hours before cooking them on the grill; use vegetables that are porous and can accept marinades.

Cooked in foil
A lot of vegetables like asparagus are amazing if you put them on the top rack of your BBQ grill wrapped in foil and filled with some sort of liquid such as a seasoned water or herbed olive oil. Be sure to cook these vegetable slowly and NOT on direct heat.

Cooked on the coals
Another fun technique is putting vegetables right in the hot coals of the BBQ like sweet potato or potatoes and letting them burn on the outside, you can then take the "burned" products out and peel away the burnt part and they'll have an amazing smoky charred flavor in the middle. Look for harder products like sweet potatoes, leeks, onions, potatoes to direct cook. Half of your product will be lost in the making of these, but the overall flavor is rewarding in the end

Images available here: https://www.dropbox.com/sh/c1rw3rwb5l1fmn1/AAB-l5rvRbK8VG2jepY7YPtZa?dl=0

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