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Entries in grilling (2)


How to Grill Fish, plus a Father's Day Weber Giveaway!

Does Dad love to grill? Surprise him this Father's Day with a great new grilling book and a Weber Smokey Joe! You can win both in the giveaway below...

A few weeks ago I chatted with Weber expert and author of Time to Grill Jamie Purviance, at the "Chill and Grill" Festival in Lincoln Park (same place where I got the pizza grilling tips). Jamie and I talked about the touchy topic of how to grill fish. Watch this short video for a few tips:

Quick tips from Jamie:

1) Make sure the grill is CLEAN. Fish tends to cling to a dirty grill.
2) Make sure the grill is HOT. Fish also tends to cling to a grill that's not hot enough.
3) Turn the fish as few times as possible (only once, ideally), and use a rolling motion with your tongs, rather than going underneath with a spatula and scraping it off the grill.
4) Start your fish grilling adventures with fish that's meaty (tuna, swordfish, salmon) and eventually work your way up to flakier types as your confidence grows!

Here's a recipe from Time to Grill to get you started...

Salmon Fillets with Fennel-Olive Tapenade

(pictured above)
Serves:  6
Prep Time: 15 minutes
Grilling Time: 8 to 12 minutes

1 medium fennel bulb, about 1¼ pounds, with stalks attached
1 cup garlic-stuffed green olives (about 20)
Finely grated zest of 1 medium orange
2 tablespoons fresh orange juice
2 teaspoons roughly chopped fresh tarragon leaves
Extra-virgin olive oil
Kosher salt
Ground black pepper

6 salmon fillets (with skin), each 6 to 8 ounces and about 1¼ inches thick, pin bones removed

1. Cut the stalks from the fennel bulbs. If desired, finely chop and reserve the fronds for garnish. Cut out and discard the tough core from the bulb. Roughly chop the bulb. In a medium pot of boiling, salted water, cook the fennel for 3 minutes. Drain in a sieve and then run cold water over it to stop the cooking.

2. In the bowl of a food processor combine the fennel with the olives, orange zest and juice, tarragon, and 3 tablespoons oil. Pulse the mixture and scrape down the sides of the bowl occasionally until you have a coarse texture. Season with salt and pepper.

3. Prepare the grill for direct cooking over high heat (450° to 550°F).

4. Generously coat the fillets with oil and season evenly with salt and pepper.

5. Brush the cooking grates clean. Grill the salmon over direct high heat, with the lid closed as much as possible, until you can lift the fillets off the cooking grate with tongs without sticking, 6 to 8 minutes. Turn the fillets over and continue cooking to your desired doneness, 2 to 4 minutes for medium rare. Slip a spatula between the skin and the flesh and transfer the fillets to serving plates. Serve warm with the tapenade and garnish with chopped fennel fronds, if desired.

©2011 Weber-Stephen Products LLC. Recipe from Weber’s Time To Grill™ by Jamie Purviance. Used with permission


Now for the giveaway!

I'm giving away TWO copies of Time to Grill. I really like the way it's set up. Each two-page spread focuses on one main ingredient. On the left page is a "beginner" recipe, and on the right page is a more "adventurous" recipe. ONE lucky winner will also win a Weber Smokey Joe. This scaled-down version of the classic Weber kettle is perfect for balconies, picnics, weekends at the lake...it really is a wonderful grill for a city dweller. I've had one for years and it keeps going!

1) In the comments below, tell me your biggest grilling blunder, question, or problem.
2) Contest ends tomorrow, June 8 2011, at noon Central. The 1st and 2nd place winners will be randomly selected and announced tomorrow afternoon on Second City Soiree Facebook page.
4) Rules: one entry person. Must be US citizen 18+.

Good luck!



Expert Grilling Tips from Weber - How to Grill a Pizza

Summer in Chicago is magical and I'm so excited that it's just around the corner. The beaches reopen, sailboats dot the lake, convertibles cruise Rush Street and of course, grills fire up on balconies and rooftops! To mark this wonderful season, I've teamed up with six other top entertaining experts to share tips on menu planning, cocktails, party decor and more for a magical summer of your own...it's a BBQ Blog Hop!


This weekend was the "Chill and Grill" Festival in Lincoln Park, hosted by Better Homes and Gardens magazine and Weber. What a great time! Despite the indecisive weather (sunny, cloudy, hot, cold, humid, pleasant) the crowd enjoyed grilled food by local restaurants, plus informative demos and hands-on sessions.



I was on the scene bending the ear of a few grillmasters. Let's start with Kevin Kolman, the Training Manager for Weber who shares how to grill a pizza in this short clip:

Quick tips:

1) Preheat the grill for 15 minutes. While it's heating up, stretch out the dough, then put it right on the grill.
2) You don't have to use a pizza stone, but if you do, put the stone on the grill as soon as you light it.
3) Experiment with toppings! One of Kevin's favorites is BBQ sauce, pulled pork, cheddar, and mozzarella.
4) Get more pizza grilling topping ideas in this post, and for dessert, learn how to grill a pie!


I also chatted with Weber expert and author of Time to Grill Jamie Purviance, who shared some great tips on how to grill fish. That's coming at a later date, and there might be a giveaway... :)


For now, see the other posts on the BBQ Blog Hop! Thanks to Housewife Bliss for coordinating:

Celebrations at Home - Vintage-Americana Backyard BBQ Decor
The Daily Basics - Hello, Summer!
Housewife Bliss
- How to love your BBQ
The Intoxicologist
- Ten 2-ingredient cocktails
Party Blue Prints - How to host the BEST BBQ on the block
Reluctant Entertainer
- 12 Tips to Plan a Summer Barbecue Dinner Party

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