Make summer sizzle with this addition to your grill
Last week I broke out my castiron sizzle platter and placed it on my grilled grates. Other than an occasional wipe down after grilling, it will stay there for the entire summer.
Sizzle platters are great for searing mushrooms, filet or scallops; finishing off veggies; blackening fish or chicken; and cooking anything that’s small, like baby shrimp.
Probably the most important thing to know when cooking with a sizzle platter is to use oil or butter. I like herb oil. If you plan to use any kind of barbecue sauce or sauce with sugar, it has to come at the very end. Then you will need to wash the sizzle platter with water, because the sauce will burn well before your food is done.
Because a sizzle platter allows the flavor of food to shine through, it’s important that you focus on small details that add something special. Here’s a recipe to get your creativity started.
Seared Mushrooms 20 white mushrooms, wiped down and sliced in half Herb oil Salt Optional butter Blood orange glaze Place the sizzle platter on the grill grates. Heat a grill on high heat. Carefully place the mushrooms on the sizzle platter and drizzle them (little by little) with a few tablespoons of herb oil.
Sauté the mushrooms for about 10 minutes, turning them and adding a little more herb oil to ensure they are well coated (but not drowning). Do not drip the oil over the open grates only on the sizzle platter. Oil dripped into open grates causes flare ups.
Season the mushrooms with salt. Cook them for another seven minutes until they become golden. This might take more time depending on the heat. When they are done, you can add a dab of butter to top it off.
With a long pair of tongs remove the mushrooms from the sizzle platter and place them in a bowl. They should be tender. Cover the mushrooms with 1/4 cup blood orange glaze and serve.
Herb Oil 3 sprigs fresh thyme, about 4” long, rinsed well and pat dry
1 sprig fresh rosemary
1 cup 100 percent olive oil (not extra virgin)
Place the herb on a cutting board and gently crush the herbs with a wooden hammer. Don’t hit too hard, just enough that they be- come bruised.
Prepare a double boiler. Pour the olive oil into the inside pan and add in the herbs. Heat the oil over medium low for about 20 minutes. Reduce the heat to low and cook it for another 20 minutes. Make sure to replenish the water as needed.
When it is done, turn off the heat and let the oil cool. Don’t transfer it when it is hot.
Once cool, transfer the cooled oil (minus the herbs) using a funnel into a glass container or a plastic squeeze bottle. Herb oil keeps in the refrigerator for up to four weeks.
Blood Orange Glaze 4 tablespoon soy sauce 2/3 cup water 1 teaspoons minced ginger 1 teaspoon minced garlic 2 tablespoon honey 4 tablespoon juice from a blood orange
1/2 cup blood orange supremes (basically the orange innards without the white ribs)
Place all the ingredients in a small pot over medium heat and throughly whisk. Cook for 10 minutes until the sauce thickens. Turn off the heat.
Cooking at Home is a weekly column where Rebecca dishes on what she’s been making.