these versatile grills mimic outdoor cooking with much less fuss. Here are some helpful tips to ensure success.
• To oil the pan or grid, select an oil with a high smoking point, such as canola, safflower, avocado, grapeseed, or light olive oil. Using tongs, dip a tightly crushed wad of paper towel into a small bowl of the oil, allowing the excess to drip off, then brush the hot cooking surface lightly and evenly with the saturated towel.
• Make sure the pan or grid is perfectly clean, then preheat fully before adding any ingredients to the cooking surface. This will take about 5 minutes for a stove-top pan. The pan is ready when you see a few light wisps of smoke—a signal the surface is hot enough to create grill marks. Alternatively, flick a few drops of water onto the hot surface; if they evaporate on contact, the pan is ready. For an electric grill, follow the manufacturer’sdirections for preheating.
• For even cooking, cut, slice, or shape foods so they are of uniform thickness.
• Once the food is on the hot surface, avoid moving it right away. Leaving it undisturbed for at least a minute ensures you’ll get the desired grill marks, which add both flavor and visual appeal.
• Follow the recipe directions for when to flip the food. Most foods are flipped just once, and tongs are the ideal tool for this step. If the food seems to be charring too much before it’s ready to flip, move or rotate it slightly. If the threat continues, flip the food ahead of the designated time or lower the heat a bit.
• For proper cleaning, following theinstructions that came with your grill pan or electricgrill. Most grill pans can be soaked in hot, soapy water and then wiped clean. If bits of food continue to stick, dislodge them with a firm-bristled nylon brush. Always dry your indoor grilling equipment thoroughly before storing.
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To make the dressing, in a frying pan over high heat, arrange the bacon slices in a single layer and cook, turning, until crispy, 3–4 minutes per side. Transfer to a paper towel–lined plate, reserving cup bacon fat in the pan. Let the bacon cool, then cut into thirds and set aside.
In a bowl, combine the shallot and vinegar and let stand for 5 minutes, then whisk in the mustard. Whisk in the olive oil and the reserved bacon fat. Season with salt and pepper. Set aside.
To make the salad, preheat a stove-top grill pan over medium-high heat, or preheat an electric indoor grill on medium-high heat. Brush with canola oil.
Meanwhile, in a small bowl, toss together the onion wedges and 1 tablespoon of the olive oil, and season with salt and pepper. In another small bowl, toss together the tomatoes and the remaining 1 tablespoon olive oil, and season with salt and pepper. Lightly brush the romaine with more olive oil.
Place the onion, tomatoes, and romaine, cut sides down, on separate areas of the grill. Cook, turning once, until the onion is charred and softened, the tomatoes are blistered and release their juices, and the romaine is slightly wilted and charred, about 10 minutes.
Transfer the romaine to a platter and arrange the reserved bacon, onion, tomatoes, avocado, and eggs around the romaine. Spoon the dressing over the salad. Top with the cheese, chives, and a few grindings of pepper and serve.
Serves 4
for the dressing lb sliced bacon1 shallot, minced cup red wine vinegar 1 tablespoon Dijon mustard cup olive oil Kosher salt and pepper
for the salad
Canola oil as needed
1 red onion, cut into 8 wedges
2 tablespoons olive oil,
plus more as needed Kosher salt and pepper1 cup cherry tomatoes, halved
2 large heads romaine lettuce, halved lengthwise1 avocado, pitted, peeled,and sliced
2 hard-boiled eggs,peeled and halved lengthwise cup crumbled Gorgonzola cheese
cup chopped fresh chives
Deconstructed Cobb Salad with Grilled Romaine, Tomatoes & Red Onion
A new look for an old favorite, this contemporary Cobb calls for lightly charred vegetables and Gorgonzola in place of the traditional Roquefort. To more closely match the classic, add grilled chicken breasts to the platter.
If you cannot find burrata, a rich semisoft cheese of soft curds and cream concealed in a “shell” of mozzarella, use fresh mozzarella in its place.
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Cut the pizza dough in half, shape into a ball, and let stand at room temperature for 1 hour. On a lightly floured surface, stretch each piece of dough into an oval about 12 inches long and 6 inches wide. Lightly dust with flour and cover with a kitchen towel until ready to use.
Preheat a stove-top grill pan over medium-high heat, or preheat an electric indoor grill on medium heat. Brush with canola oil.
In a small bowl, toss the tomatoes with enough olive oil to coat and season with salt and pepper. Place the tomatoes on the grill and cook, turning occasionally, until the tomatoes are blistered and release their juices, about 10 minutes. Return to the bowl.
Raise the heat to high. Brush the grill and both sides of the pizza dough with olive oil. Working with one piece at a time, place the dough on the grill and cook until deep golden brown, about 5 minutes. Turn the dough over and cook until deep golden brown on the other side and cooked through, about 5 minutes. Repeat with the remaining dough.
Transfer the flatbreads to a cutting board and top with the cheese and tomatoes. Drizzle with olive oil and vinegar, season with salt and pepper, and sprinkle with the basil. Cut into slices and serve.
Serves 2–4
1 lb pizza dough, homemade or store-bought All-purpose flour,
for dusting
lb cherry tomatoes,
halved
Canola oil as needed
Olive oil as needed
Kosher salt and pepper lb burrata cheese Balsamic vinegar,
for drizzling
1 cup loosely packed fresh basil leaves, thinly sliced
Grilled Flatbreads with Burrata & Blistered Cherry Tomatoes
For an eye-catching presentation, top this casual summertime main with a combination of cherry and grape tomatoes in a mix of colors, from red, yellow, and orange tomahogany brown andgreen. Accompany itwith a green salad
